Great British Menu 2020: Central heat preview

Originally from Mansfield in Nottingham, Sally is head chef of the only Michelin-starred pub in London, The Harwood Arms. After studying Hospitality Management and Culinary Arts in Sheffield, Sally worked at The Savoy and then Claridge's before she began a formative five years under Brett Graham at The Ledbury (two Michelin stars). In 2017 Sally took the reigns at The Harwood Arms in Fulham, where she has developed a loyal team.

Sally’s style of cooking is British and seasonal, with a touch of elegance and a fondness for game. Her personal menu celebrates local produce and champions some of our most beloved authors.

Proud Brummie Alex is the head chef and owner of The Wilderness in Birmingham, a restaurant renowned for its modern British food intended to excite, provoke and taste delicious. Self-taught Alex’s style is eclectic, drawing on the spices and influences of world cuisines and those represented in the melting pot of Birmingham. He uses local produce and sets out to deliver clear and intense flavours in playful, surprising ways. Alex’s personal menu celebrates the children’s literature theme in his trademark playful approach.

Originally from Derbyshire, Dom is the head chef and owner of Michelin-starred The Blackbird in Berkshire. Growing up, he was part of a family that loved to cook and bake which sparked a fascination with both the process of cooking and food. Whilst studying catering and hospitality at Buxton, he started work at the Michelin-starred Fischer’s Baslow Hall in the Peak District where he progressed under the tutelage of chef patron Max Fischer.

Dom then spent time working in Dubai where he picked up techniques and Asian influences that feature in some of his dishes, worked as a private chef in France and spent some time in Australia. He was also head chef at Tom Aikens’ flagship Chelsea restaurant for three years.

Dom is renowned for cooking food which is influenced by quality ingredients, his overseas travels and his classical French background. His personal menu celebrating this year’s theme is largely inspired by his own fondness for children’s books and those he reads to his daughters.