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Great British Menu

Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

Season 12

Episode 31 - Central Starter

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London and South East Starter

Creative culinary competition. Three chefs from London and south east England meet their surprise veteran judge and cook summery starters.

London and South East Fish

Creative culinary competition. One chef shocks when he pairs his fish dish with some unusual flavours - white chocolate and strawberry.

London and South East Main

Creative culinary competition. It's a smoke-filled kitchen as the chefs prepare their summer-themed mains in the hope of impressing the veteran judge.

London and South East Dessert

Creative culinary competition. Dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure is rising.

London and South East Judging

Creative culinary competition. The remaining chefs cook their entire taste of summer menus for Oliver Peyton, Matthew Fort, Andi Oliver and Leon Smith.

South West Starter

Creative culinary competition. In the south west heats, two ambitious newcomers, Tom Brown and Andy Clatworthy, take on returning chef Dominic Chapman.

South West Fish

Creative culinary competition. Tom, head chef at Outlaw's at The Capital in Knightsbridge, is hoping to elevate the humble mackerel to banquet standards.

South West Main

Creative culinary competition. For the main course, a refined summer barbecue goes up against a traditional Cornish speciality and a historic Wimbledon recipe.

South West Dessert

Creative culinary competition. The chefs honour Wimbledon with their challenging strawberry desserts but only two will make it through to the regional final.

South West Judging

Creative culinary competition. The two remaining chefs try to impress Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Marion Regan.

North West Starter

Creative culinary competition. This week is the north west regional heats and three ambitious newcomers are competing to win a place in the national finals.

North West Fish

Creative culinary competition. In the fish course, Ellis tries to create the flavour of a summer barbecue without using one and Tom and Paul both use luxury fish.

North West Main

Creative culinary competition. Paul serves a personal main course based on his mother's favourite food, and Ellis surprises with a dish that honours Fred Perry.

North West Dessert

Creative culinary competition. Ellis's dish is inspired by strawberries, and Tom hopes to beat the other chefs with a savoury and sweet bilberry dish.

North West Judging

Creative culinary competition. The two chefs cook their taste of summer menus again for judges Oliver Peyton, Matthew Fort, Andi Oliver and guest Greg Rusedski.

North East Starter

Creative culinary competition. In the north east heats, returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington.

North East Fish

Creative culinary competition. Josh Overington creates a decadent fish stew, comprising champagne, lobster, scallops and truffles.

North East Main

Creative culinary competition. Danny Parker is trying to recreate the flavours of an American barbecue but the veteran chef is dubious about one of his ingredients.

North East Dessert

Creative culinary competition. Inspired by his summers spent on his family's Yorkshire farm, Tommy is cooking a dessert flavoured with hay.

North East Judging

Creative culinary competition. The top two chefs cook their Taste of Summer menus for judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Judy Murray.

Scotland Starter

Creative culinary competition. In the Scottish regional heats, returning chefs Michael Bremner and Ally McGrath battle ambitious newcomer Angela Malik.

Creative culinary competition. Ally McGrath, chef proprietor at Osso in Peebles, creates an inventive dish based on summer memories of rock pooling in the River Tweed.

Creative culinary competition. Michael Bremner is taking a huge risk, using ox tongue as the centrepiece of his main.

Scotland Dessert

Creative culinary competition. Ally McGrath starts the round with confidence, but a series of errors leave him worried about completing it on time.

Scotland Judging

Creative culinary competition. The two remaining chefs cook their menus for Oliver Peyton, Matthew Fort, Andi Oliver and Gary Parsons, Wimbledon's executive chef.

Creative culinary competition. In the Wales regional heat, returning chef Phil is under pressure to impress as he is competing against his former head chef Paul.

Creative culinary competition. Phil and Nick are both preparing dishes using mackerel. Nick hopes his elegant mackerel with nectarine will have the edge.

Creative culinary competition. For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.

Creative culinary competition. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle.

Creative culinary competition. The two winning chefs cook their menus for Oliver Peyton, Matthew Fort, Andi Oliver and Dan Bloxham, Wimbledon's Master of Ceremonies.

Central Starter

Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

The Central fish dishes feature a tribute to Wimbledon strawberries and cream using strawberries and lobster. Another chef uses crab to make a savoury cream tea.

Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Central Dessert

Central desserts are pineapple dishes, in reference to the pineapple on the top of the Wimbledon men's singles trophy, and a celebration of summer nostalgia.

Central Judging

The two chefs who have made it through cook their four courses again, attempting to impress judges Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Jordanne Whiley, Britain's most successful wheelchair tennis player.

Northern Ireland Starter

The chefs from Northern Ireland battle it out. Joery Castel creates a tribute to Richard Krajicek, the only Dutchman to win the Men's Singles title.

Northern Ireland Fish

Tommy hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie creates five strawberry elements to accompany his scallops.

Northern Ireland Main

Eddie Attwell is taking a risk with an unusual meat - water buffalo. But will the picnic-style dish be up to standards?

Northern Ireland Dessert

Both Eddie Attwell and Tommy Heaney attempt desserts featuring chocolate tennis balls, while Joery Castel cooks poffertjes, a traditional Dutch pancake.

Northern Ireland Judging

The two remaining chefs cook their four courses for Oliver Peyton, Matthew Fort, Andi Oliver and guest judge Mansour Bahrami, tennis's greatest entertainer.

The winning regional chefs battle it out for a spot on the banquet menu. Andi Oliver takes the chefs to Wimbledon to see where they could be cooking if they win.

The chefs cook their fish courses but with some exceptionally high scoring dishes in the heats, each chef must deliver perfection. The judges are joined by Tim Henman.

It is main course day and competition is fierce. The judges are joined by guest judge Gordon Reid, winner of the first ever men's singles wheelchair event at Wimbledon.

With three completely new desserts in contention, whose dish will triumph? The judges are joined by guest judge Annabel Croft, former British number one in tennis.

The winning chefs cook their dishes at the incredible Taste of Summer banquet. From Tim Henman to Judy Murray, the guests are all expecting perfection.