Great British Menu

This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today they kick things off with their starters, but which one is going to be first off the blocks? Will it be potted venison with watercress and crisp fennel salad, 'salmagundi' of North County produce or sticky pigeon breast, forager's relish, hedgerow and beetroot crisps? Former champion Nigel Haworth will decide.

This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today the chefs pull out all the stops with their fish dishes: seafood stew, fish soup with a toasted kipper club sandwich and hot oak smoked Kilnsey trout, golden tea cream and Daleside scraps.

This week it's the battle of the North East chefs - Andrew Pern, Stephanie Moon and Tim Bilton. All of them are determined to knock out their rivals in the race to the banquet. Today the chefs battle it out with their main courses. They are determined to win but which dish will take pole position? Will it be: haymaker's twice-baked Nidderdale lamb, bluemin white potatoes and gravy, suckling pig with pork pies, black pudding, Scotch eggs and sticky spare ribs or whole roast stuffed suckling pig with summer vegetables?

Here, it's the last chance for the chefs from the North East to impress as the one with the lowest total score from across the week will leave the competition. Tim Bilton, Andrew Pern and Stephanie Moon deliver their desserts. Which of them will earn top marks: gooseberry and apple crumble, a celebration of rhubarb and custard or Yorkshire mess?

Its decision time on Great British Menu for the chefs from the North East. One chef left the competition yesterday and only two remain, as they cook their entire menus for the Great British Menu judges: Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first class cooking will do. Just one chef can make it through to the national finals to represent the North East and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people.

This week it's the battle of the Northern Ireland chefs - Brian McCann, Chris Bell and Chris Fearon. All of them are determined to knock out their rivals in the race to the banquet. They kick things off with their starters. Which one is going to be first off the blocks? Will it be hot and cold meats with pickles, brown bag coronation chicken or a summer picnic? Former Great British Menu champion Richard Corrigan decides.

The chefs from the Northern Ireland - Chris Fearon, Chris Bell and Brian McCann - pull out all the stops with their fish dishes: baked turbot with coronation garnish, a celebration of preserved salmon, plus tinned, cured, jellied and hot smoked wild sea trout, watercress and horseradish.

The chefs from Northern Ireland battle it out with their main courses. Chris Bell, Brian McCann and Chris Fearon are determined to win, and prepare the following dishes: roast crown of lamb, potato bake, asparagus, peas, morels and new season onions, 'my fancy dressed piggy', broken down in five ways, roast loin, crackling, crispy fritter, sticky ribs, black pudding and apple tartlet; and suckling pig, hash brown, crab apples and sage.

It's the last chance for the chefs from Northern Ireland to impress as the one with the lowest total score from across the week will leave the competition. Brian McCann, Chris Fearon and Chris Bell deliver their desserts: chocolate fondue, a mishmash of lemon, lemon and liquorice battenberg, sherbet, lemonade, summer berry tart, and elderflower and buttermilk ice cream.

The judges aren't easily pleased and only first-class cooking will do. Just one chef can make it through to the national finals to represent Northern Ireland and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people

This week it's the battle of the North West chefs - Bruno Birkbeck, Johnnie Mountain and Lisa Allen. All of them are determined to knock out their rivals in the race to the banquet. They kick things off with their starters, but which one is going to be first off the blocks? Will it be a take on Ploughmans, an Indian feast of bhajia, bhel puri and khandvi, or crispy shoulder of suckling pig, pancakes and dips? Former Great British Menu champion Marcus Wareing will decide.

The chefs from the North West - Lisa Allen, Bruno Birkbeck and Johnnie Mountain - pull out all the stops with their fish dishes: A barbecued selection of oak smoked salmon, morecambe bay shrimp skewers, sheildaig langoustines, fish soup with rouille croutons and whole salt baked rainbow trout to share, cockles, potato salad, fennel and samphire.

The chefs from the North West - Lisa Allen, Bruno Birkbeck and Johnnie Mountain - battle it out with their main courses. Johnnie Mountain, Lisa Allen and Bruno Birkbeck are determined to win but which dish will take poll position? Will it be: stuffed saddle of Southdown lamb with broad beans, peas, asparagus and truffle; barbecued 'beer can' cornfed chicken, summer beans and tear and share bread or Kitridding farm hay-baked leg of lamb, mini shepherd's pie?

It's the last chance for the chefs from the North West to impress as the one with the lowest total score from across the week will leave the competition. Bruno Birkbeck, Johnnie Mountain and Lisa Allen deliver their desserts but which dish will earn top marks; rhubarb and custard, tiramisu influenced vienetta or raspberry and chocolate pavlova, sheep's milk and nut ice cream pots?

