The winning chefs

Watch our video interviews with three of the four chefs who won the right to cook their dishes for the Queen. Find out what they've learnt from competing in the Great British Menu, and how its challenges have changed their way of cooking.

Starter: Richard Corrigan

Representing Northern Ireland, Richard Corrigan came out top with his Smoked salmon starter. Find out what made his menu so intrinsically Irish, and why he came to regret his choice of dessert.

Try Richard Corrigan's Smoked salmon with Irish soda bread, woodland sorrel and cress

Fish course: Bryn Williams

Bryn Williams, the Welsh contender, impressed the judges and the nation alike with his Pan-fried turbot. He talks about how he used the competition to highlight the use of Welsh produce, and which ingredient the chefs were banned from using.

Try Bryn Williams' Pan-fried turbot with cockles and oxtail

Main course: Nick Nairn

Scottish chef Nick Nairn was delighted when his Roe venison was voted the winning main. Nick was busy working in his cookery school, so wasn't available to be filmed. Find out what he thought of the menu, and how he'd feel if the Queen's plate came back half-finished. Read his interview here.

Try Nick Nairn's Loin of roe venison with rosti, celeriac, cabbage, carrot and game gravy

Dessert: Marcus Wareing

Representing the North of England, Marcus Wareing won the desserts category with his Custard tart with Garibaldi biscuits. He talks about how his Michelin-starred cooking has been influenced by the Great British Menu, and why he's had to put his Custard tart on the menu at his own restaurant.