Great British Menu ™ - Judges Comments
Season:
Week:
Course:
Chef:
"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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