Galton reveals TV menu

Norfolk celebrity chef Galton Blackiston has revealed the menu he hopes will triumph in this year's series of Great British Menu.

Norfolk celebrity chef Galton Blackiston has revealed the menu he hopes will triumph in this year's series of Great British Menu.

Having famously beaten Anthony Worrall Thompson in last year's regional heat of the BBC2 show, Galton is hoping to go one better and have one of his courses chosen to cook at an exclusive dinner in Paris for the British Ambassador to France.

Last year they were competing to cook for the Queen at her 80th birthday banquet at Mansion House, and while the setting may be different this time, all 14 chefs from around the British Isles who take part in the competition have once again been charged with creating dishes that reflect the passionate commitment to local British produce.

Galton, who owns Morston Hall in north Norfolk, faces fellow Michelin-starred chef Sat Baines from Nottingham, whom he describes as a very “scientific” cook who uses water baths and probes while Galton “still uses an oven”.

But after much deliberation Galton has chosen his menu which will be:

A starter of ham hock terrine with piccalilli and bread baked with Norfolk spelt flour;

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A fish course of local wild seabass with samphire and brown shrimps;

A main course of roast new season lamb;

A “proper” trifle with jelly made from English sparkling wine, home-made strawberry jam and sponge and a proper custard topped with raspberry sorbet to finish.

“It will be a very interesting competition,” he said. “It is going to be very tough this year and I think I am up against the strongest competitor in it. I found it quite difficult to get the menu finalised but I think all the courses are strong, particular-ly the trifle and the lamb.”

His recipes feature in the new Great British Menu cookbook which is published on March 15 and costs £20, while the series begins on BBC2 on Monday, April 2 and is presented by Jennie Bond.