MasterChef: The Professionals 2024: Who won series 17?

Another year, another series of MasterChef: The Professionals. For the past seven weeks we’ve watched as a brand new batch of hopeful chefs battled it out in a whirlwind of challenges, each vying for the top spot. The hit programme, which has just completed its 17th year, saw an incredibly high calibre of skill and dedication from the 32 contestants, but only one could be crowned the winner. It’s the perfect winter warmer as the days get shorter and the weather gets colder, but sadly, we’ll have to wait for another 12 months before it graces our screens again. 

This year was rather similar to last years' competition with Gregg Wallace, Monica Galetti and Marcus Wareing all returning to judge for 2024. Despite a hiatus back in 2022 to focus on her family and restaurant, Monica returned in 2023 bringing her beloved no-nonsense approach to judging to the MasterChef kitchen. Previous years also saw Michel Roux Jr, former chef patron of Le Gavroche, as a judge, although he departed in 2014 with Wareing taking his place.

The show followed a similar structure to previous years, with 32 chefs split into heats to start with. Subsequent challenges typically include cooking for critics or guest chefs, mass catering tests, invention trials, service in a top restaurant and a chef’s table. By the final week, there are only four contestants left, who battle it out for the title of the series champion. While there isn’t actually a prize per se, winners of this prestigious competition are often catapulted into stardom. Winners often go on to work in top restaurants, write cookbooks or even open their own restaurants.

Another series has come to an end. But in case you missed it, below you’ll find everything you need to know about Masterchef: The Professionals 2024 - including who was competing, what happened throughout the competition and who was crowned the winner. 

When does MasterChef: The Professionals 2024 start?

MasterChef: The Professionals 2024 started on Tuesday 29 October with episodes airing every Monday, Tuesday and Thursday for seven weeks.

Who are the judges on MasterChef: The Professionals 2024?

MasterChef: The Professionals 2024 was judged by Monica Galetti, Marcus Wareing and Gregg Wallace.

 Who competed on MasterChef: The Professionals 2024?

Each week saw a new selection of chefs showcasing their talents through various skill's tests. The first four weeks of the competition was split up into eight heats, with four chefs battling it out each episode for a place in the quarter final. This year we saw:

Week One, Heat One

Week one, heat one contestants: Nkosi, Toby, Chloe, Gaston

Nkosi, 25

Nkosi is a sous chef at The Lanesborough Hotel’s The Grill Kitchen. Born in Zimbabwe, he moved to the UK when he was three years old with his mum and three sisters. He studied Culinary Arts at the University of West London, and has held roles at The Goring Hotel and La Trompette in Chiswick. Nkosi was inspired to become a chef by his brother-in-law who used to work at Jamie Oliver’s Liverpool restaurant, where he would take him out back to the kitchen.

Toby, 40

Born and raised in Cumbria, Toby kicked off his culinary career at the age of 27 when he decided to study Professional Cookery. Three years later, he landed a job at Michelin-starred Raby Hunt. His portfolio includes the Devonshire Arms and Samuel’s Restaurant at Swinton Estate, although he currently works at tapas spot El Castillo at the Auckland Project.

Chloe, 26

Chloe is a junior sous chef living in West London with her parents. She studied Professional Cookery at Kent College, and has worked in restaurants including The Glasshouse, Duck and Waffle and Kitchen W8, although currently works at The Tin Shed in Notting Hill.

Gaston, 29

Gaston is a private chef who grew up between Paris and Burgundy in France. After studying at a culinary school in Burgundy and doing various jobs in France, he moved to London 10 years ago to pursue his career as a chef. He has run his own private chef and luxury event business for the last eight years.

Week One, Heat Two

Week one, heat two contestants: Beth, Callum, Rohit, Gareth

Beth, 29

Beth is a senior sous chef who grew up in Doncaster, where she was first inspired by her mum’s love of cooking shows and cookbooks. After finishing school, she went straight on to catering college, starting her career at Bluebells in Ascot, before moving on to Michelin-starred Hambleton Hall where she still works today, having worked her way through every section.

