Who Will Be Crowned MasterChef Champion? | S10 E24 | Full Episode | MasterChef UK

it's the Master Chef final over the last 10 years Master Chef has discovered some exceptional amateurs who have gone on to pursue their dreams now either Jack ping or Luke will join them and be crowned Master Chef Champion 2014 I never thought that I'll make it anywhere near here so to be able to sit here today it's a miracle the competition has been tough yeah I'll give it absolutely everything 100% so close to that trophy we all want it so badly I'm feeling nervous got to give it one today Who's got what it takes who's going to be the one who breaks through and takes the title [Music] [Music] I was actually born in tge wals in Kent I was a bit of a cheeky chappie growing up I think I was always always getting into a bit of trouble he was always very strong willed he always had a very clear idea what he wanted out of life but he's a delightful little boy I suppose I learned a lot from my mom um she taught me you know the basics of cooking we were very fortunate to go on some great holidays where I was fortunate to try some really nice food as well I think he turned the corner when he had the lads around and he cooked for them I think then Jack realized that he could do it and could make quite an impression and the boys loved it they all had a lovely time and it was very successful I met Abby when I was 17 it's been about 5 years that we've been together at University they'd often come over to my house and everyone would sort of coming in looking at what Jack was cooking and all the girls would be very jealous so it's definitely nice to have a boyfriend that can cook [Music] having bit of pork from the Farms morning so have you thought about the presentation for this Jack have I thought about the presentation for it yeah yeah a bit more rustic this one I thank you very much lovely Abby was the person that really encouraged me to apply to Master Chef I've got to give us some credit for that Jack walked in the door and I was a little bit dubious you been practicing the Pro Kitchen Jack never but through this competition he's continued to surprise me and Delight me I get excited when I see Jack start to cook Jack is an incredible Talent Jack's sty is nothing less than classical fine D I want to applaud you on those sweet breads those are super good thank you very much I can't remember seeing a contestant that Masters technique as quickly as Jack they look amazing well done thank you well done Jack Jack's ambition of Youth is also married with his courage we saw and cook a pigeon for Marcus which he never cooked before you're brave yeah I thought I'd give it a go today well I like that that's courage and I like that y Jack I'm really impressed buddy when you see Jack working with John Campbell or Tom Carriage you see the guy really rise beautiful is that right beautiful it's looking good Jack it's absolutely delicious you just know that's going to taste Lush a it there are experiences that you just couldn't do unless you're in a competition like this you impressed me hugely that was phenomenal and they've been able to teach me things that I could never have taught myself I'm in order of the chefs I'm sitting with here today but you've been cooking for them and you've absolutely nailed it man but it has not been easy at all I expected it to be as hard as it's been and it's actually been harder it doesn't all belong together it's too much on one plate it doesn't set the mouth on fire it just doesn't mate I'm really sorry going to Barcelona was a fantastic experience to be able to cook for the best chef in the world was incredible it's the kind of level you might expect to get in a two Micheline Star Restaurant quite where Jack's going to end up in the world of food I have no idea but I think it's been a real privilege to catch him here right now very in terms of other achievements in my life there's nothing else that compares to the enormity and the scale of Master Chef and to win would just be unbelievable and I it would just be an absolute dream I was born in Malaysia in a very small town calledo it's a culinary Town very famous for chicken rice and chicken noodles my earliest food memory is Grandma chasing us around trying to feed us when I was growing up I wasn't allowed to touch anything in the kitchen my mom she's very Territorial and still is very territorial but my mom shows her love through cooking so I would rather her do [Music] it just one letter left now who's it for I met my husband Andrew in EO when uh he was out in his Gap here we got married in a registry office both of us wanted a laugh we didn't want it to be the traditional wedding they asked us what song we want and I remember walking down the aisle on eye of the [Music] tiger ping never really got into cooking um until she came over here went to University and had to cook for herself Yum Yum Yum our mom is a spectacular cook hello we're going to go to Malaysia next week and slowly but surely over sort of