Great British Menu 2025 – who are the finalists?

This week will see the latest Great British Menu champions be crowned, as the eight regional winners do battle, looking to book their place at the banquet.

Each chef will compete for the right to serve their starter, fish course, main course and dessert at Blenheim Palace in the series 20 showpiece.

Here is a closer look at those set to compete in finals week, which is being aired this week on BBC Two, the final to be shown on Friday, April 28 (7pm), where a champion of champions will also be crowned.

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North West England

Jack Bond, head chef/owner, The Cottage in the Wood

Originally from Crosby, Liverpool, Jack has worked in notable restaurants in London and New York, and is now back in the north west pursuing his dream of running a restaurant with his wife, Beth.

Within the first month of taking on the restaurant, they retained their Michelin star under Jack's kitchen leadership and then went on to win 3 AA rosettes.

Jack was last year crowned The Staff Canteen member of the year at our awards ceremony in London.

He was the first chef to make it to finals week, seeing off competition from Eddie Shepherd, Livia Alarcon and James Hill.

South West England

Amber Francis, food education and private chef

Born and raised in the Bristol countryside, Amber this year returned to the Great British Menu kitchen after just missing out on the judges’ chamber in series 18.

Amber’s formative years as a chef were spent training at The Royal Academy of Culinary Arts, and working at The Ritz, where she developed in classical technique. She has worked in many of Robin Gill’s kitchens including The Dairy, and Bermondsey Larder. In 2022, she was appointed head chef at The Zebra Riding Club, in the grounds of Hertfordshire’s Birch Community.

In 2023, Amber sought to pursue a role that closely aligned with her ethos and supported local communities. She now works in education, as head chef and food educator at a secondary school, developing a love for nutritious, sustainable food and ensuring that education doesn't stop when students leave the classroom.

She won her heat against Nicholas Balfe, Ashleigh Farrand and Joe Fallowfield.

Scotland

Mark McCabe, head chef, Henrock

Hailing from a small village called Tannadice, about 20 miles north of Dundee, Mark was first inspired to get into cooking by his mum - who had previously owned a restaurant.

Throughout his childhood, she was always cooking or foraging for ingredients.

Mark worked at Hugh Fearnley-Whittingstall's River Cottage, before becoming head chef, and later co-owner of The Ethicurean in Somerset, which garnered a green Michelin star. Since then he has moved to Windermere in the Lake District to head up Simon Rogan’s Henrock restaurant.

Local produce and sustainability is at the forefront of Mark’s food. His cooking style is incredibly creative, seeing food as a completely immersive experience - from garden to plate.

He defeated Calum Munro, Hannah Rose and David Millar to win the Scotland heat.

North East and Yorkshire

Callum Leslie, executive chef, The Black Swan

Callum grew up in Holmfirth, West Yorkshire. Aged 13, he started working at a local pub as a kitchen porter and realised that he wanted to pursue a career as a chef.

When Callum turned 18, he started working at the Box Tree in Ilkley (1*), before going to Midsummer House (2*), The Berkeley (2*) and Restaurant Sat Bains (2*).

He then returned to Yorkshire, working for GBM veteran Tommy Banks at his Michelin-starred restaurant – The Black Swan in Oldstead, where he started as sous chef. Callum was appointed head chef at the Black Swan aged 26, and was then made executive chef in 2024.

Callum saw off the challenge of Ahmed Abdalla, Minal Patel and Scott John-Hodgson to make it through to finals week.

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Wales

Daniel ap Geraint, head chef, The Gunroom Restaurant

Daniel was born in Prestatyn, north Wales and is now head chef of The Gunroom restaurant in Caernarfon, which is fast becoming one of the most popular restaurants in Wales.

Daniel has always been creative, and when he left school he went on to study music, theatre and media. However, after working in a kitchen during his university summer break, he realised that his real passion was for working in kitchens.

He went on to work at an award-winning gastro pub near Llandudno, before becoming head chef for the first time at only 23 years of age.

In 2018, Daniel joined the team in The Gunroom. During his time in charge of the kitchen, the restaurant has received a number of awards and recognitions including being added to the Michelin Guide in 2022, gaining two AA rosettes and winning the AA Wine List Award for Wales 2024/25.

Daniel eased to victory in the Wales heat, against Lewis Dwyer, Ayesha Kalaji and Seb Smith.

Central and Eastern England

Sally Abé, executive chef, The Pem

This is Sally’s third time in the competition, with her second time resulting in cooking the mini courses at the banquet held at Alexandra Palace in 2022.

Originally from Mansfield, Sally studied hospitality management and culinary arts in Sheffield. She then worked at The Savoy and then Claridge’s before she began five years under Brett Graham at The Ledbury, which now holds three Michelin stars.

In 2017, Sally took the reigns as head chef of The Harwood Arms in Fulham, London’s only Michelin-starred pub, where she successfully maintained its star throughout her tenure.

She has recently announced her departure from The Pem, within Conrad London St James Hotel.

Sally saw off strong competition in her heat from Harry Kirkpatrick, Thom Bateman and David Taylor.

Northern Ireland

Stevie McCarry, chef owner, Lir

Born and raised in Portstewart, self-taught Stevie swapped a career as a car mechanic and spent 10 years honing his craft in kitchens across the north coast, before heading to Coleraine to open his own restaurant with his wife, Rebekah.

When lockdowns forced restaurants to close, Lir hadn’t yet been opened so they quickly adapted, turning what is now their restaurant into a fish mongering business, selling fresh wild sustainable fish. 

In 2023, Stevie’s dedication was recognised when he was awarded Best Chef in Ulster at the Food & Wine Awards. His cooking ethos centres on sustainability—making the most of every part of the fish, alongside locally sourced ingredients. 

Stevie won the Northern Ireland heat against Jonny Taylor, Lawrence Barrow and Marty McAdam.

London and South East England

Jean Delport, executive chef, Restaurant Interlude

The final man to book his spot in finals week was South African chef Jean.

Growing up in the farming landscape of Cape Town, Jean trained at the prestigious Zevenwacht Chef School before working at some of South Africa’s top restaurants, as well as at a game lodge in Namibia and the Killeen House Hotel in Ireland.

However, knowing that the Michelin guide didn’t operate in South Africa, and having had the lifelong ambition of gaining a star, Jean decided to follow his dream and moved to the UK to open Restaurant Interlude, on the Leonardslee Estate in Sussex.

He achieved his dream with Interlude now holding both a Michelin star and green star.

Jean got through to the finals by seeing off Jason Howard, Eran Tibi and Eve Seemann in the heat.