Great British Menu 2017 returns to BBC Two this spring to celebrate 140 incredible years of the Wimbledon Championships, the oldest and most prestigious grand slam tournament in the world.

This year, as the series celebrates its 500th episode, Oliver Peyton and Matthew Fort are joined in the judging chamber by a new member of the panel, food broadcaster and restaurateur Andi Oliver. Helping them select the winning dishes are a host of guest judges who understand the skill and dedication required to triumph in SW19 including Gordon Reid MBE, current Men’s Wheelchair Champion; Leon Smith, former coach of Andy Murray & Davis Cup Captain; Annabel Croft, previous British No 1 and Wimbledon royalty Sue Barker and Tim Henman.

The competition challenges 24 of the nation’s top chefs to create exceptional dishes fit to serve at this year’s banquet held in the shadow of Centre Court at the All England Lawn Tennis Club. Their creations must celebrate this year’s brief ‘A Taste of Summer’ reflecting the tastes, smells and colours of everybody’s favourite time of year and paying tribute to the incredible history and prestige of the Wimbledon Championships.

Andi Oliver says: “Joining the Great British Menu judging team is so exciting and for the banquet to be hosted at such an iconic British sporting event as Wimbledon is the icing on top. I have been completely overwhelmed by the unbelievable passion and dedication of the chefs on this series and I think the viewers will be too.”

The competing chefs include previous banquet winners and ambitious first time competitors all cooking at the top of their game. In each weekly regional heat, three chefs must first battle it out to impress a formidable veteran judge whose identity won’t be revealed until they walk through the door. Holding eight Michelin stars between them the veterans are some of the biggest names in the UK restaurant scene and include Tom Aikens, Angela Hartnett, Michael O’Hare, Daniel Clifford and Nathan Outlaw.

Only two chefs will make it through to the Friday regional final where they’ll need to convince the formidable panel of judges that their dishes deserve a place in the national finals. The series will transmit in the run up to the Wimbledon Championships with the final banquet broadcast on the Friday before the start of this year’s tournament.

Oliver Peyton says: "The standard of food cooked in this series is insanely high, these are the best chefs in the country cooking the most amazing food you'll see on television. Sometimes I think the competition will never get any better but the chef's passion just drives the show on to new heights."

Matthew Fort added: “It amazes me that each series the standard of cooking continues to rise and this series is no exception. Wimbledon attracts the best tennis players from around the world and the standard is matched by the chefs in this series of Great British Menu.”

The competing chefs: 

London & South East

Selin Kiazim, Oklava, London
Tom Kemble, Bonhams Restaurant, London >>> Read our feature with Tom here and see a selection of his recipes
Mike Reid, M Restaurants, London

South West

Tom Brown, Outlaw’s at the Capital, London >>> VIDEO: Tom Brown cooks three dishes from the menu at Outlaw's at The Capital
Dom Chapman, The Beehive Restaurant & Pub, Berkshire >>> The Man Behind The Chef: Dominic Chapman
Andy Clatworthy, Formerly at Brigstow Bar and Kitchen, Bristol. Now at 108 Restaurant, Copenhagen

North West

Ellis Barrie, The Marram Grass, Isle of Anglesey >>> Read 10 Minutes With: Ellis Barrie
Paul Askew, The Art School, Liverpool
Tom Parker, The White Swan, Lancashire

North East

Tommy Banks, The Black Swan at Oldstead, North Yorkshire >>> Read all about Tommy and see a selection of recipes
Josh Overington, Le Cochon Aveugle, York >>> Read our feature with Josh and get some of his recipes
Danny Parker, House Of Tides, Newcastle Upon Tyne >>> Read our feature with Danny 

Scotland

Michael Bremner, 64 Degrees, Brighton >>> Read our feature with Michael and see his recipes
Ally McGrath, Osso, Peebles
Angela Malik, Caterer for private clients, London

Wales

Phil Carmichael, Berners Tavern, London >>> VIDEO: Phil Carmichael cooks Quail, Venison and Caramel Éclair recipes 
Nick Brodie, Llangoed Hall, Brecon
Paul Croasdale, Alyn Williams at the Westbury

Central

Pip Lacey, Murano, London >>> Read Pip Lacey, Head Chef, Murano
Ryan Simpson, Orwells, Oxfordshire >>> Read 10 minutes with: Ryan Simpson, Orwells
Nick Deverell-Smith, The Churchill Arms, Gloucestershire

Northern Ireland

Tommy Heaney, The Great House, South Wales >>> Read 10 Minutes With: Tommy Heaney
Eddie Attwell, St Kyrans County Cavan, Eire
Joery Castel, Formerly at The Boathouse, now at Saphyre Restaurant, Belfast

>>> Read everything you need to know about Great British Menu here

>>> Read more about Great British Menu 2017 here