Great British Menu 2026: Who won GBM's 21st series?

Great British Menu is one of the UK's most-watched cooking shows, taking 32 chefs working in all kinds of fine dining fields, from Michelin-starred restaurants to supperclubs, catering, and private dining companies. This year marks the 21st series of Great British Menu, and we've been following it closely to bring you regular updates on all the big news, drama, and successes. Consider this your one-stop shop for all things Great British Menu 2026. 

The series first hit our screens on Tuesday 24 February, with a new, varied set of regional hopefuls keen to bring their dishes to the banquet. Comedian Phil Wang has replaced Off-Menu podcast host Ed Gamble, and Andi Oliver (showstopping outfits and all) was back again to host. 2019 winner Lorna McNee has also returned alongside long-standing judge Tom Kerridge for the 2026 competition. 

The theme for Great British Menu 2026 was British movies and movie makers, with contestants drawing on the big stars, directors, and films from their regions. Other than that, the format remained largely the same, with eight weeks of regional heats, followed by finals week and a big banquet at the end. Now, with the banquet episode complete, our guide to all things Great British Menu 2026 is fully fleshed out. So read on to discover everything that's happened.

Great British Menu has now been on our screens for 20 years (we know, we can't be that old either), with the first season airing in 2006. Over the years, the show has been a springboard for some of the nation's most successful chefs to take their careers to the next level. One of the things that we particularly love about Great British Menu is the fact that such a range of different chefs take part, including 2024's winner Kirk Haworth who has since gone on to establish the UK's first Michelin-starred vegan restaurant Plates, and 2025 Great British Menu Champion of Champions Amber Francis, who gave up her career in restaurants to become Senior Food Educator at Christ College Finchley, and also went on to nab the AYALA SquareMeal Female Chef of the Year Award 2025. 

With the Great British Menu 2026 series done and dusted, everything you need to know, from the dramatic twist on banquet night to kitchen nightmares and judges' comments, is right here - all wrapped up and ready to go. Drama, highlights, funny moments, and wildcard chefs, the 21st series of Great British Menu has been quite the journey. Go on, have a browse.

What happened at the Great British Menu 2026 banquet?

From dropped ice cream mix to why one chef decided not to cook at the Great British Menu banquet, here are all the notable things that happened this year at the GBM dinner in Liverpool's St George's Hall.

The Great British Menu 2026 banquet was anything but smooth sailing. Last-minute changes, technical challenges and plenty of high-pressure moments - everything that could go wrong did. The most headline-grabbing moment was the revelation that Corrin, who was due to cook the fish course, was forced to withdraw for personal reasons. Nikita, who narrowly missed by just one mark during her fish course at the finals, was asked to step in. She did.

What's more, given that the setting is a grade I listed building, all hazardous equipment (friers, barbecues, etc.) had to be set up outside, causing a couple of blips in service. Across the courses, chefs battled everything from lost dumplings and tricky outdoor barbecue conditions to spilled ice cream and missing elements, all while being supported by returning Great British Menu veterans lending a hand. Despite the setbacks, the banquet unfolded as an ambitious, creative and often emotional service, with each chef pushing to deliver their vision under intense scrutiny.

What's on the GBM banquet menu?

After many weeks of tense competition, the four chefs cooking at the banquet have been revealed. The banquet, which will air on BBC Two at 9:00pm, will be hosted in Liverpool’s St George's Hall. Discover who’s cooking what:

Starter: ‘The Night Crawler’

Dish: Charcoal potato dumpling, cashew condiment, potato crisp, black truffle purée, pickled and baked baby beetroot, charred pickled onions, coal oil dressing
Inspiration: Perthshire-born actor, Alan Cumming and his role in X2: X-Men United
Chef: Orry Shand is a Scotland-based chef working in private catering, one of two private chefs in the competition this year. He’s known for his precise, modern cooking. He previously scored three nines in the heats, placing him among the frontrunners. Later this summer, he’s due to open his first independent restaurant, Falls by Orry Shand.

Planned fish course: ‘The Secret Garden’

Dish: Croustade filled with broccoli purée and trout belly, chawanmushi with cured trout loin, pickled sea vegetables, champagne velouté, and top loin of trout with brown butter sabayon.
Inspiration: The 1993 film, The Secret Garden, which featured scenes filmed at Bodnant Garden near Conwy.
Chef: Representing Wales, Corrin is a highly creative chef known for his technical skill and clean cooking. Formerly head chef of Gwen and a repeat competitor on GBM, he was already one of the standout performers from the heats, with multiple high scores across the competition. Corrin wasn't able to attend the banquet, so Nikita stepped in. Scroll on to find out more about her fish course.

Actual Fish Course: ‘Draft of Living Death’

Dish: A bold, curry-led halibut dish with fish head curry-inspired sauce, garnished with fried okra and baby aubergines, served with a sambal salad and potato stuffed chilli. Guest constructed their own plates. 
Inspiration: Professor Slughorn actor, Jim Broadbent, and Harry Potter and the Half-Blood Prince. 
Chef: Representing Central England, during the competition, Nikita was hosting regular supperclubs with the help of her family. Very successful, she now has the keys to open her own restaurant Maai on Clapham's Abbeville Road. Her career to date reads as a Michelin-starred roll call, including positions at Bibendum, Core by Clare Smith, and Kitchen W8. Impressive? We think so. 

Main course: ‘The Full Monty’

Dish: Whole guinea fowl deboned and stuffed with a roulade of guineafowl leg and thigh farce, covered in truffle with a truffle stuffed morel mushroom centre, guinea fowl sausage served with sweetcorn husk, caramel glazed milk bun, mushrooms, sweetcorn puree with a guinea fowl sauce.
Inspiration: The 1997 comedy musical The Full Monty, which follows a group of out-of-work Sheffield steelworkers who turn to stripping to make money.
Chef: Cal Byerley is head chef at Pine, an accomplished Michelin-starred restaurant just outside of Newcastle, which also landed top spot in SquareMeal’s Top 100 UK Restaurant awards in 2024. His career spans Rogan & Co, Jesmond Dene House and Forest Side in Grasmere. Having grown up in a farming community, Cal’s cooking focuses on organic and foraged Northumbrian produce, putting the focus on sustainable practices.

