{"id":12947,"date":"2024-01-07T09:00:06","date_gmt":"2024-01-07T09:00:06","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=12947"},"modified":"2024-04-22T15:05:31","modified_gmt":"2024-04-22T14:05:31","slug":"tom-hamblet-masterchef-the-professionals-winner-2023","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/tom-hamblet-masterchef-the-professionals-winner-2023\/","title":{"rendered":"Tom Hamblet – Masterchef: The Professionals Winner"},"content":{"rendered":"

Meet Tom<\/h2>\n

Born in Sussex and triumphant in MasterChef: The Professionals<\/a>, 24 year old Tom Hamblet is assuming the role of Head Chef<\/a> at the Camellia restaurant<\/a> from January 3rd to March 31st, 2024.<\/p>\n

We caught up with Tom following his special victory after seven weeks of competition on the BBC’s compelling chef challenge.<\/p>\n

Allow us to present to you Tom Hamblet, the winner of MasterChef: The Professionals 2023.<\/p>\n

\"Master

Master chef: The Professionals Winner 2023 – Tom Hamblet – Picture copyright BBC Media Centre<\/p><\/div>\n

What does it feel like to join the magnificent list of Masterchef: The Professionals winners?<\/h2>\n

It feels absolutely amazing to join the winners, it was such hard work during the competition so for it to pay off was amazing!<\/p>\n

Describe finals day<\/h2>\n

On the day of the final I felt absolutely sick with nerves, the whole journey all led to that moment, and to know it was make or break on the day was terrifying and i just wanted to get it out of the way!<\/p><\/blockquote>\n

When did you start cooking?<\/h2>\n

I started cooking properly at 15\/16 years of age when my apprenticeship started, doing 1 day at college and 4 days at work a week.<\/p>\n

Your career so far?<\/h2>\n

I was at South Lodge<\/a> as an apprentice for 2 years, then started a commis job in The Pass<\/a>. I was then promoted to demi then moved to the Latymer for another year and 4 months, then went to Restaurant Interlude<\/a> for 1 year and 8 months then moved back to South Lodge as sous chef!<\/p>\n

\"\"

Pictured – Michelin Starred Restaurant Interlude<\/p><\/div>\n

Culinary inspirations?<\/h2>\n

I think in terms of inspirations, its always been the people around me, like all the chefs<\/a> I’ve worked for and my parents.<\/p>\n

\"Masterchef<\/p>\n

What motivates you?<\/h2>\n

What motivates me the most is just trying to be better and keep moving forward, I always get scared of getting stuck and complacent so making sure I’m pushing myself is so supportive to me.<\/p><\/blockquote>\n

If you could change something about the hospitality industry, which bit would you change?<\/h2>\n

I think the hospitality industry<\/a> is going well, but its hard to ignore all the restaurants<\/a> struggling and going out of business, getting customers in is very hard and I think if I could change anything it would be to get more people eating out!<\/p>\n

Review or accolade that has been particularly special to you already?<\/h2>\n

I think both competitions I did in my past definitely made me more competitive, the Rotary Young Chef of the Year<\/a> and Future Chef really made myself realise what I was capable of.<\/p>\n

What advice would you give to an aspiring chef?<\/h2>\n

I would say to any aspiring chef, get into a kitchen and work for a chef who’s food you really like the look of! Got to make sure you are fully invested from day 1!<\/p><\/blockquote>\n

Biggest challenge as a chef?<\/h2>\n

I would say my biggest challenge as a chef is probably to keep pushing yourself, sometimes you get a bit tired and want to relax which is completely natural but that\u2019s when you let things slip!<\/p>\n

\"\"<\/p>\n

Guilty pleasure?<\/h2>\n

My guilty pleasure is tango ice blasts, I absolutely love them and easily have 4 a week\ud83d\ude2c<\/p>\n

Favourite Sussex Supplier?<\/h2>\n

I’d say my favourite sussex supplier is Hutchinson Butchers<\/a>, they\u2019re so reliable and do amazing produce.<\/p>\n

\"\"

Photocredit: Hutchinson Butchers<\/p><\/div>\n

Your go-to knife?<\/h2>\n

I have loads of different brands of knifes, but i have two favourites and that’s Shun and W\u00fcsthof.<\/p>\n

\"\"

Photocredit: Wusthof<\/p><\/div>\n

How does Tom Hamblet relax when he’s away from the restaurant?<\/h2>\n

I like to relax by spending nice quality time with my girlfriend Megan, or doing some Mario Kart with my siblings, I used to be very into golf but I’ve realised I’m a bit of a seasonal golfer and don\u2019t like playing in the cold!<\/p>\n

Favourite places to dine in Sussex?<\/h2>\n

I don’t think I can actually name a favourite Sussex restaurant!<\/a> There are so many amazing restaurants in our area including Brighton restaurants.<\/a><\/p>\n

What do you like to eat when you’re at home with the family?<\/h2>\n

I think the family favourite is definitely Mexican<\/a> fajitas or enchiladas, we all love wraps!<\/p>\n

\"Tom<\/p>\n

Favourite cuisine?<\/h2>\n

I think my favourite cuisine to eat is probably Thai cuisine<\/a>, and favourite to cook is modern classical!<\/p>\n

What\u2019s next for Tom Hamblet?<\/h2>\n

Starting this month, I have 3 months starting at Camellia at South Lodge hotel doing a residency, then another 3 months at Lainston House<\/a> doing food inspired by my dishes on Masterchef, so that\u2019ll be a great experience for me. After that I’m unsure what’s next, I’ll just remain focused on what’s coming up.<\/p>\n

\n

If you work in the hospitality industry in Brighton, Hove or Sussex then sign up for all the hospitality industry news here.\u00a0<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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