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Wales Fish

Creative culinary competition. Today is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. His dish celebrates the cockle.

Great British Menu is back and 24 of the nation's top chefs are competing to create the most contemporary cuisine in honour of the Queen's everyday great Britons. The prize is to cook at the ultimate banquet held at the Palace of Westminster in the year the nation celebrated the Queen's 90th birthday. This year's challenge is to produce dishes that are a lasting legacy to the new Elizabethan age. They must showcase the transformation in British cuisine during the Queen's historic 64-year reign.

This week, three of the best chefs from Wales are competing to be crowned champion. Today is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. He is celebrating the cockle, which is harvested near his home city of Swansea. Adam Bannister has created an alter ego, Captain Bannister, for his modern take on the old boil-in-the-bag fish dinners and Phil has chosen to revamp the classic prawn cocktail.

As fish is one of the veteran judge's specialities, the pressure on the chefs to deliver is building. They all know a few minutes too little or too long on the hob can make or break a dish in this course.

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29 minutes