Great British Menu
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Great British Menu
Three of the finest chefs from Wales are competing to be crowned champion. Two chefs are back for a second time: Phil Carmichael, from Cowbridge, South Wales, is executive chef at Berners Tavern in London, and Adam Bannister is chef and co-owner of Slice in his home city of Swansea. Adam was crowned Welsh champion last year so this year Phil is back with something to prove. He plans to go home raising the flag for Wales. The third chef is newcomer Andrew Birch, also from Swansea.
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Great British Menu
It is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. He is celebrating the cockle, which is harvested near his home city of Swansea. Adam Bannister has created an alter ego, Captain Bannister, for his modern take on the old boil-in-the-bag fish dinner, and Phil has chosen to revamp the classic prawn cocktail.
Great British Menu
Phil Carmichael is serving up his version of an OBE, a refined take on onions, bacon and egg. Adam is planning to serve up wild boar on a spit, while Andrew turns up the heat when he combines strong Japanese flavours with a traditional roast.
Great British Menu
It is the dessert course and one chef will go home. Phil Carmichael is determined it won't be him but not everything is going to plan when he tackles his "Cup of Tea for Ma'am". One of the accompaniments to his Earl Grey panna cotta just won't work. He has to make a difficult decision.
Great British Menu
It is the head to head. The two highest scoring chefs from Wales are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort who are joined by guest judge, blogger and food writer Rosie Birkett.
Great British Menu
Three newcomers are competing to become regional champion. Daniel Smith, a former head chef for the Roux brothers, now runs his own restaurant in his beloved home county of Norfolk. Andrew Scott's worked with the best in the business, and he's concentrating on telling powerful stories as well as delivering perfect flavours. Danny Gill is a former head chef at Daniel Clifford's two-star restaurant Midsummer House.
Great British Menu
It is the fish course and the chefs are using some of the UK's best seafood: lobster, salmon and Cornish crab. Danny Gill is a chef who likes to use the very latest equipment to create the most intense flavours. He's going to great lengths to maximise the taste of his cucumber consommé, and it is causing a lot of interest in the kitchen.
Great British Menu
Two chefs are cooking venison. Danny Gill is making a venison wellington, inspired by his Dad, a former RAF chef who has served up wellington for royalty at many air force banquets, while Andrew Scott has sourced his venison from the Queen's Scottish estate, Balmoral.
Great British Menu
This week three chefs from the central region are fighting to be crowned champion. One competitor will go home, only the two highest scoring chefs will make it through to the judging chamber. Danny Gill is facing his toughest day yet, choosing to make a staggering eight elements for his imaginative dessert.
Great British Menu
The Central region's two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, for the very first time. Joining them in the chamber is guest judge Enam Ali MBE, a food entrepreneur who set up The British Curry Awards.
Great British Menu
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. Russell Bateman is head chef at The Grove in Hertfordshire and Ronnie Murray who heads up the Hix Restaurant group.
Great British Menu
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's taking a risk with an ingredient which 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.
Great British Menu
It's the all-important main course and returning contender Mark Froydenlund is banking on it being his strongest dish. Russell Bateman is creating a beef dish, and Ronnie Murray's mixing a crown of lamb with a curried filling.
Great British Menu
It's the dessert course and the final chance for three of London and South East's most competitive and talented chefs to get through to the judging chamber, today the veteran judge will send one chef home.
Great British Menu
It is the head to head and 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.
Great British Menu
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. In 2015 Mini went home after the dessert course, so he is hoping to keep better control of his nerves this year.
Great British Menu
It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel. However, 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.
Great British Menu
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.
Great British Menu
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. However, all does not go to plan, and the chef ends up making one key element three times in a bid to achieve perfection.
Great British Menu
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.
Great British Menu
It is Chris McGowan's third time; however, he is facing tough competition from Mark Abbott, head chef at Daniel Clifford's two Michelin-star restaurant, Midsummer House, and also from Eddie Attwell who has just completed a year as head chef at Ardtara Country House in Upperlands.
Great British Menu
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.
Great British Menu
It is the main course and returning Chef Chris McGowan is feeling confident, but part of his dish involves making his own venison sausages to serve with a venison rack, and getting it all done in time is straining his emotions. Eddie Attwell is also serving the meat but with a traditional Northern Irish dish called Dock pudding. Mark Abbott is pushing himself again; he is using wagyu beef and serving it with tongue and corn cooked in a variety of ways.
Great British Menu
The three chefs from Northern Ireland are cooking their desserts and one chef is on course for a 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.
Great British Menu
It 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.
Great British Menu
It is the national finals of 'Great British Menu'. 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, each is determined to do all he can to get a dish to the banquet.
Great British Menu
It's day two of the national finals, and the eight champions cook their fish courses. This year's challenge has been to produce dishes that are a lasting legacy to the New Elizabethan Age. They must showcase the transformation in British cuisine during the Queen's historic 64-year reign.
Great British Menu
It's main course day, the one course every chef wants to cook at the banquet. The chefs' dishes will be judged by Matthew Fort, Prue Leith and Oliver Peyton along with guest judge John Williams MBE, executive chef of The Ritz.
Great British Menu
It's the final day of the competition, and the last chance for the eight champions to get one of their dishes to the banquet for Queen Elizabeth II's Great Britons. Judges Matthew Fort, Prue Leith and Oliver Peyton will 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 Grace Dent, restaurant critic, journalist and author.
Great British Menu
The 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.
