Farm to Feast: Best Menu Wins

The cookery competition celebrating award-winning produce from farms and fisheries across Northern Ireland introduces seven brand new amateur cooks, who move into a castle in Fermanagh to live with and compete against each other, until one is crowned the winner.

After a reveal of two key ingredients, the contestants must create a menu for one small and one large dish. Danni and Joris blind select their favourite three menus, determining the three cooks who'll battle it out in the kitchen for a place in the semi-final. Those not picked enjoy an opportunity to taste the competitor's dishes, and a chance to try again next time.

To get the competition underway, episode one features the distinctive Bramley apple from Armagh and award-winning Dexter beef from County Down. Which of the seven enthusiastic cooks will take ingredients from field and farm and turn them into a memorable menu for mouth-watering meals and a place in the semi-final?

Danni and Joris blind select their favourite three menus to determine the identity of the three cooks who'll battle it out in the kitchen. Those not picked enjoy an opportunity to taste the competitor's dishes, and a chance to try again next time.

With one semi-finalist already confirmed, Danni and Joris enjoy a chance to see what's on the menu when the six remaining contestants are faced with freshly-grown scallions from the Ards peninsula and world-famous crab from Kilkeel in County Down. Which of them can take ingredients from field and shore and turn them into a memorable menu for a mouth-watering meal - and a place in the semi-final?

With two semi-finalists already confirmed, Danni and Joris enjoy a chance to see what's on the menu when the five remaining contestants are faced with delicious fresh beetroot from Comber in County Down and wild wood pigeon from Ardboe in County Tyrone. Which of them can take ingredients from farm and field and turn them into a memorable menu for a mouth-watering meal - and a place in the semi-final?

With three semi-finalists already confirmed, Danni and Joris enjoy a chance to see what's on the menu when the four remaining contestants are presented with award-winning venison from Baronscourt Estate and oyster mushrooms from a unique urban farm in East Belfast. Which of them can take ingredients from field and farm and turn them into a memorable menu for a mouth-watering meal - and a place in the semi-final?

After four heats, the judges have whittled the contestants down to four deserving semi-finalists. Now the pressure ramps up as they have their culinary creativity put to the test once more. Their first challenge is designing a menu for a small dish featuring farm-grown wasabi from Co. Armagh, and a large dish featuring freshly caught hake from Ballycastle.

All four semi-finalists will get to cook their small dish – the judges' top three will go forward to cook their large dish. For the cook who fails, it's the end of the road.

The last three cooks standing go on to prepare their large dish, but which two will turn their venison into a mouth-watering meal worthy of a place in the grand final?

The last two cooks standing face the ultimate culinary showdown. Revisiting two of the ingredients previously featured in the competition, they're tasked with preparing a formal two course meal to be served in the castle's grand state dining room, and to be enjoyed by the Earl of Erne, the two food producers behind the key ingredients, the five cooks who didn't make it into the final and judges Danni and Joris.

Which cook will handle the pressure to become the worthy winner?