Hira ‘gutted but proud’ after TV Masterchef exit
JUDGES ARE IMPRESSED, BUT HE IS JUST PIPPED TO FINAL PLACE IN QUARTER-FINAL
NOTTINGHAM chef Hira Thakur wowed the judges on TV’S Masterchef: The Professionals but it wasn’t quite enough to take him into the next heat.
In Tuesday night’s round, the 33-year-old, who works at fine dining Trent Bridge restaurant Six, narrowly missed out to Jono Hawthorne, from Leeds, who pushed the boundaries by using hay custard and ants in his dessert.
Hira, who lives in Mapperley with his wife Louise and twin daughters, said afterwards that he was “gutted but proud”.
“It was an amazing experience. It wasn’t the outcome I was hoping for – it was so close, but it was an honour to be chosen to take part in such a prestigious programme and get such great feedback,” he said.
“I was absolutely gutted to have not gone through the first round, but I was up against some very talented chefs with only two going through this year.
“This show is hard. Cooking in a different kitchen for the first time in front of the judges on national TV is no joke.
“You need so much courage and guts to get in this kitchen – it’s extremely nerve-wracking and hard with added restrictions this year due to Covid rules.
“I’m incredibly proud to have been part of Masterchef: The Professionals and excited for what’s next.”
In the skills test, Hira jointed a chicken in just four minutes and impressed judges Marcus Wareing, Monica Galetti and Gregg Wallace with the way he cooked the thigh with a mustard and mushroom sauce.
“A very good start indeed and tasty plate of food,” said Marcus, while Gregg added: “Hira, liked him a lot.”
All three judges had high praise for the main course in Hira’s signature two-course menu – pan-roasted halibut, scallops, crispy enoki mushrooms, roasted cauliflower, cauliflower puree, pickled cucumber and cucumber raita with a curry veloute.
Gregg said the scallops were cooked to “absolute perfection”.
Monica hailed it delicious while Marcus said: “I thought there would be too much going on with this dish but actually it really does come together quite nicely.
“Textures, flavours, colour it’s got everything, a very very good main course indeed.”
Despite liking the flavours, the judges had issues with the texture of his dessert – a yuzu and white chocolate posset with strawberry jelly, compressed strawberry and nashi pear, and sesame brittle.