John Burton-Race, chef patron of Michelin-starred restaurant The New Angel (Dartmouth, Devon) at the time of the competition, in series one (2006) lost the South West heat to Michael Caines.
Also representing Northern Ireland, he served his winning dish "smoked salmon with blinis, woodland sorrel and wild cress" as Starter course of Queen Elizabeth II's 80th birthday banquet in series one (2006)[23] and another winning dish "whole poached wild salmon and duck egg dressing with wheaten bread and country butter" in series two (2007) as Fish course of another banquet, located at the British Embassy in Paris.
[26] Kochhar, who ran his own Michelin-starred Mayfair restaurant Benares at the time of competition,[10] won the South East heat twice in series one (2006) and two (2007).
Lewis's family moved from Wales and bought a 2,000-acre (810 ha) farm, which then became his parents' bed and breakfast in order "to supplement their income", and then became a "four-star, 14-bedroom hotel and hub" known as Monachyle Mhor.
[29] In 2006, Nairn served his winning dish "loin of roe venison with potato cake, roast roots, creamed cabbage and game gravy" as the Main course of Queen Elizabeth II's 80th birthday banquet.
He re-competed in the Great British Waste Menu special (2010) alongside Richard Corrigan, Angela Hartnett, and Matt Tebbutt.
Marcus Wareing, then-head chef of Michelin-starred restaurant Pétrus, in series one (2006) represented the North region and served his winning dish "custard tart with nutmeg" as Dessert course of Queen Elizabeth II's 80th birthday banquet.
Representing Wales, he served his winning dish "pan-fried turbot with cockles and oxtail" as the Fish course of Queen Elizabeth II's 80th birthday banquet in series one.
[53] Stuart Gillies, executive chef of Gordon Ramsay's Boxwood Café when first competed, lost the South East heat to Atul Kochhar in series two (2007).
McMeel worked as a chef for an eatery of the Beech Hill Country House Hotel (Derry), the former residence of a Northern Ireland High Court judge, in 1990s.
[60] He co-wrote a 2013 cookbook Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love (eBook: ISBN 978-0-7624-5071-8, LCCN 2013-943522) with Lynn Marie Hulsman.
& croque monsieur with truffles" and "beef fillet, ox cheek, marrow bone & smoked pomme purée" as, respectively, Starter and Main courses of the Gherkin banquet in series three (2008).
[78] Atherton reappeared as chef mentor/judge from series four (2009) to eight (2013) and re-competed in the 2020 Great British Christmas Menu special for the Main course preliminary round.
Elisha Carter, chef of the Charlton House restaurant in Somerset,[74] lost the South West heat to the Chris Horridge in series three.
In series four (2009), representing the North West region, he served his winning dish "Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, carrots and leeks" as the Main course of the Halton House banquet honouring British military personnel who returned from the war in Afghanistan.
Chris Horridge (born 2 June 1970[80]), a head chef of a Michelin-starred restaurant at the Bath Priory hotel when first competed, notoriously promoted healthy and nutritious eating especially by using alternative ingredients to traditionally used ones.
[80] Horridge left the Bath Priory hotel in 2009 to become the executive chef of Cliveden House (Berkshire), which had three restaurants Waldo's, The Terrace, and The Club Room.
In order to further promote and develop healthy eating lifestyles, he then launched AllFoodi in 2012, founded the Nutrition Research Group, and worked at Ronan Foods.
[78] He also served another winning dish "Masala spiced monkfish with red lentils, pickled carrots and coconut" as the Fish course of the banquet for British military personnel returning from the War in Afghanistan in series four (2009).
In series four (2009), as result of the now-defunct public vote, he served his winning dish "salad of Aberdeen Angus beef, carrots, horseradish, and Shetland Black potatoes" as the Starter course of the banquet for British military personnel returning from the War in Afghanistan.
[107] Daniel Clifford, head chef of Michelin-starred restaurant Midsummer House, competed four times in the series as Central heat contender.
Ian Matfin, one of Michael Caines's proteges and a chef of a restaurant from ABode Manchester hotel at the time,[99][100] lost the North East region heat to Kenny Atkinson in series four (2009).
[110] Mark Sargeant, then-head chef of Michelin-starred restaurant Gordon Ramsay at Claridge's (now defunct), lost the London and South East heat to Tristan Welch in series four (2009).
Clare Smyth, then-head chef of Michelin-starred Restaurant Gordon Ramsay, lost the Northern Ireland heat to Danny Millar in series four (2009).
[112] Welch, head chef of a Kensington restaurant Launceston Place when first competed, won the London and South East heat in series four (2009).
He worked as an executive chef of a Mustique eatery Beach Café of the Cotton House hotel in mid-2010s for three years and then as that of a Cambridge brasserie Parker's Tavern from 2018.