Skype and calls with her mom she got to learn more about how to cook Chinese food and food from home I'm I'm looking forward to cook your sambal PRS I hope they like it her comp is grown enormously since she started our Master Chef initially she didn't think she would get through the first rounds and to get this far we are all really really proud of her I think when I went into Master Chef I wanted to introduce people to Malaysian food she's giving me dishes that I've never eaten before she inspires me she excites me and she cares so so much she cooks for Marcus a big move away from the food of Malaysia and into French cuisine the ingredients that you brought together here for me is a marriage made in [Music] heaven that is Lush that is really really good rarely have I seen someone whose repertoire can span whole continents I'm seriously impressed it's joyful te ping throughout this competition has been pretty unfl flappable great team leader great organizer well I got to say if you can cook as well as your right prep sheets I'm going to be really impressed for me ping is a Cook's cook she gets her head down she works really really hard to make sure she reaches her goal all these are ready you're like my little superstar today thank you really really beautiful sorry do you know pink before this I had you here Mark for placing the next round well done this is perfection you're nervous you're stressed you stretch out to your max that's out of ball and ice cream that's a work of art ping but definitely it's worth struggling on can't F any elements of that tast whatsoever wow I think my lowest point has to be the chicken gate it's good it's not remarkable but there are a lot of highlights I think the one that I love most is my time in Barcelona hey guys hello Spain really does bring out something in me the [Music] creativity for me the most important thing is that technically it's impeccable throughout this competition ping has impressed you and I with her knowledge and her ability to be a live on PING has been pretty pretty amazing I've worked so hard to get here so I really don't want to fall flat on my face so this would mean so much to [Music] me I was born in Manchester and then my parents wanted to move to the countryside we lived in a little village called Charlesworth there isn't much going on uh it's quite quite a life food was a big part of family life at home we'd always see at the table but I was an incredibly fussy Easter when I was uh when I was [Music] younger I didn't really have an idea of what I wanted to be I still don't know what I want to be when I go of in the end I got a decent degree in engineering my current job as sales engineer consultant in robotics and automation I am quite into technology I do have like quite a lot of kitchen gadgets he wasn't really into cooking he only kind of started cooking about 5 years ago Luke does use me a bit as a te T tester I've had some of his extreme experimentations it reminds me of a house of cards oh wow perfect his cooking is definitely improved I kind of entered competition on a bit of a spof the moment thing cheers people had said have a go at it and one day decided okay let's do it um but I decided I was going to keep it a secret I think Mom's going to be really shocked when you tell her but I think she's going to be immensely happy yeah well I'm never actually going to say it I'm just going to and watch the program really you're not going to tell them beforehand LC is a perfectionist to the point of obsession once he set his mind to something there's really no stopping him as soon as I started I knew how tough it was going to be and I didn't even really think about how far I'd get wanted to get past the first day anybody who walks in here and makes Samosa from scratch got to be a really good cook Luke that is awesome the great thing about Luke is he is full of Adventure amazing inventive food mind BL I kind of like to make my own path and create my own things and sometimes it's been great luk like all people that experiment aren't going to get it right all the time I've hit some rocky patches the flavor combination of that soy and coconut milk in that Thai curry just does not work at all okay it's not a dessert for me there are glaring erors there but from the mistakes I've made I've learned loads I suppose that's why I'm still here cuz I have demonstrated that I can bounce back mate you're back you're back thank the Lord it has been incredibly exhausting at the moment you are in big trouble okay you think we've got seconds extra you got to do a job each two jobs each and up go go go quick just do it just put it on honestly trust me you're going to have to just go as fast as you possibly can I've learned loads of new techniques um you know from talking with the professional chefs how do it feel to have me as your comic it's great that's lovely Luke go on absolutely fantastic taste I think it's Heavenly I've enjoyed it the whole way through even even when it's gone badly we're going to be late 