Emma's Plated Dessert is a reminder of the fond memories of driving to her Grandpa's house from Jersey through the beautiful gold, rolling fields of wheat and playing in the fields as a child. 

The dessert comprises of a British berry compote (yellow raspberries, red raspberries and gooseberries), a milk Cremeux (made using rice milk, Cacao Barry Alunga and Ghana chocolates) a Lactee Superieure chocolate, malt and grue crumble, a buckwheat sable, Glazed Jersey Honey Yellow Raspberries, Chocolate ‘root’, Meadowsweet and a parsnip ice cream that is made using Jersey honey and Jersey salt.

Jack's plated dessert is a homage to Heckfield Place and their biodynamic farming - they don't just farm organically, they also use moon and sun calendar patterns for ingredient planting. 

For Jack's dessert, everything other than the chocolate is from a 15 mile radius of Heckfield and Jack foraged the berries and herbs himself. His favourite ingredient is the blackcurrant leaf which normally gets thrown away - it has such a unique floral flavour so it's a great ingredient to use and can be found in abundance in most British hedgerow.

The dessert consists of a raspberry compote, Cacao Barry Saint Domingue chocolate mousse, a Saint Domingue and raspberry chocolate mousse, cocoa sable, Blackcurrant leaf ice cream, a raspberry and blackcurrant puree and raspberry tulies

Sticking with Gemma's overarching theme of her homegrown allotment produce, the inspiration of this dessert is 'What Grows Together Goes Together'

The dessert comprises of a rosemary chocolate fondent, a boysenberry sorbet, toasted almonds and a Cacao Barry Ghana warm chocolate sauce.

Elspeth's overarching theme of 'Land and Sea' is very apparant with the design of her plated dessert. She chose a flavour that is nostalgic to her - cherries from the cherry tree in her garden.

Her plated dessert comprises of a pate sucree, Cacao Barry Tanzanie rum and sea salt ganache, a loose cherry curd, cherry gel and whisky cocoa nibs.

Chelsea has taken inspiration for her plated dessert from a tradition of celebrating bonfire night with her 3 sisters. Even now they still do fireworks together on Bonfire night and it's a family tradition to have Parkin Cake.

Chelsea has taken inspiration from the flavours of Parkin Cake- molasses and ginger- an translated them into her dessert.

The dessert comprised of a Cacao Barry Ghana cremeux, Feuilitine Base, Pear and ginger parfait, dark chocolate glaze and garnished with molasses sponge, chocolate tuille and pear cubes.

Eleanor chose to create her plated dessert as a play on the British classic 'Bakewell Tart' but using English Apricots. 

Eleanor's dessert comprised of a chocolate frangipane, creme patissiere, apricot compote, Cacao Barry Fleur de Cao cremuex, apricot sorbet, Cacao Barry Mexique chocolate sauce, apricot sauce, roasted apricots and lemon thyme.