Great British Menu 2006 - EZTV Torrent

Great British Menu 2006

Reality
2006 BBC Two
4.25 /5 Rating
Great British Menu 2006

Britain's top chefs compete for the chance to cook at a celebratory four-course banquet.

TV Shows Info

  • Title: Great British Menu 2006
  • IMDB: tt0977628
  • TVDB: 81561
  • Seasons: 2

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Season 10

Episode 31 : London South East Starter

It's the starter course for three of London and the south east's hottest chefs - Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund. Returning contender Matt Gillan is determined to make it to this year's banquet, but he faces fierce competition in the two newcomers.

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Episode 32 : London South East Fish

The London and south east England chefs - Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund - go head to head with their fish courses. Lee is hoping his modern plate of mackerel and passion fruit will outclass Matt and Mark's more traditionally inspired salmon dishes. But victory is by no means guaranteed, as Lee's talented rivals are pushing hard to plate up perfection.

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Episode 33 : London South East Main

It's a battle for the main course for three of London and the south east's finest chefs - Matt Gillan, Lee Westcott and Mark Froydenlund. Returning contender Matt is determined to bring home a 10 with his ambitious celebration of the billy goat but has he bitten off more than he can chew with his complex main? And with Mark and Lee aiming equally high with their homage to traditional cooking techniques and recipes, who will ultimately come out on top?

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Episode 34 : London South East Dessert

It's dessert day and the London and south east England chefs are striving to secure one of the two spots in tomorrow's regional final. The scores are close, so it's all to play for as today marks the end of the competition for one man.

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Episode 35 : London South East Judging

The two remaining London and south east England chefs are cooking all four courses again for the judges - Prue Leith, Oliver Peyton and Matthew Fort. They're joined by Mary Gwynn, author of the official WI centenary cookbook. Together they'll decide which chef goes through to represent the region in the national finals.

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Episode 36 : Central Starter

Three of the central region's finest chefs - Pip Lacey, Richard Bainbridge and Jason Hodnett - attempt to impress this week's veteran judge with their starters. With big boots to fill, Angela Hartnett's protege Pip is the only newcomer in the kitchen. Will she beat the boys to claim victory?

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Episode 38 : Central Main

It's a battle for the main course with three central region chefs - Pip Lacey, Richard Bainbridge and Jason Hodnett. Once again Jason is taking risks with his unusual collection of ingredients. Pip is also hoping her risky approach to rabbit stew will surprise and delight rather than annoy the veteran. And fourth timer Richard is determined that his stuffed poussin is as irresistible as its arresting presentation. Who will deliver the dish of the day?

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Episode 39 : Central Dessert

It's the last chance for the central region chefs to impress in the dessert course. Only two chefs can go through to cook for the judges so with everything to play for, who will plate up perfection and who will be sent packing?

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Episode 40 : Central Judging

The two remaining central region chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. They'll be joined by former chair of the Women's Institute Helen Carey, who will help decide who will have the glory of representing the region in the national finals.

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Episode 41 : Finals Week - Starter

It's finals week on Great British Menu as the eight regional champions battle for a chance to cook at a glorious banquet marking the centenary of the Women's Institute, at London's historic Draper's Hall. Each day, the chefs must cook one of their four courses again to impress not only the judges Matthew Fort, Oliver Peyton and Prue Leith, but also guest judges who know the exacting standards of the WI, as well as their fellow chefs who will also be marking the dishes. The best dishes will be selected for the judges' shortlist, putting them in contention for a place on the banquet menu. But this year, instead of the three top scoring dishes being guaranteed a place on the shortlist, only those that are deemed perfect will make the grade. So each day there may only be two dishes that make the judges shortlist, or perhaps only one. The final menu will be chosen by the judges from the dishes that have been shortlisted, so to be in with a chance of cooking at the banquet, the chefs must have secured a place on the judge's shortlist at least once. It's the starter course, and the eight chefs battle it out to plate up impeccable dishes worthy of the Women's Institute. The judges are joined by WI Calendar Girl Angela Baker, but after Oliver reveals that this year it will be much tougher to make it onto the judge's shortlist, who will keep their cool and secure a place?

