Selin Kiazim through to Great British Menu banquet

Selin Kiazim, chef-director at Oklava in London, has won the chance to cook the dessert course at the Great British Menu banquet celebrating 140 years of Wimbledon after beating seven other finalists on the BBC TV cookery competition.

The judges Matthew Fort, Andi Oliver, and Oliver Peyton, chose Kiazim to go forward to cook her dish, Honouring Venus Rosewater Champions, at the banquet.

Kiazim's original dessert in the regional heats scored the lowest of all the competitors, with Peyton calling it a "weird little number".

After hearing the feedback, Kiazim created a completely new dish for the judges for finals week.

Honouring Venus Rosewater Champions centres on a white peach and raspberry jelly. Served with a peach sorbet, raspberry and rosewater sauce, almond shard, and a peach bellini.

"I really wanted to do something that honoured the female greats of Wimbledon." Kiazim said, referencing the ladies' singles trophy the Venus Rosewater Dish.

Fort said: "Congratulations, you've made it. [Your dessert] will make a perfect end to our summer banquet."

Kiazim will go to the banquet alongside Pip Lacey head chef at Murano in London, Tommy Banks chef-proprietor of the Black Swan at Oldstead and Michael Bremner, head chef and owner of 64 Degrees in Brighton. It will air tonight on BBC Two at 8pm.

Pip Lacey through to Great British Menu banquet >>

Tommy Banks through to Great British Menu banquet >>

Michael Bremner through to Great British Menu banquet >>

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