Cornwall’s Andi Tuck is set to return to BBC Two’s Great British Menu kitchen this coming week as part of the south west heat contestants. Andi says he will be ‘letting rip’ with his creative fire and smoking methods, and Cornish local ingredient sourcing, all part of his personal cooking DNA, for the judges.
Great British Menu has returned for its 19th run, bringing some of the UK’s most celebrated chefs to compete in regional heats to secure a place at the illustrious Great British Menu banquet. For 2024 chefs from eight different regions of the UK have designed a four-course menu (plus snacks and pre-desserts) based around the theme of celebrating the Olympics and Paralympics with dishes for a banquet hosted by the British Ambassador in France and Team GB to wish our athletes good luck in Paris.
Alongside his south west competitors, Andrew’s dishes will be scored by some of the biggest culinary stars in the country, with heat and regional finalists also facing a further panel of judges.
Andi Tuck says, “I absolutely loved my last appearance on Great British Menu in 2023 and it’s a huge honour to be back to represent Cornwall. I can’t think of a more intense, or competitive environment, in which to cook for such illustrious judges, but as a result, this pushes us all to be at the very top of our games. I’ll be ‘letting rip’ with my personal, creative fire and smoking methods, and Cornish local ingredient sourcing, for each of my entry dishes. It’s such a pleasure to cook and work alongside the most exciting chefs in the south west in the upcoming set of episodes.”
Andi Tuck is the Head Chef at the Michelin Guide-listed Harbour House set right on the waterfront in Flushing, Cornwall.
Andi is known for his infectious love of open fire cooking techniques. Having regularly worked with the likes of Simon Stallard and Ben Quinn, he’s recently featured on Rick Stein’s Cornwall and is in demand to grace the stages of Cornwall’s popular food festivals.
Harbour House serves breakfast, lunch and dinner as well as an all-day bar menu with small plate and bar snacks. Andi’s Harbour House menus show his commitment to a new and inspired Cornish pub ‘menu’, all based on the freshest of produce that is picked, plucked or cut from the surrounding lands and seas. All Harbour House cooking is over sustainable British BBQ coals including the cult-loved Smokey Sundays where Andi’s 18 hour low and slow smoked meats take centre stage.
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