Week Five of the seventh series of The Great British Menu and it's the turn of the North West region. Over eight weeks, twenty four of the finest chefs in Great Britain including many chefs from Great British Chefs site are competing in regional heats for the opportunity to create a four course menu at an Olympic banquet, hosted by sporting legend Sir Steve Redgrave with a guest list of British sporting greats. This week (starting 7th May 2012) it's the turn of chefs from the North West .
On Monday they'll be presenting their starters. Simon Rogan’s starter is a grilled salad served with an English truffle custard, cobnut crisp and cheese foam. Johnny Mountain will be cooking Iberico ham, cherry ravioli and a foie gras ice cream. Aiden Byrne is making a terrine of fois gras with a palm sugar mousse with black cherries and ginger bread.
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 Marcus Wareing before going through to Friday's final.
Marcus has worked alongside many famous names in British gastronomy, starting with an apprenticeship under Anton Edelmann at The Savoy Hotel. He honed his skills at Le Gavroche and with Pierre Koffmann at La Tante Claire before achieving success with Gordon Ramsay Holdings, winning Michelin stars at L'Oranger, Pétrus and The Savoy Grill.