Great British Menu

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.

The chefs then move on to the fish dish. Paul is using john dory for his Oasis-inspired dish, What's the Story Morning Dory?, while Ben is sticking with The Beatles as he attempts an ambitious, Indian-spiced mackerel dish. Luke's Rock Stars heroes the lobster with Asian flavours – but just as he is due to plate his dish, he hits a disaster with his tempura batter which may spoil his chances in the competition.

The chefs are halfway through their heat and the pressure is mounting. Once again, they each serve a unique take on the brief. For mains, Ben is confident that his dish Blackbird, once again themed around The Beatles, will prove to be his best and most original dish yet. Luke is running around the kitchen with plenty to do to get his duck dish Spice, inspired by his favourite girl band, ready in time. Paul is using London honey for his dish, Let it Bee.

After the nail-biting scoring on the mains dishes, it is the dessert and the chefs' last chance to impress their veteran judge and stay in the competition to cook for the judges, so tensions are high. Ben finishes his tribute to The Beatles' White Album, which his grandfather was involved in the design of, with a delicate all-white dessert set in shortcrust pastry. Paul demonstrates all his culinary skill with an ambitious dessert using layers of different chocolate and hazelnuts, called Tiers in Heaven, inspired by the Eric Clapton song and his love for his children. Luke has also given himself a lot to do with his final dish, a take on millionaire shortbread entitled Going Platinum. Will his white chocolate shards in the mould of a record be ready in time?

Today the two remaining London chefs must 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 need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver - as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by legendary bassist, Gary "Mani" Mounfield, from the Stone Roses and Primal Scream.

Three chefs new to the competition compete this week in the north east heats. Three of the region's most exciting chefs battle it out for the top spot. Mike Carr is the former head chef at Harrogate's Restaurant 92, Samira Effa, from Huddersfield, is head chef at The Box Tree in Ilkley and Tom Anglesea, originally from Durham, is head chef at ‘The Laughing Heart' in London. Can these three ambitious newcomers present the menu of their careers, inspired by 50 years of British pop music? What will this week's surprise veteran judge – who is very rock n roll - think of their efforts?

Tom reveals some personal connections to this year's music brief, beginning with his starter inspired by Britpop pioneers Oasis. Called My Masterplan, it combines the rather humble potato with lavish caviar and truffles to create a special version of a Bellini. To elevate the dish to a banquet-worthy status, Tom attempts some notoriously tricky pommes souffles but will they hit the right notes or could they fall flat? Meanwhile, Mike is bringing a contemporary vibe to the table with a starter inspired by a Clean Bandit tune, Symphony, which marries veal sweetbreads and pickled radish, but will they work in harmony? Finally, Samira's taking her motivation from Elton John's The Circle of Life and the very common but versatile tomato.

After receiving the veteran judge's scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course, as part of the new hour long format for the regional heats. Mike is using turbot for the second Oasis-inspired dish of the day called Champagne Supernova, Tom takes inspiration from Pink Floyd and dedicates his Japanese-style fish dish called Lost Souls in a Fish Bowl to both a dear departed friend and the pop stars no longer with us, while Samira goes all pun-tastic with a lobster and crab spicy dish called Tikka Look At Me Now.

The chefs are halfway through their heat and today they serve up their main courses and desserts. The stakes are high and again they are each serving a unique take on the pop music brief. For their mains, Mike is confident his northern dish Rack n Roll, which puts both classic Yorkshire hogget and traditional Lancashire hotpot in the spotlight, has the edge to help him claim the top spot. Samira is bringing the Nigerian flavours of her childhood to the kitchen with her dish featuring ox cheek and okra, dedicated to the MOBO awards. Tom is trying to keep his nerves under control in order to pull off his Fields of Gold dish. Inspired by the Sting song, it uses guinea fowl as its centrepiece.

