Chefs battle for the chance to cook an Olympic banquet. Scottish chefs Alan Murchison, Colin Buchan and Mark Greenaway kick things off with their starters.

Chefs battle for the chance to cook an Olympic banquet. Scots Alan Murchison, Colin Buchan and Mark Greenaway cook their fish course, including crab and mackerel.

Chefs battle for the chance to cook an Olympic banquet. Scottish chefs Alan Murchison, Colin Buchan and Mark Greenaway hope their main courses will get top marks.

Chefs battle for the chance to cook an Olympic banquet. Alan Murchison, Colin Buchan and Mark Greenaway have a final chance to impress with their desserts.

Chefs battle for the chance to cook an Olympic banquet. The two remaining chefs cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs battle for the chance to cook an Olympic banquet. Central chefs Aktar Islam, Daniel Clifford and Paul Foster cook their starters for judge Glynn Purnell.

Chefs battle for the chance to cook an Olympic banquet. Central candidates Aktar Islam, Daniel Clifford and Paul Foster cook their fish course for judge Glynn Purnell.

Chefs battle for the chance to cook an Olympic banquet. Central candidates Aktar Islam, Daniel Clifford and Paul Foster cook their main courses for judge Glynn Purnell.

Chefs battle for the chance to cook an Olympic banquet. Aktar Islam, Daniel Clifford and Paul Foster cook their desserts for judge Glynn Purnell.

Chefs battle for the chance to cook an Olympic banquet. The two remaining Central chefs cook their entire menus for the Great British Menu judges.

Chefs battle for the chance to cook an Olympic banquet. Here, three North East chefs prepare starters, including wild rabbit with carrot and Douglas fir needles.

Chefs battle for the chance to cook an Olympic banquet. Here, three North East chefs prepare fish courses including marinated monkfish and mullet.

Chefs battle for the chance to cook an Olympic banquet. Here, three North East chefs prepare their main courses, including Dexter beef and hay-smoked pig's head.

Chefs battle for the chance to cook an Olympic banquet. The North East chefs' desserts include Earl Grey and strawberry soufflé with gorse flower ice cream.

Chefs battle for the chance to cook an Olympic banquet. Here, two North East chefs cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs battle to cook at an Olympic banquet. Northern Ireland's Chris Fearon, Chris Bell and Niall McKenna submit their starters to judge Richard Corrigan.

Chefs battle to cook at an Olympic banquet. Northern Ireland's Chris Fearon, Chris Bell and Niall McKenna submit their fish course to judge Richard Corrigan.

Chefs battle to cook at an Olympic banquet. Northern Ireland's Chris Fearon, Chris Bell and Niall McKenna submit their main course to judge Richard Corrigan.

Chefs battle to cook at an Olympic banquet. Northern Ireland's Chris Fearon, Chris Bell and Niall McKenna submit their desserts to judge Richard Corrigan.

Chefs battle for the chance to cook an Olympic banquet. Here, Northern Ireland chefs cook their menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs Johnnie Mountain, Aiden Byrne and Simon Rogan compete for the chance to cook at a glittering Olympic banquet. Marcus Wareing scores their starters.

The competition heats up as chefs Johnnie Mountain, Aiden Byrne and Simon Rogan compete in the fish course. Marcus Wareing judges the dishes, with a shocking result.

Returning contenders Johnnie Mountain and Aiden Byrne along with newcomer Simon Rogan compete for the chance to cook at a glittering Olympic banquet.

After the dramatic events of the fish course, how will the chefs react as they are challenged to cook their mains? Marcus Wareing judges the dishes.

Returning contenders Johnnie Mountain and Aiden Byrne along with newcomer Simon Rogan compete for the chance to cook at a glittering Olympic banquet.

The dessert course is the final chance for the chefs to impress veteran Marcus Wareing as he decides who will go through to cook for the judges.

Chefs compete for the chance to cook at a glittering Olympic banquet. The North West finalists go head to head as they prepare a lavish meal for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs battle for the chance to cook an Olympic banquet. Phil Howard, Graham Garrett and Marcus McGuinness kick things off with their starters.

Chefs battle for the chance to cook a banquet at the Olympics. Newcomers Phil Howard, Graham Garrett and Marcus McGuinness cook their fish course.

Chefs battle for the chance to cook a banquet at the Olympics. Newcomers Phil Howard, Graham Garrett and Marcus McGuinness cook their main course.

Chefs battle for the chance to cook a banquet at the Olympics. Phil Howard, Graham Garrett and Marcus McGuinness must impress with their desserts.

It is decision time for the chefs from the London and South East region. The two remaining chefs 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 world class cooking will do.

Chefs battle for the chance to cook an Olympic banquet. Richard Davies, James Sommerin and Stephen Terry kick things off with their starters, including quail ravioli.

Chefs battle for the chance to cook a banquet at the Olympics. Richard Davies, James Sommerin and Stephen Terry cook their fish course, including poached lobster.

Chefs battle for the chance to cook a banquet at the Olympics. Richard Davies, James Sommerin and Stephen Terry cook their main course, including slow-cooked rib of beef.

Chefs battle for the chance to cook a banquet at the Olympics. Richard Davies, James Sommerin and Stephen Terry cook desserts including raspberry and lemon cheesecake.

It is decision time for the chefs from Wales. The two remaining chefs 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 world class cooking will do.

Paul Ainsworth and Nathan Outlaw plus newcomer Simon Hulstone kick things off with their starters in a menu designed to capture the Olympic spirit.

Chefs Paul Ainsworth, Nathan Outlaw and Simon Hulstone cook their fish course. Great British Menu veteran Tom Kerridge decides who goes through to the judges.

Chefs Paul Ainsworth, Nathan Outlaw and Simon Hulstone cook their main courses, but who will take gold? Great British Menu veteran Tom Kerridge scores the dishes.

It's the chefs' final chance to impress, this time presenting their desserts. Dishes include elderflower and lemon tart with strawberry sorbet and meringues.

It is decision time for judges Prue Leith, Matthew Fort and Oliver Peyton as the two remaining chefs from the South West region cook their entire menus. The judges are not easily pleased and only world-class cooking will do.

The winners of the regional heats cook their starters, which will be tasted and scored by the Great British Menu judges and veteran judge Richard Corrigan.

The winners of the regional heats cook their fish dishes, which will be tasted and scored by the Great British Menu judges and veteran judge Marcus Wareing.

On day three, the chosen finalists cook their main courses, which will be tasted and scored by the Great British Menu judges and veteran judge Tom Kerridge.

It is desserts day, and the last chance for the competing chefs to impress. The judges reveal the winning four dishes which will make up 2012's Great British Menu.

This final programme follows the successful chefs in the run-up to the Olympic banquet as they prepare an outstanding four-course menu for a truly Olympian guest list.

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Who will make the best starter?

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Who will make the best fish course?

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Who will serve up the best main course?

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Who will make the best dessert?

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Arabella Weir joins for the final round.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Will the winning starter be spiced ham, a warm chicken salad or a rabbit terrine?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Will the winning fish dish be a traditional Scottish soup, a chowder or a no-cook mackerel?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Will the winning main course be an African inspired goat tagine, a beef dish or a duck dish?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Will the winning dessert be a comedy custard pie, a chocolate dessert or doughnuts?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Only one chef can make it through to the national finals to represent Scotland.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The curtain raises on the competition in the North West.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The North West chefs cook their fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The North West chefs cook their main course.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The North West chefs get a final chance to impress with their dessert.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining North West chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three North East chefs all want to top the leader board with their starter.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three North East chefs hope to impress with their fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The North East chefs cook their main course for judge Jason Atherton.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Which desserts will help get two North East chefs through to their regional final?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining North East chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three South West chefs all want to top the leader board with their starter.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three South West chefs compete to get their fish course to top of the leader board.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three South West chefs compete to get their main course to the top of the leader board.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Which dessert will help get two chefs through to the Friday show?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining South West chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The curtain raises on the competition in Northern Ireland.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three Northern Ireland chefs cook their fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three Northern Ireland chefs prepare their main course.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Which desserts will help two chefs get through to their regional final?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining Northern Ireland chefs must cook their menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. In central England, three culinary heavyweights return to the Great British Menu kitchen.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The three chefs try to impress veteran judge Marcus Wareing with their fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. As they cook their main courses, Adil Ray joins the chefs for a fundraising adventure.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The chefs create their desserts, with one last chance to impress judge Marcus Wareing.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The chefs must cook their entire menus for the judges, including Jim Moir aka Vic Reeves.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The Welsh chefs raise the curtain with their starters.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Luke Thomas hopes his quirky take on a classic fish finger will impress veteran Jeremy Lee.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The Welsh chefs prepare their main course. Which one will get the top score from Jeremy Lee?

