Great British Menu episode 21 2017 – Scotland Starter
This week in Great British Menu episode 21 2017 – Scotland Starter, is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals.Today they are cooking their starters.
Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally.
In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.
This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships.
The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.
Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally.
In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.
This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships.
The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.
