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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.

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.

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.

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

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 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 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.

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.

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

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?

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

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?

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

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.

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

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.

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

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

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

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

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

The winning chefs arrive at the Palace of Westminster to cook for the banquet of great Britons.

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.

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 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 one of the national finals. Before cooking starts, the eight champions travel to the Southbank to get a sight of the prize.

The chefs cook for judges Oliver Peyton, Prue Leith, Matthew Fort and guest judge Amol Rajan.

Chris McGowan feels the strain when trying to make his own venison sausages to serve with a venison rack.

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.

It is a highly emotional dish for chef Ronnie Murray as he prepares a dessert inspired by a very personal great Briton.

Three of the most exciting talents from London and the south east region are competing for a place in the national finals.

Danny Gill is making a staggering eight elements for his imaginative dessert - even using a machine usually found in the fairground.

Today is the fish course and newcomer Andrew Birch is confident - he is passionate about seafood. His dish celebrates the cockle.

The remaining north west chefs cook for judges Matthew Fort, Prue Leith and Oliver Peyton and guest judge Lady Claire MacDonald.

The three north west competitors are getting highly creative producing some of the most original and stunning desserts.

It is the fish course and reigning north west champion Matt Worswick has reason to be confident.

The region's top two chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Grace Dent.

Returning chef Josh Eggleton is hoping to impress with an original take on bolognese, one of six elements in his complex fish dish.

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

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

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.

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.

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 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.

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

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.

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

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.

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

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.

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.

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

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

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.

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

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

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. 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.

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.

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?

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. 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.

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.

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.

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

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

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.

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.

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.

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.

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.

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

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 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.

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.

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.

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.

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

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.

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.

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.

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 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.

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.

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

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.

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.

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?

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.

Returning chef Phil Carmichael is serving up his version of an OBE - a refined take on onions, bacon and egg.

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.

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. 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.

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.

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

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. 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.

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.

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

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.

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.

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 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.

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.

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 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.

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.

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

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 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.

The nation's top chefs compete.

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.

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.

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.

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

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

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.

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 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?