Masterchef: The Professionals Season 15: to Be Released in November 2023 on BBC Two

One-off special in which four previous finalists show Monica Galetti, Marcus Wareing and Gregg Wallace how appearing on the famous cooking show has had an impact on their careers, before facing two demanding challenges.

Taking part are Philli Armitage-Mattin, Santosh Shah, Bart van der Lee and Jamie Park, and Monica and Marcus throw them in at the deep end by getting them to cook for restaurant critics Grace Dent, Jimi Famurewa and Jay Rayner, who all have high hopes. In the second round, they have to cook a festive centrepiece - and as this could win them the title they go all out to deliver a showstopping feast.

The finalists have three hours to cook a starter, main and dessert that embody everything they are as a chef. They must deliver three flawless dishes, as the best performer will be crowned champion.

The final four chefs are reduced to three, who then join the restaurant service as the three-Michelin-starred Alain Ducasse restaurant at the Dorchester hotel.

Finals week begins with the last six contenders competing for a place at the infamous Chef's Table, where they cook for eight of the country's most acclaimed chefs.

The second group of four semi-finalists tackle the pop-up kitchen challenge.

The semi final stage continues with just eight chefs left in the running for the 2021 title. Tonight, four of them compete in a pop-up kitchen challenge.

The nine strongest and most talented chefs return to the MasterChef kitchen for the semi-final round, where they must create a dish based around their favourite food memory.

The fourth quarter-final sees the contenders prepare inventive dishes based on cheese. Then they must cook for critics Tracey MacLeod, Jimi Famurewa and Jay Rayner.

Heat eight's Skills Test involves squid with a herb vinaigrette and a red wine sauce and a coffee caramel poached pear with praline cream.

Heat seven continues with the four contenders serving up their Signature Dishes.

Heat seven's Skills Test sees the four contenders preparing a prawn, avocado and pepper omelette and chicken kofte with flatbread and cucumber salad.

In the third quarter-final, the chefs are challenged to create a dish based around colour. Then they must cook for critics Grace Dent, Jay Rayner and Tom Parker Bowles.

In heat six, the four contenders prepare sea bream with couscous and crepes with chocolate hazelnut spread. Then they must impress the judges with their Signature Dishes.

Heat five continues as the four chefs try to impress the judges with their Signature Dishes. The two who deliver the best dishes will go through to this week's quarter-finals.

In heat five, the Skills Tests involve poussin cooked and served on the bone, and chickpea panisses with an aubergine dip.

Tonight's quarter-final sees the strongest four chefs from heats three and four prepare a dish based around mustard. Then they must cook for critics Grace Dent, Tom Parker Bowles and William Sitwell.

In heat four, the Skills Test involves eggs benedict and a strawberry dessert. Then each of the four chefs must wow the judges with their Signature Dishes to earn a quarter-final place.

Heat three continues as the contenders cook their Signature Dishes. The two most impressive chefs will go through to this week's quarter-final.

Heat three sees four professional chefs challenged to prepare agnolotti with a pea and mint pesto and pan-fried calves liver with walnut beurre noisette.

The first quarter-final involves an Invention Test using tinned food. Then the contenders cook two courses for restaurant critics Jimi Famurewa, William Sitwell and Tracy Macleod.

In the second heat, the Skills Tests involve scallops and a crème pâtissière swiss roll. Then the chefs try to impress the judges with two Signature Dishes that demonstrate their culinary identities.

Heat one continues as each chef cooks two standout Signature Dishes – a main and a dessert that demonstrate creative flair and individual cooking style.

The first four contenders face their opening Skills Test. Two must get all the details just right as they prepare bangers and mash in only 20 minutes. The others cook monkfish.

Four former finalists return to cook for Monica, Marcus and Gregg. They are challenged to create Christmas canapes and to prepare a two-course festive meal.

Four of the most memorable chefs from previous series return to show how their skills have progressed since they took part in the show.

In the last episode of the series, the three finalists must cook a starter, a main and a dessert that embody everything they are as a chef.

Finals week continues with the final four chefs challenged to prepare dishes for eight of the most respected chefs in the UK.

As finals week begins, the six remaining chefs must come up with their own twists on classic dishes including rabbit in mustard sauce and bouillabaisse with a rouille sauce.

The final four semi-finalists face an invention test set by Michelin-starred chef Andrew Wong.

Four semi-finalists are taken out of their comfort zone when they are given a world-class demonstration by Michelin-starred chef Aktar Islam.

The contest reaches the semi-final stage. The remaining ten chefs must prepare a dish based on their favourite food memory. The weakest five performers then face a further invention test.

In the last of the quarter-finals, the contestants are challenged to invent a dish that captures the essence of the forest. Then they cook for critics Grace Dent and Jay Rayner.

In the final heat, the contestants are challenged to prepare John Dory with parsley sauce and poached figs with honeycomb. Then they get to impress the judges with their signature dishes.

Four contestants are challenged to prepare a potato rosti brunch dish and tempura mussels with aioli. They then try to dazzle the judges with their signature dishes.

In the third quarter-final, four chefs cook for two of the UK's most discerning restaurant critics, Jay Rayner and Tracy MacLeod.

Four more chefs face challenging skills tests. Two must prepare scallops, the other two lambs' kidneys on toast. They then get to dazzle the judges with their own signature dishes.

In this week's first heat, two chefs face a skills test set by judge Monica Galetti. They must fillet a trout, smoke it and serve it with a celeriac remoulade. Will they get the balance of flavour and smoke just right or will it be a burn out?

The four best chefs from this week's heats return for their quarter-final, where they cook for two of the UK's toughest restaurant critics, Grace Dent and Tom Parker Bowles.

In the second heat of the week, four new professional chefs arrive to face gruelling challenges, including French-trimming a rack of lamb and filleting a plaice.

Four more professional chefs from around the country arrive at the MasterChef kitchen to endure the infamous Skills Test and cook their own two-course signature dishes.

