0:00:04 > 0:00:06This year, the country's top chefs
0:00:06 > 0:00:10are striving to produce 21st century dishes...
0:00:10 > 0:00:12Chef, I'm here for a reason, and I'm here to win...
0:00:12 > 0:00:13..to honour our war heroes.
0:00:13 > 0:00:16So, how do you know Sir Winston Churchill?
0:00:16 > 0:00:18- Well, he was my grandfather.- No!
0:00:18 > 0:00:22At a commemorative banquet marking the 70th anniversary of D-Day
0:00:22 > 0:00:25at the incredible St Paul's Cathedral in London,
0:00:25 > 0:00:27a bastion of British wartime resilience.
0:00:29 > 0:00:32Under the watchful eyes of ferocious former champions...
0:00:32 > 0:00:34- Pressure on you, Mary Ellen? - Yeah, it is...- BLEEP.- It is.
0:00:34 > 0:00:38- ..there'll be heartfelt triumphs... - You are my first ever ten.
0:00:39 > 0:00:41Thank you!
0:00:41 > 0:00:43..and devastating disasters.
0:00:43 > 0:00:46- Are you happy with what you put up? - No.
0:00:46 > 0:00:47BLEEP.
0:00:48 > 0:00:51Battling it out this week to represent their region
0:00:51 > 0:00:54are three of the South West's highest ranking pub chefs.
0:00:54 > 0:00:57Experienced heavyweight, Dominic Chapman.
0:00:57 > 0:00:59Feeling the pressure?
0:00:59 > 0:01:01Massively, massively, massively.
0:01:01 > 0:01:04- Determined newcomer, Josh Eggleton. - It's do or die.
0:01:04 > 0:01:07And returning contender, Emily Watkins...
0:01:07 > 0:01:08You know, I'm very nervous.
0:01:08 > 0:01:11..who just missed out on a place in the national finals last year,
0:01:11 > 0:01:14- and is coming back fighting... - Fingers crossed.
0:01:14 > 0:01:17..but has two Michelin starred rivals, and her nerves, to beat.
0:01:17 > 0:01:19- Oh, my God, now I'm terrified. - I hope so.
0:01:32 > 0:01:34This June marks 70 years since D-Day,
0:01:34 > 0:01:38the momentous battle that saw British and Allied troops
0:01:38 > 0:01:40attempt to bring an end to World War II.
0:01:42 > 0:01:43The chefs have been tasked with
0:01:43 > 0:01:46producing their finest hour on the plate.
0:01:46 > 0:01:48Would this honour the war veterans of D-Day?
0:01:48 > 0:01:51I think it's my take on a proper British pudding.
0:01:51 > 0:01:54To pay homage to the bravery of those who fought
0:01:54 > 0:01:56and they've delved into the past for inspiration.
0:01:56 > 0:01:59Both at home...and abroad.
0:01:59 > 0:02:03How did you feel when the allied troops liberated?
0:02:03 > 0:02:05MAN SPEAKS IN FRENCH
0:02:10 > 0:02:12Competing this week for the chance to cook
0:02:12 > 0:02:16at the commemorative D-Day banquet is returning chef Emily Watkins,
0:02:16 > 0:02:18back to prove a point.
0:02:18 > 0:02:20This time I'm going to get to the final.
0:02:22 > 0:02:25First timer, and Heston Blumenthal's former head chef,
0:02:25 > 0:02:26Dominic Chapman.
0:02:27 > 0:02:30I've got the most experience in the kitchen and I intend to use it.
0:02:32 > 0:02:34And, ambitious newcomer, Josh Eggleton,
0:02:34 > 0:02:36a rising star on the British restaurant scene.
0:02:36 > 0:02:39I'm here to win and show the other two what I'm made of.
0:02:43 > 0:02:46Judging the chefs as ever is one of the Great British Menu's
0:02:46 > 0:02:47formidable veterans.
0:02:50 > 0:02:53- It's quite nerve-racking waiting, isn't it?- Who is it?
0:02:54 > 0:02:57This week, it's one of Britain's most respected chefs.
0:03:00 > 0:03:04Former starter course winner, and holder of two Michelin stars...
0:03:05 > 0:03:06..Sat Baines.
0:03:08 > 0:03:10Hello, chefs.
0:03:10 > 0:03:12- Good morning.- Well, you all know why you're here...
0:03:12 > 0:03:14Some of the best chefs in the country.
0:03:14 > 0:03:17So, I want to see amazing food, and I'm not going to hold back
0:03:17 > 0:03:20on the scores, but it's down to you...you've got to deliver.
0:03:20 > 0:03:22So, good luck, guys.
0:03:22 > 0:03:23Thank you. Cheers.
0:03:26 > 0:03:29- How do you feel?- Great. - You're not intimidated then?
0:03:29 > 0:03:31- No.- No, not at all.
0:03:35 > 0:03:38Second timer, Emily Watkins, is first up.
0:03:38 > 0:03:40She made it to the judges chamber last year...
0:03:41 > 0:03:45..despite nerves getting the better of her during her starter course.
0:03:46 > 0:03:48It's not good enough. It's going to haunt me.
0:03:49 > 0:03:52- Good morning, Chef. - Good morning, Emily. How we doing?
