Great British Menu

Great British Menu begins a thrilling week with the North East heats (which for the competition stretches from Yorkshire and the Humber to Northumberland). Competing for the top spot are four chefs who are a mix of exciting new talent and one popular returner – all with top industry accolades to their name. 

Gareth Bartram from Grimsby, who is head chef at one Michelin-starred Winteringham Fields in Scunthorpe, is returning, determined to light up the competition and get to the banquet. There are also three new chefs on the block: Yorkshireman Will Lockwood, head chef at one Michelin-starred Roots in York with his modern, ingredient-led cooking; Northumberland's Cal Byerley, the creative, seasonal chef behind Pine with two stars to his name - a Michelin star and a green star; and Newcastle's Rory Welch, head chef at Tra¨kol in the city, with a Michelin plate, who brings his passion for cooking over open fire. 

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics and computer games. One of the four must leave the competition at the end of the episode, which 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 canapés. 

Veteran and Michelin-starred Angela Hartnett OBE MBE tastes the canapés and tells Andi her initial impressions, but the rankings will only be used in the event of a tiebreak later. The scoring depends on how well the chefs do with the following two courses: the starter and the fish. 

The starter this year is a vegan course, and dishes are brilliant takes on the brief with an interpretation of stop-motion animation classic The Clangers, involving a watercress velouté to conjure up the nourishing green soup of the Soup Dragons. Other dishes include: a mushroom broth served with barbecued lions mane mushrooms and fresh tin loaf, inspired by north east author illustrator Kylie Dixon and her magical mushroom adventure series; a potato and truffle spiral with Jerusalem artichoke puree – a tribute to The Cribs' animated music video Mirror Kissers; and a celebration of Hartlepool cartoonist Reg Smythe's Andy Capp, in the form of a rich broth enriched with local stout and grains served with a working man's cap. The question is which will Angela score the highest? 

One chef leaves the competition after the fish course and the pressure is on to impress Angela further. Which of the two Paddington dishes will she prefer - a buried treasure dish, layering shellfish and sheep's cheese emulsion, or a risky stuffed whole plaice, cooked over the barbecue and honoring an animated fishing adventure with Paddington? There is also a brill dish dedicated to the whistling Clangers and another inspired by South Shields' illustrator Sheila Graber's Just So Stories, with pan-roasted plaice and a potato and trout roe sauce. Who will lose out in this strong field and be sent home? 

The three talented chefs from the north east of England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday. 

For mains, one chef is taking inspiration from the Terrible Tudors and Horrible Histories written by Sunderland's Terry Deary and illustrated by Martin Brow. This comes with a Tudor-style mulled wine jelly castle. Another is paying homage to the graphic novel series Heartstopper by Alice Oseman, and there is a Funnybones dish, inspired by the Ahlberg illustrations, with parkin wishbone. But whose approach and final delivery will veteran judge Angela Hartnett be most impressed by? 

After the nail-biting scoring on the mains, presenter Andi Oliver asks the chefs to prepare a pre-dessert or palate cleanser. Angela must blind taste and rank them. as they will be used in the event of tie to decide who goes home, and given the strength of the competition, this looks likely. There is a stunning Victoria sponge with sorbet centre inspired by the Mole's obsession with cake in Charlie Mackesy's illustrated The Boy, The Mole, The Fox and The Horse. There is a nod to Wallace's favourite cheese in a Wensleydale parfait sandwiched in a ginger cracker, and a dish inspired by comic book heroine Ivy the Terrible. The question is: whose dish will taste the best? 

After a glimpse of their pudding skills, it's on to dessert. One dish celebrates Quentin Blake's illustrations of Roald Dahl's James and the Giant Peach, with a peach-centred cheesecake, woodruff lady bug, and lemon verbena glow worm. Another dish is inspired by Dapo Adeola's illustrated book Look Up, with a multi-flavoured phoenix meteor shower creation, and there is an ode to the visual impact of popular computer game Worms. Which chef will prove they have the winning formula to get the top marks, and who will go home? 

Only two will proceed to cook for the judges and have a chance to represent the north east of England at the regional finals. 

Today, the two highest-scoring chefs from the north east of England must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve their stunning dishes to the Great British Menu panel of judges and graphic novel creator and successful Youtuber Joe Sugg? 

The chefs need to impress our panel of exacting judges – two Michelin-starred chef Tom Kerridge, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. Today's guest judge is Youtuber Joe Sugg, who has also created a graphic novel and voiced animations, including Pizza Boy in Shaun the Sheep. How will he judge dishes celebrating animation and illustration? 

Only one of the chefs will triumph and go through to represent the north east of England at the national finals. 