The first quarter-final sees the chefs' ability to cook with spices put to the test. Then they must cook for restaurant critics Jimi Famurewa and William Sitwell.

In tonight's second heat, the chefs are challenged to prepare sweetbreads with a rustic red wine sauce and a glazed sabayon fruit dessert.

In tonight's first heat, Marcus Wareing and Monica Galetti test four chefs' ability to prepare mushroom tortellini and butterflied mackerel before the chefs cook their signature dishes.

For the second year running, judges Gregg Wallace, Monica Galetti and Marcus Wareing hit the road to catch up with five of the competition's most successful past contestants, whose careers have been transformed since competing, before inviting them back to the MasterChef kitchen for one last battle to impress.

Just one life-changing cook-off remains before one of the chefs takes the crown.

Over the last seven weeks, 48 of the most talented and tenacious chefs in the UK have battled each other for the coveted title. Now, just three chefs remain. This is the last time they cook in the competition and the evening will end with one of them receiving the ultimate prize.

Tonight, the final three outstanding professionals, who have continued to stretch their abilities and surprise and dazzle the MasterChef judges with incredible plates of food, face one last challenge - to cook the best three courses of their lives.

The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.

Only the four most talented chefs out of the original 48 remain. The first challenge they face is a once-in-a-lifetime chance to cook at the chef's table.

It is the last semi-final and the second group of chefs is in close competition for a place in the finals.

The first three semi-finalists battle it out for a place in the finals. They are given the opportunity to work alongside one of the UK's most exciting chefs.

The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.

As knockout week continues, the second group of five chefs face two intense challenges set by Monica and Marcus in a bid to become semi-finalists.

Only ten chefs remain in the competition. In a new event, the chefs must show off their versatility and style, creating and serving a dish that will win over the judges and specially invited guests.

12 chefs remain from the initial 48. They face the most intense invention test of the competition in a kitchen stripped of all the modern gadgets.

The week's remaining professionals are given a larder with a wide range of pumpkins, squash and other sweet and savoury ingredients to choose from in their invention test.

The last three chefs step into Marcus' test and are asked to create drop scones and a suzette sauce - a perfect batter mix and a sauce that goes up in flames.

In the final week of the heats, six more chefs head into the MasterChef kitchen. Monica's skills test sees the chefs cooking up a braised artichoke with saffron aquafaba mayonnaise.

Tonight's quarter-final sees the six most talented chefs from this week's heats set out to impress Monica Galetti and Marcus Waring in two high-stakes challenges.

In the second heat of the week, six more chefs head into the MasterChef kitchen to show the judges they have what it takes to be this year's champion.

In the first heat of the week, six professional chefs from across the UK put their reputations on the line. Each professional's journey begins with the infamous skills test.

This quarter-final sees the six most talented chefs from the week's heats face an invention test focusing on the onion.

In the second heat of the week, three contestants are given 15 minutes by Marcus to prep and cook his calves' liver with a bordelaise sauce.

Monica challenges the first three chefs to employ some deft knife skills and spatchcock a quail before cooking it to produce quail with a rocket pesto in just 15 minutes.

In the first quarter-final, the six strongest chefs from the first two heats are challenged to an invention test centred around a staple from every kitchen around the world - rice.

Tonight, three chefs take on the terrifying prospect of tackling Marcus's crab omelette arnold bennett - they have 20 minutes to either hold their nerve or find themselves in a terrible scramble.

Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this week's quarter final. Half of the competitors are challenged by Marcus Wareing to prepare poached guinea fowl breast with a Sauce Robert, while Monica Galetti sets the rest the challenge of making hand-cut tagliatelle with a lamb ragu. Finally, they must prepare a signature dish to decide who will stay on and who will be eliminated.

In this one-off special, the Professional MasterChef judges catch up with five former finalists whose careers have been transformed by the competition, and all five finalists return to the MasterChef kitchen to show the judges how much their food has evolved. There is extraordinary food and a determined air of competitiveness as they battle once again to prove to the judges that they are best chef in the kitchen.

The final three chefs face one last challenge: to cook the best three courses of their lives for the MasterChef judges. In this moment, everything is laid bare for the judges, as their plates will expose how far they have come and the magic of their unique cookery. The reward is immeasurable as their career could change forever when one of them is crowned MasterChef: The Professionals Champion 2018.

In this penultimate challenge, the four remaining chefs fight to secure their place amongst the final three, and the chance to take the opportunity of a lifetime to travel to one of the world's most legendary Michelin-starred restaurants. The judges begin by setting the four finalists a simple brief in the MasterChef kitchen - creating a single exceptional and evocative dish which draws inspiration from a place that is special to them. The remaining three finalists then travel to Valence, in France to learn from Anne Sophie Pic and her elite team.

It's the finals and the competition is at fever pitch. After six weeks of intense culinary battles, the four most talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops. The first challenge the four chefs face in the finals is the once-in-a-lifetime chance to cook at one of the most prestigious events in the UK culinary calendar - the Chef's Table.

It is semi-finals week and the competition is heating up. MasterChef presenter Gregg Wallace teams up with chef Monica Galetti and Michelin-starred Marcus Wareing to continue their search for this year's MasterChef: The Professionals champion.

It is the last semi-final and the three remaining chefs are in close competition for a place in finals week. For their first challenge, they are sent to cook at an exclusive address in Padstow, Cornwall - Paul Ainsworth at No 6. Chef Paul Ainsworth honed his skills with culinary legends Gary Rhodes, Gordon Ramsay and Marcus Wareing before striking out on his own in Cornwall. With his unique inimitable style of combining playful creativity with bold, beautiful and perfectly balanced flavours Paul won a Michelin star and he is now considered one of the greatest chefs in Britain in his own right. The chefs will have the enviable opportunity to learn from Ainsworth himself and cook alongside his elite brigade.

