The first dish of the week was the starter: Mark served a salad of goats' cheese, asparagus and mixed beetroot and Michael went for galantine of quail. After a lukewarm response from the judges in the first round, Mark changed his starter for the final week.
For the fish course, Mark presented a combination of crab, scallops, lobster and seashore vegetables, while Michael prepared Crab and ginger dumplings with a lemon thyme and ginger sauce.
Reaching the middle section of the menu it was time for the main course. Mark took a modern twist on a traditional dish with his Rabbit and crayfish stargazy pie, while Michael opted for a hint of sophistication with honey-roast duck.
Today the chefs dish up their desserts. Michael prepares apple tart with ice-cream and cider brandy sauce and Mark delivers perry jelly with summer fruits, served with elderflower ice-cream.
