Anthony in MasterChef: The Professionals 2026, Heat 8 / BBC
Age: 27
Lives: Kidderminster, Worcestershire
What is your background in the industry?
“I’ve never trained formally as a chef — everything I know comes from being hands‑on in kitchens, learning on the job, and obsessively teaching myself at home. In the early stages of my career, I spent hours reading cookbooks, studying menus and watching cooking videos to fill the gaps in my knowledge.
“My first kitchen job was at The Talbot in Belbroughton, a small gastropub where I learned the fundamentals and discovered the satisfaction of service. From there, I moved to Hambleton Hall — a large country house hotel in the East Midlands — which became one of the most memorable places I’ve ever worked. It opened my eyes to standards, consistency, and the refinement of true fine dining.
“During filming, I was working at Upstairs by Tom Shepherd, a Michelin‑starred restaurant where technique, discipline and precision are non‑negotiable. I still work there now, continuing to grow in a team that constantly pushes the boundaries of what I thought I was capable of.”
How would you describe your cooking style?
“My approach is rooted in classical technique but shaped by Italian food philosophy — letting great ingredients shine without unnecessary embellishment. I believe in simplicity, clarity, and trust in produce. When treated with respect, an ingredient doesn’t need much interference to be delicious. That balance of technique and restraint is at the heart of how I cook.”
What are three ingredients you couldn’t live without?
“Salt, olive oil, lemon.”
Why did you take part in the show?
“It’s always been something I’ve thought about, and I knew I didn’t want to reach a point in life where I wondered, ‘What if I’d tried?’ MasterChef felt like the right challenge, and I wanted to take the risk, push myself, and see how I measured up under real pressure.”
The new series of MasterChef: The Professionals is ongoing on BBC One and iPlayer.
