0:00:04 > 0:00:06Great British Menu is back...
0:00:06 > 0:00:07Oh, my God, I'm terrified.
0:00:07 > 0:00:10..and the chefs are hoping it will be their finest hour.
0:00:10 > 0:00:13There's a lot of love gone into this dish.
0:00:13 > 0:00:14..as previous winners...
0:00:14 > 0:00:17Chef, I'm here for a reason and I'm here to win.
0:00:17 > 0:00:18..past contenders...
0:00:18 > 0:00:22To get a dish to this banquet would be an amazing feat.
0:00:22 > 0:00:25..and a whole army of talented newcomers...
0:00:25 > 0:00:27Come on!
0:00:27 > 0:00:31..fight it out for a chance to cook at a glorious banquet marking
0:00:31 > 0:00:34the 70th anniversary of D-Day at London's magnificent
0:00:34 > 0:00:38St Paul's Cathedral, a bastion of British wartime resilience.
0:00:40 > 0:00:44The chefs must produce 21st century dishes worthy of our war heroes.
0:00:44 > 0:00:48That last one is the Normandy Medal.
0:00:48 > 0:00:52And over the next nine weeks, will experience triumphant victories...
0:00:52 > 0:00:54Wow, that's quite extraordinary.
0:00:54 > 0:00:56..as well as crushing defeats.
0:00:56 > 0:00:59- Are you happy?- No.- Oh!
0:00:59 > 0:01:01..at the hands of our fearsome former champions.
0:01:01 > 0:01:04It wasn't much better than supermarket quality.
0:01:04 > 0:01:07Going head-to-head this week for Northern Ireland is
0:01:07 > 0:01:10Richard Corrigan's protege, Chris McGowan.
0:01:10 > 0:01:12Catch me if you can.
0:01:12 > 0:01:14Determined young newcomer, Will Brown.
0:01:14 > 0:01:16You don't want to come second in this game, do you?
0:01:16 > 0:01:18And last year's finalist, Raymond McArdle,
0:01:18 > 0:01:20who's back to regain his crown.
0:01:20 > 0:01:23Today is all or nothing.
0:01:23 > 0:01:26But, with two new chefs snapping at his heels...
0:01:26 > 0:01:29I have a lot to get on with, especially at this stage.
0:01:29 > 0:01:31..the heat is on from the start.
0:01:31 > 0:01:36- There's no- BLEEP- saucepans! Get me a saucepan.- BLEEP.
0:01:36 > 0:01:39You feeling the pressure? Getting the wee shakies?
0:01:53 > 0:01:56This June, the nation will commemorate 70 years
0:01:56 > 0:01:58since the D-Day landings,
0:01:58 > 0:02:01the momentous battle which saw British and Allied forces
0:02:01 > 0:02:05storm the beaches of Normandy to help bring an end to World War II.
0:02:09 > 0:02:12The chefs have been tasked with creating patriotic dishes
0:02:12 > 0:02:16to honour the brave heroes who fought for our freedom...
0:02:16 > 0:02:17We were all scared, I think, at the time.
0:02:17 > 0:02:20..and have delved into the past to research their menus,
0:02:20 > 0:02:22both at home...
0:02:22 > 0:02:24I'd like to give him a pat on the back to say,
0:02:24 > 0:02:27"God, I didn't realise you did this!"
0:02:27 > 0:02:29..and abroad.
0:02:29 > 0:02:34It really is the most emotional place to be standing here.
0:02:40 > 0:02:43Battling it out today for the chance to cook at the commemorative
0:02:43 > 0:02:47D-Day banquet are returning Northern Ireland regional finalist,
0:02:47 > 0:02:49Raymond McArdle.
0:02:50 > 0:02:52It's good to be back at Great British Menu
0:02:52 > 0:02:54and this time I'm going all the way.
0:02:57 > 0:03:00Richard Corrigan's protege, London-based Chris McGowan
0:03:00 > 0:03:04with 20 years' experience in the capital's finest restaurants.
0:03:04 > 0:03:08I want to show these other two guys what I'm made of.
0:03:08 > 0:03:10And eager newcomer, Will Brown.
0:03:10 > 0:03:15At 26, he's less experienced than his rivals but still out to win.
0:03:15 > 0:03:18I'm fresh young blood and I cannot wait to get into the kitchen.
0:03:21 > 0:03:23Judging the chefs, as ever,
0:03:23 > 0:03:27is one of Great British Menu's uncompromising veterans.
0:03:27 > 0:03:29Who is it? Who's it going to be?
0:03:29 > 0:03:32This week, it's a two-time champion.
0:03:33 > 0:03:36The country's biggest hitter in gastropub gastronomy,
0:03:36 > 0:03:40and holder of two Michelin stars, Tom Kerridge.
0:03:40 > 0:03:44- Hey.- Morning, chefs. How are we all?
0:03:44 > 0:03:45Nervous? Ready to rock?
