Fakenham’s Matthew Frost speaks after his elimination from MasterChef
Fakenham's Matthew Frost has spoken this morning of his disappointment at being eliminated from the popular television show MasterChef.
The 30-year-year-old mechanical engineer has been watched by millions on the BBC One programme.
He beat of competition from thousands of people to get on to the show and then made it to the final 12 of the 24 contestants before he was eliminated by judges John Torode and Gregg Wallace on last night's programme.
The contestants were challenged to cook for a selection of previous MasterChef winners and some of last year's finalists.
Mr Frost, who lives on Vine Court, made black forest gateau.
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He struggled under the immense pressure, at one point telling Mr Torode that he would not be able to send the dessert out.
His final product still received sound reviews from the former contestants but it was not enough to save him.
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Mr Frost said this morning: 'It was hard to watch because I knew I was going out.
'It was a bit embarrassing watching my self virtually have a nervous breakdown on national television and I thought I was going to get a bit of stick but my friends and family have been very supportive and proud of me for getting so far.
'I messed up and didn't think I would be able to get the gateau out. It was the first time in my life that I've felt like I just did not know what to do.
'I got something out with a bit of help from John, but I made too many mistakes.
'I don't think I could have won it because all of the contestants on the show are extremely strong but I could have gone further and it is a shame that I didn't get to show what I'm capable of.
'But I have absolutely no regrets about going on the show. I met some fantastic people on there and the experience has improved my cooking.'
Mr Frost works for Sharp Systems in King's Lynn, making machinery for food factories.
He said that he works for a great company and had a brilliant boss but would love to become a professional chef, although admits there are several practical difficulties to contend with, including halving his wages to start as a trainee.
Mr Frost said: 'I think the way forward would be to work in a kitchen a few nights a week for free to get some experience.
'I just need to find the right restaurant; I don't want to be cooking steak and chips in a pub.'