Video Documentaries

It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.  The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at

This week in Great British Menu episode 7 2017, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet. His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours. This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenge

Great British Menu episode 5 2017, the two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray.  Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals. Great British Menu is back. 24 of Britain's top chefs compete for the ultimate prize - the chance to cook at a banquet honouring 140 years of the iconic Wimbledon Tennis Championships. The chefs have been challenged to create outstanding dishes that capture a taste of summer and the prestige of the Wimbledon Championships, taking inspiration from the traditions of the championships and classic summer dishes and ingredie

In Great British Menu episode 3 2017, it is a smoke-filled kitchen as the three chefs prepare their summer-themed mains in the hope of impressing the veteran judge. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements and she is under pressure to cook each of them to perfection.    Great British Menu episode 3 2017 Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato. Tom Kemble's looking to capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon. Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships.

Today in Great British Menu episode 2 2017, the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry. [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2018/04/GBM-ep.2-2017.mp4"][/video]   Selin's dish pays tribute to the notorious 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements. Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef? Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs h

Great British Menu episode 1 2017, it is the turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavors. [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2018/04/GBM-ep.1-2017.mp4"][/video]   Great British Menu episode 1 2017 - London & SE Starter The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. Michelin-starred Tom is eager to prove himself.