The competition continues as the nation’s top professional chefs compete to cook at a banquet celebrating the heroes of the NHS.
This week it is the turn of three chefs representing Wales, who are all first timers in the competition – maverick chef Andrew Sheridan, who trained with Michelin-starred Michael Caines and is now executive chef at Sosban in Llanelli, classical chef Jason Hughes, who, following a stint in the RAF, spent three years with Gordon Ramsay and is now head chef at Anglesey’s Chateau Rhianfa, and Michelin-starred foraging expert Chris Harrod, owner of The Whitebrook in South Wales’s Wye Valley.
Great British Menu episode 21 2018 – Wales – Starter
Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Andrew is attempting to pay tribute to NHS staff with his innovative take on a traditional healing recipe, ‘Mum’s Flu Fighting Chicken Soup’. Jason’s A Tea from the Heart is a play on a postwar remedy which harks back to the era when the NHS was formed. And Chris is hoping to impress with his dish inspired by a therapeutic hospital garden featuring foraged herbs from the Welsh valley where he lives including wild chervil, pickled pine buds and yarrow tips.