Next Episode of Great British Menu is
Season 12 / Episode 1 and airs on 02 May 2017 18:00
Top chefs from across the nation compete for the chance to cook a four-course banquet for a high-profile figure.
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.
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.
This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. The chefs meet their surprise veteran judge and cook their summery starters. 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 atmosphere in the kitchen gets even more intense as all the chefs take risks with their fish 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. 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. Mike Reid is also cooking a barbecue inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as on corn on the cob and jacket potato. Tom Kemble's looking 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? Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. 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.
Looks like something went completely wrong!
But don't worry - it can happen to the best of us,
- and it just happened to you.
Please try again later or contact us.