Professional MasterChef 2013 winner revealed
Steven has done incredibly well throughout this competition; he’s expressed himself to the full. His food is lovely. He makes food that is great to eat, expertly cooked, presented with certain elegance, clean lines… and it works. Fault free.”Michel Roux Jr
Edwards is the seventh champion to carry off the title, joining the ranks of exceptional past winners - Derek Johnstone, Steve Groves, Claire Lara, Ash Mair and last year’s joint winners Keri Moss and Anton Piotrowski.
After six weeks of incredible cooking and culinary challenges, and an exceptionally close final cook off, his title was awarded by judges: legendary double Michelin-starred chef Michel Roux Jr, chef Monica Galetti and MasterChef’s seasoned diner, Gregg Wallace.
Steven Edwards said: “It feels so surreal; I don’t know what to say, apart from thank you!
"I’m exceptionally happy, I can’t believe it, this is what dreams are made of isn’t it! I don’t know how to describe how I’m feeling, it means so much. These kinds of things don’t seem to happen to me, it just feels unbelievable.”
Michel Roux Jr said: “Steven has done incredibly well throughout this competition; he’s expressed himself to the full. His food is lovely. He makes food that is great to eat, expertly cooked, presented with certain elegance, clean lines… and it works. Fault free.”
On the final challenge Monica Galetti added: “Steven showed he deserves to be here, he’s cooked faultlessly. It was simplicity done to perfection.”
Throughout the final week Steven beat off extremely tough competition from fellow finalists Scott Davies (27) and Adam Handling (25).
Speaking on the final three chefs, Gregg Wallace said: “From my perspective, one of a customer, I think these three are super, super talented. I’m really impressed. I couldn’t have wished for a better competition. But for me it’s easy – [Steven’s were the] best dishes on the day.”
Steven had to fully demonstrate his creativity, skill and determination as this year’s exceptional finalists undertook serious challenges that pushed them to their culinary limits.
These included: travelling to Italy to the world’s number three restaurant, three-starred Osteria Francescana, to cook for the brilliant and eccentric Massimo Bottura, and designing and preparing a Michelin standard two course menu each for over 30 world-renowned and critically acclaimed Michelin starred chefs inspectors and restaurateurs, at the esteemed Hix Mayfair, at Brown’s Hotel in the heart of London.
The final task was to prepare a three-course meal for judges Michel Roux Jr, Monica Galetti and Gregg Wallace. Steve’s winning menu consisted of a starter of Anjou Pigeon Breast with roasted baby beetroot, caramelised feta dice, apple compote, watercress and a beetroot vinaigrette, a main of Pan Fried Stone Bass on a bed of tomato and parmesan orzo, with pureed poached and blackened Kohlrabi and a lime foam, and a dessert of Honey Cake topped with honeycomb, with poached peaches, peach compote, roast peach puree, yoghurt Espuma, a pistachio crumb and thyme syrup.
Steven, who grew up in Windsor, Berkshire, with his Dad, Mum and little brother Peter, first became interested in the catering industry at an early age.
Steven said: “My journey into food started with my parents. My dad was a waiter - he won ‘young waiter of the year’ in the British Hospitality Association’s competition in 1984 – and then a general manager of hotels. My Mum was a housekeeper and also won a young housekeeper award in 1979.
“I grew up in the industry and was able to work with my parents during school holidays."
Steven decided to train professionally: “When I was 17 I did a modern apprentice year-long course with Corus Hotels at Burnham Beeches Hotel, where I gained my NVQ in Professional Cookery."
Right from the start of the series Steven’s passion for food shone through. He said: “As a chef I love extracting the most flavour out of each of ingredient I use.
“My cooking style is modern British, sourcing as much as possible from the South East/Sussex area and I favour pan over techniques such as the water bath - unless it will really enhance the flavour of the dish.
“I won Sussex Young Chef of the Year in 2010; I believe that the more you put into your career, the more you get out."
Speaking on his MasterChef journey Steven said: ”It’s definitely made me realise that my dreams are achievable. I’ve been on a fantastic journey.
“My most challenging moment in the competition has to be cooking for the best chefs in the country at the Chefs Table. It was a very difficult challenge but also the pressure of cooking for your idols was immense.
“My highlight of the series was going to Italy and cooking with Massimo Bottura. He is not only one of the best chefs in the world but also the most enthusiastic and inspirational chef I have worked with."
He continued: “You kind of get a buzz from it. I don’t know how I’m going to keep that buzz going after the show. That’s my biggest worry, because you get an adrenaline rush, it’s addictive!
Steven is currently working as head chef of The Camellia at South Lodge Hotel. Of dreams for the future Steven said: “My goal is to own my own restaurant in the next 10 years. I will be continuing to push forward with this and also with developing my own style of food. Competing in MasterChef has definitely helped me to further my dreams.”
Steven lives in Horsham, West Sussex, with his wife Laura, and two young children.
For further information, pictures or interviews with Steven please contact Beverly Comboy on 020 8995 3936 or firstname.lastname@example.org
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