After the nail-biting scoring on the main courses, it is the dessert and the chefs' last chance to impress their veteran judge and stay in the competition to cook for the judges. Samira gets nostalgic with a dessert inspired by a memorable Coldplay concert she attended, called Paradise Whatever the Weather, featuring three different kinds of parfait. Tom is celebrating his north east heritage, with a dessert inspired by Billy Elliot and featuring coal-like black macarons. Meanwhile, Mike is praying the sun shines on his final dish of the day, Glass-Gin-Berry, an ambitious, fun dessert a tribute to Glastonbury, combining edible glass, gin and berries.

Today the two remaining north east chefs must cook their four-course menus again. But, crucially, will they take on board their veteran's feedback as they serve their tributes to Britain's music success?

The chefs need to impress the formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge – one of the British pop industry's finest that the banquet will celebrate. Today it is a pop impresario, responsible for many number one hits in the 80s and 90s - Pete Waterman.

Two returnees and a newcomer make their way to the kitchen for the central heats. Returner Sabrina Gidda from Wolverhampton is executive chef at AllBright, a women-only club in London. Newcomer Kray Treadwell from Solihull is head chef at Man Behind the Curtain in Leeds. Ryan Simpson-Trotman, making his third appearance in the competition, runs his own restaurant, Orwells in Oxfordshire.

How will they handle this year's pop music brief and what will their surprise veteran judge think of their efforts?

Newcomer Kray brings an urban edge to proceedings, with a starter inspired by grime music called Fire in the Booth. It combines hot sauce, veal sweetbreads and tuna belly. Returner Sabrina is compiling a dish of her favourite ingredients, including pasta and ox cheek, for her Italian inspired starter called My Mixtape. Fellow returner Ryan opens up with a starter that he hopes will have some sway, combing pigeon and beetroot: he has taken inspiration from the Deep Purple track Smoke on the Water. The competition immediately heats up when both he and Sabrina misjudge their pressure cookers. Will they be able to salvage their starters?

After receiving the veteran judge's scores for their starters, the competition ramps up a notch as the rival chefs move on to the fish course. Newcomer Kray is pulling all the stops out with a plate inspired by punk music called Disdain for Orthodoxy, which includes oysters, mussels, skate, ray and turbot. Controversially Sabrina is re-releasing a dish she brought to last year's competition. She has renamed it Brimful of Asha and it combines curry with crab, turbot and a poha rice salad. Will the veteran judge object? Meanwhile Ryan getting soulful with a plate that utilises Dover sole, verjus sauce and grapes, called Fishing for a 45.

The competing chefs are halfway through their heat and the pressure is mounting. Once again, they are each serving their own original take on this year's Great British Menu pop music brief. For his main course, Ryan Simpson-Trotman is confident his dish, The UK's Number 1, will hit the top spot with his combination of a beef pie and rump cap. Sabrina Gidda is taking inspiration from her grandad's collection of old 45s for her Sunday Jukebox main: pork wellington and Black Country faggots. Kray is going all out for wow factor with wagyu beef, American-style scones and purple potatoes for Shaarron, dedicated to Birmingham's own Black Sabbath, The Osbournes and heavy metal.

Dessert is the chef's last chance to impress and stay in the competition to cook for the judges, so tensions are high. Sabrina creates a Fools Gold dessert of ice cream, peanut sable and honeycomb, in a tribute to The Stone Roses track. Kray is showing his romantic side with his dish A New Romance, inspired by the smell of Brian Ferry's aftershave. It features sweet smelling peaches presented in a variety of ways. Ryan is creating 2 Tone, a dessert dedicated to the Coventry record label and the ska music movement. It features a brownie made of white and dark chocolate as well as black and white meringues. But who is going home and who is staying on to cook for the judges tomorrow?

The two remaining central chefs must 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 need to impress the formidable judges - food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, as well as a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by one of the UK's most successful singer-songwriters, Ali Campbell from UB40.

This week, it is the heats for the hotly contested north west region. Competing for a place on the banquet menu are two chefs returning to the competition for a second time, plus a supremely talented newcomer. Liam Simpson, who co-owns a high-end gastropub near Henley-on-Thames, is hoping to make it all the way after being knocked out in the heats during the 2018 competition. Adam Reid, chef-patron of a top hotel restaurant in Manchester, is aiming to get to the banquet for a second time, after his dessert made it in 2017. But they are facing tough competition from ambitious newcomer Hrishikesh Desai – a Michelin-starred executive chef at a luxury hotel in the Lake District.

