Latest news with #GreatBritishMenu
Daily Mirror
18 hours ago
- Entertainment
- Daily Mirror
'I own Beyond Paradise's Ten Mile Kitchen and not all locals are happy about it'
BBC Deayj in Paradise spin-off Beyond Paradise has proed a hit with viewers and now the celebrity chef who owns the restaurant featured has spoken out The BBC's Death in Paradise and its UK-based spin-off, Beyond Paradise have captured the nation, with filming in Looe, Cornwall. Kris Marshall reprises his role as Humphrey Goodman from the original series, now leading a new troop of detectives in the quaint town of Shipton Abbott. The hit show delves into his personal life too, depicting his relationship with his fiancée, Martha Lloyd (played by Sally Bretton), who's recently launched The Ten Mile Kitchen. Yet, the real-life backdrop to this on-screen eatery is actually 2024 Great British Menu winner Ben Palmer's highly-regarded establishment, The Sardine Factory. Ben shared insights with the Daily Express regarding his restaurant's newfound fame as a viewer favourite and the contrasting opinions among locals witnessing its escalating renown. Since the third series of Beyond Paradise showcased it, the Sardine Factory has seen an astonishing hike in interest – its bookings shot up to 245, scaling a peak from a modest 45 the previous week, marking an eye-opening leap by 444%. While the surge spells great news for Ben's venture, not all residents are thrilled. Ben conceded: "You know you get a lot of kickback from a lot of locals saying, we don't want more people coming to town, but you know what it's so important to bring tourism to the restaurant business, we rely on it," reports the Express. Despite a mixed reception, Ben disclosed that many locals are enthused about the new attraction, saying: "As locals, we were all really proud when we saw our beautiful kind of hometown on the telly, it was really kind of cool, and everybody was kind of asking, 'where is this beautiful place?'" He added: "You know, we're incredibly lucky. It kind of gives you a sense of feeling like we're really proud that this is our hometown, and it just showcases it, making you realise how beautiful it is as well. "It's a lovely place, but then when you come to see it, you think, 'my God, it is actually,' we're very lucky. It's a very beautiful place, and then everybody wants to come and visit where they saw on TV, which was really cool." Ben even confessed his surprise at not realising the show Beyond Paradise's popularity, stating: "I never kind of really watched it, and then obviously I thought, you know, it's in my own town and stuff, you might catch a glimpse of someone you know. I started to watch it and, you know what? It's pretty good." In a bid to revitalise the area, Ben launched his restaurant in 2018, alongside the introduction of a museum for the town. Named 'The Sardine Factory', the restaurant honours its history as a former sardine processing plant.
Wales Online
19 hours ago
- Entertainment
- Wales Online
Beyond Paradise restaurant's celebrity owner 'proud' of show but admits to 'kickback' from locals
Beyond Paradise restaurant's celebrity owner 'proud' of show but admits to 'kickback' from locals The Sardine Factory in Looe, Cornwall, is the real-life location of The Ten Mile Kitchen, which is owned by chef Ben Palmer, who won the Great British Menu in 2024 Kris Marshall on reuniting with Love Actually co-star BBC Death in Paradise spin-off Beyond Paradise launched in 2023 and set to the backdrop of scenic Looe in Cornwall. Kris Marshall returns as Humphrey Goodman from the original series, now solving crimes in the make-believe Shipton Abbott with his detective crew. Additionally, the story delves into Humphrey's home life with his partner, Martha Lloyd (played by Sally Bretton), who steps into the culinary scene with her venture The Ten Mile Kitchen. The actual venue used for Martha's enterprise is owned by none other than chef Ben Palmer, crowned champion in the 2024 Great British Menu. Palmer discussed with the Daily Express how his restaurant, The Sardine Factory, became a pilgrimage site for fans and the community's mixed reactions to its newfound fame. Beyond Paradise stars Sally Bretton and Kris Humphrey (Image: BBC ) Following The Sardine Factory's feature in Beyond Paradise's third season, reservations skyrocketed by 444%, spiking from 45 to an astounding 245 bookings within a week. Article continues below Despite the boost to business, some local residents have expressed discontent over the influx of visitors flocking to their town. Ben confided: "You know you get a lot of kickback from a lot of locals saying, we don't want more