Great British Menu

Four chefs compete for north east England with canapés, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

The remaining three chefs compete over mains and desserts inspired by the Olympic and Paralympic Games. Who will win, and who must go home?

It’s judging day, and only one chef can go through to represent north east England. Former Team GB competitive climber Shauna Coxsey helps decide the winner from the two remaining chefs.

Four chefs compete for central England with canapés, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

The remaining three chefs compete over mains and desserts inspired by the Olympic and Paralympic Games. Who will win, and who must go home?

It’s judging day, and only one chef can go through to represent central England. Paralympic gold medal sprinter Jonnie Peacock helps decide the winner from the two remaining chefs.

Chefs Joe Hill from Kent, Kate Austen, Ashok Kumar and Vince Smith from London compete with canapes, starters and fish dishes inspired by the Olympics and Paralympics. These dishes include an ode to a dressage, gold medal-winning horse centred around the flavours of carrots, oats and hay, as well as a rainbow trout dish served with a mussel and dill sauce to celebrate LGBTQ Olympic swimmers.

Chefs from London and the South East compete with mains and desserts inspired by the Olympic and Paralympic Games, with Andi Oliver presenting. The contestants cook dishes such as an ancient Greek feast including stuffed quail, quail scotch eggs, marinated figs and turnip puree, inspired by the origins of the Olympic games. Desserts feature a dish celebrating Paralympic rowing- a pistachio and honey kulfi served with tapioca noodles and raspberry gel.

The two highest scoring chefs from London and the South East must go head- to-head and cook their six-course menus again. Will they take on board their veteran's advice as they serve their stunning dishes to the panel of judges and guest judge - former Team GB Olympian and Britain's most successful male taekwondo athlete, Lutalo Muhammad? Andi Oliver presents.

Calum Montgomery from the Isle of Skye, Aberdeen's Kevin Dalgleish, Ajay Kumar, who moved to Scotland from India, and Edinburgh's David Millar cook canapes, starters and fish dishes inspired by the Olympics and Paralympics. Dishes include the Olympic wreath as artichoke and celeriac to resemble a crown served on a podium, and a fiery monkfish dish with flamed mussels and a smokey mayonnaise.

The remaining chefs from Scotland cook mains and desserts inspired by the Olympics and Paralympics. The mains are roe deer and haggis with a French twist, an Athenian feast of lamb, and an Indian take on a British classic - the Sunday roast. Desserts are a white chocolate cheesecake, a rugby ball-shaped cremeux, and another cremeux inspired by Paralympian archer Nathan Macqueen.

The two highest scoring chefs from Scotland must go head-to-head and cook their six-course menus again. The guest judge is Olympic gold medal-winning rower Katherine Grainger. Andi Oliver presents.

Four chefs compete for Wales with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include a medal made from Jerusalem artichoke parfait, a fermented grain, tofu and leek-filled cawl celebrating Olympic weightlifting, and a salmon and tuna sushi dish in honour of the handover ceremony from Tokyo to Paris. But who will be leaving the competition?

The three talented chefs from Wales are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include two that use pigeon and beetroot in very different ways, a take on London 2012's basketball arena, which was nicknamed the Marshmallow, and a recreation of Mount Olympus with flinty meringue and mousses. But who will be leaving the competition?

The two highest scoring chefs from Wales must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is legendary former Olympic hurdler, silver gold medallist and world record holder Colin Jackson. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent Wales at the national finals.

Four chefs from north-west England, Andy Sheridan, Kirk Haworth, Ryan Stafford and Nina Matsunaga, cook starters and fish dishes inspired by the Olympics and Paralympics. The starters include a horse head-shaped mantou bun filled with roasted celeriac and carrot gel, with a khaidaif hay bale. The fish dishes feature a brill cooked over coals with a jellyfish yaki, and pan-fried scallops in browned smoked butter with leek puree and a dashi hollandaise.

Chefs from north-west England serve up mains and desserts inspired by the Olympics and Paralympics. The mains include a roast crown of lamb, a crown prince squash and feta pastilla, with a rosemary jus, celebrating the games' ancient Greek origins. Desserts feature a French-inspired croquembouche for the Paris games called the Tower of Hope which is filled with three different creams

The top two chefs from north-west England cook their six-course menu again for Tom Kerridge, Nisha Katona and Ed Gamble, who this week are joined by gold champion wheelchair rugby Paralympian Stuart Robinson. Presented by Andi Oliver.

Four chefs compete for Northern Ireland with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include a courgette-based dish resembling a shot put and two inspired by the founder of the modern Olympics, Baron Pierre de Coubertin. But who will be leaving the competition?

The three talented chefs from Northern Ireland are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include a roasted squab pigeon in honour of clay pigeon shooter Kirsty Hegarty, a palate-cleanser based on the Olympic motto, 'Faster, Higher, Stronger - Together', and a passion fruit and white chocolate winners medal. But who will be leaving the competition?

The two highest scoring chefs from Northern Ireland must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is Paralympic multi-gold medallist Michael McKillop. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent Northern Ireland at the national finals.

Four chefs compete for south west England with canapes, starters and fish dishes inspired by the Olympics and Paralympics, all hoping to cook at a banquet to wish Team GB athletes luck as they head for Paris 2024. The dishes include three beetroot dishes and one complex butternut squash dish, as well as some stunning scallop, brill and sea bass dishes. But who will be leaving the competition?

The three talented chefs from south west England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games. The dishes include sticky pork, pork belly and burnt pineapple jam, Italian meringue ping pong balls and a wildly ambitious ice cream cart featuring a seemingly limitless amount of homemade toppings. But who will be leaving the competition?

The two highest scoring chefs from south west England must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, chef and top restaurateur Nisha Katona, and comedian and food podcaster Ed Gamble. The guest judge is Olympic gold medallist Joe Choong - a Team GB competitor for modern pentathlon. How will he judge dishes celebrating the Olympic and Paralympic Games? Only one of the chefs will triumph and go through to represent south west England at the national finals.

The eight regional champions cook their vegan starter courses in a bid to secure the first place on the menu at the banquet. Paralympian swimmer Ellie Simmonds OBE is guest judge.

The eight finalists cook their fish courses to win a place on the menu of a banquet celebrating the Olympics and Paralympics. Weightlifter Emily Campbell is guest judge.

Eight regional champions cook their main courses in a bid to secure a place at banquet celebrating the Olympics and Paralympics. Cyclist Dame Laura Kenny is guest judge.

The eight regional champions cook their desserts to secure the last place at a banquet celebrating the Olympics and Paralympics. Heptathlete Dame Jessica Ennis-Hill is guest judge.

It’s the final of Great British Menu. The chefs cook a banquet at the British ambassador’s residence in Paris to celebrate the Olympics and Paralympics. Who will be voted 2024 champion of champions?