it puts you out of your comfort zone but I’m quite lucky to have the advantage of having done it the year before. Obviously, it’s not a massive advantage because everyone is still under the same belt but I think it’s easier to be a little bit more relaxed as you’ve done it all before. I think it was less stressful this year.
How difficult is it to cook in the GBM kitchen alongside the other chefs?
The kitchen itself is a good kitchen; it’s very well equipped. It’s red hot, one of the hottest kitchens you would ever be in your life and that’s hard work but obviously it’s all about staying focused. You have all the other chefs there and of course all the cameras are there. Sometimes you can just get carried away talking to everyone and having a bit of banter or looking at what they’re doing and you take your eyes of the ball. I think the kitchen itself is great but you just have to focus on what you’re doing.
Do you feel under pressure having to create theatrical dishes rather than well cooked dishes, served simply?
I think if you cook a really nice dish, simple but cooked very well, you’re not going to flop. You’re going to do alright because you can’t really criticise a dish that’s ultimately tasty and delicious, but if it doesn’t have that wow factor you’re not going to win. But then, equally, if you go too far on the gimmicks you might get crucified for that, so it’s a fine line. That’s the challenge though and I tried to do both.
Best and worst part of being on GBM?
The best part is probably getting to meet people, whether that’s the veteran judges or the other chefs that you’re working with. Going to the banquet at the Palace of Westminster last year was amazing and there were some really cool people there. That’s why I think I’ve had a really good opportunity here to be able to do that.
I think the downside is obviously the bloody hard work. After you’ve filmed GBM you are exhausted because you run of off adrenaline and once it’s gone you’re just knackered. You just want to sleep for a week.
If you could, would you do it again?
A third year? No…! I think its somebody else’s turn after you’ve done two shows.
If you would be the one scoring your own dishes, would you agree with what your judge said or not? If not why not?
We’ll never know! Last year, I was quite lucky as I got quite high scores and didn’t have too many complaints. Obviously, you don’t do something without reason, I always believe that my dishes are good because I’ve practised them really hard and I’ve thought of the ideas. Equally, it’s hard to agree with them, too. As a chef you know if you have made a mistake so if they drop you a couple of marks because of a mistake whilst it’s really annoying, you’ve got to take it on the chin.
How nerve-wracking is it to cook for them and your peers?
It’s not nerve-wracking cooking for the other chefs because if they don’t like it they don’t like it. I’m quite confident that the food is delicious and interesting and tasty so I’m not too bothered about that, but it is down to the veteran judge who is going to tell you whether you go through and who gives you scores, so they’re the one you need to be bothered about as they can send you home.
I’m not nervous cooking for them but I’m always slightly apprehensive that they won’t get it. For me, it makes perfect sense, and it might be a bit out there, a bit wacky and weird, but are they going to understand it? That’s the biggest concern, you’re in that tasting room and you’re talking to the veteran chef and you’re just trying to persuade them that your dish is really good, trying to explain it to them the best you can.
