ollie dabbous great british menu

The format has been shaken up a bit for 2020 in a bid to keep things from getting stale. Sam’s parents were against him being a chef and thought he was throwing his education away. He then returned to work alongside Danni Barry at the Michelin-starred Deanes EIPIC restaurant, where he was subsequently appointed head chef and where he remains today. Everyone has their go-to dinner party recipes; dishes that are almost guaranteed faultless execution. Chef Ollie Dabbous offers cooking ideas, including where to source ingredients and how to devise a menu, alongside tips on serving bubbly from Pommery Champagne. Fish and main courses will be lighter as a result, A new presenter: Great British Menu has been without an on-screen presenter since its second season, but this year Susan Calman will be in the thick of it, talking to the chefs as they plate up and finding out what makes them tick. Her menu draws on some of her favourite books from her childhood. For the first time ever Heston Blumenthal’s Michelin starred restaurant, Dinner by Heston, is offering takeaway.There are three set menus, each inspired by a different historical era in Britain’s culinary past. A big reader as a child, his menu is personal and reflects his cookery ethos. Her creative menu for the competition celebrates some of the North East’s most famous children’s authors, with a nostalgic nod to her childhood. Today, Thomas is the owner and head chef of the Michelin-starred restaurant Thomas Carr at The Olive Room in Ilfracombe. No stranger to competitions, Tom was part of the team that represented the UK in the 2019 Bocuse d’Or where they placed tenth in the world. After studying Hospitality Management and Culinary Arts in Sheffield, Sally worked at The Savoy and then Claridges before she began a formative five years under Brett Graham at The Ledbury (two Michelin stars). As a mum of three, Amy has been inspired by bedtime reading with her children in her creative menu for the competition. Newcomer to the competition Guy is the steely executive chef of The St Enodoc Hotel overlooking the Camel Estuary in Rock, Cornwall. Her menu celebrates some of the region’s classic children’s authors, combined with a passion for Yorkshire’s produce. He is also passionate about the provenance of his ingredients and typically sources ninety percent of his restaurant’s ingredients from local suppliers. Originally from Birmingham, Gordon moved to Buckie in Scotland at just seven years old where he grew up. Having worked at some of the UK’s best restaurants including Pétrus, he is now head chef at Texture, which holds four AA rosettes and one Michelin star. He then opened his own restaurant Beach House in Oxwich Bay in 2016, which won its own Michelin star a few years later. Karl hails from Peterborough and is a chef who loves competing. His personal menu celebrating this year’s theme is largely inspired by his own fondness for children’s books and those he reads to his daughters. With minimal formal training he developed his individual cooking style at River Cottage HQ in Devon and Blue Hill Farm at Stone Barns in New York. New to the competition is patriotic Welsh speaker Hywel, who grew up in north Wales and has been a chef since he was seventeen. Within a year-and-a-half of being executive chef at The Gilpin Hotel and Lake House, Hrishikesh won a Michelin star and later four AA rosettes for his modern British cuisine with a twist. After reaching the regional final two years ago, Shauna is back to compete for a second time. Twenty-year-old Georgia from Penarth, Wales, is the youngest competitor ever on Great British Menu. After witnessing a crème brûlée being caramelised, he made the life-changing decision to retrain as a chef. "Of all the things I make at home, this … Starting her career in Yorkshire at Bradley’s Restaurant in Huddersfield, she has a wealth of experience at high-end Michelin-starred restaurants, having worked at Bohemia in Jersey and 21212 in Edinburgh. Leigh’s cooking is inspired by quality local ingredients which he makes his own by using exotic seasonings for original new dishes. “Definitely the Butcher Burger,” he says. She started out aged sixteen doing work experience and hasn’t looked back since, working for one of Scotland’s best chefs Tom Kitchin, then moving to Castle Terrace with Dominic Jack. Sally’s style of cooking is British and seasonal, with a touch of elegance and a fondness for game. His cooking style is influenced by his Thai heritage – his father is originally from Bangkok – and his training at Le Cordon Bleu in Bangkok where he mastered traditional French cookery and worked with David Thompson at Nahm, at the time rated the best restaurant in Asia. I hope there are more seasons of this in the future. George’s style of cooking is classically French with Mediterranean influences from his Italian and Cypriot heritage. Harriet has now opened a pop-up restaurant