No comic relief for Winteringham Fields Chef

NORTH Lincolnshire chef Colin McGurran says his reputation is on the line as he chases the top prize on the BBC's Great British Menu.

After winning the North East regional heats in last year's competition, Mr McGurran, head chef and owner of Winteringham Fields, has repeated the feat in the current series of the BBC2 cookery show.

cookery stars: Colin McGurran, second from left, with fellow competitor Charlie Lakin, left, and judges Jason Atherton and Stephanie Moon
JUST LIKE THAT: Colin McGurran gets into the comedy spirit, revealing the inspiration for one of his dishes on BBC2's Great British Menu

He said: "In this competition, despite being in the lead at times, I cannot afford to sit back because my reputation is on the line.

"I am doing it for the reputation of Winteringham Fields, because I want people to look at my food and be proud to eat at my restaurant.

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"I still have two very good dishes that I would like to get in the banquet and I think they will be strong contenders."

Mr McGurran will now cook against the seven other regional winners, each battling for their dishes to be part of the final banquet menu, with only four slots available.

Last year he went on to cook one of the final four courses, after his Quail in the Woods starter was chosen for the Olympic-themed banquet.

But with a Comic Relief theme this year, Colin has had to adapt his cooking to accommodate the brief.

"It was quite stressful, but I was pretty confident throughout the week," he said.

"Using gimmicks feels like going against the grain for me because I am a lover of satisfying through flavours."

Colin cooked a tomato gazpacho and garden salad starter, cockles, mussels and salmon fish course, duck and turnip main and a tiramisu dessert. He was given 10 out of 10 for his dessert, and believes it has a good chance of being served at the final banquet.

"I also think that the tomato gazpacho has a chance, because it is brilliant and is the right colour and shape to celebrate Red Nose Day," he said.

"Gastronomically, it ticked all the boxes and it was fun because it provided an unexpected surprise."