MasterChef Ireland

The amateur culinary contest returns, with the first six cooks - Charlie, Niamh, Claudio, Gary, Emma and Rich - aiming to impress Nick Munier and Dylan McGrath. The hopefuls will have just one hour to create a signature dish from seafood, lamb, rabbit or steak; and only four of them will progress through to the next stage in the competition

The amateur culinary contest continues, with the remaining four cooks aiming to impress Nick Munier and Dylan McGrath by working a busy lunch service in the professional kitchens of two of Dublin's leading hotels. The hopefuls then return to the studio, where they have 90 minutes to create one dish using the key ingredient chicken, before the judges decide which contestants will go through to the final 10

Six new cooks - Mark, Cormac, Diana, Sarah, Bill and Hugh - arrive in the kitchen for heat two of the contest, with just one hour to create a signature dish. Judges Nick and Dylan will then pick the four most impressive contestants to go through to day two, and complete their first restaurant service. Presented by Nick Munier

The four remaining cooks from heat two have an early start as they join the kitchens of two leading Dublin restaurants - The Winding Stair and Brasserie Le Pont - for their first-ever professional lunchtime service, before returning to face the 'key ingredient challenge'. With a place in the top 10 at stake, one bad decision could make all the difference

The final ten contestants come together for the first time to face a mass catering challenge at Croke Park, where they must create a selection of canapes for a post-match reception.

Following their mass catering task in Croke Park, the 10 contestants return to the kitchen, where Nick and Dylan award a day off to the best performer on each team.

The remaining eight hopefuls are given a masterclass by Michelin-starred chef Daniel Clifford, before they are asked to replicate his dish.

The seven cooks vie for a place in the quarter-final, and are asked to create a dish that shows the simplicity and versatility of a fine-dining pasta dish.

It's quarter final week on MasterChef Ireland and the contestants are challenged to cook for 24 invited guests at the one Michelin star kitchen at the Cliff House Hotel and to create a fine dining dish that celebrates the wonderful ingredients of the Irish Sea back in the MasterChef kitchen.

After the rigours of last night's lunch service, the six quarter-finalists must provide Nick and Dylan with a fine dining dish that celebrates the ingredients of the Irish Sea.

The contestants battle in the semi-final week, with the four remaining hopefuls joining the kitchen at Patrick Guilbaud's for a full lunch service.

The four semi-finalists prepare two courses of their own choice for Nick and Dylan, who then choose which hopefuls have made it to the final of the competition.

The three finalists visit South Africa, where they learn about the country's ingredients with chef Margot Hanse at the Tasting Room restaurant.

The finalists return to the Test Kitchen in Cape Town, where Luke Dale-Roberts and his team challenge them to put their own stamp on a new dish set to appear on the menu.

The final of the culinary contest arrives for the three hopefuls, as they are tasked with creating a three-course meal for the judges.

The three finalists have cooked their dishes, and now it is time to present them to Nick Munier and Dylan McGrath, who will crown one of them the 2014 champion.