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Eddie Attwell is taking a risk with an unusual meat - water buffalo. But will the picnic-style dish be up to standards?
Great British Menu continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships.
The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork.
Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib-eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?
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Credits
| Role | Contributor |
|---|---|
| Executive Producer | Tom Clarke |
| Series Producer | Sally Wingate |
| Director | Duncan Thompson |
| Production Company | Optomen |
Broadcasts
- Wed 21 Jun 2017 19:30
- Sun 25 Jun 2017 11:30
- Wed 4 Oct 2017 08:30
- Thu 15 Jul 2021 15:45Βι¶ΉΤΌΕΔ Two except Scotland
Series 19: Meet the Chefs
Find out more about the chefs competing to make it through to the 2024 banquet.