Masterchef 2024

[generationx]

Surprisingly little traffic on this thread, we’ve been watching from the start.

Definitely between the two boys, rooting for Brian as he’s from down my way!

[DoctorX]

I think I’d give sea urchin and custard a swerve

Clearly a fantastic cook, but I don’t want any of his food.

Edited by DoctorX on Wednesday 22 May 20:42

[Laurel Green]

The praise for Brin's starter I think says it all.

[greygoose]

generationx said:

Surprisingly little traffic on this thread, we’ve been watching from the start.

Definitely between the two boys, rooting for Brian as he’s from down my way!

Difficult this series as we’ve been downloading and binge watching every week, so don’t want to give anything away for those watching in “normal” time. Really good cooks in the last week though, would be happy for any of them to win.

[DoctorX]

He gets my vote.

[TeeRev]

Brin for me, his food is as good as anything I've ever seen on amateur masterchef.

[DoctorX]

Yes!

[generationx]

Brilliant result, will be interesting where this takes all of them.

[Bright Halo]

That was a great final.
Well deserved winner.

[illmonkey]

A worthy winner, I think it was ultimately between the 2 lads at the end, but they all done really well throughout.

Brin seemed to get on with all of them and comes across as a decent fella. Think he’ll go far!

[Coxey]

Be interested to see if Brian packs up being a vet to pursue being a chef. Must have invested a lot of time in becoming a vet. Worthy winner got my vote

[Lfbn52]

Definitely a worthy winner and I’d be lying if I said I don’t look up to him a bit tbh.

[-Cappo-]

My mouth was actually watering sat watching Brin's food! I definitely gave him the edge over Chris, Chris' food was (as they said) very theatrical, channeling Heston a bit maybe, but Brin's was the food I'd want to eat.

[abzmike]

The two guys certainly rose to the top in the final stages. Very close in the end. Tremendously creative cooking, but it's Brin's I would prefer to eat. Very worthy winner.

[g4ry13]

Brin was the best cook there. Abi was kept around far too long.

It seems that the Singapore / Gavroche episodes were just going on a jolly without any real purpose. Being handed a recipe to cook a dish, or part of a dish with the regular chefs standing around to save the day.

Maybe it's just me, but all the food generally looks nasty on there

Always very undercooked and i'm not into Octopus, squid ink and all the other 'cultured' stuff. Probably just as well as i'm sure dining out at Michelin star restaurants regularly would quickly lighten the wallet!

[Rusty Old-Banger]

I work with Brin's dad, and he's done amazingly well to keep a poker face about it all for so long. Not surprised though, an exceptionally capable and intelligent family, not to mention friendly and generally lovely bunch.

[andyA700]

g4ry13 said:

Brin was the best cook there. Abi was kept around far too long.

It seems that the Singapore / Gavroche episodes were just going on a jolly without any real purpose. Being handed a recipe to cook a dish, or part of a dish with the regular chefs standing around to save the day.

Maybe it's just me, but all the food generally looks nasty on there

Always very undercooked and i'm not into Octopus, squid ink and all the other 'cultured' stuff. Probably just as well as i'm sure dining out at Michelin star restaurants regularly would quickly lighten the wallet!

Michelin dining depends very much on who is the head chef. The Heston B stuff doesn't really appeal to me, because probably, like yourself, I want brilliantly cooked food which I will really enjoy. About 25 years ago, my wife and I went to our usual places in france - Dijon, Beaune - and had a few really good meals, celebrated our anniversary at a place called Hotel le Cep Bernard Morillon (now Loiseau de Vignes) and had (still) our most expensive meal - 140 Euros. It was three courses of perfection, with two bottles of excellent wine (1 Morey St Denis 1er cru and a dessert wine). I know that we had Poulet de Bresse in Gevrey Chambertin, with pommes boulanger and our desserts were apple and blackbery tarte tatin with a creme de mure ice cream for me and a trio of souflees for my wife.
We have never come close to surpassing that meal.

[generationx]

Rusty Old-Banger said:

I work with Brin's dad, and he's done amazingly well to keep a poker face about it all for so long. Not surprised though, an exceptionally capable and intelligent family, not to mention friendly and generally lovely bunch.

Excellent - I hope you pass on congratulations from all of us!

[toon10]

illmonkey said:

A worthy winner, I think it was ultimately between the 2 lads at the end, but they all done really well throughout.

Brin seemed to get on with all of them and comes across as a decent fella. Think he’ll go far!

I agree. Brin was worth the win, but Chris created some mental dishes that seemed to work. I wasn't keen on his menu in the final though. I'm not much of a seafood lover to be fair. I think he's got a good career ahead of him, but Brin can go really far. Louise did well. I think she can make a good career doing something with her local produce, refined home cook style. I know Mrs. Toon would buy a cookbook of hers if she went down that route.

[Antony Moxey]

So the three finalists were from the Cotswolds, Bristol and Exmoor. Who knew the Westcountry was such a hot bed of gastronomic talent?

All three final menus looked like something I’d happily devour, but Brin’s was next level so a worthy winner. Liked all three’s food, and all three as people too.