The judges reflect on how much Great British Menu has achieved.
Judge Matthew Fort selects chefs from the central region. Aaron Patterson / Sat Bains / Rupert Rowley / Glynn Purnell
Judge Matthew Fort chooses chefs from Scotland. Michael Smith / Matthew Gray / Tony Singh / Tom Kitchin
Mark Broadbent / Michael Wignall / Nigel Howarth / Anthony Flinn
Angela Hartnett / Chris Chown / Stephen Terry / James Sommerin
The chefs of the Central Region prepare their Starters: Glynn Purnell makes home corned beef with English mustard cream and textures of beetroot and radish, with brown sauce, whilst Daniel Clifford cooks asparagus with crispy hen's egg with smoked duck and fresh truffle. And there's a new twist to the competition that's guaranteed to keep the chefs on their toes.
The chefs of the central region prepare their fish courses. Daniel Clifford prepares braised lobster with chicken gizzards, baby root vegetables and white port sauce, while Glynn Purnell cooks marsala-spiced monkfish with red lentils, pickled carrots and coconut. Plus, we also see how Glynn fared when he had to work an evening service under Daniel at his Cambridge restaurant.
The chefs of the central region prepare their main courses. Glynn Purnell makes faggots, mushy peas and salsify chips with malt vinegar and black pepper glaze, while Daniel Clifford makes slow roast pork fillet with black pudding puree, creamed cabbage and rich cider sauce.
The chefs of the central region prepare their desserts. Daniel Clifford makes apple and rhubarb crumble with rhubarb sorbet and an 'RAF Typhoon' shot, while Glynn Purnell makes bakewell tart with double cream ice cream and instant cider brandy fruit jam. And we find our how both chefs fared when they spent the day with the air force at RAF Coningsby.
It is decision day. Which of the central chefs' menus will Prue, Matthew and Oliver choose to go through to the finals? Will 2008's winner Glynn Purnell be crowned champion again or will it be newcomer Daniel Clifford who takes the glory?
This week it's the turn of two chefs representing Scotland (Alan Murchison and Tom Kitchin) to prepare a feast for the delectation of the judges. And what does Murchison choose to make as his starter? A cheese and pickle sandwich. What?
This episode features the chefs of Scotland: Tom Kitchin produces kedgeree, whilst Alan Murchison serves up hot smoked salmon in Scottish gin and juniper with rhubarb and beetroot. And a look at how Alan fared when he had to work under Tom at his restaurant.
This episode features the chefs of Scotland: Tom Kitchin produces roasted Bramley Old Spot pork with crackling and rumbledethumps, whilst Alan Murchison serves up roast Gloucester Old Spot pork with steamed suet pudding.
This episode features the chefs of Scotland: Tom Kitchin produces highland crowdie cheesecake mousse served with summer fruit jelly and berries, whilst Alan Murchison serves up a stylish creation featuring raspberries and cream.
It is decision day. Which of the Scottish chefs' menus will Prue, Matthew and Oliver choose to go through to the finals? Will last year's winner Tom Kitchin be crowned champion again, or will it be newcomer Alan Murchison who takes the glory?
Chefs from England's North East hope to impress the judges with their starters. Kenny Atkinson produces a salad of Aberdeen Angus beef, carrots, horseradish and Shetland Black potatoes, whilst Ian Matfin serves up ham hock with parsley jelly and pease pudding. They are joined in the kitchen by a former champion from the North who will be on hand to cast an impartial eye over their dishes.
Chefs from England's North East hope to impress the judges with their fish courses. Kenny Atkinson produces Craster fish pie, whilst Ian Matfin serves up braised turbot with oysters, mussels and basil butter sauce. Also, Kenny finds out what it is like to work a busy lunchtime service at Ian's restaurant in Manchester.
Chefs from England's North East hope to impress the judges with their main courses. Kenny Atkinson produces Northumberland Blackface lamb, asparagus, baby leeks and pease pudding, whilst Ian Matfin serves up fillet of beef, mushrooms, marrowbone and red wine sauce. Ian works a service at Kenny's restaurant, including cooking for Kenny's mother!
Chefs from England's North East hope to impress the judges with their desserts. Kenny Atkinson produces strawberry textures, whilst Ian Matfin serves up warm honey tart with glazed lemon curd and blackberry milkshake. Both chefs learn the art of camouflage from members of the Royal Marine Reserves and cook al fresco for their hosts.
It is decision day. Which of the chefs from the North East will Prue, Matthew and Oliver choose to go through to the finals?
This week's Northern Ireland heat involves chefs Danny Millar (head chef of Balloo House, Killinchy), whose signature dishes are big and hearty, and Clare Smyth (Gordon Ramsay's protegée, head chef at his Michelin-starred restaurant in Chelsea). For starters Danny is making a chicken and vegetable broth, while Clare's preparing crubeens with crispy pigs' ears.
This episode features the chefs of Northern Ireland preparing fish courses. Danny Millar makes poached sea trout with crab and potato salad, pickles and salad cream, while Clare Smyth makes lobster and potato salad with caviar, chilled leek and watercress sauce.
This episode features the chefs of Northern Ireland preparing their main courses: Clare Smyth makes roast rack of spring lamb with Irish stew and sauteed sweetbreads, while Danny Millar makes beef shin, stout and oyster pie.
This episode features the chefs of Northern Ireland preparing dessert: Danny Millar makes rhubarb and custard, while Clare Smyth prepares an intricate Irish coffee. And how will the chefs cope when they have to cook a meal for the Army?
It is judgement day for the chefs of Northern Ireland - Clare Smyth and Danny Millar have been working on their dishes all week, and will soon find out who will go home, and who will go on to the Great British Menu finals.
The chefs from the South West prepare their starters. Shaun Rankin serves a three hour-cooked duck egg with buttered asparagus, shi take mushroom and herb dressing, while Nathan Outlaw cooks a witty version of duck egg and soldiers.
The chefs from the South West prepare their fish course. Nathan Outlaw cooks turbot with tartare sauce and fresh peas, while Shaun Rankin cooks lobster and crab cocktail with marinated baby fennel salad, sunflower bread and herb mayonnaise. Plus, we see how Shaun fared when he had to work a busy service at Nathan's restaurant in Cornwall.
The chefs from the South West prepare their main course, and we find out how Nathan Outlaw got on when he was put to work in Shaun Rankin's busy Jersey kitchen.
The chefs from the South West prepare their desserts, and we find out how they both got on when they spent the day experiencing life onboard a submarine with the Royal Navy.
It's judgement day for Nathan Outlaw and Shaun Rankin, the chefs of the South West, as we find out who will go home and who will go on to the Great British Menu finals.
The chefs from Wales prepare their starters: Stephen Terry cooks a Welsh rarebit, while James Sommerin cooks poached chicken with pea ravioli and Caws Mynydd Du cheese. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu Champion Bryn Williams.
The chefs from Wales prepare their fish courses. Stephen Terry cooks sea bass with cockles, bacon and laver bread, while James Sommerin prepares smoked eel with pigs' trotters and creamed cauliflower, maple and sherry vinegar. Also, Stephen works a service under James at his Monmouthshire restaurant.
The chefs from Wales prepare their main courses. James Sommerin cooks loin of wild rabbit, asparagus and mushroom mousse and smoked butternut, while Stephen Terry cooks Pen-y-Wyrlod lamb with umble pie. And James is put to work in Stephen's restaurant.
The chefs from Wales prepare their desserts. James Sommerin cooks summer pudding, local honey and lavender, while Stephen Terry cooks strawberries with jelly and ice cream. And both chefs spend a day experiencing life with the Royal Air Force Search and Rescue, including a training sortie in a Sea King helicopter. Will James be able to overcome his lifelong fear of heights?
It is judgement day for the chefs of Wales. After working on their dishes all week, Stephen Terry and James Sommerin find out who will go home and who will go on to the Great British Menu finals.
The chefs from the North West prepare their starters. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu champion Marcus Wareing.
The chefs from the North West prepare their fish courses. Nigel Haworth cooks Muncaster crab, tossed salad with small hen's egg and English mustard mayonnaise, while Aiden Byrne cooks poached rainbow trout with asparagus mayonnaise and morels.
The chefs from the North West prepare their main courses. Nigel Haworth cooks Lonk lamb Lancashire hot pot, pickled red cabbage, tangled garden carrots and leeks, while Aiden Byrne cooks Cumbrian veal with lobster and Cox's Orange Pippin apple.
The chefs from the North West prepare their desserts. Nigel Haworth cooks summer fruit pudding with a cornet of Kirkham's cheese ice cream, while Aiden Byrne cooks lemon sponge with poached rhubarb, raspberries and lemon yoghurt. And both chefs spend the day experiencing life with the Royal Dragoon Guards Army Regiment, including a training exercise in a Challenger 2 tank.
The chefs of the North West, Aiden Byrne and Nigel Haworth, have been working on their dishes all week. Now they find out who will go home, and who will go on to the Great British Menu finals.
The chefs of London and the South East prepare their starters. Mark Sargeant cooks egg and soldiers with broccoli puree and goat's cheese cream while Tristan Welch cooks asparagus, egg and cress sandwich and cured smoked ham. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu champion Jason Atherton.
The chefs of London and the South East prepare their fish courses. Mark Sargeant cooks dover sole, tartare sauce, mushy peas, fresh pea puree and sorrel, while Tristan Welch cooks potted brown shrimp and devilled crab claws.
The chefs of London and the South East prepare their main courses. Mark Sargeant cooks roast chicken, with sage and onion, bread sauce, spring vegetables and light chicken gravy, while Tristan Welch cooks spit-roasted best end of lamb with peas and mint sauce.
The chefs of London and the South East prepare their desserts. Mark Sargeant prepares English white wine jelly and clotted cream ice cream with strawberries, while Tristan Welch cooks rhubarb and custard crumble ice cream. And both chefs spend the day experiencing life with the Royal Navy aboard HMS Gloucester.
It is judgement day for the chefs of London and the South East. Tristan Welch and Mark Sargeant have been working on their dishes all week, and will find out who will go home, and who will go on to the Great British Menu finals.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best starter.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best fish course.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best main course.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best dessert.
It's judgement time for Great British Menu, the moment all the chefs have been eagerly awaiting. So which chefs will be lucky enough to cook at the final banquet at the RAF's Halton House and who will be going home disappointed?
This one-hour special follows the winning chefs as they journey to the RAF's historic Halton House, where they will prepare their dishes at a banquet to honour the soldiers returning from Afghanistan with a glorious homecoming dinner that captures the authentic tastes of home. This is the occasion the chefs have been tirelessly working towards - and their chance to say thank you to all three forces serving in Afghanistan.
Twenty-four chefs across eight regions compete to cook at a banquet hosted by Prince Charles, celebrating the wealth of produce grown, reared and fished across the UK. The contest begins in Scotland, as Michael Smith, Tony Singh and Alan Murchison prepare cock-a-leekie terrine, pigeon salad and Scotch pie for their starters. Each week a veteran of the programme offers support and judges their culinary efforts, beginning with series two finalist Jeremy Lee
Scottish chefs Michael Smith, Tony Singh and Alan Murchison battle it out in the fish course, preparing a lobster cocktail, mussels and langoustine with sorrel soup and tattie scones, and lobster with vegetables
Scottish chefs Michael Smith, Tony Singh and Alan Murchison use the best local produce to prepare the main courses of hogget Scotch pie with peas and carrots, steak and chips with a tomato relish, and lamb with haggis, pearl barley and turnip puree
Scottish chefs Michael Smith, Tony Singh and Alan Murchison have a final chance to showcase their skills before one of them faces an early departure from the competition. They prepare desserts of strawberry shortbread with whisky cream, carrot cake with cream cheese ice-cream and rhubarb and custard with ginger biscuits
The successful Scottish chefs who battled through yesterday's heat cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of the two will represent their country in the finals
Chefs Johnnie Mountain, Lisa Allen and Aiden Byrne prepare their starters for the North West heat, serving up poached and roasted chicken with onions, wild rabbit and leek turnover, and rabbit pudding with parched peas and gravy. Former champion Marcus Wareing assesses their efforts in preparation for deciding which two will cook for the judges later in the week
North West-based chefs Johnnie Mountain, Lisa Allen and Aiden Byrne battle it out in the fish course. Meals prepared include turbot and brown shrimps with spring vegetables, wild sea bass accompanied by a shrimp toastie, and bream with hazelnuts and salted caramel
North West chefs Aiden Byrne, Lisa Allen and Johnnie Mountain use the best local produce to prepare the main courses of Gloucester old spot pork with smoked venison, salt marsh lamb with sweetbreads, and oak roast middle white pork with broad beans
Chefs Lisa Allen, Johnnie Mountain and Aiden Byrne from the North West have a final chance to showcase their skills before one of them faces an early departure from the competition. Marcus Wareing judges their desserts of caramel parfait with honey ice-cream, rhubarb and custard tart with beetroot ice-cream, and strawberries with meringue and mint water ice
The two successful chefs who made it through yesterday's North West heat go head-to-head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of the two will represent their region in the finals
Chefs Will Holland, Daniel Clifford and Richard Bainbridge prepare their starters for the Central heat, serving up rabbit and smoked bacon salad, white onion soup, and braised hog's head. Former champion Glynn Purnell assesses their efforts in preparation for deciding which two will cook for the judges later in the week
Central-based chefs Richard Bainbridge, Daniel Clifford and Will Holland try to impress the judges with their fish courses, preparing crab in barley soup with smoked oyster, hay baked rainbow trout, and beetroot cured sea trout
Central region chefs Daniel Clifford, Richard Bainbridge and Will Holland use the best produce from their area to prepare the main courses. They hope to impress the judges with dishes of pigeon and rabbit with carrot terrine, lamb with purple sprouting broccoli, and lamb with asparagus
Richard Bainbridge, Will Holland and Daniel Clifford from the Central region have a final chance to showcase their skills before one of them faces an early departure from the competition. Glynn Purnell judges their desserts of heather honey custard with rhubarb, queen of puddings, and lavender junket with mead jelly
The two successful chefs who made it through yesterday's Central heat go head-to-head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals
Chefs Henry Herbert, John Hooker and Nathan Outlaw prepare their starters for the South West heat, serving up heather-smoked macon, potted rabbit and ham hock. Former regional winner Michael Caines assesses their efforts in preparation for deciding which two will cook for the judges later in the week
South West chefs Henry Herbert, John Hooker and Nathan Outlaw battle it out in the fish course, preparing cider-cured sea trout, poached lobster with courgette flowers, and trout, crayfish and pike mousse
South West chefs Henry Herbert, John Hooker and Nathan Outlaw battle it out in the main course. Meals prepared include hogget with bubble and squeak, hogget with crisp potato and Bath chap with wallfish
Henry Herbert, John Hooker and Nathan Outlaw from the South West region have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Michael Caines judges their desserts of sea buckthorn curd meringue, gooseberry queen of puddings and lemon meringue with honey ice-cream
The two successful chefs who made it through the South-West England heats go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals
Former regional winner James Sommerin returns to compete against Richard Davies and Aled Williams in the Wales heat, with the three chefs serving up pressed chicken terrine, a summer salad and ham hock. Ex-contestant Stephen Terry, who was beaten by James last year, assesses their efforts in preparation for deciding which two will cook for the judges later in the week
In this round of the culinary competition, Welsh chefs Richard Davies, James Sommerin and Aled Williams prepare fish courses including pached lobster with confit potatoes, sea bass with brown crab, and sea trout wuith apple, beetroot and smoked mussels
Welsh chefs Richard Davies, James Sommerin and Aled Williams use the best local produce to prepare the main courses. They hope to impress with dishes of black beef with leek and potato terrine, loin and shoulder of hoggett with morels and lamb four ways with saltbaked celeriac
Welsh chefs Richard Davies, Aled Williams and James Sommerin have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Stephen Terry judges their desserts of lemon verbena baked custard, mint mousse with hazelnut biscuit and beetroot parfait with chocolate and raspberry brownie
The two successful chefs who made it through the Wales heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their country in the finals
Chefs Kenny Atkinson, Lee Bennett and Tim Bilton prepare their starters for the North East heat, serving up wild rabbit with ham hock, pork and apple pie, and wild rabbit with a baby leaf salad. Former regional champion Nigel Haworth assesses their efforts in preparation for deciding which two will cook for the judges later in the week
North East chefs Kenny Atkinson, Tim Bilton and Lee Bennett prepare seafood dishes, including line-caught North Sea mackerel with gooseberries, pickled shellfish and wood-smoked crispy prawns, and smoked trout with beetroot, cucumber and oyster nuggets
North East chefs Kenny Atkinson, Tim Bilton and Lee Bennett prepare main courses of roe deer with beetroot, cauliflower and sage, venison three ways with English garden vegetables, and braised feather blade of beef and Yorkshire pudding with beer and onion gravy
Kenny Atkinson, Tim Bilton and Lee Bennett from the North East have a final chance to showcase their skills before one of them is eliminated from the competition. Former regional champion Nigel Haworth judges their desserts, including strawberry jelly crumble with elderflower custard, and brandy snap with cider brandy cream, basil sorbet and summer fruits
The two successful chefs who made it through the North East heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their area in the finals
Chefs Niall McKenna, Brian McCann and Derek Creagh prepare their starters for the Northern Ireland heat, serving quail with asparagus and sweet radish, slow-cooked pork belly, and pork terrine with liver mousse. Former champion Richard Corrigan assesses their efforts in preparation for deciding which two will cook for the judges later in the week
Northern Ireland chefs Derek Creagh, Brian McCann and Niall McKenna prepare seafood dishes, including black sole fillet with crab, seared hand-dived scallops and shellfish with seaweed butter
Chefs Derek Creagh, Brian McCann and Niall McKenna from Northern Ireland use the best local produce to prepare the main courses. They hope to impress with dishes of loin of lamb, rack of lamb with slow-cooked shoulder, and fillet of shorthorn beef with bone marrow
Derek Creagh, Brain McCann and Niall McKenna from Northern Ireland have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Richard Corrigan judges their desserts of strawberry and elderflower jelly with doughnuts and duck egg ice-cream, poached rhubarb with lavender ice-cream and brandy strawberry parfait with basil ice-cream
The two successful chefs who made it through the Northern Ireland heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their country in the finals
Chefs Tristan Welch, Tom Kerridge and Anthony Demetre prepare their starters in London and the South East for the final heat, serving ham, egg and chips, beer-braised oxtail and breast of lamb. Former champion Jason Atherton assesses their efforts in preparation for deciding which two will cook for the judges later in the week
London and South East chefs Tom Kerridge, Tristan Welch and Anthony Demetre create seafood courses in the hope of impressing the judges before one of their number is sent home on Friday. The dishes include wild brown trout with onion tart, crayfish Scotch egg, and brown trout, crayfish and watercress pie
London and South East chefs Tom Kerridge, Tristan Welch and Anthony Demetre use the best local produce to prepare the main courses, as they hope to impress with dishes of slow-cooked belly of pork, slow-cooked duck with chips and gravy, and slow-roast duck with orange thyme
Anthony Demetre, Tom Kerridge and Tristan Welch from London and the South East have a final chance to showcase their skills before one of them is eliminated. Former champion Jason Atherton judges their desserts of rosewater scented cheesecake, duck egg sponge with gooseberries and sweet herb set cream with sparkling wine
The two successful chefs who made it through the London and the South East heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals
It's the finals of Great British Menu. 24 of the country's top chefs have been competing to cook at a fabulous banquet to celebrate the very best local produce from across the land. Now only 8 chefs remain. The pressure is on, as HRH The Prince of Wales will be hosting the special banquet. They will cook one of four courses in each episode. In this programme the finalists cook their starters, which will be tasted and scored by the Great British Menu judges, and in a twist to the competition there is a new addition to the judging panel.
