Celebrating the film industry is the theme for this series
Great British Menu is back for 2026 and new hopefuls are set to battle it out for the chance to represent Northern Ireland next week.
One Wednesday, four of the country’s finest chefs will compete for a spot in the next round with canapes, starters and fish dishes celebrating the British film industry, all hoping to cook at the final banquet in Liverpool.
The dishes are judged by this week’s veteran judges, 2025’s banquet winners Sally Abe and Jean Delport and include an homage to The School for Good and Evil that features a red knotted brioche handkerchief, and a tribute to director Lisa Barros D’Sa with barbecued monkfish served from a teapot.
READ MORE: Stephen Nolan joins PSNI officers on the streets of Belfast for new seriesREAD MORE: New ‘joyous’ series follows expert judges on the hunt for Northern Ireland’s ‘Greatest Garden’
Ahead of the NI stage of the competition kicking off on Wednesday, April 1 on BBC Two, meet the local names hoping to grace the final:
Lawrence Barrow
Restaurant: Head Chef, Hearth and Tine
Returner Lawrence is more determined than ever to be a part of finals this year, after stepping out of the competition due to illness last series.
Born and raised in Ballymena, Lawrence is ready to show the world what Northern Irish cuisine is about!
Initially studying film studies before working in a bank, Lawrence fell into the world of cooking as a way to travel. But as he started exploring the world and its culinary scene, it quickly became a real passion.
This passion took him around the globe, including to kitchens in Australia, Italy and New Zealand. These experiences shaped his cooking style – blending international influences with a deep appreciation for his Northern Irish roots.
Returning to the UK, Lawrence moved to London where he staged at Tom Aikens’s Michelin-starred restaurant, Muse, before working under esteemed Michelin-starred chefs Lee Westcott and Jason Atherton. He then became head chef of James Cochran’s restaurant, 12:51, before moving on to head up Westcott’s new venture.
Since last competing, Lawrence splits his focus between a string of successful pop-ups and residencies in London.
He manages his restaurant concept Hearth and Tine; a project celebrating traditional Irish cuisine with a modern twist, championing seasonal Northern Irish ingredients.
Lawrence’s menu celebrates film and the talent coming from Northern Ireland.
Kristin Reagon
Restaurant: Head Chef, Lasair at Finn Lough
Originally from South Africa, Kristin Reagon is Head Chef at Lasair, the fine dining restaurant at Finn Lough Resort in Co. Fermanagh.
Since joining the restaurant, she has led an all-female kitchen team, creating menus that combine local produce and her love for cooking over coals.
Kristin was preparing to study chemical engineering when a college cooking competition inspired her to pursue a career in food.
She won a full scholarship to train at the Sense of Taste Chef School in Cape Town and went on to work at The Pot Luck Club, complete an internship in the United States, and join The Greenhouse under Head Chef Farrel Hirsch, where she placed third in a national inter-hotel competition.
After relocating to Northern Ireland in 2021, Kristin became instrumental in establishing Lasair. Her South African heritage continues to influence her cooking, particularly her use of open-fire and braai techniques, which she combines with local ingredients.
Kristin was also a UK finalist in the S.Pellegrino Young Chef Academy, an achievement that strengthened her confidence and professional network.
Kristin’s menu for the competition celebrates Northern Ireland women in the film industry.
Callum Irwin
Restaurant: Sous Chef, The Rabbit Hotel / Private Chef & Founder
At 27, Callum Irwin is one of Northern Ireland’s rising culinary talents, both Michelin-trained and award-winning.
Callum owns, runs and is growing his private dining business ‘Cooked by Callum’, where he has catered for major events and high-profile figures in sport, business, and hospitality, as well as working at The Rabbit Hotel in Templepatrick.
Callum studied Culinary Arts Management at Ulster University, graduating with first-class honours. During his studies, he was awarded an academic scholarship to Hong Kong, where renowned chef Ken Hom served as ambassador. While at university, Callum also won Féile MasterChef and a competition celebrating 25 years of Heston Blumenthal’s three-Michelin-starred The Fat Duck.
He joined Belfast’s Michelin-starred Muddlers Club while still studying, contributing to the team during the period in which the restaurant was awarded its first Michelin star. His experience also includes time at notable restaurants such as Edo, alongside chefs Lottie McKee and Matt Jordan.
In 2025, Callum served as private chef at a four-day hospitality event during The Open Championship at Royal Portrush, cooking for high profile guests.
Callum has been featured in Northern Ireland on a Plate and won the Ballymena Chamber Award for Best Young Person in Business. He is also an ambassador for Springboard’s FutureChef programme, mentoring the next generation of chefs.
Rooted in Northern Ireland, Callum combines technical precision with creativity, shaped by his Michelin training.
Callum’s menu showcases his creativity and some of the stars from the Northern Ireland film scene.
Marion Lancial
Restaurant: Head Chef, Le Cheval Noir at The Dark Horse
Originally from Normandy, Marion Lancial began her culinary journey in her grandmother’s restaurant, an early influence that has shaped her 20-year career.
She trained as a pastry chef in France before moving to Washington DC, where she graduated from the Escoffier School of Culinary Arts and worked as a private chef for diplomats and embassies, honing her skills in refined French cuisine.
Marion later moved to Northern Ireland, where she took on the challenge of opening Le Cheval Noir, a modern French bistro within The Dark Horse in Belfast’s Cathedral Quarter.
The restaurant has quickly gained attention from local critics, praised for its elegant cooking and confident, contemporary take on French bistro food.
Her style draws on family recipes from her grandmother’s kitchen, reinterpreted with Northern Irish produce. In addition to running her kitchen, Marion teaches at Waterman House Cookery School, mentoring the next generation of chefs, and sharing her expertise in French and modern cuisine.
Dedicated to empowering women in professional kitchens, Marion believes in leading with authenticity. Her competition menu reflects both her French roots and her adopted Northern Irish home.
For all the latest news, visit the Belfast Live homepage here and sign up to our What’s On newsletter.
You must be logged in to post a comment Login