Top chef and restaurateur, John Torode, and food writer and ingredients expert, Gregg Wallace, are searching for the country's best amateur cook.

The twelve contestants, picked from thousands of hopeful amateurs, face three high-pressure tests to see who has the passion, the skill and the creativity to make it to the quarter finals.

In the first heat the contestants face the pressure of the professional kitchen at Turkish restaurant Ozer, and in the second they must master modern British cuisine at Kettners.

Only the best will make it through, taking them one step closer to becoming the next MasterChef... Show less