Funnyman Ade Edmondson has been crowned the winner of Celebrity MasterChef for his “mindblowing” food.
The 56-year-old comic actor and writer – who has starred in The Young Ones and Bottom - joked that he would be celebrating with beans on toast after weeks of perfecting his skills on complex dishes.
Edmondson, who has a home in Chagford on Dartmoor in Devon, beat fellow finallists Les Dennis and Janet Street-Porter to the title by cooking a faultless three-course meal of venison and sea bass for judges John Torode and Gregg Wallace.
Viewers have seen them battling through four weeks of heats and two weeks of semi-finals and finals. The finallists have been seen preparing afternoon tea at London’s One Aldwych, recreating a tough recipe devised by show judge John Torode, and preparing a full meal for Michelin-starred chefs.
Edmondson said: “I’m very, very chuffed, I’ve spent most of my life being second, so to actually come top it feels very weird. It feels unusual, but I’m very, very pleased indeed. It’s quite nice to be first.”
Torode said the winner’s dishes were “delicious and absolutely mind-blowing”.
Fellow judge Gregg Wallace said: “What Ade has learnt along the way has just already enhanced the good cook that he was when he walked in here.
“I love the look of his dishes, I love the style, I love the cleanness of them - beautiful simplicity.”
Edmondson will be taking part in the BBC Good Food Show Scotland at the SECC in Glasgow from October 18 to 20.
After being declared the winner, he said: “When I started the competition, I didn’t realise it was going to be as tough as it has been. I have spent every waking and every sleeping moment thinking about food. I’m going off now to have some beans on toast.”
Ade Edmondson’s winning menu:
Starter: pan-seared loin of venison, with a pepper crust, served with celeriac remoulade and lambs lettuce
Main: butterflied fillet of sea bass stuffed with scallop mousse and served with a deconstructed ratatouille sauce
Dessert: strawberries in caramel syrup, topped with a caraway shortbread and a raspberry sorbet