0:03:45 > 0:03:49- Yeah, ready to go.- Ready to go. You've been here before, young Ray.
0:03:49 > 0:03:54- Yeah.- And, Chris, you're here representing Richard Corrigan.
0:03:54 > 0:03:56Yeah, I want to do Richard proud.
0:03:56 > 0:03:58I kind of want to make a mark for myself as well,
0:03:58 > 0:04:02- step out of his shadow. - And you, Will, first time here?- Yeah.
0:04:02 > 0:04:05- The young man full of enthusiasm. - That's it. I'll do my best, yeah.
0:04:05 > 0:04:08Good. Right, guys, I'm looking for some really strong cooking.
0:04:08 > 0:04:11Some dishes that will go down in history. Good luck, chaps.
0:04:16 > 0:04:19First up, and hoping to steal a march on his fellow chefs,
0:04:19 > 0:04:23is last year's finalist, Raymond McArdle.
0:04:23 > 0:04:26Right then, Ray. You're confident on your return?
0:04:26 > 0:04:28Yeah, I got that close, Tom.
0:04:28 > 0:04:31I just got that wee taste and I'm really back to hammer it home,
0:04:31 > 0:04:32trying to get to the banquet.
0:04:32 > 0:04:35Ray, what's your inspiration behind your whole menu?
0:04:35 > 0:04:39Tom, it's the soldiers' memories from wartime in Normandy.
0:04:39 > 0:04:41I've done my homework really well on it
0:04:41 > 0:04:43and I think I've nailed the brief this year.
0:04:43 > 0:04:46- What's the name of this dish? - Pigeon Post.
0:04:46 > 0:04:51Homing pigeons were used from Dover to France,
0:04:51 > 0:04:54so I tried to marry French and British ingredients,
0:04:54 > 0:04:56so I'm going to confit the legs,
0:04:56 > 0:04:59and cook the breast on the bone.
0:04:59 > 0:05:01And then some beetroot?
0:05:01 > 0:05:03Yeah, I'm doing a couple of different textures of beetroot
0:05:03 > 0:05:07and a little tiny flapjack with blackberry sauce on the side
0:05:07 > 0:05:09- and then some cream barley. - Is that a little sweet?
0:05:09 > 0:05:11It's got a lot of earthy flavours going on.
0:05:11 > 0:05:15- I'm trying to marry earth and sweet. - One of your strongest dishes?
0:05:15 > 0:05:17Yeah, I hope so. I really like this dish.
0:05:17 > 0:05:19Just need to get the cooking right.
0:05:21 > 0:05:24Raymond's dish, the pigeon, the key thing is balance.
0:05:24 > 0:05:26There's a few sweet things going on.
0:05:26 > 0:05:30There's a flapjack and pearl barley risotto with clotted cream.
0:05:30 > 0:05:34If he doesn't get the right amount of acidity going through that dish
0:05:34 > 0:05:36then it could edge towards being a pudding with a pigeon
0:05:36 > 0:05:38and that's not what we want to start.
0:05:40 > 0:05:43Next up is Chris McGowan, a newcomer aiming to step
0:05:43 > 0:05:46out of the shadow of his mentor, Richard Corrigan.
0:05:47 > 0:05:50- This is your first time in this kitchen?- Yeah.
0:05:50 > 0:05:52But your boss knows this kitchen very well.
0:05:52 > 0:05:56- He's been here once or twice, yeah. - Big shoes to fill.- Yeah, well...
0:05:56 > 0:06:00What can I say? I don't have an answer for that.
0:06:00 > 0:06:02OK, so your dish, talk me through your menu.
0:06:02 > 0:06:06- What's the idea of the whole menu? - It's Government slogans of the time.
0:06:06 > 0:06:09- OK, and what is your starter? What's it called?- Digging For Victory.
0:06:09 > 0:06:13- Digging For Victory. - Digging For Victory.- Oh, right.
0:06:13 > 0:06:18The government asking people to grow their own in their own back garden.
0:06:18 > 0:06:22For me, it was all about fantastic beetroots.
0:06:22 > 0:06:25We're going to smoke it.
0:06:25 > 0:06:28- Smoked beetroot?- Yeah. We're going to combine rice, tea and sugar.
0:06:28 > 0:06:30It's an old hot smoking method.
0:06:30 > 0:06:33- And we're going to serve it with mackerel.- Fish as a starter?
0:06:33 > 0:06:35- Is that a bit of a risk?- Yeah.
0:06:35 > 0:06:38Got Richard to the final, so that's my thought process.
0:06:38 > 0:06:40And getting those key elements singing?
0:06:40 > 0:06:43- It's got to be bang on, absolutely bang on.- Nowhere to hide.
0:06:43 > 0:06:45Sometimes you have to be brave.
0:06:49 > 0:06:53Chris' dish, Dig For Victory, for me sounds fantastic. Beetroot, amazing.
0:06:53 > 0:06:55It's got mackerel.
0:06:55 > 0:06:59The problem is, I've never known anyone dig for mackerel.
