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Caterersearch can exclusively reveal details of the menu that will be served at the climax of Marco Pierre White’s Great British Feast TV series.
Marco Pierre White, who will open a new Frankie’s Sports Bar at Chelsea Football Club’s Stamford Bridge next month, hosted guests in a barn in West Sussex last night for the filming.
Dinners at the final meal of the series will enjoy a menu comprising of smoked eel with potato salad, young watercress, chives and creamed horseradish; classic fish pie and fresh peas; (puddings) Eton mess, Cambridge burnt cream, jelly of red fruits; Vintage Stilton and quince jelly; Coffee and rose jellies.
The Great British Feast has seen Marco travelling around the British Isles showcasing local produce and colleting excellent ingredients for his one off fest of British produce.
You still have time to enter our competition to win a copy of Marco’s Great British Feast book
Caterersearch video channel - watch interviews with Marco Pierre White >>
Marco to open sixth Frankie's at Chelsea FC stadium >>
Marco Pierre White hits out at molecular gastronomy >>
Marco’s Great British Feast website >>
By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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