She worked with Michael Bremner at 64 Degrees and then went onto Restaurant Gordon Ramsay in Chelsea, London. [8] The series eventually began on 3 August 2015. In the final week running up to the banquet, the chefs cooked one course per day but instead of being ranked from first to eighth place the top three chefs were all given a possible dish at the banquet, thus allowing the judges to have more choice when choosing the menu at the end of the week. Phelim would describe his cooking style as modern Irish using modern techniques with the best produce that Northern Ireland has to offer. The series began with seven special programmes in which Great British Menu judge Matthew Fort travelled around the UK, selecting the two chefs who would go through to represent their region in the competition. It was here that she fell in love with cooking. Series 9 of The Great British Menu, titled Great British Menu: The D-Day Banquet, commenced on 7 April 2014, with the banquet hosted for people who fought on D-Day, of which it was the 70th anniversary in 2014. Great British Menu. Great British Menu 2017 returned to BBC2 as the Great British Menu chefs battle to show off their culinary skills and recipes at a banquet celebrating 140 years of the Wimbledon Championships. Hampshire-born Oli is on a mission to follow in his boss’s footsteps, veteran Simon Rogan, and go all the way. Tom then went to work for James Knappett at Kitchen Table at Bubbledogs in London and in 2018 became his head chef. Veal sweetbreads with black pudding and walnut crumb and spiced carrot purée, Great British Menu 2016: North West heat preview, Great British Menu 2016: South West heat preview, Great British Menu 2016: Wales heat preview, 8 things we predict will happen in Great British Menu 2016, Great British Menu 2016: North East heat preview, Great British Menu 2016: Northern Ireland heat preview, Join our Great British Chefs Cookbook Club. As the results for all four courses were announced on the same day, some chefs were eliminated under this rule. Gareth’s culinary style embraces local, seasonal produce and champions use of the whole animal. For Great British Menu, he is determined to recreate ambitious scientific advancements from the South East in surprising ways. The show, now on its 12th series, challenges 24 of the nation’s top chefs to create exceptional dishes that are fit to be served at a prestigious event according to the season’s theme. The three highest-scoring dishes for each course went forward for consideration for the final menu, but in a final twist, as the judges could not decide which dessert dish should go to the banquet, they decided that both Richard and Daniel's dishes deserved to be put forward to the banquet, with them serving to half the guests each. The chef with the lowest score at the end of the "courses" episodes was eliminated, and the remaining two cooked for the judges. He is a firm believer in using the whole of the animal and likes to combine British ingredients with Thai flavours. He fell in love with food working in a local butcher’s shop aged sixteen with his mother and hasn’t looked back since. Kitchen Table offers diners an immersive experience and a daily changing menu of twenty courses – their modern British cuisine was awarded its second Michelin star in 2019. Rachel is the newest judge to join the show. 37-year old Stuart has worked under some of the biggest names in the industry. He is the executive chef of Liverpool’s Lu Ban, a fine dining Chinese restaurant inspired by the region of Tianjin. Along with her husband Jack, she is chef owner of The Harbour Café in Fife and Stocks Events private event catering. In 2017, Liam returned to his hometown of Lichfield as chef owner of The Boat Inn. The shortlisted dishes for each course went forward for consideration for the final menu. Kirk’s culinary style is modern, plant-based food, delivered with high-end execution and a focus on sustainability and wellbeing. Another added twist was that before the final marks were given, the chefs and judges each saw what the top three would have been if only the chefs were marking. Lichfield lad Liam is very proud of his origins and very competitive. The banquet was broadcast on 6 June. Get to know more about every chef competing, as well as when the series starts and what this year’s theme is all about. Hywel’s cooking style is modern Welsh and champions all Welsh produce. With his Michelin training under his belt, in 2016 Kirk was diagnosed with Lyme disease, which led him to overhaul his lifestyle and explore a plant-based diet. Originally from Thailand, Kim is a competitive newcomer with her sights firmly set on the Banquet. Her style of cooking