Callum, 37

Bringing a wealth of experience to the competition, Callum has been working as a chef for 22 years. Having started his career with a National Vocational Qualification in Professional Cookery, he then worked his way through various well known kitchens, such as Le Gavroche, Northcote, and The Oak Inn in Ledbury. Callum currently works at The Bookshop in Hereford, where he lives with his four children.

Rohit, 34

Born in New Delhi, India, Rohit moved to the UK around 14 years ago to study Computer Engineering. After finishing university, Rohit began working as a waiter at Ferrari’s in Bexley Hill, but soon found his true calling in the kitchen. He continued training at Westminster Kingsway College, and worked at various London restaurants such as Le Caprice and Scott's, and now works at a private member’s club.

Gareth, 30

Gareth began working in kitchens across Cardiff at just 16 years old, after dropping out of college. He then went on to train at Danesfield House, before moving to Roots in Norfolk where he stayed for two years. Back in 2017, Gareth moved over to work with Tom Heaney, and has spent the past seven years working on and off with him, currently running the kitchen at his eponymous Heaneys. Gareth began his career as a pastry chef, and so tends to incorporate these skills across his dishes.

Week Two, Heat One

Week two, heat one contestants: Steve, Gail, Jordan, Kirsty

Steve, 33

Steve began working in the hospitality industry at the age of 15, where he worked in his parents’ restaurant in York. He began working front of house, before moving to the kitchen where he stayed for 10 years whilst also studying catering at college. Taking a break from York, he moved to go travelling around the world, ending up working in Sydney. Back in 2019, Steve took the plunge and opened his own gastropub, Fish and Forest.

Gail, 35

Gail started off her career working as a Mandarin teacher in schools across China and Germany. Back in 2019, Gail made the leap and began retraining at Le Cordon Bleu in London. After graduating she began working at Japanese restaurant Dinings SW3, where she’s been ever since, now working as Senior Chef de Partie. Over the years Gail has also participated in, and won, several food and wine pairing competitions.

Jordan, 20

One of the youngest competitors in this year’s competition, Jordan works as a junior sous chef at Michelin-starred Simpsons in Birmingham where he was born and raised. After finishing school, he knew he was destined to follow in his mum’s footsteps, and so began a catering course before being offered an opportunity to work at The Ritz. Jordan is classically trained, but takes inspiration from his Jamaican heritage throughout his dishes.

Kirsty, 38

Born and raised in Johannesburg in South Africa, Kirsty began her training at culinary school before moving to London where she worked as a pastry chef at Soho House. She returned back home for several years where she worked her way through various kitchens in Johannesburg. Returning to London, Kirsty has worked in corporate catering and spent time as a private chef before setting up her own company, called Happy Plate, back in 2021.

Week Two, Heat Two

Week two, heat two contestants: Paule, Dan, Ritchie, Alin

Paule 

Having grown up in both the Ivory Coast and France, Paule then moved to the UK back in 2011 with her daughter, where she's lived ever since. She studied for a business degree and briefly worked in the corporate world, but always knew that cooking was her true passion. Taking the leap, she retrained around 10 years ago, and now runs her own catering company - Douceurs D'Ivoire. 

Dan, 29

Dan is a senior sous chef who has been working as a chef for the past 12 years. Dan started working in kitchens as a means to earn money, but quickly found his calling, having been in the industry ever since. His portfolio includes Michelin-starred Plas Bodegroes, The Cottage in the Wood, Fishmore Hall, and Northcote Manor where he trained under chef Lisa Goodwin-Allen, before moving to The Black Bull Inn where he currently works.

Ritchie, 33

Hailing from Nottingham, Ritchie has worked as a chef for around 10 years, now running his own restaurant alongside wife, Lauren. He never completed any formal training, choosing instead to learn his craft on the job, working his way up from a commis chef to a line cook, and spending several years working at Jamie’s Italian. For the past seven years he has run his own restaurant, No. Twelve Restaurant, celebrating plant-based, fine-dining.

Alin, 23

Originally from Romania, Alin moved to the UK when he was 14 years old. Alin knew that cooking was in his future from a young age, having grown up surrounded by food and cooking. He studied catering at Coventry College before taking up the position of commis chef at The Jacobean Hotel where he still works, now as the head chef.