0:03:52 > 0:03:53So, how do you feel about the starter?
0:03:53 > 0:03:55Cos it wasn't your strongest dish last year.
0:03:55 > 0:03:57- No, that's very fair to say. - So, a lot to prove this year?
0:03:57 > 0:04:00Yeah, a lot to prove. I really need to concentrate,
0:04:00 > 0:04:01really need to focus on what I'm doing.
0:04:01 > 0:04:04So, what's your inspiration behind the menu?
0:04:04 > 0:04:06Well, the menu's a bit of a culinary journey through the war,
0:04:06 > 0:04:11and the starter begins with the simple life, back on the home front.
0:04:11 > 0:04:14Dishes called luncheon meat and jelly...It's all about nostalgia.
0:04:14 > 0:04:17- Yeah.- Whenever I talk to my granny about the war and things,
0:04:17 > 0:04:21she used to always bring up Spam or other products in a tin.
0:04:21 > 0:04:22- So, there's the pork belly.- Yep.
0:04:22 > 0:04:24Brining it, slow-cooking it,
0:04:24 > 0:04:27- and then kind of going to make it into a rillette.- Yep.
0:04:27 > 0:04:28Basically set in a jelly.
0:04:28 > 0:04:31- So, we've also got some crab apples here.- Yep, from our garden at home.
0:04:31 > 0:04:34Just like they did in the war, using everything which was available.
0:04:34 > 0:04:37I'm just going to be doing something a bit different to them
0:04:37 > 0:04:39to give them really nice finish to a dish.
0:04:39 > 0:04:42OK. So, what are these potatoes for, Emily?
0:04:42 > 0:04:43These are for my potato bread.
0:04:43 > 0:04:46During World War II, they substituted potato
0:04:46 > 0:04:47in place of flour.
0:04:47 > 0:04:50The recipe I'm doing for this is totally authentic.
0:04:50 > 0:04:53- So, a classic combination of pork and apple, really.- Basically, yeah.
0:04:53 > 0:04:56OK, do you think that's kind of modern enough to celebrate
0:04:56 > 0:04:59- the war veterans? Think it's going to nail it?- I hope so.
0:04:59 > 0:05:01- Well, good luck.- Thank you, chef.
0:05:02 > 0:05:07Emily's luncheon meat and apple jelly...it's quite plain.
0:05:07 > 0:05:08You've got pork, mustard, apples...
0:05:08 > 0:05:11I think what she's got to put on the plate has to be really high standard
0:05:11 > 0:05:14to make sure that she's nailed the brief, number one,
0:05:14 > 0:05:16and also given me something that's really flavoursome.
0:05:18 > 0:05:20Next up is first timer, Dominic Chapman.
0:05:20 > 0:05:23An accomplished chef hoping to use his 19 years
0:05:23 > 0:05:25of cooking experience to his advantage.
0:05:26 > 0:05:29So, what's your inspiration behind the whole menu?
0:05:29 > 0:05:34My inspiration is basically D-Day and celebrating great British food.
0:05:34 > 0:05:39So, in creating my menu, I wanted these veterans to enjoy
0:05:39 > 0:05:41the food that was around in those times.
0:05:41 > 0:05:43So, what we got in here for the first course?
0:05:43 > 0:05:45Obviously, in the war everything was mock
0:05:45 > 0:05:47because they couldn't really get the real stuff,
0:05:47 > 0:05:49so, I'm going to do a mock turtle soup.
0:05:49 > 0:05:54Which is basically a clear soup made from a calf's head
0:05:54 > 0:05:59and then making it with a shin of beef, some ham hock, the tongue...
0:05:59 > 0:06:01And what's the anchovies for?
0:06:01 > 0:06:04The anchovies, I'm going to serve an anchovy sauce, basically.
0:06:04 > 0:06:10And then, I'm going to garnish the soup with sweetbreads and brains.
0:06:10 > 0:06:11Brains...it's quite adventurous.
0:06:11 > 0:06:15Do you think the veterans will say it's a celebratory dish?
0:06:15 > 0:06:17The way I want to prepare them...
0:06:17 > 0:06:18I think it is a huge celebration,
0:06:18 > 0:06:21and there's a lot of love gone into this dish.
0:06:24 > 0:06:27Dom's mock turtle soup is right up my street.
0:06:27 > 0:06:29I've known him a while, he's a top chef.
0:06:29 > 0:06:32I think he's got so many elements in there...
0:06:32 > 0:06:34Tongue, foot, sweetbreads, brain...
0:06:34 > 0:06:37he's got a clarified stock to make a delicious soup...
0:06:37 > 0:06:39if any of them go wrong, he could ruin his whole dish.
0:06:41 > 0:06:43Last up is ambitious new chef, Josh Eggleton,
0:06:43 > 0:06:47who was awarded a Michelin star for own his pub restaurant
0:06:47 > 0:06:48when just 27 years old.
0:06:50 > 0:06:53So, what's your inspiration behind the whole menu?
0:06:53 > 0:06:56Well, my dishes are going to form a journey through the war.
0:06:56 > 0:06:59So, were going to start in England and move through France,
0:06:59 > 0:07:01- and then come back to England. - Really? OK.
0:07:01 > 0:07:03First dish is called rations on the home front.