is traditionally Scottish, influenced by French techniques, and her menu for the competition is inspired by Scotland’s rich larder and some of her favourite pioneers including the Edinburgh seven – the first women to be matriculated at any British university – and James Clerk Maxwell’s first demonstration of colour photography. Dan also recently received a 2020 Acorn Award which recognizes the brightest stars in hospitality under thirty. Great British Menu – Christmas 2020 An incredible roll call of chefs, all former Great British Menu winners, compete to prepare canapes and starters for an extra special festive feast for the heroes of this year’s pandemic. [15] Twelve previous winners of the show competed to cook their dishes for a six-course banquet originally located at York Hospital. He has an impressive pedigree, having worked for Sat Bains at Restaurant Sat Bains during the time when it received its second star, and was head chef at Typing Room under Lee Westcott where he held four AA rosettes in London. The Great British Menu. Jude is returning to the Great British Menu kitchen for the fourth time determined to go all the way. Roberta is chef owner of The Little Chartroom in Edinburgh which she runs with her husband, who manages front of house. He returned to the UK as Michael Caines’ executive chef for the Abode Hotel in Cheshire and then moved to Doha, Qatar to work on various restaurant concepts before returning back to the UK in 2017 to open his own restaurant – Docket No 33 in the market town of Whitchurch, Shropshire. With dishes themed around British innovation, Oli will be taking part in the London and South East heats, and fighting for his chance to cook at the banquet. Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four-course banquet. In the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. [3] Filming took place in Stratford-upon-Avon and was completed in November 2019. The chefs had to cook for a banquet in celebration of the 140th anniversary of Wimbledon. The banquet was for producers of British food and The Prince of Wales was the guest of honour. Stuart is 37 years old and … In 2019 Dave took a different direction and was selected as the last ever apprentice of a world-famous Chinese chef, Master Wu, and spent time in China exploring traditional Chinese cookery. Ali has spent the last ten years in London working in some top kitchens with a range of cuisines including French restaurant Le Pont de la Tour, Anna Hansen’s The Modern Pantry, Jinjuu with its unique Korean dining, and as head chef and co-owner of Smoking Goat in Shoreditch. In this series, the participating chefs were challenged to find food producers they had not previously used, basing their search around a National Trust property in their region, with the aim to source as many of their ingredients as possible from the property itself or the surrounding area. She worked at the Boundary Restaurant for a year before securing a position at The Ritz where she remained for five years and rose to chef de partie. 30-year-old Ben hails from North West London and is confident his unique modern British cooking style will give him the edge. 30-year-old Olidid his apprentice at Chewton Glen in Hampshire and then went on to work in world renowned restaurants such as The Fat Duck, Eleven Madison Park and Maaemo in Oslo. BBC Two’s Great British Menu is back, with new chefs, new dishes and “groundbreaking inventions, making the unimaginable - edible”. Kirk then went on to work at other leading Michelin-starred restaurants including The French Laundry, Restaurant Sat Bains, Sydney’s The Quay and The Square under Phil Howard. He was then headhunted to run Asha’s restaurant in Manchester. The main banquet was cancelled due to restrictions during the pandemic, so mini banquets occurred in various areas, while some other units of the six-course meal were home-delivered. By Mark Andrews Lichfield Entertainment Published: Mar 23, 2021. Staffordshire-born Stuart is new to the Great British Menu kitchen and, as chef patron of his own establishment, he’s fighting fit for the competition. Seven years ago Stuart opened modern Scottish restaurant Aizle, meaning a burning coal or spark in Scots. Combining the eclectic flavours of her Punjabi heritage, British upbringing and her love of classical French and Italian influences, Sabrina’s menu celebrates her region’s most well-known scientists and inventions dear to her heart. In the event of a dead heat, the three regular judges would decide which dish went through to the banquet. The 2018 Great British Menu was about celebrating 70 years of the National Health Service (NHS), with 24 chefs attempting to win a place on the final banquet menu, to cook "A Feast To Say Thank You" for people of the NHS to be held in the Great Hall of St Bartholomew's Hospital.