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Great British Menu is back and 24 of the nation's top chefs are competing to create the most contemporary cuisine in honour of the Queen's everyday great Britons. The prize is to cook at the ultimate banquet held at the Palace of Westminster in the year the nation celebrated the Queen's 90th birthday. The challenge is to produce dishes that are a lasting legacy to the modern Elizabethan age and showcase the transformation in British cuisine during the Queen's historic reign. The chefs have travelled the country meeting great Britons whose work and commitment to charities, communities and to their country has been recognised with CBEs, OBEs and MBEs, as well as gallantry medals.

It is the fish course and reigning north west champion Matt Worswick has reason to be confident. Last year, his fish course was shortlisted for the banquet in the national finals. This time, Matt has got ideas on the classic prawn cocktail and it leaves the veteran judge reaching for his sunglasses. In contrast, Kim Woodward is serving an entirely black dish. Kim is confident she has got one up on Matt by baking her own black bread, unlike Matt who is taking a shortcut. Adam Reid has got his own challenges as he sets out to make the most refined batter scraps for his dish that sets out to celebrate all the flavours of the British seaside. But he is not serving chips, a potentially disastrous omission according to Kim and Matt.