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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.
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.
The last group of quarter-finalists must do something magical with mince if they are to make it through to knockout week.
The hunt for the the next superstar chef. Professional cooks are put through their paces. Who will cope and who will crack?