The Great British Menu

It's the starter course for three of London and the South East's hottest chefs: Matt Gillan, Lee Westcott and Marcus Wareing's protégé Mark Froydenlund; returning contender Matt Gillan is determined to make it to the banquet.

The top London and South-East chefs battle it out with the fish course; tension rises between contestants, Tom Aikens and Matt Gillian; Adam Simmonds has a surprise up his sleeve.

It's the main course and rabbit, rose veal and venison are all dished up for "Great British Menu" veteran Richard Corrigan; one of the chefs is joined by "Eastenders" star June Brown for a fundraising challenge.

The chefs from South East and London get one last chance to demonstrate their skills, as the one with the lowest total score for the week will leave the competition.

One more chef left the competition and only two remain; they cook their entire menus for the judges.

Returning contenders Michael Smith, Tony Singh and Mark Greenaway are all determined to get one of their dishes to the banquet; a witty take on spiced ham, a warm chicken salad with a twist, and a rabbit terrine are among the selections.

The chefs from Scotland prepare their fish dishes.

Returning Scottish contenders Michael Smith, Tony Singh and Mark Greenaway cook an African-inspired goat tagine, a beef dish inspired by a childhood cartoon, and a duck dish with a comedy twist for veteran judge Angela Hartnett MBE.

Scottish returning contenders Michael Smith, Tony Sigh and Mark Greenaway have one more chance to impress veteran judge Angela Hartnett MBE with a comedy custard pie, a sophisticated chocolate dessert or doughnuts inspired by a Scottish tradition.

Only two chefs remain who will cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton; impressionist/actor Debra Stephenson is the celebrity guest judge.

It's a battle of the appetizers.

The chefs cook their fish courses, including Aiden Byrne's "The Culinary Joke," a take on a classic prawn cocktail; Mary-Ellen McTague's dish of Dover sole; and Chris Holland's "Gone Fishing" salmon dish.

The North West chefs present their main courses; Will Aiden Bryne prepares a beef dish.

The North West chefs present their dessert menus, including Aiden Byrne's pineapple dish called The Sweet Burger, Mary-Ellen McTague's take on a trifle called Chamomile Lawn, and Chris Holland's dish called Going Bananas.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

The North East chefs present their respective starter menus, featuring Colin McGurran's tomato gazpacho and garden salad, Stephanie Moon's witty chicken dish and Charlie Lakin's controversial duck dish.

The North East chefs cook their fish courses; Colin McGurran's dish of cockles and mussels with salmon; Stephanie Moon's crab custard pie; Charlie Lakin is also confident with his creation called "Tongue in Cheek."

The North East chefs cook their main courses, including Colin McGurran's dish of duck and turnips, Stephanie Moon's venison dish and Charlie Lakin's kebab inspired dish.

It's the chef's last chance to impress before the final two chefs are chosen to face the judging panel; Colin McGurran makes a tiramisu; Stephanie Moon crafts a tricky pulled sugar dome; Charlie Lakin makes a custard pie.

The two remaining chefs cook their entire menus for the judges Prue Leith, Matthew Fort and Oliver Peyton.

The South West chefs battle it out for a chance to cook at the special banquet, with Chris Eden's modern twist on Duck a l'Orange, Peter Sanchez-Iglesias' dish called Picnic, and Emily Watkins' witty dish called Eggs and Ham.

Cornishman Chris Eden takes inspiration from home to create a lobster and oyster dish; Peter Sanchez-Iglesias cooks up a dish inspired by childhood memories; Emily Watkins serves up a dish with cured trout.

The chefs cook their main course and veteran Tom Kerridge looks for perfection; Chris Eden's BLT is a spin on a fast-food classic; Peter Sanchez Iglesias prepares a nostalgic roast dinner; Emily Watkins makes a venison dish.

Chris Eden hopes his peach melba will book him a place in the regional final; Peter Sanchez-Iglesias prepares apple pie; Emily Watkins makes her "Lolly and Sweets" dessert.

It's decision time on Great British Menu Does Comic Relief for the chefs from the South West; only two chefs remain who will cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

As the curtain rises on the competition in Northern Ireland, Chris Fearon competes against his former head chef Raymond McArdle; Chris and Raymond create different takes on soup while Ian Orr comes up with a rabbit dish.

Chris Fearon serves up a creation called "Stitched up Like a Kipper," Raymond McArdle serves turbot called "A Day at the Beach" and Ian Orr creates a dish with a play on an old joke called "Why Did the Scallop Cross the Roe."

Chris Fearon's dish called "Cowboy Supper" is inspired by the wild west, Raymond McArdle creates a dish called "Titanic Smoked Venison, Tongue and Cheek", and Ian Orr cooks lamb with baked hay.

Chefs from Northern Ireland have one last to impress.

It's decision time for the chefs from Northern Ireland; one chef has left the competition and only two remain.

Two Michelin-starred chef Daniel Clifford creates a dish where nothing is as it first appears; Michelin-starred chef Richard Bainbridge's banana split; Will Holland offers up a creation called goat's cheese mousse, balsamic jelly and gingerbread.

The chefs from Central pull out all the stops with their fish dishes.

Daniel Clifford's main course is a wild plate of food; Richard Bainbridge uses a French technique to cook guinea fowl in a beef bladder; comedy writer Adil Ray joins one of the chefs for a fundraising adventure.

The chefs of central England present their desserts, including Will Daniel Clifford's Going Out With a Bang, Richard Bainbridge's coffee and chocolate dessert, and Will Holland's dish of parsnip banoffee cake, chocolate tart and parsnip ice cream.

It's decision time on Great British Menu Does Comic Relief for the two remaining chefs from the Central region, who will cook their entire menus for judges Prue Leith, Matthew Fort, Oliver Peyton, and celebrity guest judge Jim Moir, aka Vic Reeves.

The chefs representing Wales present their respective starter menus, featuring Richard Davies's chicken salad, Mary Ann Gilchrist's peas and ham, and Luke Thomas's ham, egg and pineapple.

The chefs from Wales prepare their fish dishes, featuring Richard Davies' grilled mackerel, Mary Ann Gilchrist's lobster dish and Luke Thomas' classic fish finger.

The Welsh chefs prepare their main courses, featuring Richard Davies's pork dish, Mary Ann Gilchrist's "Three's a Crowd" dish, and Luke Thomas's beef, bone marrow and watercress.

The Welsh chefs aim to impress Jeremy Lee with their dessert dishes, including Richard Davies' strawberries and cream, Mary Ann Gilchrist's Some Like It Hot or Luke Thomas' rhubarb and custard.

It's decision time for the chefs representing Wales; the two remaining chefs cook their entire menus for the judges Prue Leith, Matthew Fort and Oliver Peyton.

Actress Patricia Hodge is on tasting duty as the eight winning regional starter courses are presented.

The chefs cook their fish courses; they are all vying to finish in the top three; tensions are high but there are still plenty of laughs as new dishes are introduced under competition rules; Impressionist Ronni Ancona joins the judges.

Comedian Ade Edmondson tucks into the chefs' main courses to help decide which three will remain in contention to cook at the special banquet; however, the chefs are in for a major surprise as the judges deliver unexpected news.

The finalists battle it out with their desserts; Prue Leith, Oliver Peyton, and Matthew Fort decide on the four winning dishes but feel torn between two.

It is the climax of the competition as the winning chefs cook at the Comic Relief Banquet at the Royal Albert Hall; Special guest and co-founder of the charity Richard Curtis welcomes guests - the unsung heroes of charity work.