Series one: Scotland Top chefs Nick Nairn and Tom Lewis represented Scotland and went head-to-head to create a menu fit for the Queen. Find out more about the first series.

Day one: Starter

Tom was literally on the hunt, looking for wild deer for his Soused Monachyle roe deer with a roasted beetroot and horseradish cream, while Nick looked for the best shellfish for his Roasted langoustine with spiced avocado.

• Tom Lewis' Soused Monachyle roe deer with a roasted beetroot and horseradish cream
• Nick Nairn's Roasted langoustines with avocado salsa

Day two: Fish course

Tom learnt the art of scallop diving in Oban for his West Coast scallops, quinoa and smoked haddock kedgeree while Nick went fishing for his Seared home-smoked salmon with an apple and watercress salad.

• Tom Lewis' West Coast scallops and smoked haddock kedgeree with mustard leaves and curry dressing
• Nick Nairn's Seared home-smoked salmon with an apple and watercress salad and horseradish mayonnaise

Day three: Meat course

Tom looked for the best beef for his Roast sirloin of Perthshire Highland beef with Ayrshire potatoes. Meanwhile Nick was on the hunt for deer for his Loin of roe venison with potato cake and game gravy.

• Tom Lewis' Roast sirloin of Perthshire Highland beef with Ayrshire potatoes and roasted asparagus
• Nick Nairn's Loin of roe venison with rösti, celeriac, cabbage, carrot and game gravy

Day four: Meat course

Tom had the tricky task of trying to locate whisky for his Summer pudding with Scottish red berries, vanilla and Glenturret ice cream and shortbread while Nick went in search of traditional Scottish oatmeal for his Hot raspberry soufflé with honey and oatmeal ice cream.

• Tom Lewis' Summer pudding with Scottish red berries, vanilla and Glenturret ice cream and shortbread
• Nick Nairn's Hot raspberry soufflé with honey and oatmeal ice cream

Additional recipes are available in a book to accompany the series, Great British Menu, published by Dorling Kindersley. RRP £18.99. ISBN: 1405316500

Find out which suppliers from Scotland Tom Lewis and Nick Nairn used to create their great British menu.