0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of London and the southeast's top chefs...
0:00:09 > 0:00:11..seasoned pro, Adam Byatt...
0:00:11 > 0:00:15Is there another generation that deserves more gratitude
0:00:15 > 0:00:17and more celebration?
0:00:17 > 0:00:20..Michelin-starred, talented newcomer, Tom Sellers...
0:00:21 > 0:00:24This is a really, real distraction right now.
0:00:24 > 0:00:27..and returning contender, Adam Simmonds...
0:00:27 > 0:00:31To get a dish to this banquet would be an amazing feat.
0:00:31 > 0:00:32..are going head-to-head...
0:00:34 > 0:00:37..for the honour of saying thank you to our World War II veterans
0:00:37 > 0:00:41at a banquet, commemorating the 70th anniversary of D-Day
0:00:41 > 0:00:44at London's incredible St Paul's Cathedral.
0:00:47 > 0:00:50Yesterday's starters all scored highly.
0:00:50 > 0:00:51But, it was Adam Simmonds
0:00:51 > 0:00:52who put the mistakes of last year
0:00:52 > 0:00:54behind him, and nailed the brief.
0:00:54 > 0:00:56I'm giving you...a nine.
0:00:58 > 0:00:59Today, with Adam Byatt
0:00:59 > 0:01:03and ex-protege Tom just one point behind,
0:01:03 > 0:01:05they're going all out for the fish course.
0:01:06 > 0:01:07- This is- BLEEP.
0:01:09 > 0:01:10It's going to fall apart.
0:01:10 > 0:01:13But Adams Simmonds is gunning for more glory.
0:01:13 > 0:01:15Do you want a lesson? Cos I can give you one.
0:01:15 > 0:01:17What, on how to burn stuff?
0:01:17 > 0:01:18Yeah, I'll take it later.
0:01:18 > 0:01:20I'm a bit busy.
0:01:33 > 0:01:36This year, the chefs are paying tribute to our soldiers
0:01:36 > 0:01:40who bravely fought on the beaches of Normandy 70 years ago,
0:01:40 > 0:01:43and the generation whose efforts ensured our freedom.
0:01:46 > 0:01:49They've delved deep into the history books to produce
0:01:49 > 0:01:52patriotic dishes that tell a story on a plate...
0:01:52 > 0:01:54- Does it make you proud to be British? - Yeah.
0:01:54 > 0:01:56It makes me proud to serve that and proud to be British.
0:01:56 > 0:01:57It's a photograph.
0:01:57 > 0:02:00..and taken inspiration from their own families'
0:02:00 > 0:02:01experiences of the war.
0:02:02 > 0:02:05Not knowing whether you were going to wake up in the morning,
0:02:05 > 0:02:07that was the worst thing for me.
0:02:13 > 0:02:15Judging them this week is Great British Menu's
0:02:15 > 0:02:18most victorious veteran, Richard Corrigan,
0:02:18 > 0:02:21a previous fish course winner who knows what he's looking for.
0:02:23 > 0:02:25You know, I've really high expectations
0:02:25 > 0:02:26for these fish dishes today.
0:02:26 > 0:02:28You know, I love my fish,
0:02:28 > 0:02:31but you want to be really careful when you're cooking it.
0:02:31 > 0:02:32It takes real precision,
0:02:32 > 0:02:35real finesse to get that fish just perfect.
0:02:36 > 0:02:38I'm ahead by one point and I need to...
0:02:38 > 0:02:43..I need to be on the top form in order to stay ahead of you guys.
0:02:43 > 0:02:44If it was evenly matched,
0:02:44 > 0:02:46the accuracy of the cooking of the fish
0:02:46 > 0:02:48can separate people really quickly.
0:02:48 > 0:02:49Agreed.
0:02:49 > 0:02:52Is someone going to fall down here? Possibly.
0:02:52 > 0:02:55- I just hope it's not me. - I hope it's not me as well.
0:02:55 > 0:02:56It's not going to be me, boys.
0:03:00 > 0:03:03First up is returning chef Adam Simmonds.
0:03:03 > 0:03:06He impressed with his presentation and cooking yesterday,
0:03:06 > 0:03:09and is determined to increase his lead over his rivals today.
0:03:11 > 0:03:14Battle plan for the fish is just to do exactly what I did
0:03:14 > 0:03:16in the starter and hopefully nail it.
0:03:16 > 0:03:17I have to keep getting the nines
0:03:17 > 0:03:20because the two boys are creeping up.
0:03:20 > 0:03:21Hello, Richard.
0:03:23 > 0:03:25So what's the title of your dish?
0:03:25 > 0:03:27- Silver Darlings. - Silver Darlings?- Yeah.
0:03:27 > 0:03:30Herrings are known as the Silver Darlings of Ration Book Britain.
0:03:30 > 0:03:33And of course, herring wasn't on ration books.
0:03:33 > 0:03:35So, the herring is going to be in three ways -
0:03:35 > 0:03:38pickle, pate and tartar.
0:03:38 > 0:03:41That's then going to be served with a charcoal mayonnaise.
0:03:41 > 0:03:43So, the charcoal's infused into the oil.
0:03:43 > 0:03:46It's very subtle, but it's got that earthiness to it
0:03:46 > 0:03:48against the oiliness of the fish.
0:03:48 > 0:03:50Then, there's the horseradish snow,
0:03:50 > 0:03:51a leafy gelatine,
0:03:51 > 0:03:52and then liquid nitrogen.
