End of the MasterChef journey for '˜proud' Lorna

Berwick's Lorna Robertson has been knocked out of MasterChef.

Monday, 8th May 2017, 9:09 pm
Updated Wednesday, 10th May 2017, 12:06 pm
Lorna Robertson's scallops dish on MasterChef

Her amazing adventure on the BBC One show came to an end in the first episode of finals week.

“It’s quite emotional,” said Lorna. “I’m so proud to have come this far. To be 22-years-old and in the final five...”

The finalists were first asked to cater for lunch guests at Winfield House in London, the official residence of the US ambassador to the UK.

Guided by Michelin-starred chef Paul Ainsworth, they had to create a five-course American-themed tasting menu.

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Lorna was put in charge of monkey bread, a baked doughnut layered with pecan nuts accompanied by three sides - a popcorn and caramel crackerjack, a raspberry and key lime curd and pistachio ice cream.

“That is amazing,” said Paul as Lorna unveiled the monkey bread.

“I’ve had such a good day,” said Lorna.

“The monkey bread itself is fantastic,” said presenter John Torode. “This is bang on.”

Back in the studio, the finalists were tasked with cooking a plate of food inspired by something or someone they admired.

Lorna’s inspiration was The Secret Garden and she chose to make scallops with avocado mousse topped with a crab, chilli, apple and coriander salad.

“Very pretty little plate, that is,” said presenter Gregg Wallace. “For me there’s a little too much chilli.”

Making their decision, Gregg praised the presentation of Lorna’s dish and John said the decision had been doubly difficult.

Lorna made it through to the final on Friday night’s episode when tasked with cooking an outstanding dish for four of the country’s most-feared restaurant critics - Amol Rajan, Tracey MacLeod, Jay Rayner and William Sitwell.

She impressed them with a roast pheasant breast cooked in a water bath, a pheasant leg bonbon and a Madeira sauce which John Torode said was ‘just perfect’.

The previous evening she made it through despite a wobble.

The remaining semi-finalists were asked to create a three-course fish lunch, sourcing their ingredients at 4am from Billingsgate Fish Market before getting to work in the kitchens of the Fishmongers’ Company headquarters.

Lorna’s job was to fillet eight plaice for her Mexican inspired dish of crispy fish tacos with mango salsa and a smoky hot sauce.

After struggling to fillet her fish for over an hour, Lorna was behind making the tortilla mix for her tacos.

Clearly emotional, she was comforted by John Torode and kindly given some time to get herself together.

“I had a bit of a mare,” she said. “I think it’s just the stress and pressure.”

But the response from the waiting diners was fantastic.

Mike Elgin, Billingsgate fishmonger, said: “The plaice was well cooked and nicely moist.”

Nigel Bankes, Prime Warden Fishmongers’ Company, added: “The mango and guacamole is a sensational combination.”

However, Lorna was still stunned when she was selected by Gregg and John to go through to the next round, avoiding the studio cook-off.