"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."

"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 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 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."

"Raymond McArdle, Chris McGowan and Will Brown present their starter courses."

"Raymond McArdle, Chris McGowan and Will Brown fight it out for the fish course."

"It's main course day for Raymond McArdle, Chris McGowan and Will Brown."

"It is the Northern Ireland chefs' last chance to impress with their dessert courses."

"The two remaining Northern Irish chefs cook their entire menus again for the judges."

"Mary Ellen McTague, James Durrant and Mark Ellis present their starter courses."

"Mary Ellen McTague, James Durrant and Mark Ellis create their fish course."

"Mary Ellen McTague, James Durrant and Mark Ellis try to impress with their main course."

"Mary Ellen McTague, James Durrant and Mark Ellis present their desserts."

"The two remaining north-west chefs cook their four courses again for the judges."

"Emily Watkins, Dominic Chapman and Josh Eggleton present their starter courses."

"Emily Watkins, Dominic Chapman and Josh Eggleton create their fish course."

"Emily Watkins, Dominic Chapman and Josh Eggleton cook their main courses."

"Emily Watkins, Dominic Chapman and Josh Eggleton present their desserts."

"The two remaining south-west chefs cook their four courses again for the judges."

"The central region's top chefs create a starter course for a surprise veteran judge."

"Tops chefs Aktar Islam, Mark Poynton and Jason Hodnett fight it out for fish course glory."

"Aktar Islam, Mark Poynton and Jason Hodnett cook their main courses for the veteran judge."

"It is dessert day and the central chefs are all striving for a spot in the regional final."

"The two remaining central region chefs cook their four courses again for the judges."

"Adam Simmonds, Tom Sellers and Adam Byatt attempt to dazzle with their starters."

"Adam Simmonds, Tom Sellers and Adam Byatt hope to impress with their fish courses."

"Adam Simmonds, Tom Sellers and Adam Byatt cook their main courses."

"Adam Simmonds, Tom Sellers and Adam Byatt set out to impress with their desserts."

"The two remaining London and south east chefs cook their dishes again for the judges."

"Paul Welburn, Frances Atkins and Colin McGurran attempt to dazzle with their starters."

"Frances Atkins, Paul Welburn and Colin McGurran hope to impress with their fish courses."

"Frances Atkins, Paul Welburn and Colin McGurran cook their main courses."

"Frances Atkins, Paul Welburn and Colin McGurran set out to impress with their desserts."

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

"Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin aim to impress with their starters"

"Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin fight it out for the fish course."

"Stevie McLaughlin, Jacqueline O'Donnell and Neil Rankin present their main courses."

"The dessert course is the last chance for the Scottish chefs to impress."

"The two remaining Scottish chefs cook their dishes again for the panel of judges."

"Welsh chefs Mary Ann Gilchrist, David Kelman and Andy Beaumont join the competition."

"Andy Beaumont, David Kelman and Mary Ann Gilchrist go head to head for the fish course."

"The Welsh chefs are all hoping to score highly with their very individual main courses."

"The dessert course is the last chance for the Welsh chefs to impress."

"The two remaining Welsh chefs cook their dishes again for the panel of judges."

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

"Scottish chefs Jak O'Donnell, Jimmy Lee and Graham Campbell compete in the fish course."

"Jak O'Donnell, Jimmy Lee and Graham Campbell battle to plate up a perfect main course."

"It's the Scottish chefs' last chance to impress with the dessert course."

"The two remaining Scottish chefs cook their entire menus again for the judges."

"Three of the south west's finest chefs attempt to impress with their starters."

"The three south west chefs fight it out for the fish course."

"There's a battle for the main course as the three chefs go head to head."

"The south west chefs have one last chance to impress as they face the dessert course."

"The two remaining south west chefs must cook their entire menus again."

"Stephen Gomes, Adam Bannister and Phil Carmichael must plate up perfect starters."

"Stephen is determined to prove himself with a fish course honouring the WI."

"All three chefs pay homage to Welsh lamb in the main course challenge."

"It's the dessert course, and the last chance to secure a place in the regional final."

"The two remaining Welsh chefs cook their four courses again for the judges."

"Three of Northern Ireland's top chefs go head to head with their starter courses."

"Three of Northern Ireland's top chefs go head to head with their fish courses."

"Three of Northern Ireland's top chefs go head to head as they battle for the main course."

"The three Northern Irish chefs battle it out for the dessert course."

"The two remaining Northern Irish chefs cook their four courses again for the judges."

"Mini Patel, Michael O'Hare and Tim Allen battle to represent the north east of England."

"After his risky starter caused a stir, Michael is planning another controversial dish."

"Michelin-starred Tim is keen to bag the first ten of the week."

"It's the last chance to impress with the dessert course."

"The two remaining chefs must cook all four courses again for the judges."

"Representing north west England are Eve Townson, Matt Worswick and Mark Ellis."

"Mark Ellis is going all out with a fishy take on a traditional dessert recipe."

"It is the battle for the main course for the three north west England chefs."

"It's the last chance to impress with the dessert course."

"The two remaining north west chefs cook their entire menus again for the judges."

"It's the starter course for three of London and the south east's hottest chefs."

"Lee hopes to impress with a modern plate of mackerel and passion fruit in the fish course."

"Matt is determined to bring home a 10 with his ambitious celebration of the billy goat."

"The chefs are striving to win one of the two spots in the regional final."

"The two remaining chefs cook all four courses again for the judges."

"Pip Lacey, Richard Bainbridge and Jason Hodnett attempt to impress the judges."

"Pip is hoping to outclass her rivals with a smoked haddock dish inspired by her grandma."

"Jason is taking risks with his unusual collection of ingredients."

"It's the last chance for the central region chefs to impress in the dessert course."

"Former chair of the Women's Institute Helen Carey is the guest judge."

"Finals week kicks off with the starter course."

"The chefs whose starters didn't make the cut are hoping for perfection in the fish course."

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

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

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

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"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."

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

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"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.\n\nMichelin-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."

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"The two remaining London and south east of England chefs must cook their entire taste of summer menus again.\n\nThey 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.\n\nBoth 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."

"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."

"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.\n\nHis 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. 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?\n\nAndy 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."

"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.\n\nThird-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.\n\nOnly 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.\n\nThe 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.\n\nBoth 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 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.\n\nThe 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."

"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.\n\nTom 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?"

"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.\n\nAll three chefs have several elements to complete and are feeling the pressure of the Great British Menu kitchen."

"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?\n\nTom 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?"

"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.\n\nBoth 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 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.\n\nToday 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.\n\nDanny 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."

"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."

"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.\n\nTommy 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."

"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.\n\nBoth 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 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.\n\nBoth 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."

"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.\n\nIn 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."

"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.\n\nAngela 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."

"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.\n\nAlly 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?"

"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.\n\nMichael 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."

"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.\n\nBoth 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."

"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.\n\nThe 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 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.\n\nPhil 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."

"For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.\n\nNick 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.\n\nPhil 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?\n\nPaul 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.\n\nNick 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."

"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.\n\nBoth 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."

"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."

"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."

"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's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander.\n\nNick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous.\n\nRyan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice cream van and featuring a number of complex technical elements."

"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."

"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."

"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."

"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.\n\nEddie 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?"

"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.\n\nOnly the two highest scorers go through to cook for the judges tomorrow."

"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.\n\nIt is a rollercoaster of a day but only one can go through to the national finals."

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"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.\n\nIt 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.\n\nThe 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.\n\nIt 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?\n\nThe judges are joined by guest judge Annabel Croft, former British tennis number one and Junior 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.\n\nIt 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?"

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