Great British Menu Season 5 Episodes
Season 5 Episode Guide
Episode 1 - Scotland StarterIt's the battle of the starters. Which dish is going to fly the flag for Scotland? Will it be terrine, pigeon salad or Scotch pie?
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Episode 2 - Scotland FishScottish chefs Michael Smith, Tony Sigh and Alan Murchison are all fighting for supremacy in the fish course. Who's going to come out on top? Will it be lobster cocktail cooked four ways, lobster with vegetables or mussels and langoustine with sorrel soup and tattie scones?
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Episode 3 - Scotland MainMichael Smith, Tony Singh and Alan Murchison go all out to win with their takes on hogget Scotch pie with peas and carrots, steak and chips with a tomato relish and lamb with haggis, pearl barley and turnip puree.
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Episode 4 - Scotland DessertIt's the last chance for Michael Smith, Tony Singh and Alan Murchison to show they've got what it takes to win. Which dessert will deliver the sweet smell of success - strawberry shortbread with whisky cream. carrot cake with cream cheese ice cream or rhubarb and custard with ginger biscuits? Which chef will be going home early?
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Episode 5 - Scotland JudgingIt's judgement day, and the two chefs who battled their way through yesterday cook their entire menus for the judges.
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Episode 6 - North West StarterNorth West chefs Johnnie Mountain, Lisa Allen and Aiden Byrne get a chance to cook at the banquet. Today, the three prepare starters worthy of the judges. Will it be poached and roasted chicken with onions, wild rabbit and leek turnover with piccalilli or rabbit pudding with parched peas and gravy?
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Episode 7 - North West FishThe North West chefs fight to win the fish course. Which dish is going to be king: turbot with brown shrimps and spring vegetables, wild sea bass with shrimp toastie or bream with hazelnuts and salted caramel?
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Episode 8 - North West MainThe chefs prepare their main dishes. Which will get top marks: Gloucester old spot pork with smoked venison, salt marsh lamb with sweetbreads or oak roast middle white pork with broad beans?
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Episode 9 - North West DessertIt's the last chance for the North West chefs to prove they are fit to cook at this year's prestigious banquet. Which dessert will former champion Marcus Wareing award top marks - caramel parfait with honey ice cream, rhubarb and custard tart with beetroot ice cream or strawberries with meringue and mint water ice?
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Episode 10 - North West JudgingThe heat is on, as only one chef can make it through to the finals and get the chance to cook at this year's banquet.
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Episode 11 - Central StarterCentral region chefs Daniel Clifford, Richard Bainbridge and Will Holland cook their starters: braised hog's head with apple sorbet, white onion soup with roasted muntjac and rabbit and smoked bacon salad.
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Episode 12 - Central FishThe Central region chefs want to impress with their fish dishes: crab in barley soup with smoked oyster, hay baked rainbow trout and beetroot cured sea trout.
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Episode 13 - Central MainWhich main course will receive top marks - pigeon and rabbit with carrot terrine, lamb with purple sprouting broccoli or lamb with asparagus crown?
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Episode 14 - Central DessertWhich dessert will former champion Glynn Purnell think is worthy - heather honey custard with rhubarb, Queen of Puddings or lavender junket with mead jelly?
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Episode 15 - Central JudgingThe gloves are off, as only one chef can make it through to the finals and get the chance to cook at this year's banquet.
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Episode 16 - South West StarterSouth West chefs Henry Herbert, John Hooker and Nathan Outlaw cook their starters: rabbit with pea mousse, ham hocks with pea puree and heather smoked macon with pickled beetroot.
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Episode 17 - South West FishThe South West chefs want to impress with their fish dishes: cider cured sea trout, poached lobster with courgette flowers and trout, crayfish and pike mousse.
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Episode 18 - South West MainThe chefs wage war with their main courses: hogget with bubble and squeak, hogget with crisp potato and Bath chap with wallfish.
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Episode 19 - South West DessertIt's the last chance for the chefs to prove they've got what it takes to cook at this year's fabulous banquet. Which dessert will former champion Michael Caines think deserves a place on the banquet menu - sea buckthorn curd meringue, Queen of Puddings or lemon meringue with honey ice cream?
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Episode 20 - South West JudgingThe South West chefs cook their entire menus for the hungry judges.
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Episode 21 - Wales StarterWales chefs Richard Davies, Aled Williams and James Sommerin cook their starters: summer salad, ham hock with smoked cheddar mousse or chicken terrine with asparagus, onion and jasmine.
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Episode 22 - Wales FishThe Wales chefs prepare their fish dishes: poached lobster with confit potatoes, sea bass with brown crab and sea trout with apple, beetroot and smoked mussels.
