0:00:04 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:09three of the South West's top chefs,
0:00:09 > 0:00:11ambitious newcomer, Josh Eggleton...
0:00:11 > 0:00:13Feeling the pressure for this course.
0:00:13 > 0:00:15..experienced heavyweight, Dominic Chapman...
0:00:15 > 0:00:17I mean, it's telling a story. It really is.
0:00:17 > 0:00:20..and returning contender, Emily Watkins...
0:00:20 > 0:00:21Fingers crossed.
0:00:21 > 0:00:23..are fighting it out for the chance
0:00:23 > 0:00:25to thank our heroic World War II veterans
0:00:25 > 0:00:28at an honorary banquet commemorating
0:00:28 > 0:00:29the 70th anniversary of D-Day
0:00:29 > 0:00:31at London's magnificent St Paul's.
0:00:35 > 0:00:37Yesterday, Emily faced a crushing defeat,
0:00:37 > 0:00:39I'm going to give you a five.
0:00:39 > 0:00:41at the hands of her Michelin-starred rivals.
0:00:41 > 0:00:44Sort out the pickles and this could be nudging onto a ten.
0:00:44 > 0:00:46- Well done.- Well done.
0:00:46 > 0:00:48Today, the battle is on for the fish course...
0:00:48 > 0:00:49Trying to put us off, Emily?
0:00:49 > 0:00:51I just thought I'd warm you up a bit.
0:00:51 > 0:00:53..and returning chef Emily can't afford to fail.
0:00:53 > 0:00:56I think if you stayed a little bit further behind me
0:00:56 > 0:00:57for a little bit longer.
0:00:57 > 0:00:58I hope not, but we'll see.
0:00:58 > 0:01:01But will her nerves get the better of her again?
0:01:01 > 0:01:03It's going to be quite a challenge for me to try
0:01:03 > 0:01:04and get any points back at this stage.
0:01:04 > 0:01:06You two are quite far ahead of me.
0:01:06 > 0:01:09I just can't risk anything not the perfect.
0:01:09 > 0:01:11Do you need a hand with anything?
0:01:11 > 0:01:13Calming my nerves.
0:01:25 > 0:01:28This year the chefs are paying tribute to the soldiers
0:01:28 > 0:01:31who put their lives on the line during D-Day 70 years ago.
0:01:35 > 0:01:38They've been challenged to produce 21st-century dishes
0:01:38 > 0:01:40that evoke the spirit of wartime Britain
0:01:40 > 0:01:42and to tell a story on a plate.
0:01:42 > 0:01:44You happy with all of that?
0:01:44 > 0:01:46I think this dish nails the brief 100 percent.
0:01:46 > 0:01:51Travelling as far as the beaches of Normandy to research their menus.
0:01:51 > 0:01:55I'm looking at a memorial for the 47th Royal Marine Commando.
0:01:55 > 0:01:58That makes it very, very real. Makes it very real.
0:01:58 > 0:02:01Judging the South West chefs this week
0:02:01 > 0:02:03is former starter course champion,
0:02:03 > 0:02:05two Michelin-starred Sat Bains.
0:02:05 > 0:02:08Today's the fish course. I'm looking for perfection.
0:02:08 > 0:02:10I think the veterans at the banquet deserve the best.
0:02:10 > 0:02:12So, that's what I'm looking for.
0:02:12 > 0:02:13So, good day yesterday?
0:02:13 > 0:02:15Terrible day yesterday, for me,
0:02:15 > 0:02:16but new day, new start.
0:02:16 > 0:02:19I've just got to put absolutely everything into it
0:02:19 > 0:02:21and really, really cook my very best today.
0:02:21 > 0:02:23I'm not looking forward to the fish course,
0:02:23 > 0:02:25but I'm just going to go in there, give it my all
0:02:25 > 0:02:27and make sure everything I do is perfect.
0:02:27 > 0:02:29I'm going to stay true to what I believe in
0:02:29 > 0:02:32and that is trying to cook beautiful food.
0:02:32 > 0:02:34And that's what I'm going to stick with today.
0:02:37 > 0:02:40First up is determined newcomer Josh Eggleton.
0:02:40 > 0:02:42He was praised for hitting the brief on taste
0:02:42 > 0:02:44and presentation with his starter,
0:02:44 > 0:02:46scoring an impressive eight points,
0:02:46 > 0:02:48but has pared down his props today.
0:02:48 > 0:02:51With the fish course, I'm a little bit concerned because I feel it
0:02:51 > 0:02:54just lacks a little bit of theatre compared to my other courses.
0:02:54 > 0:02:56I could lose a few points on that maybe.
0:02:59 > 0:03:01Josh, how we doing?
0:03:01 > 0:03:03- Very good. Thank you.- How was yesterday?
0:03:03 > 0:03:04It was good. Enjoyable.
0:03:04 > 0:03:07- Yeah?- Really good.- Please tell me what the dish is.
0:03:07 > 0:03:09My dishes called Operation Overlord.
0:03:09 > 0:03:12- OK and why is that?- Because that was the name of the operation that went
0:03:12 > 0:03:13across the Channel on D-Day.
0:03:13 > 0:03:15So, I've got a nice piece of brill here.
0:03:15 > 0:03:17What I'm going to do with that is fillet it down, skin it
0:03:17 > 0:03:20and square it off. So, that I've got square fillet.
0:03:20 > 0:03:21How is that part of the D-Day landing?
0:03:21 > 0:03:23It's going to represent a beach as such
0:03:23 > 0:03:26and the shape of the landing crafts were rectangles.
0:03:26 > 0:03:28I just want that kind of in the middle of the plate.