0:03:53 > 0:03:55- You got a nine yesterday.- Yep.
0:03:55 > 0:03:57Do you think you're going to score similar with this?
0:03:57 > 0:03:59Providing I get that balance right,
0:03:59 > 0:04:01I can score very highly on this course.
0:04:03 > 0:04:04I think Adam Simmonds has
0:04:04 > 0:04:05hit the brief with these herrings.
0:04:05 > 0:04:07And it's something that
0:04:07 > 0:04:08would have been found in the 1940s.
0:04:08 > 0:04:09It all sounded great
0:04:09 > 0:04:11till he mentioned the charcoal.
0:04:11 > 0:04:16That really needs to be dealt with very, very finely indeed,
0:04:16 > 0:04:18cos it could be a complete disaster.
0:04:20 > 0:04:23Next, experienced pro, Adam Byatt.
0:04:23 > 0:04:25His starter, inspired by his nan's wartime-inspired stories,
0:04:25 > 0:04:27left him in joint second place.
0:04:27 > 0:04:30But, he's planning to pull away from ex-employee Tom
0:04:30 > 0:04:33with a winning fish dish.
0:04:33 > 0:04:35I think the concept of the dish is strong
0:04:35 > 0:04:36with the link to the brief.
0:04:36 > 0:04:40It's really important that this course, I do shine.
0:04:40 > 0:04:43I intend to leave today in front of the boys.
0:04:46 > 0:04:47- Hiya, Richard.- Adam.
0:04:49 > 0:04:50- How are you?- Yeah, I'm OK.
0:04:50 > 0:04:53I think getting the first one out of the way was good,
0:04:53 > 0:04:56get a little understanding of your opponents.
0:04:56 > 0:04:58Which is always worrying, what they're up to.
0:04:58 > 0:05:00What's the title of your dish?
0:05:00 > 0:05:02Following the theme on from yesterday's By Air,
0:05:02 > 0:05:04we are now 'By Sea'.
0:05:04 > 0:05:06This dish is a take on
0:05:06 > 0:05:08turbot a la normande.
0:05:08 > 0:05:10We're going to salt bake the whole turbot.
0:05:10 > 0:05:11Salt baked?
0:05:11 > 0:05:13But, to bring it into the brief,
0:05:13 > 0:05:16we're going to use beach sand,
0:05:16 > 0:05:17not just salt.
0:05:17 > 0:05:19It's hugely representative of the beach landings.
0:05:19 > 0:05:23We've got a fricassee of all this beautiful English shellfish.
0:05:23 > 0:05:24It's a turbot and shellfish.
0:05:24 > 0:05:27- That's...- But in the classical normande style...
0:05:27 > 0:05:30We're going to make some squid ink pearls as well.
0:05:30 > 0:05:31And that, Richard, is pretty much it.
0:05:31 > 0:05:34Finish with a few beautiful wild beach herbs...
0:05:34 > 0:05:35You're behind on a score of eight.
0:05:35 > 0:05:37Do you think you can pull something back?
0:05:37 > 0:05:41I mean, if that comes over-cooked on the judging counter, you're...
0:05:41 > 0:05:42End of story.
0:05:45 > 0:05:46Adam Byatt's sand-baked turbot
0:05:46 > 0:05:47is not something
0:05:47 > 0:05:50we see every day in any kitchen.
0:05:50 > 0:05:51It could easily be undercooked,
0:05:51 > 0:05:53it could so easily be overcooked.
0:05:53 > 0:05:55Wow. That's a risky dish.
0:05:57 > 0:06:00Last up is determined first-timer, Tom Sellers,
0:06:00 > 0:06:03who lost points yesterday for over-complicating his starter.
0:06:03 > 0:06:07He's keen to get one up on his old mentor, Adam Byatt,
0:06:07 > 0:06:10so wants to score higher today with a complex fish course.
0:06:10 > 0:06:12New day, new dish.
0:06:12 > 0:06:14I've got to focus on what I'm doing,
0:06:14 > 0:06:16cook the food that I know that I can cook,
0:06:16 > 0:06:19and hopefully, you know, that will be reflected in the scores.
0:06:23 > 0:06:25- How you doing?- Very well.
0:06:25 > 0:06:27- What's the title of your dish? - Taste Of Normandy, Richard.
0:06:27 > 0:06:28Talk to me about it.
0:06:28 > 0:06:32I wanted to celebrate everything that Normandy does so well, so
0:06:32 > 0:06:33I'm going to do turbot.
0:06:35 > 0:06:36Phwoar.
0:06:36 > 0:06:38The queen of the ocean.
0:06:40 > 0:06:41Look at the size of that.
0:06:41 > 0:06:43That's a proper big fish, yeah.
0:06:43 > 0:06:45So, I'm just going to take it off the bone,
0:06:45 > 0:06:46roast it...
0:06:46 > 0:06:48It's going to be served with oysters.
0:06:48 > 0:06:50So what about the rest of the ingredients?
0:06:50 > 0:06:52Going to make a burnt apple puree.
0:06:52 > 0:06:54So, essentially, just going to burn the apples
0:06:54 > 0:06:55with a little bit of vanilla.
0:06:55 > 0:06:58Celeriac, going to cook, get it really dark, really caramelised.
0:06:58 > 0:07:02- Yes.- Going to make a mayonnaise with oysters
0:07:02 > 0:07:03and replacing the egg with oyster.