0:07:00 > 0:07:04The last of today's troops is determined new recruit,
0:07:04 > 0:07:08Will Brown, an ambitious young head chef hoping to prove himself
0:07:08 > 0:07:10against his experienced competitors.
0:07:10 > 0:07:14- What's your dish called?- It's called Fighting Food.- Fighting Food?- Yeah.
0:07:14 > 0:07:17It's basically based all around this war veteran I met
0:07:17 > 0:07:20and I had a really emotional chat with him
0:07:20 > 0:07:22and he told me what it was like back in the day.
0:07:22 > 0:07:25- Out of anything he wanted, he wanted jellied ham.- OK.
0:07:25 > 0:07:27And if he wanted jellied ham and he was willing to give
0:07:27 > 0:07:31- up his life for us today, then that's good enough for me.- Good man.
0:07:31 > 0:07:34- Talk me through it. What have we got? - We have this fantastic ham hock.
0:07:34 > 0:07:36This is the centre of my dish.
0:07:36 > 0:07:38And what are you going to do with the ham hock?
0:07:38 > 0:07:40I'm going to braise it and then I'm going to press it.
0:07:40 > 0:07:43With regards to the beetroot,
0:07:43 > 0:07:46I'll be pickling the golden, the pink, the red.
0:07:46 > 0:07:49- Pickling carrots?- Yes. - Pickle them all?
0:07:49 > 0:07:51- I'm going to pickle half of them, yes.- And the quail eggs?
0:07:51 > 0:07:53With the quail eggs,
0:07:53 > 0:07:56I'll be making a Scotch egg to go alongside the ham hock.
0:07:56 > 0:08:00It's a classic combination but done, I think, in a modern way.
0:08:00 > 0:08:02It sounds like you've got a hell of a lot to do there, chef.
0:08:02 > 0:08:05- I've got a hell of a lot to do, yes. - But young, full of enthusiasm,
0:08:05 > 0:08:08- ready to run rings round the old guys, yeah?- Yes, cannot wait.
0:08:10 > 0:08:12Will is cooking Fighting Food.
0:08:12 > 0:08:17There's loads going on. Loads of different tastes, different flavours.
0:08:17 > 0:08:20If Will gets the Scotch egg wrong, it's the killer to the dish.
0:08:20 > 0:08:23I hope he gets this right. I love a Scotch egg.
0:08:28 > 0:08:31With cooking under way, London-based Ulster man, Chris,
0:08:31 > 0:08:34is quick to assess his rivals and draw battle lines.
0:08:36 > 0:08:38You two boys are home-grown.
0:08:38 > 0:08:40You work back there, you live back there,
0:08:40 > 0:08:42so are you best of mates back home?
0:08:42 > 0:08:44- We are, actually.- Yeah, yeah, yeah.
0:08:44 > 0:08:46Northern Ireland is such a small place,
0:08:46 > 0:08:48most of the chefs know each other.
0:08:48 > 0:08:50This is a different environment, a competition.
0:08:50 > 0:08:53He wants to win, I want to win, so friendship goes out the window.
0:08:53 > 0:08:54Yeah.
0:08:54 > 0:08:58Nothing personal but you don't want to come second in this game, do you?
0:08:58 > 0:09:01Raymond is probably my immediate competition.
0:09:01 > 0:09:04Obviously he's been here before but I've worked in busy kitchens
0:09:04 > 0:09:07all my life and I'm used to adapting and grafting my way through
0:09:07 > 0:09:09and I'm looking forward to the challenge.
0:09:11 > 0:09:16Returning finalist Raymond already has his pigeon leg into confit
0:09:16 > 0:09:17and has roasted his pigeon breast.
0:09:17 > 0:09:21Now he's moving on to the beetroot element of his starter.
0:09:23 > 0:09:25Having won the Northern Ireland region last year...
0:09:25 > 0:09:27Raymond.
0:09:27 > 0:09:30..Raymond narrowly missed out on the starter course at the banquet
0:09:30 > 0:09:32to Tom Aikens.
0:09:33 > 0:09:36I'm feeling a bit nervous today because the pressure is on me
0:09:36 > 0:09:40to do well and it's important to get off to a good start.
0:09:40 > 0:09:45I think the guys are hunting me down, so this is an important one.
0:09:49 > 0:09:52Raymond McArdle is head chef at Restaurant 23
0:09:52 > 0:09:54in Warrenpoint, Northern Ireland.
0:09:54 > 0:09:57OK, Paul, do you want to give me the squash puree?
0:09:57 > 0:10:00'Last year I got to finals week. Pipped at the post for the starter.'
0:10:00 > 0:10:02But it was my first time in Great British Menu.
0:10:02 > 0:10:04Very difficult up against the best in the UK.
0:10:04 > 0:10:07He's confident his approach to this year's competition
0:10:07 > 0:10:09will see him reign supreme.
0:10:09 > 0:10:12I'm really proud to represent Northern Ireland again.