[11]. The series also marks the debut of Rachel Khoo as a judge. 279 episodes. After being runner-up for the Central region three years ago, this time she is determined to go all the way. Originally from Shimla in northern India, Ashwani is a newcomer to the competition and has been in the kitchen since his teenage years.Ashwani was mentored in north west frontier cuisine at the Bukhara restaurant in Agra and Delhi before working at Kebabs and Kurries Restaurant in Hotel ITC Gardenia, Bangaluru, under chef Imtiaz Qureshi, who is known as the grand master chef of Indian cuisine in India. [17] After her debut in the series' Christmas Special, Andi Oliver will be the host. Great British Menu has a new look, new chefs and an ambitious new theme to test the very best culinary skills of the competitors. He runs Kota and its sister restaurant Kota Kai in the fishing village of Porthleven, Cornwall. For the competition, he is celebrating key Scottish pioneers including Sir Alexander Fleming and John Logie Baird. Amy prides herself on only using local Scottish ingredients and having a light, elegant touch without over garnishing. The final result was decided by the judges and a viewers' vote; 30p from calls made in order to vote was donated to Children in Need. This season, chef, food writer and TV show presenter Rachel Khoo joins the long-standing judges Matthew Fort and Oliver Peyton, and Andi Oliver as host. Top three dishes of their respective courses (or four for canapé) are selected for the second round in the judging panel. Ali is currently the head chef of Nutbourne Restaurant in Battersea, London, which is part of the Gladwin Brothers, and focuses on local and wild cookery. Dan has worked in several high-profile kitchens including The Bath Priory under exec chef Sam Moody and under Ben Mounsey at modern European restaurant The Lawns at Thornton Hall Hotel and Spa. Great British Menu Christmas 2020 episode 1: An incredible roll call of British chefs, all former winners of the competition, compete to prepare an extra special festive feast for some of the heroes of this year’s pandemic, with a total of 17 Michelin stars competing across the series.Great British Menu judge Andi Oliver takes charge of proceedings as the show’s host. His menu is inspired by the pride of scientific advances in his home country. He also travelled the world with stints at Quay in Sydney, Noma in Copenhagen, and at Eleven Madison Park and Gilt in New York. The 2021 series of Great British Menu starts on Wednesday 24 March on BBC Two at 8pm. Southwest: Richard Guest, Chris Horridge, Northern Ireland: Danny Millar, Noel McMeel, Liz Moore and Nick Price, North: Mark Broadbent, Michael Wignall, Nigel Haworth and, This page was last edited on 16 April 2021, at 20:01. Howard Middleton Howard is a food writer and presenter from Sheffield, who first caught the public’s attention on series four of The Great British Bake Off, going on to win their affection with his quirky style and love of unusual ingredients. The comedian Susan Calman became the host and hosted in the kitchens at Stratford-upon-Avon. Series 16 of the competition starts on Wednesday 24th March and will air on BBC Two at 8pm. Paul Walsh is executive chef at Michelin-starred City Social. Since the age of nineteen Tony has worked in some of the best kitchens in the world including Copenhagen’s Noma under Rene Redzepi, Kommendaten, Restaurant Gordon Ramsay and Northcote Manor in Lancashire. His menu takes inspiration from great pioneers such as British Jamaican nurse Mary Seacole. Andy is passionate about local produce and likes to create dishes that challenge people’s perceptions and expectations – he likes using techniques such as dehydration and spherification to intensify flavours and change textures. Gareth studied at catering college in Grimsby and then landed a job in London at Gordon Ramsay’s Boxwood Café at the age of nineteen. Ruth moved to London to pursue her love of cooking aged just fifteen and has been unwavering in her pursuit of success. Londonderry lad Phelim is very competitive and wants to keep Northern Ireland at the Banquet. Edinburgh-born Roberta is returning with steely determination after making it to the GBM finals last year. 37-year-old Nick is originally from Somerset and is determined to follow in the footsteps of his mentor, Tom Kerridge, to get to the Banquet.Nick has worked with Tom for almost ten years and is the head chef that launched The Coach in Marlow, which won a Michelin star in 2017. Amy started her career at Harrods where she fell in love with the kitchen. The final week saw the winning eight chefs battle for their dishes to be part of the final banquet menu, but in the main course, the judges added a ninth "wild card" chef, the defeated Central area finalist, Richard Bainbridge, as they thought that his dish was worthy enough to be included for the banquet. He is also the exec chef for Roganic Hong Kong which won its first Michelin star in January 2021, along with Aulis Hong Kong. On iPlayer. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, but in a change to recent series, the chefs no longer had a vote on the dishes. As in series four, a previous participant returned each week, but with the added responsibility of scoring each chef's four courses. They were an amuse-bouche at the beginning, and a pre-dessert palate cleanser between the main and dessert courses. Stuart Collins 5 Stuart Collins will compete in the first episode. A new series of Great British Menu that shines a light on the best and brightest chefs found across the UK. Instead of only two chefs being present for all the heats for their region, in this year three chefs competed in the "courses" section of their heats, with two going forward to cook for the judges in the "judging" episode. They were in the kitchen and acted as an unofficial fourth judge. The Great British Menu - S15E01 - Central – Starter & Fish Courses - March 30, 2020 || The Great British Menu (03/30/2020) Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, but in a twist for this series, all the other chefs marked each other's dishes and put their votes in a ballot box. The filming of the banquet occurred at a gazebo outside the Hospital under tier-two restrictions during the COVID-19 pandemic. For the competition, Tony is bringing his depth of flavour to dishes inspired by pioneers such as Florence Nightingale and Jane Goodall. Official Instagram for BBC2s premiere cookery show. The show was broadcast in spring 2020. She is also co-owner and executive chef of Alexander's in Holywood where she has been for over a year. Great British Menu viewers were in for a shock in last night’s episode (Thursday, April 23rd), as one of the top chefs competing in this year’s competition decided to leave. Nick is classically trained and prides himself on making sure every dish is packed with flavour and showcases the best regional and seasonal produce. Regular series judges Matthew Fort, Oliver Peyton and Prue Leith judged the results. Previously she was exec chef for The Lewinnick Lodge and The Plume of Feathers in Mitchell, Newquay. Stuart has worked in some very prestigious places including Restaurant Gordon Ramsay in New York, and for VIP clientele at the exclusive Sandy Lane luxury resort in Barbados. Stuart’s style of food is modern British using the best regional produce. He brings his Indian heritage to his menu and celebrates important Manchester based scientists, notably Alan Turing OBE. Meet the top chefs competing in this year's Great British Menu from London and the South East. The host was the chef Heston Blumenthal and his guests included top chefs from around the world along with gourmets and celebrities who represent a cross section of modern Britain. Darlington-born 25-year old Ruth was a finalist in last year’s competition cooking the amuse bouche; this time she is hoping to go one better and become the first woman to cook at two Banquets. From 1 to 24 December 2020, a special Christmas series was shown. Chef and co-owner of Docket 33 Stuart Collins is one of four chefs in the Central region line-up on Great British Menu 2021. Restauranteur Oliver is a staple of the hit show, having appeared on the Great British Menu since 2016! Before that, he worked at The Crown with James Sommerin, at Gidleigh Park under Michael Caines, at The Fat Duck and with Adam Simmonds at Danesfield House. Great British Menu is back on our screens with a new intake of talented chefs from all corners of the country, and a new judge to replace Bake Off‘s Prue Leith. Each week, three chefs will battle it out in the kitchen for a chance to cook at the banquet, and in a new twist, a veteran of the competition will also taste and score their dishes daily. Chris describes his food style as modern European and for his menu he has drawn inspiration from notable Welsh pioneers including Anne Maclaren’s IVF research and Pembrokeshire-born mathematician Robert Recorde. Despite having no formal training Sabrina has worked in the Dorchester and was twice a Roux Scholarship finalist in 2014 and 2015. His menu for the competition is creative and celebrates South West pioneers from Ida Mary Roper to Christopher Merrett, who put the sparkle in sparkling wine. In 2018 he