A CHEF from Bishop’s Waltham is one step closer to taking home gold after cooking his way through the semi-finals of a national show.

Former Peter Symonds College student Sven-Hanson Britt sailed through Tuesday night’s episode of BBC Two’s MasterChef: The Professionals after cooking a succulent-looking venison with celeriac cooked in suet.

He was one of eight contestants automatically pushed through to the next round and he will next be cooking on-screen on Thursday, from 8pm, on BBC Two.

As previously reported the 26-year-old formerly worked for Banks Bar Bistro in Bishop’s Waltham where he developed his love of cooking.

He also studied at Swanmore Technology College and trained at Bournemouth College before and is now working as a sous-chef at the highly-acclaimed The Ritz in London.

Despite his age, the chef said he enjoys competing with other critically-acclaimed cooks.

“I always go into a situation like MasterChef with the belief that everyone is on a level playing field: no matter their age, reputation or experience,” he said. “It wasn't daunting competing against others, the daunting bit was having your food completely analysed by the judges and critics, and getting truly honest feedback.”