to push myself; both out of my comfort zone and in my cooking. Meeting and learning from the two other brilliant chefs was also a big highlight.
Were there any negative parts to being on Great British Menu?
The hardest part was knowing that you can’t go back and correct mistakes. Chefs tend to be perfectionists, and I am no different. There were some things that went wrong with some of my dishes and not being able to make them right was tough.
How did you find the criticism and being judged?
At Adelina Yard, we’re keen to change the perception of professional kitchens as shouty, angry places. This is also something I’m particularly aware of as a woman in a male-dominated industry. The criticism on the Great British Menu is designed to be constructive, so I was always keen to listen and learn from it.
Of course, I wanted the judge to like what I was doing and it was difficult when I had made mistakes, but I tried my best to take everything they said on board and use it as a learning experience.
Were you more nervous about being judged by the veteran chef or the judges?
Being judged by the veteran was pretty nerve-wracking - I think nerves are natural because you’re being judged by someone you respect and you want to impress them.
Do you have any standout memories during your time on Great British Menu?
I was pregnant with my third child during filming, so that was a special time in my life. I don’t have a single stand out memory but after the competition had finished and I had a chance to reflect on it all, it was amazing to realise just how much I learned about myself. It’s given me the confidence to try things that I wouldn’t have before.
Would you take part in Great British Menu again?
Definitely. As I’ve said, I am a perfectionist and I would love the chance to try again and create more new, interesting dishes. It’d be great to do the competition without being pregnant too, that took multi-tasking to a whole new level!
Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?
100%. I don’t think you can get this experience anywhere else. It’ll be hard and there will be pressure, but it’s also a great opportunity to learn loads about yourself and your cooking.
