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 consisted of chilli pickle served hara mackerel, a green spiced mackerel fillet with grapefruit and jimbu salad, mango dressing and baby leaves, a main of Tandoori red deer Kashmiri Rice, roasted beetroot riatta, ginger chutney, curried apples and red chilli sauce. The dessert was a velvet chocolate rose pot, which featured rose kulfi, white chocolate and gulkand pera. The Chilli Pickle competed against Massala in Cobham, Surrey; The Ambrette in Margate and Zan Zi Bar in London. The best front of house team went to The Ambrette, and the best kitchen was awarded to Zan Zi Bar. 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.