The Great British Menu showcases the talents of chefs up and down the country during its much-loved series. But perhaps the most eye-catching of all masterpieces created during the latest episode was Nick Beardshaw's Banksy cake.
Working as a head chef at Kerridge's Bar & Grill in London, Nick is originally from Somerset and featured in the South West category, making a stunning baked version of ‘Balloon Girl’. It was filled with glazed mascarpone, raspberry and rose cheesecake, with blackcurrant pate de fruits balloon string and chocolate and raspberry torte girl.
Judges on last night's show (March 30) praised the dessert as a 'work of art'. And Bristol's links to the BBC show didn't end there.
READ MORE: Hilarious Bristol Banksy reviews left on TripAdvisor
Nick also made a Wallace and Gromit-inspired starter, ‘The Golden Carrot’. The ‘carrot’ was actually made of potato, filled with whipped vegan feta, sitting on a bed of carrot royale and powdered black olive soil.
Nick was up against Andi Tuck from the St Kew Inn in Cornwall and Amber Francis, head chef at the Zebra Riding Club in Hertfordshire.
Fans were quick to take to social media to praise Nick's offerings. One viewer wrote: "Giving it to Adam as the other two have dishes at the banquet already? TBF it does look like a nice dessert. That Banksy one was stunning though."
Another wrote: "It's got to be the Banksy Balloon for dessert surely?", with a third adding: "Love Banksy & the banana because they are less about props & more about cooking the brief."
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