Across four BBC period sitcoms, Rowan Atkinson’s scheming Edmund Blackadder changes rank and temperament, while the comedy turns familiar historical settings into a sustained satire on power, ambition and survival.
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First broadcast in 1963, Doctor Who has carried a shape-shifting lead character from the BBC’s family schedule into a worldwide television and media franchise.
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Steven Moffat and Mark Gatiss brought Conan Doyle’s detective into the present day, pairing Benedict Cumberbatch and Martin Freeman in a BBC drama filmed largely in Cardiff.
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Peter Morgan’s six-season Netflix drama brought the reign of Elizabeth II to an international audience, while prompting debate about how television turns recent history into fiction.
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Julian Fellowes’s period drama follows the Crawley family and their servants through a Britain transformed by war and social change.
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A chef whose restaurants, television appearances and cookbooks brought his cooking to audiences beyond the kitchen.
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The Lancashire-born chef brought a modern approach to British cooking to The Latymer and Gidleigh Park.
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The chef, broadcaster and writer co-founded Leon, built a varied career across restaurants and television, and brought practical cooking to a wide audience.
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From his first Oxford restaurant to Le Manoir aux Quat’ Saisons, Raymond Blanc brought French cooking into British hospitality and trained a generation of chefs.
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The British chef built a career across Michelin-starred restaurants, television and restaurant consultancy.
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From London restaurant kitchens to his own venues and cookbooks, Mark Hix built a career around contemporary cooking with British ingredients.
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From post-war Mediterranean recipes to a searching history of English bread, Elizabeth David made food a subject of pleasure, place and serious study.
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The chef behind Trinity in Clapham, whose cooking is associated with modern British food and seasonal ingredients.
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The Dublin-born chef brings Irish and British influences to her London restaurant, Myrtle, and to television audiences.
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The chef’s career has moved between restaurant kitchens, British food programmes and a long-running role on ITV.
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From his Gascon childhood to a three-Michelin-starred London restaurant, Koffmann brought French cooking to British diners and trained chefs who went on to shape the profession.
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Co-founded with Rose Gray in 1987, the London restaurant brought Italian-inspired food, cookbooks and a generation of chefs into wider view.
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The chef behind St. John made neglected cuts central to a distinctively British way of cooking.
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The Mumbai-born chef built a London restaurant around Indian cooking, Parsi heritage and British ingredients.
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From a Dorset country-house hotel to Florence, The Fat Duck and The Kingham Plough, Emily Watkins built a career around British food and her own restaurant.
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The Ritz executive chef has built his work around classical British cuisine, from roast grouse and Beef Wellington to the restaurant’s Michelin-starred kitchen.
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The chef of Torquay’s The Elephant has built his work around modern British cooking, seasonal ingredients and a connection to local produce.
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From Southampton kitchens to a Michelin-starred Padstow restaurant, Ainsworth has built a career around modern cooking and the produce of Cornwall.
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From Derby to his Nottingham restaurant, Sat Bains has built a profile around tasting menus, seasonal ingredients and inventive combinations.
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From The Square to Elystan Street, the chef has shaped a distinctive place in British dining through ambitious cooking and enduring London restaurants.
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From Gidleigh Park to Lympstone Manor, Michael Caines has built a career around ambitious cooking, hospitality and training new chefs.
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At Morston Hall, Blackiston’s modern British cooking draws on local ingredients, regional dishes, books and television.
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From hotel kitchens and restaurants to Ready Steady Cook, Brian Turner built a career around cooking, teaching and bringing food to television audiences.
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From BBC cookery competitions to food, books and entertainment, Harriott has made practical cooking a lively part of British television.
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The chef combined Michelin-starred restaurant work with television and cookbooks, making dishes such as braised oxtails and bread and butter pudding familiar to a wide audience.
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From the River Café to his own Park Lane restaurant, Theo Randall has built a career around Italian cooking and seasonal ingredients.
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At L’Enclume in Cartmel, Simon Rogan has built a distinctive style around local produce, seasonal ingredients and inventive cooking.
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From Sheffield and the kitchens of London to restaurants across the world, Atherton has made modern British cooking the starting point for an international career.
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The chef brought modern Indian cooking to prominent British restaurants, combining Indian flavours with British ingredients and culinary traditions.
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From early kitchen work and training in Kent to Michelin-starred restaurants in Port Isaac, Nathan Outlaw has built a career around seafood.
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The English chef built his reputation at Pied à Terre, opened ambitious restaurants in London and later returned to fine dining with Michelin-starred Muse.
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From recipe testing and cookery books to The Great British Bake Off, Berry has made practical food knowledge part of British television and home cooking.
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Born in American Samoa and raised in New Zealand, Monica Galetti built a London career as a chef, television judge and restaurateur.
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At Le Gavroche, Michel Roux Jr. carried forward a family’s French cooking tradition and brought his knowledge to television and cookery books.
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From the Connaught to Murano, Hartnett has made Italian-influenced cooking a defining part of her London restaurant career.
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