MasterChef: The Professionals

INHALT

The next two semi-finalists work a shift at the Michelin-starred Latymer restaurant in the Pennyhill Park Hotel in Bagshot, Surrey. The pair must recreate head chef Michael Wignall's signature dish of quail breast with confit quail leg, braised tongue, sweetbreads and cockscomb in a port glaze. They then draw on what they have learned from their experience to cook a main course and a dessert for Michel Roux Jr and Gregg Wallace, with only one contestant progressing to the final round.