Niall Keating through to Great British Menu banquet
Keating, who is executive chef of two Michelin-starred country house hotel in the Cotswolds, took the second banquet spot with his fish course ‘witches of the Northern Lights’.
In line with the children's literature theme for this year's competition, which marks 150 years since the death of Charles Dickens, Keating’s dish was inspired by the works of Phillip Pullman, author of the His Dark Materials trilogy.
It featured black tortellini in the shape of a witch's hat, with a dashi broth that was served in a miniature cauldron.
Writing on Instagram, Keating said: “I have dreamt of this for 15 years. Doesn’t really make a difference, as long as my mum and dad are proud. Stoke city is going to the banquet for first time. I can not thank you all enough.”
The first chef to make it through to the Great British Menu banquet this year was Deanes Eipic chef Alex Greene, whose starter dish featured five different types of potato and a four-cheese custard, alongside pickled onions and onion jelly.
The finals of this year’s Great British Menu run every day this week until Friday 15 May, with the main course for the banquet being decided today (13 May).
