0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three of London and the South East's most innovative chefs.
0:00:10 > 0:00:11Seasoned pro, Adam Byatt...
0:00:11 > 0:00:14He's got a strong dish, there. It's a good plate of food.
0:00:14 > 0:00:15But this one's better.
0:00:17 > 0:00:20..his one-time sous-chef and talented newcomer, Tom Sellers...
0:00:20 > 0:00:22Boom!
0:00:22 > 0:00:23That's better than yesterday.
0:00:25 > 0:00:28..and returning contender, Adam Simmonds...
0:00:28 > 0:00:30- AS LANCE CORPORAL JONES: - Don't panic, Mr Mainwaring.
0:00:30 > 0:00:33..are battling it out for the honour to cook at a banquet
0:00:33 > 0:00:35commemorating the heroes of World War II,
0:00:35 > 0:00:38and the 70th anniversary of D-Day,
0:00:38 > 0:00:41at London's awe-inspiring St Paul's Cathedral.
0:00:44 > 0:00:48Yesterday's fish course saw Adam Simmonds nail the brief yet again...
0:00:48 > 0:00:50I'm going to give you...
0:00:50 > 0:00:51nine.
0:00:53 > 0:00:58..unlike his rival, Adam Byatt, who failed to tell a story on a plate...
0:00:58 > 0:01:02I think the veterans would have no idea that it was cooked in sand.
0:01:02 > 0:01:03..and first-timer Tom,
0:01:03 > 0:01:06who disappointed with another overly-complex dish.
0:01:06 > 0:01:09It's meant to be this colour.
0:01:09 > 0:01:10Are you sure about that?
0:01:10 > 0:01:12Today, the pressure is on Tom,
0:01:12 > 0:01:16who has to produce a winning dish to stay in the competition.
0:01:16 > 0:01:19- Why the- BLEEP- did I choose to do this?
0:01:32 > 0:01:35The challenge this year is to pay homage
0:01:35 > 0:01:37to those who fought on the beaches of Normandy
0:01:37 > 0:01:3870 years ago on D-Day.
0:01:41 > 0:01:43The chefs must produce patriotic dishes
0:01:43 > 0:01:46that summon up wartime nostalgia.
0:01:46 > 0:01:49- Wow.- That is incredible.
0:01:49 > 0:01:51Hi, I'm Kevin, I'm the Chief Yeoman.
0:01:51 > 0:01:53They've been inspired by the people
0:01:53 > 0:01:56and places that played an integral part in the Second World War.
0:01:56 > 0:01:58This is where Churchill would have met with his war cabinet
0:01:58 > 0:02:00when the bombs were dropping.
0:02:00 > 0:02:02You're walking almost in the footsteps of Churchill himself.
0:02:05 > 0:02:09Judging them this week is Great British Menu's most successful chef,
0:02:09 > 0:02:11three-time winner, Richard Corrigan.
0:02:13 > 0:02:14Historically, the main course
0:02:14 > 0:02:17has always been the biggest part of the banquet,
0:02:17 > 0:02:20so I'm expecting some great food today from those three chefs.
0:02:20 > 0:02:25I'm expecting to see one of those dishes on that banquet.
0:02:25 > 0:02:26So, big day, guys, eh?
0:02:26 > 0:02:29I need to be winning this course between the three of us,
0:02:29 > 0:02:30simple as that.
0:02:30 > 0:02:33You know, I'm going to go out there and give it everything.
0:02:33 > 0:02:36For me, my portion size is bigger on this one.
0:02:36 > 0:02:37I should hope so, Adam.
0:02:37 > 0:02:40- It's your flippin' main course, mate.- Cos it's not a canape now.
0:02:40 > 0:02:42If you keep getting nines for canapes...
0:02:42 > 0:02:44- That's not bad. - ..do another canape.
0:02:46 > 0:02:49Determined newcomer, Tom Sellers, is first up.
0:02:49 > 0:02:51After losing points for over-complicating his starter
0:02:51 > 0:02:53and fish dishes,
0:02:53 > 0:02:56for his main, he's adopting the less-is-more approach
0:02:56 > 0:02:57advised by veteran Richard.
0:02:59 > 0:03:02I feel I've failed a little bit as a cook.
0:03:02 > 0:03:06I'll come back stronger, I'll get the scores I feel I deserve.
0:03:10 > 0:03:12What's the name of your dish?
0:03:12 > 0:03:15So, it's called Homing Pigeon.
0:03:15 > 0:03:17Basically the inspiration behind this dish
0:03:17 > 0:03:20is that the troops used to use homing pigeons
0:03:20 > 0:03:21to send coded messages.
0:03:21 > 0:03:23And I'm going to cook it in a classical way, really.
0:03:23 > 0:03:26Essentially, I'm going to make a pot-au-feu.
0:03:26 > 0:03:29- Chicken in a pot with broth. - Yeah, with the pigeon.
0:03:29 > 0:03:31It's using everything that the bird has to offer,
0:03:31 > 0:03:34we're going to use the offal as well, even the hearts.
