Cal Byerley, chef and co-owner of Michelin-starred Restaurant Pine in Northumberland, is set to appear on the 2026 season of Great British Menu.
Cal is one of four chefs representing the North East and Yorkshire in the regional heats, which begin on March 24 on BBC Two. The chefs will compete for a place in finals week. The series, which runs for nine weeks, covers each of the eight regional heats followed by finals week, before culminating in a banquet.
Cal, 35, is competing in the show for a third time. This year’s theme is movies, with a specific focus on British movies and moviemakers as the chefs cook dishes that pay tribute to their region or filmmakers and actors from their area. In the finale, the winning chefs will cook a banquet for Britain’s movie industry at St George’s Hall in Liverpool, the location for Gotham City Hall in Batman.
Andi Oliver returns to present the series, with a judging lineup including Michelin-starred chef and Great British Menu double banquet winner Tom Kerridge; 2019 winner Lorna McNee from Michelin-starred restaurant Cail Bruich; and comedian Phil Wang.
Great British Menu has been on our screens for more than 20 years, and the show has been a springboard for some of the nation’s most successful chefs.
This year, the region is represented by Cal, Ryan McVay (Calabash Tree, Sunderland), Jamie Keeble (Myse, Hovingham, North Yorkshire) and Weike Zhao (Wood Hall Hotel and Spa, Wetherby, West Yorkshire).
Cal said: “This is my third year competing in Great British Menu. I’ve come second twice in previous years by the narrowest of margins. This year, I’m ready to give it another go and determined to make it through to finals week. This year’s theme is pretty interesting and gives us lots of opportunities to be creative, so we’ll just have to see where I end up as I’m competing against some of the UK’s best established and up-and-coming chefs.”
The North East & Yorkshire heats of Great British Menu begin on BBC Two on Tuesday March 24 at 6.30pm, and you can catch up later on the iPlayer.