0:10:12 > 0:10:16There's a really strong line up with Will and Chris.
0:10:16 > 0:10:19The two of them can cook so I think it's going to be a really,
0:10:19 > 0:10:20really, really hard fight.
0:10:22 > 0:10:25Raymond's done his research on this year's brief,
0:10:25 > 0:10:28even travelling to France with his son Ross.
0:10:28 > 0:10:31I took my son to Normandy for a week to research the brief.
0:10:31 > 0:10:34I like to know what I'm talking about.
0:10:34 > 0:10:35And we went to the beaches
0:10:35 > 0:10:40and the sense of emotion there is just phenomenal.
0:10:40 > 0:10:44Like, Sword Beach where the British came in. I just learned so much.
0:10:47 > 0:10:49I think the most moving part was when you go to the military
0:10:49 > 0:10:54cemeteries and when you see 10,000 rows of graves.
0:10:54 > 0:10:58I mean, the sacrifice for Europe was just incredible.
0:10:58 > 0:10:59It was very emotional.
0:11:06 > 0:11:09- How we doing, Ray?- Very good. - What we got here?
0:11:09 > 0:11:11It's beetroot packed in jelly.
0:11:11 > 0:11:14- So this has got to get set up, chilled out in time?- Yeah.
0:11:14 > 0:11:17OK, so you're saying that quite nervously there.
0:11:17 > 0:11:19Yeah, well, things happen here sometimes, you know.
0:11:19 > 0:11:22So how is it going to be presented altogether at the end?
0:11:22 > 0:11:24Any nice little quirks or tricks?
0:11:24 > 0:11:26I've got a message in the pigeon's claw.
0:11:26 > 0:11:29- Just like a carrier pigeon in the wartime?- Yeah.- I love that.
0:11:29 > 0:11:31I love that idea.
0:11:35 > 0:11:38Raymond's not the only chef who's taken the brief to heart this year
0:11:38 > 0:11:42and London-based Chris is determined to cook for wartime veterans too.
0:11:42 > 0:11:45Your grandfather went through it. My grandfather went through it.
0:11:45 > 0:11:47Some of our parents even went through it.
0:11:47 > 0:11:49Obviously my grandmother remembers the Blitz in Belfast
0:11:49 > 0:11:51and things like this.
0:11:51 > 0:11:53You actually realise what they went through
0:11:53 > 0:11:55and the sacrifices they made.
0:11:55 > 0:11:56It's amazing, really.
0:11:56 > 0:11:58To have the opportunity to come here
0:11:58 > 0:12:00and cook for war veterans that gave up their life for us
0:12:00 > 0:12:03to be here today, what better honour can you get as a chef?
0:12:06 > 0:12:08Chris's starter,
0:12:08 > 0:12:12inspired by the wartime initiative to encourage growing your own veg,
0:12:12 > 0:12:16includes camomile-smoked beetroot and surprisingly, mackerel.
0:12:16 > 0:12:19- So your starter's called Digging For Victory?- Yes.
0:12:19 > 0:12:24- Why's it not called Digging For Fish?- Do you think it's a fish-dominated starter?
0:12:24 > 0:12:25Because there's mackerel in there?
0:12:25 > 0:12:28For me, beetroot is the main ingredient.
0:12:28 > 0:12:31The mackerel is an integral part of the dish,
0:12:31 > 0:12:34but it's not the main element in the dish, you know?
0:12:37 > 0:12:40SHOUTS OUT COMMANDS
0:12:40 > 0:12:44Cooking at the heart of London's world-class restaurant scene,
0:12:44 > 0:12:47Northern Ireland-born Chris McGowan serves up dishes
0:12:47 > 0:12:52redefining British cuisine as head chef at Corrigan's Mayfair.
0:12:52 > 0:12:55I'll take the pasta when you're ready, please.
0:12:55 > 0:12:57Chris works under the most successful chef
0:12:57 > 0:13:01in Great British Menu history, three-time winner Richard Corrigan.
0:13:01 > 0:13:04Slightly nervous, putting myself out there.
0:13:04 > 0:13:08I mean, I'm big enough and bad enough to look after myself now.
0:13:08 > 0:13:10You're a bit of a... I wouldn't say old hand,
0:13:10 > 0:13:13- bit of a leg. - A seasoned pro.- Yeah.
0:13:15 > 0:13:18I've known Chris for over ten years.
0:13:18 > 0:13:22He's probably one of London's finest cooks. There's no question about it.
0:13:22 > 0:13:24He's a fantastic individual.
0:13:24 > 0:13:27With Richard's experience in the competition,
0:13:27 > 0:13:31there was only one person Chris trusted to try out his starter.
0:13:33 > 0:13:36I mean, I do hope the judges get this.
0:13:36 > 0:13:38I kind of want to go back to growing your own,
0:13:38 > 0:13:41and that kind of sustainable process of cooking.
0:13:41 > 0:13:45- Just give it a little bit more you! Yeah.- Yeah.
