Great British Menu 2014
degsyhufc
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First I heard of this was a few weeks back when Ashkar Islam was on Saturday Kitchen and said he was appearing again this year and there would be a D-Day theme.
As with many BBC progs this year it is tying into the WW1 anniversary.
http://www.bbc.co.uk/programmes/b040s1st
Starts Monday night on BBC2 at 7:30pm
As with many BBC progs this year it is tying into the WW1 anniversary.
http://www.bbc.co.uk/programmes/b040s1st
Starts Monday night on BBC2 at 7:30pm
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Comments
As long as there are none of the pretentious deconstructed dishes and pointless smears on the plate..oh, and equally pointless foam....
With the theme I'm not sure if I'm excited or horrified what the Comedy Titanic chef will come up with this year
Kerridge is looking well though
I wondered if beetroot was a compulsory ingredient.
Tom Kerridge did not mince words today, must have been pretty dire to get that response .
The Lusitania?:o
Pointless beetroot this year.
A pork terrine or brawn coated in panko breadcrumbs.
I think it'd be better than jellied ham
If I were taking part in the competition, what I would do personally is to look at the weekly rations, look at the recipes, standard army rations and Ministry of Food guidelines and utilise them in my dishes. WWII staple dishes like Lord Wootton's pie, but presented in a new, celebratory guise.
Far better than serving up mackerel and calling it 'Dig for Victory'.
I'm not sure if I like Ray that much. I try to but he seems quite smug.
Exactly - and that pigeon's claw that looked as if it had been mummified whilst holding a Dead Sea scroll would have made me gag if it had appeared on my plate, no matter how much rationing was affecting the food supply.
We'll have to be on top form to impress Marcus. What, like Tom Kerridge is a nobody?
It will be tricky to know what is suitable for this year's banquet. I don't know how veterans of D Day look back on it now but I'm not sure serving a dish in a helmet for instance is the right sort of thing to do. I think maybe quite traditionally based dishes may be the most suitable this year served without gimmicks.
It's a tricky brief for the chef's to meet. I think using parsnips in the cake for Raymond's dessert met the brief as much as any dish really although, given a choice, I'd rather have eaten either of the other two desserts, neither of which met the brief at all really.
Looking forward to seeing what Raymond does tomorrow about his double main course, if anything.
Urm, isn't it tying into the 70th Anniversary of D-Day which is WW II not WW I.
Very very weird. He could have had the 2 meals (an officers one and a soldiers one) done in a much better way. Less of each for a start, and plate it up in a "beef 2 ways" style. Also could have had some props to make it more obvious what he was doing, like having a mini version of the soldiers mess tin (like the mini fry basket you get your chips in in 'posh' pubs) with the soldiers meal in it.
Disappointed in Will. I was VERY impressed by his restaurant, especially for a head chef so young. A few of my friends also went to school with him so I was definitely rooting for him. I think the pressure got to him but hopefully he'll be back next year when he won't be so nervous. Also think (as Tom pointed out) his food is maybe just a bit too fussy for a banquet and he needs to rein that back a little bit. Obviously it's his style but you can have all the foams and whatnot without over complicating the food so much.
They will be in their very late 80's and 90's. I suspect that fiddly food served in unusual "dishes" could be difficult for possibly frail individuals with arthritis and other medical conditions.
Agree. If veterans are to be the majority of the banquet guests (which they fully deserve to be), then as a chef I would be nervous about anything too 'chefy'. I know not all older people are conservative, but going by my grand parents and great aunts and uncles' tastes, their generation preferred more traditional dishes.
My Nan (who lived through the Manchester blitz as a teenager) would have seen putting chilli and lemongrass in pineapple as 'mucking it up'. She tried pizza and lasagne and cous cous, but at the end of the day she was a meat and veg person - no strong sauces, no spices and nothing gimmicky. She was modern in her outlook in every other way, but having grown up with such a limited larder she liked plain food - and lots of it.
No doubt you will be thinking they will need extra large menus and the waiters will have to shout at them IN A REALLY LOUD VOICE?
There will be probably be a few token veterans but most of the tables will be full of the usual suspects from the world of 'entertainment'. I'll lay an early bet that Ross Kemp will be there or thereabouts.
I am sure you are right about the celebs though - I'm sure that most of the guests will be non veterans.
I'd have thought that 'fiddly' would be the least of their worries.
They'd probably look at it and think "where's the food?"
They'd be brought up on big portions of stodge.