10 minutes I'm feeling a little bit flustered lovely perfect service they were cooked just right so he should be pretty proud of yourself I'm glad you enjoyed it I love Luke he cooks differently he thinks differently and that for me makes Luke such an exciting prospect the idea of this to create that element of [Music] surprise surprised you're [Music] we I've worked harder than I've ever worked at anything really I'm sleep deprived mentally and physically exhausted yeah I'll have to be at my very very best if I've got a chance against these two guys that desire to win the competition has grown massively I'm just going to going to give it everything I got nothing to lose now this is it it all boils down to [Music] this really nervous but really pumped up [Music] now [Music] [Music] this is it you're final an extraordinary day because at the end of this one of you will lift the title the 10th Master Chef title ladies and gentlemen 3 hours three courses let's cook [Music] I'm going to cut my heart out I'm going to cut my soul out I'm going to give it everything I have I need to focus I need to go out there and put on my best [Music] performance ping days just don't get any bigger than this do they no they don't so I'm trying not to be nervous by the looks of the ingredients on your bench it's all very very complex this is my last chance to push the boat out so why not tell us your three courses my three courses are uh my take on one ton soup uh to start to follow we have spicy coconut rise which is a uh Malaysian speciality everyone knows it it's almost like a dish and coconut panacotta with a compressed mango freeze dry mango also charred pineapple with a pineapple air and a coconut TW your food sounds amazing but can you tell me why you bought your hat box with you they are not my hat box they're something to actually serf the rise in and which you will see later I'm really really excited by this pig really [Music] excited I want to showcase what I love to eat so is a celebration of Malaysian flavors I'm really really excited about Pink's three courses we've got a one ton soup a classic Chinese broth flavor with mushrooms it's got to be a clear Smoky wonderful addictive broth served with a dumpling with a filling of pork and crab [Music] together then she's going to wrap that in noodles and cook that in the soup she's crisp frying one ton skins to go on top of her it sounds absolutely delicious her main course this wonderful Malaysian rice dish nasy La MAAC classically a bowl of rice and sandal sandbo classic condiment with Malaysia made with chilies and dried fish it's strong it's hot it's Rich she's adding to that a Twist sand ball prawns then we've got chicken coated in Spanish crisps she's going to take the chicken she's going to cover with turmeric and then use those crisps around the outside instead of breadcrumbs then fry it so you got a lovely salty crispy potato outside I think that's really really clever this is a dish I love eating everybody in Malaysia does everyone knows the dish so My worry is that they don't get it Ping's dessert it's got me by the years and it's strengthening to snog my face off she has got a coconut panacotta and some condensed pineapple she's got mango in there as well with some pineapple air in the competition I have picked up certain techniques and skills the Pineapple Air which I picked up from Carlos when I was in Barcelona which is pineapple flavored so when you take in the air you smell it but there's nothing left in your mouth my time with Tom Carriage I really love the toils I'm making a coconut version of it it sounds stylish and interesting and exciting and I've on guard it's the flavor of the tropics but it's got technology it's got a little bit of cooking science on it as well the issue right now for P's timing because she's got a lot of work to do I'm not worried about ping and timing that woman can get through the work of a Trojan Army ping is going for it your first hour has gone 2 hours left couldn't have got any better if you'd have sent me shopping look at that lovely lovely good good boy I'm feeling incredibly nervous about today um we've come so far on the competition and to get to this stage I want to go out there give it my best perform as well as I can we all want to win I definitely do Jack what are you going to cook for us so my starter is some lovely razor clams with patanegra so a little bit of a Spanish influence we are going for main course course I'm doing a fillet of wagu beef with a haggus and beef bnes truffled noi a sauce um and a Time air and then the dessert dessert is pear tart tan um with sort of like compressed pears and gorgona ice cream listen cheese ice cream yes that's a good idea is it the gorgona ice cream I want it just to be a very subtle element of Gorgonzola I mean personally I love it I just hope that you guys do it as well good good luck son thanks guys Jack's menu is peppered with influences from chefs he's worked with or restaurants he's eaten at the starter I had