Great British Menu ™ - Judges Comments
Season:
Week:
Course:
Chef:
Taught by Nature

Chef considered dish worth:
points
Judge awarded:
points
Paul Ainsworth: "Okay, let's start with that trout, Jack."
Jack: "Yeah, it's exactly how I wanted it."
Paul Ainsworth: "And in terms of the confit?"
Jack: "I think you can taste the juniper and the anise aromats that I was looking for."
Peers, tasting Jack's trout dish
"Wow, I really like that."
"It's delicious."
Back in the judging room ...
Paul Ainsworth: "The fermented green tomato and apple, is that how you wanted it?"
Jack: "If I'm being hypercritical, I'd remove some of the tomato, add a little bit more apple."
Paul Ainsworth: "Barigoule sauce, anything you'd change?"
Jack: "I'm personally very happy with how this came out."
Peers, tasting Jack's trout dish
"Everything that's on the plate has, you know, its own place on the plate. It's just perfectly balanced."
Back in the judging room ...
Paul Ainsworth: "Jack, if you were going to score this dish?"
Jack: "I think I'd give this an eight."
Paul Ainsworth: " So you've deducted yourself two points?"
Jack: "The apple not coming through enough. And maybe try and get a little bit more texture on there."
Final Judging
Paul Ainsworth: "Jack, for your dish, Taught by Nature, you celebrated nature on a plate around William Wordsworth. I think you could make the point even more forcefully. The confit trout was spot on. Your barigoule sauce, divine. And those pickled fennel seeds were excellent. Everything had a place, even the butterflies. They had that lovely biscuity, buttery flavor. For this to be banquet worthy, just tell your story even more."
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