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Laura Cassai: Lobster and Scallops with Chestnuts and Mushrooms

Peter Gilmore: Chocolate Ethereal

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Laura Cassai: Scampi with Anchovy Butter, Roasted Garlic Cream and Pickled Cabbage

Laura Cassai: Lobster and Scallops with Chestnuts and Mushrooms

Peter Gilmore: Chocolate Ethereal

Brent Owens: Scampi with textures of barley

Brent Owens: Re-invented Lancashire Hot Pot

Laura Cassai: Scampi with Anchovy Butter, Roasted Garlic Cream and Pickled Cabbage

Laura Cassai: Lobster and Scallops with Chestnuts and Mushrooms

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