0:03:34 > 0:03:36Really want to give the troops a good feed.
0:03:36 > 0:03:39So, I'm going to roast the whole crown, serve the breast,
0:03:39 > 0:03:41confit leg wrapped in potato.
0:03:41 > 0:03:44Going to make a pigeon consomme from the bones.
0:03:44 > 0:03:46And then I'm going to make a mash potato
0:03:46 > 0:03:48and then just some lovely vegetables in there,
0:03:48 > 0:03:51so King Edward cabbage, ceps are going to go in there,
0:03:51 > 0:03:54and some ventreche, so lovely smoky bacon.
0:03:54 > 0:03:56- That's the Alsace?- Alsace, exactly.
0:03:56 > 0:03:59You're going very near the German border with that, weren't you?
0:03:59 > 0:04:01Just a bit close, huh? A little bit too close.
0:04:03 > 0:04:05Tom Sellers' dish, Homing Pigeon.
0:04:05 > 0:04:06I love my pigeon.
0:04:06 > 0:04:09You'd want to be really careful when you're cooking it.
0:04:09 > 0:04:12It can be easily messed up so quickly.
0:04:12 > 0:04:15That would be a complete disaster.
0:04:15 > 0:04:18Next up is experienced pro, Adam Byatt.
0:04:18 > 0:04:21He didn't quite hit the brief with his By Air starter
0:04:21 > 0:04:23and By Sea fish course,
0:04:23 > 0:04:26but believes his By Land main will plate him a winner.
0:04:26 > 0:04:28This is the big day for me.
0:04:28 > 0:04:31My aim here is to walk out of this at the very top.
0:04:31 > 0:04:33I think my main course is really strong.
0:04:33 > 0:04:36When it's done brilliantly, it will deliver.
0:04:39 > 0:04:41What's the name of your dish?
0:04:41 > 0:04:44So, following on from our theme, Richard,
0:04:44 > 0:04:48of the By Air, By Sea, this is now By Land.
0:04:48 > 0:04:50And the inspiration for this dish
0:04:50 > 0:04:52is all about Churchill's indulgences.
0:04:52 > 0:04:56Churchill was famed for having venison Wellington
0:04:56 > 0:05:00as a celebratory meal with truffles and port
0:05:00 > 0:05:02and all these beautiful things.
0:05:02 > 0:05:03We're going to make a brioche,
0:05:03 > 0:05:06so, venison Wellington encased in brioche.
0:05:06 > 0:05:08The trouble with Wellington is it can get very soggy.
0:05:08 > 0:05:10What are you going to do to stop that?
0:05:10 > 0:05:12So, we've got pancake, to hold in all that juice.
0:05:12 > 0:05:15Traditionally, you have a liver parfait
0:05:15 > 0:05:16wrapped inside the Wellington.
0:05:16 > 0:05:18We're going to make a liver parfait,
0:05:18 > 0:05:19but we're going to serve it on the side.
0:05:19 > 0:05:21If this dish, Richard,
0:05:21 > 0:05:24doesn't make you want to sing the national anthem, nothing will.
0:05:24 > 0:05:27Are people on the Mile End Road going to be waving their Union Jacks?
0:05:27 > 0:05:29- "Come on, Adam."- They already are.
0:05:29 > 0:05:30"Bring your venison brioche onto us."
0:05:30 > 0:05:32Absolutely.
0:05:36 > 0:05:37Adam Byatt's By Land...
0:05:38 > 0:05:42Brioche, by the best of times, can be temperamental.
0:05:42 > 0:05:46And just to get that beautifully rare piece of venison in the middle,
0:05:46 > 0:05:48it'll be either utterly brilliant,
0:05:48 > 0:05:51or a complete disaster.
0:05:53 > 0:05:56Lastly, returning chef, Adam Simmonds.
0:05:56 > 0:05:58After disappointing last year,
0:05:58 > 0:06:01he's nailed the brief for his first two courses this time,
0:06:01 > 0:06:03and is top of the leaderboard.
0:06:03 > 0:06:05He's sticking with his winning formula.
0:06:05 > 0:06:07Game plan is the same as the starter and the fish,
0:06:07 > 0:06:09continue to do what I do.
0:06:09 > 0:06:13I think the scores were reflective of the story that the dishes told.
0:06:16 > 0:06:18So, title of your dish?
0:06:18 > 0:06:20- The Bulldog.- Oh.
0:06:21 > 0:06:23Honouring Winston Churchill.
0:06:23 > 0:06:26- That's a good idea, Adam. - Very good, yeah.
0:06:26 > 0:06:30And he was very lavish in what he ate, you know, truffles, venison.
0:06:30 > 0:06:32- You could say that.- Yeah, for sure.
0:06:32 > 0:06:35And you've a big hunk of venison, here.
0:06:35 > 0:06:39This is going to be cooked in a water bath, and then roasted.
0:06:39 > 0:06:43Then we're making sausage from the shoulder and then lightly smoked.
0:06:43 > 0:06:44I've got a salt-baked beetroot
0:06:44 > 0:06:46so we're going to salt-bake the beetroot.
