Great British Menu

Three top chefs from Scotland, all competition newcomers, aim to impress this week's veteran judge and be crowned Scottish champion.

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

Three of Scotland's finest chefs compete. Ally McGrath has been keeping the veteran judge entertained with his very individual approach.

One chef will go home and the veteran judge finds himself with a very difficult decision to make.

It is the head to head. Scotland's two highest-scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort.

Today, it is the starter course of the south west regional heat. Chef Josh Eggleton is back for a third time.

Returning chef Josh Eggleton is hoping to impress with an original take on bolognese, one of six elements in his complex fish dish.

It is the main course and chef Chris is out to show just how theatrical he can be. His ideas surprise everyone in the kitchen.

Today is the dessert course and Josh creates his own self-serve ice cream made from vegetables.

The region's top two chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Grace Dent.

Two newcomers to the competition are challenging reigning north west champion Matt Worswick.

It is the fish course and reigning north west champion Matt Worswick has reason to be confident.

It is the main course of the north west regional heat and the scores mean this is a crucial round.

The three north west competitors are getting highly creative producing some of the most original and stunning desserts.

The remaining north west chefs cook for judges Matthew Fort, Prue Leith and Oliver Peyton and guest judge Lady Claire MacDonald.

Three of the finest chefs from Wales are competing to be crowned champion. Two chefs are back for a second time.

Today is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. His dish celebrates the cockle.

Returning chef Phil Carmichael is serving up his version of an OBE - a refined take on onions, bacon and egg.

It is the dessert course and one chef will go home. There is upset for one chef when a last-minute error threatens his Eton mess.

The two highest scoring chefs from Wales cook for judges Oliver Peyton, Prue Leith and Matthew Fort, and guest judge Rosie Birkett.

Three newcomers vie to become regional champion. There is panic when the judge reveals that she does not like one chef's garnish.

For the fish course, the chefs are using some of the UK's finest ingredients, including lobster, salmon and Cornish crab.

Two chefs are cooking venison. Danny Gill is making a venison wellington inspired by his dad, a former RAF chef.

Danny Gill is making a staggering eight elements for his imaginative dessert - even using a machine usually found in the fairground.

The region's two highest scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Enam Ali MBE.

Three of the most exciting talents from London and the south east region are competing for a place in the national finals.

Ronnie Murray takes a risk with one ingredient by serving it at three different temperatures - warm, deep fried and frozen.

Mark Froydenlund is showcasing British veal to celebrate the determination of British producers to bounce back from disaster.

It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton.

In the the head to head, the two highest-scoring chefs from the London and south east region cook for Oliver Peyton, Prue Leith and Matthew Fort.

Mini Patel is back for a second attempt at the north east regional title, but he is competing against two young newcomers.

It is the fish course and two chefs, Tommy and Mini, have very similar ingredients - both are cooking mackerel.

There has been a dramatic development ahead of the main course, and it is a tough day for the chefs as they react to the news.

It is an emotional day for one of the chefs as he prepares a dish which is inspired by, and a tribute to, his late grandfather.

The chefs cook for Matthew Fort, Prue Leith and Oliver Peyton and guest judge John Williams MBE, executive head chef at The Ritz.

Three top chefs from Northern Ireland get creative with pigs' heads, potatoes and reinventing the classic ploughman's.

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

Chris McGowan feels the strain when trying to make his own venison sausages to serve with a venison rack.

The chefs are tempering chocolate and working with sugar. One chef is heading for disaster after his cream splits.

The chefs cook for judges Oliver Peyton, Prue Leith, Matthew Fort and guest judge Amol Rajan.

It is day one of the national finals. Before cooking starts, the eight champions travel to the Southbank to get a sight of the prize.

It is day two of the national finals, and the eight champions must cook their fish courses. The judges are joined by Tim Hayward.

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.

It is the final day of the competition, and the last chance for the eight champions to get one of their dishes to the banquet.

The winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons.