If like us you were glued to your screens watching the Great British Menu, you won’t have missed the excitement of Sussex chef Matt Gillan storming through, completely bypassing the shortlist and having his exciting goat-based main course picked to serve at the (frankly terrifying) Women’s Institute Centenary Banquet.
After receiving straight 10s from both the chefs and judges Matthew Fort, Prue Leith, Oliver Peyton, and guest judge Felicity Cloake – an achievement never seen before in the history of The Great British Menu – Matt’s faultless main course dish, Teaching and Preaching, was put straight through to the banquet without a shortlist.
Born in the UK but with St Helena heritage, Matt’s dish is inspired by his mother who regularly cooked goat at home though its popularity here in the UK has been in decline.
With the soaring popularity of goat’s cheese and milk from females, Matt was keen to showcase every cut of the animal in his dish of 12 complex elements including salt baked leg, spiced shoulder and goat Ragu topped with mash potato, named Herder’s Pie.
Matt still can’t quite believe it, telling us, “My dish is very personal to me – it’s more than just a plate of food – so it’s made my day for the dish to go to the banquet, and to secure a place with ‘ten out of tens’ across the board is an unbelievable feeling.”
If you want to try Matt’s food for yourself you can find him cooking up a storm at The Pass, South Lodge Hotel in Sussex.
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