South West Fish
Top chefs compete to cook a fabulous banquet for HRH The Prince of Wales. Chefs from the South West are all out to impress with their fish dishes.
In Great British Menu the country's top chefs are competing to cook at a fabulous banquet, celebrating the very best local produce from around the British Isles and the food needs to be top notch as the host of the banquet is HRH The Prince of Wales.
Each week three chefs battle it out in the kitchen for a chance to cook at the banquet and, in a new twist, a veteran of the competition will also taste and score their dishes every day. The pressure is on, as only two chefs can make it through to cook for the Great British Menu judges at the end of the week and one will be going home.
Chefs from the South West - Henry Herbert, John Hooker and Nathan Outlaw - are all out to impress with their fish dishes: cider-cured sea trout, poached lobster with courgette flowers and trout, crayfish and pike mousse.
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