Masterchef 2024

[Rusty Old-Banger]

Antony Moxey said:

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.

The winner is an Essex lad, born and bred and schooled here. He just lives there now.

[spikeyhead]

andyA700 said:

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.

https://www.dinnerbyheston.co.uk/

Does exactly what you want

[Deranged Rover]

Just caught up with this having been on holiday last week and woudl agree that they were three very strong finalists, three great people and that Brin was a worthy winner.

That said, in the final itself, the meal that looked the best to me was Louise's.Her cooking style appealed to me throughout the process - nothing too fancy or any crazy flavour combinations, just good, high quality cooking with great ingredients.

If she doesn't open up some sort of little cafe or restaurant on her farm, she's missing a trick!

[pitboard]

Coxey said:

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

Yes. I can’t see anyone in their right mind giving up a respectable career as a vet for the long hours, grind and sweat of a commercial kitchen. Writing and tv more like.
However, a few years ago, a paediatrician made the mind-boggling decision to pack it in and open a macaroon shop. He could have left school at 16 to do that and saved a bit of time.
Perhaps he was suffering from burnout.

[Big Nanas]

pitboard said:

Coxey said:

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

Yes. I can’t see anyone in their right mind giving up a respectable career as a vet for the long hours, grind and sweat of a commercial kitchen. Writing and tv more like.
However, a few years ago, a paediatrician made the mind-boggling decision to pack it in and open a macaroon shop. He could have left school at 16 to do that and saved a bit of time.
Perhaps he was suffering from burnout.

Yes, he was a judge in an earlier round and seems to be doing well.
I'd image that Chris would make the move to open a restaurant. After all, the career progression (not to mention pay and health issues) of being a fire brother can't be very much!