Saturday, June 03, 2006

Not a bacon sarnie in sight on Great British Menu

The Guardian

By Owen Gibson, media correspondent

Forget fish and chips, roast beef or a fry-up. According to the results of an eight-week BBC search for the best British food, smoked salmon with blinis from Northern Ireland and Scottish loin of roe venison are more the order of the day.
Over 40 episodes, the BBC2 show The Great British Menu has conducted a nationwide competition among regional chefs using the best ingredients from their areas. At the end of each week of cooking a panel of experts judged the menus, with the best chefs moving forward to a public vote during the final week of the series.

Starter Smoked salmon with blinis, woodland sorrel and wild cress: Richard Corrigan (Northern Ireland)
Fish course Pan-fried turbot with cockles and oxtail: Bryn Williams (Wales)
Main course Loin of roe venison with potato cake, roast roots, creamed cabbage and game gravy: Nick Nairn (Scotland)
Dessert Custard tart with nutmeg: Marcus Wareing (north of England)


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