MEET THE JUDGES

NYESHA ARRINGTON

‘The basement kitchen is basic, the sort I started in; the middle is like a catering kitchen, with all you need; and the top level has the best equipment, like the kitchens where I’ve worked in fine dining.

‘We have professional chefs – one travels the world cooking on a megayacht! But home cooks bring joy in their cooking. You see it when they talk about what they made their child for dinner.

‘But the brilliance is that the levels of the kitchens level the playing field. The pros might think they’re going to kill it, but they could be in the basement and have to use ingenuity, while the home cooks could suddenly have tools at their disposal, so they can up their game. And regardless of what level you’re on, it’s flavour that wins!’

GORDON RAMSAY

‘At the beginning of my career, I started in the basement. Then you work up to a semi-decent kitchen, and, 20 years later, you build this state-of-the-art kitchen. And so, the idea for this was born.

‘There’s no format to what they are cooking; they’re cooking what they’re grabbing. By the time we get to the basement, which no one wants to be in, there are minimal ingredients, but that’s where you find out the most about yourself.

This is all about bringing the best out of individuals.

‘The inclusion of social-media stars is something top chefs are sniffy about. But I welcome them with open arms.

‘And I wanted a prize that was simply unmatchable – so we are going to tailor-make this incredible mentorship for the winner. If you can’t get what you want from a prize like that, you’re in the wrong competition!’

PAUL AINSWORTH

‘I worked for Gordon for years and started at the bottom. There’s a camaraderie between the apprentice and the master, but I’m no longer the apprentice now; I give as good as I get on this show. I’ve tried to bring all those things people would love to say to Gordon and take the mickey out of him!

‘But the big thing for me was seeing the change in the cooks. As each episode went by, you saw them all getting better. It’s tough, though. You’re nervous and trying to come up with a dish on the spot. Then, after cooking, you’ve got to get your finished dish back on to the platform before time runs out. It’s a challenge! But it’s amazing what they produce.

‘I can’t wait to get stuck in with the winner. They may want to set up a cafe or a food truck, or invest more into their social-media content. It’s something money can’t buy!’