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MasterChef is back uncovering the country’s best amateur cooks as they battle it out in the MasterChef kitchen.

Who will be the 2025 Champion? Let’s meet the Heat 9 contenders…

Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts.

GM

Meet the MasterChef contestants

Fareeda

Humanitarian Aid Worker, aged 36

Fareeda was born in London and lived in Loughborough throughout her childhood. She studied in Birmingham before moving to London for her master’s degree. Since 2012, she has worked as a humanitarian aid worker, living in Afghanistan, Denmark, Bangladesh, Lebanon, Palestine, and Pakistan. She relocated to Switzerland in January 2025, with lots of visits back to London.

How would you describe your style of cooking?

My cooking style begins with the traditions of my Bengali childhood, where I first learned to cook – guided by my mum’s intuition and care, and my dad’s generosity and warmth. Those lessons travelled with me, from London to Abu Dis, Istanbul to Kabul, Beirut to Cox’s Bazar, and everywhere in between. Today, my cooking draws from a life travelled and lived across the Silk Road- celebrating spices and putting together bold, aromatic and layered flavours found across lands and seas.

I cook generously, with a mix of family style dishes – my table usually has plates of smoky dips with fresh naans, piles of lentil pakoras and samosas, silky fish curries with jewelled biryanis and spicy grilled meats and kobabs. Always accompanied with the freshest salads. My food celebrates its guest, it’s about creating abundance from simple ingredients.

My years as an aid worker inspires how I cook- teaching me to be resourceful, adaptable, and intuitive. Food became my way to connect, cooking side by side with new friends and strangers. I’d observe and learn, whether it was watching the local samosa guy quickly throw together chaat in seconds before running off to work, to tearing into muaskhan, fresh bread layered with caramelised onions and chicken, in Palestinian homes.

My understanding of food didn’t come from eating out in the best restaurants in London or Copenhagen, but it deepened in quiet kitchens and remote villages where meals were stretched with care and shared with dignity. Strangers would press warm flatbreads into my hands or pour endless cups of green tea to welcome me. That respect, resilience, and kindness of sharing continues to shape how I cook today.

How did you get into cooking?

I started cooking very young, helping my mum make family dinners. But like any job, I had to start with the basics – peeling garlic, grating ginger, slicing onions- my own mise en place era. It taught me the art of aromatics – the Bengali anchors of every dish I make today.

Earliest cooking memory?

One of the first dishes I learned to cook as a child was daal – simple and delicious. You only needed a handful of ingredients and all the chopped-up onions I’d become expert at preparing. But the magic came at the end: the tarka. A sizzling mix of red dried chillies, coriander seeds, and more minced garlic, fried in ghee and poured over the daal- it transformed everything. Dishes like this stayed with me, and over the many years, from my scrappy little kitchens, stressed and tired, I would call my mum to double check recipes, ask how to replace something, and just feel OK that at least I could have a taste of home.

What is your favourite ingredient to cook with and why?

My favourite ingredient is Zeera (cumin). I never realised how global it was until I first travelled to China and found cumin lamb skewers on the streets of Xián. But it was in northern Afghanistan where I truly fell in love with it. I was given wild cumin by a colleague, and it was so sharp and unlike anything I had tasted. I became a cumin mule after that, carrying little pouches to gift friends. I still have a tiny stash that I treasure.

Why did you enter MasterChef this year?

I entered MasterChef almost on a whim — it’s all down to my niece. She sent the application link and kept pestering me to fill it out. I applied, honestly expecting nothing because who really expects a call to be invited onto MasterChef!

I’m so glad I did apply. I’ve watched MasterChef every year, it has brought me so much comfort over the years while working far away from home. And if there was one competition I’d ever enter, it’s this one. I think it really pushes you and what matters isn’t what’s on paper- it’s what happens on the day, in that kitchen, with your heart on a plate. I’m no stranger to being in high pressured situations, but this was something different.

