Nothing can prepare you for the roller coaster that is The Great British Menu the twists and turns you make during the filming would have an Olympic athlete in a spin it is scary and thrilling.
It was thrilling to meet two Olympic hopefuls in Alistair and Jonathan Brownlee both Tri athlete’s from Leeds. Their passion for Olympic Gold really spurred me on and I have to say I went for it!
You wear your heart on your sleeve (well at least I do!) and this year, as last, meant giving it all I have got.
I am very proud to be cooking with the best foods and suppliers of Yorkshire fine foods in the area.
I have foraged (www.thewildcooks.co.uk) I have searched out various food and hopefully you will agree championed sustainable Yorkshire Fish and the politically correct Rose Veal. Working with local suppliers such as my local Blacksmith and even a local firm JM Lecterns to design a bespoke Podium for my pudding course has been fun and rewarding.
There are so many people to thank and so many firms have helped me along the way but here they are.
Continued support in my Great British Menu challenge and the Wood Sorrel foraged in the Golf Course woods.
Yorkshire Free range eggs
The Big Green eggs BBQ
Hospitality Department -colleague’s support
Butchery department- Bacon
Hyssop, Savoury, Parsley, Dill, Bronze Fennel, Chives, Thyme, and Rosemary.
Sprouting Chick peas, Adzuki beans, Lentils, Mixed with other beans
Podium for the puddings
Stone ground Organic milled unbleached white flour
Yorkshire Garlic, Carrots , Red salad onions
Lemon, Juniper and Bay vinegar
Golden Raspberry and Apache Chilli vinegar
Lemon rapeseed oil
The Chefs Butcher
Rose Veal Sirloins
Veal Bones for stock
Boozy infusion Jamaican ginger cake
Printing on the starter plates
Starter and Main course plates and cloche
Cheese making expertise and guidance
Clive Christian cutlery for the starter
Silver plated Nutcrackers
Staub Bowls for the fish
Jugs for the fish course