Chefs battle it out to cook a meal that’s fit for our heroes

Apr 11 2009 by Jane Hall, The Journal

MICHELIN-starred chef Kenny Atkinson is set to begin his TV battle to cook up a taste of home to honour Britain’s returning war heroes.

The 32-year-old behind Seaham Hall’s acclaimed White Room Restaurant in County Durham is one of 16 chefs competing to cook a homecoming banquet for our returning troops from Afghanistan and Iraq.

Kenny will be flying the flag for his native North East as he lines up from Monday against fellow Geordie Ian Matfin in the BBC’s popular Great British Menu.

Newcastle-born Kenny is hoping to bag a place in the final at the end of the week-long showdown, with the ultimate prize of seeing one of his dishes served to troops and their families at a magnificent four-course British meal. For Kenny the tough challenge is extra special – his younger brother Mark Atkinson, 30, is in the Army’s Logistic Corp and has twice served in Iraq. The fourth series of the Great British Menu sees two great culinary talents representing one of eight regions competing each week to impress judges Matt Fort, Prue Leith and Oliver Peyton in the ‘knives-at-dawn’ contest.

Eight chefs will be chosen to go through to the final with the public then being asked to vote on which dishes should be served up at the banquet.

This is the first time the North East has been considered worthy of competing in its own right in the Great British Menu, which over the last three years has served up a magnificent meal for the gastronomic elite of France and an 80th birthday banquet for the Queen.

This series sees the North split into two – east and west – as the Great British Menu enters its third week of competition.

But in a twist, Kenny’s sparring partner in the kitchen while originally from Newcastle is in fact one of Manchester’s top chefs, having made his name at Michael Caine’s acclaimed Abode restaurant.

Filming on the North East section – which sees both Kenny and Ian championing some of this region’s best known artisan producers for their locally sourced menus – was actually completed in January.

But Kenny is keeping his cards close to his chest on how he fared at the hands of Leith, Paynton and Fort.

“I’m not at liberty to say how I’ve done,” he says with a smile. “I know the result obviously, but it’s a state secret. I’ll be shot if I let on.”