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. 

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?

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