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.

Creative culinary competition. Three chefs from London and south east England meet their surprise veteran judge and cook summery starters.

Creative culinary competition. One chef shocks when he pairs his fish dish with some unusual flavours - white chocolate and strawberry.

Creative culinary competition. It's a smoke-filled kitchen as the chefs prepare their summer-themed mains in the hope of impressing the veteran judge.

Creative culinary competition. Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure is rising.

Creative culinary competition. The remaining chefs cook their entire taste of summer menus for Oliver Peyton, Matthew Fort, Andi Oliver and Leon Smith.

Creative culinary competition. In the south west heats, two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman.

Creative culinary competition. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping to elevate the humble mackerel to banquet standards.

Creative culinary competition. For the main course, a refined summer barbecue goes up against a traditional Cornish speciality and a historic Wimbledon recipe.

Creative culinary competition. The chefs honour Wimbledon with their challenging strawberry desserts but only two will make it through to the regional final.

Creative culinary competition. The two remaining chefs try to impress Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Marion Regan.

Creative culinary competition. This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals.

Creative culinary competition. In the fish course, Ellis tries to create the flavour of a summer barbecue without using one and Tom and Paul both use luxury fish.

Creative culinary competition. Paul serves a personal main course based on his mother's favourite food, and Ellis surprises with a dish that honours Fred Perry.

Creative culinary competition. Ellis's dish is inspired by strawberries, and Tom hopes to beat the other chefs with a savoury and sweet bilberry dish.

Creative culinary competition. The two chefs cook their taste of summer menus again for judges Oliver Peyton, Matthew Fort, Andi Oliver and guest Greg Rusedski.

Creative culinary competition. In the north east heats, returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington.

Creative culinary competition. Josh Overington creates a decadent fish stew, comprising champagne, lobster, scallops and truffles.

Creative culinary competition. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients.

Creative culinary competition. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay.

Creative culinary competition. The top two chefs cook their Taste of Summer menus for judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Judy Murray.

Creative culinary competition. In the Scottish regional heats, returning chefs Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik.

Creative culinary competition. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on summer memories of rock pooling in the River Tweed.

Creative culinary competition. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main.

Creative culinary competition. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time.

Creative culinary competition. The two remaining chefs cook their menus for Oliver Peyton, Matthew Fort, Andi Oliver and Gary Parsons, Wimbledon's executive chef.

Creative culinary competition. In the Wales regional heat, returning chef Phil is under pressure to impress as he is competing against his former head chef Paul.

Creative culinary competition. Phil and Nick are both preparing dishes using mackerel. Nick hopes his elegant mackerel with nectarine will have the edge.

Creative culinary competition. For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.

Creative culinary competition. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle.

Creative culinary competition. The two winning chefs cook their menus for Oliver Peyton, Matthew Fort, Andi Oliver and Dan Bloxham, Wimbledon's Master of Ceremonies.

Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

The Central fish dishes feature a tribute to Wimbledon strawberries and cream using strawberries and lobster. Another chef uses crab to make a savoury cream tea.

Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Central desserts are pineapple dishes, in reference to the pineapple on the top of the Wimbledon men's singles trophy, and a celebration of summer nostalgia.

The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.

The chefs from Northern Ireland battle it out. Joery Castel creates a tribute to Richard Krajicek, the only Dutchman to win the Men's Singles title.

Tommy hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie creates five strawberry elements to accompany his scallops.

Eddie Attwell is taking a risk with an unusual meat - water buffalo. But will the picnic-style dish be up to standards?

Both Eddie Attwell and Tommy Heaney attempt desserts featuring chocolate tennis balls, while Joery Castel cooks poffertjes, a traditional Dutch pancake.

The two remaining chefs cook their four courses for Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Mansour Bahrami, tennis's greatest entertainer.

The winning regional chefs battle it out for a spot on the banquet menu. Andi Oliver takes the chefs to Wimbledon to see where they could be cooking if they win.

The chefs cook their fish courses but with some exceptionally high scoring dishes in the heats, each chef must deliver perfection. The judges are joined by Tim Henman.

It is main course day and competition is fierce. The judges are joined by guest judge Gordon Reid, winner of the first ever men's singles wheelchair event at Wimbledon.

With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one in tennis.

The winning chefs cook their dishes at the incredible Taste of Summer banquet. From Tim Henman to Judy Murray, the guests are all expecting perfection.