Great British Menu
Competing for top spot are Danny Parker, head chef at Michelin starred 'House of Tides' in Newcastle, who is back to try his luck in the competition again after being knocked out in the regional heat last year following a tense tie-break. He's taking on two newcomers: Dan Fletcher, protégé of Phil Howard, and now head chef at 'Fenchurch' in the City of London, and David Coulson, who runs 'Peace and Loaf' in Newcastle, which boasts 2 AA rosettes.
Great British Menu
After a tense starter course the chefs are all aiming for 10s with their unique fish dishes. David is celebrating a personal connection to the brief with his `My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist. Dan's `For All Those Sleepless Nights' pays tribute to night shift workers from the NHS with some bold but classic flavours while Danny's `Not All Superheroes Wear Capes' aims to give a taste of luxury to the hardworking staff.
Great British Menu
Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by the founder of the NHS, Aneurin Bevan. David's dish is dedicated to the air ambulance staff who saved the life of his fiancé, and he even takes a trip to meet one of them.
Great British Menu
It's 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'. David hopes to transform a childhood comfort classic into a show stopping dessert. Dan also takes a trip to meet Dr Ben Clarke who was working in the Royal London Hospital A&E during the London Bridge terror attack.
Great British Menu
The two remaining North East chefs must cook their four-course menus again, but will they take on board their veteran's advice as they serve their 'Feast To Say Thank You'?
Great British Menu
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's worked at some of London's toughest kitchens including 2 Michelin starred 'The Ledbury' and Scott Goss from 'The Twenty Six' in Tunbridge Wells, renowned for his use of local Kent ingredients.
Great British Menu
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 dish is Caribbean-inspired. Scott is attempting to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years. And Selin is taking 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.
Great British Menu
Scott is showcasing rare-breed Tamworth pork to say thank you to the rare breed of people who work for the NHS. Selin is serving a complex duck dish using ingredients from all around the world to honour `Our Global NHS'. And James is presenting five cuts of goat cooked in five different ways, for his bold dish `Under The Knife'.
Great British Menu
Selin puts her own unique twist on tea and toast. James creates a decadent coconut parfait accompanied by mango purée filled doughnuts for his dessert 'Tree of Life' inspired by the coconut palm tree, the NHS and both of their contributions to our health. Scott hopes his elevated gypsy tart 'Honey Bee Good' will secure him a place in the final.
Great British Menu
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'?
Great British Menu
Vying to be crowned champion of Scotland are three newcomers to the GBM kitchen. Lorna McNee is a former Scottish Chef of the Year and is renowned for her technical precision, gained from working at two-Michelin-starred restaurant 'Andrew Fairlie'.
Great British Menu
It is the fish course and the chefs are all out to impress. The heat is increased as all three serve their unique takes on lobster. Ross seeks victory with his dish 'Lobster Aid'. Lorna's 'Live Well, Live Very Well' features only three elements.
Great British Menu
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. Across the kitchen, Lorna, a former Game Chef of the Year, is also cooking venison in a bid to impress.
Great British Menu
Ross is attempting to elevate a classic into a dish worthy of the banquet, Lorna is cooking a personal tribute to NHS staff using unusual yuzu and tonka bean flavours, and Ben is serving an experimental dish which includes a beeswax ice cream.
Great British Menu
It is judging day and the two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. Both chefs are gunning for success and are doing everything they can to deliver their menus to perfection.
Great British Menu
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.
Great British Menu
It 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, and Ryan's dish is a reference to the purported health benefits of fish high in omega 3 oils, while Sabrina is inspired by her aunt, a retired nurse who used to take in food to share with her fellow workers during her shifts.
Great British Menu
The chefs cook their mains and, following the previous day'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.
Great British Menu
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'.
Great British Menu
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.
Great British Menu
Andrew is attempting to pay tribute to NHS staff with his take on a traditional healing recipe, 'Mum's Flu-Fighting Chicken Soup'. Jason's 'A Tea From The Heart' is a play on a post-war remedy which harks back to the era when the NHS was formed.
Great British Menu
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.
Great British Menu
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'.
Great British Menu
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?
Great British Menu
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?
Great British Menu
It's 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. The chefs meet their surprise veteran judge and cook their celebratory starters.
Great British Menu
It's the fish course and with Tom renowned as a fish specialist all eyes are on him. He's 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.
Great British Menu
It's 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.
Great British Menu
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.
Great British Menu
It's 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.
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Three chefs take to the kitchen in a bid to represent the north-west in the national final. They include Ellis Barrie, from the award-winning Marram Grass in Anglesey, Liam Simpson-Trotman, an accomplished pastry chef and co-owner of the 4 AA rosette Orwell's in Oxfordshire, and Craig Sherrington, who sharpened his skills working under top names including Eric Chavot and is now Chef Patron of Virginia House in Cumbria.
Great British Menu
It's 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?
Great British Menu
Time for the chefs to cook their mains and 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.
Great British Menu
It's 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 night shifts in the NHS, while Ellis' 'Worth Their Weight in Gold' is dedicated to the staff who saved his brother's life and Craig's dish 'The Missed Celebration' pays tribute to his wife with an unusual Christmas concept.
Great British Menu
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.
Great British Menu
Three chefs are doing battle to represent Northern Ireland. Tommy Heaney, Head Chef at the Great House Hotel in South Wales, is taken on by Shauna Froydenlund, Chef Patron at Marcus Wareing's two Michelin starred restaurant, and James Devine, the 2017 National Chef of the Year.
Great British Menu
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. Tommy is hoping to impress with a dish dedicated to the discovery of DNA.
Great British Menu
With two courses down it's time for the chefs to cook their main courses. It's 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.