Great British Menu Official thread.
Discussion
I've only caught bits of it so far, so I'm not sure what the prize is but I assume it's cooking at some sort of banquet as the other series have been. I'm baffled how some of the things I saw could be cooked and served to a large number of people, but then I guess that's why they are professional chefs and I'm not.
That said, I caught masterchef on Saturday kitchen and one of the contestants in the professional kitchen had to grill a bit of asparagus, sit a fried egg on it and grate black truffle over the top. I think even I could manage that, and the restaurant charges 30 quid for the dish. Fair enough black truffle is £1000 per KG but even so that's hardly skillful cooking.
That said, I caught masterchef on Saturday kitchen and one of the contestants in the professional kitchen had to grill a bit of asparagus, sit a fried egg on it and grate black truffle over the top. I think even I could manage that, and the restaurant charges 30 quid for the dish. Fair enough black truffle is £1000 per KG but even so that's hardly skillful cooking.
mattdaniels said:
I've only caught bits of it so far, so I'm not sure what the prize is but I assume it's cooking at some sort of banquet as the other series have been. I'm baffled how some of the things I saw could be cooked and served to a large number of people, but then I guess that's why they are professional chefs and I'm not.
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Been going for some tears but the complicated dishes the other chefs join/help out. I like the format as some top chefs have been on it and they give each stick too..
I watch these series and prefer it to masterchef and the faux dilemma scenarios they keep dreaming up.
However this series I'm struggling with.
Must be a heathen, as a lot of the dishes I wouldn't appreciate. I know they have been aske dto push themselves but just seems in many cases a step too far and high falutin, at least for me.
Then a chef puts together a few dishes that I could really go for, Daniel Clifford's efforts looked incredible, especially that chicken dish, and the judges slagged them off.
btw anyone else think that judge Oliver Peyton is a prime candidate for the PH needs smack in the chops thread?
However this series I'm struggling with.
Must be a heathen, as a lot of the dishes I wouldn't appreciate. I know they have been aske dto push themselves but just seems in many cases a step too far and high falutin, at least for me.
Then a chef puts together a few dishes that I could really go for, Daniel Clifford's efforts looked incredible, especially that chicken dish, and the judges slagged them off.
btw anyone else think that judge Oliver Peyton is a prime candidate for the PH needs smack in the chops thread?
F i F said:
Daniel Clifford's efforts looked incredible, especially that chicken dish, and the judges slagged them off.
But the judges loved his chicken dish - Pru even saying she could see it going to the banquet. I see what you're saying though, and in a way it makes the show interesting to me - I think dishes that appeal to chefs are not necessarily what food critics like (or indeed what the public like). So the trick is to produce something that appeals to both sets of judges, and this balancing act is what provides the interest as so few pull it off well. There's something perversely amusing to me about a dish that was highly-rated by the chef judge being slaughtered by Payton, Leith and Fort. Bill Carr said:
But the judges loved his chicken dish - Pru even saying she could see it going to the banquet. I see what you're saying though, and in a way it makes the show interesting to me - I think dishes that appeal to chefs are not necessarily what food critics like (or indeed what the public like). So the trick is to produce something that appeals to both sets of judges, and this balancing act is what provides the interest as so few pull it off well. There's something perversely amusing to me about a dish that was highly-rated by the chef judge being slaughtered by Payton, Leith and Fort.
Yes, agreed, Pru did say that, but then the other two, or was it just Payton, said it was tasteless.I too have great difficulty squaring the circle where dishes that Glyn Purnell rated very highly being ripped apart by those three as quote "just not good enough." and "tasteless."
What I find different about this series is that, unusually for me, sometimes can't find a single dish I would order. Not unknown but to get it two days in a row...
F i F said:
What I find different about this series is that, unusually for me, sometimes can't find a single dish I would order. Not unknown but to get it two days in a row...
I know what you mean (sea buckthorn anyone?). I do wonder how many of the chefs would serve these menus in their restaurants... actually that brings me back to Charlie from the Marquis, who is serving his GBM dishes in his restaurant. Possibly the "inventiveness" element has been over-stressed, but it's all a bit of fun at the end of the day.
Of this weeks lot only feel inspired to try Charlie Larkins food. Last week was definitely Daniel Clifford; can't believe he's still competing - this guys restaurant is one of the best in the country and he's a 'proper' chef by which I mean he's in his kitchen most days rather than just putting his name above the door like some..
Unlike some others I really like this years theme though I'd wish they'd stop comparing chefs to olympians. At least the stuff they're cooking is different - couldn't stand last years theme ie get top chefs and ask them to do pub grub.
Unlike some others I really like this years theme though I'd wish they'd stop comparing chefs to olympians. At least the stuff they're cooking is different - couldn't stand last years theme ie get top chefs and ask them to do pub grub.
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