at Tom Kit's restaurant I will always remember it's probably one of the best things that I've ever eaten I like the idea of Jack starter razor clams SL DIC served back in the clam shell with a mirar of diced up vegetables and panagra ham one of my favorite hams in the world and Squid as long as the texture of the clam and the squid are perfect fine the main cause is the most important plate of food I want to go quite extravagant and and luxurious Jack's main course so many expensive beautiful ingredients beautifully tender piece of wagu beef then you've got haggus which is awful made into a bonat a reg goo and then YY with truffle and the sauce the beef should be the sty of the dish to get that piece of beef cooked absolutely perfectly is a really difficult [Music] thing it's going to have to be cooked rare it can't be medium cuz then it's going to be dry and it's going to be it's going to be ruined if Jack gets this wrong it is going to be one hideously expensive [Music] mistake for dessert Jack is going with a classic that wonderful dish pad sed s you Ser with compressed Paar and then little bits of peir [Music] puree here's the big question mark a Gorgonzola ice cream I think the main thing that I'm really concerned about is the ice cream obviously Gorgonzola can be very pungent it needs to be mild and just a hint of flavor in the background cuz if it's too strong it will just overpower everything what we should end up with is salty creamy ice cream bitter caramel sauce honey Rich pear and buttery pastry that will work but that's a really difficult layer to get right it's very very risky today is final day oh is it the right time to take a [Music] risk it's m a break time for Jack and he knows it he wants to win this competition but he knows that he's in a pretty tough [Music] competition what I really want to show John and Greg is that I've learned throughout the competition learned from my mistakes so I just hope that I do that you are [Music] halfway was the final cook off today really really nervous to be honest I wish I could bring some of my more successful dishes forward and use those again like people's memories can't do that it's all brand new stuff and yeah pretty nervous about it to be honest Luke I have no idea can't work out what you're cooking what are you going to make for us okay so my threee courses are for starters we've got Aon keini so rotto fritters for main I'm doing two types of torini um we've got one with a sort of a Thermador filling and then I've got another which is uh scallops and Panetta uh the source for that is a beast uh for dessert I'm doing a rubab Samoa so it's basically rubab and custard and there should be some surprise element in there hopefully we know Luke that your dishes are nowhere to be found in the culinary world but you sound right now as if you've got three dishes you've never cooked before Luke I sound like that because that's that's true have the Alini I've made the yini loads I changed my menu at the last minute uh because I cooked it and I didn't like it and I didn't want to serve something I didn't like so I thought okay it's the final but free course invention test you know that's what it's all about Luke you're scaring me Luke makes me smile with the experimental way that he invents dishes and he's doing exactly the same thing here today in the final and why shouldn't he we've got Aaron Chini it's a bowl of rice they're going to be kind of made up on the Fly I've got some ingredients and I'll yeah I'll come up with something he's flavored them with yellow peppers and there's going to be a melting mozzarella in the middle yummy he's going to serve that with a sauce it's got to make sure that the sauce is not overpowering and the whole thing comes together as [Music] one the main course are I think sounds fantastic two different tortillini one which has got squid Black Ink filled with Scarlets and [Music] petta the other one filled with longest Ste with mustard sauce those T line have to be full a burst in your mouth the past the lovely and thin and he's serving the whole lot with a beast which has been fled with Harissa Smoky paprika and chili fantastic there'll be some sort of vegetable accompaniment uh that I'm yet to fully decide this is kind of been done on the fly but I think um you know I'll be all right I've I've done quite a lot of this now for my dessert I'm kind of go in Full Circle here because first thing I ever cooked in the master chef kitchen was a Samosa and the last thing I'm going to cook in the master chef kitchen is a samosa a samosa for a dessert a little crispy pastry with rhubarb in the middle and a fangy pan and rhubarb stack rhubarb is difficult because you've got to get that balance of sweet and soundness absolutely right but I do love frie pan I do love rhubarb and I most certainly love the s closer that he cooked for us at the beginning of this competition I haven't practiced this this very much but I think it's certainly got potential and I've just got to work it out in