Great British Menu

South West Starter

Series 11 - Episode 6 South West Starter

ADVERTISEMENT

Review

When will chefs learn that sometimes less can be more? One of the starters served up in this South West heat has 15 elements! Having plated up – very theatrically – a watercress and asparagus mousse, venison carpaccio with horseradish cream, a parmesan tuile and a duck rillette, the chef then adds poached egg, caviar, mushroom, marmalade brioche, jam and a glass of gin and Dubonnet. That’s a whole meal, isn’t it?

But if their portion size is over-generous, their presentation and interpretation of the brief is unbelievably creative. And on Friday the gutsy appreciation from a food critic new to GBM spices up the judging process wonderfully.

Summary

The first of the South West region heats sees returning contenders Josh Eggleton and Jude Kereama and newcomer Chris Wheeler prepare their starters for the banquet. They must impress a Great British Menu veteran if they are to cook for judges Prue Leith, Oliver Peyton, Matthew Fort and journalist Grace Dent in the regional final.

Cast & Crew

Executive Producer Nicola Moody
Series Producer Jessica Jones
Food