The Great British Menu is back and celebrating 140 years of Wimbledon. Ally McGrath from Osso Restaurant in Peebles will be returning to our screens as the only Scottish chef actually cooking in Scotland.

He will be reunited with Michael Bremner of 64 Degrees in Brighton, also a contestant on last years show. The on-screen chemistry between Ally and Michael was a joy to watch and despite a tie-break situation, it was Michael that went on to the final heats. They are joined by a newcomer to the show, Angela Malik, a private caterer in London.

The brief is to create exceptional dishes fit to serve at this year’s banquet held at the All England Tennis Club. Their creations must celebrate ‘A Taste of Summer’ reflecting the tastes, smells and colours of this time of year and paying tribute to the history and prestige of the Wimbledon Championships. Guest judges will include tennis royalty, icons such as Sue Barker, Tim Henman, Greg Rusedski and Judy Murray. Holding eight Michelin stars between them the Veteran Judges include Daniel Clifford, Angela Hartnett, Nathan Outlaw, Tom Aitkens and Michael O’Hare.

For each region, the chefs will each create a starter, fish dish, main course and dessert for the judges. The two contestants with the highest score will then compete against each other to go through to the final heats and a chance to cook at the banquet.

The Scottish heats will be Monday 29th May – Friday 2nd June on BBC2 at 7.30pm

Here’s a little more about all our Scottish Chefs:

Ally McGrath, Osso, Peebles

Ally is the only chef on this year’s Great British Menu currently cooking in Scotland, and Osso is the only Borders restaurant to hold a coveted Bib Gourmand Award in the 2017 Michelin Guide, the 7th year in a row. Osso also won Best Neighbourhood Restaurant in last week’s Scottish Food Awards.  His dishes on last year’s show not only demonstrated a great understanding of his ingredients but also showed a flair for the dramatic when naming them.  Osso will be offering diners the chance to sample Ally’s competition dishes in the restaurant once the shows have aired.

Ally returned to his native Peebles in the Scottish Borders and opened Osso in 2007 after earning his stripes under the likes of Richard Corrigan. He and his wife Helen run the restaurant as a relaxed, welcoming, family-friendly venue serving up local produce in an unfussy, natural way. Ally will also be stepping up to the plate as new Executive Chef at Peebles Golf Club.

www.ossorestaurant.com

@OssoAlly

Michael Bremner, 64 Degrees, Brighton

Born in Aberdeenshire, Michael apprenticed at The Pittodrie House Hotel before moving down to London and gaining pastry experience at the Michelin-starred Orrery Restaurant. He then moved over to become head pastry chef at Quo Vadis when it was run by Marco Pierre White, before travelling around Australia.

After stints in Brighton and Canada he returned to Brighton in 2007 to become head chef of Due South. He opened 64 Degrees in October 2013. Focused on social dining it has gone on to win several awards and was listed at number twenty-four in the 2015 National Restaurant Awards.

www.64degrees.co.uk

@michaeljbremner

Angela Malik, Private Caterer, London

Angela was born in Delhi and raised in Edinburgh. She is founder and chef/patron of the Angela Malik Modern Asian Deli in Acton and Ealing. After an early career as a chartered accountant, Malik began her culinary training at Leith’s School of Food & Wine in West London, followed by work experience at top London restaurants including Bibendum, Vong and with chef Tom Kime. In 2006, she founded The Angela Malik Cook School and Deli in Acton and Flavours of the Eastern World’ in Gaynes Hall, Cambridgeshire, which run cookery courses and masterclasses in Thai, Indian, Chinese and Vietnamese cuisines for beginners to professionals.

Angela was a finalist of the search for a British female chef which was run by the T.V show ‘The F-Word’ on Channel 4. Angela has also won the Daily Mail’s ‘Best exotic cookery course’ for 2007/8.

www.angelamalik.co.uk

@angelamalik 

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