The Great British Menu 2010 chefs, restaurants and dishes
This page is for the 2010 series of Great British Menu, for the 2011 series, please see our Great British Menu 2011 pages ».
Overview
In the fifth series of The Great British Menu we see chefs from around the UK focusing on using food from local National Trust estates to where they were born. Each chef is competing to prepare a dish to be including in the royal banquet menu which is to be cooked for HRH Prince Charles and the Duchess of Cornwall. You can read more about the series in our blog.
The Winners
All these dishes were served as part of the banquet for HRH Prince Charles, the Duchess of Cornwall and 100 of the countries top food suppliers at The Assembly Rooms, Bath.
Starter : Wild rabbit & leek turnover with piccalilli
Cooked by : Lisa Allen, Northcote Manor
Fish : Line caught north sea mackerel with gooseberries
Cooked by : Kenny Atkinson, Rockliffe Hall
Main : Slow cooked duck with duck fat chips and gravy
Cooked by : Tom Kerridge, The Hand & Flowers
Dessert : Poached rhubarb with strawberry jelly, yellowman & lavender ice cream
Cooked by : Niall McKenna, James Street South
The Chefs
Scotland | North West | Central | South West
North East | Wales | Northern Ireland | London & South East
North East | Wales | Northern Ireland | London & South East
- Scotland:
- Alan Murchison, L’Ortolan – FINALIST
- Starter: Cock-a-leekie terrine with prune purée
- Fish: Warm Lobster Cocktail
- Main: Steak and chips with tomato relish
- Dessert: Carrot cake with cream cheese ice cream and carrot sorbet
- Michael Smith, The Three Chimneys
- Starter: Scotch pie with pickled winkles
- Fish: Shellfish and sorrel soup with tattie scones
- Main: Hebridean lamb with haggis, pearl barley and turnip purée
- Dessert: Strawberry shortbread with toddy syllabub and green ginger jelly
- Tony Singh, Oloroso
- Starter: Roast pigeon with hazelnut prailine
- Fish: Lobster with butter sauce and garden vegetables
- Main: Hogget Scotch Pie with carrots and peas
- Dessert: Rhubarb and custard
- Alan Murchison, L’Ortolan – FINALIST
- North West:
- Aiden Byrne, The Church Green
- Starter: Poached & roasted chicken with new season onions
- Fish: Bream with hazelnuts, salted caramel and garden leaves
- Main: Oak-roasted middle white pork with broad beans and wild mushrooms
- Dessert: Caramel parfait, honey ice cream and caramel tuile
- Johnnie Mountain, Mosaica at the Factory
- Starter: Steamed rabbit pudding with parched peas and gravy
- Fish: Wild seabass with shrimp toastie, tomato liquor and samphire
- Main: Gloucester Old Spot port with smoked venison, cauliflower cheese and goose fat potatoes
- Dessert: Rhubarb and custard tart with beetroot ice cream
- Lisa Allen, Northcote Manor – FINALIST
- Starter: Wild rabbit & leek turnover with piccalilli
- Fish: Turbot with brown shrimps and spring vegetables
- Main: Salt marsh lamb with sweetbreads, woodland mushrooms and sorrel
- Dessert: Strawberries with meringue and Kendal mint cake water ice
- Aiden Byrne, The Church Green
- Central:
- Daniel Clifford, Midsummer House
- Starter: White onion soupwith parsley cream, roashed muntjac and spring onion
- Fish: Rainbow trout baked in hay with asparagus and broad bean salad
- Main: Rump and shoulder of lamb, purple sprouting broccoli, spring cabbage and glazed carrots
- Dessert: Queen of puddings with fresh strawberries and elderflower
- Richard Bainbridge, Morston Hall
- Starter: Braised hogs head with apple sorbet and cauliflower sorbet
- Fish: Crab in barley soup with smoked oyster oil
- Main: Pigeon and rabbit with carrot terrine and crisp vegetables
- Dessert: lavendar junket with mead jelly and rhubarb sorbet
- Will Holland, La Becasse – FINALIST
- Starter: Rabbit and smoked bacon salad, peas, carrots and lettuce
- Fish: Crab in barley soup with smoked oyster oil and asparagus
- Roast saddle of lamb with asparagus crown, broad beans and mint
- Dessert: Heather honey custard with rhubarb and elderflower
- Daniel Clifford, Midsummer House
- South West:
- Henry Herbert, Coach & Horses
- Starter: Heather smoked macon with pickled beetroots and shallots
- Fish: Trout,crayfish,pike mousse and frogs legs in fennel, watercress and celery broth
- Main: Gloucester Old Spot Bath Chap with Mendip Wallfish morels, turnips and salad
- Dessert: Gooseberry ‘queen of puddings’ with elderflower ice cream
- John Hooker, Browns Hotel, Wine Bar & Brasserie
- Starter: Potted rabbit with pea mousse, hazelnuts and rye toasts
- Fish: Poached lobster with courgette flowers, carrots and samphire
- Main: Hogget with crisp potato, broad beans and mint
