Great British Menu

Three top chefs from Scotland – all competition newcomers – are out to impress this week’s veteran judge and be crowned Scottish champion.

Three newcomers to the competition create their fish dishes in a bid to be crowned Scottish champion. The standard is so high the veteran judge is moved to tears.

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.

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.

Scotland’s two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, for the very first time.

It is the starter course of the South West Regional heat. Josh Eggleton is back for a third time. Jude Kereama is also back and out to do better than he did previously. The third competitor is newcomer Chris Wheeler who is originally from Dorset.

There are some exciting dishes on the menu today as the three chefs from the South West – a region renowned for its seafood - tackle the fish course.

It is the main course and Chef Chris Wheeler is out to show just how theatrical he can be, his ideas are surprising everyone in the kitchen. No one knows quite what to expect and the veteran chef is hoping it tastes as good as it looks.

It is the dessert course and it is Josh Eggleton who has come up with the most ambitious dessert. He is creating his own self-serve ice cream made from vegetables.

Today is the head to head. The South West region’s two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort and today they are joined by guest judge, journalist and restaurant critic, Grace Dent.

Two newcomers to the competition are challenging reigning North West champion Matt Worswick. Adam Reid is Head Chef Simon Rogan’s The French restaurant. And Kim Woodward who made history when she was appointed Head Chef at the Savoy Grill.

It is the fish course and reigning North West champion Matt Worswick has reason to be confident. Last year his fish course was shortlisted for the banquet in the national finals.

It is the main course of the North West Regional heat and the scores mean this is a crucial round. Matt Worswick may be the reigning champion but he is not yet assured of a place cooking for the judges and he is feeling the strain.

It’s the dessert course and the three North West competitors are getting highly creative producing some of the most original and stunning desserts.

The two chefs are cooking for judges Matthew Fort, Prue Leith and Oliver Peyton. Joining them is guest judge Lady Claire MacDonald OBE, who has published 18 cook books over a forty year career.

Three of the finest chefs from Wales are competing to be crowned champion. Two chefs are back for a second time: Phil Carmichael and Adam Bannister. The third chef is newcomer Andrew Birch from Swansea.

Three of the best chefs from Wales are competing to be crowned champion. Today is the fish course and newcomer Andrew Birch is confident, he is passionate about seafood.

Three of finest chefs from Wales are competing to be crowned champion. Returning Chef, Phil Carmichael is serving up his version of an O.B.E, a refined take on onions, bacon and egg.

The Welsh heat newcomer Andrew Birch is challenging two returning chefs, Adam Bannister and Phil Carmichael. It is the dessert course and one chef will go home.

Today is the head to head. The two highest scoring chefs from Wales are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort. Who are joined by guest judge, blogger and food writer Rosie Birkett.

Three newcomers are competing to become regional champion. Daniel Smith, Andrew Scott, and Danny Gill.

It is the fish course and the chefs are using some of the UK’s best seafood: lobster, salmon and Cornish crab. Danny Gill is a chef who likes to use the very latest equipment to create the most intense flavours.

Two chefs are cooking venison. Danny Gill is making a venison wellington. While Andrew Scott has sourced his venison from the Queen’s Scottish estate, Balmoral. Daniel Smith is sticking to British beef to celebrate the country’s food heritage.

Three chefs from the central region are fighting to be crowned champion. Today one competitor will go home, only the two highest scoring chefs will make it through to the judging chamber. And the chefs are pushing themselves.

Today is the head to head. The Central region’s two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort, for the very first time.

Three of the most exciting talents from London and the South East region are competing for a place in the National Finals. Head chef Mark Froydenlund, newcomer Russell Bateman and the third chef is another newcomer, Ronnie Murray.

It is the fish course and chef Russell Bateman is celebrating the diversity of his beloved home town of London – by combining lobster with jerk spices for an ambitious fish course with seven key elements.

It’s the all important main course and returning contender Mark Froydenlund is banking on it being his strongest dish.

It’s the dessert course and the final chance for three of London and South East’s most competitive and talented chefs to get through to the judging chamber, today the veteran judge will send one chef home.

Today is the head to head. The two highest scoring chefs from the London and South East region are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort.

Mini Patel is back for a second attempt at the North East Regional title but he’s competing against two young newcomers Tommy Banks and Chris Archer.

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.

It’s the main course of the North East Region and there has been a dramatic development. It’s 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.

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.

Today the two chefs are cooking for the judges Matthew Fort, Prue Leith and Oliver Peyton, for the very first time. Joining them is guest judge is John Williams MBE, the executive Head Chef at The Ritz.

Three top chefs from Northern Ireland are competing for a place in the National Finals. Chris McGowan, Mark Abbott, and also Eddie Attwell.

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

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.

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.

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.

It is the National Finals of Great British Menu. Today all eight chefs will cook their starters for the judges, Matthew Fort, Prue Leith and Oliver Peyton who are joined by a returning guest judge.

It is day two of Great British Menu’s National Finals. Today the eight champions will cook their fish courses. Judges Matthew Fort, Prue Leith and Oliver Peyton are joined by award winning food writer Tim Hayward.

It's the National Finals of Great British Menu and main course day, the one course every chef wants to cook at the banquet. Judging the dishes are Matthew Fort, Prue Leith, Oliver Peyton and guest judge John Williams MBE, Executive Chef of The Ritz.

Great British Menu’s winning chefs arrive at the Palace of Westminster to cook for the Banquet of Great Britons.