0:06:46 > 0:06:50You've got trompettes that are roasted lightly in butter.
0:06:50 > 0:06:53Also, a pomme puree, but in a siphon so it's lighter.
0:06:53 > 0:06:56We've got blackberries that will be frozen in liquid nitrogen,
0:06:56 > 0:06:58so rather than getting a whole piece of blackberry like that,
0:06:58 > 0:07:00you get the individual pieces
0:07:00 > 0:07:02so, then you get a spread when you eat it,
0:07:02 > 0:07:04rather than just one big piece.
0:07:04 > 0:07:07Food, when it's overworked, the more you put into it, kind of,
0:07:07 > 0:07:10the less defines what you really want to eat.
0:07:10 > 0:07:12I'd like to think that it's a well-balanced dish
0:07:12 > 0:07:14and it's been thought-out.
0:07:14 > 0:07:16But only you will be the judge of that.
0:07:17 > 0:07:19You're right, I will.
0:07:21 > 0:07:24Adam Simmonds and his Bulldog.
0:07:24 > 0:07:27Lots and lots of components.
0:07:27 > 0:07:31Liquid nitrogen, blackberries, smashing them up.
0:07:31 > 0:07:34That venison sausage over-smoked, phew.
0:07:36 > 0:07:39I hope he's not going to destroy his dish with it.
0:07:42 > 0:07:44As the chefs get cooking,
0:07:44 > 0:07:46last place Tom is keen to play catch-up.
0:07:47 > 0:07:49I have to win this. I have to win this course.
0:07:49 > 0:07:51I have to win it.
0:07:51 > 0:07:52With Tom focused on his pigeon,
0:07:52 > 0:07:55his two rivals are in direct competition.
0:07:55 > 0:07:58So, boys, I'm feeling a little bit lonely over here, you know,
0:07:58 > 0:08:00on my own with my pigeon,
0:08:00 > 0:08:02you two with your venison.
0:08:04 > 0:08:07- Would you like me to come and give you a cuddle?- No, you're all right.
0:08:07 > 0:08:10- Are you sure?- Yep.- I'm glad you've got a sense of humour, Adam.
0:08:10 > 0:08:12I hope you still have at the end.
0:08:16 > 0:08:20Determined to impress, Tom's busy preparing his homing pigeon dish,
0:08:20 > 0:08:23jointing the bird to use the bones in his consomme.
0:08:23 > 0:08:25Having been criticised for overcomplicating his starter
0:08:25 > 0:08:28and fish courses, he's hoping the classic combination
0:08:28 > 0:08:32of pigeon and potato will appeal to Richard's tastes.
0:08:32 > 0:08:34I'm hoping you're going to like these potatoes.
0:08:34 > 0:08:37- Do you think you need more butter? - No, no more. That's perfect.
0:08:37 > 0:08:38That's the perfect amount.
0:08:38 > 0:08:41Sometimes by adding a lot of butter to a potato, Tom,
0:08:41 > 0:08:43it takes away from the potato flavour
0:08:43 > 0:08:46and it becomes something that's butter mash.
0:08:46 > 0:08:49Yeah. I think these potatoes stand up to that. 100%.
0:08:52 > 0:08:55These was a lot of butter in that mashed potato.
0:08:55 > 0:08:58And I have to tell you, I kind of like the idea.
0:09:00 > 0:09:02So, Tom, have you done the honours
0:09:02 > 0:09:04and brought another quote along with us?
0:09:04 > 0:09:06I definitely, most certainly have.
0:09:06 > 0:09:08And the quote today is a Churchill quote,
0:09:08 > 0:09:10so probably quite fitting for you two,
0:09:10 > 0:09:12seeing as you're paying homage to him. So,
0:09:12 > 0:09:16"The problems of victory are more agreeable than those of defeat,
0:09:16 > 0:09:17"but they are no less difficult."
0:09:19 > 0:09:20I'd go along with that.
0:09:20 > 0:09:22Very befitting for the day, Adam, don't you think?
0:09:22 > 0:09:24Very good. No, I know.
0:09:24 > 0:09:27How are you two feeling about going head-to-head? Both doing venison.
0:09:27 > 0:09:29It puts it on a really level playing field.
0:09:31 > 0:09:34Am I nervous about him doing the same? No, not really.
0:09:35 > 0:09:39It's all those variables that could go wrong for Adam.
0:09:39 > 0:09:42Experienced cook, Adam Byatt, is determined to hit the brief
0:09:42 > 0:09:45with his Churchill-inspired venison Wellington.
0:09:45 > 0:09:49But it's a risky dish, as after sealing the loin in a pan,
0:09:49 > 0:09:52he'll be baking it blind, encased in brioche,
0:09:52 > 0:09:56and will rely on a temperature probe to determine when it's cooked.
0:09:56 > 0:09:58- Brioche?- Yeah.
0:09:58 > 0:10:01- Happy?- Uh, yeah. I mean, it looks good right now.
0:10:01 > 0:10:05- Let's see what it looks like round the outside of the veni.- OK.
