Adam Reid will cook the main course of this year’s Great British Menu banquet after his comforting chicken stew with barley, sweetcorn, leeks and turnip beat off the competition. (This article taken from The Caterer. The chicken used by Adam is Rhug Organic Free Range Chicken)

The chef-patron of Adam Reid at the French, at the Midland hotel in Manchester, is the third chef to make it to the final banquet, which this year celebrates 50 years of British pop music.

Reid’s dish named ‘Comfort Food Sounds Good’ (pictured) took its inspiration from the idea of finding comfort in both music and food.

During the judging Wham’s Andrew Ridgeley said he’d “never had chicken like that”, adding that it was “extraordinary”.

He joins Luke Selby, currently head chef at Ollie Dabbous’ Hide in London, who will cook the starter and Tom Anglesea, head chef at the Laughing Heart in London, who won the fish course.

The banquet, marking 50 years since the last time The Beatles played live as a group, will take place at Abbey Road Studios in London.

Reid will also is showcase his four competing dishes as a separate set menu at the French until mid-summer.

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Adam Reid

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