• Brin Pirathapan’s journey to ‘MasterChef’ glory

Sri Lanka was delighted last month when Brin Pirathapan, a 29-year-old veterinary surgeon from Bristol, was crowned champion of ‘MasterChef UK 2024’. Brin captured the hearts and palates of both the judges and viewers with his exceptional culinary skills, creativity, and passion for food. His victory marked the culmination of the 20th series of ‘MasterChef UK,’ a show renowned for its rigorous competition and high culinary standards.

‘MasterChef UK,’ broadcast on BBC One, is the country’s premier cooking competition. Over the course of eight weeks, contestants face a series of increasingly challenging culinary tasks designed to test their creativity, technical prowess, and ability to handle pressure. 

Brin emerged victorious from a pool of 57 contestants, showcasing his extraordinary talent and dedication to the craft of cooking. Brin’s journey to claiming this ‘MasterChef’ title was nothing short of remarkable. Competing against exceptional runners-up Louise Lyons Macleod and Chris Willoughby in the final, he demonstrated an unparalleled ability to blend diverse flavours and present them with finesse.

Judges John Torode and Gregg Wallace were effusive in their praise, with John stating: “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.” 

Gregg echoed these sentiments, adding: “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.”

Brin’s winning menu in the final showcased his unique approach to cooking, combining bold flavours and refined techniques. His starter featured orange and honey-glazed octopus with tempura mussels and a romesco sauce, which John described as “delightful… I’d eat the whole plate. I’d eat three plates.” 

The main course was a spiced venison loin with beef short rib and pickled mushroom tartlet, accompanied by a gochujang and red wine sauce. Gregg was particularly impressed, saying: “I could dip venison into your sauce all day long. I think your ideas are absolutely inspired.” 

Brin concluded his menu with a stunning dessert of white chocolate and cardamom crémeux with pistachio meringue shards and whisky-poached mango, earning high praise from Gregg for his bravery and innovation.

Fresh off his victory, Brin shared: “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.” 

In the weeks since, Brin has been slowly preparing for a career in food, saying: “I’d love to have a future in the food industry. Waking up every morning knowing that I’m doing something I absolutely love would be a great feeling. It would be incredible to write a cookbook and explore supper clubs or private dining. Longer term, I’d love food to take me all over the world.”

Beyond the ‘MasterChef’ competition, Brin’s culinary journey has been shaped by his Tamil Sri Lankan heritage and British upbringing. He credits his parents for instilling in him a love of food and flavour, explaining: “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.” 

This rich cultural heritage has influenced his cooking style, allowing him to create dishes that are both bold and balanced, blending flavours from around the world with European techniques.

The Sunday Morning Brunch recently caught up with Brin for a quick chat on his ‘MasterChef’ experience, his culinary inspirations, and his aspirations for the future. 

Following are excerpts from the interview:

A veterinary surgeon joining ‘MasterChef’ – not the most typical journey; what made you take that leap? 

I’ve always enjoyed cooking and always watched ‘MasterChef’. I took the leap just to see how far I could get. I never imagined I’d get this far, but now that I have, I want to make the most of it!

What was it like competing on ‘MasterChef’ and how did you manage the pressure and stress of the competition?

There was a lot of pressure and stress that came with the competition. I had to be very creative and precise, and work fast. I had a very good support network around me to help with the stress, but I also loved the filming of it too.

What does this win mean to you?

Winning means everything to me; it’s given me an opportunity to pursue a passion as a career.

What was it that made you love cooking? 

I love good food and I wanted to be able to make good food myself.

How would you define your signature cooking style? 

Bold flavours combined with classic techniques to produce standout dishes.

What were some of the key dishes or flavours from your childhood that shaped your love for cooking and inspired your culinary journey?

I used my memories of crab curries to produce punchy seafood sauces with shellfish.

How do you balance your Sri Lankan heritage with your British upbringing in your cooking? Do you pick one path or find a blended middle ground? 

I use the lessons I learnt about flavour profiles from Tamil Sri Lankan food and combine them with flavours I’d been exposed to throughout life.

How did your family support your passion for cooking and what role did they play in your ‘MasterChef’ journey?

My family and my fiancée were very excited about the ‘MasterChef’ process and they were very supportive throughout.

What’s next after ‘MasterChef’?

I want to pursue a career in food with private dining, supper clubs, cook books, and much more!

What was your biggest learning from ‘MasterChef’? How do you think it will help you in your future culinary endeavours?

The biggest lesson I learnt from ‘MasterChef’ is to follow your passion and you’ll succeed. If I keep enjoying what I do, I know it will be successful.

What do you believe is the key to creating a memorable dish?

The ability to balance bold flavours whilst keeping things delicate.

Sri Lankan food and the world – how do you see it? 

Sri Lankan food has had a massive surge around the world. People are realising how unique and delicious it is.

What advice would you give to aspiring chefs? 

Taste everything, understand the art of building flavours, and try to cook with ingredients you haven’t used before.