Great British Menu
British Invention and Innovation
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 British Invention and Innovation
29 Episodes
- Scotland Starter and Fish
E4Scotland Starter and FishCompeting for the top spot are four chefs, three of them all known to each other as they all have their own restaurants in Edinburgh. There is a reigning champion from last year for Scotland, Roberta Hall, and she is joined by fellow capital chefs Stuart Ralson and Scott Smith. The fourth competitor is returner Amy Elles, who has a seafood restaurant by the coast in Fife. She lost out to Roberta in last year's Scotland final. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. Given Scotland's historic success with scientific discovery, the chefs have plenty of inspiration to draw upon, from the invention of television and toasters to penicillin. One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week's competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course: canapes. Veteran and Michelin-starred Tom Brown, a seafood specialist, tastes their canapes, which range from a cheese tart to a duck liver parfait. The starter dishes draw upon Scotland's proud history of medical discovery and innovation, with a crispy shredded beef and Lanark blue cheese dish presented in a dish shaped like a giant petri dish to celebrate Alexander Fleming's invention of antibiotics, and another a homage to the 'Edinburgh Seven', the first women medical students at Edinburgh University. The other two starters both take as their inspiration the invention of 'family planning'. One, 'the birds and the bees', is a quail and honey dish, while the other uses aphrodisiac ingredients. But which will Tom score highest? Then it is on to the fish course, veteran judge Tom's specialty. He has a traditional Cullen Skink soup served with turbot to try from Roberta, on a dish celebrating the work of Edinburgh born physicist James Maxw - Scotland Main and Dessert
E5Scotland Main and DessertThe three chefs are halfway through their heat and the pressure is mounting. Each one wants to represent Scotland at a banquet celebrating British invention and innovation. For mains, one chef honours Logie Baird's invention of television with a very upmarket take on a TV dinner, and another celebrates Scotland's successful cloning of Dolly The Sheep. A third chef cooks an ambitious multi-layered pie of beef and chicken with a beef consomme, in homage to the Scottish inventions of Bovril and the hip flask. But whose inventions in the kitchen will veteran judge Tom Brown score highest? Next, presenter Andi Oliver asks the chefs to prepare a pre-dessert or palate cleanser. Veteran judge Tom must blind taste and rank them as they will be used in the event of a tie to decide who goes home. There is a yogurt and berry sorbet coloured to look like a child's toy, and a celebration of Scotland's invention of the first commercial marmalade among the mini dishes to choose from. After a surprise turn in fortunes on the first test of pudding skills, it is on to desserts, often laced with alcohol flavourings. One chef is celebrating a modern-day hero of the Scottish brewery industry with a chocolate and whiskey dessert, while another is celebrating Alexander Fleming's invention of penicillin with a cocktail and ginger cake shaped as individual giant pills. But which chef will prove they have the winning formula to get the top marks? And who will go home? Only two will proceed to Friday's judging and have a chance to represent Scotland at the regional finals. - London and the South East StarterE7
London and the South East StarterFour top chefs compete for the ultra-competitive London and the South East region with canapes, starters and fish dishes. All four are newcomers in the GBM kitchen, representing some of the most exciting new talents in the UK today. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. One of the four must leave the competition at the end of the episode, as decided by this week's veteran judge. - London and South East Mains and DessertsE8
London and South East Mains and DessertsThe three chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating British invention and innovation. Whose inventions in the kitchen will veteran judge Paul Ainsworth consider the best? Only two will proceed to Friday's judging and have a chance to represent the London and the South East region at the regional finals. - London and the South East JudgesE9
London and the South East JudgesToday the two highest scoring chefs from the London and the South East region must go head to head and cook their six-course menus again. But will they take on board their veteran's advice as they serve both the panel of judges and one of Britain's foremost geologists? The chefs need to impress the formidable judges, food writer Matthew Fort, restauranteur Oliver Peyton and broadcaster and food creative Rachel Khoo, as well as a guest judge. In this episode, it's Professor Chris Jackson, a geologist and intrepid adventurer. He judges dishes celebrating British science and innovation, including a lobster dish inspired by a computer algorithm celebrating Ada Lovelace and a dessert paying homage to the discovery of DNA. - Northern Ireland Starters
E16Northern Ireland StartersIt's the Northern Ireland heats, and competing for the top spot are four chefs: one returner and three new to the competition. Paul Cunningham has a point to prove, having left the competition after the fish course last year. He’s up against newbies Phelim O’Hagan from Londonderry and Gemma Austin and Andy Scollick from Belfast. Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year’s competition is a celebration of British invention and innovation. Given Belfast’s renowned connection with the Titanic, there is much luxury maritime inspiration to be drawn, but the chefs also plunder Northern Ireland’s other varied inventions for inspiration. One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week’s competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course, canapes.
