Gardening Australia ep.21 2017

Gardening Australia provides practical, realistic and credible horticultural and gardening advice, inspiring and entertaining gardeners around the world.
Jerry meets a couple passionate about cycads; Costa visits an unconventional suburban garden; Millie plants some fruit trees and Jane shares her gardening story.


1. An Unconventional Garden
Costa visits a suburban garden with plenty of personality and quirk
2. Double Delight
Jerry visits a couple who meld their passions for cycads and bromeliads in one beautiful garden
3. Coriander for Life
Tino shows us how we can have coriander forever!
4. Low Maintenance Zone
Josh plants some natives that will do well in a hot, dry spot in his garden
5. My Garden Path - Jane Edmanson
Jane shares her gardening story with us, from shy school girl to Gardening Australia presenter
6. Fruitful Planting
Millie makes the most of winter and plants a variety of fruit trees
7. Plant Profile - Aloes
Sophie profiles some of her favourite Aloes

Gardening Australia ep.21 2017
Gardening Australia ep.21 2017

RHS Flower Show Tatton Park ep.2 2017

   More highlights from the RHS Flower Show, Tatton Park, as Monty Don, Joe Swift and the team review the gardens created by the finalists in the RHS Young Designer of the Year competition and reveal the winners of the prestigious Best Show Garden and Best Back to Back Garden.


  Arit Anderson looks at a garden designed to adapt to our changing climate, whilst Carol Klein investigates the rise of cacti and succulents as the must-have house plants. And Monty and Joe take a fun trip down Bus Stop Boulevard to choose their favourite of the revamped bus shelters making their debut at this year's show.
RHS Flower Show Tatton Park ep.2 2017
RHS Flower Show Tatton Park ep.2 2017

The Beechgrove Garden ep.15 2017

 Life is a way more than a bowl of cherries at Beechgrove this week as Jim and Carole harvest bucketfuls of ripe cherries in the fruit house.


Carole visits two passionate showers and growers who are entering the Dundee Flower Show. Alistair Gray in Brechin is a show vegetable grower and winner of the 2016 World Potato Championship, while Bruce McLeod in Meigle grows champion chrysanthemums.
Jim visits Philip and Marianne Santer at Langley Park near Montrose. With little previous gardening experience, they have reclaimed the long-neglected garden to create a haven of colour. To their amazement and delight, the garden has been attracting visitors to what they call their little piece of paradise.
The Beechgrove Garden ep.15 2017
The Beechgrove Garden ep.15 2017

RHS Flower Show Tatton Park ep.1 2017

Monty Don and Joe Swift host the first of two visits to the RHS Flower Show, Tatton Park in Cheshire, with Carol Klein, Toby Buckland and Arit Anderson.


 The team explore the diverse range of show gardens including the ingenious designs for the compact 'back to backs'. Carol celebrates the late summer flowering displays in the floral marquee and shares her guide to getting the best out of your hydrangeas. Monty hails horticulture's next generation of planters and landscapers and Joe quizzes champion growers for the secrets to producing perfect summer fruit and veg.

RHS Flower Show Tatton Park ep.1 2017
RHS Flower Show Tatton Park ep.1 2017

The Sweet Makers ep.1

Four modern confectioners recreate the treats of the past, from a Tudor sugar banquet to giant Easter eggs, and discover the roots of our national sweet tooth.


Four modern-day confectioners step back in time to discover what life was like for their Tudor predecessors. They explore how our national sweet tooth developed as the tables of the aristocracy now boasted fantastic displays of sugarcraft to show off their wealth and status. The sweetmakers also explore the negative side of the introduction of sugar to the Tudor lifestyle, including the impact on teeth and fuelling our involvement in the most shameful chapters in British history - the slave trade.

Guided by food historian Dr Annie Gray and social historian Emma Dabiri, our modern professionals are entering the world of the 16th-century confectioner - a time when sugar was believed to have medicinal qualities and was so valuable it was kept under lock and key. Sugar was the preserve of the elite so every dish the team makes forms part of an elaborate aristocratic sugar banquet.

