Great British Menu (GBM) returned to our screens on 24 February 2026 for season 21. The BBC2 show puts the nation’s most talented chefs to the test. At Women in the Food Industry we are continuing our series of interviews with the strong female line-up of chefs from across Britain competing to serve their dish at the final banquet. Our co-founder, Mecca Ibrahim, interviewed yacht chef Hannah Rose – the youngest female head chef working in the superyacht world.
Originally from St Andrews, Hannah is representing Scotland.
How did you start working in the food world and where did you train to be a chef?
I actually fell into the food world in a pretty unconventional way. I was a high-school dropout – classrooms just weren’t for me – but cooking was something I genuinely loved. So at 16, I left school and went straight into restaurant kitchens. I still remember walking into a place in St Andrews three separate times to ask the head chef for a job. Eventually I said, “Just give me a free trial for a weekend,” and somehow he agreed. That was at The Adamson, and it was my real starting point.
From there I worked my way up through kitchens, learning on the job rather than in culinary school, which suited me perfectly. I went on to cook with incredible chefs like Tommy Banks and Gareth Ward, experiences that really sharpened my skills and pushed me creatively. About five years ago, I made the jump into the yachting industry, and since then I’ve been cooking aboard yachts — which has been a whole new adventure in itself.
This is your second time on Great British Menu, how did you get onto the show?
Getting onto the show the first time felt completely surreal – when I got the call last year, I was honestly blown away. It was such a huge opportunity, but also massively outside of my comfort zone. I’m quite a private person and I like doing my own thing, so suddenly being surrounded by cameras and microphones was pretty daunting. After that first experience, I actually swore I wouldn’t do it again.
But when they invited me back, I realised I couldn’t turn it down. I knew I’d always regret saying no to an opportunity like that. Coming back for a second time definitely brought more pressure, though – I wasn’t the new chef anymore, and I felt I had something to prove. What really changed was my mindset. The first time, I felt like I’d been dropped back into the restaurant world I used to work in, which can be quite intense and male-dominated, and I slipped back into being that nervous younger version of myself.
This year, I went in determined to just be me. I’m a yacht chef – that’s my world, and it’s completely different from restaurant kitchens. I don’t have the same setup or resources; I was practising dishes in my home kitchen, doing this entirely for myself. Once I embraced that and stopped comparing my path to anyone else’s, I felt so much more comfortable. I just thought: this is who I am, this is how I cook – and I’m going to own it.
How did you prepare for the British Movies theme?
I actually found the theme quite challenging at first because I’m not naturally a big film or TV person – I didn’t really grow up watching movies, so it wasn’t an obvious source of inspiration for me. When I first heard it was the British films theme for Great British Menu, I remember thinking, how on earth do I translate a movie into a dish? It took a little while for it to click creatively.
But once one idea landed, everything suddenly started flowing. I realised it was about capturing the feeling of a film and translating that onto a plate – almost like you’re putting diners inside the scene itself. That shift in perspective made all the difference, and from then on I really leaned into it.
One thing I love about the show is that it isn’t just about cooking – it’s storytelling. That’s something I connect with naturally because it’s very similar to what we do in yachting. Every dinner can be a full production, with themes, music, costumes, and atmosphere. So once I saw the brief that way, it really resonated with me, and I think that’s when my ideas – and confidence – really came alive.
How different did it feel to being on last year?
It felt very different the second time around – I won’t lie. There was definitely a mental battle at first, trying not to put too much pressure on myself because it was my second year. I didn’t go back thinking I have to win this. What mattered most to me was simply getting the chance to cook my full Great British Menu movie menu. The first time, the hardest part was putting so much time, money, and preparation into dishes that never made it to the pass. That was honestly gut-wrenching, and it’s why I initially thought I wouldn’t return.
Once I got past that mindset, though, things shifted. The first cook – before you find out if you’re through – was still nerve-racking, but I did feel more comfortable overall. I was the only chef there who’d done it before, and that gave me a bit of grounding while the others were brand new to the experience. I remember standing there thinking, this is actually really fun – which I didn’t expect to feel at all.
I was proud because I got to show my style of cooking, and that meant everything. Cooking alongside chefs like Orry Shand, who’s unbelievably talented, just made it even more special. Moments like that remind you how brilliant it is that shows like Great British Menu give viewers such a wide range of chefs, styles, and perspectives to experience.
