Great British Menu Season 11
Britain's top chefs compete for the chance to cook a four-course banquet for a high-profile figure.
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Great British Menu
2006 / TV-PG
The nation's top chefs compete for the chance to cook at the Palace of Westminster.
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Great British Menu Season 11 Full Episode Guide
The winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons.
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It is the final day of the competition, and the last chance for the eight champions to get one of their dishes to the banquet.
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It is day three at the national finals and time for the main course - the one course every chef wants to cook at the banquet.
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It is day two of the national finals, and the eight champions must cook their fish courses. The judges are joined by Tim Hayward.
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It is day one of the national finals. Before cooking starts, the eight champions travel to the Southbank to get a sight of the prize.
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The chefs cook for judges Oliver Peyton, Prue Leith, Matthew Fort and guest judge Amol Rajan.
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The chefs are tempering chocolate and working with sugar. One chef is heading for disaster after his cream splits.
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Chris McGowan feels the strain when trying to make his own venison sausages to serve with a venison rack.
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The atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland cook their fish courses.
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Three top chefs from Northern Ireland get creative with pigs' heads, potatoes and reinventing the classic ploughman's.
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The chefs cook for Matthew Fort, Prue Leith and Oliver Peyton and guest judge John Williams MBE, executive head chef at The Ritz.
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It is an emotional day for one of the chefs as he prepares a dish which is inspired by, and a tribute to, his late grandfather.
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There has been a dramatic development ahead of the main course, and it is a tough day for the chefs as they react to the news.
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It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel.
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Mini Patel is back for a second attempt at the north east regional title, but he is competing against two young newcomers.
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In the the head to head, the two highest-scoring chefs from the London and south east region cook for Oliver Peyton, Prue Leith and Matthew Fort.
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It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton.
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Mark Froydenlund is showcasing British veal to celebrate the determination of British producers to bounce back from disaster.
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Ronnie Murray takes a risk with one ingredient by serving it at three different temperatures - warm, deep fried and frozen.
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Three of the most exciting talents from London and the south east region are competing for a place in the national finals.
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The region's two highest scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Enam Ali MBE.
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Danny Gill is making a staggering eight elements for his imaginative dessert - even using a machine usually found in the fairground.
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Two chefs are cooking venison. Danny Gill is making a venison wellington inspired by his dad, a former RAF chef.
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For the fish course, the chefs are using some of the UK's finest ingredients, including lobster, salmon and Cornish crab.
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Three newcomers vie to become regional champion. There is panic when the judge reveals that she does not like one chef's garnish.
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The two highest scoring chefs from Wales cook for judges Oliver Peyton, Prue Leith and Matthew Fort, and guest judge Rosie Birkett.
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It is the dessert course and one chef will go home. There is upset for one chef when a last-minute error threatens his Eton mess.
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Returning chef Phil Carmichael is serving up his version of an OBE - a refined take on onions, bacon and egg.
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Today is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. His dish celebrates the cockle.
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Three of the finest chefs from Wales are competing to be crowned champion. Two chefs are back for a second time.
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The remaining north west chefs cook for judges Matthew Fort, Prue Leith and Oliver Peyton and guest judge Lady Claire MacDonald.
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The three north west competitors are getting highly creative producing some of the most original and stunning desserts.
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It is the main course of the north west regional heat and the scores mean this is a crucial round.
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It is the fish course and reigning north west champion Matt Worswick has reason to be confident.
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Two newcomers to the competition are challenging reigning north west champion Matt Worswick.
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The region's top two chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Grace Dent.
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Today is the dessert course and Josh creates his own self-serve ice cream made from vegetables.
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It is the main course and chef Chris is out to show just how theatrical he can be. His ideas surprise everyone in the kitchen.
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Returning chef Josh Eggleton is hoping to impress with an original take on bolognese, one of six elements in his complex fish dish.
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Today, it is the starter course of the south west regional heat. Chef Josh Eggleton is back for a third time.
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It is the head to head. Scotland's two highest-scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort.
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One chef will go home and the veteran judge finds himself with a very difficult decision to make.
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Three of Scotland's finest chefs compete. Ally McGrath has been keeping the veteran judge entertained with his very individual approach.
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Three chefs create fish dishes in a bid to be crowned Scottish champion. The standard is so high, the veteran judge is moved to tears.
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Three top chefs from Scotland, all competition newcomers, aim to impress this week's veteran judge and be crowned Scottish champion.
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