Chefs battle for the chance to cook an Olympic banquet. The two remaining chefs cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs battle for the chance to cook an Olympic banquet. The two remaining Central chefs cook their entire menus for the Great British Menu judges.

Chefs battle for the chance to cook an Olympic banquet. Here, two North East chefs cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs battle for the chance to cook an Olympic banquet. Here, Northern Ireland chefs cook their menus for judges Prue Leith, Matthew Fort and Oliver Peyton.

Chefs compete for the chance to cook at a glittering Olympic banquet. The North West finalists go head to head as they prepare a lavish meal for judges Prue Leith, Matthew Fort and Oliver Peyton.

It is decision time for the chefs from the London and South East region. The two remaining chefs cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only world class cooking will do.

It is decision time for the chefs from Wales. The two remaining chefs cook their entire menus for the Great British Menu judges Prue Leith, Matthew Fort and Oliver Peyton. The judges aren't easily pleased and only world class cooking will do.

It is decision time for judges Prue Leith, Matthew Fort and Oliver Peyton as the two remaining chefs from the South West region cook their entire menus. The judges are not easily pleased and only world-class cooking will do.

The winners of the regional heats cook their starters, which will be tasted and scored by the Great British Menu judges and veteran judge Richard Corrigan.

The winners of the regional heats cook their fish dishes, which will be tasted and scored by the Great British Menu judges and veteran judge Marcus Wareing.

On day three, the chosen finalists cook their main courses, which will be tasted and scored by the Great British Menu judges and veteran judge Tom Kerridge.

It is desserts day, and the last chance for the competing chefs to impress. The judges reveal the winning four dishes which will make up 2012's Great British Menu.

The nation's chefs compete to cook at a special banquet to celebrate 25 years of Comic Relief's Red Nose Day. Arabella Weir joins for the final round.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Only one chef can make it through to the national finals to represent Scotland.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining North West chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining North East chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining South West chefs must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The two remaining Northern Ireland chefs must cook their menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The chefs must cook their entire menus for the judges, including Jim Moir aka Vic Reeves.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The remaining chefs representing Wales must cook their entire menus for the judges.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Patricia Hodge and the judges taste all eight winning regional starter courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Impressionist Ronni Ancona joins the judges as they taste the fish courses.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. Ade Edmondson tucks into the chefs' main courses to decide which will remain in contention.

Chefs compete to cook at a banquet to celebrate 25 years of Red Nose Day. The chefs not only learn the top three desserts but also the winning menu.

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

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

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

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

The two remaining London and south east chefs cook their dishes again.

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

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

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

It is finals week and victorious regional chefs must cook their starters for the judges.

It is finals week and victorious regional chefs must cook their fish course for the judges.

There is a shock result for the chefs as their competitors' votes make all the difference.

It is the last chance for the chefs to get their dish in contention for the final.

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

The two remaining south west chefs must cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort.

The two remaining Welsh chefs cook their four courses again for the judges, including guest and long-serving WI member Rosemary Bishton.

Two remaining Northern Irish chefs cook the four courses again for the three judges, as well as guest judge Felicity Cloake.

The two remaining chefs must cook all four courses again for the judges, including guest judge WI president Kirsty Bowen.

The two remaining chefs cook their entire menus again for the judges, including a guest judge - food writer Sabrina Ghayour.

The two remaining chefs are cooking all four courses again for the judges, including guest judge Mary Gwynn.

The two remaining central region chefs cook their entire menus again for judges Prue Leith, Oliver Peyton and Matthew Fort. They are joined by former chair of the Women's Institute Helen Carey, who will help decide who will have the glory of representing the region in the national finals.

It's finals week and the remaining eight chefs plate up their starters in the hope of making it onto the judges' shortlist.

The chefs who did not make it onto the shortlist with their starters are hoping for perfection in the fish course.

It's the halfway point in finals week, and those chefs who have yet to get a dish on the shortlist are feeling the heat.

It's the last chance for the regional champions to get a dish in contention for the final banquet in the dessert course.

It is the head to head. Scotland's two highest-scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort.

The region's top two chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Grace Dent.

The remaining north west chefs cook for judges Matthew Fort, Prue Leith and Oliver Peyton and guest judge Lady Claire MacDonald.

The two highest scoring chefs from Wales cook for judges Oliver Peyton, Prue Leith and Matthew Fort, and guest judge Rosie Birkett.

The region's two highest scoring chefs cook for judges Oliver Peyton, Prue Leith and Matthew Fort and guest judge Enam Ali MBE.

In the the head to head, the two highest-scoring chefs from the London and south east region cook for Oliver Peyton, Prue Leith and Matthew Fort.

The chefs cook for Matthew Fort, Prue Leith and Oliver Peyton and guest judge John Williams MBE, executive head chef at The Ritz.

The chefs cook for judges Oliver Peyton, Prue Leith, Matthew Fort and guest judge Amol Rajan.

It is day one of the national finals. Before cooking starts, the eight champions travel to the Southbank to get a sight of the prize.

It is day two of the national finals, and the eight champions must cook their fish courses. The judges are joined by Tim Hayward.

It is day three at the national finals and time for the main course - the one course every chef wants to cook at the banquet.

It is the final day of the competition, and the last chance for the eight champions to get one of their dishes to the banquet.