my mind and uh just got with my instance my big concern for Luke as always is about timing and organization he is promising us a huge amount there's lots of work to be done ladies and gentlemen I don't mean to scare you 50 minutes left give yourself space and time to put your food food on your plates come on are you on time I can be your nose is grain Pinocchio yeah yeah just need to make sure everything is perfect that I haven't forgotten anything I think I'm all right I just need to gather my thoughts yeah it's all going to plan so far which is good generally I think I'm in an okay Place yeah I'll be all right I will be all right it's basically got a plate you got just 20 minutes left guys your cooking should be almost done and should be thinking about nothing but your plates there is so much good cooking going on here it is a banquet fit for royalty and I love it amazing sounding food lots of technique lots of skill I think this is absolutely brilliant you have 10 minutes last 10 minutes Roy come on [Music] Luke get your dessert then play up everything else done come come let's go go go come on right that's just 5 minutes [Music] now time is up stop Jack please up you come I've got to say to you jack your food looks fantastic thanks John it looks like high-end restaurant quality food yeah congratulations thank you Jack starter is razor clam with penegra Crispy squid samire and C percan served with a sauce made from the cooking liquor and cream your razor clams are cooked absolutely beautifully clean really well I like the crispness of the squid I love the salty caramel richness of that sauce that's on the outside and the saltiness coming from the sfire the sea percaine your little broomis of vegetables are sweet and at the same time you got little Flex of salty ham I can't say anything else except for it's a great dish there is no fault to be found thank you very very good indeed absolutely brilliantly balanced the flavors are of the sea and then there is saltiness from that beautiful ham and from The Sire and there is a little Tang in your mayonnaise beautiful absolutely beautiful thank you so much Jack's main is wagu beef served with a haggis bines truffle nii roasted and pureed shots crisp kale a thyme air and a bone marrow Jew that's a good looking dish beef beautifully soft tender that just melts on your tongue and the red wine flavor in the sauce beautiful as well love the hint of truffle love the hint of time clever clever clever if there is a small problem and I mean small it's there is too much seasoning in that Ragu right okay it's a great looking dish it smells wonderful and for me it tastes as wonderful I love the texture of that crispy NY and the sweetness of the potato with the hint of truffle I love the sweet chelot puree with the the woodiness of the kale which has been fried and for me that spiciness coming from the haggus inside the regu is just comforting it takes you up it takes you down takes you around the corner and it kisses you on the lips good job Jack good job thank you so much Jack's dessert is pear T tat accompanied by poached pears and a peir puree candied walnuts and a Gorgonzola ice cream you are very fortunate there is a table between us now otherwise you might have got a kiss that is lovely when I got that peir melting and I got the stickiness of caramel and beautiful buttery pastry that was it I I was sold I'm heavenbound then that ice cream comes in and just the hint the tiniest hint of salty gonzala it's so subtle it's brilliant thank you what you've got here is a really accomplished dessert and I love the honey sweetness of the pear and the caramel richness of the tatatan I love the crunch of the nuts and the caramel I love the the sweetness that comes with that pear puree I love the creaminess of the ice cream but I don't want to taste mold on the outside of my peirs and that's where I get I love gorgona it's one of my favorite cheeses in the whole world I love ice cream but I don't want to eat gorola ice cream my opinion though Jack Greg loves [Music] it when you do something as daring as this you will divide the crowd thanks Jack thank you very much cheers cheers mate there were negatives in there um which I think have let me down but I feel like I've come on so much in this competition I'm just pleased with the dishes how they went today you know I was happy with them up you come Luke Luke starter is Aron Chini balls filled with roasted yellow peppers and mozzarella served with a basil anei and yogurt dressing and slow roasted tomatoes what you have here is the unmistaken able flavors of of southern Italy and damn good they are too and let me tell you those arini balls are perfect they are crispy on the outside and they are light and moist in the middle and then you've got that Tang of Basil that to me it almost feels metallic and then you've got the lovely lovely creaminess of mozzarella what you haven't got here is Elegance you have however made them delicious I'll take that you can taste the sunshine of