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Great British Menu is back. 24 of the nation's top chefs compete for a chance to show off their culinary skills at a banquet honouring 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer' and the prestige of Wimbledon. Their menu must reflect the tastes, smells and colours of everybody's favourite time of year and pay tribute to the incredible history and prestige of the tournament.

It is a smoke-filled kitchen as the three chefs prepare their summer-themed mains in the hope of impressing the veteran judge. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements and she is under pressure to cook each of them to perfection.

Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato.

Tom Kemble's looking to capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon.