Brazilian Caroline lives in Manchester where she runs her pop-up Sao Paulo Project showcasing fine dining Brazilian-British fusion cuisine. She studied at London’s Le Cordon Bleu and has worked at many Michelin-starred restaurants including Trenkerstube (2*), Galvin La Chappelle (1*), Pied a Terre (1*) and Kitchen Table at Bubbledogs (2*).

Caroline’s cuisine brings together Brazilian flavours and culinary techniques with the best of local British ingredients in a unique way, bringing colour and visual flair to represent her Brazilian roots. Caroline is no stranger to competitions after she took part in Brazilian MasterChef and came runner up in National Chef Of The Year 2020. To celebrate the broadcasting theme, she is creating imaginative plates based on her favourite comedy shows including Monty Python and Red Dwarf.

Proud Liverpudlian Dave has been in kitchens since he was fifteen years old, although he trained at university as a graphic designer and children’s book illustrator. After university, Dave felt that cheffing was for him and he trained on the job.

Dave ran some of Liverpool’s and the North West’s flagship restaurants including Alma de Cuba, The Noble House with its modern American menu, Australasia (Manchester) and became executive head chef at The London Carriage Works and Hope Street Hotel, where he earnt two AA rosettes and held them for four years.

In 2019 Dave took a different direction and was selected as the last ever apprentice of a world-famous Chinese chef Master Wu, spending time in China exploring traditional Chinese cookery. He is now the executive chef of Liverpool’s Lu Ban, a high-end Chinese restaurant inspired by the region of Tianjin. Dave’s eclectic menu celebrates his personal love for his home city’s broadcasting legends.

Twenty-six-year-old Sam from Macclesfield is the head chef at Glebe House in Devon. Aged eighteen he won a competition as an apprentice at River Cottage with Hugh Fearnley-Whittingstall where his love for sustainable practices, foraging and seasonal cooking developed.

Sam’s dishes are creative, seasonal and locally inspired. He’s dedicated to having a close connection with local suppliers and helping to grow his own and raise livestock on site. He’s honoured to represent the North West, where his love of cooking began. His menu celebrating British Broadcasting champions radio legends and classic northern drama Happy Valley.

Twenty-nine-year-old Stevie is a Preston lad who is head chef at the 3 AA rosette The Orangery at five-star hotel Rockcliffe in Darlington. Stevie fell in love with cooking at an early age thanks to his nan who was a home baker – he takes inspiration from her classics in his cooking to this very day. Originally from Lancashire he is very proud of his roots and would love to represent the North West in the competition. He is inspired by the nostalgia in this year’s broadcasting brief in modern twists on old classics that contrast temperatures and textures.