people coming to town, but you know what it's so important to bring tourism to the restaurant business, we rely on it," reports the Express. Ben disclosed that despite some negative reactions, many locals have welcomed the attention, saying: "As locals, we were all really proud when we saw our beautiful kind of hometown on the telly, it was really kind of cool, and everybody was kind of asking, 'where is this beautiful place?'" Beyond Paradise's Ten Mile Kitchen takes place in The Sardine Factory (Image: BBC ) He added: "You know, we're incredibly lucky. It kind of gives you a sense of feeling like we're really proud that this is our hometown, and it just showcases it, making you realise how beautiful it is as well." Admiring his locality, Ben remarked: "It's a lovely place, but then when you come to see it, you think, 'my God, it is actually,' we're very lucky. "It's a very beautiful place, and then everybody wants to come and visit where they saw on TV, which was really cool." Article continues below Regarding the popularity of Beyond Paradise, Ben acknowledged his surprise, confessing: "I never kind of really watched it, and then obviously I thought, you know, it's in my own town and stuff, you might catch a glimpse of someone you know. I started to watch it and, you know what? It's pretty good." Ben opened his restaurant back in 2018 as a part of reinvigorating the town, which also included opening a museum. The Sardine Factory gets its name from its previous incarnation as an old sardine processing plant. Beyond Paradise in available on BBC iPlayer
Scottish Sun
2 days ago
- Lifestyle
- Scottish Sun
Modern luxuries include noise-cancelling headphones and quilted loo roll
Modern life's little luxuries include noise cancelling headphones, quilted loo roll, and pre-chopped vegetables. A poll of 2,000 adults found they typically enjoy a touch of luxury five times a month. 2 A poll found adults enjoy a touch of everyday luxury 2 Müller Bliss partnered with Great British Menu winner to show how to find luxury in the everyday With robot vacuum cleaners, smart thermostats, and having an after dinner treat also considered to be indulgences. Others include high-end scented candles, a mid-week glass of wine, and boiling water taps. Commissioned by Müller Bliss, the research found almost 46 per cent of adults feel like they don't have time to add luxury to their daily life. Great British Menu winner Kate Austen, who has teamed up with the yoghurt maker to show us how to inject a little extra into our daily grind, said: 'For me, little luxuries are basically edible happiness, from a comfort dish to a sneaky ready-made dessert, it's my instant mood elevator.' Kate has created "Bliss Bites" inspired by two new flavours: Whipped Greek Style Strawberries & Cream with miniature biscuits, and Whipped Greek Style Yogurt Lemon Meringue Pie. The study also identified the things adults believe used to be considered luxury which aren't any more – including holidays abroad, air travel, and owning a personal computer. Others include subscription TV, buying clothes, and fast food. For 38 per cent, getting the chance to enjoy 'little luxuries' has become more important than it used to be. With 72 per cent of the opinion being able to enjoy such things is also much easier now than it has been previously. And this is reflected by the 34 per cent who 'always' or 'often' incorporate indulgences into their daily lives. Brits renting spend nearly £700 on décor to make rentals feel like home As many as 82 per cent believe small luxuries have a positive impact on their mood, suggesting making a concerted effort to enjoy them is worthwhile. However, it can be very much a private pleasure - 70 per cent have secretly enjoyed their luxuries alone. While 35 per cent have resorted to 'extreme' lengths to do just this – including hiding away in the bathroom (43 per cent) and repackaging it up in disguise (32 per cent). Carried out through the research identified food as the most common type of indulgence (39 per cent), with dessert being seen as the most luxurious meal (58 per cent). A decadent taste (51 per cent) is the number one reason for food feeling more luxurious, followed by the sensation they get when eat (44 per cent) and how it enlivens more than one sense (33 per cent). Marina Lazu, Müller Bliss brand manager, said: 'Luxury is enhanced convenience, it is important we indulge in luxuries to give us those dopamine hits. "We believe luxury isn't about extravagance, it's about those small moments that bring joy. Our new Whipped Greek Style flavours offer a way to elevate the everyday with a little bit of luxury in every spoonful."
