Great British Menu 2017 chefs - Andy Clatworthy, South West heat

The  Staff Canteen

The Staff Canteen

Editor 8th May 2017

Meet the Great British Menu 2017 chefs from the South West: Andy Clatworthy

This year Andy Clatworthy takes on Dom Chapman and Tom Brown in a bid to make it through to the Great British Menu 2017 banquet which celebrates 140 years of Wimbledon. This year’s brief is to create dishes that capture ‘a taste of summer’ paying tribute to the history and prestige of the Wimbledon Championships. 

Andy Clatworthy Great British Menu 2017
Andy Clatworthy

Since shooting the Great British Menu, Andy has left Brigstow Bar & Kitchen. He moved to Copenhagen to join Kristian Baumann, formerly of Michelin-starred Noma, at 108 Restaurant as chef de partie. The move was tough but not permanent, as Andy is hoping to come home and start his own project.

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

I’ve watched the show for the last ten years and always dreamt about being involved, so it was a huge surprise and a massive delight that I was asked to compete.

How tough was it to come up with dishes which fit the brief?

I based my whole menu around Wimbledon and the history of Wimbledon as it plays a huge part in the food I cook, so for me it was fun. I just wish I had incorporated the summer elements better.

Did you feel under pressure to create theatrical dishes rather than well-cooked dishes served simply on a plate?

For me, food is about telling a story, something I feel I did. I just didn’t execute it the way I wanted, which is a shame but I hope to one day get another crack at this show.

Did you enjoy being pushed out of your comfort zone, and how difficult was it to cook in the Great British Menu kitchen alongside other chefs?

I like being out of my comfort zone it pushes you to be a better person and a better cook. Being in your comfort zone can make you stagnant and I like pushing myself and developing new things.

Best and worst part of being on Great British Menu?great british menu 2017

Best part – being asked to do it, the build up and practising dishes at the restaurant. The worst – not putting on a plate what I know I can do or what I planned to do. This frustrated me so much but that’s the level of competition. Sometimes you make stupid mistakes and it cost me dearly.

Would you do it again?

In a heartbeat.

If you were scoring your dishes would you agree with what your judge said or not? If not why not?

Yes. If I had done them properly I would have hoped for higher marks, but for what I served, I think the judge was fair.

How nerve-wracking was it to cook for your peers?

Not at all, it actually excited me. I just wish it had gone more to plan, but there is always next year, hopefully!

>>> Find out about all of the Great British Menu 2017 chefs here

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 8th May 2017

Great British Menu 2017 chefs - Andy Clatworthy, South West heat