Radio Times: Review by:; Jane Rackham

What are the chances of two chefs choosing the same ingredients to use in their starters? Yet in the North West heat of this competition, Johnnie Mountain prepares foie gras ice cream with cherry ravioli, while Aiden Byrne serves foie gras and black cherry terrine with palm-sugar mousse. No wonder Simon Rogan feels left out with his grilled salad, truffle custard and cheese foam.

But while the other two chefs make sniffy remarks about Simon’s dish (presumably because there was no foie gras or cherries), it’s judge Marcus Wareing’s scores that count. His marks may surprise you, though not as much as the tantrum that happens in the next episode.

About this programme

21/45. Chefs from the North West region compete to prepare the ideal starter for the Olympic Banquet, featuring returning contenders Johnnie Mountain and Aiden Byrne, along with newcomer Simon Rogan. Dishes include foie gras ice-cream, cherry ravioli and Iberico ham, black cherry and foie gras terrine with palm sugar mousse, and grilled salad with truffle custard, cheese foam and cobnut crisp. The chefs must impress Great British Menu veteran Marcus Wareing if they are to go on to cook for judges Prue Leith, Oliver Peyton and Matthew Fort.