It is the fourth day of the semi-finals of MasterChef: The Professionals 2014 and the third set of two chefs – Luciana and Brian – visits Outlaw’s at The Capital Hotel in Knightsbridge, London, where Cornish two Michelin Stars chef Nathan Outlaw, test their skills in his kitchen.

Nathan earned his first Michelin star at the age of 25 and now holds three in Cornwall and one at Outlaw’s, where the semi-finalists must deliver.

The semi-finalists face the daunting task of a lunchtime service under his supervision. They must quickly adjust to cooking at the highest level at the Knightsbridge restaurant. Each is responsible for a Outlaw’s classic from the lunch menu, and they must immediately get to grips with cooking delicate modern seafood dishes that have earned Nathan his award-winning reputation.

After service they must each cook Nathan one of his own famous signature dishes – turbot cooked on the bone, served with deep fried potatoes and capers, with asparagus, peas, broad beans and a warm tartare sauce. Using one of the most expensive fish available and with the added challenge of cooking it on the bone, they need to stay focused if they want to impress.

The next day they return to Masterchef HQ where they will be given two hours to produce a main and dessert inspired by their Michelin experience before judges Marcus Wareing and Monica Galetti decides which chef will make the finals and which will be sent home.