Darren Collinson has been in the industry for almost two decades and is now executive chef at Bowcliffe Hall
Ahead of the programme, Darren said: “I have watched every series ofsince I was a child – also watching Lloyd Grossman. I wanted to challenge myself and the modern series of MasterChef: The Professionals is inspirational to watch.
"My style of cooking is modern British. I get inspiration from a range of other chefs and from the ingredients available around me, particularly those grown in the kitchen garden.”In the episode, Darren’s first challenge was a skill test set by judge Anna Haugh. He was tasked with filleting and cooking a rainbow trout, serving it with a pea and wild garlic puree.chef; Anna criticised him for filleting the trout “like a sea bass”.
Darren then had a final chance to impress as he cooked a two-course signature menu. For his main dish, Darren cooked pan-roasted turbot topped with spicy brown shrimp, with artichoke puree, pickled rhubarb and white asparagus, samphire and a white wine sauce with wild garlic oil. Judge Marcus Wareing was not a fan of the rhubarb, which he said was “a bit strange”, and noted that there was too much on the plate. Anna loved the rhubarb but criticised the shrimp for being too spicy.For his dessert, Darren cooked a Mille-feuille, with balsamic and elderflower macerated strawberries, peanut butter, praline cream and caramelised peanuts. He once again divided the judges - Greg Wallace and Anna loved the dessert, while Marcus said it was a “jumbled dish”.
It was a close call, but Marcus missed out on a place in the quarter final. The full episode is available
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