Confident returner Nick is hoping to go all the way this time round, having previously just missed out on getting to Finals.

Nick has worked with mentor Tom Kerridge for over 10 years – he was part of the brigade when The Hand and Flowers won a second Michelin star in 2011, and was the Head Chef that launched The Coach (1*) in Marlow which won a star in 2017. In 2018 he moved to Tom Kerridge’s first London restaurant as Head Chef at Kerridge’s Bar and Grill where he has ambitions to get a Michelin star.

Prior to being with Tom Kerridge, Nick worked with Daniel Clifford at Midsummer House (2*). He is classically trained, and prides himself on making sure every dish is packed with flavour, showcasing the best regional and seasonal produce.

His menu for the competition is creative celebrating iconic animation Wallace and Gromit, and artist Stanley Donwood.

Determined newcomer Amber grew up around the countryside in Bristol, with her interest in cooking beginning at a young age. By the age of sixteen, she was already doing stages at two-Michelin-starred restaurants, The Hand and Flowers and Le Manoir aux Quat’Saisons.

Amber’s formative years as a chef were spent training at The Ritz, where she developed in classical technique while spending time on several different sections, including a year on pastry. She has worked in many of Robin Gill’s kitchens including The Dairy, and Bermondsey Larder. In 2022, she was appointed Head Chef at The Zebra Riding Club, in the grounds of Hertfordshire’s Birch Community.

Amber wishes to keep her recent winning streak going in the GBM kitchen, having been awarded Young Chef of the Year 2022 at the British Restaurant Awards. She is excited to bring her seasonal British cooking style to the competition. Amber’s GBM menu champions iconic British animations Thomas the Tank Engine and The Wombles.

A native Devonian, Charlotte Vincent is returning for her second year - and another shot at the win. She 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’.

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 Arm. She also spent a decade working as a pastry chef under Michael Caines at Gidleigh Park (2*), and The Royal Clarence Hotel.

Charlotte led the kitchen at The Five Bells, helping them to break into the UK’s Top 50 Gastropubs before moving on to become Head Chef at 2 Rosette Hotel Meudon. Since filming, she has taken up the helm at Hotel Indigo in Exeter at Colson's Restaurant.

For her menu, Charlotte is cooking dishes based on Cornwall cartoonist Norman Thelwell’s 'The Complete Tangler.'

Super competitive newcomer Andrew is a rising star on the Cornish food circuit, having seen his cooking brought to a national level after his appearance on Rick Stein’s Cornwall.

Andrew first fell in love with food whilst fishing with his father as a young boy and has gone on to have the opportunity to learn from chefs such as Ben Quinn and Simon Stallard, which gave him a passion for open fire cooking. He currently works as head chef of the award-winning St. Kew Inn, which recently ranked 36th in the Estrella Dame Top 50 Gastro Pub, and is in the Michelin guide. He often puts his skills to the test, participating yearly in the Meatopia festival held in London, alongside some of the world’s best live-fire chefs, including Lennox Hastie.

Tuck brings to the competition a unique skill set, and ability to create amazing flavour combinations, taking inspiration for his menu from British animators Aardman, and illustration from Gully children’s books.