London and South East Fish
Creative culinary competition. One chef shocks when he pairs his fish dish with some unusual flavours - white chocolate and strawberry.
Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.
The chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry.
Selin's dish pays tribute to the famous 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements.
Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef?
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