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 everyday 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. This year's challenge is to produce dishes that are a lasting legacy to the new Elizabethan age. They must showcase the transformation in British cuisine during the Queen's historic 64-year reign.

Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland cook their fish courses.

Mark Abbott is pushing himself again, plating up a complex fish course of the very finest produce. He is calling it shellsational but at the last minute he forgets a key element. Returning chef Chris McGowan is refining cod and chips and Eddie Attwell is getting classical with the king of the sea turbot.

The repartee is relentless as the chefs jostle for top place on the leader board. Once again there is plenty of emotion as the veteran chef delivers the scores. Show less