麻豆社

In this year's Great British Menu, the chefs are competing to cook at the ultimate banquet held at the Palace of Westminster. In the year of the Queen's 90th birthday, the chefs are celebrating the everyday great Britons who have been honoured for their extraordinary achievements. The challenge is to create dishes that are a fitting legacy to our modern Elizabethan age, creating food that represents the complete transformation in British cuisine during the Queen's reign.

It is the dessert course and the final chance for three of London and the south east's most competitive and talented chefs to get through to the judging chamber, as today the veteran judge will send one chef home. It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton. He struggles to maintain his composure as the veteran tastes his technically complex pudding. There is no let up for Russell Bateman - once again his take on an afternoon tea is challenging, and he has to create a perfect chocolate mirror glaze in the heat of the GBM kitchen. Meanwhile, Michelin-starred Mark Froydenlund is using the delicate fragrant flavours and spices from the Commonwealth island of Grenada in a bid to secure him a place in Friday's judging chamber, after the disappointment of leaving early last year.