The eight remaining chefs battle it out to produce their best fish course, under the watchful eye of a panel of four judges, with the aim of proving themselves worthy of the chance to prepare a prestigious meal
The finalists cook their main courses as they battle it out under the watchful eye of a panel of judges, with the aim of proving themselves worthy of the chance to prepare a meal for the Prince of Wales
The eight regional champions have their final chance to secure a place at the Prince of Wales' banquet, hoping to impress judges Prue Leith, Oliver Peyton and Matthew Fort with their desserts. As the competition draws to a close, the four winning dishes that will make up the event's menu are revealed
A documentary following the winners of the culinary competition as they prepare for the banquet hosted by the Prince of Wales. The chefs return to their regions to visit the food producers and suppliers who have helped them throughout the contest to procure the best ingredients for one of the most important meals they will cook in their lives
This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today they kick things off with their starters, but which one is going to be first off the blocks? Will it be potted venison with watercress and crisp fennel salad, 'salmagundi' of North County produce or sticky pigeon breast, forager's relish, hedgerow and beetroot crisps? Former champion Nigel Haworth will decide.
This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today the chefs pull out all the stops with their fish dishes: seafood stew, fish soup with a toasted kipper club sandwich and hot oak smoked Kilnsey trout, golden tea cream and Daleside scraps.
This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today the chefs battle it out with their main courses. They are determined to win but which dish will take pole position? Will it be: haymaker's twice-baked Nidderdale lamb, bluemin white potatoes and gravy, suckling pig with pork pies, black pudding, Scotch eggs and sticky spare ribs or whole roast stuffed suckling pig with summer vegetables?
Here, it's the last chance for the chefs from the North East to impress as the one with the lowest total score from across the week will leave the competition. Tim Bilton, Andrew Pern and Stephanie Moon deliver their desserts. Which of them will earn top marks: gooseberry and apple crumble, a celebration of rhubarb and custard or Yorkshire mess?
Its decision time on Great British Menu for the chefs from the North East. One chef left the competition yesterday and only two remain, as they cook their entire menus for the Great British Menu judges: Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first class cooking will do. Just one chef can make it through to the national finals to represent the North East and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people.
This week it's the battle of the Northern Ireland chefs - Brian McCann, Chris Bell and Chris Fearon. All of them are determined to knock out their rivals in the race to the banquet. They kick things off with their starters. Which one is going to be first off the blocks? Will it be hot and cold meats with pickles, brown bag coronation chicken or a summer picnic? Former Great British Menu champion Richard Corrigan decides.
The chefs from the Northern Ireland - Chris Fearon, Chris Bell and Brian McCann - pull out all the stops with their fish dishes: baked turbot with coronation garnish, a celebration of preserved salmon, plus tinned, cured, jellied and hot smoked wild sea trout, watercress and horseradish.
The chefs from Northern Ireland battle it out with their main courses. Chris Bell, Brian McCann and Chris Fearon are determined to win, and prepare the following dishes: roast crown of lamb, potato bake, asparagus, peas, morels and new season onions, 'my fancy dressed piggy', broken down in five ways, roast loin, crackling, crispy fritter, sticky ribs, black pudding and apple tartlet; and suckling pig, hash brown, crab apples and sage.
It's the last chance for the chefs from Northern Ireland to impress as the one with the lowest total score from across the week will leave the competition. Brian McCann, Chris Fearon and Chris Bell deliver their desserts: chocolate fondue, a mishmash of lemon, lemon and liquorice battenberg, sherbet, lemonade, summer berry tart, and elderflower and buttermilk ice cream.
The judges aren't easily pleased and only first-class cooking will do. Just one chef can make it through to the national finals to represent Northern Ireland and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people
This week it's the battle of the North West chefs - Bruno Birkbeck, Johnnie Mountain and Lisa Allen. All of them are determined to knock out their rivals in the race to the banquet. They kick things off with their starters, but which one is going to be first off the blocks? Will it be a take on Ploughmans, an Indian feast of bhajia, bhel puri and khandvi, or crispy shoulder of suckling pig, pancakes and dips? Former Great British Menu champion Marcus Wareing will decide.
The chefs from the North West - Lisa Allen, Bruno Birkbeck and Johnnie Mountain - pull out all the stops with their fish dishes: A barbecued selection of oak smoked salmon, morecambe bay shrimp skewers, sheildaig langoustines, fish soup with rouille croutons and whole salt baked rainbow trout to share, cockles, potato salad, fennel and samphire.
The chefs from the North West - Lisa Allen, Bruno Birkbeck and Johnnie Mountain - battle it out with their main courses. Johnnie Mountain, Lisa Allen and Bruno Birkbeck are determined to win but which dish will take poll position? Will it be: stuffed saddle of Southdown lamb with broad beans, peas, asparagus and truffle; barbecued 'beer can' cornfed chicken, summer beans and tear and share bread or Kitridding farm hay-baked leg of lamb, mini shepherd's pie?
It's the last chance for the chefs from the North West to impress as the one with the lowest total score from across the week will leave the competition. Bruno Birkbeck, Johnnie Mountain and Lisa Allen deliver their desserts but which dish will earn top marks; rhubarb and custard, tiramisu influenced vienetta or raspberry and chocolate pavlova, sheep's milk and nut ice cream pots?
The judges aren't easily pleased and only first-class cooking will do. Just one chef can make it through to the national finals to represent the North West and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people.
The Central chefs, Richard Bainbridge, Aktar Islam and Sue Ellis, battle it out and former Great British Menu champion Glynn Purnell decides which dishes deserve the highest scores. The chefs begin with their starters, in a bid to get their menu through to the judges' tasting on Friday. Will it be tiffin, a selection of Indian street food, a picnic of quail, or onion and tomato 'puff ball' with Worcestershire white cheese fondue?
The Central chefs, Richard Bainbridge, Aktar Islam and Sue Ellis, pull out all the stops with their fish dishes, hoping to impress former champion Glynn Purnell. Will he choose: Jasmine tea smoked salmon with asparagus and butter sauce, fondue of Norfolk lobster, or influences from the Konkan coast?
Aktar Islam, Sue Ellis and Richard Bainbridge are determined to win but which dish will take pole position? Will it be beef Wellington with mum's cottage pie, roasted crown of lamb with shepherd's pie, spring cabbage and bacon, or slow-roasted shoulder of lamb with cashew nut and caramelised onion gravy?
It's the last chance for the chefs from the Central region to impress former champion Glynn Purnell, as now the one with the lowest total score from across the week will leave the competition. Sue Ellis, Aktar Islam and Richard Bainbridge deliver their desserts but which dish will earn top marks? DIY ice cream sundaes, afternoon tea, or chai panna cotta flavoured with Indian chai tea?
It's decision time for the chefs from Central region. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent the Central region and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.
The South West chefs, John Hooker, Paul Ainsworth and Andre Garrett battle it out. Former Great British Menu champion Michael Caines will decide which dishes deserve the highest scores. The chefs begin with their starters, in a bid to get their menu through to the judges' tasting on Friday. Will it be slow roast pork belly, grain mustard, apple and pickles; cocotte of spring vegetables, Wiltshire cured pig cheek and brioche; or Cornish duckling?
The South West chefs, Paul Ainsworth, John Hooker and Andre Garrett, pull out all the stops with their fish dishes, hoping to impress former champion Michael Caines. Will he choose fisherman's lunch, mackerel 'caviar' with seashore salad and shellfish, or cured wild bass, crab cake, crab mayonnaise, and tomato jelly?
The chefs from the South West region battle it out with their main courses. Andre Garrett, Paul Ainsworth and John Hooker are determined to win but which dish will take pole position? Will it be rib of South West beef, pommes anna and English peas in a bone marrow and parsley custard; seared loin of Dexter beef, 'tongue and cheek pie' and creamed horseradish or Great British pork - 'head to toe'? Former champion Michael Caines decides the scores.
It's the last chance for the chefs from the South West region to impress former champion Michael Caines, as now the one with the lowest total score from across the week will leave the competition. John Hooker, Paul Ainsworth and Andre Garrett deliver their desserts, but which dish will earn top marks: strawberries and cream, rhubarb tart or 'taste of the fairground'?
It's decision time for the chefs from the South West. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent the South West region and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.
Scotland's chefs Michael Smith, Philip Carnegie and Tony Singh battle it out. They begin with their starters. Will it be Kentucky fried rabbit, Asian peanut slaw and sweet hot mustard, baked Highland brie style cheese with struan bread or pigeon stuffed artichoke with asparagus and chantrelles?
The chefs from Scotland - Tony Singh, Michael Smith and Philip Carnegie - pull out all the stops with their fish dishes, hoping to impress veteran chef Alan Murchison. Will he choose a seafood platter, Hebridean smoked salmon kedgeree or roasted langoustines with chilli jam?
The chefs from Scotland battle it out with their main courses. Philip Carnegie, Tony Singh and Michael Smith are determined to win but which dish will take pole position? Will it be barbequed Scottish lamb with slaw and pink fir apple wedges, scran, or stuffed saddle of lamb with saffron dressed vegetables and goat's cheese puree?
It's the last chance for the chefs from Scotland to impress veteran chef Alan Murchison, as now the one with the lowest total score from across the week will leave the competition. Michael Smith, Tony Singh and Philip Carnegie deliver their desserts, but which dish will earn top marks: 'chocolate revenge', oatmeal and hazelnut meringues with raspberries and cream, or strawberries with white chocolate and champagne?
It's decision time for the chefs from Scotland. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent Scotland and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.
Welsh chefs Aled Williams, Gareth Jones and Hywel Jones battle it out, with Angela Hartnett deciding who will get through to the judges. They begin with their starters. Will it be guinea fowl four ways, Conwy pork or cawl?
The chefs from Wales - Aled Williams, Gareth Jones and Hywel Jones - pull out all the stops with their fish dishes, hoping to impress veteran chef Angela Hartnett. Will she choose: steamed whole turbot with mussels, cockles, leeks and samphire, cured sea trout crostini or dressed lobster with asparagus?
The chefs from Wales battle it out with their main courses. Aled Williams, Gareth Jones and Hywel Jones are determined to win but which dish will take pole position? Will it be Welsh black sirloin steak with mushroom, horseradish and bone marrow burger, Glamorgan sausage and hot coleslaw or Brecon venison Wellington, peas and Carmarthen ham?
It's the last chance for the chefs from Wales to impress veteran chef Angela Hartnett, as the one with the lowest total score from across the week will leave the competition. Aled Williams, Gareth Jones and Hywel Jones deliver their desserts, but which dish will earn top marks - rice pudding with hazelnut crumble, cherries and raspberries, Snowdon pudding baked Alaska or rhubarb and strawberry trifle tart?
It's decision time for the chefs from Wales. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent Wales and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.
This week chefs Tom Kerridge, Phil Thompson and Tom Aikens from London and the south east are battling it out. Former Great British Menu champion Jason Atherton will decide who goes through to the final judgement on Friday. Their starters are spring lamb broth; veloute of spring pea and rabbit canapes; quail consomme with quail dumplings and spring vegetables.
Chefs Tom Kerridge, Phil Thompson and Tom Aikens, from London and the south east, pull out all the stops with their fish dishes, hoping to impress veteran chef Jason Atherton. Will he choose lobster burger with thermidor mayonnaise, seaside platter, or poached shank of monkfish with morels and asparagus?
Chefs Tom Kerridge, Phil Thompson and Tom Aikens, from London and the south east, are determined to win, but which dish will take pole position? They serve up roast hog with salt baked potatoes and apple sauce; pie, mash and liquor; and roast suckling pig leg with broad beans, peas and black pudding?
It's the last chance for the chefs from London and the south east to impress veteran chef Jason Atherton, as today the one with the lowest total score from across the week will leave the competition. Tom Kerridge, Phil Thompson and Tom Aikens deliver their desserts, but which dish will earn top marks? They serve up strawberries and cream PYO; vanilla, mint and chocolate layered ice cream with vanilla candyfloss; and rhubarb and rose parfait, rhubarb tapioca.
One chef left the competition yesterday and only two remain, as they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent London and the south east, and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall market and served at a magnificent street party.
It's the finals for Great British Menu. Over the past two months 24 of the country's top chefs have been competing for a place to cook at the People's Banquet - a magnificent street party to be held at the historic Leadenhall Market. Now only eight chefs remain and the pressure is on. Each day they will cook one of four courses. In this episode the finalists cook their starters, which will be tasted and scored by the Great British Menu judges.
It's the finals for the fish course for the Great British Menu. Twenty four of the country's top chefs have been competing for a place to cook at the People's Banquet - a magnificent street party to be held at the historic Leadenhall Market. Now only eight chefs remain and they are all fighting to get one of their courses on the menu. In this episode, they cook their fish dishes for the Great British Menu judges and a fourth member who will help them decide who will go through.
It's the Great British Menu Finals, and the judges will give their verdict on the chefs' main courses. The eight remaining chefs are all competing to cook at the People's Banquet, a magnificent street party to be held at the historic Leadenhall Market, where they will serve their special guests of honour.
It's desserts day in the finals of the Great British Menu, and the final chance for the competing chefs to impress the judges and win a place to cook at The People's Banquet. They all want the honour of cooking for the special guests at Leadenhall Market, and at the end of this programme the judges will finally reveal the winning four dishes which will make up this year's Great British Menu.
This year's Great British Menu competition has been the most fiercely fought yet, with more top chefs from across the country than ever, all battling it out in the kitchen to cook at the fabulous People's Banquet. The winners have been announced and this special documentary follows the successful chefs in the run up to the banquet, as they make the painstaking preparations, for what is one of the most important meals they will ever cook. The banquet will be hosted by Big Lunch Ambassador Barbara Windsor, and attended by 100 guests of honour, people who bring people together through food, and put their heart and soul into feeding their local communities. The pressure on the chefs to deliver is immense and even the Great British Menu judges roll up their sleeves to ensure that the banquet goes according to plan.
Chefs battle for the chance to cook an Olympic banquet. Scottish chefs Alan Murchison, Colin Buchan And Mark Greenaway kick things off with their starters.
Chefs battle for the chance to cook an Olympic banquet. Scottish chefs Alan Murchison, Colin Buchan And Mark Greenaway cook their fish course, including crab and mackerel.
Scottish chefs Alan Murchison, Colin Buchan and Mark Greenaway prepare their main courses.
The Scottish chefs have a final chance to impress with their desserts.
The two remaining chefs from Scotland cook their entire menus for the judges
Central chefs Aktar Islam, Daniel Clifford and Paul Foster cook their starters
Aktar Islam, Daniel Clifford and Paul Foster cook their fish course for Glynn Purnell.
Aktar Islam, Daniel Clifford and Paul Foster cook their main course for Glynn Purnell.
Aktar Islam, Daniel Clifford and Paul Foster cook their desserts for Glynn Purnell.
The two remaining Central chefs cook their entire menus for the Great British Menu judges.
Three North East chefs prepare starters including wild rabbit and 'quail in the woods'.
Three North East chefs prepare fish courses including marinated monkfish and mullet.
North East chefs prepare main courses, including Dexter beef and hay-smoked pig's head.
North East chefs prepare desserts, including Earl Grey and strawberry soufflé.
orth East chefs cook their menus for judges Prue Leith, Matthew Fort and Oliver Peyton.
Northern Ireland chefs cook their fish course for judge Richard Corrigan.
Northern Ireland chefs cook their main course for judge Richard Corrigan.
Northern Ireland chefs cook their desserts for judge Richard Corrigan.
Northern Ireland chefs cook their menus for Prue Leith, Matthew Fort and Oliver Peyton.
Marcus Wareing scores the starters of chefs Johnnie Mountain, Aiden Byrne and Simon Rogan.
The competition is heating up as the North West chefs compete in the fish course.
After the dramatic events of the fish course, how will the chefs react?
The dessert course is the final chance for the chefs to impress Marcus Wareing.
The North West finalists go head to head as they prepare a lavish meal for the judges.
Phil Howard, Graham Garrett and Marcus McGuinness kick things off with their starters.
Phil Howard, Graham Garrett and Marcus McGuinness cook their fish course.
Phil Howard, Graham Garrett and Marcus McGuinness cook their main course.
Phil Howard, Graham Garrett and Marcus McGuinness prepare their dessert dishes.
The London and South East chefs cook their entire menus for the Great British Menu judges.
Richard Davies, James Sommerin and Stephen Terry kick things off with their starters.
Richard Davies, James Sommerin and Stephen Terry cook their fish course.
Richard Davies, James Sommerin and Stephen Terry cook their main course.
Richard Davies, James Sommerin and Stephen Terry cook their desserts.
The two remaining chefs cook their entire menus for the Great British Menu judges.
Three chefs from the South West begin putting together their Olympic Feast.
Newcomers Matt Gillan and Adam Simmonds compete with returning contender Tom Aikens.
Matt Gillan and Tom Aikens cook scallop dishes and Adam delivers langouistine and oysters.
It is the main course and rabbit, rose veal and venison are all dished up for the judges.
Which dessert will judge Richard Corrigan find sweetest?
Arabella Weir joins the judges for the final round for London and the South East chefs.
Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete.
Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete with fish.
Will the winning main course be goat tagine, a beef dish or a duck dish?
Will the winning dessert be a comedy custard pie, a chocolate dessert or doughnuts?
Only one chef can make it through to the national finals to represent Scotland.
The curtain raises on the competition in the North West.
The North West chefs cook their fish courses.
The North West chefs cook their main course.
The North West chefs get a final chance to impress with their dessert.
The two remaining North West chefs must cook their entire menus for the judges.
The three North East chefs all want to top the leader board on day one with their starter.
The three North East chefs hope to impress with their fish courses.
The North East chefs cook their main course for judge Jason Atherton.
Which desserts will help get two North East chefs through to their regional final?
The two remaining North East chefs must cook their entire menus for the judges.
The three South West chefs all want to top the leader board on day one with their starter.
The three South West chefs compete to get their fish course to top of the leader board.
Which dessert will help get two chefs through to the Friday show?
The two remaining South West chefs must cook their entire menus for the judges.
The curtain raises on the competition in Northern Ireland.
The three Northern Ireland chefs cook their fish courses.
The three Northern Ireland chefs prepare their main course.
Which desserts will help two Northern Ireland chefs get through to their regional final?
The two remaining Northern Ireland chefs must cook their menus for the judges.
In central England, three culinary heavyweights return to the Great British Menu kitchen.
The three chefs try to impress veteran judge Marcus Wareing with their fish courses.
As they cook their main courses, Adil Ray joins the chefs for a fundraising adventure.
The chefs create their desserts, with one last chance to impress judge Marcus Wareing.
The chefs must cook their entire menus for the judges, including Jim Moir aka Vic Reeves.
The Welsh chefs raise the curtain with their starters. Who will produce a showstopper?
