| Elisha Carter, Head Chef at Sharpham Park
Restaurant at Charlton House Hotel in Somerset is one of
two chefs selected to represent the South West region in
the new series of BBC Great British Menu.
Elisha delighted food critics Matthew Fort (The Guardian)
and Chris Rundle (Western Daily) last week with his two-course
menu of Red Mullet, Salmon and Foie Gras 'Mosaic' with Courgette
and Bacon Chutney followed by Venison cooked three ways
with Blackberry Sauce. Elisha has been chosen to go head
to head with Chris Horridge from The Bath Priory Hotel in
the South West regional final, which will be screened on
5-9 May on BBC2 at 6.30pm.
Over the course of the five days Elisha will be creating
four courses: Starter, Fish Course, Main Course and Dessert.
The five programmes will also show Elisha sourcing his
ingredients from local suppliers and will include a visit
to hotel owners, Roger and Monty Saul’s own Sharpham
Park Farm to see the White Park Cattle which will feature
in Elisha’s starter, Slivers of White Park Beef with
an Oxtail ‘Scotch Egg’, Mushroom Mousse and
Sharpham White Wine Jelly.
Roger Saul and the team are delighted with Elisha’s
achievement. ‘It is really exciting that Elisha’s
brilliance has been recognised by the judges on BBC Great
British Menu, it has been a long and complicated journey
bringing the rare breeds meat and produce from Sharpham
Park Farm to Sharpham Park restaurant at Charlton House,
but it really does prove that it is possible to take organic
food from farm to table, then mix in a great chef and ‘Hey
Presto!’ Magic! Let battle commence for the next round….’
Watch this space for updated information on our up and
coming cooking academy and one on one cookery days with
Elisha.
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