Great British Menu - Season 13

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David hopes his offal starter 'I Signed Up Today, It Takes Two Minutes,' will be a fitting tribute to the NHS's life-saving organ donation scheme.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. David celebrates a personal connection to the brief with his dish 'My Cod I Bet Me Ma'am Has Seen Some Trotters', a tribute to his mum who has worked as a chiropodist for the NHS for 25 years.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. Dan pays tribute to an icon of modern nursing, Florence Nightingale, while Danny is inspired by the founder of the NHS Aneurin Bevan. And David's dish is dedicated to the air ambulance staff who saved the life of his fiance.

This week it is the heats for the north east of England region. Competing for top spot are Danny Parker, Dan Fletcher and David Coulson. It is the chefs' last chance to impress and tensions are high. Dan takes a risk with an unusual combination of ewe's milk and bergamot, while Danny is determined to pull out all the stops with his complex dessert 'Aunty Gwen's Chocolate'. And David hopes to transform a childhood comfort classic into a show-stopping dessert.

This week it is the heats for the north east of England region and the two remaining chefs must cook their four-course menus again. They are hoping to impress the formidable panel of judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver. They are joined by guest judge Dr Anne Weaver, a lead clinician with the London Air Ambulance charity.

Three chefs from London and the south east of England compete. Selin is hoping to elevate a Turkish-style breakfast into a starter fit for a banquet. James is serving a deeply personal mushroom dish, dedicated to the NHS staff who cared for his late mother through cancer, and inspired by her love of foraging. While Scott attempts a creative re-imagining of tea and biscuits, dedicated to NHS shift workers.

The chefs do battle for the fish course and the atmosphere in the kitchen is tense. Scott attempts to elevate a classic fish pie, dedicated to his mum who worked as a pharmacist in the NHS for 23 years.

The three chefs prepare their main dishes. Selin is serving a complex duck dish using ingredients from all around the world to honour 'Our Global NHS.

It is the last chance for the chefs to secure a place cooking for the judges. 2017's dessert banquet champion Selin is putting her own unique twist on tea and toast.

The two remaining chefs cook their four-course menus for judges Matthew Fort, Oliver Peyton and Andi Oliver, as well as guest judge Jenny Turner, who at the age of 77 is Britain's longest serving nurse.

Three newcomers are vying to be crowned champion of Scotland. Lorna is fusing Scottish produce with unusual Japanese flavours for her starter Celebrating the Best with the Best, a four-layered dish served in a caviar tin. Ross is hoping he can elevate a classic Scottish broth into a dish worthy of the banquet and Ben is taking a huge risk with his highly conceptual starter A Bouquet of Thanks.

It is the fish course and the chefs are all out to impress. Ross is hoping to snatch victory with his dish Lobster Aid. Lorna's Live Well, Live Very Well features only three elements - each of which she needs to deliver perfection. Ben has yet again set himself a mammoth task with his dish, The Multicultural Lobster, which features an unconventional array of international ingredients. Ross also visits a family member who works for the NHS to learn more about her work.

It is main course day and the heat is on. Ross is hoping to impress with Oh Deer It's Time For Your Penicillin, his tribute to Scottish scientist Alexander Fleming featuring an unusual yeast element, as well as venison.

It is dessert day and the last chance for the chefs to impress before one is sent home. Lorna's cooking a personal tribute to the NHS staff who have cared for her during treatment for a rare blood condition, using unusual yuzu and tonka bean flavours.

The two remaining chefs must impress the panel of Oliver Peyton, Andi Oliver and Matthew Fort. The panel is joined by guest judge Dr Sara Kayat, a GP and media figure who is passionate about fostering good doctor patient relationships.

Three chefs compete in the heat for the central region. Ryan is hoping his inventive brown sauce ice cream and pork cheek donuts will look like a dessert but impress as a starter.

It is the fish course and the chefs are pulling out all the stops. Marianne pays tribute to the 'angels' in her local hospital who looked after her during a recent illness.

The chefs cook their mains and following yesterday's results, tension is high. Both Marianne and Ryan are cooking muntjac in the hope of impressing the veteran judge, while Sabrina is making an ambitious technical take on a family feast.

With one dish left to impress the veteran judge, Marianne is looking to raise a smile with her 'carry on' themed dessert, complete with surprise presentation.

The two remaining central region chefs cook for the judges, including guest judge Dan Smith, a paramedic for the North West Manchester Ambulance Service who was one of the first at the scene of the Manchester Arena bombing. Which chef will go through?

This week it is the turn of three chefs representing Wales. Andrew is attempting to pay tribute to NHS staff with his innovative take on a traditional healing recipe, 'Mum's Flu Fighting Chicken Soup'.