0:07:03 > 0:07:07So, that's inspired by food items that were eaten during the war.
0:07:07 > 0:07:10This is a brined pig's head, and what I'm going to do with that
0:07:10 > 0:07:12is effectively just make a brawn,
0:07:12 > 0:07:14but the inspiration for that is a Spam fritter.
0:07:14 > 0:07:16So, you go to the fish and chips shop
0:07:16 > 0:07:18and normally have it with some peas, I guess.
0:07:18 > 0:07:20So, I'm going to do a chilled pea soup.
0:07:20 > 0:07:21I'm also going to do some pickled baby beets.
0:07:21 > 0:07:24And that's all going in a little jar, so, that's going to put acidity
0:07:24 > 0:07:26to cut through the richness...
0:07:26 > 0:07:28Do you think this dish has got that kind of wow factor to
0:07:28 > 0:07:29put in front of these veterans,
0:07:29 > 0:07:32to say that we're celebrating their efforts in the war?
0:07:32 > 0:07:34Yeah, absolutely. I think it's going to take them back to the war,
0:07:34 > 0:07:37but in a good way. Hopefully put a smile on their face.
0:07:37 > 0:07:38And I also got spelt flour here,
0:07:38 > 0:07:41so, during the war, they used to have the National loaf.
0:07:41 > 0:07:43Everyone got moved over to National Flour.
0:07:43 > 0:07:46So, I'm just going to make that, I'm going to do some small loaves
0:07:46 > 0:07:48with some nice seeds on the outside...
0:07:48 > 0:07:49- Same as Emily.- Yeah.
0:07:49 > 0:07:52- You've not being corresponding with each other?- No.
0:07:54 > 0:07:57Josh's dish is very similar to Emily's.
0:07:57 > 0:08:00They're going to be compared a lot by me, on bread, the pork...
0:08:00 > 0:08:02The food sounds quite basic,
0:08:02 > 0:08:05so, I think they've got to deliver on presentation and flavour.
0:08:05 > 0:08:08My starter got three tens by the judges, so, no pressure.
0:08:08 > 0:08:11But, I'm looking for something absolutely spot on.
0:08:11 > 0:08:13- So good luck, guys. - Thank you. Cheers.
0:08:18 > 0:08:20The three chefs get straight to work
0:08:20 > 0:08:23on the World War II inspired starters.
0:08:23 > 0:08:26- Is that on full whack, Josh, yeah? - I think so.
0:08:26 > 0:08:29They're all determined to cook at this year's banquet
0:08:29 > 0:08:31to give something back to the nation's war heroes.
0:08:31 > 0:08:35I think it's pretty fair to say that we enjoy quite a lot of freedom
0:08:35 > 0:08:37to eat as a result of everybody fighting so hard for us
0:08:37 > 0:08:39during World War II, isn't it?
0:08:39 > 0:08:43- We are incredibly lucky, aren't we? - Yeah, absolutely. You know...
0:08:43 > 0:08:46even after the war we were still on rations for 10 years.
0:08:46 > 0:08:49There didn't seem to be much moaning about it either, was there?
0:08:49 > 0:08:52- It was just, go on with it. - Yeah, that's the old...
0:08:52 > 0:08:55stiff upper lip British, isn't it? You know, just get on with it.
0:08:56 > 0:08:59But, nerves are already setting in for returning contender,
0:08:59 > 0:09:02Emily, whose nostalgic luncheon meat starter is very similar
0:09:02 > 0:09:04to that of her Michelin starred rival, Josh's.
0:09:04 > 0:09:06Quite tough competition, isn't it?
0:09:06 > 0:09:08Cos they are going to be able to compare the ingredients
0:09:08 > 0:09:10and how we've produced them.
0:09:10 > 0:09:12Yeah, so we have got some new ingredients,
0:09:12 > 0:09:14but I do think our technique could be different, hopefully.
0:09:14 > 0:09:16It'll be amazing at the end,
0:09:16 > 0:09:18- actually how different they are, probably.- Yep.
0:09:18 > 0:09:21You know, I'm very nervous...
0:09:21 > 0:09:22all three us cook in quite similar styles,
0:09:22 > 0:09:25and Josh and I are using a lot of similar ingredients.
0:09:25 > 0:09:27There's a lot of Michelin stars on that side of the kitchen,
0:09:27 > 0:09:29so it's going to be really, really tough.
0:09:34 > 0:09:37Emily Watkins cooks traditional recipes using modern methods
0:09:37 > 0:09:39at the Kingham Plough in Oxfordshire...
0:09:39 > 0:09:43OK, one more rabbit, two smoked veal terrine going to table one, please.
0:09:44 > 0:09:47..where she lives with husband Miles, and her three children,
0:09:47 > 0:09:49who are her biggest supporters.
0:09:49 > 0:09:51- Daddy, try this.- OK, I'll try that.
0:09:54 > 0:09:55That is yummy!
0:09:58 > 0:10:00I think it's definitely a winner.
0:10:00 > 0:10:04Like last year, Emily is up against some formidable opponents.
0:10:04 > 0:10:07So, the other two chefs have both got Michelin stars,
0:10:07 > 0:10:10and it makes me absolutely terrified.