Which was the hardest course to prepare and research for?
I’d probably say the hardest course to prepare was my starter. It was inspired by Trainspotting, and actually the film and the creative link came to me quite easily – that part wasn’t the challenge. The difficulty was more in my own head. The year before on Great British Menu, I’d had an issue with my vegan starter where I’d accidentally used the wrong element, and I think that experience stuck with me more than I realised.
When I was planning this one, I actually landed on a strong idea fairly early on – but then I started overthinking it. I went down a rabbit hole of testing different variations and second-guessing myself, when in reality I’d already had the right concept a few steps back. Because it was the first dish I had to present, there was extra pressure to get it right, especially after the previous year.
It’s funny because plant-based cooking isn’t unfamiliar territory for me at all – I cook vegan food all the time in my job. It’s one of the most common dietary requirements on yachts, and you’re constantly adapting to different requests. But sometimes when you know something has to meet a certain brief, you almost overcompensate creatively, and that can pull you away from the instinct that usually guides your cooking. In the end I was really happy with where the dish landed – but that was definitely the one that challenged me the most.
GBM is very much known for its props, did you embrace the props on the show?
I definitely embraced the props – honestly, I went all in. It might sound a bit bold to say, but I was really proud of what I created because every single prop I used on Great British Menu was handmade by me. I didn’t outsource anything or have a team building them; it was literally me at home figuring it all out from scratch. I was in my garden smashing up concrete, teaching myself how to work with resin, making my own boards – the whole process was completely hands-on.
For me, that was a big part of the experience. I loved being able to show that you don’t need a big production setup or special resources to bring your ideas to life. Chefs all come from different backgrounds and have access to different things, and that’s okay – but I wanted to prove that you can just be at home, experimenting and making things yourself, and still create something really impactful. That DIY element made it even more satisfying, because every detail you saw was something I’d personally imagined and built.
Which chef that you have worked with has given you the most inspiration?
Without a doubt, it’s still Gareth Ward. I actually gave the same answer last year, and nothing’s changed – he continues to be my biggest inspiration. Everything about the way he works resonates with me: his discipline, his creativity, and the genuine care and passion he pours into his food every single day.
He’s been such a constant presence throughout my journey, always supportive and guiding me, and honestly he feels more like a second dad than anything else. Watching how much of himself he gives to what he does is incredibly motivating. Seeing someone live and breathe their craft like that makes you want to push yourself harder, and that’s exactly what he’s done for me.
If you were marooned on a desert island, what was the one type of dish you could happily live on?
Honestly, I’d probably say cheese toasties. I love them – they’re my ultimate comfort dish and I could happily eat them forever. Funnily enough, they’re actually part of how I ended up on Great British Menu in the first place.
In my very first interview for the show last year, they asked what my go-to dish would be. I didn’t even realise I was being recorded and just answered casually, “I’d make a cheese toastie.” Later I was told they’d shown that clip to the panel, and apparently that was my opening line – and they loved it. So I’ll absolutely stick with that answer. Cheese toasties all the way!
Finally, what do you know now that you wish you could have told your younger self when you were starting out?
I think I’d tell my younger self to have confidence – real confidence – and to just go for it. When I was starting out in kitchens, I questioned everything I did. I second-guessed myself constantly and didn’t really believe in what I was capable of. Looking back now, I wish I could have shown that younger version of me a glimpse of where I’d end up – from becoming the youngest ever female head chef in the yachting industry to cooking on Great British Menu. I think if I’d known what was ahead, I would have worried a lot less and enjoyed the journey more.
That’s the biggest lesson: how much more you enjoy this career when you stop doubting yourself.
One of the moments that really stayed with me was at the end of this round when host Andi Oliver gave me such a beautiful speech. It reminded me why I do this. If there’s one message I’d want anyone watching – especially young women in the industry – to take away, it’s this: just go for it. Don’t wait until you feel ready or fearless. Get off the sofa, take the chance, and back yourself.
Hannah will be appearing on Great British Menu from Tuesday 3rd March 2026 representing Scotland. Look out for more in our series of interviews with the great women chefs on Great British Menu 2026 – this page will be regularly updated.