the Mediterranean and that's what's wonderful about it you've got that pepperiness that comes from the yellow pepper saltiness of mozzarella those tomatoes are delicious absolutely delicious little concentrated pills of tomato and they explode with the basil and you feel like you're sitting in an Italian Cafe they are delicious well thank you I'm glad it tastes good for his man Luc has made squid in tortillini filled with scholar s and lustin tortillini they're topped with asparagus tips and served with a Harissa smoked paprika and chili beis they're good they're very very good your pasta is very very well made your bisque is quality made with shells and you've got the caramel sweetness of it I love it you've also got depth of flavor you've got good seasoning you've got natural sweetness of the seafood very very well done the smell of your bisque is intoxicating it makes you dizzy it's gorgeous that bisque is velvety and smooth and Rich and delicious you get a little bit of fennel underneath the background the fact you put Harissa through it is a really clever idea really really clever indeed it's a wonderful wonderful thing I think those tortillini are delicious I would eat a whole massive plate of those tortillini with that biscuit your palette is exceptional your food tastes great Luke's dessert is rubab samosas served with a Fran Japan crumble topped with ginger poached rhubarb and custard right love the frangie pan the taste of the nuts sweetened and the sharpness of the rotb love that love the rarb filling inside the samosas and and vanilla custard vanilla custard rhubarb marriage made in heaven samosas are a little doughy yep I had trouble with them real trouble not quite not quite for me it needs to be sweeter and there needs to be more of it and definitely a lot more rhubarb it's rhubarb and custard that's its title that's what it should be your on glaze is delicious but it's too thin so it doesn't stick to everything your samosas are a little bit doughy and for me they should be rolled in lots and lots of sugar yeah it really was supposed to have that sugar on but you know you knew what I was like at the end it was a I was running all over the place wasn't I right now it's a bit lacking on sweetness and a bit lacking on [Music] generosity cheers [Music] guys it was always going to be tough I was worried about timing today I needed another hour another half an hour would have been nice extra 15 minutes would have been good you could have G me 24 hours today and I still would have been rushing at the end ping would you join us please oh I am amazed by the amount of work and the appearance of your dishes thank you ping starter is her interpretation of a won soup a chicken and shitake mushroom broth with pork and crab dumplings wrapped in egg noodles they're topped with Crispy wanton skins and served with brazed Chinese leaves and straw mushrooms pickled shimi mushrooms and pickled green chilies and that's all you've done is it yes that's all right great looking food you start off and you think it's it's just a little bowl of soup and then explosions happen fireworks go off there's the rich saltiness of the filling of those dumplings with crab there's sharp sourness coming from pickle of the mushrooms there's the sweetness that comes from all the herbs and bits and pieces floating around there's crunch coming from onon Skins the textures are crazily good it's truly truly delicious I don't know how you made it I wouldn't be able to replicate it it's absolutely stunning thank you good bowl of soup ping the complexity and elegance of its appearance is stunning the textures of soft wet and crispy are wonderful but those flavors I haven't experienced before and they absolutely thrill me so clever so so clever right Ping's main is Nasi lamac coconut and pandan rice with spicy sambal lemongrass prawns turmeric Fried Chicken coated in Spanish potato crisps served with a sambal with deep fried anies crispy shalots cucumber quail's eggs and edible flowers this dish although a rice dish and the rice is Beautiful by the way is all about the flavors of the sea you got wonderful sweet prawns cooked beautifully with that Crunch and a lovely chilly hot sand Bal around the outside of them the sandb bar that's underneath is really rich and salty with those anchovies which I love give me the biggest bowl you possibly can and I'll sit here and eat the whole lot cuz I love it it goes without saying and I I expected it that your prawns your chicken your rice are perfectly cooked for me though it's very very salty in that sandal with those dried anes very very salty for me a little too much okay for dessert ping has made a coconut and vanilla panacotta with charred pineapple compressed and freeze dried mango coconut TW and a pineapple and lime air this ping in the words of a great Bal man is a thing of beauty yeah it's beautiful thank you yeah it is without doubt a a knockout dessert it's a brilliant dessert cuz your panacotta is just got just enough bounce and then cubes