Great British Menu

It’s the heats for the North East region. Competing for top spot are Danny Parker and he’s taking on two newcomers: Dan Fletcher, protégé of Phil Howard, and David Coulson, who runs Peace and Loaf in Newcastle, which boasts 2 AA rosettes.

After a tense starter courses the chefs from the North East region are all aiming for 10s with their unique fish dishes.

As the chefs approach the halfway point of their regional heat, the pressure is mounting. Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny in inspired by the founder of the NHS, Aneurin Bevan.

It’s 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’.

The two remaining North East chefs must cook their four course menus again. But will they take on board their veteran’s advice as they serve their ‘Feast To Say Thank You’?

It's the turn of three chefs from London and the South East. Last year’s banquet dessert champion Selin Kiazim, is back and is up against James Cochran and Scott Goss.

The chefs from the London and South East region do battle for the fish course and as they all strive for perfection the atmosphere in the kitchen is tense.

The contest is hotting up as the three chefs prepare their celebratory mains in the hope of impressing the veteran judge. All three of them are creating sharing dishes.

It’s the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising. Last year’s dessert banquet champion Selin is putting her own unique twist on tea and toast.

The two remaining London and the South East chefs must cook their four course menus again. The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver.

Vying to be crowned champion of Scotland are three talented newcomers to the Great British Menu kitchen - Lorna McNee, Ross Bryans and Ben Reade.

It's the fish course and the chefs are all out to impress. The heat is increased as all three serve their unique takes on lobster. Ross is hoping to snatch victory with his dish Lobster Aid.

It's 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’s dessert day and the last chance for the chefs to impress before one is sent home. Ross is attempting to elevate a comfort classic into a dish worthy of the banquet. Lorna’s cooking a personal tribute to the NHS staff.

It’s judging day and the two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. Both chefs are gunning for success and are doing everything they can to deliver their menus to perfection.

Three chefs compete in the heat for the Central region. Returner Ryan Simson-Trotman, who failed to reach the national finals last year. Newcomer Marianne Lumb and fellow first timer, Wolverhampton-born Sabrina Gidda.

It’s 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. Ryan's dish is a reference to the health benefits of fish high in omega 3 oils.

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.

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

The two remaining Central region chefs do battle for a place in the national finals. They must impress the formidable panel of Andi Oliver, Matthew Fort and Oliver Peyton with their four course menus.

It's the turn of three chefs representing Wales who are all first timers in the competition: maverick chef Andrew Sheridan, classical chef Jason Hughes, and Michelin-starred foraging expert Chris Harrod.

After the starter results, the chefs return to the kitchen hoping for high scores with their fish dishes. Chris once again is using ingredients he has foraged from around his resturant.

The chefs are pulling out all the stops in a bid for big scores with their mains. All three dishes pay tribute to the founder of the NHS Aneurin Bevan.

It's the dessert course and the last opportunity for the chefs to impress. Jason attempts a technical feat in his dessert inspired by a childhood hospital stay and Andrew is inspired by a dish by his great grandmother used to cook.

It's the Wales regional final as the two remaining chefs do everything they can to impress the judging panel of Andi Oliver, Matthew Fort and Oliver Peyton. After tensions ran high in the week, the chefs are under pressure to deliver perfection.

It's the turn of three chefs representing the South West, including two who have competed before but meet in the kitchen this week for the very first time. Jude Kereama, is back. He goes up against last year’s regional champion Tom Brown and Olivia Barry.

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

It's the main course and two of the chefs are hoping duck will win the day. Olivia is hoping her dish, using two unusual cuts of beef, will score top points.

It's time for the two remaining chefs representing the South West to go head to head as they cook their menus again for the exacting panel of Andi Oliver, Matthew Fort and Oliver Peyton.

Three chefs take to the kitchen in a bid to represent the North West in the national final. They are last year’s regional champion Ellis Barrie, newcomer Liam Simpson–Trotman, an accomplished pastry chef and first timer Craig Sherrington.

It's the fish course and the chefs are all gunning for tens. Craig pays tribute to a friend, Liam is inspired by health advice from his grandma and Ellis is dedicating his dish to the staff who delivered his son Albert.

Time for the chefs to cook their mains and after yesterday'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.

It's the dessert course and the last chance for the North West chefs to impress in a bid to make it through to tomorrow's regional final. Liam is cooking 'Not So Hot Toddy' in honour of a friend who works nightshifts in the NHS.

It's the penultimate regional final as the two highest scoring chefs from the week return to 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.

Three chefs are doing battle to represent Northern Ireland. Tommy Heaney, last year’s regional winner is taking on two newcomers: Shauna Froydenlund, and James Devine, the 2017 National Chef of the Year.

After a tense starter course, the chefs return to the kitchen to cook their fish dishes. James is making his elevated take on a fried chicken takeaway as a tribute to the NHS staff who care for his sister.

With two courses down it's time for the chefs to cook their main courses. It's the battle of beef with each using the same meat in their innovative creations. It's tense in the kitchen as the chefs do everything they can to impress the veteran judge.

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

It's 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.

It's the starter course and as the chefs arrive in the kitchen and size up their rivals for the first time, they discover the competition is stiffer than any of them had imagined.

The chefs must cook their fish courses but after some exceptionally high scoring dishes in yesterday’s starter round, everyone is desperate 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. Both chefs and judges alike are amazed at the high standard of cooking and an incredible number of 10s are dished out.

It's dessert day and with just one place remaining at this year’s banquet feast, each chef is giving everything they've got for a chance to say thank you to the heroic NHS staff.

It's the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS. The evening reaches an emotional climax as one chef is crowned Champions of Champions.