Alex Greene scores double win during Great British Menu finals

By James McAllister

- Last updated on GMT

Deanes Eipic restaurant chef Alex Greene scores double win during Great British Menu 2020 finals

Related tags: Great british menu, Restaurant, Fine dining, Chef

Chef Alex Greene will be cooking two of the courses at this year's Great British Menu banquet having scored a double win during finals week.

Last night (14 May) Greene, who heads up the kitchen at the Michelin-starred Deanes Eipic in Belfast, took the final banquet spot with his ‘incredible, edible book’ dessert. 

He previously triumphed earlier in the week with his starter dish​, which featured five different types of potato and a four-cheese custard, served alongside pickled onions and onion jelly. 

In line with the children's literature theme for this year's competition, which marks 150 years since the death of Charles Dickens, Greene’s dessert was inspired by Oliver Jeffers' children’s book The Incredible Book Eating Boy​.

The dish consisted of an edible ‘picture book' with a cover made from coconut parfait; ‘pages’ created from printed rice paper and coconut tuile; yuzu gel to bind the pages; coffee jelly; and chocolate ganache.

Writing on Instagram​, Greene said: “It's been a dream of mine to get to the GBM banquet for as long as I can remember, but to get two courses there is just madness and I love it. Thank you to everyone who has helped me get here, what a journey.”

Last night it was also revealed that the chefs Ruth Hansom and Kerth Gumbs would prepare the amuse bouche and pre-dessert, respectively, at the Great British Menu banquet, having cooked the two highest-scoring runner-up dishes over the course of the week.

The fish course at this year’s banquet will be cooked by Whatley Manor executive chef Niall Keating​, is inspired by the novels of author Phillip Pullman, and features black tortellini in the shape of a witch's hat, served with a dashi broth presented in a miniature cauldron.

Simon Rogan protégé and L’Enclume executive chef Tom Barnes will cook the main course​, which is inspired by the works of Beatrix Potter and features diced loin and belly of Herdwick lamb served in a lamb mousse; crumpets cooked in rendered lamb fat and topped with fennel pollen; and lamb consommé presented in teapots featuring Peter Rabbit illustrations.

The competition will culminate tonight (15 May) with the banquet, where one of the three winning chefs will be crowned this year’s ‘champion of champions’.

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