London and South East – done. North East – check. Next up it's the Central heats on Great British Menu, with chefs either from or working in the region showing us what they're made of.

We've got two returning contenders and a newcomer this year, with an interesting mix of cooking styles and approaches to fine dining. Get to know more about each chef below.

Originally from Solihull, Kray is the head chef at the Michelin-starred Man Behind The Curtain in Leeds, working under Great British Menu veteran judge Michael O'Hare. That means we can probably expect some pretty leftfield cooking from the chef, possibly channeling the same artistic and creative presentation as his mentor.

Sabrina started her cooking career by accident when she took a part-time job at a café while at university. When the head chef injured himself, she stepped in to finish the service. She then trained at the Dorchester, before moving through gastropubs in southwest London with a company called The Draft House. After that, she worked at The Sanctuary Spa and completed a brief spell in corporate catering, where she entered the famous Roux Scholarship. She reached the finals of this prestigious competition twice, and is now working as an executive chef at The AllBright. This is her second appearance on Great British Menu.

Warwickshire-born Ryan’s experience includes apprenticeships in France with the Troisgros Family, Guy Savoy and Pierre Gagnaire, before he returned to the UK to work his way up the ranks. His first head chef role was at The Goose, where he won a Michelin star within just eighteen months. It was here that he met his partner Liam – who is appearing in the North West heats later on in the series – and the pair hit it off immediately. The two chefs are now married, and last year were both the first married couple to appear on the show and the first chefs to enter from the same restaurant, Orwells, in Oxfordshire.