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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. Chefs from the South West prepare their Starters: Chris Horridge produces wild pigeon cured in birch sap wine, broccoli sprouts and omega rich seeds, whilst Elisha Carter serves up white park beef with oxtail in a scotch egg, mushroom mousse and white wine jelly.