Great British Menu

Twenty-four chefs across eight regions compete to cook at a banquet hosted by Prince Charles, celebrating the wealth of produce grown, reared and fished across the UK. The contest begins in Scotland, as Michael Smith, Tony Singh and Alan Murchison prepare cock-a-leekie terrine, pigeon salad and Scotch pie for their starters. Each week a veteran of the programme offers support and judges their culinary efforts, beginning with series two finalist Jeremy Lee

Scottish chefs Michael Smith, Tony Singh and Alan Murchison battle it out in the fish course, preparing a lobster cocktail, mussels and langoustine with sorrel soup and tattie scones, and lobster with vegetables

Scottish chefs Michael Smith, Tony Singh and Alan Murchison use the best local produce to prepare the main courses of hogget Scotch pie with peas and carrots, steak and chips with a tomato relish, and lamb with haggis, pearl barley and turnip puree

Scottish chefs Michael Smith, Tony Singh and Alan Murchison have a final chance to showcase their skills before one of them faces an early departure from the competition. They prepare desserts of strawberry shortbread with whisky cream, carrot cake with cream cheese ice-cream and rhubarb and custard with ginger biscuits

The successful Scottish chefs who battled through yesterday's heat cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of the two will represent their country in the finals

Chefs Johnnie Mountain, Lisa Allen and Aiden Byrne prepare their starters for the North West heat, serving up poached and roasted chicken with onions, wild rabbit and leek turnover, and rabbit pudding with parched peas and gravy. Former champion Marcus Wareing assesses their efforts in preparation for deciding which two will cook for the judges later in the week

North West-based chefs Johnnie Mountain, Lisa Allen and Aiden Byrne battle it out in the fish course. Meals prepared include turbot and brown shrimps with spring vegetables, wild sea bass accompanied by a shrimp toastie, and bream with hazelnuts and salted caramel

North West chefs Aiden Byrne, Lisa Allen and Johnnie Mountain use the best local produce to prepare the main courses of Gloucester old spot pork with smoked venison, salt marsh lamb with sweetbreads, and oak roast middle white pork with broad beans

Chefs Lisa Allen, Johnnie Mountain and Aiden Byrne from the North West have a final chance to showcase their skills before one of them faces an early departure from the competition. Marcus Wareing judges their desserts of caramel parfait with honey ice-cream, rhubarb and custard tart with beetroot ice-cream, and strawberries with meringue and mint water ice

The two successful chefs who made it through yesterday's North West heat go head-to-head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of the two will represent their region in the finals

Chefs Will Holland, Daniel Clifford and Richard Bainbridge prepare their starters for the Central heat, serving up rabbit and smoked bacon salad, white onion soup, and braised hog's head. Former champion Glynn Purnell assesses their efforts in preparation for deciding which two will cook for the judges later in the week

Central-based chefs Richard Bainbridge, Daniel Clifford and Will Holland try to impress the judges with their fish courses, preparing crab in barley soup with smoked oyster, hay baked rainbow trout, and beetroot cured sea trout

Central region chefs Daniel Clifford, Richard Bainbridge and Will Holland use the best produce from their area to prepare the main courses. They hope to impress the judges with dishes of pigeon and rabbit with carrot terrine, lamb with purple sprouting broccoli, and lamb with asparagus

Richard Bainbridge, Will Holland and Daniel Clifford from the Central region have a final chance to showcase their skills before one of them faces an early departure from the competition. Glynn Purnell judges their desserts of heather honey custard with rhubarb, queen of puddings, and lavender junket with mead jelly

The two successful chefs who made it through yesterday's Central heat go head-to-head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals

Chefs Henry Herbert, John Hooker and Nathan Outlaw prepare their starters for the South West heat, serving up heather-smoked macon, potted rabbit and ham hock. Former regional winner Michael Caines assesses their efforts in preparation for deciding which two will cook for the judges later in the week

South West chefs Henry Herbert, John Hooker and Nathan Outlaw battle it out in the fish course, preparing cider-cured sea trout, poached lobster with courgette flowers, and trout, crayfish and pike mousse

South West chefs Henry Herbert, John Hooker and Nathan Outlaw battle it out in the main course. Meals prepared include hogget with bubble and squeak, hogget with crisp potato and Bath chap with wallfish

Henry Herbert, John Hooker and Nathan Outlaw from the South West region have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Michael Caines judges their desserts of sea buckthorn curd meringue, gooseberry queen of puddings and lemon meringue with honey ice-cream

The two successful chefs who made it through the South-West England heats go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals

Former regional winner James Sommerin returns to compete against Richard Davies and Aled Williams in the Wales heat, with the three chefs serving up pressed chicken terrine, a summer salad and ham hock. Ex-contestant Stephen Terry, who was beaten by James last year, assesses their efforts in preparation for deciding which two will cook for the judges later in the week

In this round of the culinary competition, Welsh chefs Richard Davies, James Sommerin and Aled Williams prepare fish courses including pached lobster with confit potatoes, sea bass with brown crab, and sea trout wuith apple, beetroot and smoked mussels

Welsh chefs Richard Davies, James Sommerin and Aled Williams use the best local produce to prepare the main courses. They hope to impress with dishes of black beef with leek and potato terrine, loin and shoulder of hoggett with morels and lamb four ways with saltbaked celeriac

