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Great British Menu ™ - Judges Comments
Season:
Week:
Course:
Chef:
"Land Girls"
"Land Girls"
Chef considered dish worth:
8
points
Judge awarded: 
8
points

Paul Ainsworth: "Okay, Eddie, let's start with a soup. Is this exactly how you wanted it?"


Eddie: " I think I could add a little more of that smoked cream. Probably just to add a little more richness and contrast.


Peers, behind the scenes

"I'm really taken aback by the nettle soup and the flavors that are going on."


"The finger limes, they're just so quite overpowering."


"The crackers are nice. He's done a really good job on them."


" I would have liked a bit more of the tofu. It's a lovely texture that brings to the soup."


Paul Ainsworth: "And the marinated tofu. Happy with how that's coming through?"


Eddie: " It is better if it can have a little longer to marinade."


Paul Ainsworth: "Eddie, if you were scoring this dish, what would you give it?"


Eddie: " I'd hope that this dish is maybe an 8. I would love to just finesse some of those fine details."


Final Judging

Paul Ainsworth: "Eddie, for your dish, Land Girls, I love the inspiration and how you honored the land girls. The nettle soup, whilst visually not the nicest shade of green, it did pack flavor. Your pine smoked oat cream, I found this too powerful when I tasted it in the kitchen. However, it added well to final dish, I was relieved it wasn't too smoky in flavor. For me, the tofu has to bring something to the dish rather than just being this sort of diced texture in the bottom. Your dish was complex. It was refined. It was very clever."


Final Judging

Paul Ainsworth: "Eddie, I'm going to start with you for your dish "Out of this world". 


Knockout presentation. It genuinely looked like a meal. The marinated halloumi with that charcoal batter was very well executed. You wanted it thinner and more glasslike. And I totally agree. The lemon samphire tartar brought a nice saltiness, but you could add a bit more on there. The purity of the rhubarb in the rotovap was incredible. Seafood has a natural sweetness. The little bit of sweetness that you brought to this course was actually really clever."



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