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Episode 42 : Finals Week - Fish

It's the battle for the fish course, and those chefs who didn't make it onto the shortlist with their starters are hoping to do better in this round. The judges are joined by a WI president - Kristy Bowen - who knows the impeccable standards the Institute will expect. Which chefs will be in with a chance of cooking their fish course at the banquet?

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Episode 43 : Finals Week - Main

It's main course day, the half-way point in finals week, and those chefs who have yet to get a dish on the shortlist are feeling the heat. With only dishes judged to be perfect in with a chance at reaching the WI banquet, the standards are higher than ever before. After all eight dishes are cooked and the scores are in, how many chefs have made the grade?

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Episode 44 : Finals Week - Dessert

It's a battle for dessert, and the last chance for the eight regional champions to get a dish in contention for the final banquet. Those who've failed to make the judges shortlist so far are going all out. Joining the judges is author of the WI centenary cookbook Mary Gwynn, who helped judge the London and south east heats. When the dessert result is in, it's down to the judges to pick the perfect menu from all four courses' shortlists. Which chefs will triumph to cook the starter, fish, main and dessert at the WI banquet?

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Episode 45 : Finals Week - Banquet

The banquet is finally here. It's the culmination of months of hard work as the winning chefs strive to plate up perfect dishes for the ladies of the Women's Institute, at London's historic Draper's Hall where pioneers of the WI once gathered. To help them prepare for the big day, WI calendar girl and long-serving member Angela Baker is on hand to welcome the chefs and show them their kitchen. She has a surpise in the form of three mystery sous chefs. The following morning, with just hours before the guests arrive, a series of disasters sets one chef well behind schedule, but with all hands on deck and to the sounds of the WI anthem Jerusalem, the Centenary Banquet gets underway. The chefs must plate up absolutely impeccable dishes, as dining today are not only judges Oliver Peyton, Prue Leith and Matthew Fort, but the ladies of the WI, including Janice Langely, current chair of the Institute, as well as their mothers, wives, girlfriends and sisters.

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Season 11

Episode 2 : Scotland Fish

Three Scottish chefs create fish dishes so good that the veteran judge is moved to tears.

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Episode 3 : Scotland Main

Ally McGrath's main course is a hearty dish for all those hard-working great Britons.

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Episode 4 : Scotland Dessert

Today, the veteran judge faces a difficult decision as one chef is sent home.

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Episode 5 : Scotland Judging

It is the head to head. Both chefs have decided to make changes to some of their dishes.

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Episode 6 : South West Starter

Today, it is the starter course of the south west regional heat.

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Episode 7 : South West Fish

Chef Jude is using lobster from his Cornwall home in his fish dish.

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Episode 8 : South West Main

It is the main course and chef Chris Wheeler is out to show just how theatrical he can be.

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Episode 9 : South West Dessert

It is the dessert course and Josh has come up with the most ambitious dessert.

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Episode 10 : South West Judging

The region's top two chefs cook for Oliver Peyton, Prue Leith, Matthew Fort and Grace Dent

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Episode 11 : North West Starter

Competition is tough for the starter round, with some unusual flavour combinations including luxurious king crab, classic liver and bacon and a selection of Indian and East African delicacies.

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Episode 12 : North West Fish

Reigning North West champion Matt Worswick's fish course was shortlisted for the banquet in last year's National Finals - but will his challengers rise to the occasion this year?

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Episode 13 : North West Main

Today's main course round sees all competitors come out fighting. Dishes include coronation chicken, beef with beef tea and a culinary tribute to honoured police officers.

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Episode 14 : North West Dessert

The dessert round includes challenging spun sugar work, a reimagined Peach Melba and a red poppy jelly inspired by the Yeoman warders at the Tower of London.

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Episode 15 : North West Judging

Joining the judges for the Regional Final is guest judge Lady Claire MacDonald OBE, who has published 18 cook books over a 40 year career.

