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Great British Menu ™ - Judges Comments
Season:
Week:
Course:
Chef:
"Rough Terrain"
"Rough Terrain"
Chef considered dish worth:
7
points
Judge awarded: 
7
points

Paul Ainsworth: "So first taste, are you happy? Is that how you wanted it?"


Jack: "If I'm being honest, it might be a bit too ... almost claggy, bit thick."


Peers, behind the scenes

"I think that texturally it's great." 


"I'm quite glad that black garlic is there. It definitely gives a bit of brightness" 


Paul Ainsworth: "And that black garlic? Happy with how that's coming through?"


Jack: "I might just add a little bit more vinegar to that one."


Paul Ainsworth: "Acidity? Happy?"


Jack: "Yeah. I think the pickled mustard seeds, they pop a little bit in your mouth."


Peers, behind the scenes

"I'm really impressed by it." 


"I think if no one told you this was plant based, it wouldn't even occur to you."


Paul Ainsworth: "The roasted yeast sauce, are you happy with how that sauce turned out?"


Jack: "In hindsight, maybe I'd make it a little bit looser."


 Paul Ainsworth: "If you were scoring this dish, what would you give it?'


 Jack: "I'd be looking to give it a seven. I think I can make it a little bit lighter. And then also the presentation, I'd like to give it more of a wow factor."


Final Judging

Paul Ainsworth: "For your dish. Rough Terrain, your inspiration was fantastic. Those different potato textures were very clever and were a great representation of the uneven terrain. Your roasted yeast sauce was umami rich. Had those lovely Madeira notes, but it was a touch too claggy. Overall, it was a tasty bowl of food. It just needed some vibrancy, some freshness, and a touch of acidity.



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