Dessert: ‘Hay is for War Horses’

Dish: hay smoked apple tart tatin using inverted puff pastry, cider brandy cream, hay baked caramelised apple puree, hazelnuts, hay frozen sable and hay ice cream.
Inspiration: The 2011 film, War Horse, which was partly filmed in Dartmoor and Devon.
Chef: Head chef at Michelin starred farm-to-form restaurant, Osip in Somerset, Ciaran grew up in Devon and has worked with Merlin Labron-Johnson since 2016, with a short break while working in Australia.

Who won Great British Menu's 2026 'Champion of Champions' title?

Perhaps the most exciting series of Great British Menu to date, the declaration of the winner for 2026 made a real underdog story come true. Read on to discover who nabbed that title:

Many observers, us included, had Ciaran's dessert down as the likely winner. Not simply because of the 'recency bias' phenomenon - a good dessert served just before the vote certainly has a higher chance - but because the judges seemingly found it to be a world-changing dish. In the end, and in spite of the last-minute changes, someone else rose to claim the Champion of Champions 2026 Great British Menu title. 

Nikita was crowned Champion of Champions 2026, capping off one of the most remarkable journeys the competition has seen. Having not originally won her course, she entered the banquet under unusual circumstances, stepping in at the last minute to replace Welsh chef Corrin Harrison, after personal circumstances prevented his engagement with the BBC Two show. Her fish course, which initially placed second in the finals, stole the hearts of banquet goers. Alongside her sister, who has taken a sabbatical year to help out, Nikita is due to open her debut restaurant in Clapham this year. 

Great British Menu 2026 Finals: What happened?

Finals week has landed. Eight chefs from across the UK are battling it out for the chance to get to the Great British Menu banquet. Find out who's made it to the banquet and who's missed out:

Left to right: Ciaran Brennan, Nikita Pathakji, Jack Bond, Lawrence Barrow, Corrin Harrison, Orry Shand, Josh Hughes, Jamie Keeble.

Great British Menu 2026 Finals: The Starters

Opening GBM finals week, we saw all eight chefs return with renewed energy and a few edits to put before the judges. Inspirations ranged from gothic storytelling to superhero breakfasts, with Scottish BAFTA winner Marli Siu joining the judges. The episode opened with Phil Wang as a zombie - a very polite one given that, as Tom pointed out, zombies don’t tend to close the door after themselves. Before kicking off in the kitchen, Andi clarified that there was no wildcard chef selection for the starter round; for that revelation, we’ll have to wait a little longer.

The judges' favourite starters on Great British Menu 2026:

• Scotland’s Orry Shand delivered a dark, atmospheric plate inspired by Alan Cumming’s character in X2: X-Men United. His dish, ‘The Night Crawler,’ combined a charcoal potato dumpling with beetroot elements, truffle, and coal oil dressing. The judges praised its balance – earthy, acidic, and visually striking all at once.
• South West chef Ciaran impressed with ‘Tisane,’ a gothic, narrative-led dish inspired by My Cousin Rachel. It featured a root vegetable tea paired with parsnip and a dramatic ‘poison’ garlic oil served in a small bottle on the side. The judges admired the depth of flavour and storytelling, though sweetness divided opinion.
• Representing Wales, Corrin brought a refined, conceptual dish inspired by Under Milk Wood. His celeriac-focused dish, now enhanced with shiitake, truffle, and citrus, was praised for its balance and presentation.

Which chef is cooking the starter at the Great British Menu Banquet 2026? 

Hailing from Aberdeenshire, Orry was a favourite in the competition, arriving for finals week with three nine-mark dishes under his belt.

Corrin's starter placed him third in the lineup, followed closely by Ciaran. It was incredibly close, but among all judges, Orry's ‘The Night Crawler’ was a clear winner, with Tom calling it ‘dark, mysterious, but brilliantly balanced.’ Lorna, meanwhile, complimented the acidity from the beetroots and pickled onion, and the presentation was just as striking.

Great British Menu 2026 Finals: The Fish Course

The Great British Menu 2026 fish course final was one of the tightest rounds so far, with judges openly struggling to separate the top contenders. Will Poulter joined the pack this week, judging a range of dishes inspired by the likes of Professor Slughorn in Harry Potter, The Secret Garden, and Lord of the Rings actor Ian McKellen. This episode, aired Tuesday 21 April, also came with a surprising revelation: during his school days, Tom Kerridge appeared in a Christmas special of Agatha Christie's Miss Marple.

The judges' favourite fish courses on Great British Menu 2026:

• Representing Wales, Corrin delivered ‘The Secret Garden,’ a highly technical trout-focused plate featuring trout in multiple forms, a delicate chawanmushi with cured trout loin, a croustade filled with broccoli puree, finger lime and trout belly, and a standout brown butter Champagne sabayon. Tom called it ‘one harmonious, joyous dish.’
• Hailing from the central region, Nikita’s ‘Draft of Living Death’ offered a bold, curry-led halibut dish with fish head curry-inspired sauce, garnished with fried okra and baby aubergines, served with a sambal salad and potato stuffed chilli. Swapping out her crockery for a larger cauldron to prevent further cooking, her confident spicing and ‘incredible’ balance and presentation earned her a perfect ten-mark score from Lorna.
• North West chef, Jack also impressed with ‘You Shall Not Bass,’ a barbecue-heavy sea bass dish with smoked trout roe sauce, charred and roasted leeks, smoked almonds, lemongrass oil and sea vegetables. Inspired by Ian McKellen’s Gandalf from The Lord of the Rings, its theatrical presentation and strong campfire-esque flavours earned high praise and top marks from the regular judges, though Will Poulter’s seven brought his overall score down a little.

Which chef is cooking the starter at the Great British Menu Banquet 2026?

Having spent the bulk of his career working under Gareth Ward at Ynysir, followed by Gwen, and several stints in the competition, Corrin is a familiar face in the GBM kitchen.

Before totting up the scores, the judges joked that there were four or five dishes that they thought could easily make it to the banquet. It was a tough round. In the end, there were three chefs tied in third place: Jack, Jamie, and Ciaran. The top two were Nikita and Corrin. Making it to the banquet with only a one-point lead, Corrin took top spot for his fish course and is guaranteed to cook at the Great British Menu banquet. After multiple near misses in previous years, Corrin said he was ‘super proud.’

