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The winning chefs prepare their courses at the banquet - a celebration of almost 200 years of British children's literature. Guests include Jacqueline Wilson, Cressida Cowell, Anthony Horowitz, Greg James, Francesca Simon and Charlie Higson, along with other leading children's authors and illustrators, as well as aspiring young writers, presenter Susan Calmanand judges Andi Oliver, Matthew Fort and Oliver Peyton.
The remaining regional finalists prepare their desserts, hoping to secure the final place on the banquet for the UK's finest children's authors and illustrators. The chefs serve up dishes inspired by a wide range of books from Matilda to Paddington Bear, with radio DJ Greg James joining the judges to choose their favourite.
Best-selling writer Anthony Horowitz joins judges Oliver Peyton, Matthew Fort and Andi Oliveras they choose the winner for the main course, selecting the best dish that captures the wonder and imagination of children's literature, and is worthy of a banquet for the UK's finest authors and illustrators.
Susan Calman presents the final round of the fish course. Bestselling author Malorie Blackman joins judges Oliver Peyton, Matthew Fort and Andi Oliver to choose the winner, with entries inspired by authors ranging from Enid Blyton to Phillip Pullman. The cooks also have a special guest in attendance in the shape of author Giles Andreae, one of whose books has been immortalised in edible form.
Susan Calman presents as the eight winning chefs from the regional heats battle to get their starter course to the banquet celebrating 150 years of British children's literature, with dishes inspired by everything from Peter Rabbit to Harry Potter. The rivals are cooking to impress Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Cressida Cowell, the Children's Laureate and author of the How to Train Your Dragon series.
The latest two highest-scoring North East chefs cook their six-course menus again to impress judges Andi Oliver, Matthew Fort and Oliver Peyton. The arbitrators are joined by children's author Jacqueline Wilson, who has written over 100 novels since she started writing books at the age of nine. Presented by Susan Calman.
Susan Calman presents as the chefs from the North East serve up their mains and desserts inspired by children's literature. One chef serves up a dish using oriental flavours inspired by the Chinese takeaway-loving title character in Skellig, while another creates a pork dish in honour of Smashing Saxons. The desserts see a pudding inspired by Jane Elson's A Room Full of Chocolate featuring a delicate chocolate egg, a second take on Skellig - this one using Newcastle Brown Ale ice-cream - and a dessert inspired by The Secret Garden, featuring Yorkshire rhubarb.
As the competition continues, chefs Ruth Hansom, Alex Bond, Samira Effa and Josh Anguscompete in the heats for the North East. Each chef prepares a starter and fish course celebrating iconic food from children's literature. This week, the chefs are specifically tasked with honouring the theme of realism in children's literature, as well as heralding books and authors from their region. Dishes include a Secret Garden-inspired starter of potatoes, alliums, egg and caviar, and a Railway Children-inspired creation comprising traditional North East delicacies.
The latest two highest-scoring chefs representing Wales cook their six-course menus again to impress judges Andi Oliver, Matthew Fort and Oliver Peyton. The arbitrators are joined by actor David Bradley - Filch from the Harry Potter films - to help them determine who to send through to the national finals. Presented by Susan Calman.
Susan Calman presents as the Welsh chefs serve up their mains and desserts inspired by children's literature. The dishes include a Boggis, Bunce and Bean Farmers' Supper based on Fantastic Mr Fox, a guinea fowl inspired by the legend of Welsh dragon Y Ddraig Goch, a Willy Wonka golden egg and a simple marmalade sandwich in homage to everyone's favourite bear from darkest Peru, Paddington.
Susan Calman presents as the Welsh chefs serve up their starters and fish courses inspired by children's literature, including an homage to the legend of Twrch Trwyth and an ode to Roald Dahl. The chefs' fate depends on the scores they receive from their veteran and, with one person leaving after the fish course, nerves are running high. With some surprising scores all round, who will be eliminated from the competition and not cook their entire menu? The pressure is on for all the chefs to deliver.
Great British Menu returns for its 20th anniversary, presented by Andi Oliver. Chefs compete to cook a course celebrating great Britons at a historic banquet at Blenheim Palace.
Professional chefs compete to cook at a banquet celebrating the Olympic and Paralympic games.
The theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics and computer games.
This year's theme celebrates 100 Years of Great British Broadcasting. Some of the most talented and skilled chefs from across the UK's nations and regions will be tasked with cooking mouth-watering dishes which celebrate UK broadcasting across the decades, both on the BBC and other channels.
The brief this year is celebrating British invention and innovation.
Great British Menu is back - and this time the nation's top chefs are competing to create incredible dishes which celebrate ‘a taste of summer' and pay tribute to 140 years of the Wimbledon Championships.
Across eight regional heats, 24 chefs will compete in the toughest competition of their lives. Their dishes must capture the tastes, smells and colours of summer, and pay tribute to the incredible history and prestige of Wimbledon. Just as the Championships attract the top sporting talent from around the globe, so the chefs must display the same passion and precision required to win at the highest level.
In each regional heat, they'll first have to impress one of the surprise veteran judges, who between them hold an incredible eight Michelin stars and whose identity won't be revealed until they walk through the door. The two highest-scoring chefs will then face the formidable panel of judges Oliver Peyton, Matthew Fort and, for the first time this year, restaurateur and food broadcaster Andi Oliver.
This year on Great British Menu the nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. In the year of the Queen's 90th birthday, the chefs have been challenged to showcase contemporary cuisine and demonstrate the transformation in British food during her historic reign. The 24 chefs competing have travelled the country meeting great Britons who have been recognised for their tireless and selfless work for charities, for their local communities or their country.
