MKR's Manu Feildel answers most asked viewer question: 'Things can get heated'

MKR is becoming known for its dramatic dinner table encounters during the Instant Restaurant rounds, with several flare-ups taking place over the 2024 season. Take, for example, the ongoing tension between mother and daughter team Janey and Maddie and now-eliminated couple Hannah and Lawrence whose bickering often overshadowed the cooking.

Now, with a new round of Ultimate Restaurants starting on Monday night, you just know things are going to get spicy with a capital S. While some fans may find the drama engaging, many have expressed frustration at the fighting and have been left wondering why the judges don't try to calm the contestants down.

However, judge Manu Feildel has explained to Yahoo Lifestyle why he and Colin [Fassnidge] don't intervene. "We are there to judge the food and can only judge what is on the plate, but it is a competition and there are many different personalities around the table so yes things can get heated sometimes," he said.

His response comes after the judges faced criticism online for not breaking up disagreements with one person writing, "[The] judges should put a stop to the arguments, it's disgusting. How do you enjoy a meal listening to all the BS."

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"I'm a little disappointed that Manu and Colin haven't told people to pull their heads in actually. It somewhat impacts them in my eyes too," another agreed. "Tell them to stop their rubbish and focus on the food."

"I wonder do Colin and Manu come and go from the table, I can’t imagine them sitting all night with the teams," a third said. "I feel like when the big blow-ups happen they aren’t there, they never interject to calm it down."

Why don't Manu and Colin intervene during arguments on MKR?

Although putting a stop to the arguments is not in his job description, Manu explained to Yahoo Lifestyle why blow-ups are so common on the cooking series.

"MKR is such a pressure cooker environment and often contestants who haven’t cooked in their Instant Restaurant yet may be around the table thinking it is easier than it is," he said.

"Even if you have cooked a dish many, many times before, you haven’t cooked under this sort of stress, or time limit. Some teams may think they deserved a better score from their fellow contestants, they might think strategy is involved and they might be very different people who would never find themselves at a dinner table together."

He added, "At the end of the day, it is a competition with $100,000 on the line."

Manu responds to viewer criticism: 'Anyone else disappointed?'

Manu also responded after many viewers expressed their disappointment that the last few seasons of the show have been shorter than previous ones. Fans have taken to social media to share their thoughts on the shorter season, with one user writing on Reddit, "Anyone else disappointed in the shortened season this year?"

"Yeah, I was low key excited because it was 'getting to the good part', then... oh ...," another said.

"Yes!! It flew by so quick! I swear it use to go on for months and had more challenges," a third added of last year's season.

Speaking about the change, Manu said fans won't be let down with the rest of this season, "I love that fans want more MKR, and I can tell you I still get excited to go around the country every year tasting different cuisines.

"Don’t worry we still have some more surprises in store this season."

Manu's favourite dish from this season of MKR

Manu also shared with us his favourite dish from this season of the show, giving it quite the compliment.

"Simone and Viviana’s Prawn and Potato Ravioli with Prawn Bisque from their second Instant Restaurant," he said. "They deserve every point of their record-breaking score. The pasta was textbook perfection with an incredible filling.

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"It was probably in the top three best pasta dishes I’ve ever had in my life."

As Colin informed viewers, Simone and Viviana got the highest score in the history of the show with that dish, so it's no surprise it's one of Manu's favourites.

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