Luke Thomas hopes his quirky take on a classic fish finger will impress Jeremy Lee.
The Welsh chefs prepare their main course. Which one will impress Jeremy Lee?
It is the final chance for the Welsh chefs to impress Jeremy Lee with their desserts.
The remaining chefs representing Wales must cook their entire menus for the judges.
Patricia Hodge and the judges taste all eight winning regional starter courses.
Impressionist Ronni Ancona joins the judges as they taste the fish courses.
Comedian Ade Edmondson tucks into the chefs' main courses.
The chefs not only learn the top three desserts but also the winning menu.
The winning chefs cook at the Comic Relief Banquet at the Royal Albert Hall.
Raymond McArdle, Chris McGowan and Will Brown present their starter courses.
Raymond McArdle, Chris McGowan and Will Brown fight it out for the fish course.
It's main course day for Raymond McArdle, Chris McGowan and Will Brown.
It is the Northern Ireland chefs' last chance to impress with their dessert courses.
The two remaining Northern Irish chefs cook their entire menus again for the judges.
Mary Ellen McTague, James Durrant and Mark Ellis present their starter courses.
Mary Ellen McTague, James Durrant and Mark Ellis create their fish course.
Mary Ellen McTague, James Durrant and Mark Ellis try to impress with their main course.
Mary Ellen McTague, James Durrant and Mark Ellis present their desserts.
The two remaining north-west chefs cook their four courses again for the judges.
Emily Watkins, Dominic Chapman and Josh Eggleton present their starter courses.
Emily Watkins, Dominic Chapman and Josh Eggleton create their fish course.
Emily Watkins, Dominic Chapman and Josh Eggleton cook their main courses.
Emily Watkins, Dominic Chapman and Josh Eggleton present their desserts.
The two remaining south-west chefs cook their four courses again for the judges.
The central region's top chefs create a starter course for a surprise veteran judge.
Tops chefs Aktar Islam, Mark Poynton and Jason Hodnett fight it out for fish course glory.
Aktar Islam, Mark Poynton and Jason Hodnett cook their main courses for the veteran judge.
It is dessert day and the central chefs are all striving for a spot in the regional final.
The two remaining central region chefs cook their four courses again for the judges.
Adam Simmonds, Tom Sellers and Adam Byatt attempt to dazzle with their starters.
Adam Simmonds, Tom Sellers and Adam Byatt hope to impress with their fish courses.
Adam Simmonds, Tom Sellers and Adam Byatt cook their main courses.
Adam Simmonds, Tom Sellers and Adam Byatt set out to impress with their desserts.
The two remaining London and south east chefs cook their dishes again for the judges.
Paul Welburn, Frances Atkins and Colin McGurran attempt to dazzle with their starters.
Frances Atkins, Paul Welburn and Colin McGurran hope to impress with their fish courses.
Frances Atkins, Paul Welburn and Colin McGurran cook their main courses.
Frances Atkins, Paul Welburn and Colin McGurran set out to impress with their desserts.
The two remaining north east chefs cook their dishes again for the panel of judges.
Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin aim to impress with their starters
Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin fight it out for the fish course.
Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin present their main courses.
The dessert course is the last chance for the Scottish chefs to impress.
The two remaining Scottish chefs cook their dishes again for the panel of judges.
Welsh chefs Mary Ann Gilchrist, David Kelman and Andy Beaumont join the competition.
Andy Beaumont, David Kelman and Mary Ann Gilchrist go head to head for the fish course.
The Welsh chefs are all hoping to score highly with their very individual main courses.
The dessert course is the last chance for the Welsh chefs to impress.
The two remaining Welsh chefs cook their dishes again for the panel of judges.
It is finals week and victorious regional chefs must cook their starters for the judges.
It is finals week and victorious regional chefs must cook their fish course for the judges
There is a shock result for the chefs as their competitors' votes make all the difference.
It is the last chance for the chefs to get their dish in contention for the final.
The four victorious chefs serve up their finest dishes at the St Paul's Cathedral banquet.
Great British Menu is back and 24 of the nation's top chefs are challenged to plate up perfection. They are fighting it out for the chance to cook at a glorious banquet marking the centenary of the Women's Institute, at London's historic Draper's Hall. This year's challenge is to produce 21st-century dishes worthy of the custodians of first-class homecooking. The dishes must honour the generations of women who have helped make Britain the great culinary nation it is today. The chefs have taken inspiration from the women in their families and the pioneering women of the institute to turn homecooked classics into modern masterpieces. Along the way, there are soaring highs and crushing lows as the chefs do everything they can to get their dishes onto the final banquet menu. Who will triumph and who will fall? Three of Scotland's top chefs - Jak O'Donnell, Jimmy Lee and Graham Campbell - attempt to impress this episode's veteran judge. Having missed out last year, returning finalist Jak is determined to make it to the banquet, but newcomers Jimmy and Graham are out to steal her crown.
Scottish chefs Jak O'Donnell, Jimmy Lee and Graham Campbell fight it out for the fish course. Graham is in a confident mood, but returning finalist Jak and self-taught Jimmy are pushing him hard. Will the pressure prove too much for ambitious Graham?
Scottish chefs Jak O'Donnell, Jimmy Lee and Graham Campbell are battling to plate up a perfect main course for a veteran chef. Self-taught Jimmy is honouring his mum with his rendition of her Chinese beef stew, but will it be worthy of the WI? However, Jak and Graham aren't resting on their laurels. They are going all out for top scores in the battle to reach the judges chamber on Friday.
It's the Scottish chefs' last chance to impress with the dessert course. Only two can cook for the judges tomorrow, and with one chef in the lead after a triumphant main, the pressure is on for the other two to plate up perfection. It's the end of the road for one of the competitors, but who will it be?
The two remaining Scottish chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. They are joined by WI calendar girl Angela Baker, who will help decide which chef will go forward to the national finals and which chef will go home.
Three of the south west's finest chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - attempt to impress a veteran judge with their starters. As the only newcomer in the kitchen, Jude is determined to plate up a winning dish, but he faces stiff competition in the two returners.
The three south west chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - fight it out for the fish course. Despite schoolboy errors during the starter, experienced Dominic is determined to get a high score on this course. But will newcomer Jude, a seafood master, overcome his nerves to plate up perfection - or will the pressure prove too much?
It's a battle for the main course as the three south west chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - go head to head. Michelin-starred Josh and culinary heavyweight Dominic have their sights set on victory, but newcomer Jude is brimming with determination and confidence as the main course battle hits the kitchen.
The south west chefs have one last chance to impress as they face the dessert course. Only two chefs can go through to cook for the judges - with everything to play for, who will plate up perfection and who will be sent packing?
The two remaining south west judges must cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. Joining the judges is Radhika Bynon, a member of the Forest Gate Women's Institute, a modern urban group of women. Together they will help decide who will go forward to the national finals and which chef will go home.
To represent Wales, Stephen Gomes, Adam Bannister and Phil Carmichael are challenged to plate up perfect starter courses for a veteran judge. It's the first time in the Great British Menu kitchen for all three chefs, so who will triumph and who will fall?
The three Welsh chefs - Stephen Gomes, Adam Bannister and Phil Carmichael - fight it out for the fish course. Experimental chef Stephen is determined to prove himself with a fish course honouring the WI's tradition of preserving, but he's up against stiff competition from Phil and Adam, who are trying to keep their cool in the heat of the kitchen.
It's a battle for the main course with Welsh chefs Stephen Gomes, Adam Bannister and Phil Carmichael going head to head. With all three chefs paying homage to Welsh lamb - Adam with a refined faggot, Phil with a dish dedicated to his mum and Stephen with a lamb dish celebrating the WI's fundraising initiatives in his native India - the pressure is on to deliver a main worthy of their veteran's approval, and get ahead of their competitors.
It's the tricky dessert course, and the last chance for the Welsh chefs to secure their place in the regional final. With everything to play for, the pressure is fierce. Only two can make it through, and one will leave the competition for good.
The two remaining Welsh chefs cook their four courses again for judges Prue Leith, Oliver Peyton and Matthew Fort, along with guest judge and long-serving WI member Rosemary Bishton. One chef will be chosen to represent Wales in the national finals, taking them a step closer to cooking at the banquet.
Three of Northern Ireland's top chefs - Chris McGowan, Danni Barry and Ben Arnold - go head to head with their starter courses to impress the judges. Former champion Chris is back for glory and determined to reach the banquet, but he's up against two newcomers with their sights firmly set on victory.
Three of Northern Ireland's top chefs - Chris McGowan, Danni Barry and Ben Arnold - are cooking their fish courses. Ambitious Ben is determined to steal Chris's regional crown, but under fierce scrutiny from the week's formidable veteran, will the pressure to deliver spell meltdown?
It's a battle for the main course for three of Northern Ireland's finest chefs - Chris McGowan, Danni Barry and Ben Arnold. Ambitious Ben is out to prove himself with a perfect lamb main course, but with the reigning regional champ, Chris, determined to plate up a perfect tongue-and-cheek pie in honour of the WI's skills in pastry, Ben and Danni know they have a serious battle on their hands.
It's dessert day and the Northern Irish chefs are all striving for one of the two spots in the week's Regional Final. The pressure is intense, and in the end one chef must leave the competition empty-handed.
The two remaining Northern Irish chefs are cooking all four courses again for the judges - Prue Leith, Oliver Peyton and Matthew Fort. They are joined by a guest judge - award-winning food writer Felicity Cloake - who will help decide which chef goes through to represent Northern Ireland in the National Finals.
Three newcomers - Mini Patel, Michael O'Hare and Tim Allen - are going head to head for a chance to represent the north east England region in the national finals. It's a battle for the starter course, and the first chance to impress their formidable veteran chef.
It's the fight for the fish course, as three of north east England's finest chefs - Mini Patel, Michael O'Hare and Tim Allen - are out to impress. After his risky starter caused a stir, Michael is planning another controversial dish in honour of the WI's support of women's rights, but will his unique style see him sink or swim?
Three of north east England's most dynamic chefs - Mini Patel, Michael O'Hare and Tim Allen - go head to head cooking their main courses. Michelin-starred Tim is super keen to bag the first ten of the week, but Michael and Mini are hot on his heels.
It's the north east England chefs' last chance to impress with the dessert course. It's been a week of highs and lows, modern audacious dishes and classic masterpieces, but with only two places up for grabs cooking for the judges, at the end of today who will leave the competition empty handed?
The two remaining chefs from the north east of England must cook all four courses again for the judges - Prue Leith, Oliver Peyton and Matthew Fort. They're joined by a guest judge - WI president Kirsty Bowen from Sheffield - who will help decide which chef will go through to represent north east England in the National Finals.
Representing the north west of England are Eve Townson, Matt Worswick and returning contender Mark Ellis. They begin with the starter course, and after failing to cook for the judges in 2014, Mark's out to redeem himself. But he faces stiff competition in executive chef Eve and young gun Matt.
It is the fish course, as three of north west England's finest chefs - Eve Townson, Matt Worswick and Mark Ellis - go head to head. Eve and Matt are hoping their classic approach to cooking fish will win the day whilst Mark is going all out with a fishy take on a traditional dessert recipe, but will the pressure of the kitchen prove to be too much for the ambitious returner?
It is the battle for the main course for the three north west England chefs - Eve Townson, Matt Worswick and Mark Ellis. Mark remains determined and focused on his battle to get to the judges' chamber after failing to in 2014, but as the pressure to plate up perfection reaches fever pitch, will all three chefs get a dish to the pass?
The chefs representing north west England have one last chance to impress with the dessert course. Only two can cook for the judges tomorrow. It's the end of the road for one chef, but who will it be?
The two remaining north west chefs cook their entire menus again for the judges Prue Leith, Oliver Peyton and Matthew Fort. They're joined by award-winning food writer Sabrina Ghayour and together they'll decide which chef will go on to represent the north west of England in the national finals, for a chance to cook at the WI Centenary Banquet.
It's the starter course for three of London and the south east's hottest chefs - Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund. Returning contender Matt Gillan is determined to make it to this year's banquet, but he faces fierce competition in the two newcomers.
The London and south east England chefs - Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund - go head to head with their fish courses. Lee is hoping his modern plate of mackerel and passion fruit will outclass Matt and Mark's more traditionally inspired salmon dishes. But victory is by no means guaranteed, as Lee's talented rivals are pushing hard to plate up perfection.
It's a battle for the main course for three of London and the south east's finest chefs - Matt Gillan, Lee Westcott and Mark Froydenlund. Returning contender Matt is determined to bring home a 10 with his ambitious celebration of the billy goat but has he bitten off more than he can chew with his complex main? And with Mark and Lee aiming equally high with their homage to traditional cooking techniques and recipes, who will ultimately come out on top?
It's dessert day and the London and south east England chefs are striving to secure one of the two spots in tomorrow's regional final. The scores are close, so it's all to play for as today marks the end of the competition for one man.
The two remaining London and south east England chefs are cooking all four courses again for the judges - Prue Leith, Oliver Peyton and Matthew Fort. They're joined by Mary Gwynn, author of the official WI centenary cookbook. Together they'll decide which chef goes through to represent the region in the national finals.
Three of the central region's finest chefs - Pip Lacey, Richard Bainbridge and Jason Hodnett - attempt to impress this week's veteran judge with their starters. With big boots to fill, Angela Hartnett's protege Pip is the only newcomer in the kitchen. Will she beat the boys to claim victory?
The three central region chefs - newcomer Pip Lacey, fourth-time competitor Richard Bainbridge and returning chef Jason Hodnett - fight it out in the fish course. Pip is hoping to outclass her rivals with a smoked haddock dish inspired by her grandma, while Jason is taking a big risk with his monkfish liver and onions in his bid to avoid being sent home first, like in 2014. Will his bold approach win the day, or will it not be to the veteran's taste?
It's a battle for the main course with three central region chefs - Pip Lacey, Richard Bainbridge and Jason Hodnett. Once again Jason is taking risks with his unusual collection of ingredients. Pip is also hoping her risky approach to rabbit stew will surprise and delight rather than annoy the veteran. And fourth timer Richard is determined that his stuffed poussin is as irresistible as its arresting presentation. Who will deliver the dish of the day?
It's the last chance for the central region chefs to impress in the dessert course. Only two chefs can go through to cook for the judges so with everything to play for, who will plate up perfection and who will be sent packing?
The two remaining central region chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. They'll be joined by former chair of the Women's Institute Helen Carey, who will help decide who will have the glory of representing the region in the national finals.
It's finals week on Great British Menu as the eight regional champions battle for a chance to cook at a glorious banquet marking the centenary of the Women's Institute, at London's historic Draper's Hall. Each day, the chefs must cook one of their four courses again to impress not only the judges Matthew Fort, Oliver Peyton and Prue Leith, but also guest judges who know the exacting standards of the WI, as well as their fellow chefs who will also be marking the dishes. The best dishes will be selected for the judges' shortlist, putting them in contention for a place on the banquet menu. But this year, instead of the three top scoring dishes being guaranteed a place on the shortlist, only those that are deemed perfect will make the grade. So each day there may only be two dishes that make the judges shortlist, or perhaps only one. The final menu will be chosen by the judges from the dishes that have been shortlisted, so to be in with a chance of cooking at the banquet, the chefs must have secured a place on the judge's shortlist at least once. It's the starter course, and the eight chefs battle it out to plate up impeccable dishes worthy of the Women's Institute. The judges are joined by WI Calendar Girl Angela Baker, but after Oliver reveals that this year it will be much tougher to make it onto the judge's shortlist, who will keep their cool and secure a place?
It's the battle for the fish course, and those chefs who didn't make it onto the shortlist with their starters are hoping to do better in this round. The judges are joined by a WI president - Kristy Bowen - who knows the impeccable standards the Institute will expect. Which chefs will be in with a chance of cooking their fish course at the banquet?
It's main course day, the half-way point in finals week, and those chefs who have yet to get a dish on the shortlist are feeling the heat. With only dishes judged to be perfect in with a chance at reaching the WI banquet, the standards are higher than ever before. After all eight dishes are cooked and the scores are in, how many chefs have made the grade?
It's a battle for dessert, and the last chance for the eight regional champions to get a dish in contention for the final banquet. Those who've failed to make the judges shortlist so far are going all out. Joining the judges is author of the WI centenary cookbook Mary Gwynn, who helped judge the London and south east heats. When the dessert result is in, it's down to the judges to pick the perfect menu from all four courses' shortlists. Which chefs will triumph to cook the starter, fish, main and dessert at the WI banquet?
The banquet is finally here. It's the culmination of months of hard work as the winning chefs strive to plate up perfect dishes for the ladies of the Women's Institute, at London's historic Draper's Hall where pioneers of the WI once gathered. To help them prepare for the big day, WI calendar girl and long-serving member Angela Baker is on hand to welcome the chefs and show them their kitchen. She has a surpise in the form of three mystery sous chefs. The following morning, with just hours before the guests arrive, a series of disasters sets one chef well behind schedule, but with all hands on deck and to the sounds of the WI anthem Jerusalem, the Centenary Banquet gets underway. The chefs must plate up absolutely impeccable dishes, as dining today are not only judges Oliver Peyton, Prue Leith and Matthew Fort, but the ladies of the WI, including Janice Langely, current chair of the Institute, as well as their mothers, wives, girlfriends and sisters.
Three of Scotland's top chefs attempt to impress a veteran judge.
Three Scottish chefs create fish dishes so good that the veteran judge is moved to tears.
Ally McGrath's main course is a hearty dish for all those hard-working great Britons.
Today, the veteran judge faces a difficult decision as one chef is sent home.
It is the head to head. Both chefs have decided to make changes to some of their dishes.
Today, it is the starter course of the south west regional heat.
Chef Jude is using lobster from his Cornwall home in his fish dish.
It is the main course and chef Chris Wheeler is out to show just how theatrical he can be.
It is the dessert course and Josh has come up with the most ambitious dessert.
The region's top two chefs cook for Oliver Peyton, Prue Leith, Matthew Fort and Grace Dent
Competition is tough for the starter round, with some unusual flavour combinations including luxurious king crab, classic liver and bacon and a selection of Indian and East African delicacies.
Reigning North West champion Matt Worswick's fish course was shortlisted for the banquet in last year's National Finals - but will his challengers rise to the occasion this year?
Today's main course round sees all competitors come out fighting. Dishes include coronation chicken, beef with beef tea and a culinary tribute to honoured police officers.
The dessert round includes challenging spun sugar work, a reimagined Peach Melba and a red poppy jelly inspired by the Yeoman warders at the Tower of London.
Joining the judges for the Regional Final is guest judge Lady Claire MacDonald OBE, who has published 18 cook books over a 40 year career.
Today's starters include an Indian love affair, a modern version of the Welsh stew Cawl, and a cauliflower cheese.
Fish is one of the veteran judge's specialities, so the pressure is on as the chefs serve up cockles, a revamped prawn cocktail and a modern take on a boil in the bag fish supper.
For their main courses the chefs showcase wild boar on a spit, a traditional roast combining strong Japanese flavours, and an "OBE" - a refined take on onions, bacon and egg.
Earl Grey panna cotta, a "Cup of Tea for Ma'am" and a highly stylised Eton Mess - three desserts, but only two chefs can go through to tomorrow's Regional Final.
