Great British Menu is back and 24 of the nation's top chefs are competing to create the most contemporary cuisine in honour of the Queen's great Britons. The prize is to cook at the ultimate banquet held at the Palace of Westminster in the year the nation celebrated the Queen's 90th birthday. The challenge is to produce dishes that are a lasting legacy to the modern Elizabethan age, and showcase the transformation in British cuisine during the Queen's historic reign. The chefs have travelled the country meeting great Britons whose work and commitment to charities, communities and to their country has been recognised with CBEs, OBEs and MBEs, as well as gallantry medals.

It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel. But Mini is trying an original beetroot sorbet while Tommy is using wild woodruff and oyster leaf from his own garden. Chris Archer has chosen the king of the sea, turbot, but there is controversy in the kitchen when he reveals he is discarding a precious oyster! The veteran judge is not impressed... And there is laughter when Mini tries a wholly original way of shaping his beetroot sorbet - the chefs are glad they don't have to do his laundry. The beauty of Tommy's presentation wows his competitors as he creates woodruff dew drops. Finally, when it comes to the judging, one chef struggles to contain his emotions - he can't believe what he is hearing. Show less