The judges aren't easily pleased and only first-class cooking will do. Just one chef can make it through to the national finals to represent the North West and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party: a banquet for the people and inspired by the people.

The Central chefs, Richard Bainbridge, Aktar Islam and Sue Ellis, battle it out and former Great British Menu champion Glynn Purnell decides which dishes deserve the highest scores. The chefs begin with their starters, in a bid to get their menu through to the judges' tasting on Friday. Will it be tiffin, a selection of Indian street food, a picnic of quail, or onion and tomato 'puff ball' with Worcestershire white cheese fondue?

The Central chefs, Richard Bainbridge, Aktar Islam and Sue Ellis, pull out all the stops with their fish dishes, hoping to impress former champion Glynn Purnell. Will he choose: Jasmine tea smoked salmon with asparagus and butter sauce, fondue of Norfolk lobster, or influences from the Konkan coast?

Aktar Islam, Sue Ellis and Richard Bainbridge are determined to win but which dish will take pole position? Will it be beef Wellington with mum's cottage pie, roasted crown of lamb with shepherd's pie, spring cabbage and bacon, or slow-roasted shoulder of lamb with cashew nut and caramelised onion gravy?

It's the last chance for the chefs from the Central region to impress former champion Glynn Purnell, as now the one with the lowest total score from across the week will leave the competition. Sue Ellis, Aktar Islam and Richard Bainbridge deliver their desserts but which dish will earn top marks? DIY ice cream sundaes, afternoon tea, or chai panna cotta flavoured with Indian chai tea?

It's decision time for the chefs from Central region. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent the Central region and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.

The South West chefs, John Hooker, Paul Ainsworth and Andre Garrett battle it out. Former Great British Menu champion Michael Caines will decide which dishes deserve the highest scores. The chefs begin with their starters, in a bid to get their menu through to the judges' tasting on Friday. Will it be slow roast pork belly, grain mustard, apple and pickles; cocotte of spring vegetables, Wiltshire cured pig cheek and brioche; or Cornish duckling?

The South West chefs, Paul Ainsworth, John Hooker and Andre Garrett, pull out all the stops with their fish dishes, hoping to impress former champion Michael Caines. Will he choose fisherman's lunch, mackerel 'caviar' with seashore salad and shellfish, or cured wild bass, crab cake, crab mayonnaise, and tomato jelly?

The chefs from the South West region battle it out with their main courses. Andre Garrett, Paul Ainsworth and John Hooker are determined to win but which dish will take pole position? Will it be rib of South West beef, pommes anna and English peas in a bone marrow and parsley custard; seared loin of Dexter beef, 'tongue and cheek pie' and creamed horseradish or Great British pork - 'head to toe'? Former champion Michael Caines decides the scores.

It's the last chance for the chefs from the South West region to impress former champion Michael Caines, as now the one with the lowest total score from across the week will leave the competition. John Hooker, Paul Ainsworth and Andre Garrett deliver their desserts, but which dish will earn top marks: strawberries and cream, rhubarb tart or 'taste of the fairground'?

It's decision time for the chefs from the South West. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent the South West region and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.

Scotland's chefs Michael Smith, Philip Carnegie and Tony Singh battle it out. They begin with their starters. Will it be Kentucky fried rabbit, Asian peanut slaw and sweet hot mustard, baked Highland brie style cheese with struan bread or pigeon stuffed artichoke with asparagus and chantrelles?

The chefs from Scotland - Tony Singh, Michael Smith and Philip Carnegie - pull out all the stops with their fish dishes, hoping to impress veteran chef Alan Murchison. Will he choose a seafood platter, Hebridean smoked salmon kedgeree or roasted langoustines with chilli jam?

The chefs from Scotland battle it out with their main courses. Philip Carnegie, Tony Singh and Michael Smith are determined to win but which dish will take pole position? Will it be barbequed Scottish lamb with slaw and pink fir apple wedges, scran, or stuffed saddle of lamb with saffron dressed vegetables and goat's cheese puree?

It's the last chance for the chefs from Scotland to impress veteran chef Alan Murchison, as now the one with the lowest total score from across the week will leave the competition. Michael Smith, Tony Singh and Philip Carnegie deliver their desserts, but which dish will earn top marks: 'chocolate revenge', oatmeal and hazelnut meringues with raspberries and cream, or strawberries with white chocolate and champagne?

It's decision time for the chefs from Scotland. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent Scotland and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.

Welsh chefs Aled Williams, Gareth Jones and Hywel Jones battle it out, with Angela Hartnett deciding who will get through to the judges. They begin with their starters. Will it be guinea fowl four ways, Conwy pork or cawl?

