Video Documentaries

It is finals week in Great British Menu episode 42 2017 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. Today the chefs cook their fish courses but with some excepti

Great British Menu episode 37 2017 continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships.  Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colour

In Great British Menu episode 35 2017, the two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.

In Great British Menu episode 34 2017 – Central Dessert, Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander. Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous.Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice cream van and featuring a number of complex technical elements. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible his

In Great British Menu episode 33 2017, Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.

In Great British Menu episode 32 2017, Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.  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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.

In Great British Menu episode 31 2017, the Central starters feature a humorous take on the unpredictable British weather, a dish representing an allotment and a tribute to Wimbledon's grass. Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tou

Today in Great British Menu episode 30 2017, the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions.Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's

It's the dessert course in Great British Menu episode 29 2017 and the last chance for the chefs to secure a place cooking for the judges, so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle. Stepping away from tradition, Paul Croasdale creates an inventive dessert that includes basil pesto, tomato seeds and peach. They both have a number of technical elements to complete and fear they have given themselves too much to do. Nick Brodie has his work cut out persuading the veteran that his technically challenging caramel apple dessert fits the taste of summer brief. Each chef is giving everything they have got in the hope of being put through to cook for the judges tomorrow. 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 ic

In Great British Menu episode 28 2017, for the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two. Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection? Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard? 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

Today in Great British Menu episode 27 2017, the pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale, who previously worked as Phil's head chef, is trying to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops. Phil and Nick are both preparing dishes using humble mackerel which they hope they can elevate for the exacting standards of Wimbledon. Phil is using the flavours of summer cup cocktail to enhance his dish, while Nick hopes his elegant mackerel with nectarine will have the edge. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favou

This week in Great British Menu episode 26 2017 is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul. The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommés, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen? This year on Great British Menu, the ultimate professional

Today in Great British Menu episode 24 2017, dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow. 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 challenged to create outstanding dishes

Today in Great British Menu episode 23 2017, Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time. Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet? 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 celebr

Today in Great British Menu episode 22 2017, the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed. Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges. 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 challenged to create outstanding dishes that capture a 'ta

This week in Great British Menu episode 21 2017 – Scotland Starter, is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals.Today they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally. In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish. 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 Cha

Today in Great British Menu episode 20 2017, the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute

In Great British Menu episode 19 2017, the dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay. [video width="832" height="468" mp4="https://video-clump.com/wp-content/uploads/2018/04/Great-British-Menu-episode-19-2017.mp4"][/video]   Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow. This year on Great British Menu, the ultimate professional cooking competition, 24 of Br

Today in Great British Menu episode 18 2017,  the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients. Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes,

Today in Great British Menu episode 17 2017 the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple. Tommy, reigning fish course champion, uses the luxurious fish turbot to create a dish inspired by the iconic Wimbledon food, strawberries and cream. 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 challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of every