Ep 5. North East Judging

In the fifth episode of season 13 of Great British Menu, the judges travel to the North East to taste the dishes created by the region's chefs. The theme for this year's competition is "British Innovation," and the chefs are asked to create dishes that are inspired by British music. The judges for this episode are Matthew Fort, Oliver Peyton, and Andi Oliver.

The first chef to present their dishes is Danny Parker from House of Tides in Newcastle. Parker has chosen to be inspired by the North East band Maxïmo Park. He begins with a starter of wild garlic and ricotta tortellini with a pea and mint velouté. For his fish course, he serves cured sea trout with oyster mayonnaise, leek ash and pickled cucumber. Finally, his main course is aged beef with bone marrow crust, roasted onion puree and carrots cooked in hay. The judges are impressed with the dishes, particularly the intricate flavours in the tortellini and the creative use of leek ash in the fish course.

The second chef is Samira Effa from The Box Tree in Ilkley, Yorkshire. Her inspiration for this competition is the band Rudimental. She begins with a starter of chicken liver parfait with pickled rhubarb, truffle and sourdough. For her fish course, she serves salt-baked sea bass, smoked tomato puree, and balsamic vinegar reduction. Finally, her main course is pork belly with apple sauce, celeriac puree, and black pudding crumb. The judges appreciate the textures in the dishes, particularly the flaky texture of the sea bass, but feel that some of the flavours could be stronger.

The third chef is Tom Anglesea from The Laughing Heart in London, who has been inspired by the band The Beatles. He begins with a starter of beetroot cured salmon, with horseradish cream and rye bread. For his fish course, he serves a roasted sea bream with a tomato and basil sauce, razor clam, and samphire. Finally, his main course is roasted lamb rump with smoked aubergine puree, pickled beets, and barbequed lamb neck. The judges love the flavours of the dishes and are particularly impressed with the tenderness of the lamb.

The final chef is Roberta Hall-McCarron from The Little Chartroom in Edinburgh, who has taken inspiration from the band The Spice Girls. She begins with a starter of whipped haricot bean with Mallaig prawns, smoked haddock brandade and crème fraiche. For her fish course, she serves a monkfish tail with celeriac and mustard sauce, broccoli, sea vegetables, and potato crisp. Finally, her main course is breast and leg of chicken with buttered leeks, truffled potato purée, and chicken broth. The judges appreciate the playful take on the Spice Girls theme, and enjoy the fresh flavours in the dishes.

Overall, the judges are impressed with the high standard of cooking from the North East chefs. They acknowledge the difficulty of the "British Innovation" theme, but feel that the chefs have risen to the challenge admirably. They must now decide which three chefs will go through to the regional finals, where they will compete to represent the North East in the national finals.