Ross Kemp to host the Great British Menu Banquet on BBC Two

Ross Kemp In Search of Pirates

Ross Kemp is today announced as the host of the banquet for this year’s finale of Great British Menu.

The special one-hour documentary, on BBC Two on Tuesday 16 June at 8.00pm, follows the remaining four chefs, after eight weeks of intense national and regional rounds, as they cook and serve their winning dishes to the troops returning from Afghanistan.

Ross says: “I’m honoured to be hosting such a prestigious and rewarding event for the BBC’s Great British Menu. It is fantastic that some of the UK’s top chefs are cooking the best British food for our deserving troops heading home from active service.

“I’ve been to Afghanistan myself and seen the unbelievable work that they do out there – they really are worthy of an amazing meal and to see such a collaboration should make us all very proud to be British.”

Ross’s last appearance on BBC One was in his role as Grant Mitchell in EastEnders in 2005, and he has since appeared in the popular BBC Two comedy series Extras as an actor obsessed with the SAS.

The BAFTA award-winning series Ross Kemp On Gangs has seen the actor and TV presenter travel the globe, and last year Ross took part in a special five-part series where he travelled to Afghanistan and shadowed the Royal Anglian Regiment while they were stationed there.

This special homecoming banquet is for men and women who have been in active service in Afghanistan and will be held at the RAF’s historic Halton House in Buckinghamshire.

The theme of the menu is “A Taste of Home” and the chefs worked tirelessly to create and perfect dishes worthy of a place on the menu.

The winning menu revealed last week is:
Starter – Salad of Aberdeen Angus beef, carrots, horseradish and Shetland Black potatoes (Kenny Atkinson for the North East)
Fish Course – Masala-spiced monkfish with red lentils, pickled carrots and coconut (Glynn Purnell for Central)
Main Course – Lonk Lamb Lancashire hotpot, roast loin, pickled red cabbage, carrots and leeks (Nigel Haworth for the North West)
Dessert – Treacle tart with clotted cream and raspberry ripple ice cream (Shaun Rankin for the South West)