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 Chef Adam Scott, TX, USA |  Chef Adam ScottSeared Georges Banks Scallops, TN Pumpkin Risotto, Fried Local Kale finished With Balsamico Buerre Niosette |
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 Chef Adam ScottBeetroot Cured Scottish Salmon, Pickled Fennel & Onion, Fig, Pickled Raspberry, Fizzy Apricot & Freeze Dried Cranberry |  Chef Adam ScottWhite Marble Farms Pork Belly Braised and Fried, Stone Ground Cheddar Hominy Grits, Wilted Watercress and Fried Parsnip Chips |
 Chef Callum Mc Dowall, SCOTLAND |  Chef Callum Mc Dowall, SCOTLANDBraised beef short rib,ham hough and cabbage hash,creamed turnip,black pepper jus. |
 Chef Callum Mc Dowall, SCOTLANDLocal oak smoked salmon,potato and chive salad,parsley puree,lemon and caper gel. |  Chef Callum Mc Dowall, SCOTLANDDeep fried cod,seasoned chips,pea and bacon puree. |
 Chef Chris Carpenter, USA |  Chef Chris Carpenter, USAThinly sliced Tenderloin stuffed with crab, garnished with spring onion, orchid & a Balsamic reduction. |
 Chef Chris Carpenter, USAPlay on the classic B.L.T. Crisp Pancetta, Arugula, Local Tomatoes & fresh Mozzarella |  Chef Chris Carpenter, USAOven Roasted Game Hen, Sweet Potato with a Pomegranate reduction. |
 Chef Chris Parry, UK |  Chef Chris ParryTea smoked pigeon, celeriac puree, pickled beetroot, orange & balsamic jelly |
 Chef Chris ParryRice pudding brûlée, poached rhubarb and shortbreads |  Chef Chris ParryMonkfish, pesto gnocchi, mussel beignets, black pudding granola, vinaigrette |
 Chef Christos Ganoglou |  Chef Christos GanoglouGrab Tian with cream cheese radish and beetroot fluid gel |
 Chef Christos GanoglouPavlova with egg custard and red fruit coulis |  Chef Christos GanoglouMonk fish sous vide with Vegetables Confit |
 Chef Cindy Flores, MEX |  Chef Cindy FloresCorn Pudding, Cajeta Toffee, Mamey icecream and caramelised sesame sand. |
 Chef Cindy FloresFresh made maiz dough Sopes filled with black mole salsa and plantain with queso fresco kernel |  Chef Cindy FloresPrawns Aguachile Ceviche in avocado cream mini tostada with crispy guajillo chilli. |
 Chef Jason Travis, Texas, USA |  Chef Jason TravisCoriander rubbed lollipops with orange cranberry Persian cous cous spiced tomato jam and grilled asparagus |
 Chef Jason TravisLobster claw roulade with heart of ribeye raspberry infused balsamic and spring veg |  Chef Jason TravisPonzu glazed scallops with butter blanched soybeans and fivespice rissoto |
 Chef John Subritzky, NZ-GERMANY |  Chef John SubritzkySwordfish and king pilz with blueberry salsa |
 Chef John SubritzkyLobster and smoked salmon mousse sandwich with coconut foam |  Chef John SubritzkyArgentinean beef fillet with camembert dauphinois, crab stuffed baby potatoes,turned beetroot and zucchini,red wine jus |
 Chef Kyle Greenwood, Newcastle, UK |  Chef Kyle GreenwoodFennel Bhaji, Fig & Chorizo Chutney, Bombay Granola |
 Chef Kyle GreenwoodPan fried Duck, Confit Duck Leg Spring Roll, Savoy Disc, Carrot Puree, Beetroot Fondant, Duck Skin Crumble, jus |  Chef Kyle GreenwoodA study of apples - Apple Fondant, Crisp, Apple Cider Sobert, Textures of Blackberry, Hazelnut GranolaA study of apples - Apple Fondant, Crisp, Apple Cider Sobert, Textures of Blackberry, Hazelnut Granola |
 Chef Leah Phillips |  Chef Leah PhillipsPassionfruit coconut assiette |
 Chef Leah PhillipsStrawberry cake |  Chef Leah PhillipsRed wine poached pear with a layered vanilla chocolate slice |
 Chef Lewis Leiterman, USA |  Chef Lewis LeitermanLobster risotto with lemon curd Parmesan crisp and frisée |
 Chef Lewis LeitermanDuck with roasted beet and broccolini Orange fluid gel |  Chef Lewis LeitermanDeconstructed creamsicle with grand marnier sponge cake |
 Chef Louis Robinson, USA |  Chef Louis RobinsonSmokey pork loin with pineapple salsa, roasted red pepper cream sauce and carnival cauliflower |
 Chef Louis RobinsonGarlic butter poached lobster tail with farmers market tomato salsa and beets |  Chef Louis Robinson"Coconut and blueberry" coconut sugar sponge cake, fresh blueberries, frozen coconut milk, balsamic blueberry sauce, and toasted coconut |
 Chef Michael Langdon |  Chef Michael LangdonBacon wrapped venison, pickled blackberry, parsnip, pearl onion & Brussels, brandied venison jus. |
 Chef Michael LangdonGrilled vegetable ratatouille, herb emulsion, citrus gel |  Chef Michael LangdonGinger-broccoli consommé, soy soaked noodles, edamame, carrot, radish, egg yolk |
 Che Nico Van Hemert, Holland |  Che Nico Van HemertCocoa powdered truffels, almond tart diamond shape. Raspberry macaroon with vanilla cream and vanilla macaroon with chocolate orange |
 Chef Nico Van HemertChocolate Ganache Cake |  Chef Nico Van HemertCallebaut Chocolate Easter Egg, Passion fruit mousse, Mango Pannacota |
 Chef Simon Miller, Bristol, UK |  Chef Simon MillerGressingham duck breast, Fonant potatoe, garlic mash, carrot and anise puree |
 Chef Simon MillerSaffron, haddock risotto, Parmesan croquettes and borage leaves |  Chef Simon MillerPork chop, creamed mash, baked apple, crackling and love. |
 Chef Vince Leone, New York, USA |  Chef Vince LeoneCrusted Salmon voer a bed of warm Crab Meat and Potato Salad |
 Chef Vince LeoneSpicy Potato Soup |  Chef Vince LeoneGrilled Steak with micro greens |
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