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

Chef considered dish worth:
points
Judge awarded:
9
points
Paul Ainsworth: "Okay, Jack, let's start off with that loin. Happy with the quon. Happy how it's cooked?"
Jack: "Few more minutes in the pan probably would have done that a bit more justice."
Peers, tasting behind the scenes
"It's really tasty."
"For me, there's nothing I can fault on that plate."
Back in the tasting room
Paul Ainsworth: "Texturally happy? Is that how you wanted the sausage to turn out?"
Jack: "Yeah, I think the flavors come through from the Cumberland spice mix."
Paul Ainsworth: "The sauce consistency. Is that what you were going for?"
Jack: "I think I can make it a little bit thicker."
Peers, tasting behind the scenes
"The sauce was delicious. Maybe a little bit more."
Back in the tasting room
Paul Ainsworth: "Reduced the cooking of the lamb rib. Is that how you wanted it?"
Jack: "If I have my time again. Maybe I could push it more."
Peers, tasting behind the scenes
"Those ribs are great."
"Yeah. Unbelievable."
"Just melt in the mouth."
"I'd eat quite a few of those."
"You can see so much of his personality in all of his food as well, can't you?
Back in the tasting room
Paul Ainsworth: "If you were to score this dish Jack, what would you give yourself?"
Jack: "I think this is a 8 or a 9."
Final Judging
Paul Ainsworth: "Jack, for your dish "Bagging. Wainwrights", I thought the story really came through. My favorite part of the dish was the Cumberland sausage. Well made, great texture, and the spicing was just spot on. The lamb loin was delicious. I'd cook it a touch longer. The lamb ribs were spot on. The sauce, you know, it was just not reduced enough. Keep that focus on the sauce, bring it down more, intensify the flavor of lamb, make those small tweaks, and I genuinely believe you have a banquet worthy dish."
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