The first step for the chefs is to understand the inspiration and elegance of Paul's food when he gives them a masterclass and demonstrates his barbecued Cornish duck with Peking tea and a pick-your-own salad. Buoyed on by the insight and energy that Paul imparts, the chefs are challenged to create their version of his duck dish for him to taste. Paul needs reassurance that the chefs before him have understood his philosophy and can emulate his impeccable cookery. He is looking for outstanding skill, personality and a perfect palate from the three chefs.

Once the chefs have shown that they have the culinary mastery to take a place in his kitchen, they are each shown a dish from Paul's menu. The chefs will join Paul's dedicated brigade and take responsibility for one dish each to be served during a packed service in his prestigious Michelin-starred restaurant. The chefs face the toughest challenge of their careers, the orders come thick and fast and the dishes will only be served once Paul is satisfied they are perfect. Finally, the chefs return to the MasterChef kitchen to cook against each other in a race for the finals - creating a two-course menu to be judged by Monica, Marcus and Gregg. They must create their best main and dessert of the competition so far, as nothing short of perfection will help them now. The dishes they deliver to the judges will either secure them a place in finals week or see them sent home. Only the two strongest chefs will make it into finals week, taking them one step closer to the title of MasterChef: The Professionals Champion 2018.

It is semi-finals week and the competition is is on a knife edge. MasterChef presenter Gregg Wallace teams up with chef Monica Galetti and Michelin-starred Marcus Wareing to continue their search for this year's MasterChef: The Professionals champion.

Tonight the first three remaining semi-finalists battle it out for a place in finals week. They are sent to work alongside one of the countries' leading chefs, Michael Caines. Caines is creating a new food legacy in his own country house hotel and restaurant in Exmouth - Lympstone Manor. Having held two Michelin stars at Gidleigh Park for 18 years, Caines embarked on his own venture in 2017 - a culmination of his lifelong dream to create and shape his own vision for generations to come. Lympstone Manor draws on inspiration from the beautiful Exe estuary that it overlooks and the surrounding countryside. The exceptional food that Caines is creating at Lympstone Manor won a Michelin star within the first six months of opening. The chance for the semi-finalists to cook alongside Caines as he makes history is a huge privilege and one that will place them in an extraordinary position to supercharge their culinary skills.

The first eye-opener for the chefs is to see Michael cook one of his signature dishes, lobster fricassee with a lobster bisque and summer vegetables. Understanding the intricacy and inspiration for the dish is key as Michael turns the tables and throws down the gauntlet for the chefs: he wants them to create their version of his dish for him to taste. Michael is looking for evidence of their ability to balance flavor, create textural variation and cook impeccably. Once the chefs have shown that they have the culinary mastery to take a place in his kitchen, they are each shown a further dish that Michael has on his menu. The chefs will join Michael's elite brigade and each take responsibility for a dish to be served during a packed service in his prestigious restaurant. The chefs face the toughest challenge of their careers, cooking at this level under the watchful gaze of Michael Caines. Only perfection will pass the test.

Next, the inspired chefs return to the MasterChef kitchen where they face the challenge of cooking their own dishes for a two-course menu which Marcus, Monica and Gregg will taste. The judges expect their food to have reached new heights. The chefs must aim for the skies, as at this stage in the competition, one tiny slip can mean the difference between gaining a place in finals week or going home. Only perfection will do to edge closer to the MasterChef: The Professionals title 2018.

It is semi-finals week and the competition is sizzling with fresh new talent. MasterChef presenter Gregg Wallace teams up with chef Monica Galetti and Michelin-starred Marcus Wareing to continue their search for this year's MasterChef: The Professionals Champion.

In this programme, the remaining eight chefs face a double-headed beast of a challenge in the MasterChef kitchen. It is do or die as they stake their claim to the competition and the opportunity to cook in some of the most influential and unique kitchens in the UK. The first challenge the eight chefs face is cooking against each other to create a dish inspired by a poignant food memory. For the judges, this dish must evoke the flavour and sense of occasion that ignited the chefs' passion for food. From fruit picking to a first taste of fine dining, the chefs need to dig deep for inspiration, cook up a storm in an hour and 45 minutes, and in turn inspire the judges to send them straight through to the next round.

The remaining chefs must return to fight again in the MasterChef kitchen to secure one of the remaining four places in the next round. They face an invention test where they are tasked with creating one unique and flawless dish. The twist for the chefs is that for those that cooked savoury in the first round they now cook sweet and vice versa. With this plate of food, the judges' expectations are high, so it is imperative that the chefs' ingenuity and skill shine through or they will forfeit their place in the next semi-final challenge. After this hard-fought battle, two chefs will be asked to leave the competition. The six who remain will continue on their path in pursuit of the MasterChef: The Professionals title 2018.

Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs every move in their bid to uncover the professional chef to crown culinary superstar of 2018.

Tonight, the second group of five chefs face two intense challenges set by Monica and Marcus. The chefs must cook together for the first time as a team to create an exceptional three-course, fine-dining menu at one of London's most prestigious addresses, The Royal College of Physicians. Celebrating their 500th anniversary, the meal must excel. The chefs have two and a half hours to collaborate as a team to design and cook their special menu, which will be served to the president Professor Dame Jane Dacre and her five VIP guests. The chefs' every move will be watched over by judges Monica and Marcus. Will their creative vision and talent shine through? Or will team playing prove to be their weakness?

With the team challenge behind them, the five chefs return to the MasterChef kitchen where they face the judges as individuals once again. Face to face again the chefs will battle it out for a place in the semi-finals by proving to judges Monica, Marcus and Gregg that they really are a cut above the others. With 90 minutes they must create their own unique dish to prove their talent and dedication to deliver at the highest level, and to take them through to the semi-finals. After tasting the dishes, Marcus, Monica and Gregg decide whose time in the MasterChef kitchen is up and which four chefs will move forward in the competition - one giant step close to being crowned MasterChef: The Professionals Champion 2018.

Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs' every move in their bid to uncover the professional chef to crown culinary superstar of 2018.

It is knockout week on MasterChef: The Professionals. MasterChef presenter Gregg Wallace teams up with two of Britain's leading chefs - Michelin-starred Marcus Wareing and Monica Galetti. The kitchen is heating up as the judges' hunt for the country's next culinary superstar. After four weeks of intense competition, the 12 most talented chefs remain from the initial 48. Tonight, for the first time they all come together in the MasterChef kitchen, where their fate rests in an almighty cook-off.

The first challenge for the 12 chefs is to cook against each other in the most intense invention test of the competition. They need to impress the three judges with one spectacular plate of food created from a heaving table of fresh sweet and savoury ingredients. But Monica and Marcus have raised the bar a little higher and challenge the chefs to the max by removing all the modern kitchen gadgets from the MasterChef kitchen. In the absence of a sous-vide or water bath, the emphasis is on classic cooking skills - plain and simple. With two hours and 15 minutes to create an innovative plate of exquisite food, they must seize this opportunity to make an impact on the judges. Only eight chefs will be guaranteed to move onto the next round.

The weakest four need to dust themselves off and cook-off again against each other. In the cook-off round, the four remaining chefs have their final chance to showcase their talents to Marcus, Monica and Gregg and save themselves from being sent home. With one hour to create one perfect dish, it is time for the chefs to dig deep and muster their culinary magic and convince the judges they deserve to continue in the competition. For two chefs, it is the end of the road and they are sent home. The best two chefs from this round join the other eight and continue their quest to raise the MasterChef: The Professionals 2018 trophy.

Tonight's last quarter-final sees the six strongest chefs from this week's heats attempt to impress Monica and Marcus in two crucial challenges. Only the three most talented chefs will go through to knockout week and continue their pursuit of the MasterChef: The Professionals title.

First up, the chefs face the new challenge, the judges' favourite ingredient test. Monica wants the six chefs to invent a dish that celebrates a key ingredient, eggs. Every chef will have used eggs in a myriad of ways, but how can they creatively elevate this ingredient to become the star element of the dish. They have a wide range of other ingredients to choose from and 70 minutes to cook a dish worthy of seeing them through to the next vital round. Only four chefs go through and have the chance to cook for the restaurant critics, the others are sent home.

The four chefs that showed star quality now face a test that has seen many a seasoned chef quake, the critics test. They cook their own two-course menu to be scrutinised by the judges and three of the UK's most discerning palates. Food critics Jay Rayner, William Sitwell and Amol Rajan sit in judgement and to find the flaws in the chefs' food. After this round, one chef will be shown the door while the other three survive to battle it out in knockout week.

In the last heat of the competition, the final six chefs enter the MasterChef kitchen to face the skills test, the first vital step to becoming the MasterChef: The Professionals Champion 2018. Under the judges' steely gaze, the chefs have to show they have the true grit and pure talent to mark them out as a future star. The contestants will be hoping to sweeten the judges with their take on Marcus's dish of caramelised pineapple with a caramel nut garnish. Monica, Gregg and Marcus scrutinise the chefs' skills as they pare down the pineapple and aim for the perfect flavour in their fruit caramel dessert. Temperatures, timings and impeccable prep are all on show in this test.

When the last three chefs step in for Monica's test, they are faced with chicken carcasses, which form the basis of the dish they have 15 minutes to cook, glazed chicken oysters with pomme puree. The chefs need to butcher the carcasses down further to locate the 'oysters', before they can cook and glaze the meat, whilst also whipping up a perfect smooth buttery pomme puree to the judges delight or distaste.

Next, all six chefs must complete the signature dish round, in which they showcase their cooking style and creativity using their very own recipes. Everything rides on how they perform under the intense pressure of this round. The surviving three chefs move on to battle it out for another day in the last of the quarter-finals.

It's the final week of the heats and six more professional chefs from across the UK head into the MasterChef kitchen determined to show the judges they have star cooking quality.

The first challenge to test their mettle is the infamous skills test. Under close scrutiny from Monica, Marcus and Gregg, the chefs have their skills, knowledge and confidence put to the test. The first skills test has been set by Marcus. The chefs have to roll, form and fill pasta to make a dish of pork-filled ravioli with a chasseur sauce. The judges look out for classic culinary knowledge and the ability to create depth of flavour in the accompanying sauce. There is a wide range of talents the chefs can either show off or stumble at in this 20-minute introduction to the MasterChef kitchen.

For the next three chefs, Monica has chosen the famous oyster rockefeller as her test. This buttery, herb-crusted, baked shellfish dish has been around in many forms for over a century, but the chefs won't get very far if they don't have the knack for shucking the oyster at the off.

All six chefs are invited back in to the MasterChef kitchen for the next nerve-racking round. This is their chance to really show off with their signature dish. Cooking a tried-and-tested dish for Monica, Marcus and Gregg, any chefs that lost face in the last round can turn their fate around. In an hour and 15 minutes, their future is decided as the judges send three chefs home and settle on which three go through to this week's quarter-final.

The six strongest chefs from the week's heats attempt to impress Monica and Marcus in two high-stakes challenges in this quarter final. Only the three most talented chefs will go through to knockout week and continue their pursuit of the MasterChef: The Professionals title.

First the chefs face this series' new challenge - the judges' favourite ingredient test - where the six chefs are asked to invent a dish centred around one key ingredient. This week Marcus has chosen vanilla. With a whole range of ingredients to choose from, the chefs have the flexibility to wow the judges with their ingenuity and creativity. They must try to keep the distinct flavour of vanilla key to the dish without it overpowering everything else. With 10 minutes to select the ingredients and 70 minutes to cook, the chefs' dishes need to really stand out as only four chefs will get the
chance to cook for the critics. For the other two, it is the end of the competition.