Yahoo
25-05-2025
- Business
- Yahoo
City restaurateurs discuss changes to high-end dining
In a waterfront dining space in Leeds, chef Liz Cottam is focused. It is only noon, but she has a big group booking later and her team is small. She has not had a day off in 11 weeks, she says. Her new Holbeck-based venture, emba, has opened just months after the Masterchef semi-finalist's nearby fine dining restaurant, HOME, was forced to close. There, customers would routinely spend up to £300 a head on her 14-course tasting menu and the waiting list for a table could be up to six months. The restaurant, which opened in 2017, was her "diamond and ruby-encrusted cup" and represented what she thought was expected of her. But HOME closed in late 2024 due to economic pressures, with the year a low point for the higher end of the Leeds gastronomy scene. Michael O'Hare, whose Man Behind the Curtain restaurant earned Leeds' first Michelin star in a decade, shut his latest venture the same week as Home's closure. "The reasons were circumstantial, environmental pressures on the level that we were both operating at," Liz says. According to UK Hospitality, the number of restaurants trading across Yorkshire has dropped by about 1,000 since 2019. In Leeds, the number of eateries has dropped by 8% over the same time frame. Liz says that in a post-pandemic world, demand for elaborate meals has dwindled and the cost of living crisis has bitten. Supplier costs have also soared. Liz recalls the "horror" of oil and butter becoming eight times more expensive, with HOME's monthly electricity bill jumping from £1,200 a month to £12,000. "The demand went down and the costs went up and there was just absolutely no chance of passing that on to continue." For Liz, who has also appeared on the BBC's Great British Menu, the stress of trying to "hustle" and keep things afloat crept up on her. "In the beginning we we thought it might be a blip," she says. "We hoped it was going to be something that we could combat with some hard work and some good business management, but no, not at all." Liz, 49, says she wanted to go down "playing her cello" like on the sinking Titanic, rather than resorting to big discounts or gimmicks. After returning briefly to the corporate world for some "financial breathing space", Liz created the concept of emba, named after the coal fires most of her food is cooked on. But this time, she had to think of alternative ways of funding the concept. "It just felt really obvious to try and dip our toe in the water in the crowdfunding sphere," she says. Emba hit its £45,000 target in three weeks, with the total eventually reaching £67,000. "Your ego needs to be parked, thrown out really," says Liz. "I think I'm now a lot more humble after going through this process." She says emba's food is less theatrical and more "soulful and heart-led". "It's still creative, but served without the fuss." A short walk away, another Masterchef alumnus is opening a new restaurant - the Cinnamon Kitchen at the Queens Hotel, led by Vivek Singh. It is his first outpost in the north and billed as Leeds' first Indian fine dining restaurant. But why here, in light of two recent high-profile hospitality closures? Vivek says: "The short, easy answer to that, is why not Leeds?" He says the hotel's proximity to the railway station was a major factor. The grand surroundings of the hotel was also part of the decision, he says, along with the availability of local produce. Vivek, who plans on making Yorkshire rhubarb one of his signature dishes, adds: "I want to celebrate the farmer and the seasons in West Yorkshire." The 54-year-old was born and trained as a chef in Bengal and opened his first restaurant in the UK in London in 2001. Now launching his sixth opening, Vivek seems fearless about the risks - despite food prices continuing to see a gradual rise. "Sometimes it just feels right," he says. "I opened my second restaurant in London two weeks after the collapse of Lehman Brothers in 2008. "It had 250 seats and was still busy." Vivek, who sold the Cinnamon Collection to the Boparan Restaurant Group in 2016, continues: "Our producers need to be fairly rewarded and good, quality ingredients are not cheap. "Eating out is not something you should do every night anyway - if you do there is something wrong." Listen to highlights from West Yorkshire on BBC Sounds, catch up with the latest episode of Look North. 'More restaurants and bars could shut without help' City centre rooftop restaurant to close 'This city is losing its identity as independent businesses are closing' Michelin chef closes restaurant after seven months
