Spinach and Potato Curry
With thanks to Ganapati Restaurant, London
Recipe by Claire Fisher - Head Chef & Proprietor

Grilled British lobster, saffron & tarragon aioli & a beetroot & carrot salad
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”.

Rabbit Stew
With thanks to Peen's Gastrobar, Broadstairs
Recipe by Jamie Lathwell, Head Chef

The Hutch Leek and Cheddar tart on a bed of red cabbage ragout
With thanks to The Hutch, Canterbury
Recipe by Riccardo Isolini, Head Chef

Breast of Gressingham duck pan grilled with spices and served with a sauce of fresh orange and cinnamon
With thanks to The Ambrette, Margate
Recipe by Dev Biswal, Executive Chef and proprietor

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