Great British Menu Tonight.

[bednobs]

i was really disappointed in the guest list how did they choose it i wonder?
there were only about 90 people there
1) all the judges who had alreeady tasted the dishes
2) celebrities who had already been on the show as guest judges
3) parents and siblings of the chefs
4) a gaggle of celebrity chefs
5) some people perhaps connected to the 4 shows represented by the food
it just seemed all incestuous. In previous years they have at least had some people for whom this sort of thing would be a great treat

[Buenchico]

Looking at the show's Wikipedia entry, it seems that programmes transmitted in the spring of each year are usually filmed in the autumn of the previous year. Assuming that to be the case for the current series, filming would have been subject to the Covid restrictions which were in place at that time. That might explain why the numbers in the Stratford-upon-Avon studio were limited and why guests tended to be largely groups (such as family members) who would normally interact socially together anyway.

[Prudie]

The actual banquet was at Alexandra Palace wasn't it? I couldn't believe they voted the fish course the best. How boring :-)

[bednobs]

it wasnt in stratford chris it was in london

[Buenchico]

All the same though, Bednobs, it was almost certainly filmed while Covid restrictions (and/or advice) remained in place.

[pastafreak]

Prudie, how do you know a course is boring if you've not tasted it?
I also figured covid limited numbers.

[Prudie]

Pasta because I find all fish boring (except shellfish). It's almost a family joke. I realise my taste is not shared by the majority.

[pastafreak]

Lol...ok.
I love fish and would happily live on a steady diet of it.

[Buenchico]

I'll have to come and cook some fish for you then, Prudie ;-)

We've got a fresh fish van here every Friday morning:
https://i.postimg.cc/6QvMhK0B/Fish-Van.jpg
The guy buys his stock fresh off the boats in Lowestoft at 4am and opens up for business here at 6.30am.

I tend to buy large sea bream (or sea bass) fillets from him and then roast them in foil after glazing them in olive oil and sprinkling chilli flakes over them. Then I serve them with some good quality pasta, topped with a tomato and chilli sauce, together with a peppery mixed leaf salad (possibly with a little grated parmesan sprinkled over it).

Such meals are really packed with flavour which, I suspect, is what you've been missing when you've eaten fish in the past!

[pastafreak]

That sounds good Chris. I love sea bass.
My lunch today was purely fish...sushi and sashimi. Yum.