0:10:05 > 0:10:08I chose to use brioche because it's a classic Normandy dough,
0:10:08 > 0:10:09it's enriched with eggs and butter
0:10:09 > 0:10:12and I think it adds real sweetness to the dish
0:10:12 > 0:10:14and it's another level above puff pastry.
0:10:14 > 0:10:17I can't wait to taste it and see it.
0:10:17 > 0:10:20For his Churchill-inspired venison dish,
0:10:20 > 0:10:23experimental Adam Simmonds is sticking with his technical style,
0:10:23 > 0:10:27cooking the venison loin in a temperature-controlled water bath.
0:10:28 > 0:10:31He's using venison shoulder to make sausages,
0:10:31 > 0:10:35which he must perfectly balance with beef fat, herbs and truffle.
0:10:35 > 0:10:38So, then, do you think this is a dish that Churchill
0:10:38 > 0:10:42would have absolutely loved to have eaten in his day?
0:10:42 > 0:10:45Do you think it's luxurious and decadent enough to...?
0:10:45 > 0:10:48You know, there's elements on there that are luxurious,
0:10:48 > 0:10:50but without going too far.
0:10:50 > 0:10:52When I was doing the research for my main course,
0:10:52 > 0:10:54I went to the Churchill War Rooms.
0:10:54 > 0:10:58- We actually sat down in his dining room.- Really?
0:10:58 > 0:11:01Yeah, and that's where I got some inspiration for the brief from.
0:11:01 > 0:11:03- Yeah, yeah.- Phenomenal.
0:11:10 > 0:11:13Adam met with the director of the Churchill War Rooms, Phil Reed,
0:11:13 > 0:11:16to find out more about the great man himself.
0:11:18 > 0:11:20- So.- Blimey.
0:11:20 > 0:11:23You get a real sense of where things used to happen.
0:11:23 > 0:11:26- You really do feel as if you're almost walking through history.- Yeah.
0:11:26 > 0:11:28I imagine, for instance, around D-Day,
0:11:28 > 0:11:31those phones would be ringing constantly.
0:11:31 > 0:11:36You feel as if you're in the place where major decisions were made.
0:11:36 > 0:11:38You're walking almost in the footsteps of Churchill himself.
0:11:38 > 0:11:41This is where Churchill would have met with his war cabinet
0:11:41 > 0:11:44when the bombs were dropping.
0:11:44 > 0:11:47It's where he delivered four of his speeches.
0:11:47 > 0:11:49You get a real sense of what it would have been like,
0:11:49 > 0:11:51from being in this room.
0:11:51 > 0:11:54- The smell of cigar smoke. - Oh, absolutely.
0:11:54 > 0:11:56The place would be full of cigar smoke.
0:11:57 > 0:12:01The Cabinet War Rooms came into operation in 1938
0:12:01 > 0:12:04and were the inner sanctum of the British government
0:12:04 > 0:12:05throughout the conflict.
0:12:05 > 0:12:08Hundreds of men and women, instrumental in winning the war,
0:12:08 > 0:12:10slept and ate down here,
0:12:10 > 0:12:12including Winston Churchill.
0:12:12 > 0:12:15I'm led to believe he was very lavish
0:12:15 > 0:12:16in the way that he used to eat.
0:12:16 > 0:12:20You know his great maxim, "I'm easily satisfied, I like the best."
0:12:20 > 0:12:21And he did.
0:12:21 > 0:12:23What was Churchill's favourite meal?
0:12:23 > 0:12:27He loved steak and it's said that probably his favourite version of it
0:12:27 > 0:12:28was beef Wellington,
0:12:28 > 0:12:33was food that was hunted, found, rather than stuff that was on ration.
0:12:33 > 0:12:36So, actually, what he would eat quite often would be grouse
0:12:36 > 0:12:38and partridge and venison.
0:12:38 > 0:12:40Adam is keen to get an expert view on the dish
0:12:40 > 0:12:42he's developing for the main course,
0:12:42 > 0:12:46so cooks up some venison for Phil in Churchill's kitchen.
0:12:49 > 0:12:52So, do you think it would get Churchill's seal of approval?
0:12:52 > 0:12:53Oh, without a doubt, yeah.
0:12:53 > 0:12:55I mean, I think he might be asking for seconds.
0:12:57 > 0:12:59What I understand now, I think,
0:12:59 > 0:13:01my main course is definitely going in the right direction.
0:13:05 > 0:13:09With his rival making Churchill's favourite Wellington dish,
0:13:09 > 0:13:11Adam is using modern equipment to bring his Bulldog main
0:13:11 > 0:13:14into the 21st century.
0:13:14 > 0:13:15You look like you're going to war, Adam.
0:13:17 > 0:13:18Yeah, with you two.
0:13:20 > 0:13:25He's cooked with liquid nitrogen all week, and so far it's paid off.
0:13:25 > 0:13:28Today, he's freezing blackberries he'll later break up for a garnish.
0:13:29 > 0:13:33He's cooking his venison sausages in a special indoor smoker,
0:13:33 > 0:13:37but he'll have to be careful the smoke doesn't overpower the other flavours.
