Great British Menu ™
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Scallop Roe Buckwheat Cup
A small pastry cup made from buckwheat flour, filled with smoked scallop roe emulsion and freshly dressed hand-dived scallop marinated in koji, finished with a barley koji stout kombucha gel and fresh sriracha. A later iteration for Tom Kerridge replaced the scallop with beef due to his shellfish allergy, finished with a stout gel and mustard frills. Mark described the concept: 'We got some lovely scallops, hand dived. We are going to marinade them in koji. Just going to give a bit of acidity to the scallop itself.' Simon Rogan observed: 'Very complex, just the right size. So perfect canape in my mind.'
VETERAN ROUND: Veteran Simon Rogan ranked this canape first of the four, commenting: 'Very complex, just the right size. So perfect canape in my mind.' No numerical score was given; the canape ranking was held in reserve as a tiebreaker.
JUDGING ROUND: Tom Kerridge received beef in place of scallop and said: 'My beef was delicious. Crispy, crunchy, lovely kind of salty umami flavours coming through. I thought that was absolutely delicious.' Lorna McNee praised the scallop version: 'The scallop roe emulsion was just like bursting with that roe flavour. So impressive.' Ben Whitehead: 'The start was a big burst. Yeah, it was incredible. Wonderful finish. Really good.' The canape was voted the preferred dish of the two on offer.
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