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The country's top chefs compete to cook a banquet at London's Gherkin building. Every week, two chefs representing one of seven British regions will compete to make a starter, a fish course, a main course and a dessert for the judges. The chefs from Wales prepare their starters: Angela Hartnett cooks quail ravioli with braised orange chicory and thyme voloute, whilst Stephen Terry makes asparagus and carmarthen ham with goats cheese.