TV competition finalist tells Katherine MacAlister about his passion for food and how he has honed his skills delighting diners at an Oxfordshire country pub for the past two years.

If you watched the last series of BBC's Masterchef Professional you would have been salivating over Murray Wilson's creations. But those in the know head down to The Five Horseshoes in Maidensgrove, near Henley-on-Thames, instead to try out the finalist's fare, because that's where he has been based for the past two years.

"Being on Masterchef was amazing, and such a good experience, " he said. "I was disappointed I didn't win, but it was pretty close" he grinned.

Having being encouraged to apply by head chef Duncan Welgemoed, Murray had to go for a formal TV interview with a dish he had prepared himself.

"I did a chicken liver and foie gras parfait with a fig chutney and toasted brioche, and they loved it, " said the 24-year-old.

So what were the criteria for applying?

"You had to be an aspiring professional chef, " he explained - and they don't come any more ambitious than Murray.

Six weeks later he got a call saying he had made it onto the programme.

"I was over the moon. It was such a surprise. And being on the actual TV show was great, " he remembered.

Murray got through the rounds and the finals were held in September when he had to cook for some of the world's top chefs, and narrowly missed winning the entire competition, the two finalists being indistinguishable until the bitter end. . .

But Murray knows the series gave him the recognition he needed to launch him into the big league, and he's waiting to see what offers come in.

Back in 2002 it was a very different story. The Yo rkshire lad had left school and had no idea what to do with his life. But after driving down to Cornwall one summer, he soon ran out of money and took a job washing dishes in a local hotel.

It turned out the hotel had two rosettes to its name and when it became short-staffed they asked Murray to prep some vegetables.

"I finished washing-up that day because I realised I loved working with food, and they gave me more and more responsibility. It was then that I knew I wanted to make a go of cooking, " he said.

Until then, although Murray had enjoyed cooking at home, he had never even considered making a career of it.

So he returned home, took the necessary NVQs at Harrogate College, and started working in pubs and restaurants in Yorkshire.

"I love the freedom and creativity that food alows you and I love the working environment as well, " he said.

"Some people find the hours and the work really hard, and some kitchens are harder than others, but I really like it," he said.

There's no doubt that Murray flourished as soon as he arrived at the Five Horseshoes as sous chef and began working under the watchful eye of Duncan Welgemoed.

"I like the style of the food here, and the ethos.

Everything is fresh and seasonal and we don't buy anything in."

But what of the future?

"Yes, it might be time for a change soon, " he said. "But ultimately I'd like to open my own restaurant, serving my style of food."

So would he recommend becoming a chef?

"Yes, it's a great career, but you have to have passion for it, because often you'll be cooking 16 hours-a-day and then go to sleep, only to get up again and do it all over again. So you've got to love it." And with that Murray disappeared off into the kitchen to do just that.