Finals week of BBC's Great British Menu has seen a team of passionate chefs battling it out to serve up their food at the banquet. 

The banquet will celebrate 100 Years of British Broadcasting and will be held at Alexandra Palace in London, where the first BBC Radio broadcast took place in 1922.

Stars of TV and radio will attend and taste the delights of the contestants' food, chosen by the judges during finals week. 

The show is presented by TV personality and chef Andi Oliver. 

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The judges feature Michelin-starred chef Tom Kerridge, chef and restaurateur Nisha Katona, and comedian and host of food podcast Off Menu, Ed Gamble.

For finals week, the guest judges include Steve Pemberton, Floella Benjamin, Alison Steadman and Huw Edwards.  

Who is serving the starter? 

Welsh chef Nathan Davies won over the judges on Monday and secured the chance to serve his starter 'Merlin's Potion'.

The dish was inspired by the BBC TV show Merlin, which is filmed and set in Wales. 

‘Merlin's Potion' consisted of braised lamb neck, fermented grains, miso onion purée, pickled shallots and beer broth. 

News Shopper: Nathan's dish came with a candle and parchment which the judges could set alight (BBC Pictures)Nathan's dish came with a candle and parchment which the judges could set alight (BBC Pictures)

Davies, who owns SY23 in Aberystwyth, said: "With us being in Wales, we've got fantastic lamb and all these wonderful ingredients that lend themselves quite naturally to the dish.

"To see it through right to the end, and to get a dish at the banquet is an amazing achievement, and just a lovely way to finish the whole process."

Who is serving the fish course? 

Spencer Metzger, from Chigwell, Essex, won the fish round with his dish ‘Be careful what you fish for'. 

His homage to Sherlock Holmes included brill, smoked beurre blanc, dulse, finger lime, chives, marinated grapes and sea vegetables.

News Shopper: Spencer serving up his dish (BBC Pictures)Spencer serving up his dish (BBC Pictures)

He said: "I used to love watching Sherlock Holmes and I still do. I wanted to create something smoky, and it was important to me to use the region. I live not far from Baker Street anyway so it's quite fitting.

"I wanted to showcase real fish cookery on the bone and not muck about with the food."

Who is serving the main course? 

Metzger also won the main course round with his Pride and Prejudice-inspired dish, based on the 1995 BBC series.

Fit for a banquet, 'First Impression' featured partridge, pommes de terre sarladaises and poached pear.

Metzger, head chef at The Ritz London, said: "I nearly cried when I won the main course, I worked so hard on that dish. There was a lot in that dish.

"It really was everything I've learned in my whole career in one dish, almost. It really showcased every skill, every bit of my knowledge on classical cookery."

Who is serving the dessert? 

In an unprecedented move, both Spencer and Chris scored a perfect 40 on their dishes.

After calling Andi in to vote, Chris won with his dessert inspired by TV show ‘Derry Girls’.

The trifle consisted of a base of warm chocolate fondant on crisp nougatine, plump Oloroso-soaked raisins, sherry jelly, roasted vanilla ice cream and subtle drops of arabica coffee oil. 

Great British Menu: The Banquet will air on BBC Two at 7.30pm on Friday, April 1.