The four Welsh chefs who are set to compete on this year’s series of the BBC’s Great British Menu have been announced.
Larkin Cen, chef patron at Bristol’s Woky Ko, Nathan Davies, chef patron at Aberystwyth’s SY23, Mark Threadgill, head chef at the Portmeirion Hotel, and Tom Phillips, head chef at London’s Restaurant Story, are the four Welsh chefs competing to cook a course at a banquet celebrating a century of British broadcasting.
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This year, the chefs’ dishes will take inspiration from a variety of TV shows, from Saturday evening family favourites and once in a lifetime events to children’s classics and comedy greats.
The Welsh heats will begin on Tuesday, February 15 at 8pm on BBC 2 with episodes also on Wednesday, February 16 and Thursday, February 17.
Here’s more details about the four Welsh chefs competing for a place in finals week.
Nathan Davies – Chef patron at SY23, Aberystwyth
Nathan Davies is a returning contestant to the Great British Menu kitchen, with his signature style of cooking locally-sourced ingredients over fire having received critical acclaim at his Aberystwyth restaurant, SY23.
Last year Nathan missed out on a place at the banquet despite being the second highest scoring chef ever in the competition. This year, he plans to go all the way.
Nathan has had a varied career from working at Shakespeare’s Globe Theatre in London, to being a private chef in France and Head Chef at Gareth Ward’s Ynyshir for four years. In 2019, he opened his own restaurant, SY23 in Aberystwyth.
Nathan will bring a number of unique ingredients to the competition, including his own homemade pine oil, and his menu will celebrate BBC TV programmes Merlin and Coast.
Larkin Cen - Chef patron at Woky Ko, Bristol
Larkin’s interest in food began as a child, watching his parents cook in their Cardiff Chinese takeaway, the Mansang in Ely. But, it wasn’t until five years ago that he gave up his profession as a lawyer to pursue a career as a chef.
You might recognise Larkin from his previous TV appearances as he was one of the first Welsh MasterChef finalists in 2013. Following the contest he opened Hokkei, a modern Chinese takeaway on Cardiff’s Crwys Road, alongside fellow finalist Dale Williams. But, the business went into administration in 2016 .
Larkin went on to become chef consultant at Cen at The Celtic Manor for three years, before opening his own restaurant Woky Ko. He now owns four Woky Ko restaurants in Bristol and has a development kitchen in Newport.
Larkin’s food is based on traditional Chinese flavours and as a self-confessed ‘noodle obsessive’, he would love to make traditional ramen noodles on the show.
Larkin’s menu will celebrate popular Welsh-based children’s programme, Fireman Sam, as well as Doctor Who. His dishes will showcase his knowledge of Asian cooking methods.
Mark Threadgill – Head Chef at Portmeirion Hotel, Portmeirion
Mark Threadgill was born and raised in Gwynedd and at the age of 14, he wrote in his school report that he would one day like to be head chef at the Portmeirion Hotel.
Twelve years later he realised his dream as he’s now head chef at the 2 AA rosette hotel based in the beautiful Italianate village of Portmeirion. Prior to landing his dream job, Mark worked at Restaurant Pierre Reboul in Aix-en-Provence, Plas Bodegroes near Pwllheli and under Michelin-starred chef Claude Bosi at Hibiscus.
Mark’s food has an emphasis on sustainability and local Welsh produce. As a Welsh speaker and passionate champion of Welsh ingredients, he’s thrilled to be representing Wales in the Great British Menu Kitchen.
Mark’s menu takes inspiration from the much-loved sitcom, Gavin & Stacey.
Tom Phillips – Head Chef at Restaurant Story, London
Tom Phillips is returning to the competition for a second time, having earned his second Michelin star as head chef at London’s acclaimed Restaurant Story in 2021.
Tom began his career at the Ritz in London and then moved to L’Enclume in the Lake District and the three Michelin-starred Per Se in New York. In 2019, Tom was the youngest ever competitor to represent the UK in the Bocuse d’Or, an internationally renowned cooking competition.
Tom’s cooking style is innovative, precise, elegant and unpretentious and his menu will take inspiration from Doctor Who and '80s comedy sitcom, Blackadder.
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