Top chef and restaurateur John Torode, and food writer and ingredients expert Gregg Wallace are looking for the country's next star chef. In this double-length episode comprising a heat and quarter-final, contestants picked from thousands of hopeful amateurs face three high-pressure tests: inventing a dish from scratch, cooking at Las Iguanas and creating a two-course meal to impress the judges.
Those who make it through to the quarter-final must design an exceptional three-course meal that will impress the judges, but before that, they must prove their food knowledge and that they have a passion for food with a genuine commitment to changing their lives in favour of a foodie future.
The pressure is on to prove they have the skill, talent, commitment, originality and drive to survive the quarter-finals and convince the judges they have star potential. The heats have produced four exceptional cooks, but only one of them will make it through to become a semi-finalist.