0:10:10 > 0:10:13But, this time she's really done her homework.
0:10:13 > 0:10:15I read a lot of World War II cookbooks
0:10:15 > 0:10:18and it's incredible what these men and women put themselves through
0:10:18 > 0:10:21in World War II for the sake of their country.
0:10:21 > 0:10:23Seeing just the way they used absolutely everything.
0:10:23 > 0:10:27Some of my dishes are very, very simple, and I'm hoping
0:10:27 > 0:10:31that authenticity is what's going to come through at the end.
0:10:31 > 0:10:35Emily has even more reason to want to cook at this year's banquet.
0:10:35 > 0:10:38Both of my grandfathers were in the Navy during World War II.
0:10:38 > 0:10:39During the D-Day landing,
0:10:39 > 0:10:42my paternal grandfather was involved in the planning of it,
0:10:42 > 0:10:44and my maternal grandfather was sat
0:10:44 > 0:10:47in a prisoner-of-war camp during the time.
0:10:47 > 0:10:50So, it's a great thing to remember what they all did,
0:10:50 > 0:10:53what they sacrificed, and to be able to say "thank you",
0:10:53 > 0:10:55and to be able to cook for these people...
0:10:55 > 0:10:58It would be an incredible opportunity.
0:10:58 > 0:10:59You're exhausted.
0:11:02 > 0:11:04Newcomers, Josh and Dominic,
0:11:04 > 0:11:06are convinced returning chef Emily has the upper hand.
0:11:08 > 0:11:10Is it an advantage being in the kitchen before?
0:11:10 > 0:11:11Feel a little bit more relaxed?
0:11:11 > 0:11:13Yeah, I know where I am a little bit more.
0:11:13 > 0:11:15- We don't have that, do we?- Yeah.
0:11:17 > 0:11:20But, after Emily's disastrous start last year, Sat is worried for her.
0:11:20 > 0:11:23Emily, how are we getting on? How's the pressure?
0:11:23 > 0:11:26All right, I'm just kind of keeping myself a bit more focused this time.
0:11:26 > 0:11:29- Trying to get each element...- And what's this here, the potato bread?
0:11:29 > 0:11:32This is the potato bread, so it should be coming out of the oven
0:11:32 > 0:11:34on to the pass so they're lovely and golden...
0:11:34 > 0:11:37- No concerns...you're on top? - I wouldn't say I'm out of the woods
0:11:37 > 0:11:39until everything is done and on the pass and...
0:11:39 > 0:11:41just tackle each obstacle as it comes.
0:11:43 > 0:11:47Culinary heavyweight, Dominic, is hoping to honour the war veterans
0:11:47 > 0:11:48with his version of mock turtle soup,
0:11:48 > 0:11:52an old-fashioned recipe made with beef, not turtle,
0:11:52 > 0:11:55as the name implies, and he's using every part of the animal,
0:11:55 > 0:11:56including the brain.
0:11:56 > 0:11:58How do you feel about serving brains?
0:11:58 > 0:12:01Yeah, it's a bit risky, it's a bit risky.
0:12:01 > 0:12:03But, the brains are not in your face.
0:12:03 > 0:12:06And, you know, the older generation seems to like things like that.
0:12:08 > 0:12:12I understand what Dominic's doing. Brains, awful...off cuts.
0:12:12 > 0:12:14There's no waste, it's kind of hitting the right chord.
0:12:14 > 0:12:16He's done his homework.
0:12:16 > 0:12:19You know, he's come here to win and that's it...full stop.
0:12:20 > 0:12:23That's away on seven. Come on now, boys. Yeah? Let's go.
0:12:23 > 0:12:27Dominic Chapman heads up the kitchen at the Royal Oak Pub in Berkshire,
0:12:27 > 0:12:30where he gained his first Michelin star in 2010,
0:12:30 > 0:12:35much to the delight of owner Sir Michael Parkinson.
0:12:35 > 0:12:39Team Royal Oak. I think Dom is the best of British.
0:12:39 > 0:12:41I think he's the best of the South West.
0:12:41 > 0:12:46- He's a brilliant chef. - This is my mock turtle soup.
0:12:46 > 0:12:47It looks wonderful, actually.
0:12:47 > 0:12:50The thing about Dom is that he doesn't just cook a recipe,
0:12:50 > 0:12:52he investigates the recipe.
0:12:52 > 0:12:55He's a kind of food historian as well.
0:12:55 > 0:12:58Old English food is my bag. I love that.
0:12:58 > 0:13:00So, when I got the opportunity to look at D-Day,
0:13:00 > 0:13:01that was really exciting.
0:13:01 > 0:13:03And my menu, I hope, represents Britain
0:13:03 > 0:13:05and food at the time of D-Day.
0:13:08 > 0:13:12Dominic's research even took him to the heroic beaches of Normandy.
0:13:12 > 0:13:14To get the opportunity to go to Normandy,
0:13:14 > 0:13:18actually see the beaches... it was hugely inspirational.
0:13:18 > 0:13:20And our boys...they did an amazing job.
0:13:20 > 0:13:23And I'm very grateful for what they've done.
0:13:23 > 0:13:26So, to get to the banquet, and say, "Thank you", you know,
0:13:26 > 0:13:27that's special. Really special.
