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Jennie Bond hosts the show in which fourteen of the nation’s top chefs will be battling it out in the ultimate cookery contest.

In the previous series, the prize was to cook for the Queen but this time the stakes are even higher. The challenge facing our chefs is to convince the French that we can match them when it comes to gastronomic prowess. Each week two top chefs from a different region will be competing head to head to win the chance to cook at a fantastic four course banquet hosted by the British Ambassador to France. The banquet will be held at the magnificent Embassy in Paris, which has a proud reputation for championing the best of British. The challenge facing our chefs is immense as they will be cooking for the elite of the French food world.

To kick off the competition Galton Blackiston, from Norfolk, who won the Central region of England heat last series is facing a new challenger – Sat Bains from Nottingham – and they’re both determined to win. The chefs will cook a different course every day, before presenting their entire menu to the Great British Menu judges. In this episode it’s all about starters – Galton with a classic ham hock terrine with piccalilli and Sat’s original take on ham, egg and peas.