Just a quickie on the winning dishes of the Great British Menu. The dishes, courtesy of Kenny Atkinson, Glynn Purnell, Nigel Haworth and Shaun Rankin were:
Salad of Aberdeen Angus beef, carrots, horseradish and Shetland Black potato crisps, by Kenny Atkinson, head chef the White Room, Seaham Hall, cooking for the North East
Masala spiced monkfish with red lentils, pickled carrots and coconut, by Glynn Purnell, chef-patron, Purnell's, Birmingham, cooking for the Central region (which you can see Caterer's masterclass of here)
Lancashire hot pot, roast loin, pickled red cabbage, carrots and leeks, by Nigel Haworth, chef patron, Northcote, Lancashire, cooking for the North West
Treacle tart with Jersey clotted cream and raspberry coulis, by Shaun Rankin, head chef, Bohemia, Jersey
Firstly, I can happily say that I've eaten Glynn Purnell's monkfish dish and it's as good as the judges claimed. Just imagine a fish curry as light and tasty as you can and you'll be somewhere near. Secondly, it's great to see Nigel Haworth, who must have twenty years on some of this year's contestants, show that simplicity, honesty and creativity can comfortably hold its own against the smears and foams of 21st century cuisine, and its a great reward for a chef esteemed in kitchens across the country. Lastly, the battle for the starter provided the source for the most gags, with the public over-turned the judge's decision and put through the diminutive Kenny Atkinson at the expense of the equally-short James Sommerin in what the other chefs labelled the Battle for Middle Earth. Make your own assumptions who they cast as Frodo Baggins and Samwise Gamgee.
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