"I’m absolutely chuffed to bits. I can’t breathe!"
Veterinary surgeon Brin Pirathapan won MasterChef 2024 in what was called “the best final in 20 years”.
The 29-year-old from Bristol beat fellow finalists Louise Lyons Macleod and Chris Willoughby to take home the coveted trophy.
Brin’s triumph came after he created an elite three-course menu.
Judge John Torode told the finalists: “Twenty years, we’ve been doing MasterChef. That is the best final we’ve ever done.”
Speaking about his win, Brin said: “I’m absolutely chuffed to bits. I can’t breathe!
“I’m a big mix of my background, my culture and all the opportunities my parents have given me.
“They’ve been incredible and I’ve done it for them as much as I’ve done it for myself. The experience itself has been incredible and to top it off with this is just the most amazing thing, ever.”
Brin’s winning menu began with fried capers, pickled chilli, pickled and charred shallots, orange and honey-glazed octopus with tempura mussels, herb tuilles dusted with scallop roe, an orange gel and samphire, on romesco sauce.
After tasting it, Gregg Wallace told Brin:
“It’s delightful. This is a beautiful piece of work.”
Brin’s main course was spiced venison loin, beef short-rib and pickled mushroom tartlet, celeriac and miso purée, salt-baked beetroot and pak choi, served with a gochujang and red wine sauce split with a herb oil.
His dessert was a white chocolate and cardamom and saffron cremeux, with pistachio meringue shards,whisky-poached mango, raspberry gel, pistachio crumb and a mango, lime and chilli sorbet.
John said: “Brin is an extraordinary cook and an amazing talent.
“He takes combinations that don’t sound like they belong together, but they actually work.
“Today, he’s delivered three absolutely sensational courses that could grace the table of any restaurant up and down the land.”
Gregg added: “These are ingredient combinations that Brin is inventing.
“That makes him dangerously clever. He’s got technique, he’s got creativity. In my experience, Brin is unique. One of the cleverest talents I’ve ever, ever seen.”
Looking back on his MasterChef experience, Brin said:
“My personal highlight of the competition was the 20th anniversary dinner.
“Receiving a huge standing ovation from a room full of culinary royalty was one of the greatest feelings I’ve ever had.
“I’ve loved cooking for John and Gregg but it’s been absolutely nerve-racking and waiting for their feedback during tastings feels like an eternity! They are such a pleasure to cook for.
“No matter how stressful this competition can be, it’s been fantastic.
“It’s been one of the greatest experiences of my life and all I know is, I have to involve cooking in my future.”
On his next goals, Brin said: “I’d love to have a future in the food industry.
“Waking up every morning knowing that I’m doing something I absolutely love would be a great feeling.
“It would be incredible to write a cookbook and, explore supper clubs or private dining.
“Longer term, I’d love food to take me all over the world.
“MasterChef has already given me an opportunity to cook for some of my absolute heroes – including Tom Kitchin, Monica Galetti, Pierre Koffman.
“I’d love to do another Chef’s Table for some more of the greats and see what they really think of my food! I feel like I’ve got so much more to learn and this is hopefully just the beginning.”
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