0:03:28 > 0:03:30Looks like it's hitting the beach.
0:03:30 > 0:03:32I'm going to grill that with some seaweed.
0:03:32 > 0:03:34And what we doing with caulie?
0:03:34 > 0:03:36Two forms, cauliflower puree on the bottom of the plate
0:03:36 > 0:03:39and then some pickled cauliflower as well for a bit of acidity.
0:03:39 > 0:03:40And what else have we got here?
0:03:40 > 0:03:43So, the cockles are going to go into a seaweed butter sauce.
0:03:43 > 0:03:45The mussels, I'm going to breadcrumb them.
0:03:45 > 0:03:48- So, I've got a bit of texture on the plate.- OK.
0:03:48 > 0:03:50I'm going to take the mussel juice, add a bit of cream
0:03:50 > 0:03:52and set that with my agar here
0:03:52 > 0:03:55and put that back into the mussel shell.
0:03:55 > 0:03:57- So, I've got a bit of heat resistant gel there.- OK.
0:03:57 > 0:03:59I can put the deep-fried mussel back on top.
0:03:59 > 0:04:01Is there a risk it could still melt?
0:04:01 > 0:04:03Yeah, absolutely.
0:04:03 > 0:04:05OK. Well, good luck, Chef.
0:04:06 > 0:04:09Josh's fish. He's going to cut it into little oblongs
0:04:09 > 0:04:11to make it look like a landing craft.
0:04:11 > 0:04:14Will anyone know? Will anyone get it? I don't.
0:04:18 > 0:04:21Next up is Michelin star Dominic Chapman.
0:04:21 > 0:04:24He's attempting to hit the brief with old-fashioned dishes
0:04:24 > 0:04:27dedicated to the different landing beaches used by the British
0:04:27 > 0:04:28to invade on D-Day.
0:04:28 > 0:04:31Like Josh, he scored an honourable eight yesterday,
0:04:31 > 0:04:34but came under fire for not telling a story on a plate.
0:04:35 > 0:04:39For my starter, there was a loss in translation between the brief
0:04:39 > 0:04:41and the food I was putting on the plate.
0:04:41 > 0:04:43Erm, so, I hope that's not going to happen again
0:04:43 > 0:04:46because I'm dedicating my fish course to another beach.
0:04:48 > 0:04:51- Right, Chief. How are we doing? - Morning, Chef. How you doing?
0:04:51 > 0:04:52- You OK?- Yes, good. Thank you.
0:04:52 > 0:04:54So what's the name of your dish?
0:04:54 > 0:04:57- I'm doing crimped cod with oyster sauce.- What's crimped cod?
0:04:57 > 0:05:00Crimped cod is basically an old English cooking technique.
0:05:00 > 0:05:03You roll the cod and then you poach it.
0:05:03 > 0:05:05I've got a beautiful piece of cod.
0:05:05 > 0:05:08I'm then going to make a lovely sauce or stock from the cockles
0:05:08 > 0:05:10and mussels, add the stock to my sauce.
0:05:10 > 0:05:14Obviously, add the oyster juice to the sauce as well.
0:05:14 > 0:05:17A little bit of bacon, a little bit of cucumber in the sauce
0:05:17 > 0:05:19and then finished with samphire.
0:05:19 > 0:05:22So, from my comments yesterday, do you think that this one
0:05:22 > 0:05:25has the correlation with D-Day and this dish?
0:05:25 > 0:05:28Again, best of British.
0:05:28 > 0:05:31Looking at my old cookbooks from the war years...
0:05:31 > 0:05:34It really should sing of the sea.
0:05:34 > 0:05:36Sing of the Normandy beaches.
0:05:36 > 0:05:37Sing of the West country beaches.
0:05:37 > 0:05:39That's my focus of this dish.
0:05:41 > 0:05:43So, Dominic's crimped cod, oyster sauce.
0:05:43 > 0:05:47Again, I'm finding it very difficult to see the correlation.
0:05:47 > 0:05:51Has he just chosen an old dish from back in the day that he thinks
0:05:51 > 0:05:53that people in wartime were eating?
0:05:53 > 0:05:55He's got a great talent,
0:05:55 > 0:05:58but I'm just hoping that he's not missing the brief again.
0:06:01 > 0:06:05Last up is returning contender, Emily Watkins.
0:06:05 > 0:06:07Yesterday, history was repeated
0:06:07 > 0:06:11when, like last year ,she scored a low five for her starter.
0:06:11 > 0:06:13I knew my starter wasn't my strongest course.
0:06:13 > 0:06:15I was a little bit disappointed by my score.
0:06:15 > 0:06:18I've got to make sure that every element is perfect today.
0:06:18 > 0:06:21I've got to... There's no room for any error at all.
0:06:23 > 0:06:25Hey, Emily. How are you feeling today?
0:06:25 > 0:06:28- Got to carry on.- You have, yeah. - I'll do my best. So...
0:06:28 > 0:06:30What's the dish you've got here? What's it called?
0:06:30 > 0:06:32So, Fight Them On The Beaches.
0:06:32 > 0:06:34And again, it's kind of carrying on my wartime story,
0:06:34 > 0:06:36- but this time over on the beaches in Normandy.- Yep.
0:06:36 > 0:06:39So, the main part of the dish is going to be lovely grilled scallops.
0:06:39 > 0:06:41They're massive, aren't they?
0:06:41 > 0:06:43They are big. They are kind of the main part of the dish.
0:06:43 > 0:06:46There's a variety of different seaweeds I'm using.
0:06:46 > 0:06:48There's the sea lettuce which I'm going to be caramelizing
0:06:48 > 0:06:52and the red dulse which is used to season the smoke cockle broth.
