Michael Wignall Masterchef: the Professionals
During MasterChef: The Professionals 2013, two of the shows semi finalists were sent to work with Michael to experience the pressure of a two Michelin star kitchen.
Each semi-finalist took charge of a course from the lunch menu and were tasked with mastering the modern techniques that Michael uses to prepare his classic, precise and unique food whilst hitting his exceptionally high standards every time in service.
Afterwards they recreated one of Michael's signature dishes: quail breast, with confit quail leg, braised tongue, sweetbreads and cockscomb in a port glaze. The dish required perfect execution and an intricate balancing act of flavours if they were to reach the awesome heights Michael demands.