Great British Menu
Episode 21: Central Starter
The nation's top chefs are competing for 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 are challenged to showcase contemporary cuisine and demonstrate the transformation in British food during her historic reign. The 24 chefs competing in eight heats have travelled the country meeting great Britons who have been recognised for their tireless and selfless work for charities, for local communities and for the country.
Three newcomers are vying to become regional champion. Daniel Smith, a former head chef for the Roux brothers, now runs his own restaurant in his beloved home county of Norfolk. He is showcasing the very best of Norfolk produce - serving up grey legged partridge with consomme in his bid to get an early lead.
Andrew Scott has worked with the best in the business, and he is concentrating on telling powerful stories as well as delivering perfect flavours. His dish has been inspired by two local heroes, but when he comes to prepare his oxtail, his nerves really kick in.
Danny Gill is a former head chef at Daniel Clifford's two-star restaurant Midsummer House. For his starter, Danny is reinventing coronation chicken using scallops as well as chicken and creating an original ravioli using mango. But there is panic when the veteran judge reveals that she does not like his chosen garnish. Show less