Published: 02:31 pm, 22 February 2026
Updated: 03:14 pm, 23 February 2026
This next Heat sees four new professional chefs take a punt on MasterChef greatness by battling through two tasks which will push their culinary skills to the max. Matt, Marcus and Monica will be judging them every step of the way, but only the best of the best can head into this week’s Quarter Final.
Before meeting any of tonight’s brave contestants, the judges welcome professional champion from 2022, Nikita Panthakji, back to set The Skills Test. Nikita is a Michelin-trained chef turned supper club entrepreneur, so these recipes won’t be easy.
The first two contestants will be tasked with preparing and cooking a bavette steak, served with a papaya and noodle salad, and crispy noodles. It’s all in the details for this one. Steak and noodles timed to perfection, and a salad that punches with flavour. They will have all the ingredients laid out, but only 20 minutes to earn themselves glory.
Having watched the action like hawks, Nikita, Monica, Matt and Marcus will give their verdicts, and summon in the last two chefs for a second, and equally challenging, test. This time it’s to prepare Nikita’s falafel served with muhammara, a delicious roasted red pepper and walnut dip, along with flatbread, and a tomato salad. Each element here can be prepared with relative speed; however, in this intense setting, it’s very easy for chefs to forget everything they know.
By now, the judges will have some idea of what level the contestants are at, but the second task will reveal a whole lot more. It’s the signature round, where each chef will need to deliver one dish they know they cook well, and will knock the culinary socks off the judges.
Having sampled the goods, it’s then the big moment, as the judges pick their last Quarter Finalists of the week. Nobody will want to leave as MasterChef: The Professionals is just getting fired up.
KB2
Meet the chefs
Charlie
Name: Charlie
Age at start of filming: 36
Job role: Head Chef
Lives: Cullompton, Devon with fiancée Laura. Grew up in Bisley, Surrey.
Chef background
I began my culinary journey on a ski season, teaching myself the basics before learning from chefs at The Inn at West End in Surrey, where I completed my NVQ Level 2 in Professional Cookery. From there, I worked my way into game‑led fine dining and built the foundations of my craft. One of my proudest achievements was opening our restaurant, La Mar, on Exmouth Marina—earning an AA rosette within the first year.
Who and what inspired you to become a chef?
My mum was a chef and even wrote a cooking column in an Australian magazine. Being surrounded by great food growing up—whether at home, on holidays, or at restaurants—planted the seed early on. Her passion made me believe that food can take you anywhere.
How would you describe your style of cooking and influences?
Classic British with touches of European and Asian influence. I love classic flavour combinations elevated with modern techniques, and I’m committed to supporting British farming and sustainable fishing.
Three ingredients you can’t live without:
Butter, garlic, and cream.
What you eat when you get back from service:
Saucisson sec, Comté, or Black Bomber cheddar.
Why did you want to take part in MasterChef: The Professionals?
My sister always told me to do it—she was my biggest fan. After losing her to cancer in 2017, it took time to build the courage to put myself out there. I did this for her, and with my fiancée’s support, I finally made the leap.
Outside of cooking, what are your passions?
Cars—driving them, working on them, dog walks with my fiancée, exploring hidden pubs and restaurants around the West Country and golf, cricket, and playing pool with mates.
Tom
Name: Tom
Age at start of filming: 26
Job role: Junior Sous Chef
Lives: Hampshire. Grew up in Brighton.
Chef background
I trained at The Met in Brighton before beginning my career at a patisserie bakery. I went on to work at Lainston House Hotel—one of the most memorable places I’ve cooked. I continue to work there today.
Who and what inspired you to become a chef?
My mum. She cooked dinner most nights with plenty of veg. I started cooking after school, and she helped me get my first bakery job—driving me to interviews and preparing me along the way.
How would you describe your style of cooking?
Rich, bold, memorable food—dishes that leave you satisfied.
Three ingredients you can’t live without:
Salt, chilli crunch oil, and good olive oil.
What you eat when you get back from service:
Either straight to bed or mackerel on toast with salt, pepper, olive oil and vinegar.
Why did you want to take part in MasterChef: The Professionals?
To challenge myself and prove I could do this after a previous unsuccessful attempt to appear on the show – and here I am!
Outside of cooking, what are your passions?
The gym, staying active, and travelling to try other chefs’ food around the world.
Ben
Name: Ben
Age at start of filming: 30
Job role: Head Chef
Lives: Bristol, Somerset with girlfriend and dog. Grew up in Kent.
Chef background
I began my career as a commis chef and worked my way through kitchens without formal culinary college. My most memorable role was at The Methuen Arms, where I earned three AA rosettes as a junior sous chef in 2020. During filming, I worked at The Bear and Swan in Chew Magna.
Who and what inspired you to become a chef?
Cooking with my mum and nan, plus a work experience placement at 15.
How would you describe your style of cooking?
Modern British pub food—hyper‑seasonal, nose‑to‑tail, honest.
Three ingredients you can’t live without:
Beef fat, lemons, and butter.
What you eat when you get back from service:
Whatever my girlfriend cooks—10/10.
Why did you want to take part in MasterChef: The Professionals?
To prove to myself that I could.
Outside of cooking, what are your passions?
Manchester United, my dog, the gym, football, and Xbox.
Polly
Name: Polly
Age at start of filming: 23
Job role: Senior Chef de Partie
Lives: London; grew up in Norfolk.
Chef background
My journey into food began at home in Norfolk, where I grew up eating my grandmother’s homegrown cooking and watching my grandparents work on their farm. At 18, I became a professional golfer, but my heart was always in food. I started cooking in the golf club kitchen and eventually followed my ambition to London, entering one of the city’s top luxury 5‑star hotels.
Since then, I’ve trained in some of the most prestigious kitchens in the UK, including being part of the team that reopened one of London’s most iconic three‑Michelin‑star restaurants.
Who and what inspired you to become a chef?
Cooking has always been about kindness for me—feeding people, creating memories, and bringing happiness. From sitting at my grandmother’s table to working in luxury kitchens, the feeling of comfort, anticipation and joy hasn’t changed.
How would you describe your style of cooking and influences?
Nature‑led, ingredient‑focused, and rooted in Norfolk flavours. Fishing trips with my dad and foraging for samphire and cockles shaped my respect for honest, simple ingredients. London refined my technique and precision, but the soul of my food remains the same.
Three ingredients you can’t live without?
Lemon, butter and little bit of love!
What do you eat when you get back from service?
Don’t judge me, but a cold tin of bean straight from the can.
Why did you want to take part in MasterChef: The Professionals?
I wanted to push myself at the highest level and help drive the industry towards more inclusive, supportive kitchens. Cooking should be joyful—not intimidating and kitchens should encourage young chefs to thrive.
Outside of cooking, what are your passions?
A pint at the pub with my dad, playing piano and guitar and taking my motorbike out—especially if it involves a detour to a doughnut van!
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