Ep 6. London & South East Starter

In the sixth episode of season 13 of Great British Menu, the focus is on starters for the London and South East region. The competition is heating up as the chefs pull out all the stops to impress the judges, who are looking for dishes that represent the best of British food.

The first chef to present their starter is Sabrina Gidda, who has worked in some of London's top restaurants and is now the executive chef at The AllBright private members' club. Her dish is inspired by the suffragette movement and is called 'Votes for Women'. It is a beetroot-cured salmon dish, served with a pickled quail's egg and a lemon gel. The judges are impressed with the creativity of the dish and the use of traditional British ingredients.

Next up is Tom Brown, the head chef at Cornerstone, a fish and seafood restaurant in Hackney. He has created a dish called 'River Thames'. It is a smoked eel and wild garlic tart, served with pickled cucumber and a horseradish cream. The judges appreciate the balance of flavours in the dish and the use of eel, which is a traditional ingredient in British cuisine.

The third chef to present their starter is Luke Selby, who was crowned National Chef of the Year in 2018. He is the head chef at Hide in Mayfair and has created a dish called 'The Garden'. It is a vegetarian dish that features heritage tomatoes, pickled radishes, and a basil granita. The judges are impressed with the freshness and vibrancy of the dish, which celebrates the best of British produce.

The final chef to present their starter is Richard Bainbridge, the chef-patron of Benedicts in Norwich. His dish is called 'A Norfolk Farm's Tale' and is a modern take on a classic British dish. It is a ham hock terrine, served with piccalilli, crispy pig's ears, and sourdough toast. The judges appreciate the complexity of the dish and the use of techniques such as pickling and charcuterie.

As the judges deliberate, the tension in the kitchen is palpable. Each chef is hoping that their dish will be chosen to represent the region in the national finals. In the end, only one dish can be selected, and the decision is a difficult one.

The London and South East starter episode of Great British Menu season 13 is a celebration of the diversity and creativity of British cuisine. The four chefs are each passionate about using local and traditional ingredients to create dishes that are both delicious and innovative. Their starters showcase the best of what the region has to offer, from eel and ham hock to heritage tomatoes and pickled quail's eggs. Ultimately, it is up to the judges to decide which dish will go through to the national finals, but each of the chefs can be proud of what they have achieved.