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. It is the final chance for the Welsh chefs to impress Jeremy Lee with their dessert dishes.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The remaining chefs representing Wales must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Patricia Hodge and the judges taste all eight winning regional starter courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Impressionist Ronni Ancona joins the judges as they taste the fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Ade Edmondson tucks into the chefs' main courses to decide which will remain in contention.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The chefs not only learn the top three desserts but also the winning menu.

It is the climax of the competition as the winning chefs cook at the Comic Relief Banquet at the Royal Albert Hall. But it is not all plain sailing.

The nation's top chefs compete to cook at a banquet marking the 70th anniversary of D-Day. First up, the chefs from Northern Ireland create their starters.

This time the Northern Ireland chefs, returning finalist Raymond McArdle, Richard Corrigan's protégé Chris McGowan and young gun Will Brown, fight it out for the fish course.

It's main course day for former finalist Raymond McArdle, Richard Corrigan's protégé Chris McGowan and young gun Will Brown. Ray is going all out to impress the veteran judge by cooking two separate dishes, but will he let the pressure get to him?

It's the Northern Ireland chefs' last chance to impress with their desserts.

The two remaining Northern Irish chefs cook their menus again for the judges.

The three chefs from north west attempt to impress with their starter courses.

The north-west chefs - returning contender Mary Ellen McTague, Jason Atherton's protégé James Durrant and fellow newcomer Mark Ellis - go head to head for the fish course. Mary Ellen faces a frozen fish meltdown - will it leave her battered?

It is main course day for north-west chefs Mary Ellen McTague, James Durrant and Mark Ellis. After a disastrous fish course, they are all desperate to impress the veteran judge. But who will redeem themselves?

It is the north-west chefs' last chance to impress with their desserts, as one chef must leave the competition. The pressure is on for Mary Ellen McTague, James Durrant and Mark Ellis - any slip-up may cost them a place in the regional final.

The two remaining north-west chefs cook their four courses again for the judges.

Three of the south west's finest chefs fight it out with their starters.

The south-west chefs - returning contender Emily Watkins and Michelin-starred chefs Dominic Chapman and Josh Eggleton - do battle for the fish course. Dom has been inspired by his research trip to the scene of the D-Day landings, but will Emily's nerves get the better of her in the kitchen?

The south-west chefs Emily Watkins, Dominic Chapman and Josh Eggleton cook their main courses for the veteran judge. With the competition so tight, can one of them pull out in front before the deciding dessert course?

It is the dessert course and the south-west chefs' last chance to secure a place in the regional final. Two will make it through to cook their menus for the judges, but either Emily Watkins, Dominic Chapman or Josh Eggleton must leave the competition for good.

The two remaining south-west chefs cook their four courses again for the judges.

The three central region chefs prepare a starter course for a surprise veteran judge.

Returning champion Aktar Islam, Daniel Clifford's protégé Mark Poynton and ambitious newcomer Jason Hodnett fight it out for fish course glory. After plating up late yesterday will Aktar manage to be on time today? And can Michelin-starred Mark stand the heat of the kitchen?

The central region chefs Aktar Islam, Mark Poynton and Jason Hodnett cook their main courses for the veteran judge. With Mark and Aktar fighting for the lead, can Jason sneak under the radar to take them by surprise?

It is dessert day and the central chefs Aktar Islam, Mark Poyton and Jason Hodnett are all striving for one of two spots in the regional final. Will Jason's elaborate chocolate medal dessert see him triumph or sent home empty-handed?

The two remaining central region chefs cook their four courses again for the judges.

Three of London and the south east's superstar chefs attempt to dazzle with their starters.

Three of London and the south east's superstar chefs hope to impress with their fish courses.

