Great British Menu viewers livid as they call out 'unfair' problem with judging during finals week

GREAT British Menu viewers were fuming as they spotted an "unfair" problem with judging during finals week.

The eight chefs have been creating dishes that reflect 100 Years of Great British Broadcasting and last night battled for the right to serve a fish course for the GBM banquet later this year.

But fans quickly noticed that judge and celebrity chef Tom Kerridge was not able to eat some of the dishes due to his shellfish allergy.

Chef Sally was then tasked with cooking Dover sole for Tom who has a selfish allergy to ensure no cross contamination. While the other judges had scallops.

Liv made clams and white wine sauce – but Tom had pickled kelp while everyone else had pickled clams.

While Adam prepared lobster and beef sauce, but Tom steered well clear of it, instead having a shellfish-free version of turbot.


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BBC viewers thought it wasn't a fair competition, with Tom receiving alternative dishes.

One wrote: "#greatbritishmenu how can they all judge a fish course, if Tom is not having the same?"

Another posted: "#greatbritishmenu The Fish Course – AKA Tom Kerridge judges mostly irrelevant dishes

"#greatbritishmenu Just give Tom Kerridge a bag of prawn cocktail crisps and tell him to f*** off," a third commented.

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A fourth added: "Would Tom just be better off with a bag of crisps for this course? #greatbritishmenu"

Dundee-born chef Adam Handling was pipped to the post coming second to a “flawless” fish dish from rival Spencer Metzger.

Michelin-starred chef Tom is no stranger to the series, having participated as a chef in 2010 and 2011 and winning the main course round both years, and returning in 2012 as a mentor and guide.

Speaking about Great British Menu, Kerridge said: “I’ve been involved with the show in some respect now for 12/13 years and I know how much it means, not just to the chefs that compete, but also the British food scene in general.

“It has been hugely influential, in terms of letting everybody know how great chefs and cooking is up and down the country, in all the nations and regions.”

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