Great British Menu
Episode 23: Central Main
24 of Britain's top chefs are competing in this year's Great British Menu for the chance to cook at a most prestigious banquet at the Palace of Westminster. In the year of the Queen's 90th birthday, the chefs are celebrating the everyday great Britons who have been honoured for their selfless work to charities, to their communities and to the country. The chefs have to showcase the transformation in British cuisine during the Queen's historic reign, creating dishes that could be a legacy to the new Elizabethan age.
Two chefs are cooking venison. Danny Gill is making a venison wellington inspired by his dad, a former RAF chef who has served up wellington for royalty at many air force banquets. Meanwhile, Andrew Scott has sourced his venison from the Queen's Scottish estate, Balmoral. Andrew is embracing some modern techniques in a bid to impress the veteran judge, as well as serving what he claims to be a favourite Royal tipple. Daniel Smith is sticking to British beef to celebrate the country's food heritage. He is mixing two cuts of beef but his decision to make a traditionally French accompaniment does not impress his fellow chefs. Show less