Ep 2. North East Fish

In season 13 episode 2 of Great British Menu, the focus is on North East Fish. The chefs from the region show off their skills and creativity as they prepare dishes that highlight the best of locally-sourced seafood.

The episode opens by introducing the three chefs who will be competing in this round. Each brings their own unique background and cooking style to the table. The first chef, Danny Parker, worked his way up from an apprentice in a local pub to head chef of a Michelin-starred restaurant. He takes a traditional approach to cooking, focusing on classic flavors and techniques. The second chef, Ellis Barrie, comes from a family of fishermen and has owned his own seafood restaurant since the age of 21. He likes to experiment with different ingredients and flavors, using his experience and knowledge of seafood to create exciting new dishes. The third chef, Tommy Banks, grew up on a farm and is passionate about using fresh, seasonal ingredients in his cooking. He is known for his creative approach, often incorporating unexpected flavors and textures into his dishes.

The chefs begin by visiting the local fish market to select their ingredients. They are amazed by the variety of fresh seafood available, including cod, haddock, crab, lobster, and mussels. They each choose the ingredients that will be the star of their dish, taking care to select the best quality and most flavorful options.

Back in the kitchen, the chefs get to work preparing their dishes. Danny chooses to make a classic fish and chips, but with a twist. He uses a secret batter recipe and serves it with a homemade curry sauce and mushy peas. Ellis decides to prepare a seafood platter, showcasing a variety of different types of fish and shellfish. His dish includes smoked mackerel pate, crab cocktail, and dressed lobster. Tommy takes a risk by creating a dish that combines fish with unusual ingredients like rhubarb and hazelnuts. He poaches the haddock in a broth made with the rhubarb and hazelnuts, then serves it with a hazelnut crumb and a rhubarb and pepper salsa.

The chefs are all confident in their dishes and believe they have what it takes to win. They present their creations to the judges, who are impressed by the quality and creativity of the food. The judges provide feedback on each dish, noting the strengths and weaknesses of each one. They also evaluate the chefs on their use of local ingredients and their ability to showcase the flavors of the North East.

In the end, only one chef can win and move on to the next round of the competition. The judges have a tough decision to make, as each dish has its own unique strengths. They carefully weigh the pros and cons of each option and decide on a winner. The chefs wait nervously for the verdict, eager to hear who will be moving on to the next round.

Overall, the North East Fish episode of Great British Menu is a thrilling showcase of the region's incredible seafood. The chefs are all talented and passionate about their craft, and their dedication shines through in each dish they create. Whether you're a seafood lover or just a fan of great cooking, this episode is sure to satisfy your cravings.