Great British Menu - Series 3 - South West Fish

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 region prepare their Fish courses: Chris Horridge serves poached ling, broad beans, flowers and hedge herbs whilst Elisha Carter gives us steamed fillet of cornish turbot with a venison ham crust, langoustine and shrimp.