At The Pass, 5 Star South Lodge Hotel
Matt Gillan was the winner of Great British Menu for 2015 and his dish Teaching and Preaching went straight through to the banquet without a shortlist, a first in the history of Great British Menu. After receiving straight 10 scores he cooked the main course dish at the banquet celebrating 100 years of the Women’s Institute at Drapers Hall in London.
We got very excited when we’ve heard that he was going to re-produce the winning dish and the whole menu that he prepared for the competition at his restaurant in Horsham.
Golden fried pork croquette with dashi gel and caper mayonnaise
There is something so irresistible about the little mouthfuls that are bursting with flavours
Potato foam with truffle and lime, absolutely stunning flavours! It was salty, creamy with a nice crunchy texture that melts in your mouth
Salmon, cucumber and soya
Now we can start our four course meal…
Sowing and Growing,
Onion, malt, cocoa nib
Jamming and Canning
Mackerel, rhubarb, chicken wing
Sweet, zingy, crunchy textures and beautiful rich flavour. I don’t know how you can balance mackerel so well with chicken but the chef definitely nailed that one!
Teaching and Preaching
Goat, pineapple, goat’s cheese
This was the main event since it was the winning dish that took Matt Gillan to the prestigious banquet. What is great about this course it’s not just the excellent way that he handles every cut of the goat but the philosophy behind it.He is promoting and championing an under used animal that otherwise would have been discarded.
Back to Black (and Yellow)
Honey, fennel, yogurt
… and this is not the end
We had a beautiful box of delicious chocolate to take with us which I as very pleased with because I couldn’t eat anything else!
basil, stout caramel, yuzu and pink peppercorn, champagne and grand marnier, raspberry & chambord