Great British Menu

• John Burton Race and Michael Caines (won heat) represent the South West of England
• Antony Worrall Thompson and Galton Blackiston (won heat) represent the Midlands and the East of England
• Marcus Wareing (won heat) and Simon Rimmer represent the North of England
• Paul Rankin and Richard Corrigan (won heat) represent Northern Ireland
• Tom Lewis and Nick Nairn (won heat) represent Scotland
• Angela Hartnett and Bryn Williams (won heat) represent Wales
• Gary Rhodes and Atul Kochhar (won heat) represent South East of England

• Starter – smoked salmon with Irish soda bread, woodland sorrel and cress (recipe) – Richard Corrigan
• Fish course – pan-fried turbot with cockles and oxtail (recipe) – Bryn Williams
• Main course – loin of roe venison with rosti, celeriac, cabbage, carrot and game gravy (recipe) – Nick Nairn
• Dessert – custard tart with Garibaldi biscuits (recipe) – Marcus Wareing

• 1st – Richard Corrigan (Northern Ireland)
• 2nd – Marcus Wareing (England), Nick Nairn (Scotland)
• 4th – Bryn Williams (Wales)

• Week 1 – 2 April to 6 April – Galton Blackiston and Sat Bains (won heat) represent the Midlands and the East of England
• Week 2 – 9 April to 13 April – Bryn Williams (won heat) and Matt Tebbutt represent Wales
• Week 3 – 16 April to 20 April – Nick Nairn and Jeremy Lee (won heat) represent Scotland
• Week 4 – 23 April to 27 April – Richard Corrigan (won heat) and Noel McMeel represent Northern Ireland
• Week 5 – 30 April to 4 May – Atul Kochhar (won heat) and Stuart Gillies represent the South East of England
• Week 6 – 7 May to 11 May – Michael Caines and Mark Hix (won heat) represent the South West of England
• Week 7 – 14 May to 18 May – Marcus Wareing and Mark Broadbent (won heat) represent the North of England

• Starter – ham, egg and peas (recipe) – Sat Bains
• Fish course – whole poached wild salmon and duck egg dressing with wheaten bread and country butter (recipe) – Richard Corrigan
• Main course – rabbit and crayfish stargazy pie (recipe) – Mark Hix
• Dessert – perry jelly and summer fruits with elderflower ice cream (recipe) – Mark Hix

• Southwest: Richard Guest, Chris Horridge, Elisha Carter and Chris Wicks
• Northern Ireland: Danny Millar, Noel McMeel, Liz Moore and Nick Price
• London and the South-east: Jason Atherton, Jake Watkins, Adebola Adeshina and Atul Kochhar
• Wales: Angela Hartnett, Chris Chown, Stephen Terry and James Sommerin
• North: Mark Broadbent, Michael Wignall, Nigel Haworth and Anthony Flinn
• Scotland: Michael Smith, Matthew Gray, Tony Singh and Tom Kitchin
• Central region: Aaron Patterson, Sat Bains, Rupert Rowley and Glynn Purnell

• Central region: Sat Bains vs Glynn Purnell (Winner)
• Wales: Angela Hartnett vs Stephen Terry (Winner)
• North of England: Nigel Haworth (Winner) vs Anthony Flinn
• Scotland: Tom Kitchin (Winner) vs Matt Gray
• Northern Ireland: Danny Millar (Winner) vs Noel McMeel
• South-West: Chris Horridge (Winner) vs Elisha Carter
• South-East: Jason Atherton (Winner) vs Atul Kochhar

• Starter – Bacon, lettuce and tomato with croque monsieur (recipe) - Jason Atherton
• Fish course - Organic salmon and smoked salmon with crab fritters and cockle 'popcorn' (recipe) - Stephen Terry
• Main course – Dexter beef fillet, ox cheek, smoked potato puree and marrow bone (recipe) - Jason Atherton
• Dessert – Strawberries with tarragon and black pepper honeycomb with burnt English cream surprise (recipe) - Glynn Purnell

