Great British Menu Season 19 is yet to be announced by BBC Two

It's the final, with the chefs cooking their banquet dishes at Alexandra Palace for a guest list of broadcasting stars. Who will be voted Champion of Champions?

The eight regional champions cook their desserts in a bid to secure the last place on the menu at a banquet celebrating British broadcasting. Newsreader Huw Edwards is the guest judge.

Eight regional champions cook their main courses in a bid to secure a place on the menu of a banquet celebrating 100 years of British broadcasting. Alison Steadman is the guest judge.

The eight regional champions cook their fish courses to win a place on the menu of a banquet celebrating British broadcasting. TV presenter Dame Floella Benjamin is the guest judge.

The eight regional champions cook their starter courses in a bid to secure the first place on the menu at our banquet. Comedian and writer Steve Pemberton is guest judge.

Guest judge Dev Griffin helps the judging panel decide the winner for Northern Ireland. Both chefs have dishes celebrating favourite TV shows.

The remaining chefs from Northern Ireland compete over dishes inspired by British broadcasting, including celebrations of the moon landing and Eurovision.

Four chefs compete for Northern Ireland with canapés, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Priyanga Burford helps the judging panel decide the winner for south west England. Both chefs have dishes celebrating favourite TV shows.

The remaining chefs from south west England compete over dishes inspired by British broadcasting, including celebrations of iconic radio and TV broadcasts.

Four chefs compete for south west England with canapés, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Si King helps the judging panel decide the winner for north east England and Yorkshire. Both chefs have dishes celebrating favourite TV shows.

The remaining chefs compete over dishes inspired by British broadcasting, including celebrations of Saturday night TV and iconic dramas.

Four chefs compete for Yorkshire and north east England with canapés, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Rory Bremner helps the judging panel decide the winner for Scotland. Both chefs have dishes celebrating favourite TV shows.

The remaining chefs compete over dishes inspired by British broadcasting, including celebrations of Game of Thrones and iconic Scottish comedies.

Four chefs compete for Scotland with canapés, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest Judge Anita Dobson helps the panel decide the winner for London and south east England. Both chefs have dishes celebrating favourite TV shows.

The remaining chefs compete over dishes inspired by British broadcasting, including homages to Mr Blobby, Churchill's speeches and iconic dramas.

Four chefs compete for London and south east England with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Steffan Rhodri helps decide the Welsh winner with the new judging panel. Both chefs have dishes celebrating iconic TV and radio shows.

The remaining chefs compete over dishes inspired by British broadcasting. When all the chefs choose comedic inspirations, who will have the last laugh and who must go home?

Four chefs compete for Wales with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Sue Cleaver helps decide the north west England winner with the new judging panel. Both chefs have dishes celebrating iconic TV and radio shows.

The remaining chefs compete over dishes inspired by British broadcasting. When all the chefs choose comedic inspirations, who will have the last laugh and who must go home?

Four chefs compete for north west England with canapes, starters and fish dishes inspired by 100 years of British broadcasting. Who will be eliminated?

Guest judge Cat Deeley helps decide the winner from the two remaining chefs. Both have dishes celebrating iconic TV shows, including Blue Peter, Top of the Pops and Fawlty Towers.

The remaining chefs compete over dishes inspired by British broadcasting. But with two chefs deciding to honour children's television, who will win and who must go home?

Four chefs compete for the Central region with canapes, starters and fish dishes inspired by 100 years of British Broadcasting. Who will be eliminated?

Andi Oliver presents the series finale – an outdoor banquet celebrating British innovation and invention. The star-studded guests must vote for the overall winning chef.

The eight regional champions cook their desserts in a bid to secure a place on the menu of a banquet celebrating British innovation. Comedian Ed Gamble is the guest judge.

The eight regional champions cook their main courses in a bid to secure a place on the menu of a banquet celebrating British innovation. Carol Vorderman is the guest judge.

The eight regional champions cook their fish courses to win a place on the menu of a banquet celebrating British innovation. Engineer and TV presenter Zoe Laughlin is guest judge.

The eight regional champions cook their starter courses in a bid to secure a place on the menu of a banquet celebrating British innovation. Comedian Phill Wang is the guest judge.

Who will be judged the winner for the south west of England with innovative dishes inspired by the region's inventions? The judges, including a modern-day madcap inventor, must decide.

The remaining chefs compete over dishes inspired by science and innovation from the south west of England, but who will win and who must go home?

Four chefs from the south west of England compete, with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?

Who will be judged the winner of the North West of England with delicious dishes celebrating invention? The judges, including one of Britain's best loved designers, must decide.

The remaining chefs compete with dishes inspired by British invention and innovation, but which two chefs will go through to the judges' chamber and who must go home?

Four chefs compete for the North West of England with canapés, starters and fish dishes inspired by British invention and innovation.

Guest judge and legendary designer Thomas Heatherwick helps decide the winner from the two remaining chefs. Both have pioneering dishes, but whose will rocket them to success?

The remaining chefs compete over dishes inspired by science and innovation, drawing especially from Northern Ireland's legacy of inventions. But who will win and who must go home?

Four top chefs compete for Northern Ireland with canapes, starters and fish dishes inspired by British invention and innovation. But who will be eliminated?

Guest judge Sophie Conran, cook, author and designer, helps decide the winner from the two remaining chefs. Both have truly pioneering dishes but who will take the crown today?

The remaining chefs compete over mains and desserts inspired by science and innovation. But with such high-level cooking, who will finish in front and who must go home?

Four chefs compete for the North East, Yorkshire and Humber region with canapes, starters and fish dishes inspired by British invention and innovation.

Two top chefs from Wales go head-to-head with dishes celebrating Welsh produce, Welsh entrepreneurs and pioneers in their fields. But who will come out on top?

The remaining chefs compete over dishes inspired by science and innovation but when two chefs go head to head with lamb dishes – who will win and who must go home?

Four chefs compete for Wales with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?

Today the two highest scoring chefs from the London and the South East region must go head to head and cook their six-course menus again. But will they take on board their veteran's advice as they serve both the panel of judges and one of Britain's foremost geologists?

The chefs need to impress the formidable judges, food writer Matthew Fort, restauranteur Oliver Peyton and broadcaster and food creative Rachel Khoo, as well as a guest judge. In this episode, it's Professor Chris Jackson, a geologist and intrepid adventurer. He judges dishes celebrating British science and innovation, including a lobster dish inspired by a computer algorithm celebrating Ada Lovelace and a dessert paying homage to the discovery of DNA.

The three chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating British invention and innovation. Whose inventions in the kitchen will veteran judge Paul Ainsworth consider the best?

Only two will proceed to Friday's judging and have a chance to represent the London and the South East region at the regional finals.

Four top chefs compete for the ultra-competitive London and the South East region with canapes, starters and fish dishes. All four are newcomers in the GBM kitchen, representing some of the most exciting new talents in the UK today.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. One of the four must leave the competition at the end of the episode, as decided by this week's veteran judge.

 The two highest scoring chefs from Scotland go head-to-head to cook their six-course menus again. But will they take on board their veteran's advice as they serve the panel of judges, including a guest judge who is the author of a bestselling science book?

