Great British Menu

Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavours. The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. 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 chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their 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 in the hope of impressing the veteran judge. 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 and she is under pressure to cook each of them to perfection. Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato. Tom Kemble's looking to 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? Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising. Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. Selin takes a risk using highly perfumed flavours in her dish that are notoriously difficult to balance. Mike is also using unusual flavours, making a coconut sago accompanied by mango, yuzu and yogurt elements. He must cook each of them to perfection to ensure his place. 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. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. After meeting their surprise veteran judge, the three chefs get in the kitchen where each is taking a risk with their starter. Dom, taking part in the competition for the third time, is under pressure to prepare the many elements of his complex summer salad. Newcomer Tom worries his clean and elegant dish will fail to impress the veteran judge. Fellow first-timer Andy tries to prove that his mushroom-centred dish has a place at a taste of summer banquet.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet. His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the main course. With a refined summer barbecue going up against a traditional Cornish speciality and a historic Wimbledon-related recipe, who will come out on top? Andy Clatworthy is using his passion for historical cooking to reinvent a dish that was served at an early Lawn Tennis Association banquet. Dom is going all out with a lavish summer barbecue, but with five side dishes and three different cuts of meat, has he given himself too much to do? The veteran chef worries that Tom's take on the traditional Cornish dish 'under roast' might be too wintry for a taste of summer banquet.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. All three chefs are honouring Wimbledon and the British summer with their technically challenging strawberry desserts - but only two will make it through to the regional final. Third-time competitor Dom knows the importance of scoring highly today and is pushing himself to produce the perfect dish. With doughnuts as one of his main components, he is worried about whether he will be able to prove his dough in time. Tom is concerned that in the high heat of the Great British Menu kitchen, his refined take on an ice cream sandwich won't set in time. Andy shocks everyone when he reveals the central flavour in his tennis court-inspired dessert is the strong savoury herb lovage. Only the two highest scorers will go through to cook for the judges.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. The two remaining chefs compete for a place in the national finals. To get there, they must impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. Today they are joined in the chamber by guest judge Marion Regan, whose farm provides the famous Wimbledon strawberries to the championships. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the south west of England in the national finals.

This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals. They must cook their starters for veteran judge Daniel Clifford. The three chefs are Tom Parker, head chef at The White Swan in Fence, who is eager to impress with a salad that includes ten complex elements; Paul Askew, the most experienced chef in the competition, who hopes his traditional techniques will triumph over his younger competitors; and self-taught Ellis Barrie, who is taking a risk with a creative cucumber and oyster starter.

Today is the fish course and the atmosphere in the kitchen gets even more tense as the three newcomers begin to understand the perfection and skill veteran chef Daniel Clifford demands. Ellis Barrie, head chef at The Marram Grass in Anglesey, attempts to create the flavour of a summer barbecue without actually using one. Tom Parker and Paul Askew are both using luxury fish to try and meet the exacting standards of Wimbledon. Tom serves oysters and langoustines with a risky champagne sauce that combines both traditional British and Asian flavours. Paul is cooking turbot and oysters. Will his traditional cooking be distinctive enough to get him to the highest score?

Today is the main course and the pressure is intense in the kitchen. In the hope of impressing veteran judge Daniel Clifford, Paul Askew, chef patron at The Art School Restaurant in Liverpool, is serving an extremely personal main course based on his mother's favourite food. Ellis Barrie surprises with an imaginative dish that honours Wimbledon champion Fred Perry, originally from the north west. And Tom Parker is doing his take on a traditional summer barbecue, which he needs to elevate to banquet standard in order to make it through. All three chefs have several elements to complete and are feeling the pressure of the Great British Menu kitchen.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress veteran judge Daniel Clifford and make it through to cook for the judges?

The two remaining north west chefs 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 guest judge Greg Rusedski, former British number one, who understands the high standards expected at Wimbledon. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the north west in the national finals.