• Central: Glynn Purnell (won heat) vs Daniel Clifford
  Sat Bains as mentor
• Scotland: Tom Kitchin (won heat) vs Alan Murchison
  Jeremy Lee as mentor
• North East: Kenny Atkinson (won heat) vs Ian Matfin
  Marcus Wareing as mentor
• Northern Ireland: Danny Millar (won heat) vs Clare Smyth
  Richard Corrigan as mentor
• South West: Shaun Rankin (won heat) vs Nathan Outlaw
  Mark Hix as mentor
• Wales: James Sommerin (won heat) vs Stephen Terry
  Bryn Williams as mentor
• North West: Nigel Haworth (won heat) vs Aiden Byrne
  Marcus Wareing as mentor
• South East: Tristan Welch (won heat) vs Mark Sargeant
  Jason Atherton as mentor

• Starter: Kenny Atkinson – Salad of Aberdeen Angus beef, carrots, horseradish and Shetland Black potatoes (recipe)
• Fish: Glynn Purnell – Masala spiced monkfish with red lentils, pickled carrots and coconut (recipe)
• Main: Nigel Haworth – Lonk lamb Lancashire hotpot, pickled red cabbage, carrots and leeks (Northcote | Luxury Hotel and Michelin Star Restaurant in Lancashire)
• Dessert: Shaun Rankin – Treacle tart with Jersey clotted cream and raspberry ripple coulis (recipe)

The format of the heats changed this year. Instead of only two chefs being present for all the heats for their region, in this year three chefs competed in the "courses" section of their heats, with two going forward to cook for the judges in the "judging" episode. As in series four, a previous participant returned each week, but with the added responsibility of scoring each chef's four courses. The chef with the lowest score at the end of the "courses" episodes was eliminated, and the remaining two cooked for the judges.

In the final week running up to the banquet, the chefs cooked one course per day but instead of being ranked from first to eighth place the top three chefs were all given a possible dish at the banquet, thus allowing the judges to have more choice when choosing the menu at the end of the week.

• Starter: Lisa Allen – Wild rabbit and leek turnover with piccalilli (recipe)
• Fish: Kenny Atkinson – Mackerel with gooseberries (recipe)
• Main: Tom Kerridge – Slow-cooked Aylesbury duck with duck fat chips and gravy (recipe)
• Dessert: Niall McKenna – Poached rhubarb with strawberry jelly, yellow man and lavender ice-cream (recipe)

In the final week running up to the banquet the chefs cooked one course per day but instead of being ranked first to eighth place the top three chefs were all given a possible dish at the banquet, thus allowing the judges to have more choice when choosing the menu at the end of the week.

• Starter: Chris Fearon – "Season, Shake and Curry On coronation chicken"
• Fish course: Aktar Islam – "Sea bass with battered soft shell crab"
• Main course: Tom Kerridge – "Hog roast"
• Dessert: Paul Ainsworth – "Taste of the Fairground"

This result made Tom Kerridge the first chef on the Great British Menu to cook the main course twice, as well as being the first chef to cook a pork dish for the main course on the final menu.

^a After the fish course results, Johnnie Mountain did not appear at the start of the main course, leading to his elimination from the regional heats.

in the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points. The three highest-scoring dishes for each course went forward for consideration for the final menu. Unlike previous finals weeks, the judges eliminated some dishes based on their performance in the previous round; unless the chefs had made significant changes in response to the feedback received at the regional final, the judges did not wish to taste and score the unsuitable course a second time. The Olympic banquet was shown in the final show, which was broadcast on 8 June, with all four dishes being prepared and presented for 100 guests.

• Starter: Colin McGurran – "Quails in the Wood" (recipe)
• Fish Course: Phil Howard – Cornish mackerel with oysters, mussels, winkles and samphire (recipe)
• Main Course: Daniel Clifford – Slow poached chicken, sweetcorn egg, spinach with bacon and peas (recipe)
• Dessert: Simon Rogan – Poached pears, atsina cress snow, sweet cheese ice cream and rosehip syrup (recipe)

Daniel Clifford was the first person to win the main course with chicken

^b Ian Orr's and Raymond McArdle's scores tied but were below Chris Fearon's. To break the tie, Glynn Purnell chose Raymond's menu over Ian's.

