She married in 1926, aged 30 becoming Rebecca Onions. She had two children and dedicated herself to bringing them up - one of her favourite family dishes was rice pudding which inspired my Great British Menu dishes “Nurse Onions Rice Pudding”.
What does the NHS mean to you and how rewarding is it to possibly cook your food for these incredible individuals?
The NHS means a lot to me not only because of the incredible work that all the staff do, but also, because my great grandmother. During the Second World War, Rebecca returned to nursing and carried on working as a Sister at Stapley Hospital in Liverpool until the grand age of 82! A true life-time’s service to the NHS!
How difficult is it to cook in the Great British Menu kitchen alongside other chefs?
The pressure is so intense but also incredibly rewarding! I met some amazing people and it has also made me release how far I have come in my career.
What was the best part about being on Great British Menu?
All of it! It was one of the hardest things I have ever done and the most enjoyable.
Were there any negative parts to being on Great British Menu?
No negatives it was rewarding and an amazing experience.
How did you find the criticism and being judged?
I took the criticism well, it's all a learning curve and it makes you a better chef.
Were you more nervous about being judged by the veteran chef or the judges?
Being judged by the chefs. It’s such a critical profession and when you have spent months creating dishes, you just hope people enjoy them. Especially the chefs you are against and being judged by.
Do you have any standout memories during your time on Great British Menu?
Yes, the high score my veteran judge gave me for my dessert!
Would you take part in Great British Menu again?
100% yes, I loved it!
Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?
Yes , It’s an experience they will never forget.