The London and south east chefs Adam Simmonds, Tom Sellers and Adam Byatt cook their main courses. At the crucial half way stage the chefs must do all they can to score highly to put them in pole position. Adam Simmonds is hoping that a trip to Churchill's War Cabinet will help him to victory.

The London and south east chefs hope their desserts win them a place in the judges' chamber.

The two remaining London and south east chefs cook their dishes again.

Three of the north east's finest attempt to dazzle the mystery judge with their starters.

Three of the north east's superstar chefs hope to impress with their fish courses.

Frances Atkins, Paul Welburn and Colin McGurran try to impress the veteran judge with their main courses.

It is the north east chefs' last chance to impress as only two will get to cook for the judges.

The two remaining north east chefs cook their dishes again for the panel of judges.

Enter three newcomers to the competition, Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin.

The Scottish chefs, double-Michelin-starred Stevie McLaughlin, experienced Jacqueline O'Donnell and newcomer Neil Rankin fight it out for the fish course. Which chef will deliver with a dish which both hits the brief and tastes delicious too?

It's the main course for Scottish chefs Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin. With the scores close, the pressure is on for all three and they are each hoping to impress with unique and individual dishes. Which chef will receive the ultimate accolade from the veteran judge?

It is the dessert course and the Scottish chefs' fates hang in the balance as, at the end of today, one of them must be sent home. For Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin there is no room for error, as any mistake might cost them a place in the judges' chamber.

The two remaining Scottish chefs cook their dishes again for the panel of judges.

Welsh chefs Mary Ann Gilchrist, David Kelman and Andy Beaumont join the competition.

The Welsh chefs - newcomer Andy Beaumont, military man David Kelman and returning contender Mary Ann Gilchrist - go head to head for the fish course. Ambitious Andy and determined David are hoping to steal a lead over Mary Ann. Will choosing to cook a fish she doesn't like to eat be her undoing?

The Welsh chefs are all hoping to score highly with their very individual main courses.

The dessert course is the last chance for the Welsh chefs to impress before one of them is sent home.

The two remaining Welsh chefs cook their dishes again for the panel of judges.

It is finals week and victorious regional chefs must cook their starters for the judges.

It is finals week and victorious regional chefs must cook their fish course for the judges.

There is a shock result for the chefs as their competitors' votes make all the difference.

It is the last chance for the chefs to get their dish in contention for the final.

The banquet arrives and the victorious four chefs put their finest dishes on a plate for those who served both on the front line and the home front during WWII.

Three of Scotland's top chefs - Jak O'Donnell, Jimmy Lee and Graham Campbell - attempt to impress a veteran judge.

Scottish chefs Jak O'Donnell, Jimmy Lee and Graham Campbell fight it out for the fish course.

Jak O'Donnell, Jimmy Lee and Graham Campbell battle to plate up a perfect main course.

It is the Scottish chefs' last chance to impress with the dessert course. Only two can progress to the next stage.

The two remaining Scottish chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort.

Three of the south west's finest chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - attempt to impress a veteran judge with their starters. As the only newcomer in the kitchen, Jude is determined to plate up a winning dish, but he faces stiff competition in the two returners.

The three south west chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - fight it out for the fish course.

The culinary competition reaches a battle for the main course as the three south west chefs - Jude Kereama, Josh Eggleton and Dominic Chapman - go head to head.

The south west chefs have one last chance to impress as they face the dessert course. Only two chefs can go through to cook for the judges - with everything to play for, who will plate up perfection and who will be sent packing?

The two remaining south west chefs must cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort.

To represent Wales, Stephen Gomes, Adam Bannister and Phil Carmichael are challenged to plate up perfect starter courses for a veteran judge. It's the first time in the Great British Menu kitchen for all three chefs, so who will triumph and who will fall?

The three Welsh chefs - Stephen Gomes, Adam Bannister and Phil Carmichael - fight it out for the fish course.

All three chefs pay homage to Welsh lamb in the battle for the best main course.

It's the tricky dessert course, and the last chance for the Welsh chefs to secure their place in the regional final. With everything to play for, the pressure is fierce. Only two can make it through, and one will leave the competition for good.

The two remaining Welsh chefs cook their four courses again for the judges, including guest and long-serving WI member Rosemary Bishton.

