Regional selection recipes This year the series kicked off with seven special shows in which Great British Menu judge Matthew Fort travelled around the UK, selecting the two chefs who would go on to represent their region in the competition. You can get their recipes here.

In this article

Friday 28 March Thursday 27 March Wednesday 26 March

Tuesday 25 March Thursday 20 March

Wednesday 19 March Tuesday 18 March

This episode featured the chefs of the South-west: Richard Guest, Chris Horridge, Elisha Carter and Chris Wicks. Elisha Carter and Chris Horridge will go on to represent the region.

Find out more about Elisha and Chris.

• Elisha Carter's Red mullet, salmon and foie gras 'mosaic' with courgette and bacon chutney
• Chris Horridge's Oxtail, parsnip 'laminate' and red cabbage

This episode featured the chefs of Northern Ireland: Danny Millar, Noel McMeel, Liz Moore and Nick Price. Danny and Noel will go on to represent Northern Ireland.

Find out more about Danny and Noel.

• Danny Millar's Seared scallops with leeks, ham hock and roast hazelnut and chive vinaigrette
• Noel McMeel's Whiskey and apple custard with a baked oat crumble, dulse and yellowman toffee ice cream

This episode featured the chefs of London and the South-east: Jason Atherton, Jake Watkins, Adebola Adeshina and Atul Kochhar. Jason and Atul will go on to represent the region.

Find out more about Jason and Atul.

• Jason Atherton's Foie gras, smoked eel and potato terrine with a caramel marinade
• Atul Kocchar's Grilled fillet of roe deer with sesame and coriander, served with tomato 'fondue'

This episode featured the chefs of Wales: Angela Hartnett, Chris Chown, Stephen Terry and James Sommerin. Angela and Stephen will go on to represent Wales.

Find out more about Angela and Stephen.

• Angela Hartnett's Pressed rabbit terrine wrapped in prosciutto with vegetable salad
• Stephen Terry's Greek yoghurt 'panna cotta' and Provencal black figs with heather honey

This episode featured the chefs of the North: Mark Broadbent, Michael Wignall, Nigel Haworth and Anthony Flinn. Nigel and Anthony will go on to represent the North.

Find out more about Nigel and Anthony.

• Nigel Haworth's Wild salmon, Morecambe Bay shrimps, samphire, tomato and pennyroyal mayonnaise
• Anthony Flinn's Cannelloni of cucumber and cream cheese with muscovado jelly and yoghurt ice cream

This episode featured the chefs of Scotland: Michael Smith, Matthew Gray, Tony Singh and Tom Kitchin. Matthew and Tom will go on to represent Scotland.

Find out more about Matthew and Tom.

• Matthew Gray's Gin-poached loin of roe deer, pea purée and girolle mushrooms
• Tom Kitchin's Roasted early season grouse with celeriac purée, wild mushrooms and Highland Burgundy potatoes

This episode featured the chefs of the central region: Aaron Patterson, Sat Bains, Rupert Rowley and Glynn Purnell. Glynn and Sat will go on to represent the central region.

Find out more about Glynn and Sat.

• Sat Bains's Raw and cooked scallops, cured pork, seeds, shoots and nuts
• Glynn Purnell's Goats' cheese 'royal' and pineapple on sticks

Try the Great British Menu 2007 as voted for by the British public to be served at the British ambassador's banquet in Paris.

Get recipes from the first series.

Get recipes from the second series.