Great British Menu 2012 – Finals Week – Fish Course
Great British Menu 2012 [ about the series ]
Scotland : Central : North East : N. Ireland : North West : South East : Wales : South West
The Final Week :: Starter : Fish Course : Mains : Dessert
Today just one chef was picked as at risk by the judges but when Chris explained that he’d started again with his fish course he was allowed to cook.
Guest judge: Marcus Wareing
Alan Murchison (Scotland) – Grilled mackerel, beetroot meringues, horseradish ice cream & fruit caviar.
Taking on board comments from the judges in the heats, Alan made the ice cream portion smaller and changed the plate. The judges liked the new plate and thought that people would love discovering their way through the dish, however it was a very large plate of food for a banquet.
Scores: Matthew Fort: 7 – Prue Leith: 8 – Oliver Peyton: 8 – Marcus Wareing: 7
Total: 30
Daniel Clifford (Central) – Stuffed red mullet, parmesan purée, confit lemon, roast artichoke, green olives and Iberico ham.
The cheese sauce was taken off today and although the judges all liked the food they thought it wasn’t amazing and didn’t push boundaries.
Scores: Matthew Fort: 7 – Prue Leith: 7 – Oliver Peyton: 5 – Marcus Wareing: 5
Total: 24
Colin McGurran (North East) – Mullet in a seabed.
Colin changed his dish slightly to create a beach (using shellfish and maltidextron) and foam (using tonic foam). The judges were disappointed to see the changes and although it did push boundaries it was a cluttered plate of food.
Scores: Matthew Fort: 6 – Prue Leith: 6 – Oliver Peyton: 5 – Marcus Wareing: 4
Total:21
Chris Fearon (Northern Ireland) – Lord of the rinks.
With a total change to the original dish Chris cooked scallops with braised pigs cheeks and textures of carrots. The judges thought the plate of food looked pretty it didn’t live up to the appearance.
Scores: Matthew Fort: 5 – Prue Leith: 5 – Oliver Peyton: 5 – Marcus Wareing: 5
Total: 20
Simon Rogan (North West) – Lobster with pickled beetroot, sweet apple and cuckoo flower.
Taking the advice from the heats, Simon removed the cuckoo flower and just left it within the puree. Prue felt this changed the balance of the dish but the others thought it was a beautiful plate of food.
Scores: Matthew Fort: 9 – Prue Leith: 9 – Oliver Peyton: 9 – Marcus Wareing: 9
Total:36
Phil Howard (South East) – A tasting of Cornish mackerel with oysters, mussels, winkles and samphire.
Phil added in a cloche with hickory smoke to this which the judges thought was a welcome addition to an already perfect dish.
Scores: Matthew Fort: 10 – Prue Leith: 10 – Oliver Peyton: 10 – Marcus Wareing: 9
Total: 39
Stephen Terry (Wales) – Fish and shellfish medley.
Stephen made minor changes to this dish with the blue ring containing borage rather than purple potato. Although it looked exciting and colourful it was disappointing in taste.
Scores: Matthew Fort: 4 – Prue Leith: 5 – Oliver Peyton: 6 – Marcus Wareing: 3
Total: 18
Nathan Outlaw (South West) – Mackerel, horseradish and oyster sauce.
There were mixed views on the fish today with Marcus thinking it was dry and overcooked. Oliver felt it didn’t meet the brief and Prue thought it was the same as Nathan cooked everyday at his restaurant.
Scores: Matthew Fort: 7 – Prue Leith: 6 – Oliver Peyton: 6 – Marcus Wareing: 6
Total: 25
Chefs Simon Rogan, Phil Howard and Alan Murchison were the top three in today’s heat and their dishes will be eligible for selection for The Olympic Feast menu at the end of the week.
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