Great British Menu ™
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Potato and Leek Veloute
Potato and Leek Veloute with Turkish Simit, Charred Leeks and Potato Fondants.
A potato and leek veloute (smooth, velvety soup) served with a homemade Turkish simit bread encrusted with sesame seeds. Garnished with charred leeks, potato fondants, potato crisps, pickled apple and celery, a spinach tuile, and edible flowers. Hannah wanted to elevate a simple potato soup and bread by applying classical technique and Turkish influences from her yacht cooking experience. She focused on getting each element right after an unsuccessful competition the previous year. The dish was served with an Underworld track playing.
Adam Handling scored Hannah 7 out of 10. Adam said the veloute had a wonderful texture and tasted like leek and potato, but it was very mellow and needed more seasoning. The charred leeks were cooked lovely but again lacked a touch of seasoning. Presentation was good, though Adam suggested adding some graffiti-style messaging to the board. Overall, the dish had potential but needed more story and more seasoning. Orry commented the bread was actually really nice but questioned whether it was the right bread for the soup. Orry also noted the leeks were possibly a little bit acrid in flavor. Jun said the soup just needed a little bit more seasoning as his only criticism. All peer scores were 7. Hannah self-scored 7.
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