Carnoustie cook Dean Banks was put to the sword in the last semi-final of hit TV show MasterChef: The Professionals on Thursday night.
The Angus man is into the final four of the popular BBC programme after just edging the judge’s vote.
The 29-year-old globetrotting private chef had impressed so far on the show but was run close in the latest episode.
In his dish served up to the judges, Dean used his experience of cooking in South East Asia to create Korean glazed duck with a pistachio Thai salad and rice fried quail egg as well as a black sesame cheesecake for dessert.
The judges were slightly cold on both and questioned whether he was “trying too hard”.
However, it was good enough for him to join Nottingham chef Lawrence Henry, who the judges sent through first.
The episode saw contestants first visiting the Michelin starred Paul Ainsworth at No. 6 restaurant in Padstow, Cornwall.
The three had to recreate a trademark duck dish after being shown precise cooking instructions by celebrity chef Ainsworth with Dean’s effort deemed “stunning” and “excellent”.
The second task saw each contestant work a service during lunch time and despite not having worked in a restaurant kitchen for eight years, Dean’s efforts were hailed by Ainsworth.
The first episode of the finals will be shown on Tuesday December 18.