The four remaining chefs now face a test that has seen even the best crumble under the pressure - the critics test. They must cook their own two-course menu that will be scrutinized by the judges and three of the UK's most experienced food critics - Jay Rayner, Grace Dent and Tom Parker Bowles. They have just one hour and 15 minutes to turn out eye-catching dishes with faultless flavours.

Six more chefs head to the MasterChef kitchen for another heat. Monica kicks off the skills test by asking the chefs to cook an elegant and tasty dish of broccoli - cooked three different ways. Can the chefs use their creativity to conjure up a plate from one head of broccoli that will catapult them into the judges' good books?

In this heat, six more professional chefs from across the UK set out to prove they can become the culinary star of this year's competition. Starting their fight for the coveted title, the chefs face the infamous skills test. This is a chance for Monica, Marcus and Gregg to size up their skills and ability under pressure.

This quarter-final sees the six strongest chefs from this week's heats attempt to impress Monica and Marcus in two high-stakes challenges. First up the chefs face a brand new challenge - the judge's favourite ingredient test. The six chefs are challenged to invent a dish centred on one key ingredient. This week, Marcus has chosen for the chefs to elevate a great staple of any kitchen - the potato. With a whole host of varieties and a never-ending list of ways to cook the potato Marcus is hoping for ingenuity, elegance and above all great tasting plates of food from these chefs. The chefs have ten minutes to choose from a range of ingredients and 70 minutes to cook a plate of food that delivers the humble spud as the star of the show. Only the four stand out chefs go on to the next challenge, to cook for the restaurant critics - for two chefs it is the end of the competition.

The remaining four professionals go on to cook their food for three of the UK's most discerning restaurant critics. They need to impress Tracey MacLeod, Tom Parker Bowles and Jay Rayner. The critics dish up their insight and unrestrained opinion on the food. With only one hour and 15 minutes to cook a two-course menu designed to dazzle the critics and the judges, the chefs battle to remain calm in the kitchen. Only the three most talented chefs will go through to Knockout Week and continue their pursuit of the MasterChef: The Professionals 2018 title.

In the second heat of the week, six of the UK's most determined chefs make the journey to the MasterChef kitchen ready to fight for the coveted title. Ahead of them are two challenges designed to challenge their ability in the kitchen - from taste and technical flair to creativity and ability to work under pressure. These chefs' every move will be watched over by Monica, Marcus and Gregg. At the end of the heat, only the three best chefs will go through to the quarter-final.

In this heat, six professional chefs from across the UK put their reputations on the line, competing to become MasterChef: The Professionals Champion 2018. Under the watchful eye of the three judges, the chefs must face two of their toughest challenges - firstly a test of their basic skills, followed by a chance to cook their own unique signature dish for the judges. At the end of this heat, three chefs are sent home and the strongest three go through to this week's quarter final.

In this first quarter final, the six strongest chefs from the first two heats attempt to impress Monica and Marcus in two high-stakes challenges. First up the chefs face a brand-new challenge - the Judges' Favourite Ingredient Test. The six chefs are challenged to invent a dish centred around one key ingredient. This week Monica has selected coconut - an all-time favourite of hers, so the chefs will be under pressure to use it to best effect in their cooking. With a whole range of ingredients to choose from the six chefs must deliver a plate of food that displays their own unique take on how to highlight this versatile flavour, whilst also maintaining perfect balance. With 10 minutes to select the ingredients and 70 minutes to cook, there's a lot riding on this plate. Only the four strongest chefs will go on to the next challenge, to cook for the restaurant critics, for two chefs it's the end of the competition.

In this heat, six professional chefs from all over the country arrive at the MasterChef kitchen and put their reputations on the line, to stake their claim to the coveted title. The chefs face two daunting challenges - at the end of which, three chefs are sent home and the strongest three go through to this week's quarter-final.

In this opening heat, six professional chefs from all over the country arrive at the MasterChef kitchen and put their reputations on the line, to stake their claim to the coveted title. The chefs face two daunting challenges - at the end of which, three chefs are sent home and the strongest three go through to this week's quarter-final.

Tonight is the final of MasterChef: The Professionals 2017. MasterChef presenter Gregg Wallace and two of Britain's leading chefs, Michelin-starred chef Marcus Wareing and Monica Galetti are edging closer to finding the 2017 champion. Just one almighty cook off remains for them to assess the talent of the finalists.

In the penultimate challenge, the four remaining chefs fight to secure their place amongst the final three. First, they must face a cook-off against each other in the MasterChef kitchen. For one chef, this will be the end of the competition, as only three can take the next step - being sent to the south of France to learn in the two Michelin-starred kitchens of the 4th best restaurant in the world, Mirazur.

It is finals week and the first challenge the four chefs face is the chance to cook at one of the most prestigious events in the UK culinary calendar - The Chef's Table. It allows the finalists to showcase their food to their professional heroes as 23 culinary giants descend on London for this unique annual event.

It is the last semi-final, and three of the remaining chefs are in close competition for a place in finals week. They are sent to cook at one of the UK's most famous restaurants, home of renowned chef Raymond Blanc OBE, where they meet long-serving executive head chef Gary Jones. Gary shows the professionals how to make his own unique lobster dish, before letting them explore the restaurant's two-acre gardens to collect fresh produce with which to create their own personalised version of Gary's dish. The three chefs are then made responsible for one of Le Manoir's dishes during a packed lunchtime service, in a bid to prove they have what it take to work as chefs at the very highest level. Finally, the chefs return to the MasterChef kitchen to cook against each other, creating a two-course menu to be judged by Monica, Marcus and Gregg.

