Chris Harrod takes dessert through to Great British Menu banquet

Michelin-starred chef Chris Harrod of the Whitebrook in Monmouthshire won the dessert course on last night's Great British Menu, making him the final chef of the week through to the banquet.

Harrod will cook his dessert, ‘tea and cake', at the banquet celebrating 70 years of the NHS at St Bartholomew's Hospital in London, having beaten eight other finalists on the BBC Two competition.

The unusual dish, a hazelnut and polenta sponge topped with woodruff mousse and paired with a quince tea, was a tribute to the midwives of Nevill Hall in Abergavenny who delivered his daughter.

Harrod narrowly missed out on the main course after scoring full marks alongside Craig Sherrington of Virginia House in Cumbria and Tom Brown of Cornerstone in London, with the judges finally deciding on Brown's dish.

It was also revealed to the chefs that the programme will see a slight change to its format with a champion of champions crowned after banquet diners vote for their favourite dish in the series finale.

Going through to the banquet are:
• Starter: James Cochran of 1251 in London (London and South East)
• Fish: Ellis Barrie of Marram Grass on Anglesey (North West)
• Main: Tom Brown of Cornerstone in London (South West)
• Dessert: Chris Harrod of the Whitebrook in Monmouthshire (Wales)

Tom Brown through to Great British Menu banquet >>

Ellis Barrie through to Great British Menu banquet >>

James Cochran through to Great British Menu banquet >>

Get The Caterer every week on your smartphone, tablet, or even in good old-fashioned hard copy (or all three!).