Sautéed Lobster Tail with Lobster Bisque and Chive Oil

Gordon Ramsay demonstrated the cooking of this dish as follows:

"The second appetizer is sauteed lobster tail in truffle butter, served with lobster bisque, finished with a chive oil. The lobster, first off, it goes into the pan. Tilt the pan, which cooks the back of the lobster. Right. I'm rolling it around inside that butter.  Baste, baste, baste. Now let's serve with some little caramelized cipollini, onions and carrots. From there, we're just going to just sit the lobster on top. And the very last moment, we go round with the lobster bisque. Then finally, that beautiful little touch of chive oil that just goes round. And there we have our beautiful truffle butter roasted lobster tail served its own bisque."

Pan-roasted Scallops with cauliflower purée, romanesco florets and citrus vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"We're going to start off with a delicious pan roasted scallop on a bed of brown butter cauliflower puree with Romanesco florets and a citrus vinaigrette. Right, scallops in. I'm going to start off at 12:00 (note: he means that he is putting them in a frying pan in a circular arrangement, starting at noon), 45 seconds on each side. For the next pan, we've got the Romanesco florette. I want a little touch of color on there. And now (back to the scallops, flipping two at a time with his hands), one finger on over, over and over brown. You can see the sear. Yep, you can hear it. Okay, now for the exciting part. We're coming to dress the plate with this cauliflower puree. Get the scallops and set six of them on top of the puree. We've got our little frisé salad and our candied walnuts. Just a nice little "pluch" of salad in the center. And then from there, get your sauteed Romanesco on, and then finally, take your vinaigrette. And then just lightly drizzle that round. And there we have our beautiful scallops."

Pan Roasted Duck with sautéed beet tops, roasted golden beets, pickled blackcurrants and hazelnut vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"Let's make a beautiful pan roasted duck sat on a bed of sauteed beet tops, garnished with some golden beets, pickled blackcurrants, and finished with a hazelnut vinaigrette. Now, duck gets laid fat side down. Once it's caramelized, lift up your tongs, sear the end and sear the end. Why? So it seals in the juice, searing all the flavour. I take a little touch of garlic, thyme, and a little touch of rosemary, 90% of this cook is going to be on its fats. Right, garnish for the duck, beet tops into the pan. For the next pan, the golden beets with a little touch of butter. Now, let's build this out. And there we have a beautiful painting. Hand roasted duck. "

NY Strip with Sautéed Spinach, Artichoke Purée, Braised Fennel and Black Garlic Jus

Gordon Ramsay demonstrated the cooking of this dish as follows:

"Right, next entree, New York strip. Sauteed spinach, artichoke puree, braised fennel, and finished with a black garlic jus. I get my New York strip into the pan and I'm going to sear for two minutes on each side, and then that goes in the oven. And now we baste. The butter's nice and brown. The flavour's going in from there. Beautiful sauteed garlic spinach. We just literally go on into the middle of the plate. I've got my beautiful artichoke puree, and then from there, take my steak, and then artichoke chips on top of the steak, and then finally, black garlic jus. And there we have a pan roasted delicious New York strip."