Welsh chefs Richard Davies, Aled Williams and James Sommerin have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Stephen Terry judges their desserts of lemon verbena baked custard, mint mousse with hazelnut biscuit and beetroot parfait with chocolate and raspberry brownie

The two successful chefs who made it through the Wales heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their country in the finals

Chefs Kenny Atkinson, Lee Bennett and Tim Bilton prepare their starters for the North East heat, serving up wild rabbit with ham hock, pork and apple pie, and wild rabbit with a baby leaf salad. Former regional champion Nigel Haworth assesses their efforts in preparation for deciding which two will cook for the judges later in the week

North East chefs Kenny Atkinson, Tim Bilton and Lee Bennett prepare seafood dishes, including line-caught North Sea mackerel with gooseberries, pickled shellfish and wood-smoked crispy prawns, and smoked trout with beetroot, cucumber and oyster nuggets

North East chefs Kenny Atkinson, Tim Bilton and Lee Bennett prepare main courses of roe deer with beetroot, cauliflower and sage, venison three ways with English garden vegetables, and braised feather blade of beef and Yorkshire pudding with beer and onion gravy

Kenny Atkinson, Tim Bilton and Lee Bennett from the North East have a final chance to showcase their skills before one of them is eliminated from the competition. Former regional champion Nigel Haworth judges their desserts, including strawberry jelly crumble with elderflower custard, and brandy snap with cider brandy cream, basil sorbet and summer fruits

The two successful chefs who made it through the North East heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their area in the finals

Chefs Niall McKenna, Brian McCann and Derek Creagh prepare their starters for the Northern Ireland heat, serving quail with asparagus and sweet radish, slow-cooked pork belly, and pork terrine with liver mousse. Former champion Richard Corrigan assesses their efforts in preparation for deciding which two will cook for the judges later in the week

Northern Ireland chefs Derek Creagh, Brian McCann and Niall McKenna prepare seafood dishes, including black sole fillet with crab, seared hand-dived scallops and shellfish with seaweed butter

Chefs Derek Creagh, Brian McCann and Niall McKenna from Northern Ireland use the best local produce to prepare the main courses. They hope to impress with dishes of loin of lamb, rack of lamb with slow-cooked shoulder, and fillet of shorthorn beef with bone marrow

Derek Creagh, Brain McCann and Niall McKenna from Northern Ireland have a final chance to showcase their skills before one of them is eliminated from the competition. Former champion Richard Corrigan judges their desserts of strawberry and elderflower jelly with doughnuts and duck egg ice-cream, poached rhubarb with lavender ice-cream and brandy strawberry parfait with basil ice-cream

The two successful chefs who made it through the Northern Ireland heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their country in the finals

Chefs Tristan Welch, Tom Kerridge and Anthony Demetre prepare their starters in London and the South East for the final heat, serving ham, egg and chips, beer-braised oxtail and breast of lamb. Former champion Jason Atherton assesses their efforts in preparation for deciding which two will cook for the judges later in the week

London and South East chefs Tom Kerridge, Tristan Welch and Anthony Demetre create seafood courses in the hope of impressing the judges before one of their number is sent home on Friday. The dishes include wild brown trout with onion tart, crayfish Scotch egg, and brown trout, crayfish and watercress pie

London and South East chefs Tom Kerridge, Tristan Welch and Anthony Demetre use the best local produce to prepare the main courses, as they hope to impress with dishes of slow-cooked belly of pork, slow-cooked duck with chips and gravy, and slow-roast duck with orange thyme

Anthony Demetre, Tom Kerridge and Tristan Welch from London and the South East have a final chance to showcase their skills before one of them is eliminated. Former champion Jason Atherton judges their desserts of rosewater scented cheesecake, duck egg sponge with gooseberries and sweet herb set cream with sparkling wine

The two successful chefs who made it through the London and the South East heat go head to head. They cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton, who have to decide which of them will represent their region in the finals

It's the finals of Great British Menu. 24 of the country's top chefs have been competing to cook at a fabulous banquet to celebrate the very best local produce from across the land. Now only 8 chefs remain. The pressure is on, as HRH The Prince of Wales will be hosting the special banquet. They will cook one of four courses in each episode. In this programme the finalists cook their starters, which will be tasted and scored by the Great British Menu judges, and in a twist to the competition there is a new addition to the judging panel.

The eight remaining chefs battle it out to produce their best fish course, under the watchful eye of a panel of four judges, with the aim of proving themselves worthy of the chance to prepare a prestigious meal

The finalists cook their main courses as they battle it out under the watchful eye of a panel of judges, with the aim of proving themselves worthy of the chance to prepare a meal for the Prince of Wales

The eight regional champions have their final chance to secure a place at the Prince of Wales' banquet, hoping to impress judges Prue Leith, Oliver Peyton and Matthew Fort with their desserts. As the competition draws to a close, the four winning dishes that will make up the event's menu are revealed

A documentary following the winners of the culinary competition as they prepare for the banquet hosted by the Prince of Wales. The chefs return to their regions to visit the food producers and suppliers who have helped them throughout the contest to procure the best ingredients for one of the most important meals they will cook in their lives