大象传媒

Two more semi-finalists are sent to cook in two Michelin starred service, this time under the demanding Michael Wignall at The Latymer in Surrey's Pennyhill Park Hotel. Michael earned his first star in 2009 and a coveted second star in 2013. Each semi-finalist must take charge of a course from the lunch menu, get to grips with the modern techniques Michael uses to prepare his classic, precise and unique food and hit the standards required every time in service. With Michael watching their every move in the kitchen, the chefs must step up and deliver or face being taken off service.

Afterwards, they must both recreate one of Michael Wignall's signature dishes: quail breast with confit quail leg, braised tongue, sweet breads and cockscomb in a port glaze. The dish requires perfect execution and an intricate balancing act of flavours if they are to reach the awesome heights Michael demands.

Then, the two semi-finalists return to the studio for one last challenge before their future in the competition is decided. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. Once Michel Roux Jr and Monica Galetti have judged their two courses, they will decide who has proved they are good enough to become a Professional MasterChef finalist.