The heats for the south west of England begin. Returning to the programme are Nick Beardshaw, head chef at Kerridge's Bar and Grill, and chef Charlotte Vincent, who cooked her whole menu last year but didn't make it to the judges. They are joined by Andi Tuck, head chef at St Kew Inn in Cornwall, and Amber Francis, head chef at the Zebra Riding Club in Hertfordshire. 

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th Birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge - a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapes. 

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday. 

For mains, one chef is taking inspiration from Quentin Blake's unmistakable drawings, while another presents a tomahawk steak inspired by the Aardman film Early Man. There's also a dish of pork loin, pigs' cheeks and pommes souffles based on an episode of Mr Benn. 

For dessert, one dish celebrates a slightly overweight dog in the familiar cartoons Creature Comforts, while another champions Banksy's famous Balloon Girl image. The last chef takes the idea for their dish from Peter Rabbit with a milk panna cotta, brown bread ice cream and blackberries served in a family heirloom. 

Only two will proceed to cook for the judges and have a chance to represent south west England at the regional finals. 

The two highest-scoring chefs from south west England must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve to the new panel of judges? 

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also the guest judge, Oscar-winning animator Susie Templeton, who created the stunning stop-motion picture Peter and the Wolf. How will she judge dishes inspired by British animation and illustration and Paddington's 65th birthday? 

Only one of the chefs will triumph and go through to represent south west England at the national finals. 

The heats for the south west of England begin. Returning to the programme are Mark Threadgill, head chef at Hotel Portmeirion, Georgia Sommerin, head chef at Michelin-starred restaurant Home in Penarth, and Tom ‘Westy' Westerland, who developed his style at Michelin-starred Lucknam Park. They are joined by first-time contestant Simmie Vedi from Cardiff.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th Birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge - a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapes.

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.

For mains, one chef is taking inspiration from the Quentin Blake's illustrations in Fantastic Mr Fox, while another presents a smoky dish inspired by the Welsh animation Ivor the Engine. There's also a duck dish with hearts on skewers and an elderberry jus based on the medieval Welsh stories of the Mabinogion.

For dessert, there's a Paddington hat cake, complete with candles and ice-cream, which faces stiff competition in the form of a honey and sourdough parfait sandwich inspired by an episode of Ben and Holly's Little Kingdom. Finally, there's an outer-space dish of moon rocks, tuiles and aerated chocolate based on SuperTed.

Only two will proceed to cook for the judges and have a chance to represent Wales at the regional finals.

The two highest-scoring chefs from Wales must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve to the new panel of judges?

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also the guest judge, TV presenter Gethin Jones, who spent his life around animation at S4C before moving to Blue Peter. How will he judge dishes inspired by British animation and illustration and Paddington's 65th birthday?

Only one of the chefs will triumph and go through to represent Wales at the national finals.

The heats for the north west of England begin. Returning to the programme is Caroline Martins, head chef at the Sao Paulo Project in Manchester. Joining her are Sam Grainger, chef patron of Belzan in Liverpool, Danielle Heron, head chef at Osma, and Laszlo Nagy, who until recently was head chef at Hypha in Chester.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapes.

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.

For mains, one chef is taking inspiration from the original illustrations of the Mad Hatter's tea party in Alice in Wonderland with a barbecued poussin stuffed with chicken and truffle mousse, polenta playing cards and rich gravy. Another is paying homage to an animated episode of Paddington where he holds a surprise Chinese New Year party for his friend – the celebration features steamed chicken, gold bar spring rolls, and fresh rolled noodles with peanut and chilli sauce.

For dessert, there's a celebration of Bob the Builder with a builder's tea and brown butter ice cream, a Peruvian chocolate and rolled pionono dessert celebrating Paddington, and a Pingu-inspired chocolate egg.

Only two will proceed to cook for the judges and have a chance to represent the north west of England at the regional finals.

The two highest-scoring chefs from north west England must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve up their dishes to the new panel of judges?

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also guest judge Jane Horrocks, the award-winning actress and voice of beloved animated characters such as Babs from Chicken Run. How will she judge dishes inspired by British animation and illustration and Paddington's 65th birthday?

Only one of the chefs will triumph and go through to represent north west England at the national finals.

The heats for Scotland begin. Returning to the programme is Adam Handling, whose flagship restaurant Frog by Adam Handling was awarded a Michelin star in 2022. Joining him Mark McCabe, head chef and owner of The Ethicurean, Kevin Dalgleish, head chef of Amuse in Aberdeen, and Tunde 'Abi' Abifarin, head chef at Farin Road in Edinburgh.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapes.

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.

