Pigeon on the menu for Adam on BBC2's Great British Menu
The first episode of BBC's Great British Menu featuring Marlow chef Adam Simmonds was aired on BBC2 last night.
Adam, who runs his Michelin starred fine-dining restaurant at Danesfield House Hotel, competed against Tom Aikens and Matt Gillan to fight for a place representing London and the South-east in the next round.
The ultimate prize is the opportunity to cook at the Great British Menu Comic Relief Banquet at the Royal Albert Hall and the brief for this year's culinary creations is that they must evoke humour.
Adam thought outside the box with his starter last night and produced Squab Pigeon with sweetcorn, Douglas-fir and granola to represent a pigeon and the food a pigeon eats. Mentor Richard Corrigan was impressed with the concept and the taste although was less than amused to discover a bone within the pigeon itself.
"That wasn't supposed to be in there," said Adam, who feared the error would cost him dearly.
Tom Aikens, who runs his self-titled restaurant in Chelsea, produced a dish entitled 'Chicken egg/egg chicken’; langoustines and chicken in a broth presented garishly alongside a birds-nest complete with fluffy faux chicks and a clucking sound effect. Tom won the round, scoring a 9/10, ahead of Adam's 8/10 and the 7/10 given to Matt Gillan for his ‘Funky Pigeon with Disco Beats’; a pigeon and beetroot dish presented on a miniature flashing dance floor.
Watch tonight at 7.30pm on BBC2 to find out how Adam does with his fish course.
Danesfield House are supporting Comic Relief with a Great British Tasting Menu. Sample this special menu, which is an adaptation of the food Adam Simmonds produced on the programme, for £75 (£5 of every one sold will go towards the charity.)