Luke Selby has become the first chef to enter the banquet in the latest season of BBC Two’s Great British Menu.
The youngest chef in the competition, Selby rose to the top in the London and South East heats of the competition and took no time at all to advance to the next stage. His dish of set cheese custard, confit truffle yolk, barbecued leaves and sweetcorn with meadowsweet, which he named the British Invasion in tribute to the Beatles, will now be cooked in the grand finale at Abbey Road.
The chef has previous form in competitions, having amassed accolades including the Craft Guild’s National Chef of the Year 2018, the Roux Scholarship in 2017 and the Young National Chef of the Year in 2014. He also served as head chef at Ollie Dabbous’ Hide Above when the site one a Michelin star in the 2019 guide.
It comes after the chef announced his departure from the Mayfair restaurant in April, with his departure slated for the end of the May. He is set to be replaced by James Goodyear, who worked with Dabbous in his self titled restaurant.
Selby is yet to announce his next steps.