Week Three, Heat One

Week three, heat one contestants: Rachide, Ian, Pippa, Cristina

Rachide, 30

Rachide is a senior sous chef who was born in Lisbon, Portugal but has spent most of his life living in London. He never intended to join the industry, inspired by a close friend who worked as a head chef. He began his career working in prestigious kitchens, including Galvin La Chapelle, where he worked his way up to demi chef de partie, before spending a couple of years in Singapore at Bayswater Kitchen and Michelin-starred Cure, before returning to London. He worked at Perilla, before moving to the sister restaurant, Morchella, where he now works.

Ian, 33

Originally from Sussex, Ian has worked in the industry for around 15 years, with his career taking him around the world. He started off as a kitchen porter at The Dorset Arms, where he spent time whilst studying. He then moved to the Alps, working as a chalet chef before moving to the other side of the world and spending time at Aqua Blue and The Blue Monkey in Australia. Almost ten years ago, he made his way back to the UK where he spent time at Jeremy's Restaurant, before taking up the position of head chef at Bolney Wine Estate.

Pippa, 31

Pippa is a freelance chef who originally hails from Leicester but has spent most of her career on the Isle of Man. Whilst she originally went to University to study arts, she discovered a passion for cooking during her studies and worked her way up from commis to sous chef whilst completing various stages at notable Michelin-starred restaurants Noma, in Copenhagen, and L’Enclume. During this time she became more invested in the idea of sustainability, and spent several years running her own sustainable restaurant, Versa.

Cristina, 22

Cristina is a chef de partie who grew up in Rome, Italy before moving to Nigeria, and eventually coming to the UK in 2020. Food was always a huge part of her life and she would help her mum by cooking for her younger sisters. She began her career working as a pizza chef, but has worked in kitchens across the country, including San Carlo and Gusto in Manchester, and Bancone, Smiths of Smithfield and City Social in London. Now, Cristina works in Fenchurch Restaurant at Sky Garden.

Week Three, Heat Two

Week three, heat two contestants: George, Evan, Dani, Dairo

George, 26

George is a senior sous chef in North Yorkshire. He began his career with an apprenticeship at Michelin-starred Northcote Manor, before moving on to The Three Fishes in Mitton, and Ynyshir. He then took a break from traditional kitchens, working as a development chef for manufacturer TRUEfoods. He currently works at The Black Swan at Oldstead, where he’s worked his way up over the years, bringing his classic French technique and love of British-Asian cuisine to the competition.

Evan, 21

Hailing from Birmingham, Evan was inspired by his grandad’s career in the industry, deciding to follow in his footsteps. He began cooking from a young age, assisting with his family meals. Evan began his career at the age of 16, and completed his training at Simpson’s, before heading to two-Michelin starred Moor Hall where he spent six months continuing his training. Heading back home, he returned to Simpson’s where he now works as a junior sous chef.

Dani, 32

Born and raised in Manchester, Dani has worked as a chef for 13 years, spending time both in the UK and abroad before returning to Manchester where she lives now. After completing her training she then went on to work as commis chef at Michelin-starred L’Enclume, before moving to Oslo to work at three Michelin-starred restaurant, Maaemo, and then moving on to Piscoteket. Back in 2020, Dani took the plunge and opened her own restaurant, OSMA, alongside her partner Sofie.

Dairo, 40

Originally from Columbia, Dairo began his career as a PE teacher, but following a move to the UK back in 2009, he decided to follow his passion for food and retrain as a chef. He completed his training at Westminster Kingsway College, before moving to work as a chef in Selfridges, and then worked his way up to sous chef at the catering company Baxter Story. Nowadays, Dairo works for Compass Group, and continues to run his own private catering company on the side.

Week Four, Heat One

Week four, heat one contestants: Michael, Lauren, Lucy, William

Michael

Michael spent most of his childhood in Dubai, moving to London when he was 12 years old. He began studying for a Chemical Engineering degree, but dropped out part way through to pursue a career in the culinary world and complete an intensive course. His repertoire includes Emile’s, 64 Degrees, The Dairy, and Bistro Union. In 2018, Michael began to dabble in hosting and catering for events, before heading on his own new venture and launching a restaurant in The Brewhouse Project.

