Amber grew up in Bristol, is fine dining trained, but now works in private dining and as a food educator in a school. 

Amber: "I think being in the environment I work in nowadays, a lot of people might have some questions about whether I've still got what it takes. I've still got my knowledge, and I've still got the drive to do really well in this competition."

Bristol's Amber is classically trained and has recently taken the leap into private catering and education. It's gloves off as she returns to the kitchen for a second time.

Amber: "I am hugely competitive. I've got a lot to prove. I'm really, really excited to show that school chefs and private chefs can do it just as well as fine dining chefs. My food philosophy is seasonality led, flavor led and produce led. I love working with small scale suppliers and producers. It's a dream to represent the Southwest. Getting to the banquet would be just incredible. And to be able to cook there would just mean everything."

Amber's hadock will be served alongside a crispy fish skin tuille. If all goes to plan.

Amber: "So what should happen is it puffs up when it touches oil a little bit like a corn cracker. Unfortunately, it's not quite working, so I'm just battling the conditions at the moment, trying to make it work."

Michael Caines: "Anything for me to taste?"

Amber: "Yes. I've got a fennel oil mayonnaise here for you. I infused a fennel oil. I've also added a tiny bit of fennel pollen to it just to give it a bit of a boost."

Michael Caines, out of earshot, speaking to camera

 "I really like the flavor of the mayonnaise. I think she's going to serve it on this crisp of skin. It'd be nice to see how she copes with getting it all up on time."