2016 winner Gary Maclean, who has gone on to become the first National Chef of Scotland, sets the challenges for four chefs seeking to make it through to the quarter-finals.
2016 winner Gary Maclean, who has gone on to become the first National Chef of Scotland, sets the challenges for four chefs seeking to make it through to the quarter-finals.
The challenges for another group of contestants aiming for a place in the quarter-finals include preparing a dish of steamed razor clams and a dessert with authentic cranachan cream.
The challenges for another group of contestants aiming for a place in the quarter-finals include preparing a dish of steamed razor clams and a dessert with authentic cranachan cream.
It's the first quarter-final, and the chefs face an invention test demanding that they do something magical with an ingredient they will all have probably worked with before – king prawns!
It's the first quarter-final, and the chefs face an invention test demanding that they do something magical with an ingredient they will all have probably worked with before – king prawns!
Philli Armitage-Mattin sets the chefs a skills test challenge using her own recipes. Two must recreate chicken wings stuffed with pork mince, the other chefs, souffle pancakes with sake-poached plums.
Philli Armitage-Mattin sets the chefs a skills test challenge using her own recipes. Two must recreate chicken wings stuffed with pork mince, the other chefs, souffle pancakes with sake-poached plums.
The chefs are challenged to create their own special twist on rice pudding, before serving up two plates of food to impress restaurant critics Jimi Famurewa, Jay Rayner and William Sitwell.
The chefs are challenged to create their own special twist on rice pudding, before serving up two plates of food to impress restaurant critics Jimi Famurewa, Jay Rayner and William Sitwell.
2022 champion Nikita Pathakji sets the week's new group of chefs the task of recreating her dish of king prawns served in a coconut and lemongrass broth.
2022 champion Nikita Pathakji sets the week's new group of chefs the task of recreating her dish of king prawns served in a coconut and lemongrass broth.
2018 finalist Matthew Ryle sets the competing chefs skills tests inspired by French classic cookery, highlighting just what you can achieve with red mullet and roasted poussin.
2018 finalist Matthew Ryle sets the competing chefs skills tests inspired by French classic cookery, highlighting just what you can achieve with red mullet and roasted poussin.
2018 finalist Matthew Ryle sets the skills test challenges: raviolo stuffed with pea and ricotta and poached pear mille-feuille with a hazelnut praline cream.
2018 finalist Matthew Ryle sets the skills test challenges: raviolo stuffed with pea and ricotta and poached pear mille-feuille with a hazelnut praline cream.
Knockout week continues as the ten remaining professional chefs are split into two groups. Five of them head to Boxhall in central London to meet Marcus and Monica for their first challenge.
Knockout week continues as the ten remaining professional chefs are split into two groups. Five of them head to Boxhall in central London to meet Marcus and Monica for their first challenge.
