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It is the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS. Having arrived at St Bartholomew's Hospital, the chefs are shown the incredible location for the following night's event - the almost 300-year-old Great Hall. But there is a shock in store as Oliver reveals that it is the banquet guests who will be voting for their favourite dish on the menu to elect an overall Champion of Champions. The chefs waste no time in getting down to business, helping transform a temporary marquee into a field kitchen and beginning the mountain of prep needed to deliver their dishes to the diners. They even do the ward rounds with a selection of cakes for the hospital's night shift. The next morning, with just hours to go, the chefs are up against it but as they continue their cooking disaster strikes for some. The pressure only intensifies as the guests arrive, including NHS Heroes from across the country, guest judges who helped select the menu and banquet host, actor Jenny Agutter. With the guests seated it is time for the chefs to pull together and deliver their dishes. The evening reaches an emotional climax as one chef is crowned Champion of Champions.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is the grand finale of Great British Menu and the winning chefs must now cook their dishes at the incredible Taste of Summer banquet. On arriving at Wimbledon, they are greeted by master of ceremonies Dan Bloxham, who gives them an exclusive behind-the-scenes tour. Once in the kitchen, the chefs face the huge challenge of scaling up their dishes. They must prepare the winning menu for the banquet guests including Wimbledon players and champions as well as those who work behind the scenes to deliver the Championships. From Tim Henman to Judy Murray, the guests are all expecting perfection. Determined to do their absolute best for the celebrations, the chefs are feeling the nerves in the kitchen. Will they be able to deliver?

It is dessert day and with just one place remaining at this year's banquet feast, each chef is giving everything they have got for a chance to say thank you to the heroic NHS staff. All the chefs have significantly reworked or reinvented their desserts since the regional heats, proving that they will do everything they can in a bid for that final winning spot. The judges are joined by guest judge Jacqueline Dunkley-Bent, head of maternity, children and young people for NHS England. Having been a midwife for over 30 years, she has overseen the safe delivery of thousands of babies and has received an OBE for her dedication to the profession. After the fourth and final spot on the banquet menu has been awarded, there is a surprising announcement for the chefs who have made it through.

It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. Both chefs and judges alike are amazed at the high standard of cooking and an incredible number of tens are dished out as the chefs serve up venison, rabbit, duck, beef, lamb and pork for scrutiny. The judges are joined by guest judge Tom Lynch MBE - a former BMX world champion turned healthcare hero who founded the Ambulance Cycle Response Unit. As a trained paramedic Tom pioneered a groundbreaking scheme that uses bicycles to respond to medical emergencies and is believed to have helped over 76,000 patients.

It is finals week on Great British Menu as the competition reaches its thrilling climax. The winning chefs from all eight regions now battle it out for the honour of a spot on this year's 'Feast To Say Thank You' banquet menu, celebrating 70 years of the NHS, one of Britain's most prized institutions. Each day the regional champions cook one of their courses again for the discerning panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by a host of guest judges - torchbearers from the NHS, who have changed the lives of thousands through their tireless dedication to the job. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback given to them in the regional heats. At the end of each course, after all the dishes have been tasted, the judges' points are added together and the highest-scoring chef will win the honour of cooking their dish for the heroes of the NHS at the banquet held at the magnificent St Bartholomew's Great Hall, part of the oldest working hospital in the UK. Today, it is the starter course and as the chefs arrive in the kitchen and size up their rivals for the first time, they discover the competition is stiffer than any of them had imagined. Whether they have made it this far before or are first-time finalists, each is gunning to make it on to the final menu. As the cooking of their starters gets underway, nerves are tangible and several of the chefs struggle with some of their more complex elements. The judges are joined by guest judge GP, author and presenter Dr Rangan Chatterjee, whose work with the public, including on TV series Doctor in the House, provides life-changing care for families across the country. Who will win the first coveted spot on the final banquet menu?

It is the last regional final of the series as the two chefs representing Northern Ireland go head to head. Judging as ever are Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by Shehan Hettiaratchy, lead trauma surgeon at St Mary's Hospital who helped treat victims of the Grenfell Tower fire. Both chefs hope to impress with some unusual takes on the brief on the day's menu. Who will go through to complete the line up for next week's national final?