0:13:37 > 0:13:41- And what have we here?- We've got the cold smoking venison sausages.
0:13:41 > 0:13:44It gives it that little bit of nostalgia towards Churchill,
0:13:44 > 0:13:46you know, with the cigars, so you get a slice of...
0:13:46 > 0:13:48- He loved his cigars, didn't he?- Loved them.
0:13:48 > 0:13:50You're not going to get a hit of smoke.
0:13:50 > 0:13:53It's very light and it's just to bring the flavours together.
0:13:53 > 0:13:58Fair dues to him, he really is pulling out every stop that he knows.
0:13:59 > 0:14:01This here, today, is very tense.
0:14:01 > 0:14:05Everybody wants to get a good score in this course.
0:14:06 > 0:14:08Michelin starred Tom is feeling the pressure.
0:14:08 > 0:14:10He's desperate to plate a winner
0:14:10 > 0:14:12with the classic flavours of his Homing Pigeon dish.
0:14:12 > 0:14:13After the turbot,
0:14:13 > 0:14:16nothing short of perfection is going to get me the points.
0:14:16 > 0:14:20But wrapping small pigeon legs in delicate potato strands...
0:14:20 > 0:14:23- Why the- BLEEP- did I choose to do this?
0:14:23 > 0:14:24..is fiddly work.
0:14:24 > 0:14:27- Tricky little process, that, Tom. - Yeah, I know, man.
0:14:27 > 0:14:30- Feeling all right about that? - Yeah, I've got this- BLEEP,- man.
0:14:30 > 0:14:31Don't you worry.
0:14:31 > 0:14:33Do you want a tissue? Here, look.
0:14:34 > 0:14:37- Thanks, man. - OK?
0:14:39 > 0:14:42Also having problems with his By Land dish is Adam Byatt.
0:14:44 > 0:14:46- Not so- BLEEP- straight, you stupid- BLEEP.
0:14:47 > 0:14:49He's encased his venison in brioche,
0:14:49 > 0:14:53but isn't happy with the decorative Union Jack flag on top.
0:14:53 > 0:14:56- BLEEP.- You've annoyed me so much, you have no idea.
0:14:56 > 0:14:57What's happened, Adam?
0:14:57 > 0:15:00- Well, it's not as straight as I want it.- OK.
0:15:00 > 0:15:02Attention to detail, Adam.
0:15:02 > 0:15:04- First time I've seen you sweat all week.- Is it?
0:15:06 > 0:15:07That one's to make you wary.
0:15:07 > 0:15:09That means you haven't been running hard enough.
0:15:09 > 0:15:12- That means I might have rose my- BLEEP- game.
0:15:12 > 0:15:14Adam decides to make the flag again,
0:15:14 > 0:15:17but the dough needs to be less sticky to work with,
0:15:17 > 0:15:20so the Wellington goes into the blast chiller.
0:15:20 > 0:15:23I think Adam Byatt has been very tough on himself today.
0:15:23 > 0:15:25Very tough.
0:15:25 > 0:15:28Having successfully wrapped his confit pigeon legs
0:15:28 > 0:15:31in the fiddly potato strands and deep-fried them,
0:15:31 > 0:15:33talented newcomer Tom is first to plate up.
0:15:35 > 0:15:37He's serving his Homing Pigeon pot-au-feu style
0:15:37 > 0:15:39in a casserole dish.
0:15:41 > 0:15:44First is the buttery mash potato, followed by cabbage,
0:15:44 > 0:15:47baby leeks, turnips and carrots
0:15:47 > 0:15:49and topped with fried ceps.
0:15:50 > 0:15:52Next is the pigeon.
0:15:52 > 0:15:55He flash fries the hearts on skewers on rosemary
0:15:55 > 0:15:57and carves the pigeon breasts,
0:15:57 > 0:15:59before adding to the dish
0:15:59 > 0:16:03and finishing with pigeon consomme with diced bacon.
0:16:04 > 0:16:07Finally, Tom places a coded message on the leg,
0:16:07 > 0:16:10representing the vital information homing pigeons communicated
0:16:10 > 0:16:12during the war.
0:16:13 > 0:16:15- Happy with the presentation?- Yes.
0:16:15 > 0:16:18The leg with the clip has the coded message inside.
0:16:19 > 0:16:21- Let's taste it.- Yeah.
0:16:25 > 0:16:27"Can you crack this code?"
0:16:27 > 0:16:31"Each letter represents the first letter of the word.
0:16:31 > 0:16:32"The numbers underneath
0:16:32 > 0:16:35"represent the corresponding letter of the alphabet."
0:16:38 > 0:16:42"Berlin has fallen, victory in Europe." That's what it says.
0:16:42 > 0:16:45- Quick, ain't I? - That's bloody impressive.
0:16:47 > 0:16:49The D-Day veterans...
0:16:49 > 0:16:51do you think they'd want to eat pigeon?
0:16:51 > 0:16:53100%.
0:16:53 > 0:16:55Pigeon breast is nice and tender.