0:13:48 > 0:13:52For me to cook for those veterans at the banquet would be
0:13:52 > 0:13:55an absolute honour, and for me to be there would be absolutely amazing,
0:13:55 > 0:13:58representing Northern Ireland. It'd be fantastic.
0:13:58 > 0:14:00What we got going on here?
0:14:00 > 0:14:03I'm going to smoke the beetroot straight after the mackerel.
0:14:03 > 0:14:06- On the same smoker? - No, I've made a separate smoker.
0:14:06 > 0:14:09- It's exactly the same.- Are you under pressure a little bit, chef?
0:14:09 > 0:14:13You're working very quickly and you appear to be talking very quickly.
0:14:13 > 0:14:16- Well, that's a Northern Irish trait. - Do everything quickly?
0:14:16 > 0:14:19- It's all quick.- It's all quick. - It's all quick.
0:14:21 > 0:14:23For his starter, determined young newcomer Will
0:14:23 > 0:14:27has taken inspiration from the food served to front-line soldiers.
0:14:27 > 0:14:30He's preparing his ham hock terrine,
0:14:30 > 0:14:32a technical element that needs time to set.
0:14:32 > 0:14:35When I spoke to a veteran, I said, what would be your favourite
0:14:35 > 0:14:39thing you like to eat before winning a battle, and he said, jellied ham.
0:14:39 > 0:14:42It wouldn't have been top of my list.
0:14:42 > 0:14:45- He wants jellied ham, that's good enough for me.- Yeah, fair enough.
0:14:47 > 0:14:5126-year-old Will Brown is head chef at the Old Schoolhouse
0:14:51 > 0:14:56in County Down, where he cooks British produce with international influences.
0:14:56 > 0:15:01To get the menu bang on, I've been reading and researching and speaking
0:15:01 > 0:15:05to war veterans, and just basically taking it to the next level.
0:15:05 > 0:15:08Although over 15 years younger than his fellow Irish chefs,
0:15:08 > 0:15:12Will took charge of the family restaurant just 16 months ago,
0:15:12 > 0:15:15having trained in top London kitchens.
0:15:15 > 0:15:18Just want to keep improving, keep making the place better,
0:15:18 > 0:15:21and keep making the name of this place better.
0:15:21 > 0:15:22Beautiful. Absolutely fantastic.
0:15:22 > 0:15:25I'm doing this for my mother. There's no two ways around it.
0:15:25 > 0:15:28If she hadn't given me this opportunity,
0:15:28 > 0:15:29I wouldn't be where I am now.
0:15:29 > 0:15:32Two mackerel...
0:15:32 > 0:15:35For me to be at the banquet would be unbelievable.
0:15:35 > 0:15:37To cook for the veterans, to have the chance to cook with
0:15:37 > 0:15:39the top chefs in the UK, what a privilege!
0:15:43 > 0:15:46Back in the kitchen, Will is pickling beetroot.
0:15:48 > 0:15:52And making quail Scotch eggs to accompany his ham hock terrine.
0:15:52 > 0:15:56I've got a lot to do, especially at this stage. I just need to crack on.
0:15:58 > 0:16:02- All of this, is all of this yours? - Well, most of it's mine, yes.
0:16:02 > 0:16:05- Have we got any pans left? - I'm sure we do.
0:16:05 > 0:16:09- So your terrine, how's it looking? Is it ready?- I'm still waiting.
0:16:09 > 0:16:11- It's the waiting game for me. - It's a waiting game.
0:16:11 > 0:16:16- If the jelly is not set, you know, it's just going to look a mess. - Yeah, OK.
0:16:16 > 0:16:21- And presentation-wise?- We'll just see how we get on.- A little secret.
0:16:21 > 0:16:23- A little secret, yeah.- OK.
0:16:23 > 0:16:27Last year's Northern Ireland regional winner Raymond
0:16:27 > 0:16:31is first to plate up, and knows he needs a strong start.
0:16:31 > 0:16:34He's attempting to marry sweet and savoury flavours in his pigeon
0:16:34 > 0:16:39starter of roast and confit pigeon, flapjack and creamed barley.
0:16:39 > 0:16:42It's quite tricky to balance the sweet with the vinegars.
0:16:42 > 0:16:46That's one of the risk elements, and I just hope I pull it off.
0:16:46 > 0:16:50He starts with sweet fig flapjack and savoury beetroot jelly,
0:16:50 > 0:16:53topped with finely sliced pickled beetroot.
0:16:55 > 0:16:58Followed by clotted cream pearl barley risotto
0:16:58 > 0:17:01and his roast pigeon breast.
0:17:01 > 0:17:03- There's no- BLEEP- saucepans.
0:17:03 > 0:17:05Can you get me a saucepan?
0:17:05 > 0:17:07Ah, you feeling the pressure?
0:17:07 > 0:17:10I want to get off to a good start, you know?
0:17:11 > 0:17:13Next, it's his blackberry sauce,
0:17:13 > 0:17:17and his confit pigeon leg with a message carried in its claw.
