Michael Bremner through to Great British Menu banquet

Michael Bremner, head chef and owner of 64 Degrees in Brighton, will be cooking the main course at a summer banquet celebrating 140 years of Wimbledon having beaten seven other finalists on BBC TV cookery competition Great British Menu.

Bremner was tied in joint first place with Selin Kiazim, chef director at Oklava in London, when both scored three tens and a nine.

However, judges Matthew Fort, Andi Oliver, and Oliver Peyton chose Bremner, who won the Scottish regional heats, to go through to the banquet.

His dish, ‘the Grass is Greener', is inspired by Wimbledon being the only Grand Slam still played on grass, and features ox tongue topped with a jux-filled ravioli and served with pickled summer vegetables and rye grass-cooked potatoes.

Earlier this week Pip Lacey, head chef at Murano in London, got her starter to the banquet. Head chef of the Black Swan at Oldstead Tommy Banks will be cooking the fish course, having got his fish course to the banquet at last year's competition too.

The finals, the culmination of an eight-week competition, continue tomorrow where the chefs will compete for a place to cook the dessert at the banquet.

The other finalists are: Ellis Barrie, co-owner of the Marram Grass on Anglesey (North West); Tom Brown, head chef at Outlaw's at the Capital in London (South West); Phil Carmichael, executive chef at Berner's Tavern in London (Wales); and Tommy Heaney, head chef of Leicester's at the Great House in Bridgend, south Wales (Northern Ireland).

Tommy Banks through to Great British Menu banquet >>

Pip Lacey through to Great British Menu banquet >>

Great British Menu 2017 line-up announced >>

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