Lobster Fondue vs Banana Leaf Bass | Great British Menu | S6 E17

Three elite chefs face the ultimate fish-course showdown for The People’s Banquet, and the pressure is merciless under former champion Glyn Purnell’s gaze. Richard Bainbridge gambles on a retro fondue of Norfolk lobster with a brandy-laced butter sauce and chewy dehydrated veg for dip-and-share drama. Akhtar Islam fires back with a wild sea bass roasted in banana leaf, soft shell crab, raw mango chutney, coconut gravy… and those elusive appam pancakes that keep testing his timing. Meanwhile, Sue Ellis goes classical-with-a-twist: jasmine tea–smoked salmon, asparagus and hollandaise, where one misstep could tip it from luxurious to overworked. Who nails precision cooking for 100 guests, and whose idea unravels at the pass? From the frantic batter tests to a Birmingham flash-mob iftar that reshapes Akhtar’s vision of food for sharing, this episode blends high craft with heart. Watch to see which dish truly deserves a place at the banquet—and which chef’s risk pays off when the scores land. Catch the full cook-off now and decide whose fish feast you’d share. #GreatBritishMenu #RichardBainbridge #AkhtarIslam #GlynPurnell #FoodCompetition #Seafood #BritishCooking