Central Sat Bains and Glynn Purnell represented the Midlands and the east of England and went head-to-head to create a menu for Heston Blumenthal and top chefs from around the world at the iconic Gherkin building in London. Find out more about the series.

In this article

Chefs' menus

The week's winner

Day one: Starter

To kick off the competition, Sat Bains from Nottingham faced Birmingham-based Glynn Purnell. Sat Bains made Quail, poached and roasted with warm egg yolk and asparagus salad, while Glynn Purnell cooked Rabbit, pea and black olive trifle with rabbit lollipops. Sat Bains' organic eggs were supplied by Liberty Farm in Burnaston, while Glynn's rabbit came from Aubrey Allen.

• Glynn Purnell's Rabbit, pea and black olive trifle with rabbit lollipops
• Sat Bains' Quail, poached and roasted with warm egg yolk and asparagus salad

Day two: Fish course

Today the chefs competed with their fish dishes. Sat's monkfish came from Kay & Son Ltd, Grimsby, South Humberside, while Glynn's pike was sourced from Birmingham's Upper Dean street indoor market and his enoki mushrooms from The Mushroom Basket.

• Glynn Purnell's Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs
• For the finals, Glynn treated the judges to a twist on a bowl of breakfast cereal: Haddock milk with cornflakes
• Sat Bains' Monkfish cheeks with belly pork, nuts, seeds and shoots

Day three: Main course

The Michelin-starred pair were both determined to take pole position for the main event, the main course. The liquorice for Glynn's veal dish came from The Oldest Sweet Shop in England, Pateley Bridge. Sat's lamb was sourced from JT Beedham & Sons in Nottingham.

• Sat Bains' Rump and braised neck of lamb, goats' cheese and twenty vegetables
• Glynn Purnell's Veal fillet rolled in liquorice charcoal with tamarind jam, liquorice purée, black rice and rocket

Day four: Dessert

The chefs offer two very different strawberry desserts, both with surprising combinations of flavours and stunning, vibrant colours. The rapeseed oil used in Sat's pastille came from Duncan Farrington, while the cream used for Glynn's 'surprise' came from Grove Wood Farm Dairy, Birmingham.

• Glynn Purnell's Marinated strawberries with tarragon and black pepper honeycomb with burnt English cream surprise
• Sat Bains' Rhubarb and strawberries, rapeseed oil pastille with Stilton, port and black pepper

The judges chose Glynn Purnell to go through to the finals of Great British Menu 2008.