What does it take to appear on MasterChef? According to Beverley Joiner, key ingredients are being exceptionally organised and able to keep your head, especially on camera.
Beverley, 61, has fundraised for St Christopher’s for over ten years, and we were thrilled to see her on TV in April, cooking in the MasterChef studio and high-pressured professional kitchens, including on a warship in Portsmouth!
“On that day we were up at 5am and I got home at 1am the next morning. The galley was unbelievably hot and by the end I could happily have pushed presenters Greg and John off that ship!” laughs Beverley.
Beverley, who lives in Keston, was only just pipped to the post to make it through to the final week of the tough cookery competition.
If you do make it through to the latter rounds it gets really exhausting, but it was a fantastic experience that I’d love to do all over again!
“What people find most surprising is that all the food – from pasta to mussels – is judged cold, up to 45 minutes after cooking,” reveals Beverley. “If you do make it through to the latter rounds it gets really exhausting, but it was a fantastic experience that I’d love to do all over again!”
Cookery show addict Beverley has raised thousands of pounds for the hospice, including once auctioning a jar of piccalilli for £1,000 and baking 32 sponges for a fair with fellow supporter, Mandy Love.
But, you don’t have to be a MasterChef to help. If you fancy rustling up a sponge for a bake sale when it’s safe to meet, then why not try Beverley’s Victoria sponge recipe at www.stchristophers.org.uk/recipe