Kane Dickinson's dessert: Elderflower and sparkling wine jelly with Claremont berries sorbet
Kane Dickinson's main course: Rack of Hesketh Bank salt marsh lamb with Claremont asparagus
Kane Dickinson's starter: Capra goats cheese with beetroot vinegarette and Wirral honey
Kane Dickinson from the Peninsula Dining Room in New Brighton with his three dishes
Chef Dave Williams from the Portrait House restaurant, Hoylake, with his framed menu
Dave Williams' dessert: Rhubarb mousse with coulis and a ginger and sesame tuile
Dave Williams' main course:Pan-fried locally-caught wild sea bass
Dave Williams' starter of roasted red pepper mascarpone cheese pâté
Chef Dave Williams from the Portrait House restaurant, Hoylake
