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Northern Ireland Fish

Great British Menu, Series 6 Episode 7 of 45

Great British Menu continues, and the competition is fiercer than ever as the nation's top chefs are being challenged to cook for the ultimate street party, The People's Banquet.

The chefs are battling to create spectacular sharing platters, dishes that will get everyone talking, proving that food has the power to bring us all together. If they win, their dishes will be paraded down the ancient cobbled streets of London's Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people.

Each week three chefs battle it out in the kitchen for a chance to cook at the banquet, and a veteran of the competition tastes and scores their dishes every day. The pressure is on, as only two chefs can make it through to cook for the Great British Menu judges at the end of the week, and one will be going home on Thursday.

The chefs from the Northern Ireland - Chris Fearon, Chris Bell and Brian McCann - pull out all the stops with their fish dishes: baked turbot with coronation garnish, a celebration of preserved salmon, plus tinned, cured, jellied and hot smoked wild sea trout, watercress and horseradish.

Release date:

30 minutes

Last on

Tue 10 Sep 2013 14:15


Role Contributor
Executive ProducerNicola Moody
Series ProducerTanya Gottlieb
ParticipantBrian McCann
ParticipantChris Bell
ParticipantChris Fearon

Meet the Chefs

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Learn more about the chefs competing to make it all the way to the banquet.


London starter

Do you dare attempt the winning recipes from each regional heat?