A CHEF from Conwy who trained under Heston Blumenthal has given an insight into his experience on BBC2's Great British Menu. 

Nick Rudge, head chef and owner at The Jackdaw in Conwy, represented Wales in the Great British Menu heats 2024. 

Nick competed alongside Corrin Harrison from mid-Wales, who has spent most of his career at one of the UK’s best restaurants, Ynyshir, and has just set up a sister restaurant to it in Machynlleth; Lewis Dwyer, who recently opened his own place, Hiraeth, to critical acclaim and quickly earned 2 AA rosettes and Larkin Cen, from The Monkey King at Newport’s Celtic Manor. 

Nick was second to be eliminated but it was close, there was only one point in it.

Talking to the Pioneer, the talented chef said: "The opportunity came about when I was approached by the producer of the programme. I was in two minds as  am always at The Jackdaw and we are still so young as a restaurant so my full concentration is there, however after a few zoom calls he managed to persuade me to go for it.

"It was an amazing experience. I’ve done a few bits on TV before for The Fat Duck and Heston, but this was very different being my food.

"The team behind the programme are also so caring and supportive and want the best for you.


"The other chefs I competed against were great. Although we did have time to chat during the day, when we were cooking everyone was very focused. If you needed any help or something went wrong they would always help you out."

Nick said the favourite part of the contest for him was "cooking under pressure."

He said: "Obviously there’s time pressure to get food to the guests at the right time at The Jackdaw, but to get dishes made and finished in the time given on Great British Menu was a huge task and a great challenge."

The Great British Menu theme for 2024 celebrates The Olympics and The Paralympics.

The final banquet will be to wish Team GB 'good luck' in the Paris Olympics later this year.

Nick said his creating his ‘4,000 metre freestyle’ dish was "great fun".

The ingredients were drawn from the 4,000 metre radius of The Jackdaw.

"There was a fair bit of preservation, speaking to friends that were growing vegetables, foraging and it really took months of planning," he said.

"The judging process is fair and each judge is a very well experienced and a respected chef, so taking their feedback whether good or bad is very important and it’s always nerve racking to find out what they think."

Nick went out after creating a main and pudding. 

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Michelin star Executive Chef Lisa Goodwin-Allen praised Nick for having "some fantastic ideas" and said it was about "balancing [those ideas] a bit better."

Nick said: "I was disappointed to go, especially with just one point in it.

"If the opportunity came up and I was asked again, I might give it another go!

"I’ve always watched the programme, so to be on it and seeing it from a completely different side was amazing and a dream come true."

The Jackdaw is closed for two weeks and will be re-opening on March 12 with a new Spring Menu.

Nick said: "We will be changing the menu completely in June, September and December, which we are all very excited about."