Overall winner was Daniel Anderson and David Killingworth of the Bucklemaker Restaurant in Birmingham. Their dish of wild Devonshire turbot fillet, poached in a court bouillon with fresh ginger and creeled crab cakes, mussel liaison impressed the judges. Taking second place was Chris Bidmead of City Inn Hotel in Birmingham with baked fillet of Aberdeenshire hake served with chorizo and butter bean cassoulet and chorizo foam. Andre Robertson and Stewart Turner from the University of Birmingham won third place with their dish of pan-fried supreme of wild black coley served with Jerusalem artichoke puree and olive tapenade. The competition was based around seasonal wild and native ingredients from around our shores, with an accent on provenance and sustainability to promote the different areas of catchment, whilst encouraging the safe guarding of fish stocks for the future. Judging criteria was based around the results and how the chef's and front of house had tackled the challenge, engaging customers and promoting these great ingredients. The awards presentation was held at The Bucklemaker Restaurant with a champagne and canapé reception where the winners received their prizes presented by Nikki Hawkins from Seafish and Jeremy Fitton from Openshaws.