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.

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.

Creative culinary competition. One chef hopes his offal starter will be a fitting tribute to the NHS's life-saving organ donation scheme.

Creative culinary competition. One chef hopes his dish will be a fitting tribute to his mum, who has worked as a chiropodist for the NHS for 25 years.

Creative culinary competition. One chef dedicates his dish to the air ambulance staff who saved the life of his fiance.

Creative culinary competition. One chef hopes to transform a childhood comfort classic into a show-stopping dessert.

Creative culinary competition. The two remaining chefs cook their 'Feast to Say Thank You' menus for Oliver Peyton, Matthew Fort, Andi Oliver and Anne Weaver.

Creative culinary competition. One chef serves a deeply personal mushroom dish, dedicated to the NHS staff who cared for his late mother.

Creative culinary competition. In the fish course, Scott elevates a classic fish pie, dedicated to his mum who worked in the NHS for 23 years.

Creative culinary competition. Selin serves a duck dish using ingredients from around the world to honour 'Our Global NHS'.

Creative culinary competition. It is the last chance for the chefs to secure a place cooking for the judges. Selin puts a twist on tea and toast.

Culinary competition. The remaining chefs cook for Matthew Fort, Oliver Peyton, Andi Oliver and guest Jenny Turner, Britain's longest-serving nurse.

Creative culinary competition. Three newcomers are vying to be crowned champion of Scotland. Lorna is fusing Scottish produce with unusual Japanese flavours.

Culinary competition. The chefs are out to impress with the fish dish. Ben sets himself a mammoth task with a dish featuring an unusual array of ingredients.

Creative culinary competition. It is main course day and the heat is on. Ross aims to impress with a tribute to Alexander Fleming featuring an unusual yeast element.

Creative culinary competition. Lorna cooks a personal tribute to the NHS staff who have cared for her during treatment for a rare blood condition.

Creative culinary competition. The two remaining chefs cook for Oliver Peyton, Andi Oliver, Matthew Fort and guest judge Dr Sara Kayat, a GP and media figure.

Culinary competition. Three chefs compete in the heat for the central region. Ryan hopes his inventive brown sauce ice cream and pork cheek donuts will impress.

Creative culinary competition. In the fish course, Marianne pays tribute to the 'angels' in her local hospital who looked after her during a recent illness.

The chefs cook their mains and following yesterday's results, tension is high. Both Marianne and Ryan cook muntjac in the hope of impressing the veteran judge, while Sabrina does an ambitious technical take on a family feast. Once again, there is high drama in the kitchen.

Culinary competition. With one dish left to impress, Marianne looks to raise a smile with her 'carry on' themed dessert, complete with surprise presentation.

Culinary competition. The two chefs cook for the judges, including Dan Smith, a paramedic who was one of the first at the scene of the Manchester Arena bombing.

Culinary competition. This week sees three chefs representing Wales compete. Andrew honours NHS staff with his innovative take on a traditional healing recipe.

After the starter results, the chefs return to the kitchen hoping for high scores with their fish dishes. Chris once again is using ingredients he has foraged from around his restaurant, while Jason hopes to impress with a spicy scallop dish and Andrew prepares a cod dish with 11 different elements.

Creative culinary competition. All three main dishes pay tribute to the founder of the NHS Aneurin Bevan. Jason's For the Rich and the Poor showcases lamb.

Creative culinary competition. It is the dessert course and the last opportunity for the chefs to impress. Which two will make it through to the judging chamber?

Culinary competition. The two remaining chefs cook for the judges, including Aneira Thomas, the first baby born on the NHS. Who will win a place in the finals?

Culinary competition. Chefs from the south west meet their veteran judge and cook celebratory starters. Jude creates a playful savoury jelly and ice cream.

Culinary competition. Tom renowned cooks his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen.

Culinary competition. It is the main course and Olivia is hoping her unusual cuts of beef will score top points. Olivia also visits her local children's hospital.

Culinary competition. With just one more chance to impress the veteran judge, the chefs are all hoping to use their pastry skills to deliver complex desserts.

Culinary competition. The judges are joined by Barbara Childs, a matron at Great Ormond Street Hospital, who isn't afraid to speak her mind in the chamber.

Culinary competition. Three chefs bid to represent the north west. Ellis pays tribute to the founder of the NHS with his re-imagining of a Welsh breakfast.

Culinary competition. It is the fish course and the chefs are gunning for tens. Craig pays tribute to a friend who revolutionised hospital food in Morecambe Bay.

Creative culinary competition. Liam meets his personal hero, Nola Ishmael OBE, who became the UK's first ever black director of nursing.

Culinary competition. It is the last chance for the north west chefs to impress. Ellis's dish is dedicated to the staff who saved his brother's life.

