MasterChef winner crowned ‘dangerously clever’ vet beats farmer and circus performer | Bristol Live

A vet won the 20th series of MasterChef with dishes that included octopus and venison. Brin Pirathapan, who grew up in Chelmsford, Essex, and now lives in Bristol, beat fellow finalists from French restaurant Le Gavroche, which closed earlier this year, on Wednesday’s BBC One show.

The 29-year-old beat farmer Louise Lyons Macleod, 44, from Exmoor National Park, and circus performer Chris Willoughby, 44, from Oxfordshire. Judge John Torode told the finalists: “We’ve been doing MasterChef for twenty years. It’s the best final I’ve ever done.”

Pirathapan said: “I’m totally confused. I can’t breathe. I’m a big mix of my background, my culture and all the opportunities my parents gave me.”

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“They were incredible and I did it for them as much as I did it for myself. The experience itself was incredible, and on top of that, it’s the most amazing thing ever.”

He was presented with the trophy by Torode and fellow judge Gregg Wallace after cooking fried capers, pickled chillies, pickled and charred shallots, orange and honey glazed octopus with thinly battered tempura mussels, herb-baked wafers called tuile dusted with roe orange scallops, and an orange and samphire gel with seaweed on a tomato-based romesco sauce for starters.

Pirathapan was helmed by Le Gavroche owner and former MasterChef: The Professionals judge Michel Roux Jr and served chefs such as Pierre Koffmann, MasterChef: The Professionals judge Monica Galetti and Emily Roux, who had worked at the restaurant.

His main course was spiced venison, beef rib and pickled mushrooms, miso mash with celery and soy paste, salt-roasted beetroot and pak choi, served with red chilli paste called gochujang and red wine sauce, shared with herbal oil.

His dessert was a white chocolate cardamom and saffron cremeux with pistachio meringue shards, whiskey poached mango, raspberry gel, pistachio crumb and a mango, lime and chilli sorbet.

Pirathapan’s parents are from Sri Lanka, which he says gave him an “amazing spicy culinary background”.

“The areas of cooking that I love are really an amalgamation of my Sri Lankan Tamil heritage and my British upbringing,” he added.

“I have a passion for creating dishes with bold flavors but refining them to high standards with European techniques. I love to draw flavor combinations from all over the world and create balanced dishes.”

He said it was “absolutely nerve-wracking” waiting for Torode and Wallace’s feedback and added that he would like a “future in the food industry”.

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“Waking up every morning knowing I’m doing something I absolutely love would be a great feeling. It would be incredible to write a cookbook and explore supper clubs or private dining. In the long run, I would like food to take me all. around the world,” he said.

Wallace said: “These are combinations of ingredients that Brin invents. That’s what makes him dangerously intelligent. He’s got technique, he’s got creativity. In my experience, Brin is unique. One of the smartest talents I’ve ever seen .”