Northern Ireland Starter

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Great British Menu, Series 7 Episode 16 of 45

Duration: 29 minutes

Great British Menu continues as the nation's greatest chefs battle for the chance to cook a glittering Olympic banquet.

This summer, another chapter will be added to Britain's sporting history when London hosts the Summer Olympic Games. Great British Menu: The Olympic Feast will give some of our greatest chefs a once-in-a-lifetime opportunity to create a very special feast to celebrate the games coming to our shores and showcase contemporary British cooking at its absolute best.

With a glittering guest list, including Olympic VIPs Roger Black, Tessa Sanderson and Dan Greaves, the Olympic Feast will honour the hopes and achievements of our sporting heroes willing them on to success, and be a glorious celebration of our country's extraordinary culinary talents.

The chefs' task is to create a menu that captures the Olympic spirit - food that is breathtaking and awe-inspiring. Every great Olympian pushes their discipline on to new levels of excellence and that's the challenge for the 2012 Great British Menu chefs: can they create world-class, ground-breaking food that will celebrate the Olympic ideal?

Here, it is the battle of the Northern Ireland chefs - returning contenders, Chris Fearon, Chris Bell and Niall McKenna. All of them are determined to knock out their rivals in the race to the banquet. They kick things off with their starters, but which one is going to be first off the blocks? Will it be Chris Bell with tea and biscuits, rabbit, black pudding and rhubarb salad, Niall with pig sweetbreads, black truffle and baked onion or Chris Fearon with clay pigeon shoot?

Great British Menu veteran Richard Corrigan will decide who goes through to the judges and who is going home.

Credits

Executive Producer
Nicola Moody
Executive Producer
Nicola Moody
Series Producer
Tanya Gottlieb
Series Producer
Tanya Gottlieb
Judge
Richard Corrigan
Judge
Richard Corrigan

Broadcasts

Q & A with the winning chefs

Winning Chefs

The chefs who made it to the banquet talk about how much it meant to them

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