The Great British menu team let us in on their all time favourite themes along with what to expect from the new season
The Great British Menu returned to BBC Two and iPlayer for its landmark 20th series in January. New judge, Lorna McNee, former Great British Menu Champion and one of the UK's most acclaimed and decorated chefs, has joined Tom Kerridge and Ed Gamble in the search to find the next best in British cuisine. Andi Oliver, who has featured on the show since 2017 is back as series host and mentor.
This season's theme of 'Great Britons' sees chefs draw inspiration from their choice of important people, from ancient to modern history, who've come from their area.
Watch The Great British Menu on BBC iPlayer
IC
Interview with Andi Oliver
What can the viewers look forward to in this season of Great British Menu?
This season will be a hugely emotional year in the kitchen, it's our 20 year anniversary so the chefs will be coming into the kitchen with a lot to prove! Viewers can expect all of the elements that they love about our competition, rivalry, camaraderie, joy, tears (there's always some crying because the stakes are so high) passion, and incredible innovation.
How hard will the winning chef need to work to become the Champion of Champions?
The standard in our kitchen has never been higher and so to win the accolade of champion of champions will take some doing! They'll need to show incredible skill, and breathtaking artistry to be the one chef who finishes head and shoulders above the rest!
Out of all the series you've been on, which has been your favourite theme and what dish would you have cooked to honour that theme?
Oh that's a DIFFICULT one, but I think I'd have to say children's literature. It was such a rich history to mine for the chefs and the dishes they came up with were just filled with all the wonder and magical energy that you could ever wish for!
And to cook, maybe I'd use some lines from the owl and the pussycat by Edward Lear for inspiration.
'They dined on mince & slices of quince which they ate with a runcible spoon' . I think I'd start with a ducana, which are a bit like a kind of fresh coconut, white sweet potato tamale. I'd stuff it with spiced mince and herbs and make a little golden buttery broth and escovitch pickled quince…and that probably wouldn't even get me to the judges table!
Why do you think Great British Menu has been so successful for so long?
I think that people respond to the humanity of the competition, the chefs really do give their all in that kitchen. When it works out for them it's just so inspiring and beautiful to watch but they keep us on the edge of our seats because inevitably when anyone is sharing their creative soul like that it's like watching them walk a tightrope. I am so proud of Great British Menu and the part that I believe we play in keeping our industry exciting, challenging, and constantly moving forward.
Interview with Lorna McNee
What can the viewers look forward to in this season of Great British Menu?
People can look forward to lots of great food, fantastic produce, captivating brief interpretations, and some really good and interesting guests judges and story lines.
How hard will the winning chef need to work to become the Champion of Champions?
To win the champion of champions is a mammoth task, you've got to make sure you execute your dish exactly as you want to, and that's a very difficult task in a completely different kitchen for 100 guests. It will take a lot of focus and determination, but there are 4 fantastic dishes and each have a chance to grab that spot.
Out of all the series, which has been your favourite theme and what dish would you have cooked to honour that theme?
I would probably have chosen the kids illustration theme. As a new mum, it's really fun to have your child starting to get interested in books. There is a great book called Tiddler by Julia Donaldson. It's about a fish that also lies about why he is late to school, and his friend is a John Dory which, is my favourite fish...to eat. So basically, I could definitely relate to always lying at school, maybe not to why I was late, but to why my homework was never done, as I'm sure many chefs could relate too! This way, I could definitely incorporate a great story and a tasty plate of food for this theme. Plus, there are loads of other extremely fun things that could have been done for children's books.
Why do you think Great British Menu has been so successful for so long?
I believe that Great British Menu has been successful for so long as so many great chefs have come from the show. You see chefs on the show - as a young chef myself at the time - and then you follow the chef's career and you see how far they go after the show. That is not to say the show creates the best chefs, but it definitely finds the best talented chefs from around our country. Therefore, people are always going to be interested in the programme, because it shows that many of the best chefs set foot on this show at some point in their career. It also helps many of them propel their career forward.
Interview with Tom Kerridge
What can the viewers look forward to in this season of Great British Menu?
Fantastic, incredible food, as always. But what was amazing this year was 20 years of Great British Menu and celebrating Great Britons, and their stories that we learn about through food and creativity of those taking part.
How hard will the winning chef need to work to become the Champion of Champions?
As always, Great British Menu is a competition that pushes chefs to the limit of creativity, ability and emotional connection to the brief. The best dishes always shine through.
Out of all the series you've been on, which has been your favourite theme and what dish would you have cooked to honour that theme?
Every year I keep thinking this is incredible, and it asks questions that run deeper into the thinking of a chef and how you would possibly come up with something, not only that tastes amazing but touches people emotionally. I think this year is a particularly strong theme as it is a fairly open door to all forms of creativity but my personal favourite – because I got to meet incredible athletes while they were training to compete – would be the Olympics.
Why do you think Great British Menu has been so successful for so long?
I think because it shows the regionality brilliance of chefs up and down the country, it isn't just London focused and is a true celebration of our fantastic food cuisine, from coast to field, and farm, and also embraces seasonality.
Interview with Ed Gamble
What can the viewers look forward to in this season of Great British Menu?
More outstanding food, of course, but that's a given with Great British Menu. We got to meet some excellent chefs competing for the first time and welcomed back some brilliant returning legends. Also, a new judge! Lorna is fantastic and fit into the team right away. All in all, everything you love about Great British Menu is back bigger and better.
How hard will the winning chef need to work to become the Champion of Champions?
We ask a lot from the chefs. They're all at the top of their game anyway, but we need them to push it even further. Great food is a given, but fitting into our theme as well as providing a banquet ready dish is no mean feat. To get through the heats, finals week and then win the banquet is a massive undertaking and I can't imagine how hard they have to work. Rather them than me, I'm happier just eating it all and casting my judgement.
Out of all the series you've been on, which has been your favourite theme and what dish would you have cooked to honour that theme?
I love the centenary of the BBC theme. It was my first year as a regular judge - the inspiration was very close to my heart and it gave the chefs a very broad remit to have some fun. Personally, I wouldn't even attempt to cook in the competition for fear of people realising I'm even less qualified to judge than they think I am. I'd probably try and sneak a takeaway through the back door.
Why do you think Great British Menu has been so successful for so long?
So many reasons. The gifted chefs, the themed banquets, the increasing ambition of the dishes. More and more it's a great opportunity to discover new culinary talent and get to know them. In the last few years, I feel like Andi Oliver is a huge reason why the show has been so successful. I would watch Andi present a leaf.
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