Great British Menu

7:00pm Monday 4 June on BBC TWO

After eight weeks of hard fought culinary excellence the Great British Menu 2012 enters its final week, with daily hour-long specials.

The eight winners of the regional heats battle it out in the national finals for a chance for their dish to be on the Olympic Banquet menu at a prestigious event at the Old Royal Naval College in Greenwich with a glittering guest list of British Olympians past and present.

However, before the finalists even get into the kitchen they face a huge shock as the judges decide not all of the chefs should cook each day. Who will be knocked out of the running for the starter course? And how will the chefs react?

Twenty four of the finest chefs in the country have been competing over the last eight weeks with a brief to create a four course menu that captures the Olympic spirit – food that is breath-taking and awe-inspiring.

So far five of the eight finalists have been revealed: Michelin starred chef Alan Murchison of L’Ortolan, Reading, representing Scotland; Daniel Clifford of Midsummer House, Cambridge, who has held two Michelin stars for the last six years, for the central region; Colin McGurran of Winteringham Fields , Scunthorpe, who won the north east heat; Northern Ireland’s Chris Fearon from Deanes at Queens; and Simon Rogan of L’Enclume, Cumbria, who has one Michelin star and won the north west heat. They will be joined in the final week by the winners of the three remaining heats; London and the south east; Wales; and the south west.

Great British Menu judges Prue Leith, Oliver Peyton and Matthew Fort will decide which dishes and chefs will make the final banquet. They will be assisted by some of the Great British Menu veteran regional judges, including Angela Hartnett and Marcus Wareing.

On Monday, the finalists will prepare their starters, including Daniel Clifford’s veal tartare, caramelised sweetbread and burnt onions and Simon Rogan’s grilled salad, truffle custard, cheese foam and cobnut crisp.

It’s the fish course on Tuesday, with Alan Murchison’s grilled mackerel, beetroot meringues, horseradish ice cream & fruit caviar and Colin McGurran’s mullet on the sea bed amongst the dishes aiming to impress the judges.

In Wednesday’s programme, the finalists present their main courses, which include Colin McGurran’s hay smoked pig’s head, mock apple with textures of onion and Daniel Clifford’s slow poached chicken, sweetcorn egg, spinach and peas.

On Thursday’s the remaining chefs prepare their dessert with their last chance to impress the judges and secure a place at the banquet.

The four successful chefs will prepare winning dishes at the final banquet – The Olympic Feast in Friday’s programme.

Hosted by British Olympic legend Sir Steve Redgrave at the Old Royal Naval College in Greenwich, the chefs will prepare an outstanding four course menu for a truly Olympian guest list, including Amy Williams, Sir Matthew Pinsent, Baroness Grey-Thompson, Ade Adepitan, Gail Emms, Dame Kelly Holmes, Jonathan Edwards, Mark Lewis Francis, Sarah McPhee, Duncan Goodhew, Mary King, Steve Backley and London 1948 Olympian Tommy Godwin.

7:30pm Monday 14 May on BBC TWO

Great British Menu continues as the nation’s greatest chefs compete for the chance to cook a glittering Olympic Banquet. Their task is to create a menu which captures the Olympic spirit – food that is both breathtaking and awe-inspiring.

Twenty-four of the finest chefs in the country are competing over eight regional heats for the opportunity to create a world-beating four course menu for a prestigious event at the Old Royal Naval College in Greenwich. Hosted by British Olympic legend Sir Steve Redgrave, the glittering guest list of British sporting greats includes Roger Black, Baroness Grey-Thompson, Tessa Sanderson, Sharron Davies and Lee Pearson.

It’s week six and the turn of the London and South East chefs are trying to impress with their Olympic inspired menus. Graham Garrett (The West House, Kent), Marcus McGuiness (Hibiscus, London) and Phil Howard (The Square, London) are battling it out throughout the week, with Great British Menu veteran Jason Atherton returning to decide who goes through to the judges on Friday.

In Monday’s programme it’s a chance for the chefs to be first out of the blocks with their starters: Marcus McGuinness presents Iced lamb’s liver parfait, malt loaf, fingerling limes and rose geranium; Phil Howard serves spring salad with goat’s milk puree, pickled asparagus and quail’s eggs; and Graham Garrett prepares pickled rabbit, wild garlic quinoa and frozen rabbit liver parfait.

