For his starter, Adam Simmonds created a chicken consommé with celeriac.
For his fish course, Adam created a dish involving herrings, and cucumber.
For his main course, Adam cooked venison with salted beetroot.
For his dessert, Adam made created a dish featuring dark chocolate and a milk and orange mousse.
For his winning first course, Tom used chicken rillettes goats yoghurt and flowers.
For his fish course, Tom cooked turbot with roast fish bone sauce with Normandy cider and cream.
For his main, Tom cooked pigeon and baked potato consommé.
For his dessert, Tom cooked a treat box featuring beer sorbet and whisky parfait.