A team of four, led by executive chef Dev Biswal, will pit their skills against London's Bombay Bicycle, Massala from Chobham in Surrey, Zanzibar in Edgware and Brighton's Chilli Pickle. Biswal's team will have four hours to prepare and serve a starter, main course and dessert for eight diners, before being judged on taste, menu balance, working practices, presentation, teamwork, skills and hygiene. The front of house will be assessed on table lay up, approach and style, attitude and customer service, food and wine service skills, team work with kitchen, wine and beer recommendations. On the morning of the competition staff will be given a presentation and mini-masterclass on wine and beer matching. Following this they will be expected to choose one wine and one beer from a selection available and to offer their choice to the guests. Biswal said: "You wouldn't go into a Michelin-starred French restaurant and start your meal with a bowl of crisps. It's a great honour to have been invited to take part in the country's most prestigious culinary event - I hope or presence help but this part of Kent on the gastro map of Britain."