Welsh chef impresses on MasterChef: The Professionals after rocky start
After a slightly rocky start one Welsh chef impressed the judges and made it through to the quarter-finals of MasterChef: The Professionals. Gareth Crimmins, who is the head chef at fine dining restaurant Heaneys in Cardiff, took part in the BBC One show.
Speaking on MasterChef: The Professionals Gareth said that he wanted to make his two children proud and although he struggled with the skills test, which was making a cheeseburger, he massively impressed judges Gregg Wallace, Marcus Wareing and Monica Galetti with his signature dish. For the latest TV & Showbiz news, sign up to our newsletter.
Gareth cooked his own version of fish and chips which was baked cod loin topped with gherkin brine mayonnaise and deep-fried sourdough scraps seasoned with malt vinegar powder served with foraged sea vegetables and a warm tartar sauce. His dessert was a salted milk panacotta topped with dark chocolate and a sourdough and hazelnut crumb finished with olive oil.
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The judges loved both dishes with Gregg calling the main course "an elegant smart looking dish" and Monica adding: "Your fish is really nicely cooked, I like the texture of the sourdough scraps... it just all works so well." Speaking about the dessert Marcus said: "That is a cracking pudding" and Gregg said: "Extraordinary piece of work, great use of bread."
Adding to the praise, Monica said: "You've caught my attention, well done!" This ensured that Gareth got a spot in the quarter-final. Speaking to the cameras Gareth explained that he always loved cooking and that he was a "tearaway little teen" who got kicked out of school and joined a "very military style one-star kitchen" installed discipline in him and began his career as a chef.
