A MICHELIN-starred chef who did North Yorkshire proud on a popular TV cookery competition last year has tasted success again.

Tommy Banks, of the Black Swan at Olstead near Thirsk, is a contestant on the BBC’s Great British Menu programme which pits top chefs against each other to win the chance of their dish being served at a prestigious event.

This year’s winning dishes will be served at a Wimbledon Banquet and Mr Banks’ Turbot with Strawberries and Cream creation has made the final cut.

This success follows Mr Banks’ appearance on the 2016 series which saw him receive record-equalling points to win the North-East heat of the competition and have his dish served at a Great Britons event.

Writing on his blog, Mr Banks described how much pressure was on the chefs in the competition but he was confident that his fish dish ticked all the boxes.

He said: “I also think the dish fits Great British Menu as a whole, in the sense that the backbone of the dish is very much all about very traditional techniques, with a modern twist that makes it more interesting and relates it to the brief.

“But there’s no where to hide with this dish.

“It’s so simple that those traditional techniques need to be absolutely perfect.

“It really is all down to the technicalities of the prep and cooking.

“No fancy props can hide a poorly cooked piece of turbot!”

The dish consists of red strawberries pickled with elderflower vinegar, fermented green strawberries and a creamy herb velouté.

It certainly hit the right note with the judges with Jeremy Lee calling it a “very accomplished dish” in the regional heats and fellow judge Andi Oliver saying it was a “stunning” and “clever” dish.

  • The Great British Menu is now in its twelfth season on BBC2.