The Dundrum-born chef, who heads up the kitchen at the Michelin-starred restaurant in Belfast, took the first banquet spot with his starter dish that features five different types of potato and a four-cheese custard alongside pickled onions and onion jelly.
His dish, called ‘the potato, the onion, the cheese and the wardrobe', was served in a miniature wardrobe in homage to children’s book The Lion, The Witch and The Wardrobe in line with the children's literature theme for this year's competition that marks 150 years since the death of Charles Dickens.
Writing on Instagram, Greene said: “It's been an unreal journey on GBM, and to represent N. Ireland at the banquet for the starter is an absolute honour.”
Deanes Eipic is currently serving a Dine In Experience with a five-course menu created by Greene delivered within in a three mile radius of Belfast city centre as well as selected towns and areas en route.
The finals of this year’s Great British Menu run all day this week until Friday 15 May, with the fish course for the banquet being decided today (12 May).