MASTERCHEF fans were left very distracted by contestant Eddie’s appearance on Friday’s episode.
The 30-year-old marine pilot had fans swooning over his luscious locks that stole the show.
The Yorkshire-based chef impressed judges Gregg Wallace and John Tororde with his spiced rack of lamb, topped with chutney and aubergine puree.
Gregg praised the contestant for delivering top-rate dishes and was excited that he was able to combine various elements in his dishes.
But BBC viewers were far too busy looking at Eddie’s voluptious hairdo, with one writing: “”I wish to have hair like Eddie #MasterChef.”
Another posted: “I have hair envy. #MasterChefUK #MasterChef.”
MORE ON MASTERCHEF
A third asked: “Gosh Eddie that hair. What is your secret? #masterchef.”
Earlier in the week, Eddie appeared alongside eight other amateur cooks in the BBC show’s first ever audition round, introducing a brand new tasting room.
The keen cook said: “I love to cook the Punjabi dishes I grew up eating with my family.
“But my real passion is the great Mughlai cuisine: the historic royal dishes of Old Delhi, Lucknow and Hyderabad.
“I also love to combine classic techniques with Indian flavours, creating my own fusion.”
Eddie impressed Gregg with his fig frangipane and almond tart, served with figs poached in port, mascarpone ice cream, Crème Anglaise and almond brittle.
Gregg was gobsmacked by the dish and declared that he “loved” the contestant after trying his dessert.
The MasterChef judge told Eddie: “I know this is a strange thing to say, Eddie, but I think I love you.
“It’s lots and lots of technical work and, not only that, it’s really, really nice.”
John added: “You are showing off, and I am really pleased you are showing off, this has made my day.”
Read More on The Celeb Report
Eddie made it through to the show’s first quarter-final and then sailed through to the semi-finals on Friday after he impressed with his fish and chips with a spicy Indian twist, and a ginger sponge pudding.
He said: “I feel ecstatic, most of my life’s worth of cooking has gone into that and it’s where my food journey started.”