moved to Tom Kerridge’s first London restaurant as head chef at Kerridge’s Bar and Grill, where he has ambitions to get another Michelin star. Liam has worked in some of the UK’s top kitchens such as Marcus Wareing at The Berkeley, Five Fields in Chelsea and Story by Tom Sellers in Bermondsey, London. Whilst working at The Ritz and winning the Young Chef of the Year award, The Ritz won its first Michelin Star in its 110-year history. The North region was split this time into two groups: North-East and North-West. Ruth’s style is modern British underpinned by a classical French training. In 2019 Stuart set up sister restaurant Not To Edinburgh which has just been awarded a Bib Gourmand in the Michelin Guide for its small plates with global influences. He was inspired from a very early age by his grandfather who always took him foraging and it’s this passion for local, seasonal, fresh produce which informs his ingredients-led cuisine today. Alex has been a chef for over twenty years and has worked at many prestigious Michelin-starred restaurants such as 42 The Calls, Anthony’s, Restaurant Sat Bains, Auberge du Lac, Turners and The Wild Rabbit. Having worked at some of Wales’s finest restaurants, including with Steven Terry at The Hardwick in Abergavenny and as head chef at Ynyshir under Gareth Ward for four years, he has a huge amount of experience behind him. Amy’s creative menu is inspired by Scotland’s finest produce and pioneers including Henry Faulds and his development of forensic fingerprinting. Scott then became a protégé of chef proprietor Geoffrey Smeddle at The Peat Inn near St Andrews, which is a landmark for modern Scottish cookery. Oliver Peyton OBE . As with recent series, before the final marks were given, the chefs and judges each saw what the top three would have been if only the chefs were marking. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points. Dan’s culinary style uses the finest regional produce and his menu is inspired by local pioneering ventures such as George Garrett’s early submarine, launched in Birkenhead. Great British Menu 2020 The nation’s top chefs compete for the chance to cook at an incredible four-course banquet. Series 7 of The Great British Menu began on 9 April 2012 with Scotland being the first region to cook. The birthday meal for the Queen was on 16 June 2006 and for 300 people, so each dish created had to be suitable for a summer banquet. It’s now the only restaurant in Staffordshire to hold 3 AA rosettes. A chef from a previous series came back in this series to act as a mentor, giving the two chefs from their region guidance and advice. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, and like recent series, all the other chefs marked each other's dishes and put their votes in a ballot box. A new series of Great British Menu that shines a light on the best and brightest chefs found across the UK. Series 6 of The Great British Menu started on 4 April 2011. 33-year-old Scott is originally from Aberdeen and is now chef owner of Fhior in Edinburgh. In another twist for this series, due to the fact that the chefs are cooking for the WI, the judges revealed that only "perfect dishes" would make the shortlist, and unlike the mandatory three in the previous series, for some courses, there might be more or less than that. Great British Menu returns to the small screen for its 16th edition, complete with a new judge in what promises to be one of its most inventive series yet. The Great British Menu returned to TV screens on 24 March for its sixteenth series, which sees chefs from across the UK compete to be named Great British Menu 2021 winner. After a working-stage under Gary Rhodes at City Rhodes, he worked with Michael Caines at Gidleigh Park for over four years and then went onto Gordon Ramsay at Restaurant Gordon Ramsay for a year before being part of the brigade that helped set up Gordon’s New York restaurants, Restaurant Gordon Ramsay and Maze, where he became Gordon’s head chef. Each one wants to represent Scotland at a banquet celebrating British invention and innovation. From 11 to 15 December 2006, a special Christmas series was shown. It’s back! Broadcasting of series 3 began on 17 March 2008. The Olympic banquet was shown in the final show, which was broadcast on 8 June, with all four dishes being prepared and presented for 100 guests. The three highest-scoring dishes for each course went forward for consideration for the final menu. In the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. Blackburn-born Kirk is the first plant-based chef to ever compete on the Great British Menu. In 2019 Nathan opened SY23 in Aberystwyth with an ethos of using the finest local and foraged