The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton, broadcaster and food creative Rachel Khoo, and guest judge Caroline Criado-Perez OBE, who won the Royal Society's Science Book prize. She is also well known as a feminist campaigner, whose book Invisible Women exposed the gender bias in science. She made history by successfully lobbying to get a woman put on the ten pound note, and the first woman statue erected in Parliament Square.

How will she judge dishes celebrating British science and innovation? Including the dishes from the Scottish chefs which celebrate women pioneers in medicine, as well as the Scottish invention of penicillin and others.

 The three chefs are halfway through their heat and the pressure is mounting. Each one wants to represent Scotland at a banquet celebrating British invention and innovation. For mains, one chef honours Logie Baird's invention of television with a very upmarket take on a TV dinner, and another celebrates Scotland's successful cloning of Dolly The Sheep. A third chef cooks an ambitious multi-layered pie of beef and chicken with a beef consomme, in homage to the Scottish inventions of Bovril and the hip flask. But whose inventions in the kitchen will veteran judge Tom Brown score highest?

Next, presenter Andi Oliver asks the chefs to prepare a pre-dessert or palate cleanser. Veteran judge Tom must blind taste and rank them as they will be used in the event of a tie to decide who goes home. There is a yogurt and berry sorbet coloured to look like a child's toy, and a celebration of Scotland's invention of the first commercial marmalade among the mini dishes to choose from.

After a surprise turn in fortunes on the first test of pudding skills, it is on to desserts, often laced with alcohol flavourings. One chef is celebrating a modern-day hero of the Scottish brewery industry with a chocolate and whiskey dessert, while another is celebrating Alexander Fleming's invention of penicillin with a cocktail and ginger cake shaped as individual giant pills. But which chef will prove they have the winning formula to get the top marks? And who will go home?

Only two will proceed to Friday's judging and have a chance to represent Scotland at the regional finals.

Competing for the top spot are four chefs, three of them all known to each other as they all have their own restaurants in Edinburgh. There is a reigning champion from last year for Scotland, Roberta Hall, and she is joined by fellow capital chefs Stuart Ralson and Scott Smith. The fourth competitor is returner Amy Elles, who has a seafood restaurant by the coast in Fife. She lost out to Roberta in last year's Scotland final.

Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. Given Scotland's historic success with scientific discovery, the chefs have plenty of inspiration to draw upon, from the invention of television and toasters to penicillin.

One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week's competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course: canapes.

Veteran and Michelin-starred Tom Brown, a seafood specialist, tastes their canapes, which range from a cheese tart to a duck liver parfait.

The starter dishes draw upon Scotland's proud history of medical discovery and innovation, with a crispy shredded beef and Lanark blue cheese dish presented in a dish shaped like a giant petri dish to celebrate Alexander Fleming's invention of antibiotics, and another a homage to the 'Edinburgh Seven', the first women medical students at Edinburgh University. The other two starters both take as their inspiration the invention of 'family planning'. One, 'the birds and the bees', is a quail and honey dish, while the other uses aphrodisiac ingredients. But which will Tom score highest?

Then it is on to the fish course, veteran judge Tom's specialty. He has a traditional Cullen Skink soup served with turbot to try from Roberta, on a dish celebrating the work of Edinburgh born physicist James Maxwell. The dish is served on a colour wheel as an homage to his invention of the first colour photograph. Another lobster dish pays homage to Scottish scientific pioneer Mary Sommerville, and her work in the field of astronomy. But one chef must be sent home by Tom.

Guest judge Helen Sharman, Britain's first astronaut, helps decide the winner from the two remaining chefs. Both have dishes themed around space, but whose will rocket them to success?

The remaining chefs compete over mains and desserts inspired by science and innovation. But when two chefs both decide to make layered chocolate dishes, who will win and who must go home?

Four chefs compete for the central region with canapes, starters and fish dishes inspired by British invention and innovation. With a surprise extra judge, who will be eliminated?

The winning chefs prepare their courses at the banquet - a celebration of almost 200 years of British children's literature. Guests include Jacqueline Wilson, Cressida Cowell, Anthony Horowitz, Greg James, Francesca Simon and Charlie Higson, along with other leading children's authors and illustrators, as well as aspiring young writers, presenter Susan Calmanand judges Andi Oliver, Matthew Fort and Oliver Peyton.

The remaining regional finalists prepare their desserts, hoping to secure the final place on the banquet for the UK's finest children's authors and illustrators. The chefs serve up dishes inspired by a wide range of books from Matilda to Paddington Bear, with radio DJ Greg James joining the judges to choose their favourite.

Best-selling writer Anthony Horowitz joins judges Oliver Peyton, Matthew Fort and Andi Oliveras they choose the winner for the main course, selecting the best dish that captures the wonder and imagination of children's literature, and is worthy of a banquet for the UK's finest authors and illustrators.

Susan Calman presents the final round of the fish course. Bestselling author Malorie Blackman joins judges Oliver Peyton, Matthew Fort and Andi Oliver to choose the winner, with entries inspired by authors ranging from Enid Blyton to Phillip Pullman. The cooks also have a special guest in attendance in the shape of author Giles Andreae, one of whose books has been immortalised in edible form.

Susan Calman presents as the eight winning chefs from the regional heats battle to get their starter course to the banquet celebrating 150 years of British children's literature, with dishes inspired by everything from Peter Rabbit to Harry Potter. The rivals are cooking to impress Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Cressida Cowell, the Children's Laureate and author of the How to Train Your Dragon series.

The latest two highest-scoring North East chefs cook their six-course menus again to impress judges Andi Oliver, Matthew Fort and Oliver Peyton. The arbitrators are joined by children's author Jacqueline Wilson, who has written over 100 novels since she started writing books at the age of nine. Presented by Susan Calman.

Susan Calman presents as the chefs from the North East serve up their mains and desserts inspired by children's literature. One chef serves up a dish using oriental flavours inspired by the Chinese takeaway-loving title character in Skellig, while another creates a pork dish in honour of Smashing Saxons. The desserts see a pudding inspired by Jane Elson's A Room Full of Chocolate featuring a delicate chocolate egg, a second take on Skellig - this one using Newcastle Brown Ale ice-cream - and a dessert inspired by The Secret Garden, featuring Yorkshire rhubarb.

As the competition continues, chefs Ruth Hansom, Alex Bond, Samira Effa and Josh Anguscompete in the heats for the North East. Each chef prepares a starter and fish course celebrating iconic food from children's literature. This week, the chefs are specifically tasked with honouring the theme of realism in children's literature, as well as heralding books and authors from their region. Dishes include a Secret Garden-inspired starter of potatoes, alliums, egg and caviar, and a Railway Children-inspired creation comprising traditional North East delicacies.

The latest two highest-scoring chefs representing Wales cook their six-course menus again to impress judges Andi Oliver, Matthew Fort and Oliver Peyton. The arbitrators are joined by actor David Bradley - Filch from the Harry Potter films - to help them determine who to send through to the national finals. Presented by Susan Calman.

