"As the youngest person to appear on Great British Menu, I wanted to prove to myself that I can cook. Also my Dad was on the show 10 years before, so there was added pressure there."
Great British Menu (GBM) returned to the nations screens in March for season 15 and puts the nation’s most talented chefs to the test. Women in the Food Industry are continuing their series of interviews with the strong female line-up of chefs from across Britain competing to serve their dish at the final banquet. Co-founder, Mecca Ibrahim, interviewed Georgia Sommerin, senior sous chef at Michelin starred Restaurant James Sommerin in Penarth.
Georgia was 13 when she started working in her father's kitchen as a Saturday job to earn a bit of pocket money. She went straight into his kitchen when she left school. Georgia said "I can work every section in the kitchen, so have learnt a lot. How to do starters, meat, pastry, veg prep, sauces and desserts. I've been taught everything from my Dad".
Georgia was approached by the production team at Great British Menu last year to audition and explains how it felt when she entered the studio kitchen for the first time:
"It was very nerve wracking, as you don't know what to expect and you don't know who you are going to be up against. Also working around the cameras is an experience, so that you don't step on their toes and they don't get in your way too. You've normally got so much space in your own kitchen."
She will be the youngest person to appear on the show and was asked if she felt extra pressure to do well because of this and said:
"Yes, there was extra pressure with that, as I wanted to prove to myself that I can cook. Also my Dad was on the show 10 years before, so there was added pressure there. But I got through it."
The children’s literature theme on Great British Menu is a popular one and Georgia explained how she prepared for it:
"I did lots of menu ideas to start off with and researched different children's books to see how I could incorporate them into my food. We had to focus on a Welsh theme. I chose Roald Dahl for the theme of two of my dishes, used the Welsh novel Ynys Elen for another course and had a dragon theme for my main courses.
"My hardest course was my fish course as it took me a while to settle on a idea. It also had more ingredients than any other course I prepared. There were a lot of elements to it. Fish is a course many chefs find a "make or break" one on the show."
Georgia will be appearing on Great British Menu from Wednesday 29th April 2020 representing Wales. You can read the full interview with Georgia Sommerin on Great British Menu here and find out more about her background and who inspires her in the food industry.