0:07:03 > 0:07:06What did you stabilise the oyster and the oil with?
0:07:06 > 0:07:07- Nothing.- Nothing?
0:07:07 > 0:07:10Just hands, and eyes, and temperature, hopefully.
0:07:11 > 0:07:13Tom Sellers' dish, the turbot
0:07:13 > 0:07:15is it really going to be
0:07:15 > 0:07:17a little bit too much going on?
0:07:17 > 0:07:20Celeriac, burnt apple, sauce,
0:07:20 > 0:07:22oysters, garnish.
0:07:22 > 0:07:24I mean, I hope Tom listened to
0:07:24 > 0:07:26what I did say about less is more.
0:07:31 > 0:07:33With only one point separating the chefs,
0:07:33 > 0:07:35talented newcomer Tom
0:07:35 > 0:07:38is focusing with another Winston Churchill quote.
0:07:39 > 0:07:43So, boys. I got the second quote for the second day.
0:07:44 > 0:07:47To get a dish to this banquet would be an amazing feat.
0:07:48 > 0:07:51Is there another generation that deserves more gratitude
0:07:51 > 0:07:53and more celebration?
0:07:55 > 0:07:58Second timer Adam Simmonds impressed yesterday with bold flavours
0:07:58 > 0:08:00and attention to detail.
0:08:00 > 0:08:03He's out to do even better with his herring dish,
0:08:03 > 0:08:05starting by whisking eggs and charcoal oil
0:08:05 > 0:08:08for his unusual charcoal mayonnaise.
0:08:08 > 0:08:10Combining risky flavours and cooking techniques
0:08:10 > 0:08:12paid off with his starter.
0:08:12 > 0:08:15And he's hoping for a high score from veteran Richard today.
0:08:16 > 0:08:20- You do push the boundaries, don't you? Unusual.- Yeah.
0:08:20 > 0:08:23It's good to be unusual from time to time.
0:08:23 > 0:08:26Adams using liquid nitrogen to prepare horseradish snow.
0:08:27 > 0:08:30- What's that supposed to taste of? - Horseradish.
0:08:30 > 0:08:31There's a little bit of a kick at the end.
0:08:34 > 0:08:35Oh, yeah.
0:08:37 > 0:08:38It's gone all funny
0:08:38 > 0:08:41and it doesn't have the same flavour as fresh horseradish,
0:08:41 > 0:08:43so therefore, I ask myself,
0:08:43 > 0:08:47"Hey, is that another little element a bit too far?"
0:08:47 > 0:08:49But, it's all in the eating.
0:08:51 > 0:08:54Adam knows he has to capitalise on his narrow lead.
0:08:54 > 0:08:56His rivals are fiercely competitive,
0:08:56 > 0:08:58and determined to bridge the one-point gap,
0:08:58 > 0:09:02despite knowing each other outside the kitchen.
0:09:02 > 0:09:03How are you two getting on?
0:09:03 > 0:09:06I'm surprised you're not helping each other a bit more.
0:09:06 > 0:09:08- TOM LAUGHS - You know, same ideas.
0:09:08 > 0:09:11Don't let your head run away with that nine you scored.
0:09:11 > 0:09:14The competition is intensified as they're both cooking with
0:09:14 > 0:09:16the same fish - turbot.
0:09:17 > 0:09:18Theirs is very similar
0:09:18 > 0:09:21and I think the only difference is some of the garnish.
0:09:21 > 0:09:25Both turbot, both shellfish, both got a cream, slightly creamy sauce.
0:09:25 > 0:09:28It's got a strong dish there. It's a good plate of food.
0:09:28 > 0:09:29But this one's better.
0:09:30 > 0:09:32For his turbot, Adam Byatt
0:09:32 > 0:09:33is baking the fish
0:09:33 > 0:09:37and serving with a stew of shellfish in a classic white wine sauce.
0:09:37 > 0:09:40He's steamed the muscles and razor clams,
0:09:40 > 0:09:44which he's adding to cooked shallots, garlic, thyme and butter.
0:09:45 > 0:09:48Adam is combining his classic cooking with modern techniques,
0:09:48 > 0:09:50making bowls of liquid squid ink,
0:09:50 > 0:09:54a style of cooking veteran Richard isn't always keen on.
0:09:54 > 0:09:57You just drop it into frozen oil and as it sort of hits the oil,
0:09:57 > 0:09:59it sinks and...
0:10:00 > 0:10:02..drops down and creates little balls.
0:10:02 > 0:10:05So, it's almost like a...a squid-y, caviar-y thing.
0:10:05 > 0:10:09Yeah, kind of, but firmer and should add little bursts of sea water.
0:10:11 > 0:10:17I was really surprised how good Adam's squid ink pearls are doing.
0:10:17 > 0:10:22I mean, that could be, really, the touch that makes the dish
0:10:22 > 0:10:23good to grace.
0:10:24 > 0:10:28Working on his turbot dish is talented newcomer Tom Sellers
0:10:28 > 0:10:30portioning up his fish.
0:10:30 > 0:10:33Yesterday, Richard criticised Tom for over-complicating
0:10:33 > 0:10:35his vegetable starter.
0:10:35 > 0:10:38Today, his dish, again, has many flavour profiles,
0:10:38 > 0:10:41including oysters blitzed with oil
0:10:41 > 0:10:43and roast fish bone sauce.