Great British Menu 2026 Finals: The Main Course

It’s the course that every chef on Great British Menu dreams of winning, but who would be putting their names on the board and join Orry and Corrin in the banquet kitchen? Well, in this episode, we saw another chef join the mix. Subbing out Lawrence (only eight can cook in the GBM kitchen) was Cal Byerley - Andi’s wildcard chef choice. With acclaimed director Stephen Frears stepping in as guest judge, and just two chances left, the margins for error were tighter than ever.

The judges’ favourite main courses on Great British Menu 2026:

• North East chef Jamie’s ‘Moorland Memories,’ inspired by the coming-of-age film, Kes, delivered an emotional, technically accomplished duck dish, featuring roasted breast with moorland spice, faggot made from the leg grated over with hot smoked and dried duck heart, a spiced crumpet, and liver parfait. And while Tom found the crumpet ‘a little bit more dense than last time’, the cohesion and flavour were ‘outstanding’.
• Wildcard entrant Cal Byerley, also hailing from the North East, stunned with his humorous ‘The Full Monty’ main, a theatrical guinea fowl dish. It centred around a whole guinea fowl deboned and stuffed with a roulade of guineafowl leg and thigh farce, covered in truffle with a truffle stuffed morel mushroom centre, plus a guinea fowl sausage served suggestively alongside two caramel glazed milk buns. Lorna highlighted the technical perfection of the set mousse centre, while Tom heaped praise on the sausage. Phil, meanwhile, said: ‘Who would have thought? A dish based on The Full Monty would have good buns.’
• Central England chef Nikita’s ‘Dinner at Pemberley’ delivered a richly layered pork feast inspired by Pride and Prejudice. Featuring everything from a roasted pork tomahawk to a pork cheek pie and Gujarati-style sweetcorn chevdo, it impressed with bold flavours. Phil called the green chutney ‘magnificent’ while Tom praised the pie but questioned whether its pastry-heavy structure would work at a banquet scale. 

Which chef is cooking the main course at the Great British Menu Banquet 2026?

To our knowledge, Cal is the first wildcard chef in Great British Menu history to claim a spot on the banquet menu. 

It was an incredibly close round, a fact reflected in the scoring. Ciaran placed eighth, followed by Jack in seventh and Josh in sixth. Orry and Corrin tied just outside the top spots, while Nikita, Jamie, and Cal all landed in a three-way tie for first place. It’s Nikita’s second time tied for a banquet spot, having narrowly lost out to Corrin with her fish course. Typically, Andi would make the deciding vote, but with her wildcard chef choice in the mix, the decision fell to Tom. 

In the end, highlighting his main as a ‘fantastic dish, great fun, [with] wonderful energy’, Tom selected Cal Byerley to go through to cook at the Great British Menu 2026 banquet in Liverpool’s St George's Hall. 

Great British Menu 2026 Finals: The Dessert Course

The final course of finals week brought sugar highs, technical chaos and, at one point, Phil Wang neck-deep in chocolate, shouting, ‘Aargh! Help! It’s a code brown!’ Tasked with doing a ‘deep dive on chocolate in preparation for desserts day,’ he’d taken things a bit too literally. It set the tone for a playful but high-stakes service, and the last chance for the 2026 chefs to stick their name on the GBM banquet menu.

There was a small shake-up before the cooking began. Tom had initially selected Cal’s Alien-inspired dessert for his wildcard choice, but after Cal won the mains on Andi’s wildcard, the chef chose to sit this one out, focus on his dish, and let the finalists battle it out. Naturally, with that much sugar to get through, the judges, a little giggly and joined by guest judge Joanne Harris, author of Chocolat, were throwing out high praise and big scores.

The judges’ favourite desserts on Great British Menu 2026:

• Corrin’s ‘LGSM,’ inspired by Pride, combined a smoked treacle and miso muffin with shiso vinegar meringue, baked brown sugar custard, coconut ice cream and coconut blossom caramel. Tom noted the cake was slightly drier than before but proclaimed it a positive development, encouraging the use of the clever caramel sauce. He summed it up as ‘the best sticky toffee pudding,’ while Lorna loved the way his new custard elevated the dish.
• Nikita brought a very Wes Anderson dessert: ‘The Beginning of the End,’ inspired by Ralph Fiennes in The Grand Budapest Hotel. It featured three choux buns topped with pastel icing and stacked in size order, filled with a banana custard, chocolate custard served on a frozen peanut parfait, banana and date sponge and a doilie tuille. After swapping ice cream for a parfait, after concerns that it'd be difficult to replicate en masse, she got top scores from the judges.
• South West chef Ciaran’s dessert was an accomplished ‘Hay is for War Horses’ apple tart tatin. Featuring inverted puff pastry, cider brandy cream, hay-baked caramelised apple puree, hazelnuts, hay ice cream, and frozen hay sables shaved to look like hay. All judges loved it, with Lorna commenting on the perfect balance.

Which chef is cooking the dessert at the Great British Menu Banquet 2026?

Writing his name on the banquet board, Ciaran showcased his signature humour, adding an 'S' before Orry's name in the top row.

Dessert days are always a bit of a mission, competing against each other as well as the warm, humid temperatures of the kitchen. Nikita faced more challenges after Corrin accidentally covered her section (and warm white chocolate) in ash while prepping his hot coal to singe his meringue - for which he was very apologetic. Jack and Orry tied in fourth, with Corrin taking third and Nikita once again finding herself close to first place. It was close, but with perfect scores across the board, Ciaran’s ‘Hay is for War Horses’ took first, sending him through to cook at the banquet. Nikita will cook the canapes. 

In a final teaser, Andi hinted at ‘an unprecedented situation’ ahead, saying, ‘we’ve never found ourselves in this position before.’ What that means is still unclear, but heading into the banquet, it feels like anything could happen. We'll update you the minute that unusual situation is explained. 

Meet the Great British Menu 2026 finalists

With five Michelin stars between them, alongside a whole host of accolades, eight British chefs have made their way into the Great British Menu Final. Each one has the chance to bring a dish to the banquet, but this is where the competition gets tough.

Clockwise from top left: Jack Bond, Orry Shand, Nikita Pathakji, Corrin Harrison, Jamie Keeble, Lawrence Barrow, Josh Hughes, Ciaran Brennan

Jack Bond, North West England 

Jack Bond is chef-owner of The Cottage in the Wood, a Michelin-starred restaurant in the Lake District, where he champions refined, ingredient-led cooking. Originally from Southport, he trained in elite kitchens including Eleven Madison Park and Restaurant Gordon Ramsay. His food blends classical technique with modern precision, reflecting both international experience and a strong connection to British produce.