called Robin Wylde in Lyme Regis, where her cuisine is based around the seasons, local produce and foraging. Brunch for two with service: £20 (plus £18 for a bottomless hour). Stu is a Birmingham-based chef who cleverly combines traditional British flavours with references from his city’s ever-developing food scene. Most recently he beat thirty-two other chefs to become a finalist in The Craft Guild of Chefs' National Chef of the Year 2020. His style of cooking is vibrant, colourful and fun with a love of local and high-quality produce. Now head chef at Pomona’s in London, Ruth’s style is modern British underpinned by a classical French training and draws heavily on history. ... Ollie Dabbous … He was also head chef at Tom Aikens’ flagship Chelsea restaurant for three years. Originally from Londonderry in Northern Ireland, Shauna hails from a family of restaurateurs and was always keen to go into the industry, but her father insisted that before she did, she needed to learn the business side of hospitality. Initially embarking on a front of house profession, Hrishikesh spent three years studying for a hotel management diploma. Regionality is very important to Niall and his cuisine balances both contemporary and classic styles, heavily influenced by his travels featuring intriguing Asian influences. Huddersfield-born Samira is back to compete for a second time after narrowly missing out last year to Tom Anglesea. ... 54-56 Great Eastern Street, London EC2. Amy started her career at Harrods where she fell in love with the kitchen. After studying for three years to become a classically trained chef, Steve went to the US briefly and then spent five years working at various restaurants in Bournemouth and Poole, becoming a head chef at the age of twenty-four. The theme for this series is children’s literature, as 2020 marks 150 years since the death of Charles Dickens, who wrote the first book to feature a child in the starring role with Oliver Twist. At Le Marché des Chefs we've been supplying the best restaurants in London for 20 years with carefully sourced artisanal products. With a teenage son and a new baby, he is no stranger to bedtime stories and will be putting his personal spin on much loved picture book favourites. Tom Barnes: a bright future for British food, Josh Angus: Hide Ground’s all-star head chef, Great British Menu 2020: Central heat preview, Great British Menu 2020: Central heat recap, Great British Menu 2020: London and South East heat recap, Great British Menu 2020: Scottish heat preview, Great British Menu 2013, Central Heat Preview, Join our Great British Chefs Cookbook Club. Hosting a dinner party can also be a fantastic opportunity to experiment and try recipes that are a little bit more special. Hailing from Sheffield, Josh is proud to be competing to represent the North East in the first cookery competition he’s ever entered. Ross is currently head chef at Les 110 de Taillevent in Marylebone, London where he is making his mark with a modern French-style menu. He has worked for Simon Rogan at L'Enclume and his travels with his band took him across Europe where he met a chef called Tanja Grandits, from whom he learnt a lot. Her personal menu celebrates local produce and champions some of our most beloved authors. This big Daddy is also cheap, great fun and really friendly. London-born Amy has made her home on Scotland’s east coast and runs her restaurant The Harbour Café in Fife with her family. She has won a plethora of awards and as the first woman to win the Young Chef of the Year Award in 2017, she prides herself on staying calm under pressure. He’s worked at some of the UK’s top restaurants with leading chefs including Raymond Blanc’s Le Manoir aux Quat’Saisons and Phil Howard’s Elystan Street. She is also involved in creating innovative dining experiences and tasting menus for the weekly TRUEfoods CHEFStable. Gordon has an individual and experimental approach to all the food he serves. Martin Wishart’s Chicken crown with Comté cheese gnocchi and girolle mushrooms is a fantastic chicken dinner party recipe, while Dominic Chapman’s Stuffed courgette flowers look stunning and are filled with fresh flavours. He has been head chef of Ormer Mayfair for three years, which was voted one of the top five restaurants in London by the Hardens Restaurant Guide in 2018. Steve’s style of cooking is based on French classics with a modern interpretation. Mancunian Sam is a newcomer to the competition and has been in the kitchen since his teenage years. After working for ten years at the Square Bistro, Leigh took up the helm of Clenaghans restaurant in Moira where his cooking has earned him a Bib Gourmand from the Michelin guide. Dom is renowned for cooking food which is influenced by quality ingredients, his overseas travels and his classical French background. Manchester born and bred George decided he wanted to be a chef aged twenty-one after studying Law at university. Each