Belfast Telegraph

Thursday 10 July 2014

Place at TV banquet's in the bag for Northern Ireland chef Chris

Chris Fearon's innovative starter will be served to 100 guests

A top chef from Northern Ireland has been crowned "the king of the starter" on TV show the Great British Menu. Chris Fearon will now showcase his winning recipe at the People's Banquet on the programme tonight.

The Head Chef at Belfast restaurant, Deanes at Queens, triumphed against other regional winners to produce the starter course for the show's finale.

The Belfast cook's Season 'n' Shake Coronation Chicken proved a hit with the judging panel made up of food luminaries Oliver Peyton, Prue Leith and Matthew Fort.

A twist on the classic coronation chicken recipe, Chris wowed the panel with his tasty marinaded chicken served in brown paper bags with the option of adding the seasoning to shake in the bag.

The dish can be eaten off plates, of course, but Chris thought the bag option lent some fun to the occasion of a street party.

The People's Banquet is set to be a magnificent street party at the historic Leadenhall Market in central London hosted by Barbara Windsor and attended by 100 guests of honour.

"I'm thrilled that my starter was judged the best," Chris said.

The "lemonicious" sweetbox got a mixed reception, with judge Oliver Peyton even declaring it left him "bitter and twisted".

The overall theme for the series has been 'Cooking for the People' with the idea of creating food perfect to share with friends and neighbours at a street party.

Up to a million people may sample Chris's culinary delight as part of The Big Lunch this Sunday which uses the recipes from the Great British Menu.

More than 378 Big Lunches are being held across Northern Ireland when fans of the TV show will attempt home-cooked versions of the winning chefs' dishes.

Chris, who has worked at Deanes for almost three years, encouraged cooks and non-cooks alike to have a blast at his recipe: "It isn't intimidating," he said.

Menu

Season 'n' Shake Coronation Chicken

Keralan sour bass with soft-shelled crabs and green mango chutney

Roast hog with salt-baked potatoes and apple sauce

Taste of the fairground (medley of fairground food including doughnuts)

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