Today, three of the most exciting talents from London and the south east region are competing for a place in the national finals. Head chef Mark Froydenlund runs Marcus Wareing's two-star restaurant and is back to make amends for his early exit from the competition last year. For the starter, Mark is using all his Michelin-starred techniques to reimagine the most refined and contemporary version of bubble and squeak. Newcomer Russell Bateman is head chef at The Grove in Hertfordshire and is hoping to impress with an unusual combination of haddock, sausage meat and scallops. He is such a perfectionist, he is even making his own brown sauce. The third chef is another newcomer, Ronnie Murray, who heads up the Hix Restaurant group. He is out to emulate the success of his boss Mark Hix, a former GBM banquet winner, by reimagining historic recipes including the unusual rook pie.