Chef Gabri: "I made a reinterpretation of mextlapique. Charcoal vegetables, confit of corn, black truffle beans, pickled mushrooms and celery. But I forgot to plate my chicken emulsion. The beans were cooked in pork fat."

Judging

Adam Handling: "It looked like a lot of dried things, but as soon as I tasted that puree on the bottom, I thought it was really tasty."

Angela Hartnett: "I mean, I'm all for charring, but that just left this burnt sort of taste in my mouth."

Vineeet Bhatia: "Such a shame he forgot the espuma (emulsion). It would have actually changed the dish a lot. Taken it to a different level."