Orry Shand, Scotland

Orry Shand is a rising star known for bold, modern cooking rooted in local produce. Representing Scotland, he impressed with confident, flavour-driven dishes that balance creativity with technical skill. His approach reflects a new generation of chefs pushing Scottish cuisine forward while still celebrating regional identity and seasonality. He's due to open his own restaurant, Falls, in Aberdeenshire this summer.

Nikita Pathakji, Central England

Nikita Pathakji is a highly accomplished chef whose cooking blends precision with strong personal identity. Known for her confident flavours and modern style, she runs a popular supper club and has previously won MasterChef: The Professionals. Representing Central England, she stood out for her ability to translate bold ideas into refined, well-executed dishes.

Corrin Harrison, Wales

Corrin Harrison is an experienced competitor and head chef at Gwen in Machynlleth; he previously reached the Great British Menu banquet to serve his canapes. Representing Wales, he brings a more refined and confident approach on his return, with a focus on modern techniques and thoughtful storytelling. His cooking demonstrates growth, combining technical skill with a clearer sense of identity and ambition. Gwen will close later this year, and it will be interesting to see what London-born Harrison does next.

Jamie Keeble, North East & Yorkshire

Jamie Keeble represents North East and Yorkshire with a style rooted in bold flavours and strong technical foundations. As a regional finalist, he impressed with consistency and well-executed dishes. Jamie is head chef of Myse in Hovingham, where his cooking reflects both modern influences and a respect for local ingredients, showcasing a confident and competitive approach throughout the heat.

Lawrence Barrow, Northern Ireland

Lawrence Barrow is a well-travelled chef from Ballymena whose career spans kitchens across Europe and beyond. Having worked under leading chefs in London, he now leads his own culinary project, Hearth and Tine. His cooking combines global influences with modern British techniques, delivering inventive dishes with strong flavours and a clear personal style.

Josh Hughes, London & South East England

Josh Hughes is a two Michelin-starred chef known for elegant, technique-driven cooking at Hide and Fox. He combines classical training with highly creative modern techniques. Hide and Fox is known for refinement and precision, and his cooking has linked strongly to the movie brief with seasonal British ingredients and a contemporary edge.

Ciaran Brennan, South West England

Hailing from Osip, Ciaran Brennan represents the South West with confident, flavour-led cooking. Emerging as a standout competitor, he combines technical skill with bold ideas, often delivering dishes with strong visual and conceptual impact. He stood out in his heat for his clever technique, jovial attitude, and ambitious, well-thought-out dishes.

Who are the wildcard chefs coming back to cook at the Great British Menu 2026 final? 

While Andi and Tom each gave us a teaser after the South West chefs had cooked in week eight, they didn’t give much away at all (a classic cliffhanger, really). During the main course episode in finals week, Andi revealed her wildcard chef choice: Cal Byerley, who replaced Lawrence for the episode to give his The Full Monty inspired main course another shot at a spot on the Great British Menu 2026 banquet menu. He's not the only wildcard, Tom's selection is yet to be revealed - for that we'll have to wait till the final's dessert episode. As soon as we know for certain, we’ll update you - watch this space. 

What happened in the Great British Menu 2026 heats?

The heats are already in full swing, and with the first finalist confirmed, the competition has already stepped up a gear. Each week, we'll update this section with a full breakdown of what happened, drama and all. Who impressed? Who stumbled? Who secured a place in the finals? Scroll on to find out. 

Week 8: South West

Left to right: Jeff Robinson, Mark Tuttiett, Ciaran Brennan, Martin Bayliss

The 2026 South West heat brought some talent into the GBM kitchen. Clevedon-born Mark helms the kitchen as head chef of two Michelin-starred Da Terra, Ciaran leads the team at one-star farm-to-fork restaurant Osip, while Jeff and Martin are making waves at award-winning restaurants Harbour View House and Roku, respectively. This week, Simon Rogan took on the role of veteran chef, judging menus with wide-ranging inspirations, from Hot Fuzz and Mad Max to Shaun the Sheep.

Several dishes stood out:

• Mark’s starter, ‘About Thyme’ starter, showcased celeriac in multiple forms, including a salt-baked celeriac and apple ‘rose’, a buckwheat pillow filled with celeriac purée, alongside a punchy horseradish ice cream.
• Ciaran’s ‘Splendid’ fish course, inspired by Mad Max, delivered bold, confident flavours. Featuring tempura scallop, a rich egg yolk sauce, and a satay made from scallop skirt with pumpkin sambal, it impressed with its creativity and depth.
• Mark’s main, Wallace and Gromit inspired ‘Feathers of Justice’ was the highest scoring main dish this week, showcasing guinea fowl in multiple forms – poached breast, stuffed leg, and parfait shaped like cheese, among many other elements. Scoring a perfect ten, Rogan described it as an ‘incredible showcase of storytelling and skill.’
• Ciaran’s dessert, a ‘Hay is for War Horses’ apple tarte tatin, proved equally exceptional. Hay ice cream, cider brandy cream, and layers of caramelised and fresh apple – the pastry was described as ‘outstanding,’ and with a perfect balance of acidity and sweetness, it earned a perfect ten from Rogan.

The week saw strong camaraderie in the kitchen, with genuine support and humour between the chefs. However, consistency proved crucial. On the whole, despite successes, after a few technical errors and missed opportunities, Martin exited after the fish course. Facing two very strong competitors, Jeff also departed before cooking his full menu. Cooking for the judges, Mark and Ciaran seemed something of a double act – cracking jokes, laughing, keeping spirits high all while supporting each other to the pass. Both armed with very complex menus, there was a lot to do. 

Which South West chef went through to the Great British Menu 2026 final?

Probably one of the closest heats in GBM history, Mark entered as the clear favourite, impressing guest judge Ben Whitehead (voice actor of Wallace in Wallace and Gromit), especially with his ‘Feathers of Justice’ main for which Whitehead awarded a perfect ten. His dessert, however, drawing on Aardman Studio’s Shaun the Sheep for inspiration, failed to meet the mark, receiving criticisms that it lacked contrast and acidity. 

