Season 12, Episode 37 - “Northen Ireland Starter"
Joery Castel is looking to triumph by combing mackerel and cucumber in his dish Who Remembers 2nd, while Tommy Heaney hopes his Murray Mound is a fitting tribute to Andy Murray's apparent love of sushi. Eddie Attwell is pushing the boat out, creating five different strawberry elements to accompany the scallops in his dish.

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Season 12, Episode 36 - “Northen Ireland Starter"
There is only one spot left in the national finals and it is the turn of the chefs from Northern Ireland to battle it out. Returning chef Eddie Attwell, who cooks at St Kyrans Country House, Country Cavan, competed in 2016 but failed to make it through to cook the judges on Friday. He is taking on two newcomers - experimental chef Joery Castel, originally from Holland but now working in Belfast, and Tommy Heaney, who has cooked for some of the country's biggest chefs and now cooks at The Great House Hotel in Bridgend.The chefs meet their surprise veteran judge and cook their starters. Eddie is hoping to do better than last year and starts the week with his Wombles Common, using a number of modern techniques - but will his earthy flavours hit the summer brief? Joery is hoping to impress with a tribute to Richard Krajicek, the only Dutchman to win the Wimbledon Men's Singles title, and is combing cheese with sweet elements including carrot meringues. Tommy is creating a warm salad - but will his unusual pigeon presentation be too much for the veteran judge?

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Season 12, Episode 35 - “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.

Links: HOMEPAGE – TVRage

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Season 12, Episode 34 - “Central Dessert"
Pip Lacey's pineapple dessert, in reference to the pineapple on the top of the Wimbledon men's singles trophy, features a strong second ingredient - coriander.Nick Deverell-Smith is also paying tribute to the pineapple, creating a layered dessert featuring an unusual rice pudding made with couscous.Ryan Simpson is hoping to celebrate summer nostalgia with his dish recalling an ice cream van and featuring a number of complex technical elements.

Links: HOMEPAGE – TVRage

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Season 12, Episode 33 - “Central Main"
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.

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Season 12, Episode 32 - “Central Fish"
Pip Lacey is combining lobster with strawberry in tribute to the classic Wimbledon strawberries and cream. Ryan Simpson is also using lobster in his recreation of a barbecue and has invented a special technique to create his unique chips. Meanwhile, Nick Deverell-Smith is focusing on crab to make a savoury cream tea.

Links: HOMEPAGE – TVRage

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Season 12, Episode 31 - “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.

Links: HOMEPAGE – TVRage

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Season 12, Episode 30 - “Wales Judging"
Today the two winning chefs from the Wales region cook their entire taste of summer menus again. They are hoping to impress the formidable panel of judges - Oliver Peyton, Matthew Fort and broadcaster and restaurateur Andi Oliver. They are joined by guest judge Dan Bloxham, Wimbledon's Master of Ceremonies, who is responsible for presenting the trophy to the Wimbledon champions.Both chefs raise their game and impress the judges with their inventive dishes but only one can go through to represent Wales in the national finals.
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Season 12, Episode 29 - “Wales Dessert"
It's the dessert course and the last chance for the chefs to secure a place cooking for the judges, so all three chefs are feeling the pressure. Phil Carmichael creates a tennis ball dessert that combines two British classics - Eton mess and trifle. Stepping away from tradition, Paul Croasdale creates an inventive dessert that includes basil pesto, tomato seeds and peach. They both have a number of technical elements to complete and fear they have given themselves too much to do.Nick Brodie has his work cut out persuading the veteran that his technically challenging caramel apple dessert fits the taste of summer brief. Each chef is giving everything they have got in the hope of being put through to cook for the judges tomorrow.

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Season 12, Episode 28 - “Wales Main"
For the main course, all three chefs are cooking Welsh lamb in the hope of impressing this week's veteran judge.Nick Brodie, head chef at Llangoed Hall in the Brecon Beacons, is known for his use of local Welsh produce. He is using summer lamb to produce a modern update of a classic dish which he hopes will triumph over the other two.Phil is taking a risk with barbecued lamb and in an attempt to elevate a humble barbecue to banquet level, he is serving it with many accompaniments. But will he be able to bring everything this together and cook his lamb to perfection?Paul surprises the veteran chef with a number of unusual ingredients to accompany his lamb. Will Paul be able to pull off these unusual flavour combinations and find himself at the top of the scoreboard?

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Great.British.Menu.S12E28.Wales.Main.WEB-DL.x264-JIVE
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