Some of the most gifted chefs in the UK have performed on Great British Menu over the last 20 years. However, this year’s Northern Ireland heat did more than just showcase outstanding cuisine; it also crafted a story of tenacity, tradition, and ingenuity that was just as moving as the food. A drama series with a rolling boil of emotion, mishaps, and genius is remarkably similar to what happened when four Northern Irish chefs entered the pressure cooker on March 11, 2025, to represent their region in the 20th anniversary series.
The theme asked chefs to pay tribute to Great Britons of the past while filming in the opulence of Blenheim Palace, which served as the banquet location. However, as is frequently the case in Northern Ireland’s culinary scene, the stories behind the plate received the most attention. Every course made an effort to combine historical narrative with modern technique; some were masterfully done, while others veered a little off course.
Great British Menu Northern Ireland 2025 – Key Episode Breakdown
| Category | Details |
|---|---|
| Show Title | Great British Menu – Northern Ireland Heat |
| Season / Episode | Season 20, Episode 19 |
| Air Date | March 11, 2025 |
| Platform | BBC Two |
| Theme | Honoring historic Great Britons at Blenheim Palace |
| Competing Chefs | Stevie McCarry, Jonny Taylor, Marty McAdam, Lawrence Barrow |
| Guest Judges & Mentors | Angela Hartnett, Lisa Goodwin-Allen, Pamela Ballantyne, Ed Gamble, Tom Kerridge, Lorna |
| Signature Dishes | Ajoblanco with vine leaf dolma, “carrot five ways,” mushroom cream tart, crab pomme soufflé |
| Notable Challenges | Mid-competition illness, diabetes complications, plating controversies |
| Verified Source | Great British Menu , Instagram |
The kitchen transformed from a place of emotional setbacks to one of playful banter and triumph
This year’s heat wasn’t so much a cooking competition as it was a character drama that was developing. Hearth and Tine founder and chef Lawrence Barrow, who was born in Ballymena, was on the verge of victory until he had to abruptly withdraw in the middle of the round due to a stomach ailment. There was a noticeable gap in his presence, but the atmosphere in the kitchen was remarkably resilient.
The chef at Coleraine’s famed Lir restaurant, Stevie McCarry, managed his type 1 diabetes while cooking with skill, which was not only physically taxing but also especially brave in a competitive setting. A vine leaf dolma dish based on La Girona, a shipwrecked ship from the Spanish Armada, served with Irish barley and ajo blanco demonstrated his commitment to historical themes.
Marty McAdam of The Street Kitchen in Enniskillen literally leaned into theatricality by plating a single course on top of a wooden mannequin hand. Even though seasoned judge Angela Hartnett described it as “odd,” it was remarkably successful in drawing attention and sparking discussion.
Food-Based Storytelling: Audacious Attempts, Contradictory Outcomes
This episode’s bold use of storytelling was what really made it stand out. Marty honored poet Seamus Heaney with his book-box plated starter, which featured carrots in five different preparations. Ed Gamble sarcastically remarked that the chef might have “crowbarred a carrot into Seamus Heaney,” indicating that although the concept was sound, the execution fell short of the narrative weight.
With subtle, classically presented dishes, Saga Belfast’s Jonny Taylor stayed in calmer waters. Despite being technically sound, his cooking lacked the emotional resonance of his rivals. Personality and interpretation were important factors in a competition where flavor was only one component of the scorecard.
The current development of Northern Irish cuisine is characterized by this harmony between content and presentation. Chefs are looking back and looking forward, fusing traditional stories with international methods in ways that are unquestionably potent but still being honed.
A Rich Tapestry of Taste and Entertainment Was Created by the Judges’ Insight and Kitchen Banter
The revolving panel of judges added personality and vitality of its own. While comedian-turned-foodie Ed Gamble and seasoned judge Tom Kerridge added humor and criticism, Angela Hartnett and Lisa Goodwin-Allen provided professional gravitas. Pamela Ballantyne, a broadcaster, provided a local perspective to balance out more London-centric voices with her remarkably dry commentary.
After twenty years, Great British Menu is still going strong because of its unique blend of humor and rigor. It’s about quiet and chaotic moments that feel real and lived in, not just about crowns and courses.
A Moment in Time of Culinary Identity in Transition
This heat offered a fascinating glimpse of Northern Ireland’s culinary identity in the context of international food trends and growing regional pride. With less emphasis on obtaining Michelin stars and more on using ingredients and emotion to tell stories, the region is dramatically enhancing its voice in the UK’s culinary narrative.
The chefs demonstrated a highly adaptable culinary style by incorporating regional ingredients like Irish barley and coley while referencing flavors from around the world like salami, ajo blanco, and dolmas. This act of balancing boldness and respect, confidence and humility, seems to fit with Northern Ireland’s larger cultural movement.
