The WORST episodes of Great British Menu
Every episode of Great British Menu ever, ranked from worst to best by thousands of votes from fans of the show. The worst episodes of Great British Menu!
Britain's top chefs compete for the chance to cook at a celebratory four-course banquet.
#1 - North East - Judging
Season 13 - Episode 5 - Aired 8/17/2018
This week it is the heats for the north east of England region and the two remaining chefs must cook their four-course menus again. They are hoping to impress the formidable panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by guest judge Dr Anne Weaver, a lead clinician with the London Air Ambulance charity.
#2 - Northern Ireland Dessert
Season 12 - Episode 39 - Aired 6/22/2017
Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts which feature edible white chocolate tennis balls, while Joery Castel is cooking poffertjes, a traditional Dutch pancake. Only the two highest scorers go through to cook for the judges tomorrow.
#3 - Northern Ireland Judging
Season 12 - Episode 40 - Aired 6/23/2017
The two chefs who have made it through cook their four courses again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by tennis's greatest entertainer, Mansour Bahrami. It is a rollercoaster of a day but only one can go through to the national finals.
#4 - Final Starter
Season 12 - Episode 41 - Aired 6/26/2017
It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. With finals week ahead of them, judge Andi Oliver first summons the chefs to Wimbledon to take a look at where they could be cooking if they win. Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.
#5 - Final Fish
Season 12 - Episode 42 - Aired 6/27/2017
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition. The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.
#6 - Final Main
Season 12 - Episode 43 - Aired 6/28/2017
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat. The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.
#7 - Final Dessert
Season 12 - Episode 44 - Aired 6/29/2017
The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one and Junior Wimbledon champion.
#8 - Banquet
Season 12 - Episode 45 - Aired 6/30/2017
It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. On arriving at Wimbledon, they are greeted by master of ceremonies Dan Bloxham, who gives them an exclusive behind-the-scenes tour. Once in the kitchen, the chefs face the huge challenge of scaling up their dishes. They must prepare the winning menu for the banquet guests including Wimbledon players and champions as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?
#9 - North East - Starter
Season 13 - Episode 1 - Aired 8/13/2018
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David hopes his offal starter 'I Signed Up Today, It Takes Two Minutes,' will be a fitting tribute to the NHS's life-saving organ donation scheme.
#10 - North East - Fish
Season 13 - Episode 2 - Aired 8/14/2018
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David celebrates a personal connection to the brief with his dish 'My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist for the NHS for 25 years.
#11 - North East - Main
Season 13 - Episode 3 - Aired 8/15/2018
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by the founder of the NHS Aneurin Bevan. And David's dish is dedicated to the air ambulance staff who saved the life of his fiance.
#12 - North East - Dessert
Season 13 - Episode 4 - Aired 8/16/2018
This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. It is the chefs' last chance to impress and tensions are high. Dan takes a risk with an unusual combination of ewe's milk and bergamot, while Danny is determined to pull out all the stops with his complex dessert 'Aunty Gwen's Chocolate'. And David hopes to transform a childhood comfort classic into a show-stopping dessert.
#13 - Northern Ireland Main
Season 12 - Episode 38 - Aired 6/21/2017
The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork. Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?
#14 - London and South East - Starter
Season 13 - Episode 6 - Aired 8/20/2018
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. Today, the three chefs meet their surprise veteran judge and one chef in particular is in for a shock. But who can conquer their nerves score well? Selin is hoping to elevate a Turkish-style breakfast into a starter fit for a banquet. James is serving a deeply personal mushroom dish, dedicated to the NHS staff who cared for his late mother through cancer, and inspired by her love of foraging. While Scott is attempting a creative re-imagining of tea and biscuits, dedicated to NHS shift workers.
#15 - London and South East - Fish
Season 13 - Episode 7 - Aired 8/21/2018
Today, the chefs do battle for the fish course and the atmosphere in the kitchen is tense. Lobster is catch of the day for James whose Caribbean-inspired dish, Windrush, is a tribute to the West Indian migrants that travelled to the UK aboard the Windrush ship in 1948 to work for the NHS. Scott attempts to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years. And Selin takes a risk with a complex three-part fish dish featuring sardines, scallops and langoustines, as a nod to the purported health benefits of a Mediterranean diet.
