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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 Main courses: Chris Horridge cooks rabbit, carrot puree and bath grown vegetables with coriander shoots and watercress whilst Elisha Carter prepares organic rare breed hogget with garlic and honey spelt and broad beans.