Born and raised in the Bristol countryside, Amber returns to the Great British Menu kitchen after just missing out on the Judges' Chamber in Series 18. 

Amber’s formative years as a chef were spent at The Royal Academy of Culinary Arts and working at The Ritz, where she developed classical techniques. She has also worked in many of Robin Gill’s kitchens including The Dairy and Bermondsey Larder, and in 2022, she was appointed Head Chef at The Zebra Riding Club, in the grounds of Hertfordshire’s Birch Community.

In 2023, she sought to pursue a role that closely aligned with her ethos of supporting local communities. She now works in education as head chef and food educator at a secondary school, developing a love for nutritious, sustainable food and ensuring that education doesn't stop when students leave the classroom. 

She is committed to showing how food can change lives for the better, instilling a passion for food in children from a young age and teaching the importance of cooking food from scratch.

Amber is using her menu to showcase some of the truly brilliant educators that the South West has produced across British history and highlighting people who have dedicated their lives to educating others.

Up and coming chef Ashleigh, is new to the Great British Menu kitchen but is focused on showcasing her skills. 

Born and raised in Cheltenham, Gloucestershire, Ashleigh has worked in a number of pubs serving top quality food and has recently taken the step up from sous chef to head chef at the 2 AA rosette pub The Kingham Plough in the Cotswolds. Her menu is designed around the concept of 'elevated nostalgia', using local ingredients to make classic pub dishes shine. 

Ashleigh got her experience working at a number of establishments and worked at the Ellenborough Park Hotel in Cheltenham while training on the job. She then moved to several different gastro pubs including the Slaughters Country Inn and Frog Mill before working with Great British Menu alumnus Emily Lampson, nee Watkins before being made head chef in June 2020.

Her focus and determination shows in her links to brief and skill in the kitchen, celebrating inspirations such as Cheltenham born Gustav Holst and palaeontologist Mary Anning. 

Determined newcomer Nicholas is a self-taught chef with a passion for showcasing the best ingredients the South West has to offer. Originally from Yeovil, Somerset, Nicholas moved around the UK quite a bit growing up, spending time in Dorset and Harrogate. After university he started working in a corporate marketing role in London, but quickly discovered that his real passion in life was food and decided to change careers. 

He started to work in kitchens across London, including stages at St John and Moro, before landing a role at Rochelle Canteen under the tutelage of Margot Henderson, and subsequently a head chef role at Brunswick House. He also spent time working with Isaac McHale and James Lowe at their hugely popular Young Turks pop-up in East London. After just 4 years, Nicholas opened his own venture in Brixton Market called Salon and a few years later went on to open Levan and Larry’s, both in Peckham. 

After having a family, he decided to move back to the South West and settled in South Petherton to open his new project Holm. This restaurant with rooms is deeply rooted in Somerset and focuses on using the best local produce to create his menus.

Nicholas focuses on his ingredients to tell the amazing stories of some of the biggest names in the South West including Mary Anning and the Mother of Glastonbury, Jean Eavis. 

Head chef Joe hails from Porthlevan and works at 3 AA Rosette restaurant Fallowfields in the Housel Bay Hotel near Lizard. Joe is passionate about working with the best ingredients Cornwall has to offer from the sea and land. He also takes great inspiration from Asian flavours and uses them alongside local produce to create his menu. 

Joe gained his experience working for some of the best chefs in the South West, including Stewart Eddy at The Square, Jude Kereama at Kota and Simon Hulstone at The Elephant in Torquay. 

He prides himself on his flexibility as the seasonal larder changes and hopes that this skill will benefit him when cooking in the Great British Menu kitchen. His menu draws inspiration from Botanist Elizabeth Warren to the pottery of Bernard Leach.