Youngest ever champion awarded BBC Two's MasterChef: The Professionals’ 2017 title

• Youngest Champion at 21 (at time of filming)
• Youngest ever Final Four and Final Three contestants

Craig, now 22, is the eleventh winner to be awarded the coveted title, as part of the youngest ever Finals in the series’ history, joining outstanding past champions in the MasterChef legacy: Derek Johnstone; Steve Groves; Claire Lara; Ash Mair, joint winners Keri Moss and Anton Piotrowski; Steven Edwards; Jamie Scott; Mark Stinchcombe and last year’s winner, Gary MacLean.

Taking on 47 other professional chefs in the tenth series, battling over seven weeks through a series of intense challenges and incredible cooking, Craig won the title as judged by two Michelin-starred chef Marcus Wareing, renowned chef Monica Galetti and MasterChef’s seasoned judge, Gregg Wallace.

Craig’s reaction to the win: “Wow. To be the last man standing is unbelievable. I feel like I’m dreaming - it’s a dream come true. I’ve loved absolutely every minute of it. My parents will be very proud.”

Judge Marcus Wareing said: “You don’t come across cooks like this very often. We’ve just found a star of the future. What a fabulous talent. Twenty one years old, amazing.”

Judge Monica Galetti added: “Not only is he good in the savoury section, but he’s produced some out of this world desserts as well.”

Judge Gregg Wallace commented: “The best chefs in the world learn, and create their own style. And that is what I’ve watched Craig do in this competition - dish, after dish, after dish.”

This week in The Finals, Craig faced outstanding competition from the other finalists, Louisa Ellis (Final Three, aged 22), Steven Lickley (Final Three, aged 25 at time of filming) and Jamie Park (Final Four, went out on Wednesday 20 December, aged 27). Fighting to show the judges just how far he could push himself, Craig’s creativity, determination and cooking skills were tested to their limits in extraordinary culinary tasks throughout the week.

His challenges included: creating and delivering a Michelin-standard dish for 23 gastronomical giants from around the world with the others in the Final Four; and, as part of the Final Three, travelling to the South of France to learn in the supremely innovative two-Michelin starred kitchens of the fourth best restaurant in the world - Mirazur - from inspirational Argentinian chef Mauro Colegreco.

The ultimate challenge of the entire competition for the Final Three chefs (Craig, Louisa and Steven), was to create the best three-course meal of their lives for judges Marcus Wareing, Monica Galetti and Gregg Wallace, in three hours. Craig’s winning menu started with Torched Mackerel and Mackerel Tartare, with Salt-Baked Beetroot, Horseradish Milk Gel, Beetroot Pickled Onions, garnished with Beet leaves and a Sorrell and Dill Iced Granita. His main course was Roasted Squab Pigeon with Thyme-Infused Pomme Anna, a Ras El Hanout-Spiced Pigeon Leg Pastilla, Charred and roasted Thyme Onions with a Nasturtium Oil, Radicchio Leaves and a Red Pepper and Tomato Ketchup, finished with Pigeon Sauce. Craig’s final dessert was Sauterne and Yoghurt Mousse, Basil Marshmallow, Bergamot Curd and Olive Oil Crumble, topped with frozen Lemon Cells and Verbena Frozen Rocks.

During the tasting of his winning menu, Monica Galetti said of Craig’s dessert: “This speaks volumes about where you started and where you are now as a chef. You’ve always given us delicious, beautiful food, but it’s on another level now. Where are you going to be, five or ten years from now?”

Marcus Wareing added: “That is just stunning. It’s just perfect. I am speechless.”

Gregg Wallace told him: “You’re a class act, Chef.”

Following the judges’ feedback, an emotional Craig said: “I so appreciate those comments. I’m in a state of shock. I entered the competition for a reason and you want to win. So to get those comments, I’m absolutely speechless. I gave it my all, that’s the best I can do. That’s me.”

During the judging process, Monica Galetti said of Craig: “When you’ve got such a solid chef, the next step is to improvise and take your cooking to the next level - and it’s that little something extra that makes you sit up and pay attention.”

Marcus Wareing said: “The minute Craig walked into this kitchen, he showed real skill, right from the word go. Today, he took his food to a completely new place. The star-dust - that bit you want to find in the Final - absolute genius.”

Gregg Wallace added: “For me, Craig ticks every box. His dishes are elegant, smart, but more than anything else, that man knows how to produce flavour.”

On his cooking background, Craig explains: “My mum was into baking and that got me thinking about it from an early age. The first thing I remember about cooking was making flapjacks with her on the weekend.”

He used his mother’s flapjacks as inspiration in the Semi Finals in his ‘Influenced By’ dish, as Marcus recalls: “Remember the flapjack? He took the concept and turned it into a stunning dessert.”

Craig grew up in Maidenhead, where he lives at home with his parents and his younger sister. He also has an older brother and sister.

Craig says: “I first became interested at an early age but I didn't really click in my head as something I'd want to do as a career, until I was cooking at [Furze Platt Secondary] School and realised I was good at it. I was always quiet at school but encouragement from my Food Tech teacher led me into this career.

“I’ve been cooking for about six years now. Two weeks after my 16th birthday I was in the kitchen full time.”

After school, Craig trained at a two-AA Rosette restaurant in Maidenhead - Boulters, under Chef Daniel Woodhouse and whilst working there achieved NVQ Levels 2 and 3 in Professional Cookery from Henley College.

His current job as Sous Chef at the Michelin-starred gastropub, The Royal Oak, in Maidenhead, means he is the youngest in the kitchen, but also one of the most senior.

Talking about his passion for food and being a chef, Craig says: “I love the creativity involved, and getting to work with great ingredients day to day. The pastry section is where I see myself being the most creative and adventurous with my dishes.

“Cooking in this era is amazing, we have such a variety of ingredients on our doorstep here in Britain, it something we pride ourselves for doing at work. We have access to fantastic ingredients from around the world these days, whether it be chorizo from Spain, yuzu from Japan or even the variety of spices, it's these things I believe can be the last missing ingredient that can really elevate a dish to the next level.”

On his MasterChef experience, Craig says: “I've watched the competition in previous years and always thought I'd be able to do that.

“The most challenging moment of the competition for me has been the Invention Test in Knockout Week. It was such a stressful, long day and having to cook twice that day made it even worse! I was kicking myself after that challenge and had to come back fighting in the elimination round. That’s when I started to push my dishes a little bit further.

“Getting to The Finals is up there, like for tennis players, when you get to the Wimbledon Finals. It’s a mammoth of an achievement to get this far. It’s been a hell of a journey.”

Considering his future plans after his huge achievement on MasterChef: The Professionals, Craig says: “As the next step in my career, I'd love to focus more on fine dining and push myself to learn more whilst I can. My ambitions longer term are to learn as much as I can still while I'm young, and hopefully when the time is right in years to come step up to my own head chef role.

“My career is just beginning. I’ll have to hold on tight as it’ll be a bumpy ride, but I’m looking forward to it!”

Applications for MasterChef: The Professionals, 2018 are now open.

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