Great British Menu 2018 chefs - Ross Bryans, Scotland heat

The Staff Canteen

Meet the Great British Menu 2018 chefs from Scotland: Ross Bryans

This year Ross Bryans who has previously held roles at Pollen Street Social and Corrigan's Mayfair takes on Lorna McNee and Benedict Reade in a bid to make it through to the Great British Menu 2018 banquet which celebrates 70 years of the National Health Service. This year’s brief is to create celebratory and heartfelt dishes in tribute to the heroic staff of the NHS.

15802933 low res great british menu
Ross Bryans

Why did you want to be involved in Great British Menu?

The Great British Menu is a series I’ve always followed and really enjoyed watching. When the opportunity came up to take part in this year’s competition,  I was thrilled and honoured to do so.

This years’ theme is celebrating the 70th anniversary of the NHS – how easy was it for you to come up with dishes to be served at the anniversary banquet?

As always, the Great British Menu themes are quite open to your own interpretation of what they mean to you personally. I enjoyed the brainstorming part of creating my dishes following the brief and then testing them out. Was it easy? I had a few different ideas of the direction and choosing between them wasn't that easy, but I was happy in the end.

What does the NHS mean to you and how rewarding is it to possibly cook your food for these incredible individuals?

My cousin has worked for the NHS for many years and she is an incredible individual. cooking for the heroes of the NHS was just a great honour. All the hard work and dedication that these people give each and every day is just amazing.

How difficult is it to cook in the Great British Menu kitchen alongside other chefs?

Working in a foreign kitchen is always a challenge and it is a competition at the end of the you are nervous and just want to do your best but, what made it so much more enjoyable was the two amazing chefs I got to compete against that made the whole experience for me.

What was the best part about being on Great British Menu 2018?

It was a whole new thing for me, the Great British Menu. I've never done anything quite like it before. Getting to meet all the team of production people and the chefs I was competing against and how we all got on so well and enjoyed each other was the best part for me. Generally, just the taking part.

Were there any negative parts to being on Great British Menu?

Nah not really, it’s hard sometimes during the competition - but nothing negative.

How did you find the criticism and being judged?

It’s all part of the competition. Yes, sometimes it can be hard to take when you've worked hard on the dish and it’s just not to their liking or you know in your heart you could have done so much better.

Were you more nervous about being judged by the veteran chef or the judges?

All of them really, everyone's opinion matters.

Do you have any standout memories during your time on Great British Menu?

It’s too hard to give just one but waiting for the veteran to walk through the door on the first day was something I will never forget.

Would you take part in Great British Menu again?

In a heartbeat. I really love the whole experience and I would be honoured to be asked back to the competition.

Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?

I would recommend taking part in the Great British Menu to any of my peers and colleagues.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 27th August 2018

Great British Menu 2018 chefs - Ross Bryans, Scotland heat