Susan Calman presents as the Welsh chefs serve up their mains and desserts inspired by children's literature. The dishes include a Boggis, Bunce and Bean Farmers' Supper based on Fantastic Mr Fox, a guinea fowl inspired by the legend of Welsh dragon Y Ddraig Goch, a Willy Wonka golden egg and a simple marmalade sandwich in homage to everyone's favourite bear from darkest Peru, Paddington.

Susan Calman presents as the Welsh chefs serve up their starters and fish courses inspired by children's literature, including an homage to the legend of Twrch Trwyth and an ode to Roald Dahl. The chefs' fate depends on the scores they receive from their veteran and, with one person leaving after the fish course, nerves are running high. With some surprising scores all round, who will be eliminated from the competition and not cook their entire menu? The pressure is on for all the chefs to deliver.

The two remaining chefs from Northern Ireland recreate their four-course menu for the esteemed judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Loyle Carner.

Alex's dish commemorates his late brother and the song by Northern Ireland artist Donna Taggart that he associates with the difficult time of his death.

This week it is the heat for the Northern Ireland region. Chris's dish is his refined take on the post-gig junk food he ate after nights out at Brixton Academy.

The two remaining chefs cook their four-course menus for the judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge JB Gill.

The chefs are halfway through the Wales heat. Today they present their musically-inspired mains and desserts aiming to secure a place at Friday's judges' chamber.

This week it is the Welsh heats. Competing for a place at the regional final on Friday are two chefs new to the competition and one returning for a second helping. Tom ‘Westy' Westerland is a former National Chef of Wales and head chef of the Brasserie at Lucknam Park in Wiltshire. Cindy Challoner is the former head chef at prestigious teaching restaurant The Classroom in Cardiff. They are facing Andy Sheriden, formerly of Sosban restaurant in Llanelli, returning to the competition for his second attempt at making it to the banquet.

Today they cook their musically-inspired starters and fish courses for a surprise Great British Menu veteran with a reputation for being tough.

The two remaining chefs cook their four-course menus for judges Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Rev Richard Coles.

Emily's David Bowie-inspired dish celebrates Britain's food heroes and she is using Cornish duck meat from her local producer.

This week it is the heats for the south west. For starters Joe goes out on a limb with his Beatles-inspired dish My Octopus's Garden – an unorthodox pairing of seafood and cheese.

The two remaining Scottish chefs cook their four courses again for Matthew Fort, Oliver Peyton, Andi Oliver and celebrity guest judge Keisha Buchanan.

The chefs cook their mains and desserts. Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a dish fit for the banquet.

Three of Scotland's finest chefs do battle. Gordon's dish, Fleetwood Mackerel, is a risky combination of raw mackerel and porridge.

Today, the two remaining chefs from the north west cook their dishes head to head for a panel of expert judges, in a bid to secure themselves a place in the national finals. Will they have acted on the advice given by the veteran judge earlier in the week, and learn from their mistakes?

The chefs need to impress a panel of formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, along with a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by multi-million selling singer-songwriter Amy MacDonald.

In this episode, the chefs are halfway through the regional heats and, as the lowest scoring chef will be eliminated from the competition at the end of the show, the pressure is on. They start by cooking their all-important main courses - the centrepiece of the banquet menu.

Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish, inspired by the bands which play at the Kendal Calling music festival, held near his restaurant in the Lake District. Laidback Liam Trotman is desperate to impress with a meal he used to enjoy with his family while playing music at home - spicy barbequed pork with wedges. This deeply personal dish is also very simple so needs to be cooked to perfection to be deemed worthy of the banquet. Meanwhile proud Mancunian Adam Reid's course, Comfort Food Sounds Good, is based around a deceptively simple chicken stew – but he is hoping its comforting, homely vibe can secure him a place at the banquet.

After the competition tightens up during the main courses, the chefs turn to their final chance to impress the veteran judge - dessert. Liam's dish, What's Your Guilty Pleasure?, hopes to tap into the music diners wouldn't admit to liking, and is based around the flavours of his own guilty pleasure dessert of black forest gateau. Adam Reid is serving another remake of a classic Northern dish - this time he is resurrecting the treacle tart and naming it Madchester: I Am the Resurrection, in homage to a track by Mancunian band The Stone Roses. Meanwhile Hrishikesh is attempting another highly complex dish, with no less than 13 elements. Perfecting them all could see him secure a place in the national final – but has he pushed himself too far this time?

This week, it is the heats for the hotly contested north west region. Competing for a place on the banquet menu are two chefs returning to the competition for a second time, plus a supremely talented newcomer. Liam Simpson, who co-owns a high-end gastropub near Henley-on-Thames, is hoping to make it all the way after being knocked out in the heats during the 2018 competition. Adam Reid, chef-patron of a top hotel restaurant in Manchester, is aiming to get to the banquet for a second time, after his dessert made it in 2017. But they are facing tough competition from ambitious newcomer Hrishikesh Desai – a Michelin-starred executive chef at a luxury hotel in the Lake District.

The chefs begin by cooking their starters for a surprise veteran chef of the competition. Liam's dish Banging Beets takes inspiration from Liverpool's legendary Cream nightclub – the place to be in Britain's 90s clubbing scene – and sees him transform the humble beetroot into a sophisticated dish he hopes is worthy of serving at the banquet. Adam's musical inspiration is much broader with From the Beatles to Oasis – a refined take on corned beef hash, which he says northern musicians will have eaten through the decades. Meanwhile, Hrishikesh is hoping the luxurious ingredients of scallop, saffron and caviar will give him victory with his tribute to Great British musical greats, Old is Gold.

With no time to rest, the chefs move on to produce equally brilliant fish courses. Liam aims to impress with a simple mackerel dish inspired by a song he used to listen to with his husband while fishing, Adam pays homage to Northern Soul music with a hearty dish featuring cod and a rich butter sauce, while Hrishikesh is upping the ante with a complex salmon curry, inspired by the time he taught Pink Floyd drummer Nick Mason how to cook Indian food.

The two remaining central chefs must cook their four-course menus again. But will they take on board their veteran's advice as they serve their tributes to Britain's music success?

The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by one of the UK's most successful singer-songwriters, Ali Campbell from UB40.

The competing chefs are halfway through their heat and the pressure is mounting. Once again, they are each serving their own original take on this year's Great British Menu pop music brief. For his main course, Ryan Simpson-Trotman is confident his dish, The UK's Number 1, will hit the top spot with his combination of a beef pie and rump cap. Sabrina Gidda is taking inspiration from her grandad's collection of old 45s for her Sunday Jukebox main: pork wellington and Black Country faggots. Kray is going all out for wow factor with wagyu beef, American-style scones and purple potatoes for Shaarron, dedicated to Birmingham's own Black Sabbath, The Osbournes and heavy metal.

Dessert is the chef's last chance to impress and stay in the competition to cook for the judges, so tensions are high. Sabrina creates a Fools Gold dessert of ice cream, peanut sable and honeycomb, in a tribute to The Stone Roses track. Kray is showing his romantic side with his dish A New Romance, inspired by the smell of Brian Ferry's aftershave. It features sweet smelling peaches presented in a variety of ways. Ryan is creating 2 Tone, a dessert dedicated to the Coventry record label and the ska music movement. It features a brownie made of white and dark chocolate as well as black and white meringues. But who is going home and who is staying on to cook for the judges tomorrow?