0:10:44 > 0:10:49Seasoned pro Adam Byatt is mixing together sand, salt and egg whites
0:10:49 > 0:10:52to make the beach-inspired crust for his turbot.
0:10:52 > 0:10:56He's drawing on personal stories to give his food an added edge.
0:10:56 > 0:10:59So, boys, some inspiration for the menu and the competition,
0:10:59 > 0:11:00I went across to see my nan and
0:11:00 > 0:11:02learnt a little bit about my grandad.
0:11:02 > 0:11:04And I've brought along some photos.
0:11:04 > 0:11:07- That's my grandad cooking in the armouries.- Wow.
0:11:07 > 0:11:10My nan told me a lot about him that I'd never heard before, actually.
0:11:10 > 0:11:11So that's my inspiration for today.
0:11:17 > 0:11:20Adam's overall menu has been inspired by his own family's
0:11:20 > 0:11:22stories of the war.
0:11:22 > 0:11:25He's visiting his nan Rose to find out more about his grandad's
0:11:25 > 0:11:27role in World War II.
0:11:27 > 0:11:30I want to understand much more about my grandad, who passed away
0:11:30 > 0:11:32when I was a really young baby.
0:11:32 > 0:11:35And I'm aware that he was in the army and stuff,
0:11:35 > 0:11:36but I don't know to what extent,
0:11:36 > 0:11:39and I want to sort of understand that a bit more from my nan.
0:11:40 > 0:11:43- Hello.- Hello, my love.- How are you?
0:11:43 > 0:11:46Grandad passed away when I was 18 months, two years old.
0:11:46 > 0:11:47I never really met him.
0:11:47 > 0:11:50And, he was a cook in the British Army, is that right?
0:11:50 > 0:11:53He'd started when he went to Egypt.
0:11:53 > 0:11:55- Looks like a boy, eh? He looks so young.- Oh, he is.
0:11:55 > 0:11:57- And he definitely had a passion for cooking.- Yeah.
0:11:57 > 0:12:02And he always wanted to open a small restaurant with family.
0:12:02 > 0:12:05He wanted the family all be part of it.
0:12:05 > 0:12:08But, like Grandad's dreams, they never came true.
0:12:08 > 0:12:09It never happened.
0:12:09 > 0:12:12- What age was he when he died? - He was 52.
0:12:12 > 0:12:13He was very young.
0:12:15 > 0:12:17That's really interesting, the restaurant thing.
0:12:17 > 0:12:21Maybe I've just carried that legacy on and done that.
0:12:21 > 0:12:24Adam, he would be over the moon.
0:12:27 > 0:12:30Adam's hoping that the legacy of his grandfather's time
0:12:30 > 0:12:32cooking in the war, and his passion for food,
0:12:32 > 0:12:35will translate into a winning fish course.
0:12:35 > 0:12:38Who better to critique his turbot dish than fish-loving Rose.
0:12:40 > 0:12:42Beautiful little champagne sauce.
0:12:46 > 0:12:48- There.- That's lovely.
0:12:48 > 0:12:50I think Grandad would have been blown away.
0:12:50 > 0:12:52Give you a gold star.
0:12:53 > 0:12:57I've seriously learnt a lot today about my family's involvement
0:12:57 > 0:12:59in the war, sort of brings it home
0:12:59 > 0:13:00and reassures me, I guess,
0:13:00 > 0:13:02that that's what I was destined to do.
0:13:02 > 0:13:04And it's given me more confidence for the turbot dish,
0:13:04 > 0:13:05that's for sure.
0:13:08 > 0:13:09With victory in mind,
0:13:09 > 0:13:11Adam is covering his turbot
0:13:11 > 0:13:12in his unusual and fiddly
0:13:12 > 0:13:14sand crust.
0:13:14 > 0:13:16What is it? Just water?
0:13:16 > 0:13:17Egg white.
0:13:17 > 0:13:19Beach sand, salt and egg white.
0:13:19 > 0:13:20All comes off after.
0:13:20 > 0:13:23It's too crumbly. You can't serve it.
0:13:23 > 0:13:25The turbot is baked in the oven.
0:13:25 > 0:13:30And the sand crust seals the fish inside, so it steams as it cooks.
0:13:30 > 0:13:33Using sand, cooking the turbot in an oven that he doesn't know,
0:13:33 > 0:13:34could be quite costly for him.
0:13:34 > 0:13:36Tom, on the other hand, he's just pan frying his.
0:13:36 > 0:13:40But then he has a lot of burnt elements that could, you know,
0:13:40 > 0:13:43overpower the fish and the rest of the garnish.
0:13:43 > 0:13:45So, it'll be interesting to see how it plays out.
0:13:47 > 0:13:48Returning contender Adam Simmonds
0:13:48 > 0:13:52still has a lot to do for his complicated Silver Darlings dish.
0:13:52 > 0:13:55He's working on the herring tartare and pate.
0:13:58 > 0:14:01Also juggling many elements for his Taste Of Normandy dish
0:14:01 > 0:14:02is Tom Sellers.
0:14:02 > 0:14:07He's finishing his fish sauce with cream and Normandy cider.
0:14:07 > 0:14:09Well, so what's going on here? I can smell burning.
0:14:09 > 0:14:12- No, you're mad.- Look, it's sticking to the bottom, chef.
0:14:12 > 0:14:14- It's lovely, man. That's what I need.- Is it supposed to...?
