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Great British Menu 2016: South West heat preview

Great British Menu 2016: South West heat preview

by Great British Chefs 02 September 2016

The second week of this year’s Great British Menu sees the South West’s top chefs cook their hearts out – see who’s been chosen for the competition and take a look at their career so far.

More from this series:

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

The Scottish heat of Great British Menu kicked things off in style, with Michael Bremner scoring a perfect ten for his fish dish (despite his uninspiring beetroot starter). We were treated to out of this world presentation techniques, innovating flavour combinations and some inspiring stories from the UK’s Great Britons.

The second heat focuses on the South West – a region brimming with culinary pedigree and a famous heritage of fishing and dairy. With Lisa Allen judging the plates before Friday's final, it's sure to be a great week. Here are the South West chefs competing in this year’s Great British Menu.

Josh Eggleton, The Pony and Trap, Chew Magna

Josh Eggleton

There are only a handful of pubs in the UK with a Michelin star, and Josh Eggleton’s Somerset bolthole is one of them. The perfect example of why modern British cuisine has become so popular, Josh’s cooking is playful and light-hearted, taking the very best of British produce and serving it in a quirky, unforgettable style.

Growing up in south Bristol, Josh had his first taste of the professional kitchen in a fish and chip shop, before working in large cover restaurants at John Lewis. He became a Gordon Ramsay Scholar in 2003, which gave him the chance to travel all over Europe and the US to work in Michelin-starred restaurants. When he returned he refused job offers from the likes of Marcus Wareing to open his own pub, and has never looked back since.

Jude Kereama, Kota, Cornwall

Jude Kereama

New Zealander Jude Kereama moved to the UK in 1996 to work as a chef in London, before setting up his own restaurant Kota in Porthleven. His fusion-style of cooking takes the best of Cornish produce and flavours from Malay and Chinese cuisine to create something truly unique, which has won fans across Cornwall and a Bib Gourmand in the Michelin Guide.

He appeared on last year’s Great British Menu and impressed with his Life in a Rock Pool fish course, but is hoping to beat his scores and get through to the final banquet in this series.

Chris Wheeler, Humphry’s at Stoke Park, Buckinghamshire

Chris Wheeler

Growing up in Dorset, Chris Wheeler was always obsessed with food and had the perfect start to his career in the French town of Ségos at the Michelin-starred Domaine de Bassible Hotel. After being spotted by Jean Christophe-Novelli, the duo worked together for ten years, with Chris becoming the youngest sous chef at the time to be working in a Michelin-starred restaurant. He eventually became group head chef and won many more stars at Jean Christophe’s other restaurants.

Chris moved to Stoke Park in 2003 and has been cooking there ever since, winning countless accolades and respect from chefs such as Marco Pierre White. He has a very flexible cooking style, taking inspiration from all corners of the world and using the best local produce money can buy.

 
 
 
 
 

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Great British Menu 2016: South West heat preview

 
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