Galton Blackiston and Antony Worrall Thompson - representing Midlands and the East - move on to the fish course. While Galton ventures to the bottom of his drive to meet a supplier who'll provide the principal ingredient for his offering of lobster lasagne with gruyere cream sauce, Antony goes further afield to source wild salmon for a dish in which it is accompanied by his spiced shellfish butter. Series producer Bernice Daly ; Exec producer Nicola Moody RT DIRECT: for a whole host of cookware offers and ideas, visit www.blueshoots.com/rtdirect