Ciaran, meanwhile, had been quietly consistent, staying close on Mark’s heels throughout. His menu showed bold thinking and strong flavour combinations. In the final judging, his venison main impressed with perfectly cooked elements and a ‘knockout’ beetroot taco, though it needed more sauce and vegetable balance. Ultimately, his ‘Hay is for War Horses’ tart tatin dessert clinched it. Widely praised for its precision, balance, and exceptional pastry, it stood out as a true banquet contender and sent Ciaran through to cook for the judges once again in the Great British Menu 2026 final. 

Week 7: London and South East

Left to right: Abbie Hendren, Vince Smith, Josh Hughes, and Dana Choi

A traditionally strong area on Great British Menu, the London and South East chefs included two Michelin-starred chef of the Hide and Fox, Josh Hughes, along with Vince Smith, Dana Choi, and Abbie Hendren, who now leads the kitchen at veteran judge Sally Abe’s new restaurant, Teal. The veteran chef this week was Aktar Islam, a fact which Andi Olvier let slip prematurely. As for the movie inspirations, the chefs had a lot to choose from, from a Notting Hill-inspired fish dish to a Miriam Margolyes starter and Brigit Jones’ blue soup.

Several dishes stood out:

• Vince’s ‘Gobi Versus Footie’ fish course featured monkfish with tandoori spices, aloo gobi pithivier, coconut chutney, langoustine head sauce, mango lassi, and while there were some slight issues, Aktar was confident that it had showstopper potential.
• Josh’s ‘Blue String Soup’ starter, inspired by Bridget Jones, featured one blue leek string tied around a leek and potato bundle, which, when poured with leek consomme, turns the dish blue. It also featured pomme dauphine on the side.
• Abbie’s ‘Vitrum Hortus’ starter, inspired by Miriam Margolyes’ role in Harry Potter, came served in a terrarium and featured roasted artichokes, girolle mushrooms, mushroom puree, and ‘mandrake’ crisps fished out from a plantpot using a wand.

The chefs got off to a bit of a slow start this week, with fairly low scores across the board. With the starters, it was Josh’s inventive ‘Blue Soup’ that took the lead in the starters, with Vince’s Bend It Like Beckham ‘Gobi versus Footie’ fish course claiming the highest score in the first episode. Abbie and Dana, meanwhile, struggled with temperatures and depth, and while Abbie got her fish to the pass 11 minutes late, after a tie breaker, it was Dana who left the competition. After the main and dessert courses, Abbie again found herself in a tiebreaker, this time with Vince, and once again made it through on the merit of her pre-dessert.

Which London and South East chef went through to the Great British Menu 2026 final?

Joining the judges was actor and Notting Hill star, Simon Callow, who brought theatrical flair and sharp insight. Abbie Hendren’s ‘Vitrum Hortus’ divided opinion – Callow adored it, scoring it highly, while others wanted more acidity and balance. And while she’d fixed the issues that emerged on the first day, Callow remarked the beautiful ingredients just ‘hadn’t copulated’ – the other judges agreed, though in somewhat different language.

Josh impressed with a well-cooked, flavourful chicken main and a standout dessert, though his pre-dessert faltered. Abbie’s theatrical pork dish struggled with practicality, raising concerns that her fiddly heating system for her diamond jus just wouldn’t work at a banquet. Recurring issues with balance, texture, and over-sweetness shaped the final critiques, and in the end, it was Josh Hughes who made it through to the finals, where he’ll cook his full menu with the other Great British Menu 2026 finalists.

Week Six: Northern Ireland 

Left to right: Callum Irwin, Marion Lancial, Kristin Raegon, Lawrence Barrow

What happened in the Northern Ireland heat on Great British Menu:

Entering the GBM kitchen this week were four Northern Irish chefs, including returning competitor Lawrence, who was forced to withdraw last year due to illness, alongside South African-born Kristin, Antrim chef Callum, and Marion, who originally hails from Normandy. Last year's banquet chefs, Sally Abe and Jean Delport, made their joint veteran debut, offering advice and guidance before the usual panel took over. Northern Irish film inspirations stretched from Ordinary Love to darker folklore-inspired cinema, while the week’s guest judge, BAFTA-winning director Lisa Barros D'Sa, found her films served as the subject of many creative narratives.

Several dishes stood out:

• Lawrence’s ‘Under the Seam’ fish dish took cues from Northern Ireland’s costume designers, centred around aged plaice and scallop mousse with an interactive fermented kohlrabi ‘costume’, was one of the most ambitious plates of the week, earning an 8 from Delport despite some seasoning issues.
• Kristin’s ‘Behind the Veil’ dessert (inspired by The Devil’s Doorway) featured burnt vanilla financier, dark chocolate cremeux, smoked woodruff mousse, sour cherry gel, with a coconut-lime jelly veil to reference a nun’s habit.
• Lawrence’s ‘Murder Most Fowl’ main dish featured roast chicken with truffle, chicken butter sauce, chicken leg a la Tosca, vadouvan fennel and Turkish simit bread. Inspired by Murder on the Orient Express, it traced the route from Paris to Constantinople.

As is often the case, this year’s Northern Irish heat saw mixed results in the opening episodes. Sally Abe found herself ‘a little disappointed’ after the starters, and both judges expressed a need to dial up both the drama and finesse across the board. That said, Lawrence made a strong competitor throughout, and after an overly acidic chowder fish course, Marion was eliminated. With mains and desserts, Callum landed just shy of the mark, and despite solid storytelling, repeated wobbles with balance and refinement edged him out of the competition.

Which Northern Irish chef went through to the Great British Menu 2026 final?

Heading in to cook their full menus, Kristin and Lawrence were closely matched. Kristin’s menu leaned heavily into dark storytelling, particularly her main ‘The Offering’, which celebrated Irish folklore and was commended for its use of pork cheek as a bold centrepiece. However, there were consistent issues noted by the judges. Elements didn’t always harmonise, and while she made changes following advice from the veterans, improvements didn’t fully resolve the problems.

Lawrence’s menu, meanwhile, was praised for its creativity and strong identity, drawing on film, music and Northern Irish culture, with nods to Terry Hooley and the history of cinema. There were still faults. He left his fish brining for too long, and his bread on the main was dense and a little burnt, but the strength and promise of his menu clearly resonated with the judges. Ultimately, Lawrence was named the winner of the Northern Irish heat and progressed to the 2026 final.

