For one week only three von Essen head chefs will be moving their Michelin starred cuisine from the country into the city via the Harvey Nichols kitchens. Each of these top three chefs will serve a variety of menus in collaboration with the Harvey Nichols chefs. Highlights of the week include Kenny Atkinson, head chef at the Seaham Hall Hotel, Co. Durham and winner of the starter course on BBC2's Great British Menu, will be working with Richard Walton-Allen, head chef of the Fourth Floor Café, Leeds from 29th September to 4th October. And Chris Horridge, executive head chef at Cliveden's Waldo's restaurant will work with Louise McCrimmon, head chef at the Second Floor Restaurant, Bristol from 29th September to 1st October. Meanwhile head Chef Mark Teasdale will collaborate with Jonas Karlsson at the Fifth Floor Restaurant, London from 25th September to 1st October. Each guest chef will feature some of their key signature dishes. Leeds diners will have the chance to sample Kenny Atkinson's famous starter of Aberdeen Angus beef, carrots, horseradish and Shetland black potato crisps. Chris Horridge, executive chef of Cliveden, will be preparing cuisine in the Bristol branch of Harvey Nichols. Horridge is pioneering what he terms '3 dimensional cuisine' which is based on balancing presentation, flavour and nutrition in every dish. To book in to sample the 3 Stars, 3 Cities menus, please visit: www.harveynichols.com.