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Tom Anglesea through to Great British Menu banquet

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Tom Anglesea through to Great British Menu banquet

Chef Tom Anglesea was selected to cook the fish course at the Great British Menu banquet last night in a closely fought ‘battle of the scallops’.

His Japanese-inspired scallop dish, ‘Lost souls in a fish bowl’, featuring English wasabi and a dashi broth, narrowly pipped Chris McClurg’s scallop dish to the post on the BBC Two show.

Named after a lyric in Pink Floyd’s Wish You Were Here, the dish was dedicated to a friend who passed away and talented British musicians lost in recent years, such as Amy Winehouse and David Bowie.

Despite coming last for his starter the previous day, the judges described Anglesea’s dish as “stunning” and said they were “blown away” by the balance of his dish and his connection to the brief.

The head chef at the Laughing Heart in London refined the dish after going through from the North East regional finals. He joins Luke Selby, currently head chef at Ollie Dabbous’ Hide in London, who will cook the starter.

This year’s banquet celebrates 50 years of British pop music, marking 50 years since the last time The Beatles played live as a group, and will take place at Abbey Road Studios in London.

Luke Selby becomes first chef through to Great British Menu banquet >>

BBC Two Great British Menu 2019 chef line-up revealed as show moves to prime time >>

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