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Edinburgh and Fife chefs to represent Scotland on this year's Great British Menu

Published: March 10, 2021
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The Great British Menu will return to TV screens on 24 March for its sixteenth series, which sees chefs from across the UK compete to be named Great British Menu 2021 winner.

Scotland's chefs are all currently working in Edinburgh or Fife and include: Roberta Hall-McCarron from Edinburgh's The Little Chartroom, Amy Elles from The Harbour Café in Fife, Stuart Ralston from Aizle in Edinburgh and Scott Smith from Fhior, also in Edinburgh.

Both Roberta and Amy are making a return to the TV show, with Amy runner-up for Scotland last year and Roberta making it to the final in 2020.

These chefs will join others from regions across the UK for the eight week series.

Stuart Ralston, chef owner of Aizle and Noto said: "I have always watched Great British Menu, when I was asked to take part I was super excited to be part of its history.

"A lot of chefs I look up to have been connected with the show, it was fun being in that under pressure environment with all its challenges."

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Roberta Hall-McCarron, chef owner of The Little Chartroom added: "After a difficult year with the restaurant being closed to sit in diners for such a long period of the year it’s been great to have something to get my teeth into.

"It was a great brief and I had a lot of fun trying to come up with dishes that fit it."

The Great British Menu theme for 2021

This year's theme is British innovation as it has been 30 years since Helen Sharman become the first British astronaut to go into space as well as Sir Timothy Berners-Lee first making the internet widely available.

Presented by Andi Oliver, new judge Rachel Khoo will join the panel that includes Oliver Peyton and Matthew Fort.

When is it on?

The first episode will air on BBC 2 at 8pm on Wednesday 24 March. Find out more here.

Scran season 2: A culinary tour of Scotland's central belt

 

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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