Another year, another Great British Menu!
Jason Atherton is a tough judge, there is no doubt about it and I was eager to please with my starter dish “Why did the Chicken…”
The chicken was a “Herb Fed” locally reared, free range bird from Thirsk. Ed Wilkinson, the manager of the company, has a great ethos of feeding his birds on waste herbs and salad leaves that he acquires from his Aunt Alison Dodd so the herbs seemed to go well with the chicken. I served them together in a dish that set the bar high having 8 difficult components.
Jason knew I was hungry for success this time and to be honest it was really great to get a good score to start off the week.
The two competitors I am up against are last year’s rivals. It is amazing that our heat has been kept to the same chefs for a second year- a true honour for me as it is my third year on Great British Menu and another chance to try to get to the banquet.
I got a great score for the dish and totally agreed with Jason’s comments on where I could improve.
Talk about hitting the ground running , it’s fab to be back on Great British Menu and the Comic Relief brief is right up my alley.