Day one: Starter Simon Rimmer headed to Tatton Park to locate the perfect meat for his Smoked venison loin with pickles and Cumberland sauce, while Marcus Wareing ventured out to catch shrimp for his Shellfish tian served with wholemeal toast.
Day two: Fish course Simon headed to Manchester’s curry mile in order to create a fantastic Indian spiced halibut with Southport shrimp biryani while Marcus was looking for the best fish to make his Wild sea bass glazed with a pine nut crust.
Day three: Meat course Simon was in Lancashire tasting vegetarian black pudding for his Blacksticks blue roulade with crispy black pudding and Marcus was in the Ribble Valley getting advice from members of the local WI on the perfect Lancashire hot pot with pickled red cabbage.
Day four: Dessert course Simon headed to the Lake District to perfect his Sticky toffee bread and butter pudding and Marcus went home to Southport to get advice from a local baker about his Custard tart with nutmeg.
Day five: Result Marcus Wareing won the judges' vote this week, and went on to compete with six other top chefs in the final week of the Great British Menu. Angela Hartnett and Bryn Williams battled it out next. Find out more here. Additional recipes are available in a book to accompany the series, Great British Menu, published by Dorling Kindersley. RRP £18.99. ISBN: 1405316500 Find out which suppliers from the North Simon Rimmer and Marcus Wareing used to create their great British menu.
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