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Joining the judges for the Regional Final is guest judge Lady Claire MacDonald OBE, who has published 18 cook books over a 40 year career.
The dessert round includes challenging spun sugar work, a reimagined Peach Melba and a red poppy jelly inspired by the Yeoman warders at the Tower of London.
Today's starters include an Indian love affair, a modern version of the Welsh stew Cawl, and a cauliflower cheese.
This year on Great British Menu the nation's top chefs are competing for the ultimate prize - the chance to cook at a banquet held at the Palace of Westminster, in celebration of everyday great Britons honoured by the Queen. In the year of the Queen's 90th birthday, the chefs have been challenged to showcase contemporary cuisine and demonstrate the transformation in British food during her historic reign. The 24 chefs competing have travelled the country meeting great Britons who have been recognised for their tireless and selfless work for charities, for their local communities or their country.