Week Five: North East England and Yorkshire

Left to right: Jamie Keeble, Weike Zhao, Ryan McVay, Cal Byerley

What happened in the North East England and Yorkshire heat?

Entering the GBM kitchen this week were four chefs representing the North East: returning competitor Cal Byerley, alongside Jamie Keeble, Weike Zhao and Ryan McVay. Paul Ainsworth stepped in as veteran judge to assess some very strong dishes with inspirations ranging from an ‘I Am The Greatest Botanist on this Planet’ potato-based starter to a duck main inspired by the 1969 film Kes.

Several dishes stood out:

• Cal’s ‘I Am the Greatest Botanist on This Planet’, inspired by The Martian, combined confit potatoes, garlic purée, shallot jam and freeze-dried elements served from a space food packet, with Ainsworth calling it one of the best plant-based dishes he’d seen on Great British Menu.
• Jamie’s ‘Moorland Memories’, taking cues from the 1969 film, Kes, delivered cooked duck with whipped liver parfait, elderberry, crumpets, and his own foraged moorland seasoning mix, earning a perfect 10 for both flavour and storytelling.
• Cal’s ‘The Full Monty’ main offered a guinea fowl ballotine, with truffle farce plated alongside a sausage and two milk buns, plated suggestively to reference the eponymous film.
• Jamie’s ‘Rhubarb in Black’ dessert took on the eeriness of The Woman in Black film, pairing Yorkshire rhubarb with parkin, ginger custard and chocolate soil, served by candlelight. 

It proved to be a tough competition. Ryan exited after the starter and fish rounds, while Weike’s inventive, theatrical cooking – including a Dracula-inspired beetroot starter and a ‘Secret Garden’ dessert – showed creativity but was undermined by a few technical inconsistencies, and late arrivals to the pass, sending her home after mains and desserts. Cal and Jamie, meanwhile, were neck and neck throughout, both scoring full marks for their main courses.

Which North East England chef went through to the Great British Menu 2026 final?

Heading into the final cook, Cal and James really upped the storytelling and technical skill in their menus, taking on Ainsworth’s recommendations. Jamie’s menu stood out for its consistency. ‘Moorland Memories’ was again widely praised as ‘sensational without being gimmicky’, while his Dracula-inspired fish course impressed with its rich pig’s blood sauce – though judges noted it could be divisive at a banquet.

Cal’s menu, meanwhile, delivered some seriously big moments. His ‘I Am The Greatest Botanist On This Planet’ starter impressed again, with Phil making a quip on ‘how authentic the chef had been’ given the fertilisation process in film. Cal's ‘The Full Monty’ main, served by waiters in high vis and caps, also fared well despite last-minute adjustments after his chawanmushi split while steaming. His ‘Alien’ dessert - featuring chocolate eggs served in boxes that mimicked the original movie poster - had Tom reaching for his phone to take a picture, calling it ‘by far the best presentation, best impact’ he had seen to date.

It was close, but thanks to his perfect show of consistency, storytelling, and technique, Jamie Keeble secured the North East England and Yorkshire spot in the Great British Menu 2026 finals. That said, for the first time we’ve seen this series, the judges referenced a possible revival of Cal’s main with a wildcard selection.

Week Four: Wales

Left to right: Corrin Harrison, Carl Cleghorn, Dan Andree, and John Chantarasak

What happened in the Wales heat?

Entering the GBM kitchen this week were four Welsh chefs, including two returning competitors: John Chantarasak of AngloThai fame and Corrin Harrison, head chef of Gwen Restaurant, alongside newbies Carl Cleghorn and Dan Andree. Tommy Banks stepped in to judge the Welshmen on dishes with wide ranging inspirations from a Hannibal Lecter starter called ‘Liver Free Lecter’ to a fancy kebab referencing Cardiff’s famous Chippy Lane night scene.

Several dishes stood out:

• John's ‘Pair Dedani’ fish course, inspired by the Welsh myth and the film adaptation The Black Cauldron, earned a 9-point score from Banks, despite initial concerns that a cold fish course may divide the room at a banquet.
• Corrin's ‘The Secret Garden’ fish course also impressed, featuring a broccoli and trout belly croustade which 'unlocked' the rest of the dish, which included chawanmushi, cured trout, sea veg, a Champagne velouté, and top loin trout poached in clarified butter and matched with a brown butter sabayon. 
• John's ‘Light Up’ hogget kebab main course was one of the most inventive seen on the show so far. Served in ceramic kebab boxes, offered Thai curried kebab, som tam slaw, honey pickled chilli, and lamb sweetbread nuggets, celebrated Cardiff film Human Traffic.
• Corrin’s ‘LGSM’ dessert (Lesbians and Gays Support the Miners, inspired by the 2014 film Pride) took shape as miso muffins soaked in rum syrup, with ember-toasted Italian meringue, and a liquid gold caramel sauce. Tommy Banks scored it a perfect 10.

As is often the case, GBM 2026 saw a very strong showing from the Welsh contingency. In fact, Banks said that every starter could be a worthy banquet dish. One person does have to go home after cooking the starter and fish course, though - a fate which fell on Dan after his ‘Ode to Dobby’ fish course suffered some technical errors. Corrin, who made it through to the banquet with his canapes in 2024, returned high scores all the way through, closely followed by John, while Carl’s ‘No one hunts like Gaston’ venison main course didn’t quite land, sending him home just before the judging chamber.

Which Welsh chef went through to the Great British Menu 2026 final?

Heading into cook their full menus for the judges, John and Corrin were neck and neck. John’s menu was ambitious, from his standout pickled kohlrabi canape to ‘Lights Up’, a bold Welsh hogget main inspired by Cardiff’s Chippy Lane, which earned a score of 39/40 points. But then, as John’s dessert course approached, he discovered he was very low on time. Fortunately, in a show of cheffy camaraderie, Corrin stepped up to serve his ‘LGSM’ dessert first, which – described as ‘a sexy sticky toffee pudding’ (Lorna’s words, not ours) – fared very well with the judges. On the whole, Corrin’s menu impressed for its consistency, with ‘Secret Garden’ and his guinea fowl main both earning praise. After cooking their full menus for the judges (including guest judge and BAFTA-winning Welsh director Sally El Hosaini), Corrin made it through to the 2026 GBM final.