Our confectioners are chocolatier Paul A Young, wedding cake designer Cynthia Stroud, sweet consultant Andy Baxendale and chocolatier Diana Short. They spend four days using original recipes, ingredients and equipment to create dishes that haven't been made, let alone tasted, for hundreds of years.

Their final lavish sugar banquet includes candied roses (believed to cure gonorrhea), a sweet candied root that was considered to be a Tudor aphrodisiac, sugar plates and goblets, gorgeously decorated marzipan and a spectacular model banqueting house made entirely of sugar.

The Sweet Makers ep.1
The Sweet Makers ep.1 

Love Your Garden Ep.4 - Series 7 2017

 This week Alan and the team create a garden like no other they've done before.
 The team head to Shrewsbury in Shropshire to meet Air Ambulance heroine Gina Constable.  The former nurse's dedication to this vital life-saving service is unprecedented. For over 21 years she has helped raise more than a quarter of a million pounds - a figure which works out at over 100 life-saving air ambulance missions.


  To this day, despite crippling arthritis, she remains one of the Services most dedicated fundraisers and will often take her mind off her painful joints by knitting charity soft toys - even through the night.Inspired by the wishes of her late husband Tony, who was equally dedicated to fundraising for the Air Ambulance, the Love Your Garden team build her a breathtaking Japanese garden.
 The team share the tricks to creating a little piece of Japan in your own back yard - from transforming a run-down summerhouse into an authentic Japanese Tea House, to creating cloud-pruned trees and the low down on planting and caring for Japanese maples. The attention to detail is exceptional.

Love Your Garden Ep.4 - Series 7 2017
Love Your Garden Ep.4 - Series 7 2017

Gardeners' World ep.17 2017

 Monty visits a floral paradise just outside Dublin to discover how plantsman Jimi Blake fills his garden with flora for free. Monty also gives advice on what to sow now in the veg garden.


 Adam Frost is on the hunt for some clever design ideas in a garden in Littlehampton, while Nick Bailey shows how to transform a bland patio into a space that looks and smells incredible at twilight. Mark Lane travels to Oldham to visit a newly opened Maggie's Centre and Carol Klein reveals her highly fragrant plant of the month.

     

1. Vegetables in containers
Planting vegetables in containers is a versatile way of growing edible crops in the garden, particularly where space is limited.
2. Cut and come again salads
Produce your own mixed salads by growing a range of leafy salads and vegetables that can be cut and will then sprout (come) again. Harvesting the young leaves when you need them prevents plants from maturing and ensures several harvests of small, tender, mild-flavoured leaves over a long period of time.
3. Trees for smaller gardens
There are many trees widely available for smaller gardens, in all shapes and sizes, evergreen and deciduous. Given that many of us have limited space in which to garden, it becomes important that any trees chosen are right for their surroundings, in terms of proportion as well as for their decorative value.
4. Grapes: indoor cultivation 
Although some varieties of dessert grapes can be grown successfully outdoors, they are more successful under glass, even in warmer locations. With a little attention to watering, feeding, pruning and training, it is possible to get a good crop year after year.

Gardeners' World ep.17 2017
Gardeners' World ep.17 2017






 

Gardening Australia ep.20 2017

Tino gets some tips on growing organic apples; Sophie builds an unusual home for native bees; Costa grows a tea garden and guest presenter Carolyn tells you where to start when creating a garden from scratch.


