Great British Menu

[dapprman]

I'm rather enjoying the new format, but I do agree with the suitability of the courses for children. The judges really need to have it rammed down their throats that lots of alcohol and children do not go well together (as there are meant to be children at the banquet).

[Gameface]

I can't stand the new presenter. Utterly pointless. It's just box ticking by the BBC. She's also the least funny comedienne I've ever seen (and as you can imagine that's up against some pretty stiff competition!)

[Johnnytheboy]

dapprman said:

I'm rather enjoying the new format, but I do agree with the suitability of the courses for children. The judges really need to have it rammed down their throats that lots of alcohol and children do not go well together (as there are meant to be children at the banquet).

Also kids do not like sea buckthorn. FACT!

[anonymous-user]

dapprman said:

I'm rather enjoying the new format, but I do agree with the suitability of the courses for children. The judges really need to have it rammed down their throats that lots of alcohol and children do not go well together (as there are meant to be children at the banquet).

I’m assuming that the chefs will make child friendly versions of their dishes for the kids at the banquet.

[Mobile Chicane]

I'm loving this. Last week's somewhat implausibly named Kerth Gumbs (head Chef at Ormer, Mayfair) is the one to watch I think.

[zygalski]

Scots chefs were crap. Not a vaguely banquet worthy dish among them.
And 'fulfilling the brief' seems more than ever a random restaurant dish with a bit of card explaining the non-existent link to the children's book.

I just can't believe how much lower the over all standards are than Masterchef the Professionals after the first round of that show, where the odd bad chef is kicked out.

[anonymous-user]

zygalski said:

Scots chefs were crap.
I just can't believe how much lower the over all standards are than Masterchef the Professionals after the first round of that show, where the odd bad chef is kicked out.

Whilst I agree with you that the Scottish chefs were pretty poor, I think your second point is a little unfair. Trying to meet the, sometimes crazy, brief and maintain fine dining standards is seemingly more difficult than us mere mortal cookers appreciate. Numerous great dishes never get through due to being ‘off brief’.

[Bonefish Blues]

I thought the edible book was smart work, actually.

[anonymous-user]

Bonefish Blues said:

I thought the edible book was smart work, actually.

That one was genius. The serving log was also superb imo.

[Bonefish Blues]

It's pronounced conk, not conch. Just saying.

[zygalski]

The show is clearly sponsored by the celeriac and sea buckthorn industry.
I agree about the book. It was a good looking pud that fulfilled the brief.

[Davey S2]

Short Grain said:

Europa1 said:

I caught the announcement that Pru Leith has stepped down and will be replaced by Andi Oliver.

Having been laid up at home this week, I have now seem Andi Oliver on "Christmas Kitchen" on BBC1. She seems a very odd choice and I shall be very interested to see if she meshes with the other judges.

She has a pub with Neneh Cherry doesn't she?

This sounds like an Alan Partridge TV show idea "Cooking in pubs with Neneh Cherry"

[BoRED S2upid]

Vegetable tarta last night! Now that’s how a chef turns pennies worth of ingredients into a dish worth an eye catching amount. Bowl of raw veg doesn’t quite have the same wow factor.

[Johnnytheboy]

I know I'm doubtless wrong, but the way they pronounce Consomme (emphasis on first syllable) really annoys me.

[Bonefish Blues]

Not sure whether there's a new(er) thread, but it starts again tonight, 8pm.

Am I the only one who's getting just a bit tired of Tom K? I rather liked the Olver & Matthew show - had a bit of gravitas, but let's see how the new bunch go.

[Regbuser]

..the cuisson..

[21TonyK]

Regbuser said:

..the cuisson..

Yeah, I think they've all been watching some very old (90's) stuff from G Ramsay on Amazon during lockdown.

Cuisson is a phrase you only use when you are French/French trained or trying to "impress" on telly.

[dapprman]

21TonyK said:

Yeah, I think they've all been watching some very old (90's) stuff from G Ramsay on Amazon during lockdown.

Cuisson is a phrase you only use when you are French/French trained or trying to "impress" on telly.

Many of them have actually trained under Ramsey, Wareing, and/or been through the Roux Scholarship so it would make sense.

I like the new format and I'll see what the new judging panel is like in a few days time. I like Andi Oliver in the kitchen, I think she works very well there and TBH I was bored of Fort, Peyton and Leith, especially Peyton,

Not seen the second episode of the new series yet but I like the fact all 8 of the first programme's dishes fit the brief - in recent times that seems to have been forgotten again and it's been a long time since a competing chef has been heavily marked down for high end restaurant food that does not fir the season's concept. Think Phil Howard was the last in his first year, but after that he came back an competed properly.

[Mobile Chicane]

Sally Abé a very worthy winner from the Central region I thought. Really creative.

I absolutely love this programme. I’m not a trained chef - I’ve learned on the job. Programmes like this encourage me to push it further.

[Mobile Chicane]

Regbuser said:

..the cuisson..

We use that. Its a term. One word saves many, and the kitchen is a parsimonious sort of place.