[Gondolin Girl]

I see the Douglas fir is back again.

[walterwhite]

Originally Posted by gerry_4

We won't be watching it this year as the events become less & less prestigious. As the point of it was to find the best menu cooked by the best chefs for VIP's this becoming less & less the case.

Also I think it is time the judges were changed.They have become very boring & very snobby.

Why does it matter how prestigious the event is? For me it's an opportunity to see some of the best chefs in the country coming up with innovative dishes.

[walterwhite]

Originally Posted by apaul

Weaknesses? How about not paying your suppliers, Tom?

Harsh

[walterwhite]

If anyone is in any doubt as to why chefs go on GBM, then try phoning up Tom Kerridge's restaurant and trying to book for a Saturday night.

[Agent Krycek]

Originally Posted by walterwhite

If anyone is in any doubt as to why chefs go on GBM, then try phoning up Tom Kerridge's restaurant and trying to book for a Saturday night.

Funny enough I was saying to Mr AK last night that some of the chefs must get a tremendous boost from doing this programme - and mentioned the lovely Tom Kerridge (his stint on Masterchef the Pros wouldn't have done him any harm either), although I doubt Johnny Mountain's booking shot up after his last appearance

(I presume we won't be seeing Mr Mountain again this year after last year's efforts)

[walterwhite]

Originally Posted by Agent Krycek

Funny enough I was saying to Mr AK last night that some of the chefs must get a tremendous boost from doing this programme - and mentioned the lovely Tom Kerridge (his stint on Masterchef the Pros wouldn't have done him any harm either), although I doubt Johnny Mountain's booking shot up after his last appearance

(I presume we won't be seeing Mr Mountain again this year after last year's efforts)

We tried to book a couple of weeks ago for a Saturday night in May and they were fully booked that night, the Friday night and for Sunday lunch.

[MR. Macavity]

Originally Posted by Agent Krycek

Funny enough I was saying to Mr AK last night that some of the chefs must get a tremendous boost from doing this programme - and mentioned the lovely Tom Kerridge (his stint on Masterchef the Pros wouldn't have done him any harm either), although I doubt Johnny Mountain's booking shot up after his last appearance

(I presume we won't be seeing Mr Mountain again this year after last year's efforts)

Comic relief one year too early unfortunately for Johnnie!

[walterwhite]

Anyone got a list of all the chefs for each week?

[apaul]

Here's an incomplete list. http://www.caterersearch.com/blogs/s...3-line-up.html
No Murchison this year.

[Collins1965]

Johnny Mountain might stand a better chance this year if Marcus Wareing is not judging his heat! He seems to have a real downer on him. I know JM is not very popular on the GBM forums but I find him funny and have felt sorry for him on a number of occasions when MW was very harsh on him.

[walterwhite]

Originally Posted by Collins1965

Johnny Mountain might stand a better chance this year if Marcus Wareing is not judging his heat! He seems to have a real downer on him. I know JM is not very popular on the GBM forums but I find him funny and have felt sorry for him on a number of occasions when MW was very harsh on him.

However harsh MW was on him there was no excuse for storming out.

[KittyB]

I missed the first show, didn't realise it was on this week. I like Pru, but am not keen on Oliver, who never really gets particularly enthusiastic. Mind you, I'm not sure I'd be that thrilled with 'concentrated pea spheres' (or whatever they were called) either. I wish the chefs would get back to cooking food that makes you want to lick the television screen, rather than faffing about trying to be all 'cutting edge'.

And a few more vegetarian dishes wouldn't go amiss either. Yeah, I know, controversial. I went there.

[degsyhufc]

Originally Posted by KittyB

I missed the first show, didn't realise it was on this week. I like Pru, but am not keen on Oliver, who never really gets particularly enthusiastic. Mind you, I'm not sure I'd be that thrilled with 'concentrated pea spheres' (or whatever they were called) either. I wish the chefs would get back to cooking food that makes you want to lick the television screen, rather than faffing about trying to be all 'cutting edge'.

And a few more vegetarian dishes wouldn't go amiss either. Yeah, I know, controversial. I went there.

You won't be getting much of that this year then going by the brief.
It has to be all singing all dancing to stand a chance it seems.

[planets]

spherification *drinks*

foam *drinks*

[degsyhufc]

Corrigan raises an eyebrow over non-cooked fish eh?

This is the guy who WON serving smoked salmon FFS!


Ceviche, Sashimi, all kinds of cuisines used non-cooked fish. Why do these chefs come across as they're thick as shit???

[planets]

Originally Posted by degsyhufc

Corrigan raises an eyebrow over non-cooked fish eh?

This is the guy who WON serving smoked salmon FFS!


Ceviche, Sashimi, all kinds of cuisines used non-cooked fish. Why do these chefs come across as they're thick as shit???

it's to introduce faux tension *rolls eyes* i'd rather they left it out to be honest

for some reason i can't quite put my finger on i am not liking adam can't work out why.....

[degsyhufc]

Originally Posted by degsyhufc

Witty & Playful is ahead of Fun & Quirky at the moment

Ooh Witty & Playful. Add one to the scoreboard

[planets]

Originally Posted by degsyhufc

Ooh Witty & Playful. Add one to the scoreboard

i'd be interested to know the final count!

[apaul]

Originally Posted by degsyhufc

Corrigan raises an eyebrow over non-cooked fish eh?

This is the guy who WON serving smoked salmon FFS!


Ceviche, Sashimi, all kinds of cuisines used non-cooked fish. Why do these chefs come across as they're thick as shit???

Poached not smoked.

[planets]

feta balls don't need the skin you can mould it into balls anyway

[degsyhufc]

Originally Posted by apaul

Poached not smoked.

Series 1
Starter – smoked salmon with Irish soda bread, woodland sorrel and cress (recipe) – Richard Corrigan

[apaul]

He did manage to poach a salmon as well.

[jonbwfc]

last one looks like it's being served on a tupperware lid.

[degsyhufc]

Originally Posted by apaul

He did manage to poach a salmon as well.

I know but the initial point was his raised eyebrow to 'non-cooked' fish/seafood.
He's a renowned seafood chef and will be well aware of all the possibilities of raw or marinated seafood. He runs and oyster bar himself.

[Gogfumble]

I had no idea this was on again till I saw an advert for it earlier today!

Just got ep 1 on catchup, will watch today's after.