Great British Menu’s Emily Watkins
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.
Peppered Loin of Venison, Savoy Cabbage and Celeriac
Venison, cabbage, celeriac and cream are all wonderfully seasonal ingredients. Don’t be afraid of the quantity of pepper here. It helps to bring out the rich flavour of the meat.