Two returnees and a newcomer make their way to the kitchen for the central heats. Returner Sabrina Gidda from Wolverhampton is executive chef at AllBright, a women-only club in London. Newcomer Kray Treadwell from Solihull is head chef at Man Behind the Curtain in Leeds. Ryan Simpson-Trotman, making his third appearance in the competition, runs his own restaurant, Orwells in Oxfordshire.

How will they handle this year's pop music brief and what will their surprise veteran judge think of their efforts?

Newcomer Kray brings an urban edge to proceedings, with a starter inspired by grime music called Fire in the Booth. It combines hot sauce, veal sweetbreads and tuna belly. Returner Sabrina is compiling a dish of her favourite ingredients, including pasta and ox cheek, for her Italian inspired starter called My Mixtape. Fellow returner Ryan opens up with a starter that he hopes will have some sway, combing pigeon and beetroot: he has taken inspiration from the Deep Purple track Smoke on the Water. The competition immediately heats up when both he and Sabrina misjudge their pressure cookers. Will they be able to salvage their starters?

After receiving the veteran judge's scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course. Newcomer Kray is pulling all the stops out with a plate inspired by punk music called Disdain for Orthodoxy, which includes oysters, mussels, skate, ray and turbot. Controversially Sabrina is re-releasing a dish she brought to last year's competition. She has renamed it Brimful of Asha and it combines curry with crab, turbot and a poha rice salad. Will the veteran judge object? Meanwhile Ryan getting soulful with a plate that utilises Dover sole, verjus sauce and grapes, called Fishing for a 45.

Today the two remaining north east chefs must cook their four-course menus again. But, crucially, will they take on board their veteran's feedback as they serve their tributes to Britain's music success?

The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge – one of the British pop industry's finest that the banquet will celebrate. Today it is a pop impresario, responsible for many number one hits in the 80s and 90s - Pete Waterman.

The chefs are halfway through their heat and today they serve up their main courses and desserts. The stakes are high and again they are each serving a unique take on the pop music brief. For their mains, Mike is confident his northern dish Rack n Roll, which puts both classic Yorkshire hogget and traditional Lancashire hotpot in the spotlight, has the edge to help him claim the top spot. Samira is bringing the Nigerian flavours of her childhood to the kitchen with her dish featuring ox cheek and okra, dedicated to the MOBO awards. Tom is trying to keep his nerves under control in order to pull off his Fields of Gold dish. Inspired by the Sting song, it uses guinea fowl as its centrepiece.

After the nail-biting scoring on the main courses, it is the dessert and the chefs' last chance to impress their veteran judge and stay in the competition to cook for the judges. Samira gets nostalgic with a dessert inspired by a memorable Coldplay concert she attended, called Paradise Whatever the Weather, featuring three different kinds of parfait. Tom is celebrating his north east heritage, with a dessert inspired by Billy Elliot and featuring coal-like black macarons. Meanwhile, Mike is praying the sun shines on his final dish of the day, Glass-Gin-Berry, an ambitious, fun dessert a tribute to Glastonbury, combining edible glass, gin and berries.

Three chefs new to the competition compete this week in the north east heats. Three of the region's most exciting chefs battle it out for the top spot. Mike Carr is the former head chef at Harrogate's Restaurant 92, Samira Effa, from Huddersfield, is head chef at The Box Tree in Ilkley and Tom Anglesea, originally from Durham, is head chef at ‘The Laughing Heart' in London. Can these three ambitious newcomers present the menu of their careers, inspired by 50 years of British pop music? What will this week's surprise veteran judge – who is very rock n roll - think of their efforts?

Tom reveals some personal connections to this year's music brief, beginning with his starter inspired by Britpop pioneers Oasis. Called My Masterplan, it combines the rather humble potato with lavish caviar and truffles to create a special version of a Bellini. To elevate the dish to a banquet-worthy status, Tom attempts some notoriously tricky pommes souffles but will they hit the right notes or could they fall flat? Meanwhile, Mike is bringing a contemporary vibe to the table with a starter inspired by a Clean Bandit tune, Symphony, which marries veal sweetbreads and pickled radish, but will they work in harmony? Finally, Samira's taking her motivation from Elton John's The Circle of Life and the very common but versatile tomato.

After receiving the veteran judge's scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course, as part of the new hour long format for the regional heats. Mike is using turbot for the second Oasis-inspired dish of the day called Champagne Supernova, Tom takes inspiration from Pink Floyd and dedicates his Japanese-style fish dish called Lost Souls in a Fish Bowl to both a dear departed friend and the pop stars no longer with us, while Samira goes all pun-tastic with a lobster and crab spicy dish called Tikka Look At Me Now.

Today the two remaining London chefs must cook their four-course menus again. But will they take on board their veteran's advice as they serve their tributes to Britain's music success?

The chefs need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver - as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by legendary bassist, Gary "Mani" Mounfield, from the Stone Roses and Primal Scream.

The chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief. For mains, Ben is confident that his dish Blackbird, once again themed around The Beatles, will prove to be his best and most original dish yet. Luke is running around the kitchen with plenty to do to get his duck dish Spice, inspired by his favourite girl band, ready in time. Paul is using London honey for his dish, Let it Bee.

After the nail-biting scoring on the mains dishes, it is the dessert and the chefs' last chance to impress their veteran judge and stay in the competition to cook for the judges, so tensions are high. Ben finishes his tribute to The Beatles' White Album, which his grandfather was involved in the design of, with a delicate all-white dessert set in shortcrust pastry. Paul demonstrates all his culinary skill with an ambitious dessert using layers of different chocolate and hazelnuts, called Tiers in Heaven, inspired by the Eric Clapton song and his love for his children. Luke has also given himself a lot to do with his final dish, a take on millionaire shortbread entitled Going Platinum. Will his white chocolate shards in the mould of a record be ready in time?

In the first heat, Ben Marks's dish takes inspiration from The Beatles track Glass Onion, while Paul Walsh opts for a delicate fish and fregola dish inspired by The Kinks.

The chefs then move on to the fish dish. Paul is using john dory for his Oasis-inspired dish, What's the Story Morning Dory?, while Ben is sticking with The Beatles as he attempts an ambitious, Indian-spiced mackerel dish. Luke's Rock Stars heroes the lobster with Asian flavours – but just as he is due to plate his dish, he hits a disaster with his tempura batter which may spoil his chances in the competition.

It is the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS and one chef is crowned Champion of Champions.

It is dessert day and with just one place remaining at this year's banquet feast, each chef is giving everything they have got for a chance to say thank you to the heroic NHS staff. The judges are joined by guest judge Jacqueline Dunkley-Bent, head of maternity, children and young people for NHS England. Having been a midwife for over 30 years, she has overseen the safe delivery of thousands of babies and has received an OBE for her dedication to the profession. After the fourth and final spot on the banquet menu has been awarded, there is a surprising announcement for the chefs who have made it through.

