The winning menu We reveal the winning menu to be cooked for the Queen's 80th birthday celebrations on Great British Menu. Find out more about the series.

Starter

Representing Northern Ireland, Richard Corrigan came out top with his Smoked salmon starter, beating Michael Caines' Goats' cheese and Marcus Wareing’s Shellfish tian.

• Smoked salmon with Irish soda bread, woodland sorrel and cress
• Terrine of Capricorn goats' cheese, apples and celery and a salad of toasted walnuts and raisins
• Shellfish tian with wholemeal toast

Fish course

Bryn Williams for Wales impressed the judges with his Pan-fried turbot. Runners-up were Atul Kochhar with Sea bass in coconut milk and Richard Corrigan with Poached turbot.

• Pan-fried turbot with cockles and oxtail
• Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress
• Poached turbot with oysters and seaweed salad

Main course

Scottish chef Nick Nairn’s Roe venison was the winning main, followed by Bryn Williams' Salt marsh lamb and Atul Kochhar’s Tandoori chicken.

• Loin of roe venison with rosti, celeriac, cabbage, carrot and game gravy
• Roast loin and braised shoulder of salt marsh lamb with caper jus
• Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad

Dessert

Marcus Wareing, representing the North, won the desserts category with his Custard tart with Garibaldi biscuits. Michael Caines with Raspberry mousse and Galton Blackiston with Steamed treacle sponge were the runners-up.

• Custard tart with Garibaldi biscuits
• Dartmoor raspberry mousse with vanilla rice pudding ice cream
• Steamed treacle sponge pudding with clotted cream ice cream