The chefs from Wales - Aled Williams, Gareth Jones and Hywel Jones - pull out all the stops with their fish dishes, hoping to impress veteran chef Angela Hartnett. Will she choose: steamed whole turbot with mussels, cockles, leeks and samphire, cured sea trout crostini or dressed lobster with asparagus?

The chefs from Wales battle it out with their main courses. Aled Williams, Gareth Jones and Hywel Jones are determined to win but which dish will take pole position? Will it be Welsh black sirloin steak with mushroom, horseradish and bone marrow burger, Glamorgan sausage and hot coleslaw or Brecon venison Wellington, peas and Carmarthen ham?

It's the last chance for the chefs from Wales to impress veteran chef Angela Hartnett, as the one with the lowest total score from across the week will leave the competition. Aled Williams, Gareth Jones and Hywel Jones deliver their desserts, but which dish will earn top marks - rice pudding with hazelnut crumble, cherries and raspberries, Snowdon pudding baked Alaska or rhubarb and strawberry trifle tart?

It's decision time for the chefs from Wales. Only two chefs remain and now they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent Wales and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.

This week chefs Tom Kerridge, Phil Thompson and Tom Aikens from London and the south east are battling it out. Former Great British Menu champion Jason Atherton will decide who goes through to the final judgement on Friday. Their starters are spring lamb broth; veloute of spring pea and rabbit canapes; quail consomme with quail dumplings and spring vegetables.

Chefs Tom Kerridge, Phil Thompson and Tom Aikens, from London and the south east, pull out all the stops with their fish dishes, hoping to impress veteran chef Jason Atherton. Will he choose lobster burger with thermidor mayonnaise, seaside platter, or poached shank of monkfish with morels and asparagus?

Chefs Tom Kerridge, Phil Thompson and Tom Aikens, from London and the south east, are determined to win, but which dish will take pole position? They serve up roast hog with salt baked potatoes and apple sauce; pie, mash and liquor; and roast suckling pig leg with broad beans, peas and black pudding?

It's the last chance for the chefs from London and the south east to impress veteran chef Jason Atherton, as today the one with the lowest total score from across the week will leave the competition. Tom Kerridge, Phil Thompson and Tom Aikens deliver their desserts, but which dish will earn top marks? They serve up strawberries and cream PYO; vanilla, mint and chocolate layered ice cream with vanilla candyfloss; and rhubarb and rose parfait, rhubarb tapioca.

One chef left the competition yesterday and only two remain, as they cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only first-class cooking will do. Only one chef can make it through to the national finals to represent London and the south east, and get the chance to cook at this year's People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall market and served at a magnificent street party.

It's the finals for Great British Menu. Over the past two months 24 of the country's top chefs have been competing for a place to cook at the People's Banquet - a magnificent street party to be held at the historic Leadenhall Market. Now only eight chefs remain and the pressure is on. Each day they will cook one of four courses. In this episode the finalists cook their starters, which will be tasted and scored by the Great British Menu judges.

It's the finals for the fish course for the Great British Menu. Twenty four of the country's top chefs have been competing for a place to cook at the People's Banquet - a magnificent street party to be held at the historic Leadenhall Market. Now only eight chefs remain and they are all fighting to get one of their courses on the menu. In this episode, they cook their fish dishes for the Great British Menu judges and a fourth member who will help them decide who will go through.

It's the Great British Menu Finals, and the judges will give their verdict on the chefs' main courses. The eight remaining chefs are all competing to cook at the People's Banquet, a magnificent street party to be held at the historic Leadenhall Market, where they will serve their special guests of honour.

It's desserts day in the finals of the Great British Menu, and the final chance for the competing chefs to impress the judges and win a place to cook at The People's Banquet. They all want the honour of cooking for the special guests at Leadenhall Market, and at the end of this programme the judges will finally reveal the winning four dishes which will make up this year's Great British Menu.

This year's Great British Menu competition has been the most fiercely fought yet, with more top chefs from across the country than ever, all battling it out in the kitchen to cook at the fabulous People's Banquet. The winners have been announced and this special documentary follows the successful chefs in the run up to the banquet, as they make the painstaking preparations, for what is one of the most important meals they will ever cook. The banquet will be hosted by Big Lunch Ambassador Barbara Windsor, and attended by 100 guests of honour, people who bring people together through food, and put their heart and soul into feeding their local communities. The pressure on the chefs to deliver is immense and even the Great British Menu judges roll up their sleeves to ensure that the banquet goes according to plan.