Great British Menu will begin at 8pm on BBC Two. 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. Great British Menu. Great British Menu S 15 E 7 April 1, 2020 || Great British Menu (04/01/2020) Bona. Phelim started out as a pot wash at the age of fourteen and has never looked back. For the competition, he is celebrating key Scottish pioneers including Sir Alexander Fleming and John Logie Baird. 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. Available episodes of Great British Menu. He was then headhunted to run Asha’s restaurant in Manchester. It’s back! 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.. 30-year-old Welsh speaker Nathan has lived in Wales since he was six – his father and grandfather are Welsh Italians. That means we need to welcome a new judge, which comes in the form of Rachel Khoo, who rose to fame with her own cookery series The Little Paris Kitchen. One chef left the competition yesterday and only two remain, as they cook their entire menus for the judges: Prue Leith, Matthew Fort and Oliver Peyton. Her menu for the competition embraces regional produce and scientific breakthroughs significant in the North East. 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. After university, Dave felt that cheffing was for him and he trained on the job. She is also co-owner and executive chef of Alexander's in Holywood where she has been for over a year. Head chef and co-owner of Brunel's Paul Cunningham is one of four chefs representing Northern Ireland on Great British Menu 2021. He went on to work for three years at Jack’s Restaurant in Corsham, Bath under Jamie Hirst and then moved to North Lincolnshire to work for Colin McGurran at Winteringham Fields. She’s now executive chef at all-women’s member’s club The AllBright, which has outposts in London’s Mayfair, Fitzrovia and in West Hollywood Los Angeles. She is the executive chef of The Box Kitchen & Bar which is a new museum and arts centre in the heart of Plymouth. His menu takes inspiration from great pioneers such as British Jamaican nurse Mary Seacole. Central . 30-year-old Liverpudlian Dan is new to Great British Menu and thrives in a competitive environment, having been semi-finalist twice in National Chef of the Year. Gemma worked at the Fitzwilliam hotel in Belfast where she rose to head pastry chef, before moving to luxury hotel The Old Inn, Crawfordsburn where she worked all the sections and eventually became sous chef. His menu is inspired by innovations in the North West such as Vimto popular in his childhood as well as the vegetarian movement. Roberta is chef owner of The Little Chartroom in Edinburgh which she runs with her husband, who manages front of house. Seven years ago Stuart opened modern Scottish restaurant Aizle, meaning a burning coal or spark in Scots. It’s judges’ day, and only one chef can go through to represent London and the South East. It’s now the only restaurant in Staffordshire to hold 3 AA rosettes. He has been inspired by the scientific pioneers of the North East and presents dishes with wit and playfulness. Shannon oversees a modern British menu with a focus on woodfired cooking and has helped maintain Hicce’s Michelin plate rating. 28-year-old Gemma is Carryduff born and bred and ready for her first time in the GBM kitchen. Tony is classically trained and has a French style of cooking which includes modern techniques and Thai influences. Nat was a semi-finalist in National Chef of the Year in 2019 and 2021. Jude’s cooking style is influenced by his Maori, Chinese and Malaysian heritage and inspired by Cornwall’s finest produce. Stuart is bringing his modern Scottish cuisine to the competition and celebrating scientists such as Sir Alexander Fleming and Mary Somerville, the first woman to be a member of the Royal Astronomical Society. 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. He has been head chef at Launceston Place in Kensington, London, since 2017 where his cooking style is playful, modern and packed with flavour. Despite having no formal training Sabrina has worked in the Dorchester and was twice a Roux Scholarship finalist in 2014 and 2015. Click on @iplayer to catch up www.bbc.co.uk/iplayer/episodes/b0071y6r/great-british-menu. Official Instagram for BBC2s premiere cookery show. Great British Menu has been a yearly treat on our screens for over a decade now, and for its sixteenth series 2021 looks set to bring us all the leftfield plating, mind-boggling culinary wizardry and delicious looking dishes that we’ve come to love from the show. The 2021 series of Great British Menu starts on Wednesday 24 March on BBC Two at 8pm. Tom then went to work for James Knappett at Kitchen Table at Bubbledogs in London and in 2018 became his head chef. Scott’s creative modern cooking showcases Scottish produce including foraged and home-preserved ingredients. The restaurant was also named in the Top 50 Summer