Semi-finals week continues as Gregg Wallace, Monica Galetti and Marcus Wareing search for this year's MasterChef: The Professionals champion. The first three semi-finalists are sent to work alongside former professional golfer and self-taught chef James Close, whose County Durham restaurant was the only new restaurant in the UK to be awarded two Michelin stars in 2017. The chefs' first challenge is to each take responsibility for one dish from the tasting menu, delivering complex two-star standard dishes during a packed lunchtime service. James then sets the chefs the task of recreating one of his signature dishes - a seasonal salad of up to 50 ingredients. Finally, the inspired chefs return to the MasterChef kitchen, where they face the challenge of cooking their own dishes for a two-course menu which Marcus, Monica and Gregg will taste.

The first challenge faced by the eight chefs is cooking against each other to create a dish dedicated to someone who has inspired them in life. In just one hour and 45 minutes they must deliver a perfect plate of food that showcases their personality and style, and sets them apart from the other chefs, with the judges deciding who makes it through to the next round. The remaining chefs then face an invention test, which sees them each tasked with creating their own unique dish which celebrates the fresh and light ingredients on offer - and this time, there's no meat or fish for them to choose from. After this hard-fought battle, two chefs are asked to leave the competition.

The second group of five chefs face two intense challenges. The chefs must cook together for the first time as a team to create an exceptional three-course fine-dining menu at one of London's most prestigious addresses, The Institution of Civil Engineering, to celebrate the organisation's bicentenary. Will their creative vision and talent shine through? Or will team playing prove to be their weakness?

For the first time, the professionals must show they can work together as a team to create a three-course fine-dining menu for special guests at the home of rugby - Twickenham.

After four weeks of intense competition, 12 most talented chefs from the initial 48 face knockout week. Tonight is the first time they all come together in the MasterChef kitchen, where their fate rests in an almighty cook-off.

In the last of the quarter-finals, the best chefs from the week's heats come together in the kitchen to cook against each other and continue in their quest for the title. First, is the daunting invention test. From an array of sweet and savoury ingredients, the chefs are tasked with creating one incredible dish with either herbs, citrus or spices as the core central theme. Will they remember to allow their chosen hero ingredients to shine through their dish? At the end of this challenge, two chefs will be chosen to leave the competition. The remaining four chefs now face one of the toughest rounds of the competition. In an hour and 15 minutes, they must serve up an exceptional two-course menu to three of the country's most notable restaurant critics.

The search for the country's 2017 culinary superstar continues. It's the last week of the heats and these are the last six chefs to battle to make it through the competition.

The search for the country's 2017 culinary superstar continues. It's the final heats week, as six new chefs set out to prove they have what it takes to win the coveted title.

The quarter-final chefs are challenged to create something special from a table of citrus, herbs and spices, with only the four most impressive going through the next round. This sees them given 75 minutes to cook a main course and a dessert for restaurant critics William Sitwell, Tracey MacLeod and Jay Rayner. However, judges Marcus Wareing and Monica Galetti will be the ones to decide who wins a place in knockout week.

The latest heat begins with the six chefs having to prepare and cook a pigeon crown and an accompanying sauce in just 20 minutes, in a Skills Test set by Monica Galetti. The chefs then have the chance to showcase their own cooking style with a Signature Dish, with only three of them set to progress to the quarter-finals.

The search for the country's 2017 culinary superstar continues. Monica challenges the chefs to create a unique sweet or savoury dish using fresh herbs.

The search for the country's 2017 culinary superstar continues. Marcus sets the six chefs the task of preparing and cooking a fresh pasta dish with tiger prawns.

The search for the country's 2017 culinary superstar continues. Six chefs face a skills test, set by Monica. They have 20 minutes to prepare a dish using cod cheeks.

The six strongest chefs from the heats compete in the first quarter-final, beginning with an invention test to create a unique dish using spices. After this, two hopefuls get sent home, leaving the others to cook a two-course dinner for three critics - William Sitwell, Jay Rayner and Grace Dent. However, judges Marcus Wareing and Monica Galetti will ultimately decide who deserves a place in the next round.

The chefs have to create a perfect fruit-based soufflé with a garnish of their choice in the Skills Test set by Monica Galetti, demonstrating their working methods and techniques. The Signature Dish follows, after which Monica, Marcus Wareing and Gregg Wallace have to decide which three stay, and which three have their hopes ended.

The first six chefs compete, and tests include making a duck dish in 20 minutes flat. Next, the contestants have a chance to redeem any earlier mistakes when they cook their own signature dish for judges Monica Galetti, Gregg Wallace and Marcus Wareing. In 75 minutes, they must showcase their creativity, palate and personal style. It is also their final chance to show off their culinary talent before the judges decide which three are sent home, and which three go through to this week's quarter final.

One chef will be crowned the 2016 champion. The last and best three contenders cook for the last time, and just three courses stand between them and the life-changing title. The outstanding chefs, who have cooked some exceptional plates of food to reach the final, face one last challenge: to cook the best three courses of their lives for the MasterChef judges. In three hours they must bring together a starter, a main and a dessert. As the tension builds, they must use everything they have learnt, all the inspiration they have gathered and all their talent and tenacity, to deliver flawlessly executed food, with mind-blowing flavours and stunning presentation.

The penultimate episode sees the four remaining chefs battle for an all-important place in the final three, and the chance to go to Oslo to learn from the star of Nordic gastronomy and cook in the three-Michelin-star restaurant Maaemo. Chef Esben Holmboe Bang is a groundbreaking, innovative, young chef. This dynamic chef creates his 20-dish menus using the heart of traditional Norwegian food and produce. The three finalists have a rare opportunity to learn from Esben and his team. They must then show what they have learnt by creating a stunning dish to impress Esben himself. The chefs will have to draw inspiration from Esben's philosophy and the produce in front of them, mahogany clams, mackerel, fermented plants, ants and edible flowers.

