Welsh chef Nathan Davies, chef-patron of the newly Michelin-starred SY23 in Aberystwyth, is through to the Great British Menu banquet with his starter course.
The winners from the regional heats of the competition are competing this week to earn a place on the menu of a banquet celebrating 100 years of British broadcasting.
His dish was inspired by the television show Merlin, filmed and based in Wales. ‘Merlin's potion' incorporated braised lamb neck, fermented grains, miso onion purée, pickled shallots and beer broth. It was his second attempt in the BBC competition.
Davies said: "With us being in Wales, we've got fantastic lamb and all these wonderful ingredients that lend themselves quite naturally to the dish.
"To see it through right to the end, and to get a dish at the banquet is an amazing achievement, and just a lovely way to finish the whole process."
Davies' nine-course set menu at the restaurant focuses on foraging, pickling and fermenting ingredients as well as cooking over fire. Davies was Gareth Ward's head chef at Ynshir in Machynlleth, Powys, for four years, and opened SY23 in 2019.