Just when we were getting excited for Great British Bake Off, another cooking show has come and surprised us - and there are Edinburgh chefs in the mix.
The seventeenth series of the BBC show will kick off on Monday February 22, and will air three times a week on BBC Two on Tuesdays at 8pm, Wednesdays at 9pm, and Thursdays at 8pm - so that's plenty of tasty telly to get your teeth into!
This week’s four chefs are a mix of exciting new talent and strong returners to the competition.
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Last year’s runner up Stuart Ralston, who is chef patron of fine dining restaurant Aizle and Noto in Edinburgh, is determined to go one step further as is Dundee born Adam Handling, the youngest apprentice of Gleneagles and an award-winning restaurateur of The Frog in Covent Garden, The Loch and Tyne in Windsor and Ugly Butterfly in Cornwall, who is dedicated to a zero waste ethos in his cookery.
First of the newcomers is Isle of Skye born and bred Calum Montgomery, who is chef patron of Edinbane Lodge, a 16th Century hunting lodge with 3 rosette restaurant that he runs on the Isle of Skye.
Finally, there’s Fraser Smith, Head Chef at Angels with Bagpipes on Edinburgh’s most iconic street, The Royal Mile, who brings his creative, seasonal style to the competition.
This year’s theme celebrates 100 Years of British Broadcasting.
So, what's the lowdown on the two Edinburgh chefs in the competition? Find out more here.
Fraser Smith - Head Chef at Angels with Bagpipes
Fraser may not have worked in any Michelin starred restaurants, but he’s confident that his seasonal and creative dishes will impress any veteran judge.
Cool and calm under pressure, Fraser is determined to prove himself in the GBM kitchen.
Fraser began cooking when he was just 14 and spent eight years on and off working with Ian McNaught at The Roman Camp Hotel which has held 3 rosettes for over 20 years.
Fraser credits Ian as one of his biggest inspirations, and for his passion for great food today.
Fraser is now proud to be Head Chef at Angels with Bagpipes on Edinburgh’s most iconic street, The Royal Mile.
Fraser creates a visual rabbit dish inspired by children’s programme ‘Down on the Farm’ along with an impressive monochrome cod dish which reflects the first live transmission of the Epsom Derby.
Stuart Ralston - Chef Patron of Aizle and Noto
Stuart returns to the Great British Menu kitchen for his second consecutive year. Having made it through to the judges last year, he’s got the resolve to go all the way to the banquet this time.
Stuart brings a wealth of expertise to the competition, having worked at prestigious restaurants including Gordon Ramsay (2*) in NYC and catering for VIPs at the exclusive Sandy Lane in Barbados.
Growing up in Glenrothes, Stuart’s Father came from a family of chefs – so cooking is something that’s very much in his blood.
After an eclectic career at home and abroad, Stuart returned to Scotland and opened up Aizle, a fine dining restaurant in Edinburgh which serves a carefully crafted tasting menu, and Noto, a wine bar with delectable tasting dishes inspired by his time in NYC.
Stuart describes his style of cooking as natural and organic with Japanese and Asian flavours and techniques.
This year Stuart looks to Scottish based programme ‘Monarch of the Glen’ to inspire a beautifully earthy Autumnal dish, and to the BBC’s ‘Coast’ where he aims to create the ultimate ode to Scotland’s seafood larder.
How does the competition work?
The chefs will compete from nations and regions including: Scotland, Wales, Northern Ireland and the English regions of SW, NW, NE, Central and the SE (including London).
In weeks one to eight, four chefs representing a nation or region will compete against each other each week to cook Canapés, Starters, Fish Dishes, Main Courses, Pre-Desserts and Desserts.
One chef is eliminated at the end of the first episode each week after cooking the Fish course. Another chef leaves the competition at the end of Desserts, which is the second episode of the week. This leaves only the two chefs with the highest scores who must cook their entire menu for the Judges in the final episode of the week.
The Judges must then choose one winner to represent their nation or region. Each week the regular Judges are joined by a fourth Guest Judge, connected to the theme.
During Finals week, the eight finalists compete against each other. One winner will be chosen each day to cook either their Starter, Fish Course, Main Course or Dessert. The highest scoring runner up not to have won either of the four courses, gets to cook the Canapé and Pre-dessert at the Banquet.
The 2022 series of Great British Menu starts on Tuesday February 22 on BBC Two at 8pm.