Food is how I show up for others and now I wanted to see if I could show up in the same way for me. To trust my own skills, creativity and to see if I truly could cut it in the MasterChef kitchen. Win or lose, entering MasterChef was my way of betting on myself. I’m so grateful my niece gave me the push I didn’t even know I needed.

Do you have a dream of working in the food world? What is it?

I don’t have one fixed food dream – I have many. For me, food is the most honest language between people. So whether it’s hosting intimate supper clubs, cooking privately for others, or one day writing a cookbook, I want to create meaningful food experiences that honour the people and cultures who’ve fed me along the way.

Keith

Lead Research Nurse for NHS Dorset HeathCare, aged 58

Keith lives in Dorset with his wife and springer spaniel, Willow. Born in Singapore, Keith spent several years living in the Far East in his early childhood. He also lived in Canada as a teenager. He moved back to the UK when he was 18 years old and did his nurse training in Yorkshire and studied at Manchester University. Before moving down to Dorset in 2022, he lived and worked in Scotland for 30 years.

How would you describe your style of cooking?

My cooking style is eclectic. Having lived in many different counties as a child I have many different influences that are reflected in my cooking. Ialso enjoy the more local produce in the UK, particularly the fresh produce that the North of Scotland is blessed with.

How did you get into cooking?

My interest in becoming a better cook was sparked by my wife, who is an excellent cook and really enjoys good food. I like to think I have caught up with her cooking ability now!

Earliest cooking memory?

My earliest memory of food and cooking is when I was five years old in Hong Kong. My Dad would take me to the food markets – one of my earliest food memories was eating prawns from the local street food in Hong Kong.

What is your favourite ingredient to cook with and why?

Any fish – having lived close to the coast, I developed a love for cooking and eating fish. If I had my own way at home, I would have kippers for breakfast every morning!!

Why did you enter MasterChef this year?

I entered MasterChef for the experience and to improve my cooking skills. Preparing for the show has improved my cooking and made me more confident in the kitchen.

Do you have a dream of working in the food world? What is it?

My dream would be do something in my local community around cooking. As a nurse I frequently see people who are not confident in the kitchen. I would be interested in running some cooking classes for the community and perhaps doing some writing.

Paddy

Professional Bassoonist, aged 22

Paddy lives in London with his parents. Paddy was born and raised in Lodon. He went to the Guildhall School of Music and Drama for his undergraduate degree and Royal College of Music for his Postgraduate Degree. 

How would you describe your style of cooking?

My food is inspired by my travels with a very big Italian influence.

My Irish heritage has a huge influence in the way I select my produce for each meal. All my ingredients have to be of the highest quality and travels with my family has the greatest influence on my cooking.

How did you get into cooking? Earliest cooking memory?

I got into cooking when I was baking cakes with my mum, helping her mix the flour with butter to make breadcrumbs. I love cooking for them and hosting dinner parties for my girlfriend and friends.

I have always absolutely adored food, through travelling to many countries and experiencing different cuisines throughout my childhood. I remember the moment where I first thought that food was an art form. It was in a Mexican restaurant in San Francisco where I had a spiced duck breast in a Mole Verde sauce. It was a flavour combination I had never tried before, and I was absolutely blown away. For me Mexican food was all about fajitas, burritos, nachos etc, which is usually quite a messy affair. The way in which this dish was presented was so beautiful in its simplistic appearance, but it still captured the spirit of Mexico. This was the moment I knew that certain dishes could produce magic.

What is your favourite ingredient to cook with and why?

Pasta – It is highly versatile, you can make savoury and sweet things with it, and it is a huge carrier of flavour.

I have been perfecting ravioli for a while, making sure the pasta is of the correct thickness and the parcels having enough filling. The first time, many of the ravioli broke when being cooked in the boiling water. Since then, however, whenever I have made ravioli, none of them have broken.

Why did you enter MasterChef this year?