It's the Welsh Regional Final and one chef decides to make a dramatic change to his menu - but will the gamble pay off?
There's panic for one chef when the veteran judge reveals they don't like his choice of garnish. Will Coronation Chicken, grey-legged partridge or oxtail win the day?
Today the chefs are using some of the UK's best seafood: salmon, Cornish crab and lobster are served, along with an unusual cheese custard and a risotto made without rice.
British beef competes with two venison dishes, including one sourced from the Queen's Balmoral estate, served with what is claimed to be a favourite Royal tipple
A machine usually found in the fairground comes into play for one chef, as all three push themselves to create staggeringly complex and imaginative desserts in a bid to make it through to tomorrow's regional final.
The guest judge for this week's regional final is Enam Ali MBE, a food entrepreneur who set up the British Curry Awards.
Today, three of the most exciting talents from London and the south east region are competing for a place in the national finals. Head chef Mark Froydenlund runs Marcus Wareing's two-star restaurant and is back to make amends for his early exit from the competition last year. For the starter, Mark is using all his Michelin-starred techniques to reimagine the most refined and contemporary version of bubble and squeak. Newcomer Russell Bateman is head chef at The Grove in Hertfordshire and is hoping to impress with an unusual combination of haddock, sausage meat and scallops. He is such a perfectionist, he is even making his own brown sauce. The third chef is another newcomer, Ronnie Murray, who heads up the Hix Restaurant group. He is out to emulate the success of his boss Mark Hix, a former GBM banquet winner, by reimagining historic recipes including the unusual rook pie.
The competition really takes off today as three of London and the south east region's most exciting chefs fight to get to the top of the leader board. It is the fish course and chef Russell Bateman is celebrating the diversity of his beloved home town of London by combining lobster with jerk spices for an ambitious fish course with seven key elements. Ronnie Murray is taking a risk with an ingredient that is close to the veteran judge's heart, and is planning to serve it at three different temperatures - warm, deep fried and frozen. And two Michelin-starred Mark Froydenlund is planning a novel way to present his dish - as though it is half eaten!
It is the all-important main course and returning contender Mark Froydenlund is banking on it being his strongest dish. He is showcasing British rose veal and celebrating the determination of British producers to bounce back from disaster. His veal is produced by a farming couple from Cumbria who lost their entire herd to foot and mouth in 2001. Russell Bateman is pushing himself again and creating a beef dish to represent the moment the modest great Britons meet royalty. And Ronnie Murray is mixing a crown of lamb with a curried filling, but he has to make sure the lamb is cooked medium rare. It is a tough day in the kitchen for all three chefs - the veteran judge is impressed but not by everything he sees.
It is the dessert course and the final chance for three of London and the south east's most competitive and talented chefs to get through to the judging chamber, as today the veteran judge will send one chef home. It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton. He struggles to maintain his composure as the veteran tastes his technically complex pudding. There is no let up for Russell Bateman - once again his take on an afternoon tea is challenging, and he has to create a perfect chocolate mirror glaze in the heat of the GBM kitchen. Meanwhile, Michelin-starred Mark Froydenlund is using the delicate fragrant flavours and spices from the Commonwealth island of Grenada in a bid to secure him a place in Friday's judging chamber, after the disappointment of leaving early last year.
Today is the head to head. The two highest scoring chefs from the London and south east region are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort. Joining this week as guest judge is Kevin Gould, an award-winning food writer who has also been a chef, a grocer and a restaurateur. And it is a battle royal - standards are so high, the judges are handing out tens, and not just to one chef.
Mini Patel is back for a second attempt at the north east regional title but he is competing against two young newcomers - Tommy Banks and Chris Archer. Last year, Mini went home after the dessert course, so he is hoping to keep better control of his nerves this year. However, when the veteran judge reveals he made a consomme like Mini's in GBM and was scored a 9, it piles on the pressure. But Mini uses his own brand of humour to combat the nerves. Tommy Banks is 26, a self- taught chef who already has a Michelin star. He grew up on a farm in north Yorkshire and has brought many of his homegrown ingredients with him, including one the veteran judge confesses to hating. It is not a great start for Tommy's take on a dish considered a royal favourite. Chris Archer is another competitive young chef who is creating an entirely gold dish - hoping for a gold-star score as well.
It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel. But Mini is trying an original beetroot sorbet while Tommy is using wild woodruff and oyster leaf from his own garden. Chris Archer has chosen the king of the sea, turbot, but there is controversy in the kitchen when he reveals he is discarding a precious oyster! The veteran judge is not impressed... And there is laughter when Mini tries a wholly original way of shaping his beetroot sorbet - the chefs are glad they don't have to do his laundry. The beauty of Tommy's presentation wows his competitors as he creates woodruff dew drops. Finally, when it comes to the judging, one chef struggles to contain his emotions - he can't believe what he is hearing.
It is the main course of the north east region and overnight there has been a dramatic development. It is a tough and emotional day for the chefs as they react to the news but they battle on in a bid to present a perfect dish with venison and wagyu-angus beef - the meat of the day. The veteran judge is seeking perfection and gives one chef the jitters after hearing he is planning to make venison buns using caul fat which can go stringy if not cooked correctly. But the crucial thing for the chefs is that the meat is cooked correctly and there is bad news for one competitor.
It is a highly emotional day for one of the chefs as he prepares a dish which is inspired by and a tribute to his own great Briton, his late grandfather. But all is not going to plan and the chef ends up making one key element three times in a bid to achieve perfection. On the other side of the kitchen, another chef is also challenging himself, attempting to make a meringue mountain with some unusual smoke effects. The battle is on to get the first ten of the week from the veteran judge.
Today, the two chefs are cooking for judges Matthew Fort, Prue Leith and Oliver Peyton for the very first time. Joining them as guest judge is John Williams MBE, the executive head chef at The Ritz, the only hotel to hold a royal warrant for banqueting. For one of the chefs, the chance to cook for John is a lifetime's ambition - he was one of his first culinary idols. It is a tough contest - both chefs excel with different courses and the judges must decide who should be north east champion.
This week, three top chefs from Northern Ireland are competing for a place in the national finals. After 20 years working at top restaurants in London, Chris McGowan has just opened his first solo venture - Wine & Brine in County Armagh. It is Chris's third time in GBM. He has made it to the national finals once but this time only the banquet will do. However, he is facing tough competition from Mark Abbott, head chef at Daniel Clifford's two Michelin-star restaurant, Midsummer House in Cambridge, and also from Eddie Attwell, who has just completed a year as head chef at Ardtara Country House in Upperlands. There are some varied and exciting starters as the chefs get creative with pigs heads, potatoes and re-inventing the classic ploughman's. And there is real shock and emotion as the veteran chef delivers his scores - he is stunned by the quality of the cooking.
Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland cook their fish courses. Mark Abbott is pushing himself again, plating up a complex fish course of the very finest produce. He is calling it shellsational but at the last minute he forgets a key element. Returning chef Chris McGowan is refining cod and chips and Eddie Attwell is getting classical with the king of the sea turbot. The repartee is relentless as the chefs jostle for top place on the leader board. Once again there is plenty of emotion as the veteran chef delivers the scores.
The three chefs from Northern Ireland are cooking their desserts and one chef is on course for an historic score. He could beat his boss - a veteran of GBM - and achieve more marks than anyone has done throughout the history of the competition. But it is a hot kitchen and the chefs are tempering chocolate and working with sugar. One chef is heading for disaster after his cream splits and he loses valuable time. There is so much at stake, but the chefs have to pull off a perfect dessert dish if they are going to win a chance to cook for the judges.
Today is the head to head. The two highest scoring chefs from Northern Ireland are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, who are joined by guest judge, restaurant critic and editor-at-large of the Independent, Amol Rajan. From the starter onwards, the judges are impressed by the exceptional cooking. The scores are close and the judges are devastated that they can only send one of the chefs through to the national finals.
It is day one of the national finals. Before cooking starts, the eight champions are called to London's Southbank to get a sight of the prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. It has a huge impact on every one of the chefs, and each is determined to do all he can to get a dish to the banquet. There are some shocks and surprises as the chefs' opinions differ from the judges, and one chef struggles to contain his emotions as the judges deliver the result.
It is day two of the national finals, and the eight champions must cook their fish courses. Two chefs have reason to be confident after scoring tens from every judge in the heats. Can they deliver a perfect dish second time round? After disappointing scores in the regional heats, another couple of the chefs have opted to change their dish radically. It is a gamble, preparing an untested dish for the first time in the finals. Judges Matthew Fort, Prue Leith and Oliver Peyton are joined by award-winning food writer Tim Hayward who previously judged the Scotland heat. Once again, opinions are divided, and it is a surprise to see which two chefs end up at the bottom of the leaderboard.
It is day three at the national finals and time for the main course, the one course every chef wants to cook at the banquet. Judging the chefs' dishes are Matthew Fort, Prue Leith, Oliver Peyton and guest judge John Williams MBE, executive chef of the Ritz. It is a nerve-wracking day for three of the eight regional champions who have decided to cook new and untested dishes, and a fourth chef is turning what was his starter into his main course. The day ends in crushing disappointment for one chef - after misjudging his timings, he ruins what could be a winning main course - but there is cause to celebrate for others. It is up to the judges to decide who has done enough to get a dish to the banquet.
Matthew Fort, Prue Leith and Oliver Peyton judge the dessert course and then decide on the banquet menu to be served at the Houses of Parliament. Joining them in the judging chamber is restaurant critic, journalist and author Grace Dent. In the year of the Queen's 90th birthday, the chefs are celebrating the everyday great Britons who have been honoured for their extraordinary achievements. The challenge is to create dishes that are a fitting legacy to the modern Elizabethan age, creating food that represent the complete transformation in British cuisine during the Queen's reign. The competition is more intense than ever, with the chefs dishing up some original, creative and technically difficult desserts. The superlatives are flying in the chamber as the judges are impressed again and again. The chefs are not making it easy for the judges to decide on the final banquet menu.
Great British Menu's winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons. The chefs have been selected because their dishes showcase contemporary British cuisine and demonstrate the transformation in British food during the Queen's historic reign. Welcoming them is banquet host Lindsay Hoyle MP, deputy speaker of the House of Commons. The chefs are overawed by the grandeur of the Houses of Parliament. It is their first time here and the first time they have seen the kitchens, but as they discover, their prep time is limited - the Houses of Parliament kitchens are a busy machine. The banquet guests include individuals from across the UK who have been honoured for their work for charity, for their community, or for their country. They include military hero Johnson Beharry VC, headteacher Kamal Hanif OBE, charity fundraiser Lynne McNicoll OBE, Anna Kennedy, honoured for her work for children with autism, 18-year-old Louise Greer, who campaigns for riding for the disabled, RNLI volunteers, food producers and women such as Justice Williams and Zoe Jackson who have received honours for their work with young people. Also present are guest judges Grace Dent, Kevin Gould and Enam Ali and veteran chef judges Michael O'Hare, Lisa Allen, Daniel Clifford and Simon Rogan. As the banquet is served, the chefs show just why they are amongst the best in the country, pulling off four stunning courses that leave the guests overwhelmed and delighted.
Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavours. The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. Michelin-starred Tom is eager to prove himself. His starter is based on the classic Spanish dish gazpacho and his summer memories spent with his grandma in Marbella. Rising star Selin creates a reworked version of the cucumber sandwich with influences from her Turkish Cypriot heritage, while internationally trained Mike makes a courgette salad inspired by his time in Australia.
The chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry. Selin's dish pays tribute to the notorious 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements. Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef?
It is a smoke-filled kitchen as the three chefs prepare their summer-themed mains in the hope of impressing the veteran judge. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements and she is under pressure to cook each of them to perfection. Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato. Tom Kemble's looking to capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon.
All three chefs are feeling the pressure as they attempt their technical summer desserts. With only the two highest scorers going through to the regional final, who will be sent home? Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising. Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. Selin takes a risk using highly perfumed flavours in her dish that are notoriously difficult to balance. Mike is also using unusual flavours, making a coconut sago accompanied by mango, yuzu and yogurt elements. He must cook each of them to perfection to ensure his place. Tom is worried when he struggles to perfect the delicate tuilles that hold his layered dish together.
The two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals.
This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. After meeting their surprise veteran judge, the three chefs get in the kitchen where each is taking a risk with their starter. Dom, taking part in the competition for the third time, is under pressure to prepare the many elements of his complex summer salad. Newcomer Tom worries his clean and elegant dish will fail to impress the veteran judge. Fellow first-timer Andy tries to prove that his mushroom-centred dish has a place at a taste of summer banquet.
This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet. His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours.
This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the main course. With a refined summer barbecue going up against a traditional Cornish speciality and a historic Wimbledon-related recipe, who will come out on top? Andy Clatworthy is using his passion for historical cooking to reinvent a dish that was served at an early Lawn Tennis Association banquet. Dom is going all out with a lavish summer barbecue, but with five side dishes and three different cuts of meat, has he given himself too much to do? The veteran chef worries that Tom's take on the traditional Cornish dish 'under roast' might be too wintry for a taste of summer banquet.
This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. All three chefs are honouring Wimbledon and the British summer with their technically challenging strawberry desserts - but only two will make it through to the regional final. Third-time competitor Dom knows the importance of scoring highly today and is pushing himself to produce the perfect dish. With doughnuts as one of his main components, he is worried about whether he will be able to prove his dough in time. Tom is concerned that in the high heat of the Great British Menu kitchen, his refined take on an ice cream sandwich won't set in time. Andy shocks everyone when he reveals the central flavour in his tennis court-inspired dessert is the strong savoury herb lovage. Only the two highest scorers will go through to cook for the judges.
This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. The two remaining chefs compete for a place in the national finals. To get there, they must impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. Today they are joined in the chamber by guest judge Marion Regan, whose farm provides the famous Wimbledon strawberries to the championships. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the south west of England in the national finals.
This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals. They must cook their starters for veteran judge Daniel Clifford. The three chefs are Tom Parker, head chef at The White Swan in Fence, who is eager to impress with a salad that includes ten complex elements; Paul Askew, the most experienced chef in the competition, who hopes his traditional techniques will triumph over his younger competitors; and self-taught Ellis Barrie, who is taking a risk with a creative cucumber and oyster starter.
Today is the fish course and the atmosphere in the kitchen gets even more tense as the three newcomers begin to understand the perfection and skill veteran chef Daniel Clifford demands. Ellis Barrie, head chef at The Marram Grass in Anglesey, attempts to create the flavour of a summer barbecue without actually using one. Tom Parker and Paul Askew are both using luxury fish to try and meet the exacting standards of Wimbledon. Tom serves oysters and langoustines with a risky champagne sauce that combines both traditional British and Asian flavours. Paul is cooking turbot and oysters. Will his traditional cooking be distinctive enough to get him to the highest score?
Today is the main course and the pressure is intense in the kitchen. In the hope of impressing veteran judge Daniel Clifford, Paul Askew, chef patron at The Art School Restaurant in Liverpool, is serving an extremely personal main course based on his mother's favourite food. Ellis Barrie surprises with an imaginative dish that honours Wimbledon champion Fred Perry, originally from the north west. And Tom Parker is doing his take on a traditional summer barbecue, which he needs to elevate to banquet standard in order to make it through. All three chefs have several elements to complete and are feeling the pressure of the Great British Menu kitchen.
Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress veteran judge Daniel Clifford and make it through to cook for the judges?
The two remaining north west chefs cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and, for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by guest judge Greg Rusedski, former British number one, who understands the high standards expected at Wimbledon. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the north west in the national finals.
This week is the north east regional heats and returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington. They start by finding out who is the surprise veteran judge, who will be marking their dishes. Today they are cooking their starters. Tommy, head chef at Michelin-starred The Black Swan in Oldstead, is eager to defend his title and win a place cooking at the Great British Menu banquet. Tommy's tomato starter draws inspiration from the traditional celebration of midsummer and his dramatic presentation impresses his fellow chefs. Danny and Josh both take risks with their starters. Danny, head chef at Michelin-starred House of Tides in Newcastle, creates a dish using 22 different vegetables to represent the 22 players in the first Wimbledon Championship. Josh, chef patron at Le Cochon Aveugle in York, hopes his unusual use of ingredients will put him ahead in the competition - his dish centres on a savoury strawberry veloute.
Today the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple. Tommy, reigning fish course champion, uses the luxurious fish turbot to create a dish inspired by the iconic Wimbledon food, strawberries and cream.
Today the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients. Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues.
The dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay. Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow.
Today the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals.
This week is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals. Today they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally. In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.
Today the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed. Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.
Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time. Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?
Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.
Today the two Scottish chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.
This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul. The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommes, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?
Today the pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale, who previously worked as Phil's head chef, is trying to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops. Phil and Nick are both preparing dishes using humble mackerel which they hope they can elevate for the exacting standards of Wimbledon. Phil is using the flavours of summer cup cocktail to enhance his dish, while Nick hopes his elegant mackerel with nectarine will have the edge.
For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge. Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two. Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection? Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard?
It's the dessert course and the last chance for the chefs to secure a place cooking for the judges, so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle. Stepping away from tradition, Paul Croasdale creates an inventive dessert that includes basil pesto, tomato seeds and peach. They both have a number of technical elements to complete and fear they have given themselves too much to do. Nick Brodie has his work cut out persuading the veteran that his technically challenging caramel apple dessert fits the taste of summer brief. Each chef is giving everything they have got in the hope of being put through to cook for the judges tomorrow.
Today the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals.
Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.
Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.
Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.
Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander. Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous. Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice-cream van and featuring a number of complex technical elements.
The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.
Great British Menu continues as the nation's top chefs compete for a chance to show off their culinary skills at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships. There is only one spot left in the national finals and it is the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell, who cooks at St Kyrans Country House, Country Cavan, competed in 2016 but failed to make it through to cook the judges on Friday. He is taking on two newcomers - experimental chef Joery Castel, originally from Holland but now working in Belfast, and Tommy Heaney, who has cooked for some of the country's biggest chefs and now cooks at The Great House Hotel in Bridgend. The chefs meet their surprise veteran judge and cook their starters. Eddie is hoping to do better than last year and starts the week with his Wombles Common, using a number of modern techniques - but will his earthy flavours hit the summer brief? Joery is hoping to impress with a tribute to Richard Krajicek, the only Dutchman to win the Wimbledon Men's Singles title, and is combing cheese with sweet elements including carrot meringues. Tommy is creating a warm salad - but will his unusual pigeon presentation be too much for the veteran judge?
Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish.
The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork. Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?
Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts which feature edible white chocolate tennis balls, while Joery Castel is cooking poffertjes, a traditional Dutch pancake. Only the two highest scorers go through to cook for the judges tomorrow.
The two chefs who have made it through cook their four courses again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by tennis's greatest entertainer, Mansour Bahrami. It is a rollercoaster of a day but only one can go through to the national finals.
It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. With finals week ahead of them, judge Andi Oliver first summons the chefs to Wimbledon to take a look at where they could be cooking if they win. Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition. The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat. The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one and Junior Wimbledon champion.
It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. On arriving at Wimbledon, they are greeted by master of ceremonies Dan Bloxham, who gives them an exclusive behind-the-scenes tour. Once in the kitchen, the chefs face the huge challenge of scaling up their dishes. They must prepare the winning menu for the banquet guests including Wimbledon players and champions as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David hopes his offal starter 'I Signed Up Today, It Takes Two Minutes,' will be a fitting tribute to the NHS's life-saving organ donation scheme.
