The winds of change blow through the Great British Menu kitchen, in part presumably due to an enhanced ventilation system that’s essential in these precautionary times. Judge-turned-presenter Andi Oliver has her trademark fan to hand, just in case there’s an urgent need for additional airflow.
On the menu this year is a banquet to celebrate British innovation and invention. Regular judges Oliver Peyton and Matthew Fort are joined by new judge, Rachel Khoo. Rachel seems so vibrantly enthusiastic for the task ahead that Matthew admits he feels exhausted already.
Some familiar chefs are geared up to return to the competition, along with a healthy influx of new talent. However, some things thankfully never change. The cheffy passion for tattoos shows no sign of abating – it looks like some of this year’s contenders will be displaying more inked flesh than a calligraphic butcher.
Head chef at London’s AllBright club, Sabrina Gidda returns to the competition, hoping it’s third time lucky. Newcomer Stuart Collins from Docket No.33 in Whitchurch brings engagingly modest determination.
Missing out on a trip to the judging chamber this week was Liam Dillon from The Boat Inn in Lichfield. He literally lost out by just one point, and the judges subsequently missed out on a very clever cotton-reel canapé, a bone marrow bread-and-butter pudding starter and a beautiful dessert featuring edible paper.
Shannon Johnson from Hicce also sadly slipped through the net on Wednesday, despite an impressive looking fish course, complete with decorative bone. This week’s veteran chef, Lisa Goodwin-Allen, who suffers a seafood allergy, roped in Simon Rogan to judge this course. Lisa concluded, ‘Shannon – you’re a star – I definitely want to see you back next year’.