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Episode 23 - Wales MainThe Wales chefs prepare Welsh black beef with leek and potato terrine, loin and shoulder of hogget with morels and lamb four ways with salt baked celeriac.
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Episode 24 - Wales DessertsThe chefs try to impress with their desserts: lemon verbena baked custard, mint mousse with hazelnut biscuit and beetroot parfait with chocolate and raspberry brownie.
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Episode 25 - Wales JudgingOnly one chef can make it through to the finals to represent Wales and get the chance to cook at this year's banquet, but who's going to come out on top?
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Episode 26 - North East StarterNorth East chefs Kenny Atkinson, Tim Bilton and Lee Bennett compete by cooking their starters: wild rabbit with ham hock, carrots, asparagus and morels; wild rabbit with a baby leaf salad, black pudding, crispy quail's egg, broad beans and a shot of real ale and warm pork and apple pie with chilled tomato soup, Yorkshire cheeses and homemade pickle.
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Episode 27 - North East FishThe chefs pull out the stops with their fish dishes: line-caught North Sea mackerel with gooseberries, pickled shellfish and wood-smoked crispy prawns and smoked trout soup with beetroot, cucumber and oyster nuggets.
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Episode 28 - North East MainThe North East chefs prepare their main courses: roe deer with beetroot, cauliflower and sage; venison three ways with English garden vegetables and braised feather blade of beef and Yorkshire pudding with beer and onion gravy.
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Episode 29 - North East DessertWhich dessert will earn top marks - strawberry jelly crumble with elderflower custard, a "best of British" plate or brandy snap with cider brandy cream, basil sorbet and summer fruits?
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Episode 30 - North East JudgingOnly one chef can make it through to the finals to represent North East and get the chance to cook at this year's banquet, but who's going to come out on top?
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Episode 31 - Northern Ireland StarterNorthern Ireland chefs Niall McKenna, Derek Creagh and Brian McCann compete by preparing their starters: quail with asparagus, pork terrine with liver mousse and slow-cooked pork belly with peas, morels and wild garlic.
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Episode 32 - Northern Ireland FishThe chefs pull out all the stops with their fish dishes: black sole fillet with crab, seared hand-dived scallops and shellfish with seaweed butter.
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Episode 33 - Northern Ireland MainThe Northern Ireland battle it out with their main courses: loin of lamb, rack of lamb with slow-cooked shoulder and shorthorn beef with bone marrow.
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Episode 34 - Northern Ireland DessertThe chefs get one last chance to impress the judges with their desserts: strawberry and elderflower jelly with doughnuts and duck egg ice cream, poached rhubarb with lavender ice cream and brandy strawberry parfait with basil ice cream.
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Episode 35 - Northern Ireland JudgingOnly one chef can make it through to the finals to represent Northern Ireland and get the chance to cook at this year's banquet, but who's going to come out on top?
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Episode 36 - London and South East StarterLondon and South East chefs Tristan Welch, Tom Kerridge and Anthony Demetre compete by cooking starters: breast of lamb with crisp lambs' fry, beer-braised oxtail and ham, eggs and chips.
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Episode 37 - London and South East FishThe three chefs prepare their fish dishes: wild brown trout with onion tart. crayfish Scotch egg and brown trout, crayfish and watercress pie.
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Episode 38 - London and South East MainThe chefs prepare their main courses: slow-cooked belly of park, slow-cooked duck with chips and gravy and slow-roast duck with orange thyme.
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Episode 39 - London and South East DessertWhich dessert will former champion Jason Atherton find worthy - rosewater-scented cheesecake, duck egg sponge with gooseberries or sweet herb set cream with sparking wine?
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Episode 40 - London and South East JudgingOnly one chef can make it through to the finals to represent London and South East and get the chance to cook at this year's banquet, but who's going to come out on top?
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Episode 41 - Final StarterOver the past two months, 24 of the country's top chefs have been competing to cook at a fabulous banquet to celebrate the very best local produce from across the land and only eight chefs remain. Today, the finalists cook their starters.
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Episode 42 - Final FishThe final chefs cook their fish dishes for the judges, who are joined by a fourth member to assist them in their decision.
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Episode 43 - Final MainIt's day three of the finals of "Great British Menu," when the panel of judges give their verdict on the main courses.
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Episode 44 - Final DessertIt's dessert day and the last chance for the competing chefs to impress the judges and secure a place at the final banquet.
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Episode 45 - The BanquetThe winners are announced, and this special documentary follows the successful chefs in the run up to the banquet, as they make the painstaking preparations for what is one of the most important meals they will ever cook.
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