Fourteen degrees centrigrade. A light drizzle. All hands on deck to bring tables and chairs inside. All the hallmarks of our great British summer and a fitting start to this year’s Great British Menu banquet.
After weeks of battling it out, four chefs from Central, the North East, Scotland and South East woke up early and headed down to the iconic All England Tennis Club to show their colours cooking a four course banquet to celebrate 140 years of Wimbledon. Suited and booted on arrival, after a sneaky peak at Centre Court, the chefs swapped their ties for tennis whites and headed out onto the grass. A particularly resonant moment for Central chef Pip Lacey, who might have been a professional tennis player had it not been for a back injury early in her career.
Showing her true love for the sport, Pip kickstarted proceedings with
Whatever the Weather, a dishserved in individual molded tennis balls. Despite a few tense minutes at the pass when plates of prepared vegetables couldn’t be located, this elegant starter with watering cans of tomato water and green and purple ravioli couldn’t have been more perfect for Wimbledon. Tennis-themed presentation? Check. Wimbledon colours? Check. Tim Henman happy? Job done.