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2 July 2018 | Chef Profiles

Jeremy Parke

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2 July 2018 | Chef Profiles

Jamie Garbutt

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2 July 2018 | Chef Profiles

Jamie Coleman

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2 July 2018 | Chef Profiles

James Wright

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2 July 2018 | Chef Profiles

James Self

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2 July 2018 | Chef Profiles

James Mortimer

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edible sweet rocket flowers used to garnish lamb dishes 2 July 2018 | Chef Profiles

Jacob James Garwood

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Edible chilli leaves used to garnish a asian and thai cuisine 2 July 2018 | Chef Profiles

Jack Rawlings

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Edible nasturtium flowers used to add spicy flavour to a fish dish 2 July 2018 | Chef Profiles

Henrietta Inman

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micro chard rainbow cress used to garnish and flavour meat dishes 2 July 2018 | Chef Profiles

Matthew Johnson

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Sea Veg sea fennel to garnish fish dish with pea shoots 2 July 2018 | Chef Profiles

Gary Heffer

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Osyter leaf edible sea vegetable garnishing fish dish with dill 2 July 2018 | Chef Profiles

Lettice Cary

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micro cucamelons used as a garnish on a celebration cake 2 July 2018 | Chef Profiles

Fabio Tassari

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Edible olive oil leaves used to decorate and garnish a colourful vegetable plate 2 July 2018 | Chef Profiles

Fabio Miani

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cupcakes garnished with edible carnation flowers 2 July 2018 | Chef Profiles

Elliott Winson

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Edible tiny marigold flowers used to garnish a rice dish 2 July 2018 | Chef Profiles

Ellen Mary

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main course meal garnish with edible buzz button flowers 2 July 2018 | Chef Profiles

Dust with Cocoa

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Edible Flowers 2 July 2018 | Chef Profiles

Dominica Alicia Roszko

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collection of edible flowers used to decorate desserts and main courses 2 July 2018 | Chef Profiles

Daniel Britten

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2 July 2018 | Chef Profiles

Danial Olive

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Sea Veg 2 July 2018 | Chef Profiles

Courtney Jane Watson

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