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Series one and two were presented by Jennie Bond, the former BBC Royal correspondent, whereby each week, two chefs from a region of the UK create a menu.In series three and four, both narrated by Bond but with no presenter, three chefs from a region of the UK create a menu; only the two with the best scores went through to the Friday judging.
The following chefs have appeared in Great British Menu cooking their own four-course menus: starter, fish, main, and dessert. From series five onward, for the finals weeks, the public vote used in the prior four series was abandoned in favor of a fourth (guest) judge.
Baccalà alla Livornese (Braised Salt Cod) by Elaina Scotto and Anthony Scotto Prepare the fish a day or two in advance by soaking it in milk, which omits some of the fishy flavor and allows the ...
Simply Recipes / Ali Redmond. How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for ...
Anthony Vitolo, executive chef and owner of Emilio's Ballato and Vitolo in New York City, is stopping by the TODAY kitchen to share easy and classic Italian recipes for a spectacular end-of-summer ...
Results: Carlos Anthony (93), Chris Dodson (89), Mika Leon (88), Chris Oh (92), Martel Stone (80), Marcel Vigneron (90) Challenge #16 : The four chefs at the bottom of the leaderboard will have the option to retain their scoring or participate the second round for additional points against the two chefs who had the highest scores and will later ...
Anthony Bourdain's first-ever cookbook contains a recipe for Vichyssoise. (Photo: Jenny Kellerhals) If there was ever a soup that was more than the sum of its parts, Vichyssoise would be it.
The River Cottage. Along the way, Fearnley-Whittingstall encounters many challenges largely caused by the weather and pests. Every week, Fearnley-Whittingstall meets up with different members of the Dorset community and gets a different kind of livestock (e.g., fish, pork) from each of them, usually free or bartered.