Born and bred in Northumberland, Cal comes from a family of farmers who have been working the land since 1805. Cal enjoys cooking with ingredients he can forage from his own garden, as well as products from local suppliers. After entering the hospitality industry aged sixteen, Cal has worked in some of North East’s best restaurants including working under Kevin Tickle at Rogan & Co for two years and then as Head Pastry Chef at Forest Side for five years. In May 2021, Cal opened his restaurant Pine with great success, becoming Northumberland’s second Michelin-starred restaurant and also receiving a Michelin green star amongst its accolades. His GBM menu is inspired by North East sporting legends and Olympic winners past and future.

Huddersfield-born Samira is back to compete for the third time, after losing out to Tom Anglesea in series 14 and leaving prematurely in series 15. Samira started her career in Yorkshire at Bradley’s restaurant and has a wealth of experience, having worked at Bohemia in Jersey, 21212 in Edinburgh and Alimentum in Cambridge. Samira is currently working at EightyEight, an Asian fusion restaurant at Grantley Hall in North Yorkshire. After being in the industry for over seventeen years, she is still learning and evolving her food style. Born to an Iranian Mother and Nigerian Father her experience of food and cooking whilst growing up was incredibly diverse. She likes to draw inspiration from her upbringing and the places she’s worked whilst creating her menus. Her GBM menu celebrates the great Olympic athletes from Yorkshire.

Born and bred in Teesside, Scott has been a chef for seven years, five of which were with Kenny Atkinson. He started at Atkinson’s House of tides in 2018 and worked his way up to sous chef, before an opportunity arose for him to move to Atkinson’s new restaurant Solstice in 2022, where he is currently at the helm. Within eight months of opening, it received a Michelin star. Scott originally went to university to study sport and become a teacher, he quickly realised that wasn’t the job for him. Scott loves to focus his cooking on quality local ingredients, which allows him to celebrate how simplicity on a plate can have the produce front and centre, whilst also being keen to embrace seasonality and sustainable practices. His menu celebrates North East Rower Kat Copeland.

Adam was born in Birmingham but has made Yorkshire his home with his fiancé and son. Adam first stepped into a commercial kitchen by chance when he missed the train home from the football aged sixteen. He was near his friend’s parents' Italian Restaurant and they allowed him to wash the dishes until they could give him a lift home. From then on the buzz of the kitchen was calling. Adam started his career at a hotel in Birmingham, then moved to London to work at Wild Honey; he went from there to Chiltern Firehouse, before moving to the Hand and Flowers. Adam was also part of the team that received The Coach’s Michelin star in Marlow. Adam loves to draw inspiration from the Kitchen garden at Horto, which allows him to be particularly creative with seasonal produce and embrace the sustainable practices that have won him a Michelin green star. His menu celebrates Olympic medals.