at Flitwick Manor in Bedfordshire before joining Compleat Angler in Marlow working under Dean Timpson.
In 2007 became a sous chef at Collette’s Restaurant at The Grove in Chandlers Cross. And was there for 10 years until he moved to his first head chef position at Crockers Chef’s Table in Potten End in Hertfordshire.
Speaking with the final five competitors in 2015, he said: “I entered the competition for a few of reasons; both my head chef, Russell Bateman, and wife Dee both believed I could do well and 2011 finalist and fellow local chef Steve Barringer, insisted I should give it a go!
“For me the toughest round was the Critics in the quarterfinal, and pastry Invention Test…Or any Invention Test! Working with no recipes is extremely hard, especially with pastry as it’s such a science.
Matt Healy
Matt Healy was runner-up on Masterchef: The Professionals in 2016. Matt trained at Thomas Danby Catering College in Leeds and after graduating, he worked at Stuart’s Wine Bar and then started working under Simon Shaw at the original El Gato Negro. Matt then moved to London and worked at the critically acclaimed restaurant Terroirs.
After featuring on Masterchef, Matt has set up his first restaurant, The Foundry Wine Bar and Restaurant, part of the award-winning Round Foundry estate which has built a reputation in Leeds for its British Cooking.
He said to us in 2016: “I entered the competition because my wife challenged me to. As I'm always criticizing others on cooking shows she called me out! I've followed the show for many years and I didn’t know what to expect from MasterChef to start with, but I absolutely loved the experience! Truly awesome.
“The most challenging part of the competition is the very first test, the Skills Test, as you're walking into the unknown yet it feels so familiar and also The Chef’s Table, where the expectations from so many Michelin star chefs are insane"
Scott Davies
Finalist in the 2013 season of Masterchef: The Professionals will return to our screens for the rematch. Inspired by his parents and TV chefs, Scott Davies left his hometown at sixteen to start catering college in Dundee, working under Paul Whitecross and David Kinness at the Carnoustie Golf Hotel. Then going on to work with Craig Miller at The Seafood Ristorante in St Andrews and then with Robert MacPherson at the Isle of Eriska Hotel that Scott started to understand who he was as a chef.
Then moving to Australia and getting a job in Melbourne at The Point in Albert Park and working under head chef Scott Pickett. He then returned to Scotland and became senior sous chef at the Russacks Hotel in St Andrews and earned the restaurant 3 AA Rosettes when he was promoted to head chef. Then he moved to the Adamson before taking part in the 2013 series of Masterchef: The Professionals and finished as a runner up. In 2015, Scott left The Adamson and became head chef at The Three Chimneys in Skye after the exit of former chef-director Michael Smith.
By George Heal
