Britain's top chefs compete for the chance to cook at a celebratory four-course banquet.
This episode features the chefs of Northern Ireland preparing dessert: Danny Millar makes rhubarb and custard, while Clare Smyth prepares an intricate Irish coffee. And how will the chefs cope when they have to cook a meal for the Army?
The chefs of London and the South East prepare their starters. Mark Sargeant cooks egg and soldiers with broccoli puree and goat's cheese cream while Tristan Welch cooks asparagus, egg and cress sandwich and cured smoked ham. Joining them in the kitchen to cast an impartial eye over the proceedings is former Great British Menu champion Jason Atherton.
Central region chefs Daniel Clifford, Richard Bainbridge and Will Holland use the best produce from their area to prepare the main courses. They hope to impress the judges with dishes of pigeon and rabbit with carrot terrine, lamb with purple sprouting broccoli, and lamb with asparagus
Welsh chefs Aled Williams, Gareth Jones and Hywel Jones battle it out, with Angela Hartnett deciding who will get through to the judges. They begin with their starters. Will it be guinea fowl four ways, Conwy pork or cawl?
The chefs from Wales - Aled Williams, Gareth Jones and Hywel Jones - pull out all the stops with their fish dishes, hoping to impress veteran chef Angela Hartnett. Will she choose: steamed whole turbot with mussels, cockles, leeks and samphire, cured sea trout crostini or dressed lobster with asparagus?
The chefs from Wales battle it out with their main courses. Aled Williams, Gareth Jones and Hywel Jones are determined to win but which dish will take pole position? Will it be Welsh black sirloin steak with mushroom, horseradish and bone marrow burger, Glamorgan sausage and hot coleslaw or Brecon venison Wellington, peas and Carmarthen ham?
It's the last chance for the chefs from Wales to impress veteran chef Angela Hartnett, as the one with the lowest total score from across the week will leave the competition. Aled Williams, Gareth Jones and Hywel Jones deliver their desserts, but which dish will earn top marks - rice pudding with hazelnut crumble, cherries and raspberries, Snowdon pudding baked Alaska or rhubarb and strawberry trifle tart?
It's decision time for the chefs from Wales. Only two chefs remain and now they 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 first-class cooking will do. Only one chef can make it through to the national finals to represent Wales and get the chance to cook at the People's Banquet. If they win, one of their dishes could be paraded down the ancient cobbled streets of Leadenhall Market and served at a magnificent street party, a banquet for the people and inspired by the people.
Richard Davies, James Sommerin and Stephen Terry cook their desserts.
Which dessert will judge Richard Corrigan find sweetest?
Arabella Weir joins the judges for the final round for London and the South East chefs.
Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete.
Returning contenders Michael Smith, Tony Singh and Mark Greenaway compete with fish.
Will the winning main course be goat tagine, a beef dish or a duck dish?
Will the winning dessert be a comedy custard pie, a chocolate dessert or doughnuts?
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?