It is the dessert course and the final chance for the chefs to impress. After such a tightly fought battle all week, each chef is hoping to deliver a technically perfect dessert. Tommy and James both use passionfruit in their complex dishes, while Shauna hopes to use her pastry chef training to score full marks. James also travels to Belfast to find out about the work of the ambulance emergency call centre. Which two will make it through to the regional final?

Time for the chefs to cook their mains and after Tuesday's scores, the pressure is on. Craig is hoping to impress using two cuts of Dexter beef, while Liam prepares his take on a Bajan lamb stew and Ellis prepares four cuts of suckling pig. Liam meets his personal hero, Nola Ishmael OBE, who became the UK's first ever black director of nursing.

It is the main course and two of the chefs are hoping duck will win the day. Tom is preparing a technically challenging duck dish steeped in NHS history, while Jude is making a multi-element Chinese duck dish inspired by his mum. Olivia is hoping her dish, using two unusual cuts of beef, will score top points. Olivia also visits her local children's hospital, home of the second busiest paediatric A&E in the country.

It is the dessert course and the last opportunity for the chefs to impress. Chris is hoping to triumph with another dish which showcases ingredients foraged near his restaurant, Jason attempts a technical feat in his dessert inspired by a childhood hospital stay, and Andrew is inspired by a dish by his great-grandmother used to cook. Which two will make it through to the judging chamber?

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, head chef at Michelin-starred House of Tides in Newcastle, who is back to try his luck in the competition again after being knocked out in the regional heat last year following a tense tie-break. He is taking on two newcomers - Dan Fletcher, protege of Phil Howard, and now head chef at Fenchurch in the City of London, and David Coulson, who runs Peace and Loaf in Newcastle, which boasts 2 AA rosettes. After nerves are set on edge when they meet their surprise veteran judge, the chefs get their starters underway. Danny's dish 'My NHS: North Teas' takes inspiration from the comfort provided at his local hospital with a restorative cup of tea, but can he elevate his humble set of ingredients? Dan too has been inspired by tea but is attempting to bring together the flavours of thirty different ingredients. David's hoping his offal starter 'I Signed Up Today, It Takes Two Minutes,' will be a fitting tribute to the NHS's life-saving organ donation scheme.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is dessert day and with just one place remaining at the Wimbledon banquet, each chef is giving everything they have got. With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British tennis number one and Junior Wimbledon champion.

The chefs are cooking their main courses and the heat is on as two of the chefs are using BBQs. Tommy Heaney's BBQ dish is a surf and turf combination - but will serving lamb with cockles bring him a ten? Joery Castel is aiming to recreate a more American-style BBQ, complete with corn bread and kohlrabi coleslaw to accompany his pork. Eddie Attwell is taking a risk with an unusual meat - water buffalo - which he is serving both as a rib-eye steak and also in a quiche. But will the picnic-style dish be up to banquet standards?

Today, the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals.

This week is the Wales regional heat and two determined newcomers, Paul Croasdale and Nick Brodie, take on returning chef to the competition Phil Carmichael for a place in the national finals. It is Phil's third time in the competition and this year he is determined to make it to the banquet. Today they are cooking their starters for this week's veteran judge. Phil, executive chef at Berners Tavern in London, is under pressure to impress as he is competing against his former head chef Paul. The three chefs are all producing complex starters with many elements that they need to execute perfectly. Both Paul and Phil are championing the tomato, creating technically challenging consommes, whilst Nick hopes his rabbit and carrot dish will have the edge over the other two. Who will succeed in impressing the veteran and who will crumble under the pressure of the Great British Menu kitchen?

Today the two Scottish chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Gary Parsons, Wimbledon's executive chef, who is in charge of feeding everybody at the tournament from the players to royalty. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent Scotland in the national finals.

Today the two remaining chefs from the north east of England must cook their entire Taste of Summer menus again. They hope to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Judy Murray, mother of Wimbledon champions Andy and Jamie. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent the north east in the national finals.

Today the chefs are cooking their main courses and are all taking risks to try and win a place at the banquet. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients. Tommy is inspired by Wimbledon's guard of honour - the ceremonial line up given to Wimbledon winners. He is worried about his lamb as he will not know if it is perfectly cooked until the diner carves it. Josh creates a main course inspired by memories of his grandfather and his summers spent with him at family barbecues.