0:17:17 > 0:17:18Getting the wee shakies.
0:17:21 > 0:17:24Beetroot powder completes the dish.
0:17:29 > 0:17:35- Are you happy? Is this your finest day?- I think it is.
0:17:35 > 0:17:38- Shall we go and see what it tastes like? You bring the sauce.- Yeah.
0:17:38 > 0:17:40- I'll bring the beautiful plate. - Cheers, thank you.
0:17:45 > 0:17:48INAUDIBLE
0:17:49 > 0:17:53- "Expect a counter-attack."- OK.
0:17:53 > 0:17:57- That was the British moving in. - Right, OK.
0:17:57 > 0:18:00So this is a proper message that would have been sent by the pigeon?
0:18:00 > 0:18:03- Yes.- I like that. I like that touch. It's nice.
0:18:03 > 0:18:05Do you think it hits the brief?
0:18:05 > 0:18:06It's got the pigeon
0:18:06 > 0:18:09and they probably played a big part in the war.
0:18:09 > 0:18:11That's a good point, actually. Yeah, they did.
0:18:11 > 0:18:17- Pigeon breast here.- Yeah, cooked on the bone.- Blackberry sauce.
0:18:17 > 0:18:21- And a little bit of this flapjack. - I think the leg's lovely.
0:18:21 > 0:18:23I think the breast is cooked beautifully.
0:18:23 > 0:18:27Just maybe a little acidity needed somewhere.
0:18:27 > 0:18:29And are you happy with the balance of flavours there?
0:18:29 > 0:18:32Yeah, I...given a nice bit of sharpness
0:18:32 > 0:18:36and a nice bit of sweetness. I think the pigeon's not too offended.
0:18:36 > 0:18:40For me, it's the combination of the sweetness, really.
0:18:40 > 0:18:42There's a lot of sweetness on the plate there.
0:18:42 > 0:18:45Anything sweeter could be a bit harsher.
0:18:45 > 0:18:47What would you give that?
0:18:47 > 0:18:51- I would give it a six.- OK. Yeah, a six, maybe a seven.
0:18:51 > 0:18:54- There's a lot of effort, a lot of technique.- There was, there was.
0:18:54 > 0:18:57There's a lot of technique there.
0:18:57 > 0:18:58In the kitchen,
0:18:58 > 0:19:02Will's decided to reveal the secret weapon for his ham hock starter.
0:19:02 > 0:19:04Wow! What's this?
0:19:04 > 0:19:08Basically, my idea is to put my ration boxes in this big box,
0:19:08 > 0:19:12- pile it up to the front. - Onto the front line!
0:19:12 > 0:19:16Up to the front line, yeah, yeah.
0:19:17 > 0:19:21- So, Ray, how'd you get on? - I think it was OK.- Yeah?
0:19:21 > 0:19:27- You know, did I get the sweet acidity properly for the pigeon? I think I did.- Yeah. Yeah.
0:19:31 > 0:19:35Next to plate up is London-based Chris.
0:19:35 > 0:19:36Can I get a piping bag, please?
0:19:36 > 0:19:39Hoping to fill the shoes of boss Richard Corrigan,
0:19:39 > 0:19:41he can't afford a low score.
0:19:41 > 0:19:45His Dig For Victory starter is based on the wartime initiative of growing your own vegetables,
0:19:45 > 0:19:48but contains camomile-tea-smoked mackerel.
0:19:48 > 0:19:52Chris looks like he's under a wee bit of pressure there. He's a lot to plate up.
0:19:53 > 0:19:57It's just about a determined focus now, and a drive, really.
0:20:00 > 0:20:03Chris starts his plate with mackerel belly, followed by golden,
0:20:03 > 0:20:06red baby and candied beetroots.
0:20:08 > 0:20:12- It's time now, Chris.- Yeah. It's worth waiting for, Will.
0:20:15 > 0:20:17Next, his soda bread slices filled with mackerel paste
0:20:17 > 0:20:22and camomile tea-soaked mackerel, topped off with a beetroot sauce.
0:20:22 > 0:20:24- Almost there?- Done, chef.
0:20:29 > 0:20:33- Right, then, Chris, is it your finest hour?- I think it's a good dish.
0:20:33 > 0:20:36It's all about flavour, for me. You taste it, you tell me.
0:20:36 > 0:20:40Come on. Come with me. You boys push on and eat that.
0:20:40 > 0:20:41See you in a bit.
0:20:44 > 0:20:48Right, then, Chris, this is your dish.
0:20:48 > 0:20:52- Do you think it sums up Digging For Victory?- Yeah, I really do, Tom.
0:20:52 > 0:20:56It kind of has that kind of earthy feel to it.
0:20:56 > 0:21:00Would I have automatically said, that's D-Day written all over it?
0:21:00 > 0:21:01No.
0:21:04 > 0:21:07You're happy with the balance of this dish?
