of the reins business.
When Scott put his ‘My Garden’ salad under his nose, the way that he squeaked “It looks……great!” sounded like everything was becoming one step too far for this rigid, classical chef. However, the biggest test of the whole series came in the penultimate episode when the finalists had to cook for 30 of the biggest names in the country, top chefs all dripping with Michelin stars. On the hottest day of the year, the conditions were nightmarish and our competitors had to deal with nerves, sweaty legs, faulty blast chillers and a whole lot more.
Steven summed up the situation with his swan analogy, saying that on the surface he looked calm but beneath he was paddling furiously. Or in other words, he was bricking it. Still they all ploughed on regardless, wrestling pasta, peeling artichokes and flaming mussels with a blowtorch. Soon it was showtime and with Monica at the helm, working the pass, their two hour service started off fraught but slowly everyone pulled it together and found a rhythm. Anxious glances were exchanged as the orders came in.
Adam’s octopus, pork belly and squid flew out at first but then Scott and Steven caught up with their respective dishes of venison with smoked consommé and salt crusted pork rump. All of which were received with praise and just a couple of minor critiques.
Barring a mint sorbet disaster, the desserts also went down well amongst the crowd, particularly Steven’s witchy hat apple parfait and all three were brought out to tumultuous applause, which was curiously emotional. At least it was for me anyway. The final of finals then came along and to up the sentimental ante, we were treated to a hokey-cokey journey of each contestant’s life and career, which was heart-warming yet slightly nauseating in parts as family members poured out their love on screen (“Ah fugging love that boy I do”).
But of course, it is necessary, for otherwise we viewers might well think that these chefs are simply cold killing, chopping machines. In terms of who was going to go through and actually win the title, well at this stage it was just too close to call. Each chef had their own brand. Scott was the solid grafter, building on confidence, hitting big on flavour. Adam had precision that was matched with invention and elegance.
And Steven brought a level of emotion and instinct to the table, constantly surprising with his flavour combinations. The person to go through couldn’t afford to make any mistakes. So when Steven served up his pigeon with beetroot, feta and apple; stone bass on a bed of orzo, crab and parmesan; and honeycake with peaches, pistachio and yoghurt and received full on compliments all round from the judges, it soon became obvious that he would take the crown. And deservedly so.
Saying that, I am sure a great future is in store for all three chefs Another series of MasterChef is over then. So what next? Well, I am sure Michel and Monica will go back to the heady business of running the Gavroche Empire and all that is associated with it and more telly and whatnot. But what will Gregg do in the meantime?
Well I reckon he should write a book, a gastronomic treaty of our times to rival Brillat-Savarin. Because what the man has had to say about food throughout the series has been invaluable. Seriously mate, I mean it.
Danny is a food adventurer, enthusiastic allotmenteer, supper club host and writer of the entertaining and quirky epicurian blog, Food Urchin. He also writes for Great British Chefs and past credits also include writing for Delicious Magazine online and MSN Food and he is an absolute sucker for East End pie and mash (with loads of liquor and vinegar).