1. Plant Profile - Hooker's Banksia
This native shrub produces magnificent flowers that look great in the garden or as a cut flower
2. Getting Started
Guest presenter Carolyn Blackman shows us where to start when planting a garden from scratch
3. Saving Eggplant Seed
Jerry gives us a useful seed-saving tip
4. Bee Hotel
Sophie turns an old television into a home for native bees
5. Andrew's Apples
Tino get some tips from an organic apple grower
6. FAQs - Lumpy Lemon Tree | Indoor Herbs
Jane and Sophie answer two commonly asked gardening questions.
7. Training a Climber
Millie shows us how to train a climber to properly cover a wall
8. Tea Thyme
Costa plants a garden for making different types of tea

Gardening Australia ep.20 2017
Gardening Australia ep.20 2017

Love Your Garden Ep.3 - Series 7 2017



 The team head to Chandlers Ford in Hampshire to help the Richardson family, who are facing a very difficult future. Father of two Jason survives only by the means of a portable external machine which keeps his heart working and three weekly sessions of kidney dialysis. The whole family are now tied to their home and desperately need an outdoor space on their doorstep that can become an escape.

Love Your Garden Ep.3 - Series 7 2017
Love Your Garden Ep.3 - Series 7 2017

Gardeners' World ep.16 2017



As the garden reaches its peak of summer perfection, Monty gives advice on how to prune summer flowering shrubs, maintain the floral display and plans for autumn flowers. He also makes a return visit to Dublin to find out how world-renowned plantswoman Helen Dillon is progressing in her new garden.

Gardeners' World ep.16 2017


Joe Swift shows how good design should not hinder challenging conditions when he visits a garden in Kent, Rachel de Thame explores the vital role of scent in wild flowers and the insects that visit them, and we find out about the work of one extraordinary dahlia enthusiast. Nick Bailey has designs on a weekend project which will transform a front garden into a beautiful and practical space, and we meet a passionate gardener who has filled her small Cumbrian garden with 40 different varieties of wisteria.

         

The British Garden: Life and Death on Your Lawn

 The British back garden is a familiar setting, but underneath the peonies and petunias is a much wilder hidden world, a miniature Serengeti, with beauty and brutality in equal measure. In this documentary, Chris Packham and a team of wildlife experts spend an entire year exploring every inch of a series of interlinked back gardens in Welwyn Garden City. They want to answer a fundamental question: how much wildlife lives beyond our back doors? How good for wildlife is the great British garden?


 Through all four seasons, Chris reveals a stranger side to some of our more familiar garden residents. In summer he meets a very modern family of foxes - with a single dad in charge - and finds that a single fox litter can have up to five different fathers. In winter he shows that a robin's red breast is actually war paint. And finally, in spring he finds a boiling ball of frisky frogs in a once-in-a-year mating frenzy.
The British Garden: Life and Death on Your Lawn
The British Garden: Life and Death on Your Lawn
 The secret lives of the gardens' smallest residents are even weirder. The team finds male crickets that bribe females with food during sex, spiders that change colour to help catch prey, and life-and-death battles going on under our noses in the compost heap.

 So how many different species call our gardens home? How well do our gardens support wildlife? By the end of the year, with the help of a crack team from London's Natural History Museum and some of the country's top naturalists, Chris will find out. He'll also discover which type of garden attracts the most wildlife. The results are not what you might expect... You'll never look at your garden in quite the same way again.

Gardening Australia ep.19 2017

Tino visits a colourful garden, Sophie gets stuck into pruning, Costa visits an award winning garden, Angus profiles native groundcovers and we meet a botanical photographic artist.


1. A Small Water Garden
John creates a water garden using native aquatic plants
2. Plant Profile - Eucalyptus caesia
Want an elegant native tree for the garden? It's hard to go past the Silver Princess
3. Bring in the Bees
Costa recommends some flowers that are sure to attract pollinating bees
4. Excess Produce - Chilli Oil
Find out how to use excess chillies to flavour olive oil
5. Persian Carpet
Josh visits an enthusiastic gardener who has transformed his suburban block and adjoining verge into an eclectic mix of plants
6. Raspberries and Rhubarb
Millie gets stuck into some seasonal propagating in her vegie patch

Gardening Australia ep.19 2017
Gardening Australia ep.19 2017

Hampton Court Palace Flower Show ep.3 2017

Monty Don, Joe Swift and the team continue their tour of the Hampton Court Palace Flower Show. Arit Anderson and Mark Lane take a look at the show gardens designed to deliver powerful messages, whilst Montymeets the designer who is greening up Britain's brownfield spaces. Nick Bailey investigates how best to care for orchids and Toby Buckland showcases the best house plants at the show. 


