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Great British Menu

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The nation's top chefs compete for the chance to cook at an incredible four-course banquet

The best of British cuisine. Top chefs from across the UK put their hearts on a plate and showcase amazing culinary talent. Who will get to cook for a spectacular banquet?

Series 13

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Great British Menu: Series 13

Tom Clarke

Claudine Parrish

Phil Ashton

Genevieve Welch

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Great British Menu: Series 13: Episode 7: London and South East - Fish

London South East - Fish

Episode 7

Episode 7: London and South East - Fish

London and South East - Fish

BBC Two - Great British Menu, Series 13, London and South East - Fish

Scott elevates a classic fish pie, dedicated to his mum who worked in the NHS for 23 years

Creative culinary competition. In the fish course, Scott elevates a classic fish pie, dedicated to his mum who worked in the NHS for 23 years.

Great British Menu is back, and this time the nation's top professional chefs are competing for a chance to cook 'A Feast to Say Thank You' at a glorious banquet celebrating 70 years of the NHS, one of Britain's most prized institutions. Across eight regional heats, 24 chefs compete in the toughest competition of their lives as they attempt to dazzle with their culinary skills, serving up outstanding dishes that honour the incredible work of the heroic NHS staff and give them a gastronomic experience they will never forget. In each regional heat, they first have to impress one of the surprise veteran judges whose identity won't be revealed until they walk through the door. The two highest-scoring chefs then face our exacting panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver.

This week, it is the turn of three chefs from London and south east England. 2017's banquet champion Selin Kiazim, a rising star of the London scene renowned for her Turkish Cypriot fusion flavours, is back hoping to join the elite group of chefs who have made it to the banquet twice. She is up against James Cochran, who has worked at some of London's toughest kitchens, including two Michelin-starred The Ledbury, and Scott Goss from The Twenty Six in Tunbridge Wells, renowned for his use of local Kent ingredients.

Today, the chefs do battle for the fish course and the atmosphere in the kitchen is tense. Lobster is catch of the day for James whose Caribbean-inspired dish, Windrush, is a tribute to the West Indian migrants that travelled to the UK aboard the Windrush ship in 1948 to work for the NHS. Scott attempts to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years. And Selin takes a risk with a complex three-part fish dish featuring sardines, scallops and langoustines, as a nod to the purported health benefits of a Mediterranean diet.

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Top chefs compete for the chance to cook at an incredible four-course banquet.

The nation's top chefs compete for the chance to cook at an incredible four-course banquet.

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Episode 7: London and South East - Fish

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