Masterchef viewers say they are "gutted" for a Nottingham chef who just missed out on the Masterchef: The Professionals crown.
Liam Rogers, who used to work at Nottingham's two Michelin-starred Restaurant Sat Bains, made it to the final three contestants of the popular BBC show.
The final, which aired on Thursday, December 16, saw Liam narrowly miss out to fellow finalist Dan Lee.
In dramatic circumstances, Liam accidentally served one of his meals with a rogue piece of cling film on.
Viewers watching the dramatic finale all took to social media to express their support for Liam - and all said they were left "gutted" on his behalf.
One tweeted: "Totally, totally gutted for Liam. Gutted for Aaron too but Dan smashed it. Three guys with immense futures."
Another said: "The best series ever and the best finalists ever too. We've been rooting for Dan but all three deserved it.
"Big hugs for Liam. That clingfilm and your broken heart had us all in tears here. Chin up lad. You are all legends."
"Someone get me a tissue," one viewer wrote.
"Poor Liam. Monica you were a star with him!"
Another viewer simply said: "Liam is the people's winner."
Nottingham City Councillor Sally Longford tweeted: "Was rooting for Liam all the way, obviously, because of the Nottingham connection, he is. Gutted regarding the cling film, you need to go plastic free! Congratulations to Dan."
Liam, who was senior chef de partie at Restaurant Sat Bains, in Lenton Lane, for three years recently left to work as a sous chef at two Michelin-starred restaurant at Gleneagles in Scotland over the Christmas period.
"Working for the legend that is Sat Bains has been so significant. The unique style of food is what drew me to this restaurant and it was great to learn Sat’s thought process behind it all," said Liam.
"Chef John Freeman there taught me so much, especially pastry, which I wasn’t so comfortable with at first."
The Warrington-born chef consistently impressed the judges and food critics throughout with his technical skills, presentation and flavours creating dishes such as corn-fed chicken stuffed with black truffle and beef and oyster pie reimagined.
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