Season 14, Episode 20 "Wales - Main & Dessert"
Andy is cooking venison in celebration of his favourite band, Oasis. He accompanies the loin with rhubarb and beetroot ketchup, black pudding puree, pickled beetroot and a pistachio crumb. Westy’s beef dish The Cow Shed is named after a former stage at the Glastonbury festival. But his beef cheeks take longer to cook than he had hoped, leaving him with little time to make his tricky consomme. Cindy’s Spice Girls-inspired beef main course, called Spice Up Your Life, involves an unusual and risky combination of wasabi and horseradish that she is hoping will set her apart from the other two chefs. But will this be a risk that pays off?

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Season 14, Episode 19 "Wales Starter and Fish Courses"
This week it is the Welsh heats. Competing for a place at the regional final on Friday are two chefs new to the competition and one returning for a second helping. Tom ‘Westy’ Westerland is a former National Chef of Wales and head chef of the Brasserie at Lucknam Park in Wiltshire. Cindy Challoner is the former head chef at prestigious teaching restaurant The Classroom in Cardiff. They are facing Andy Sheriden, formerly of Sosban restaurant in Llanelli, returning to the competition for his second attempt at making it to the banquet. Today they cook their musically-inspired starters and fish courses for a surprise Great British Menu veteran with a reputation for being tough. Westy’s starter Top of the Crops features a rabbit kiev, turnip puree and pickled vegetables. It is jointly inspired by memories of watching Top of the Pops on television as a child and also his father’s vegetable garden. Andy’s lamb belly dish, called Green, Green, Grass of Home, is a very personal interpretation of the brief celebrating the journey he makes through the Welsh valleys to visit his children every fortnight with an additional nod to Welsh music legend Sir Tom Jones. Like Andy, Cindy’s starter also features lamb and is also called Green, Green, Grass of Home! She has opted to make a deconstructed version of the classic Welsh dish lamb cawl, which includes a savoury Caerphilly cheese welsh cake as well as a notoriously tricky consomme. Moving onto the fish course, Andy’s dish Top of the Cods reinvents his childhood favourite dish of fish and chips that he used to eat whilst watching Top of the Pops. The Stereophonics cover of The Kink’s hit Sunny Afternoon is the inspiration behind Westy’s dish, which also conjures up memories of childhood holidays on the Welsh coast. The dish includes cornets of feuille de brick pastry filled with diced mackerel belly, smoked tomato ketchup and horseradish creme fraiche. Meanwhile, Cindy’s dish I Don’t Know Where I’m Going From Here But I Promise It Won’t Be Boring features soused and grilled mackerel with beetroot and rhubarb - all flamboyantly presented in celebration of David Bowie.

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Season 14, Episode 18
The chefs need to impress the esteemed judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver - as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by one half of the synthpop duo The Communards – Rev Richard Coles.

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Season 14, Episode 17
Emily’s David Bowie-inspired dish celebrates Britain’s food heroes and she is using Cornish duck meat from her local producer that she pairs with grilled radicchio and Malbec sauce. Joe has sourced his ingredients locally too – using hay from his family farm and Jersey beef. But can he convince veteran Daniel that beef from a milk cow is worthy of the banquet? Furthermore, he is going head to head with Lee in a ‘battle of the beef’. Lee has opted for sirloin, which he accompanies with bone marrow jam and grilled hispi cabbage with yeast extract butter and celeriac crumb.

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Season 14, Episode 16
Emily Scott is the chef proprietor of Cornwall’s renowned St Tudy Inn, a firm believer in fuss free and paired back food. Her two rivals are from across the sea on Jersey. Joe Baker is largely self-taught, but at just 28 is already running his own restaurant, No 10, in St Helier. A neighbouring restaurant is Michelin-starred Samphire, where Lee Smith is head chef. Classically trained, Lee has worked his way through the ranks of restaurants including Le Manoir aux Quat’ Saisons.

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Season 14, Episode 15
Today the two remaining Scottish chefs must cook their four courses again, but this time they need to appeal to four new palates: food writer Matthew Fort, restaurateur Oliver Peyton, broadcaster and cook Andi Oliver, plus a celebrity guest judge. Today they are joined by popstar Keisha Buchanan – former member of one of Britain’s most successful girl bands, The Sugababes. So whose menu honouring British music success will take them to the national finals?

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Season 14, Episode 14
It is the halfway point in the competition. The chefs cook their mains and desserts, each battling to produce smash hit dishes that wow their veteran. For her main, Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a celebratory dish fit for the banquet. Ben is also using lamb for his Bass Notes and Beats, paying tribute to his favourite ‘old school’ drum and bass music, with ‘old school’ cooking techniques, while Gordon has chosen pigeon as the star of his dish Parklife, inspired by 90s Britpop artists Blur.

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Season 14, Episode 13
This week, three of Scotland’s finest chefs do battle for a chance to cook at the banquet celebrating 50 years of popular music. Gordon Jones, the only newcomer, faces returners Lorna McNee and Ben Reade, who are going head to head for the second time.

Originally from north west Scotland, Gordon is a Michelin-trained chef and owner of Menu Gordon Jones in Bath, offering a surprise tasting menu that changes every day. Lorna McNee is a Scottish Chef of the Year winner and sous chef at Restaurant Andrew Fairlie, the only restaurant in Scotland to hold two Michelin stars. At last year’s GBM, she narrowly missed out on taking her dessert to the banquet. Finally Ben Reade, owner of the Edinburgh Food Studio, a restaurant and food research hub experimenting with the best of Scottish produce. Ben went out during last year’s heat - this time he is determined to make it to Friday’s judging chamber.

Links: HOMEPAGE – TVDB

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Season 14, Episode 12
Today, the two remaining chefs from the north west cook their dishes head to head for a panel of expert judges, in a bid to secure themselves a place in the national finals. Will they have acted on the advice given by the veteran judge earlier in the week, and learn from their mistakes?

The chefs need to impress a panel of formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, along with a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by multi-million selling singer-songwriter Amy MacDonald

Links: HOMEPAGE – TVDB

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Season 14, Episode 11
Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish, inspired by the bands which play at the Kendal Calling music festival, held near his restaurant in the Lake District. Laidback Liam Trotman is desperate to impress with a meal he used to enjoy with his family while playing music at home - spicy barbequed pork with wedges. This deeply personal dish is also very simple so needs to be cooked to perfection to be deemed worthy of the banquet. Meanwhile proud Mancunian Adam Reid’s course, Comfort Food Sounds Good, is based around a deceptively simple chicken stew – but he is hoping its comforting, homely vibe can secure him a place at the banquet.

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Great.British.Menu.S14E11.HDTV.x264-TVC
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