Great British Menu 2021: South West heat preview

Great British Menu 2021: South West heat preview

by Great British Chefs 10 May 2021

The final regional heat of Great British Menu sees the best of the South West compete. Take a look at which chefs are stepping up to the plate.

View 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.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

Jude Kereama, Kota and Kota Kai, Porthleven, Cornwall


Jude is returning to the Great British Menu kitchen for the fourth time determined to go all the way. Born in New Zealand, Jude has lived in the UK for over twenty-four years. He runs Kota and its sister restaurant Kota Kai in the fishing village of Porthleven, Cornwall.

After training under acclaimed chef and fellow kiwi Simon Gault, Jude spent many years working in London at a number of top restaurants. His last position was with Antony Worrall Thompson – it was there he met his late wife Jane and together they decided to make the move to Cornwall. 'Kota' is Maori for shellfish and Jude’s take on classic seafood with a twist has resulted in 3 AA Rosettes and a Michelin Bib Gourmand. The restaurant was also named in the Top 50 Summer Restaurants in Britain and Patron chef Jude has been awarded ‘Chef of the Year’ in the 2019 Trencherman’s Guide Awards.

Jude’s cooking style is influenced by his Maori, Chinese and Malaysian heritage and inspired by Cornwall’s finest produce. He is celebrating innovations from his beloved region including Cornishman Henry Trengrouse’s safety rocket line that saved countless lives at sea.

Elly Wentworth, The Angel, Dartmouth


28-year-old Elly grew up in the South West and has been cooking since she was thirteen. No stranger to competitions, she took part in the prestigious Royal Academy of Culinary Arts and was one of four chefs to receive an Award of Excellence. She has worked at some of the best restaurants in the South West: at the 3 AA Rosette Tanners Restaurant in Plymouth under Chris Tanner and James Tanner and then in three Michelin-starred kitchens: The Elephant under Simon Hulstone, The Bybrook at the Manor House under Richard Davies and Restaurant Hywell Jones at Lucknam Park.

For the last two years, Elly has been head chef at The Angel in Dartmouth where she has gained a Michelin plate in the guide, 2 AA rosettes and Taste of the West’s Best Fine Dining Restaurant 2021. Elly’s menu showcases the best local ingredients in a modern style with inspirations including Dorset -born William Henry Fox Talbot and his pioneering paper photography methods.

Nick Beardshaw, Kerridge’s Bar & Grill, London


37-year-old Nick is originally from Somerset and is determined to follow in the footsteps of his mentor, Tom Kerridge, to get to the Banquet.Nick has worked with Tom for almost ten years and is the head chef that launched The Coach in Marlow, which won a Michelin star in 2017. In 2018 he moved to Tom Kerridge’s first London restaurant as head chef at Kerridge’s Bar and Grill, where he has ambitions to get another Michelin star. Prior to being with Tom, Nick worked with Daniel Clifford at Midsummer House.

Nick is classically trained and prides himself on making sure every dish is packed with flavour and showcases the best regional and seasonal produce. His menu for the competition is creative and celebrates South West pioneers from Ida Mary Roper to Christopher Merrett, who put the sparkle in sparkling wine.

Nat Tallents, The Box, Plymouth


Newcomer Nat is from Oldham originally but proudly calls the South West home after spending seven years here. She is the executive chef of The Box Kitchen & Bar which is a new museum and arts centre in the heart of Plymouth. Previously she was exec chef for The Lewinnick Lodge and The Plume of Feathers in Mitchell, Newquay.

Nat was a semi-finalist in National Chef of the Year in 2019 and 2021. She would describe her food as ingredient-led and visually exciting. Her menu for the competition pays homage to female scientists and innovators such as botanist Mary Ida Roper and fossil hunter Mary Anning.