Aired: 2/10/2026
2016 winner Gary Maclean, who has gone on to become the first National Chef of Scotland, sets the challenges for four chefs seeking to make it through to the quarter-finals.
Aired: 2/11/2026
The challenges for another group of contestants aiming for a place in the quarter-finals include preparing a dish of steamed razor clams and a dessert with authentic cranachan cream.
Aired: 2/15/2026
It's the first quarter-final, and the chefs face an invention test demanding that they do something magical with an ingredient they will all have probably worked with before – king prawns!
Aired: 2/17/2026
2020 professional finalist Philli Armitage-Mattin sets the contestants a Korean-inspired skills test to make it through to the quarter-finals.
Aired: 2/18/2026
Philli Armitage-Mattin sets the chefs a skills test challenge, using her own recipes. Two must recreate chicken wings stuffed with pork mince, the others, souffle pancakes with sake-poached plums.
Aired: 2/20/2026
The chefs are challenged to create their own special twist on rice pudding, before serving up two plates of food to impress restaurant critics Jimi Famurewa, Jay Rayner and William Sitwell.
Aired: 2/24/2026
2022 champion Nikita Pathakji sets the week's new group of chefs the task of recreating her dish of king prawns served in a coconut and lemongrass broth.
Aired: 2/25/2026
The chefs have just 20 minutes to prepare and cook a bavette steak served with a papaya and noodle salad, and crispy noodles.
Aired: 2/27/2026
This week's quarter-finalists are faced with an invention test that must scream chicken, but which only includes off-cuts.
Aired: 3/3/2026
2018 finalist Matthew Ryle sets the competing chefs skills tests inspired by French classic cookery, highlighting just what you can achieve with red mullet and roasted poussin.
Aired: 3/4/2026
2018 finalist Matthew Ryle sets the skills test challenges: raviolo stuffed with pea and ricotta and poached pear mille-feuille with a hazelnut praline cream.