0:14:14 > 0:14:17- And then the glaze with cider.- You sure?- Yeah, yeah.
0:14:17 > 0:14:19Do you want a lesson? Cos I can give you one.
0:14:19 > 0:14:21- What, on how to burn stuff?- No, no. - Yeah, I'll take it later.
0:14:21 > 0:14:24I'm a bit busy.
0:14:24 > 0:14:28To add to the smoky flavour, Tom's also burning slices of celeriac,
0:14:28 > 0:14:30and the smell hasn't escaped veteran Richard.
0:14:32 > 0:14:34- They look well-charred, don't they? - Yeah.
0:14:34 > 0:14:36- That's what you want?- Yeah.
0:14:36 > 0:14:38Exactly what I want. Then it just needs to be seasoned up.
0:14:38 > 0:14:40A bit of rapeseed oil for the grassiness.
0:14:40 > 0:14:42But I really like that contrast.
0:14:42 > 0:14:44I think celeriac is one of the very few vegetables
0:14:44 > 0:14:46that this works very well with.
0:14:46 > 0:14:49Tom Sellers' charred celeriac.
0:14:49 > 0:14:52For most people looking at this, you're going to say, "It's burnt!"
0:14:52 > 0:14:54Well, it might be, but it tastes good.
0:14:56 > 0:15:00As well as burnt celeriac, Tom's making a burnt Apple puree,
0:15:00 > 0:15:04which he learned from another ex-mentor, Tom Aikens.
0:15:04 > 0:15:06As a past Great British Menu winner,
0:15:06 > 0:15:08Tom knows how tough the kitchen is.
0:15:08 > 0:15:11And, he's making a surprise visit to see how his former employee
0:15:11 > 0:15:13is getting on.
0:15:13 > 0:15:15- What the- BLEEP?!
0:15:15 > 0:15:17- How's it going?- Yeah, good.
0:15:17 > 0:15:18Getting there?
0:15:18 > 0:15:21- I hope you're...- This is a really, real distraction right now.
0:15:21 > 0:15:25And, Tom, one of your dishes, did I hear it's got a...
0:15:25 > 0:15:26..a flavour of Aikens on it.
0:15:26 > 0:15:28- Which one's that, Chef? - Burnt apple puree.
0:15:28 > 0:15:29Maybe, Chef, yeah.
0:15:29 > 0:15:32- Yeah?- I learnt from the best. - Exactly.
0:15:32 > 0:15:34Tom Aikens made it all the way to the banquet last year
0:15:34 > 0:15:36with his chicken starter,
0:15:36 > 0:15:38beating Adam Simmonds in the process.
0:15:39 > 0:15:41Trying to put me off from counting.
0:15:41 > 0:15:43- HE LAUGHS - You are, aren't you
0:15:43 > 0:15:45Are you sure you got four there? Don't you need five, Tom?
0:15:45 > 0:15:46Shut up.
0:15:48 > 0:15:51- I hear it was close yesterday. - Yeah, really close.
0:15:51 > 0:15:54- And I hear, Adam, you did a consomme.- That's correct.
0:15:54 > 0:15:55Copying me again, are you?
0:15:55 > 0:15:58- Well, no, well...- I did chicken consomme last year.
0:15:58 > 0:16:01Got me all the way through to the banquet.
0:16:01 > 0:16:03Well, I wish you all the best of luck.
0:16:03 > 0:16:05And may the best man win.
0:16:05 > 0:16:07- Thanks, Tom.- All right. So, good luck.
0:16:10 > 0:16:11My God, it's seriously tense in there.
0:16:11 > 0:16:14I mean, you can cut the atmosphere with a knife.
0:16:14 > 0:16:16I tell you what, I kind of miss it.
0:16:19 > 0:16:20Adam Simmonds is first to plate up
0:16:20 > 0:16:24and determined to make amends for last year.
0:16:24 > 0:16:26His starter was praised for his interpretation of the brief,
0:16:26 > 0:16:30and he's gone all out again with a specially made plate -
0:16:30 > 0:16:32depicting London during the war.
0:16:34 > 0:16:37Again, carried on from where he left off for presentation.
0:16:37 > 0:16:39You know, he's given it a lot of thought.
0:16:39 > 0:16:42You know, you just have to hope that the fish stands up to
0:16:42 > 0:16:43the presentation.
0:16:43 > 0:16:46First on the dish are slices of herring pate
0:16:46 > 0:16:48rolled in cucumber jelly,
0:16:48 > 0:16:54the risky charcoal mayo, pickled cucumber and baby potatoes.
0:16:54 > 0:16:56He scatters pieces of herring tartare,
0:16:56 > 0:16:58and blowtorches his pickled herring
0:16:58 > 0:16:59to crisp the skin
0:16:59 > 0:17:02before placing across the top.
0:17:02 > 0:17:04It's a pretty small portion, Adam.
0:17:04 > 0:17:06Yeah, but it's a four course menu, isn't it?
0:17:06 > 0:17:07He finishes with
0:17:07 > 0:17:09the unusual horseradish snow,
0:17:09 > 0:17:12herring powder and a selection of herbs.
0:17:18 > 0:17:19Does this make you
0:17:19 > 0:17:21- proud to be British?- Yes.
0:17:21 > 0:17:22- Well, let's taste it.- OK.
0:17:22 > 0:17:24Come on.
0:17:28 > 0:17:30Are you happy with the pickled herring?