North Wales Chronicle
25-05-2025
- Entertainment
- North Wales Chronicle
I had breakfast at one of the North Wales restaurants people love the most
The restaurant, ideally situated on Colwyn Bay's seafront, regularly features in lists of the top places to eat in Wales and the UK. Most recently it was named in the OpenTable top 100 places in the UK for outdoor dining, a list compiled from customer reviews. TASTE TEST: Bryn Williams at Porth Eirias. On OpenTable, the Porth Eirias restaurant has a 4.7 (out of 5) rating with nearly 4,000 reviews. I was aware of Bryn Williams having followed his career. Bryn, a former Coleg Llandrillo student originally from Denbigh, has gone on to have incredible success after he appeared on the Great British Menu in 2006. Williams worked for Michel Roux Jr at Le Gavroche in Mayfair between 1999 and 2003, starting out as a demi chef he honed his craft and graduated to sous chef before becoming Chef Patron of his very first restaurant, Odette's in 2008. As he opened more restaurants, as well as marrying Texas singer Sharleen Spiteri, it was only a matter of time before he returned home to North Wales when he launched Bryn Williams at Porth Eirias in Colwyn Bay in 2015. TASTE TEST: Bryn Williams at Porth Eirias. And it was there I found myself on a Sunday morning as Colwyn Bay was gearing up to celebrate Pride. OpenTable describes Bryn Williams at Porth Eirias thus: "This big open space with its easy, informal mood has an open kitchen where Bryn's team of chefs turn simple, local, seasonal ingredients into extraordinary bistro-style food. Menus are served all day by interesting people who really understand food, and there are no rules, so you can do what you like: tuck into breakfast, graze over small plates at the bar, share a Sunday feast with family, watch the sun go down with friends. Good times with good people, and no distance between you and the beach." The space is very impressive, classy decor, lots of natural light from the large windows with spectacular views of the sand and sea, and an open kitchen where the dishes are prepared. TASTE TEST: Bryn Williams at Porth Eirias. Seafood takes centre stage on the menu from prawns, cod to mussels, but the breakfast menu is more traditional yet equally tantalising. It was a busy day; I was one of the first customers to arrive but there were only a couple of tables unreserved. I would definitely recommend making a booking if you plan to eat there. Despite this, the ambiance was chilled, and the staff were friendly and attentive. And, for some reason, dressed in a combo of white shirts and denim, a look that brought to mind George Michael in the 80s. I know you can't go wrong with a traditional cooked breakfast, and I am certain the one served at Porth Eirias is top notch. However, I was in the mood for something different and opted for the muesli, soaked oats, yogurt, and apple, as well as Eggs Royale. The muesli with soaked oats was delightful. The flavours and textures of a dessert while your mind can be tricked into thinking you've gone for the healthy option. The yoghurt gave a delicious tang while the fruit delivered a chewy sweetness that gave the dish substance. TASTE TEST: Bryn Williams at Porth Eirias. Next was Eggs Royale, essentially Eggs Benedict with smoked salmon in place of ham. This dish, again, was excellent. It must be said that the price is double what you would pay in Wetherspoons for a similar dish. But the word similar is doing a lot of heavy lifting in the previous sentence; if you want something familiar, yet prepared with the best ingredients and utmost skill, then this is a treat worth splashing out on. Not to mention that the location, with stunning views of the coastline, that, on a sunny day, are worth every penny. TASTE TEST: Bryn Williams at Porth Eirias. I am a recent convert to poached eggs and these were the best I have had, with thick, luxurious yolks that combined with the rich Hollandaise. With the silky smoked salmon delivering saltiness and texture to the mix, this was a dish that, while humble, felt indulgent. I will be returning to Bryn Williams at Porth Eirias as I think I've only scratched the surface of what is on offer. It would be nice to try the restaurants famous seafood and other specialities like afternoon tea, and the Porth Eirias fish pie for two sounds delightful if anyone would like to join me.