0:06:52 > 0:06:53And the smoke part?
0:06:53 > 0:06:56So, there's the smoky flavour from flambeing them open
0:06:56 > 0:06:58and then I'm going to clarify them with some of
0:06:58 > 0:07:01the smoke cockle meat just to make sure
0:07:01 > 0:07:03that flavour goes right back into it.
0:07:03 > 0:07:05Talk me through the presentation.
0:07:05 > 0:07:07Presentation. Well, I've got some of the army mess tins
0:07:07 > 0:07:10which they would have used out there on the beaches
0:07:10 > 0:07:12alongside that there's the military flask,
0:07:12 > 0:07:13which has got your broth in
0:07:13 > 0:07:15and you've even got a spork to eat it with.
0:07:15 > 0:07:17A good old spoon, knife and fork combination.
0:07:17 > 0:07:20On the side, you'll find there's little tobacco tin
0:07:20 > 0:07:22which has got your dehydrated nori, which is used to season
0:07:22 > 0:07:24and garnish the dish.
0:07:24 > 0:07:27So, again, bar the scallop, it's very similar dishes again.
0:07:27 > 0:07:30I'm really looking to give high scores out, as you know.
0:07:30 > 0:07:32And I really want you to do it well. Good luck!
0:07:32 > 0:07:33- Thank you.- Thank you.
0:07:36 > 0:07:39Emily's dish of smoked cockle broth is quite a risky one.
0:07:39 > 0:07:41Smoke can overpower a dish.
0:07:41 > 0:07:43So, I really hope she's got this one nailed
0:07:43 > 0:07:45because she really needs a good score today.
0:07:52 > 0:07:55Second-timer Emily knows it's do or die today
0:07:55 > 0:07:59if she wants to be in with a chance of cooking at the D-Day banquet.
0:08:00 > 0:08:02It's going to be quite a challenge for me
0:08:02 > 0:08:04to try and get any points back at this stage.
0:08:04 > 0:08:06Erm, you two are quite far ahead of me.
0:08:06 > 0:08:07How you guys feeling?
0:08:07 > 0:08:09I've got to admit I'm feeling the pressure for this course.
0:08:09 > 0:08:12I want to do really, really well in this course, you know.
0:08:12 > 0:08:14I don't want to lose the lead to Josh and, you know,
0:08:14 > 0:08:17Emily with the greatest amount of respect, I'd love it
0:08:17 > 0:08:20if you stayed a little bit further behind me for a little bit longer.
0:08:20 > 0:08:23I hope not, but we'll see what happens.
0:08:24 > 0:08:26Her confidence may have taken a knock yesterday,
0:08:26 > 0:08:29but she's determined to come back fighting.
0:08:30 > 0:08:32Whoa!
0:08:32 > 0:08:35With a Normandy inspired beach scene of scallops and smoked cockles
0:08:35 > 0:08:37that'll either make or break her.
0:08:39 > 0:08:40Trying to put us off, Emily?
0:08:40 > 0:08:43I thought I'd warm you up a bit.
0:08:43 > 0:08:44It's hot enough in here anyway.
0:08:46 > 0:08:49I definitely feel a bit stronger in this...in the fish course,
0:08:49 > 0:08:52but, ultimately, it depends on what Sat thinks about it.
0:08:52 > 0:08:53So, we'll have to wait and see.
0:08:53 > 0:08:56- Emily, how are we getting on?- All right. Thanks, Chef.
0:08:56 > 0:08:58And how are you feeling today? You confident?
0:08:58 > 0:09:01Yeah, I was until you came along a minute ago.
0:09:01 > 0:09:03- A smoke gun?- Yeah.- This is for...
0:09:03 > 0:09:05It's actually for presentation that.
0:09:05 > 0:09:07I'm doing my smoke cockle broth.
0:09:07 > 0:09:09I'm pouring the broth into a flask
0:09:09 > 0:09:11and then I'm going to fill the flask with smoke on top of it.
0:09:11 > 0:09:14Do you think there is any danger of it being overpowering
0:09:14 > 0:09:17because it's notorious for getting the balance right of smoking guns?
0:09:17 > 0:09:20- Erm, well, I've found that it brings out the smokiness flavour.- OK.
0:09:20 > 0:09:21Fingers crossed, eh?
0:09:21 > 0:09:24I'm worried about the smoke gun that Emily is using.
0:09:24 > 0:09:27Is it going to be too strong? Will it do anything to the sauce?
0:09:27 > 0:09:29She can't afford to make any mistakes today.
0:09:30 > 0:09:33Emily's not the only one taking a risk today.
0:09:33 > 0:09:36In the starter around, Emily and Josh cooked very similar dishes,
0:09:36 > 0:09:40but it was Josh who came out on top for flavour and presentation.
0:09:40 > 0:09:43Like Emily, Josh is also creating a beach with brill
0:09:43 > 0:09:47and seaweed butter, but yesterday's confidence has turned to nerves.
0:09:47 > 0:09:49So, what are you doing, Josh, presentation wise?
0:09:49 > 0:09:51The plate is supposed to look like a beach.
0:09:51 > 0:09:52So, I've got a bit of sea water.
0:09:52 > 0:09:55I've got some wash and I've got the sand.
0:09:55 > 0:09:57So, it looks like the brill has, kind of, just hit the beach.
0:09:57 > 0:09:59A bit like a landing craft.
0:09:59 > 0:10:00So, you've got an edible beach basically?
0:10:00 > 0:10:03- Yeah. Absolutely!- I've got a very non-edible beach.
