James had to prepare and cook a three course meal for 4 in 2 3/4 hours, from ingredients supplied to him the day before. He also had to do all of this in front of a live audience of 100 people as well as the  judging panel who were Executive chefs. Showing off skills including butchery and hot smoking for his chosen menu.

Notably one of the Executive chefs came from the Dorchester.

 

 

James winning menu...

 

Smoked haddock and Asparagus kedgeree, hot smoked mackerel, soft boiled egg, tomato dressing.

 

Roast rack herb crusted new season lamb, shoulder boudin, bacon peas and lettuce, saute heritage potatoes, St Georges mushrooms and roast garlic.

 

Cherry and Almond tart, cherry stone ice cream.