0:21:07 > 0:21:10Yes, it's of the dish, I think is there, and the flavours
0:21:10 > 0:21:13and the combinations, I think work really well, you know?
0:21:13 > 0:21:15I think it's quite earthy,
0:21:15 > 0:21:19and I think the fish is lost a wee bit in the middle of the beetroot.
0:21:19 > 0:21:22And that flavour of the smokiness in that mackerel,
0:21:22 > 0:21:26does that come through enough for you?
0:21:26 > 0:21:28Come on. Seriously?
0:21:29 > 0:21:34The bread doesn't do it for me, you know?
0:21:37 > 0:21:39Pickle, do you think it's quite strong, quite sharp?
0:21:39 > 0:21:42Well, you could argue that pickled beetroot was a little bit sharp.
0:21:42 > 0:21:44On its own, hm.
0:21:44 > 0:21:47With everything else, I think it's perfect - otherwise,
0:21:47 > 0:21:49it would lose itself, you know?
0:21:49 > 0:21:52I would give it an easy seven.
0:21:52 > 0:21:55- Are you worried about that dish? - I respect the dish,
0:21:55 > 0:21:58- but I'm not worried about that dish. - But you just gave it a seven.
0:21:58 > 0:22:01- Well, that's cos I'm going to get an eight!- OK!
0:22:03 > 0:22:04I'm all right, yeah, yeah.
0:22:04 > 0:22:06Tough in there? Tough...?
0:22:06 > 0:22:10Listen, first day, first dish. There's a lot of firsts!
0:22:10 > 0:22:13Determined young newcomer Will is last to plate up.
0:22:13 > 0:22:16Give us a wee bit of space here.
0:22:16 > 0:22:20Out to make his mark and unsettle his more experienced rivals,
0:22:20 > 0:22:23his Fighting Food starter of Scotch quail egg and pickled veg
0:22:23 > 0:22:25includes a ham hock terrine,
0:22:25 > 0:22:27a crucial element that must be perfectly set.
0:22:27 > 0:22:30Still got a lot of work to do here.
0:22:30 > 0:22:33Happy with his terrine, Will continues with carrot
0:22:33 > 0:22:36and various combinations of pickled beetroot.
0:22:37 > 0:22:40Next, he tests one of his Scotch quail eggs.
0:22:41 > 0:22:43Pleased with the runny yolk,
0:22:43 > 0:22:47he places the rest of them in jars, sealing them shut.
0:22:47 > 0:22:49Definitely a lot going on, Will.
0:22:49 > 0:22:50Well, I'm not sure if there is.
0:22:50 > 0:22:53I just really need to wait till the end and see how it tastes,
0:22:53 > 0:22:56- cos that's what it's all about - flavours.- Yeah.
0:22:56 > 0:22:58Foraged flowers finish the plate
0:22:58 > 0:23:01and it's all sealed for delivery in a ration box.
0:23:05 > 0:23:06Wow!
0:23:06 > 0:23:08Big box of goodies.
0:23:08 > 0:23:11Looks like it's been parachuted in behind enemy lines.
0:23:11 > 0:23:14- So, shall I carry the box?- Yes, please.- Carefully!- Yeah, brilliant.
0:23:14 > 0:23:16Come on, then. Follow me, let's go and eat it.
0:23:16 > 0:23:19- You boys, dig into your rations!- Yep.
0:23:22 > 0:23:25OK, so you've gone all out on a kind of a prop theme here.
0:23:25 > 0:23:29You've gone for a showcase in a presentation box.
0:23:29 > 0:23:32Do you think it honours the soldiers and the guys on D-Day?
0:23:32 > 0:23:33I think it does.
0:23:36 > 0:23:40- It's very pretty.- Yeah.- You would like to get that at a banquet.
0:23:40 > 0:23:43- You would like...- Everything. - ..the ration box...
0:23:43 > 0:23:46- That would be really cool. It's a really nice idea.- Yes.
0:23:46 > 0:23:49So this is all different types of pickled beetroot,
0:23:49 > 0:23:52pickled carrots, all to cut through the richness of the terrine.
0:23:52 > 0:23:55- That's it.- And do they do that?
0:23:57 > 0:24:01It's a humble dish that represents...
0:24:01 > 0:24:03what the soldiers were on back in the day.
0:24:05 > 0:24:07I think the ham's pressed well.
0:24:07 > 0:24:10Obviously it's better with the longer it gets
0:24:10 > 0:24:13- but that's nice and soft. It's nice. - Yes, yes.
0:24:13 > 0:24:15This is the trick, this is the thing -
0:24:15 > 0:24:17to see if the egg is still runny. Are you confident about that?
0:24:17 > 0:24:19I'm not sure. I'm not sure.
0:24:19 > 0:24:21Do you think it's sat in there too long and overcooked?
0:24:21 > 0:24:24- I think it's going to be grand. - I've... Oh, OK.
0:24:28 > 0:24:30Oh, it's overcooked inside...