Restaurants in Britain and Patron chef Jude has been awarded ‘Chef of the Year’ in the 2019 Trencherman’s Guide Awards. Tony had the opportunity to run this restaurant and firmly put his own stamp on it, turning it into Tony Parkin at the Tudor Room – within five months of reopening he was awarded one Michelin star. The Great British Menu. Ashwani is currently exec chef at Gupshup Restaurant in Altrincham and his style of food is pan-Asian with modern British influences. Gemma went into cheffing aged twenty-one, taking her first job at Slims Kitchen on the Lisburn Road where she cut her teeth for a year while doing a Culinary Masters Course. It's decision time on "Great British Menu" for the chefs from the North West. After training under acclaimed chef and fellow kiwi Simon Gault, Jude spent many years working in London at a number of top restaurants. 1,398 talking about this. 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. Lincolnshire-born Shannon is a newcomer to the competition who has trained under some of the best female chefs in the UK. BBC Two’s Great British Menu sees Matthew Fort, Oliver Peyton and new judge Rachel Khoo judging delicious dishes. Kim’s unique cooking style combines her Thai heritage with French classical training in a menu of exciting dishes honouring scientific visionaries from London and the South East. After the chef there injured himself, she volunteered to finish the service and has never looked back. The Great British Menu sees 32 chefs from across the country compete and present dishes that showcase the best of their culinary skill. After being runner-up for the Central region three years ago, this time she is determined to go all the way. There will be three episodes a week for eight weeks, covering each regional heat before the finals week culminating in the Banquet. Blackburn-born Kirk is the first plant-based chef to ever compete on the Great British Menu. By Chelsea Rocks. 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. 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. Get to know more about every chef competing, as well as when the series starts and what this year’s theme is all about. London-born, she has made her home on Scotland’s east coast with her family and runs her restaurant The Harbour Café in Fife. Great British Menu 2021 episode 4 - Scotland Starter and Fish - Scotland Starter and Fish: Great British Menu moves on to the Scotland heats. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. 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. He has now opened a second site with farmland so he can grow and cook heritage Scottish vegetables for the restaurant. 37-year old Stuart has worked under some of the biggest names in the industry. 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. In 2017, Liam returned to his hometown of Lichfield as chef owner of The Boat Inn. When his head chef Tim Brunton moved to take over the Boat House, Andy joined him as his sous chef. Alex believes in using the best produce available and backing it up with depth of flavour. Great British Menu - S15E04 - March 25, 2020 || Great British Menu … 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. 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. Ali’s food inspiration comes from his travels to Australia, South East Asia, and Malaysia. Hywel grew up in North Wales and has been a chef since he was seventeen. He then opened his own restaurant Beach House in Oxwich Bay in 2016 which has won several awards including a Michelin star. There's old favourites like Nigel Haworth's Lancashire hotpot and Lisa Allen's rabbit turnover, as well as innovative dishes including Paul Ainsworth's Taste of the Fairground and Colin McGurran's Quail in the woods. Your guide to … Great British Menu is back after more than one year of waiting. The format stays the same, but previous judge Andi Oliver is taking on the presenting role from Susan Calman, who got in amongst the chefs during the 2020 series. MORE : It’s A Sin star Olly Alexander was ‘only person to audition’ to play Ritchie Tozer in Russell T Davies series Self-taught Paul is head chef anddirector at Brunels, an award-winning restaurant in Newcastle, Northern Ireland. Oliver will be at helm guiding the chefs each week. His menu for the competition celebrates a broad range of scientific innovators from Stephen Hawking to Edgar Hooley, the man who invented tarmac. Great British Menu continues tonight at 8.30pm on BBC2. Chocolate peanut popcorn and coconut custard, Cider-cured sea trout with a crab sauce and sea vegetables, Wild rabbit and leek turnover with piccalilli, Ham hock with pea purée and wholemeal bread, Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder, Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot, Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks, Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise, Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing, Beignet