This week is the north east regional heats and returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington. They start by finding out who is the surprise veteran judge, who will be marking their dishes. Today they are cooking their starters. Tommy, head chef at Michelin-starred The Black Swan in Oldstead, is eager to defend his title and win a place cooking at the Great British Menu banquet. Tommy's tomato starter draws inspiration from the traditional celebration of midsummer and his dramatic presentation impresses his fellow chefs. Danny and Josh both take risks with their starters. Danny, head chef at Michelin-starred House of Tides in Newcastle, creates a dish using 22 different vegetables to represent the 22 players in the first Wimbledon Championship. Josh, chef patron at Le Cochon Aveugle in York, hopes his unusual use of ingredients will put him ahead in the competition - his dish centres on a savoury strawberry veloute.

Today the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple. Tommy, reigning fish course champion, uses the luxurious fish turbot to create a dish inspired by the iconic Wimbledon food, strawberries and cream.

Today the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients. Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues.

The dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay. Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow.

Today the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals.

This week is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals. Today they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally. In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.

Today the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed. Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.

Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time. Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.

Today the two Scottish 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 broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.

This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul. The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommes, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?

Today the pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale, who previously worked as Phil's head chef, is trying to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops. Phil and Nick are both preparing dishes using humble mackerel which they hope they can elevate for the exacting standards of Wimbledon. Phil is using the flavours of summer cup cocktail to enhance his dish, while Nick hopes his elegant mackerel with nectarine will have the edge.

For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge. Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two. Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection? Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard?

It's the dessert course and the last chance for the chefs to secure a place cooking for the judges, so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle. Stepping away from tradition, Paul Croasdale creates an inventive dessert that includes basil pesto, tomato seeds and peach. They both have a number of technical elements to complete and fear they have given themselves too much to do. Nick Brodie has his work cut out persuading the veteran that his technically challenging caramel apple dessert fits the taste of summer brief. Each chef is giving everything they have got in the hope of being put through to cook for the judges tomorrow.

Today the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals.

Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander. Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous. Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice-cream van and featuring a number of complex technical elements.

The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.

Great British Menu continues as the nation's top chefs compete for a chance to show off their culinary skills at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships. There is only one spot left in the national finals and it is the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell, who cooks at St Kyrans Country House, Country Cavan, competed in 2016 but failed to make it through to cook the judges on Friday. He is taking on two newcomers - experimental chef Joery Castel, originally from Holland but now working in Belfast, and Tommy Heaney, who has cooked for some of the country's biggest chefs and now cooks at The Great House Hotel in Bridgend. The chefs meet their surprise veteran judge and cook their starters. Eddie is hoping to do better than last year and starts the week with his Wombles Common, using a number of modern techniques - but will his earthy flavours hit the summer brief? Joery is hoping to impress with a tribute to Richard Krajicek, the only Dutchman to win the Wimbledon Men's Singles title, and is combing cheese with sweet elements including carrot meringues. Tommy is creating a warm salad - but will his unusual pigeon presentation be too much for the veteran judge?

Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish.

The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork. Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?

Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts which feature edible white chocolate tennis balls, while Joery Castel is cooking poffertjes, a traditional Dutch pancake. Only the two highest scorers go through to cook for the judges tomorrow.

The two chefs who have made it through cook their four courses again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by tennis's greatest entertainer, Mansour Bahrami. It is a rollercoaster of a day but only one can go through to the national finals.

It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. With finals week ahead of them, judge Andi Oliver first summons the chefs to Wimbledon to take a look at where they could be cooking if they win. Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition. The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat. The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one and Junior Wimbledon champion.

It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. On arriving at Wimbledon, they are greeted by master of ceremonies Dan Bloxham, who gives them an exclusive behind-the-scenes tour. Once in the kitchen, the chefs face the huge challenge of scaling up their dishes. They must prepare the winning menu for the banquet guests including Wimbledon players and champions as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?