A chef from Norfolk has made it to the final 12 on MasterChef: The Professionals.
Tristan Esse, 26, grew up on his family farm in Stow Bardolph, near King's Lynn.
He went to the prestigious French culinary school, Le Cordon Bleu, at 18 and studied at multiple Michelin-starred restaurants.
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His cooking focuses on dairy-free cuisine and he has created dishes for clients around the world as a full-time private chef.
After progressing in the show which aired on BBC One on Thursday night, he said: "I can't believe I'm here - it's an awesome feeling.
"To get through to the final 12 is just a dream come true, it's so cool.
"I'm looking forward to more of it."
In the episode, Tristan was praised for cooking pan-seared turbot with a broad bean and oat milk sauce with black garlic mayonnaise.
His main dish was a seared woodpigeon with charred poached rhubarb and a lavender pigeon jus - which the critics said was "beautifully done".
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Judge Marcus Wareing was happy with Tristan's cooking and said: "Great fish cookery. Inventive, creative.
"It looked good and tasted good too."
The next episode of Masterchef: The Professionals will air on Tuesday at 8pm on BBC One and will see all 12 remaining chefs battle it out for a place in the semi-finals.
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