Great British Menu

This week it's the heats for the North East region, and today the chefs are cooking their starters.

After a tense Starter courses the chefs are all aiming for 10s with their unique fish dishes.

As the chefs approach the halfway point of their regional heat, the pressure is mounting.

It's the chefs' last chance to impress and tensions are high.

Today the two remaining North East chefs must cook their four course menus again.

This week it's the turn of three chefs from London and the South East.

The chefs do battle for the fish course, they all strive for perfection the atmosphere in the kitchen is tense

The three chefs prepare their celebratory mains in the hope of impressing the veteran judge.

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

Today the two remaining London and the South East chefs must cook their four course menus again.

This week, vying to be crowned champion of Scotland are three talented newcomers to the GBM kitchen.

It's the fish course in Scotland and the chefs are all out to impress.

Ross is hoping to impress , Lorna is also cooking venison. Ben's dish features duck.

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

The two remaining chefs must impress the judges - Oliver Peyton, Andi Oliver and Matthew Fort.

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

On todays episode, it's the fish course and the chefs are pulling out all the stops.

Both Marianne and Ryan are cooking muntjac, while Sabrina is creating a technical take on a family feast.

In a last chance to impress, the chefs from the Central region cook their desserts.

The two remaining Central region chefs vie for a place in the national finals.

This week it's the turn of three chefs representing Wales who are all first timers in the competition.

The chefs return to the kitchen hoping for high scores with their fish dishes.

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

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