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Why Did The Chicken Cross Abbey Road?

~ Taste Adam Reid's Great British Menu ~ 16th May 2019
SPOILER ALERT!  If you haven't yet seen Adam Reid, Chef Patron of Adam Reid at The French, at the Midland Hotel in Manchester, on this year's edition of BBC2’s "Great British Menu", then you may want to avoid this story before you catch up on iPlayer.
If you're still reading...
Having successfully progressed from the North West heats to reach the finals, this week, Adam has been competing against the seven other regional finalists to get their dishes to the Abbey Road banquet. 
In 2016, the "confident" Mancunian chef successfully made it through to the Great British Menu banquet with his "Golden Empire" dessert, which was a tribute to ordinary Britons – the theme of that year.  
Golden Empire


In the first episode of this year's finals (broadcast Monday 13th May), Adam’s tater 'ash with malt bread and beef butter, called "From the Beatles to Oasis", impressed food writer Matthew Fort, former Mash & Air restaurateur Oliver Peyton, broadcaster cook Andi Oliver, and Spandau Ballet legend Martin Kemp. 
From The Beatles To Oasis
Sadly, Adam was narrowly pipped into second place, by just one point, as Luke Selby from the Michelin Star Hide restaurant in London, saw his starter make the Banquet. 
Had he named it "Tater 'ashes to 'ashes", after the hit by 1960's Manchester band, The Mindbenders, we're sure he would have picked up that extra point or two.
His "Northern Soul" fish course (broadcast Tuesday 14th May 2019), also failed to reach the banquet; finishing 5th, possibly as his almond poached cod loin, with smoked roe sauce, buttered leeks and fried cheek, missed a trick, and the brief, by not actually being (Northern) sole.
Northern Soul
The course that all eight chefs were most desperate to win though, the main course (broadcast Wednesday 15th May 2019), saw his "Comfort Food Sounds Good" hit the mark, with all four judges - including former Wham! star Andrew Ridgeley - scoring the 2016 dessert winner 10/10, sending him through to the banquet for a second time.
That said, we still feel he should have named his incredible dish of organic Rhug Estate chicken broth with barley, sweetcorn, leeks and turnip, "Chicken Rhythms", after the 1991 album by Madchester favourites, Northside.
Comfort Food Sounds Good
The results of the dessert competition - judged by Manchester music legend, Peter Hook - is broadcast Thursday 16th May 2019, and includes Adam's "Madchester, I Am The Resurrection", a treacle tart with clotted cream ice cream, orange and mint, and served on a plate made by ex-sound engineer for the Stone Roses, now turned potter, Ian Wilde.
Should he have named it after another Madchester classic, the Happy Monday's hit "Tart Tart"?
Madchester, I Am The Resurrection
All four of Adam's Great British Menu 2019 courses (and 2016's "Golden Empire"), are currently available on a special Set Menu at The French, for both lunch and dinner, priced at £85 per person, or £145 with matched wines.

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