East Lancashire’s two culinary stars have made it to the last stage of the Masterchef: The Professionals semi-finals.

Dan Merriman, who had been faultless thus far, was described as “absolutely brilliant”, while George Birtwell cooked up his “best dish yet”.

Tuesday’s episode saw rising culinary star Victor Garvey visit the Masterchef kitchen and talk the six remaining chefs through his famed ‘snack’ dishes, which pack as much flavour as possible into one bite.

The Michelin-starred chef then prepared his takes on devilled eggs and a hush puppy, before challenging the chefs to prepare two of their own snacks based on personal memories.

Dan, who lives in Accrington and runs the kitchen at the Black Bull Inn in Old Langho, opted for his take on fish and chips and chicken and mushroom soup, evoking childhood memories of eating with his grandparents and mother, respectively.

Mr Garvey described the soup snack as full of flavour but said he “expected more”, while his tartare sauce on the fish and chips was too acidic.

Burnley-born George, senior sous chef at the Black Swan at Oldstead, opted for razor clams and potato salad, the former chosen as he never knew how to prepare them until two years ago, and the latter being the first thing he made his father after saying he wanted to be a chef.

Of the potato salad, Mr Garvey said: “That could easily have come out of my kitchen, which is just about the highest praise I can give.”

On the razor clams, while they were perfectly cooked, judge Monica Galetti said the accompanying finger limes and apple overpowered the flavour.

After that test, they took part in a cook-off with a dish inspired by a special memory. George opted for a fishing trip to Cuba with his father, while Dan’s was based on memories of working in a short-staffed, stressed-out kitchen.

George’s lobster with a trio of tomatoes was described by judge Marcus Wareing as his “best dish to date”, adding: “About time.”

George said: “I’ve always had that in me, hopefully things can only get better and go up.”

Dan cooked turbot with tomato accompaniments and feta. Marcus Wareing said: “Wow. Absolutely sensational.”

He also praised the sauce and the feta cheese addition and said his memory was “evident in a plate like this”, which Dan said “pulled at the heartstrings”.

Both will now compete in Thursday’s last semi-final stage for a spot in the last four.

Thursday’s episode sees them cook together at RHS Garden Wisley, creating a menu celebrating its 200th anniversary using only ingredients from the gardens, before another cook-off for a place in finals week.