Meet the Great British Menu contestants from Northern Ireland; Eddie Attwell, Mark Abbott and Chris McGowan.

Eddie Attwell, Mark Abbott from Midsummer House which holds two stars in the Michelin Guide UK and Chris McGowan, will create dishes in a bid to get the chance to cook at a banquet celebrating the ordinary citizens who’ve been honoured by the Queen. Great British Menu makes history as the Palace of Westminster opens its doors for the first televised banquet to be held in the historic House of Commons Members’ Dining Room. And in a bid to cook at this ultimate banquet, the competition reaches new highs in the kitchen as past record scores are equalled then smashed.

Eddie Attwell, St Kyrans County Cavan

Eddie’s mum, a teacher at a local catering college, ignited the passion of cooking within Eddie  whilst he was growing up. His enthusiasm for food set him on the path to success and in 2012 and 2013 when he made it through to the final of the Roux Scholarship. His previous experience includes working along side Steve Love - a previous Roux Scholar - as his right hand man. Eddie Attwell is now at St Kyrans County Cavan.

Why did you want to take part in this series?

It was an opportunity that arose, the place I was working for at the time needed some recognition as they were just starting out as a new restaurant. Sadly I left three weeks before filming and was left without a kitchen.

How was it creating the dishes for this year’s theme?

I found the creation very difficult what with time constraints for one and lack of resources. But the brief itself seemed to capture the previous four years so it was hard to stay away from crossover ideas.

Had you worked with Mark or Chris before?

I met Mark a few years ago, we don’t live very far from each other and as a leading Northern chef I’ve followed his career a lot more. Chris I had met just before during a demonstration at the Balmoral. Again, being another industry peer and a chef, I have a lot of respect for Chris.

Mark Abbott, Midsummer House

Mark Abbott is head chef at Daniel Clifford’s Midsummer House. Mark was almost destined to be a farmer, until school led him into the kitchen. After a week of work experience in a local hotel, Mark got the bug and was offered a summer job, where it all began.  Working for big names such as Michael Dean, Andrew Fairlie at Gleneagles and Paul Kitching at 21212, Mark moved to Cambridge to work at Midsummer House in September of 2010. He commenced employment as a chef de partie and then took over as head chef in December 2014.  Five years later Mark hasn’t looked back, working up through the ranks.

Why did you want to take part in this series?

The previous year the chef and I had a conversation about it but I had literally just taken over as the head chef of Midsummer so I just felt it probably wasn’t the best time to do it. This year came around and we had a bit of a light chat about whether or not I would do the Great British Menu, and I was like to be honest why not. I’m obviously representing Northern Ireland where I’m from and I just thought the time was right to do it.

At that particular time I also had a great support network at Midsummer and I had a fantastic team in the kitchen which allowed me to do it.

How was it creating the dishes for this year’s theme?

There were just so many things on the brief that could take you in so many different directions. For me it was really creating a perfect dish for the very best of Britain and the people that have done so much for our community and for our country. Not just the superstars but also the general public like lollypop ladies and people who have sacrificed so much for the community, etc. So the brief this year really suited me and it was a lot of fun.

>>> Read our feature with Mark Abbott here

I don’t think anyone realises before they actually do it just how much time it takes because you can’t switch off from it. You go home at night and think about it, you get up in the morning and think about it, it’s just constant and everybody that goes into the competition wants to win.

Had you worked with Chris or Eddie before?

I had never met Chris before but I met Eddie when I was 17 when he came into Dean’s when he did a stage for a few days and that was really the only time I had met Eddie. 

Chris McGowan, Wine and Brine

Chris launched Wine and Brine last year in Moira in his native Northern Ireland, the new venture showcases pickled, brined and fermented foods using Northern Irish produce in a contemporary way.

Chris  returned to Northern Ireland in 2014 having spent 12 years working for Richard Corrigan, many of which were spent as Corrigan's chef director. He spent eight years at the Michelin-starred Lindsay House before Corrigan moved to Mayfair, where McGowan spent nearly five more years.

Prior to that, he was sous chef for Pierre Koffmann at La Tante Claire, and spent nearly five years working for Gary Rhodes before that. 

>>> Read about the other chefs taking part in Great British Menu this year

>>> Read more about Great British Menu 2016 here