Jane Devonshire was crowned MasterChef 2016 Champion in the twelfth series of the hugely popular BBC One series.
Mother of four, Jane 50, battled her way through an incredible seven weeks of seriously intense challenges including: cooking with rising British star, chef Michael O’Hare; travelling to Mexico to cook with Enrique Olvera; cooking for Daniel Humm one of the world’s most influential culinary talents, and an extraordinary final cook-off where she wowed judges John Torode and Gregg Wallace with her childhood-inspired menu which consisted of a Winkle starter, Indian-inspired Sunday Roast Lamb, and Rhubarb and Custard dessert.
Stay-at-home mum Jane’s passion for cooking started when she young and was central to her upbringing. She came from a family of cooks with her nanny Pearce inspiring her with her beautiful cakes and dishes, while her mother is a fabulous cook of really traditional food and her dad, who always worked in food sales, would bring home different and interesting foods.
1. What is your philosophy when it comes to food?
Always bring the highest standards to whatever you are cooking be it a humble meal at home or a dish you are preparing in a Michelin Star Restaurant.
2. Name your most Favorite dish on the menu? And why?
I don’t have a restaurant I publish cook books and focus on editorial work or working with my favourite chefs. I hate being asked this question as the answer changes according to the season but my winning MasterChef final starter dish is one of my favourites ever. It was based on my Sunday Tea from growing up in a large family in London. Every sunday we would eat a proper spread of cockles, mussels, winkles (a small British sea snail ), prawns and maybe jellied eels or crab, it was one of my very favourite things to eat and remains so. For the MasterChef UK final I made a starter of Winkles on Toast, cockles and mussels and a Tempura battered Langoustine with Saffron Mayonnaisse, I really tried to elevate the flavours of my childhood and presented it in a very modern way.
3. Main considerations when it comes to choosing your ingredients?
I am a passionate supporter of British Produce, its just wonderful and we need to shout about it and use it as much as possible, not only is it world class and supporting local economies in addition, I think with our modern understanding of environmental impacts of shipping food across the globe supporting local becomes ever more important. Its wonderful to add a little spice or influence from our multi cultural nation I am extremely lucky we have local Garlic and Wasabi farms to name but a few grown in my county so we really can experiment and push the boundaries of traditional food too.
4. How do you see the growing demands for sustainable produce affecting the food world?
We all and particularly in these harrowing times (Co-vid19) need to be aware of our choices and how we as an industry affect the environment and sustainability. I think as Chefs we need to try to ensure we can commit to better packaging, less plastics and carbon footprint as much as possible. Every little helps and I think the consumer is becoming more driven by the ethics of food by the day and making choices accordingly. I hope its a trend that continues but understand its easier in some environments than others.
5. If you weren’t a chef, or in the food business, what would you be?
Thats difficult my background is marketing and events, unfortunately I have in the past been diagnosed with cancer twice, I think I would be involved in fund raising for cancer charities or I would hope thats what I could do.
6. Do you have a memorable food experience that impacted you as a child or young chef?
Yes my biggest happiest memories are usually associated with food. Big family gatherings and most importantly learning to cook, just by being in the kitchen with my Mum and my Grandmother both extraordinary cooks who taught me so much. I would go miles for my Mums Lamb Stew and Dumplings and my Grandmother made the most amazing cakes and sweet treats, those lessons taken not even knowing you were learning have impacted me throughout my life. Food is just intricately tied up with family, friends, good times and lots of love for me.
7. What do you enjoy most about being a chef?
I am so very lucky I have always had a huge passion for food and the cooking and preparing of it for others. To have won MasterChef UK at age 50 gave me the career I have always dreamed of having. I have had the opportunity to work with the likes of Gordon Ramsay, Michel Roux Jnr, Jason Atherton ,Daniel Humm and Atul Kochhar amongst others, I write books and I am an Ambassador for Coeliac UK. My main business is within the Gluten Free Market as my son was diagnosed with the auto immune condition Coeliac when he was two. I am therefore so very lucky I can combine my love of cooking with helping others. My book Hassle Free Gluten Free is a bestseller in the UK and I hope has managed to really get people to understand how easy it is to live life Gluten Free.
8. Other than creating good food, what are the most important qualities that make a successful chef?
I just love food am passionate about it, if I see a new ingredient I buy it and use it until I understand its qualities. I never get bored of cooking and I am very proud to be part of this amazing global industry.
9. If you had a choice of anything for your last meal, what would you choose to have?
Well this question is a food lovers nightmare. Can I pick two: my mums sunday roast because its so evocative of everything I love about cooking and why and then a beautiful Brown Crab with a fabulous salad on a sunny beach in the South of England with a very cold glass of Hambledon Bubbles to wash it down. Perfection and simplicity.
10. Do you have any tips for budding chefs or restaurateurs?
Get yourself started in a big kitchen of an important restaurant or a Stage with the best chef you can and work your socks off. Experiment and play with your ideas for menus and just appreciate and respect the beautiful produce you will get to work with