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MasterChef: The Professionals
E19 of 24
Series 4 - Episode 19
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Two semi-finalists compete at Andrew Fairlie in Gleneagles, Scotland's only restaurant with two Michelin stars. They are challenged to make a highly complex dish before re-creating one of the eponymous chef patron's signature dishes - cured mackerel, crab claw meat on cumin and seaweed paste with a crab and cucumber jelly ballotine. Their last test is to prepare a main and dessert inspired by their experiences, with one advancing to the finals.
Cast & Crew
Michel Roux Jr
Full Episode Guide
Gary Maclean wins MasterChef: the Professionals 2016
The Glaswegian chef triumphed in a tense final against Elly Wentworth and Matt Healy
MasterChef: The Professionals 2016: meet the final four
8 amazing cooking gifts – as recommended by the UK's top TV chefs
3 top cooking tips from MasterChef’s Monica Galetti
Try it for yourself: MasterChef and Great British Menu veteran Adam Handling's new restaurant
MasterChef: The Professionals - Michel, Monica and me
What's with all the honeycomb in MasterChef: The Professionals?
MasterChef's Marcus Wareing on learning from Gordon Ramsay – and why modern kitchens are too soft
MasterChef's Monica Galetti on kitchen punch-ups, female chefs and being mentored by Michel Roux Jr
Former MasterChef judge Michel Roux Jr on TV cooking contests: "Beating people is not the best way to approach life. It's wrong"
Michel Roux Jr on leaving MasterChef: The BBC is "hypocritical and two-faced"
Masterchef: the Professionals – meet new judge Marcus Wareing