of the chefs in the show was articulate, interesting and served up some fabulous dishes. Roberta’s style of cooking is traditionally Scottish but influenced by French techniques. Niall has trained in some of the best restaurants in the world including Benu (three Michelin stars) in San Francisco, Restaurant Sat Bains (two Michelin stars) and Kong Hans Kaelder (one Michelin star) in Copenhagen. Starting his career at the Bucks Head in Dundrum, Alex then moved on to Deanes Brasserie in Belfast, where he was part of the team that won the restaurant a Michelin star. Marcus is also where she met her husband and 2016 Great British Menu banquet main course champion Mark Froydenlund. Ollie Dabbous, the chef at Hide in London, told Insider that the key to making great meatballs is the addition of a panade — a mix of bread, milk, and eggs. This time he wants to win with his innovative cookery full of modern techniques and elegance which champions Welsh ingredients. I had only heard of two of the chefs prior to watching this and discovered a few more of them via the "Great British Menu" series. 22min. We are passionate about taste, flavour and provenance – we spend our time visiting suppliers, visiting our customers and eating lots of amazing food. His journey began at an Indian restaurant aged fourteen. Niall also won the Michelin Guide’s 2018 European Young Chef of the Year Award. She then worked at the Boundary Restaurant for a year before securing a position at The Ritz where she remained for five years and rose to chef de partie. Take a look at when the series starts, find out what the theme is and how this year differs from the rest, before getting to know a little bit about each of the chefs competing. Great British Menu is back this year for its fifteenth series, with a new theme, new changes to how the competition works and a brigade of new chefs hoping to do their region proud. September 9, 2019. Newcomer Harriet grew up in Sidmouth, Devon and took an unconventional route into the industry. Vivek Singh’s Scallop and tuna ceviche is a fantastic dinner party starter that is quick to prepare, while Paul A Young’s Chocolate tart with salted caramel can be prepared in advance and left chilling in the fridge until you're ready for dessert. He has been inspired by this year’s children’s literature theme from reading with his young daughters. Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa, Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango, Lamb flatbreads with pickled cucumber and elderflower yoghurt, Yoghurt cake with macerated strawberries and balsamic candied pistachios, Blueberry tea and yoghurt panna cotta with thyme-macerated fruit, Asparagus with crispy duck egg, chorizo and lovage, Aberdeen Angus rib-eye, mushroom purée and beef tea, Beef fillet, foie gras, parsley purée and Madeira sauce, Avocado and asparagus salad, Bellota ham, lemon oil dressing, Chocolate orange pudding with orange crisps, Baked bream with wilted spinach, radish and nero sauce, Cheese soufflés with apple, walnut and pomegranate salad, Financiers with salted angel delight and Limoncello syrup, Black olive-crusted Sika venison with salsify and parsnip, Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle, Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples, Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce, Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers, Breasts of quail with pea purée, pancetta and marjoram jus, Chilled chocolate fondant with salted butter caramel sauce, Chocolate and chilli tart with crème fraîche and lime, Curried scallops with coconut and coriander dhal and apple salad, Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce, Dark chocolate delice with coffee ice cream, Fillet of hake with mussels and parsley cream sauce, Grilled bream with mustard and tarragon sauce, asparagus and peas, Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus, Fillet of sea bass with Parma ham, sauté artichokes and watercress, Rhubarb semifreddo and pistachio cream with a honey madeleine, Roasted langoustines, oyster purée, celery, and horseradish, Ham hock and chicken terrine with tonka bean mayonnaise and toasted brioche, Roast duck crown with turnip, peach, duck croustillant and red wine jus, Confit pollock with cauliflower, cockles and Parmesan, Dark chocolate and walnut tart with crème fraîche ice cream, Roasted red pepper polenta with red pepper purée, green beans and soy foam, Venison leg cooked in hay with roast celeriac and braised red cabbage, Chargrilled radicchio and blood orange dressing, Potted mackerel with cranberry jelly and potato mustard salad, Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce, Poached pears with pain d’épice ice cream, Hanger steak, clams, smoked garlic, sea vegetables, Crispy focaccia oysters with oyster mayonnaise, Pan-fried scallops with celeriac, apple and hazelnuts, Dark chocolate mousse with coffee cream and sablé