This week three top chefs from Northern Ireland are competing for a place in the National Finals. There are some varied and exciting starters, as the chefs get creative. And theres real shock and emotion as the veteran chef delivers his scores.
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It is the main course and returning Chef Chris McGowan is feeling confident but part of his dish involves making his own venison sausages to serve with a venison rack, and getting it all done in time is straining his emotions.
Today the atmosphere in the kitchen gets even more competitive as the three chefs from Northern Ireland dish cook their fish courses.
This week three top chefs from Northern Ireland are competing for a place in the National Finals. There are some varied and exciting starters, as the chefs get creative. And theres real shock and emotion as the veteran chef delivers his scores.
Today the two chefs are cooking for the judges Matthew Fort, Prue Leith and Oliver Peyton. Joining them is guest judge is John Williams MBE, the executive Head Chef at The Ritz, the only hotel to hold a royal warrant for banqueting.
It is a highly emotional day for one of the chefs as he prepares a dish which is inspired by and a tribute to his own Great Briton, his late Grandfather.
Its the main course of the North East Region and overnight there has been a dramatic development. Its a tough and emotional day for the chefs.
It is the fish course and two chefs from the North East, Tommy and Mini, have very similar ingredients - both are cooking mackerel.
Mini Patel is back for a second attempt at the North East Regional title but hes competing against two young newcomers Tommy Banks and Chris Archer.
Today is the head to head. The two highest scoring chefs from the London and South East region are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort. Joining this week as Guest judge is Kevin Gould, an award winning food writer.
Its the dessert course and the final chance for three of London and South Easts most competitive and talented chefs to get through to the judging chamber, today the veteran judge will send one chef home.
Its the all important main course and returning contender Mark Froydenlund is banking on it being his strongest dish. Hes showcasing British Rose veal and celebrating the determination of British producers to bounce back from disaster.
It is the fish course and chef Russell Bateman is celebrating the diversity of his beloved home town of London by combining lobster with jerk spices for an ambitious fish course with seven key elements.
Today three of the finest chefs from Wales are competing to be crowned champion. Two chefs are back for a second time: Phil Carmichael and Adam Bannister. Adam was crowed Welsh champion last year so this year Phil is back with something to prove.
Today the two chefs are cooking for judges Matthew Fort, Prue Leith and Oliver Peyton. Its the dessert course that seals the fate of the chefs and the North West Champion is revealed.
Its the dessert course and the three North West competitors are getting highly creative producing some of the most original and stunning desserts.
It is the main course of the North West Regional heat and the scores mean this is a crucial round. Matt Worswick may be the reigning champion but he is not yet assured of a place cooking for the judges and he is feeling the strain.
It is the fish course and reigning NW champion Matt Worswick has reason to be confident. Last year his fish course was shortlisted for the banquet in the national finals.
This week two newcomers to the competition are challenging reigning North West champion Matt Worswick. Adam Reid is Head Chef for one of the UKs leading culinary talents Simon Rogan, heading up Simons The French restaurant at Manchesters Midland hotel.
Today is the head to head. The South West regions two highest scoring chefs are cooking for judges Oliver Peyton, Prue Leith and Matthew Fort and today they are joined by guest judge, journalist and restaurant critic, Grace Dent.
Today is the dessert course and it is Josh Eggleton who has come up with the most ambitious dessert. He is creating his own self-serve ice cream made from vegetables, he is making everything from scratch.
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