Nuno Mendes working on his salted watermelon amuse bouche.
Angela Hartnett prepares her starter with San Marzano tomato.
Nuno Mendes working on his Portuguese course with inspiration from Japan.
David McIntyre, executive chef for Wolfgang Puck at Cut, 45 Park Lane prepares his prime Angus USDA beef main.
The finished strawberry dessert from Jason Atherton.