Two semi-finalists work a shift in Pierre Koffmann’s restaurant at the Berkeley hotel in Knightsbridge, central London, before the chef asks them to prepare one of his signature dishes – a confit of salmon with sauteed Bayonne ham and a piperade of tomatoes and green peppers. They then face a final test in which they must use what they have learned from their experience to cook a main course and a dessert for Marcus Wareing and Monica Galetti, who pick one of them to go through to the last round of the contest