Both chefs and judges alike are amazed at the high standard of cooking and an incredible number of tens are dished out as the chefs serve up venison, rabbit, duck, beef, lamb and pork for scrutiny. The judges are joined by guest judge Tom Lynch MBE - a former BMX world champion turned healthcare hero.

The chefs cook their fish courses but after some exceptionally high-scoring dishes in the starter round, everyone is desperate to deliver perfection in order to see off the competition. The judges are joined by guest judge Chris Ogden, a revolutionary pioneer of robotic surgery.

The finalists cook their starters for the judges, including guest judge Dr Rangan Chatterjee. Who will win the first coveted spot on the final banquet menu?

It is the last regional final of the series as the two chefs representing Northern Ireland go head to head. Judging as ever are Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by Shehan Hettiaratchy, lead trauma surgeon at St Mary's Hospital who helped treat victims of the Grenfell Tower fire.

It is the dessert course and the final chance for the chefs to impress. After such a tightly fought battle all week, each chef hopes to deliver a technically perfect dessert.

It is the battle of beef with each chef using the same meat in their innovative creations. Tommy also meets the first baby ever born on the NHS.

Shauna takes inspiration from a personal connection with a tribute to staff from a facility in her hometown of Londonderry.

In the final regional heat, three chefs battle to represent Northern Ireland. James Devine attempts an unusual breakfast-themed dish, transforming tea and toast into a banquet-worthy feast.

The two highest scoring chefs cook their menus again. Judging them are Matthew Fort, Oliver Peyton and Andi Oliver, who are joined by Dr Jake Dunning MBE, an infectious disease specialist who has been recognised for his work during the West Africa Ebola epidemic.

It is the dessert course and the last chance for the north west chefs to impress in a bid to make it through to the regional final. Ellis's 'Worth Their Weight in Gold' is dedicated to the staff who saved his brother's life.

Time for the chefs to cook their mains and after Tuesday's scores, the pressure is on. Craig is hoping to impress using two cuts of Dexter beef, while Liam prepares his take on a Bajan lamb stew and Ellis prepares four cuts of suckling pig. Liam meets his personal hero, Nola Ishmael OBE, who became the UK's first ever black director of nursing.

It is the fish course and the chefs are all gunning for tens. Craig pays tribute to a friend who has revolutionised hospital food in Morecambe Bay, while Liam is inspired by health advice his grandma gave him, and Ellis is dedicating his dish to the staff who delivered his son Albert. With cod, mackerel, shrimp and cockles on the menu, which of the chefs will score highly today?

In the penultimate regional heat, three chefs take to the kitchen in a bid to represent the north west in the national final. Ellis is paying tribute to the founder of the NHS with his re-imagining of a traditional Welsh breakfast.

The judges are joined by Barbara Childs, a matron in the Cardiac Intensive Care Unit at Great Ormond Street Hospital, who isn't afraid to speak her mind in the chamber. Which chef will triumph?

With just one more chance to impress their veteran judge, the chefs are all hoping to use their pastry skills to deliver technically complex desserts.

It is the main course and Olivia is hoping her dish, using two unusual cuts of beef, will score top points. Olivia also visits her local children's hospital, home of the second busiest paediatric A&E in the country.

It is the fish course and with Tom renowned as a fish specialist, all eyes are on him. He is cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen.

Today three chefs from the south west meet their surprise veteran judge and cook their celebratory starters. Jude is combining classic and international ingredients to create a playful savoury version of jelly and ice cream.

The two remaining chefs cook for the judges, including Aneira Thomas, the first baby born on the NHS, who is named in tribute to the service's founder Aneurin Bevan and who went on to dedicate her life to the service. Who will win a place in the national finals?

It is the dessert course and the last opportunity for the chefs to impress. Which two will make it through to the judging chamber?

All three main dishes pay tribute to the founder of the NHS Aneurin Bevan. Jason's For the Rich and the Poor showcases lamb.

Chris once again is using ingredients he has foraged from around his restaurant, while Jason hopes to impress with a spicy scallop dish.

This week it is the turn of three chefs representing Wales. Andrew is attempting to pay tribute to NHS staff with his innovative take on a traditional healing recipe, 'Mum's Flu Fighting Chicken Soup'.

The two remaining central region chefs cook for the judges, including guest judge Dan Smith, a paramedic for the North West Manchester Ambulance Service who was one of the first at the scene of the Manchester Arena bombing. Which chef will go through?

With one dish left to impress the veteran judge, Marianne is looking to raise a smile with her 'carry on' themed dessert, complete with surprise presentation.

The chefs cook their mains and following yesterday's results, tension is high. Both Marianne and Ryan are cooking muntjac in the hope of impressing the veteran judge, while Sabrina is making an ambitious technical take on a family feast.

It is the fish course and the chefs are pulling out all the stops. Marianne pays tribute to the 'angels' in her local hospital who looked after her during a recent illness.

Three chefs compete in the heat for the central region. Ryan is hoping his inventive brown sauce ice cream and pork cheek donuts will look like a dessert but impress as a starter.

The two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. The panel is joined by guest judge Dr Sara Kayat, a GP and media figure who is passionate about fostering good doctor patient relationships.

It is dessert day and the last chance for the chefs to impress before one is sent home. Lorna's cooking a personal tribute to the NHS staff who have cared for her during treatment for a rare blood condition, using unusual yuzu and tonka bean flavours.

It is main course day and the heat is on. Ross is hoping to impress with Oh Deer It's Time For Your Penicillin, his tribute to Scottish scientist Alexander Fleming featuring an unusual yeast element, as well as venison.

It is the fish course and the chefs are all out to impress. Ross is hoping to snatch victory with his dish Lobster Aid. Lorna's Live Well, Live Very Well features only three elements - each of which she needs to deliver perfection. Ben has yet again set himself a mammoth task with his dish, The Multicultural Lobster, which features an unconventional array of international ingredients. Ross also visits a family member who works for the NHS to learn more about her work.

Three newcomers are vying to be crowned champion of Scotland. Lorna is fusing Scottish produce with unusual Japanese flavours for her starter Celebrating the Best with the Best, a four-layered dish served in a caviar tin. Ross is hoping he can elevate a classic Scottish broth into a dish worthy of the banquet and Ben is taking a huge risk with his highly conceptual starter A Bouquet of Thanks.

The two remaining chefs cook their four-course menus for judges Matthew Fort, Oliver Peyton and Andi Oliver, as well as guest judge Jenny Turner, who at the age of 77 is Britain's longest serving nurse.

It is the last chance for the chefs to secure a place cooking for the judges. 2017's dessert banquet champion Selin is putting her own unique twist on tea and toast.

The three chefs prepare their main dishes. Selin is serving a complex duck dish using ingredients from all around the world to honour 'Our Global NHS.

The chefs do battle for the fish course and the atmosphere in the kitchen is tense. Scott attempts to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years.

Three chefs from London and the south east of England compete. Selin is hoping to elevate a Turkish-style breakfast into a starter fit for a banquet. James is serving a deeply personal mushroom dish, dedicated to the NHS staff who cared for his late mother through cancer, and inspired by her love of foraging. While Scott attempts a creative re-imagining of tea and biscuits, dedicated to NHS shift workers.