The final week saw the winning eight chefs battle for their dishes to be part of the final banquet menu, but in the main course, the judges added a ninth "wild card" chef, the defeated Central area finalist, Richard Bainbridge, as they thought that his dish was worthy enough to be included for the banquet. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, but in a twist for this series, all the other chefs marked each other's dishes and put their votes in a ballot box. The average score from the chefs was then added to the scores from the judges, who like in the heats, were joined by a comedy guest for each course.

• Starter: Patricia Hodge
• Fish: Ronni Ancona
• Main course: Ade Edmondson
• Dessert: Charlie Higson

The three highest-scoring dishes for each course went forward for consideration for the final menu, but in a final twist, as the judges could not decide which dessert dish should go to the banquet, they decided that both Richard and Daniel's dishes deserved to be put forward to the banquet, with them serving to half the guests each. The Comic Relief banquet was shown in the final show, which was broadcast on 29 March, with all five dishes being prepared and presented for 80 guests.

• Starter: Tom Aikens – "Chicken Egg, Egg Chicken"
• Fish: Aiden Byrne – "Prawn cocktail"
• Main course: Michael Smith – "I Love Kids, But I Couldn't Eat a Whole One"
• Dessert: Richard Davies and Daniel Clifford – "Strawberries and Cream" and "Going Out With A Bang"

In the final week, the winning nine chefs battled for their dishes to be part of the final banquet menu, but in the dessert, Tom Sellers was taken ill, so only eight chefs competed on that day. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, and like the last series, all the other chefs marked each other's dishes and put their votes in a ballot box. The average score from the chefs was then added to the scores from the judges, who like in the heats, were joined by a D-Day veteran for each course. One other added twist was that before the final marks were given, the chefs and judges each saw what the top three would have been if only the chefs were marking.

• Starter: George Batts
• Fish: Ken Sturdy
• Main Course: Baroness Trumpington
• Dessert: Celia Sandys

The three highest-scoring dishes for each course went forward for consideration for the final menu. The D-Day banquet was shown in the final show, which was broadcast on 6 June, with all four dishes being prepared and presented for the veterans and special guest, David Cameron.

• Starter: Adam Simmonds – "Your Share"
• Fish: Emily Watkins – "We Shall Fight Them On The Beaches"
• Main course: James Durrant – "Blitz Spirit"
• Dessert: Colin McGurran – "Homage To The Dickin Medal"

In the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, and like the previous two series, all the other chefs would be marking each other's dishes and putting their votes in a ballot box. The average score from the chefs was then added to the scores from the judges, who like in the heats, were joined by a WI member for each course. Another added twist was that before the final marks were given, the chefs and judges each saw what the top three would have been if only the chefs were marking.

In another twist for this series, due to the fact that the chefs are cooking for the WI, the judges revealed that only "perfect dishes" would make the shortlist, and unlike the mandatory three in the previous series, for some courses, there might be more or less than that.

• Starter: Angela Baker
• Fish: Kirsty Bowen
• Main course: Felicity Cloake
• Dessert: Mary Gwynn

The shortlisted dishes for each course went forward for consideration for the final menu. The WI Centenary banquet was shown in the final show, which was broadcast on 9 October, with all four dishes being prepared and presented for the WI guests.

• Starter: Rich Bainbridge – "We All Stand For Jerusa-lamb"
• Fish: Michael O'Hare – "Emancipation"
• Main course: Matt Gillan – "Teaching And Preaching"
• Dessert: Rich Bainbridge – "Inspiring Women"

In the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, and like recent series, all the other chefs marked each other's dishes and put their votes in a ballot box. The average score from the chefs was then added to the scores from the judges, who like in the heats, were joined by a veteran for each course. As with recent series, before the final marks were given, the chefs and judges each saw what the top three would have been if only the chefs were marking.

• Starter: Lady Claire MacDonald OBE
• Fish: Tim Hayward
• Main Course: John Williams
• Dessert: Grace Dent

As with the previous series, if certain dishes were thought to be more banquet-worthy than all the other dishes, then the dishes would immediately advance to the banquet.