This week is the north east regional heats and returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington. They start by finding out who is the surprise veteran judge, who will be marking their dishes. Today they are cooking their starters. Tommy, head chef at Michelin-starred The Black Swan in Oldstead, is eager to defend his title and win a place cooking at the Great British Menu banquet. Tommy's tomato starter draws inspiration from the traditional celebration of midsummer, and his dramatic presentation impresses his fellow chefs. Danny and Josh both take risks with their starters. Danny, head chef at Michelin-starred House of Tides in Newcastle, creates a dish using 22 different vegetables to represent the 22 players in the first Wimbledon Championship. Josh, chef patron at Le Cochon Aveugle in York, hopes his unusual use of ingredients will put him ahead in the competition - his dish centres on a savoury strawberry veloute.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress veteran judge Daniel Clifford and make it through to cook for the judges?

Today is the main course and the pressure is intense in the kitchen. In the hope of impressing veteran judge Daniel Clifford, Paul Askew, chef patron at The Art School Restaurant in Liverpool, serves an extremely personal main course based on his mother's favourite food. Ellis Barrie surprises with an imaginative dish that honours Wimbledon champion Fred Perry, originally from the north west. And Tom Parker does his take on a traditional summer barbecue, which he needs to elevate to banquet standard in order to make it through. All three chefs have several elements to complete and are feeling the pressure of the Great British Menu kitchen.

Today is the fish course and the atmosphere in the kitchen gets even more tense as the three newcomers begin to understand the perfection and skill veteran chef Daniel Clifford demands. Ellis Barrie, head chef at The Marram Grass in Anglesey, attempts to create the flavour of a summer barbecue without actually using one. Tom Parker and Paul Askew are both using luxury fish to try and meet the exacting standards of Wimbledon. Tom serves oysters and langoustines with a risky champagne sauce that combines both traditional British and Asian flavours. Paul is cooking turbot and oysters. Will his traditional cooking be distinctive enough to get him to the highest score?

This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals. They must cook their starters for veteran judge Daniel Clifford. The three chefs are Tom Parker, head chef at The White Swan in Fence, who is eager to impress with a salad that includes ten complex elements; Paul Askew, the most experienced chef in the competition, who hopes his traditional techniques will triumph over his younger competitors; and self-taught Ellis Barrie, who is taking a risk with a creative cucumber and oyster starter.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. The two remaining chefs compete for a place in the national finals. To get there, they must impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. Today they are joined in the chamber by guest judge Marion Regan, whose farm provides the famous Wimbledon strawberries to the championships. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the south west of England in the national finals.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. All three chefs are honouring Wimbledon and the British summer with their technically challenging strawberry desserts - but only two will make it through to the regional final. Third-time competitor Dom knows the importance of scoring highly today and is pushing himself to produce the perfect dish. With doughnuts as one of his main components, he is worried about whether he will be able to prove his dough in time. Tom is concerned that in the high heat of the Great British Menu kitchen, his refined take on an ice cream sandwich won't set in time. Andy shocks everyone when he reveals the central flavour in his tennis court-inspired dessert is the strong savoury herb lovage. Only the two highest scorers will go through to cook for the judges.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the main course. With a refined summer barbecue going up against a traditional Cornish speciality and a historic Wimbledon-related recipe, who will come out on top? Andy Clatworthy is using his passion for historical cooking to reinvent a dish that was served at an early Lawn Tennis Association banquet. Dom is going all out with a lavish summer barbecue, but with five side dishes and three different cuts of meat, has he given himself too much to do? The veteran chef worries that Tom's take on the traditional Cornish dish 'under roast' might be too wintry for a taste of summer banquet.

The two remaining London and south east of England chefs must cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by Leon Smith, Davis Cup captain and former coach of Andy Murray. Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent London and the south east of England in the national finals.

It is a smoke-filled kitchen as the three chefs prepare their summer-themed mains in the hope of impressing the veteran judge. Selin Kiazim, head chef at Oklava in London, is in her element, cooking a feast inspired by the summer barbecues she enjoyed with her family. It contains four lamb elements and she is under pressure to cook each of them to perfection. Mike Reid is also cooking a barbecue-inspired dish, using prized wagyu beef that he pairs with his take on traditional sides such as corn on the cob and jacket potato. Tom Kemble's looking to capture the taste of summer using juniper branches to smoke his meat. He is hoping his attempt at a more refined take on the brief will be fitting of a banquet held at Wimbledon.

