How does it feel being back for the 20th series?
John: I don't think either of us believed that when we did the first ever show and we had 96 contestants come through the door, over those 90 days of filming, we would still be here 20 years later, tasting incredible food. It’s always surprising.
Gregg: For me, I would say it's just a wonderful place to be, it's a fabulous place to be. We've been working with really good people for 20 years. I think it's just inspirational to watch people with incredible talent, reaching for the stars trying to achieve their goals and fulfil lifelong ambitions.
How has MasterChef changed over the past two decades?
John: If you consider then the first ever series, in the final, we had a starter of pâté and soda bread. So that will give you an idea of how far the competition's come in 20 years. Whether it be, you know, everybody using aubergines until aubergines come out their ears. We've seen everything, haven't we. Whether it be Thai or Chinese, whether it be Mexican or West Indian, we've seen lots and lots of trends come through, stay and go. But as I say, now what we're seeing is this multicultural country, being very, very proud of the different things we do.
Gregg: I think in terms of how the filming has changed, it's a lot quicker. It's not just John and I, who have always been natural, you've got crews that have grown up together. Camera crews, camera guys, sound guys, directors, producers who have honed it over the years so they know exactly what it needs and what they want from it. So, it's an incredible operation – but one that does work as a real team, with real care about the food, the people and the craft of making this amazing series.
