Episode 19

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace throw their semi -finalists in to the white heat of service at Andrew Fairlie at Gleneagles. Working under chef patron, Andrew Fairlie, the formidable first winner of the prestigious Roux scholarship, they must now compete in service and reach the exacting standards of two Michelin star cuisine. Each semi- finalist will make a highly complex dish that must be executed with precision, finesse, delicacy, and it has to be on time. No mistakes will be tolerated. Then, the bar is raised higher as they compete again - they must both recreate one of Andrew Fairlie's signature dishes: cured mackerel, crab claw meat on cumin and seaweed paste, with a crab and sea cucumber jelly ballotine. With such an intricate balancing act of flavour and texture, the chefs battle to reach the awesome heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. After Michel and Gregg have judged their two courses, they will have to decide who will leave the competition. At the end, only the very best chef will progress to the Finals and have the chance to become this year's MasterChef Champion.