Chef Brin Pirathapan – MasterChef UK 2024
Early Life & Background of Brin Pirathapan
Brin Pirathapan, the 2024 MasterChef UK Champion, was born in Ilford, a culturally diverse suburb in East London, before moving to and spending most of his formative years in Chelmsford, Essex. His upbringing was shaped by a blend of British lifestyle and the deep-rooted customs of his Sri Lankan Tamil heritage. The son of immigrant parents who came to the UK as refugees escaping the Sri Lankan civil war, Brin grew up within a family that valued resilience, discipline, and culture—all of which would later become cornerstones of his culinary philosophy.
Brin’s father, Gopal Pirathapan, a civil engineer by profession, and his mother, who works in the banking sector, ensured that their home was a space where Tamil traditions remained alive through language, customs, and especially food. Like many South Asian households, the kitchen was the heart of the home—a place not only for nourishment but for cultural storytelling and connection.
From an early age, Brin was captivated by the aromas and rituals of South Indian cooking. He recalls being intrigued by the rhythmic sizzle of mustard seeds in hot oil, the pungent fragrance of curry leaves, and the comforting steam rising from pots of lentils, rice, and coconut-based curries. The daily act of preparing meals in the Pirathapan household was both communal and sacred—food was never rushed, always made with intention, and deeply intertwined with identity.
However, like many first-generation children in the UK, Brin’s path initially followed a more conventional route. Academic excellence was encouraged, and Brin excelled in science. He enrolled at the University of Bristol, where he pursued Veterinary Science, a demanding and intellectually rigorous field. He went on to become a licensed veterinary surgeon, respected for his professionalism and compassion. His experiences in veterinary medicine instilled in him an exceptional level of focus, discipline, and patience—qualities that would later translate seamlessly into his approach to cooking.
Outside of food and veterinary work, Brin has also spoken about his love for travel, which further enhanced his appreciation of diverse food cultures. His explorations of global cuisines and ingredients helped refine his palate and inspired him to take culinary risks. Even before entering the MasterChef kitchen, Brin was already a self-taught chef who combined heart, heritage, and high-level technique.
In 2024, this unique combination of heritage, self-discipline, and creativity led him to apply for MasterChef UK, a platform where amateur chefs compete under professional scrutiny. With the encouragement of his fiancée, Anna, and the support of his proud family, Brin stepped onto the national stage, ready to transform his passion into a purpose.
Culinary Awakening
Brin Pirathapan’s culinary journey truly began during his time at the University of Bristol, where he was studying to become a veterinary surgeon. Like many students living away from home for the first time, Brin had to manage his own meals on a modest budget. However, what started as a practical necessity quickly transformed into a deep and abiding passion. Rather than settling for simple or repetitive student fare, he found himself drawn to the spices, aromas, and culinary memories of his Sri Lankan Tamil upbringing.
In the quiet of his student kitchen, Brin began to cook not just to eat, but to explore. He experimented with bold spices—turmeric, curry leaves, fennel, cumin—and layered them with traditional British ingredients to create something uniquely his. His dishes began to evolve into a beautiful fusion of cultures: the heritage of his Tamil roots meeting the flavors and formats of contemporary British cuisine. Each meal became an opportunity to refine his palate, balance flavors, and express his creativity.
As his interest grew, Brin became increasingly curious about the world of fine dining. He was captivated by the artistry and precision of Michelin-starred dishes, often watching culinary programs and reading recipe books late into the night. With no formal culinary training, he began to teach himself advanced techniques—learning how to plate elegantly, perfecting sauces, mastering texture, and understanding flavor combinations at a professional level.
His passion did not go unnoticed. Friends, roommates, and family members were consistently amazed by the sophistication of his dishes, many remarking that he cooked like a professional chef. Their encouragement gave him the confidence to take his cooking seriously—not just as a hobby, but as a skill worth nurturing and eventually showcasing to a larger audience.
The Grand Finale – A Culinary Triumph
In the climactic final episode of MasterChef UK 2024, Brin Pirathapan delivered a show-stopping three-course menu that not only captivated the judges but sealed his fate as the undisputed winner of the show’s 20th anniversary edition. With extraordinary finesse, cultural depth, and precise execution, Brin showcased a refined culinary identity—deeply personal, globally inspired, and technically exceptional.
