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Great British Menu is back and the nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. In the year of the Queen's 90th birthday, the chefs are challenged to showcase contemporary cuisine and demonstrate the transformation in British food during her historic reign.

This week, two newcomers to the competition are challenging reigning north west champion Matt Worswick. Adam Reid is head chef for one of the UK's leading culinary talents, Simon Rogan, heading up Simon's The French restaurant at Manchester's Midland hotel. And Kim Woodward made history when she was appointed head chef at the Savoy Grill - the first woman to hold this position at the Savoy in its 126-year history.

Matt knows the competition is tough and is working at double quick speed as he attempts to turn the classic liver and bacon into a banquet-worthy starter. Adam has chosen to serve a selection of Indian and east African delicacies - it is not his area of speciality but he refuses to be rattled by Matt's teasing. Kim is using the luxurious king crab as a key ingredient but some unusual flavour combinations surprise the veteran chef.