This year David Coulson from Peace & Loaf, takes on Dan Fletcher and Danny Parker in a bid to make it through to the Great British Menu 2018 banquet which celebrates 70 years of the National Health Service. This year’s brief is to create celebratory and heartfelt dishes in tribute to the heroic staff of the NHS.
David Coulson
David Coulson is the chef owner of Peace & Loaf in Jesmond, Newcastle. He is self-taught, but worked at several restaurants in the North East including Seaham Hall and Castle Eden Inn, before opening his own place in 2013. Peace & Loaf has since been awarded two AA Rosettes and a mention in the Michelin Guide. David was also a finalist on MasterChef: The Professionals 2010.
Why did you want to be involved in Great British Menu?
Great British Menu started when I was about 18 or 19, and it’s a programme that I’ve always watched. I’ve learnt so much from it and I’ve got so much respect for that programme. I think that it’s one of the hardest cooking competitions in the country, so I wanted to challenge myself.
This years’ theme is celebrating the 70th anniversary of the NHS – how easy was it for you to come up with dishes to be served at the anniversary banquet?
My menu just wrote itself. I had a few good stories that actually meant something to me. I wanted to show people that I can cook my own original food and show them something that’s not been done before.
What does the NHS mean to you and how rewarding is it to possibly cook your food for these incredible individuals?
The NHS is one of the proudest things we have in this country. Everybody knows somebody that works in the NHS. It’s like a little family. Whether it be happy in some places, sad in others– their work is amazing. I was so proud to represent the North East and the hospitals of this region.
How difficult is it to cook in the Great British Menu kitchen alongside other chefs?
It’s a red hot little kitchen! It was alright though – I just focused on what I had to do and didn’t worry about what the other lads were up to really. But it was nice to have a week with some different chefs and I enjoyed it.
What was the best part about being on Great British Menu?
Meeting the veteran judge was a massive highlight for me. I can’t say who!
Were there any negative parts to being on Great British Menu?
Because I’ve sat at home and watched it, I knew how many great chefs have been on the programme. That was definitely the most challenging thing. You think ‘I could do that’ but when you’re there, the pressure’s just completely different and you’re putting everything on yourself to create something that people want to see. That pressure is massive. The cameras I was alright with because I was a MasterChef: The Professionals finalist in 2010 so I’m used to it.
David Coulson - North East heat Credit: Optomen TV/
Andrew Hayes-Watkins
How did you find the criticism and being judged?
Anything that the veteran judge would say, I would take on board. They’re there for a reason – they’ve won it already and they want to help you to win it so you should take it on the chin and cook your best. We say at work here – ‘take it on the flavour train’.
Were you more nervous about being judged by the veteran chef or the judges?
I was very nervous when my judge walked in – you’ll probably see it on my face!
Do you have any standout memories during your time on Great British Menu?
I got a couple of high scores that I was really happy with.
Would you take part in Great British Menu again?
I would definitely - to show people what I can do. I think that it was a big learning curve and I hope that it has a positive effect on the business. Not every chef that goes on there has their own restaurant, but I was representing myself because this restaurant is me.
Would you encourage your peers, colleagues and chef friends to take part in a competition like Great British Menu?
Of course. I think that lots of chefs would love to be asked to be on the show. One of my ambitions when I started being a senior chef was to do this and represent myself.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
