Andrew Turner and Tony Joseph from Restaurant 1837 in London's Mayfair offer a menu that includes curried mussel soup, lamb shank and parsley shepherd's pie and tarte tatin.

Wild mushrooms on crostini are the appetiser on an Italian menu created by cookery teacher Anna Venturi. That's followed by a classic osso buco Milanese with saffron risotto, then meringue roulade filled with marrons glace.