I wanted to give myself a challenge. My parents always said I was a good cook so why not try and prove it! Through the competition, I want to enhance my skills and techniques as a cook, to eventually provide my family and girlfriend with meals that are restaurant standard but for half the price. As I am entering into a master’s degree in classical music where a path as an orchestral musician could be a tricky one, a career in food might be for me!

I think my cooking has improved a massive amount over recent years, from watching many MasterChef episodes and many tutorials on social media notably by the chef Adam Byatt. I have always doubted my abilities but over the last year I have taken over as family head chef and believe I have what it takes to go far in this competition.

Do you have a dream of working in the food world? What is it?

Potentially a portfolio career of music and food could be an option for me in the future. They are two hobbies of mine that I would love to pursue professionally.

Kayleigh

Semi-permanent make up artist, aged 38

Lives in Bournemouth with her fiancé Steven and their two children Ruby and Max. Kayleigh was born and raised in Bedford. 

How would you describe your style of cooking?

My cooking style derives from many places. From the classic British food I ate as a child, to my father’s take on Jamaican food. I was interested in food from a very young age, always keen to try and make new things. I would often ask dinner ladies at school for the recipes to their dishes I was cooking as soon as I could see over the hob. As I grew up my love of food remained and grew, and I sampled many different cuisines from all around the world, always keen to learn something new.

I’ve made it a habit to dine in some well-known places, and always try to recreate what I’ve been served, and try to understand the process behind a dish. My families love of food and tasting many amazing dishes over the years has been my main inspiration for cooking.

I tend to move with the seasons, unknowingly. I love it when I can feel the onset of spring coming and look forward to cooking outside again. Equally I enjoy the onset of Autumn, when I can start covering everything in gravy and cooking heartier meals.

I take influence from many different cuisines, I guess that’s the result of being influenced by many different people of many different cultures. I’m from Bedford, one of the most multicultural towns in Europe.

How did you get into cooking?

I was into food from a really young age. Everyone in my family cooks and we all have a real passion for it. From my grandfather, even to my daughter now.

I was never sat down and taught to cook but I was always intrigued by it. My father would drag me in to the kitchen on a Sunday morning and make me fry the bread for our Sunday fry-up. It probably wasn’t the safest thing for a six-year-old to do, but I remain unscathed. Mostly experimented with cooking for my mother as child. I think she quickly regretted our first ever purchase of a microwave in the mid 90s! It just snowballed from there.

Earliest cooking memory?

My earliest cooking memory was experimenting with food way before the age of ten and forcing my mother to try my mad concoctions. I would ask the dinner ladies at school for the recipes to the food they would serve us. They would tell my mother how I was so interested in food, and how they really enjoyed how inquisitive I was about it. I would always cook meals for my friends in my early teens, and this has continued on throughout my life.

What is your favourite ingredient to cook with and why?

Seafood is probably my favourite thing to cook with, purely for the love of it. It’s clean, tasty, versatile and good for you. Whether it be whole fish, fillets, shellfish, crustaceans – I love them all!

Why did you enter MasterChef this year?

I’ve been wanting to take part in MasterChef for years, and I have been toying with the idea of applying for a long time, probably over a decade. I’ve realised, as I’ve become older, my passion in life really does lie with food. I can’t stop thinking about it, I wake up planning meals, I go to bed planning meals.

For me, food is quintessential to life, you can’t live without it, so might as well make it the best it can be. I believe preparing good food, to whatever level you’re capable of, is one of the most important skills in life. The rest is easy, better and tastier after that.

I’ve had many different roles, career wise, and food is the one thing I always come back to in my mind. Without sounding incredibly cliched, it feels like it’s my calling, it always has done, and now is the time to do something about it.

Do you have a dream of working in the food world? What is it?

It’s always been my dream to work solely in food, I’ve done a lot in my life, but nothing has ever fed my soul like food has. I’ve had some pretty satisfying jobs, but nothing tops food.

So, this was my leg up opportunity, to take part in MasterChef and see where the wind takes me.