The chefs begin by cooking their starters for a surprise veteran chef of the competition. Liam's dish Banging Beets takes inspiration from Liverpool's legendary Cream nightclub – the place to be in Britain's 90s clubbing scene – and sees him transform the humble beetroot into a sophisticated dish he hopes is worthy of serving at the banquet. Adam's musical inspiration is much broader with From the Beatles to Oasis – a refined take on corned beef hash, which he says northern musicians will have eaten through the decades. Meanwhile, Hrishikesh is hoping the luxurious ingredients of scallop, saffron and caviar will give him victory with his tribute to Great British musical greats, Old is Gold.

With no time to rest, the chefs move on to produce equally brilliant fish courses. Liam aims to impress with a simple mackerel dish inspired by a song he used to listen to with his husband while fishing, Adam pays homage to Northern Soul music with a hearty dish featuring cod and a rich butter sauce, while Hrishikesh is upping the ante with a complex salmon curry, inspired by the time he taught Pink Floyd drummer Nick Mason how to cook Indian food.

In this episode, the chefs are halfway through the regional heats and, as the lowest scoring chef will be eliminated from the competition at the end of the show, the pressure is on. They start by cooking their all-important main courses - the centrepiece of the banquet menu.

Michelin-starred newcomer Hrishikesh Desai is pushing himself to the limit with a complex multi-part venison dish, inspired by the bands which play at the Kendal Calling music festival, held near his restaurant in the Lake District. Laidback Liam Trotman is desperate to impress with a meal he used to enjoy with his family while playing music at home - spicy barbequed pork with wedges. This deeply personal dish is also very simple so needs to be cooked to perfection to be deemed worthy of the banquet. Meanwhile proud Mancunian Adam Reid's course, Comfort Food Sounds Good, is based around a deceptively simple chicken stew – but he is hoping its comforting, homely vibe can secure him a place at the banquet.

After the competition tightens up during the main courses, the chefs turn to their final chance to impress the veteran judge - dessert. Liam's dish, What's Your Guilty Pleasure?, hopes to tap into the music diners wouldn't admit to liking, and is based around the flavours of his own guilty pleasure dessert of black forest gateau. Adam Reid is serving another remake of a classic Northern dish - this time he is resurrecting the treacle tart and naming it Madchester: I Am the Resurrection, in homage to a track by Mancunian band The Stone Roses. Meanwhile Hrishikesh is attempting another highly complex dish, with no less than 13 elements. Perfecting them all could see him secure a place in the national final – but has he pushed himself too far this time?

Today, the two remaining chefs from the north west cook their dishes head to head for a panel of expert judges, in a bid to secure themselves a place in the national finals. Will they have acted on the advice given by the veteran judge earlier in the week, and learn from their mistakes?

The chefs need to impress a panel of formidable judges: food writer Matthew Fort, restaurateur Oliver Peyton and broadcaster and cook Andi Oliver, along with a guest judge - one of the pop stars the banquet will celebrate. Today they are joined by multi-million selling singer-songwriter Amy MacDonald.

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

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.

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

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.

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

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

This week it is the Welsh heats. Competing for a place at the regional final on Friday are two chefs new to the competition and one returning for a second helping. Tom ‘Westy' Westerland is a former National Chef of Wales and head chef of the Brasserie at Lucknam Park in Wiltshire. Cindy Challoner is the former head chef at prestigious teaching restaurant The Classroom in Cardiff. They are facing Andy Sheriden, formerly of Sosban restaurant in Llanelli, returning to the competition for his second attempt at making it to the banquet.

Today they cook their musically-inspired starters and fish courses for a surprise Great British Menu veteran with a reputation for being tough.

The chefs are halfway through the Wales heat. Today they present their musically-inspired mains and desserts aiming to secure a place at Friday's judges' chamber.

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

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.

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.

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.