TOP chef Michael Bremner stormed in to the finals week of the BBC’s Great British Menu after wowing judges with his innovative cooking.

Mr Bremner, who heads the kitchen at 64 Degrees, in Meeting House Lane, Brighton, will now battle it out to cook at the final banquet.

It is the second year that the darling of the city’s food scene has competed in the hit TV competition – and the second time he has made the finals.

He said: “I had such an amazing time last year getting through to the finals – especially cooking all the high-profile chefs. That’s what encouraged me to do it again. I’m very excited.”

The competition sees the best chefs in the country battle it out to cook at a special banquet, which each year celebrates a different aspect of British culture. This year it will mark the 140th anniversary of Wimbledon.

The 24 chefs compete against each other to cook four courses at the banquet – starter, fish, main and dessert.

Many of the top chefs in the country have competed over the years including Tom Kerridge, Shaun Rankin and Tom Kitchen, who have five Michelin stars between them. Mr Bremner has cooked his four courses this week and won over the judges.

He took a risk with his starter which was a vegan salad with a gin cocktail. His fish course –turbot with a Ridgeview blanc butter emulsion – was a tribute to Wimbledon’s all-white dress code. It was a hit with guest judge Nathan Outlaw who scored it nine out of ten.

His main, ox tongue with grass infused potato, flopped and Outlaw awarded it a six. However, when the chef appeared before the judging panel last night he tweaked the recipe and was awarded four tens.

Mr Bremner, originally from Aberdeenshire, said I’m a massive supporter of Brighton and the reason that I’m here is because I love it so much. I hope I am doing Brighton proud.”

Mr Bremner will appear in the finals in the last week of June.

l See Monday’s paper for more details about his new seafront restaurant