Three of the country’s top foodies will be attending our annual food awards at the Principal Hotel in York, we caught up with them to find out their foodie thoughts.
OLI MARTIN
What is your dream dinner?
I love anything with a spicey kick to it, we don't use heat or spices in the food at Hipping Hall, so it's nice to have them when I'm not working. I'm easily pleased with Thai Red Curry with Coconut rice.
What would your Bake-Off 'showstopper' be?
I think that Pine and Apple have become my signature flavours, so I'd probably do some form Spiced Apple Cake with a Douglas Fir buttercream, in the shape of a pineapple of course!
Who deserves a culinary gong and why?
Skosh has to be one of my favourite Yorkshire restaurants. It's got a great blend of culinary influences and serves some seriously tasty fun dishes! The only problem is you can help but order the whole menu as it all sounds and tastes so delicious!
Oli Martin, Masterchef: The Professionals 2018 Finalist & Head Chef at Hipping Hall Hotel & Restaurant
Twitter @chef_olimartin
Insta @olimartin88
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BRIAN TURNER
What is your dream dinner?
It would start with a warm fillet of red mullet lightly poached in distilled sea water with hollandaise sauce eaten at Apicius, the 3 Michelin star restaurant in Paris
Then I'd have golden braised calves sweetbreads on a bed of spinach with a Madeira reduction cooked at Chez Nico.
This would be followed by spit-roasted Norfolk duckling with sage and onion stuffing, buttered carrots with English peas, potato rosti, cooked by John Williams at The Ritz.
A cheese course would follow with Wensleydale, Mrs Kirkham's Lancashire and quince jelly
All brought to a close with pistachio soufflé with a milk chocolate sauce, again at The Ritz.
And all with paired wines along the way!
What would your culinary 'showstopper' be?
A slow-roasted hind quarter of Yorkshire lamb (saddle and two legs), with minted fondant potatoes, Yorkshire pudding, buttered cabbage, baby carrots, braised peas and proper gravy - it'd feed about 20 people.
Who deserves a culinary gong and why?
Paul Bocuse. He had a massive hand in changing the direction of gastronomy worldwide. I met him when I was cooking at the after party for the 50 Best Restaurant awards - and fed him roast bone marrow with parsley salad on toast.
Brian Turner CBE - Chef & Restaurateur
Twitter: @brianturnerchef
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KIM-JOY
What is your dream dinner?
My dream dinner is an amazing selection of vegetarian Chinese, Indian and Thai dishes to share, with rice and a variety of Indian breads like naan, appam and paratha. Then for dessert, beautifully presented lavender and lemon curd gelato, pandan chiffon cake, and chai tea. With all my favourite people and not too far from home, so I can curl up and chill.
What would your Bake-Off 'showstopper' be?
My dream showstopper brief would be to create something miniature using a variety of baking techniques. I'd create a tempered white chocolate sphere, with a hole melted away so that you could see inside (a bit like a terriarium) - and then inside there would be chocolate praline crumble (for the earth), tiny choux mushrooms (I could call them mush-chouxms), tiny iced biscuit creatures, and fantastical colourful meringue and sugar shards to make the landscape magical. And a little bit of edible glitter and gold leaf to enhance the magic. I'd love to make something miniature, detailed and fantastical, whilst also being sophisticated and delicious.
Who deserves a culinary gong and why?
I love Ken Hom! He seems really lovely, very calming and talented too! He makes both meat and veggie Chinese dishes, and I love the look of his veggie dishes. He makes cooking look so simple. Also there's a lot of creative people on instagram who aren't well known at all, but who constantly inspire me.
Kim-Joy - Great British Bake-Off 2018 Finalist
Instagram: @kimjoyskitchen
Twitter: @kimjoyskitchen
