How do you get on Great British Menu? Turns out it’s what you know AND who you know. Our decades of experience means that we have a fantastic network of influential and knowledgeable people.
So, when Craig Sherrington said it was a lifelong dream to be in Great British Menu, there was only one thing we could do. Reaching out to our foodie contacts, we found the best route to bring Craig’s talent to the attention of the production company’s researchers and producers.
The theme for 2018 was Our NHS Heroes – A Feast to Say ‘Thank You’ marking 70 Years of the National Health Service
The NHS has touched the lives of all of us. Every family has a story to tell and each of us can remember a time when a doctor, nurse or paramedic has come to our rescue. Treating more than 1 million patients every 36 hours, it is the beating heart of our nation and we all feel reassured knowing it will be there to catch us whenever we fall.
We created a range of props including a ready meal packaging, watercolour illustration of Morecambe Bay as a placemat, passport showing NHS staff from around the world, handmade Christmas crackers, X-Rays, showing the 5 senses inside a medical record card.
THERE GOES THE BLEEP AGAIN!
Roast Quail, Spanish Chorizo, Spiced wanton, fermented carrot, coconut, coriander chervil and lemon oil, lemongrass infused chicken consomme.
IN IT FOR THE LONG TRAWL
Seared mackerel, pickled cockles, brown shrimps, samphire, brown shrimp butter, oyster leaf gel, lemon gel, sea herbs, shellfish emulsion / foam, parched peas, sea rosemary, rock samphire, oyster leaf flowers.
A SENSE OF OCCASION
Salt aged fillet of Penny Bridge Dexter Beef, pithivier of shin beef and ceps, fried cabbage, caramelised cauliflower puree, raw cauliflower, British truffle, truffle oil, braising juices.
THE MISSED CELEBRATION
Christmas pudding ice cream, steamed brandy sponge, steeped fruits, nuts and peel, anglaise, flambéed caramel, micro red vein sorrel
“This dish scored you a perfect 10 from all the judges. They felt this dish was a perfect marriage of classical training and culinary creativity. They liked the theatrical presentation of the dish; hearing Nye’s voice, the blindfold and the majority of the props had a positive response – x-ray and envelope were discussed, the cutlery and radio were not commented on. They all felt the dish was an example of faultless cooking and could see it being a strong contender for the banquet.”
Shortlisted for North West, Craig went on to make the finals and just narrowly missed out on cooking at the banquet.