Last night's episode of "MasterChef: The Professionals" featured a stellar performance from Ayesha Kalaji, the executive chef of the Queen of Cups in Glastonbury.

Tasked with creating caramelised onion and sweetbreads in a tart with a vinaigrette, Ayesha impressed judges Monica Galetti, Marcus Wareing, and Gregg Wallace.

During the 20-minute challenge, she chatted nervously through her task, sharing stories about her Glastonbury restaurant and its eclectic clientele, ranging from druids to wizards and warlocks.

Gregg Wallace commended Ayesha's dish, saying she had done a 'decent job'. and reflecting on the judges' feedback, Ayesha expressed her delight, saying, "having greats tell me I did a good job is really, really awesome".

Gregg Wallace labelled Ayesha as the 'stand out Chef' in the judging and elimination round, sending her through to the next stage of the competition.

He praised her dish as 'stunning, absolutely brilliant.'

Upon advancing to the next round, Ayesha said: "There's plenty more in the pantry - the Aladdin's cave that is my brain. I've got plenty more up there."

Ayesha Kalaji's journey to "MasterChef: The Professionals" is a testament to her culinary talents and diverse background.

Growing up in North Wales and now residing in Glastonbury with her three cats, Kalaji, 32, initially pursued Middle Eastern Studies with ambitions of becoming a war correspondent before discovering her passion for cooking. Her culinary path took her from university to culinary school and into various kitchens including The Palomar in London, Michelin-starred Sosban and The Old Butchers in Wales, and Bubula in London, before establishing the Queen of Cups.

Kalaji's cooking style, which she describes as "modern Middle Eastern, but far from classic," reflects her heritage and creative approach to traditional dishes.

You can read our review of the Queen of Cups here.