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This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding dishes that capture a 'taste of summer'. Their menus 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.

This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals. They must cook their starters for veteran judge Daniel Clifford.

The three chefs are Tom Parker, head chef at The White Swan in Fence, who is eager to impress with a salad that includes ten complex elements; Paul Askew, the most experienced chef in the competition, who hopes his traditional techniques will triumph over his younger competitors; and self-taught Ellis Barrie, who is taking a risk with a creative cucumber and oyster starter.