0:10:03 > 0:10:06So, I really hope no-one, kind of, gets inspired by yours,
0:10:06 > 0:10:07then tries to tuck into mine.
0:10:07 > 0:10:09I've seen some of your presentation so, I think...
0:10:09 > 0:10:11I think you might be edging back.
0:10:11 > 0:10:14Presentation isn't everything though. It's about the food.
0:10:14 > 0:10:16- It's all about flavour, isn't it? - It's what it tastes like.
0:10:17 > 0:10:20First, he's going to cut his fish into the shape of a boat,
0:10:20 > 0:10:23which, you know could be a bit of a gimmick. I don't know.
0:10:23 > 0:10:27But, for me, a fish dish should be natural, you know. Clean flavours.
0:10:27 > 0:10:29You know, I don't want to put my fish dish on a beach.
0:10:31 > 0:10:34Experienced heavyweight, Dominic is once again
0:10:34 > 0:10:36letting his ingredients do the talking,
0:10:36 > 0:10:39with his crimped cod, an old-fashioned cooking technique
0:10:39 > 0:10:42that involves rolling then poaching his fish,
0:10:42 > 0:10:44which Sat is sceptical about.
0:10:44 > 0:10:47So, has this got a correlation with D-Day, with the war?
0:10:47 > 0:10:50100 percent. These recipes are from the war.
0:10:50 > 0:10:521940s Britain recipes.
0:10:52 > 0:10:56You know, they celebrate British food, erm, which is what I love.
0:10:56 > 0:10:57This is our heritage and I love it!
0:11:02 > 0:11:05Dominic is just as passionate about getting the chance
0:11:05 > 0:11:07to cook for the D-Day war veterans.
0:11:07 > 0:11:10It's actually a real honour to be given the opportunity
0:11:10 > 0:11:13- to cook for these guys, isn't it? You know?- Yeah, absolutely.
0:11:13 > 0:11:15These veterans that fought so hard for us in the war
0:11:15 > 0:11:17and it really makes you think about it.
0:11:17 > 0:11:18It's quite special.
0:11:22 > 0:11:25To get inspiration for his World War II menu,
0:11:25 > 0:11:27Dominic travelled to Port-en-Bessin in Normandy,
0:11:27 > 0:11:29one of the many French towns liberated by
0:11:29 > 0:11:31British forces shortly after D-Day,
0:11:31 > 0:11:35where he met up with local guide, Aurore Lecollier,
0:11:35 > 0:11:39to find out more about the momentous battle that took place here.
0:11:39 > 0:11:42I'd like to just here a little bit about Port-en-Bessin
0:11:42 > 0:11:43and what actually happened.
0:11:43 > 0:11:47Port-en-Bessin was liberated by the 47th Royal Marine Commandos.
0:11:47 > 0:11:49It was vital for the Allied Forces
0:11:49 > 0:11:54because it was the junction between two important landing beaches
0:11:54 > 0:11:56which were Gold Beach on that side,
0:11:56 > 0:11:58Omaha beach on that side.
0:11:58 > 0:12:03They had to walk for 12 miles into the countryside
0:12:03 > 0:12:05and attack Port-en-Bessin from the rear.
0:12:07 > 0:12:10Local resident Robert Lemanissier remembers first hearing
0:12:10 > 0:12:14about the imminent attack from a passing German soldier.
0:12:14 > 0:12:16HE SPEAKS IN FRENCH
0:12:19 > 0:12:21He said, "Why are you rushing and hiding like that?
0:12:21 > 0:12:23"Maybe tomorrow 'The Tommy' will be here."
0:12:23 > 0:12:27How did you feel when the Allied Troops liberated?
0:12:27 > 0:12:30HE SPEAKS IN FRENCH
0:12:34 > 0:12:37But liberating Port-en-Bessin came at a cost,
0:12:37 > 0:12:40as many brave soldiers were killed there that day
0:12:40 > 0:12:43not to mention on D-Day itself.
0:12:43 > 0:12:46Standing here looking at this memorial and coming to Normandy
0:12:46 > 0:12:50and looking at this coastline, it makes it very, very real.
0:12:50 > 0:12:53It makes it very real. And it's actually quite moving.
0:12:55 > 0:12:58Which is why Dominic decided to dedicate each of
0:12:58 > 0:13:00his dishes to the different landing beaches
0:13:00 > 0:13:03that saw British troops arrive, fight and sometimes fall
0:13:03 > 0:13:06for our freedom 70 years ago.
0:13:06 > 0:13:07My menu tells a story.
0:13:07 > 0:13:10It's dedicated to the different forces
0:13:10 > 0:13:12that landed at the different beaches.
0:13:12 > 0:13:15So, Sword, Juno and Gold. The British beaches.
0:13:15 > 0:13:21I now want to go back to the UK and cook the most fantastic dinner
0:13:21 > 0:13:23and get to that final banquet and
0:13:23 > 0:13:26give these veterans something they can truly enjoy
0:13:26 > 0:13:29and celebrate this fantastic achievement.
0:13:34 > 0:13:37Like his starter course, Dominic is planning
0:13:37 > 0:13:40to serve his crimped cod on another commemorative board.
0:13:40 > 0:13:42A tribute Sat didn't feel married
0:13:42 > 0:13:45with the food on the plate yesterday.
0:13:45 > 0:13:49This board is dedicated to Gold Beach.
0:13:49 > 0:13:51OK. And that's where you went when you went to Normandy?
0:13:51 > 0:13:53Yes, that's where I went.
0:13:53 > 0:13:55So, do you think Sat's going to get it now or do you think
0:13:55 > 0:13:59he's going to, kind of, feel that you are not listening to his advice?
