Matty Grove for MasterChef: The Professionals series 19 Heat 1 / © BBC/Shine TV Ltd
Age: 34
Lives: Bristol
Current Position: Head Chef
Social Media:Instagram
Where do you currently work?
“Caper & Cure, Bristol.”
Who or what inspired you to become a chef?
“I fell into kitchens in an unconventional way, but found lots of inspiration along the way. Mostly from my Head Chef Gordon, at Menu Gordon Jones but also, Andrew Wong of A. Wong, Rob Howell of Root, Jamie Tack of the Leytonstone Tavern, Jack Scarterfield of The Scallop Shell and Leon Dunnett at Nowhere Tavern, Bath, are all role models to me in different ways.
“Earlier food memories with my nan and family also helped sculpt an early love for food.”
How would you describe your cooking style?
“I was taught to cook with big, strong flavours, and to let the garnish play the biggest role on the plate. Loads of salt and garlic. Nice, comforting-sized portions. Simple, accessible food that I’d be happy to eat at home (maybe just a little more finessed at the restaurant!) “
What are three ingredients you couldn’t live without?
“Garlic, salt and butter.”
Why did you take part in the show?
“I’ve always wanted to be on television and I’ve always loved watching MasterChef.
“I was always so curious about how easy it is to sit and watch it, stating how you’d have done it differently, or how easy something would have been, when really it’s likely so much harder and more complex than home-viewers think when they’re sat on the sofa. Next thing I know my girlfriend, Mia, & I were sat one night with a glass of wine and a huge application form! It came with a lot of support from her, and felt like it was the right time in my career to give it a go.”
The new series of MasterChef: The Professionals is ongoing on BBC One and iPlayer.
