Who is chef Jim Foster-Grundy on MasterChef: The Professionals 2026?

MasterChef: The Professionals 2026 continues on BBC One next week, and head chef Jim Foster-Grundy is one of the six chefs fighting for a place in the next round in the third heat.

The 30-year-old, who lives in Monmouthshire, faces Abigail Smith, Andrea Ruszel, Connor Wilson, Dominique Ogunlowo and Isabel Almeida Da Silva in the third group of this year's MasterChef: The Professionals 2026 series, which features 24 chefs competing in groups of six.

Age at start of filming

30

Job role

Head chef

Chef background

Jim has always learned on the job.

He is now head chef at the Goose and Cuckoo in Upper Llanover, near Abergavenny, which he also names as the most memorable place he has worked.

He said: "It just means such a lot to me. I love the place. It is a 17th-century pub, nestled in the valleys and it's beautiful. Everything is farm to table, and so much of our produce is within walking distance to the pub.

"The Goose is a special place. It's everything a pub should be, great food, great drinks, great atmosphere and at the heart of the community."

On his career highlights so far, he said: "Where I work now, running the Goose and Cuckoo. We are a small independent pub, linked to a family farm. I came on board to grow the business and have been working alone in the kitchen for the last year.

"We're growing every day, every penny made is reinvested. It's such a personal place to work, where every meal sold and every happy customer is a step closer to a full team, a new piece of kit, or a floor panel in the new kitchen (currently under construction)."

Who or what inspired you to become a chef?

"My oldest memories are baking cakes with my mum.

"I studied zoology at university, which was a cool degree no doubt, but it wasn't what I felt truly passionate about. In my third year, I read through Anthony Bourdain's Kitchen Confidential, and the penny dropped. I felt like I had to give it a go and I needed to see if it was for me.

"I landed a job as a kitchen porter and from that very first shift, I knew this was where I wanted to be. The weeks went by and I eventually managed to convince my head chef at the time to show me the ropes, and the journey began."

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How would you describe your style of cooking and influences on it?

"British food? Gastropub? Pub bistronomy?

"I'd say my cooking is rooted in rustic, honest food, with a huge appreciation for exceptional local produce and the love it takes to create it.

"As far as type of cuisine goes, I cook British food but Britain is a cultural melting pot and I don't believe British food has a hard line definition. I just try my best to use local ingredients and cook them in whatever way makes them sing."

Three ingredients you can't live without?

"Radicchio, extra-virgin olive oil and French's American mustard."

What do you eat when you get back from service?

"Something fresh and light, I'm usually eating late by the time I finish. A fresh vibrant salad with some grilled meats and a dressing is almost all I ever want.

"The real answer is whatever my partner's cooked for me! Left to my own devices, eggs on toast or whatever I can smash in the air fryer."

Why did you want to take part in MasterChef: The Professionals?

"I guess I wanted to test myself against the best. I've poured all of myself into my craft for the last 10 years, I've thrown everything I have at it.

"The competition is a crucible of pressure, talent and skill, and is judged by some of the best chefs to ever do it. I wanted to prove to myself that I'm good at what I do, and ultimately get better still for having been part of it all."

Outside of cooking, what are your passions?

"I'm a huge history fan. I love music, being outdoors, seeing the world, taking it all in."

>>> Read more: MasterChef: The Professionals series 19: start date, judges and the full chef lineup