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A self-taught chef has triumphed in the latest installment of BBC’s MasterChef: The Professionals, impressing judges and viewers alike with his heartfelt cooking. Among the 32 contenders, three finalists emerged—Luke Emmess, Mark O’Brien, and Gareth Baty—each showcasing their culinary talents through a series of demanding challenges. The judges, Monica Galetti and Marcus Wareing, along with renowned Michelin-starred chefs, praised the finalists, with Galetti describing the winning three-course menu as “faultless.”
Gareth Baty, originally from Carlisle and now living in Greater Manchester, took home the coveted title. Speaking about his win, Baty said he cooked “from the heart” and called the achievement “out of this world.” He operates a private dining business called The Wandering Cumbrian and faced stiff competition from 31 other professionals with diverse culinary backgrounds and origins. His winning menu was deeply personal, paying tribute to his family through each dish.
Baty’s starter, inspired by his mother, featured a langoustine and green apple tartare with kefir and caviar sauce, finished with tomato powder. His main course honored his late father and was a chicken breast roulade wrapped in truffle mousse, served alongside king oyster mushroom and chips. To conclude, he offered a dessert inspired by his wife’s family, a creative take on the Brandy Alexander cocktail. Judges were full of praise—Wareing remarked that Baty’s cooking was “flavoursome and it’s from the heart,” while Galetti noted his continual improvement and described his final dishes as “faultless.” Baty shared with BBC Radio Cumbria the joy of watching the finale with his supportive family.
New judge Matt Tebbutt, who joined Galetti and Wareing this season following Gregg Wallace’s departure, highlighted Baty’s passion and love for cooking as key to his success. At 40 years old and father to two children with his wife Katherine, Baty reflected on the challenges of being self-taught. He admitted to moments of self-doubt but felt proud to compete alongside other chefs “with my head held high.” He credited his mother Barbara for inspiring his culinary journey, saying, “She showed me that cooking for people is one of the most generous things you can do, that you can make someone feel genuinely looked after through what you put on a plate.”
Baty’s culinary career began hosting supper clubs from his East London flat, followed by a stint in New York restaurants. He later returned to Cumbria to work on a Lake District farm, where he cooked with locally sourced ingredients before becoming a self-employed private chef. Reflecting on his approach, he said, “I find the best dishes of mine are rooted in nostalgia and meaningful moments in my life.” Expressing optimism about the future, Baty remarked, “Hopefully this journey is just the beginning.” Since his win, he has received an outpouring of support and kind messages, which he said “really means the world.”
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