This week it is the heats for the north east of England region and the two remaining chefs must cook their four-course menus again. They are hoping to impress the formidable panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by guest judge Dr Anne Weaver, a lead clinician with the London Air Ambulance charity.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. It is the chefs' last chance to impress and tensions are high. Dan takes a risk with an unusual combination of ewe's milk and bergamot, while Danny is determined to pull out all the stops with his complex dessert 'Aunty Gwen's Chocolate'. And David hopes to transform a childhood comfort classic into a show-stopping dessert.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by the founder of the NHS Aneurin Bevan. And David's dish is dedicated to the air ambulance staff who saved the life of his fiance.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David celebrates a personal connection to the brief with his dish 'My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist for the NHS for 25 years.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David hopes his offal starter 'I Signed Up Today, It Takes Two Minutes,' will be a fitting tribute to the NHS's life-saving organ donation scheme.

The winning chefs cook their dishes at the incredible Taste of Summer banquet. They prepare the winning menu for the banquet guests, including Wimbledon players and champions, as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?

It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one and Junior Wimbledon champion.

It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat. The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.

Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition. The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.

The eight winning regional chefs battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. Andi Oliver summons the chefs to Wimbledon to take a look at where they could be cooking if they win. Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.

The two remaining chefs cook their four courses for Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Mansour Bahrami, tennis's greatest entertainer.

Both Eddie Attwell and Tommy Heaney attempt desserts featuring chocolate tennis balls, while Joery Castel cooks poffertjes, a traditional Dutch pancake.

Eddie Attwell is taking a risk with an unusual meat - water buffalo. But will the picnic-style dish be up to standards?

Tommy hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie creates five strawberry elements to accompany his scallops.

The chefs from Northern Ireland battle it out. Joery Castel creates a tribute to Richard Krajicek, the only Dutchman to win the Men's Singles title.

The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.

Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander. Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous. Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice-cream van and featuring a number of complex technical elements.

Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

The two winning chefs cook their menus for Oliver Peyton, Matthew Fort, Andi Oliver and Dan Bloxham, Wimbledon's Master of Ceremonies.

Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle.

For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.

Phil and Nick are both preparing dishes using mackerel. Nick hopes his elegant mackerel with nectarine will have the edge.

Creative culinary competition. In the Wales regional heat, returning chef Phil is under pressure to impress as he is competing against his former head chef Paul.

Today the two Scottish chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty.

Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time.

Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.

Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time.

Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?

Today the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed.

Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.

This week is the Scottish regional heats and returning chefs to the competition Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik for a place in the national finals. Today they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally.

In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a homemade ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.

Today the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie.

Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals.

The dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay.

Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow.

Today the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients.

Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues.

Today the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple.

Tommy, reigning fish course champion, uses the luxurious fish turbot to create a dish inspired by the iconic Wimbledon food, strawberries and cream.

This week is the north east regional heats and returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington. They start by finding out who is the surprise veteran judge, who will be marking their dishes.

Today they are cooking their starters. Tommy, head chef at Michelin-starred The Black Swan in Oldstead, is eager to defend his title and win a place cooking at the Great British Menu banquet. Tommy's tomato starter draws inspiration from the traditional celebration of midsummer and his dramatic presentation impresses his fellow chefs.

The two remaining north west chefs cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by guest judge Greg Rusedski, former British number one, who understands the high standards expected at Wimbledon. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the north west in the national finals.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress the veteran judge and make it through to cook for the judges?

Today is the main course and the pressure is intense in the kitchen. In the hope of impressing the veteran judge, Paul Askew, chef patron at The Art School Restaurant in Liverpool, is serving an extremely personal main course based on his mother's favourite food. Ellis Barrie surprises with an imaginative dish that honours Wimbledon champion Fred Perry, originally from the north west. And Tom Parker is doing his take on a traditional summer barbecue, which he needs to elevate to banquet standard in order to make it through.

Today is the fish course and the atmosphere in the kitchen gets even more tense as the three newcomers begin to understand the perfection and skill the veteran chef demands. Ellis Barrie, head chef at The Marram Grass in Angelsey, attempts to create the flavour of a summer barbecue without actually using one. Tom Parker and Paul Askew are both using luxury fish to try and meet the exacting standards of Wimbledon. Tom serves oysters and langoustines with a risky champagne sauce that combines both traditional British and Asian flavours. Paul is cooking turbot and oysters. Will his traditional cooking be distinctive enough to get him to the highest score?

This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals. They must cook their starters for a renowned veteran judge of the competition. The three chefs are Tom Parker, head chef at The White Swan in Fence, who is eager to impress with a salad that includes ten complex elements, Paul Askew, the most experienced chef in the competition, who hopes his traditional techniques will triumph over his younger competitors, and self-taught Ellis Barrie, who is taking a risk with a creative cucumber and oyster starter.

The two remaining chefs compete for a place in the national finals. To get there, they must impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. Today they are joined in the chamber by guest judge Marion Regan, whose farm provides the famous Wimbledon strawberries to the Championships. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the south west of England in the national finals.

All three chefs are honouring Wimbledon and the British summer with their technically challenging strawberry desserts - but only two will make it through to the regional final. Third-time competitor Dom knows the importance of scoring highly today and is pushing himself to produce the perfect dish. With doughnuts as one of his main components, he is worried about whether he will be able to prove his dough in time. Tom is concerned that in the high heat of the Great British Menu kitchen, his refined take on an ice cream sandwich won't set in time. Andy shocks everyone when he reveals the central flavour in his tennis court-inspired dessert is the strong savoury herb lovage. Only the two highest scorers will go through to cook for the judges.

Today it is the main course. With a refined summer barbecue going up against a traditional Cornish speciality and a historic Wimbledon related recipe, who will come out on top? Andy Clatworthy is using his passion for historical cooking to reinvent a dish that was served at an early Lawn Tennis Association banquet. Dom is going all out with a lavish summer barbecue but with five side dishes and three different cuts of meat, has he given himself too much to do? The veteran chef worries that Tom's take on the traditional Cornish dish 'under roast' might be too wintery for a taste of summer banquet.

Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet. His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. After meeting their surprise veteran judge, the three chefs get in the kitchen where each is taking a risk with their starter. Dom, taking part in the competition for the third time, is under pressure to prepare the many elements of his complex summer salad. Newcomer Tom worries his clean and elegant dish will fail to impress the veteran judge. Fellow first timer Andy tries to prove that his mushroom centred dish has a place at a taste of summer banquet.

The two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray.

All three chefs are feeling the pressure as they attempt their technical summer desserts. With only the two highest scorers going through to the regional final, who will be sent home? Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. Tom is worried when he struggles to perfect the delicate tuilles that hold his layered dish together.

It is a smoke-filled kitchen as the three chefs prepare their summer-themed mains. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements. Mike Reid is also cooking a barbecue inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as on corn on the cob and jacket potato. Tom Kemble's looking capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon.

The atmosphere in the kitchen gets even more intense as all the chefs take risks with their fish dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry. Selin's dish pays tribute to the notorious 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements. Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef?

