Marco Pierre White's Kitchen Wars

Finalists - Gavin and Lucinda Gregg, Gavin Gregg

Husband-and-wife team Gavin and Lucinda opened their award-winning restaurant in 2000, and are passionate about delivering classic food with a modern twist.

Finalists - Gavin and Lucinda Gregg, Gavin Gregg

Chef: Gavin Gregg
Front of house: Lucinda Gregg
Restaurant: Gavin Gregg Restaurant, Sevenoaks
Audition dish (Episode 1): Kentish lamb rump with a tomato and herb crust, with braised shoulder of lamb, ratatouille, crispy fondant potato and a lamb jus

Gavin and Lucinda met at a student nightclub in Dundee, where they were both studying Hotel and Catering. They’ve been married for 13 years and have three children together. Their restaurant has been open since 2000 and has been awarded 2 AA Rosettes. 

Gavin is passionate about food and describes his menu as 'classic with modern twists', and together he and Lucinda have diversified to strengthen the business, offering outside catering, cookery classes and home dining. 

Gavin describes himself as 'mad as a hatter, full on and forceful'.  Lucinda is the opposite, so they balance each other out well.  They applied for Marco Pierre White's Kitchen Wars because they wanted to prove themselves on television.

Semi-Final 4 Menu


STARTER

  • Scottish smoked salmon and caviar roulade, beetroot and horseradish purée, celeriac and pea shoot salad

MAIN COURSES

  • Chargrilled sirloin steak (centre cut), portobello mushroom and oven roasted vine tomato served with hand cut chips, tempura onion rings and Bearnaise sauce
  • Pan-seared honeyed duck breast, pomme purée and pak choi served with a duck jus
  • Oven-roasted fillet of halibut, buttered savoy cabbage and leeks, parmentier potatoes, potted shrimp and saffron cream

DESSERT

  • Double espresso crème brulee with a Tia Maria jelly and vanilla cream

Final Menu

STARTERS

  • Wasabi and toasted sesame tuna loin, fennel and cucumber salad
  • Spicy sweet potato and red pepper soup

MAIN COURSES

  • Pan-seared red mullet and scallop, ratatouille, pomme puree, warm tomato coulis
  • Roasted loin of lamb with a mushroom, spinach and kidney farce, pea, mint and veal kidney ragout, fondant potato, lamb and red wine jus
  • Pan-seared supreme of guinea fowl, poached and roasted thigh with mozzarella and tarragon, pak choi, Lyonnaise potato, calvados cream

DESSERTS

  • Coconut panna cotta with fresh strawberries
  • Lemon posset with fresh raspberries