Great British Menu
Celebrating British Service Personnel
Top chefs from across the UK compete for the honour of preparing their dishes at a banquet to welcome men and women from the armed forces returning from Afghanistan.
Where to Watch Celebrating British Service Personnel
46 Episodes
- Central StarterE1
Central StarterThe 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. - Central FishE2
Central FishThe 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. - Central MainE3
Central MainThe 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. - Central DessertE4
Central DessertThe 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. - North East StarterE11
North East StarterChefs 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. - North East FishE12
North East FishChefs 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. - North East MainE13
North East MainChefs 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! - North East DessertE14
North East DessertChefs 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. - Northern Ireland StarterE16
Northern Ireland StarterThis 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. - Northern Ireland FishE17
Northern Ireland FishThis 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. - South West FishE22
South West FishThe 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. - Wales StarterE26
Wales StarterThe 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. - Wales FishE27
Wales FishThe 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. - Wales DessertE29
Wales DessertThe 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? - North West DessertE34
North West DessertThe 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. - London and South East StarterE36
London and South East StarterThe 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. - London and South East MainE38
London and South East MainThe 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. - London and South East DessertE39
London and South East DessertThe 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. - Finals StarterE41
Finals StarterThe 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. - Finals FishE42
Finals FishThe 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. - Finals MainE43
Finals MainThe 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. - Finals DessertE44
Finals DessertThe 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. - BanquetE46
BanquetThis 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.