The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table. Descending on a London location are 28 heavyweights of modern gastronomy. This is a potentially career-changing moment for the finalists to showcase their own food for their idols. Each finalist is in charge of one of the menu's four courses - starter, fish, main and dessert. Over five tense hours, under the close scrutiny of Marcus and Monica, the chefs prepare every single element of their ambitious dishes. The pressure is immense, the chefs have to take their food to a whole new level by executing 30 plates in the most terrifying service they have ever faced. If the finalists want to show that they have the talent to be a culinary star of the future, they have to deliver faultless dishes to both excite and impress the most discerning diners in the country.

In the last semi-final, the three chefs still to do battle for a place in finals week are sent to work under Michelin-starred chef George Blogg. His unique culinary style capitalises on being situated within one of the UK's most formative kitchen gardens at the exclusive Gravetye Manor. The chefs are given the honour and nervewracking experience of being responsible for one of George's dishes each during a packed lunchtime service. Under George's watchful gaze and firm guidance, the competitors will be hard pushed to keep up with the frantic pace. The chefs return the next day to cook George's own signature dish, a garden salad that is so seasonal, the ingredients change daily. They have to prove they understand George's philosophy and showcase their palate and creativity by first selecting their own produce from the 500 on offer in the two-acre kitchen garden. Finally, the chefs cook a two-course menu for Marcus and Monica. Only the strongest two chefs will go through to finals week.

The first three semi-finalists battle it out for a place in finals week. First, they are sent to work alongside the incredible and inspirational chef Alyn Williams. Within the first 15 months of opening his restaurant at the exclusive Mayfair location of The Westbury, Alyn Williams had been awarded a Michelin star. The chefs are in a unique position to supercharge their knowledge under this legendary chef. The chefs are given the responsibility for one course each during a hectic lunchtime service. The chefs will have to deliver his incredible and intricate dishes to his exacting standards before they can be sent to the diners. They then must present one of the star dishes on the Alyn's Michelin-starred menu - roasted cornish turbot, with ratatouille, aerated bouillabaise and an amaretto and black olive crumb. Finally, the chefs return to the MasterChef kitchen to cook a two-course menu for Marcus and Monica. A main course and a dessert stand between them and a place in finals week.

The eight semi-finalists sizzle in a double cook off. The first challenge is to create an outstanding dish dedicated to the person who inspired them in their careers. Only the top two chefs who seize the opportunity to stand out from the crowd will go straight through to the next round. The six weakest chefs have to pick themselves up and return to the kitchen to battle it out for the four remaining places in the next round. They face an invention test set by Gregg. He wants to be knocked out by a dish successfully celebrating the fruit and vegetables on offer. Which of the chefs can summon up the creativity and resilience to secure a place in the next semi-final challenge? Only the six best chefs will continue in the fight for the title of Professional MasterChef 2016.

The second group of five chefs face two tough tests set by Monica and Marcus. In their first challenge, the chefs travel to one of London's most exclusive addresses, the French ambassador's residence. Marcus and Monica set them the task of cooking a three-course fine-dining menu from a selection of the finest French ingredients for the ambassador and her special guests. The chefs must work as a team to come up with perfectly-executed dishes worthy of the gastronomic connoisseurs, including the ambassador's chef de cuisine. The chefs then return to the MasterChef kitchen where they must set their friendships aside and battle for their place in the competition. Just 90 minutes and one showstopper dish is all that stands between the chefs and a place in the semi-finals. After tasting all five dishes, Monica and Marcus decide whose time in the competition is finally up and which four chefs will move forward.

Only ten outstanding chefs remain in the competition, and now they have been split into two groups. The first group of five are set two daunting challenges by Marcus and Monica. The professionals must prove they can work as a team when they are asked to create an exceptional dinner at the prestigious Royal Society of Medicine. The chefs have two and a half hours to create and cook a three-course fine-dining menu for the president and his guests. The menu must meet the expectations of the president, his guests and the judges. Finally, the chefs have 90 minutes to cook one showstopper dish for Marcus and Monica. At this level, only their very best will be good enough in this make or break round. It is a tense, thrilling battle and any mistake could cost them their place in the competition. Once they have tasted the five dishes, Monica and Marcus decide which chefs are good enough to become semi-finalists.

After four weeks of intense competition, 48 chefs have been whittled down to the 12 most talented. Now they come together for the first time in the MasterChef kitchen. Their fate rests on one almighty cook off. The chefs have a surprise selection of ingredients to create one savoury dish. To test them even further, the judges have removed all the modern equipment from the kitchen. With just two hours and 15 minutes to deliver that make-or-break dish, the nerves are running high and the competition is fierce. Only the chefs who seize the opportunity to stand out from the crowd and blow the judges away with a stunning plate food will be among the eight considered strong enough to go straight through to the next round. The four weakest chefs have to cook off again for the final two places in the next round. Can they convince the judges they have a future in the competition?

In the last of the quarter-finals, the best chefs from the week's heats come together in the kitchen to cook against each other and continue in their quest for the title. The first test the professionals face is to reinvent a sweet family favourite, fruit crumble. The chefs need to deliver a dish that sets them apart because only four chefs will have the chance to cook for the critics. The remaining four chefs have just one hour and 15 minutes to serve up an exceptional two-course menu to three of the country's most notable restaurant critics. Newcomer Grace Dent joins Jay Rayner and Tracey MacLeod at this week's table. This culinary ensemble is accustomed to dining at some of the UK's most exciting destinations and will only be won over by the very best. After a tough session in the kitchen, one more chef's ambitions will be thwarted when they are sent home. The three remaining chefs move into knockout week.

It is the last week of the heats and these are the last six chefs to battle to make it through the competition. The chefs' first task is to complete a skills test under the watchful eyes of judges Monica, Marcus and Gregg. The first three are asked to prepare a cold andaluz soup with a ham and egg garnish. With minimal cooking, the chefs need to deliver a soup that pings with flavour and colour in limited time. The final three contestants must knock up nougatine with a white chocolate and green tea mousse along with a raspberry coulis, all in 15 minutes. The chefs will be racing to cool their mousse and cook a nougatine that won't crack the judges' teeth. All six chefs now have one last chance to impress in the signature dish challenge. Failure to do so means they could be among the three chefs sent home at the end of the round. The three most talented chefs will return for the last quarter-finals.