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David celebrates a personal connection to the brief with his dish 'My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist for the NHS for 25 years.
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by the founder of the NHS Aneurin Bevan. And David's dish is dedicated to the air ambulance staff who saved the life of his fiance.
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. It is the chefs' last chance to impress and tensions are high. Dan takes a risk with an unusual combination of ewe's milk and bergamot, while Danny is determined to pull out all the stops with his complex dessert 'Aunty Gwen's Chocolate'. And David hopes to transform a childhood comfort classic into a show-stopping dessert.
This week it is the heats for the north east of England region and the two remaining chefs must cook their four-course menus again. They are hoping to impress the formidable panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by guest judge Dr Anne Weaver, a lead clinician with the London Air Ambulance charity.
This week, it is the turn of three chefs from London and south east England. 2017's banquet champion Selin Kiazim, a rising star of the London scene renowned for her Turkish Cypriot fusion flavours, is back hoping to join the elite group of chefs who have made it to the banquet twice. She is up against James Cochran, who has worked at some of London's toughest kitchens, including two Michelin-starred The Ledbury, and Scott Goss from The Twenty Six in Tunbridge Wells, renowned for his use of local Kent ingredients. Today, the three chefs meet their surprise veteran judge and one chef in particular is in for a shock. But who can conquer their nerves score well? Selin is hoping to elevate a Turkish-style breakfast into a starter fit for a banquet. James is serving a deeply personal mushroom dish, dedicated to the NHS staff who cared for his late mother through cancer, and inspired by her love of foraging. While Scott is attempting a creative re-imagining of tea and biscuits, dedicated to NHS shift workers.
Today, the chefs do battle for the fish course and the atmosphere in the kitchen is tense. Lobster is catch of the day for James whose Caribbean-inspired dish, Windrush, is a tribute to the West Indian migrants that travelled to the UK aboard the Windrush ship in 1948 to work for the NHS. Scott attempts to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years. And Selin takes a risk with a complex three-part fish dish featuring sardines, scallops and langoustines, as a nod to the purported health benefits of a Mediterranean diet.
The contest hots up as the three chefs prepare their celebratory mains in the hope of impressing the veteran judge, and all three of them creat sharing dishes. Scott showcases rare-breed Tamworth pork to say thank you to the rare breed of people who work for the NHS. Selin serves a complex duck dish using ingredients from all around the world to honour 'Our Global NHS'. And James presents five cuts of goat cooked in five different ways, for his bold dish 'Under the Knife'.
It is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising as they attempt their technical desserts. 2017's dessert banquet champion Selin puts her own unique twist on tea and toast. James creates a decadent coconut parfait accompanied by mango puree-filled doughnuts for his dessert 'Tree of Life' inspired by the coconut palm tree, the NHS and both of their contributions to the public's health. Meanwhile, Scott hopes his elevated gypsy tart 'Honey Bee Good' will secure him a place in the final. With only the two highest scorers going through to tomorrow's regional final, who will be sent home?
The two remaining London and the south east chefs must cook their four-course menus again. But will they take on board their veteran's advice as they remake their 'Feast to Say Thank You'? The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge from the NHS. Today they are joined by Jenny Turner who, at the age of 77, is Britain's longest-serving nurse. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent London and south east England in the national finals.
Three newcomers are vying to be crowned champion of Scotland. Lorna is fusing Scottish produce with unusual Japanese flavours for her starter Celebrating the Best with the Best, a four-layered dish served in a caviar tin. Ross is hoping he can elevate a classic Scottish broth into a dish worthy of the banquet and Ben is taking a huge risk with his highly conceptual starter A Bouquet of Thanks.
It is the fish course and the chefs are all out to impress. Ross is hoping to snatch victory with his dish Lobster Aid. Lorna's Live Well, Live Very Well features only three elements - each of which she needs to deliver perfection. Ben has yet again set himself a mammoth task with his dish, The Multicultural Lobster, which features an unconventional array of international ingredients. Ross also visits a family member who works for the NHS to learn more about her work.
It is main course day and the heat is on. Ross is hoping to impress with Oh Deer It's Time For Your Penicillin, his tribute to Scottish scientist Alexander Fleming featuring an unusual yeast element, as well as venison.
It is dessert day and the last chance for the chefs to impress before one is sent home. Lorna's cooking a personal tribute to the NHS staff who have cared for her during treatment for a rare blood condition, using unusual yuzu and tonka bean flavours.
The two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. The panel is joined by guest judge Dr Sara Kayat, a GP and media figure who is passionate about fostering good doctor patient relationships.
Great British Menu continues as the nation's top professional chefs compete for a chance to cook 'A Feast to Say Thank You' at a glorious banquet celebrating 70 years of the NHS, one of Britain's most prized institutions. This week three chefs compete in the heat for the central region. Returner Ryan Simson-Trotman, who failed to reach the national finals last year, is originally from Nuneaton and opened his own restaurant Orwells in the Oxfordshire countryside with his partner Liam, who is also a contestant in the north west region. Newcomer Marianne Lumb has 20 years' experience catering for distinguished clientele who demand perfection. Born in Leicestershire, she worked as a private chef and now runs her own restaurant Marianne, which, seating just 14, is London's smallest fine-dining restaurant. And fellow first timer, Wolverhampton-born Sabrina Gidda, is a two-time Roux Scholarship finalist whose fusion cooking combines flavours from all over the world. After nerves are set on edge when they meet their surprise veteran judge, it is on with their starters. Ryan is hoping his inventive brown sauce ice cream and pork cheek donuts will look like a dessert but impress as a starter. Marianne is taking inspiration from postwar Britain when the NHS was created for her onion and potato starter, Potato Pete and Tracy Truffle, while Sabrina is drawing on influences from around the world to honour the 187,000 NHS workers from overseas, and is hoping to transform a classic soup into a dish worthy of the banquet.
It is is the fish course and the chefs are pulling out all the stops. Marianne pays tribute to the 'angels' in her local hospital who looked after her during a recent illness. Ryan's dish is a reference to the purported health benefits of fish high in omega 3 oils. Sabrina is inspired by her aunt, a retired nurse who used to take in food to share with her fellow workers during her shifts. With all chefs gunning for gastronomic glory, when the scores are delivered one chef is in for a shock.
The chefs cook their mains and following yesterday's results, tension is high. Both Marianne and Ryan are cooking muntjac in the hope of impressing the veteran judge, while Sabrina is making an ambitious technical take on a family feast. Once again, there is high drama in the kitchen.
With one dish left to impress the veteran judge, the chefs cook their desserts. Marianne is looking to raise a smile with her 'carry on' themed dessert, complete with surprise presentation. Sabrina hopes to make it through with an elevated take on jelly and ice cream while Ryan goes all out with his very sweet treat 'A Spoonful of Sugar'. Which chef will be sent home?
The two remaining central region chefs do battle for a place in the national finals. They must impress the formidable panel of Andi Oliver, Matthew Fort and Oliver Peyton with their four-course menus. With both chefs aiming to treat the heroes of the NHS to the very best, it is a fiercely fought battle. The judges are joined by Dan Smith, a paramedic for the North West Manchester Ambulance Service who was one of the first at the scene of the Manchester Arena bombing. Which chef will go through?
This week it is the turn of three chefs representing Wales, who are all first timers in the competition - maverick chef Andrew Sheridan, who trained with Michelin-starred Michael Caines and is now executive chef at Sosban in Llanelli, classical chef Jason Hughes, who, following a stint in the RAF, spent three years with Gordon Ramsay and is now head chef at Anglesey's Chateau Rhianfa, and Michelin-starred foraging expert Chris Harrod, owner of The Whitebrook in South Wales's Wye Valley. Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Andrew is attempting to pay tribute to NHS staff with his innovative take on a traditional healing recipe, 'Mum's Flu Fighting Chicken Soup'. Jason's A Tea from the Heart is a play on a postwar remedy which harks back to the era when the NHS was formed. And Chris is hoping to impress with his dish inspired by a therapeutic hospital garden featuring foraged herbs from the Welsh valley where he lives including wild chervil, pickled pine buds and yarrow tips.
After the starter results, the chefs return to the kitchen hoping for high scores with their fish dishes. Chris once again is using ingredients he has foraged from around his restaurant, while Jason hopes to impress with a spicy scallop dish and Andrew prepares a cod dish with 11 different elements.
The chefs are pulling out all the stops in a bid for big scores with their mains. All three dishes pay tribute to the founder of the NHS Aneurin Bevan - Chris's Everything but the Squeal is an ambitious pork sharing platter, while Jason's For the Rich and the Poor showcases lamb, and Andrew is hoping to impress with Aneurin Bevan for Better Steak.
It is the dessert course and the last opportunity for the chefs to impress. Chris is hoping to triumph with another dish which showcases the foraged ingredients available around his restaurant, while Jason attempts a technical feat in his dessert inspired by a childhood hospital stay and Andrew is inspired by a dish by his great grandmother used to cook. Which two will make it through to the judging chamber?
It is the Wales regional final as the two remaining chefs do everything they can to impress the judging panel of Andi Oliver, Matthew Fort and Oliver Peyton. After tensions ran high in the week, the chefs are under pressure to deliver perfection. The judges are joined by Aneira Thomas, the first baby born on the NHS, who is named in tribute to the service's founder Aneurin Bevan and who went on to dedicate her life to the service. Who will win a place in the national finals?
The competition continues as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week it is the turn of three chefs representing the south west, including two who have competed before but meet in the kitchen this week for the very first time. First up is Jude Kereama, who competed in 2015 and 2016, and is back for a third bite of the cherry. New Zealand-born Jude moved to the UK 22 years ago eventually settling in Porthleven, Cornwall, where he runs Kota restaurant, which boasts two AA rosettes and a Michelin bib gourmand. He goes up against last year's regional champion Tom Brown, a protege of Nathan Outlaw who has just launched his own restaurant Cornerstone in London's East End, and Olivia Barry, who trained under Michelin-starred Angela Hartnett before opening Adelina Yard in Bristol, which has earned two AA rosettes. Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Jude is combining classic and international ingredients to create a playful savoury version of jelly and ice cream. Tom Brown is hoping to transform a historical dish served to patients in pre-NHS hospitals into a modern masterpiece by using Japanese flavours. And Olivia Barry is creating a technically ambitious starter that puts her stamp on a British staple.
It is the fish course and with Tom renowned as a fish specialist, all eyes are on him. He is cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen. Jude is attempting a complex fusion dish featuring four different fish and an unusual x-ray-themed presentation, while Olivia is paying tribute to the staff who looked after her during the birth of her first son with her take on curried monkfish. With the veteran judge a former fish course banquet winner, the pressure is on.
It is the main course and two of the chefs are hoping duck will win the day. Tom is preparing a technically challenging duck dish steeped in NHS history, while Jude is making a multi-element Chinese duck dish inspired by his mum. Olivia is hoping her dish, using two unusual cuts of beef, will score top points. Olivia also visits her local children's hospital, home of the second busiest paediatric A&E in the country.
With just one more chance to impress their veteran judge, the chefs are all hoping to use their pastry skills to deliver technically complex desserts. Tom's cooking an Invalid Fruit Tart, inspired by a 1950s recipe, while Jude is making six different apple elements for his An Apple a Day. Olivia is using stout in reference to an outdated old wives' tale which suggested the drink was a healthy source of iron during pregnancy.
It is time for the two remaining chefs representing the south west to go head to head as they cook their menus again for the exacting panel of Andi Oliver, Matthew Fort and Oliver Peyton. With a spot in the national finals at stake, both are aiming for perfection as they bid for glory. The judges are joined by Barbara Childs, a matron in the Cardiac Intensive Care Unit at Great Ormond Street Hospital, who isn't afraid to speak her mind in the chamber. Which chef will triumph?
It is the penultimate regional heat as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week three chefs take to the kitchen in a bid to represent the north west in the national final. They are last year's regional champion Ellis Barrie, from the award-winning Marram Grass in Anglesey, who as a new dad is desperate to win a place at this year's banquet to celebrate the staff of the NHS, newcomer Liam Simpson-Trotman, an accomplished pastry chef and co-owner of the 4 AA rosette Orwell's in Oxfordshire and whose husband Ryan was a fellow competitor in the central region, and first timer Craig Sherrington, who sharpened his skills working under top names including Eric Chavot and is now chef patron of Virginia House in Cumbria, which boasts 2 AA rosettes. After the surprise of meeting their veteran judge, it is time to cook their starters. Ellis is paying tribute to the founder of the NHS with his re-imagining of a traditional Welsh breakfast. Newcomer Liam is hoping to prove himself with his creative take on a time-honoured supposedly healing dish: chicken soup. And Craig is creating a uniquely flavoured chicken curry ready meal, dedicated to his wife who worked nightshifts at an NHS pathology unit for 12 years.
It is the fish course and the chefs are all gunning for tens. Craig pays tribute to a friend who has revolutionised hospital food in Morecambe Bay, while Liam is inspired by health advice his grandma gave him, and Ellis is dedicating his dish to the staff who delivered his son Albert. With cod, mackerel, shrimp and cockles on the menu, which of the chefs will score highly today?
Time for the chefs to cook their mains and after Tuesday's scores, the pressure is on. Craig is hoping to impress using two cuts of Dexter beef, while Liam prepares his take on a Bajan lamb stew and Ellis prepares four cuts of suckling pig. Liam meets his personal hero, Nola Ishmael OBE, who became the UK's first ever black director of nursing.
It is the dessert course and the last chance for the north west chefs to impress in a bid to make it through to the regional final. Liam is cooking 'Not So Hot Toddy' in honour of a friend who works nightshifts in the NHS, while Ellis's 'Worth Their Weight in Gold' is dedicated to the staff who saved his brother's life. Craig's dish 'The Missed Celebration' pays tribute to his wife with an unusual Christmas concept. Who will be sent home?
It is the penultimate regional final as the two highest scoring chefs from the week return to cook their menus again. Judging them are Matthew Fort, Oliver Peyton and Andi Oliver, who are joined by Dr Jake Dunning MBE, an infectious disease specialist who has been recognised for his work during the West Africa Ebola epidemic. After an intense week, both chefs do all they can in a bid to score tens across the board - with surprising results.
It is the final regional heat and the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week three chefs are doing battle to represent Northern Ireland. Tommy Heaney, last year's regional winner and head chef at the award-winning Great House Hotel in south Wales, is taken on by two newcomers - Shauna Froydenlund, chef patron at Marcus Waring's two-Michelin-starred restaurant, and James Devine, the 2017 National Chef of the Year. After meeting their surprise veteran judge, the chefs get on with cooking their starters. Tommy Heaney is hoping to elevate a breakfast to fine-dining standards with his tribute to NHS nightshift workers. James Devine is also attempting an unusual breakfast-themed dish, transforming tea and toast into a banquet-worthy feast. And Shauna is breaking away from her classical roots with her take on a potato curry, dedicated to NHS staff who come from overseas.
After a tense starter course, the chefs return to the kitchen to cook their fish dishes. James is making his elevated take on a fried chicken takeaway as a tribute to the NHS staff who care for his sister. Shauna is also taking inspiration from a personal connection with a tribute to staff from a facility in her hometown of Londonderry. Last year's Northern Ireland champion Tommy is hoping to impress with a dish dedicated to the discovery of DNA. With each of the chefs keen to impress, who will net a high score from the veteran judge?
With two courses down, it is time for the chefs to cook their main courses. It is the battle of beef with each using the same meat in their innovative creations. Tommy also meets the first baby ever born on the NHS. Following the fish scores it is tense in the kitchen as the chefs do everything they can to impress the veteran judge.
It is the dessert course and the final chance for the chefs to impress. After such a tightly fought battle all week, each chef is hoping to deliver a technically perfect dessert. Tommy and James are both using passionfruit in their complex dishes while Shauna is hoping to use her pastry chef training to score full marks. James also travels to Belfast to find out about the work of the ambulance emergency call centre. Which two will make it through to the regional final?
It is the last regional final of the series as the two chefs representing Northern Ireland go head to head. Judging as ever are Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by Shehan Hettiaratchy, lead trauma surgeon at St Mary's Hospital who helped treat victims of the Grenfell Tower fire. Both chefs are hoping to impress with some unusual takes on the brief on the day's menu. Who will go through to complete the line up for next week's national final?
It is finals week on Great British Menu as the competition reaches its thrilling climax. The winning chefs from all eight regions now battle it out for the honour of a spot on this year's 'Feast To Say Thank You' banquet menu, celebrating 70 years of the NHS, one of Britain's most prized institutions. Each day the regional champions cook one of their courses again for the discerning panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by a host of guest judges - torchbearers from the NHS, who have changed the lives of thousands through their tireless dedication to the job. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback given to them in the regional heats. At the end of each course, after all the dishes have been tasted, the judges' points are added together and the highest-scoring chef will win the honour of cooking their dish for the heroes of the NHS at the banquet held at the magnificent St Bartholomew's Great Hall, part of the oldest working hospital in the UK. Today, it is the starter course and as the chefs arrive in the kitchen and size up their rivals for the first time, they discover the competition is stiffer than any of them had imagined. Whether they have made it this far before or are first-time finalists, each is gunning to make it on to the final menu. As the cooking of their starters gets underway, nerves are tangible and several of the chefs struggle with some of their more complex elements. The judges are joined by guest judge GP, author and presenter Dr Rangan Chatterjee, whose work with the public, including on TV series Doctor in the House, provides life-changing care for families across the country. Who will win the first coveted spot on the final banquet menu?
Today the chefs must cook their fish courses but after some exceptionally high-scoring dishes in the starter round, everyone is desperate to deliver perfection in order to see off the competition. Once again the chefs present their innovative, witty or heartwarming creations, with lobster, mackerel, John Dory, turbot and hake among the dishes being scrutinized. The judges are joined by guest judge Chris Ogden, a revolutionary pioneer of robotic surgery. Specialising in prostate cancer, Chris is the most prolific prostate robotic surgeon at London's Royal Marsden hospital, performing up to 200 operations a year.
It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. Both chefs and judges alike are amazed at the high standard of cooking and an incredible number of tens are dished out as the chefs serve up venison, rabbit, duck, beef, lamb and pork for scrutiny. The judges are joined by guest judge Tom Lynch MBE - a former BMX world champion turned healthcare hero who founded the Ambulance Cycle Response Unit. As a trained paramedic Tom pioneered a groundbreaking scheme that uses bicycles to respond to medical emergencies and is believed to have helped over 76,000 patients.
It is dessert day and with just one place remaining at this year's banquet feast, each chef is giving everything they have got for a chance to say thank you to the heroic NHS staff. All the chefs have significantly reworked or reinvented their desserts since the regional heats, proving that they will do everything they can in a bid for that final winning spot. The judges are joined by guest judge Jacqueline Dunkley-Bent, head of maternity, children and young people for NHS England. Having been a midwife for over 30 years, she has overseen the safe delivery of thousands of babies and has received an OBE for her dedication to the profession. After the fourth and final spot on the banquet menu has been awarded, there is a surprising announcement for the chefs who have made it through.