It's the culmination of months of hard work - the banquet is finally here.

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

Today the chefs must cook their fish courses but after some exceptionally high-scoring dishes in the starter round, everyone is desperate to deliver perfection in order to see off the competition. Once again the chefs present their innovative, witty or heartwarming creations, with lobster, mackerel, John Dory, turbot and hake among the dishes being scrutinized. The judges are joined by guest judge Chris Ogden, a revolutionary pioneer of robotic surgery. Specialising in prostate cancer, Chris is the most prolific prostate robotic surgeon at London's Royal Marsden hospital, performing up to 200 operations a year.

With two courses down, it is time for the chefs to cook their main courses. It is the battle of beef with each using the same meat in their innovative creations. Tommy also meets the first baby ever born on the NHS. Following the fish scores it is tense in the kitchen as the chefs do everything they can to impress the veteran judge.

After a tense starter course, the chefs return to the kitchen to cook their fish dishes. James is making his elevated take on a fried chicken takeaway as a tribute to the NHS staff who care for his sister. Shauna is also taking inspiration from a personal connection with a tribute to staff from a facility in her hometown of Londonderry. Last year's Northern Ireland champion Tommy is hoping to impress with a dish dedicated to the discovery of DNA. With each of the chefs keen to impress, who will net a high score from the veteran judge?

It is the final regional heat and the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week three chefs battle to represent Northern Ireland. Tommy Heaney, last year's regional winner and head chef at the award-winning Great House Hotel in south Wales, is taken on by two newcomers - Shauna Froydenlund, chef patron at Marcus Waring's two-Michelin-starred restaurant, and James Devine, the 2017 National Chef of the Year. After meeting their surprise veteran judge, the chefs get on with cooking their starters. Tommy Heaney hopes to elevate a breakfast to fine-dining standards with his tribute to NHS nightshift workers. James Devine also attempts an unusual breakfast-themed dish, transforming tea and toast into a banquet-worthy feast. And Shauna breaks away from her classical roots with her take on a potato curry, dedicated to NHS staff who come from overseas.

It is the penultimate regional final as the two highest-scoring chefs from the week return to cook their menus again. Judging them are Matthew Fort, Oliver Peyton and Andi Oliver, who are joined by Dr Jake Dunning MBE, an infectious disease specialist who has been recognised for his work during the west Africa Ebola epidemic. After an intense week, both chefs do all they can in a bid to score tens across the board - with surprising results.

It is the dessert course and the last chance for the north west chefs to impress in a bid to make it through to the regional final. Liam is cooking 'Not So Hot Toddy' in honour of a friend who works nightshifts in the NHS, while Ellis's 'Worth Their Weight in Gold' is dedicated to the staff who saved his brother's life. Craig's dish 'The Missed Celebration' pays tribute to his wife with an unusual Christmas concept. Who will be sent home?

It is the fish course and the chefs are all gunning for tens. Craig pays tribute to a friend who has revolutionised hospital food in Morecambe Bay, while Liam is inspired by health advice his grandma gave him, and Ellis is dedicating his dish to the staff who delivered his son Albert. With cod, mackerel, shrimp and cockles on the menu, which of the chefs will score highly today?

It is the Wales regional final as the two remaining chefs do everything they can to impress the judging panel of Andi Oliver, Matthew Fort and Oliver Peyton. After tensions ran high in the week, the chefs are under pressure to deliver perfection. The judges are joined by Aneira Thomas, the first baby born on the NHS, who is named in tribute to the service's founder Aneurin Bevan and who went on to dedicate her life to the service. Who will win a place in the national finals?

The chefs are pulling out all the stops in a bid for big scores with their mains. All three dishes pay tribute to the founder of the NHS Aneurin Bevan - Chris's Everything but the Squeal is an ambitious pork sharing platter, while Jason's For the Rich and the Poor showcases lamb, and Andrew is hoping to impress with Aneurin Bevan for Better Steak.