0:17:30 > 0:17:32I think the flavours stand out.
0:17:32 > 0:17:33I think they marry.
0:17:35 > 0:17:38Can you differentiate elements of herring on there?
0:17:38 > 0:17:39No, it gets lost.
0:17:41 > 0:17:42What about the horseradish?
0:17:42 > 0:17:44When you tasted it in the kitchen, it was too cold -
0:17:44 > 0:17:47when you tasted it straight off the liquid nitrogen.
0:17:47 > 0:17:48By putting it in the freezer, I think
0:17:48 > 0:17:51it allowed the flavour of the horseradish to come through more.
0:17:53 > 0:17:56I don't really get the horseradish, doesn't work.
0:17:56 > 0:17:57You didn't use a lot
0:17:57 > 0:17:59of that charcoal mayonnaise.
0:17:59 > 0:18:02No, I didn't, but I'd like to think that it was balanced.
0:18:02 > 0:18:04- Coal mayonnaise.- Yeah.
0:18:05 > 0:18:07Wow.
0:18:08 > 0:18:10It's a really pungent flavour.
0:18:10 > 0:18:12Adam, explain the presentation to me.
0:18:12 > 0:18:13Does it tell a story?
0:18:13 > 0:18:16For me, the story is about the forgotten ingredient
0:18:16 > 0:18:17and the people left behind.
0:18:17 > 0:18:19The two tie into one.
0:18:19 > 0:18:23If a veteran was to get that maybe at the banquet, in front of them,
0:18:23 > 0:18:25would it be something that really stood out for them?
0:18:25 > 0:18:26I'm not so sure.
0:18:26 > 0:18:28Do you think it's good enough?
0:18:28 > 0:18:31It's a very light dish, but full of punch and flavour.
0:18:31 > 0:18:33The idea is fantastic, presentation's lovely.
0:18:33 > 0:18:37I just think, is it suffering actually, cos it's too small.
0:18:37 > 0:18:38Do you think you've done enough?
0:18:38 > 0:18:42I think I've done enough to stay in the running for the top position.
0:18:42 > 0:18:43You have come to win, haven't you?
0:18:43 > 0:18:44I have come to win, yes.
0:18:46 > 0:18:47I was very happy with it.
0:18:47 > 0:18:49Possibly on the small side,
0:18:49 > 0:18:51but on the whole, very happy with it.
0:18:52 > 0:18:54Next to plate up is Tom Sellers.
0:18:54 > 0:18:58I was wondering, did Adam teach you how to burn that or is that Tom?
0:18:58 > 0:19:00It's meant to be this colour.
0:19:00 > 0:19:03- HE LAUGHS - Are you sure about that?
0:19:03 > 0:19:05It's meant to be this colour.
0:19:05 > 0:19:08Despite being criticised for an overly-complicated starter,
0:19:08 > 0:19:11he's working with a lot of flavours again today.
0:19:11 > 0:19:14First on the dish is the burnt apple puree,
0:19:14 > 0:19:16samphire,
0:19:16 > 0:19:19then the much-talked-about burnt celeriac,
0:19:19 > 0:19:22topped with a pan-fry of turbot fillet.
0:19:23 > 0:19:25Finally, he pipes on oyster emulsion,
0:19:25 > 0:19:29and spoons over fish sauce, made from the turbot bones.
0:19:35 > 0:19:38Well done.
0:19:38 > 0:19:40Do you think it honours the veterans of D-Day?
0:19:40 > 0:19:42It's real, classic cooking from the heart.
0:19:42 > 0:19:44Cider, apples, turbot...
0:19:44 > 0:19:46- Let's taste it.- Let's.
0:19:46 > 0:19:47This way.
0:19:52 > 0:19:53Bit of stress there, Tom.
0:19:53 > 0:19:55Lots of cooking at the last minute.
0:20:00 > 0:20:02- You tasted that bit of turbot?- Yep.
0:20:03 > 0:20:05I think the turbot's cooked really well.
0:20:07 > 0:20:08It's slightly over.
0:20:08 > 0:20:10If you're being hypercritical...
0:20:10 > 0:20:11- But it matters.- It does, yeah.
0:20:11 > 0:20:13He says, with his turbot in the oven.
0:20:14 > 0:20:16Are you happy with the oyster emulsion?
0:20:16 > 0:20:19That was a gamble for me, especially serving it on a hot plate.
0:20:19 > 0:20:21But I think it really adds not only a flavour, but a texture.
0:20:22 > 0:20:26I think the oyster emulsion is one of the standout flavours in that.
0:20:26 > 0:20:28- It's beautiful.- Yes.
0:20:28 > 0:20:30Are you happy with ALL of the elements in this dish?
0:20:30 > 0:20:32The burnt apple, the celeriac...?
0:20:32 > 0:20:37Yes, I think that the celeriac adds real depth to the dish.
0:20:37 > 0:20:38Bit of burnt celeriac.
0:20:38 > 0:20:41Do you actually get that barbecued flavour?
0:20:41 > 0:20:43Yeah, a little bit, I do.
0:20:43 > 0:20:44And then with the burnt apple puree?
0:20:44 > 0:20:47- Burnt apple puree's the nice thing. - Does it need celeriac?
0:20:47 > 0:20:48It doesn't need both probably, no.
0:20:48 > 0:20:51- Do you think you got the whole balance right here?- Yes, I do.