Week Three: Central England

What happened in the Central England heat?

The Central England heat saw James Sherwin, Louisa Ellis, Ash Valenzuela-Heeger and Nikita Pathakji compete for a place in the judging chamber. Veteran judge Spencer Metzger oversaw the starter and fish rounds, some of which he scored very highly (though contestants confessed that he was the scariest potential judge), while Tom Shepherd stepped in to assess the main and dessert courses. Dish inspirations ranged from Chicken Run and Harry Potter to screenwriters and a now closed (and much loved) Birmingham cinema.

Several dishes stood out:

• Nikita’s ‘Draft of Living Death’ halibut, inspired by Jim Broadbent and his role as Professor Slughorn in Harry Potter, was a triumph. Metzger described the halibut cookery as the best fish he had seen in a while, and gave it his first-ever 10 point score.
• Ash’s ‘Silver Screen Solstice’ main also impressed, particularly its buttermilk beurre blanc spiked with green chilli. Though Metzger felt it needed a little freshness.
• Ash’s dessert, featuring tempered white chocolate with a passionfruit centre, earned a perfect 10 from Shepherd, who praised the balance of flavours - a tricky feat with acidic fruit and rich white chocolate.

It proved a difficult week for James, who got off to a tough start with a four-point starter followed by a fish course that didn’t quite land. Louisa delivered solid scores throughout but struggled to match Nikita’s confident flavour combinations and Ash’s restrained approach. In the end, Louisa left the competition after forgetting to include aubergine in her ‘Lamba Mia’ main course. Nikita’s performance wasn’t flawless either, with slightly undercooked pork in her main, but the strength of her other elements secured her place in the judging chamber alongside Ash.

Which Central England chef went through to the Great British Menu 2026 final?

Two very worthy chefs entered the judging chamber this week. While Metzger gave it a 10, the judges felt Nikita's halibut starter was a little too spicy this time around. Nikita’s pork cheek pie was well received, although the judges raised small concerns about how the pie could be portioned tableside at a banquet. Ash’s duck main course didn't fare so well, with each judge liking and disliking different elements. Ash closed with ‘Second City Easter Egg’, a striking dessert that once again scored highly. In the end, winning by just four points, Nikita secured the Central England place in the Great British Menu 2026 finals.

Week Two: Scotland

Left to right: Hannah Rose, Jun Au, Rohan Wadke, Orry Shand

What happened in the Scotland heat? 

The Scotland heat saw Jun, Rohan, Hannah, and Orry compete for a place in the judging chamber, with veteran judge Adam Handling overseeing the starter and fish rounds. The brief once again centred on dishes inspired by great British movies, with chefs drawing from everything from Scottish animation to the James Bond franchise.

Several dishes stood out:

• Orry’s ‘The Night Crawler’ starter scored a 9, with the only critique being that the cashew cream was too rich and thick.
• Jun's redemptive starter, inspired by crazy rich Asians, ‘Falling in Love With You’, featured brill in gold leaf, with trout roe, XO, and smoked sturgeon.
• Orry’s Orkney scallop with babaganoush and kataifi langoustine delivered the standout moment of the first episode, earning a perfect 10 from veteran judge Adam Handling.
• Orry’s ‘A Feast for Merida’ main also impressed. Taking cues from the animated film, Brave, it centred around lamb in multiple forms – including BBQ lamb saddle, lamb farce, lamb-fat rösti, sticky lamb rib and a stuffed fried bun.

Earlier in the competition, Jun narrowly avoided elimination after the fish course, beating Hannah in a canapé cook-off when both chefs ended the round tied on points. His doenjang ragù canapé secured his place, sending Rohan home. After the main and dessert courses, the judges felt that while Hannah’s ideas were creative, the dishes lacked the polish and flavour impact shown by the others across the menu. She also faced issues with her chocolate in the dessert, arrived 16 minutes late to the pass (incurring a two-point deduction) and was eliminated before the judging chamber, leaving Jun and Orry to battle it out for the Scotland place in the finals.

Who went through to the Great British Menu 2026 final?

With Bafta winner Katherine Parkinson joining the judges, the pressure was on. Jun made a major change to his starter, swapping the chawanmushi for a celeriac fondant – a risk, particularly as it was his first time cooking the dish for the judges. While technically competent, it failed to excite the panel. His venison main improved, but still didn’t feel completely cohesive. Orry, meanwhile, clearly sees what it takes to create a banquet dish. Consistently, his skill and storytelling shone through, granting him a place in the finals. 

Week One: North West England

Left to right: Jack Bond, Exose Grant, Daniel Heffy, Paul Leonard

What happened in the North West England heat? 

The North West heat opened the series with returning finalist Jack Bond competing alongside newcomers Exose Grant, Daniel Heffy, and Paul Leonard. Veteran judge Lisa Goodwin-Allen assessed the starters, while Aktar Islam stepped in for the fish course due to Goodwin-Allen’s shellfish allergy.

Several dishes stood out:

• Paul Leonard impressed early with a Wallace & Gromit–inspired hispi cabbage starter, complete with knitted cabbage leaves made by his mum.
• Daniel Heffy delivered a technically sharp pumpkin noodle dish inspired by Grow Your Own, a Liverpool film focused on a refugee family's allotment.
• Jack Bond earned praise for his refined roast chicken crown with boulangere potatoes, drawing on Withnail & I for inspiration

The veterans felt Exose Grant’s smoked haddock dish lacked precision and balance, leading to his exit after the first round. As the competition progressed through mains and desserts, the judges felt that although Heffy’s cooking was highly skilled, it didn’t carry the same emotional impact or storytelling strength as Leonard’s and Bond’s. Heffy narrowly missed out on reaching the judging chamber.

Who went through to the Great British Menu 2026 final? 

In the final cook-off, Bond and Leonard - both of whom run Michelin-starred restaurants in the Lake District - returned with refined versions of their menus, adapted following feedback from the veterans. Bond maintained a slight edge thanks to his consistent technique, while Leonard’s creativity and strong narrative closed the gap. Leonard’s main and improved fish course impressed the judges, but his poker chip dessert - despite revisions - didn’t quite land. Bond, meanwhile, stayed steady under pressure. Even with a few slips, including adding spiced pumpkin oil to his starter by accident, Bond's overall consistency carried him through to the finals for a second year. 