produce cooked simply over a fire. On 10 June 2015, it was announced that Series 10 of Great British Menu would be broadcast "later in the summer" with the chefs battling it out to cook a course at the banquet at Drapers' Hall in London to celebrate 100 years of the Women's Institute. Daniel Clifford was the first person to win the main course with chicken. Britain's top chefs compete for the chance to cook at a celebratory four-course banquet.Great British Menu is a series that is currently running and has 13 seasons (51 episodes). She’s won a plethora of awards and as the first woman to win the Young Chef of the Year Award in 2017, she prides herself on staying calm under pressure. Andi Oliver stepped down from the judging panel and began presenting the series, replacing Susan Calman, and comedienne Kerry Godliman took Andi's place as a special guest judge. It was held at St. Paul's Cathedral. He then opened his own restaurant Beach House in Oxwich Bay in 2016 which has won several awards including a Michelin star. He has now opened a second site with farmland so he can grow and cook heritage Scottish vegetables for the restaurant. Great British Menu has established a reputation for providing an addictive insight into the highly-competitive world of fine dining. 28-year-old Gemma is Carryduff born and bred and ready for her first time in the GBM kitchen. The chefs representing London and the South East battle it out for a place in the final of Great British Menu 2021 – Howard Middleton reports. 28-year-old Elly grew up in the South West and has been cooking since she was thirteen. Great British Menu. He has won multiple food awards such as City Restaurant of the Year 2017, Best Indian Restaurant in Manchester and in 2018 he won Best in North West Asian Curry Awards at Asha’s. For the competition she’s drawing on her modern British style to celebrate significant women in science including Rosalind Franklin and her significant contribution to the molecular structure of DNA. Unlike previous finals weeks, the judges eliminated some dishes based on their performance in the previous round; unless the chefs had made significant changes in response to the feedback received at the regional final, the judges did not wish to taste and score the unsuitable course a second time. The three dishes that have scored the highest for each course are then put to the public vote. His menu reflects his locality and passion for pioneers in his region including Belfast-born Dame Jocelyn Bell Burnell and Isambard Kingdom Brunel’s refloating of the SS Great Britain in Dundrum Bay. Originally from Anglesey in Wales, newcomer Ali believes Wales has the best larder in the world and is out to prove it in his menu. Series one and two were presented by Jennie Bond, the former BBC Royal correspondent, whereby each week, two chefs from a region of the UK create a menu. After training under acclaimed chef and fellow kiwi Simon Gault, Jude spent many years working in London at a number of top restaurants. Each chef was to cook six courses, instead of the usual four. Self-taught Paul is head chef anddirector at Brunels, an award-winning restaurant in Newcastle, Northern Ireland. In the event of a dead heat, the three regular judges would decide which dish went through to the banquet. Posts … During the first series, it was decided that a chef could only win one course overall, therefore any chef who won the public vote for a particular course was then eliminated from any subsequent courses they had been shortlisted for. At Women in the Food Industry we are interviewing the strong female line-up of chefs from across Britain competing to serve their dish at the final banquet. His cooking style is led by local and foraged ingredients – he champions strong, wild flavours underpinned by modern cookery techniques. In the 2019 Great British Menu, 24 chefs competed to serve a course at Abbey Road Studios for the 50th anniversary of the last time that The Beatles played together.[12]. Oli’s cooking style is very seasonal, deceptively simple and based on classical English flavours. 36-year-old Chris is originally from Cardiff and works in Bath at The Olive Tree restaurant at The Queensberry Hotel. He has been inspired by the scientific pioneers of the North East and presents dishes with wit and playfulness. This involved the four winning chefs creating a four course Christmas dinner that viewers could prepare at home. His menu for Great British Menu is inspired by Welsh pioneers linked to forestry and meteorology. Her menu for the competition embraces regional produce and scientific breakthroughs significant in the North East. 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