0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three of London and the South East's finest chefs,
0:00:10 > 0:00:12seasoned pro, Adam Byatt...
0:00:12 > 0:00:14That's worth winning then. We'd best crack on.
0:00:14 > 0:00:16..his one time sous chef and
0:00:16 > 0:00:18talented newcomer, Tom Sellers...
0:00:18 > 0:00:21That works better for me if you're under more pressure.
0:00:21 > 0:00:25..and returning contender, Adam Simmonds...
0:00:25 > 0:00:26Thank you!
0:00:26 > 0:00:29..are battling it out for the honour of cooking at a banquet at
0:00:29 > 0:00:33the magnificent St Paul's Cathedral to commemorate
0:00:33 > 0:00:35the 70th Anniversary of D-Day.
0:00:38 > 0:00:42Yesterday, Tom Sellers scored a perfect ten for his main course...
0:00:42 > 0:00:46- A ten.- ..putting him back in the competition.
0:00:48 > 0:00:52All three chefs are going into the dessert course on equal points.
0:00:53 > 0:00:57I don't worry about what's going on around me. I focus on my thing.
0:00:57 > 0:01:00Whoever scores the lowest will be out of the competition...
0:01:00 > 0:01:04I am having a nightmare.
0:01:04 > 0:01:07I might not have a full dessert to put on the plate.
0:01:07 > 0:01:11..and each chef is doing everything to make sure it isn't them.
0:01:11 > 0:01:14"Keep calm and carry on cooking", that's what they say, no?
0:01:27 > 0:01:30This year, the chefs are remembering D-Day, and the soldiers who
0:01:30 > 0:01:33fought for us on the beaches of Normandy 70 years ago.
0:01:35 > 0:01:36Their challenge?
0:01:36 > 0:01:40To produce patriotic dishes that tell the story of wartime Britain.
0:01:42 > 0:01:45Let's hope blood, sweat and tears has gone into this one, Chief.
0:01:45 > 0:01:50- Wow.- Inspired by first-hand memories of the Second World War.
0:01:50 > 0:01:53And Jerry used to come over the trees, machine-gunning and bombing.
0:01:53 > 0:01:58- You just ran for safety wherever you could get.- Very brave.
0:02:02 > 0:02:06Judging them this week is Great British Menu's most successful chef.
0:02:06 > 0:02:08Three time winner, Richard Corrigan.
0:02:08 > 0:02:11It's really tough in that kitchen.
0:02:11 > 0:02:15There are three chefs on the same score.
0:02:15 > 0:02:17I'm looking for some great desserts.
0:02:17 > 0:02:20It's their last chance to impress me,
0:02:20 > 0:02:22and impress me they must.
0:02:22 > 0:02:24So, Tom. How do you feel?
0:02:24 > 0:02:26You got a perfect ten yesterday.
0:02:26 > 0:02:27Given me a lot of confidence,
0:02:27 > 0:02:29and maybe just that bit of energy
0:02:29 > 0:02:31I need for today, you know,
0:02:31 > 0:02:32to go into the dessert.
0:02:32 > 0:02:35I kind of thought we might end up down to the pudding,
0:02:35 > 0:02:36and of course, we are.
0:02:36 > 0:02:38Whoever makes the mistake today,
0:02:38 > 0:02:41that's going to be the telltale factor of who goes home.
0:02:41 > 0:02:44- Confident in your pud?- Yes.
0:02:44 > 0:02:47- Confident?- Yes.- Good.
0:02:47 > 0:02:50- Confident?- In me? Yeah.
0:02:52 > 0:02:55First up is determined newcomer, Tom Sellers.
0:02:55 > 0:02:58After a disappointing start, he scored the first ten
0:02:58 > 0:03:02yesterday with his classic but perfectly executed main course.
0:03:02 > 0:03:05He has to hit the mark again or he's out.
0:03:05 > 0:03:07Dessert is always difficult.
0:03:07 > 0:03:09I'm hoping that if I execute it right here
0:03:09 > 0:03:11which is a big ask in itself,
0:03:11 > 0:03:13I'm hoping that if I do, that it will reap the reward.
0:03:16 > 0:03:21- Morning, Richard. - Good morning. Title of your dish.
0:03:21 > 0:03:23Winston Churchill's Treat Box.
0:03:23 > 0:03:27Obviously the guys picked up on indulgences that he had,
0:03:27 > 0:03:31so the main ingredients here are whisky, cigars, beer, chocolate.
0:03:31 > 0:03:33All your ingredients here. What have we here?
0:03:33 > 0:03:35So, you've got different textures of chocolate.
0:03:35 > 0:03:37We're going to make a chocolate soil.
0:03:37 > 0:03:39We're going to make an ice cream with the beer.
0:03:39 > 0:03:41Beers are notorious for not making a very good ice cream.
0:03:41 > 0:03:46It is, and I can't tell you how hard I've worked on this beer ice cream.
0:03:46 > 0:03:51- Well, tell me. How?- Mark 27 is the one that we're going with today.- 27!
