Tom (known as Westy) is returning to light up the GBM competition again, after narrowly missing out on spot in the final the last time he competed. Having been a fan of the show since the age of fifteen, he can’t wait to step back into the kitchen and showcase how his food has evolved.

Since last appearing on the show, Westy has followed his passion to cook with fire, working as Head Chef at Ember for two and a half years. Previously he worked for Hywel Jones at Lucknam Park (1*) for five years, before becoming his right hand man and Head Chef at The Brasserie (2 AA rosettes) two years ago. He is no stranger to titles, having previously won National Chef of Wales in 2018. Since filming, Westy has become Head Chef at Knipe Grill at Gilpin Hotel & Lake House in Windermere.

Westy cooks from the heart and believes that food should spark memories and make people happy. His food is fun and unique; he likes to take something classic and make it more interesting. His menu draws inspiration from classic Welsh animations like Ivor the Engine.

Newcomer Simmie's love of food began at home, watching her family cook traditional Indian cuisine but it wasn’t until six years ago that she decided to give up her study of law to pursue her real passion for cooking.

Simmie has no formal training, instead having learnt the ropes from her dad and honed her skills through experimentation and adoration of food. After leaving law, Simmie’s determination and refined palate helped her work her way up through kitchens, to finally land the prestigious job of Head Chef at 2AA rosette Bully’s last year, where she remained for eight months.

Her cooking style is creative and clean with her focus being on small dishes that pack a punch of flavour. Sustainability is at the forefront of Simmie’s food, using local Welsh produce in all her cooking. Having been raised in Cardiff, she is a champion of Welsh ingredients that she believes are key to her cooking. Her emotional menu celebrates her obsession with video game Pokémon, drawing inspiration from her childhood and family.

Twenty-three-year-old returning chef, Georgia, is the youngest chef taking part in this year’s competition. She returns older and wiser, with a new title and Michelin star to show off, now working as head chef at Home in Penarth.

Georgia is the daughter of famed chef and previous competitor, James Sommerin. Having worked under him since the age of 13, she has had more years than most in a professional kitchen. Her classic cooking style is inspired by local Welsh produce, uplifting the areas where she grew up.

Georgia’s mission for GBM is to inspire female chefs to get into the industry, and to do what her dad couldn’t and make it all the way to the banquet! Her menu celebrates famous Welsh S4C animation heroes, SuperTed and Fireman Sam.

Welsh-speaking chef Mark, returns to the GBM kitchen with even more drive and determination, to hopefully take him all the way this time round.

Sustainability is at the heart of Mark’s approach to food. Born and bred in Gwynedd, he prioritises using Welsh homegrown produce to showcase his heritage. Mark has built up personal connections with suppliers across the North of Wales to help elevate his food to that next level.

Mark is proud to have worked under the tutelage of Pierre Reboul at Restaurant Pierre Reboul, Chris Chown at PlasBodegroes and at Hibiscus for Claude Bosi. He has been head chef at Hotel Portmeirion since 2012. During his time at the restaurant they gained 2 AA rosettes, title of ‘The best hotel restaurant UK,' and were featured in the Michelin, Hardens and Good Food Guide. He describes his cooking style as modern Welsh based in the French classics, with influences from Japan.

His menu is a nod to Welsh fantasy animation, both classic - The Tales of Mabinogion, and modern - Ben and Holly’s Little Kingdom.