Christopher Souto, Discover What Happens To A MasterChef Finalilst

MasterChef, produced by the BBC is the toughest amateur cooking competition in the UK. Currently hosted by top chef and restauranteur John Torode alongside vegetable expert Gregg Wallace, it is a tough show to even become a contestant let alone win the coveted title which in iself opens many doors.

With the right combination of talent, ambition, drive and passion for cooking would-be MasterChefs are asked to bring a sample of their cooking to an auditions, which incidentally doesn't have re-heating facilities so relies on imagination and fore-thought to that sample dish. From here a total of 132 people are invited to take part in the filming, offering diverse challenges to test cooking competencies, tenacity and temperament.

After months of filming the 2005 gruelling heats, Christopher Souto was a BBC MasterChef finalist, opening the door to work for a short spell with Michel Roux Jnr. at Le Gavroche and several of Gordon Ramsay’s restaurants including spending a year at Gordon Ramsay @ Claridges where he worked his way around the different sections of the kitchen. From here Christopher left London to move to Belfast to work alongside Michael Dean, Northern Ireland's Michelin starred chef before launching his own business where he works as a consultant chef and food writer in addition to running his private dining comapny and performing cookery demonstrations around the country.

Life as a consultant chef is innotive and exciting, and includes work with leading food manufacturers to devise new recipes and develop new products. A recent project for Christopher was with The Hibiscus Drinks Company to produce recipes using Hib! cordial, the UK’s first ever superflower drink. An enjoyable task though, as Hib!, made from the calyx of the Hibiscus Sabdariffa flower bush which gives the drink it's deep ruby colour, is made from pure spring water and is naturally caffeine free with no artificial additives, colourings or flavourings. The challenge was to use the cordial as a flavouring ingredient in everyday cooking, for both sweet and savoury dishes. Rise to this challenge Cristopher did, resulting in mouthwatering dishes which are easily prepared at home but with a hidden twist. See who can guess what that simple mystery ingredient actually is.......

Hibiscus, Saffron and Apple Chutney Hibiscus Crème Brulée

Pay attention to news of Christopher. He is a rising star in Britain's fine cuisine, reaching the 2008 semi-finals of the coveted ‘National Chef of the Year’ competition where he held pace against Michelin-starred professionals from around the country, including ex-bosses from Ramsay’s!

With a special thanks to Christopher Souto, browse and enjoy a selection of his unique brand of creative work, clicking on the link to take you to the recipe then visit his website directly for details of private dining, country wide cookery demonstrations or, if you are lucky enough, as your own personal chef with a tailor-made menu for that special occasion..........