biscuits, Chocolate genoise with dark chocolate ganache, caramelised pear and cocoa syrup, Pan-fried Skrei with cannellini beans and squid, Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes, Hamachi usuzukuri – yellowfin sashimi with truffle ponzu, Mirin and spice poached apricots with cardamom cream, Strawberry and orange soup with citrus cream and puff pastry crisps, Lamb rump with burrata and marinated romano peppers, Scallops with pickled blueberries and lavender, Sea bass marinated in pickled mustard seeds and turmeric, Guinea fowl with boudin blanc, savoy cabbage and white onion purée, Roast chicken breast, potato purée and pine nuts, Curried chicken Kiev with squash sag aloo, Lamb loin, Parmesan risotto and pan juices, Pan-fried Fjord Trout with celeriac and pancetta galette, Whole whiting with crab sauce and Jerusalem artichokes, Hake fillet with golden beet and radish salad, Nettle soup with scallops and horseradish, English quail and truffle pie with buttered kohlrabi, Poached lobster tail with cauliflower and butter sauce, Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado, Blackened sirloin steak with salted caramel onions and parsley salad, Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon, Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil, Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg, Rib-eye steak with chicory, blue cheese and pickled walnuts, Venison cannelloni with kale, Parmesan and wild mushrooms, Venison loin with sprout tops, truffled honey and chestnuts, Sous vide butternut squash and rosemary terrine, chestnut and Vacherin, Aged beef rump cap with stuffed Roscoff onion, Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing, Colwick cheese tortellini with pumpkin velouté, Vanilla cheesecake with red berry compote, Pan-fried mackerel, rhubarb sauce, pickled rhubarb, mustard vinaigrette, Chicken breast with lentils a la Française, Ostrich steak with wine and mushroom sauce, Beef tartare, potted beef with dripping and sourdough toast, Roast hake with salsify, citrus and raddichio, Chocolate tart with kumquats and bergamot ice cream, 'Samundari Khazana' – Benares mixed seafood with masala spring onions, Jal Tarang - scallops with pickled celariac and pine nut podi, Sea bream tartare, asparagus, little gem salad, Roasted radishes with whipped feta, brown butter leeks and poppy seeds, Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing, Gooseberry, turmeric and pistachio frangipane tart, Wild garlic, new potato and black onion seed soup with marinated feta, Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds, Sorrel fettuccine with brown shrimp sauce, Peach parfait, orange crème anglaise, peach and mint salad, Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto, Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato, Baked haddock in tahini sauce with golden onions, Poached cod loin with mussels, peas and parsley, Homemade ricotta, romesco sauce, fennel and rye, Baked hake with summer vegetables and dill oil, Duck breast with root vegetables and beetroot purée, Green Tabasco and coriander butter roasted poussin, Sous vide brill with fish fumet and sea herbs, Vin jaune-poached halibut with girolles and grilled grelot onions, Sous vide pollock with kombu seaweed, sweetcorn and grapefruit, Salt and fire mackerel with sous vide artichoke, Cuttlefish ragù with tortiglioni and salsa verde, Spaghetti with clams, gremolata and chilli, Deep-filled cherry pie with polenta pastry, Orange jelly with cardamom and mint-infused pineapple, mango and melon, Quick pickled strawberries with mint and pink pepper, Barbecued rump cap with broad beans à la Française and pickled mushrooms, Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes, Sous vide turbot, summer mushroom salad, apricot dressing, Sous vide lamb ribs with spicy green miso dipping sauce, Sous vide cod cheeks with kimchi and peanut, Steamed salmon with cauliflower and saffron couscous, Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes, Sous vide rack of lamb with zhug, buttermilk and grilled spring onions, Sous vide rib-eye steak cooked in Café de Paris butter, Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale, Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds, Barbecued sous vide pork chop with borlotti beans and candied tomato, Haddock with salt and vinegar mash, frickles and walnut mayonnaise, Beef tartare tostadas, cured egg yolk, habanero, Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey, Beef short rib birria tacos with black beans and chipotle jus, Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise, South coast turbot, smoked bacon, artichokes and girolles cooked in paper, Chocolate fondant tartlet, cacao nib and hazelnut praline, Chicken-fried chicken with pickled cucumber and peanut soy, Middle Eastern ‘ice cream sandwich’ with poached peaches, Côte de boeuf with black truffle and Parmesan gratin, Braised oxtail raviolo with celeriac, sautéed spinach