It is the final heats week and six new ambitious chefs set out to prove they have what it takes to win the coveted title. The first three chefs must make an artichoke barigoule. This rustic dish from the south of France should be a breeze, but even the humble artichoke can be catastrophic for a terrified chef. The remaining three chefs must dish up a hot lamb sandwich with a pea and mint salsa. The simplicity of the dish belies the depth of skill on show and the excellence the judges will be keenly watching out for. The six chefs then have one last chance to show the judges they are top calibre when they cook their signature dish. They must deliver on presentation, technique and flavour if they want to secure their future in the competition, because when it is all over, the three weakest chefs will be sent home. Only the three most talented chefs win a place in the last quarter-final and continue in their cooking battle for the prestigious Professional MasterChef title.

In this quarter-final, the best chefs from the heats return to the MasterChef kitchen to contnue their quest for the title. The chefs begin with a new test, Monica and Marcus ask them to reinvent and reimagine a great family favourite, steak and kidney pie. Only four chefs have the chance to cook for the critics, the others are sent home. The four chefs that impressed now face a test that has seen even the best crumble under the pressure. They cook a two-course menu of their own design to be scrutinised by judges Marcus Wareing and Monica Galetti and three of the UK's most experienced food critics - William Sitwell, Jay Rayner and Tracey MacLeod. They have just one hour and 15 minutes to turn out a delicious main and dessert. The three chefs who conjure up dishes to impress critics and judges alike will make it through to knockout week, and keep their dreams of lifting the Professional MasterChef 2016 trophy alive.

Six more chefs line up to cook for Marcus Wareing, Monica Galetti and Gregg Wallace. Monica challenges the first three contestants to make a lamb tartare, with a confit egg in 15 minutes. Their butchery skills, fine dice, seasoning and presentation is under scrutiny as all three MasterChef judges examine their every move. The next three chefs are set a skills test by Marcus. He puts them under pressure to fillet a John Dory and serve it with the perfect polenta in 15 minutes. Finally, the six chefs come together in the MasterChef kitchen to complete the signature dish round. This is their chance to show what their cooking is all about with their own recipe. They also have their hopes pinned on the dish seeing them through to the quarter-final.

Six more chefs line up to cook for Marcus Wareing, Monica Galetti and Gregg Wallace. Marcus challenges the first three contestants to make taramasalata from scratch in 20 minutes, also requiring them to open a scallop and crack a crab claw to finish the dish. Monica's three have 15 minutes to tackle tagliatelle carbonara. The chefs then have the chance to show what they can do with a signature dish of their own design. The pressure is on as only three chefs will march on to the quarter-finals.

Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's next culinary superstar. It is the quarter-final and the six best chefs from the week's heats return to the MasterChef kitchen to continue in the pursuit of the winner's crown. Monica and Marcus ask the chefs to reinvent and reimagine a great family favourite - fish and chips. They will need to elevate the dish to a new standard without losing its heart and soul. Next, the chefs cook for some of country's most discerning restaurant critics. This week's food critics are Jay Rayner and William Sitwell, joined by Amol Rajan, editor at large of The Independent, who is not bashful about bringing his opinion to bear.

Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's next culinary superstar. The first three chefs begin with a test set by Monica, who asks them to prepare a sauce maltaise asparagus and poached egg. The remaining three chefs must complete Marcus's skills test. They have 15 minutes to make a banoffee cheesecake with caramel bananas. In the second challenge, all six chefs have the chance to wow the judges with their signature dish. After this round, the three weakest chefs leave the competition.

Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's next culinary superstar. Six new chefs compete for a place in the quarter-finals. The first three chefs begin with a skills test set by Monica. They have 15 minutes to make a sea bass ceviche. The remaining three chefs must complete a skills test set by Marcus, who examines their butchery skills and subtlety of flavour, when they are asked to cook a pork chop and grain mustard sauce. In the final challenge, the six chefs come together to cook their own signature dishes.

In this first quarter final, the six strongest chefs from the heats attempt to impress Monica and Marcus in two challenges. First, they tackle the new Reinvention Test. Only the four most talented chefs go on to cook for the restaurant critics.

In this heat, six ambitious new chefs set out to prove to the judges that they have the ability, commitment and style to push them to the top of their demanding industry. They face two tests set by the MasterChef judges: first, the chefs must put their basic skills up for scrutiny in the skills test before they have the chance to impress with their own dishes. With only three places in the quarter-final up for grabs, the battle is on.

In this opening heat, six professional chefs from all over the country arrive at the MasterChef kitchen and put their reputations on the line to stake their claim to the coveted title. The chefs face two daunting challenges: firstly a test of their basic skills, followed by a chance to cook their own signature dish for the judges. At the end of the heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final.

The final of the competition see's a winner crowned after the final three contestants compete against one another for the final time.

The four finalists have to create a dish without any meat, fish or poultry, at this point the person with the least tasty dish will be sent home. The three remaining finalists then head to Alba in Italy to learn from chef Enrico Crippa, here they are expected to run a full service in the chefs restaurant.

The opening cook-off see's one of the five contestants sent home. The remaining four contestants then cook for their heroes at the chefs' table.

The remaining semi-finalists head to Ribble Valley to work with Lisa Allen. The contestants then head back to the MasterChef kitchen to show the judges what they have learned.

The semi-final continues as Tom Kitchin tests out the remaining contestants, before they are sent back to the MasterChef kitchen to show Marcus and Monica what they have learnt.

The semi-final sees the two remaining contestants head to Sparkwell, Devon to cook alongside Anton Piotrowski, who was crowned joint professional champion in 2012. The semi-finalists are put in charge of one of his dishes over a busy lunchtime service, before going onto cook Anton's signature dish, pigeon wellington.