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Episode 16 : Wales Starter

Today's starters include an Indian love affair, a modern version of the Welsh stew Cawl, and a cauliflower cheese.

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Episode 17 : Wales Fish

Fish is one of the veteran judge's specialities, so the pressure is on as the chefs serve up cockles, a revamped prawn cocktail and a modern take on a boil in the bag fish supper.

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Episode 18 : Wales Main

For their main courses the chefs showcase wild boar on a spit, a traditional roast combining strong Japanese flavours, and an "OBE" - a refined take on onions, bacon and egg.

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Episode 21 : Central Starter

There's panic for one chef when the veteran judge reveals they don't like his choice of garnish. Will Coronation Chicken, grey-legged partridge or oxtail win the day?

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Episode 22 : Central Fish

Today the chefs are using some of the UK's best seafood: salmon, Cornish crab and lobster are served, along with an unusual cheese custard and a risotto made without rice.

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Episode 23 : Central Main

British beef competes with two venison dishes, including one sourced from the Queen's Balmoral estate, served with what is claimed to be a favourite Royal tipple

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Episode 24 : Central Dessert

A machine usually found in the fairground comes into play for one chef, as all three push themselves to create staggeringly complex and imaginative desserts in a bid to make it through to tomorrow's regional final.

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Episode 26 : London & South East Starter

Today, three of the most exciting talents from London and the south east region are competing for a place in the national finals. Head chef Mark Froydenlund runs Marcus Wareing's two-star restaurant and is back to make amends for his early exit from the competition last year. For the starter, Mark is using all his Michelin-starred techniques to reimagine the most refined and contemporary version of bubble and squeak. Newcomer Russell Bateman is head chef at The Grove in Hertfordshire and is hoping to impress with an unusual combination of haddock, sausage meat and scallops. He is such a perfectionist, he is even making his own brown sauce. The third chef is another newcomer, Ronnie Murray, who heads up the Hix Restaurant group. He is out to emulate the success of his boss Mark Hix, a former GBM banquet winner, by reimagining historic recipes including the unusual rook pie.

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Episode 27 : London & South East Fish

The competition really takes off today as three of London and the south east region's most exciting chefs fight to get to the top of the leader board. It is the fish course and chef Russell Bateman is celebrating the diversity of his beloved home town of London by combining lobster with jerk spices for an ambitious fish course with seven key elements. Ronnie Murray is taking a risk with an ingredient that is close to the veteran judge's heart, and is planning to serve it at three different temperatures - warm, deep fried and frozen. And two Michelin-starred Mark Froydenlund is planning a novel way to present his dish - as though it is half eaten!

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Episode 28 : London & South East Main

It is the all-important main course and returning contender Mark Froydenlund is banking on it being his strongest dish. He is showcasing British rose veal and celebrating the determination of British producers to bounce back from disaster. His veal is produced by a farming couple from Cumbria who lost their entire herd to foot and mouth in 2001. Russell Bateman is pushing himself again and creating a beef dish to represent the moment the modest great Britons meet royalty. And Ronnie Murray is mixing a crown of lamb with a curried filling, but he has to make sure the lamb is cooked medium rare. It is a tough day in the kitchen for all three chefs - the veteran judge is impressed but not by everything he sees.

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Episode 29 : London & South East Dessert

It is the dessert course and the final chance for three of London and the south east's most competitive and talented chefs to get through to the judging chamber, as today the veteran judge will send one chef home. It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton. He struggles to maintain his composure as the veteran tastes his technically complex pudding. There is no let up for Russell Bateman - once again his take on an afternoon tea is challenging, and he has to create a perfect chocolate mirror glaze in the heat of the GBM kitchen. Meanwhile, Michelin-starred Mark Froydenlund is using the delicate fragrant flavours and spices from the Commonwealth island of Grenada in a bid to secure him a place in Friday's judging chamber, after the disappointment of leaving early last year.