0:24:32 > 0:24:35Ooh. It's overcooked here.
0:24:35 > 0:24:37- I made a mistake. I put it in this- BLEEP- jar
0:24:37 > 0:24:39and that's what I think I'll lose points on.
0:24:41 > 0:24:42- He's got plenty going on.- Yes.
0:24:42 > 0:24:46- But sometimes...less is more.- Yeah.
0:24:49 > 0:24:51Hi, guys.
0:24:54 > 0:24:58- Well, I can honestly say I've never felt like this before.- Yes.- Never.
0:24:58 > 0:25:03It's only two emotions. You're either really excited or... unhappy but it is nerve-racking.
0:25:03 > 0:25:05It's still easier said than done, yeah?
0:25:14 > 0:25:17- How are we doing, chaps? - Good, chef, good.
0:25:17 > 0:25:21Ray, I'm going to start off with you and your Pigeon Post.
0:25:21 > 0:25:26When the plate arrived to me, I thought perhaps the elements of it,
0:25:26 > 0:25:30the dish, could possibly be more main course than starter.
0:25:30 > 0:25:32I know you were worried about the balance of flavours
0:25:32 > 0:25:35and I was worried about the balance of the flavours.
0:25:37 > 0:25:39But you nailed it. It was spot-on.
0:25:39 > 0:25:42I thought the flapjack, and a pearl barley risotto,
0:25:42 > 0:25:44I thought they were all fantastic.
0:25:44 > 0:25:47The pigeon was cooked to perfection.
0:25:47 > 0:25:51I loved the message the pigeon was giving. It was a wonderful dish.
0:25:51 > 0:25:53- Well done, Ray.- Thank you.
0:25:54 > 0:25:59Chris, your Dig For Victory with mackerel and beetroot.
0:25:59 > 0:26:03The elements on the plate, they were all very well considered,
0:26:03 > 0:26:06the flavours came through, the chamomile tea was lovely.
0:26:07 > 0:26:08But...
0:26:10 > 0:26:16..the Dig For Victory title is probably not right for that dish.
0:26:16 > 0:26:21Dig For Victory - I'd expect vegetables to be the main focus
0:26:21 > 0:26:24in the centre of that dish but the thing that really sang
0:26:24 > 0:26:28and was good about the food was fish. And I've not seen many people go
0:26:28 > 0:26:31mackerel-fishing with a shovel before.
0:26:33 > 0:26:39Will, your Fighting Food with jellied ham terrine and Scotch egg.
0:26:39 > 0:26:42You really went for it with the presentation.
0:26:42 > 0:26:44The box looked great as it came up.
0:26:44 > 0:26:48The terrine was by far the best bit of the dish.
0:26:49 > 0:26:51But...
0:26:52 > 0:26:56..all the veg had lost their flavour. All I could taste was vinegar.
0:26:58 > 0:27:01The Scotch egg I think we all know was a disaster.
0:27:01 > 0:27:05For me, it wasn't much better than supermarket quality.
0:27:05 > 0:27:09Overall, the cooking on that dish, Will, I'm not sure was up
0:27:09 > 0:27:12to the Great British Menu standard of what we're looking for.
0:27:12 > 0:27:14So, the scores...
0:27:16 > 0:27:19Ray, for your Pigeon Post...
0:27:20 > 0:27:21..I'm giving you...
0:27:23 > 0:27:26..8 out of 10. Well done.
0:27:26 > 0:27:27Thank you.
0:27:28 > 0:27:29Chris...
0:27:31 > 0:27:32..your Dig For Victory,
0:27:32 > 0:27:34I'm giving you...
0:27:34 > 0:27:36a 5.
0:27:36 > 0:27:39I just can't see it being served on a D-Day banquet.
0:27:41 > 0:27:43Will, for your Fighting Food...
0:27:43 > 0:27:45I'm giving you...
0:27:47 > 0:27:49..a 4.
0:27:49 > 0:27:51I think you're trying to do too much.
0:27:51 > 0:27:54Refocus, look at the key elements on the dish,
0:27:54 > 0:27:57- because there could be some great cooking there.- Yes.
0:27:57 > 0:28:03OK, guys. You've got some catching up to do. See you on the fish course.
0:28:03 > 0:28:07Well done. Well done, Ray. Brilliant.
0:28:07 > 0:28:10Feeling great after that. I think I really smashed that one.
0:28:10 > 0:28:14Gutted, really. If I was being brutally honest. Um, yeah.
0:28:14 > 0:28:17It was a hard pill to swallow, that.
0:28:17 > 0:28:21There's nothing I can do now. I've just got to push on and look at the next course.
0:28:21 > 0:28:24- WILL:- I've taken a knock. No point dwelling on that. I have to move on.
0:28:24 > 0:28:25And I've got to do my best in the fish course.
0:28:25 > 0:28:28To be honest, I would've been happy with a 7!
0:28:30 > 0:28:35My head's up, their heads are down. It gives you a bit of incentive to push on even more.