At the start of the show each contestant was given a tailored masterclass at a top London restaurant to help iron out their particular culinary weakness. They later created one dish to demonstrate their improvement to judges John Torode and Gregg Wallace.
In a new twist to the format of the show the four remaining contestants then produced a four-course menu with food provided by Seasoned Events, which was served to members of the Historic Royal Palaces including the Chairman and 11 patrons.
"We used our trusted suppliers to ensure the very best produce was given to contestants. We hope that Seasoned Events will work on another series of MasterChef in the near future," said Seasoned Events managing director Colin Sayers.
The menu included:
- Starter by Tim Kinnaird
- Celeriac soup with curried scallops
- Starter by Stacie Stewart
- Pan fried Dover sole, pea and broad bean stew, breaded quails eggs and tartar sauce
- Main by Alex Rushmer
- Pork and apples - braised pork cheeks and deep fried ears, apple jelly, mashed potato, greens and hawthorn berry sauce
- Dessert by Dhruv Baker
- Strawberry and Champagne jelly with clotted cream ice cream and whipped cream with shortbread ‘wafer' fans
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