FROM washing plates to feeding judges in the MasterChef semi-finals, Sven-Hanson Britt has worked his way up to the top of the food chain.
Once working as a plate washer at Banks Bar Bistro in Bishop’s Waltham, Sven has since created dishes at The Ritz in London and more recently on MasterChef: The Professionals.
And on last night’s show, he got through to the programme’s semi-final.
The 26-year-old said: ‘My first job was washing up in Bishop’s Waltham. It was a great learning experience on what working in the restaurant business was like, and it was where I fell in love with being a chef and cooking for people.
‘I randomly applied to MasterChef as I often get an itch that I need to do more and decided it looked fun. It has been completely worth it.
‘Filming went by so quickly and I learnt a huge amount about myself and the kind of chef and person I want to be.
‘Some of the challenges are great and terrifying at the same time.‘I always go into a situation like MasterChef with the belief that everyone is on a level playing field. No matter their age, reputation or experience.
‘I entered the competition to be able to find out about my style of cooking and gain confidence in myself and my skills.’
To clinch himself a place in the programme’s finals, Sven cooked the judges roasted loin of venison served with a chive and juniper crust.
It was served with celeriac cooked in suet, rainbow chard, apple puree and a venison sauce.
His dish was met with positive feedback from judges chef Marcus Wareing, Gregg Wallace and Monica Galetti.
Gregg said: ‘You have got some exceptional flavours in there. I love it.’
Marcus added: ‘The dish looks amazing. It tastes just as good.
‘The celeriac is such a clever idea. It is absolutely brilliant. It shows you have got an eye for detail. I really like the dish.’
Sven made it through to the second stage of the semi-finals and will next be on screen tomorrow night at 8pm on BBC Two, when he will be fighting for a place in the finals.
The finals will be screened in the week beginning December 15.