The ambassador's banquet The big day had finally arrived for the Great British Menu chefs. Find out what it was like for them, and whether the French were convinced that 'les Rosbifs' could cook up dishes to rival their own.

In this article

The Brits

The chefs

The French

Pomp and circumstance

The winning chefs created a four-course banquet showcasing the finest British ingredients and expert techniques. But did our Gallic cousins simply shrug in the face of the spread, or did they declare it 'magnifique'?

The French will go away and they probably haven't had their prejudices overthrown, but they've certainly had them challenged

A selection of guests from the media world (never ones to refuse the offer of a boozy schmoozy dinner) were invited to cross the Channel and tuck into the feast. BBC Newsreader Natasha Kaplinsky and Desert Island Discs presenter Kirsty Young were in combative mood. "I think we've probably kicked some French behind, which is nice," remarked Kirsty, while Natasha asserted between mouthfuls: "If the French don't like the way the British have cooked this evening, then they don't deserve to eat British food because it was absolutely the most superb menu." Political journalist Andrew Marr was a little more cautious: "The French will go away and they probably haven't had their prejudices overthrown, but they've certainly had them challenged."

The pressure was on for Sat Bains, Richard Corrigan and Mark Hix to perform as well as they had done throughout the competition. Did they think they'd succeeded?

Sat Bains

Representing The Midlands and East, Sat Bains won the starter with his 'scientific' approach to a traditional British combination. The simple title of Ham, eggs and peas understates the exciting nature of the only dish in the final to take full 10/10 marks from all of the judges, and the public clearly saw its merits too. But what about the illustrious guests at the banquet?

"One of the most important compliments for me as a chef was someone like Pierre Gagnaire saying 'Sat, the duck egg had technique, innovation but still had its core, which was brilliant produce'."

• Find the recipe for Sat's starter of Ham, eggs and peas

Richard Corrigan

Representing Northern Ireland, Richard Corrigan won the fish course with a dish that had not fared well at the judges' table in the first round, but due to some last minute revisions and tweaks in the final week, came in for high praise and won the public vote. Was it praise all round at the banquet too?

"Me and Raymond [Blanc] don't see eye to eye on some things," but "he said it was fantastic".

• Try Richard's fish course recipe of Whole poached wild salmon and duck egg dressing with wheaten bread and country butter

Mark Hix

South-west chef Mark Hix’s visually arresting stargazy pie won the vote for main course at the Paris banquet. The judges loved it and the public clearly did too, but did this unusual dish meet with the approval of the guests at this formal banquet?

"Raymond Blanc and Pierre Gagnaire both said they loved it. I hope they did!"

• Try Mark's Rabbit and crayfish stargazy pie

Mark was a very busy chef in Paris, cooking the dessert course as well as the main. His dish was a sophisticated and humourous revision of that English summer favourite - jelly and ice cream.

• Perry jelly and summer fruits with elderflower ice cream

But what was the French verdict? Jean-Luc Naret, Director of the Michelin Guide, replied in typically French style, with a profound-sounding simile:

"For me, the British chefs are like jazz pianists; they actually have the basics of all the great food and some of them have been trained in France and really learn all the techniques. It's like being a pianist - you have to really get the basics and to become a jazz pianist you need to be able to be extravagant".

While the nod to French training might betray a touch of superiority, we can surmise that he thought the dinner really rather good.