Graham will be preparing pickled rabbit, wild garlic quinoa and frozen rabbit liver parfait. Phil is making spring salad with goat's milk puree, pickled asparagus and quail's eggs and Marcus presenting iced lamb's liver parfait, malt loaf, fingerling limes and rose geranium.
On Tuesday, they move onto a fish course, on Wednesday main course and on Thursday it's the turn of desserts. For each of those days they will have to impress veteran judge Jason Atherton before going through to Friday's final.
Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.
On Friday the two chefs who receive the most points from Jason for the week will cook their dishes again for restaurateur and cookery writer, Prue Leith, fellow restaurateur and businessman, Oliver Peyton, and food journalist and author, Matthew Fort. The winner will go into the finals.