Penultimate regional final of the culinary competition. The judges are joined by Dr Jake Dunning MBE, recognised for his work during the west Africa Ebola epidemic.

Culinary competition. Three chefs battle to represent Northern Ireland. James Devine hopes to transform tea and toast into a banquet-worthy feast.

Culinary competition. Shauna takes inspiration from a personal connection with a tribute to staff from a facility in her hometown of Londonderry.

Culinary competition. It is the battle of beef with each chef using the same meat in their creations. Tommy also meets the first baby ever born on the NHS.

Culinary competition. It is the dessert course and the final chance for the chefs to impress. Which two will make it through to the regional final?

Culinary competition. The judges are joined by Shehan Hettiaratchy, a trauma surgeon who helped treat victims of the Grenfell Tower fire.

Culinary competition. The finalists cook their starters for the judges, including guest judge Dr Rangan Chatterjee. Who will win the first spot on the final banquet menu?

Culinary competition. The chefs cook their fish courses and everyone is desperate to deliver perfection. The guest judge is Chris Ogden, a pioneer of robotic surgery.

The chefs serve up venison, rabbit, duck, beef, lamb and pork for scrutiny. The guest judge is Tom Lynch MBE, a former BMX world champion turned healthcare hero.

Culinary competition. The fourth and final spot on the banquet menu is awarded and there is a surprising announcement for the chefs who have made it through.

Culinary competition. In the grand finale, the winning chefs cook their dishes at a banquet for the heroes of the NHS, and one chef is crowned Champion of Champions.

In the first heat, Ben Marks’s dish takes inspiration from The Beatles track Glass Onion, while Paul Walsh opts for a delicate fish and fregola dish inspired by The Kinks.

The chefs are halfway through their heat and the pressure is mounting. Luke has plenty to do to get his duck dish Spice, inspired by his favourite girl band, ready in time.

The two remaining London chefs must cook their four-course menus again for the judges, including guest judge legendary bassist Gary “Mani” Mounfield.

Three chefs new to the competition compete this week in the north east heats. Samira is taking her motivation from Elton John’s The Circle of Life and the versatile tomato.

The chefs serve up their main courses and desserts. Mike is confident his northern dish Rack 'n' Roll has the edge to help him claim the top spot.

Today the two remaining north east chefs must cook their four-course menus again. But will they take on board their veteran’s feedback?

Two returnees and a newcomer face off in the central heats. Newcomer Kray brings an urban edge to proceedings with a starter inspired by grime music called Fire in the Booth.

The chefs are halfway through their heat. Sabrina Gidda is taking inspiration from her grandad’s collection of old 45s for her main of pork wellington and Black Country faggots.

The two remaining chefs cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success?

The chefs begin cook their starters for a surprise veteran chef. Liam’s dish Banging Beets takes inspiration from Liverpool’s legendary Cream nightclub.

The chefs cook their all-important main courses. Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish.

The two remaining chefs cook their dishes head to head for a panel of expert judges, including multi-million selling singer-songwriter Amy MacDonald.

Three of Scotland’s finest chefs do battle. Gordon's dish, Fleetwood Mackerel, is a risky combination of raw mackerel and porridge.

The chefs cook their mains and desserts. Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a dish fit for the banquet.

The two remaining Scottish chefs cook their four courses again for Matthew Fort, Oliver Peyton, Andi Oliver and celebrity guest judge Keisha Buchanan.

This week it is the heats for the south west. For starters Joe goes out on a limb with his Beatles-inspired dish My Octopus’s Garden – an unorthodox pairing of seafood and cheese.

Emily’s David Bowie-inspired dish celebrates Britain’s food heroes and she is using Cornish duck meat from her local producer.

The two remaining chefs cook their four-course menus for judges Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Rev Richard Coles.

In the Welsh heats, two chefs cook lamb starters entitled Green, Green, Grass of Home.

Cindy’s beef main course, called Spice up Your Life, involves a risky combination of wasabi and horseradish that she is hoping will set her apart from the other two chefs.

The two remaining chefs cook their four-course menus for the judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge JB Gill.

This week it is the heat for the Northern Ireland region. Chris’s dish is his refined take on the post-gig junk food he ate after nights out at Brixton Academy.

Alex’s dish commemorates his late brother and the song by Northern Ireland artist Donna Taggart that he associates with the difficult time of his death.

The two remaining chefs from Northern Ireland recreate their four-course menu for the esteemed judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Loyle Carner.

In the first challenge of finals week, the eight chefs battle to get their starter course to the banquet and cook up dishes dedicated to everything from Tom Jones to grime.

Some of the finest chefs in the UK compete to cook a fish course worthy of serving at a banquet. The rivals need to impress guest judge Kanya King, the founder of the MOBO awards.

