The series kicks off with six contestants invited to invent a dish from scratch in just 50 minutes using only the ingredients they are provided with before the three most impressive individuals cook at professional kitchen Luciano. Finally, the amateur chefs are given the chance to progress further in the competition by preparing a two-course meal for judges John Torode and Gregg Wallace. In later shows, the best contestants discover if they can stay cool under pressure by preparing meals at London's Asia De Cuba restaurant; professional kitchen Wahaca; and the Waterloo Brasserie.
Discerning judges John Torode and Gregg Wallace are back to put more undiscovered amateur chefs through a series of increasingly difficult tasks in this iconic show. There are six contestants in each heat and Series 6 throws up its fair share of characters and experimental cooks. The talent this year is phenomenal and deciding the winner is almost as tough as the competition itself.
The series begins with judges John Torode and Gregg Wallace giving amateur chefs 75 minutes to create a dish from scratch. After some of the hopefuls are eliminated, the remaining contestants must prove their culinary skills in a professional kitchen.
A new run in March 2013 begins with the first set of hopefuls having to re-create a dish made by John Torode - without a recipe or demo to guide them. The best amateur chefs are then thrown into a busy lunch service at London's Chelsea Riverside Brasserie. Some of the other leading contestants have to test their culinary skills at London's Caxton Grill; London's Cadogan Hotel; and London's Mango Tree restaurant.
In Season 10, the four finalists are sent to the Holborn Dining Room to cook a three-course meal to be judged by five leading chefs with nine Michelin stars between them.
In Season 11, the finalists are sent to learn new skills in Sweden, where they experience two very different restaurants, and they must also prepare a menu designed by chef Massimo Bottura.