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The chefs of the Central Region prepare their Starters: Glynn Purnell makes home corned beef with English mustard cream and textures of beetroot and radish, with brown sauce, whilst Daniel Clifford cooks asparagus with crispy hen's egg with smoked duck and fresh truffle. And there's a new twist to the competition that's guaranteed to keep the chefs on their toes.
The chefs of the central region prepare their fish courses. Daniel Clifford prepares braised lobster with chicken gizzards, baby root vegetables and white port sauce, while Glynn Purnell cooks marsala-spiced monkfish with red lentils, pickled carrots and coconut. Plus, we also see how Glynn fared when he had to work an evening service under Daniel at his Cambridge restaurant.
The chefs of the central region prepare their main courses. Glynn Purnell makes faggots, mushy peas and salsify chips with malt vinegar and black pepper glaze, while Daniel Clifford makes slow roast pork fillet with black pudding puree, creamed cabbage and rich cider sauce.
The chefs of the central region prepare their desserts. Daniel Clifford makes apple and rhubarb crumble with rhubarb sorbet and an 'RAF Typhoon' shot, while Glynn Purnell makes bakewell tart with double cream ice cream and instant cider brandy fruit jam. And we find our how both chefs fared when they spent the day with the air force at RAF Coningsby.
It is decision day. Which of the central chefs' menus will Prue, Matthew and Oliver choose to go through to the finals? Will 2008's winner Glynn Purnell be crowned champion again or will it be newcomer Daniel Clifford who takes the glory?
This week it's the turn of two chefs representing Scotland (Alan Murchison and Tom Kitchin) to prepare a feast for the delectation of the judges. And what does Murchison choose to make as his starter? A cheese and pickle sandwich. What?
This episode features the chefs of Scotland: Tom Kitchin produces kedgeree, whilst Alan Murchison serves up hot smoked salmon in Scottish gin and juniper with rhubarb and beetroot. And a look at how Alan fared when he had to work under Tom at his restaurant.
This episode features the chefs of Scotland: Tom Kitchin produces roasted Bramley Old Spot pork with crackling and rumbledethumps, whilst Alan Murchison serves up roast Gloucester Old Spot pork with steamed suet pudding.
This episode features the chefs of Scotland: Tom Kitchin produces highland crowdie cheesecake mousse served with summer fruit jelly and berries, whilst Alan Murchison serves up a stylish creation featuring raspberries and cream.
It is decision day. Which of the Scottish chefs' menus will Prue, Matthew and Oliver choose to go through to the finals? Will last year's winner Tom Kitchin be crowned champion again, or will it be newcomer Alan Murchison who takes the glory?
Chefs from England's North East hope to impress the judges with their starters. Kenny Atkinson produces a salad of Aberdeen Angus beef, carrots, horseradish and Shetland Black potatoes, whilst Ian Matfin serves up ham hock with parsley jelly and pease pudding. They are joined in the kitchen by a former champion from the North who will be on hand to cast an impartial eye over their dishes.
Chefs from England's North East hope to impress the judges with their fish courses. Kenny Atkinson produces Craster fish pie, whilst Ian Matfin serves up braised turbot with oysters, mussels and basil butter sauce. Also, Kenny finds out what it is like to work a busy lunchtime service at Ian's restaurant in Manchester.
Chefs from England's North East hope to impress the judges with their main courses. Kenny Atkinson produces Northumberland Blackface lamb, asparagus, baby leeks and pease pudding, whilst Ian Matfin serves up fillet of beef, mushrooms, marrowbone and red wine sauce. Ian works a service at Kenny's restaurant, including cooking for Kenny's mother!
Chefs from England's North East hope to impress the judges with their desserts. Kenny Atkinson produces strawberry textures, whilst Ian Matfin serves up warm honey tart with glazed lemon curd and blackberry milkshake. Both chefs learn the art of camouflage from members of the Royal Marine Reserves and cook al fresco for their hosts.
It is decision day. Which of the chefs from the North East will Prue, Matthew and Oliver choose to go through to the finals?
This week's Northern Ireland heat involves chefs Danny Millar (head chef of Balloo House, Killinchy), whose signature dishes are big and hearty, and Clare Smyth (Gordon Ramsay's protegée, head chef at his Michelin-starred restaurant in Chelsea). For starters Danny is making a chicken and vegetable broth, while Clare's preparing crubeens with crispy pigs' ears.
This episode features the chefs of Northern Ireland preparing fish courses. Danny Millar makes poached sea trout with crab and potato salad, pickles and salad cream, while Clare Smyth makes lobster and potato salad with caviar, chilled leek and watercress sauce.
This episode features the chefs of Northern Ireland preparing their main courses: Clare Smyth makes roast rack of spring lamb with Irish stew and sauteed sweetbreads, while Danny Millar makes beef shin, stout and oyster pie.
This episode features the chefs of Northern Ireland preparing dessert: Danny Millar makes rhubarb and custard, while Clare Smyth prepares an intricate Irish coffee. And how will the chefs cope when they have to cook a meal for the Army?
It is judgement day for the chefs of Northern Ireland - Clare Smyth and Danny Millar have been working on their dishes all week, and will soon find out who will go home, and who will go on to the Great British Menu finals.
