The lucky semi finalists, who will now go on to a round of live cook offs held at three different venues around the country, are listed below:HEAT 1(BOURNEMOUTH - March 12 at the Bournemouth Hotel & Catering Show as part of the Wessex Salon) Winston Matthews, Group executive head chef, Cayenne Restaurant (Paul Rankin Group) Mark Budd, Executive Head chef, The Stafford Hotel, London James Hamilton, Head chef, Hotel Hougue du Pommier, Guernsey (James Hamilton was unable to attend the first heat due to bad weather, and has been put down as first reserve for the Birmingham heats) Martin Nisbet, Head chef, Great Hallingbury Manor, Hertfordshire Robert Oberhoffer, chef proprietor, The Dove Restaurant, Norfolk Frederick Forster,Head chef, The Ritz hotel, London Simon Hulstone, Chef proprietor, The Elephant Restaurant, Torquay Paul Wildish, Senior chef de partie, Arora International Hotel, CrawleyHEAT 2(BIRMINGHAM - from April 8th at the Food & Drink Expo, Birmingham NEC) Christopher Souto, Chef proprietor, El Toro Grill, Belfast Robert Stordy, Corporate chef lecturer, University of Derby, Buxton Stephen Thompson, Chef owner, 114 The Arch Restaurant, Leeds Wayne Thomson, Head chef, New Hall Hotel, Warwickshire Trevor Tobin, Head chef, Chapter Two, Blackheath David Waplington, Executive chef, The Bay Hotel, Newquay Alyn Williams, Head chef, Petrus, London Andreas Wingert, Senior sous chef, Lucknam Park Hotel, WiltshireHEAT 3(BIRMINGHAM- from April 9th at the Food & Drink Expo, Birmingham NEC) Steven Allen, Head chef, Gordon Ramsay at Claridges, London Simon Atkinson, Chief cook, UKLF CSG (Royal Marines), Plymouth Nigel Bissett, Sous chef, The Welcome to Town Country Bistro, Swansea Ian Boden, Head chef, Limes Restaurant, Derby Keith Burton, Executive development chef, Sodexho Brian Canale, Head chef, Heritage Portfolio, Edinburgh Martin Clayton, European development chef, S.A. Foods, Derby Clark Crawley, Sous chef, Barclays Wealth for Compass, LondonHEAT 4(BIRMINGHAM- from April 9th at the Food & Drink Expo, Birmingham NEC) Ben Ford, Senior Chef de partie, British Airways Waterside for Compass, Heathrow Michael Godfrey, Executive head chef, Eton College, Berkshire Andy Twells, Executive chef, Eurest Catering David Hunt, Executive chef, B+I Scotland Ireland Sodexho Richard Knights, Head chef, The Lavender House, Norwich Royston Maddams, Sous chef, Leander Club, Henley on Thames Fergus Martin, Executive Chef, Wyboston Lakes, Bedfordshire James Rogers, Chef owner, The Dog Inn, SuffolkHEAT 5(NEWCASTLE - May 22 at the North Eastern Culinary Trade Association event) Anthony Heath, Head chef, The Pumphouse Restaurant, Durham Michael Jameson, Head chef, Longhirst Hall, Northumberland David Kennedy, Chef owner, Black Door Restaurant, Newcastle-upon-Tyne Ross Murray, Senior sous chef, Dunblane Hydro Hotel, Perthshire Yoram Odentz, Catering manager, SMH (Sodexo), Aberdeen Lee Pattie, Sous chef, Golf View Hotel, Nairn David Ward, Head chef, Hampden Park, Glasgow Justin Woods, Executive chef, Castle Green Hotel, CumbriaJust eight finalists will then go on to compete for the ultimate prize in a live cook-off at the Restaurant Show in London on October 7, 2008.They will have four hours to create a four-course meal with a selection of ingredients from a mystery basket.One winner from each semi-final will be announced on the day, with the three next highest marked entrants revealed online at www.unileverfoodsolutions.co.uk before the end of May.