#16 - London and South East - Main
Season 13 - Episode 8 - Aired 8/22/2018
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 creat 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'.
#17 - London and South East - Dessert
Season 13 - Episode 9 - Aired 8/23/2018
It is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising as they attempt their technical desserts. 2017's dessert banquet champion Selin puts her own unique twist on tea and toast. James creates a decadent coconut parfait accompanied by mango puree-filled doughnuts for his dessert 'Tree of Life' inspired by the coconut palm tree, the NHS and both of their contributions to the public's health. Meanwhile, Scott hopes his elevated gypsy tart 'Honey Bee Good' will secure him a place in the final. With only the two highest scorers going through to tomorrow's regional final, who will be sent home?
#18 - London and South East - Judging
Season 13 - Episode 10 - Aired 8/24/2018
The two remaining London and the south east chefs must cook their four-course menus again. But will they take on board their veteran's advice as they remake their 'Feast to Say Thank You'? The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge from the NHS. Today they are joined by Jenny Turner who, at the age of 77, is Britain's longest-serving nurse. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent London and south east England in the national finals.
#19 - Scotland - Starter
Season 13 - Episode 11 - Aired 8/27/2018
Three newcomers are vying to be crowned champion of Scotland. Lorna is fusing Scottish produce with unusual Japanese flavours for her starter Celebrating the Best with the Best, a four-layered dish served in a caviar tin. Ross is hoping he can elevate a classic Scottish broth into a dish worthy of the banquet and Ben is taking a huge risk with his highly conceptual starter A Bouquet of Thanks.
#20 - Scotland - Fish
Season 13 - Episode 12 - Aired 8/28/2018
It is the fish course and the chefs are all out to impress. Ross is hoping to snatch victory with his dish Lobster Aid. Lorna's Live Well, Live Very Well features only three elements - each of which she needs to deliver perfection. Ben has yet again set himself a mammoth task with his dish, The Multicultural Lobster, which features an unconventional array of international ingredients. Ross also visits a family member who works for the NHS to learn more about her work.
#21 - Scotland - Main
Season 13 - Episode 13 - Aired 8/29/2018
It is main course day and the heat is on. Ross is hoping to impress with Oh Deer It's Time For Your Penicillin, his tribute to Scottish scientist Alexander Fleming featuring an unusual yeast element, as well as venison.
#22 - Scotland - Dessert
Season 13 - Episode 14 - Aired 8/30/2018
It is dessert day and the last chance for the chefs to impress before one is sent home. Lorna's cooking a personal tribute to the NHS staff who have cared for her during treatment for a rare blood condition, using unusual yuzu and tonka bean flavours.
#23 - Scotland - Judging
Season 13 - Episode 15 - Aired 8/31/2018
The two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. The panel is joined by guest judge Dr Sara Kayat, a GP and media figure who is passionate about fostering good doctor patient relationships.
#24 - Central - Starter
Season 13 - Episode 16 - Aired 9/3/2018
Great British Menu continues as the nation's top professional chefs compete 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. This week three chefs compete in the heat for the central region. Returner Ryan Simson-Trotman, who failed to reach the national finals last year, is originally from Nuneaton and opened his own restaurant Orwells in the Oxfordshire countryside with his partner Liam, who is also a contestant in the north west region. Newcomer Marianne Lumb has 20 years' experience catering for distinguished clientele who demand perfection. Born in Leicestershire, she worked as a private chef and now runs her own restaurant Marianne, which, seating just 14, is London's smallest fine-dining restaurant. And fellow first timer, Wolverhampton-born Sabrina Gidda, is a two-time Roux Scholarship finalist whose fusion cooking combines flavours from all over the world. After nerves are set on edge when they meet their surprise veteran judge, it is on with their starters. Ryan is hoping his inventive brown sauce ice cream and pork cheek donuts will look like a dessert but impress as a starter. Marianne is taking inspiration from postwar Britain when the NHS was created for her onion and potato starter, Potato Pete and Tracy Truffle, while Sabrina is drawing on influences from around the world to honour the 187,000 NHS workers from overseas, and is hoping to transform a classic soup into a dish worthy of the banquet.
#25 - Wales Starter
Season 12 - Episode 26 - Aired 6/5/2017
This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul. The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommes, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?