Publication date: February 17, 2026
Great British Menu returns from Stratford-upon-Avon’s kitchens on BBC Two and iPlayer on February 24th.
Thirty-two of the best chefs from across the UK and Northern Ireland will compete in eight heats for the chance to create a blockbuster dish celebrating the British film industry’s regional and national connections, as well as the chance to win a chance to cook in the finale. For the award-winning chef, it’s a banquet for the film industry, held at Liverpool’s St George’s Hall, which appears as Gotham’s City Hall in Batman.
The series’ comedian and new judge, Phil Wang, joins chief judges Tom Kerridge and Lorna McNee in their quest to find the next best thing in British cuisine. Andy Oliver introduces the series.
Veteran judges will be in attendance each week to score the dishes and select two chefs to cook for the Great British Menu judges and the weekend guest judges. Only one chef will advance to the finals to represent their region or country.
competing chefs
Week 1 – Northwest
Jack Bond, Paul Leonard, Exorse Grant, Daniel Heffey
Week 2 – Scotland
Hannah Rose, Jun Oh, Rohan Wadke, Olly Shand
Week 3 – Central Region
Luisa Ellis, Nikita Patakuji, Ash Valenzuela-Heeger, James Sherwin
Week 4 – Wales
John Chantarasak, Colin Harrison, Dan Andree, Carl Cleghorn
Week 5 – Northeast
Cal Byerly, Jamie Keeble, Ryan McVay, Wake Chao
Week 6 – Northern Ireland
Lawrence Barrow, Christine Reagon, Callum Irwin, Marion Rancial
Week 7 – London and the South East
Abbie Hendren, Dana Choi, Josh Hughes, Vincent Smith
Week 8 – Southwest
Geoffrey Robinson, Mark Tatiett, Ciaran Brennan, Martin Bayliss
Week 9
Finals and banquet
andy oliver
What can viewers look forward to on Great British Menu this season?
It has equal parts charm and truly touching nostalgia. The chefs celebrate everything from blockbusters to the artistic inspiration of independent cults, reaching back to the cinematic moments embedded within all of us. I was incredibly moved over and over again. The chefs really put a lot of thought into this year’s inspiration. It really made me think about how movies influence our lives.
This year’s theme is British cinema and filmmakers. British cinema is very diverse, with many local connections across the country. Why do you think this theme is such a rich source of inspiration for chefs?
It feels like they had a deep personal connection to the theme this year. This has always been the case in the best iterations of GBM, but it seems to me that more chefs could have naturally and clearly connected to the theme. There are some truly extraordinary explorations in film, from the delicate and very powerful to the very extravagant.
How do you think the film’s theme has pushed chefs’ creativity compared to previous years?
This year I’ve had many conversations with chefs about their childhoods and families, and they seem to have been able to pinpoint moments in their lives that were key in shaping not only who they are as chefs, but as people, and express that in their dishes. It’s a very tall order for us to ask them, and we’re excited for our audience to see this production because it’s so unique. That’s great. At least two of them brought me real tears this year. We can say with absolute certainty that our viewers are about to meet a new star in the making. I can’t wait!
If you could make one British film your own, what would it be and why?
Limb disability. As well as capturing a fascinating and wild side of British youth culture, it’s peppered with greasy spoons and visits to pie and mash shops. These are two of my favorite British dishes. Pie, mash and a proper cafe – it’s a cafe, not a cafe!! Come on!
Introduction of the judges
tom kerridge
What can viewers look forward to on Great British Menu this season?
Viewers can once again expect great food showcasing exemplary skills from all over the country and showcasing the most amazing regional produce, all in line with a fantastic theme featuring some incredibly talented, knowledgeable and fun guests in the judges’ room.
This year’s theme is British cinema and filmmakers. British cinema is very diverse, with many local connections across the country. Why do you think this theme is such a rich source of inspiration for chefs?
