Great British Menu Judge: “I would happily walk through the Lake District necking this gravy” as chef Jack Bond wins The Great British Menu Northwest heat
JACK Bond, co-owner and head chef at The Cottage in the Woods Michelin-starred and three AA rosette restaurant in Whinlatter, Cumbria, won the Northwest regional heat, which kicked off the 2025 season of BBC’s Great British Menu in January.
He will now go on to compete in the Finals Week against other regional winners for a coveted spot at the Banquet, which this year is being held at Blenheim Palace.
The theme this year, Great Britons will see the chefs draw inspiration from important people, who’ve come from their area, within ancient and modern history, as they develop their menus.
The best will be showcased at the Banquet that also marks the 20th anniversary of The Great British Menu.
Bond beat three other renowned regional chefs to reach the finals.
They were veggie chef Eddie Shepherd, from The Walled Gardens underground restaurant in Manchester, James Hill, head chef of The Oak at Curthwaite, near Carlisle, Cumbria and Livia Alarcon, of La Bistroteca, at Baltic Market in Liverpool.
The winning dishes were:
Jack’s canapé, a take on a Pie and a Pint, was a beer batter croustade, filled with Guinness rarebit and stout pickled onions, dusted with smoked almond and girolle powder.
Next up was the vegan starter. The Rough Terrain consisted of diced and crisp potatoes, roasted yeast sauce, chive oil, black garlic ketchup, pickled capers, grated truffle and leek ash.
The fish course, Taught by Nature, was inspired by the elements of nature mentioned by Poet William Wordsworth. Jack’s Chalk Stream Trout dish was confited in juniper oil and served with sauce barigoule and marigold oil, it was served with butterfly-shaped tuiles, fennel and vermouth slaw and a fermented green tomato relish.
Back to the fells but this time to celebrate fell walker and guide-book author Alfred Wainwright, Jack served a meaty main course of Herdwick lamb three ways – juicy cannon, rib glazed with pickled walnut and a mini-Cumberland sausage. Served with crushed Jerusalem artichoke, dressed and crispy kale, and a thermos flask of rich lamb gravy.
The gravy, GBM judge said: “I would happily walk through the Lake District necking this…”
The Pre-Dessert saw Jack pay homage to Liverpool-born comedian and presenter Paul O’Grady and his famous character Lilly Savage, with a creation entitled’ Watch Your Mouth – a Lip-Shaped Sour Cherry Choc-Ice.’
Jack delivered a dish, recognising the work of Charles Booth in introducing free school meals, called ‘No Running in The Dinner Hall – a take on Jam Rolly Polly,’ served with Ginger Custard and an extra decadent side of Jelly and Ice Cream, featuring Champagne Jelly and Apple Sorbet.
The judging panel is made up of Michelin-starred, GBM double banquet winner, Tom Kerridge; Comedian and Food Podcast Presenter Ed Gamble; and new for this year, Scotland’s Lorna McNee, of Michelin-starred restaurant Cail Bruich, alongside special guest inspirational Hillsborough campaigner Margret Aspinall.
‘’I’m thrilled to go on to represent the Northwest, especially my hometown of Liverpool and the Lake District, which is where Beth and I have settled with our son and now call home,” said Bond.
“I’m hoping I can now do the region proud and get a dish through to the Banquet, but I know finals week is going to be even more intense. I have to say a big well done to my fellow competitors James, Livia and Eddie, they all gave me a run for my money and above all else made the heat special to be part of. Now all I can do is wait to see who I’m going to be up against in Finals Week.’’
The Great British Menu is on Tuesdays on BBC 2.