Great British Menu 2017: South West preview
Three more chefs representing the south west of England head into the Great British Menu kitchen to prove their skills. See who’s competing in the second heat of the competition.
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Great British Menu 2017Last week saw some incredible dishes hitting the pass, but it was Selin Kiazim’s cooking that really wowed the judges. The second week focuses on the culinary talent found in the South West, home of incredible seafood, lush fields and some of the best cheese in the UK. Take a look at who’s representing the region in this year’s Great British Menu.
Tom Brown, Outlaw’s at The Capital, London
We’ve been following Tom Brown’s career for a number of years, and even invited him to host one of our cook schools at Le Cordon Bleu in London earlier this year. Now he’s got the chance to show what he can do on the television, and we can’t wait. He’s been working with Nathan Outlaw for the majority of his career, and was given charge of the Michelin-starred chef’s London outpost – Outlaw’s at The Capital – in 2016. He now cooks at a Michelin star level, with a focus on fish and seafood. Read more about his career so far here.
Dominic Chapman, The Beehive, Berkshire
Dominic was all but born to be a chef, as his family have owned and run the Castle Hotel in Taunton for over sixty years. After five years of travelling, working kitchen jobs across the world, he returned to the UK to complete his formal culinary training. From there, he worked at Heston Blumenthal’s legendary restaurant The Fat Duck, and later became head chef at Heston’s Michelin-starred gastropub The Hinds Head.
In 2007, he moved to The Royal Oak and won it a Michelin star, before moving on to The Beehive in White Waltham – the first restaurant he could call his own. Dominic’s cooking style focuses on simple, clean flavours, making the most of the seasons and presenting ingredients in their purest form.
Andy Clatworthy, formerly at Brigstow Bar and Kitchen, Bristol (now at 108 Restaurant, Copenhagen)
Andy’s first taste of professional cooking was through a job in a Chinese restaurant when he was just thirteen. He’s worked in some of Bristol’s most respected restaurants, including the Star & Dove in Totterdown, and helped win The Rummer a place in the Good Food Guide. He moved on to Brigstow Bar and Kitchen in 2016, after the restaurant reopened after a flood. Andy is particularly knowledgeable about Britain’s food history and also finds the New Nordic culinary movement fascinating, which is perhaps why he recently took up a job in Copenhagen at 108 Restaurant. We’re eager to see if he showcases either of these things on Great British Menu.
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