Great British Menu

SINOPSIS

It is the fish course and chef Russell Bateman is celebrating the diversity of his beloved home town of London - by combining lobster with jerk spices for an ambitious fish course with seven key elements. Ronnie Murray's taking a risk with an ingredient which is close to the veteran judge's heart...and is planning to serve it at three different temperatures warm, deep fried and frozen. And two Michelin starred Mark Froydenlund is planning a novel way to present his dish.