The chefs head to Co Kerry, where they are given 24 hours to find the ingredients for their dishes by the Valentia RNLI, one of the busiest lifeboat stations in the country. Martin Shanahan is familiar with the quality of the local scal-lops and goes snorkelling for them. Paul Flynn, not being quite as active, prepares duck with chocolate and acquires slate presentation plates for his dish. Yep, he got some slates.