Top Chef: World All-Stars

Quickfire Challenge: The chefs were first given three minutes to pick five ingredients from the Top Chef pantry, which was not stocked with any proteins. Afterwards, they were instructed to pair up and combine their pantry ingredients to cook a dish featuring UK seafood. The winners received immunity from elimination.

• Winners: Dale and Sara (Langoustine with Seafood Broth & Gremolata)

Elimination Challenge: The chefs were asked to create vegetable-forward dishes, where proteins served as the accompaniment. The dishes were served at the Temperate House in Kew Gardens. The guest judge was chef Angela Hartnett. Other diners in attendance included Kew Gardens botanical horticulturist Helena Dove and chefs Vineet Bhatia, Adam Handling, and Brett Graham.

• Winner: Charbel (Roasted Onion, Onion Purée, Chicken Jus & Sumac Tuile)
• Eliminated: Samuel (Tiger Prawn Carpaccio, Prawn Head Emulsion, Vegetables & Prawn Cracker)

Quickfire Challenge: The chefs were tasked with creating an amuse-bouche served on top of a cracker for a Ritz Crackers-sponsored challenge. First, each contestant chose one item from a display table showcasing several "unique and unexpected" ingredients, which included dragon fruit, oyster leaves, Brazil nuts, guajillo chilis, lemongrass, lotus root, plantains, yeast extract, Montenegro ash goat cheese, caviar cream, sauerkraut, wasabi, capers, fermented shrimp paste, tamarind, bottarga, hibiscus, piquillo peppers, kumquats, and jackfruit. The chefs were then split into groups of three, though they still competed individually. The group members were required to incorporate all three of their ingredients into their dishes. The judges then selected the chef with their favorite dish from each group (highlighted below in bold). The chef with the best overall dish from the list of favorites was declared the winner, receiving immunity from elimination and US$10,000. The guest judge was chef Santiago Lastra.

• Group 1: Nicole, Sara, Sylwia (Goat Cheese, Guajillo Chilis, Horseradish)
• Group 2: Amar, Begoña, Tom (Bottarga, Oyster Leaves, Piquillo Peppers)
• Group 3: Charbel, Dale, Luciana (Capers, Plantains, Wasabi)
• Group 4: Ali, May, Victoire (Hibiscus, Kumquats, Yeast Extract)
• Group 5: Buddha, Dawn, Gabri (Caviar Cream, Jackfruit, Tamarind)
  • Winner: May (Spicy Kumquat Jam with Hibiscus Juice & Yeast Extract)

Elimination Challenge: The chefs cooked rice dishes for the judges and 100 guests at Alexandra Palace. The guest judge was Top Chef South Africa host Lorna Maseko.

• Winner: Ali (Lamb Quzi - Smoked Rice, Toasted Nuts, Minted Cucumber & Yogurt)
• Eliminated: Dawn (Black Venus Congee with Black Bean & Five-Spice Braised Oxtail)

Elimination Challenge: The chefs were taken on a pub crawl around central London to sample beers and classic pub food, which included fish and chips, fisherman's pie, and Sunday roast at the Lamb & Flag; shepherd's pie, steak and ale pie, and toad in the hole at the Jack Horner; and bangers and mash and Scotch eggs at Trafalgar Tavern. They were then divided into teams of two. Each pair was responsible for reinterpreting and/or modernizing one of the aforementioned pub dishes, which were served to the judges and 40 other pubgoers at Trafalgar Tavern. Both members of the losing team were eliminated. The guest judges were chefs Brett Graham and James Cochran.

• Winners: Buddha and Luciana (Cod with Seafood & Potatoes, Pomme Purée, Mussels & Champagne Sauce)
• Eliminated: Dale and May (Thai-Style Scotch Egg with Thai Sausage, Crispy Salad, Cilantro Aioli & Thai Fish Sauce Dressing)

Question Challenge: The chefs baked two kinds of biscuits, one sweet and one savory. The winner received immunity from elimination. The guest judge was chocolatier and pâtissier Paul A. Young.

• Winner: Ali (Savory: Za'atar Biscuit; Sweet: Orange Sablé)

Elimination Challenge: The chefs competed in a football-themed tournament-style team challenge set at Tottenham Hotspur Stadium. The winners of each round in the tournament (voted upon by Colicchio, Lakshmi, Simmons, Top Chef México judge Aquiles Chávez, and Tottenham Hotspur club ambassador Ledley King) were declared safe from elimination. In the first round, two teams competed head-to-head by cooking dishes featuring Stilton cheese, while the other two teams faced off with dishes featuring Wensleydale cheese. The two losing, or "relegated", teams from the first round were then asked to create dishes featuring Bramley apples for the second round. The members of the relegated team from the second round then competed against each other in the third and final round, making dishes featuring English peas. The loser of the third round was eliminated from the competition.

• Maroon Team: Amar, Nicole, Victoire
• Green Team: Begoña, Gabri, Luciana
• Yellow Team: Ali, Buddha, Tom
• Purple Team: Charbel, Sara, Sylwia

	Round 3 (Peas)
	Begoña	Y
	Gabri	Y
	Luciana	N

• Eliminated: Luciana (Scallop Carpaccio with Yakiniku Sauce & Pea Velouté)

Quickfire Challenge: The chefs created celebratory dishes featuring mead and honey. The winner received immunity from elimination. The guest judge was chef Adam Handling.

• Winner: Tom (Pine Honeyed Duck with Honey Caviar)

Elimination Challenge: The chefs served a family-style dinner at a vacation home in the Kent countryside for a Vrbo-sponsored challenge. The dishes needed to be inspired by the chefs' favorite holiday meals. The contestants cooked in the vacation home's kitchen, limiting their space and equipment. They also shared a collective shopping budget of £1,000. The winner received a complimentary stay, worth US$10,000, at any Vrbo vacation home around the world. The guest judge was Top Chef México judge Martha Ortiz.

• Winner: Amar (Braised Lamb Shank with Prunes, Cinnamon, Sweet Onions & Toasted Almonds)
• Eliminated: Begoña ("Leftover" Stew with Chicken, Vegetables & Peanut Sauce)