Chris once again is using ingredients he has foraged from around his restaurant, while Jason hopes to impress with a spicy scallop dish.

All three main dishes pay tribute to the founder of the NHS Aneurin Bevan. Jason's For the Rich and the Poor showcases lamb.

It is the dessert course and the last opportunity for the chefs to impress. Which two will make it through to the judging chamber?

The two remaining chefs cook for the judges, including Aneira Thomas, the first baby born on the NHS, who is named in tribute to the service's founder Aneurin Bevan and who went on to dedicate her life to the service. Who will win a place in the national finals?

Today three chefs from the south west meet their surprise veteran judge and cook their celebratory starters. Jude is combining classic and international ingredients to create a playful savoury version of jelly and ice cream.

It is the fish course and with Tom renowned as a fish specialist, all eyes are on him. He is cooking his take on a classic British fish supper in tribute to a charity which looks after the health of local fishermen.

It is the main course and Olivia is hoping her dish, using two unusual cuts of beef, will score top points. Olivia also visits her local children's hospital, home of the second busiest paediatric A&E in the country.

With just one more chance to impress their veteran judge, the chefs are all hoping to use their pastry skills to deliver technically complex desserts.

The judges are joined by Barbara Childs, a matron in the Cardiac Intensive Care Unit at Great Ormond Street Hospital, who isn't afraid to speak her mind in the chamber. Which chef will triumph?

In the penultimate regional heat, three chefs take to the kitchen in a bid to represent the north west in the national final. Ellis is paying tribute to the founder of the NHS with his re-imagining of a traditional Welsh breakfast.

It is the fish course and the chefs are all gunning for tens. Craig pays tribute to a friend who has revolutionised hospital food in Morecambe Bay, while Liam is inspired by health advice his grandma gave him, and Ellis is dedicating his dish to the staff who delivered his son Albert. With cod, mackerel, shrimp and cockles on the menu, which of the chefs will score highly today?

Time for the chefs to cook their mains and after Tuesday's scores, the pressure is on. Craig is hoping to impress using two cuts of Dexter beef, while Liam prepares his take on a Bajan lamb stew and Ellis prepares four cuts of suckling pig. Liam meets his personal hero, Nola Ishmael OBE, who became the UK's first ever black director of nursing.

It is the dessert course and the last chance for the north west chefs to impress in a bid to make it through to the regional final. Ellis's 'Worth Their Weight in Gold' is dedicated to the staff who saved his brother's life.

The two highest scoring chefs cook their menus again. Judging them are Matthew Fort, Oliver Peyton and Andi Oliver, who are joined by Dr Jake Dunning MBE, an infectious disease specialist who has been recognised for his work during the West Africa Ebola epidemic.

In the final regional heat, three chefs battle to represent Northern Ireland. James Devine attempts an unusual breakfast-themed dish, transforming tea and toast into a banquet-worthy feast.

Shauna takes inspiration from a personal connection with a tribute to staff from a facility in her hometown of Londonderry.

It is the battle of beef with each chef using the same meat in their innovative creations. Tommy also meets the first baby ever born on the NHS.

It is the dessert course and the final chance for the chefs to impress. After such a tightly fought battle all week, each chef hopes to deliver a technically perfect dessert.

It is the last regional final of the series as the two chefs representing Northern Ireland go head to head. Judging as ever are Oliver Peyton, Matthew Fort and Andi Oliver, who are joined this week by Shehan Hettiaratchy, lead trauma surgeon at St Mary's Hospital who helped treat victims of the Grenfell Tower fire.

The finalists cook their starters for the judges, including guest judge Dr Rangan Chatterjee. Who will win the first coveted spot on the final banquet menu?

The chefs cook their fish courses but after some exceptionally high-scoring dishes in the starter round, everyone is desperate to deliver perfection in order to see off the competition. The judges are joined by guest judge Chris Ogden, a revolutionary pioneer of robotic surgery.

Both chefs and judges alike are amazed at the high standard of cooking and an incredible number of tens are dished out as the chefs serve up venison, rabbit, duck, beef, lamb and pork for scrutiny. The judges are joined by guest judge Tom Lynch MBE - a former BMX world champion turned healthcare hero.

It is dessert day and with just one place remaining at this year's banquet feast, each chef is giving everything they have got for a chance to say thank you to the heroic NHS staff. The judges are joined by guest judge Jacqueline Dunkley-Bent, head of maternity, children and young people for NHS England. Having been a midwife for over 30 years, she has overseen the safe delivery of thousands of babies and has received an OBE for her dedication to the profession. After the fourth and final spot on the banquet menu has been awarded, there is a surprising announcement for the chefs who have made it through.

It is the grand finale of Great British Menu as the winning chefs cook their dishes at a banquet for the heroes of the NHS and one chef is crowned Champion of Champions.