0:20:51 > 0:20:53I tried to pick three or four flavours that
0:20:53 > 0:20:55really spoke for themselves.
0:20:55 > 0:20:57- Less is more.- Has he stuck to that?
0:20:57 > 0:20:58No.
0:20:58 > 0:21:01If anything, this has got more on it than the starter.
0:21:01 > 0:21:04- What would you score this dish? - I'd like it to score highly.
0:21:04 > 0:21:07If I was a veteran, I'd be really happy to tuck into that.
0:21:07 > 0:21:08If you get the opportunity.
0:21:11 > 0:21:12Hey, Tommy.
0:21:12 > 0:21:14- How's it going?- I thought it was a tasty plate of food.
0:21:14 > 0:21:16Were you happy with it?
0:21:16 > 0:21:18Yeah, there's always improvements.
0:21:19 > 0:21:22Last to serve their fish course is seasoned pro Adam Byatt.
0:21:24 > 0:21:27His most crucial stage is cleanly removing the delicate sand crust
0:21:27 > 0:21:29from his turbot.
0:21:29 > 0:21:31It's quite a gamble, this. Or not?
0:21:31 > 0:21:34The fish is so tender that it could easily break up
0:21:34 > 0:21:37as Adam moves it to a plate to clean.
0:21:37 > 0:21:38- This is- BLEEP.
0:21:40 > 0:21:41It's going to fall apart.
0:21:51 > 0:21:53Safely transferred, Adam removes the skin.
0:21:55 > 0:21:57He places into bowls
0:21:57 > 0:21:59razor clams with fennel sand,
0:21:59 > 0:22:03muscles, scallops and oysters,
0:22:03 > 0:22:04covering in fish sauce.
0:22:04 > 0:22:07Next, he dresses with samphire and sea aster -
0:22:07 > 0:22:10a wild herb found on salty marshes -
0:22:10 > 0:22:11and finishes the dish with
0:22:11 > 0:22:13a drizzle of dill oil...
0:22:14 > 0:22:16..before serving the whole turbot on a specially-made board
0:22:16 > 0:22:18to be carved at the table.
0:22:22 > 0:22:23This is all about the Normandy Landings.
0:22:23 > 0:22:25This is a whole turbot
0:22:25 > 0:22:27that's been baked in sand.
0:22:27 > 0:22:30You both look like you need feeding.
0:22:30 > 0:22:31There's a piece each.
0:22:31 > 0:22:32- Let's go.- OK.
0:22:36 > 0:22:37Turbot.
0:22:37 > 0:22:39Is it good enough for the banquet?
0:22:39 > 0:22:42I've cooked the turbot before in a practise for this competition,
0:22:42 > 0:22:44and that's the best one that's come out for me.
0:22:45 > 0:22:46Turbot's cooked lovely.
0:22:46 > 0:22:48Yeah, perfect.
0:22:48 > 0:22:50This is a very moreish plate of food.
0:22:51 > 0:22:53Tell me about the base of the dish. What have we here?
0:22:53 > 0:22:57You've got a sort of...a creamy, rich champagne sauce,
0:22:57 > 0:22:59cooked from all the stock of the shellfish.
0:22:59 > 0:23:02I think the sauce for me is very light, full of flavour.
0:23:02 > 0:23:04There's a lot of it.
0:23:04 > 0:23:06- And the leaves you have in here...? - That's sea aster.
0:23:06 > 0:23:08Adds a real nice saltiness to it.
0:23:08 > 0:23:10HE CRUNCHES
0:23:10 > 0:23:12To eat this raw is a challenge.
0:23:12 > 0:23:15- Harsh.- Yes, I think so too.
0:23:15 > 0:23:16And the squid ink pearls.
0:23:16 > 0:23:19Yeah, I think they add a real burst of saltiness to the dish,
0:23:19 > 0:23:20lift everything up.
0:23:21 > 0:23:23The squid pearls, Adam?
0:23:23 > 0:23:26Apart from a burst in your mouth...
0:23:26 > 0:23:27I don't think it needs it.
0:23:27 > 0:23:28Does it tell a story?
0:23:28 > 0:23:31Yes. It tells the most important story of the D-Day Landings.
0:23:32 > 0:23:36There's no connection because the sand's been taken off, you know.
0:23:36 > 0:23:38If you were scoring this?
0:23:38 > 0:23:40I can't find much wrong with it, Richard.
0:23:42 > 0:23:44Does this worry you?
0:23:44 > 0:23:45Yeah, I think it does a little bit.
0:23:45 > 0:23:47- It's a very good place of food. - It is.
0:23:49 > 0:23:50How was that?
0:23:50 > 0:23:52Overall, I was happy with what I cooked.
0:23:56 > 0:23:59Cooking against you two, I'll be just happy to stay in the race.
0:23:59 > 0:24:03You know, if I'm in it, but within a point...
0:24:03 > 0:24:05by the end of today, I'd be happy.
0:24:05 > 0:24:07I think it's all the way to the wire, boys.
0:24:08 > 0:24:11Whatever it is, it's going to be very close...
0:24:11 > 0:24:12between the three of us.
0:24:20 > 0:24:23I'm going to start with Adam Simmonds
0:24:23 > 0:24:24with your Silver Darlings dish.
0:24:27 > 0:24:29Adam, I think you know me,
0:24:29 > 0:24:32and I don't normally like whimsical dishes.
