Great British Menu

It's the turn of three chefs from London and the South East who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star. He’s up against Mike Reid, and Selin Kiazim.

The chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes.

All three chefs are feeling the pressure as they attempt their technical summer desserts. With only the two highest scorers going through to tomorrow’s regional final, who will be sent home?

The two remaining London and the South East chefs must cook their entire taste of summer menus again. Hoping to impress the formidable judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It’s 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 chefs get in the kitchen where each is taking a risk with their starter.

It's the fish course and with a seafood specialist in the kitchen the competition is stepping up a gear. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques

It's 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?

All three chefs are honouring Wimbledon and the British summer with their technically challenging strawberry desserts - but only two will make it through to tomorrow's regional final.

The two remaining chefs compete for a place in the national finals. To get there they'll have to impress the formidable panel of judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It's the North West regional heats and three ambitious newcomers are competing to win a place in the national finals. The three chefs are: Tom Parker, Paul Askew, and self-taught Ellis Barrie.

It's the fish course and the atmosphere in the kitchen gets even tenser as the three newcomers begin to understand the perfection and skill the veteran chef demands.

It's the main course and the pressure is intense in the kitchen. In the hope of impressing the veteran judge, Paul Askew is serving an extremely personal main course based on his mother’s favourite food.

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.

The two North West chefs must cook their entire taste of summer menus again. They’re hoping to impress the formidable panel of judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It's 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 and who will be marking their dishes.

The atmosphere in the kitchen gets even more heated; the three chefs are cooking their fish courses. Josh Overington, creates a decadent dish inspired by the prestige of the Wimbledon Championships.

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.

Dessert 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.

The two chefs from the North East must cook their entire taste of summer menus again. They’re hoping to impress the formidable panel of judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It 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.

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

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.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray.

The two Scottish chefs must cook their entire taste of summer menus again. They’re hoping to impress the formidable panel of judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It's the Wales regional heat and two determined newcomers; Paul Croasdale and Nick Brodie take on returning chef to the competition Phil Carmichael for a place in the national finals.

The pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale tries to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops.

It’s the main course and all 3 chefs are cooking Welsh lamb in the hope of impressing this week’s veteran. Paul Croasdale surprises the veteran chef with a number of unusual ingredients to accompany his lamb.

It’s the dessert course and the last chance for the chefs to secure a place cooking for the judges so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics; Eton mess and trifle.

The two winning chefs from the Wales region must cook their entire taste of summer menus again. They’re hoping to impress the panel of judges: Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver.

It’s the turn of the Central chefs. Returning chef, Pip Lacey is taking on two complete newcomers: Ryan Simpson, who was one of the youngest chefs in the country to be awarded a Michelin star and Nick Deverell-Smith, protégé of Marco Pierre White.

With the chefs all hoping to impress, today they’re each taking risks. Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream.

The chefs are cooking their main courses and all have very different takes on the Taste of Summer brief. Ryan Simpson’s hoping to elevate a ploughman’s lunch into a dish worthy of the banquet.

Dessert is the last chance for the chefs to secure a place cooking for the judges and they’re doing everything they can to get through. Pip Lacey’s pineapple dessert, in reference to the pineapple on the top of the Men’s Singles trophy.

The two chefs who’ve made it through cook their four courses again. They must impress the formidable panel of judges Oliver Peyton, Matthew Fort and Andi Oliver, who this week are joined by guest judge Jordanne Whiley.

It’s the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell takes on two newcomers: experimental chef Joery Castel and Tommy Heaney.

Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andi Murray’s apparent love of sushi.

The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney’s BBQ dish is a surf and turf combination – but will serving lamb with cockles bring him a ten?

Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts, while Joery Castel is cooking poffertjes, a traditional Dutch pancake.

The two chefs who’ve made it through cook their four courses again. They’re hoping to impress the formidable panel of judges Oliver Peyton, Matthew Fort and Andi Oliver who are joined this week by tennis’ greatest entertainer, Mansour Bahrami.

The 8 regional champions will now face each other for the first time in the kitchen. They'll be cooking one of their courses for the discerning panel of judges: Matthew Fort, Andi Oliver and Oliver Peyton.

The chefs must cook their fish courses but with some exceptionally high scoring dishes in the regional heats each chef will need to deliver perfection in order to see off the competition.

It's main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all 8 chefs are feeling the heat.

It's dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they've got. With three completely new desserts in contention, whose dish will triumph?

It’s the grand finale of Great British Menu as the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen.