The heat is on in the installment of MasterChef: The Professionals, as four new chefs enter the fray, vying for a coveted spot in this week’s Quarter Final. The latest cohort will face the series’ signature challenges – the daunting Skills Test and the revealing Signature Dish – all under the watchful eyes of judges Matt Tebbutt, Marcus Wareing, and Monica Galetti.
This week’s Skills Test brings a familiar face back into the kitchen: champion Nikita Panthakji. A Michelin-trained chef who now runs a successful supper club, Panthakji isn’t pulling any punches, setting a high bar for the competing professionals. The first two chefs will tackle steamed razor clams, served with Jerusalem artichokes, pickled fennel, and a beurre blanc sauce. The challenge lies in the speed and precision required – razor clams cook in under a minute, demanding expert timing to avoid a rubbery texture. Panthakji’s own technique of utilizing the clam stock for the beurre blanc adds another layer of complexity, rewarding attention to detail.
The second pair of chefs will face a pastry-focused Skills Test, a molten chocolate tart with an oatmeal crumble and Cranachan cream. While the ingredients will be provided, the chefs will need to quickly grasp the nuances of Cranachan – a traditional Scottish dessert featuring oats, whisky, and raspberries – to deliver a successful dish within the 20-minute time limit.
Successfully navigating the Skills Test is only half the battle. The chefs will then be tasked with presenting their Signature Dish – a creation that showcases their culinary identity and solidifies their place in the competition. The judges are anticipating a diverse range of flavors, including influences from Guatemala and a reimagining of a French classic.
Let’s meet the four chefs hoping to impress:
Meet the Chefs
Charlie
A -year-old Head Chef from Cullompton, Devon, Charlie’s culinary journey began with a ski season and a self-taught foundation, later formalized with an NVQ Level 2 in Professional Cookery. He honed his skills in fine dining before opening his own restaurant, La Mar, on Exmouth Marina, which earned an AA rosette within its first year. Charlie describes his style as classic British with European and Asian influences, emphasizing seasonal ingredients and sustainable practices. He credits his mother, a former chef and food columnist, with inspiring his passion for cooking. He lists butter, garlic, and cream as his essential ingredients and admits to craving saucisson sec, Comté, or Black Bomber cheddar after a long service. Charlie’s participation in MasterChef: The Professionals is a tribute to his late sister, who always encouraged him to compete.
Tom
Tom, a -year-old Junior Sous Chef from Hampshire, initially pursued a career as a professional golfer before returning to his culinary passion. He trained at The Met in Brighton and gained valuable experience at Lainston House Hotel. Tom’s cooking style is described as rich, bold, and memorable, and he cites his mother’s home cooking as a key influence. He’s a repeat contender, having previously attempted to join the competition. His essential ingredients are salt, chilli crunch oil, and good olive oil, and he confesses to a post-service craving for mackerel on toast.
Ben
Ben, a -year-old Head Chef from Bristol, Somerset, took a non-traditional path to the kitchen, working his way up through various roles without formal culinary school. He earned three AA rosettes as a junior sous chef at The Methuen Arms. Ben’s culinary philosophy centers around modern British pub food, emphasizing hyper-seasonal ingredients and a nose-to-tail approach. He considers beef fat, lemons, and butter indispensable and has a surprising post-service indulgence: a cold tin of beans. He hopes to prove his abilities on the show.
Polly
Polly, a -year-old Senior Chef de Partie from London, brings a unique background to the competition, having initially pursued a career in professional golf before dedicating herself to cooking. She trained in some of London’s most prestigious kitchens, including a three-Michelin-star restaurant. Polly’s cooking is nature-led and ingredient-focused, drawing inspiration from her Norfolk upbringing and family farm. She emphasizes the importance of kindness and joy in cooking and hopes to promote inclusivity and support within the industry. Her essential ingredients are lemon, butter, and “a little bit of love,” and she enjoys a pint at the pub, playing piano and guitar, and taking her motorbike out for a ride.
As the chefs prepare to face the judges, the stakes are high. Only the most skilled and innovative will earn a place in the Quarter Final, leaving the others to return to their kitchens with valuable experience and a renewed sense of culinary ambition. MasterChef: The Professionals continues to showcase the talent and dedication of the UK’s professional chefs, offering a glimpse into the high-pressure world of competitive cooking.