Sheffield chef Luke Rhodes wow judges at Masterchef: The Professionals as he breezes through to final 8
Sheffield-born chef Luke Rhodes has gone through to the final eight of the Masterchef: The Professionals as he wowed judges with his own elevated version of British classic, fish and chips.
In a show that was aired on BBC one last night, the 26-year-old from Woodhouse said the dish was inspired by his grandparents who used to take him on day trips where they would always have fish and chips together.
He said: "The title of this dish is my day trip with nana and grandad.
"My nana and grandad are my superheroes and I used to look up to them.
"They used to take us on day trips and we always used to get fish and chips so that dish for me is so nostalgic."
Instead of deep frying the fish, Luke lightly fried the cod loin in beef fat and topped it with buttered scraps and beef dripping confit potatoes on the side.
It also had a potato tuille seasoned with curry salt, with pea puree and crushed peas together with a pickled onion and vinegar gel.
And the fish and chips left a great impression on the judges.
Masterchef judge Monica Galetti said the fish was "flaking beautifully" and "so moist" and the way it was cooked in beef fat.
"You have got so many scraps on the top, beautifully seasoned, crispy. And the vinegar gel - beautiful flavours. Delicious, well done."
Marcus Wareing couldn't agree more, saying that Luke has successfully captured all the flavours of classic fish and chips.
"You modernised it, you've broken it down, you refined it into fine dining.
"You have got beautiful confit potatoes, beautifully cooked cod, mushy peas are great. Luke, really, really good job."
Luke, who was among the first to be picked to the next round was left speechless.
"I don't think it could've gone any better. I can't even speak. I'm super happy. I'm actually on top of the world."
Luke, who trained at The Sheffield College, hopes to showcase some dishes inspired by his time on MasterChef once he can return to the kitchen at University of Sheffield's Halifax Hall hotel as a sous chef, and he has big ambitions for the future.