Everything you need to know about Great British Menu 2026

All the need-to-know details about what to expect from Great British Menu 2026, including a brand new judge and an exciting theme. Here's everything we know so far!

What is the theme for Great British Menu 2026?

The theme for Great British Menu 2026 is movies. With a specific focus on British movies and movie makers, the chefs competing must cook dishes that pay tribute to their region, or film makers and actors from their area. 

In the finale, the winning chefs will cook a banquet for Britain's movie industry. The banquet will be held at St George's Hall in Liverpool, which is well-known as the film location for Gotham City Hall in Batman. 

Who are the Great British Menu 2026 judges?

It has recently been announced that comedian Phil Wang will replace Off-Menu podcast host Ed Gamble as a judge on Great British Menu 2026. A keen foodie, Phil is known for articulating his passion for food with accuracy and wit. He previously appeared on the show as a guest judge on series 16. 

Phil joins Lorna McNee, who returned to Great British Menu last season as a judge, having won the show back in 2019. Lorna is the chef director at Cail Bruich and Scotland’s only female chef with a Michelin star. 

Michelin-starred chef and long-standing Great British Menu judge Tom Kerridge is also judging. 

Who is the Great British Menu presenter?

Chef and television presenter Andi Oliver has returned as the host of Great British Menu 2026, marking her sixth year in the role.

What is the format of Great British Menu 2026?

The format of Great British Menu 2026 is similar to previous series, with 32 chefs from eight different regions of the UK taking part. Each week is dedicated to a different region, with four chefs cooking innovative dishes, based on the brief, for a veteran judge, who scores each course out of ten. The lowest-scoring chef leaves the competition after the starters and fish episode, and another gets knocked out after veterans judge mains and desserts. In the third episode, the remaining two chefs then cook all four of their dishes for the panel of judges, who then decide which competitor has won the region.

In finals week, the winners of all eight regions cook off one last time against each other in a last bid to win a place at the prestigious Great British Menu banquet, with the judges making the final decision.

Is there a wildcard chef selection for Great British Menu 2026?

Last year, two 'Wildcard chefs' were introduced into the mix, with Andi Oliver and Tom Kerridge selecting two runners up and giving them another chance to return and cook a starter, fish, main or dessert course and compete against the eight heat winners. During the North East England 2026 heat, the judges mentioned for the first time in this series that the wildcard selection will happen this year, referencing Cal's exceptional 'The Full Monty' main course after he was pipped to the post by Jamie Keeble. 

Do Great British Menu chefs get paid?

Great British Menu contestants aren't paid to take part in the show. In fact, the restaurants they represent have to supply a budget, although they more than make the money back in exposure, we'd imagine. 

Who are the Great British Menu 2026 veterans?

The BBC hasn't confirmed the full lineup of veteran judges for the 2026 series yet, but the North West heat saw Lisa Goodwin-Allen return, alongside Aktar Islam, who stepped in briefly to judge the fish course as Goodwin-Allen has a shellfish allergy. 

Previous appearances have included Paul Ainsworth, Tom Aikens, Angela Hartnett, and Tommy Banks, along with Simon Rogan, Michael Caines, Michael O’Hare, and Spencer Metzger. We expect to see more familiar faces on Great British Menu 2026.

When is Great British Menu on?

Great British Menu 2026 started on 24 February 2026 at 7pm and follows a similar schedule to last year, with three one-hour episodes screened each week for the first eight weeks and five episodes in the ninth week. Expect new episodes on Tuesdays, Wednesdays and Thursdays, with around 29 episodes in total. 

What channel is Great British Menu on?

Great British Menu is broadcast on BBC Two, and available for streaming on BBC iPlayer.

Meet the Great British Menu 2026 chefs

This year sees a new, eclectic mix of talent head into the GBM kitchen. From Michelin-starred chefs to cult-favourite chef owners and private chefs. Discover the full line up for 2026 below: 

Week 1: North West England

Jack Bond, Chef-Owner of Cottage in the Wood
Paul Leonard, Head Chef at The Forest Side
Exose Grant, Owner of Exose at Home
Daniel Heffy, Executive Chef at Nord

Week 2: Scotland

Hannah Rose, Head Chef on a Superyacht
Jun Au, Chef Patron of Pomelo
Rohan Wadke, Chef at Cameron House Loch Lomond
Orry Shand, Executive Chef at Entier Ltd (catering company)

Week 3: Central Region

Louisa Ellis, Private Chef
Nikita Pathakji, Chef at monthly supper clubs
Ash Valenzuela-Heeger, Chef-Owner of Riverine Rabbit
James Sherwin, Chef-Owner of Wild Shropshire 

Week 4: Wales

John Chantarasak, Chef-Owner of AngloThai
Corrin Harrison, Head Chef at Gwen Restaurant
Dan Andree, Head Chef at Penmaenuchaf Hotel
Carl Cleghorn, Chef-Owner of Tyme by Carl Cleghorn

Week 5: North East England

Cal Byerley, Chef-Owner of Pine
Jamie Keeble, Head Chef at Myse
Ryan McVay, Head Chef at The Calabash Tree
Weike Zhao, Head Chef at Wood Hall Hotel & Spa

Week 6: Northern Ireland

Lawrence Barrow, most recently resident chef at The Sea, The Sea
Kristin Reagon, Head Chef at FinnLough
Callum Irwin, Private Chef
Marion Lancial, Chef-Owner at Mon Petit Chou

Week 7: London & South East

Abbie Hendren, Head Chef at Teal by Sally Abé
Dana Choi, Head Chef at Jang
Josh Hughes, Head Chef at Hide & Fox
Vincent Smith, Chef at Vacherin (catering company)

Week 8: South West

Jeffrey Robinson, Executive Chef at Harbour View House
Mark Tuttiett, Head Chef at Da Terra
Ciaran Brennan, Head Chef at Osip
Martin Baylis, Chef Patron of New Coast Kitchen

Week 9: The Banquet

Finals and banquet

Want to taste some of this impressive cooking for yourself? Check out our guide to the best tasting menus in London, or for a Michelin meal that won't break the bank, here's our roundup of London's cheapest Michelin star restaurants. And if you fancy yourself as a bit of a chef, explore some of the best cooking classes across the country.

Image credit: BBC / Optomen Television Limited / Kate Hollingsworth