After the tense starter course, the chefs are all hoping to impress with their unique fish dishes. David is celebrating a personal connection to the brief with his 'My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist for the NHS for 25 years. In a bid for high scores, his rivals both cook lobster for their dishes. Dan's 'For All Those Sleepless Nights' pays tribute to nightshift workers from the NHS with some bold but classic flavours, while Danny's 'Not All Superheroes Wear Capes' aims to give a taste of luxury to the hardworking staff.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. It is main course day and with only two spots remaining on the banquet menu, the competition is fierce. As the barbecues are fired up, all eight chefs are feeling the heat. The judges are joined by guest judge Gordon Reid, Paralympic gold medallist and winner of the first ever men's singles wheelchair event at Wimbledon.

The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. Today the chefs cook their fish courses but with some exceptionally high scoring dishes in the regional heats, each chef needs to deliver perfection in order to see off the competition. The judges are joined by guest judge Tim Henman, former British number one, who competed in Wimbledon's semi-final on four separate occasions and now commentates for the BBC.

The two chefs who have made it through cook their four courses again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by tennis's greatest entertainer, Mansour Bahrami. It is a rollercoaster of a day but only one can go through to the national finals.

Dessert is the last chance for the chefs to secure a place in the regional final. Both Eddie Attwell and Tommy Heaney are attempting technical desserts which feature edible white chocolate tennis balls, while Joery Castel is cooking poffertjes, a traditional Dutch pancake. Only the two highest scorers go through to cook for the judges tomorrow.

Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish.

There is only one spot left in the national finals and it is the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell, who cooks at St Kyrans Country House, Country Cavan, competed in 2016 but failed to make it through to cook the judges on Friday.

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.

Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

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.

Today the pressure in the kitchen is high as the chefs prepare their fish courses. Paul Croasdale, who previously worked as Phil's head chef, is trying to recreate the elegance of Wimbledon with luxury ingredients such as king crab and scallops. Phil and Nick are both preparing dishes using humble mackerel which they hope they can elevate for the exacting standards of Wimbledon. Phil is using the flavours of summer cup cocktail to enhance his dish, while Nick hopes his elegant mackerel with nectarine will have the edge.

Angela Malik is in her element, cooking a tiffin box that includes a summer biriyani, a quail scotch egg and spiced quail breasts based on memories of summer picnics. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main - this is the first time in Great British Menu history that has chef has prepared an entirely offal main course. He worries that it will not be well received by the banquet guests and struggles to get it cooked in the time. Ally is desperate to get through to cook for the judges on Friday. He's creating an inventive dish based on a summer barbeque, using an exciting new method of cooking potatoes to recreate the coals. But can he elevate his dish to the standards required for the Wimbledon banquet?

This week it's the Scottish regional heats, and returning chefs to the competition - Michael Bremner and Ally McGrath - battle ambitious newcomer Angela Malik for a place in the national finals. Today, they are cooking their starters. Michael, chef proprietor at Sixty Four Degrees in Brighton, is eager to win, having narrowly missed out on a place at the banquet last year. He faces stiff competition from Angela and Ally. In the hope of edging ahead in the competition, each of the chefs takes a huge risk with their starter. Ally makes a ricotta that should take 24 hours to prepare, Michael attempts to impress with a vegan starter and Angela intrigues her fellow chefs with a savoury ice cream dish.

The dessert course is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. All the chefs are using unusual ingredients in their desserts. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay. Both Danny and Josh are making panna cottas - whose will impress the veteran chef? Danny is under pressure to complete his six strawberry-flavoured accompaniments, as well as a dandelion and burdock cocktail. Josh is using the flavours of foraged herbs in the hope of creating a dessert that isn't too sweet. Only the two highest scorers will go through to cook for the judges tomorrow.

Today the atmosphere in the kitchen gets even more heated as the three chefs are cooking their fish courses. Josh Overington creates a decadent dish inspired by the prestige of the Wimbledon Championships. He creates a fish stew that comprises champagne, lobster, scallops and truffles. Also using champagne and scallop, Danny creates a delicate dish of cured scallop served with grapes and apple.

