We’re already starting to see similarities crop up on this year’s Great British Menu – the Wales heat provided the second cricket-themed dish of the series, and there are only so many offal-based puns the chefs can use to name their tongue-in-cheek dishes.

Hopefully the centre of England throws a few new ideas into the ring, impressing whichever chef judge appears in the kitchen. Here’s who’ll be sharpening their knives, prepping their mise en place and getting the liquid nitrogen machines ready for round five.

Danny has been cooking at a high level for several years, but earned his stripes under Daniel Clifford at the two-Michelin-starred Midsummer House, achieving the role of head chef. He then became chef-patron of Daniel’s Essex gastropub The Flitch of Bacon, helping to develop the menu and get the site ready for opening at the beginning of 2016.

After filming, Danny left The Flitch of Bacon to run the kitchen at The Bell at Coleby, continuing to cook pub food of the highest quality. We expect him to take classic bold British flavours and present them in quirky, refined ways in the Great British Menu kitchen.

From washing up in a Banbury hotel to cooking at a Michelin star standard, Andrew is well known in the industry for his hard working attitude and ambition. With stints at L’Enclume under Simon Rogan and Lords of the Manor in the Cotswolds, Andrew made his name at Mallory Court Hotel, working his way up to head chef and maintaining a Michelin star. He then moved to The Curlew before taking the head chef job at Restaurant 56, where he hopes to win a Michelin star in the near future.

With a modern British cooking style and a fondness for recreating childhood memories on the plate, Andrew is bound to serve some dishes that appeal to everyone.

Born and bred in Norfolk, Daniel has worked in some of the UK’s top kitchens, including Le Gavroche and Morston Hall under Galton Blackiston. It was at Morston Hall that he achieved his first Michelin star as head chef, at the age of just twenty-three.

After ten years at the Wildebeest Arms, the desire to own his own business meant Daniel opened the Ingham Swan in 2010. Since then, he has become Norfolk Chef of the Year and established himself as one of the best chefs in East Anglia. With a passion for local produce, food education and an inventive flair, Daniel is sure to champion his beloved producers throughout the week.