Great British Menu is back! The programme will mark the 50th anniversary of the last time The Beatles played live together and celebrate Britain’s continuing success as a world player in music.
With a brand new format and slot on peak television, the series will see 24 chefs from across Britain’s regions compete to serve their dish at the final banquet and just one exceptional chef will once again be crowned champion of champions.
Marking the 50th anniversary of the last time The Beatles played live together, judges Andi Oliver, Oliver Peyton CBE and Matthew Fort have the enviable, albeit difficult, task of choosing the perfect four-course menu to celebrate this cultural success.
Luke Selby, Hide
It’s not just up to the three judges, however, as each week a guest judge will be joining to help select the best dishes from each region in the Friday regional final. Representing Britain’s rich music heritage across the generations, guest judges include Mani from the Stone Roses, Andrew Ridgley from Wham!, and hip-hop musician Loyle Carner.
Andi Oliver said: “It’s all kicking off in the BEST possible way over here at GBM headquarters! We’ve moved to beautiful Stratford upon Avon in the heart of the glorious Midlands and the brief this year is just sensational. We’re celebrating the excellence and worldwide knockout success of British music.
Andrew Sheridan
"The passionate and dynamic new talented chefs in the kitchen this year perfectly mirror the inspiring exciting world of British music and holding the banquet at Abbey Road studios is the spectacular icing on the top of a very big and very delicious cake.”
Matthew Fort added: “If music be the food of love, eat up. Series 14 of the Great British Menu celebrates the brilliance of British restaurant cooking and flair of British music. Both just keep getting better and better.”
Watch our video with London and South East chef, Paul Walsh:
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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.
