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Great British Menu 2020: Central heat preview

Great British Menu 2020: Central heat preview

by Great British Chefs 16 March 2020

Take a look at the chefs representing the Central region in the first heat of Great British Menu 2020.

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Niall Keating, Whatley Manor, Cotswolds


Proudly representing Stoke-on-Trent, Niall is no stranger to competitions and already has a string of accolades to his name. As executive chef of The Dining Room at Whatley Manor (two Michelin stars) in the Cotswolds, Niall gained the restaurant its first Michelin star within his first year, followed up by an impressive second star in 2019. Niall also won the Michelin Guide’s 2018 European Young Chef of the Year Award.

Niall has trained in some of the best restaurants in the world including Benu (three Michelin stars) in San Francisco, Restaurant Sat Bains (two Michelin stars) and Kong Hans Kaelder (one Michelin star) in Copenhagen. Regionality is very important to Niall and his cuisine balances both contemporary and classic styles, heavily influenced by his travels featuring intriguing Asian influences. His menu celebrates some of Britain’s most famous children’s authors in his uniquely original style.

Sally Abé, The Harwood Arms, London

Originally from Mansfield in Nottingham, Sally is head chef of the only Michelin-starred pub in London, The Harwood Arms. After studying Hospitality Management and Culinary Arts in Sheffield, Sally worked at The Savoy and then Claridge's before she began a formative five years under Brett Graham at The Ledbury (two Michelin stars). In 2017 Sally took the reigns at The Harwood Arms in Fulham, where she has developed a loyal team.

Sally’s style of cooking is British and seasonal, with a touch of elegance and a fondness for game. Her personal menu celebrates local produce and champions some of our most beloved authors.

Alex Claridge, The Wilderness, Birmingham


Proud Brummie Alex is the head chef and owner of The Wilderness in Birmingham, a restaurant renowned for its modern British food intended to excite, provoke and taste delicious. Self-taught Alex’s style is eclectic, drawing on the spices and influences of world cuisines and those represented in the melting pot of Birmingham. He uses local produce and sets out to deliver clear and intense flavours in playful, surprising ways. Alex’s personal menu celebrates the children’s literature theme in his trademark playful approach.

Dom Robinson, The Blackbird, Berkshire


Originally from Derbyshire, Dom is the head chef and owner of Michelin-starred The Blackbird in Berkshire. Growing up, he was part of a family that loved to cook and bake which sparked a fascination with both the process of cooking and food. Whilst studying catering and hospitality at Buxton, he started work at the Michelin-starred Fischer’s Baslow Hall in the Peak District where he progressed under the tutelage of chef patron Max Fischer.

Dom then spent time working in Dubai where he picked up techniques and Asian influences that feature in some of his dishes, worked as a private chef in France and spent some time in Australia. He was also head chef at Tom Aikens’ flagship Chelsea restaurant for three years.

Dom is renowned for cooking food which is influenced by quality ingredients, his overseas travels and his classical French background. His personal menu celebrating this year’s theme is largely inspired by his own fondness for children’s books and those he reads to his daughters.

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Great British Menu 2020: Central heat preview


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