The Great British Menu 2018 is almost certainly not the most obvious place to look for a urologist specialising in robotic surgery but, despite his huge workload Chris Ogden was able to make an appearance on the judges panel on the BBC programme the Great British Menu.
Raising awareness for prostate cancer and robotic surgery, Chris Ogden was invited as a guest judge in this year’s fish final. The winners of this year’s competition receive the honour of cooking for the heroes of the NHS at the banquet.
“A revolutionary pioneer of robotic surgery specialising in prostate cancer and the most prolific prostate robotic surgeon at London’s Royal Marsden”, Chris Ogden discussed the evolvement of prostate cancer surgery and in particular the use of the da Vinci robotic device “which was initially researched and pioneered by NASA and enhances the use of key hole instruments which are manipulated remotely through a console which the surgeon sits [at] to carry out the procedure.”
He continues on how this safe, successful surgery has “empowered [men] to be diagnosed and treated early and therefore the outcomes are much better for men.”
For more information on robotic surgery and prostate cancer please visit our website www.roboticprostatesurgery.co.uk
Image: Programme Name: Great British Menu - TX: n/a - Episode: Finals Week - Fish Course (No. Finals Week - Fish Course) - Picture Shows: Chris Ogden, Oliver Peyton, Andi Oliver, Matthew Fort - (C) Optomen TV - Photographer: Andrew Hayes-Watkins - © BBC
"It depends how special the chef is"
Ellis Barrie, representing the North West, scored a perfect 4 "tens". Each of the four judges found his food to be faultless and clearly worthy of inclusion in the banquet.
Before the dish was served, Matthew Fort posed a question about Ellis's dish:
"Chris, is mackerel special enough for a banquet?"
Chris's response "It depends how special the chef is!" turned out to be a great prophecy.
Ellis was duly selected as the winner of the fish course final. The quality of his cooking was outstanding but most importantly the way his "Bun In The Oven" met the brief of the competition was also greatly admired.
Steamed squid ink bun, torched mackerel, dill emulsion, shallot variations and cashew crunch served with mackerel tartare and kohlrabi tagliatelle, buttermilk and horseradish dressing, dill oil
In summary although the dish sounds simple enough take a look at the full ingredients and method here to understand how complex this creation really is.
Image: Programme Name: Great British Menu - TX: n/a - Episode: Finals Week - Fish Course (No. Finals Week - Fish Course) - Picture Shows: Chris Ogden - (C) Optomen TV - Photographer: Andrew Hayes-Watkins - © BBC