0:16:55 > 0:16:57Heart's lovely, nicely cooked.
0:16:57 > 0:17:00The cabbage, you just left it undercooked.
0:17:00 > 0:17:02Yeah, I left it with a lot of texture,
0:17:02 > 0:17:05which I think is really nice with cabbage.
0:17:05 > 0:17:07Can you taste the jacket potato?
0:17:07 > 0:17:10It's a good idea, I don't know you'd get it, though.
0:17:10 > 0:17:13But it definitely adds another layer.
0:17:13 > 0:17:15- The consomme is more of a broth with everything in it.- Yes.
0:17:15 > 0:17:17And that's the way it's meant to be?
0:17:17 > 0:17:20Everything inside that dish compliments everything.
0:17:20 > 0:17:22I definitely think he's taken Richard's comments on board
0:17:22 > 0:17:24about less is more.
0:17:24 > 0:17:27I'd happily eat that all day long. It's lovely. It's really good.
0:17:27 > 0:17:30The usual question. Out of ten, Tom?
0:17:30 > 0:17:33I came here today...hurt, really, as a chef,
0:17:33 > 0:17:35that I was sitting in last place,
0:17:35 > 0:17:38so I'm really hoping it's going to score high.
0:17:38 > 0:17:41I think this dish is way above a seven.
0:17:41 > 0:17:43I think it brings him back into play again.
0:17:43 > 0:17:45Yeah, for sure.
0:17:47 > 0:17:50- Hey, Tom.- Hey.- How was it?
0:17:50 > 0:17:51You know, I felt, personally,
0:17:51 > 0:17:54I cooked everything the best I possibly could.
0:17:56 > 0:17:59Next to plate up is seasoned pro, Adam Byatt.
0:17:59 > 0:18:01He's replaced the Union Jack on his brioche,
0:18:01 > 0:18:03but now has another problem.
0:18:03 > 0:18:04BLEEP.
0:18:04 > 0:18:06And why is it not cooking in the middle?
0:18:09 > 0:18:12The middle is not getting hot enough. It's getting there.
0:18:12 > 0:18:16- It's about 5 degrees off still. I'm going to be- BLEEP- late.
0:18:16 > 0:18:17I don't know what to do.
0:18:17 > 0:18:21The venison needs to reach 37 degrees to ensure it's pink,
0:18:21 > 0:18:24- but not undercooked. - Running a bit behind, Adam?
0:18:24 > 0:18:27It's probably going to be another five minutes in the oven, Richard.
0:18:27 > 0:18:29Needs some resting time after cooking?
0:18:29 > 0:18:32- No, Chef. Because it's very slow-cooking, it's fine.- OK.
0:18:32 > 0:18:34Adam can only wait.
0:18:41 > 0:18:42What temperature's it at?
0:18:42 > 0:18:45It's at 33 now and I want to get it to 37, so...
0:18:45 > 0:18:48What's that, just long enough to finish your cup of tea, yeah?
0:18:48 > 0:18:50You know this country was built on a cup of tea, you know that?
0:18:50 > 0:18:52That's the problem.
0:18:55 > 0:18:58Finally, the venison reaches the correct temperature
0:18:58 > 0:19:00and Adam can plate up...
0:19:00 > 0:19:01ten minutes late.
0:19:02 > 0:19:05He serves quenelles of chicken liver parfait on rocks,
0:19:05 > 0:19:07topped with grated truffle.
0:19:08 > 0:19:12Onto a plate goes cauliflower puree and fried cauliflower.
0:19:15 > 0:19:18Red wine sauce is served on the side
0:19:18 > 0:19:21and the venison Wellington is presented whole
0:19:21 > 0:19:24on an ammunition crate, to be carved at the table.
0:19:33 > 0:19:35Flying the flag for Britain, are you?
0:19:35 > 0:19:38- Yeah, it feels really patriotic to me, yeah.- Come on, let's go eat it.
0:19:38 > 0:19:39- Yep.- I'll bring this.
0:19:41 > 0:19:43Adam, you kept me waiting ten minutes.
0:19:44 > 0:19:46I hope it's good.
0:19:46 > 0:19:49- I think the venison may be slightly under...- Yeah.
0:19:49 > 0:19:51Quite large lump of brioche in there, I would say.
0:19:51 > 0:19:55Certainly no more rich or more carbohydrate
0:19:55 > 0:19:57than a big pool of creamy, buttery mash.
0:19:59 > 0:20:02Cauliflower's cooked very well. Good texture.
0:20:02 > 0:20:04Parfait is really nice.
0:20:04 > 0:20:06Duxelle, Adam, and the port sauce...
0:20:06 > 0:20:09a harmonious plate of food, do you think?
0:20:09 > 0:20:11I really think that, yeah.
0:20:11 > 0:20:13Having worked for him, on a personal level,
0:20:13 > 0:20:15I know he can cook this dish better.
0:20:15 > 0:20:18I think it just took a lot longer than he anticipated.
0:20:18 > 0:20:20You're not a very tricksy chef, are you?