Lauren, 36

Born and raised in Bangor, Lauren has worked as a chef for 20 years, rising through the ranks to take on her first head chef role back in 2012. She began her career at Jenny Watts restaurant, before moving on to The Groomsport Inn, continuing to work across Northern Ireland before finally settling at The Tailor’s House where she’s been ever since. Lauren brings her passion for curing and brining meats to the competition, showcasing the best seasonal and local Irish produce.

Lucy, 39

Lucy is a senior sous chef, currently working at Noble Rot Bar in London. She didn’t start out her career as a chef, taking the plunge five years ago to go to culinary school. Since then, it’s been non-stop. During these last few years she has spent time working at Rochelle Canteen and The Clove Club, as well as running a delivery service across London called Two Pink Tacos and hosting several supper clubs.

William, 26

Hailing from Indonesia, William currently works as a junior sous chef at Hakkasan in Hanway Place. Born to Chinese parents, Chinese food has been a key part of his life, and he embodies this in his cooking, bringing the flavours and techniques of the cuisine to his dishes. He completed a three year culinary course in China, before spending time at Intercontinental Century City in Chengdu, and The Bridge by Chef Andre. His career then took him to Hakkasan, in Jakarta, where he worked his way up before moving across to their Dubai branch and finally on to London.

Week Four, Heat Two

Week four, heat two contestants: Peter, Sophie, Chiara, Remi

Peter, 27

Growing up in Falkirk, cooking was a huge part of Peter's childhood, and a career in the industry was a relatively easy choice for him. His first job was in the kitchen at the Macdonald Inchyra Hotel where he spent several years before moving on to work at The Balmoral Hotel and Gleneagles Townhouse. He currently works at Askr, in Edinburgh, where he’s been for the past year.

Sophie

Sophie currently works as a private chef, having begun her career working as a corporate and commercial solicitor, before taking the plunge and retraining at Leiths School of Food and Wine back in 2019. Since then, she’s worked her way across some of the capital’s top kitchens including Kitchen W8 and The Brown Dog. Currently, she works as a private chef, showcasing French and Middle Eastern influences in her dishes.

Chiara, 24

Chiara is a sous chef who grew up in Bologna, Italy, moving to the UK when she was 16 years old to begin her studies in Journalism, where she worked in private catering alongside her studies. Inspired by sustainability within the food industry, she switched up her career, and began working on an organic farm at The River Cottage in Devon, where she began as a commis chef, and worked her way up. 

Remi, 37

Born in Boston, Remi spent his childhood living in the US and Nigeria, before moving to the UK in 2013. He studied Chemistry at Imperial College before completing a masters in Culinary Arts, spending time working across the world in catering events and then in various restaurants including The Shed, and Smoke & Salt, his own venture which began life as a popup. Born to an American mother and Nigerian father, Remi brings his heritage to his cooking, combining that influence with Modern British influences.

What happened on MasterChef: The Professionals 2024?

The competition began with 32 chefs, but only 12 were able to continue in the competition. They completed skills tests, invention tests and developed signature dishes for the judges and various critics, but only 12 managed to secure a place in knockout week where they continued to showcase their talents.

Those contestants are: Chiara, Chloe, Dan, Dani, Evan, Gareth, Gaston, George, Jordan, Michael, Ritchie, and William.

The final 12 on MasterChef: The Professionals 2024 

What happened in knockout week?

With only 12 chefs remaining in the competition, the 12 remaining contestants had to set themselves apart from the others and prove to the judges that they deserved a place in the semi-finals.

Monday

Monday’s episode started off with a classic MasterChef inventions test - a challenge where the chefs were challenged to create a ‘beautiful plate of food that sings’ focusing on something vibrant and colourful that ‘looks good and tastes good too.’ Dishes featured duck, lamb, and pigeon, showcasing some incredibly inventive cuisine, although some stood out above the rest. Gaston’s white asparagus raviolo with a prawn filling was a stand out in both flavour and presentation. Dan, meanwhile, wowed the judges with quail breasts and mushroom puree, with Gregg describing it as a ‘really delightful dish full of surprises.’

