麻豆约拍

Great British Menu is back, and this time the nation's top professional chefs are competing for a chance to cook 'A Feast to Say Thank You' at a glorious banquet celebrating 70 years of the NHS, one of Britain's most prized institutions. Across eight regional heats, 24 chefs compete in the toughest competition of their lives as they attempt to dazzle with their culinary skills, serving up outstanding dishes that honour the incredible work of the heroic NHS staff and give them a gastronomic experience they will never forget. In each regional heat, they first have to impress one of the surprise veteran judges whose identity won't be revealed until they walk through the door. The two highest-scoring chefs then face our exacting panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver.

This week it is the turn of three chefs from London and south east England. 2017's banquet champion Selin Kiazim, a rising star of the London scene renowned for her Turkish Cypriot fusion flavours, is back hoping to join the elite group of chefs who have made it to the banquet twice. She is up against James Cochran, who has worked at some of London's toughest kitchens, including two Michelin-starred The Ledbury, and Scott Goss from The Twenty Six in Tunbridge Wells, renowned for his use of local Kent ingredients.

The contest hots up as the three chefs prepare their celebratory mains in the hope of impressing the veteran judge, and all three of them create sharing dishes. Scott showcases rare-breed Tamworth pork to say thank you to the rare breed of people who work for the NHS. Selin serves a complex duck dish using ingredients from all around the world to honour 'Our Global NHS'. And James presents five cuts of goat cooked in five different ways, for his bold dish 'Under the Knife'.