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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 Northern Ireland prepare their fish courses: Noel McMeel serves a fillet of hake with baby asparagus, watercress and mussel infusion, whilst Danny Millar produces smoked eel jellied with apple beetroot and horseradish creme fresh.