Chefs from across Yorkshire will be pitting their skills against each other on ITV’s flagship cookery programme Britain’s Best Dish.
It is the first time that professional chefs have taken part in the series. Presented by Mary Nightingale each day, chefs from across the country go head-to-head in a series of cooking duels to find out who has the best main course and the best pudding. The competition is whittled down by judges Ed Baines, John Burton Race and Jilly Goolden and experts from The Good Food Guide.
Regional winners are entered into the national finals and the competition culminates in a grand final that sees the chefs cooking for the expert judges and a 100-strong studio audience to prove they have the best dish.
On Monday culinary legend Paul Heathcote from the Longridge Restaurant in Lancashire is serving up a tender Goosnagh chicken breast with crispy wings and parsley dumplings. Up against him is Tony Parkin from the Wig & Pen in Sheffield with his delicate pan roasted sea bass, textures of cauliflower and a fresh lime vinaigrette. In the dessert kitchen, Simon Whalley from McCoys Tontine in Northallerton cooks up a classic lemon curd with a medley of raspberry delights, while John Robinson from Whites in Beverley cooks up bonfire night complete with fluffy marshmallow, golden honeycomb and ginger parkin. On Tuesday Rob Green from Greens in Whitby presents his posh take on fish and chips with lobster, light batter and chunky chips while Mary-Ellen McTague from the Aumbry in Prestwich, cooks tender pork loin, crispy crackling and delicate deep fried jelly.
In the dessert kitchen, Ian Swainson from Seaham Hall is preparing a sloe gin crème brulee, damson ice cream and poached blackburries. against Bruce Ellsworth from the Angel Inn in Heaton with his creamy pear panna cotta, plum fool and nut crunch.
On Wednesday Michelin starred Frances Atkins from The Yorke Arms at Ramsgill pits her Nidderdale grouse and shoulder of lamb with roots and bilberry mead against Simon Crannage from Swinton Park at Masham who is cooking three types of tender meat from his estate venison; loin, ham and haunch. In the dessert kitchen, George Psarias from The Olive Tree in Rodley serves up his Greek classic of vanilla custard in filo pastry with a raspberry coulis. Paul Beckley from The French at the Midland Hotel in Manchester cooks custard tart with blackcurrant and liquorice sorbet. On Thursday Giorgio Alessio from Lanterna, in Scarborough, rustles up peidmontese style agnolotti filled with succulent sea bass against Minal Patel from Prashad, in Bradford, with her vegetable dum byriani. In the dessert kitchen, Andrew Nutter, from Nutters in Rochdale rustles up golden honeycomb, fruity flapjack and fluffy marshmallow against Tom Van Zeller from Van Zeller in Harrogate’s silky parfait, smooth sorbet and smoky tea jelly.
ITV1 weekdays 5pm -6pm.