'Over the moon' Birmingham chef Stu Deeley wins MasterChef and announces new city venue

The 28-year-old, who was the head chef of fine-dining restaurant The Wilderness in Birmingham, saw off competition from 47 others across seven weeks of culinary challenges.

The former Halesowen College student competed against Exose Grant Lopo-Ndinga, 22, Olivia Burt, 24, and Yann Florio, 30, in the final week of challenges, with Yann eliminated on Wednesday night.

And Judges Gregg Wallace, Monica Galetti and Marcus Wareing chose Stu as the winner during Thursday’s final.

"I'm absolutely over the moon, watching it back has been a bit cringey at times, but its also brilliant to see and to have been a part of," the Bearwood-born chef said:

"I've known I'd won since September, so it has been quite hard to keep it to myself for the last few months.

"Everyone has got behind it and I've had so much support from people, it's just been amazing.

"The whole family are super proud, we're all Brummies, and they are so happy for me."

Support

"Alex, the owner of The Wilderness has been really supportive of me, the team were actually quite shocked because they didn't know much about what was going on."

"I think all the chefs have this misconception that the skills tests easy and all chefs should know, but when you get in there sometimes your mind just goes blank.

"I want to take away the idea that the judges are scary though, really they just want you to succeed and if you cook well then you're making their lives easier.

"I would say to any chef that is in that point in their career where they want a new challenge or to do something to test themselves to give MasterChef a go."

He is now the 13th professional chef to be awarded the title after wowing judges.

The last challenge saw each chef craft a final three-course menu for the judges in three hours.

Stu said his menu was based around the message that food has no boundaries and "any country, any area of the world can be fused together to make something delicious".

He started with a soy and mirin smoked salmon ballotine with crispy salmon skin and cherry tomatoes marinated in dashi vinegar.

For his main he produced lovage and rosemary-brined guinea fowl topped with a yeast hazelnut crumb and a spiced guinea fowl sauce.

His dessert, inspired by his love of milk and cookies, was a cep mushroom and milk chocolate cookie, dusted in coffee cep powder with a milk chocolate and yoghurt cream.

Michelin star chef Wareing said: “Stu’s food is daring, it’s different. He came in here to find confidence. Look at the chef that’s going to leave this competition – what a star we have found.”

Galetti added: “What a surprise this chef has been in the competition. Every dish brings an element of surprise. He is the complete package.”

Wallace said: “I love Stu’s food. Here’s a lad who has grown up in Birmingham and has fallen in love with the flavours that surrounded him.

“There is a proper Stu original stamp over everything he does. It’s different and it’s brilliant. He cooks in a style of his own. I don’t mind saying it, I think he is unique.”

It has since been announced that Stu will be opening his own Birmingham restaurant, taking on his former boss at The Wilderness.

Speaking ahead of the Masterchef season finale, he revealed he would be opening a new venue in the Jewellery Quarter in Spring 2020 with his girlfriend Natasha Carter.