Series two: South-west Representing the South-west of England were Elisha Carter and Chris Horridge. Find out more about the series.

In this article

The week's winner

Day one: Starter

True to form, the first dish of the week was the starter: Elisha served beef fillet accompanied by his unusual take on scotch egg, while Chris treated the judges to pigeon marinated with juniper and citrus. Elisha sourced his Devon white wine from Sharpham and Chris' pigeon came from Springleaze Farm Shop and his birch sap wine was from Lyme Bay Winery.

• Elisha Carter's Slivers of beef with oxtail in a 'scotch egg', mushroom foam and white wine jelly
• Chris Horridge's Wild pigeon with broccoli sprouts and omega rich seeds

Day two: Fish course

For the fish course, Chris presented a low temperature-poached ling, while Elisha dished up Cornish turbot. Elisha's turbot came from Channel Fisheries, while Chris' ling came from Flying Fish Seafoods.

• Chris Horridge's Poached ling, broad beans with liquorice-ginseng foam
• Elisha Carter's Steamed fillet of Cornish turbot with venison ham crust, langoustine and shrimp purée

Day three: Main course

Reaching the middle section of the menu it was time for mains. Chris went for rabbit, while Elisha made the most of organic rare breed hogget. Elisha's hogget and spelt came from Sharpham Park, while Chris' micro herbs came from Richard Vine and The Organic Herb Trading Co.

• Elisha Carter's Flavours of organic rare breed hogget with garlic and honey spelt and broad beans
• Chris Horridge's Rabbit, carrot purée and vegetables

Day four: Dessert

Today the chefs dished up their desserts. Elisha visited Bakers Farm in Somerset to supply his rhubarb for a super-summery fruit collection, while Chris visited Bath University to discover more about food technology before he presented his berry extravaganza.

• Elisha Carter's Champagne rhubarb with Somerset strawberries
• Chris Horridge's Blackcurrant mousse tartine, berry soup infused with basil and wheatgrass foam

This week the judges chose Chris Horridge to go through to the Great British Menu 2008 finals.