Over the past eight weeks, 16 of the nation's top chefs have been battling each other for the right to cook at a homecoming banquet to honour men and women recently returned from active service in Afghanistan and their familes.
On Friday the final eight chefs were summonded to the judges chamber for the final time to find out who was going to cook at the banquet for the returning troops.
After a week of public voting, three of the judges top choices found out they were also the public's favourites. But Welsh chef, James Sommerin's poached chicken with pea ravioli and Caws Mynydd Du cheese starter lost out on the public vote to Kenny Atkinson.
The finalists and their dishes
Starter: Kenny Atkinson, (Seaham Hall, Seaham, Northumbria) Aberdeen Angus beef, carrots, horseradish and Shetland Black potatoes
Fish: Glynn Purnell, (Purnell's, Birmingham) marsala-spiced monkfish with red lentils, pickled carrots and coconut (check out Glynn's monkfish dish on Caterer)
Main: Nigel Haworth, (Northcote Manor, Blackburn) Lonk lamb Lancashire hot pot, pickled red cabbage, tangled garden carrots and leeks
Dessert: Shaun Rankin, (Bohemia Bar & Restaurant, The Club Hotel & Spa, Jersey) treacle tart, Jersey clotted cream, raspberry ripple ice-cream
The feast will take place on Saturday 6 June at RAF Halton House.
Comments (2)
Does anyone know what wines were served with the Great British Menu banquet at Halton Hall?
Posted by Viv Casson | June 26, 2009 1:41 PM
Posted on June 26, 2009 13:41
Hi Viv,
Sorry I don't know. But see if I can find out.
Katherine
Posted by Katherine Alano | June 26, 2009 3:28 PM
Posted on June 26, 2009 15:28