This final menu was more than just a presentation of food; it was a narrative. A story of heritage, ambition, and creative evolution, plated with elegance and intent. Each course offered a reflection of Brin’s dual identity as a British Tamil and a modern culinary thinker. He seamlessly balanced tradition with innovation, turning familiar flavors into fine-dining masterpieces.
Starter:
Orange and honey-glazed octopus with tempura mussels, fried capers, pickled chili, charred shallots, scallop roe-dusted herb tuiles, orange gel, samphire, and romesco sauce.
This complex, beautifully assembled seafood dish was an explosion of textures and temperatures. The glaze lent a sweetness that was cut by the salinity of the mussels and capers, while the romesco added a nutty, smoky depth.
Judge Gregg Wallace described the dish as “sweet, soft, salty, and spicy,” commending it as a flawless start that immediately raised the bar for the finale.
Main Course:
Spiced venison loin served with beef short rib, accompanied by a pickled mushroom tartlet, celeriac and miso purée, salt-baked beetroot, pak choi, and a gochujang-red wine sauce.
This dish was a celebration of bold flavors and fine-dining technique. The perfectly cooked venison paired beautifully with the richness of the beef short rib, while the tartlet added earthiness and structure. The miso and celeriac purée balanced umami with sweetness, and the sauce brought a punch of complexity that tied everything together.
Judge John Torode praised it as a dish of “incredible skill, depth of flavor, and complexity,” affirming that it wouldn’t be out of place in a top-tier restaurant.
Dessert:
White chocolate, cardamom, and saffron crémeux, topped with pistachio meringue shards, whisky-poached mango, raspberry gel, pistachio crumb, and a vibrant mango-lime-chili sorbet.
This final course was nothing short of a masterclass in flavor balance and modern dessert construction. The delicate crémeux brought warmth and spice, complemented by the freshness and heat of the sorbet. The whisky-poached mango added depth and decadence, while the meringue and pistachio elements gave it crunch and contrast.
The presentation was as dazzling as the flavor—clean, colorful, and confidently plated.
Gregg Wallace, visibly impressed, called it a “truly restaurant-quality dessert,” acknowledging it as one of the most memorable finales in MasterChef history.
Brin’s final performance demonstrated not just talent, but vision. Each plate was bold, thoughtful, and technically polished. By weaving together his Tamil heritage with global culinary sophistication, Brin redefined what it means to be a home cook on a competitive platform. His finale menu was more than a meal—it was a statement of excellence, originality, and emotional connection to food.
Judges’ Praise
Gregg Wallace called Brin “dangerously clever”, highlighting his ability to combine ingredients rarely seen together in home cooking. John Torode admired his “remarkable ability to tell a story on a plate.” Both judges agreed that Brin’s food was not just well-executed—it was deeply personal and inventive.
Life After MasterChef
Following his win, Brin Pirathapan expressed his desire to pursue food full-time. Though he remains proud of his veterinary career, his heart lies in cooking. He has revealed plans to explore:
- Writing a cookbook based on his culinary journey and Sri Lankan heritage
- Launching supper clubs and private dining experiences
- Possibly collaborating with restaurants or opening his own fine-dining space in the future
He has also gained significant attention on social media, particularly through his Instagram: @brin.pirathapan, where he shares dishes, updates, and his creative process.
Cultural Impact
As a British Tamil, Brin’s win resonated with many in the South Asian diaspora. His success highlights the growing recognition of multicultural cuisine in the UK, and he is celebrated not just as a chef, but as a representative of Tamil culinary heritage on a global stage.
His story is one of discipline, cultural pride, and creative evolution—a reminder that talent can emerge from anywhere, and with the right platform, it can shine.
Media & Recognition
Brin Pirathapan has been featured in:
- The Sun UK
- The Sun Ireland
- MasterChef Fandom
- Thamarai.com
- Tamil Guardian
- BBC One (official broadcaster of MasterChef UK)