The chefs from the South West prepare their starters. Shaun Rankin serves a three hour-cooked duck egg with buttered asparagus, shi take mushroom and herb dressing, while Nathan Outlaw cooks a witty version of duck egg and soldiers.
The chefs from the South West prepare their fish course. Nathan Outlaw cooks turbot with tartare sauce and fresh peas, while Shaun Rankin cooks lobster and crab cocktail with marinated baby fennel salad, sunflower bread and herb mayonnaise. Plus, we see how Shaun fared when he had to work a busy service at Nathan's restaurant in Cornwall.
The chefs from the South West prepare their main course, and we find out how Nathan Outlaw got on when he was put to work in Shaun Rankin's busy Jersey kitchen.
The chefs from the South West prepare their desserts, and we find out how they both got on when they spent the day experiencing life onboard a submarine with the Royal Navy.
It's judgement day for Nathan Outlaw and Shaun Rankin, the chefs of the South West, as we find out who will go home and who will go on to the Great British Menu finals.
The chefs from Wales prepare their starters: Stephen Terry cooks a Welsh rarebit, while James Sommerin cooks poached chicken with pea ravioli and Caws Mynydd Du cheese. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu Champion Bryn Williams.
The chefs from Wales prepare their fish courses. Stephen Terry cooks sea bass with cockles, bacon and laver bread, while James Sommerin prepares smoked eel with pigs' trotters and creamed cauliflower, maple and sherry vinegar. Also, Stephen works a service under James at his Monmouthshire restaurant.
The chefs from Wales prepare their main courses. James Sommerin cooks loin of wild rabbit, asparagus and mushroom mousse and smoked butternut, while Stephen Terry cooks Pen-y-Wyrlod lamb with umble pie. And James is put to work in Stephen's restaurant.
The chefs from Wales prepare their desserts. James Sommerin cooks summer pudding, local honey and lavender, while Stephen Terry cooks strawberries with jelly and ice cream. And both chefs spend a day experiencing life with the Royal Air Force Search and Rescue, including a training sortie in a Sea King helicopter. Will James be able to overcome his lifelong fear of heights?
It is judgement day for the chefs of Wales. After working on their dishes all week, Stephen Terry and James Sommerin find out who will go home and who will go on to the Great British Menu finals.
The chefs from the North West prepare their starters. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu champion Marcus Wareing.
The chefs from the North West prepare their fish courses. Nigel Haworth cooks Muncaster crab, tossed salad with small hen's egg and English mustard mayonnaise, while Aiden Byrne cooks poached rainbow trout with asparagus mayonnaise and morels.
The chefs from the North West prepare their main courses. Nigel Haworth cooks Lonk lamb Lancashire hot pot, pickled red cabbage, tangled garden carrots and leeks, while Aiden Byrne cooks Cumbrian veal with lobster and Cox's Orange Pippin apple.
The chefs from the North West prepare their desserts. Nigel Haworth cooks summer fruit pudding with a cornet of Kirkham's cheese ice cream, while Aiden Byrne cooks lemon sponge with poached rhubarb, raspberries and lemon yoghurt. And both chefs spend the day experiencing life with the Royal Dragoon Guards Army Regiment, including a training exercise in a Challenger 2 tank.
The chefs of the North West, Aiden Byrne and Nigel Haworth, have been working on their dishes all week. Now they find out who will go home, and who will go on to the Great British Menu finals.
The chefs of London and the South East prepare their starters. Mark Sargeant cooks egg and soldiers with broccoli puree and goat's cheese cream while Tristan Welch cooks asparagus, egg and cress sandwich and cured smoked ham. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu champion Jason Atherton.
The chefs of London and the South East prepare their fish courses. Mark Sargeant cooks dover sole, tartare sauce, mushy peas, fresh pea puree and sorrel, while Tristan Welch cooks potted brown shrimp and devilled crab claws.
The chefs of London and the South East prepare their main courses. Mark Sargeant cooks roast chicken, with sage and onion, bread sauce, spring vegetables and light chicken gravy, while Tristan Welch cooks spit-roasted best end of lamb with peas and mint sauce.
The chefs of London and the South East prepare their desserts. Mark Sargeant prepares English white wine jelly and clotted cream ice cream with strawberries, while Tristan Welch cooks rhubarb and custard crumble ice cream. And both chefs spend the day experiencing life with the Royal Navy aboard HMS Gloucester.
It is judgement day for the chefs of London and the South East. Tristan Welch and Mark Sargeant have been working on their dishes all week, and will find out who will go home, and who will go on to the Great British Menu finals.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best starter.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best fish course.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best main course.
The pressure mounts as the eight regional finalists return to cook their entire menus again for our esteemed panel of food aficionados. Each day the judges will rank the dishes from each course in their order of preference, but ultimately it's viewers who will decide which chef goes through to cook for the returning forces, and who goes home. In this episode, the chefs compete to see who has the best dessert.
It's judgement time for Great British Menu, the moment all the chefs have been eagerly awaiting. So which chefs will be lucky enough to cook at the final banquet at the RAF's Halton House and who will be going home disappointed?
This one-hour special follows the winning chefs as they journey to the RAF's historic Halton House, where they will prepare their dishes at a banquet to honour the soldiers returning from Afghanistan with a glorious homecoming dinner that captures the authentic tastes of home. This is the occasion the chefs have been tirelessly working towards - and their chance to say thank you to all three forces serving in Afghanistan.
