at Marianne is very small so it was actually a larger kitchen! I will admit that the pressure was massive but I really enjoyed it. Sometimes it’s really awesome to be put under pressure. I started thriving on it to be honest but that’s not to say that I didn’t find it tough.
What was the best part about being on Great British Menu 2018?
I got really amazing feedback from my judge and a good score and I was really delighted.
Were there any negative parts to being on Great British Menu?
There’s no doubt that doing a competition like that completely knocks the stuffing out of you. They want to put you to the test and it is the survival of the fittest so it’s not just something that you can dip in and dip out of. It takes up a lot of energy and you need to put loads into it. I’ve learnt a lot from doing it and I will take those things to the next series, if I do it!
How did you find the criticism and being judged?
A bad review or negative feedback is always difficult to take - no matter how much of a thick skin you develop. I’m getting better at it, but in a studio where there’s nowhere to hide - I’m sure that my face is a picture! It’s gutting because I put 22 years of my professional career into that dish so it’s always going to be hard to take. But when you put your ego aside, I think you’ve got to just suck it up, especially when it’s someone like my judge.
Were you more nervous about being judged by the veteran chef or the judges?
I was nervous about my veteran judge but I think I need someone of that calibre to keep me in line! I don’t really get intimidated by who I’m cooking for anymore.
Would you take part in Great British Menu again?
Yes because I think that I cook some of my best food under that crazy pressure. It’s not like your normal every day as a chef. Even though it can be agonising, I think it’s really good for you. Having your own restaurant, you’re always the boss so I think it’s quite good to turn the tables and throw everything up in the air a little bit. It keeps you on your toes as well.
Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?
Yeah, always! I think it’s a really excellent thing to do.