0:13:59 > 0:14:02I hope he's going to get it. I mean, it's telling a story. It really is.
0:14:05 > 0:14:09Dom isn't the only one who's worried about his presentation.
0:14:09 > 0:14:12Ambitious first timer Josh is serving deep-fried mussels
0:14:12 > 0:14:16with brill and seaweed butter on a delicate mussel jelly
0:14:16 > 0:14:19that could melt when the hot mussels are placed on top.
0:14:19 > 0:14:22Getting the jelly, the mussel jelly, right
0:14:22 > 0:14:24is really, really important and if I don't get it right,
0:14:24 > 0:14:27well, it'll look stupid, really.
0:14:27 > 0:14:30The mussels on Josh's fish dish I think is very risky.
0:14:30 > 0:14:32You've got a gel which is set.
0:14:32 > 0:14:35Then you're adding some very hot mussels that have been deep-fried.
0:14:35 > 0:14:37Very high risk. Something that I wouldn't attempt.
0:14:42 > 0:14:45After a confident start, second timer Emily appears to be
0:14:45 > 0:14:48having a problem with the caramelized seaweed
0:14:48 > 0:14:51for her Normandy inspired scallop and cockle dish.
0:14:51 > 0:14:53I've stumbled with my caramelized sea lettuce.
0:14:53 > 0:14:56For some reason, it was too sweet. So, I've just re-done it.
0:14:56 > 0:14:57And then it...like it got caught
0:14:57 > 0:14:59and so I've redone it a third time.
0:14:59 > 0:15:02I don't know why I'm missing this up today. It's probably nerves a bit.
0:15:02 > 0:15:05I've seen you doing seaweed for the last 20 minutes.
0:15:05 > 0:15:06Is everything OK?
0:15:06 > 0:15:09Well, I'm just a little bit caught up today in trying
0:15:09 > 0:15:12to get things actually spot on. Fingers crossed.
0:15:12 > 0:15:14I see Emily is quite stressed. You can see it.
0:15:14 > 0:15:16I think she's got around 50 minutes left.
0:15:16 > 0:15:19I hope it doesn't become a downward spiral.
0:15:23 > 0:15:27Luckily for Emily, Josh's edible beach is first to the pass today.
0:15:27 > 0:15:30He's presenting his brill and seaweed Operation Overlord
0:15:30 > 0:15:32on a simple blue and white plate.
0:15:32 > 0:15:34I am worried a little bit that Sat won't get the picture
0:15:34 > 0:15:36I'm trying to paint with the food.
0:15:36 > 0:15:39And having seen Emily's elaborate presentation complete
0:15:39 > 0:15:42with reproduction World War II flask, mess tin and tobacco tin,
0:15:42 > 0:15:44he's starting to really feel the pressure.
0:15:44 > 0:15:48With Emily, I think she's really raised the bar for this course.
0:15:48 > 0:15:50She's really kicked it up a notch with a big presentation
0:15:50 > 0:15:52and the theatricalness.
0:15:52 > 0:15:54That worries me a little bit because, for me,
0:15:54 > 0:15:56I've kind of reduced it for this course a little bit.
0:15:56 > 0:15:57I'm letting the food sing through.
0:15:57 > 0:16:01So, I might become a little bit unstuck.
0:16:02 > 0:16:06With veteran Sat watching closely, Josh puts his rectangular
0:16:06 > 0:16:08brill fillets under the grill
0:16:08 > 0:16:11and deep fries his breadcrumbed mussels.
0:16:11 > 0:16:14He starts his plate with cauliflower puree
0:16:14 > 0:16:17and tops with his brill brushed with seaweed butter,
0:16:17 > 0:16:20followed by pickled cauliflower and sea vegetables.
0:16:22 > 0:16:25Next, cockles and shrimp and seaweed butter sauce.
0:16:25 > 0:16:27Wow! That is beautiful!
0:16:27 > 0:16:30Finally, the moment of truth for Josh's mussel jelly.
0:16:31 > 0:16:34Will it melt when topped with the hot deep-fried mussels?
0:16:39 > 0:16:41- You happy with that?- Yeah, I'm happy.
0:16:41 > 0:16:43Guys what do you think?
0:16:43 > 0:16:44- He's an artist.- Yes, lovely.
0:16:44 > 0:16:46What are you going to say in a minute?
0:16:46 > 0:16:47Let's go and have a taste.
0:16:54 > 0:16:56So, with the mussels was it how you wanted it?
0:16:56 > 0:16:57The jelly was set fine.
0:16:57 > 0:17:00It hasn't melted. And it just comes out nicely on that.
0:17:00 > 0:17:03If anything it set a little too firm, but it's lovely.
0:17:03 > 0:17:05- It dissolves nicely on the tongue, though, doesn't it?- Yeah.
0:17:05 > 0:17:07Do you think the fish is cooked well enough?
0:17:07 > 0:17:10Yeah, I think so. I didn't want to pan-fry the fish.
0:17:10 > 0:17:13I wanted to put it under the grill just a light cooking.
0:17:13 > 0:17:16I really like the, erm, seaweed butter.
0:17:16 > 0:17:19It's a delicious plate of food. But does it blow your mind?
0:17:19 > 0:17:20Do you stand back and go,
0:17:20 > 0:17:23"That's the best plate of food I've ever eaten!"?
0:17:23 > 0:17:25How do you think this fits the brief?
0:17:25 > 0:17:27This, for me, fits the brief
0:17:27 > 0:17:30because I want it to represent a landing beach.
0:17:30 > 0:17:33I can't really see World War II in there.
