A MERSEYSIDE chef is preparing to do battle with two rivals in a televised battle to create a Great British Menu.

The BBC2 show will see three award-winning chefs line up in the North West final, tasked with sourcing the finest ingredients and produce from National Trust estates in the region.

The prize for the winning chef is to create a British banquet for the Prince of Wales and Duchess of Cornwall.

The Prince, who is president of the National Trust, is a long-time advocate of local, seasonal food.

Merseyside chef Aiden Byrne, who was the youngest-ever Michelin-starred chef, left his job as head chef at the Dorchester in London to open the acclaimed The Church Green, in Lymm, Cheshire.

In Great British Menu, Byrne, who attended Kirkby’s Ruffwood comprehensive and catering college in Huyton, is keen to create a “local” menu, visiting Dunham Massey, in Little Bollington, Cheshire, for inspiration.

His menu includes poached and roasted chicken with new season onions; turbot with brown shrimps and spring vegetables; oak roast middle white port with broad beans and wild mushrooms; and caramel parfait with honey ice-cream and a caramel tuile.

Byrne credits much of his love for food to a stint working at the Chester Grosvenor.

He said: “I was like a sponge, just soaking everything up. I learned being a chef was about stamina.

“You work 18 to 20 hours a day and you cannot switch off at any point.

“But I feel so fortunate. My job is my passion.”

Up against Byrne, West Lancashire chef Johnnie Mountain is hoping Tatton Park produce will provide a recipe for success.