Elisha Carter, Head Chef at Sharpham Park Restaurant at Charlton House Hotel in Somerset was one of two chefs selected to represent the South West region in the new series of BBC Great British Menu. Elisha delighted food critics Matthew Fort (The Guardian) and Chris Rundle (Western Daily) in the first round with his two-course menu of Red Mullet, Salmon and Foie Gras 'Mosaic' with Courgette and Bacon Chutney followed by Venison cooked three ways with Blackberry Sauce. Elisha then went head to head with Chris Horridge from The Bath Priory Hotel in the South West regional final, which was screened on 5-9 May

Over the course of the five days Elisha created four courses: Starter, Fish Course, Main Course and Dessert.

The five programmes showed Elisha sourcing his ingredients from local suppliers and included a visit to hotel owners, Roger and Monty Saul’s own Sharpham Park Farm to see the White Park Cattle which featured in Elisha’s starter, Slivers of White Park Beef with an Oxtail ‘Scotch Egg’, Mushroom Mousse and Sharpham White Wine Jelly.

Roger Saul and the team are delighted with Elisha’s achievement. ‘It is really exciting that Elisha’s brilliance has been recognised by the judges on BBC Great British Menu and such a shame that he didn’t make it through to the next round. It has been a long and complicated journey bringing the rare breeds meat and produce from Sharpham Park Farm to Sharpham Park restaurant at Charlton House , but it really does prove that it is possible to take organic food from farm to table, then mix in a great chef and ‘Hey Presto!’ Magic!