Guest chef Stephen Saunders uses his favourite organic ingredients to prepare a three-course meal: a classic French dish of salmon with warm mustard sauce, plus Thai lamb curry and chocolate and banana souffle with hot chocolate sauce.

Guest chef Eric Chavot rustles up some French country cooking, starting with sweetbreads and wild mushrooms, then cooking rabbit legs with calamari stuffing. For dessert he creates a mixture of peaches and nectarines with strawberry jelly and crumble topping.