Bold flavours see Brin to UK MasterChef win
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Brin Pirathapan (Image: BBC/Shine TV)
“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,” said 28-year-old veterinary surgeon, Brin Pirathapan who this week won the UK’s MasterChef Champion 2024 title.
Brin was awarded the coveted MasterChef trophy by judges John Torode and Gregg Wallace at the end of the 20th series. “Twenty years, we’ve been doing MasterChef. That is the best final we’ve ever done,” judge Torode said.
Brin lives with his fiancé, Anna in Bristol and grew up in Chelmsford, Essex. His parents are originally from Sri Lanka and inspired his love of food, he says.
“Cooking definitely runs in my family. I’m really lucky that I’ve got this amazing spicy culinary background from my parents. They are great cooks and I’ve been lucky enough to be treated to amazing Tamil Sri Lankan flavours throughout my life.”
“The areas of cooking I love are truly an amalgamation of my Tamil Sri Lankan heritage and my British upbringing. I have a passion for creating dishes with bold flavours but refining them to high standards with European techniques. I like to pull flavour combinations from all over the world and create balanced dishes.”
Said John Torode: “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.”
Judge Gregg Wallace noted: “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.”
For the final three-course challenge Brin presented some complex combinations, starting 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 a romesco sauce which judge Wallace called “a beautiful piece of work.”
For his main course, he had 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 followed by white chocolate and cardamom and saffron cremeux, with pistachio meringue shards, whisky-poached mango, raspberry gel, pistachio crumb and a mango, lime and chili sorbet. (From BBC)
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