Sous chef for Michelin star restaurant Sat Bains, Nottingham

Twitter: @chef_laurence

Nottingham chef Laurence Henry scooped the coveted MasterChef 2018 title on the BBC TV programme after beating off competition from fellow finalists Dean Banks, Oli Martin and Matthew Ryle at just 26 years old. Currently working as a junior sous chef for Michelin star restaurant Sat Bains in Lenton Lane, Nottingham, Laurence described the competition as “a really long journey” and added: “I have certainly learnt a lot about myself and found my feet. With this kind of ending who knows what the future holds; it is just so exciting. Hopefully though this is the first step in the long road to the chef I want to be one day.”

Top praise was bestowed on Laurence during the seven week-long competition from the three main judges, Marcus Wareing, Monica Galetti and Gregg Wallace, as well as from a number of guest judges including the Observer’s food critic Jay Rayner who said about a lamb dish cooked by Henry: “I have absolutely nothing critical to say.”

Wareing said: “The food Laurence has cooked for us during the competition has been outstanding. He is inventive, creative and he leaves nothing behind in the kitchen. He gave it his all and his work ethic and professionalism is fantastic, as a chef you couldn’t ask for more in the kitchen. In my opinion he is the next generation.”

For the final task – a three-course meal – Henry cooked hand-dived scallop, marinated cherry tomatoes, roast tomato dashi, strawberries and coriander oil seasoned with sansho pepper; loin and belly of suckling pig, kimchi glaze, braised fermented hispi cabbage hearts, Nashi pear purée and sliced pears; followed by aerated mint white chocolate, lemongrass and coconut ice-cream, passion fruit ripple and caramelised white chocolate crumb.

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