Who is chef Pippa Lovell MasterChef: The Professionals 2024 contestant?

We find out more about the next batch of chefs set to take to our screens when MasterChef: The Professionals 2024 continues this week, next airing on Monday, November 11 at 9pm.

Introducing Pippa Lovell, who currently works as a freelance chef.

Pippa ran sustainable restaurant Versa on the Isle of Man, before moving away from the area and relocating to Sheffield.

NAME

Pippa Lovell

AGE

31

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

Born and raised in Leicester, Pippa has spent most of her career committed to developing a sustainable restaurant concept called Versa on the Isle of Man. After a successful five years, Pippa made the tough decision to pause the restaurant with the intention of returning to it. She moved away from the Isle of Man this year to Sheffield for research and development, and to be closer to her father.

CURRENT AND PREVIOUS EXPERIENCE

After completing her A-Levels, Pippa went on to do a degree in the arts at Manchester University. Whilst at university Pippa’s love of cooking grew and she found herself reading more and more cookbooks. In 2016 she fully immersed herself in the culinary world, working her way up from commis to sous chef in a variety of cuisines whilst also staging at Michelin-starred restaurants, Noma and L’Enclume.

She became more and more passionate about sustainability in the industry, and in 2018 set up and ran her own restaurant.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“I love how food can unite people, which is what inspired me to be a chef. I’m also passionate about the importance of how and where food is produced, nutrition and connecting with our environment.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“I prefer to not be bound by a recipe and I keep my cooking as simple and as natural as possible. My goal is to use food as catalyst for change, fun and connection. Using natural or wild produce in place of more conventional ingredients allows me to show a smaller footprint option through each plate. There are no pineapples grown in Sheffield but there is plenty of pineapple weed! I love utilising ingredients like invasive weed to encourage biodiversity, and cooking with things as local as possible.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“Food was a nightmare for me growing up, as I faced sensory issues as an autistic child. I still can find things challenging and overstimulating in a kitchen environment, but food is now my biggest passion and I want to push myself. I think I bring something different to the table and I hope to inspire people to think beyond the food on the plate. I’d also like to show that it’s possible to be successful when you are a little different.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“Outside of the kitchen, I love to sing, to do weightlifting and I like to be outside and enjoy fishing with my dad. I also attend a philosophy club, all whilst thinking about another 80 things at the same time!”