This week (starting 30th April 2012) it's the turn of Northern Ireland. On Monday they'll be presenting their starters, Chris Bell is making tea and biscuits, with added rabbit, rhubarb salad and black pudding. Niall will be hoping to impress veteran judge Richard Corrigan with pig sweetbreads, black truffle & baked onion. Chris Fearon is hoping his "clay pigeon shoot" (pigeon served in a clay pigeon on a tray made of shotgun cartridges) will hit the right target.
On Tuesday, they move onto a fish course, on Wednesday main course and on Thursday it's the turn of desserts. For each of those days they will have to impress veteran judge Richard Corrigan (who recently joined Great British Chefs site) before going through to Friday's final.
Renowned as both a chef and restaurateur, Richard Corrigan is undoubtedly one of the most distinguished figures on the British culinary scene. He has cooked for 10 Downing Street, released cookery books and been a winner on Great British Menu himself in 2006.
Richard understands the ‘farm to fork philosophy’ – now practised by most fine eateries across the land - better than most, having been brought up as one of seven children on a 25 acre farm in County Meath, Ireland.