Great British Menu 2018 chefs - Scott Goss, London and South East heat

The  Staff Canteen

The Staff Canteen

Editor 20th August 2018

Meet the Great British Menu 2018 chefs from London and South East: Scott Goss

This year Scott Goss from The Twenty Six, takes on Selin Kiazim and James Cochran 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.

Scott Goss%2C Head Chef%2C The Twenty Six (1) low res
Scott Goss

Scott, chef patron of The Twenty Six test kitchen and Creative Director of the I’ll Be Mother Group, left college early to work with Gary Rhodes at City Rhodes and never looked back. He has since worked with Anton Adelman, Robert Spencer and Andrew Clarke learning to cook the best British, French classic and European style food. His first head chef role was in Kent at The Swan in West Malling and from there he took on The Twenty Six test kitchen in 2014 part of the I’ll Be Mother Group, owned by Peter Cornwell who Scott says is his mentor. The restaurant in Southborough, Tunbridge Wells, has twenty six chairs for twenty six people and 'every day is a blank canvas and a changing menu'.

Why did you want to be involved in Great British Menu 2018?

I wanted to get involved with GBM to show off all the hard work at The Twenty Six.

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?

The brief was really tough, trying get a message of 'thank you' over in a dish and tell a story is not easy.

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

Like any new kitchen it takes a bit of time to find your feet. Cooking along side the other two was a lot of fun but you kind of lose yourself in what your doing  and the time you have is not that long ! 

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

No negatives just a lot of learning curves! Best part of GBM was being the South East chef, I was really proud to show case the best of Kent .

How did you find the criticism and being judged?

Being judged by the veteran chef was cool I'm always intrigued by others options ( doesn't mean I have to agree with it). 

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

Stand out memory how hard everyone works behind the scenes to produce a brilliant program, you just don't realise when watching at home I guess.

Would you take part in Great British Menu again?

Yes I would definitely do it again it was a lot of fun .

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

Yeah for sure I would encourage anyone to give it a go you certainly learn  a lot about the tv world! So it can't be a bad thing . 

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 20th August 2018

Great British Menu 2018 chefs - Scott Goss, London and South East heat