Scott Barnard entered 2015’s MasterChef The Professionals thanks to the push from his friend, wife and head chef. Throughout his time on MasterChef he has produced some incredible dishes for the judges and cooked his way to finals week.
Scott is Sous chef at the incredible Colette’s restaurant at The Grove Hotel in London and Sunday will be doing a pop up meal, allowing guests to sample the excellent food he cooked on MasterChef (What a treat!!)
Scotts best bit was during finals week where they had to cook for 30 of the world’s greatest chefs, which must have not only be a great honor but also incredibly scary. Scott made an incredible ice cream dessert which seemed to impress all chefs, it did look very impressive!
When Did You First Have An Interest Cooking?
I first became interested in cooking around the age of 14 or 15, as I really enjoyed cookery in school.
How Long Have You Been Cooking Professionally?
It’s been fourteen years now.
Where Do You Get Your Inspiration From?
I get my inspiration from lots of different places, either cook books, eating out when I can, and also following chefs on social media can all spark inspiration for me.
For me the Chef’s table was by far the best moment of the competition for me, and also of my career!
How Would You Describe Your Cooking Style?
I would describe my style as modern European – classic combinations with a twist.
What Course Do You Prefer To Cook?
I really enjoy pastry, but I just love cooking full stop, it’s all my favourite.
What Is Your Favourite Dish/Signature Dish to Make?
I don’t think I have a signature dish, but I love creating dishes with pork and apple.
What Ingredient Do You Love To Cook With The Most?
It’s got to be hand-dived scallops fresh from Scotland, I love opening them, and I also love to cook with langoustines.
My friend Steve Barringer was in the competition in 2011, and he told me to enter. Also my wife and my head chef both encouraged me to go for it.
Which Other Chefs Inspire You?
Adam Simmonds, Michael Wignall, Sat Bains, Simon Rogan…to name but a few!
Any Advice You Would Give To People Wanting To Become A Chef?
I’d say to stick at it, it’s a tough industry but it’s amazing and very rewarding.
Anything You Would Like To Share, IE New Book? Development At Restaurant etc?
Do follow me on Twitter, Instagram or Facebook for up and coming events.
Also check out Colette’s restaurant at The Grove Hotel;
I would like to thank Scott again for taking the time to take part in this interview, he is an incredible chef and I look forward to seeing more from him!