This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. The chefs meet their surprise veteran judge and cook their summery starters. Michelin-starred Tom is eager to prove himself. His starter is based on the classic Spanish dish gazpacho and his summer memories spent with his grandma in Marbella. Rising star Selin creates a reworked version of the cucumber sandwich with influences from her Turkish Cypriot heritage, while internationally trained Mike makes a courgette salad inspired by his time in Australia.

Great British Menu's winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons.

The chefs have been selected because their dishes showcase contemporary British cuisine and demonstrate the transformation in British food during the Queen's historic reign.

Welcoming them is banquet host Lindsay Hoyle MP, deputy speaker of the House of Commons. The chefs are overawed by the grandeur of the Houses of Parliament. It is their first time here and the first time they have seen the kitchens, but as they discover, their prep time is limited - the Houses of Parliament kitchens are a busy machine.

The banquet guests include individuals from across the UK who have been honoured for their work for charity, for their community, or for their country.

They include military hero Johnson Beharry VC, headteacher Kamal Hanif OBE, charity fundraiser Lynne McNicoll OBE, Anna Kennedy, honoured for her work for children with autism, 18-year-old Louise Greer, who campaigns for riding for the disabled, RNLI volunteers, food producers and women such as Justice Williams and Zoe Jackson who have received honours for their work with young people.

Also present are guest judges Grace Dent, Kevin Gould and Enam Ali and veteran chef judges Michael O'Hare, Lisa Allen, Daniel Clifford and Simon Rogan.

As the banquet is served, the chefs show just why they are amongst the best in the country, pulling off four stunning courses that leave the guests overwhelmed and delighted.

The competition is more intense than ever, with the chefs dishing up some original, creative and technically difficult desserts.

The superlatives are flying in the chamber as the judges are impressed again and again. The chefs are not making it easy for the judges to decide on the final banquet menu.

It is day three at the national finals and time for the main course, the one course every chef wants to cook at the banquet. Judging the chefs' dishes are Matthew Fort, Prue Leith, Oliver Peyton and guest judge John Williams MBE, executive chef of the Ritz.

It is a nerve-wracking day for three of the eight regional champions who have decided to cook new and untested dishes, and a fourth chef is turning what was his starter into his main course.

The day ends in crushing disappointment for one chef - after misjudging his timings, he ruins what could be a winning main course - but there is cause to celebrate for others.

It is up to the judges to decide who has done enough to get a dish to the banquet.

It is day two of the national finals, and the eight champions must cook their fish courses. Two chefs have reason to be confident after scoring tens from every judge in the heats. Can they deliver a perfect dish second time round?

After disappointing scores in the regional heats, another couple of the chefs have opted to change their dish radically. It is a gamble, preparing an untested dish for the first time in the finals.

Judges Matthew Fort, Prue Leith and Oliver Peyton are joined by award-winning food writer Tim Hayward who previously judged the Scotland heat. Once again, opinions are divided, and it is a surprise to see which two chefs end up at the bottom of the leaderboard.

It is day one of the national finals. Before cooking starts, the eight champions are called to London's Southbank to get a sight of the prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. It has a huge impact on every one of the chefs, and each is determined to do all he can to get a dish to the banquet.

There are some shocks and surprises as the chefs' opinions differ from the judges, and one chef struggles to contain his emotions as the judges deliver the result.

Today is the head to head. The two highest scoring chefs from Northern Ireland are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, who are joined by guest judge, restaurant critic and editor-at-large of the Independent, Amol Rajan.

From the starter onwards, the judges are impressed by the exceptional cooking. The scores are close and the judges are devastated that they can only send one of the chefs through to the national finals.

The three chefs from Northern Ireland are cooking their desserts and one chef is on course for an historic score. He could beat his boss - a veteran of GBM - and achieve more marks than anyone has done throughout the history of the competition. But it is a hot kitchen and the chefs are tempering chocolate and working with sugar. One chef is heading for disaster after his cream splits and he loses valuable time.

There is so much at stake, but the chefs have to pull off a perfect dessert dish if they are going to win a chance to cook for the judges.

It is the main course and returning chef Chris McGowan is feeling confident but part of his dish involves making his own venison sausages to serve with a venison rack, and getting it all done in time is straining his emotions. Chris is not the only one cooking venison - Eddie Attwell is also serving the meat but with a traditional Northern Irish dish called dock pudding. Mark Abbott is pushing himself again. He is using wagyu beef and serving it with tongue and corn cooked in a variety of ways.

Once again, the veteran chef is delighted. There are top scores and plenty of emotion but also disappointment from one chef.

Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland dish cook their fish courses.

Mark Abbott is pushing himself again, plating up a complex fish course of the very finest produce. He is calling it shellsational but at the last minute he forgets a key element. Returning chef Chris McGowan is refining cod and chips and Eddie Attwell is getting classical with the king of the sea turbot.

The repartee is relentless as the chefs jostle for top place on the leader board. Once again there is plenty of emotion as the veteran chef delivers the scores.

This week, three top chefs from Northern Ireland are competing for a place in the national finals. After 20 years working at top restaurants in London, Chris McGowan has just opened his first solo venture - Wine & Brine in County Armagh. It is Chris's third time in GBM. He has made it to the national finals once but this time only the banquet will do. However, he is facing tough competition from Mark Abbott, head chef at Daniel Clifford's two Michelin-star restaurant, Midsummer House in Cambridge, and also from Eddie Attwell, who has just completed a year as head chef at Ardtara Country House in Upperlands.

There are some varied and exciting starters as the chefs get creative with pigs heads, potatoes and re-inventing the classic ploughman's. And there is real shock and emotion as the veteran chef delivers his scores - he is stunned by the quality of the cooking.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster. Today, the two chefs are cooking for judges Matthew Fort, Prue Leith and Oliver Peyton for the very first time. Joining them as guest judge is John Williams MBE, the executive head chef at The Ritz, the only hotel to hold a royal warrant for banqueting. For one of the chefs, the chance to cook for John is a lifetime's ambition - he was one of his first culinary idols. It is a tough contest - both chefs excel with different courses and the judges must decide who should be north east champion.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster. It is a highly emotional day for one of the chefs as he prepares a dish which is inspired by and a tribute to his own great Briton, his late grandfather. But all is not going to plan and the chef ends up making one key element three times in a bid to achieve perfection. On the other side of the kitchen, another chef is also challenging himself, attempting to make a meringue mountain with some unusual smoke effects. The battle is on to get the first ten of the week from the veteran judge.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster. It is the main course of the north east region and overnight there has been a dramatic development. It is a tough and emotional day for the chefs as they react to the news but they battle on in a bid to present a perfect dish with venison and wagyu-angus beef - the meat of the day. The veteran judge is seeking perfection and gives one chef the jitters after hearing he is planning to make venison buns using caul fat which can go stringy if not cooked correctly. But the crucial thing for the chefs is that the meat is cooked correctly and there is bad news for one competitor.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster. It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel. But Mini is trying an original beetroot sorbet while Tommy is using wild woodruff and oyster leaf from his own garden. Chris Archer has chosen the king of the sea, turbot, but there is controversy in the kitchen when he reveals he is discarding a precious oyster! The veteran judge is not impressed... And there is laughter when Mini tries a wholly original way of shaping his beetroot sorbet - the chefs are glad they don't have to do his laundry. The beauty of Tommy's presentation wows his competitors as he creates woodruff dew drops. Finally, when it comes to the judging, one chef struggles to contain his emotions - he can't believe what he is hearing.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster. Mini Patel is back for a second attempt at the north east regional title but he is competing against two young newcomers - Tommy Banks and Chris Archer. Last year, Mini went home after the dessert course, so he is hoping to keep better control of his nerves this year. Tommy Banks is 26, a self- taught chef who already has a Michelin star. He grew up on a farm in north Yorkshire and has brought many of his homegrown ingredients with him, including one the veteran judge confesses to hating. Chris Archer is another competitive young chef who is creating an entirely gold dish - hoping for a gold-star score as well.

