It is the fish course and with Tom renowned as a fish specialist, all eyes are on him. He is cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen. Jude is attempting a complex fusion dish featuring four different fish and an unusual x-ray-themed presentation, while Olivia is paying tribute to the staff who looked after her during the birth of her first son with her take on curried monkfish.
With the veteran judge a former fish course banquet winner, the pressure is on.
Great British Menu episode 27 2018 – South West – Fish
This week it is the turn of three chefs representing the south west, including two who have competed before but meet in the kitchen this week for the very first time. First up is Jude Kereama, who competed in 2015 and 2016, and is back for a third bite of the cherry. New Zealand-born Jude moved to the UK 22 years ago eventually settling in Porthleven, Cornwall, where he runs Kota restaurant, which boasts two AA rosettes and a Michelin bib gourmand. He goes up against last year’s regional champion Tom Brown, a protege of Nathan Outlaw who has just launched his own restaurant Cornerstone in London’s East End, and Olivia Barry, who trained under Michelin-starred Angela Hartnett before opening Adelina Yard in Bristol, which has earned two AA rosettes.
Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Jude is combining classic and international ingredients to create a playful savoury version of jelly and ice cream. Tom Brown is hoping to transform a historical dish served to patients in pre-NHS hospitals into a modern masterpiece by using Japanese flavours. And Olivia Barry is creating a technically ambitious starter that puts her stamp on a British staple.