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Episode 31 : North East Starter

Mini Patel is back for a second attempt at the north east regional title but he is competing against two young newcomers - Tommy Banks and Chris Archer. Last year, Mini went home after the dessert course, so he is hoping to keep better control of his nerves this year. However, when the veteran judge reveals he made a consomme like Mini's in GBM and was scored a 9, it piles on the pressure. But Mini uses his own brand of humour to combat the nerves. Tommy Banks is 26, a self- taught chef who already has a Michelin star. He grew up on a farm in north Yorkshire and has brought many of his homegrown ingredients with him, including one the veteran judge confesses to hating. It is not a great start for Tommy's take on a dish considered a royal favourite. Chris Archer is another competitive young chef who is creating an entirely gold dish - hoping for a gold-star score as well.

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Episode 32 : North East Fish

It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel. But Mini is trying an original beetroot sorbet while Tommy is using wild woodruff and oyster leaf from his own garden. Chris Archer has chosen the king of the sea, turbot, but there is controversy in the kitchen when he reveals he is discarding a precious oyster! The veteran judge is not impressed... And there is laughter when Mini tries a wholly original way of shaping his beetroot sorbet - the chefs are glad they don't have to do his laundry. The beauty of Tommy's presentation wows his competitors as he creates woodruff dew drops. Finally, when it comes to the judging, one chef struggles to contain his emotions - he can't believe what he is hearing.

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Episode 33 : North East Main

It is the main course of the north east region and overnight there has been a dramatic development. It is a tough and emotional day for the chefs as they react to the news but they battle on in a bid to present a perfect dish with venison and wagyu-angus beef - the meat of the day. The veteran judge is seeking perfection and gives one chef the jitters after hearing he is planning to make venison buns using caul fat which can go stringy if not cooked correctly. But the crucial thing for the chefs is that the meat is cooked correctly and there is bad news for one competitor.

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Episode 36 : Northern Ireland Starter

This week, three top chefs from Northern Ireland are competing for a place in the national finals. After 20 years working at top restaurants in London, Chris McGowan has just opened his first solo venture - Wine & Brine in County Armagh. It is Chris's third time in GBM. He has made it to the national finals once but this time only the banquet will do. However, he is facing tough competition from Mark Abbott, head chef at Daniel Clifford's two Michelin-star restaurant, Midsummer House in Cambridge, and also from Eddie Attwell, who has just completed a year as head chef at Ardtara Country House in Upperlands. There are some varied and exciting starters as the chefs get creative with pigs heads, potatoes and re-inventing the classic ploughman's. And there is real shock and emotion as the veteran chef delivers his scores - he is stunned by the quality of the cooking.

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Episode 37 : Northern Ireland Fish

Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland cook their fish courses. Mark Abbott is pushing himself again, plating up a complex fish course of the very finest produce. He is calling it shellsational but at the last minute he forgets a key element. Returning chef Chris McGowan is refining cod and chips and Eddie Attwell is getting classical with the king of the sea turbot. The repartee is relentless as the chefs jostle for top place on the leader board. Once again there is plenty of emotion as the veteran chef delivers the scores.

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Episode 38 : Northern Ireland Main

Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland cook their fish courses. Mark Abbott is pushing himself again, plating up a complex fish course of the very finest produce. He is calling it shellsational but at the last minute he forgets a key element. Returning chef Chris McGowan is refining cod and chips and Eddie Attwell is getting classical with the king of the sea turbot. The repartee is relentless as the chefs jostle for top place on the leader board. Once again there is plenty of emotion as the veteran chef delivers the scores.

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Episode 39 : Northern Ireland Dessert

The three chefs from Northern Ireland are cooking their desserts and one chef is on course for an historic score. He could beat his boss - a veteran of GBM - and achieve more marks than anyone has done throughout the history of the competition. But it is a hot kitchen and the chefs are tempering chocolate and working with sugar. One chef is heading for disaster after his cream splits and he loses valuable time. There is so much at stake, but the chefs have to pull off a perfect dessert dish if they are going to win a chance to cook for the judges.

