Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it to the top of the culinary world. The first chefs must make two dishes in 50 minutes using scallops. Show more
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Michel Roux Jnr and Gregg Wallace host the culinary competition. The chefs make two dishes in 50 minutes using haddock, and cook wild mushroom risotto and macaroons. Show more
Chefs Michel Roux Jnr and Gregg Wallace host the culinary competition. The chefs make two dishes with lamb, and cook sole a la meuniere and barquettes aux abricots. Show more
Chefs Michel Roux Jnr and Gregg Wallace host the culinary competition. The chefs make two dishes in 50 minutes using chicken, and cook omelette aux fine herbs and profiteroles. Show more
The quarter finals, and the four winning chefs from the week's heats cook two courses of their own design for three restaurant critics. Only two will go through to finals week. Show more
Chefs Michel Roux Jnr and Gregg Wallace host the cooking competition. The chefs make two dishes in 50 minutes using seabass, and cook eggs florentine and rhubarb tart. Show more
The chefs must make two dishes in 50 minutes using duck, then cook Skate a la Grenobloise and Oeufs a la Neige. Show more
The chefs make two dishes in 50 minutes using pork, then cook Lobster Bisque and Coffee Dacquoise. Only one will make it through to the quarter-final. Show more
It's the quarter-finals, and the four winning chefs from the week's heats cook two courses of their own design for three restaurant critics. Two will make it through to finals week. Show more
Culinary competition. The chefs must make two dishes in 50 minutes using squid, before recreating two classic dishes - Ballotine of Guinea Fowl and Mille-feuille. Show more
The chefs must make two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene. Show more
The chefs must make two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin. Show more
The chefs must make two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - fish quenelles and mango sables. Show more
The quarter-finals, and the four winning chefs from the week's heats cook two courses of their own design for three restaurant critics. Two will make it through to finals week. Show more
The first two winners of the quarter finals go head to head for a place in the final three. They must cook at the two-Michelin-starred Gidleigh Park under chef Michael Caines. Show more
The second two winners of the quarter finals compete for a place in the final three. They must cook at the two Michelin starred Vineyard at Stockcross under chef John Campbell. Show more
It's the penultimate show and only three chefs are left. First they must create an amuse bouche and petits fours and then they have to cook for five top restaurateurs. Show more
It's the final show and the three chefs must cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then they have to cook their best three course meal. Show more
The chefs must make two dishes in 50 minutes using prawns, then they must recreate two classic dishes - spinach and ricotta ravioli with pesto and zabaglione. Show more
The last two winners of the quarter finals go head to head for a place in the final three. They must cook at the Michelin starred Hibiscus under chef, Claude Bosi. Show more