We are well into the new season of The Great British Menu 2022 and fans have enjoyed watching Britain’s top chefs as they compete for the chance to cook an iconic dish as part of a four-course banquet.
It’s been an amazing season so far with some very talented chefs and now we’re down to the finalists and the fans want to know who’s been successful and who will be competing for the course.
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Discover the Great British Menu finalists
Olivia Barry, Bristol
Olivia has always been into her food due to her Italian heritage. Her grandfather is her biggest influence and she first learned many of her skills from him.
The talented chef trained at Bournemouth College and gained her professional experience in London at St Albans and The Wolseley. Olivia then worked at the prestigious Wright Brothers and Galvin Bistro as well as the iconic Angela Harnett in Murano.
She opened her own restaurant in Bristol, Adelina Yard in 2015, which has already won two AA rosettes and a Michelin plate.
Spencer Metzger, London
Spencer is originally from Essex and is currently the head chef at The Ritz in London. He entered the kitchen as part of his work experience when he was just 15 and eventually worked his way up.
Metzger won the Roux scholarship in 2019 and also received the Catereers Acorn award. He is trained in classic French cuisine with a contemporary twist.
Sam Lomes, Devon
Sam is the head chef at Glebe House, Devon. Dishes are creative, unique and locally inspired. The produce is sourced and produced locally and he also grows his food and raises his own livestock.
At just 18, he has won competitions as an apprentice at River Cottage in Fearnley and he has a passion for sustainable, local food that he himself seeks out.
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Chris McClurg, Padstow
Chris is a very talented chef and trained with veteran chef Paul Ainsworth for over 10 years and is now the top rated restaurant chef de cuisine, #6.
The restaurant boasts an impressive four AA rosettes and one Michelin star, and McClurg was named Observers Food Monthly Chef of the Year in 2018.
Chris was born in County Down in the North Island and although he now lives in Padstow he is proud to represent his home country on The Great British Menu.
Luke French, Sheffield
Luke was born in Cambridge and moved to Sheffield 11 years ago. He started working in the kitchen as a porter when he was just 14 and now owns his own restaurant with his wife, Stacey.
He has experience cooking at restaurants such as Alimentum and The Fat Duck before moving to Steel City. His restaurant is called Joro and serves pure flavors with Nordic and Japanese flavors.
It earned 3 AA Rosettes and ranked 32nd in the National Restaurant Awards.
Sally Abe, London
Sally is a consultant chef at The Pem restaurant at the Conrad London Hotel in St James. The chef studied hotel management at the Culinary Arts School in Sheffield and has since worked in some amazing restaurants.
Abe worked at the Savoy, Claridges and then in 2017 Sally took over as head chef at the Hardwood Arms in Fulham.
Sally opened her restaurant, The Pem in 2021 during the pandemic and was named Female Chef of the Year by SquareMeal later that year.
Nathan Davies, Aberystwyth
Nathan has a unique and distinctive style of cooking that is simply done over a fire. He previously worked at the Shakespeare Globe Theater and was a private chef in France.
In 2019 he opened his restaurant SY23 in Aberystwyth, Wales. The restaurant follows the philosophy of using local foods and ingredients that can be cooked over an open fire.
Adam Handling, London
Adam is originally from Scotland and approaches his food and cooking with the philosophy of using minimal waste. In 2016, he set up the Adam Handling Rest group which, through this, opened his restaurants, the Lock and the Tyne in Old Windsor.
He then opened his successful restaurant, the Ugly Butterfly, located on the Cornish coast in St Ives. He has won several awards for his cooking, such as Scottish Chef of the Year and Restaurateur of the Year at the British GQ Food and Drink Awards in 2020.
His success in the industry comes from the intensive training he received at Gleneagles where he was the youngest chef to join the apprenticeship course.
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