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24 Episodes 2026 - 2026
Episode 1
Four chefs compete for north west England with canapes, starters and fish dishes inspired by the British film industry. Who will be eliminated?
Episode 2
The three talented chefs from north west England are halfway through the heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to their region.
Episode 3
It's judging day, and only one chef can go through to represent north west England. Casting director Debbie McWilliams helps decide the winner from the two remaining chefs.
Episode 4
The dishes are judged by this week's veteran judge, Michelin-starred chef Adam Handling, and include a leek and potato veloute inspired by Trainspotting and an aubergine baba ganoush in honour of Limbo.
Episode 5
The dishes are judged by veteran judge Adam Handling. They include venison loin smoked in gunpowder tea, inspired by Skyfall, and a frangipane custard tart in honour of Brave. But who will be leaving the competition?
Episode 6
It's judging day, and only one chef can go through to represent Scotland. Bafta-winning actress Katherine Parkinson helps decide the winner from the two remaining chefs.
Episode 7
The dishes are judged by this week's veteran judge, Michelin-starred chef Spencer Metzger, and include a Jerusalem artichoke and turnip dish linked to War Horse and a monochrome, art-deco styled monkfish dish that pays homage to Birmingham's Electric Theatre. Who will impress, and who will be sent home?
Episode 8
The dishes are judged by new veteran judge Tom Shepherd. They include a duck breast and celeriac bread sauce celebrating the special effects team who worked on Inception, as well as an edible film reel with white chocolate and ginger mousse. But who will be leaving the competition?
Episode 9
They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is acclaimed film producer, Bafta winner and Oscar nominee Alison Owen. How will she judge dishes celebrating the British film industry?
Episode 10
Four chefs compete for Wales with blockbuster canapes, starters and fish dishes celebrating the British film industry. The dishes are judged by this week's veteran judge, Michelin-starred chef Tommy Banks, and include two celeriac dishes, one honouring Under Milk Wood and Richard Burton and the other TE Lawrence. Who will impress, and who will be sent home?
Episode 11
The three talented chefs from Wales are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to Wales. The dishes are judged by veteran judge Tommy Banks. They include a guinea fowl that serves as a tribute to Welsh-Zambian director Rungano Nyoni and a dish inspired by Snow White that uses frozen snow. But who will be leaving the competition?
Episode 12
The two highest-scoring chefs from Wales must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is Sally El Hosaini, the Bafta-nominated director of critically acclaimed film The Swimmers and ambassador for Into Film Cymru, where she champions film education and accessibility across Wales. How will she judge dishes celebrating the British film industry?
Episode 13
Four chefs compete for north east England and Yorkshire with blockbuster canapes, starters and fish dishes celebrating the British film industry. The dishes are judged by this week's veteran judge, chef and long-time friend of the competition Paul Ainsworth, and include a pearl barley dal with a Gladiator theme and a black-and-white monkfish that celebrates Newcastle film noir. Who will impress, and who will be sent home?
Episode 14
The three talented chefs from north east England and Yorkshire are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to their region. The dishes are judged by veteran judge Paul Ainsworth. They include a dish using duck, fresh fig and king oyster mushrooms to show what the kestrel in the classic film Kes might see whilst flying over the moors, as well as a dish made from coconut and black sesame to resemble a garden in celebration of The Secret Garden. But who will be leaving the competition?
Episode 15
The two highest-scoring chefs from north east England and Yorkshire must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is award-winning screenwriter and author Frank Cottrell-Boyce. How will he judge dishes celebrating the British film industry? Only one of the chefs will triumph and go through to represent north east England and Yorkshire at the national finals.
Episode 16
Four chefs compete for Northern Ireland with blockbuster canapes, starters and fish dishes celebrating the British film industry. The dishes are judged by this week's veteran judges, 2025's banquet winners Sally Abe and Jean Delport, and include an homage to School for Good and Evil that features a red knotted brioche handkerchief, and a tribute to director Lisa Barros D'Sa with barbecued monkfish served from a teapot. Who will impress, and who will be sent home?
Episode 17
The three talented chefs from Northern Ireland are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to Northern Ireland. The dishes are judged by veteran judges Jean Delport and Sally Abe. They include a roast chicken inspired by Kenneth Branagh's adaptation of Murder on the Orient Express, as well two desserts inspired by the film Good Vibrations. But who will be leaving the competition?
Episode 18
The two highest-scoring chefs from Northern Ireland must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is award-winning Belfast director Lisa Barros D'Sa, whose films Ordinary Love and Good Vibrations have already been celebrated in dishes earlier in the week. How will she judge dishes celebrating the British film industry?
Episode 19
Four chefs compete for London and south east England with blockbuster canapes, starters and fish dishes celebrating the British film industry. The dishes are judged by this week's veteran judge, Michelin-starred chef and former banquet fish course winner Aktar Islam, and include a Paddington-inspired take on savoury marmalade and a stuffed poached brill with a Vesper martini broth in a nod to Casino Royale. Who will impress, and who will be sent home?
Episode 20
The three talented chefs from London and south east England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to their region. The dishes are judged by veteran judge Aktar Islam. They include a 28-day dry-aged duck inspired by 28 Days Later, and a peanut and salted caramel parfait that serves as a tribute to the BAFTAs. But who will be leaving the competition?
Episode 21
The two highest-scoring chefs from London and south east England must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is Simon Callow, the much-loved actor who has starred in such box office hits as Shakespeare in Love, A Room with a View and Four Weddings and a Funeral. How will he judge dishes celebrating the British film industry?
Episode 22
Four chefs compete for south west England with blockbuster canapes, starters and fish dishes celebrating the British film industry. The dishes are judged by this week's veteran judge, Michelin-starred chef Simon Rogan, and include a potato peel pie that pays homage to the film The Guernsey Literary and Potato Peel Pie Society, as well as a dish including foraged ingredients from the pathway to Cornwall's Minack Theatre, which features in the film Fisherman's Friends. Who will impress, and who will be sent home?
Episode 23
The three talented chefs from south west England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the British film industry and films with links to their region. The dishes are judged by veteran judge Simon Rogan. They include a guinea fowl dish designed to bring Aardman character Feathers McGraw to life, as well as a rum-soaked savarin, earl grey tea mousse and a milk ice cream paying homage to Sense and Sensibility. But who will be leaving the competition?
Episode 24
The two highest-scoring chefs from south west England must go head-to-head and cook their six-course menus again. They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and all-round food enthusiast Phil Wang. The guest judge is comedian and actor Ben Whitehead, who has recently taken over the infamous voice of Gromit's sidekick, Wallace. How will he judge dishes celebrating the British film industry?