Carol Klein reveals the pollinators best suited to British gardens, whilst Rachel de Thame meets the team putting Australasian plants on the map here in the UK. Adam Frost concludes his masterclass on how plants can maximise your own garden's design credentials.

Hampton Court Palace Flower Show ep.3 2017
Hampton Court Palace Flower Show ep.3 2017

Hampton Court Palace Flower Show ep.2 2017

Monty Don and Joe Swift are joined by Carol Klein, Rachel De Thame, Adam Frost, Toby Buckland and Nick Bailey at the Hampton Court Palace Flower Show. Monty tours the new RHS Kitchen Garden and Joe takes a look around a garden designed for blind veterans.


Carol explores the Rose Marquee to uncover the new varieties on display. Adam continues his series looking at how to best use plants when designing your dream garden, whilst Nick reveals the science behind scent.
Hampton Court Palace Flower Show ep.2 2017
Hampton Court Palace Flower Show ep.2 2017

Hampton Court Palace Flower Show ep.1 2017

Monty Don and Joe Swift take a first look at the Royal Horticultural Society's Hampton Court Palace Flower Show. In the first of three programmes, Monty, Joe and a team of experts review the diverse range of show gardens and discover how multi award-winning designer Andy Sturgeon is recycling Chelsea Flower Show gardens of the past.


Arit Anderson reveals the stories behind the conceptual gardens, and Adam Frost begins his nightly guide on how best to use plants in the design of his own garden. Carol Klein is in the floral marquee, looking at the best of the high summer exhibits, while Rachel de Thame demonstrates how to get the most out of your flowering border plants for the rest of the summer.

Hampton Court Palace Flower Show ep.1 2017
Hampton Court Palace Flower Show ep.1 2017


Love Your Garden Ep.2 - Series 7 2017

This time Alan Titchmarsh and the team head to Manchester to turn a concrete patch of dismal cracked pavers and hard edges in to a beautiful classic cottage garden. The transformation is for Salford born identical twins Rita and Betty Mills (87).


The twins have lived together in Salford for all of their lives, and since surviving some of the worst WWII bombings this country has seen, as lifelong parishioners of Salford Cathedral, they have never wavered in devoting their lives to helping others.

It was their friends and family from the Cathedral that got in touch with the programme.  They felt that when the sisters moved to their new bungalow for health reasons – the one thing they really deserved and desperately needed was an outdoor space on their doorstep – to match their own outgoing and sunny personalities.  Alan believes this was the worst gardens he’d ever seen in the series and therefore, couldn’t resist the challenge. He and the team share all the tips and tricks that will help you turn even the most modest of urban yards into a cottage style retreat.

Love Your Garden Ep.2 - Series 7 2017
Love Your Garden Ep.2 - Series 7 2017

Love Your Garden Ep.1 - Series 7 2017

Alan Titchmarsh travels around the country seeking out some of Britain's loveliest domestic gardens, focusing on the wonderful outdoor living spaces created by ordinary Britons.


In the first of this new series, Alan Titchmarsh and the team head to Plymouth to create a show-stopping contemporary garden for an ex-marine and his young family.

Love Your Garden Ep.1 - Series 7 2017
Love Your Garden Ep.1 - Series 7 2017

Great British Menu 2017 - Banquet ep.45

 It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.


 The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet.
It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. On arriving at Wimbledon, they are greeted by master of ceremonies Dan Bloxham, who gives them an exclusive behind-the-scenes tour.

 Once in the kitchen, the chefs face the huge challenge of scaling up their dishes. They must prepare the winning menu for the banquet guests including Wimbledon players and champions as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?


Great British Menu 2017 Finals Dessert ep.44

 It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.


