All 66 London restaurants holding a Michelin star, from institutions to new restaurants in the Michelin Guide for 2021 – despite a challenging year of lockdown and closures. Starting his career at the Bucks Head in Dundrum, Alex then moved on to Deanes Brasserie in Belfast, where he was part of the team that won the restaurant a Michelin star. After witnessing a crème brûlée being caramelised, he made the life-changing decision to retrain as a chef. Following this Ross went on to set up Jason’s first New York restaurant The Clocktower before returning to London. Great British Menu is back this year for its fifteenth series, with a new theme, new changes to how the competition works and a brigade of new chefs hoping to do their region proud. Most recently he beat thirty-two other chefs to become a finalist in The Craft Guild of Chefs' National Chef of the Year 2020. Essex-born Steve is a highly accomplished British chef inspired by classical French cooking, who was crowned the Craft Guild’s National Chef of the Year in 2019. Having worked at some of the UK’s best restaurants including Pétrus, he is now head chef at Texture, which holds four AA rosettes and one Michelin star. Although George is head chef of Fenchurch Restaurant at Sky Garden in London, he is very passionate about competing to represent the North West. His menu celebrates some of Britain’s most famous children’s authors in his uniquely original style. Hosting a dinner party can also be a fantastic opportunity to experiment and try recipes that are a little bit more special. This big Daddy is also cheap, great fun and really friendly. He won the Roux Scholarship in 2009 followed by Craft Guild of Chefs National Chef of the Year in 2010. After studying Hospitality Management and Culinary Arts in Sheffield, Sally worked at The Savoy and then Claridges before she began a formative five years under Brett Graham at The Ledbury (two Michelin stars). Guy has worked in many Michelin-starred restaurants including cutting his teeth at The Driftwood with Chris Eden and under Michael Caines at Gidleigh Park. Alex is inspired by classic cooking with a modern twist; he loves his dishes to look stylish, but taste is the most important thing. I had only heard of two of the chefs prior to watching this and discovered a few more of them via the "Great British Menu" series. Thomas was head chef when it gained its second Michelin star. I hope there are more seasons of this in the future. Initially embarking on a front of house profession, Hrishikesh spent three years studying for a hotel management diploma. Harriet has now opened a pop-up restaurant called Robin Wylde in Lyme Regis, where her cuisine is based around the seasons, local produce and foraging. He then returned to work alongside Danni Barry at the Michelin-starred Deanes EIPIC restaurant, where he was subsequently appointed head chef and where he remains today. Although he was constantly cooking and working in kitchens he finally made the leap to become a chef full-time at May The Fifteenth in south London and various other restaurants around the world. If you are in need of new inspiration, however, then this fantastic collection of dinner party ideas will ensure that you're never stuck when entertaining guests. He was inspired from a very early age by his grandfather who always took him foraging and it’s this passion for local, seasonal, fresh produce which informs his ingredient-led cuisine today. She then worked at the Boundary Restaurant for a year before securing a position at The Ritz where she remained for five years and rose to chef de partie. They do breakfast at the weekends, there are multi-course menus or you can just pick and mix from a range of dishes. He’s worked at some of the UK’s top restaurants with leading chefs including Raymond Blanc’s Le Manoir aux Quat’Saisons and Phil Howard’s Elystan Street. Martin Wishart’s Chicken crown with Comté cheese gnocchi and girolle mushrooms is a fantastic chicken dinner party recipe, while Dominic Chapman’s Stuffed courgette flowers look stunning and are filled with fresh flavours. Hywel’s cooking style is modern Welsh and champions all Welsh produce. London-born Amy has made her home on Scotland’s east coast and runs her restaurant The Harbour Café in Fife with her family. No stranger to competitions, Tom was part of the team that represented the UK in the 2019 Bocuse d’Or where they placed tenth in the world. Not to be underestimated, she’s been working in a professional kitchen since the age of thirteen and full-time since 2016 under the watchful eye of her father, Michelin-starred chef James Sommerin. Last but certainly not least: the drinks. He is currently head chef at Michelin-starred Restaurant Story in London. Whilst studying catering and hospitality at Buxton, he started work at the Michelin-starred Fischer’s Baslow Hall in the Peak District where he progressed under the tutelage of chef patron Max Fischer. Sally’s style of cooking is British and seasonal, with