Whilst the judges stated that eight chefs would be going straight through to the next round of the competition, in the end they only sent seven straight through, deciding that five of the competitors would need to cook again in order to keep their place in the competition. Ritchie, George, Chiara, Michael, and Evan would all be cooking again, with only three able to progress in the competition.

This time, those who had previously cooked desserts were challenged to take on a savoury dish, and vise-versa, using up only the remaining ingredients from the first round. Unfortunately, it was Evan and Ritchie who failed to stand out with their dishes. Evan’s set yoghurt with strawberry compote was just too sweet, with too many elements that didn’t work as a whole, while Ritchie’s vanilla sponge soaked in a basil syrup was too soft and gooey, and was a tad too savoury for the judges.

Tuesday

On Tuesday, the remaining ten competitors were split into two teams and sent to compete outside of the MasterChef kitchen for the first time in the competition. The first five - Dan, Chloe, Chiara, Jordan and Gareth - were set the challenge of creating a dish for the MasterChef pop-up restaurant at Market Halls. This challenge brought a completely different atmosphere to what the chefs have been used to so far in the competition, and here they would be serving to 22 of the leading figures in the pop-up industry.

Dan's take on a classic jacket potato with beans and cheese thoroughly impressed the critics. The dish: coal roasted Jersey Royals with a spiced bean puree, Tunworth cheese custard and potato parmesan foam, brought an elevated twist to the classic, described by the judges as 'sensational.' It was the creativity of his take on such a classic dish that earned him an automatic place in the semi-finals.

The remaining four were then given a brief by the judges that required them to deliver an 'outstanding dish' inspired by their favourite drink. Unfortunately, it was Jordan's turn to leave the competition. His Jamaican Rum Punch inspired tropical trifle, was a tad on the heavy side, with overly thick layers of sponge, and lacking any sort of custard to bring moisture to the dessert. For this stage of the competition, the judges felt that it lacked ambition.

Thursday

On Thursday’s episode, it was Michael, Dani, Gaston, William and George’s turn to face the MasterChef pop-up kitchen and fight for their place in the competition. Going straight through to the semi-finals was William. Inspired by his Indonesian heritage, William put his spin on classic, South-East Asian street food. His dish was braised short rib, served with a coconut rice croquette, satay sauce and Asian slaw. The critics loved the complimentary flavours, of the sticky and sweet beef with the nutty satay sauce and rich heat.

The remaining four then took on the same challenge, cooking up a sweet or savoury dish inspired by their favourite drink. With only three more places in the semi-final, the pressure was on. Today, it was Dani’s turn to leave the competition. She served the judges a frozen beer parfait with honey tuile and sorrel leaves, served with honey, fresh blackberries dressed in a beer verjus syrup, blackberry coulis, and a malt and beer ice cream. The judges loved the parfait and its light flavours, but found the ice cream was too bitter and strong, and her tuile failed to properly set.

Which contestants competed in the MasterChef: The Professionals 2024 semi-finals?

Only eight contestants remained to take on the challenges in the penultimate weeks of MasterChef: The Professionals, with only four able to progress to the next stage of the competition. Those contestants are: Chiara, Chloe, Dan, Gareth, Gaston, George, Michael and William.

The MasterChef: The Professionals 2024 semi-finalists

What happened in the semi-finals?

As the competition neared the end, the remaining eight contestants were determined to prove themselves worthy of a place in the final.

Monday

Monday's episode started in the MasterChef kitchen, with a brief that challenged the chefs to cook a dish that embraced root-to-shoot or nose-to-tail cooking. With a collection of creativity, there were three stand outs for the judges and Gaston, Dan and William sailed straight through to the next stage of the competition. Joining them was Chiara, whose addition of pig’s blood to a chocolate ganache and salty bacon to ice cream just wowed the judges with its creativity.