0:20:20 > 0:20:25That's proper old school honest cookery, right there.
0:20:25 > 0:20:27But it delivers absolute food satisfaction.
0:20:29 > 0:20:30Out of ten?
0:20:32 > 0:20:33I'd hope it was between five and ten.
0:20:33 > 0:20:36I don't think it's his strongest dish.
0:20:36 > 0:20:38He could drop a point or stay on an eight.
0:20:38 > 0:20:42There were no cookery mistakes on the plate for me.
0:20:42 > 0:20:46I think it told the story, so I was happy.
0:20:46 > 0:20:49Returning contender, Adam Simmonds, is last to plate up,
0:20:49 > 0:20:51but now he's also behind.
0:20:51 > 0:20:54He's having to cook another venison loin
0:20:54 > 0:20:58as the original overcooked whilst waiting for Adam Byatt to serve.
0:20:58 > 0:21:01I'm looking at now another 12 minutes.
0:21:01 > 0:21:0312 minutes from now?
0:21:03 > 0:21:05Yeah, if it's not right and I send it up and I lose points,
0:21:05 > 0:21:07then it's just me to blame, isn't it?
0:21:07 > 0:21:09I'd kind of like you to lose points, if I'm honest.
0:21:11 > 0:21:12As the venison loin rests,
0:21:12 > 0:21:15Adam dishes up on specially-made plates,
0:21:15 > 0:21:18with Churchill quotes inscribed on the rim.
0:21:18 > 0:21:21First, walnut puree and walnut pieces,
0:21:21 > 0:21:24followed by diced salt-baked beetroot.
0:21:26 > 0:21:29Next is the venison sausage and a garnish of onions
0:21:29 > 0:21:32and mushrooms, topped with venison loin.
0:21:33 > 0:21:36Adam then siphons pomme puree
0:21:36 > 0:21:39and tops the plate with shaved truffle,
0:21:39 > 0:21:42frozen blackberry pieces
0:21:42 > 0:21:44and blackberry vinegar.
0:21:44 > 0:21:47The venison sauce is served on the side
0:21:47 > 0:21:51and, in typical Adam-style, a secret prop adds the finishing touches.
0:21:52 > 0:21:54- RADIO:- This is the BBC Home Service.
0:21:54 > 0:21:56- WINSTON CHURCHILL: - "We shall fight on the beaches,
0:21:56 > 0:21:58"we shall fight in the fields,
0:21:58 > 0:22:00"we shall never surrender!"
0:22:02 > 0:22:04- The Bulldog.- Yeah.
0:22:04 > 0:22:06You certainly got it, I heard him.
0:22:06 > 0:22:07Good, let's taste it.
0:22:12 > 0:22:14I thought that presentation was fantastic, eh?
0:22:14 > 0:22:17- Yeah, I loved the speech. I thought it was a really good touch.- Class.
0:22:17 > 0:22:19"Don't try to be subtle or clever.
0:22:21 > 0:22:23- "Use a pile driver."- Yes.
0:22:23 > 0:22:25I think I've hit the brief.
0:22:26 > 0:22:29I think the venison loin's cooked nicely.
0:22:29 > 0:22:31- Yeah.- It's tender.
0:22:31 > 0:22:33- I think the sausage is amazing.- Yep.
0:22:33 > 0:22:36I've never had potato out of a gun.
0:22:36 > 0:22:38- Just lightens it. - Doesn't need to be lightened.
0:22:38 > 0:22:42If you gave that to Churchill, he'd probably be quite disappointed.
0:22:42 > 0:22:45Do you think there's enough salt-baked beetroot, here?
0:22:46 > 0:22:47Oh, I can see some.
0:22:49 > 0:22:53Blackberry pearls that have been frozen with liquid nitrogen,
0:22:53 > 0:22:56I don't understand quite why you would do that.
0:22:56 > 0:22:58Do all the elements come together on that dish?
0:22:58 > 0:23:01The walnuts and truffle and...
0:23:03 > 0:23:05I think they do. It's quite an earthy dish.
0:23:07 > 0:23:10There must be 20 components on this plate of food.
0:23:10 > 0:23:13It's very difficult to separate each one on the pallet, is it not?
0:23:13 > 0:23:15I don't think it's a winning dish.
0:23:16 > 0:23:20- I love the sausage, though. - Yeah, the sausage is very good.
0:23:20 > 0:23:23There's always room for improvement.
0:23:23 > 0:23:25Cut to the chase. Give me a number.
0:23:25 > 0:23:26Between seven and eight.
0:23:26 > 0:23:29- I'd score it seven. - It's a seven or eight, yeah.
0:23:31 > 0:23:33Well, boys.
0:23:33 > 0:23:36He's pan-faced, isn't he? You just don't know.
0:23:39 > 0:23:41Timings today was a problem, guys?
0:23:41 > 0:23:43Let's hope it doesn't cost me.
0:23:54 > 0:23:56I'm going to start with you, Adam Simmonds...
0:23:58 > 0:24:01..for your Bulldog dish of venison, beetroot and truffle.
