Great British Menu episode 21 2020 – Wales – Judging: Today, the two highest-scoring chefs from Wales go head to head and cook their six-course menus again. But will they take on board their veteran’s advice as they serve the panel of judges and an esteemed actor?
The chefs need to impress the formidable judges – food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver – as well as a guest judge. Today they are joined by Filch from the Harry Potter films – actor David Bradley – who helps them decide the chef going through to represent Wales in the national finals.
Great British Menu episode 21 2020 – Wales – Judging
This week, the battle is on with the heats for Wales. Competing for the top spot are four newcomers to the competition – some of the most exciting cooking talent from Wales. Calm and collected, Tom Phillips from Newport is a proud Welshman now working in London.
Having earned his stripes in a string of Michelin-starred restaurants around the UK, including The Ritz, L’Enclume and Per Se, he is now head chef at Restaurant Story. He is hoping his detailed, elegant plates of food will see him through to the judges’ chamber. At 20 years old, Georgia Sommerin from Pontypridd is the youngest chef in the competition. Despite her youth, she has been working in her dad James Sommerin’s Michelin-starred kitchen since she was 13 and is now its sous chef. Determined and ambitious, Georgia hopes her cooking, which is centred around seasonal and local ingredients, will take her all the way to the banquet. John Chantarasak is from the Wye Valley.
He draws on his duel heritage in creating Thai-flavoured dishes using British produce. John trained in Bangkok and gained experience across Asia before opening up his own restaurant, Som Saa, with a friend in Spitalfields, London. He hopes that his aromatic Anglo-Thai cuisine and creative flavour combinations will help him stand out from the crowd in this year’s competition. Welsh-speaking Hywel Griffith is from north Wales and is head chef patron at Michelin-starred The Beach House on the Gower Peninsula. He honed his modern Welsh style working at the Lanesborough Hotel in London and the Chester Grosvenor Hotel, before returning to Wales and the Ynyshir Hall Hotel. He is determined to fly the flag for Wales at the banquet and hopes his traditional Welsh dishes, elevated to fine-dining standard, will get him there.