Cooking again was Chloe, Michael, Gareth and George, who would be facing an invention test to prove that they had what it takes for a place in the final six. Each chef was served up a fish which would take center stage in their creations. Unfortunately, there wasn't room for all four chefs to continue to the next round and it was Michael and Gareth whose time in the competition finally came to an end. Gareth’s pan-fried, spiced monkfish with sumac, pickled onions and pearl barley dahl was bursting with flavour, but the judges found the fish to be on the dry side, and wasn’t quite singing in the way they’d hoped. Michael, on the other hand, wowed the judges with his cooking of plaice in a pil pil sauce was delightful, but his presentation was not up to scratch.

Tuesday

Tuesday saw the remaining six putting the focus on snacks. They were challenged by Victor Garvey, whose restaurant SOLA - which aims to redefine contemporary American cuisine - boasts an extensive snacks menu. The challenge is to condense the flavours and textures into one bite-size plate, ensuring that it’s still balanced. It was William who really impressed Victor with his snacks. His lobster toast with tofu, lobster sesame balls, bonito kelly, sushi ginger and sriracha, was a great combination of textures and flavors, described by Victor as a ‘really classy version of sesame prawn toast.’

The second half of the episode saw a new brief for the chefs: to create a dish inspired by a special memory, something that would stir emotion and prove to the judges that they deserved a place in the final five. Today, it was time to say goodbye to Chloe. Her dish was a celebration of the ‘perfect restaurant meal with a friend,’ showcasing poached cod loin on a bed of white onion and ricotta agnolotti, served with grilled courgette and courgette puree, and topped with roasted tomato and a chicken sauce. The judges thought the fish was beautifully cooked, but elements were underdone, and it didn’t quite work as a harmonious plate.

Thursday

The final five began Thursday’s episode working as a team. They were challenged to create a show-stopping three-course fine dining menu, with each chef in charge of a different course. The chef’s were heading to RHS Wisley, one of the world’s greatest gardens, boasting 30,000 different plant varieties, and acting as inspiration for the chef's menu.

The starter, created by William and Chiara, was tea-smoked rabbit roulade, stuffed with pea and herb, wrapped in spinach and served with glazed carrots, and gooseberry and lemon verbena gel. Whilst the judges were impressed with the way the flavours married together, Monica didn’t feel like they’d really delved far enough into the garden to find flavours to really lift up their dish.

The main, created by George and Gaston, was a venison loin, rolled in a hazelnut crumb, with a potato and herb butter centre and a venison and sloe gin sauce. The critics agreed that the plate offered rich and diverse flavours, with a huge amount of ambition, that had been well executed. Dan's dessert was a chocolate and thyme ganache with cherry jam, cherries steeped in cherry liqueur caramel, a pistachio crumb, aerated olive oil chocolate, and a sparkling wine and thyme sorbet. The thyme was a surprising flavour but added an extra depth to the dish that balanced with the intensity of the chocolate.

Back in the MasterChef kitchen, the five competitors were back to working individually, showcasing a dish inspired by an important person in their lives. Unfortunately, it was William's time to leave the competition. His dish, cooked in honour of his grandmother, was a salt-baked chicken roulade with smoked mixed vegetables, Yin and Yang noodles and a morel and mushroom sauce. It was the noodles that let down his dish; they were slimy and deterred from the rest of the dish with their flavour. 

Which contestants competed in the MasterChef: The Professionals 2024 final?

The final four - Chiara, Dan, Gaston and George - competed in several more iconic MasterChef challenges, including Chef's Table, in their fight for the title of MasterChef 2024 champion. 

The MasterChef: The Professionals 2024 finalists

Chiara, 24

Chiara is a sous chef who grew up in Bologna, Italy, moving to the UK when she was 16 years old to begin her studies in Journalism, where she worked in private catering alongside her studies. Inspired by sustainability within the food industry, she switched up her career, and began working on an organic farm at The River Cottage in Devon, where she began as a commis chef, and worked her way up. 

Dan, 29

Dan is a senior sous chef who has been working as a chef for the past 12 years. Dan started working in kitchens as a means to earn money, but quickly found his calling, having been in the industry ever since. His portfolio includes Michelin-starred Plas Bodegroes, The Cottage in the Wood, Fishmore Hall, and Northcote Manor where he trained under chef Lisa Goodwin-Allen, before moving to The Black Bull Inn where he currently works.

