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Great British Menu ™ - Judges Comments
Season:
Week:
Course:
Chef:
Deeds, not Words
Deeds, not Words
Chef considered dish worth:
points
Judge awarded: 
7
points

Paul Ainsworth: "Let's start with the hero. The rosette in the middle of the plate. Is that how you wanted it?


Eddie: "They've come out crisp. They've come out flat enough to take the stencil. I'm happy with how they've worked."


Paul Ainsworth: "The moisture level in the ragu, how you wanted it?"


Eddie: "I would probably like to keep a touch more moisture in there as well."


Peers, tasting behind the scenes

 "I was expecting more sauce. It seems a bit pushed together."


"A little jug of something silky and deeply flavorsome. It would bring the whole thing together and to life a little bit."


"The texture of the tofu. I love it."


"I like it. Yeah, that was great. But I think a little bit more sauce to it could be. Could be better."


Back in the tasting kitchen

Paul Ainsworth: "The dauphinoise cooked in the oat cream. Happy?"


Eddie: "I was fairly happy, but again, I think actually a bit more moisture, and that might be the theme of what I'm tasting here."


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


Eddie: "I would like to maybe give it a seven."


Final Judging

Paul Ainsworth: "Eddie, for your dish. 'Deeds not Words'. It was fantastic presentation. In honor of Emmeline Pankhurst. The best thing on the dish for me was the ragu. Full of umami deliciousness. It just needed more moisture in that ragu. The dauphinois potato was excellent. Courgettes are a very difficult vegetable to extract flavor from. You were very clever with cooking them in that grilled cucumber juice. It brought that courgette to life. They were excellent. The main issue with the dish, it was crying out for a sauce."



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