Meet the Masterchef Champion of Champions 2025!
Ahead of an appearance at Foodies Festival in Winchester this weekend, Thomas Frake talks cooking for 120 Michelin Star chefs and his special scotch egg in our meet the chef column.
What first inspired you to become a chef?
"Cooking was always a passion, so I applied for MasterChef. After winning the trophy in 2020, I decided to quit my job and throw myself into professional kitchens full time."
What was the first meal you cooked for someone else?
"I cooked a Cajun Chicken dish for my Mum and Dad when I was ten. We lived at my Nan's, and she helped me get all the ingredients. The food was delicious, but I made a total mess of the kitchen!"
Tell us a bit about your career so far…?
"I left my finance job in 2020 to become a chef de partie at Pig & Butcher, Islington. I left in 2023 to open my first pub. I now operate The Silks in Marlborough, Wiltshire. In addition to pubs, I've hosted private dining events, corporate dining, social media campaigns, hosted Foodies Festival, and even guest present on QVC."
What is your proudest career moment to date?
"I was selected as a judge for the Constance Culinaire festival in Mauritius, as well as hosting 120 Michelin Star chefs and global guests for a four course dinner. That was equally exciting and terrifying!"
What is your signature dish?
"In winter, I like to take the time to make proper pies - short crust or hot water crust pastry, slow cooked fillings, creamy mash and perfectly cooked vegetables!"
What is your favourite dish currently on your menu?
"Scotch Egg! Always a Scotch Egg. I serve with it with my own sauce called 'Wiltshire Sauce' made with Wiltshire Apple juice. It's a match made in heaven."
What is your favourite meal to cook at home?
"I love a good Thai Krapow! Sweet and salty stir fried pork mince, with oyster sauce, soy sauce, fish sauce, sugar and Thai Basil, served with rice and a fried egg. It's easy and delicious."
What do you like to drink with dinner?
"Entirely depends. If it's spicy, it's lager. If it's slow cooked, it's often red wine. I love rosé in the summer garden with pizza. And I love English Sparkling wine with anything special."
What is your culinary guilty pleasure?
"Tony's Chocolonely and Magnums!"
Which key ingredient is always in your fridge?
"Mayonnaise! I often load with hot sauces or chilli sauces to make delicious dipping sauce!"
What is your favourite Hampshire ingredient?
"Alresford Watercress. I use it every day in the restaurant. It's hot, peppery, crunchy, and is the only garnish I'd use for steak."
Which chef do you most admire?
"I love watching Adam Byatt work. He makes everything look so simple."
What do you think will be the next big restaurant trend?
"Restaurants will continue to diverge. Cheap, tasty, viral eats on one side; high end, ultraluxury on the other."
What will you be doing at Foodies Festival?
"I'll be hosting the La Espanola Chef's Theatre at Winchester Foodies."
What do you like most about Foodies Festival?
"The team behind it are all so supportive, the guests are all so lovely."
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