For mains, two chefs are taking inspiration from The Wind in the Willows by Edinburgh-born Kenneth Grahame– one is a picnic of enticing morsels including cold chicken, beef cheek and spiced aubergine tart, while the other transports the judges to Badger's sett with a candlelit dinner of lamb rack, fresh brioche stuffed with lamb stew, smoked yoghurt and pickled elderberry sauce. Finally, there's a tribute to Desperate Dan's favourite food, cow pie, in a refined beef cheek pie with onion crumb puff pastry and glazed vegetables.

For dessert, one dish celebrates food fights in the Beano manual and brings together a riot of burnt butter cake cubes, long pepper custard, strawberry jelly, strawberry rocks and meadowsweet cream. Another dish is inspired by Peter Pan with a dessert of honey and yoghurt cake, all alongside another chef's opera cake that pays homage to a Paddington episode.

Only two will proceed to cook for the judges and have a chance to represent Scotland at the regional finals.

The two highest-scoring chefs from Scotland must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve up their dishes to the new panel of judges?

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also guest judge Frank Quitely, the Glasgow-born comic book artist who has penned iconic characters like Batman and Robin and illustrated for DC Comics. How will he judge dishes inspired by British animation and illustration and Paddington's 65th birthday?

Only one of the chefs will triumph and go through to represent Scotland at the national finals.

Great British Menu continues with another thrilling week of regional heats, this time it's the battle for London and the south east. Competing for the top spot are four chefs who are a great mix of three exciting newcomers and one creative returner.

Presenter Andi Oliver welcomes the chefs to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics to computer games.

The three remaining chefs from London and the South East are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating British animation and illustration inspired by Paddington's 65th Birthday.

For mains, two chefs are taking inspiration from Quentin Blake's illustrations of Fantastic Mr Fox and the animated Wes Anderson film version – there's an oven-roasted squab pigeon with pancetta, pumpkin and marsala sauce to celebrate the squab, and the other dish pays homage to the three farmers – Boggis, Bunce and Bean – with a chicken ballotine, choux buns filled with duck liver parfait and cider gel and an apple cider jus.

There's also a Peruvian-inspired main celebrating Paddington featuring a spiced sirloin of beef, an enticing short rib beef and marmalade sandwich and an aji verde sauce. With some of the chefs having to re-do elements to make sure they are perfect for their veteran, this promises to be a nail-biting course. It'll be up to veteran judge Tommy Banks to decide which is most on point and deserving of the highest score.

Today the two highest scoring chefs from London and the south east must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve their stunning dishes to the Great British Menu panel of judges and celebrated British-Nigerian illustrator and Londoner Dapo Adeola?

The chefs need to impress our panel of exacting judges – Chef Tom Kerridge, with a total of three Michelin stars, chef and restaurateur Nisha Katona and comedian and host of a popular food podcast Ed Gamble. Today's guest judge is Illustrator of the Year at the British Book Awards Dapo Adeola, who has illustrated 12 books and authored two, including an acclaimed anthology of stories called Joyful Joyful. How will he judge dishes celebrating animation and illustration?

Only one of the chefs will triumph and go through to represent London and the south east at the national finals.

The heats for Northern Ireland begin. Returning to the programme for a third time is Gemma Austin, chef patron of A Peculiar Tea. Joining her are John Hollywood from County Armagh, Kerry Roper, head chef at Stix and Stones in Belfast, and Matt Jordan, who heads up the kitchen at Shu in Belfast.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapes.

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.

For mains, two chefs are making pies. One takes inspiration from the Wombles and fills their pie with ‘things that the everyday folk leave behind', whilst the other chef is making a venison, chestnut, blackberry, blue cheese and apple pie using the five ingredients mentioned in Shamus Heaney's animated narration of Aesop's fables. The third chef is cooking Dexter fillet of beef with baked potatoes and carrot puree in celebration of Lifeboat Luke, a children's animated series produced in Northern Ireland.

For dessert, one dish celebrates the BFG in a chocolate cherry filled with amaretto mascarpone cream, almond sponge and almond fuilletine. Another is a celebration of Oliver Jeffers's book The Day the Crayons Quit and is an edible white chocolate crayon filled with mascarpone cheesecake and blackcurrants. Finally, there's a dish honouring The Lion, The Witch and The Wardrobe – a warm set tea jelly, a marmalade swirl and a milk parfait.

Only two will proceed to cook for the judges and have a chance to represent Northern Ireland at the regional finals.

The two highest-scoring chefs from Northern Ireland must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve up their dishes to the new panel of judges?

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also guest judge Oliver Jeffers, an award-winning author and artist with an impressive 19 books under his belt. How will he judge dishes inspired by British animation and illustration and Paddington's 65th birthday?

