Competitors had four hours to dish up eight portions of a three course meal, which were then served up to diners and judges. The winning dish comprised of assiette of start bay crab with bisque, potted white meat and crab claw salad with puff pastry matchsticks. The main was credition duck with breast, confit leg and liver, fondant potato, foraged ceps, savoy cabbage and griottine sauce. And to finish up was a chocolate pot, served with caramelised plum and blackberries flambéed in grand marnier, Devon clotted cream and chopped mint. The establishments which took part in the contest were The Inn at West End in Woking, Surrey, The Bell at Horndon on Hill in Essex, The Bull at Great Totham in Essex, and The Fleece in Whitney, Oxfordshire. Meanwhile the best front of house gastropub went to The Bull. Nick Vadis of the Craft Guild of Chefs was involved in the judging process. The Restaurant Show took place between 11-13 October at Earls Court 2, London.