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Happy chicken with loads of cloves of garlic
With thanks to the Garlic Farm Cookbook
Editor: Natasha Edwards

Langoustine & asparagus risotto
With thanks to The Billingsgate Seafood Training School
Recipe by CJ Jackson – Director

Baked apple with melted goat’s cheese, potato galette and walnut balsamic dressing
With thanks to Perfect Blend, London
Recipe by Sebastien Gagnebe – Head Chef

Fillet of wild turbot, ratatouille, roasted vine cherry tomatoes, wild garlic & balsamic dressing
With thanks to Eddie Gilbert’s, Ramsgate
Recipe by Craig Mather – Head Chef
Jay Rayner of the Observer says “Eddie Gilbert's is a Ramsgate institution that will reel you in with its perfectly cooked fish dishes”.

Sea Bass with Granville Sauce, spinach & puy lentils
With thanks to the fabulous brother/sister duo Harriet and Toby, proprietors Age & Sons Restaurant, Ramsgate
Signature dish by Toby Leigh, Executive Head Chef
Age & Sons have been awarded a Bib Gourmand 2010 from Michelin

Herb Crusted Rack of Romney Marsh Lamb, with a smoked paprika and mint jus, with fondant potatoes and fresh asparagus and pancetta parcels
With thanks to the George & Dragon, Ightham
Signature Dish of Simon Brazier – Executive Head Chef
Winner of Best Gastro Pub, Kent Restaurant Awards 2009

Healthy Cod baked in Sauvignon Blanc, with tomatoes & olives, served with crusty country bread

Wild Alaskan Salmon Fillet baked in Chardonnay and dill served with crushed new potatoes in garlic, chilli & olive oil with green beans