It is the sixth and last day of the semi-finals of MasterChef: The Professionals 2014 and the final pair of chefs – Ollie and Darren – visits the Wild Honey restaurant in London’s Wild Honey in Mayfair, where chef Anthony Demetre test their skills in his kitchen.

The Michelin-starred chef has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey.

In his restaurant, Ollie and Darren are given just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service. It’s a non-stop two and half hours in which they attempt to keep up with endless orders, whilst meeting Anthony’s fastidious standards.

After the exhausting service the semi-finalists cook one of Anthony Demetre’s acclaimed signature dishes – the technically challenging stuffed roast saddle of rabbit in parma ham with girolles, peas, fresh almonds, gem lettuce and fennel, with lime gel, pea puree and a rabbit jus.

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.