of pineapple delivering juice mango delivering juice a twill flavored with coconut I tell you what that is just brilliant you've captured the flavor of the tropics and delivered it with with French restaurant style thank you thank you there are desserts then there's desserts this to me is really very very special indeed it tastes of the tropics it tastes of sunshine it tastes of skill uh it tastes of a clever clever cook and it tastes of somebody who really cares about their food well hold on and you can have the hat thank you thank you very much thank you I feel like I've accomplished something that I set out to do I want surprises in there I want taste that they've never encountered before so I feel really accomplished we are going to have a conversation and when we call you back in we are going to Crown one of you our champion off you go done give come on come on come on Time come on well done well [Music] done Luke Jack and ping have been incredible [Music] throughout wonderful day brilliant celebration of cookery Talent if we look at Jack's style he always wanted high-end restaurant quality food and he succeeded today he's got an amazing career in front of him I am he really has he is cooking smart modern restaurant dishes quite incredible I think for for a young fellow that age I feel just generally relieved to be honest to come out the other side having cooked it you know near enough to how you really wanted it to be um and to get some really generally great comments it's it's a brilliant feeling what do you say about someone like Ping what a talent not only does she give herself so much to do she accomplishes it and the style and presentation of a quality ping dish is like a work of art with ping she takes Malaysian street food and takes you on this journey and then she sits you in a lovely restaurant table with a white linen cloth and gives you a dessert which is immaculate I think ping is a Class Act an absolute Class Act Lads of things going through my head but I keep reminding myself that's I've done the best I could and that's the most important thing we cannot ignore the adventure the individual ity the invention of Luke and what he's brought to this competition very exciting cook with real original ideas and a vision and a way of looking at dishes completely differently to anybody else I ever met yeah I am proud you know to get to the final is still the biggest achievement of my life I just wish I'd done a little better today but you know overall still happy Jack has a very clear ambition of what he wants his food to be and it is of the highest order if my name is to be called it would just be unbelievable I don't think I could express how I'd feel ping I think her food is original it's so damn clever and it's delicious the pro show today has been humongous it's like fighting for your life if my name calls through as the champion it will be incredible for all his ups and downs Luke has continued to surprise and Delight he's pushed the boundaries in this competition I am mentally and physically completely exhausted I've got nothing left this competition has been put on fire by these three cachs Who's the champion Greg is there one cook that stands out for you absolutely without a doubt without a doubt I have a clear winner I think we probably [Music] agree in the night I'm on my way I'm on my way back home a fabulous conclusion to an incredible [Music] competition we made a decision it gets C in the night I'm on my way I'm on my way back home [Music] our Master Chef Champion it's [Music] ping you really deserve it you really really do deserve it [Music] thank [Applause] [Music] you it's I can read your thought right now everyone from [Music] to really really pleased for it's quality absolutely yeah I will definitely carry on cooking I'll carry on creating and I'll carry on making a terrible mess in my kitchen I don't think I could have done anything differently and I think honestly the just the the better cut one and I'm I'm really pleased with [Music] things the last time I felt such emotion was when my daughter was born something that I don't think you get to experience a lot pure joy and pure Bliss that kills incredible epic when I eat Ping's food it makes me happy it makes my heart [Music] F you can't tell make special inside of you any time you feel danger or Fe inst simply I will appear C my mother would be really proud I'm sure but I say this's a lot she still W let me in her [Music] kitchen it is the neck to of got especially sweet [Music] today it's all I can read right now every [Music] sing I aing go I'm the one just ask me [Music] sh compare yeah

Channel: MasterChef UK

Views: 8,437

Keywords: Celebrity MasterChef, Gregg Wallace, John Torode, MasterChef, MasterChef Celebrity, MasterChef UK, best dishes on masterchef, best masterchef dishes, cooking competition, how to cook, master chef, masterchef best dishes, masterchef uk, masterchef uk dishes

Id: OgGddoM2kHE

Length: 58min 51sec (3531 seconds)

Published: Tue Jan 30 2024