Published: 02:31 pm, 22 February 2026
Updated: 03:14 pm, 23 February 2026
This subsequent Heat sees 4 new skilled cooks take a punt on GraspChef greatness by battling by way of two duties which is able to push their culinary abilities to the max. Matt, Marcus and Monica will probably be judging them each step of the means, however solely the better of the greatest can head into this week’s Quarter Final.
Before assembly any of tonight’s courageous contestants, the judges welcome skilled champion from 2022, Nikita Panthakji, again to set The Skills Test. Nikita is a Michelin-trained chef turned supper membership entrepreneur, so these recipes received’t be simple.
The first two contestants will probably be tasked with getting ready and cooking a bavette steak, served with a papaya and noodle salad, and crispy noodles. It’s all in the particulars for this one. Steak and noodles timed to perfection, and a salad that punches with flavour. They may have all the substances laid out, however solely 20 minutes to earn themselves glory.
Having watched the motion like hawks, Nikita, Monica, Matt and Marcus will give their verdicts, and summon in the final two cooks for a second, and equally difficult, check. This time it’s to organize Nikita’s falafel served with muhammara, a scrumptious roasted pink pepper and walnut dip, together with flatbread, and a tomato salad. Each component right here might be ready with relative pace; nevertheless, on this intense setting, it’s very simple for cooks to neglect the whole lot they know.
By now, the judges may have some thought of what degree the contestants are at, however the second activity will reveal a complete lot extra. It’s the signature spherical, the place every chef might want to ship one dish they know they prepare dinner effectively, and can knock the culinary socks off the judges.
Having sampled the items, it is then the massive second, as the judges decide their final Quarter Finalists of the week. Nobody will wish to go away as GraspChef: The Professionals is simply getting fired up.
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Meet the cooks
Charlie
Name: Charlie
Age at begin of filming: 36
Job function: Head Chef
Lives: Cullompton, Devon with fiancée Laura. Grew up in Bisley, Surrey.
Chef background
I started my culinary journey on a ski season, educating myself the fundamentals earlier than studying from cooks at The Inn at West End in Surrey, the place I accomplished my NVQ Level 2 in Professional Cookery. From there, I labored my means into recreation‑led advantageous eating and constructed the foundations of my craft. One of my proudest achievements was opening our restaurant, La Mar, on Exmouth Marina—incomes an AA rosette inside the first 12 months.
Who and what impressed you to turn into a chef?
My mum was a chef and even wrote a cooking column in an Australian journal. Being surrounded by nice meals rising up—whether or not at dwelling, on holidays, or at eating places—planted the seed early on. Her ardour made me imagine that meals can take you anyplace.
How would you describe your fashion of cooking and influences?
Classic British with touches of European and Asian affect. I really like basic flavour combos elevated with trendy strategies, and I’m dedicated to supporting British farming and sustainable fishing.
Three substances you possibly can’t dwell with out:
Butter, garlic, and cream.
What you eat while you get again from service:
Saucisson sec, Comté, or Black Bomber cheddar.
Why did you wish to participate in GraspChef: The Professionals?
My sister all the time advised me to do it—she was my largest fan. After dropping her to most cancers in 2017, it took time to construct the braveness to place myself on the market. I did this for her, and with my fiancée’s assist, I lastly made the leap.
Outside of cooking, what are your passions?
Cars—driving them, engaged on them, canine walks with my fiancée, exploring hidden pubs and eating places round the West Country and golf, cricket, and taking part in pool with mates.
Tom
Name: Tom
Age at begin of filming: 26
Job function: Junior Sous Chef
Lives: Hampshire. Grew up in Brighton.
Chef background
I educated at The Met in Brighton earlier than starting my profession at a patisserie bakery. I went on to work at Lainston House Hotel—one in every of the most memorable locations I’ve cooked. I proceed to work there at the moment.
Who and what impressed you to turn into a chef?
My mum. She cooked dinner most nights with loads of veg. I began cooking after college, and she or he helped me get my first bakery job—driving me to interviews and getting ready me alongside the means.
How would you describe your fashion of cooking?
Rich, daring, memorable meals—dishes that go away you happy.
Three substances you possibly can’t dwell with out:
Salt, chilli crunch oil, and good olive oil.
What you eat while you get again from service:
Either straight to mattress or mackerel on toast with salt, pepper, olive oil and vinegar.
Why did you wish to participate in GraspChef: The Professionals?
To problem myself and show I may do that after a earlier unsuccessful try to seem on the present – and right here I’m!
Outside of cooking, what are your passions?
The health club, staying lively, and travelling to strive different cooks’ meals round the world.
Ben
Name: Ben
Age at begin of filming: 30
Job function: Head Chef
Lives: Bristol, Somerset with girlfriend and canine. Grew up in Kent.
Chef background
I started my profession as a commis chef and labored my means by way of kitchens with out formal culinary faculty. My most memorable function was at The Methuen Arms, the place I earned three AA rosettes as a junior sous chef in 2020. During filming, I labored at The Bear and Swan in Chew Magna.
Who and what impressed you to turn into a chef?
Cooking with my mum and nan, plus a piece expertise placement at 15.
How would you describe your fashion of cooking?
Modern British pub meals—hyper‑seasonal, nostril‑to‑tail, trustworthy.
Three substances you possibly can’t dwell with out:
Beef fats, lemons, and butter.
What you eat while you get again from service:
Whatever my girlfriend cooks—10/10.
Why did you wish to participate in GraspChef: The Professionals?
To show to myself that I may.
Outside of cooking, what are your passions?
Manchester United, my canine, the health club, soccer, and Xbox.
Polly
Name: Polly
Age at begin of filming: 23
Job function: Senior Chef de Partie
Lives: London; grew up in Norfolk.
Chef background
My journey into meals started at dwelling in Norfolk, the place I grew up consuming my grandmother’s homegrown cooking and watching my grandparents work on their farm. At 18, I turned knowledgeable golfer, however my coronary heart was all the time in meals. I began cooking in the golf membership kitchen and ultimately adopted my ambition to London, coming into one in every of the metropolis’s prime luxurious 5‑star inns.
Since then, I’ve educated in a few of the most prestigious kitchens in the UK, together with being a part of the crew that reopened one in every of London’s most iconic three‑Michelin‑star eating places.
Who and what impressed you to turn into a chef?
Cooking has all the time been about kindness for me—feeding individuals, creating recollections, and bringing happiness. From sitting at my grandmother’s desk to working in luxurious kitchens, the feeling of consolation, anticipation and pleasure hasn’t modified.
How would you describe your fashion of cooking and influences?
Nature‑led, ingredient‑targeted, and rooted in Norfolk flavours. Fishing journeys with my dad and foraging for samphire and cockles formed my respect for trustworthy, easy substances. London refined my approach and precision, however the soul of my meals stays the identical.
Three substances you possibly can’t dwell with out?
Lemon, butter and little bit of affection!
What do you eat while you get again from service?
Don’t decide me, however a chilly tin of bean straight from the can.
Why did you wish to participate in GraspChef: The Professionals?
I wished to push myself at the highest degree and assist drive the trade in the direction of extra inclusive, supportive kitchens. Cooking needs to be joyful—not intimidating and kitchens ought to encourage younger cooks to thrive.
Outside of cooking, what are your passions?
A pint at the pub with my dad, taking part in piano and guitar and taking my bike out—particularly if it entails a detour to a doughnut van!
