麻豆官网首页入口

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet.

His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours.