Oliver Peyton, Prue Leith and Matthew Fort serve up another helping on Great British Menu
The best of British food is once again being served up as Great British Menu returns to BBC Two. In this fifth series, the chefs compete to cook at a fabulous banquet celebrating the wealth of delicious produce grown, reared and fished across the UK. The banquet will be hosted by the nation's long-time advocate of local, seasonal food, HRH The Prince Of Wales, with a guest list made up of some of the best British food producers and suppliers from around the country.
With 24 chefs across eight regions, the competition will be fierce. Week one starts in Scotland and sees Tony Singh (Oloroso), Alan Murchison (Paris House and L'Ortolan) and Michael Smith (The Three Chimneys) compete.
This year's competition is all about super local produce, so to make the challenge even harder the chefs will be out of their comfort zone – sourcing new food suppliers from a small part of their region. This week, each chef is based at a National Trust for Scotland property, which has a long history of local food production. From here they have to unearth the very finest produce from the surrounding farms, estates and neighbourhoods.
Michael visits the Balmacara estate and takes the inspiration for his dish from the mussels that he finds on the shoreline of the estate. Wild mussels pose a problem as they tend to be quite gritty, so he goes in search of farmed mussels on the Isle of Skye. Meanwhile, Alan hunts for beef and starts north of his property, The House of Dun, at Wynford Farm in Aberdeenshire. He visits George Hogg, who rears organic pure breed Aberdeen Angus cattle on his 100-acre farm, to find out why this beef is so special. And Tony's search for ingredients takes him to meet Mark Armour, head gardener at Kellie Castle walled garden, where they grow 30 different types of rhubarb.
Jeremy Lee is this week's veteran chef and is on hand to offer advice and support. Crucially, this year, the veteran chef also judges the dishes, awarding marks out of 10 for taste and for how well the dish has been executed. The chef with the lowest total score on Thursday is eliminated from the competition and only the two remaining chefs go through to cook for the Great British Menu judges – Oliver Peyton, Prue Leith and Matthew Fort – on Friday.
Tony Singh's starter is roast pigeon with hazelnut praline; his fish dish is lobster with vegetables; his main course is hogget Scotch pie with peas and carrots; and his dessert is rhubarb and custard with ginger biscuits.
Alan Murchison's menu is: cock-a-leekie terrine with prune puree; lobster cocktail cooked four ways, served with braised lettuce and confit tomatoes; steak and chips with a tomato relish; carrot cake with cream cheese ice-cream and carrot sorbet.
Michael Smith serves up Scotch pie made with Highland beef, accompanied by winkles; mussels and langoustine with a sorrel soup and tattie scones; Hebridean lamb with haggis, pearl barley and a turnip puree; and strawberry shortbread with whisky cream.
Source : http://www.bbc.co.uk/pressoffice/proginfo/tv/2010/wk14/7day.shtml
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