As the semi-finals continue, it's down to the remaining sixamateurs to stave off the competition.For the chance to be partof a truly wild experience, the contestants will first need toimpress John and Gregg with a dish that turns on the theatrics.It must sing creativity, magic and sparkle, and invokememories long after the last bite. With the standard ofcompetition so high, their dishes should be realshowstoppers, leaving the judges with a problem on theirhands. For one, the show will be over as the curtain falls ontheir time in the competition.The show goes on for theremaining five as they are whisked off to Buckinghamshire,home to an ancient forest which will provide the stunningbackdrop for a truly extreme challenge. The amateurs will becooking at Nomadic – a wilderness dining experience wherethey will be at the mercy of the elements. A table will be setfor a special dinner hosted by a guest who knows a thing or twoabout the outdoors – bush-craft expert Ray Mears. Some of theworld's leading conservationists have been invited to join himfor a dinner that will celebrate the wonder of nature and someof the stunning produce found within the forest itself.Theamateurs will rustle up a five-course menu designed by a chefwho will be right at home in the forest – SwedishMichelin-starred chef Niklas Ekstedt, who is renowned fordelivering modern cuisine that celebrates foraged ingredients,cooked using the most primitive technique of all – live fire.The semi-finalists are about to get a taste of precisioncooking in one of the harshest environments yet as they battleflames, heat and smoke in the hope of delivering food thathits Niklas' Michelin standard.Nobody else will leave thecompetition, but John and Gregg will be observing closely. Thesmallest details matter as the temperature soars in the huntfor this year's champion.
