John Torode and Gregg Wallace ask the remaining cooks to work with British produce. They use ingredients with a Scottish flavour, and have a master-class in foraging in Cumbria.
MasterChef continues with its eighth series and more fantastically talented amateur cooks who want to put their culinary skills to the test and take a shot at lifting the coveted MasterChef Champion title. Over the last few weeks the contestants have been battling to keep their place in the MasterChef kitchen, and now only the best seven remain.
Judges John Torode and Gregg Wallace encourage the remaining cooks to celebrate the produce of the British Isles. The contestants are faced with a larder packed full of ingredients: locally sourced vegetables and fruits, and produce with a Scottish emphasis, including Scottish lobster and spider crab, North Sea razor clams, North Atlantic red mullet, oysters and langoustines, and Highland beef. To judge their efforts John and Gregg are joined by Michelin-starred Edinburgh chef Tom Kitchin. The contestants have just 90 minutes to create a dish which showcases Scottish produce, with one of the chefs facing elimination at the end of the challenge.
The remaining six travel to the Cumbrian countryside for a lesson in just how exciting British ingredients can be. Expert forager and Michelin-starred chef Simon Rogan has made his name using foraged and locally-sourced produce at his Cartmel restaurant, L'Enclume. The contestants are taken out to the fields, shoreline and hedgerows of the local area to find the edible treats that are on offer, before working in their most challenging conditions yet - a temporary kitchen set up in a local farmer's barn. They must create a delicious lunch for Simon's 25 guests, including the local food producers and farmers that he works with. With a range of locally-sourced and foraged ingredients to choose from, the contestants must impress with dishes that showcase the wonderful produce.