Shropshire Chris Conde cooking up treat on Masterchef

Michel Roux Junior told Mr Conde that his Sole Veronique was one of the best he had every tasted on the programme, which aired on BBC2. The chef at The Inn at Grinshill, Shropshire, was the first to go through in the show.

And for the second time running Mr Conde's dishes proved the highlight of the competition.

He impressed sous chef Monique Galetti and Gregg Wallace after cooking up a 'zingy' crab salad when asked to make a dish using a whole crab.

Monique said the 29-year-old had been the only contestant who did what was wanted. "He was the only chef who managed to find both brown and white meat, Chris delivered the best today," she said.

The contestants then had to make a classic French dish using rabbit and prunes in brandy under the critical eye of Michel Roux Junior.

While Chris's presentation was not the best, the top chef said that his rabbit was the best cooked.

But it was his own take on Sole Veronique, with saffron potatoes and baby carrots, that impressed, although Mr Conde admitted he had only cooked it once before, three weeks ago.

Michel Roux Junior said: "This is beautiful presentation, eye-catching and appealing, I defy any customer not to be enthralled by this. This is one of the best Sole Veronique dishes I have tasted."

Chris said: "I am here to prove something to myself. I always want to be the best I can be."

And he was delighted with the experts' comments:?"What Michel said was the best comment I've ever had."

Tonight he pits his culinary skills against five other quarter finalists.

The 29-year-old has brought innovations to the award winning Inn at Grinshill near Wem since his arrival from the other side of the Welsh border, including a tapas menu.

His appearances are being shown at the Inn with large numbers going along to cheer him on.

The quarter final is on BBC2 tonight at 8pm.