Gaston, 29

Gaston is a private chef who grew up between Paris and Burgundy in France. After studying at a culinary school in Burgundy and doing various jobs in France, he moved to London 10 years ago to pursue his career as a chef. He has run his own private chef and luxury event business for the last eight years.

George, 26

George is a senior sous chef in North Yorkshire. He began his career with an apprenticeship at Michelin-starred Northcote Manor, before moving on to The Three Fishes in Mitton, and Ynyshir. He then took a break from traditional kitchens, working as a development chef for manufacturer TRUEfoods. He currently works at The Black Swan at Oldstead, where he’s worked his way up over the years, bringing his classic French technique and love of British-Asian cuisine to the competition.

What happened in the finals?

The final week saw a number of prestigious challenges that would lead to one chef being crowned MasterChef: The Professionals 2024 champion.

Monday

Monday’s episode featured one of the most prestigious events of the culinary year - Chef’s Table. Here, the final four would be cooking for 24 of the most prestigious chefs in the industry. They would have only four hours to perfect their course for a dinner at The Goring Dining Room.

Gaston was cooking the starter, putting his own spin on a retro classic, the vol-au-vent. His dish saw guinea fowl and mussels in a croissant pastry ring, served with caramelised celeriac puree, fowl jus and tarragon and dill oil. The chefs loved the buttery lamination of the pastry, with Claude Bosi stating that it was ‘like being back at home. It was so French, it was delicious.’ George was in charge of the fish course. He was serving butter poached turbot with scallop topped with a parma ham crumb, smoked roe, and served with caramelised artichoke puree, artichoke crisps and a smoky chicken butter sauce. Not everyone's fish was completely cooked, but the chefs were impressed with the use of several different parts of the fish, with everything marrying together nicely. Alex Dilling described it as 'a beautiful, confident piece of cooking,' that was 'so refined.' 

Dan was up next with the main course. He was serving roasted duck breast, with a duck leg and pistachio tartlet, sweet and sour cherry puree, koji turnip roll, and a duck heart sauce. The chefs agreed it was a beautiful dish that really showcased Dan's personality who had clearly 'brought his game to the table.' Marcus described it as an 'exceptional piece of cookery.' It had 'punch, after punch, after punch.' Chiara finished off the evening with a pea ice-cream sandwich. The dessert was a pea parfit, served with pea and pistachio tuiles, lemon verbena and a pistachio and olive oil crumb. It was a perfect balance of tartness and sweetness, with vibrant colours and refreshing flavours, and described as 'one of the best desserts' that some of the critics had had 'in a long time'.

All four chefs wildly impressed with their dishes, with an incredibly high level of cooking showcased in each course. Returning to the MasterChef kitchen, the four had to prepare a sweet or savoury dish of their choosing, with only three moving forward. Unfortunately, Gaston just didn't quite do enough to earn his place in the final three. His mousse was split and grainy, and it needed the addition of some sauce (which sadly ended up on the floor).

Tuesday

The penultimate episode of MaterChef: The Professionals saw the remaining three chefs - Dan, Chiara and George - heading to County Cork, Ireland. Here, they were heading to the two Michelin-starred, Turkish restaurant Dede, working under head chef Ahmet Dede. They began with a masterclass from the chef, before heading to the walled garden at Inish Beg Estate. Here, they would be cooking a selection of mezze style dishes, as well as something more refined, that showcased themselves and their memories, so the chef could get to know them through their food.

The next part of the episode saw the three chefs joining Ahmet’s team at Dede where they would be helping to run service for the evening, each taking on one of the three dishes that they’d be shown in the previous day’s masterclass, as well as another course, as part of the chef’s 18-course tasting menu. Each dish required painstaking detail, and would have to be perfectly cooked and plated in order to live up the chef's standard. Each of the remaining three contestants wowed with their dishes, leaving Ahmet, and the three judges impressed.

Who won MasterChef: The Professionals 2024?

It was 29 year old Dan Merriman who was awarded the trophy and given the title of Master: The Professionals 2024 champion. 

