MasterChef: The Professionals finalist to take over restaurant near Bristol

He has also worked in Michelin-rated restaurants
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Tommy Thorn, who came runner-up in the most recent BBC series of MasterChef: The Professionals, is set to head up the kitchen in his first restaurant near Bristol.

Tommy will be putting down his culinary roots at Puro in Clevedon near Bristol, when he starts there in May.

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A classically trained chef who has spent the last ten years working in award-winning restaurants across the UK, Tommy’s career started at Thornbury Castle before moving on to work in Michelin-rated kitchens including The Frog by Adam Handling in London.

He most recently worked as head chef at Michelin Green Star holder The Ethicurean in Wrington near Bristol, before it closed its doors in September last year.

Tommy applied for MasterChef having been a big fan of the show from early in his career and was given the push by his girlfriend, Courtney, to go for it.

Over the weeks, Tommy wowed the judges with some exceptional dishes.

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Puro, which is owned by Dom and Alex Lamy, opened in 2017 and has gained a strong reputation locally.

Dom Lamy, said: “We are absolutely over the moon to have Tommy joining us at Puro. He is an excellent chef with a good business mind and we cannot wait for him to get into the kitchen and start cooking. We have no doubt that Tommy will elevate the food at Puro to the best it’s ever been, and how lucky for the people of Clevedon to have this right on their doorstep!”

Tommy Thorn said: “I’m delighted to be taking on a new concept with Puro. I’ve been talking with Dom for a long time now and we both have the same vision and goals when it comes to providing great food and service, we’ve got some really exciting ideas and can’t wait to get stuck in and push to provide the best hospitality to the local area as well as keen diners.

“I feel like it’s time that I take something hands-on as my own and I love the opportunities that Puro has as an established restaurant. I’m keen to serve my food based on local and seasonal produce as well as influences from around the world which I find exciting when it comes to cooking.”

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