0:13:29 > 0:13:30That was good, eh?
0:13:34 > 0:13:35Back in the kitchen,
0:13:35 > 0:13:38Dominic's clarifying the consomme for his mock turtle soup,
0:13:38 > 0:13:40with a mixture of egg whites and vegetables,
0:13:40 > 0:13:44a classical technique that helps draw out impurities.
0:13:44 > 0:13:47But, only if it's brought to the boil slowly.
0:13:48 > 0:13:50- BLEEP.- Come on.
0:13:52 > 0:13:54You all right there, Dom? What's going on?
0:13:54 > 0:13:56I've got a boiling consomme, which isn't amazing.
0:13:58 > 0:14:00Dom, how're we getting on?
0:14:00 > 0:14:02Took my eye off it for a second and my consomme boiled.
0:14:02 > 0:14:04- But with the egg whites in?- Yeah.
0:14:05 > 0:14:07- Which is a- BLEEP- disaster.
0:14:07 > 0:14:09You would almost say a schoolboy error, Chef.
0:14:09 > 0:14:13Massive schoolboy error. This goes wrong, I'm finished.
0:14:13 > 0:14:15He'll be kicking himself for this.
0:14:15 > 0:14:17If you boil it, consomme will go cloudy, and it will get greasy.
0:14:17 > 0:14:21You can rectify it, but you really need to pull it together
0:14:21 > 0:14:22to deliver that dish.
0:14:27 > 0:14:29Ambitious young newcomer, Josh,
0:14:29 > 0:14:31is hoping to make a big first impression
0:14:31 > 0:14:33with his nostalgic, ration-based starter,
0:14:33 > 0:14:36which returning contender, Emily, is keeping a close eye on.
0:14:38 > 0:14:40His mini bread loaves are ready for the oven,
0:14:40 > 0:14:42but he still has his pea soup to make,
0:14:42 > 0:14:45along with the key element of his dish, pig's head terrine,
0:14:45 > 0:14:48which needs to set in the fridge so he can slice and fry later.
0:14:48 > 0:14:51- Josh, how're we getting on? - Going well.
0:14:51 > 0:14:54Going to start picking my pig's head, going through it...
0:14:54 > 0:14:57- Is there setting time? - Fingers crossed.
0:15:01 > 0:15:0430-year-old Josh Eggleton is head chef and owner
0:15:04 > 0:15:06of the Pony and Trap in Bristol,
0:15:06 > 0:15:09where he cooks British food with a playful twist.
0:15:10 > 0:15:12..scallop tasting, followed by table 16.
0:15:13 > 0:15:16Younger sister, Holly, runs front of house,
0:15:16 > 0:15:19and when the pub was awarded a Michelin star three years ago,
0:15:19 > 0:15:20it came as a huge surprise.
0:15:21 > 0:15:23It was something that we'd never expected.
0:15:23 > 0:15:25Josh was completely overwhelmed.
0:15:25 > 0:15:27To be fair, I didn't believe it, actually.
0:15:27 > 0:15:30I thought they were just winding me up to be honest.
0:15:30 > 0:15:32Determined to continue his winning streak,
0:15:32 > 0:15:35Josh has sought inspiration for his menu from his nan...
0:15:35 > 0:15:38- Hello, Nan.- Josh! How are you, love? - I'm all right, thank you.
0:15:38 > 0:15:40..who was brought up on rations during the war.
0:15:40 > 0:15:43So, the main aim for my dish is to take some of those things
0:15:43 > 0:15:46that they ate during the war and put my twist on it,
0:15:46 > 0:15:48elevate it to the next level.
0:15:48 > 0:15:50Was everything rationed, or...
0:15:50 > 0:15:54Well, bacon was rationed, butter was rationed, lard was rationed.
0:15:54 > 0:15:57This brief is important because we can never forget the great sacrifice
0:15:57 > 0:16:00that that generation made, so to win the competition would be fantastic.
0:16:00 > 0:16:03It would also be great to do it for my grandparents, as well.
0:16:03 > 0:16:05To see the dishes that they gave me inspiration for
0:16:05 > 0:16:07to get to the final banquet.
0:16:13 > 0:16:18New boy Josh is busy pressing his pig's head mixture into moulds.
0:16:18 > 0:16:19As is rival, Emily.
0:16:20 > 0:16:23She's hoping to elevate her simple luncheon meat starter
0:16:23 > 0:16:26to new heights by serving it with old-fashioned potato bread,
0:16:26 > 0:16:29and miniature crab apples coated in toffee.
0:16:29 > 0:16:31But, with plating up fast approaching,
0:16:31 > 0:16:33there's not much time for the sticky coating to set.
0:16:33 > 0:16:35Can I just put these over here somewhere to set?
0:16:35 > 0:16:36It's so hot in there.
0:16:44 > 0:16:47Dominic has been trying to rectify the consomme for his mock
0:16:47 > 0:16:48turtle soup.
0:16:48 > 0:16:51And, after a brief hairy moment, seems to be back on track,
0:16:51 > 0:16:54but needs to start dressing his plates.
0:16:54 > 0:16:56What are all those boards all about?
0:16:56 > 0:16:57My starter's is dedicated to Juno,
0:16:57 > 0:17:00one of the beaches that the troops landed at.
