MasterChef: The Professionals

Feb 10, 2026 · 58m

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.

Feb 11, 2026 · 58m

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.

Feb 15, 2026 · 57m

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!

Feb 17, 2026 · 58m

2020 professional finalist Philli Armitage-Mattin sets the contestants a Korean-inspired skills test to make it through to the quarter-finals.

Feb 18, 2026 · 58m

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.

Feb 20, 2026 · 58m

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.

Feb 24, 2026 · 58m

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.

Feb 25, 2026 · 58m

The chefs have just 20 minutes to prepare and cook a bavette steak served with a papaya and noodle salad, and crispy noodles.

Feb 27, 2026 · 58m

This week's quarter-finalists are faced with an invention test that must scream chicken, but which only includes off-cuts.

Mar 3, 2026 · 57m

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.

Mar 4, 2026 · 58m

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.