It is the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS. Having arrived at St Bartholomew's Hospital, the chefs are shown the incredible location for the following night's event - the almost 300-year-old Great Hall. But there is a shock in store as Oliver reveals that it is the banquet guests who will be voting for their favourite dish on the menu to elect an overall Champion of Champions. The chefs waste no time in getting down to business, helping transform a temporary marquee into a field kitchen and beginning the mountain of prep needed to deliver their dishes to the diners. They even do the ward rounds with a selection of cakes for the hospital's night shift. The next morning, with just hours to go, the chefs are up against it but as they continue their cooking disaster strikes for some. The pressure only intensifies as the guests arrive, including NHS Heroes from across the country, guest judges who helped select the menu and banquet host, actor Jenny Agutter. With the guests seated it is time for the chefs to pull together and deliver their dishes. The evening reaches an emotional climax as one chef is crowned Champion of Champions.
This week it is the heats for the London and south east region. Competing for the top spot are three new chefs to the competition representing some of the most exciting culinary talent from London. Paul Walsh is executive chef at Michelin-starred City Social. He won his star there within just a few months of opening. On the other side of town, Luke Selby has just won a Michelin star as head chef at Hide in the West End. Finally, the youngest chef in the competition - Ben Marks is the chef owner of Perilla, in Hackney. He has been described as one of the most exciting new chefs of his generation by world-renowned chef Phil Howard. Do these three brilliant newcomers know what they have let themselves in for when they meet their surprise veteran judge and then get cooking on their starters in the new GBM kitchen? Ben’s dish Glass Onion takes inspiration from The Beatles track of that name as he reveals a very personal reason for feeling connected to this year’s music theme. Luke also has a dish, The British Invasion, themed around The Beatles for his starter, as he cooks a complicated, fragrant salad inspired by the lyrics from one of their early hits which won over America. Meanwhile, Paul the most experienced chef, has opted to cook Waterloo Sunset, a delicate fish and fregola dish inspired by the view from his rooftop restaurant and the Kinks hit. The chefs then move on to the fish dish. Paul is using john dory for his Oasis-inspired dish, What’s the Story Morning Dory?, while Ben is sticking with The Beatles as he attempts an ambitious, Indian-spiced mackerel dish. Luke’s Rock Stars heroes the lobster with Asian flavours – but just as he is due to plate his dish, he hits a disaster with his tempura batter which may spoil his chances in the competition.
The chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief. For mains, Ben is confident that his dish Blackbird, once again themed around The Beatles, will prove to be his best and most original dish yet. Luke is running around the kitchen with plenty to do to get his duck dish Spice, inspired by his favourite girl band, ready in time. Paul is using London honey for his dish, Let it Bee. After the nail-biting scoring on the mains dishes, it is the dessert and the chefs’ last chance to impress their veteran judge and stay in the competition to cook for the judges, so tensions are high. Ben finishes his tribute to The Beatles’ White Album, which his grandfather was involved in the design of, with a delicate all-white dessert set in shortcrust pastry. Paul demonstrates all his culinary skill with an ambitious dessert using layers of different chocolate and hazelnuts, called Tiers in Heaven, inspired by the Eric Clapton song and his love for his children. Luke has also given himself a lot to do with his final dish, a take on millionaire shortbread entitled Going Platinum. Will his white chocolate shards in the mould of a record be ready in time?
Today the two remaining London chefs must cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success? The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver - as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by legendary bassist, Gary “Mani” Mounfield, from the Stone Roses and Primal Scream.
Three chefs new to the competition compete this week in the north east heats. Three of the region’s most exciting chefs battle it out for the top spot. Mike Carr is the former head chef at Harrogate’s Restaurant 92, Samira Effa, from Huddersfield, is head chef at The Box Tree in Ilkley and Tom Anglesea, originally from Durham, is head chef at ‘The Laughing Heart’ in London. Can these three ambitious newcomers present the menu of their careers, inspired by 50 years of British pop music? What will this week’s surprise veteran judge – who is very rock n roll - think of their efforts? Tom reveals some personal connections to this year’s music brief, beginning with his starter inspired by Britpop pioneers Oasis. Called My Masterplan, it combines the rather humble potato with lavish caviar and truffles to create a special version of a Bellini. To elevate the dish to a banquet-worthy status, Tom attempts some notoriously tricky pommes souffles but will they hit the right notes or could they fall flat? Meanwhile, Mike is bringing a contemporary vibe to the table with a starter inspired by a Clean Bandit tune, Symphony, which marries veal sweetbreads and pickled radish, but will they work in harmony? Finally, Samira’s taking her motivation from Elton John’s The Circle of Life and the very common but versatile tomato. After receiving the veteran judge’s scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course, as part of the new hour long format for the regional heats. Mike is using turbot for the second Oasis-inspired dish of the day called Champagne Supernova, Tom takes inspiration from Pink Floyd and dedicates his Japanese-style fish dish called Lost Souls in a Fish Bowl to both a dear departed friend and the pop stars no longer with us, while Samira goes all pun-tastic with a lobster and crab spicy dish called Tikka Look At Me Now.
The chefs are halfway through their heat and today they serve up their main courses and desserts. The stakes are high and again they are each serving a unique take on the pop music brief. For their mains, Mike is confident his northern dish Rack n Roll, which puts both classic Yorkshire hogget and traditional Lancashire hotpot in the spotlight, has the edge to help him claim the top spot. Samira is bringing the Nigerian flavours of her childhood to the kitchen with her dish featuring ox cheek and okra, dedicated to the MOBO awards. Tom is trying to keep his nerves under control in order to pull off his Fields of Gold dish. Inspired by the Sting song, it uses guinea fowl as its centrepiece. After the nail-biting scoring on the main courses, it is the dessert and the chefs’ last chance to impress their veteran judge and stay in the competition to cook for the judges. Samira gets nostalgic with a dessert inspired by a memorable Coldplay concert she attended, called Paradise Whatever the Weather, featuring three different kinds of parfait. Tom is celebrating his north east heritage, with a dessert inspired by Billy Elliot and featuring coal-like black macarons. Meanwhile, Mike is praying the sun shines on his final dish of the day, Glass-Gin-Berry, an ambitious, fun dessert a tribute to Glastonbury, combining edible glass, gin and berries.
Today the two remaining north east chefs must cook their four-course menus again. But, crucially, will they take on board their veteran’s feedback as they serve their tributes to Britain’s music success? The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge – one of the British pop industry’s finest that the banquet will celebrate. Today it is a pop impresario, responsible for many number one hits in the 80s and 90s - Pete Waterman.
Two returnees and a newcomer make their way to the kitchen for the central heats. Returner Sabrina Gidda from Wolverhampton is executive chef at AllBright, a women-only club in London. Newcomer Kray Treadwell from Solihull is head chef at Man Behind the Curtain in Leeds. Ryan Simpson-Trotman, making his third appearance in the competition, runs his own restaurant, Orwells in Oxfordshire. How will they handle this year’s pop music brief and what will their surprise veteran judge think of their efforts? Newcomer Kray brings an urban edge to proceedings, with a starter inspired by grime music called Fire in the Booth. It combines hot sauce, veal sweetbreads and tuna belly. Returner Sabrina is compiling a dish of her favourite ingredients, including pasta and ox cheek, for her Italian inspired starter called My Mixtape. Fellow returner Ryan opens up with a starter that he hopes will have some sway, combing pigeon and beetroot: he has taken inspiration from the Deep Purple track Smoke on the Water. The competition immediately heats up when both he and Sabrina misjudge their pressure cookers. Will they be able to salvage their starters? After receiving the veteran judge’s scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course. Newcomer Kray is pulling all the stops out with a plate inspired by punk music called Disdain for Orthodoxy, which includes oysters, mussels, skate, ray and turbot. Controversially Sabrina is re-releasing a dish she brought to last year’s competition. She has renamed it Brimful of Asha and it combines curry with crab, turbot and a poha rice salad. Will the veteran judge object? Meanwhile Ryan getting soulful with a plate that utilises Dover sole, verjus sauce and grapes, called Fishing for a 45.
The competing chefs are halfway through their heat and the pressure is mounting. Once again, they are each serving their own original take on this year’s Great British Menu pop music brief. For his main course, Ryan Simpson-Trotman is confident his dish, The UK’s Number 1, will hit the top spot with his combination of a beef pie and rump cap. Sabrina Gidda is taking inspiration from her grandad’s collection of old 45s for her Sunday Jukebox main: pork wellington and Black Country faggots. Kray is going all out for wow factor with wagyu beef, American-style scones and purple potatoes for Shaarron, dedicated to Birmingham’s own Black Sabbath, The Osbournes and heavy metal. Dessert is the chef’s last chance to impress and stay in the competition to cook for the judges, so tensions are high. Sabrina creates a Fools Gold dessert of ice cream, peanut sable and honeycomb, in a tribute to The Stone Roses track. Kray is showing his romantic side with his dish A New Romance, inspired by the smell of Brian Ferry’s aftershave. It features sweet smelling peaches presented in a variety of ways. Ryan is creating 2 Tone, a dessert dedicated to the Coventry record label and the ska music movement. It features a brownie made of white and dark chocolate as well as black and white meringues. But who is going home and who is staying on to cook for the judges tomorrow?
The two remaining central chefs must cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success? The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by one of the UK’s most successful singer-songwriters, Ali Campbell from UB40.
This week, it is the heats for the hotly contested north west region. Competing for a place on the banquet menu are two chefs returning to the competition for a second time, plus a supremely talented newcomer. Liam Simpson, who co-owns a high-end gastropub near Henley-on-Thames, is hoping to make it all the way after being knocked out in the heats during the 2018 competition. Adam Reid, chef-patron of a top hotel restaurant in Manchester, is aiming to get to the banquet for a second time, after his dessert made it in 2017. But they are facing tough competition from ambitious newcomer Hrishikesh Desai – a Michelin-starred executive chef at a luxury hotel in the Lake District. The chefs begin by cooking their starters for a surprise veteran chef of the competition. Liam’s dish Banging Beets takes inspiration from Liverpool’s legendary Cream nightclub – the place to be in Britain’s 90s clubbing scene – and sees him transform the humble beetroot into a sophisticated dish he hopes is worthy of serving at the banquet. Adam’s musical inspiration is much broader with From the Beatles to Oasis – a refined take on corned beef hash, which he says northern musicians will have eaten through the decades. Meanwhile, Hrishikesh is hoping the luxurious ingredients of scallop, saffron and caviar will give him victory with his tribute to Great British musical greats, Old is Gold. With no time to rest, the chefs move on to produce equally brilliant fish courses. Liam aims to impress with a simple mackerel dish inspired by a song he used to listen to with his husband while fishing, Adam pays homage to Northern Soul music with a hearty dish featuring cod and a rich butter sauce, while Hrishikesh is upping the ante with a complex salmon curry, inspired by the time he taught Pink Floyd drummer Nick Mason how to cook Indian food.
In this episode, the chefs are halfway through the regional heats and, as the lowest scoring chef will be eliminated from the competition at the end of the show, the pressure is on. They start by cooking their all-important main courses - the centrepiece of the banquet menu. Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish, inspired by the bands which play at the Kendal Calling music festival, held near his restaurant in the Lake District. Laidback Liam Trotman is desperate to impress with a meal he used to enjoy with his family while playing music at home - spicy barbequed pork with wedges. This deeply personal dish is also very simple so needs to be cooked to perfection to be deemed worthy of the banquet. Meanwhile proud Mancunian Adam Reid’s course, Comfort Food Sounds Good, is based around a deceptively simple chicken stew – but he is hoping its comforting, homely vibe can secure him a place at the banquet. After the competition tightens up during the main courses, the chefs turn to their final chance to impress the veteran judge - dessert. Liam’s dish, What’s Your Guilty Pleasure?, hopes to tap into the music diners wouldn’t admit to liking, and is based around the flavours of his own guilty pleasure dessert of black forest gateau. Adam Reid is serving another remake of a classic Northern dish - this time he is resurrecting the treacle tart and naming it Madchester: I Am the Resurrection, in homage to a track by Mancunian band The Stone Roses. Meanwhile Hrishikesh is attempting another highly complex dish, with no less than 13 elements. Perfecting them all could see him secure a place in the national final – but has he pushed himself too far this time?
Today, the two remaining chefs from the north west cook their dishes head to head for a panel of expert judges, in a bid to secure themselves a place in the national finals. Will they have acted on the advice given by the veteran judge earlier in the week, and learn from their mistakes? The chefs need to impress a panel of formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, along with a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by multi-million selling singer-songwriter Amy MacDonald.
This week, three of Scotland’s finest chefs do battle for a chance to cook at the banquet celebrating 50 years of popular music. Gordon Jones, the only newcomer, faces returners Lorna McNee and Ben Reade, who are going head to head for the second time. Originally from north west Scotland, Gordon is a Michelin-trained chef and owner of Menu Gordon Jones in Bath, offering a surprise tasting menu that changes every day. Lorna McNee is a Scottish Chef of the Year winner and sous chef at Restaurant Andrew Fairlie, the only restaurant in Scotland to hold two Michelin stars. At last year’s GBM, she narrowly missed out on taking her dessert to the banquet. Finally Ben Reade, owner of the Edinburgh Food Studio, a restaurant and food research hub experimenting with the best of Scottish produce. Ben went out during last year’s heat - this time he is determined to make it to Friday’s judging chamber. The three chefs meet their veteran, before cooking their starters in the new GBM kitchen. Gordon’s dish, Fleetwood Mackerel, is a risky combination of raw mackerel and porridge, inspired by childhood memories spent fishing and listening to Fleetwood Mac in Scotland. Lorna’s starter Elton’s Cheese on Toast also draws on memories growing up, listening to Elton John, and offers a twist on the classic snack. Ben is choosing to pay tribute to the electronic rock band Prodigy’s album Fat of the Land with a pig fat centrepiece, but should he be taking a risk using produce he is not familiar with? The chefs then move onto the fish course. Lorna is taking a risk by cooking with Indian spices for her dish Spice Up Your Life, to honour the Spice Girls, while Gordon’s It Must Be Love celebrates his love of unusual flavour combinations with langoustine and lamb’s heart. For his fish dish, The Halibut Peel Sessions, Ben is choosing to champion halibut with a tribute to his favourite DJ, John Peel.
It is the halfway point in the competition. The chefs cook their mains and desserts, each battling to produce smash hit dishes that wow their veteran. For her main, Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a celebratory dish fit for the banquet. Ben is also using lamb for his Bass Notes and Beats, paying tribute to his favourite ‘old school’ drum and bass music, with ‘old school’ cooking techniques, while Gordon has chosen pigeon as the star of his dish Parklife, inspired by 90s Britpop artists Blur. There is still everything to play for as the three chefs enter the dessert course, their last chance to secure a place to cook for the judges on Friday. Ben’s dish Alan’s Psychedelic Breakfast plays tribute to a Pink Floyd B-side by incorporating breakfast elements. Gordon’s picked British-Indian Bhangra music as the inspiration for his dessert Bhangra Beats and Bhangra Sweets, celebrating Indian flavours of mango, pistachio and saffron. Lorna has given herself a lot to do with her ambitious Lime and Coconut, There’s Enough for Everyone, which celebrates the Wham classic Club Tropicana. She is building a dessert to look like a coconut, in the hope of whisking diners away to their own tropical paradise.
Today the two remaining Scottish chefs must cook their four courses again, but this time they need to appeal to four new palates: food writer Matthew Fort, restaurateur Oliver Peyton, broadcaster and cook Andi Oliver, plus a celebrity guest judge. Today they are joined by popstar Keisha Buchanan – former member of one of Britain’s most successful girl bands, The Sugababes. So whose menu honouring British music success will take them to the national finals?
This week it is the heats for the south west. Battling it out for a spot on the banquet menu are three new chefs to the competition who are at the cutting edge of the food scene in the region. Emily Scott is the chef proprietor of Cornwall’s renowned St Tudy Inn, a firm believer in fuss free and paired back food. Her two rivals are from across the sea on Jersey. Joe Baker is largely self-taught, but at just 28 is already running his own restaurant, No 10, in St Helier. A neighbouring restaurant is Michelin-starred Samphire, where Lee Smith is head chef. Classically trained, Lee has worked his way through the ranks of restaurants including Le Manoir aux Quat’ Saisons. Today they cook their musically-inspired starters and fish courses for a surprise Great British Menu veteran. For the starters Joe goes out on a limb with his Beatles-inspired dish My Octopus’s Garden – an unorthodox pairing of seafood and cheese. Lee’s dish Beets of the Sixties is devoted to the colourful music of the 1960s. It is a risky move as it involves creating a pesto he can’t taste prior to plating because of his nut allergy, leaving the final flavour balance a guessing game. Meanwhile, Emily creates a salad inspired by David Bowie, called I Don’t Know Where I’m Going From Here But I Promise It won’t Be Boring. But could her relatively simple salad be just that? For the fish course Lee creates a dish called A Whiter Shade of Pale, featuring turbot and the humble turnip which he cooks in a variety of ways. Joe celebrates the golden era of pirate radio with a dish called Off the Record, that pairs steamed cod with an oyster and squid ink sauce. Emily is also inspired by radio (Desert Island Discs) to create her dish called Half Shell Heroes, featuring scallops.
The chefs are halfway through the south west heat. Today they present their mains and desserts to veteran Daniel Clifford, aiming to secure a place at Friday’s judges’ chamber. Emily’s David Bowie-inspired dish celebrates Britain’s food heroes and she is using Cornish duck meat from her local producer that she pairs with grilled radicchio and Malbec sauce. Joe has sourced his ingredients locally too – using hay from his family farm and Jersey beef. But can he convince veteran Daniel that beef from a milk cow is worthy of the banquet? Furthermore, he is going head to head with Lee in a ‘battle of the beef’. Lee has opted for sirloin, which he accompanies with bone marrow jam and grilled hispi cabbage with yeast extract butter and celeriac crumb. Dessert gives the chefs their last chance to fight for a place at Friday’s judges’ chamber, so there is everything to play for. The Police are Joe’s inspiration for his dish Message in a Bottle, which includes chamomile ice cream made from Jersey milk along with granola and fennel pollen meringue all set in a half glass bottle. Emily’s dessert is dedicated to disco and like Joe she is also making ice cream but, in a nostalgic move, has decided to make hers in her mother’s antiquated ice cream machine from the 1980s. Will it be up to the job? Meanwhile, Lee’s Beatles-inspired dish Strawberry Fields is a complex creation which takes the strawberry to the next level. But will he impress the judges with the technical nature of his dish?
Today the two remaining south west chefs must cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success? The chefs need to impress the esteemed judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver - as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by one half of the synthpop duo The Communards – Rev Richard Coles.