The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet.

 It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph?
The judges are joined by guest judge Annabel Croft, former British number one and Junior Wimbledon champion.

Great British Menu 2017 Finals Dessert ep.44
Great British Menu 2017 Finals Dessert ep.44

Great British Menu 2017 Finals Main ep.43

It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.


 The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet.

 It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat.
The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.

Great British Menu 2017 Finals Main ep.43

Great British Menu 2017 Finals Fish ep.42

 It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen.


Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.

 The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet.

 Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition.
The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.

Great British Menu 2017 Finals Fish ep.42
Great British Menu 2017 Finals Fish ep.42

Great British Menu 2017 Finals Starter ep.41

 It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion.


 The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet.
With finals week ahead of them, judge Andi Oliver first summons the chefs to Wimbledon to take a look at where they could be cooking if they win.

 Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.

Great British Menu 2017 Finals Starter ep.41
Great British Menu 2017 Finals Starter ep.41

Great British Menu 2017 Northern Ireland Judging ep.40



Great British Menu continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships. The two chefs who have made it through cook their four courses again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by tennis's greatest entertainer, Mansour Bahrami. It is a rollercoaster of a day but only one can go through to the national finals.

Great British Menu 2017 Northern Ireland Judging ep.40
Great British Menu 2017 Northern Ireland Judging ep.40

Great British Menu 2017 Northern Ireland Dessert ep.39

Great British Menu continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships.


Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts which feature edible white chocolate tennis balls, while Joery Castel is cooking poffertjes, a traditional Dutch pancake. Only the two highest scorers go through to cook for the judges tomorrow.

Great British Menu 2017 Northern Ireland Dessert ep.39
Great British Menu 2017 Northern Ireland Dessert ep.39

Great British Menu 2017 Northern Ireland Main ep.38

 Great British Menu continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships.


 The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork.

 Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?

 Great British Menu 2017 Northern Ireland Main ep.38
 Great British Menu 2017 Northern Ireland Main ep.38

Great British Menu 2017 Northern Ireland Fish ep.37

Great British Menu continues as the Northern Ireland region chefs compete for the penultimate spot in the national finals, all in the hope of winning a place at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships.


Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish.

Great British Menu 2017 Northern Ireland Fish ep.37
Great British Menu 2017 Northern Ireland Fish ep.37

Great British Menu 2017 Northern Ireland Starter ep.36

 Great British Menu continues as the nation's top chefs compete for a chance to show off their culinary skills at the Taste of Summer banquet honouring 140 years of the iconic Wimbledon Championships. There is only one spot left in the national finals and it is the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell, who cooks at St Kyrans Country House, Country Cavan, competed in 2016 but failed to make it through to cook the judges on Friday.


 He is taking on two newcomers - experimental chef Joery Castel, originally from Holland but now working in Belfast, and Tommy Heaney, who has cooked for some of the country's biggest chefs and now cooks at The Great House Hotel in Bridgend.

 The chefs meet their surprise veteran judge and cook their starters. Eddie is hoping to do better than last year and starts the week with his Wombles Common, using a number of modern techniques - but will his earthy flavours hit the summer brief? Joery is hoping to impress with a tribute to Richard Krajicek, the only Dutchman to win the Wimbledon Men's Singles title, and is combing cheese with sweet elements including carrot meringues. Tommy is creating a warm salad - but will his unusual pigeon presentation be too much for the veteran judge?

Great British Menu 2017 Northern Ireland Starter ep.36
Great British Menu 2017 Northern Ireland Starter ep.36 

Great British Menu 2017 Central Judging ep.35



The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.

 Great British Menu 2017 Central Judging ep.35
 Great British Menu 2017 Central Judging ep.35

Great British Menu 2017 Central Dessert ep.34

Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander.


Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous.Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice cream van and featuring a number of complex technical elements.

