Dhruv Baker quit his job so he could take part in the show
Londoner Dhruv Baker has been named the winner of this year's amateur cooking competition Masterchef.
The 34-year-old, from Wandsworth, was praised for having the "palate of an angel", by judge Gregg Wallace.
Baker quit his job at a media firm to take part in the BBC One programme, and called his victory "mind blowing".
Along with his two fellow finalists, he faced challenges like cooking in the heat of the Indian desert and preparing a meal for revered chef Alain Ducasse.
'Career in food'
The last show of the series began with Baker and his competitors Alex Rushmer and Tim Kinnaird creating a menu from a box of mystery ingredients.
DHRUV BAKER'S WINNING MEAL
Starter: Spiced lobster with baby fennel, celeriac puree, saffron buerre noisette & fennel chilli mayonnaise
Main: Roasted loin of venison with spiced confit chestnuts, carrots, curly kale, venison jus and chilli chocolate oil
Dessert: Masala tea ice cream with spiced Sauternes poached pear and chocolate truffle
They were then whisked off to three of Europe's finest Michelin-starred restaurants during a busy lunch service, before making one final three-course meal for the judges.
Baker's dishes included poached lobster, venison and massala chi ice cream.
Speaking after the competition, the father-of-one said it was celebrity chef Gordon Ramsay who had inspired him to take up cooking.
"He was so passionate about it and so talented and he was one of the celebrity chefs I first noticed.
The Masterchef winner is revealed
"I bought all his books. He's gone from that to being a global superstar."
Judge Torode said Baker had a "talent that very few people will ever have".
Wallace added: "Dhruv, I've got to say, is probably one of the most amazing talents I've ever seen. He has the palate of an angel."
The chef said he planned to open his own restaurant - but was yet to decide whether to stay in London, or to move further afield.
"I hope that winning Masterchef will allow me to pursue my dreams of a career in food and to continue learning and improving as a cook," he added.