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My Million Pound Menu Season Two Announces Winner

Shortly after claiming victory against England in the rugby, Wales have once again triumphed - although in a slightly different field. This year saw My Million Pound menu return to BBC Two and, after six weeks of exploring the UK’s most exciting food concepts, Welsh winners Coracle have been announced. 

 

This is the second time a London-based team has been beaten out of the competition, with the Welsh-inspired Coracle edging ahead of seasonally-led spot Oxalis and zero-waste food stall Hodge & Huggett. They now have the opportunity to bid for an eye-watering £750,000 in investment. So, what do we know about the winners? 

 

The dining concept is the brainchild of friends, Adam Wood and Gethin Davies, who grew up together in the Vale of Glamorgan in Wales. According to the Evening Standard, they both have a history with food with ‘Wood moving to London to train as a chef under Marcus Wareing at The Gilbert Scott, while Davies went to study law at the University of Bristol. Now both living in London, Davies has since changed career paths to hospitality and has worked as front-of-house at Michelin-starred restaurant Portland and its sibling Clipstone. Wood is the senior sous chef at Perilla in Hackney.’ 

  

The pair got the idea for Coracle from childhood fishing trips on the River Teifi and named the concept after the small circular boats they used. The food is best defined as British cooking with Welsh ingredients and the first London pop-up took place last spring. The menu itself is pared back, and does not yet have a signature dish, as it is still being developed. However, diners can expect dishes including mutton with Pembrokeshire seaweed broth, mussels with wild garlic, and Glamorgan beef rib served with calcot onions and malt vinegar.  

 

The only drawback to Coracle’s win is their lack of a regular London location and there are, as yet, no details on when their next pop-up will take place. However, in light of their win, plans are likely to be announced in the very near future. Keep your eyes peeled for updates. 

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