Great British Menu 2017 Central Dessert ep.34
Great British Menu 2017 Central Dessert ep.34

Great British Menu 2017 Central Main ep.33



Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Great British Menu 2017 Central Main ep.33
Great British Menu 2017 Central Main ep.33

Great British Menu 2017 Central Fish ep.32



Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

Great British Menu 2017 Central Fish ep.32
Great British Menu 2017 Central Fish ep.32

Great British Menu 2017 Central Starter ep.31

The Central starters feature a humorous take on the unpredictable British weather, a dish representing an allotment and a tribute to Wimbledon's grass.


Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

Great British Menu 2017 Central Starter ep.31
Great British Menu 2017 Central Starter ep.31

Great British Menu 2017 Wales Judging ep.30

 This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'.


 Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. Today the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver.

 They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions.Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals.

Great British Menu 2017 Wales Judging ep.30
Great British Menu 2017 Wales Judging ep.30

Great British Menu 2017 Wales Dessert ep.29

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


 This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul.

 The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommes, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?

Great British Menu 2017 Wales Dessert ep.29
Great British Menu 2017 Wales Dessert ep.29

Great British Menu 2017 Wales Main ep.28

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two.

Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection?
Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard?

Great British Menu 2017 Wales Main ep.28
Great British Menu 2017 Wales Main ep.28

Great British Menu 2017 Wales Fish ep.27

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


Today the pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale, who previously worked as Phil's head chef, is trying to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops.

Phil and Nick are both preparing dishes using humble mackerel which they hope they can elevate for the exacting standards of Wimbledon. Phil is using the flavours of summer cup cocktail to enhance his dish, while Nick hopes his elegant mackerel with nectarine will have the edge.

Great British Menu 2017 Wales Fish ep.27
Great British Menu 2017 Wales Fish ep.27

Great British Menu 2017 Wales Starter ep.26

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


 This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul.

 The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consomm├ęs, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?

Great British Menu 2017 Wales Starter ep.26
Great British Menu 2017 Wales Starter ep.26

Great British Menu 2017 Scotland Judging ep.25

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships.


 The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. Today the two Scottish chefs must cook their entire taste of summer menus again.

 They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty.
Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.

Great British Menu 2017 Scotland Judging ep.25
Great British Menu 2017 Scotland Judging ep.25

Great British Menu 2017 Scotland Dessert ep.24

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'.


Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time.

Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.

Great British Menu 2017 Scotland Dessert ep.24
Great British Menu 2017 Scotland Dessert ep.24

Great British Menu 2017 Scotland Main ep.23

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'.


Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time.

Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?

Great British Menu 2017 Scotland Main ep.23
Great British Menu 2017 Scotland Main ep.23

Great British Menu 2017 Scotland Fish ep.22

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'.


 Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. Today the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed.

 Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.

Great British Menu 2017 Scotland Fish ep.22
Great British Menu 2017 Scotland Fish ep.22

Great British Menu 2017 Scotland Starter ep.21

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'.


 Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament. This week is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals.

 Today they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally.In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.

Great British Menu 2017 Scotland Starter ep.21
Great British Menu 2017 Scotland Starter ep.21

Great British Menu 2017 NE Judging ep.20

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


Today the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie.

Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals.

Great British Menu 2017 NE Judging ep.20
Great British Menu 2017 NE Judging ep.20


Great British Menu 2017 NE Dessert ep.19

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


The dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay.

Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow.

Great British Menu 2017 NE Dessert ep.19
Great British Menu 2017 NE Dessert ep.19

Great British Menu 2017 NE Main ep.18

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


Today the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients.

Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues.

Great British Menu 2017 NE Main ep.18
Great British Menu 2017 NE Main ep.18

Great British Menu 2017 NE Fish ep.17

This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.


Today the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple.

Tommy, reigning fish course champion, uses the luxurious fish turbot to create a dish inspired by the iconic Wimbledon food, strawberries and cream.


Great British Menu 2017 NE Fish ep.17
Great British Menu 2017 NE Fish ep.17