Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

MasterChef 2015: Simon Wood crowned winner

He beat Tony Rodd and Emma Spitzer to claim the prize

Kashmira Gander
Monday 27 April 2015 09:35 BST
Comments
Masterchef cooks Tony Rodd (left), Emma Spitzer (second left) and
Simon Wood (right) posing with judges Gregg Wallace (centre) and John Torode (second right), as the three will be seen cooking their hearts out in the hopes of winning the show.
Masterchef cooks Tony Rodd (left), Emma Spitzer (second left) and Simon Wood (right) posing with judges Gregg Wallace (centre) and John Torode (second right), as the three will be seen cooking their hearts out in the hopes of winning the show.

Simon Wood has been named the winner of MasterChef, in a final which the judges said raised the benchmark for the competition.

He beat off tough competition from fellow finalists Tony Rodd and Emma Spitzer to claim the MasterChef trophy on BBC One.

To win the title, Wood took the risk of cooking an octopus starter served with chorizo crisps and salad, with an aged cherry and smoked paprika vinaigrette.

For his main course, he wowed judges Greg Wallace and John Torode with pigeon served with three types of carrots mushrooms, carrot puree, watercress puree and a cassis jus.

Torode praised the dish as: “Bang on the money in every way shape and form."

He finished the meal with a refreshing lemon posset, garnished with flowers.

“His journey has been remarkable," said Torode.

But the judges were also highly impressed with Rudd and Spitzer, and said the contestants had "raised the benchmark for the competition".

Spitzer, who brought Middle Eastern flavours to the competition, made scallops with black pepper and lemon oil with a cucumber salad, served with quinoa.

Her main course consisted of a lamb tagine, served with couscous, chickpeas and Moroccan carrot salad.

And a chocolate and pistachio salted caramel tart with an Italian meringue was her final effort in the competiton.

Meanwhile, Rodd presented judges with a pan-seared seabass with Palma ham, figs, and a fig jus.

For his main, he prepared a guinea fowl with asparagus spears, tarragon jelly and tarragon and white wine sauce, alongside mashed potato.

Raspberry and blackberry parfait, raspberry sorbet, dark chocolate mousse with edible flours comprised his desert, which Torrode said he was "very very impressed" by.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in