Who is chef Lucy Auchincloss, MasterChef: The Professionals 2022 contestant?

Ahead of MasterChef: The Professionals 2022, which airs on BBC One every Tuesday, Wednesday and Thursday from 2 november, we find out more about the chefs taking part.

Introducing Lucy Auchincloss, Head Chef of Corporate Hospitality at RBC Brewin Dolphin, London

She has previously studied at Ballymaloe Cookery School in Ireland and has worked at a number of pubs and private chefs roles across the country.

NAME

Lucy

AGE

30

Where are you from/where do you live?

Born in Bury St Edmunds

Grew up in Suffolk & Norfolk

Now live in Battersea, South West London

What type of a chef are you?

Head Chef

Do you have a favourite type of cuisine?

“My cooking style is heavily influenced by seasonal, locally sourced produce. I spend lots of time working closely with suppliers and base my daily changing menus on the ingredients that are in abundance at the time. I like to keep dishes simple and celebrate the ingredients, always making sure that they are able to speak for themselves. I have always loved celebrating the British classics, elevating comfort food, and producing dishes that evoke nostalgia for whoever is eating them. My food is heavily influenced by other chefs who share my passion for British produce and reducing waste as much as possible in the kitchen.”

How did you become a chef?

“I’ve loved cooking ever since I was little girl, and as cliché as it sounds, I will always remember the times cooking with my grandma, making anything from homemade play dough to biscuits. Cooking was always such an important hobby in my life. I would go to the kitchen to relax, distract myself and just switch off. It wasn’t until after university that I started thinking seriously about a career in the industry and applied to study at Ballymaloe Cookery School. I love everything about cooking, putting together the freshest ingredients and coming up with delicious dishes. But mostly I love how food brings people together. For me, cooking is about creating memories and feelings of joy. I love nothing more than seeing the smiles on people’s faces when they are sitting around the table.”

What is the highlight of your career?

“The highlight of my career has been achieving my current position as Head Chef. Gaining complete control and autonomy of the kitchen was such an exciting progression and I have loved using this time to really develop my own style. I am also really proud of how I pivoted my work during lockdown, turning to online cook-alongs, a bakery from my home kitchen and creating postal goodies which were delivered nationwide.”

Where have you worked?

“I retrained as a chef when I was 24 at Ballymaloe Cookery School in Ireland. I then started my first professional job at a pub, The Six Bells, Preston St Mary in Suffolk. I then moved to London and worked at Clipstone when it opened. In between freelance and Private Chef roles I worked at The Pear Tree Cafe in Battersea and Quality Chop House, before starting at Brewin Dolphin.”

Why did you want to take part in MasterChef: The Professionals?

“I wanted to take part in MasterChef to push myself out of my comfort zone and challenge myself in a competitive environment. Although cooking is my whole life, I have always lacked confidence in my ability, and I hoped that by being on the show I would prove myself wrong and this would change. A part of me wanted to also make my family and loved ones proud of how far I have come as a chef. I have been so lucky to always have them as my biggest supporters, so this was a small way of giving back to them.”

​