One last thing... Gregg Wallace

MasterChef star and all-round gourmand Gregg Wallace meets Rich Pelley. Back-page interviews don't get tougher than this
Gregg Wallace
Gregg Wallace. Photograph: John Wright

Hi, Gregg. When one tastes wine, one tilts the glass to check clarity, swirls the glass to note aroma, then sips to note attack, evolution and finish. Is the best way to taste food really to shovel as much as possible into your gob?

There are three reasons why I take a big gulpful. Firstly, I want to taste all the things together on the plate. If there were six things on the plate I'd have to go in six times, which would be dull. Secondly, it takes me a long time to figure out what I'm tasting, so I can tell you. And thirdly, the better the food gets, the bigger the spoonful.

Yes, but if the Cookie Monster from Sesame Street came over for dinner, surely he have the better table manners?

I've read this about my table manners. I don't think anyone's ever seen me on MasterChef at a table.

You recently described yourself (1) as "cooking woman's crumpet" and revealed you have "an extensive grooming regime". Does it really take so long to polish your head?

A man – hairy or not – should still spend time on personal hygiene. Are you suggesting that hairier people like yourself are cleaner? I don't like this angle you're taking.

On MasterChef: The Professionals, do you worry that the young chefs perhaps value internationally renowned Michelin-starred chef Michel Roux Jr's advice over some tubby bald guy from down the market?

It doesn't worry me in the slightest although what you say has a lot of intellectual weight behind it.

MasterChef Australia: what's the point? Isn't it all witchetty grubs and kangaroo testicles?

I have to confess that I've never seen Australian MasterChef.

Junior MasterChef, then. What's the point? Isn't it all fish fingers, baked beans and Birds Eye potato waffles?

That's nothing to do with me. That's John Torode and Nadia Sawalha.

You've also got a "pop-up cafe" at this year's Ideal Home Show (2) called "The Gregg Wallace Cafe". Er, why not save money on expensive lettering and simply call it "Gregg's" (3) (4) (5)?

Because I think what may happen is people will come in and ask for pasties that we just cannot deliver. Not only that, white van man is not going to be able to pull up outside like he can at all the other Greggs. It won't work. You haven't thought this through, have you?

"Cooking doesn't get tougher than this," you say. Yes it does. What if someone's nicked your stove?

That's pretty tough. You're right.

Also, what if you had to do it in the middle of a hurricane?

Thank you for pointing that out. Cooking could get a lot tougher than this.

Thanks, Gregg. Before we go, do you mind if we see how big your gob is exactly? Here's a selection of fruit. How much can you down in one?

[Eats fruit] It sounds like you've got a plum in your mouth already. Cherries? Pah. An apricot? Mate, please. I'm Gregg Wallace. I'm the bald fat bloke off MasterChef. I pour scorn on your apricot. I reckon I've got half a tomato, two thirds of the satsuma, but it'll take a braver man than me to attempt a grapefruit.

MasterChef, 9pm, Wed, BBC1

1 To Closer magazine

2 11-27 Mar. See

3 There are more Greggs in the uk that there are McDonald's

4 Greggs the bakers we mean. There's only one Gregg Wallace

5 A whole country full of Gregg Wallaces would be scary

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