Why MasterChef winner Thomas Frake swapped London life for The Silks
When Thomas Frake won MasterChef, it marked the start of an unexpected new direction - but not the instant transformation into a professional chef that many imagine.
His series aired just as the UK entered lockdown, giving him both visibility and time to reflect on what he wanted his future to look like.
Thomas said: “I got exhausted with London. I’ve always really enjoyed being out in the countryside. During Covid I spent a lot of time just driving out to go for long walks.”
His move was shaped by both work and personal ties. His fiancée is from Somerset, and he has family links in Kent.
Thomas added: “Wiltshire was a nice middle ground for us. Professionally it was driven by opportunities to have a country pub, but personally it worked too.”
How MasterChef Shaped His Cooking
Thomas entered MasterChef for the challenge rather than credentials.
He said: “I left the competition as a passionate home cook that essentially won a reality TV show. I didn’t really leave it thinking I was a chef.”
During the series, he deliberately focused on British dishes and seasonal produce.
Thomas added: “I really wanted to concentrate on celebrating British cuisine and British produce. It keeps you defined and gives you a sense of purpose.”
Read more: Where are the last five MasterChef UK winners now?
A professional kitchen challenge at Wood Manchester cemented his desire to enter the industry.
He said: “That was my first real experience in a professional kitchen. I remember thinking, this is what I want to do. It’s industrious and it really appeals to the way my brain works.”
Learning the Trade Under the Radar
After the show, Thomas took junior roles to learn the foundations of kitchen work.
He said: “I was lowest of the low, under head chefs and sous chefs, and I did it purely to learn how a professional kitchen works.” Even now, he admits the imposter syndrome has never fully disappeared.
Thomas added: “I still sometimes feel like I’m just a self-taught home cook rather than a chef, but I’ve been doing this for over three years now.”
Taking Over The Silks and Rebuilding the Pub
The Silks had previously been community-owned and volunteer-run. While well intentioned, the model was difficult to sustain.
Thomas added: “It’s very difficult to run anything by committee. Add volunteers to that and it becomes incredibly challenging.”
When the lease became available, Thomas stepped in, the pub gave him something he could shape without external investment.
He said: “It is very intense. It’s long hours and it’s difficult to be profitable. But I do it because I love it. The lifestyle works for me.”
Steak Club, Sundays and Creating a Community Hub
Thomas set out to restore The Silks as a proper village pub with food at its core. Sunday lunch anchors the week, while his steak club has become a key driver of footfall.
He said: “Steak club is designed to be a value add. It builds excitement, puts money through the till and makes the place feel busy.”
He added that it encourages repeat visits: “People come back for other meals. They see the menu and think, I’ll come back for fish next time.”
Looking Ahead: Growth and Identity
Now approaching his third year at The Silks, Thomas is focused on solidifying the pub’s identity and expanding the team.
He said: “We’re about 20% busier than last year, which is fantastic. It’s an upward curve, and a lot of pubs around here have been closing.”
Year three will bring menu development, a larger team and a stronger emphasis on local suppliers.
Thomas added: “I’m building it in the image of what I think a country pub should be - celebrating local beers, wine, spirits and produce from the butcher two miles down the road, and using local game.”
MasterChef continues to help attract trade.
He said: “People watched me on the show and they do come to the pub because of that. It’s been a huge help.”
A Proper Country Pub – Dogs Very Much Welcome
The Silks is proudly dog-friendly - something Thomas views as essential for a rural pub.
He said: “All dogs are welcome - it’s the owners we vet. It would be strange to have a country pub without a dog at your feet.”
With a clear identity, strong local partnerships and a growing reputation, Thomas continues shaping The Silks into the kind of pub he always imagined: rooted in community, driven by seasonality, and grounded in the countryside he now calls home.
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