a touch of elegance and a fondness for game. This year’s brief couldn’t be better for George as his favourite subject at school was English Literature, so he’s taking inspiration from the books he loved reading growing up. After working for ten years at the Square Bistro, Leigh took up the helm of Clenaghans restaurant in Moira where his cooking has earned him a Bib Gourmand from the Michelin guide. Proudly representing Stoke-on-Trent, Niall is no stranger to competitions and already has a string of accolades to his name. Martin Wishart’s Chicken crown with Comté cheese gnocchi and girolle mushrooms is a fantastic chicken dinner party recipe, while Dominic Chapman’s Stuffed courgette flowers look stunning and are filled with fresh flavours. After reaching the regional final two years ago, Shauna is back to compete for a second time. Huddersfield-born Samira is back to compete for a second time after narrowly missing out last year to Tom Anglesea. Ollie Dabbous. Cumbrian-born Tom from Barrow is a newcomer to Great British Menu who thrives in a competition, having won the Roux Scholarship in 2014. Turn your home into a Michelin-starred haven for the night with HIDE at Home, the delivery service from Ollie Dabbous’ Mayfair restaurant. The sophisticated menu offers great flavour combinations, the likes of roast parsnip and fennel salad with chestnuts, and mutton and apple pie with creamed potatoes. Gordon has an individual and experimental approach to all the food he serves. The theme for this series is children’s literature, as 2020 marks 150 years since the death of Charles Dickens, who wrote the first book to feature a child in the starring role with Oliver Twist. Working closely with the chef-owner of Texture, Agnar Sverrisson, his style of cooking reflects the restaurant’s modern Scandinavian influences and champions local produce. Father-of-four Kerth is passionate about this year’s brief and is igniting his own inner child for his menu. "This softens the mix so they are yielding, rather than firm," he said. This time he wants to win with his innovative cookery full of modern techniques and elegance which champions Welsh ingredients. Samira’s cooking draws upon her heritage – she has a Nigerian father and Iranian mother – which means she’s confident using bold flavours in her cooking. Manchester born and bred George decided he wanted to be a chef aged twenty-one after studying Law at university. The London outlet of this U.S. steak restaurant chain has a fan in one of the rising stars of London gastronomy, Ollie Dabbous. Brought up in the Wye Valley, John is proud to be competing to represent Wales. Here are the major changes: More chefs: there will be four chefs competing in each regional heat instead of the usual three, More drama: the chef with the lowest score after cooking their starter and fish course will be sent home, without a chance to show off their main and dessert, More courses: in addition to the starter, fish, main and desserts, each chef will also create an amuse bouche and pre-dessert palate cleanser, to give their menus a more contemporary tasting menu feel. During his time there the restaurant achieved three AA rosettes and a Michelin star. By 2009 he found himself under the tutorage of Nathan Outlaw, moving to Cornwall to work at his eponymous restaurant. In 2017 Shauna and Mark became joint chef patrons and business partners of the Knightsbridge-based restaurant. Ollie Dabbous, the chef at Hide in London, told Insider that the key to making great meatballs is the addition of a panade — a mix of bread, milk, and eggs. Georgia is out to prove herself on her own terms with her classic cooking inspired by local Welsh produce. Shauna has loyally stayed with Marcus her entire career, and was made demi chef de partie on the pastry section when Marcus opened his self-named restaurant at London’s Berkeley Hotel. For his menu, he draws on regional children’s authors and Welsh folklore for inspiration. 22min. Prior to this he spent four-and-a-half years as head chef of the Idle Rocks. Roberta’s style of cooking is traditionally Scottish but influenced by French techniques. Her personal menu celebrates local produce and champions some of our most beloved authors. His first job was at The Ritz before moving abroad to Per Se under Thomas Keller in New York, Epicure in Paris, and then heading back to the UK to L’Enclume with Simon Rogan in the Lake District. Chef-patron of Stockport’s Where the Light Gets In, Sam’s dishes have a big emphasis on sustainability, zero waste, the North West and fresh produce from his own farm. The format has been shaken up a bit for 2020 in a bid to keep things from getting stale. Hrishikesh trained under the guidance of Hywel Jones at Lucknam Park, Wiltshire for ten years and Thomas Keller at the three Michelin-starred French Laundry in Napa Valley, California. Ollie Dabbous’s unforgettable seasonal menu showcases the best that nature has to offer. Harriet is out to showcase the