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Episode 40 : Northern Ireland Judging

Today is the head to head. The two highest scoring chefs from Northern Ireland are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, who are joined by guest judge, restaurant critic and editor-at-large of the Independent, Amol Rajan. From the starter onwards, the judges are impressed by the exceptional cooking. The scores are close and the judges are devastated that they can only send one of the chefs through to the national finals.

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Episode 41 : Finals Starter

It is day one of the national finals. Before cooking starts, the eight champions are called to London's Southbank to get a sight of the prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. It has a huge impact on every one of the chefs, and each is determined to do all he can to get a dish to the banquet. There are some shocks and surprises as the chefs' opinions differ from the judges, and one chef struggles to contain his emotions as the judges deliver the result.

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Episode 42 : Finals Fish

It is day two of the national finals, and the eight champions must cook their fish courses. Two chefs have reason to be confident after scoring tens from every judge in the heats. Can they deliver a perfect dish second time round? After disappointing scores in the regional heats, another couple of the chefs have opted to change their dish radically. It is a gamble, preparing an untested dish for the first time in the finals. Judges Matthew Fort, Prue Leith and Oliver Peyton are joined by award-winning food writer Tim Hayward who previously judged the Scotland heat. Once again, opinions are divided, and it is a surprise to see which two chefs end up at the bottom of the leaderboard.

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Episode 43 : Finals Main

It is day three at the national finals and time for the main course, the one course every chef wants to cook at the banquet. Judging the chefs' dishes are Matthew Fort, Prue Leith, Oliver Peyton and guest judge John Williams MBE, executive chef of the Ritz. It is a nerve-wracking day for three of the eight regional champions who have decided to cook new and untested dishes, and a fourth chef is turning what was his starter into his main course. The day ends in crushing disappointment for one chef - after misjudging his timings, he ruins what could be a winning main course - but there is cause to celebrate for others. It is up to the judges to decide who has done enough to get a dish to the banquet.

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Episode 45 : Banquet

Great British Menu's winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons. The chefs have been selected because their dishes showcase contemporary British cuisine and demonstrate the transformation in British food during the Queen's historic reign. Welcoming them is banquet host Lindsay Hoyle MP, deputy speaker of the House of Commons. The chefs are overawed by the grandeur of the Houses of Parliament. It is their first time here and the first time they have seen the kitchens, but as they discover, their prep time is limited - the Houses of Parliament kitchens are a busy machine. The banquet guests include individuals from across the UK who have been honoured for their work for charity, for their community, or for their country. They include military hero Johnson Beharry VC, headteacher Kamal Hanif OBE, charity fundraiser Lynne McNicoll OBE, Anna Kennedy, honoured for her work for children with autism, 18-year-old Louise Greer, who campaigns for riding for the disabled, RNLI volunteers, food producers and women such as Justice Williams and Zoe Jackson who have received honours for their work with young people. Also present are guest judges Grace Dent, Kevin Gould and Enam Ali and veteran chef judges Michael O'Hare, Lisa Allen, Daniel Clifford and Simon Rogan. As the banquet is served, the chefs show just why they are amongst the best in the country, pulling off four stunning courses that leave the guests overwhelmed and delighted.

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Season 12

Episode 1 : London & South East Starter

Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu 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 turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavours. The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. Michelin-starred Tom is eager to prove himself. His starter is based on the classic Spanish dish gazpacho and his summer memories spent with his grandma in Marbella. Rising star Selin creates a reworked version of the cucumber sandwich with influences from her Turkish Cypriot heritage, while internationally trained Mike makes a courgette salad inspired by his time in Australia.

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Episode 5 : London & South East Judging

The two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals.

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Episode 14 : North West Dessert

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress veteran judge Daniel Clifford and make it through to cook for the judges?

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Episode 22 : Scotland Fish

Today the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed. Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.

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Episode 24 : Scotland Dessert

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.

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Episode 25 : Scotland Judging

Today the two Scottish chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.

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