Chefs, why don't you tell our judgeswhat you've prepared? The inspiration we had was a...

Chefs, why don't you tell our judges
what you've prepared? The inspiration we had was a connection
to the countryside, to the cottage houses. Like, a very refined presentation, but with ingredients
that were very close to the farm. And so there is wild boar sausage,
with a hint of whiskey. {\an8}Curried duck egg yolk served on
black pudding. The tomatoes were a confit, and the final touch is
a... Earl Grey-infused mushroom essence. This looks as though
it was exceptionally difficult to do -and required a very steady hand.
-Absolutely. Beautifully cooked