Great British Menu 2021 winners: finalists and recipes

The Staff Canteen

Eight weeks have passed it's finally here: The Great British Menu 2021 National finals week. Here is a list of the chefs who will be representing their regions, and recipes for the dishes that got them there:


Stuart Collins, chef and owner of Docket 33 made it through to represent the Central region in the National Finals.

'Radcliffe Road,' Stuart's layered chocolate dessert
 inspired by Edgar Purnell Hooley's invention of tarmac
Recipe here


Roberta Hall-McCarron, chef and owner of The Little Chartroom will be representing Scotland in the National Finals. 

'Johnston's Fluid Beef:' Braised beef shin and cheek, ox tongue and onion pie
Recipe here

London and South East

Oli Marlow, head chef at Roganic and Aulis London and Hong Kong not only secured a spot in the national finals but beat the Great British Menu record for the highest score across four courses: he received 38 points from veteran judge Paul Ainsworth and 38 from the sum of points awarded by Matthew Fort, Oliver Peyton, Rachel Khoo and guest judge Professor Chris Jackson.

His main course was then selected to be served at the banquet on Friday 21st May.

'Special Delivery,' a nod to Tim Berners-Lee's invention of the World Wide Web
Recipe here


Head chef and director Michelin-starred Beach House restaurant Hywel Griffith impressed the judges chamber on the third day of the Wales heat, and will be representing Wales in the national finals.

'The Great Nebula of Andromeda,' Hywel's blue cheese salad 
Recipe here 

Yorkshire and North East

Chef and owner of one Michelin star Nottingham restaurant Alchemilla, Alex Bond is representing his region in the national finals - and his starter, 'The Founding Father' is the first dish to earn a place on the banquet table on Friday 21st May.

'The Founding Father,' Coddled duck egg, Cep, Goat's cheese, Truffle
Recipe here​​​​

Northern Ireland

Head chef of the Derry-based Browns Bonds Hill Phelim O’Hagan beat his opponent in the judges chamber and will be taking his four dishes to the national final on the week of May 17th. 

'Uisce Beatha', Water of Life 
100-day aged Whiskey aged côte de bœuf, braised oxtail pithiver,
potato terrine, grilled hispi cabbage with crispy onion and a beef & whiskey sauce
Recipe here

North West

Chef Dan McGeorge of the 3 AA Rosette restaurant at Rothay Manor Hotel in Ambleside won over the judges on day 3 of the competition, meaning he will be representing the North West in the Great British Menu national finals. 

Though the below dish didn't win over the judges in the finals, the chef's dessert, 'Give a Dog a Bone,' was selected as the final course to be served at the banquet on Friday 21st May.

'The Amazing Adventures of Isabella Bird', Char sui Iberico
Recipe here

South West

Jude Kereama, chef and owner of Kota and Kota Kai in Cornwall, represented the South West in the Great British Menu 2021 finals. Though he narrowly missed out on getting any of his courses through to the banquet, achieving the highest sum of points out of the finalists meant that he was selected to cook the amuse-bouche and pre-dessert at the banquet on Friday, 21st May.

Jude Kereama
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 21st May 2021

Great British Menu 2021 winners: finalists and recipes