Three of Northern Ireland's top chefs go head to head with their starter courses to impress the judges.

Three of Northern Ireland's top chefs - Chris McGowan, Danni Barry and Ben Arnold - are cooking their fish courses. Ambitious Ben is determined to steal Chris's regional crown, but under fierce scrutiny from the week's formidable veteran, will the pressure to deliver spell meltdown?

Three of Northern Ireland's finest chefs go head to head as they battle for the main course.

It's dessert day and the Northern Irish chefs are all striving for one of the two spots in the week's regional final. The pressure is intense, and in the end one chef must leave the competition empty-handed.

Two remaining Northern Irish chefs cook the four courses again for the three judges, as well as guest judge Felicity Cloake.

Three newcomers - Mini Patel, Michael O'Hare and Tim Allen - are going head to head for a chance to represent the north east England region in the national finals. It's a battle for the starter course, and the first chance to impress their formidable veteran chef.

It's the fight for the fish course. After his risky starter caused a stir, Michael is planning another controversial dish.

Three of north east England's most dynamic chefs - Mini Patel, Michael O'Hare and Tim Allen - go head to head cooking their main courses. Michelin-starred Tim is super keen to bag the first ten of the week, but Michael and Mini are hot on his heels.

It's the north east England chefs' last chance to impress with the dessert course. It's been a week of highs and lows, modern audacious dishes and classic masterpieces, but with only two places up for grabs cooking for the judges, at the end of today who will leave the competition empty handed?

The two remaining chefs must cook all four courses again for the judges, including guest judge WI president Kirsty Bowen.

Representing the north west of England are Eve Townson, Matt Worswick and returning contender Mark Ellis. They begin with the starter course, and after failing to cook for the judges in 2014, Mark's out to redeem himself. But he faces stiff competition in executive chef Eve and young gun Matt.

Eve and Matt are hoping their classic approach will win the fish course, whilst Mark is going for a fishy take on a dessert recipe.

It's the battle for the main course. Mark remains determined and focused on getting to the judges' chamber after failing in 2014.

The chefs representing north west England have one last chance to impress with the dessert course. Only two can cook for the judges tomorrow. It's the end of the road for one chef, but who will it be?

The two remaining chefs cook their entire menus again for the judges, including a guest judge - food writer Sabrina Ghayour.

It's the starter course for three of London and the south east's hottest chefs - Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund. Returning contender Matt Gillan is determined to make it to this year's banquet, but he faces fierce competition in the two newcomers.

Lee hopes to impress with a modern plate of mackerel and passion fruit in the fish course.

Returning contender Matt is determined to bring home a 10 with his ambitious celebration of the billy goat in the main course.

It's dessert day and the London and south east England chefs are striving to secure one of the two spots in tomorrow's regional final. The scores are close, so it's all to play for as today marks the end of the competition for one man.

The two remaining chefs are cooking all four courses again for the judges, including guest judge Mary Gwynn.

Three of the central region's finest chefs - Pip Lacey, Richard Bainbridge and Jason Hodnett - attempt to impress this week's veteran judge with their starters. With big boots to fill, Angela Hartnett's protege Pip is the only newcomer in the kitchen. Will she beat the boys to claim victory?

Newcomer Pip Lacey, fourth-time competitor Richard Bainbridge and returning chef Jason Hodnett fight it out in the fish course.

Jason is taking risks with his unusual collection of ingredients and Pip is hoping her risky approach to rabbit stew will delight.

It's the last chance for the central region chefs to impress in the dessert course. Only two chefs can go through to cook for the judges, so with everything to play for, who will plate up perfection and who will be sent packing?

The two remaining central region chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. They are joined by former chair of the Women's Institute Helen Carey, who will help decide who will have the glory of representing the region in the national finals.

It's finals week and the remaining eight chefs plate up their starters in the hope of making it onto the judges' shortlist.

The chefs who did not make it onto the shortlist with their starters are hoping for perfection in the fish course.

It's the halfway point in finals week, and those chefs who have yet to get a dish on the shortlist are feeling the heat.

It's the last chance for the regional champions to get a dish in contention for the final banquet in the dessert course.

The banquet is finally here. A series of disasters sets one chef well behind schedule so it is all hands on deck.

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.