Category: Daytime TV; Factual & Arts TV
Date: 02.06.2006
Printable version
The Great British Menu series on 大象传媒 Daytime has announced the winning four course menu to be served to Her Majesty the Queen, as voted for by the public.
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Winning menu and chef creators:
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Starter
Smoked salmon with blinis, woodland
sorrel and wild cress
Richard Corrigan (Northern
Ireland)
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Fish Course
Pan-fried turbot with cockles and
oxtail
Bryn Williams (Wales)
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Main Course
Loin of roe venison with potato
cake, roast roots, creamed cabbage and game gravy
Nick Nairn (Scotland)
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Dessert
Custard tart with nutmeg
Marcus
Wareing (North)
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Transmitting daily on 大象传媒 TWO for the past eight weeks, Great British Menu, produced by Optomen Television for 大象传媒 Daytime has been a UK nationwide search for the best of British cuisine.
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The competition featured heats with 14 top chefs representing
seven different nations and regions.
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The chefs scoured the country
for the very best local ingredients, taking inspiration from their
local areas and then creating a unique four course menu.
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These recipes
reflect and interpret the range and diversity of British food
today.
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At the end of each week of cooking, a panel of experts on British food judged the menus. Prue
Leith, Matthew Fort and Oliver
Peyton had the deciding vote on which menu from each region or nation went through to the public vote in the final week.
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In the final week of programmes the seven heat winners returned to the Great British Menu kitchens to serve up their menus for the judges once more. The judges then whittled down the seven choices for each course to three in each category to be put to the public vote.
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Richard Corrigan says: "I'm still in shock. I feel absolutely privileged to have won and being in such a great company with Bryn, Nick and Marcus.
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"I'm also happy for the people and food I represent
in Northern Ireland. There's nothing more British than smoked
salmon, and in Northern Ireland we do it exceptionally well.
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"I feel very honoured to be cooking for the Queen. I'm sure she loves smoked
salmon and she'll love this one more than anything else she's had before'."
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Bryn Williams says: "I'm very happy to have won. I'm honoured to represent Wales and it's great to be involved with Richard, Nick and Marcus. It's going to be exciting and there'll be a lot of nerves in the kitchen, but I'll concentrate on the food.
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"The menu is a combination of four fantastic courses, prepared with the best
of Great Britain's products. My dish is full of flavours, hopefully the Queen
will love it."
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Nick Nairn says: "I'm really chuffed to be through, but the enormity of this project has only just begun to sink in. I've been so focussed on getting the right produce and not messing up in front of this fantastic bunch of chefs, that the final banquet hasn't been on my mind.
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"It's a once in a lifetime opportunity and I'm absolutely thrilled to be representing Scotland at such a prestigious event."
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Marcus Wareing says: "It was a pretty tense moment, waiting for the end result.
It was my last chance to win. I knew I prepared a very good dessert, but I was
keeping my fingers crossed because you never know which way the vote goes until
the last minute.
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"I am absolutely delighted, this dessert fits the royal menu perfectly. The Queen
will love it!"
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Judge Prue Leith adds: "The winning menu combines the best of the traditional
[Corrigan's smoked salmon and Marcus' custard tart] with innovation [Bryn's
turbot with cockles and oxtail] and really excellent local produce like Nick's
venison and the fish."
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The winning menu will be served to The Queen and 300 guests including HRH Prince
Philip, senior politicians and City figures at a lunch in honour
of Her Majesty's 80th birthday taking place at Mansion House in London on
Thursday 15 June.
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The 大象传媒 will also be behind the scenes at the Mansion House lunch for a special
programme presented by former Royal Correspondent Jennie
Bond going out on Friday 16 June at 7.00pm on 大象传媒
TWO.
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FS
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