The regional champions compete to get their main courses onto the menu of the banquet at Abbey Road Studios. They are cooking for guest judge, former Wham! star Andrew Ridgeley.

Each chef needs to cook a dessert to impress guest judge Peter Hook – Joy Division and New Order bassist. With one place left on the banquet menu, the chefs pull out all the stops.

This year’s Great British Menu comes to a climax with a star-studded banquet celebrating Britain’s success in pop music at Abbey Road Studios.

Chefs from Derby, Birmingham, Stoke-on-Trent and Nottingham compete for the central region with a mushroom starter inspired by Lord of the Rings and a Roald Dahl Revolting Recipe.

The remaining chefs cook giant goose eggs based on Charlie and the Chocolate Factory and a Harry Potter dessert, but two face potential disasters when their recipes go wrong.

The two remaining central chefs go head to head and cook their six-course menus. Guest judge Charlie Higson, comedian and author of the Young Bond series, helps decide the winner.

Veteran Tommy Banks decides which of the four London chefs to send home after a hazelnut starter inspired by The Gruffalo and a Commotion in the Ocean lobster dish.

The remaining chefs cook a dairy beef steak dish inspired by Michael Morpurgo’s War Horse and a Faraway Tree chocolate dessert. But two must improvise when their recipes go wrong.

The two remaining chefs from the region go head to head and cook their six-course menus for the judges, including guest judge Konnie Huq, children’s author and former Blue Peter presenter.

Four chefs from Edinburgh, Irvine, Fife and Buckie compete for Scotland with a venison starter inspired by Harry Potter and the Goblet of Fire and a Treasure Island fish course.

The remaining chefs cook mains and desserts, including a cow pie inspired by Desperate Dan and a golden snitch choux dessert. An unusual situation ramps up the competition.

Two top chefs from Scotland go head to head and cook their six-course menus. Bestselling children’s author and comedian David Baddiel is the guest judge and helps decide the winner.

Four chefs compete for Northern Ireland with a starter inspired by CS Lewis and an Enid Blyton fish course. Veteran Tom Aikens sends one chef home at the end of the day.

The remaining chefs cook mains and desserts, including a Hogwarts feast inspired by Harry Potter and an Each Peach Pear Plum dessert.

Two top chefs from Northern Ireland go head to head and cook their six-course menus. Children’s TV presenter turned author Cerrie Burnell is the guest judge and helps decide the winner.

Four chefs, two from Manchester and two from Cumbria, compete for the north west of England. Angela Hartnett, the surprise veteran judge, decides which chef goes home today.

The remaining chefs cook mains and desserts, including a Beatrix Potter extravaganza and a Not So Giant Peach. A surprise veteran judge helps with scoring the main dishes.

Two top chefs from the north west of England go head to head and cook their six-course menus. Julia Donaldson, best-selling author of The Gruffalo, is guest judge and helps decide the winner.

Four chefs from the south west of England compete, with dishes inspired by The Wind in the Willows, Enid Blyton and Jeremy Fisher. Veteran Richard Corrigan sends one chef home.

The three chefs are halfway through their heat and the pressure is mounting. One of the chefs unexpectedly leaves the competition and Richard and Susan invite the eliminated chef back.

Two top chefs from the south west of England go head to head and cook their six-course menus. Actress, comedian and children’s book author Nina Wadia is the guest judge and helps decide the winner.

The nation's top chefs compete.

The remaining chefs cook mains and desserts, including Y Draig Goch, inspired by the legend of the Welsh red dragon, and a Willy Wonka golden egg dessert.

Two top chefs from Wales go head to head and cook their menus. Filch from the Harry Potter films - actor David Bradley - is the guest judge and helps decide the winner.

Four chefs from Yorkshire and County Durham compete for the north east region, with a homage to The Railway Children and a fish dish inspired by Flat Stanley.

The remaining chefs cook mains and desserts including two Skellig-inspired dishes and a Horrible Histories feast.

Bestselling children’s author Dame Jacqueline Wilson helps decide which chef should make it through to the next round.

Eight finalists from across the UK compete to have their starter chosen for the banquet celebrating children’s literature. Children’s Laureate Cressida Cowell helps decide the winner.

Bestselling author Malorie Blackman helps choose the winning fish dish for a banquet celebrating children’s literature. In a tight contest, just one point makes the difference.

Bestselling writer Anthony Horowitz helps choose the winner for the main course final, while a Harry Potter actor pops into the kitchen to taste a real life Hogwarts’s feast.

The dessert course is the last chance for the finalists to win a place at tomorrow night’s banquet celebrating children’s literature. Radio1 DJ and author Greg James is a guest judge.

After months of hard-fought competition, it is time for the Great British Menu banquet. The winning chefs cook their courses in celebration of nearly 200 years of British children’s literature.