Tim Green

Whole Barbecued Scottish Scallop, Lovage and Pickled Cucumber, by Adam Handling at The Frog Covent Garden, this inventive Chef is always looking to combine the most amazing food with Theatre.

Salmon Tartare with Ponzu and Seaweed, one of the pre diner snacks served by the gastro pub The Greyhound Beaconsfield, the food and service overlooked by Daniel Crump the owner are second to none.

Alphonso Mango, Lemon, Thyme and Granola, a dessert by Restaurant 22 Cambridge, this small and welcoming restaurant is owned by chef Sam Carter and his partner Alex, the dishes they serve are stunning and they have to be on the Michelin radar.

Mackerel, Dill and Cucumber, a dish photographed for Adam Handling Chelsea, based in the beautiful Belmond Cadogan Hotel on Sloane Street London. The greens and the textures of the dish on a predominantly white background creates a beautiful frame.

Octopus, Tomato and Harissa, this was one of those dishes, that all the colours worked in harmony, photographed for Adam Handlings Chelsea London Restaurant, based in the exquisite Belmond Cadogan Hotel on Sloane Street

Cured Chalk Stream Trout, Ponzu Roe, Seaweed, Yogurt, Dill Oil and Purple Radish, dish by Michelin Star chef Michael Wignall, of The Angel at Hetton. The balance of this dish is amazing, and not only developed in the kitchen, but also on an artists pad, well it is a work of art on a plate!!

Raspberry Lovage and Basil, dessert by Jermaine Cunningham group pastry chef at "The Frog by Adam Handling" located in Covent Garden London, one of the most creative and innovative restaurants in the UK.

Seaweed Corn and Kimchi part of the tasting menu delivered by one of the UK's most innovative chefs Adam Handling, as a finalist on Master Chef Uk, Adam went on to open many venues, the flagship being "Frog by Adam Handling" situated in Covent Garden London, he has won many awards and fans with more to come in the future.

Turbot, Morels, White Asparagus and Wild Garlic, dish by Michael Wignall, Michelin Star Chef at the Angel Hetton, Michael produces art on a plate that tastes more amazing than it looks, which is hard to believe. The Angel is in a small village called Hetton in the beautiful Yorkshire Dales, in the few years Michael and his wife Johanna have been at The Angel they have transformed it into a must visit destination on the culinary map

Cannelloni of Gingerbread, Kirsch Mousse, and Cinnamon Ice Cream, a recipe image from the book "Out Of My Tree" the part autobiography and recipe book by Daniel Clifford the Two Michelin Star Chef at Midsummer House Cambridge the UK