Standards are high for the head to head, with the regular panel of judges joined by guest judge Kevin Gould, an award-winning food writer who has also been a chef, a grocer and a restaurateur.

Competing for a place on Friday's judging table are a complex pudding, a challenging take on afternoon tea, and a dessert using the delicate fragrant flavours and spices from the Commonwealth Island of Grenada.

Today the chefs' brief is to prepare a main course fit for an historic banquet in the Houses of Parliament, as they fight to get to the top of the leader board.

An ambitious fish course with seven key elements, including lobster with jerk spices, celebrates the diversity of one chef's beloved home town of London.

This week's starters include a refined and contemporary version of Bubble and Squeak; an unusual combination of haddock, sausage meat and scallops; and an historic recipe for rook pie.

The guest judge for this week's regional final is Enam Ali MBE, a food entrepreneur who set up the British Curry Awards.

A machine usually found in the fairground comes into play for one chef, as all three push themselves to create staggeringly complex and imaginative desserts in a bid to make it through to tomorrow's regional final.

British beef competes with two venison dishes, including one sourced from the Queen's Balmoral estate, served with what is claimed to be a favourite Royal tipple

Today the chefs are using some of the UK's best seafood: salmon, Cornish crab and lobster are served, along with an unusual cheese custard and a risotto made without rice.

There's panic for one chef when the veteran judge reveals they don't like his choice of garnish. Will Coronation Chicken, grey-legged partridge or oxtail win the day?

It's the Welsh Regional Final and one chef decides to make a dramatic change to his menu - but will the gamble pay off?

Earl Grey panna cotta, a "Cup of Tea for Ma'am" and a highly stylised Eton Mess - three desserts, but only two chefs can go through to tomorrow's Regional Final.

For their main courses the chefs showcase wild boar on a spit, a traditional roast combining strong Japanese flavours, and an "OBE" - a refined take on onions, bacon and egg.

Fish is one of the veteran judge's specialities, so the pressure is on as the chefs serve up cockles, a revamped prawn cocktail and a modern take on a boil in the bag fish supper.

Today's starters include an Indian love affair, a modern version of the Welsh stew Cawl, and a cauliflower cheese.

Joining the judges for the Regional Final is guest judge Lady Claire MacDonald OBE, who has published 18 cook books over a 40 year career.

The dessert round includes challenging spun sugar work, a reimagined Peach Melba and a red poppy jelly inspired by the Yeoman warders at the Tower of London.

Today's main course round sees all competitors come out fighting. Dishes include coronation chicken, beef with beef tea and a culinary tribute to honoured police officers.

Reigning North West champion Matt Worswick's fish course was shortlisted for the banquet in last year's National Finals - but will his challengers rise to the occasion this year?

Competition is tough for the starter round, with some unusual flavour combinations including luxurious king crab, classic liver and bacon and a selection of Indian and East African delicacies.

The judges are highly entertained when an usual dish arrives in the chamber, but which chef has done enough to clinch the South West region and progress to the national finals? The panel are joined by guest judge, journalist and restaurant critic, Grace Dent.

It's show time for the dessert round, with some musical themed dishes, a vegetable ice cream and a new take on Eton Mess. Which two chefs will win a place in tomorrow's regional final?

The chefs are out to impress with some challenging and theatrical main courses, including ox heart, sweetbreads and an Asian take on the classic cottage pie.

The pressure is on as the three chefs from the South West - a region renowned for its seafood - tackle the fish course and are scored by a surprise second judge.

Josh Eggleton made the national finals last year where his starter was shortlisted for the banquet - but will he triumph in today's starter challenge?

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. It is the head to head. Scotland's two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort for the very first time. Both chefs have decided to make changes to some of their dishes, taking on board criticisms made during the week by the veteran judge. It's a risk but will it pay off? The three judges are joined this week by guest judge, award-winning food writer Tim Hayward. Together the panel are impressed by some of the finest modern cooking they have ever seen, but there are also some disappointments along the way for chefs and judges.

Creative culinary competition. Three chefs from Scotland are fighting to be crowned champion. Today, one chef will go home and the veteran judge finds himself with a very difficult decision to make. Inventive chef Michael Bremner is recreating the Scottish deserts of his childhood inspired by a local hero honoured by the Queen. Adam Handling is sticking with his trademark Asian flavours to create a modern take on a lemon meringue pie. And Ally McGrath is tempering chocolate for the very first time - it is a rollercoaster dessert course for all three chefs and there are some explosions in the kitchen.

Creative culinary competition. Three of Scotland's finest chefs are competing to be crowned champion. All week, Ally McGrath has been keeping the veteran judge entertained with his very individual approach. His main course is called the backbone of Britain - a hearty dish for all those hardworking great Britons. The highly competitive Adam Handling has been showcasing the finest produce grown and caught in and around the UK in his menu. His main course is no exception - he is creating a modern take on a Sunday lunch by using premium grade wagyu beef and combining it with langoustine and Asian flavours. It is an unusual combination that has got the veteran's interest. Once again, Michael Bremner is out to show how inventive he can be. He is cooking mallard with his version of the famous Scottish dish of stovies. He is also being innovative by using beeswax with blackberries, but will it pay off?

Creative culinary competition. Three newcomers to the competition create their fish dishes in a bid to be crowned Scottish champion. The standard is so high that the veteran judge is moved to tears. The youngest competitor, Adam Handling, is celebrating the very best of British seafood and is promising a dramatic presentation at the pass. Michael Bremner, known for being inventive, is pushing boundaries with his mackerel dish. He is using some innovative techniques which honour one of Scotland's leading fishermen. And Ally McGrath is setting out to create the best of British, using Scottish salmon, although he confesses the fish is not his favourite.

Creative culinary competition. The nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. In this episode, three top chefs from Scotland are out to impress this week's veteran judge and be crowned Scottish champion. Adam Handling, the youngest competitor, has already won a number of industry awards and is full of confidence. His starter sets out to take the diner on a tour of the UK's best producers. He is up against Aberdeen-born Michael Bremner, who now runs a restaurant in Brighton. Michael is hoping to impress with contemporary ingredients including birch sap and douglas fir oil. Ally McGrath, the only chef who is cooking in Scotland, is celebrating his nation's finest produce and making his very own version of haggis.