Tuesday’s programme sees them prepare their fish courses; Marcus presents pollock, peas, coconut & elderflower; Phil serves a tasting of Cornish mackerel with oysters, mussels, winkles & samphire: whilst Graham prepares octopus, blood orange, feta cheese, squid ink tuile and black olive salt.

On Wednesday it’s a chance to impress with the main course: Marcus’s blade of beef cooked in hay, tendons and beetroot; Phil’s roast loin of lamb with pie and mash, carrots, nettles and mint; and Graham’s slow cooked Marsh lamb, breast, rasher and spiced rissole.

Thursday is their last chance to make it through to the judges; Marcus serves asparagus, goat’s curd & black olive; Phil prepares rhubarb and custard souffl�; and Graham presents his lemon meringue.

On Friday Prue Leith, Oliver Peyton and Matthew Fort will decide which of this week’s chefs will make it through to the national final, for an opportunity for one of their dishes to be on the menu at The Olympic Feast.

7:30pm Monday 30 April to Friday 4 May on BBC TWO

Great British Menu is back and the nation’s greatest chefs are battling it out for the chance to cook a glittering Olympic Banquet. Their task for 2012 is to create a menu that is breathtaking, awe-inspiring and captures the Olympic spirit.

It’s week four of the competition. In the Northern Ireland heat are Chris Bell (Galgorm resort, Ballymena), Chris Fearon (Deanes at Queens, Belfast), and Niall McKenna (James St South, Belfast). All of them are determined to knock out their rivals in the race to the banquet.

This week Chris Bell also meets former Olympic boxer Amir Khan, who shares his tips on excelling at the highest level.

Twenty-four of the finest chefs in the country will compete in eight regional heats for the opportunity to create a world-beating four-course menu at a prestigious event at the Old Royal Naval College in Greenwich, hosted by British Olympic legend Sir Steve Redgrave with a glittering guest list of British sporting greats.

Great British Menu veteran Richard Corrigan returns as a regional judge. He will decide which of the chefs will go through to be judged by Prue Leith, Oliver Peyton and Matthew Fort on Friday, for a chance to make the national finals.

On Monday they kick things off with their starters, but which will be first out of the blocks? Chris Bell’s ‘tea & biscuits’, rabbit, black pudding & rhubarb salad; Niall’s Pig sweetbreads, black truffle and baked onion or Chris Fearon’s ‘Clay pigeon shoot’?

In Tuesday’s programme the chefs cook their fish course: Chris Bell serves red wine poached turbot and bourguignon of snails, Niall cooks turbot with asparagus, blood orange sauce and Rose powder, while Chris Fearon prepares ‘Skate Rings’

In Wednesday’s programme the chefs present their main courses – but which one will get gold? Will it be Chris Bell’s roast Lissara duck, Bakewell tart, cocoa amd basil; Niall’s Dexter beef with miso and fresh almonds or Chris Fearon’s Spring jump lamb?

Thursday is the final chance to impress Richard with their desserts: Chris Bell prepares summer salad of jasmine panna cotta, apricots and pistachio cake; Niall presents apple sorbet, elderflower custard and whiskey jelly and Chris Fearon’s serves ‘The Torch’.

On Friday Prue, Oliver and Matthew decide which of the Northern Ireland chefs will make it through to the national final, for the chance for one of their dishes to be on the menu at The Olympic Feast.

6:30pm Monday 23 April on BBC TWO

Great British Menu is back – and for 2012 the nation’s greatest chefs are battling it out for the chance to cook a glittering Olympic Banquet. This year their task is to create a menu that captures the Olympic spirit, with food that is both breathtaking and awe-inspiring.

Week three of the regional heats sees the battle of the North East chefs: returning Great British Menu contender Stephanie Moon (Rudding Park in Harrogate) and newcomers Colin McGurran (Winteringham Fields in Scunthorpe) and Charlie Lakin (The Marquis in Kent). All of them are determined to knock out their rivals in the race to the banquet.

Olympic triathlon hopefuls the Brownlee Brothers take time out from their training schedule to meet chef Stephanie Moon and give her valuable tips on competing at the highest level.

