Michel Roux Jr, Monica Galetti and Gregg Wallace begin their search for a 2013 winner.

Four of the chefs face three daunting tests and meet Michel Roux Jr for the first time.

The next four chefs are tested and must create a classic dish with no weights or measures.

The six best chefs return for the quarter-finals. Only two will progress to next level.

The eight chefs must concoct a dish using a selection of just seven ingredients.

The chefs return to face Monica's Skills test and cook two classic dishes for Michel.

The second set of four chefs face Monica's Skills Test then cook two classics for Michel.

The pressure is on as the week's six best chefs are cut down to only two.

It is the third week of heats. Eight chefs begin by facing Monica's Invention Test.

The first four chefs from this week's heat are challenged to create a savoury sabayon.

The remaining four chefs in this week's heat face a test of their bread-making skills.

The week's six best chefs must first impress Michel and Monica, then a panel of critics.

Monica challenges the eight chefs to make a dish using a selection of seven ingredients.

Monica challenges the chefs to debone a saddle of lamb and roll and tie it for roasting.

The chefs are given 15 minutes to make a creme patissiere to use as base for a souffle.

The week's six best chefs face a tough battle for just two semi-final places.

The eight remaining chefs are given two hours to prepare a dish to impress Gregg Wallace.

The first two semi-finalists do battle at London restaurant Dinner by Heston Blumenthal.

The second pair of semi-finalists take charge of courses at The Latymer in Surrey.

The last pair of semi-finalists are sent into service at Sat Bains in Nottingham.

The finalists must create dishes from a selection of kitchen scraps and leftovers.

The finalists are sent to cook at the celebrated Osteria Francescana restaurant in Italy.

The finalists hope to impress thirty of the world's greatest chefs at a unique dinner.