Dan is a senior sous chef who has been working in kitchens for the past 12 years. His portfolio includes Michelin-starred Plas Bodegroes, The Cottage in the Wood, Fishmore Hall, and Northcote Manor where he trained under chef Lisa Goodwin-Allen, before moving to The Black Bull Inn where he currently works.

Dan's winning menu:

Starter: Barbecued scallops glazed in a sumac, chilli, paprika and Turkish red pepper paste, served with pickled cucumber filled with roasted garlic and lime yoghurt. A tomato, red pepper and fennel ragu, gooseberries, limes and a red curry sauce split with a parsley oil. 

Main: Ex dairy beef cooked in beef fat and smoked butter, served with maitake mushrooms glazed in black garlic, pickled shimeji mushrooms, pickled shallots, truffle and mushroom ketchup and a beef and bone marrow sauce. Alongside a beef hash brown topped with dairy cow tartare, beef fat mayonnaise, truffle and a dashi and mushroom powder. 

Dessert: Blackcurrant cassis mousse topped with yuzu curd, wood sorrel, a honey tuile with sherbert powder, and grated macadamias, finished with frozen clotted cream pearls. 

What are the challenges on MasterChef: The Professionals?

The challenges on MasterChef: The Professionals differ slightly from the regular series, with more complex tasks given to contestants, as might be expected. From coming up with high-end dining concepts on the spot to stripping techniques back and making a meal without any fancy chef equipment, the cooks are really put through their paces. Below are details on the most common challenges, so you know what to expect from MasterChef: The Professionals this year.

Skills test: For many this is the most stressful round to watch as chefs are given a classic dish or technique to tackle under the watchful eye of the judges. The judges typically take turns demonstrating how they would like each challenge completed before contestants are called in to have a go themselves with minimal instructions. There’s always a pastry chef who is horrified by having to debone an animal and always someone who has never made pasta. Enjoy.

Signature dish: The signature dish challenge is played out each and every year and requires the team of hopefuls to showcase their cooking style in just one plate of food. There are bound to be ups and downs, with some triumphing and others seeing their dreams shatter on the unveiling of a solid chocolate fondant or an overcooked piece of meat.

Invention test: The invention test really sorts the wheat from the chaff, where chefs are given one humble ingredient and are tasked with creating something beautiful from it, with the choice of just a few other larder ingredients. In previous shows Marcus has given everyone rice to cook with, to see what they can make from such an everyday product. Other invention tests will take place throughout the competition, with the format usually allowing the chefs to choose from a limited range of ingredients in order to produce a specific sweet or savoury task set by the judges. 

Pop-up challenge: Previously, the contestants had to take on a pop-up food stand at Pergola London food market. This MasterChef challenge was aired over two episodes and saw street food at the centre of the chefs’ offerings. There was an audience of the MasterChef judges as well as invited foodie royalty, who all voted on their favourite dishes to crown a winner. 

A personal dish: Another stalwart of the MasterChef lineup, the personal dish round challenges the contestants to produce one plate of food that evokes a memory, reminds them of a favourite person or holds sentimental value to them for some reason. The stories here are usually as good as the cooking, with everyone putting their all into making their friends and family proud after having name-checked them as the inspiration.

The chef’s table: Arguably the most important challenge of all the rounds, the chef’s table is an annual event held in central London. High-profile industry professionals are invited along, including Michelin-starred chefs (holding an intimidating 20 stars between them typically), to try the dishes of the MasterChef: The Professionals hopefuls. Usually Monica and Marcus are on hand in the kitchen to oversee things, while Gregg works the dining room - we're looking forward to seeing what format this round will take in 2024.

What is the prize on MasterChef: The Professionals?

Surprisingly, after weeks of intense competition, contestants receive no prize other than the prestige of winning. Everything is at stake when you are being judged on your livelihood though. The real prize is the new connections and opportunities that come with the publicity from the show. In fact, many winners go on to open their own restaurants or write cookbooks, and become celebrities in their own right.

If you're keen to brush up on your own culinary skills, check out this handy guide to the best cooking classes in the UK.