The two remaining north west chefs cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and, for the first time this year, broadcaster and restaurateur Andi Oliver. They are joined by guest judge Greg Rusedski, former British number one, who understands the high standards expected at Wimbledon. Both chefs raise their game and impress the judges with their inventive dishes, but only one can go through to represent the north west in the national finals.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. Today it is the fish course and with a seafood specialist in the kitchen, the competition is stepping up a gear. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping he will be able to elevate the humble mackerel to the standards required for the Wimbledon banquet. His competitors are looking to score highly with their more luxurious dishes. Dom is eager to impress with his turbot dish, which uses both traditional and modern cooking techniques. Andy takes a risk preparing lobster three ways, adding some unusual flavours.

This week, it is the south west heats as two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman. After meeting their surprise veteran judge, the three chefs get in the kitchen where each is taking a risk with their starter. Dom, taking part in the competition for the third time, is under pressure to prepare the many elements of his complex summer salad. Newcomer Tom worries his clean and elegant dish will fail to impress the veteran judge. Fellow first-timer Andy tries to prove that his mushroom-centred dish has a place at a taste of summer banquet.

All three chefs are feeling the pressure as they attempt their technical summer desserts. With only the two highest scorers going through to the regional final, who will be sent home? Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is rising. Both Mike and Selin are inspired by Wimbledon's all-white clothing rule. Selin takes a risk using highly perfumed flavours in her dish that are notoriously difficult to balance. Mike is also using unusual flavours, making a coconut sago accompanied by mango, yuzu and yogurt elements. He must cook each of them to perfection to ensure his place. Tom is worried when he struggles to perfect the delicate tuilles that hold his layered dish together.

The chefs do battle for the fish course. An unusual amberjack dish takes on barbecued octopus and a more traditional butter poached trout. Today the atmosphere in the kitchen gets even more intense as all the chefs take risks with their dishes. Mike Reid, executive chef at M Restaurants in London, shocks when he pairs his fish with some highly unusual flavours - white chocolate and strawberry. Selin's dish pays tribute to the famous 2008 Wimbledon final between Federer and Nadal, using barbecued octopus and potato rostis as the central elements. Tom Kemble creates a more traditional dish, inspired by the classic summer picnic, but will his refined poached buttered trout be enough to impress the esteemed Great British Menu veteran chef?

This week, it is the turn of three chefs from London and south east England who are all first timers in the competition. Tom Kemble is one of the youngest chefs in the country to hold a Michelin star and cooks at a restaurant in one of London's most exclusive auction houses. He is up against Mike Reid, who has cooked around the world and trained under both Gordon Ramsay and Michel Roux Jr, and Selin Kiazim, rising star of the London scene, renowned for her Turkish Cypriot fusion flavours. The three chefs meet their surprise veteran judge and cook their summery starters. A dish celebrating childhood summer memories takes on a complicated courgette dish and a technically tricky take on the cucumber sandwich. Michelin-starred Tom is eager to prove himself. His starter is based on the classic Spanish dish gazpacho and his summer memories spent with his grandma in Marbella. Rising star Selin creates a reworked version of the cucumber sandwich with influences from her Turkish Cypriot heritage, while internationally trained Mike makes a courgette salad inspired by his time in Australia.

Those who've failed to make the judges shortlist so far are going all out.

It's main course day, the halfway point in finals week.

Today, the atmosphere in the kitchen gets even more heated and the veteran chef is expecting perfection from the fish course. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on his summer memories of rock pooling in the River Tweed. Angela Malik takes on the ancient skill of preparing sashimi. Inspired by Andy Murray's love of sushi, she uses traditional methods to create an interactive and modern dish. Defending regional winner Michael Bremner uses turbot to produce a dish that he hopes will match the standards of his fish course from last year, which scored four tens with the judges.

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

It is finals week and the competition reaches its thrilling climax. The eight winning regional chefs now battle it out for the honour of a spot on this year's banquet menu, celebrating 140 years of the iconic Wimbledon Championships. The regional champions now face each other for the first time in the kitchen. Each day, they cook one of their courses for the discerning panel of judges - Matthew Fort, Andi Oliver and Oliver Peyton. They are joined by a host of guest judges who know what it takes to be a Wimbledon champion. The chefs need to convince the judges that their dish is worthy of a place on the final menu and that they have listened to any feedback the judges gave them in the regional heats. At the end of each round, when all the dishes have been cooked, the points are added together and the highest scoring chef wins the honour of cooking that course at the Wimbledon banquet. With finals week ahead of them, judge Andi Oliver first summons the chefs to Wimbledon to take a look at where they could be cooking if they win. Back in the kitchen, it is down to the chefs to prepare their starters. With three returning finalists, including former banquet winner Tommy Banks, taking on a host of chefs who have made it this far for the first time, the competition is fierce. The judges are joined by guest judge Sue Barker, host of the BBC's Wimbledon coverage for more than 20 years and a former British number one.

