Guest chef Gareth Johns from Machynlleth sings the praises of Welsh cuisine with a menu that includes a creamy chowder of local cockles and smoked bacon, roast rump of Radnor lamb and goats' cheese terrine with honey and apples.

Paul Gayler from London's Lanesborough Hotel offers a menu that includes deep-fried goats' cheese parcels with red onion marmalade on a winter salad, chilli con came made with venison and dried fruit, and plum and ginger pudding.