Great British Menu 2020: Scottish heat preview

Irvine-born Ross Bryans is returning after a two-year gap, more determined than ever to get all the way to the Banquet.

Ross has worked in some of the most renowned Michelin-starred kitchens in the world including Restaurant Gordon Ramsay under Clare Smyth, Restaurant Patrick Guilbaud in Dublin, Restaurant Martin Wishart in Scotland and as head chef in Jason Atherton’s Pollen Street Social, retaining the restaurant’s Michelin star in his first head chef role. Following this Ross went on to set up Jason’s first New York restaurant The Clocktower before returning to London.

Ross is currently head chef at Les 110 de Taillevent in Marylebone, London where he is making his mark with a modern French-style menu. For the competition his menu celebrates some of Scotland’s most renowned children’s authors and champions the finest Scottish produce.

Edinburgh-born Roberta is a newcomer to the competition and determined to represent her home country. She started out aged sixteen doing work experience and hasn’t looked back since, working for one of Scotland’s best chefs Tom Kitchin, then moving to Castle Terrace with Dominic Jack.

Roberta is now chef-owner of The Little Chartroom in Edinburgh, which she runs with her husband who manages front of house. Roberta’s style of cooking is traditionally Scottish but influenced by French techniques. Her menu for the competition is inspired by Scotland’s rich larder, wild game and some of her favourite homegrown children’s authors.

London-born Amy has made her home on Scotland’s east coast and runs her restaurant The Harbour Café in Fife with her family.

Amy started her career at Harrods where she fell in love with the kitchen. She has also worked at The Fat Duck where she honed her skills in the pastry section and at Moro in London. Along with her husband Jack, she owns The Harbour Café in Fife and Stocks Events private event catering. Amy prides herself on only using local Scottish ingredients and having a light, elegant touch without over garnishing. As a mum of three, Amy has been inspired by bedtime reading with her children in her creative menu for the competition.