The eighth season of the Great British Menu is well underway and this week it’s the turn of the Scottish chefs to compete to see if one of their dishes will make it onto the menu for a special banquet celebrating 25 years of Red Nose Day.
The competing chefs are Mark Greenaway, Tony Singh and Michael Smith of The Three Chimneys on Skye. They will be fighting to impress Michelin-starred chef Angela Hartnett with just two of them making it through to the Scottish regional final on Friday 8 February to face Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton.
The series sees chefs cook their starters on Monday, the fish course on Tuesday, followed by mains on Wednesday and desserts on Thursday. They are scored by a veteran of the competition and on Friday the two chefs with the highest scores cook for the judges.
From Tuesday 12 February Restaurant Mark Greenaway will be taking part in Menu Relief, and serving Mark’s 4-course menu (£55) from the show, donating 10% from every meal sold to Comic Relief.
Mark’s menu for the competition is:
Starter – Pressing of rabbit, gingerbread and baby herbs
Fish course – Halibut “chowder”
Main course – Boil-in-the-bag duck
Dessert – Knot chocolate tart
The Scottish regional heat transmits from today until Friday at 7.30pm on BBC Two.