0:17:33 > 0:17:34From my point of view,
0:17:34 > 0:17:36they'd be delighted with a beautiful plate of food.
0:17:36 > 0:17:38What would you give yourself for this?
0:17:38 > 0:17:41I think it's a tough one, so, a six, something like that.
0:17:41 > 0:17:43So, how many out of ten?
0:17:43 > 0:17:46I think it's an absolutely delicious plate of food,
0:17:46 > 0:17:48but just because of the brief, I think it's an eight.
0:17:48 > 0:17:53I would agree with you. I would say and eight. Yeah.
0:17:53 > 0:17:56- How you doing? How was it?- Yeah, it was good.- All right, yeah.
0:17:56 > 0:17:57Yeah, it was OK. Thank you.
0:17:57 > 0:17:59What was all that worry about with you?
0:17:59 > 0:18:01Good to be worried. Definitely.
0:18:03 > 0:18:07Returning contender Emily's scallop beach scene is up next.
0:18:07 > 0:18:09She starts with extra-large scallops,
0:18:09 > 0:18:11placing them on the griddle.
0:18:11 > 0:18:13Those scallops are massive.
0:18:13 > 0:18:15Before finishing in the oven.
0:18:16 > 0:18:18She then fills reproduction World War II flasks
0:18:18 > 0:18:21with her smoked cockle broth trapping more smoke in the top.
0:18:21 > 0:18:24Emily, how's it going?
0:18:24 > 0:18:27All right. Thanks, Chef. It's the crucial final moments, isn't it?
0:18:27 > 0:18:30Make or break time. I'm going to keep my head down if you don't mind.
0:18:30 > 0:18:33Next, she places dehydrated seaweed tobacco in tins
0:18:33 > 0:18:37and sea vegetables and decorative shells in mess tins.
0:18:37 > 0:18:39Do you need a hand with anything?
0:18:39 > 0:18:41Calming my nerves.
0:18:41 > 0:18:45She adds braised morels and morel cream.
0:18:45 > 0:18:46Last details going on.
0:18:49 > 0:18:53And finally, her scallops with sand, pebbles and seaweed
0:18:53 > 0:18:57completing Emily's tribute to the D-Day landings.
0:18:57 > 0:18:59Here you go, Chef.
0:18:59 > 0:19:01So, what is the title of this dish, Emily?
0:19:01 > 0:19:03This dish is called Fight Them On The Beaches.
0:19:03 > 0:19:06- Confident?- No. Not yet.
0:19:06 > 0:19:08Erm, there's a lot of components on this dish
0:19:08 > 0:19:12and a lot of them were needing to be done right at the last minute.
0:19:12 > 0:19:14Think it's worthy of our war veterans?
0:19:14 > 0:19:16I think it's a bit of fun. I think, erm,
0:19:16 > 0:19:18- it might take them back a bit. - Give it a taste?
0:19:18 > 0:19:20Let's go!
0:19:23 > 0:19:25So, how would you eat this?
0:19:25 > 0:19:28OK, so, take the flask out of there.
0:19:28 > 0:19:30So, just pour it straight onto the dish?
0:19:30 > 0:19:32Yeah, just pour it straight in.
0:19:32 > 0:19:34So, do you like the smoke inside of the flask?
0:19:34 > 0:19:36I'm not a huge smoke fan, to be honest with you.
0:19:36 > 0:19:37I hate all that sort of stuff.
0:19:37 > 0:19:38- It's dehydrated nori.- OK.
0:19:38 > 0:19:42- And what do we do with this?- Just a little bit of seasoning, basically,
0:19:42 > 0:19:43on to the dish to finish it off.
0:19:43 > 0:19:46It's all the seaweeds, which have seasoned it so far.
0:19:46 > 0:19:49Oh, that's tasty! That's really tasty.
0:19:49 > 0:19:51It's lovely.
0:19:51 > 0:19:54So, this is the seaweed that you weren't quite happy with, originally?
0:19:54 > 0:19:56That's caramelized lettuce yeah.
0:19:56 > 0:19:57Do you think it's right now?
0:19:57 > 0:19:59I'm happy with it.
0:19:59 > 0:20:01- Think it works, doesn't it?- Yeah, it's good.
0:20:01 > 0:20:04Do you think that scallop is big enough for a fish course?
0:20:04 > 0:20:07I think in some ways it might have been nicer
0:20:07 > 0:20:09to do two or three smaller scallops.
0:20:09 > 0:20:12- Under or overcooked?- It slightly under.
0:20:12 > 0:20:15That scallop is hum-ding-a-ling good. Really, really good.
0:20:15 > 0:20:17Yeah, it's lovely.
0:20:17 > 0:20:19So, what do you think to the morel cream?
0:20:19 > 0:20:22There's a tiny bit of grittiness still in there, I'm finding.
0:20:22 > 0:20:23And I'm really disappointed in that.
0:20:23 > 0:20:26I think the morel cream gets a bit lost if I'm honest.
0:20:26 > 0:20:27It's just kind of dissolving...
0:20:27 > 0:20:29Yeah, and it's making the broth go dirty.
0:20:29 > 0:20:32Do you think you've done enough to bring you back?
0:20:32 > 0:20:33I'm not that hopeful, to be honest.
0:20:33 > 0:20:36There's a few things that I'm a little bit disappointed in.
0:20:36 > 0:20:39I think she's come back fighting. Big time.
0:20:39 > 0:20:41She could definitely be regaining a few points on this one.
0:20:41 > 0:20:44- Are you worried? - Yeah, of course I am.
0:20:45 > 0:20:47- How you doing?- How did it go?
0:20:47 > 0:20:50Well, same things as yesterday have slightly knocked me.