With just one more chance to impress their veteran judge, the chefs are all hoping to use their pastry skills to deliver technically complex desserts. Tom's cooking an Invalid Fruit Tart, inspired by a 1950s recipe, while Jude is making six different apple elements for his An Apple a Day. Olivia is using stout in reference to an outdated old wives' tale which suggested the drink was a healthy source of iron during pregnancy.

It is time for the two remaining chefs representing the south west to go head to head as they cook their menus again for the exacting panel of Andi Oliver, Matthew Fort and Oliver Peyton. With a spot in the national finals at stake, both are aiming for perfection as they bid for glory. The judges are joined by Barbara Childs, a matron in the Cardiac Intensive Care Unit at Great Ormond Street Hospital, who isn't afraid to speak her mind in the chamber. Which chef will triumph?

Three of Scotland's top chefs attempt to impress a veteran judge.

Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete with fish.

Three of Scotland's top chefs attempt to impress a veteran judge.

Today, three newcomers to the competition create their fish dishes in a bid to be crowned Scottish champion. The standard is so high that the veteran judge is moved to tears. The youngest competitor, Adam Handling, is celebrating the very best of British seafood and is promising a dramatic presentation at the pass. Michael Bremner, known for being inventive, is pushing boundaries with his mackerel dish. He is using some innovative techniques which honour one of Scotland's leading fishermen. And Ally McGrath is setting out to create the best of British, using Scottish salmon, although he confesses the fish is not his favourite.

Today, the veteran judge faces a difficult decision as one chef is sent home.

Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Angela Malik is cooking a technically challenging dessert. For it to succeed she must complete each element with upmost precision and exact timing. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time. Michael Bremner is pushing himself with a dish in tribute to Wimbledon champion Andy Murray, but with lots of complex elements to complete, has he given himself too much to do? Only the two highest scorers will go through to cook for the judges tomorrow.

For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge. Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two. Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection? Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard?

It's the dessert course and the last chance for the chefs to secure a place cooking for the judges, so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle. Stepping away from tradition, Paul Croasdale creates an inventive dessert that includes basil pesto, tomato seeds and peach. They both have a number of technical elements to complete and fear they have given themselves too much to do. Nick Brodie has his work cut out persuading the veteran that his technically challenging caramel apple dessert fits the taste of summer brief. Each chef is giving everything they have got in the hope of being put through to cook for the judges tomorrow.

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.

As the chefs approach the halfway point of their regional heat, the pressure is mounting and once again, they are each serving a uniquely original take on the brief. Dan pays a tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by Aneurin Bevan, the founder of the NHS. David's dish is dedicated to the air ambulance staff who saved the life of his fiance, and he also takes a trip to meet one member of the team.

The competition continues as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week it is the turn of three chefs representing the south west, including two who have competed before but meet in the kitchen this week for the very first time. First up is Jude Kereama, who competed in 2015 and 2016, and is back for a third bite of the cherry. New Zealand-born Jude moved to the UK 22 years ago eventually settling in Porthleven, Cornwall, where he runs Kota restaurant, which boasts two AA rosettes and a Michelin bib gourmand. He goes up against last year's regional champion Tom Brown, a protege of Nathan Outlaw who has just launched his own restaurant Cornerstone in London's East End, and Olivia Barry, who trained under Michelin-starred Angela Hartnett before opening Adelina Yard in Bristol, which has earned two AA rosettes. Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Jude is combining classic and international ingredients to create a playful savoury version of jelly and ice cream. Tom Brown is hoping to transform a historical dish served to patients in pre-NHS hospitals into a modern masterpiece by using Japanese flavours. And Olivia Barry is creating a technically ambitious starter that puts her stamp on a British staple.