In five year’s time, I’d like to be working in my own professional kitchen, looking out over the pass watching people bond over food. Feeling pleased with myself that I’ve been able to offer the people space to do that. I imagine I’d have somewhere lively, where at the end of the evening, I can chat with people and listen to their stories, lots of music, special events, and a great community feel.

Francesca

Estate Agent, aged 26

Lives in London with her brothers and dad. Francesca was born and raised in London. 

How would you describe your style of cooking?

My style of cooking is hearty, soulful, and full of comfort food that you bite into and instantly feel at home. I’m all about big, generous flavours and dishes that bring people together around the table.

I draw a lot of inspiration from Mediterranean cuisine, and my European and Middle Eastern roots play a big part in how I cook. Whether it’s slow-cooked meats, fresh herbs, or bold spices. I love layering flavours to create something that feels both familiar and a little unexpected.

I’m also a big believer in cooking with heart, and I’m not afraid to experiment especially when it comes to flavour pairings or adding a twist to a classic.

Stews are also one of my favourites, such as a beef brisket, oxtail, and short ribs in a red wine reduction. I definitely have a sweet tooth as well! Baking and desserts are a huge part of my food story.

At the end of the day, I want my food to make people feel good. That’s what drives me in the kitchen.

How did you get into cooking? Earliest cooking memory?

I started cooking from a really young age probably around ten just by being in the kitchen with my mum. She always made homemade meals for us, and I was fascinated by how she could turn simple ingredients into something amazing. Being Jewish, Friday night dinner was (and still is) a big tradition in our family. I used to love helping my mum and auntie prepare the meal, everything from chopped liver to chicken soup with matzo balls and a proper roast dinner. It was always a full family effort, and that’s where I really fell in love with cooking. Still today, we go round to my mum’s house every Tuesday evening where she will cook us up a homemade three course meal.

I also spent a lot of time with my dad, who had a major sweet tooth like me. He loved making desserts, and I’d always be in the kitchen asking questions and getting involved. Those moments really stuck with me.

Later on, when I moved out of my mum’s house, I found myself cooking for my older brothers. I started experimenting with whatever I could find in the cupboard mixing spices, trying new things. There were a lot of fails at the start, but that’s how I learned. Over time, I started to really understand flavour and technique, and that’s when my passion for cooking really grew.

For me, food is all about bringing people together. It’s how we connect, celebrate, and create memories. I just love seeing people smile when they eat something I’ve made.

What is your favourite ingredient to cook with and why?

I love working with simple, natural ingredients that are full of flavour. Especially fresh herbs like parsley, coriander, thyme, rosemary, oregano, dill, and mint. They bring so much life and depth to a dish, and they really reflect my style of cooking hearty, soulful food, packed with flavour.

I also rely on classics like onions, garlic, paprika, and good-quality olive oil. Onions especially are the foundation of so many of my dishes whether it’s a slow-cooked stew or a quick sauté, they bring sweetness, richness, and real comfort.

One ingredient I always have on hand is Osem chicken stock. I use it in everything from soups to sauces to stews, it just gives that extra layer of flavour that ties everything together.

For me, the best dishes start with good, honest ingredients. The simpler they are, the more room you have to make the flavours shine.

Why did you enter MasterChef this year?

I entered MasterChef this year because I love cooking and wanted to share that passion with others. Cooking makes me happy, and I love seeing people smile when they taste my food. I want to show my culinary skills and my infused Mediterranean and eastern European routes. I’m eager to learn and I’m up for any challenge given to me. I want to become the best chef and to share my all-time favourite meals. When I come home from a busy day at work, I find that cooking just calms me down and all of a sudden I have loads of energy.

Do you have a dream of working in the food world? What is it?

More than anything, I want to use my skills to give back to the community. I’ve always dreamed of creating cooking classes for people who are less fortunate, helping them learn new skills and build confidence through food.

I’d also love to have my own TV show one day, where I can share my love of food and inspire others through my social media channels. For me, it’s about combining my passion for cooking with making a positive impact.