0:20:50 > 0:20:53- Slightly lacking in finesse.- I disagree.
0:20:53 > 0:20:55- Do you?- It was lovely. I think you've really kicked it up a notch.
0:20:55 > 0:20:57There's a few little details I felt...
0:20:57 > 0:20:59There's always details. Always details.
0:20:59 > 0:21:01But it's the details which make a dish, isn't it?
0:21:04 > 0:21:07Last to plate up is experienced heavyweight Dominic
0:21:07 > 0:21:10with his crimped cod that has been rolled and then poached.
0:21:10 > 0:21:12He's neck and neck with Josh on the scoreboard.
0:21:12 > 0:21:14Dom, you're looking very calm. I don't like it.
0:21:14 > 0:21:15Dom's playing it to cool.
0:21:15 > 0:21:18He's always playing it cool. He's the picture of confidence.
0:21:18 > 0:21:21I've got me fish in the water bath. Once they get out of the water bath
0:21:21 > 0:21:22then it's rock 'n' roll.
0:21:22 > 0:21:27Dominic finishes his oyster sauce with cream and fresh oyster juice.
0:21:27 > 0:21:29Warms through his cockles and mussels
0:21:29 > 0:21:32and fries the crimped cod in a pan.
0:21:32 > 0:21:34Are you feeling confident now, Dom?
0:21:34 > 0:21:37- I never feel confident. - That's a lie.
0:21:37 > 0:21:41Dominic then puts his cod into the oven for one final blast,
0:21:41 > 0:21:44and takes a blowtorch to his cucumber.
0:21:44 > 0:21:46- I've never seen that before. - Cooking my cucumber.
0:21:46 > 0:21:48Is that a World War II ingredient?
0:21:48 > 0:21:49Yeah, big time.
0:21:49 > 0:21:52Let's go. Let's go.
0:21:52 > 0:21:55He finally gets his cod out of the oven
0:21:55 > 0:21:57before roping rival Josh in to help at the last minute.
0:21:57 > 0:22:00You're not fraternising there, Josh, with the enemy?
0:22:00 > 0:22:03Nope. I'm helping him out. Keep your enemy closer.
0:22:03 > 0:22:06With time almost up, he starts his plate with oyster sauce,
0:22:06 > 0:22:09samphire, charred cucumber and oysters.
0:22:09 > 0:22:12Then finishes with his crimped cod,
0:22:12 > 0:22:14a garlic and bacon crumb crust and chives.
0:22:18 > 0:22:20Thank you very much. So, Gold...
0:22:20 > 0:22:22- Dedicated to gold.- So, it's a beach? - It's a beach.
0:22:22 > 0:22:26Do you think this dish fits the brief and honours our veterans?
0:22:26 > 0:22:29100 percent. Cod from the English Channel.
0:22:29 > 0:22:32Mussels from the English Channel. Oysters from the English Channel.
0:22:32 > 0:22:34- Bang on.- You two worried?
0:22:34 > 0:22:36Always got to be worried.
0:22:36 > 0:22:37OK. So, let's go and taste it, Dom.
0:22:41 > 0:22:45Be honest now. Has crimping made any difference to that cod?
0:22:45 > 0:22:47Could have got away without crimping,
0:22:47 > 0:22:49but that would have been no nod to the veterans.
0:22:49 > 0:22:52There would have been no nod to the British dish of old.
0:22:52 > 0:22:55The cooking on that is just so perfect, isn't it?
0:22:55 > 0:22:56Yeah.
0:22:56 > 0:22:59Do you think it's the right size for a fish course?
0:22:59 > 0:23:00If I did it again,
0:23:00 > 0:23:03I'd cut the fish slightly smaller.
0:23:03 > 0:23:05As a part of a four course menu,
0:23:05 > 0:23:09it might need to be cut down in size for it to go any further.
0:23:09 > 0:23:11Do you like the garlic crumb?
0:23:11 > 0:23:14Yeah, I like the garlic crumb. It's something that I use quite a lot.
0:23:14 > 0:23:17I think the garlic crumb is, kind of, overpowering everything a bit.
0:23:17 > 0:23:20There's quite a lot going on in the plate, isn't there?
0:23:20 > 0:23:21Yeah. Definitely.
0:23:21 > 0:23:25Do you think this dish tells a story of D-Day?
0:23:25 > 0:23:29I think this dish shouts very loudly
0:23:29 > 0:23:31about the ingredients.
0:23:31 > 0:23:34So, do you think this is Dom's finest hour or do you think
0:23:34 > 0:23:37he's let himself down a little bit with that?
0:23:37 > 0:23:38I don't think it's his finest.
0:23:38 > 0:23:40I think he might need to do a little bit more.
0:23:40 > 0:23:43If you had to give yourself a score out of 10, what would it be?
0:23:43 > 0:23:46I think that's an unfair question because I love this dish
0:23:46 > 0:23:50and if I was judging it, I'd be disappointed with less than eight.
0:23:50 > 0:23:52What would you give it out of 10.
0:23:52 > 0:23:54Based on the board and does it fit the brief,
0:23:54 > 0:23:55I'm going to give it a seven.
0:23:55 > 0:23:59If I could do half marks, I'm going to go for 7 and a half.
0:24:03 > 0:24:05- How'd you get on?- God knows.
0:24:05 > 0:24:08- How are you feeling?- All right. - Yeah?- Yeah.
0:24:08 > 0:24:10I like it, but... You?
0:24:10 > 0:24:12- Lovely.- Quite liked it over there,
0:24:12 > 0:24:15though, but I've got a quite strong garlic effect on my breath.