0:24:04 > 0:24:07The venison was beautifully cooked.
0:24:09 > 0:24:12The venison sausage?
0:24:12 > 0:24:15It was good and it was delicate.
0:24:15 > 0:24:16Beetroot was great...
0:24:18 > 0:24:20- ..but there wasn't enough of it.- Yep.
0:24:22 > 0:24:25And the potato in the siphon.
0:24:25 > 0:24:27For heaven's sake.
0:24:27 > 0:24:31I think it lacked that patriotic oomph,
0:24:31 > 0:24:33that Bulldog spirit you were talking about.
0:24:36 > 0:24:38Adam Byatt,
0:24:38 > 0:24:40for your By Land,
0:24:40 > 0:24:45with venison Wellington with brioche and cauliflower.
0:24:45 > 0:24:48The presentation was spot on.
0:24:49 > 0:24:51Simple and clever,
0:24:51 > 0:24:54understated Britishness at its best.
0:24:57 > 0:25:01I thought the venison was beautifully cooked.
0:25:01 > 0:25:05The brioche was very good indeed.
0:25:05 > 0:25:08A technically accomplished dish.
0:25:09 > 0:25:11Thank you.
0:25:11 > 0:25:12But...
0:25:15 > 0:25:18..the sauce, I think, was a little bit too sweet.
0:25:18 > 0:25:20OK.
0:25:20 > 0:25:23And the cauliflower, I think, was a little bit too big.
0:25:24 > 0:25:27In fact, the whole thing was too big.
0:25:27 > 0:25:29OK.
0:25:29 > 0:25:33That's a large portion at a four course banquet.
0:25:35 > 0:25:38And of course, you were also late.
0:25:41 > 0:25:44And it did impact Adam, who came after you.
0:25:47 > 0:25:49If that happens on the final course,
0:25:51 > 0:25:54penalty points will be exercised.
0:25:55 > 0:25:57But I will give it to you this time.
0:25:57 > 0:25:58Understood.
0:25:59 > 0:26:00Tom...
0:26:02 > 0:26:05For your Homing Pigeon with cabbage and consomme.
0:26:05 > 0:26:08I am not a fan of baby veg.
0:26:08 > 0:26:11I think, looking forward, you might rethink that.
0:26:13 > 0:26:17However, your pigeon was spot on.
0:26:18 > 0:26:21The cabbage was delicious.
0:26:21 > 0:26:23The mash...
0:26:23 > 0:26:25was gorgeous.
0:26:26 > 0:26:29Buttery... Ah!
0:26:29 > 0:26:31I'm sure it's good for you.
0:26:31 > 0:26:33And I loved the code.
0:26:34 > 0:26:35You really did hit the brief.
0:26:38 > 0:26:40So, the scores.
0:26:44 > 0:26:48Adam Simmonds, for your Bulldog dish...
0:26:50 > 0:26:51I'm giving you...
0:26:54 > 0:26:55..a seven.
0:26:59 > 0:27:00Adam Byatt...
0:27:02 > 0:27:04..for your By Land.
0:27:04 > 0:27:06I'm giving you...
0:27:07 > 0:27:09..a nine.
0:27:09 > 0:27:10Thank you.
0:27:10 > 0:27:12Tom,
0:27:12 > 0:27:14for your Homing Pigeon...
0:27:15 > 0:27:16I'm giving you...
0:27:17 > 0:27:20..a ten.
0:27:20 > 0:27:22Wow. There you go.
0:27:22 > 0:27:26I think, proportion-wise, it was beautiful.
0:27:26 > 0:27:29We enter the final course with a level playing field.
0:27:31 > 0:27:33See you tomorrow, chefs.
0:27:37 > 0:27:38Well done, Tom.
0:27:38 > 0:27:40- Thanks.- Well done.
0:27:41 > 0:27:45With only one course remaining, it's a three-way tie between the chefs.
0:27:45 > 0:27:48Everything rests on the dessert course.
0:27:48 > 0:27:51- I said it'd come down to the last one.- Jeez, man.
0:27:51 > 0:27:52I'm very disappointed.
0:27:52 > 0:27:55If that's what Richard feels, that's what Richard feels.
0:27:55 > 0:27:58I got myself a nine in the bag which I'm really chuffed about.
0:27:58 > 0:27:59You know, it levels everybody out.
0:27:59 > 0:28:01I'm going to have to raise my game tomorrow.
0:28:01 > 0:28:04I've always said that you cook better with confidence.
0:28:04 > 0:28:06And you know, I can't be any more confident
0:28:06 > 0:28:08just coming off the back of a ten.
0:28:09 > 0:28:13Tomorrow, all three chefs go into the final course on equal points.
0:28:13 > 0:28:17I don't worry about what's going on around me, I focus on my thing.
0:28:17 > 0:28:20Whoever scores lowest will be out of the competition.
0:28:20 > 0:28:22I am having a nightmare.
0:28:24 > 0:28:27And each chef is doing everything they can to make sure it isn't them.
0:28:27 > 0:28:30Keep calm and carry on cooking. That's what they say, no?