and oxtail jus, Cured monkfish, ginger and spring onion dressing, yoghurt, Turbot on the bone with parsley, lemon and garlic dressing, Butternut squash velouté with toasted pumpkin seeds, Jerusalem artichoke orzotto with parsley and peanut pesto, Vanilla cheesecake with candied walnuts, grapes and apple sorbet, Lemon sole, oyster, smoked leeks and tarragon, Chicken skin canapés (lemon and thyme roast chicken), Smoked salmon mousse with crème fraîche, lime and dill, Pan-fried John Dory with Norfolk mussels, celeriac, apples and chives, Roasted pheasant with boulangère potatoes and red cabbage, Roast pheasant with orange and onion marmalade and juices, Grana Padano and pickled onion barley risotto, Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde, Caramelised white chocolate mousse with streusel crumb, Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander, Terrine of confit chicken and foie gras with celeriac remoulade, Smoked salmon terrine with leeks and confit potatoes, Seared scallops with salsify, blood orange and brown shrimp, Pithivier of game with carrot purée and glazed onions, Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote, Sea bass with seaweed dumplings, clementine and lemon foam, Veal fillet with girolles, apricots and truffle sauce, Salsify carbonara with confit pork cheek, crackling and chestnuts, Daube of venison with quince and chestnuts, Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus, Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream, Venison with braised potatoes, celeriac and chesnuts, Goose with dates, pickled cranberries and celeriac purée, Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles, Partridge with parsnip tart, sprouts and chestnuts, Loin and flaked leg of hare with cranberries and sprout leaves, Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream, Sticky ginger pudding, marinated pineapple, mango cream and ginger beer syrup, Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet, Melting ginger pudding with iced double cream and caramel custard, Roasted baby beetroots with hazelnuts, blue cheese and mustard, Crab and smoked salmon salad with avocado, fennel and apple, Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing, Crab custard, pink grapefruit, crab and mint salad, Crispy haddock doughnuts with lettuce and chilli oil sauce, Jack-be-little squash stuffed with chilli oil and butternut squash purée, Fried bantam’s egg, celeriac purée, celeriac crisps, Morteau sausage, wild rice crumb, Oyster sauce beef fillet and egg yolk claypot, Wild mushroom palmiers with green olive and truffle tapenade, Slow-roasted lamb, smoked aubergines, grilled Swiss chard, Stuffed chicken wing, chestnut cream, chervil root and Périgord truffle, 'Shrimp in mink' - langoustines wrapped in pancetta with date purée, Mushroom and chestnut pâté with tarragon and fermented cranberries, Pear and anise Tatin, Poire Williams chantilly, and hazelnut praline, Braised beef shin with pumpkin seed and barley porridge, Passion fruit tart, lemon curd sauce and hazelnut praline, Fermented blood orange, whipped ricotta, walnut butter and radicchio salad, Chocolate mousse domes with raspberry coulis centre, Clementine tart with Italian meringue and caramelised macadamias, Vegan coconut mousse with passion fruit, lime and roasted pineapple, Choux buns with chocolate custard and lime syrup, Honey-baked feta with lavender, thyme and rye crisps, Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing, Vegan espresso crème caramel with pistachio biscotti, Cod loin with pimentón, spinach, pine nuts and raisins, Chocolate ganache cake with Amarena cherries, Crispy poached egg, asparagus, roasted hazelnut and lemon thyme dressing, Grilled pollock with wild garlic crust and tomato fondue, Dark chocolate mousse, cocoa nibs, passion fruit and chamomile, Slow-cooked aubergines, tamarind, roasted onion, white bean purée, Rhubarb panna cotta, poached rhubarb, warm almond cakes, Pan-roasted cod loin with pea and asparagus risotto, Sabazushi – mackerel sushi wrapped in kombu, Sous vide lamb neck fillet with mango salsa and dhal, Rhubarb and custard with orange and crystallised ginger cake, Heritage tomatoes, cured sardines, rooftop herbs, Smoked beetroot tartare, Cacklebean egg yolk, hazelnut, Blackberry chocolate tart with chocolate and cinnamon ice cream, Mushroom duxelle, pickled mushrooms and Jerusalem artichoke, Pan-roasted cauliflower with cashew cream, Fermented beetroot with blackberries, seaweed and hazelnuts, Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese, Spiced rhubarb pavlova, coconut yoghurt sorbet, Cured mackerel, fermented gooseberries, elderflower, Smoked ox tongue, peas, pickled vegetables, Lobster croquettes, charred lime, nori gomasio, Roast hispi cabbage, mussels, clams, aioli, Pressed lamb shoulder, fermented mint, spring greens, Butter-steamed lemon sole, English garden pesto, asparagus and pea salad, Lamb with pearl barley, root