In Quickfire challenges, typically only the best three, or the worst three, chefs are judged. 

Cracker with Mascarpone mousse, kumquat and hibiscus was not formally judged.

The judges for this challenge were Padma Lakshi and her guest judge was chef/owner Santiago Lastra.

The following extract is from Santiago's restaurant website. 

"A maths fanatic at school, Santiago's earliest passion was centred around problem-solving and research – traits he later used to the greatest effect in his professional life. However the transfer of this focus from mathematical equations to culinary aspirations, he simply attributes to a basic crab dip recipe he found on the back of a packet of crackers as a teenager."

"Maths’ loss was the restaurant world’s gain and Santiago has become one of the most celebrated chefs of his generation. He studied at the Arte Culinario Coronado in Mexico, completed a Master’s Degree in Culinary Innovation at the Basque Culinary Centre in Spain and a development course at the Nordic Food Lab at the University of Copenhagen in Denmark. With an inherent curiosity for problem-solving and research, the desire for more took Santiago across the globe building a repertoire of skills and knowledge that is unparalleled."

"Before London, he worked with Andoni Aduriz at Mugaritz in San Sebastian and with Rene Redzepi and Noma on their 7-week residency in Mexico. He travelled extensively from Europe, S.E. Asia, Japan and Russia (27 countries in all), showcasing the diversity of Mexico’s recipes and cultural heritage, but using only ingredients sourced from each destination along the way."

"Santiago opened KOL in London in 2020."