CHEF Sven-Hanson Britt has made it through to the final three in the television show Masterchef.
Sven used to work as a plate washer at Banks Bar Bistro in Bishop’s Waltham.
He has since created dishes at The Ritz in London.
Last night the chef’s were tasked with cooking their best dish in two hours.
He made a Faberge egg – a shell of pasta and truffle, filled with a lobster mousse and a quail egg, served with langoustine tails, peas, broad beans, carrots and a langoustine broth.
He was given a mixed review.
He said: ‘That was what I expected. I knew it would split the room.
‘It was a risky one doing that but that was what I wanted to do.’
Sven made it into the final three and travelled to San Sebastian in Spain.
He made cod’s throat, a squid meringue and ravioli.
Afterwards, he said: ‘It’s been amazing. Terrifying at the beginning but really great. I will remember this forever.’
The final episode is on Tuesday at 8pm on BBC2.