The latest series of the competitive BBC cooking show ended last week with Haworth’s ‘A Taste of Unity’ dessert declared the best dish at the Great British Menu banquet, which was held at the British ambassador’s residence in Paris and themed around the Olympic and Paralympic Games that are to be held in the French capital this summer.
The entirely plant-based dish combined flavours chosen to represent each of the five continents that take part in the Olympics.
It consisted of sour cherries from Europe set in the middle of a sponge ring and served with a cacao gateau with cherry gel, vanilla caramel sauce and Australian toasted macadamias.
The dish was then dusted with cacao, and topped with Asian coconut blossom ice cream.
Representing North West England, Haworth is the first ever plant-based chef that has taken part in the competition and made it to the banquet having impressed the Great British Menu judges – Tom Kerridge, Nisha Katona and Ed Gamble – in both the regional and final heat.
His success on the show sees him follow in the footsteps of his dad, Nigel Haworth, who also made it to the banquet of the show in 2009.
Other chefs to cook at this year’s banquet include Ben Palmer, chef-patron of the Sardine Factory in Cornwall, who was selected to prepare the starter; Adam Smith, executive chef at the one Michelin-starred Woven by Adam Smith in Berkshire, who triumphed in the fish course; and private chef Kate Austen, who made history by becoming the first female to cook the main course on Great British Menu.
Corrin Harrison, head chef of Gwen in Wales, was chosen to prepare the canapes for the meal as he was the highest scoring runner up.
Haworth is the co-founder of plant-based restaurant concept Plates, which he runs in partnership with his sister Keeley.