Larkin has competed before in the competition but left before getting to cook for the judges in Series 17. Originating in Cardiff, he grew up surrounded by food in his parent’s Chinese takeaway and first trained as a lawyer but gave up his career to pursue his passion for cooking professionally after reaching the finals of Masterchef. He first gained professional experience at The Celtic Manor for three years, before leaving to create his own fast casual noodle bar brand chain now called Daily Noodles in Bristol. Recently, Larkin returned to The Celtic Manor to open a new Asian restaurant concept The Monkey King. His cooking is based on traditional Chinese flavours with a western edge. Larkin believes Chinese food is beautiful and aims to change the perception of Chinese food in the UK and showcase its diversity and isn’t just something to have as a takeaway. His playful take on the theme has allowed Larkin to celebrate Welsh athletes and the time honoured traditions of passing the flame to the next host nation. He is proud to be Welsh and represent Wales in the competition with his style of British Chinese cuisine

Corrin was born in Hackney, London, and whilst growing up had aspirations to be a footballer. A head chef and friend of the family suggested he get into cooking and with memories of his late grandfather’s cooking, he was inspired to start his own culinary career. He started his career at the Rosewood hotel and then moved to Austria to work at a two-Michelin-starred restaurant in Vienna. In 2017 Corrin moved to Wales to work with Gareth Ward at Ynyshir. He became head chef after just four years, helping the restaurant to achieve its second Michelin star in 2022. He now runs the second restaurant of the group, Gwen. His style of cooking is Classic British but has been influenced by the Asian style of Ynyshir. One of his signature dishes at Gwen is a sourdough ice cream with a miso caramel that he makes using the repurposed sourdough from his own bread recipe. Corrin’s GBM menu draws inspiration from Welsh athletic legend Colin Jackson and the successes of Team GB across several disciplines, all whilst highlighting his modern take on classical dishes that are close to his heart. 

Born and bred in in North Wales, Nick spent seven years working at Heston Blumenthal’s The Fat Duck, before moving back home to the castle-walled town of Conwy to open his own restaurant, The Jackdaw.
The Jackdaw is a casual dining restaurant which has a tasting menu that Nick changes with the seasons. Nick says that he named the restaurant in honour of the people who were born in the walls of Conwy, known as Jac-do’s in Welsh. Nick takes traditional Welsh cooking and brings it into the modern age with his learnt techniques and plating. He is a fisherman and, in the summer, loves going out fishing for Sea Bass and Mackerel. Nick’s menu is a celebration of Team GBs Medal winners, paying homage where he can to Welsh athletes.  

Growing up in South Wales, Lewis worked in several restaurants before recently co-opening his own, Hiraeth. It is a village pub which has been split into a fine dining restaurant and a gastro pub, which creates exciting tasting menus. Lewis and business partner Andy launched a kickstarter to raise money to open Hiraeth and they exceeded their target allowing them to open their restaurant. Now with a permanent home, he's able to cook the food he's always wanted to, celebrating seasonal Welsh produce. Japanese food has also had a big influence on Lewis’ cooking, having visited Japan a few years ago and he takes some of that influence into the competition. Lewis’ menu celebrates legendary Welsh Athletes.