- Dessert: Lemon meringue with honey ice cream
- Nathan Outlaw, Nathan Outlaw Seafood & Grill – FINALIST
- Starter: Ham hock with pea purée and wholemeal bread
- Fish: Cider cured sea trout with crab sauce and sea vegetables
- Main: Hogget loin and belly with asparagus, bubble and squeak and rosemary sauce
- Dessert: Sea buckthorn curd meringue with yogurt sorbet and wholemeal shortbread
- Henry Herbert, Coach & Horses
- Wales:
- Aled Williams, Plas Bodegroes – FINALIST
- Starter: Ham hock with cawl cennin foam and smoked cheddar mousse
- Fish: Sea bass with brown crab, fennel purée and tomato and herb dressing
- Main: Loin and shoulder of mountain hogget with morels, asparagus and broad beans
- Dessert: Lemon verbena baked custard, strawberries and black pepper shortbread
- James Sommerin, The Crown at Whitebrook
- Starter: Pressed chicken terrine with asparagus, onion and jasmine
- Fish: Poached and smoked sewin with apple, beetroot, turnip and smoked mussels
- Main: Lamb four ways with salt baked celeriac, rosemary and tomato
- Dessert: Beetroot parfait with a chocolate and raspberry brownie
- Richard Davies, The Manor House
- Starter: Salad of pea mousse, pickled beetroot and carrots with coriander mayonnaise
- Fish: Butter poached lobster with confit potato, tomato chutney and white wine poached apple
- Main: Welsh black beef with leek and potato terrine, shallot purée and globe artichokes
- Dessert: Mint mousse with hazelnut biscuit, strawberry sorbet & juice
- Aled Williams, Plas Bodegroes – FINALIST
- North East
- Kenny Atkinson, Rockliffe Hall – FINALIST
- Starter: Wild rabbit with ham hock, carrots, asparagus and morrels
- Fish: Line caught north sea mackerel with gooseberries
- Main: Roe deer with beetroot, cauliflower and sage
- Dessert: Strawberry with elderflower custard
- Lee Bennett, Le Pont de la Tour
- Starter: Warm pork and apple pie with chilled tomato soup, yorkshire cheese and biscuits
- Fish: Smoked trout soup with beetroot, cucumber and oyster nuggets
- Main: Braised feather blade of beef with yorkshire pudding and a beer and onion gravy
- Dessert: Brandy snap with cider brandy cream, basil sorbet and summer fruits
- Tim Bilton, The Butchers Arms
- Starter: Wild rabbit with salad, black pudding, crispy quails egg, broad beans and shot of real ale
- Fish: Pickled shellfish and wood smoked crispy prawns with the smell of the sea
- Main: Venison three ways with English garden veg
- Dessert: Bread & butter pudding, rhubarb & custard, curd tart and strawberries & cream
- Kenny Atkinson, Rockliffe Hall – FINALIST
- Northern Ireland:
- Brian McCann, Shu Restaurant
- Starter: Slow cooked pork belly with peas, morels and wild garlic
- Fish: Seared hand dived scallops with brassicas, roasting joices and dulse
- Main: Rack of lamb with slow cooked shoulder, sweetbreads, asparagus and champ
- Dessert: Strawberry & elderflower jelly with warm doughnut and duck egg ice cream
- Derek Creagh, Deane’s
- Starter: Pork terrine with liver mousse, jerusalem artichoke, hawthorn essence and hazelnut
- Fish: Black sole fillet, crab, smoked salmon, rock samphire mousse and oyster vinaigrette
- Main: Loin of lamb cooked in hay buttered carrots, champ chip and confit lamb belly
- Dessert: Strawberry parfait, basil ice cream, black pepper meringue and strawberries
- Niall McKenna, James Street South – FINALIST
- Starter: Quail with asparagus, sweet radish and quails egg dressing
- Fish: Shellfish with seafood butter
- Main: Fillet of Shorthorn beef with bone marrow, ox tongue and broad beans
- Dessert: Poached rhubarb with strawberry jelly, yellowman & lavender ice cream
- Brian McCann, Shu Restaurant
- London & South East:
- Anthony Demetre, Arbutus and Wild Honey
- Starter: Thinly sliced breast of lamb with crispy lambs fry
- Fish: Wild brown trout slow cooked in aromatic wood scented oil with sweet onion tart
- Main: Slow cooked belly of pork with Hampshire haslet, rhubarb and beetroot jelly
- Dessert: Rosewater scented cheesecake with strawberries and crystalised rose petals
- Tom Kerridge, The Hand & Flowers – FINALIST
- Starter: Beer braised oxtail with land cress custard, radish and crispy bone marrow
- Fish: Crayfish Scotch egg with wild garlic mayonnaise
- Main: Slow cooked duck with duck fat chips and gravy
- Dessert: Sweet herb set cream with sparkling wine
- Tristan Welch, Launceston Place
- Starter: Ham, eggs and chips
- Fish: Brown trout, crayfish and watercress pie
- Main: Honey slow roasted duck with orange thyme and baby gem lettuce
- Dessert: Steamed duck egg sponge with poached gooseberries and lemon thyme ice cream
- Anthony Demetre, Arbutus and Wild Honey