of veal sweetbreads with rosemary and onion cream, Join our Great British Chefs Cookbook Club. She started out in kitchens aged sixteen doing work experience and hasn’t looked back since, working for one of Scotland’s best chefs, Michelin-starred Tom Kitchin at The Kitchin before moving on to Castle Terrace with Dominic Jack. Jude is returning to the Great British Menu kitchen for the fourth time determined to go all the way. Following in his father’s footsteps, Andy decided at a young age that he would train to be a chef. Newcomer Nat is from Oldham originally but proudly calls the South West home after spending seven years here. From each region there will be four chefs competing. She would describe her food as ingredient-led and visually exciting. Keep up to date with the latest series with our Great British Menu episode round-up. 59:04. Here’s what we know about the new series. Despite tough competition, Sally wowed on Great British Menu in both the first and second episode. 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. This year’s roster of chefs spans the whole spectrum, from chefs that have already reached the heights of Michelin stardom to up-and-coming stars of the future. 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. Great British Menu: London and South East. His menu for the competition is inspired by modern technology from underground farms to the invention of the internet underpinned by unique flavour combinations and classical techniques. 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. THE long-awaited sixteenth season of Great British Menu is back on our TV screens. Stuart grew up in Glenrothes Fife and, coming from a family of chefs, was always destined to enter the industry. Previously she was exec chef for The Lewinnick Lodge and The Plume of Feathers in Mitchell, Newquay. He fell in love with food working in a local butcher’s shop aged sixteen with his mother and hasn’t looked back since. After a short stint at SERC studying Hospitality & Catering, Andy decided to concentrate full-time on cooking and started as a commis chef at The Salty Dog in Bangor, where he rose to the position of chef de partie. He also travelled the world with stints at Quay in Sydney, Noma in Copenhagen, and at Eleven Madison Park and Gilt in New York. Amy started her career at Harrods where she fell in love with the kitchen. Great British Menu fans will love this amazing collection which features some of the most exciting recipes from previous years. Tony comes from Reading and is ready to face the challenge of the competition. A new series of Great British Menu that shines a light on the best and brightest chefs found across the UK. Shannon’s culinary style is influenced by her travels as well as the restaurants where she’s worked. Ben has worked in many prestigious kitchens over his career such as Épicure at Le Bristol in Paris, Les Prés d'Eugénie, Michel Guérard, Per Se, Eleven Madison Park and also four years working for legendary chef Pierre Koffmann at his eponymous restaurant at The Berkeley. Prior to being with Tom, Nick worked with Daniel Clifford at Midsummer House. 27th April 2021. 32 chefs will battle it out, with 4 representing each region in the UK. Originally from Thailand, Kim is a competitive newcomer with her sights firmly set on the Banquet. Kirk’s culinary style is modern, plant-based food, delivered with high-end execution and a focus on sustainability and wellbeing. Great British Menu 2021 chefs: Paul Cunningham, Northern Ireland heat. Great British Menu 2020 The nation’s top chefs compete for the chance to cook at an incredible four-course banquet. After studying, Kim decided to enter the hospitality industry. For the last two years, Elly has been head chef at The Angel in Dartmouth where she has gained a Michelin plate in the guide, 2 AA rosettes and Taste of the West’s Best Fine Dining Restaurant 2021. There's old favourites like Nigel Haworth's Lancashire hotpot and Lisa Allen's rabbit turnover, as well as innovative dishes including Paul Ainsworth's Taste of the Fairground and Colin McGurran's Quail in the woods. 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. More details. View more from this series: Great British Menu 2021. His menu for Great British Menu is inspired by Welsh pioneers linked to forestry and meteorology. 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. Ruth’s style is modern British underpinned by a classical French training. 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. Nathan’s style of cooking takes inspiration from San Sebastian, Scandinavia and Japan. 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. For the competition, Tony is bringing his depth of flavour to dishes inspired by pioneers such as Florence Nightingale and Jane Goodall. 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