Watch Great British Menu

It's the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS.

It's dessert day and with just one place remaining at this year's banquet feast, each chef is giving everything they've got for a chance to say thank you to the heroic NHS staff.

It's main course day and with only two spots remaining on the banquet menu, the competition is fierce.

Today the chefs must cook their fish courses but after some exceptionally high scoring dishes in yesterday's starter round, everyone is desperate to deliver perfection in order to see off the competition.

Today it's the starter course and as the chefs arrive in the kitchen and size up their rivals for the first time, they discover the competition is stiffer than any of them had imagined.

It's the last regional final of the series as the two chefs representing Northern Ireland go head to head.

It's dessert course and the final chance for the chefs to impress. After such a tightly fought battle all week, each is hoping to deliver a technically perfect dessert.

With two courses down it's time for the chefs to cook their main courses. It's the battle of beef with each using the same meat in their innovative creations. Tommy also meets the first baby ever born on the NHS.

After a tense starter course, the chefs return to the kitchen to cook their fish dishes. James is making his elevated take on a fried chicken takeaway as a tribute to the NHS staff who care for his sister.

It's the final regional heat of Great British Menu as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS.

It's the penultimate regional final as the two highest scoring chefs from the week return to cook their menus again.

It's the dessert course and the last chance for the North West chefs to impress in a bid to make it through to tomorrow's regional final.

Time for the chefs to cook their mains and after yesterday's scores the pressure is on. Craig is hoping to impress using two cuts of Dexter beef, while Liam prepares his take on a Bajan lamb stew and Ellis prepares four cuts of suckling pig.

It's the fish course and the chefs are all gunning for tens.

It's the penultimate regional heat of Great British Menu as the nation's top professional chefs compete to cook at a banquet celebrating the heroes of the NHS.

It's time for the two remaining chefs representing the South West to go head to head as they cook their menus again for the exacting panel of Andi Oliver, Matthew Fort and Oliver Peyton.

With just one more chance to impress their veteran judge, the chefs are all hoping to use their pastry skills to deliver technically complex desserts.

It's the main course and two of the chefs are hoping duck will win the day. Tom is preparing a technically challenging duck dish steeped in NHS history while Jude is making a multi-element Chinese duck dish inspired by his mum.

It's the fish course and with Tom renowned as a fish specialist all eyes are on him. He's cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen.

This week it's the turn of three chefs representing the South West, including two who have competed before but meet in the kitchen this week for the very first time.

It's the Wales regional final as the two remaining chefs do everything they can to impress the judging panel of Andi Oliver, Matthew Fort and Oliver Peyton. After tensions ran high in the week, the chefs are under pressure to deliver perfection.

It's the dessert course and the last opportunity for the chefs to impress.

The chefs are pulling out all the stops in a bid for big scores with their mains.

After the starter results, the chefs return to the kitchen hoping for high scores with their fish dishes.

Today the three chefs meet their surprise veteran judge and cook their celebratory starters. Andrew is attempting to pay tribute to NHS staff with his innovative take on a traditional healing recipe, 'Mum's Flu Fighting Chicken Soup'.

The two remaining Central region chefs do battle for a place in the national finals. They must impress the formidable panel of Andi Oliver, Matthew Fort and Oliver Peyton with their four course menus.

With one dish left to impress the veteran judge, the chefs cook their desserts. Marianne is looking to raise a smile with her 'carry on' themed dessert, complete with surprise presentation.

The chefs cook their mains and following yesterday's results, tension is high. Both Marianne and Ryan are cooking muntjac in the hope of impressing the veteran judge, while Sabrina is making an ambitious technical take on a family feast.

It's the fish course and the chefs are pulling out all the stops. Marianne pays tribute to the 'angels' in her local hospital who looked after her during a recent illness.

This week three chefs compete in the heat for the Central region.

It's judging day and the two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. Both chefs are gunning for success and are doing everything they can to deliver their menus to perfection.

It's dessert day and the last chance for the chefs to impress before one is sent home.

It's main course day and the heat is on.

It's the fish course and the chefs are all out to impress. The heat is increased as all three serve their unique takes on lobster.

Great British Menu continues as the nation's top professional chefs compete for a chance to cook 'A Feast to Say Thank You' at a glorious banquet celebrating 70 years of the NHS, one of Britain's most prized institutions.

Today the two remaining London and the South East chefs must cook their four course menus again. But will they take on board their veteran's advice as they prepare their 'Feast To Say Thank You'?

It's the last chance for the chefs to secure a place cooking for the judges tomorrow and the pressure in the kitchen is rising.

The contest is hotting up as the three chefs prepare their celebratory mains in the hope of impressing the veteran judge. All three of them are creating sharing dishes.

Today the chefs do battle for the fish course and as they all strive for perfection the atmosphere in the kitchen is tense.

A new round of Central England starters: pork neck, veal tartare, and breast of squab.

Only one can remain to represent Scotland on the Olympic Banquet Menu.

Dessert dishes in the final round include an Eton mess and beetroot cake.

Barbecued veal, beef rump, and blackface lamb with sweetbreads compete as main courses.

The fish course, featuring grilled mackerel, crab cannelloni, and poached halibut.

Scottish starters: duck terrine and pineapple, braised pork cheek, or smoked pigeon breast.