doing because you’re just absorbed.
You have previously competed in Great British Menu - how does this year’s competition compare?
I suppose last year, no-one in my region had done it before so we were all in the same boat – me, Paul (Askew) and Tom (Parker).Whereas this year, I knew that the other lads knew who I was, because they told me that they’d been watching me. It was all a bit suspect!
Do you feel that your previous experience in Great British Menu is an advantage?
I suppose I knew what to expect. The cameras don’t bother me – I go into Ellis Barrie mode when they’re on and I quite enjoy it! It’s more the process of filming which is the harder bit, which this year I was a lot more used to. You know you’re going to have to do a dish for the pack shot, you know you’ll have to put an apron on and take it off a hundred times in that area or walk in a million times! Which was quite difficult with a new hip.
What was the best part about being on Great British Menu 2018?
There’s obviously going to be loads – there was a lot of laughter going on in the kitchen! There’s nothing in particular – it’s always just a blur. By the time you get there, you think ‘bloody hell, what’s just happened?’. I think the stress levels are far too high for anything to be absolutely hilarious. When I was watching the last one back, I kept laughing at my own jokes!
Were there any negative parts to being on Great British Menu?
The kitchen itself is quite difficult because of the set-up. It’s a studio rather than a working kitchen. But you still pull it out of the bag. I suppose as chefs we’re used to doing that - we get the food out. It doesn’t matter if the oven goes out because you get the blowtorch!
How did you find the criticism and being judged?
It’s scary when the veteran judge comes in because it’s someone you look up to – they’re always people you’ve watched in the industry and people that you admire so that’s always intimidating.
I respect the critics as well, they’re like gods in the industry so they obviously know what they’re talking about. I always take on their feedback. Last year, they said my dessert was ‘very boring’ so the week before the final, I built a summer fair set and I rolled a trolley in – don’t call me boring!
Would you take part in Great British Menu again?
No! But I said that last time.
Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?
Definitely. Firstly, it’s great for business and for your staff - you’re keeping the restaurant busy and your guys employed. Second thing is it’s a big challenge. I think what’s cool is you see the individuality of each chef – the food is so different across the board. If they call up, which they do, just say yes.
