Great British Menu
Season 12
Top British chefs compete against each other and are scored by a panel of acclaimed judges for the chance to cook one course of a four course banquet.
Where to Watch Season 12
45 Episodes
- London & South East Starter
E1Episode 1London & South East StarterGreat British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavours. The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. Michelin-starred Tom is eager to prove himself. His starter is based on the classic Spanish dish gazpacho and his summer memories spent with his grandma in Marbella. Rising star Selin creates a reworked version of the cucumber sandwich with influences from her Turkish Cypriot heritage, while internationally trained Mike makes a courgette salad inspired by his time in Australia. - London & South East Fish
E2Episode 2London & South East FishThe chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry. Selin's dish pays tribute to the notorious 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements. Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef? - London & South East Main
E3Episode 3London & South East MainIt is a smoke-filled kitchen as the three chefs prepare their summer-themed mains in the hope of impressing the veteran judge. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements and she is under pressure to cook each of them to perfection. Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato. Tom Kemble's looking to capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon. - London & South East Dessert
E4Episode 4London & South East DessertAll three chefs are feeling the pressure as they attempt their technical summer desserts. With only the two highest scorers going through to the regional final, who will be sent home? Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising. Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. Selin takes a risk using highly perfumed flavours in her dish that are notoriously difficult to balance. Mike is also using unusual flavours, making a coconut sago accompanied by mango, yuzu and yogurt elements. He must cook each of them to perfection to ensure his place. Tom is worried when he struggles to perfect the delicate tuilles that hold his layered dish together. - London & South East Judging
E5Episode 5London & South East JudgingThe two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals. - North East Starter
E16Episode 16North East StarterNorth East chefs Kenny Atkinson, Tim Bilton and Lee Bennett compete by cooking their starters: wild rabbit with ham hock, carrots, asparagus and morels; wild rabbit with a baby leaf salad, black pudding, crispy quail's egg, broad beans and a shot of real ale and warm pork and apple pie with chilled tomato soup, Yorkshire cheeses and homemade pickle. - Central Starter
E31Episode 31Central StarterPip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.
