Synopsis

The challenge for the competitors is to prepare a three-course fish luncheon for a panel of the nation’s foremost fish authorities. Their day begins at four in the morning at Billingsgate Fish Market, where they must first procure their ingredients. From there, they proceed to Fishmongers' Hall, the esteemed headquarters of the Fishmongers' Company, and take charge of the kitchens. John Torode supervises the culinary operation as the amateur cooks navigate a demanding lunchtime service.