Great British Menu
Today the finalists cook their fish dishes, which will be tasted and scored by the Great British Menu judges and veteran judge Marcus Wareing.
Today the finalists cook their fish dishes, which will be tasted and scored by the Great British Menu judges and veteran judge Marcus Wareing.
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After a tense starter course, the chefs return to the kitchen to cook their fish dishes.
Tommy Heaney, last years regional winner, is taken on by two newcomers: Shauna Froydenlund and James Devine.
The two highest scoring chefs from the week return to cook their menus again.
It's the last chance for the North West chefs to impress and make it through to tomorrow's regional final.
It's time for the main courses and after yesterday's scores the pressure is on.
With cod, mackerel, shrimp and cockles on the menu, which of the chefs will score highly today?
This week three chefs enter the contest to represent the North West in the national final.
It's time for the two remaining chefs from the South West to go head to head as they cook for the judges.
The chefs are all hoping to use their pastry skills to deliver technically complex desserts.
It's the main course in the South West, and two of the chefs are hoping duck will win the day...
It's the fish course and with Tom renowned as a fish specialist all eyes are on him.
Now the 3 chefs representing the South West compete: Jude Kereama, Tom Brown, and Olivia Barry.
Today the two remaining London and the South East chefs must cook their four course menus again.
Its the last chance for the chefs to secure a place cooking for the judges and the pressure is rising.
The three chefs prepare their celebratory mains in the hope of impressing the veteran judge.
The chefs do battle for the fish course, they all strive for perfection the atmosphere in the kitchen is tense
This week it's the turn of three chefs from London and the South East.
Today the two remaining North East chefs must cook their four course menus again.
Its the chefs last chance to impress and tensions are high.
As the chefs approach the halfway point of their regional heat, the pressure is mounting.
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