This week it is the Welsh heats. Competing for a place at the regional final on Friday are two chefs new to the competition and one returning for a second helping. Tom ‘Westy’ Westerland is a former National Chef of Wales and head chef of the Brasserie at Lucknam Park in Wiltshire. Cindy Challoner is the former head chef at prestigious teaching restaurant The Classroom in Cardiff. They are facing Andy Sheriden, formerly of Sosban restaurant in Llanelli, returning to the competition for his second attempt at making it to the banquet. Today they cook their musically-inspired starters and fish courses for a surprise Great British Menu veteran with a reputation for being tough. Westy’s starter Top of the Crops features a rabbit kiev, turnip puree and pickled vegetables. It is jointly inspired by memories of watching Top of the Pops on television as a child and also his father’s vegetable garden. Andy’s lamb belly dish, called Green, Green, Grass of Home, is a very personal interpretation of the brief celebrating the journey he makes through the Welsh valleys to visit his children every fortnight with an additional nod to Welsh music legend Sir Tom Jones. Like Andy, Cindy’s starter also features lamb and is also called Green, Green, Grass of Home! She has opted to make a deconstructed version of the classic Welsh dish lamb cawl, which includes a savoury Caerphilly cheese welsh cake as well as a notoriously tricky consomme. Moving onto the fish course, Andy’s dish Top of the Cods reinvents his childhood favourite dish of fish and chips that he used to eat whilst watching Top of the Pops. The Stereophonics cover of The Kink’s hit Sunny Afternoon is the inspiration behind Westy’s dish, which also conjures up memories of childhood holidays on the Welsh coast. The dish includes cornets of feuille de brick pastry filled with diced mackerel belly, smoked tomato ketchup and horseradish creme fraiche. Meanwhile, Cindy’s dish I Don’t Know Where I’m
The chefs are halfway through the Wales heat. Today they present their musically-inspired mains and desserts aiming to secure a place at Friday’s judges’ chamber. Andy is cooking venison in celebration of his favourite band, Oasis. He accompanies the loin with rhubarb and beetroot ketchup, black pudding puree, pickled beetroot and a pistachio crumb. Westy’s beef dish The Cow Shed is named after a former stage at the Glastonbury festival. But his beef cheeks take longer to cook than he had hoped, leaving him with little time to make his tricky consomme. Cindy’s Spice Girls-inspired beef main course, called Spice Up Your Life, involves an unusual and risky combination of wasabi and horseradish that she is hoping will set her apart from the other two chefs. But will this be a risk that pays off? With the main course scores leaving the bottom two chefs just one point apart it is down to dessert to decide which of our three chefs will be going home and which two will stay to cook for the judges’ chamber. Andy’s tribute to legendary Welsh songstress Dame Shirely Bassey is called Goldfinger. It is a symphony of chocolate and coffee with bling decoration befitting the diva herself. Westy pays homage to his music idols The Sex Pistols with his dish God Save The Queen. He battles to create an eton mess with colours of the Union Jack but can he pull it off? Cindy has her struggles with her dish Our Number One, which celebrates the unsung heroes of the music industry. She has already taken risks with various degrees of success and now she takes the riskiest of all – putting everything she has on a dessert that requires molecular gastronomy technique. Only veteran Phil Howard can decide if she made the right choice.
Today the two remaining chefs from Wales must cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success? The chefs need to impress the esteemed judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge. Today they are joined by one member of former boy band JLS, JB Gill.
This week it is the heat for the Northern Ireland region. Competing are three exciting new chefs to the competition, all at the top of their culinary game. Chris McClurg from County Down is head chef at Paul Ainsworth’s Michelin-starred restaurant No. 6, in Padstow, Cornwall. Alex Greene from County Down is head chef at Michelin-starred Deane’s Eipic in Belfast and Glen Wheeler from Fermanagh is chef patron at the Michelin-recommended 28 Darling Street in Enniskillen. The three chefs begin by cooking their starters for a surprise veteran of the competition. Chris’ dish Brixton Academy Through the Years is his refined take on the classic lamb, post-gig junk food he ate after nights out at Brixton Academy. Can his aged hogget breast, crisp oyster, glazed sweetbread and charcoal grilled flatbread elevate this late night favourite to a Banquet worthy dish? Alex is taking inspiration for his starter Breakfast: Oh You Pretty Things from the artists over the decades that have sung about the first meal of the day. He is attempting to take some of the key flavours of a traditional British breakfast – egg, mushroom, soda bread and bacon - and really make them sing. Glen’s starter is an ode to British hip hop and, fittingly, puts rabbit in the limelight with a stuffed saddle, cep and rabbit ravioli all united with a wild mushroom foam and black garlic puree. The chefs then move on to cook their fish courses. Chris is using scallops for his Oasis-inspired dish Champagne Supernova, while Alex is including lobster, cockles, mussels and salmon in his dish Coney Island and Dundrum Bay, a tribute to Van Morrisson, and Glen is hoping his Procul Harem tribute A Whiter Shade of Pale, featuring john dory, will be all white on the night.
The chefs are halfway through the Northern Ireland heat. Today they serve their mains and desserts to veteran Tommy Banks hoping to claim one of the two places up for grabs at the regional final. Chris is cooking his interpretation of the classic beef dish Tournedos Rossini using guinea fowl. His inspiration is Proms in the Park and the British artists who mix classical and modern music styles. Alex’s dish commemorates his late brother and the song by Northern Ireland artist Donna Taggart that he associates with the difficult time of his death. Glen creates a chicken dish that he serves in a model of the Pyramid Stage at Glastonbury complete with stage smoke. He struggles to serve on time for the third course in a row. It is down to dessert to decide which of the three chefs will be going home and which two will get to cook for the title of regional champion in the judge’s chamber. Dessert promises to be quite the battle, and two of our chefs struggle with the technical elements of their dishes. Chris’s dessert is inspired by the music and food heritage of London’s Camden Town and pairs muscovado monkey bread with soft serve vanilla ice cream. But when he can’t quite get to grips with the ice cream machine and his dish looks in jeopardy, the threat of going home seems very real all of a sudden. Alex’s dish inspired by The Beatles and their Apple record label promises to reimagine the humble apple as an edible sculpture. However, he misjudges critical temperatures and struggles to deliver the dish he’d hoped to. Glen, on the other hand, sails through and banishes his timing demons to serve his pavlova based homage to his favourite band Oasis that he calls Champagne Pavlova.
Today, the two remaining chefs from Northern Ireland recreate their four-course menu for the esteemed judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. There is also a guest judge – one of the pop stars the banquet will celebrate. This week they are joined by rapper Loyle Carner. Will they hold their nerve and take on board their veteran’s advice as they serve their tributes to Britain’s music success?
It is national finals week, where the winning chefs from the regional heats compete for the honour of cooking at a banquet celebrating the brilliance of British popular music, held at Abbey Road Studios. Each episode sees the eight rivals cook a different course – and with this being the last chance they have to impress the expert judges and a raft of guest judges from the British music industry, the pressure is on. In the first episode, the eight chefs battle to get their starter course to the Abbey Road banquet and don’t disappoint with stunning dishes dedicated to everything from Tom Jones to grime. The rivals are cooking to impress food writer Matthew Fort, restaurateur Oliver Peyton, broadcaster and cook Andi Oliver, and guest judge and British music legend Martin Kemp. Since the chefs last cooked their starters in the regional finals, they have had an opportunity to tweak the dishes with the judge’s feedback in mind, and with one chef choosing to cook a brand new, previously untested dish, there are some big surprises in store. With the stakes so high, and the finest chefs in the competition all vying for victory, which of the fierce rivals can secure the first place on the banquet menu?
Some of the finest chefs in the UK compete to cook a fish course worthy of serving at a banquet celebrating the brilliance of British popular music, held at Abbey Road Studios. Along with the show’s panel of expert judges, the rivals need to impress guest judge Kanya King - a key player in Britain’s music industry, and the founder of the MOBO awards. As ever, the judges are expecting fish courses with both stunning flavour, and a theatrical wow factor worthy of the legendary banquet venue. Battle lines were drawn during the starters yesterday, with one chef securing the first place on the banquet menu, and others falling behind against such stiff competition, and now the rivals are even more desperate to impress. With incredibly creative fish courses that pay tribute to British music ranging from the Pink Floyd to the Spice Girls, the food is show-stopping – but only one fish course will make it to Abbey Road.
It is the national finals of the Great British Menu and the eight regional champions compete to get their main courses onto the final menu of the banquet at Abbey Road Studios. They are cooking for the judges food critic Mathew Fort, cook and broadcaster Andi Oliver and restaurateur Oliver Peyton, as well as guest judge, former Wham! star Andrew Ridgeley. As ever, the judges are looking for dishes laced with star quality and a good sprinkling of rock and roll wow factor worth of a banquet full of the music industry’s finest. The main course is the course all the chefs want to win so they will all be bringing their A-game today to try and secure the third place on the banquet menu. With inventive dishes drawing inspiration from British music ranging from Sting to Ozzie Osbourne, the competition is fierce and the stakes are high as the heat is turned up in the kitchen. Only one dish will be awarded a place on the banquet menu – which one will it be?
Some of the country’s finest chefs compete over the final place cooking at a banquet celebrating the brilliance of British popular music, held at Abbey Road studios. Each rival needs to cook a dessert to impress a panel of expert judges, along with guest judge Peter Hook – Joy Division and New Order bassist, and pioneer of Britain’s Madchester scene. With only one place left on the banquet menu, the chefs know this is their last chance to earn the honour of cooking at Abbey Road, so pull out all the stops in creating a banquet-worthy dish that does British music proud. With tributes to acts as diverse as Shirley Bassey to Wham!, there is no shortage of musical inspiration – but with so much at stake, some chefs crumble under the pressure, while the judges have their work cut out picking a winner from a spectacular top tier of delectable desserts.
This year’s Great British Menu comes to an all singing, all dancing climax with a star-studded banquet celebrating Britain’s success in pop music at Abbey Road Studios. Ahead of our chefs is the challenge of cooking in a kitchen they don’t know, as well as having to scale up their dishes to provide the highest calibre of dining for a full banquet room of diners. And, in a Great British Menu first, they have to rise to the challenge of adapting their dishes for vegetarian diners. Their guests are celebrities and unsung heroes who have helped create British music’s unparalleled global reputation - artists such as Andrew, Ridgeley from Wham!, Martin Kemp of Spandau Ballet, Keisha Buchanan of the Sugababes, Peter Hook of Joy Division and New Order and Gary ‘Mani’ Mounfield from the Stone Roses. At the end of the banquet all the guests vote for their favourite dish, choosing this year’s Champion of Champions. Who will it be?
Chefs from Derby, Birmingham, Stoke-on-Trent and Nottingham compete for the central region with a mushroom starter inspired by Lord of the Rings and a Roald Dahl Revolting Recipe.
The remaining chefs cook giant goose eggs based on Charlie and the Chocolate Factory and a Harry Potter dessert, but two face potential disasters when their recipes go wrong.
The two remaining central chefs go head to head and cook their six-course menus. Guest judge Charlie Higson, comedian and author of the Young Bond series, helps decide the winner.
Veteran Tommy Banks decides which of the four London chefs to send home after a hazelnut starter inspired by The Gruffalo and a Commotion in the Ocean lobster dish.
The remaining chefs cook a dairy beef steak dish inspired by Michael Morpurgo’s War Horse and a Faraway Tree chocolate dessert. But two must improvise when their recipes go wrong.
The two remaining chefs from the region go head to head and cook their six-course menus for the judges, including guest judge Konnie Huq, children’s author and former Blue Peter presenter.
Four chefs from Edinburgh, Irvine, Fife and Buckie compete for Scotland with a venison starter inspired by Harry Potter and the Goblet of Fire and a Treasure Island fish course.
The remaining chefs cook mains and desserts, including a cow pie inspired by Desperate Dan and a golden snitch choux dessert. An unusual situation ramps up the competition.
Two top chefs from Scotland go head to head and cook their six-course menus. Bestselling children’s author and comedian David Baddiel is the guest judge and helps decide the winner.
Four chefs compete for Northern Ireland with a starter inspired by CS Lewis and an Enid Blyton fish course. Veteran Tom Aikens sends one chef home at the end of the day.
The remaining chefs cook mains and desserts, including a Hogwarts feast inspired by Harry Potter and an Each Peach Pear Plum dessert.
Two top chefs from Northern Ireland go head to head and cook their six-course menus. Children’s TV presenter turned author Cerrie Burnell is the guest judge and helps decide the winner.
Four chefs, two from Manchester and two from Cumbria, compete for the north west of England. Angela Hartnett, the surprise veteran judge, decides which chef goes home today.
The remaining chefs cook mains and desserts, including a Beatrix Potter extravaganza and a Not So Giant Peach. A surprise veteran judge helps with scoring the main dishes.
Two top chefs from the north west of England go head to head and cook their six-course menus. Julia Donaldson, best-selling author of The Gruffalo, is guest judge and helps decide the winner.
Four chefs from the south west of England compete, with dishes inspired by The Wind in the Willows, Enid Blyton and Jeremy Fisher. Veteran Richard Corrigan sends one chef home.
The three chefs are halfway through their heat and the pressure is mounting. One of the chefs unexpectedly leaves the competition and Richard and Susan invite the eliminated chef back.
Two top chefs from the south west of England go head to head and cook their six-course menus. Actress, comedian and children’s book author Nina Wadia is the guest judge and helps decide the winner.
The nation's top chefs compete.
The remaining chefs cook mains and desserts, including Y Draig Goch, inspired by the legend of the Welsh red dragon, and a Willy Wonka golden egg dessert.
Two top chefs from Wales go head to head and cook their menus. Filch from the Harry Potter films - actor David Bradley - is the guest judge and helps decide the winner.
Four chefs from Yorkshire and County Durham compete for the north east region, with a homage to The Railway Children and a fish dish inspired by Flat Stanley.
The remaining chefs cook mains and desserts including two Skellig-inspired dishes and a Horrible Histories feast.
Bestselling children’s author Dame Jacqueline Wilson helps decide which chef should make it through to the next round.
Eight finalists from across the UK compete to have their starter chosen for the banquet celebrating children’s literature. Children’s Laureate Cressida Cowell helps decide the winner.
Bestselling author Malorie Blackman helps choose the winning fish dish for a banquet celebrating children’s literature. In a tight contest, just one point makes the difference.
Bestselling writer Anthony Horowitz helps choose the winner for the main course final, while a Harry Potter actor pops into the kitchen to taste a real life Hogwarts’s feast.
The dessert course is the last chance for the finalists to win a place at tomorrow night’s banquet celebrating children’s literature. Radio1 DJ and author Greg James is a guest judge.
After months of hard-fought competition, it is time for the Great British Menu banquet. The winning chefs cook their courses in celebration of nearly 200 years of British children’s literature.
Four chefs compete for the central region with canapes, starters and fish dishes inspired by British invention and innovation. With a surprise extra judge, who will be eliminated?
The remaining chefs compete over mains and desserts inspired by science and innovation. But when two chefs both decide to make layered chocolate dishes, who will win and who must go home?
Guest judge Helen Sharman, Britain's first astronaut, helps decide the winner from the two remaining chefs. Both have dishes themed around space, but whose will rocket them to success?
Competing for the top spot are four chefs, three of them all known to each other as they all have their own restaurants in Edinburgh. There is a reigning champion from last year for Scotland, Roberta Hall, and she is joined by fellow capital chefs Stuart Ralson and Scott Smith. The fourth competitor is returner Amy Elles, who has a seafood restaurant by the coast in Fife. She lost out to Roberta in last year's Scotland final. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. Given Scotland's historic success with scientific discovery, the chefs have plenty of inspiration to draw upon, from the invention of television and toasters to penicillin. One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week's competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course: canapes. Veteran and Michelin-starred Tom Brown, a seafood specialist, tastes their canapes, which range from a cheese tart to a duck liver parfait. The starter dishes draw upon Scotland's proud history of medical discovery and innovation, with a crispy shredded beef and Lanark blue cheese dish presented in a dish shaped like a giant petri dish to celebrate Alexander Fleming's invention of antibiotics, and another a homage to the 'Edinburgh Seven', the first women medical students at Edinburgh University. The other two starters both take as their inspiration the invention of 'family planning'. One, 'the birds and the bees', is a quail and honey dish, while the other uses aphrodisiac ingredients. But which will Tom score highest? Then it is on to the fish course, veteran judge Tom's specialty. He has a traditional Cullen Skink soup served with turbot to try from Roberta, on a dish celebrating the work of Edinburgh born physicist James Maxw
The three chefs are halfway through their heat and the pressure is mounting. Each one wants to represent Scotland at a banquet celebrating British invention and innovation. For mains, one chef honours Logie Baird's invention of television with a very upmarket take on a TV dinner, and another celebrates Scotland's successful cloning of Dolly The Sheep. A third chef cooks an ambitious multi-layered pie of beef and chicken with a beef consomme, in homage to the Scottish inventions of Bovril and the hip flask. But whose inventions in the kitchen will veteran judge Tom Brown score highest? Next, presenter Andi Oliver asks the chefs to prepare a pre-dessert or palate cleanser. Veteran judge Tom must blind taste and rank them as they will be used in the event of a tie to decide who goes home. There is a yogurt and berry sorbet coloured to look like a child's toy, and a celebration of Scotland's invention of the first commercial marmalade among the mini dishes to choose from. After a surprise turn in fortunes on the first test of pudding skills, it is on to desserts, often laced with alcohol flavourings. One chef is celebrating a modern-day hero of the Scottish brewery industry with a chocolate and whiskey dessert, while another is celebrating Alexander Fleming's invention of penicillin with a cocktail and ginger cake shaped as individual giant pills. But which chef will prove they have the winning formula to get the top marks? And who will go home? Only two will proceed to Friday's judging and have a chance to represent Scotland at the regional finals.
The two highest scoring chefs from Scotland go head-to-head to cook their six-course menus again. But will they take on board their veteran's advice as they serve the panel of judges, including a guest judge who is the author of a bestselling science book? The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton, broadcaster and food creative Rachel Khoo, and guest judge Caroline Criado-Perez OBE, who won the Royal Society's Science Book prize. She is also well known as a feminist campaigner, whose book Invisible Women exposed the gender bias in science. She made history by successfully lobbying to get a woman put on the ten pound note, and the first woman statue erected in Parliament Square. How will she judge dishes celebrating British science and innovation? Including the dishes from the Scottish chefs which celebrate women pioneers in medicine, as well as the Scottish invention of penicillin and others.
Four top chefs compete for the ultra-competitive London and the South East region with canapes, starters and fish dishes. All four are newcomers in the GBM kitchen, representing some of the most exciting new talents in the UK today. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. One of the four must leave the competition at the end of the episode, as decided by this week's veteran judge.
The three chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating British invention and innovation. Whose inventions in the kitchen will veteran judge Paul Ainsworth consider the best? Only two will proceed to Friday's judging and have a chance to represent the London and the South East region at the regional finals.
Today the two highest scoring chefs from the London and the South East region must go head to head and cook their six-course menus again. But will they take on board their veteran's advice as they serve both the panel of judges and one of Britain's foremost geologists? The chefs need to impress the formidable judges, food writer Matthew Fort, restauranteur Oliver Peyton and broadcaster and food creative Rachel Khoo, as well as a guest judge. In this episode, it's Professor Chris Jackson, a geologist and intrepid adventurer. He judges dishes celebrating British science and innovation, including a lobster dish inspired by a computer algorithm celebrating Ada Lovelace and a dessert paying homage to the discovery of DNA.
Four chefs compete for Wales with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?
The remaining chefs compete over dishes inspired by science and innovation but when two chefs go head to head with lamb dishes – who will win and who must go home?
Two top chefs from Wales go head-to-head with dishes celebrating Welsh produce, Welsh entrepreneurs and pioneers in their fields. But who will come out on top?
