Grimsby MasterChef Tom Morrell cooks up a storm and his way into final

LOCAL chef Tom Morrell is among the creme-de-la-creme after reaching the final of popular BBC programme Masterchef: The Professionals.

But it wasn't all peaches and cream for the 25-year-old former Cleethorpes front cafe caterer as his semi-final didn't get off to the best of starts.

He was snowed under working in the kitchen of the Michelin-starred Latymer restaurant in Pennyhill Park Hotel, Surrey, rescued by other chefs halfway through the service.

Former Grimsby Institute student, Tom, said: "It was pretty intense working in the kitchen because it was like a math lesson by working out the correct timings.

"It was a real learning curve."

Tom and fellow contender David then had to recreate and serve up hotel chef Michael Wignall's signature dish, quail breast.

Tom's dish was highly praised. He said: "The comments I received from Michael would put any chef in a good mood.

"It's awesome that he said how good my presentation and overall taste was – it's one of the biggest compliments I have ever received."

The local talent, who started his career making sandwiches at the Blue Wave Cafe, in Cleethorpes, and now works in Geneva preparing meals for the directors of luxury watch maker Rolex, then had to cook two dishes of his own for top chef Michel Roux and fellow judge Monica Galetti.

He made fillet pork wrapped in parma ham and langoustine.

Mum Susan Rice, of Donna Nook, said: "I am very pleased. It looked like a disaster when his first attempt at the pork loin in parma ham was burnt by the pressure cooker. But he got it second time around. It was nerve-racking."

Professional chef Michel said: "Tom puts a lot of love and care into his dishes and he always goes that extra mile."

He added: "He's got a little bit of swagger, too, which is good for a chef because it shows his confidence.

"The pork dish has a great balance of flavour and the pork cheek was so tender – it was my star dish.

"However, he was let down by overcooking the pork fillet."

It looked at this point like Tom wouldn't make it to the final.

Tom added: "I decided to cook pork because it is true to my style with big, bold flavours and it let's the food speak for itself."

For dessert the judges criticised his peach melba for not having enough peaches, as well as the presentation.

However, they agreed the cheesecake part of the dish was delicious.

But after all the ups and downs, he secured a place in the Masterchef final.

Afterwards Tom said: "That was my goal. There is a chance to win it. It is a lot to take in. I have got to get a good night's sleep, but that will be after the party!"

The final runs from Monday to Thursday next week, on BBC2, with four nights of tasks before the winner is declared on Thursday night.