vegetables and port gravy, Strawberry jelly with elderflower cream and strawberry sorbet, Strawberry tarts with elderflower sorbet and crystallised pistachios, John Dory with ceps, cep purée and olive oil mash, Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers, Chargrilled seasonal vegetables with cheese and mushroom fondue, Kirsch brandy snaps with cherry mascarpone and chocolate, Smoked mackerel pâté with dill and cucumber quick pickle, Roast quail farcie with lardo, foie gras and hazelnuts, Roast pork belly with pineapple and satay sauce, Smoked salmon pâté with crispbread, fennel and apple salad, Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing, Grana Padano custard canapés with bacon and chives, Venison saddle, sausage, elderberry huntsman sauce, pear and parsnip purée, Honey-glazed mallard, confit leg, turnips, cavolo nero, Kidderton Ash goat's cheese with pomegranate molasses-baked figs and mint, Salted caramel tart with banana and passion fruit sorbet, Pan-roasted turbot with braised leeks and verjus sauce, Glazed black cod with a verjuice sauce and crunchy grapes, Soy-marinated and braised beef short rib with pickled carrots and crushed peanuts, Cauliflower and Le Gruyère AOP fritters with bacon, Lobster and Le Gruyère AOP macaroni cheese, Aubergine ‘cochinita pibil’, habanero salsa, x ni pek, Steamed haddock with saffron mash and gremolada, Scallop, caramelised apple and chicken skin canapés, Scallop, brown butter, pink grapefruit and tarragon canapés, Honey and mustard-roasted salsify with bacon, Caramelised Jerusalem artichoke soup with burnt pear and walnut, Farmhouse Lancashire cheese, spiced pear and kale pithivier, Potted wild mushrooms with spelt and oat rolls, Braised pheasant with sloe gin and chestnuts, Roasted Norfolk mallard, salted plums and watercress, Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley, 'Milk and cookies' – milk meringue, whey sorbet and chocolate chip cookies, Tomato, olive tapenade and rosemary canapés, Polenta tartlets with Piccolo tomato, goat's cheese and chives, Mackerel tartare canapés with dill on toasted sourdough, Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper, Cordero chukulati – slow and low lamb shanks and chocolate, Peela pulao – lemon rice with cashew nuts, 'Mother' - salt-baked celeriac, truffle and date, Balsamic-glazed hogget shoulder with freekeh and grilled radicchio, Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons, Cod with chilli dressing, gnocchi and broccoli, Lamb neck fillet with smoky mashed potatoes, Skrei with brassicas and tarragon salsa verde, Skrei with chicken skin crumb and onion purée, Lamb shank with soft polenta and Persian lime pesto, Scallops with Ibérico ham and parsley foam, Plátano canario – caramelised bananas with ice cream and toffee sauce, Fermented carrots with miso butter and roast peanuts, Paprika-cured monkfish with avocado, date and tomato, Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise, Salpicón de polbo á grella – Galician octopus salad, Spiced chocolate, black pepper and coffee mousse, Piccolo tomato consommé with crab, marinated tomatoes and brioche croutons, Fillet and cheek of beef, with bone marrow and celeriac, Pan-fried scallops with fresh apple salad, Green tea meringue with tipsy prune ganache, Skrei en papillote with olives, spinach and herbs, Tomato and berry salad with tomato water, watermelon and chives, Beignet of veal sweetbreads with rosemary and onion cream, Barbecued pineapple and cheesecake ice cream, Braised pork belly and cheeks, pickled carrot, ginger and coriander, Baharat roasted and smoked cauliflower, pomegranate cauliflower couscous, tahini dressing, Plum tomato tart with Parmesan biscuit, avocado and chorizo, Iced cucumber soup with feta cheese crumble, Robata grilled pork ribs with honey, soy and ginger, Roast capon with hay, chestnut pulp, Guinness and oyster sauce, Chicken soup with glazed wild mushrooms and confit egg yolk, Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune, Pumpkin velouté with chicken wings, apples and almonds, Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi, Confit milk-fed lamb shoulder with mild spices, Cannon of lamb with black olive, tomato and courgette, Glazed chicken wing with cured duck liver and beer vinegar, Steamed haddock with blood orange and basil hollandaise, Haddock, broad beans and smoked haddock potatoes, Beef with lovage, onions and black garlic, Carciofi alla Giudea – crispy fried artichokes, Roast duck with puy lentils and roasted onions, Hot-smoked cod with tomatoes and cod's roe, Mackerel with avocado, broccoli and cashew salad, Sous vide Galician octopus with watercress, radish and samphire tempura, Monkfish with mushrooms and fermented celeriac, Langoustines with green strawberry and caramelised whey, Chicken crown with Comté cheese gnocchi and girolle mushrooms, Join our Great British Chefs Cookbook Club. 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