Twenty-four of the finest chefs in the country will compete in eight regional heats for the opportunity to create a world-beating four course menu at a prestigious event at the Old Royal Naval College in Greenwich, hosted by British Olympic legend Sir Steve Redgrave with a glittering guest list of British sporting greats.

Great British Menu veteran Nigel Howarth returns as a regional judge. He will decide which chefs go through to be judged by Prue Leith, Oliver Peyton and Matthew Fort for a chance to make the national finals.

On Monday they kick things off with their starters – but which will impress the most? Stephanie’s GET SET GOats cheese; Charlie’s wild rabbit, carrot, Douglas fir needle and capers or Colin’s Quail in the Woods?

In Tuesday’s programme the chefs cook their fish course: Stephanie prepares See Food?, Charlie serves up beetroot marinated monkfish with cauliflower and sea radish, while Colin’s dish is mullet on the sea bed.

Wednesday sees the chefs prepare their main course, but which one will get top marks? Will it be Stephanie’s Team Spirit Re-Vealed; Charlie’s Dexter beef, Littlebourne snails, marrow bone and wild garlic or Colin’s Hay smoked pig’s head with mock apple and textures of onion?

Thursday is the final chance to impress Nigel Howarth with their desserts: will it be Stephanie’s Podium of Puddings; Charlie’s Earl Grey and strawberry souffl� with gorse flower ice-cream or Colin’s chocolate, rhubarb and custard?

On Friday Prue, Oliver and Matthew will decide which of the north east chefs makes it through to the national final, for an opportunity for one of their dishes to be on the menu at The Olympic Feast.

7:30pm Monday 16 April on BBC TWO

Great British Menu is back and for 2012 the nation’s greatest chefs are battling it out for the chance to cook a glittering Olympic Banquet. The chefs’ task is to create a menu that captures the Olympic spirit – food that is both breathtaking and awe-inspiring.

This week it’s the turn of the Central England chefs: returning Great British Menu contenders, Aktar Islam (Lasan) and Daniel Clifford (Midsummer House) and newcomer Paul Foster (Tuddenham Mill). Paralympian discus medallist Daniel Greaves takes time out to meet one of the chefs and give them valuable tips for competing at the highest level.

Twenty four of the finest chefs in the country will compete in eight regional heats for the opportunity to create a world-beating four course menu at a prestigious event at the Old Royal Naval College in Greenwich, hosted by British Olympic legend Sir Steve Redgrave with a glittering guest list of British sporting greats.

Great British Menu veteran Glynn Purnell returns as a regional judge to decide which chefs will go through to the judges, Prue Leith, Oliver Peyton and Matthew Fort, on Friday for a chance to make the national finals.

Monday kicks off with the starters – but which one is going to be first off the blocks? Will it be pork neck with ribwort plantain and pork scratchings, veal tartare with caramelised sweetbread and burnt onions or breast of squab with confit leg, chilli and sweetcorn shoots?

In Tuesday’s programme the chefs cook their fish course – poached ray wing with chicken skin and sea vegetables; stuffed red mullet with roasted artichoke and parmesan pur�e and pickled mackerel with smoked langoustine and infused coconut milk.

Wednesday sees the chefs prepare their main course, but which one will get top marks? Will it be goosnargh duck breast and hearts with potatoes cooked in pine, slow poached chicken and sweetcorn egg, or coriander crumbed lamb loin with sweetbread bhajis and pea pilao?

Thursday is the final chance to impress Glynn with their dessert dishes: whipped sea buckthorn with meringue and crispy rice, raspberry and tarragon roulade with cookie dough and tarragon oil and dark chocolate with raspberry jelly and raspberry sorbet.

On Friday the Great British Menu chefs will decide which of the central region chefs make it through to the national final for an opportunity for one of their dishes to be on the menu at The Olympic Feast.

7:30pm Friday 13 April on BBC TWO

It’s decision time on Great British Menu for the chefs from Scotland.

One chef left the competition yesterday and only two remain – who will cook their entire menu for the Great British Menu judges, Prue Leith, Matthew Fort and Oliver Peyton?

The judges aren’t easily pleased and only world-class cooking will do.??