0:24:20 > 0:24:23Honestly, I'm not sure on this one at all.
0:24:23 > 0:24:25I felt like I could have done a better job.
0:24:28 > 0:24:30I feel I could have done a lot better.
0:24:30 > 0:24:32That's all of us, then.
0:24:40 > 0:24:42How's everyone doing?
0:24:42 > 0:24:45- Good, thanks.- Good, thank you.
0:24:45 > 0:24:47Look like you are really feeling the pressure today.
0:24:47 > 0:24:48ALL: Yes.
0:24:48 > 0:24:51I'm going to start with you, Josh.
0:24:51 > 0:24:55Your Operation Overlord of brill with cauliflower puree.
0:24:57 > 0:25:00The fish was perfectly cooked.
0:25:00 > 0:25:02The mussel jelly really worked.
0:25:02 > 0:25:04I loved it.
0:25:04 > 0:25:07The sea veg was beautifully cooked. It still had some bite.
0:25:09 > 0:25:10But...
0:25:10 > 0:25:14..what this dish lacked, for me, was a story on the plate.
0:25:16 > 0:25:19I didn't get the presentation.
0:25:19 > 0:25:20I don't think any guest at the banquet,
0:25:20 > 0:25:22if you put that in front of them,
0:25:22 > 0:25:24would have got that was something to do with D-Day.
0:25:24 > 0:25:26This lost you points.
0:25:28 > 0:25:29Dom...
0:25:29 > 0:25:32..for your Crimped Cod With Oyster Sauce.
0:25:33 > 0:25:35The mussels were delicious.
0:25:37 > 0:25:40The oysters were beautifully cooked.
0:25:40 > 0:25:42Blowtorching the cucumber was very clever.
0:25:42 > 0:25:44Gave it a little bit of charred flavour.
0:25:44 > 0:25:45But...
0:25:48 > 0:25:51..with the cod, the crimping, to me, adds nothing.
0:25:53 > 0:25:56The fish was a fraction overcooked.
0:25:57 > 0:26:00There was a grit in one of the cockles I had.
0:26:03 > 0:26:05And again, I can't see the link.
0:26:05 > 0:26:07Just writing the name of the beach on a board,
0:26:07 > 0:26:09then putting a fish dish on, I don't think is enough.
0:26:12 > 0:26:13Emily...
0:26:15 > 0:26:16..for your Fight Them On The Beaches
0:26:16 > 0:26:18of grilled scallop and smoked cockle broth.
0:26:21 > 0:26:25Presentation with the sand around the outside of the dish needs work.
0:26:25 > 0:26:27It can come off the plate.
0:26:27 > 0:26:28It either needs to be stuck down,
0:26:28 > 0:26:30use a bigger board...
0:26:30 > 0:26:32It needs to be more practical.
0:26:32 > 0:26:35I know you're really worried about the scallop being underdone as well.
0:26:35 > 0:26:37But...
0:26:38 > 0:26:40..for me, the scallop was spot on.
0:26:40 > 0:26:43It was perfectly cooked, opaque in the middle and still warm.
0:26:43 > 0:26:47I loved the way you seasoned the dish with nothing but seaweed.
0:26:47 > 0:26:49There was a hint of smoke, which I thought was just enough.
0:26:49 > 0:26:52It takes a lot of courage to just to know when's enough.
0:26:52 > 0:26:55But I think it would the a real treat for the diners
0:26:55 > 0:26:58- and it really hit the brief. - Thank you.
0:27:00 > 0:27:01So, to the scores.
0:27:02 > 0:27:05Josh, for your Operation Overlord...
0:27:09 > 0:27:11- ..I'm giving you a six.- Thank you.
0:27:13 > 0:27:16Dom, for your Crimped Cod With Oyster Sauce...
0:27:20 > 0:27:22..I'm going to give you a six.
0:27:24 > 0:27:29Emily, for your Fight Them On The Beaches...
0:27:32 > 0:27:35- ..I'm giving you an eight.- Thank you, Chef.
0:27:36 > 0:27:39So, Emily fantastic! You're back in the race.
0:27:39 > 0:27:40Thank you very much, Chef.
0:27:40 > 0:27:42- Well done, guys.- Thank you.
0:27:43 > 0:27:45- Well done.- Brilliant.
0:27:46 > 0:27:50With two courses down, Emily is just one point behind
0:27:50 > 0:27:51her Michelin-starred rivals
0:27:51 > 0:27:53Domenic and Josh who remain neck and neck.
0:27:53 > 0:27:55I'm really pleased with an eight for a fish course.
0:27:55 > 0:27:57Really, really pleased.
0:27:57 > 0:28:00- What a day!- Nailed it. Told you.
0:28:00 > 0:28:02I know now restaurant dishes definitely don't cut it.
0:28:02 > 0:28:04You need to have a bit of theatre with that.
0:28:04 > 0:28:07So, I'm going to up my game for the rest of the week.
0:28:07 > 0:28:09I need to change.
0:28:09 > 0:28:11That's tonight's thoughts.
0:28:11 > 0:28:14I'm disappointed, but I'll take the criticism on board
0:28:14 > 0:28:16and see if I can get back on track tomorrow.
0:28:18 > 0:28:20Tomorrow, it's the main course.
0:28:20 > 0:28:22What's going to make them better than mine?
0:28:22 > 0:28:23These hands.
0:28:23 > 0:28:26And Emily's determined to repeat today's success,
0:28:26 > 0:28:28I really love this main course.
0:28:28 > 0:28:30but has she bitten off more than she can chew?
0:28:30 > 0:28:32I'm shaking too much.
0:28:32 > 0:28:34BLEEP