The spotlight is on Scotland. Returning contenders Michael Smith, Tony Singh and Mark Greenaway are all determined to get one of their dishes to the banquet at the Royal Albert Hall to celebrate 25 years of Comic Reliefs Red Nose Day.
Showing1to20of1351results
As the chefs approach the halfway point of their regional heat, the pressure is mounting.
After a tense Starter coursesthe chefs are all aimingfor 10s with their unique fish dishes.
This week its the heats for the North East region, and today the chefs are cooking their starters.
The winning chefs must now cook their dishes at the grand finale, the 'Taste of Summer' banquet
Each chef is giving everything they've got and there are three completely new desserts in competition today.
The competition is fierce, and as the barbecues are fired up all 8 chefs are feeling the heat.
With some very high scoring fish dishes in the regional heats the chefs will need perform at their best today
The chefs are putting everything into their Dessert in order to secure a place cooking for the judges tomorrow
Today the chefs are cooking their main courses and all have very different takes on the Taste of Summer brief.
With the chefs all hoping to impress, today theyre each taking risks with their fish courses.
There are only 2 spots left in the National Finals and this week its the Central chefs turn to battle it out
Today the two winning chefs from the Wales region must cook their entire taste of summer menus for the judges
Each chef is putting everything theyve got into the dessert course, hoping to cook for the judges tomorrow
Today its main courses and all 3 chefs are cooking Welsh lamb in the hope of impressing this weeks veteran
Today the pressure in the kitchen is high as the chefs prepare their fish courses.
In the Wales regional heat newcomers, Paul Croasdale and Nick Brodie, take on returning chef Phil Carmichael
Guest judge is Gary Parsons, Wimbledons Executive Chef, responsible for feeding everybody at the tournament
Dessert is the last chance for the chefs to secure a place in the final and the pressure in the kitchen rises
For the first time in Great British Menu history, one of the chefs produces an entirely offal main course.
Today is the fish course and the newcomer chefs begin to understand the perfection and skill that're demanded
Showing1to20of1351results
