Great British Menu Season 14

This year’s Great British Menu comes to a climax with a star-studded banquet celebrating Britain’s success in pop music at Abbey Road Studios.

Each chef needs to cook a dessert to impress guest judge Peter Hook – Joy Division and New Order bassist. With one place left on the banquet menu, the chefs pull out all the stops.

The regional champions compete to get their main courses onto the menu of the banquet at Abbey Road Studios. They are cooking for guest judge, former Wham! star Andrew Ridgeley.

Some of the finest chefs in the UK compete to cook a fish course worthy of serving at a banquet. The rivals need to impress guest judge Kanya King, the founder of the MOBO awards.

In the first challenge of finals week, the eight chefs battle to get their starter course to the banquet and cook up dishes dedicated to everything from Tom Jones to grime.

The two remaining chefs from Northern Ireland recreate their four-course menu for the esteemed judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Loyle Carner.

Alex’s dish commemorates his late brother and the song by Northern Ireland artist Donna Taggart that he associates with the difficult time of his death.

This week it is the heat for the Northern Ireland region. Chris’s dish is his refined take on the post-gig junk food he ate after nights out at Brixton Academy.

The two remaining chefs cook their four-course menus for the judges - Matthew Fort, Oliver Peyton, Andi Oliver and guest judge JB Gill.

Cindy’s beef main course, called Spice up Your Life, involves a risky combination of wasabi and horseradish that she is hoping will set her apart from the other two chefs.

In the Welsh heats, two chefs cook lamb starters entitled Green, Green, Grass of Home.

The two remaining chefs cook their four-course menus for judges Matthew Fort, Oliver Peyton, Andi Oliver and guest judge Rev Richard Coles.

Emily’s David Bowie-inspired dish celebrates Britain’s food heroes and she is using Cornish duck meat from her local producer.

This week it is the heats for the south west. For starters Joe goes out on a limb with his Beatles-inspired dish My Octopus’s Garden – an unorthodox pairing of seafood and cheese.

The two remaining Scottish chefs cook their four courses again for Matthew Fort, Oliver Peyton, Andi Oliver and celebrity guest judge Keisha Buchanan.

The chefs cook their mains and desserts. Lorna is confident her lamb dish With A Little Help From My Friends, dedicated to supportive friends, is a dish fit for the banquet.

Three of Scotland’s finest chefs do battle. Gordon's dish, Fleetwood Mackerel, is a risky combination of raw mackerel and porridge.

The two remaining chefs cook their dishes head to head for a panel of expert judges, including multi-million selling singer-songwriter Amy MacDonald.

The chefs cook their all-important main courses. Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish.

The chefs begin cook their starters for a surprise veteran chef. Liam’s dish Banging Beets takes inspiration from Liverpool’s legendary Cream nightclub.

The two remaining chefs cook their four-course menus again. But will they take on board their veteran’s advice as they serve their tributes to Britain’s music success?

The chefs are halfway through their heat. Sabrina Gidda is taking inspiration from her grandad’s collection of old 45s for her main of pork wellington and Black Country faggots.

Two returnees and a newcomer face off in the central heats. Newcomer Kray brings an urban edge to proceedings with a starter inspired by grime music called Fire in the Booth.

Today the two remaining north east chefs must cook their four-course menus again. But will they take on board their veteran’s feedback?

The chefs serve up their main courses and desserts. Mike is confident his northern dish Rack 'n' Roll has the edge to help him claim the top spot.

Three chefs new to the competition compete this week in the north east heats. Samira is taking her motivation from Elton John’s The Circle of Life and the versatile tomato.

The two remaining London chefs must cook their four-course menus again for the judges, including guest judge legendary bassist Gary “Mani” Mounfield.

The chefs are halfway through their heat and the pressure is mounting. Luke has plenty to do to get his duck dish Spice, inspired by his favourite girl band, ready in time.

In the first heat, Ben Marks’s dish takes inspiration from The Beatles track Glass Onion, while Paul Walsh opts for a delicate fish and fregola dish inspired by The Kinks.