It's judgement day on Great British Menu - the moment all the chefs have been eagerly awaiting.
Over the last week, the seven regional finalists have been engaged in kitchen combat. They have been battling it out for the chance to cook for Heston Blumenthal's banquet at London's magnificent Gherkin skyscraper, which houses the capital's highest restaurant.
Each day, the chefs cook a different course from their menus. Having heard what judges Oliver Peyton, Prue Leith and Matthew Fort (pictured, from left) thought about their dishes, tonight viewers will vote to decide which dishes should make it onto the Great British Menu. The challenge facing the chefs is immense as they cook for the elite of the food world.
I am currently looking to find an application form for The Great British Menu, for the Michelin Starred chef based in our Jersey restaurant. Does anyone have any suggestions on how one goes about getting a form?? I would be very grateful if anyone could help. Many thanks
May 23rd - 9:14pmm.c.mullins said...
Switched on at 6.30pm for final programme in Great British Menu to find Egg Heads. Why change the time for this one. How can I see it, is it repeated? Have enjoyed every programme so far so very disappointed to miss the last one.
May 19th - 8:01pmBarry Nelhams said...
Can you tell me the if there are any problems when using a water bath at a low temperature to cook food.
May 18th - 6:02pmDavid Bennett said...
where is the kitchen that's used on great british menu
May 16th - 7:06pmsusan turner said...
just finished watching atoll and jason, south east competitors. they have produced quality menus all work but what a pity one of them had to lose. what good sports and what really nice, pleasant, funny and generous men. both should have got through they deserved it. i am glad jason got through. he is a wonderful cook. and even went out of his way to help atoll a number of times
May 15th - 7:21pmPauline said...
I would like the recipe for the raspberry & cranberry jam featured on 15 May please - or can anybody give me the name of the guy who made it?
April 21st - 2:12pmPatricia Wiliamson said...
Lucky, lucky Leeds to have held on to its unique chef, selfishly keeping the pleasures of tobacco rhubarb and olive ice cream to itself. Please keep him there as long as possible where his talents are fully appreciated. And good for Prue Leith 'if it's not about taste what's the bloody point?'
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