This year’s theme allows chefs to explore a huge variety of disciplines. There’s a very big and exciting story to explore, from the director and actors themselves, to the movie’s storyline, to specific scenes, or even just the title of the movie.
How do you think the film’s theme has pushed chefs’ creativity compared to previous years?
Many of the films have a certain stylized or special effects-based character. This gives the chefs the opportunity to use their techniques and skills to express some of the most amazing and wonderful scenes, recreating the film’s infrastructure as well as promoting a connection with flavors and ingredients.
If you could make one British film your own, what would it be and why?
Lock, Stock, Two Smoking Barrels, 1998 Guy Ritchie film. Set in East London. The idea of taking pies, mash and liqueurs to a new level is very exciting.
Lorna Macnee
What can viewers look forward to on Great British Menu this season?
Viewers can look forward to lots of great storytelling and great work on complex culinary overviews and stylistic interpretations. And lots of great laughs from Phil Wang!
This year’s theme is British cinema and filmmakers. British cinema is very diverse, with many local connections across the country. Why do you think this theme is such a rich source of inspiration for chefs?
British films are a great source of inspiration because they are so diverse and rooted in real places, people, and stories. From gritty realism to classic period dramas, they reflect different moods, regions, and moments in time, all of which chefs can translate into dishes. This gives chefs a clear narrative to work with, with plenty of creativity to explore, whether it’s nostalgia, humor or bold interpretations. The combination of familiarity and freedom makes this theme exciting and approachable in the kitchen.
How do you think the film’s theme has pushed chefs’ creativity compared to previous years?
The film’s theme made the chefs think more about storytelling than just technique. They’re translating their moods, personalities, and emotions into food, which leads to bolder, more imaginative dishes. Compared to previous years, the food is more expressive and fun, with chefs taking more creative risks and putting more personality into their plates.
If you could make one British film your own, what would it be and why?
I wanted to create a dish inspired by Braveheart because the film is big, bold and deeply rooted in Scottish history, all of which can be expressed through food. Using ingredients that reflect Scottish heritage, such as lamb, root vegetables and whisky, gives the dishes an authentic feel, while contrasting flavors and techniques allow us to capture the emotion, struggle and triumph of the story. Combining earthy, hearty elements with sophisticated presentation, this dish reflects the film’s combination of raw intensity and noble storytelling, transforming its spirit and drama into something that can be enjoyed as well as seen.
Phil Wang
You are on the Great British Menu judging panel. What are you most excited about in the new series and what can viewers look forward to?
I’m really looking forward to seeing how much the quality of British cuisine has improved over the years. And the Great British Menu is at the vanguard of that evolution. This series offers some truly amazing dishes with flavors you’ve never tasted before. I ate crocodile and 5 types of insects.
What did you enjoy most about being a judge on the series?
I loved going head-to-head with Tom and Lorna’s professional gobs with my experienced but amateur palate. My fellow judges taught me all sorts of new terms, including “sable,” “roulade,” and “salty.” That and eating about 12 full meals a day.
This year’s theme is British cinema and filmmakers. British cinema is very diverse, with many local connections across the country. Why do you think this theme is such a rich source of inspiration for chefs?
Take the first bite with your eyes, of course. And by tapping into the series’ deep and diverse collection of stories, images, and characters, the series’ chefs have been able to design dishes that truly turn heads, with plenty of drama, spectacle, or just plain fun. British filmmaking and British cuisine both demonstrate how much quality and talent this relatively small country can offer.
How does GBM compare to the world of comedy? Is the pressure in the kitchen like the pressure of a gig?
Cooking is like live comedy in that it only takes one shot to get it right. If you fluff the lines or crush the soufflé, the moment will be ruined. There are no second chances “that night.” It’s clear that both chefs and cartoonists feel the adrenaline of risk. However, cooking is definitely more physically dangerous. For example, I’m very grateful that the microphone isn’t incredibly hot.
If you could make one British film your own, what would it be and why?
I want to eat James’ Giant Peach! All the characters are inside. For protein. I have to hit the macro!