0:24:33 > 0:24:34I was really worried about the nitrogen,
0:24:34 > 0:24:36and the horseradish foam,
0:24:36 > 0:24:38and the charcoal mayonnaise.
0:24:38 > 0:24:40Normally, I throw dishes like that in the bin.
0:24:42 > 0:24:43But...
0:24:44 > 0:24:46..the cucumber, the tartare,
0:24:46 > 0:24:48even the horseradish snow and charcoal mayonnaise...
0:24:50 > 0:24:51A triumph.
0:24:52 > 0:24:54The use of the herring...
0:24:55 > 0:24:57..was really brave of you.
0:24:58 > 0:25:01I'm sure the D-Day veterans would feel quite nostalgic
0:25:01 > 0:25:03about that dish.
0:25:03 > 0:25:05If only you'd cooked more of it.
0:25:05 > 0:25:07Portion size was minuscule.
0:25:07 > 0:25:09So, that needs to be improved upon.
0:25:09 > 0:25:11Otherwise, I honestly thought it was a brilliant dish.
0:25:11 > 0:25:12Thank you.
0:25:12 > 0:25:15And it certainly had a Great British theme running around it.
0:25:17 > 0:25:19Tom.
0:25:22 > 0:25:26Your Taste Of Normandy with turbot, oysters and samphire...
0:25:26 > 0:25:28I really enjoyed the chargrilled celeriac.
0:25:31 > 0:25:34The burnt apple puree really worked well with the dish,
0:25:34 > 0:25:37the oyster emulsion, yeah, it was really good...
0:25:37 > 0:25:38but...
0:25:40 > 0:25:43..honestly, I think there was far too much going on.
0:25:44 > 0:25:46And the turbot,
0:25:46 > 0:25:49I don't think it cooked as well as it should.
0:25:49 > 0:25:51It didn't make great eating, Tom.
0:25:53 > 0:25:56And finally, did it really tell a story?
0:25:56 > 0:26:00I'm not too sure the veterans will get this link with Normandy,
0:26:00 > 0:26:01frankly.
0:26:04 > 0:26:07Adam Byatt, for your By Sea...
0:26:07 > 0:26:09with sand-baked turbot,
0:26:09 > 0:26:13with shellfish, squid ink and pearls...
0:26:13 > 0:26:14The cream sauce...
0:26:16 > 0:26:18..frankly, I think there was far too much of it.
0:26:19 > 0:26:22I was really concerned about the squid ink pearls.
0:26:22 > 0:26:25I think spherification isn't really part of my world...
0:26:25 > 0:26:26Mm-hm.
0:26:28 > 0:26:29But they did work.
0:26:30 > 0:26:33And I thought the turbot tasted utterly delicious.
0:26:33 > 0:26:35It was... Phwoar,
0:26:35 > 0:26:39a real masterclass on how to cook
0:26:39 > 0:26:41the king of the seas.
0:26:42 > 0:26:43However,
0:26:43 > 0:26:46I think the veterans would have no idea that it was cooked in sand.
0:26:47 > 0:26:51I didn't necessarily get the whole story behind it either.
0:26:52 > 0:26:54So, the scores...
0:26:57 > 0:26:59..Adam Simmonds...
0:27:00 > 0:27:02..for your Silver Darlings...
0:27:03 > 0:27:04..I'm going to give you...
0:27:08 > 0:27:10..nine.
0:27:12 > 0:27:13Tom,
0:27:13 > 0:27:14your Taste Of Normandy.
0:27:16 > 0:27:17I'm going to give you...
0:27:21 > 0:27:22..a seven.
0:27:24 > 0:27:25Adam Byatt,
0:27:25 > 0:27:26for your By Sea...
0:27:29 > 0:27:30I'm going to give you...
0:27:32 > 0:27:34..eight.
0:27:35 > 0:27:36- Well done.- Thank you.
0:27:37 > 0:27:39- Chefs, I'll see you all tomorrow. - Thanks.
0:27:39 > 0:27:41Thank you.
0:27:42 > 0:27:43- Well done, Tom.- Well done.
0:27:48 > 0:27:51With two courses down, Adam Simmonds remains top
0:27:51 > 0:27:53with an impressive 18 points.
0:27:53 > 0:27:55Going into main course, two points ahead of Adam
0:27:55 > 0:27:58and three ahead of Tom, is obviously...
0:27:58 > 0:28:01It's a nice buffer but it still needs to be a lot wider.
0:28:01 > 0:28:02I think I was
0:28:02 > 0:28:06harshly done by for the fish course, but you know, that's real life.
0:28:06 > 0:28:08I'd like to be higher up the leaderboard by now.
0:28:08 > 0:28:09I'm not interested particularly in
0:28:09 > 0:28:11coming second or third, so,
0:28:11 > 0:28:14um, I've got a lot to work for.
0:28:14 > 0:28:15Tomorrow, the heat is on for the main course.
0:28:17 > 0:28:19And Tom and Adam Byatt are pulling out all the stops
0:28:19 > 0:28:21to stay in the race.
0:28:21 > 0:28:23First time I've seen you sweat all week.
0:28:23 > 0:28:24- Is it?- That means you haven't been running...
0:28:24 > 0:28:27- I might have raised my- BLEEP- game. Then we're all in trouble...
0:28:28 > 0:28:31But have they pushed themselves too far?
0:28:31 > 0:28:34- Why the- BLEEP- did I choose to do this?