MasterChef winner Alex Webb to open Orion in Wimbledon

MasterChef: The Professionals winner Alex Webb is preparing to open his first solo restaurant, Orion, in London - a project that blends his classical training, modern ideas, and deeply personal inspirations.

For Alex, the opening represents a milestone he has been working towards since his time on MasterChef: The Professionals, a platform he credits with shaping his career and giving him the confidence to take the next step. With Orion, he is aiming to create a restaurant that is both ambitious and accessible, where guests can enjoy bold flavours in a relaxed, sociable setting.

When asked about the inspiration behind the new venture, Alex emphasised his desire to make the food approachable while still rooted in technique.

He said: “I’m kind of doing a British with a French influence from my training at The Savoy, and a sharing concept style - not too fine dining because I want it to be accessible. I really want people to come along and just have a really good meal. We’ll have a raw bar too, so you can come for champagne and oysters, for example. It’s about creating different streams of experience, not just one format, so people can enjoy it in their own way.”

A career shaped by family

Reflecting on his earliest influences, Alex reflected on his childhood and the family meals that sparked his love for cooking.

He said: “My mum and dad used to host dinner parties at home, and I’d sit on the kitchen bench watching them cook. I’d try to help - though probably I was more of a hindrance at that age. But we always had fresh food. Dad would go to the market to buy fish, and Mum always cooked with fresh recipes, so food was a big part of our home life. That definitely inspired me.

"I started pot-washing in the local restaurant when I was 14, and I got to help with desserts there, which I loved. Having that family background where food mattered, and then stepping into a restaurant environment early on, set me on the path to becoming a chef.”

A menu with memories at its heart

The menu at Orion will combine Alex’s flair for creative British cooking with elements that reflect his personal journey. He described a mix of seafood, sharing plates and nostalgic touches designed to bring warmth and character to the dining room.

He said: “We’re going to have lobster and prawn toast with sesame, lime and chilli jam, a raw bar with oysters, lobsters and king crab legs with different types of mayonnaise, and on Sundays a dessert trolley going around the room. That’s really personal to me - my dad and granddad always had this trolley on Christmas Day, and my dad was a huge inspiration

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to me before he passed away. I’ve still got that same trolley, and although it needs a bit of a refurb, we’ll be using it at Orion.

"Those little touches are really important to me, and they make the whole experience more than just food on a plate.”

The meaning behind Orion

For Alex, even the name of the restaurant carries a strong personal resonance. He explained how the idea came about and why it felt like the right moment to launch his own site.

He said: “I’d had my residency in Park Lane, which went really well, and I’ve always wanted my own restaurant. So when the opportunity came up, it was a no-brainer, really. The name Orion means a lot to me. My husband and I were in the Maldives and saw the Orion belt in the sky, and I thought it was lovely. But to me, those three stars represent my two granddads and my dad looking down on me.

"It’s also tied into my wedding ring, which has three diamonds. So Orion isn’t just a name - it’s full of personal meaning. Even the logo, with its oyster shell and stars, ties back to that inspiration.”

Orion by Alex Webb

From MasterChef to restaurant owner

Alex rose to prominence after winning MasterChef: The Professionals, and he has no doubt that the show was pivotal in giving him the platform to pursue his own restaurant.

He said: “MasterChef really helped me - it propelled me to that next level. Working under that kind of pressure, knowing you only have a set time to create something, really trains you to perform under pressure in the kitchen. That experience has stayed with me, and I know I wouldn’t be where I am now without it. It was such a fantastic platform, and I’ll always be grateful for what it gave me.”

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Cooking that evolves with the times

Asked how his food has developed since the competition, Alex explained that while trends play a role, he remains committed to staying true to his own style.

He said: “Everyone’s cooking has to evolve with the times, but at the same time you’ve got to stick to your roots and cook the food you love. For me, I’ve definitely leaned into this sharing concept - I still enjoy a tasting menu, but I think people now want to share food at the table, whether it’s a ribeye steak or a whole Dover sole. That’s what I enjoy too, because it creates a social element.

"Of course, it still has to be absolutely delicious, and it has to look amazing. I love food that’s very visual, and I enjoy making dishes look beautiful, so that’s something I’ve kept at the heart of my cooking as it’s evolved.”

written by abi kinsella

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