Masterchef hosts John Torode & Gregg Wallace slam Brits’ ‘disastrous’ barbecues

MASTERCHEF stars John Torode and Gregg Wallace have slammed Brits’ barbecues.

They say men with little or no experience decide to cook outside as the weather gets better and it results in a “disaster”.

Aussie John, 55, said: “Suddenly, the sun comes out and men try to undertake possibly the most difficult culinary process ever, namely cooking over an open flame to produce something delicious.

“I cook outside all the time, all through the year, because I don’t want the smell inside my house. And I always have done. But if you have never done it before, or only do it when it’s sunny, it’s very difficult.

“People rush outside and start to cook all sorts of different meat – some on the bone, some not, some wrapped in foil, some marinated, mostly not, all at the same time and all for the same time. Unsurprisingly, it’s a disaster.”

Gregg, 56, added: “Every barbecue I have ever been to was rubbish.

"I turn up and find the same lump of uncooked meat on a paper plate and I have to try to cut it with a plastic fork in one hand and a drink in the other. Make sure your guests are given a proper plate, proper cutlery and somewhere to put their drink.”

The pair also revealed some of the permanent changes Covid-19 social distancing restrictions had sparked on their BBC cooking show.

John said: “We have developed efficiencies of scale because of the restrictions and I think they will carry on in future productions because they make a progressive improvement.

“For example, I don’t know if Gregg and I will ever stand side by side again.

"It doesn’t seem to make much difference and for the cameras it might be easier.

“Although it might help fuel that lovely gossip that Gregg and I aren’t actually standing in the same room together.”

Gregg told Radio Times: “Each contestant now cooks at least two plates of food, so John and I get one plate each. There is no sharing of food now. That will stay. Also, we have started to have fewer people sitting at the Chef’s Table. That works much better.”

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