COMMISERATIONS to Ramsbottom chef Eve Townson who made it through to the cook-off day in the North West heats of BBC2’s Great British Menu but lost out for the place in the national judging round to rival Matt Worswick.
After four gruelling days preparing starter, fish course, main and dessert Eve, exec chef at the Eagle and Child, had finished four points ahead of Mark Ellise, head chef at Peckforton Castle, Cheshire, who dropped out.
She then faced Matt from The Lawns, Thornton Hall on the Wirral In a tense final presentation of their four dishes to the GBM panel of Prue Leith, Matthew Fort, Oliver Peyton and Kirsty Bowen representing the Women's Institute. It was close, but they chose Matt to go through.
The competition brief this year is to create food in homage to that the WI to celebrate its 100th anniversary. The dishes chosen as best and fitting the brief will be served at the Women’s Institute Centenary Dinner in London’s historic Draper’s Hall.
With Glen Duckett Eve co-owns the Eagle and Child, last year’s Manchester Food and Drink Awards Food Pub of the Year. The pair turned a boarded-up hilltop boozer into a beacon of Lancashire cuisine and a champion of against youth unemployment by training youngsters in the catering industry.
Eve, 36, and Glen, who run EAT Pennine (Employment and Training), and their young team opened a second venture at Heaton Park – The Stables – last July and exposure on the Great British Menu serves to bring greater focus on their ethical project.
Catch up on The Great British Menu North West Heats via BBC player.