Twenty-four chefs across eight regions compete to cook at a banquet hosted by Prince Charles, celebrating the wealth of produce grown, reared and fished across the UK. The contest begins in Scotland, as Michael Smith, Tony Singh and Alan Murchison prepare cock-a-leekie terrine, pigeon salad and Scotch pie for their starters. Each week a veteran of the programme offers support and judges their culinary efforts, beginning with series two finalist Jeremy Lee
