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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This week its the heats for the London and south east region. The chefs - Paul Walsh, Luke Selby and Ben Marks - compete to impress with their Starters and Fish courses.
Great British Menus winning chefs arrive at the Palace of Westminster to cook for the Banquet of Great Britons. As the banquet is served the chefs show just why they are amongst the best in the country.
It is the final day of the competition in this years Great British Menu, this is the last chance for the eight champions to get one of their dishes to the banquet for Queen Elizabeth lls Great Britons.
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.
Mini Patel is back for a second attempt at the North East Regional title but hes competing against two young newcomers Tommy Banks and Chris Archer.
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.
Its the dessert course and the final chance for three of London and South Easts most competitive and talented chefs to get through to the judging chamber, today the veteran judge will send one chef home.
Its the all important main course and returning contender Mark Froydenlund is banking on it being his strongest dish. Hes showcasing British Rose veal and celebrating the determination of British producers to bounce back from disaster.
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.
Today three of the most exciting talents from London and the South East region are competing for a place in the National Finals.
Today is the head to head. The Central regions two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, for the very first time.
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.
It is the fish course and the chefs are using some of the UKs best seafood: lobster, salmon and Cornish crab. Daniel Smith may be classically trained but hes decided to take a risk adding a cheese custard to his lobster dish.
Three newcomers are competing to become regional Central champion - Daniel Smith, Andrew Scott and Danny Gill. Danny Gill is a former head chef at Daniel Cliffords two star restaurant Midsummer House.
Today 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.
Today is the dessert course and it is Josh Eggleton who has come up with the most ambitious dessert. He is creating his own self-serve ice cream made from vegetables, he is making everything from scratch.
It is the main course and Chef Chris Wheeler is out to show just how theatrical he can be, his ideas are surprising everyone in the kitchen. No one knows quite what to expect and the veteran chef is hoping it tastes as good as it looks.
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