大象传媒

The semi-finals come to an end, with a stunning task that will require the five remaining chefs to draw on every reserve they can muster, if they hope to make it to finals week.

The five professionals are heading to Surrey, home to RHS Garden Wisley, which houses the headquarters of the Royal Horticultural Society, celebrating its 200th anniversary that day.

In honour of this milestone, the five contestants will be asked to create a three-course menu, using produce from Wisley鈥檚 World Food Garden, which spans 3,700 square metres, and includes a stunning array of fruit, vegetables, herbs and edible plants from across the globe. Some proteins including rabbit and venison are also being provided, but everything on the plates must come together in perfect harmony.

Amongst those dining today are three-time Chelsea Flower Show gold medal winner Charlotte Harris and award-winning designer of Wisley鈥檚 World Food Garden Ann-Marie Powell. Hosting the celebrations is Helena Pettit, the RHS Director of Shows, Commercial and Innovation, so it鈥檚 crucial the contestants deliver a meal to remember.

Next, it鈥檚 back to the MasterChef kitchen where the competition ramps up. The brief is simple - one dish that is inspired by someone close to the contestants. They might choose a mentor, a loved one, or a family member, but the dish must have heart, and be the perfect illustration of that bond.

Then, it鈥檚 time for one of the toughest eliminations of the series, as a chef has to miss out on finals week. The successful four continue the adventure of a lifetime, which will see one of them crowned MasterChef: The Professionals champion 2024.