0:17:00 > 0:17:03Every dish is dedicated to all different troops
0:17:03 > 0:17:05who landed on the beaches.
0:17:05 > 0:17:09- Do your dishes reflect that?- Um, I'm trying to make them reflect that.
0:17:10 > 0:17:11With the clock ticking,
0:17:11 > 0:17:15Dominic deep fries his pane sweet breads and calves brains.
0:17:15 > 0:17:18- Feeling the pressure? - Massively, massively, massively.
0:17:18 > 0:17:22Then, places caramelised calfskin, tongue, and ham hock into bowls,
0:17:22 > 0:17:26garnishing with pickled shallots, parsley, and lettuce.
0:17:26 > 0:17:29- Dom, how's it looking?- Really good, I'm...- Are you on time, Chef?
0:17:29 > 0:17:32I'm coming up right now, Chef.
0:17:32 > 0:17:34He adds anchovy sauce...
0:17:35 > 0:17:38..crispy brains and sweetbreads, and then...
0:17:38 > 0:17:40it's the moment of truth.
0:17:40 > 0:17:43- Are you happy with the consomme, Dom?- Yeah, it's all right.
0:17:46 > 0:17:47OK.
0:17:47 > 0:17:50OK, Dom, is this your finest hour on the plate?
0:17:50 > 0:17:51Well, at the moment, yeah.
0:17:51 > 0:17:54So, I think we should have a taste. I'll take the bowl.
0:17:58 > 0:18:00Do you think it tells a story?
0:18:00 > 0:18:03I think it does. Juno is one of the beaches in Normandy,
0:18:03 > 0:18:06and this course is dedicated to the troops that landed at Juno.
0:18:06 > 0:18:09So, do you think Juno has a connection with the dish?
0:18:09 > 0:18:13I think what Dom's doing is paying respect. I think it looks beautiful.
0:18:13 > 0:18:15It's exactly like Dominic Chapman on a plate.
0:18:15 > 0:18:19It's got the old methods of doing it, but done to absolute perfection.
0:18:19 > 0:18:22So, that's my mock turtle soup, that's my consomme.
0:18:22 > 0:18:24The bottle's quite hot.
0:18:25 > 0:18:27That's pretty hot...I don't know
0:18:27 > 0:18:29whether people pouring that might struggle...
0:18:29 > 0:18:34- I've tested this several times, and it worked.- I'll try this soup itself.
0:18:37 > 0:18:39Do you think the consomme is clear enough?
0:18:39 > 0:18:41Considering I had a few issues in the kitchen,
0:18:41 > 0:18:43I'm really happy with how it's turned out.
0:18:43 > 0:18:46Certainly enough flavour there. Um... What do you think?
0:18:51 > 0:18:53It's got the anchovy sauce in there.
0:18:53 > 0:18:56It's actually really nice having the contrast.
0:18:56 > 0:18:58The anchovies just cut through it.
0:18:58 > 0:19:01- We've got sweetbreads and brains here.- Delicious.
0:19:01 > 0:19:03- Crispy enough for you?- Yeah, yeah.
0:19:05 > 0:19:07It's amazing how light the flavour of the brain is.
0:19:07 > 0:19:09It's not really...it's really nice.
0:19:09 > 0:19:12Do you think that this is a good enough dish to see at the banquet?
0:19:12 > 0:19:14I really love this dish.
0:19:15 > 0:19:18- It's absolutely superb cooking, isn't it?- Are you a little worried?
0:19:18 > 0:19:19Yes, to sum it up.
0:19:19 > 0:19:23So, first course down, I hope you're not man down.
0:19:23 > 0:19:24Yeah, me neither. Hope not.
0:19:31 > 0:19:33Returner, Emily, is next to plate up,
0:19:33 > 0:19:36with the first of two luncheon meat starters.
0:19:36 > 0:19:39So, Josh, Emily's presentation is looking pretty good.
0:19:39 > 0:19:40What have you got up your sleeve?
0:19:40 > 0:19:43I'm going to be using a meat tin to present the fritters in.
0:19:43 > 0:19:44Sounds quite similar.
0:19:44 > 0:19:47Yeah, they are quite similar. The fact is, it's frightening.
0:19:47 > 0:19:50I think Emily has been spying on me this week.
0:19:52 > 0:19:55Emily tops her pressed pork belly rillettes with apple jelly,
0:19:55 > 0:19:58and grinds pork crackling into a powder...
0:19:59 > 0:20:00..to go on top.
0:20:00 > 0:20:04- And whose crackling is the best?- I've done mine more like puffed pork.
0:20:06 > 0:20:07Get plenty of crunch.
0:20:09 > 0:20:12She starts her plate with slices of bacon, mustard,
0:20:12 > 0:20:15and pickled baby onions.
0:20:15 > 0:20:18Can I ask you to get those apples for me next door?
0:20:20 > 0:20:22Emily adds butter and potato bread loaves...
0:20:25 > 0:20:29..and finishes with the pressed pork belly rillettes,
0:20:29 > 0:20:30and her tiny toffee crab apples.
0:20:35 > 0:20:38OK, Emily, think you'll be flying the flag for Britain with this dish?