It is the fish course and with Tom renowned as a fish specialist, all eyes are on him. He is cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen. Jude is attempting a complex fusion dish featuring four different fish and an unusual x-ray-themed presentation, while Olivia is paying tribute to the staff who looked after her during the birth of her first son with her take on curried monkfish. With the veteran judge a former fish course banquet winner, the pressure is on.

It is the penultimate regional heat as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS. This week three chefs take to the kitchen in a bid to represent the north west in the national final. They are last year's regional champion Ellis Barrie, from the award-winning Marram Grass in Anglesey, who as a new dad is desperate to win a place at this year's banquet to celebrate the staff of the NHS, newcomer Liam Simpson-Trotman, an accomplished pastry chef and co-owner of the 4 AA rosette Orwell's in Oxfordshire and whose husband Ryan was a fellow competitor in the central region, and first timer Craig Sherrington, who sharpened his skills working under top names including Eric Chavot and is now chef patron of Virginia House in Cumbria, which boasts 2 AA rosettes. After the surprise of meeting their veteran judge, it is time to cook their starters. Ellis is paying tribute to the founder of the NHS with his re-imagining of a traditional Welsh breakfast. Newcomer Liam is hoping to prove himself with his creative take on a time-honoured supposedly healing dish: chicken soup. And Craig is creating a uniquely flavoured chicken curry ready meal, dedicated to his wife who worked nightshifts at an NHS pathology unit for 12 years.

Newcomers Matt Gillan and Adam Simmonds compete with returning contender Tom Aikens.

Matt Gillan and Tom Aikens cook scallop dishes and Adam delivers langouistine and oysters.

It is the main course and rabbit, rose veal and venison are all dished up for the judges.

Which dessert will judge Richard Corrigan find sweetest?

Arabella Weir joins the judges for the final round for London and the South East chefs.

Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete.

Will the winning main course be goat tagine, a beef dish or a duck dish?

Will the winning dessert be a comedy custard pie, a chocolate dessert or doughnuts?

Only one chef can make it through to the national finals to represent Scotland.

The curtain raises on the competition in the North West.

The North West chefs cook their fish courses.

The North West chefs cook their main course.

The North West chefs get a final chance to impress with their dessert.

The two remaining North West chefs must cook their entire menus for the judges.

The three North East chefs all want to top the leader board on day one with their starter.

The three North East chefs hope to impress with their fish courses.

The North East chefs cook their main course for judge Jason Atherton.

Which desserts will help get two North East chefs through to their regional final?

The two remaining North East chefs must cook their entire menus for the judges.

The three South West chefs all want to top the leader board on day one with their starter.

The three South West chefs compete to get their fish course to top of the leader board.

The three South West chefs compete to get their fish course to top of the leader board.

Which dessert will help get two chefs through to the Friday show?

The two remaining South West chefs must cook their entire menus for the judges.

The curtain raises on the competition in Northern Ireland.

The three Northern Ireland chefs cook their fish courses.

The three Northern Ireland chefs prepare their main course.

Which desserts will help two Northern Ireland chefs get through to their regional final?

The two remaining Northern Ireland chefs must cook their menus for the judges.

In central England, three culinary heavyweights return to the Great British Menu kitchen.

The three chefs try to impress veteran judge Marcus Wareing with their fish courses.

As they cook their main courses, Adil Ray joins the chefs for a fundraising adventure.

The chefs create their desserts, with one last chance to impress judge Marcus Wareing.

The chefs must cook their entire menus for the judges, including Jim Moir aka Vic Reeves.

The Welsh chefs raise the curtain with their starters. Who will produce a showstopper?

Luke Thomas hopes his quirky take on a classic fish finger will impress Jeremy Lee.

The Welsh chefs prepare their main course. Which one will impress Jeremy Lee?

It is the final chance for the Welsh chefs to impress Jeremy Lee with their desserts.

The remaining chefs representing Wales must cook their entire menus for the judges.

Patricia Hodge and the judges taste all eight winning regional starter courses.

Impressionist Ronni Ancona joins the judges as they taste the fish courses.

Comedian Ade Edmondson tucks into the chefs' main courses.

The chefs not only learn the top three desserts but also the winning menu.

The winning chefs cook at the Comic Relief Banquet at the Royal Albert Hall.