Taste of success

It wasn’t cooking in one of the finest Michelin-starred restaurants in London, and afterwards in Stockholm — challenges posed in the MasterChef Ireland final — that Tamarin Blackmur found most challenging.

It was a task that came earlier in the 10-week competition.

“The hardest challenge was the soufflé. I was totally unprepared for it and we didn’t have any recipe to go by. Not knowing what challenges lay ahead of you was always tough – not being in control and being unprepared.”