0:20:38 > 0:20:41- Well, I'd love it if it was. - So, should we go on and get a taste?
0:20:41 > 0:20:42Yes, please.
0:20:48 > 0:20:51So, Emily, do you think this is celebratory enough
0:20:51 > 0:20:53to actually give a work veteran?
0:20:53 > 0:20:56For me is because it's kind of the nostalgic starter.
0:20:59 > 0:21:02- Here we are.- OK, this is a direct competition for me.
0:21:07 > 0:21:08Really cidery, that jelly.
0:21:08 > 0:21:09The terrine is quite fatty,
0:21:09 > 0:21:12so you've got something quite sharp that just goes straight through it.
0:21:12 > 0:21:14And then you've got crackling on top.
0:21:14 > 0:21:16Think there's enough crackling in there?
0:21:16 > 0:21:18I wanted to crackling to be more of a seasoning to it,
0:21:18 > 0:21:20to give it that lovely, rich pork flavour at the end.
0:21:22 > 0:21:25I think the crackling might have been better if it was left whole...
0:21:25 > 0:21:27- Yeah.- ..rather than done as a dust.
0:21:28 > 0:21:29And are you happy with the bread?
0:21:29 > 0:21:33- Yeah, it's an authentic World War II recipe.- I love the bread.
0:21:33 > 0:21:35The potato bread is really good.
0:21:35 > 0:21:38- And these are the crab apples? - Toffee crab apples.
0:21:42 > 0:21:46- It's quite sticky actually.- The glaze is getting stuck on my teeth.
0:21:46 > 0:21:47I'm not sure about that.
0:21:54 > 0:21:58Well, I'm so relieved that we've done the first course,
0:21:58 > 0:22:00and I was happy with what I've puts on the plates...
0:22:00 > 0:22:02the individual components.
0:22:02 > 0:22:05I'm really nervous about how it was received, though.
0:22:07 > 0:22:10Last to plate up is determined first timer, Josh.
0:22:10 > 0:22:14And, Emily wants to know just what she's up against.
0:22:14 > 0:22:15Yeah, so your terrine's come out well.
0:22:15 > 0:22:18- It's not had any setting issues.- No, nice and firm, really happy with it.
0:22:18 > 0:22:20- Would you like to try some?- I would.
0:22:20 > 0:22:23I'm slightly terrified because this is what's so similar in our dishes.
0:22:25 > 0:22:27It's really tasty, it's absolutely...
0:22:27 > 0:22:29- Oh, my God, now I'm terrified. - I hope so.
0:22:34 > 0:22:37Josh dips his sliced pork terrine in egg, flour,
0:22:37 > 0:22:40- and breadcrumbs before deep frying. - Got to keep an eye on these.
0:22:40 > 0:22:42He then carefully fills jars with
0:22:42 > 0:22:44pickled onions, beets, and red cabbage,
0:22:46 > 0:22:48and tops his pea soup with fresh peas and chives.
0:22:49 > 0:22:53It's immaculate. It makes mine look really rustic.
0:22:53 > 0:22:54Next is butter,
0:22:54 > 0:22:56his mini loaves,
0:22:57 > 0:22:58puffed pork crackling,
0:22:58 > 0:23:00and crispy pancetta.
0:23:01 > 0:23:03How're you feeling now seeing the other two?
0:23:03 > 0:23:05Of course I'm worried.
0:23:06 > 0:23:10Finally, Josh places the pigs head fritters into tins,
0:23:10 > 0:23:13and finishes his presentation with a wartime ration box.
0:23:16 > 0:23:19Would you say that's history on a plate?
0:23:19 > 0:23:20- It is for me, yeah. - Let's go.- OK.
0:23:25 > 0:23:27- Here we are.- Hey.- Wow.
0:23:28 > 0:23:30- Wow.- That is incredible.
0:23:32 > 0:23:34You happy with that smoothness of the soup?
0:23:34 > 0:23:36Yeah, it's been blended well,
0:23:36 > 0:23:38and I just wanted to get loads of texture for the top.
0:23:38 > 0:23:42I got puffed pork, I've got some pancetta, and a few chives as well.
0:23:42 > 0:23:45That pea soup is lovely. It's got a really nice minty flavour in it,
0:23:45 > 0:23:47- and even the crackling in there... - Adds the texture.
0:23:48 > 0:23:51- And the bread...this is the National loaf?- This is the National loaf.
0:23:51 > 0:23:54So, this is just my take on it, you know.
0:23:54 > 0:23:57Smells good. It is quite dense.
0:23:57 > 0:23:58This is the brawn.
0:24:01 > 0:24:02Seasoning OK?
0:24:04 > 0:24:07It's on the high side.
0:24:07 > 0:24:10The red cabbage and onions have been pickled in sweet sherry.
0:24:10 > 0:24:13For me, the pickles just need a little bit more flavour,
0:24:13 > 0:24:17maybe a little bit more vinegar, just a little bit more lift.
0:24:17 > 0:24:19Yeah, I agree with that.
0:24:19 > 0:24:21Do you think the pickling has had long enough?
0:24:21 > 0:24:23The pickles are a real quick pickle, done today.
0:24:23 > 0:24:26I just wanted it to lighten it up, not to be too heavy.