South West’s finest produce in her own unique style and bring out her passion for reading as a child in her dishes. Find out everything you need to know about Great British Menu 2020, including which chefs are competing, what this year's theme is and how the competition differs from previous years. Self-taught Paul is head chef and director at Brunel's, an award-winning restaurant in Newcastle, Northern Ireland. Her creative menu for the competition celebrates some of the North East’s most famous children’s authors, with a nostalgic nod to her childhood. Ivan started his restaurant Native in 2016 with co-founder Imogen Davis and has since created a name for himself by cooking with unique ingredients like squirrel, ants and hogweed. Originally from Londonderry in Northern Ireland, Shauna hails from a family of restaurateurs and was always keen to go into the industry, but her father insisted that before she did, she needed to learn the business side of hospitality. Hailing from Sheffield, Josh is proud to be competing to represent the North East in the first cookery competition he’s ever entered. Thomas originally wanted to become a social worker but he ended up falling for cooking instead after growing up in cafes and cooking meals as a teenager. This often resulted in the competitor combining Indian and British flavours for tasty, moreish plates. Although originally from Hampshire, Cornwall has been his home for the majority of his life. After studying Politics and History at university, she retrained to be a chef. Born and bred in Dundrum, Northern Ireland, Alex grew up on a farm where he drew culinary inspiration from his granny who used to cook for the workers. Shaun Rankin's West End restaurant is now offering a delivery service headed up by Great British Menu 2020 finalist Kerth Gumbs. Proud Brummie Alex is the head chef and owner of The Wilderness in Birmingham, a restaurant renowned for its modern British food intended to excite, provoke and taste delicious. Self-taught Alex’s style is eclectic, drawing on the spices and influences of world cuisines and those represented in the melting pot of Birmingham. She trained at Westminster College Kingsway and was mentored by Master of the Culinary Arts Frederick Forster. While at college he got a job in a kitchen with Gary Rhodes and that’s where he fell in love with cooking. Once more into the kitchen! Father-of-two Steve’s menu for the competition is inspired by childhood memories and his family. For the first time ever Heston Blumenthal’s Michelin starred restaurant, Dinner by Heston, is offering takeaway.There are three set menus, each inspired by a different historical era in Britain’s culinary past. She has won a plethora of awards and as the first woman to win the Young Chef of the Year Award in 2017, she prides herself on staying calm under pressure. The Ollie Dabbous follow-up everyone’s talking about – with the biggest wine list in London. Today, Thomas is the owner and head chef of the Michelin-starred restaurant Thomas Carr at The Olive Room in Ilfracombe. Alex believes in using the best produce available and puts plant-based ingredients at the heart of the plate, whilst meat and fish play supporting roles. If you're looking for some fuss-free and make-ahead dishes, there are plenty of easy dinner party recipes to be found which won't keep you chained to the kitchen once your guests have arrived. Ross has worked in some of the most renowned Michelin-starred kitchens in the world including Restaurant Gordon Ramsay under Clare Smyth, Restaurant Patrick Guilbaud in Dublin, Restaurant Martin Wishart in Scotland and as head chef in Jason Atherton’s Pollen Street Social, retaining the restaurant’s Michelin star in his first head chef role. Fish and main courses will be lighter as a result, A new presenter: Great British Menu has been without an on-screen presenter since its second season, but this year Susan Calman will be in the thick of it, talking to the chefs as they plate up and finding out what makes them tick. Tom is now the executive chef for Simon Rogan at his Cartmel-based restaurants Rogan & Co and L’Enclume. He uses local produce and sets out to deliver clear and intense flavours in playful, surprising ways. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. Her menu draws on some of her favourite books from her childhood. Within a year-and-a-half of being executive chef at The Gilpin Hotel and Lake House, Hrishikesh won a Michelin star and later four AA rosettes for his modern British cuisine with a twist. Karl hails from Peterborough and is a chef who loves competing. Originally from Mansfield in Nottingham, Sally is head chef of the only Michelin-starred pub in London, The Harwood Arms. His cooking style is influenced by his Thai heritage – his father is originally from Bangkok – and his training at Le Cordon Bleu in Bangkok where he mastered traditional French cookery and worked with David Thompson at Nahm, at the time rated the best restaurant in Asia.