Ep 5/5

7:30pm Thursday 12 April on BBC TWO

Great British Menu: The Olympic Feast continues with Scottish chefs Alan Murchison, Colin Buchan and Mark Greenaway presenting their deserts in a bid to reach the national finals.

Today is the final chance to impress Great British Menu veteran Jeremy Lee with their dessert dishes – Going for Gold, Modern Day Eton Mess and Beetroot cake with chocolate mousse and fennel ice cream.

Ep 4

7:30pm Wednesday 11 April on BBC TWO

The Scottish heat continues, with Alan Murchison, Colin Buchan and Mark Greenaway battling it out for the opportunity to create a world-beating four course menu at the Old Royal Naval College in Greenwich, at an event hosted by British Olympic legend Sir Steve Redgrave.

Today the chefs prepare their main courses, but which one will get top marks: barbecued veal with macaroni cheese, spinach and watercress; beef rump and terrine or loin of blackface lamb with sweetbreads?

Great British Menu veteran Jeremy Lee is this week’s regional judge, and he will decide who goes through to be judged by Prue Leith, Oliver Peyton and Matthew Fort on Friday.

Ep 3

7:30pm Tuesday 10 April on BBC TWO

Great British Menu: The Olympic Feast gives some of the UK’s greatest chefs a once in a lifetime opportunity to create a very special feast to celebrate the London 2012 Olympic Games and showcase contemporary British cooking at its absolute best.

Over the next nine weeks, 24 of the finest chefs in the country will compete in eight regional heats for the opportunity to create a world-beating four course menu at a prestigious event at the Old Royal Naval College in Greenwich.

British Olympic legend Sir Steve Redgrave will host the gala event with a glittering guest list of British sporting greats. Prue Leith, Oliver Peyton and Matthew Fort return to judge which chefs go through to the national finals and Olympic Feast banquet.

This week it’s the battle of the Scottish chefs: returning contender and former veteran Alan Murchison of L’Ortolan, Colin Buchan from York and Albany and Mark Greenaway from Mark Greenaway no12 Picardy Place, with Great British Menu veteran Jeremy Lee deciding who will go through to the judges on Friday.

Today it is time to present their fish courses, but which one will prevail? Will it be grilled mackerel with beetroot meringues and horseradish ice cream; crab ‘cannelloni’ or poached halibut with squid ink?

Ep 2/5

7:30pm Monday 9 April on BBC TWO

Great British Menu is back and for 2012 the race is on, as the nation’s greatest chefs battle for the chance to cook a glittering Olympic Banquet.

For 2012 the chefs’ task is to create a menu that captures the Olympic spirit -food that is breathtaking and awe-inspiring. Every great Olympian pushes their discipline on to new levels of excellence and that’s the challenge for the 2012 Great British Menu chefs: can they create world-class, ground-breaking food that will celebrate the Olympic ideal?

Over the next nine weeks, 24 of the finest chefs in the country will compete in eight regional heats for the opportunity to create a world-beating four course menu at a prestigious event at the Old Royal Naval College in Greenwich.

British Olympic legend Sir Steve Redgrave will host the gala event with a glittering guest list of British sporting greats. Prue Leith, Oliver Peyton and Matthew Fort return to judge which chefs go through to the national finals and Olympic Feast banquet.

Three chefs from each region – Scotland, Wales, Northern Ireland, north west, north east, central, London/south east and south west – will compete against each other preparing a four course meal fit for an Olympian to secure a place in the national finals. The chefs will also meet British Olympians past and present to share valuable tips on competing at the highest level – and of course to cook for them! The eight regional winners will then battle it out to prepare one of the four courses of The Olympic Feast.

This week it’s the battle of the Scottish chefs: returning contender and former veteran Alan Murchison and newcomers Colin Buchan and Mark Greenaway, with Great British Menu veteran Jeremy Lee deciding who will go through to the judges on Friday. The chefs will also get an opportunity to meet Sir Matthew Pinsent to pick-up some tips from the British Olympic rowing legend.

They kick things off with their starters, but which one is going to be first off the blocks? Will it be duck terrine and pineapple, braised pork cheek with sea buckthorn and hot apple jelly or smoked pigeon breast and heart?

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