Great British Menu is back – with the best of London and the South East showcasing their talents in front of the nation. With the hope of getting to the banquet and serving their course to commemorate 140 years of Wimbledon, we’ll no doubt be seeing some tennis ball-shaped desserts, dishes served on mini tennis courts and plenty of tennis-themed puns.

All that joking around doesn’t mean the food won’t live up to the highest expectations, however – we’re expecting some seriously accomplished dishes to come from this week’s three chefs. And with a mystery guest chef judging over proceedings, they’ll be keen not to mess things up in front of both them and the nation. See who’s competing in the first heat and get to know a bit more about them.

Selin makes the most of her Turkish-Cypriot heritage at her Shoreditch restaurant Oklava, which focuses around communal eating, sharing dishes and getting to experience lots of very nice flavours. Far from the standard kebab shop fare, her food shows how high quality and delicious the flavours of Turkey, Cyprus and the Mediterranean can be, with plenty of colourful herbs, rich spices and fresh ingredients. Her career has seen her cook in some of London’s most popular kitchens, including Peter Gordon’s The Providores and Tapa Room as well as Kopapa in Covent Garden. We’re keen to see how she turns her love of Turkish-Cypriot cuisine into something the judges will love, while maintaining a link to Wimbledon and tennis.

Tom didn’t always know he wanted to be a chef – at first, he completed an art history degree before deciding to realise his culinary passion. His time in restaurants such as Hedone in London and the acclaimed Faviken in Sweden has had a profound influence on his cooking, which focuses on simple, natural food making the most of the ingredients and following the seasons. Now head chef at the Michelin-starred Bonhams in Mayfair, he has found his feet as one of the capital’s most respected chefs. We’re expecting some incredible technical skill from Tom in the competition, combined with a showcase of some very special ingredients.

Mike has been cooking professionally since 2001, when he worked in a kitchen alongside studying a degree in business and marketing. After honing his skills at the legendary Le Gavroche and Restaurant Gordon Ramsay, he worked as the the executive chef of the Gaucho Group and spent some time cooking in Melbourne, before returning to the UK to open M Restaurant. Now in two sites across London, M Restaurants specialise in both grill and raw dishes, winning multiple awards for both. It’s especially known for its high-end beef, which might make an appearance on this year’s Great British Menu.