Restaurateur John Torode and fruit and veg man Gregg Wallace look for the country's next masterchef. The contestants have been picked from hundreds of applicants and will face three tests. First, they will invent a dish from scratch in 40 minutes using only the ingredients they've been given. Next, they will help in Luciano's restaurant over a lunchtime service. And finally, they will create a two course meal for the judges.

Restaurateur John Torode and fruit and veg man Gregg Wallace look for the country's next masterchef. The contestants will face three tests. First, they will invent a dish from scratch in forty minutes using only the ingredients they've been given. Next, they will help in the Mocoto restaurant over a lunchtime service. And finally, they will create a two course meal for the judges.

Restaurateur John Torode and radio presenter Gregg Wallace host as six new contestants are put through gruelling culinary challenges

Six more contestants will face heats and one will go through to the quarter-finals.

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Restaurateur John Torode and radio presenter Gregg Wallace host as six new contestants are put through gruelling culinary challenges

Restaurateur John Torode and radio presenter Gregg Wallace host as six new contestants are put through gruelling culinary challenges

Three contestants have to survive the heat of a professional kitchen. Today they are cooking at The Royal Automobile Club. Can they keep their cool and stand the pace of this frantic kitchen?

The three contestants who have shown the most potential will have to survive the heat of a professional kitchen. The three remaining contestants have to cook at the Derrion Farrell kitchen.

The three contestants who have shown the most potential will have to survive the heat of a professional kitchen. This time, they are cooking at the Automat in London

The three contestants who have shown the most potential will be thrown into the kitchens of the Kazan restaurant.

The three contestants who have shown the most potential will be thrown into the kitchens of the Le Pont de la Tour