This week its the heats for the Central region. The chefs - Sabrina Gidda, Kray Treadwell and Ryan Simpson-Trotman - compete to impress with their Starters and Fish courses.
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This week its the heats for the North West region. The chefs - Liam Simpson, Adam Reid and Hrishikesh Desai - compete to impress with their Starters and Fish Courses.
Today the two remaining Central chefs must cook their four course menus again for the judges. But will they take on board their veterans feedback as they serve their tributes to Britains music success?
This week its the heats for the Central region. The chefs - Sabrina Gidda, Kray Treadwell and Ryan Simpson-Trotman - compete to impress with their Mains and Dessert courses.
This week its the heats for the Central region. The chefs - Sabrina Gidda, Kray Treadwell and Ryan Simpson-Trotman - compete to impress with their Starters and Fish courses.
Today the two remaining North East chefs must cook their four course menus again for the judges. But will they take on board their veterans feedback as they serve their tributes to Britains music success?
This week its the heats for the North East region. The chefs - Mike Carr, Samira Effa and Tom Anglesea - compete to impress with their Mains and Dessert courses.
This week its the heats for the North East region. The chefs - Mike Carr, Samira Effa and Tom Anglesea - compete to impress with their Starters and Fish courses.
Today the two remaining London chefs must cook their four course menus again for the judges. But will they take on board their veterans advice as they serve their tributes to Britains music success?
It is the National Finals of Great British Menu and main course day, the one course every chef wants to cook at the banquet. It is a nerve wracking day for three of the eight regional champions.
It is day two of Great British Menus National Finals. Today the eight champions will 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?
It's the National Finals of Great British Menu. The chefs will mark each course of the fellow chefs dishes the average of their scores will be added to the judges scores. There are some shocks and surprises as the chefs opinions differ from 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.
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.
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.
Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland dish cook their fish courses.
This week three top chefs from Northern Ireland are competing for a place in the National Finals. There are some varied and exciting starters, as the chefs get creative. And theres real shock and emotion as the veteran chef delivers his scores.
Today the two chefs are cooking for the judges Matthew Fort, Prue Leith and Oliver Peyton. Joining them is guest judge is John Williams MBE, the executive Head Chef at The Ritz, the only hotel to hold a royal warrant for banqueting.
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.
This week three chefs from the central region are fighting to be crowned champion. Today one competitor will go home, only the two highest scoring chefs will make it through to the judging chamber. And the chefs are pushing themselves.
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. While Andrew Scott has sourced his venison from the Queens Scottish estate, Balmoral.
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