Four chefs compete for the North East, Yorkshire and Humber region with canapes, starters and fish dishes inspired by British invention and innovation.
It's the Northern Ireland heats, and competing for the top spot are four chefs: one returner and three new to the competition. Paul Cunningham has a point to prove, having left the competition after the fish course last year. He’s up against newbies Phelim O’Hagan from Londonderry and Gemma Austin and Andy Scollick from Belfast. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year’s competition is a celebration of British invention and innovation. Given Belfast’s renowned connection with the Titanic, there is much luxury maritime inspiration to be drawn, but the chefs also plunder Northern Ireland’s other varied inventions for inspiration. One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week’s competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course, canapes.
The remaining chefs compete over dishes inspired by science and innovation, drawing especially from Northern Ireland’s legacy of inventions. But who will win and who must go home?
Guest judge and legendary designer Thomas Heatherwick helps decide the winner from the two remaining chefs. Both have pioneering dishes, but whose will rocket them to success?
Four chefs compete for the North West of England with canapés, starters and fish dishes inspired by British invention and innovation.
The remaining chefs compete with dishes inspired by British invention and innovation, but which two chefs will go through to the judges’ chamber and who must go home?
Who will be judged the winner of the North West of England with delicious dishes celebrating invention? The judges, including one of Britain’s best loved designers, must decide.
Four chefs from the south west of England compete, with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?
The remaining chefs compete over dishes inspired by science and innovation from the south west of England, but who will win and who must go home?
Who will be judged the winner for the south west of England with innovative dishes inspired by the region’s inventions? The judges, including a modern-day madcap inventor, must decide.
The eight regional champions cook their starter courses in a bid to secure a place on the menu of a banquet celebrating British innovation. Comedian Phill Wang is the guest judge.
The eight regional champions cook their fish courses to win a place on the menu of a banquet celebrating British innovation. Engineer and TV presenter Zoe Laughlin is guest judge.
The eight regional champions cook their main courses in a bid to secure a place on the menu of a banquet celebrating British innovation. Carol Vorderman is the guest judge.
The eight regional champions cook their desserts in a bid to secure a place on the menu of a banquet celebrating British innovation. Comedian Ed Gamble is the guest judge.
Andi Oliver presents the series finale – an outdoor banquet celebrating British innovation and invention. The star-studded guests must vote for the overall winning chef.
Four chefs compete for the Central region with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs compete over dishes inspired by British broadcasting. But with two chefs deciding to honour children’s television, who will win and who must go home?
Guest judge Cat Deeley helps decide the winner from the two remaining chefs. Both have dishes celebrating iconic TV shows, including Blue Peter, Top of the Pops and Fawlty Towers.
Four chefs compete for north west England with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs compete over dishes inspired by British broadcasting. When all the chefs choose comedic inspirations, who will have the last laugh and who must go home?
Guest judge Sue Cleaver helps decide the north west England winner with the new judging panel. Both chefs have dishes celebrating iconic TV and radio shows.
Four chefs compete for Wales with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
Guest judge Steffan Rhodri helps decide the Welsh winner with the new judging panel. Both chefs have dishes celebrating iconic TV and radio shows.
Four chefs from south east England compete to represent the region - but one must go home.
The remaining chefs compete over dishes inspired by British broadcasting, including homages to Mr Blobby, Churchill's speeches and iconic dramas.
Guest judge Anita Dobson helps the panel decide the winner for London and south east England. Both chefs have dishes celebrating favourite TV shows.
Four chefs compete for Scotland with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs compete over dishes inspired by British broadcasting, including celebrations of Game of Thrones and iconic Scottish comedies.
Guest judge Rory Bremner helps the judging panel decide the winner for Scotland. Both chefs have dishes celebrating favourite TV shows.
Four chefs compete for Yorkshire and north east England with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs compete over dishes inspired by British broadcasting, including celebrations of Saturday night TV and iconic dramas.
Guest judge Si King helps the judging panel decide the winner for north east England and Yorkshire. Both chefs have dishes celebrating favourite TV shows.
Four chefs compete for south west England with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs from south west England compete over dishes inspired by British broadcasting, including celebrations of iconic radio and TV broadcasts.
Guest judge Priyanga Burford helps the judging panel decide the winner for south west England. Both chefs have dishes celebrating favourite TV shows.
Four chefs compete for Northern Ireland with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?
The remaining chefs from Northern Ireland compete over dishes inspired by British broadcasting, including celebrations of the moon landing and Eurovision.
Guest judge Dev Griffin helps the judging panel decide the winner for Northern Ireland. Both chefs have dishes celebrating favourite TV shows.
The eight regional champions cook their starter courses in a bid to secure the first place on the menu at our banquet. Comedian and writer Steve Pemberton is guest judge.
The eight regional champions cook their fish courses to win a place on the menu of a banquet celebrating British broadcasting. TV presenter Dame Floella Benjamin is the guest judge.
Eight regional champions cook their main courses in a bid to secure a place on the menu of a banquet celebrating 100 years of British broadcasting. Alison Steadman is the guest judge.
The eight regional champions cook their desserts in a bid to secure the last place on the menu at a banquet celebrating British broadcasting. Newsreader Huw Edwards is the guest judge.
It’s the final, with the chefs cooking their banquet dishes at Alexandra Palace for a guest list of broadcasting stars. Who will be voted Champion of Champions?
Four chefs compete for the North East with canapés, starters and fish dishes inspired by animation and illustration to celebrate Paddington’s 65th birthday. Who will be eliminated?
The remaining chefs compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday
Guest judge Joe Sugg helps choose the winner from the two remaining chefs. There are dishes celebrating Paddington, James and the Giant Peach and the Clangers
Four chefs compete for south west England with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining chefs from south west England compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday, including dishes inspired by Aardman and Mr Benn.
Guest judge Susie Templeton helps the judging panel decide the winner for south west England.
Four chefs compete for Wales with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining chefs from Wales compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday, including dishes based on Fantastic Mr Fox and the Mabinogion.
The guest judge, TV presenter Gethin Jones, helps the judging panel decide the winner for Wales.
Four chefs compete for North West England with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining chefs from North West England compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday, including a dish based on the Mad Hatter's tea party.
The guest judge, actress Jane Horrocks, helps the judging panel decide the winner for North West England. There are dishes celebrating Paddington, Bob the Builder, and Jack and Jill.
Four chefs compete for Scotland with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining Scottish chefs compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday, including a dish based on the Mad Hatter's tea party.
The guest judge, comic book artist Frank Quitely, helps decide the winner for Scotland. There are dishes celebrating the Beano and The Wind in the Willows.
Four of London and the south east’s most talented chefs compete to stay in the competition over canapés, starters and fish dishes celebrating British animation and illustration.
The remaining London and south east chefs compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday – who will win and who must go home?
Guest judge Dapo Adeola helps decide the winner from the two remaining London and south east chefs. There are dishes celebrating The Gruffalo and Paddington.
Four chefs compete for Northern Ireland with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining Northern Irish chefs compete over dishes inspired by British animation and illustration and Paddington’s 65th birthday, including a pie taking inspiration from the Wombles.
The guest judge, author and artist Oliver Jeffers, helps decide the winner for Northern Ireland. There are dishes celebrating both animation and illustration.
Four chefs compete for central England with canapes, starters and fish dishes inspired by animation and illustration celebrating Paddington’s 65th birthday. Who will be eliminated?
The remaining chefs from central England compete over dishes inspired by British animation and illustration and Paddington’s 65th Birthday– who will win and who must go home?
The guest judge, award-winning actress Duaa Karim, helps decide the winner for central England. There are dishes celebrating the Dandy and video game Pac-Man.
The eight regional champions cook their vegan starter courses in a bid to secure the first place on the menu at the banquet. Comedian and actor Kulvinder Ghir is guest judge.
The eight regional champions cook their fish courses to win a place on the menu of a banquet celebrating animation and illustration. Aardman co-founder Peter Lord is the guest judge.
Eight regional champions cook their main courses in a bid to secure a place on the menu of a banquet celebrating animation and illustration. Sir Lenny Henry is guest judge.
The eight regional champions cook their desserts in a bid to secure the last place on the menu at the banquet. Morwenna Banks, voice of Mummy Pig on Peppa Pig, is the guest judge.
It’s the final of the series. The chefs cook a banquet at Brighton Royal Pavilion for illustration and animation stars including Cressida Cowell and Sir Lenny Henry.
Four chefs compete for north east England with canapés, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?
The remaining three chefs compete over mains and desserts inspired by the Olympic and Paralympic Games. Who will win, and who must go home?
It’s judging day, and only one chef can go through to represent north east England. Former Team GB competitive climber Shauna Coxsey helps decide the winner from the two remaining chefs.
Four chefs compete for central England with canapés, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?
The remaining three chefs compete over mains and desserts inspired by the Olympic and Paralympic Games. Who will win, and who must go home?
It’s judging day, and only one chef can go through to represent central England. Paralympic gold medal sprinter Jonnie Peacock helps decide the winner from the two remaining chefs.
Chefs Joe Hill from Kent, Kate Austen, Ashok Kumar and Vince Smith from London compete with canapes, starters and fish dishes inspired by the Olympics and Paralympics. These dishes include an ode to a dressage, gold medal-winning horse centred around the flavours of carrots, oats and hay, as well as a rainbow trout dish served with a mussel and dill sauce to celebrate LGBTQ Olympic swimmers.
Chefs from London and the South East compete with mains and desserts inspired by the Olympic and Paralympic Games, with Andi Oliver presenting. The contestants cook dishes such as an ancient Greek feast including stuffed quail, quail scotch eggs, marinated figs and turnip puree, inspired by the origins of the Olympic games. Desserts feature a dish celebrating Paralympic rowing- a pistachio and honey kulfi served with tapioca noodles and raspberry gel.
The two highest scoring chefs from London and the South East must go head- to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve their stunning dishes to the panel of judges and guest judge - former Team GB Olympian and Britain's most successful male taekwondo athlete, Lutalo Muhammad? Andi Oliver presents.
Calum Montgomery from the Isle of Skye, Aberdeen's Kevin Dalgleish, Ajay Kumar, who moved to Scotland from India, and Edinburgh's David Millar cook canapes, starters and fish dishes inspired by the Olympics and Paralympics. Dishes include the Olympic wreath as artichoke and celeriac to resemble a crown served on a podium, and a fiery monkfish dish with flamed mussels and a smokey mayonnaise.
The remaining chefs from Scotland cook mains and desserts inspired by the Olympics and Paralympics. The mains are roe deer and haggis with a French twist, an Athenian feast of lamb, and an Indian take on a British classic - the Sunday roast. Desserts are a white chocolate cheesecake, a rugby ball-shaped cremeux, and another cremeux inspired by Paralympian archer Nathan Macqueen.
The two highest scoring chefs from Scotland must go head-to-head and cook their six-course menus again. The guest judge is Olympic gold medal-winning rower Katherine Grainger. Andi Oliver presents.
Four chefs compete for Wales with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include a medal made from Jerusalem artichoke parfait, a fermented grain, tofu and leek-filled cawl celebrating Olympic weightlifting, and a salmon and tuna sushi dish in honour of the handover ceremony from Tokyo to Paris. But who will be leaving the competition?
The three talented chefs from Wales are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include two that use pigeon and beetroot in very different ways, a take on London 2012's basketball arena, which was nicknamed the Marshmallow, and a recreation of Mount Olympus with flinty meringue and mousses. But who will be leaving the competition?
The two highest scoring chefs from Wales must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is legendary former Olympic hurdler, silver gold medallist and world record holder Colin Jackson. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent Wales at the national finals.
Four chefs from north-west England, Andy Sheridan, Kirk Haworth, Ryan Stafford and Nina Matsunaga, cook starters and fish dishes inspired by the Olympics and Paralympics. The starters include a horse head-shaped mantou bun filled with roasted celeriac and carrot gel, with a khaidaif hay bale. The fish dishes feature a brill cooked over coals with a jellyfish yaki, and pan-fried scallops in browned smoked butter with leek puree and a dashi hollandaise.
Chefs from north-west England serve up mains and desserts inspired by the Olympics and Paralympics. The mains include a roast crown of lamb, a crown prince squash and feta pastilla, with a rosemary jus, celebrating the games' ancient Greek origins. Desserts feature a French-inspired croquembouche for the Paris games called the Tower of Hope which is filled with three different creams
The top two chefs from north-west England cook their six-course menu again for Tom Kerridge, Nisha Katona and Ed Gamble, who this week are joined by gold champion wheelchair rugby Paralympian Stuart Robinson. Presented by Andi Oliver.
Four chefs compete for Northern Ireland with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include a courgette-based dish resembling a shot put and two inspired by the founder of the modern Olympics, Baron Pierre de Coubertin. But who will be leaving the competition?
The three talented chefs from Northern Ireland are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include a roasted squab pigeon in honour of clay pigeon shooter Kirsty Hegarty, a palate-cleanser based on the Olympic motto, 'Faster, Higher, Stronger - Together', and a passion fruit and white chocolate winners medal. But who will be leaving the competition?
The two highest scoring chefs from Northern Ireland must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is Paralympic multi-gold medallist Michael McKillop. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent Northern Ireland at the national finals.
Four chefs compete for south west England with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include three beetroot dishes and one complex butternut squash dish, as well as some stunning scallop, brill and sea bass dishes. But who will be leaving the competition?
The three talented chefs from south west England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include sticky pork, pork belly and burnt pineapple jam, Italian meringue ping pong balls and a wildly ambitious ice cream cart featuring a seemingly limitless amount of homemade toppings. But who will be leaving the competition?
The two highest scoring chefs from south west England must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is Olympic gold medallist Joe Choong - a Team GB competitor for modern pentathlon. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent south west England at the national finals.
The eight regional champions cook their vegan starter courses in a bid to secure the first place on the menu at the banquet. Paralympian swimmer Ellie Simmonds OBE is guest judge.
The eight finalists cook their fish courses to win a place on the menu of a banquet celebrating the Olympics and Paralympics. Weightlifter Emily Campbell is guest judge.
Eight regional champions cook their main courses in a bid to secure a place at banquet celebrating the Olympics and Paralympics. Cyclist Dame Laura Kenny is guest judge.
The eight regional champions cook their desserts to secure the last place at a banquet celebrating the Olympics and Paralympics. Heptathlete Dame Jessica Ennis-Hill is guest judge.
It’s the final of Great British Menu. The chefs cook a banquet at the British ambassador’s residence in Paris to celebrate the Olympics and Paralympics. Who will be voted 2024 champion of champions?
The four winning chefs who cooked for the Queen at her 80th birthday banquet are back to battle it out for Christmas. Their challenge is to create the ultimate Christmas feast and this time there can only be one winner.
In this one-off Great British Menu special, three of Britain's leading chefs come face-to-face with one of the most pressing issues of our times: food poverty. Recent research estimates that nearly five million people in the UK are struggling to feed themselves properly and eat nutritiously. Great British Budget Menu goes straight to the heart of the problem as James Martin, Angela Hartnett and Richard Corrigan live with three households where people are finding it hard to make ends meet. Food prices have risen by 25% in the last five years, hitting household budgets hard. The chefs discover how tough it is for a pensioner to put food on the table and the difficulties working parents face cooking tasty, nutritious food for themselves and their children when supermarket offers on cheap convenience foods look tempting on their limited resources. Daily food budgets in households across the country can be less than many of us would spend on a cappuccino. Richard Corrigan visits a family of six in Mansfield who, on average, have just £1.66 per day to feed each member of the family. The chefs have to eat just like the families do and need to call on every ounce of their professional skills when challenged to shop and cook on their households' budgets. Britain on the breadline is a wake up call for the chefs but, fired up by their experiences, they want to try and help by inviting the great and good to a special Budget Banquet where they willl raise the issues facing households in food poverty with the people who can do something about it. The chefs' Budget Banquet challenge is to cook cheap nutritious meals on next to nothing for the Great British Menu judges - Prue Leith, Matthew Fort and Oliver Peyton - who are joined for this special event by the doyenne of home cooking, Mary Berry. Invited to taste the chefs' food and discuss the issues are politicians, high street supermarket representatives, well-known faces and movers and shakers from the charity world
Tonight, eight former champions compete to create Christmas themed canapes and starters. And in a new twist - they aren't just cooking; they're judging each other too! Four chefs cook, while the other four taste and score their dishes in a blind tasting, with Andi as referee. The roles are then reversed as they take it in turns to both cook and score. With only three chefs out of the eight going forward to cook for the judges in tomorrow's episode competition is hot, and the standard of cooking world class, as the chefs unite to create unforgettable dishes for Britain's key workers.
Tonight, the top three chefs from yesterday's canape and starter rounds cook for the judges. At stake is the chance to cook their dishes as part of a special festive feast for some of the key workers who were the heroes of the pandemic. With Andi Oliver hosting proceedings, there's a vacancy in the Judging Chamber. Joining Matthew Fort and Oliver Peyton is actor and comedian Kerry Godliman, who brings plenty of Christmas cheer. Adding to the challenge, Kerry is a vegetarian, meaning the chefs are also judged on the vegetarian alternatives to their dishes. Also joining the judging panel is actor and nurse Vicky Hall, someone with first-hand experience of working on the frontline of the pandemic. Best known for roles in Teachers, Line of Duty and Casualty, Vicky became inspired to train after shadowing a nurse for a role, and now juggles her work in hospital and on the screen.
Tonight, two special guest chefs join the line-up. Multi-Michelin starred Chefs Jason Atherton and Tom Aikens, both former winners and judges on Great British Menu, put their reputations on the line and compete again against some of the UK's best young chefs. The fish and main courses are the heart of any Great British Menu Banquet and, with so many the incredible standard of chefs taking part, opulence, luxury, and mouth-watering food are on the menu. The fish course sees a spectacular salmon and a huge turbot, known as ‘the King of the Sea', cooked in a giant antique copper pan known as a turbot kettle. For mains, there's venison and a roast combining 12 different birds. And the chefs won't just be cooking, they'll be judging each other too. Four chefs cook, while the other four taste and score their dishes in a blind tasting. The roles are then reversed, resulting in incredible cooking, tough criticism and surprising scores.
With a Christmas theme and some of the country's most talented and imaginative chefs taking part, opulent food is on the menu. For the fish course salmon and turbot take centre stage, with the ‘the King of the Sea' cooked in a giant antique copper pan. For mains, there's mouth-watering venison and a roast combining 12 different birds. With actor and comedian Kerry Godliman joining Matthew Fort and Oliver Peyton in the judging chamber, the chefs also have the challenge of creating vegetarian alternatives to their dishes. And all this against the clock! Also joining the judging panel is Professor Tim Spector OBE from Kings College London. His symptom tracking app used by more than 4 million people has revealed vital information about Covid-19, including loss of taste and smell as a symptom. He's also a successful author whose books explore the science behind the food we eat.
The Christmas competition comes to a climax with desserts and petit fours. These last two rounds demand incredible technical skill; who will keep their cool?
Andi Oliver hosts as the top three chefs from the desert and petit fours rounds cook for the judges; expect mouth-watering Christmas treats. Singer Beverly Knight is a guest judge.
Great British Christmas Menu reaches its climax with a special festive feast for some of the heroes of this year’s pandemic.
