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After four weeks of fierce competition in the heats, the amateur cooks have been whittled down to just ten. All of them have just one goal - to lift the coveted MasterChef trophy - and only the best will become finalists at the end of the week.

Over the next two episodes, the pressure intensifies as the remaining ten contestants are split into two groups. The first group of five return to compete for the chance to experience the realities of a professional kitchen for the first time, by cooking a dish for John and Gregg that they would have on the menu of their own restaurant or feature in their cookbook.

In an unexpected twist, the contestants discover that they are not only presenting their food to John and Gregg, but also a guest judge who will be helping John and Gregg evaluate the five amateurs – one of the country’s most exciting culinary talents, Anna Haugh. At the end of this challenge two of them will be going home.

The remaining three contestants then head to south London, where they will be working with Jonny Lake, former executive chef of three-Michelin-starred restaurant The Fat Duck. Originally from Canada, Jonny studied physics and biology at university before retraining as a chef and heading across the Atlantic, where he cooked in some of the best kitchens in Europe. After twelve years at The Fat Duck, in 2019 he decided to step out on his own with Trivet, which opened to critical acclaim.

Unable to cook for the paying public, the three amateurs will face a busy lunch service, responsible for serving the restaurant’s staff. No-one knows the food better than they do, and expectations are high. Who will buckle under the intense pressure as they cook in a demanding and totally new environment?

In a competition where only the food matters, these amateurs will need to stand out to survive - taking another precious step towards being crowned MasterChef champion 2021.