Native Devonian Charlotte took the reins at The Five Bells three years ago, helping them to break into the UK’s Top 50 Gastropubs shortly afterwards.

A relative latecomer to the world of gastronomy, Charlotte completed a Masters in Psychology and Human Biology at the University of Plymouth before learning her catering chops in the Royal Logistics Corp of the British Army and spending a decade working as a pastry chef under Michael Caines at Gidleigh Park and The Royal Clarence Hotel.

Charlotte is passionate about the local produce available to her in Devon and describes her food as ‘Modern British with a twist of Scandi influence and French technique’. Her first foray into the GBM kitchen sees her cooking dishes based on Fawlty Towers and Wallace and Gromit.

Returner Elly grew up in the South West and has been cooking since she was thirteen. No stranger to competitions she took part in the prestigious Royal Academy of Culinary Arts and was one of four chefs to receive an Award of Excellence. She’s raring to return to the GBM kitchen, having scored a 10 for her dessert last time around.

She has worked at some of the best restaurants in the South West: at the 3 AA rosette Tanners Restaurant in Plymouth under Chris and James Tanner and then in The Elephant under Simon Hulstone, The Bybrook at the Manor House under Richard Davies and Restaurant Hywell Jones at Lucknam Park.

For the last three years, Elly has been head chef at the Angel in Dartmouth where she has gained a Michelin plate, 2 AA rosettes and Taste of the West’s Best Fine Dining Restaurant 2021. Elly’s menu showcases the best local ingredients in a modern style with inspirations including Fawlty Towers and Sir David Attenborough.

Returner Nat is from Oldham originally but proudly calls the South West home, having settled in the area eight years ago. Having first competed in GBM last year, she’s champing at the bit for another bite at the cherry.

Nat currently delights diners at The Lost Gardens of Heligan in St Austell, Cornwall. Previously she was executive chef for The Box Kitchen & Bar in Plymouth, The Lewinnick Lodge and The Plume of Feathers in Mitchell, Newquay.

Competitive Nat was a semi-finalist in National Chef of the Year in 2019 and 2021. She describes her food as ingredient-led and visually exciting. Her menu for this year’s competition has her paying homage to kids’ TV staple Blue Peter and everyone’s favourite moustachioed Belgian Hercule Poirot.

Bristol-born Olivia grew up in a family for whom food was a big part of daily life and their Italian heritage. She cites her grandfather, who was a chef, as one of her greatest influences.

Olivia took an intense chef training course at Bournemouth College before undertaking work experience at London’s St Albans and The Wolseley. Olivia then worked at the prestigious Wright Brothers, Galvin Bistro and under Angela Hartnett at Murano.

Returning to Bristol, Olivia opened Adelina Yard in 2015 with her partner Jamie Randall. The restaurant has 2 AA Rosettes, a Michelin plate and a place in the Sunday Times Top 100 Restaurants. This is Olivia’s second outing in the competition, having previously taken part
in 2018. With old scores to settle, her menu this year pays a visit to Casualty and doffs its cap to Sir David Attenborough.