Only one of the chefs will triumph and go through to represent Northern Ireland at the national finals.

The final heats, for central England, begin. Returning to the programme after a four-year break is Marianne Lumb, now a private chef for exclusive clients. Joining her are Thom Bateman, chef patron of The Flintlock in Cheddleton, Tom Shepherd, chef patron of Upstairs in Lichfield, and Kareem Roberts, head chef at Trinity in Cambridge.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is inspired by Paddington's 65th birthday and a celebration of British animation and illustration – from cartoons to comics to computer games. One of the four must leave the competition at the end of the episode, to be decided by this week's veteran judge, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste the first-course canapés.

The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.

For mains, two chefs serve very different beef dishes, but the third chef has taken the bold step of choosing to cook a vegan main course. There's a Desperate Dan pie and a traditional Staffordshire lobby. All three dishes are inspired by cartoons drawn by Midlands-based artists.

For dessert, there's an ambitious Bananaman dish featuring a banana cake and ice cream. Another chef has a dessert shaped to look exactly like a microphone, featuring unusual artichoke flavours and sherry. Finally, the third chef attempts a famously trickly soufflé as part of a visual dish made to look like a graphic pop video.

Only two will proceed to cook for the judges and have a chance to represent central England at the regional finals.

The two highest-scoring chefs from central England must go head-to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve up their dishes to the new panel of judges?

They need to impress Michelin-starred chef Marcus Wareing, chef and restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. There's also the guest judge, award-winning actress Duaa Karim, whose voice appears on children's animations Everywhere Dragon and Circle Square. How will she judge dishes inspired by British animation and illustration and Paddington's 65th birthday?

Only one of the chefs will triumph and go through to represent central England at the national finals.

It's national finals week on Great British Menu, where the winners from the regional heats compete to earn a place on the menu of a spectacular banquet celebrating animation and illustration for Paddington's 65th birthday.

Each episode sees the eight rivals compete over a different course, from starter through to dessert, where they are marked out of ten by an expert judging panel which, each episode, features a different well-known guest judge.

This time, it's award-winning comedian and actor Kulvinder Ghir, a voice in such animations as Bob the Builder, Thomas and Friends, and Postman Pat. The chefs cook their vegan starter courses for him in a bid to secure the first place on the menu at the banquet.

It's national finals week on Great British Menu, where the winners from the regional heats compete to earn a place on the menu of a spectacular banquet celebrating animation and illustration for Paddington's 65th birthday.

Each episode sees the eight rivals compete over a different course, from starter through to dessert, where they will be marked out of ten by an expert judging panel which, each episode, features a different well-known guest judge.

This time, it's legendary animator and co-founder of Aardman animations Peter Lord. The chefs cook their fish courses for him in a bid to secure a place on the menu at the banquet.

It's national finals week on Great British Menu, where the winners from the regional heats compete to earn a place on the menu of a spectacular banquet celebrating animation and illustration for Paddington's 65th birthday.

Each episode sees the eight rivals compete over a different course, from starter through to dessert, where they will be marked out of ten by an expert judging panel which, each episode, features a different well-known guest judge.

This time, it's actor and comedian Sir Lenny Henry. The chefs cook their main courses for him in a bid to secure a place on the menu at the banquet.

It's national finals week on Great British Menu, where the winners from the regional heats compete to earn a place on the menu of a spectacular banquet celebrating animation and illustration for Paddington's 65th birthday.

Each episode sees the eight rivals compete over a different course, from starter through to dessert, where they will be marked out of ten by an expert judging panel which, each episode, features a different well-known guest judge.

This time, it's comedy producer, writer and voice of Mummy Pig in Peppa Pig, Morwenna Banks. The chefs cook their desserts for her in a bid to secure a place on the menu at the banquet.

It's the final banquet, where the overall winner of Great British Menu 2023 is decided.

Over nine weeks, 32 of the best chefs from across the UK have been competing with menus celebrating the theme of animation and illustration – from cartoons to computers to comic book heroes – in honour of Paddington's 65th birthday. Now, the ultimate winner will be voted for by the great and the good from the world of animation and illustration at the Royal Pavilion in Brighton.

The judges, chef Tom Kerridge, restaurateur Nisha Katona and food podcaster and comedian Ed Gamble, have chosen four chefs, each from a different region of the country, to create the banquet. They must cook for an illustrious group of guests, including Cressida Cowell, Sir Lenny Henry, Axel Schleffer, Dapo Adeola, Terry Deary, Peter Lord, Suzie Templeton and many more.

Which chef will be able to impress with every dish and win the renowned title of champion of champions?