• Starter: Mark Abbott – "Ordinary To Extraordinary"
• Fish: Tommy Banks – "Preserving The Future"
• Main course: Mark Froydenlund – "A Celebration Of Rose Veal"
• Dessert: Adam Reid – "Golden Empire"

In the final week, the winning eight chefs battled for their dishes to be part of the final banquet menu. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points, but in a change to recent series, the chefs no longer had a vote on the dishes. In a further twist, the result for each course was announced at the end of each day, rather than a shortlist of a few dishes being carried forward to the end of the week. In the event of a dead heat, the three regular judges would decide which dish went through to the banquet.

• Starter: Sue Barker
• Fish: Tim Henman
• Main course: Gordon Reid
• Dessert: Annabel Croft

• Starter: Pip Lacey – "Whatever The Weather"
• Fish: Tommy Banks – "Turbot With Strawberries & Cream"
• Main course: Michael Bremner – "The Grass Is Greener"
• Dessert: Selin Kiazim – "Honouring Venus Rosewater Champions"

In the final week, the winning nine chefs battle for their dishes to be part of the final banquet menu. Each day, the chefs cooked one of their courses for the four judges, who each marked the dish out of a possible ten points. As with the previous series, the chefs no longer had a vote on the dishes, and the result for each course was announced at the end of each day, rather than a shortlist of a few dishes being carried forward to the end of the week. In the event of a dead heat, the three regular judges would decide which dish went through to the banquet. After the four winning chefs had been announced, the judges revealed that for the first time ever, the guests at the banquet would vote for their favourite dish and a Champion of Champions would be crowned.

• Starter: Rangan Chatterjee
• Fish: Chris Ogden
• Main course: Tom Lynch
• Dessert: Professor Jacqueline Dunkley-Bent

• Starter: James Cochran – "Cep-tional"
• Fish: Ellis Barrie – "Bun in the Oven"
• Main course: Tom Brown – "Poor Man's Goose"
• Dessert: Chris Harrod – "Tea and Cake"
• Champion of Champions: James Cochran

As in the previous series, all eight chefs cooked all their menus and each course winner was picked at the end of each day. Following the announcement of all the course winners, the judges confirmed that they also wanted the chefs to create vegetarian options of their meals and, like the previous year, there was also a "Champion of Champions" vote with all the diners.

• Starter: Martin Kemp
• Fish: Kanya King (with assistance from Novelist)
• Main course: Andrew Ridgeley
• Dessert: Peter Hook

• Starter: Luke Selby – "The British Invasion"
• Fish: Tom Anglesea – "Lost Souls in a Fish Bowl"
• Main course: Adam Reid – "Comfort Food 'Sounds' Good"
• Dessert: Lorna McNee - "Lime and Sunshine, There's Enough for Everyone"
• Champion of Champions: Lorna McNee

The winning eight chefs cook their courses in celebration of nearly 200 years of British children's literature.

• Starter: Cressida Cowell
• Fish: Malorie Blackman
• Main course: Anthony Horowitz
• Dessert: Greg James (with assistance from Chris Smith)

• Amuse-bouche: Ruth Hansom – "Golden Snitch"
• Starter: Alex Greene – "The Potato, The Onion, The Cheese and The Wardrobe"
• Fish: Niall Keating – "Witches of the Northern Lights"
• Main course: Tom Barnes – "Beatrix Potter's Herdwick Lamb"
• Pre-dessert: Kerth Gumbs – "Snozzcumbers and Frobscottle"
• Dessert: Alex Greene – "The Incredible Edible Book"
• Champion of Champions: Niall Keating

Although Ruth Hansom and Kerth Gumbs did not win any of the courses, Ruth's fish course and Kerth's dessert course were the two highest-scoring runners-up, so they were invited to cook the Amuse-bouche and Pre-dessert respectively.

• Canapé and starter: Vicky Hall
• Fish and main course: Tim Spector
• Dessert and petit four: Beverley Knight

• Canapé: James Cochran – "T'was the Night Before Christmas"; Alex Greene – "Christmas Tree Bauble"; Lisa Allen – "Retro Christmas Canape"
• Starter: Alex Greene – "Not Mushroom under this Tree"
• Fish: Tom Barnes – "Smoked Salmon Over Pine"
• Main course: Lisa Allen – "Christmas Fallow Deer Feast"
• Dessert: Lisa Allen – "Christmas Snowglobe (Thank You)"
• Petit four: Tommy Banks – "The Night Before Christmas"