Huggler Group

Following a week of tough competition, Shaun Rankin from Bohemia Bar & Restaurant was tonight named South West champion in the fourth series of BBC Twos Great British Menu.

This victory takes Michelin starred Rankin through to the final of the popular culinary TV show, where he will compete for the opportunity to serve one or more of his courses at a glorious homecoming banquet for the men and women recently returned from active military service in Afghanistan.

Leading Rankin to victory was his four-course Taste of Home menu that incorporated an array of local Jersey produce. For the starter, Rankin prepared a three hour cooked free range duck egg with new seasoned buttered asparagus, shi take mushrooms and herb sabayon. Next came the fish course, for which he served a spectacular Jersey lobster and crab cocktail with marinated baby fennel salad, sunflower bread and herb mayonnaise.

As the pressure built through the week so did Rankins dishes with a main course consisting of slow cooked belly and glazed cheek of pork with preserved apples, roast local scallops, watercress and crackling, minted Jersey Royals. However, what really stole the show was his dessert, a treacle tart accompanied by Jersey clotted cream and raspberry ripple ice cream. The really great news for Bohemia diners is that from Monday 4th May Rankins full four course Great British Menu will be added to the Bohemia menu portfolio.

In the regional heats Rankin was up against acclaimed chef Nathan Outlaw from Nathan Outlaw Restaurant in Fowey, Cornwall, who holds a rising two Michelin star. Rankin describes his opponent as tough competition Nathan prepared a fantastic mix of dishes and I have to say I was extremely impressed. The show also looked at both chefs hometowns and restaurants, showcasing Jerseys spectacular coastal scenery, as well as a number of Shauns regular suppliers and the sophisticated Bohemia Bar & Restaurant.

Casting an impartial eye over the proceedings in the kitchen was former Great British Menu champion Mark Hix, who cooked the main course and dessert at the Ambassador's banquet in Paris as part of the 2007 series of Great British Menu. In the end, judging came down to a panel of experts, including author, chef and entrepreneur Prue Leith, food writer Matthew Fort and restaurateur Oliver Peyton.

In the final round of Great British Menu, shown on BBC Two at the end of May, each of Rankins four courses will be judged individually against the seven other regional finalists.

Going into the final of Great British Menu, Shaun remains confident, as he comes up against the eight other regional finalists from across Britain, Its a fantastic opportunity to be competing at this level, and Im extremely confident that at least one of the dishes Ive created using the fresh local produce available to me, will make it to the banquet.

01 May 2009