0:24:28 > 0:24:30I've got to give it an eight. I think it's a good dish.
0:24:30 > 0:24:33- I think it's probably worth a nine. - Nine?- I do think so.
0:24:33 > 0:24:35- It's a good score. - I think it's amazing.
0:24:35 > 0:24:38If you had to give yourself a score out of 10, what would that be?
0:24:40 > 0:24:44Um...I don't know. I would give myself an eight for this one.
0:24:47 > 0:24:50- There he is.- How was it? - Yeah, good.- Happy?
0:24:50 > 0:24:52- Yeah, he gave me a 10.- Did he?
0:24:52 > 0:24:53Yeah.
0:24:53 > 0:24:54No.
0:25:00 > 0:25:03- I'm looking forward to hear what Sat has got to say.- Yeah.
0:25:05 > 0:25:07I really hope my score isn't so bad
0:25:07 > 0:25:09that it's really hard to claw back from.
0:25:16 > 0:25:18How's everyone feeling?
0:25:18 > 0:25:19A little anxious.
0:25:20 > 0:25:24Emily, for your luncheon meat and jelly with rillete of belly pork...
0:25:26 > 0:25:29..the pork was lovely, the potato bread was very nice...
0:25:31 > 0:25:33..and I like how you used an original wartime recipe.
0:25:33 > 0:25:36It was a nice tasting plate of food, but...
0:25:38 > 0:25:40..the meat lost something in texture.
0:25:41 > 0:25:43You made some amazing crackling, but I don't know why
0:25:43 > 0:25:46you didn't use it in its entirety instead of grinding it up.
0:25:47 > 0:25:50The toffee crab apple stuck in my teeth, as it did with you.
0:25:51 > 0:25:53I think the dish overall was a little bit safe.
0:25:55 > 0:25:57I was a little underwhelmed by it.
0:26:01 > 0:26:02Dom...
0:26:02 > 0:26:05Mock turtle soup with sweetbreads and brain fritters...
0:26:08 > 0:26:10..the consomme,
0:26:10 > 0:26:12you were quite worried that it over boiled in the kitchen.
0:26:13 > 0:26:15But it was perfectly clear
0:26:15 > 0:26:18and had an amazing depth of flavour in there as well, so, well done.
0:26:19 > 0:26:21The sweet bread and brain fritters,
0:26:21 > 0:26:23delicious and really hit the brief.
0:26:23 > 0:26:25And, a real throwback to wartime cooking.
0:26:27 > 0:26:32But, the glass jar for the consomme was too hot.
0:26:32 > 0:26:35Holding that was a real issue for health and safety.
0:26:35 > 0:26:37The link to Juno Beach felt a little bit odd.
0:26:39 > 0:26:40I couldn't see the correlation there.
0:26:40 > 0:26:44I think you need to marry the nostalgia with the presentation.
0:26:44 > 0:26:45OK. Thank you.
0:26:48 > 0:26:49Josh...
0:26:49 > 0:26:52for your rations on the home front with your pig's head terrine...
0:26:54 > 0:26:56First up, just check your sharp edges on the tin
0:26:56 > 0:26:59to make sure they are not dangerous.
0:26:59 > 0:27:00The pickled veg was a little bit dry for me.
0:27:02 > 0:27:03However...
0:27:05 > 0:27:07..when you lifted the box off...
0:27:07 > 0:27:09fantastic.
0:27:09 > 0:27:12I loved the pea soup. The terrine was spot on.
0:27:12 > 0:27:16Fantastic texture. You really hit the brief. Well done.
0:27:17 > 0:27:19So the scores...
0:27:20 > 0:27:22Emily...
0:27:22 > 0:27:24For your luncheon meat and jelly...
0:27:27 > 0:27:29I'm going to give you a five.
0:27:29 > 0:27:30It was nicely cooked,
0:27:30 > 0:27:33but this dish just wasn't special enough for a banquet.
0:27:34 > 0:27:37Dom, for your mock turtle soup...
0:27:39 > 0:27:41..I'm going to give you an eight.
0:27:42 > 0:27:45Superb cooking, just make sure serving the dish really reflects
0:27:45 > 0:27:47the nostalgia you're going for.
0:27:48 > 0:27:51Josh...for your rations on the home front...
0:27:56 > 0:27:57I'm giving you an eight.
0:27:58 > 0:28:01Sort out the pickles and the practicality of eating it,
0:28:01 > 0:28:03and this could be nudging onto a 10.
0:28:04 > 0:28:07So, Emily, not a great start, but it's early days.
0:28:07 > 0:28:09You know, you're a very talented cook,
0:28:09 > 0:28:12so I want you to really push yourself and go for it.
0:28:12 > 0:28:15- Thanks, Chef. - Good luck, guys.- Thank you.
0:28:15 > 0:28:18- Well done.- Well done, guys. Good cooking.
0:28:18 > 0:28:23It's a good start, you know, but there's still loads of work to do.
0:28:23 > 0:28:24I was delighted...brilliant.
0:28:24 > 0:28:26I don't think I could've hoped for more, really.
0:28:26 > 0:28:28- Let's get on with it now.- Yeah.
0:28:28 > 0:28:29I feel quite gutted,
0:28:29 > 0:28:31so I'm going to try to do better on the next courses.