Great British Menu episode 16 2020 – South West – Starter & Fish: This week, the battle is on with the heats for the south west of England. Competitive chef Joe Baker is returning for another crack at the contest after being runner-up in the regional final last year.
Being largely self taught, Joe opened his own restaurant No 10 in St Helier in 2016 and is hoping his classic-style dishes, which are big on flavour, will see him through this time around. First of the newcomers is Harriet Mansell, who took her first ‘proper’ kitchen job with fellow south west chef Mark Hix in London before heading to culinary school and completing an internship at 2* Noma, followed by working as private chef for high-profile clients on board superyachts.
Harriet has opened her restaurant Robyn Wilde in Lyme Regis and is hoping that her love of foraging and local produce will shine through on her dishes. Newcomer Thomas Carr from Woolacombe, North Devon, is chef patron of The Olive Room and is the only Michelin-starred chef in this region. With a teenage son and a baby on the way, Thomas is no stranger to reading stories and puts a personal spin on many of his dishes. The last newcomer is Guy Owen, executive chef at St Enodoc Hotel in Rock. Guy has worked in Michelin-starred restaurants for most of his career, cut his teeth at The Driftwood with Chris Eden and was under the tutorage of Michael Caines at Gidleigh Park. He is hoping that his big bold flavours will wow the veteran and carry him through to the judges.
Great British Menu episode 16 2020 – South West – Starter & Fish
Presenter and comedian Susan Calman welcomes them to the competition. Today, one of the four talented chefs will be going home so they have to impress their surprise veteran from the outset. First, they must whip up a new course: an amuse bouche. The four chefs each rustle up delicious mouthfuls, including warmed oysters, tortellini and mussel butter on toast. Although not officially scored, this mini course is ranked and used in the event of a tie-break.
This week, the chefs are specifically tasked with honouring the theme of animals and picture books. Joe is making a mille-fuille of autumn leaves to represent a forest floor with an array of mushrooms, inspired by the Enchanted Wood by Enid Blyton. Guy prepares an ambitious ode to The Wind in the Willows with his take on Ratty’s picnic, and fellow newcomer Thomas honours author Dick King Smith, with a personal connection having had lunch at his house as a child. Harriet is making cheese fondue with several variety of apples to honour a local author from Lyme Regis. The chefs’ fate depends on the scores they receive from their veteran and, with one person leaving after the fish course, nerves are running high.
In the fish course, Harriet’s fish course is inspired by the Famous Five book Five on a Treasure Island, where she showcases monkfish, hake brandade and oyster tempura. Thomas is cooking a dish inspired by legendary author Julia Donaldson and a favourite book of his son’s, Room on the Broom!, a mushroom dish with mackerel and scallop tortellini. Joe is gunning for high scores with his dish inspired by Jeremy Fisher and is making crab crumpets. Guy is opting to cook scallop and mackerel tartare to celebrate the classic local legend The Mousehole Cat.
With some surprising scores all round, who will be eliminated from the competition and not cook their entire menu?
