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When the series first began, the Great British Menu offered 14 talented chefs and lots of ideas as to what should be on the menu for the queen's 80th birthday. The final menu is a compilation of tradition and innovation, taking the best dishes suggested by the participants and combining them into a cohesive whole. Various UK countries are represented and so are local ingredients. The final, and ultimate, British menu is:
- Starter: Smoked salmon with blinis, woodland sorrel and wild cress (Richard Corrigan, Northern Ireland)
- Fish course: Pan-fried turbot with cockles and oxtail (Bryn Williams, Wales)
- Main course: Loin of roe venison with potato cake, roast roots, creamed cabbage and game gravy (Nick Nairn, Scotland)
- Dessert: Custard tart with nutmeg (Marcus Wareing, Northern England)
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6-04-2006 @1:07AM yelena said... ummm isn't oxtail not fish? just curious here, cause somehow that seems a bit wrong...
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6-04-2006 @8:33AM Shea said... Oxtail isn't fish, but it often accompanies fish quite well.
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6-04-2006 @11:49AM Nicole Weston said... Yes, not all the components of a "fish course" need to be fish. Clearly, the turbot is the star of that dish.
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6-17-2006 @9:10AM abi yutang said... the menu sounds good!!
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7-04-2006 @11:51PM marg said... Can anybody help with the receipe for the Custard that went with the Rhubarb Crumble.
It appears to have disappeared into cyber space.
Marg
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