0:03:51 > 0:03:53And hopefully you'll see the hard work today.
0:03:53 > 0:03:57Going to make a parfait with the whisky, you know,
0:03:57 > 0:03:59this one takes me a little bit out of my comfort zone.
0:03:59 > 0:04:03- Do you think you're in with a fighting chance?- I am nervous.
0:04:03 > 0:04:07- To succeed, you have to be prepared to fail.- Or win.- Exactly.
0:04:07 > 0:04:10- This could be your D-Day. - I really hope so, Richard.
0:04:12 > 0:04:15Tom Seller's dish is a very complicated dessert.
0:04:15 > 0:04:20Beer, for example, is notorious for not tasting of anything. Whisky.
0:04:20 > 0:04:25Too much can destroy your dish. Too little. Why bother using it?
0:04:27 > 0:04:29Next up is second-timer Adam Simmonds.
0:04:29 > 0:04:33After winning the first two courses, he didn't quite hit the brief with
0:04:33 > 0:04:37his main, scoring a disappointing seven, and throwing away his lead.
0:04:37 > 0:04:39I can come back from this.
0:04:39 > 0:04:40It's anyone's to take,
0:04:40 > 0:04:42but it's going to be mine at the end of the day.
0:04:42 > 0:04:44I'm going to go through to the judge's chamber on Friday
0:04:44 > 0:04:46and then get to the final banquet.
0:04:48 > 0:04:50Give me the title of your dish.
0:04:50 > 0:04:51Logan's Legacy.
0:04:51 > 0:04:53Logan's Legacy, what is that?
0:04:53 > 0:04:55He was a Colonel in the American Army
0:04:55 > 0:04:58and he was responsible for the chocolate bar that the troops had.
0:04:58 > 0:04:59It was an energy bar.
0:04:59 > 0:05:03Didn't taste very nice, but I've reinvented it so it does taste nice.
0:05:03 > 0:05:04Talk to me.
0:05:04 > 0:05:05I've got some chocolate moulds
0:05:05 > 0:05:08so what we do is temper the chocolate, line the mould,
0:05:08 > 0:05:12then into that, I put evaporated milk and condensed milk foam,
0:05:12 > 0:05:13so that it's like a marshmallow.
0:05:13 > 0:05:16Do you think the Veterans of D-Day will find something
0:05:16 > 0:05:20familiar about your chocolate bar if you are lucky enough to get there?
0:05:20 > 0:05:22I think if I am lucky enough to get there, and the Veterans see it,
0:05:22 > 0:05:25then they will understand it.
0:05:26 > 0:05:31Adam Simmonds's Logan's Legacy does sound a novel idea,
0:05:31 > 0:05:33but is it going to deliver substance?
0:05:33 > 0:05:38I really hope he knows what he's doing. I'm very concerned.
0:05:38 > 0:05:42That it just might be just...another chocolate bar.
0:05:44 > 0:05:47Last up is experienced chef Adam Byatt,
0:05:47 > 0:05:50who bagged his highest score yet for his Winston Churchill
0:05:50 > 0:05:53inspired main course and is determined to plate
0:05:53 > 0:05:56the winning dessert, so he'll cook for the judges tomorrow.
0:05:56 > 0:05:58I'm taking myself right out my comfort zone
0:05:58 > 0:06:01because I think I have to win this now, it's all level...
0:06:01 > 0:06:04If I don't raise my game here and take something else to the table,
0:06:04 > 0:06:05who knows? I'm going to go home.
0:06:08 > 0:06:09- Good morning, Adam.- How are you?
0:06:09 > 0:06:11Very well, thank you.
0:06:11 > 0:06:12What's the title of your dish?
0:06:12 > 0:06:14The title of this dish, Richard, is Victory.
0:06:14 > 0:06:19So now we're at a stage where the D-Day landings were successful
0:06:19 > 0:06:21and we move back to Britain with
0:06:21 > 0:06:24what I think is the most quintessential,
0:06:24 > 0:06:28amazing pudding that this country's ever come up with, which is
0:06:28 > 0:06:30- apple pie and custard. - And what have we here?
0:06:30 > 0:06:34We've got beautiful British Cox's apples.
0:06:34 > 0:06:37We've got some vanilla, a tiny bit of cinnamon, just to give a hint.
0:06:37 > 0:06:40We've got all butter, beautiful puff pastry.
0:06:40 > 0:06:45There are influences from France, Tarte Tatin,
0:06:45 > 0:06:49caramelised apples and all those incredible things from Normandy,
0:06:49 > 0:06:52brought them into what I think is our apple pie, and made it into
0:06:52 > 0:06:55a 21st century version with a few surprises.
0:06:56 > 0:06:57We like your surprises.
0:06:59 > 0:07:02Adam Byatt is doing some kind of apple pie and custard.
0:07:02 > 0:07:05Maybe there's a trick up his sleeve.
0:07:05 > 0:07:09Can he deliver that dessert that's going to bring him through to the judges?
0:07:09 > 0:07:10Only time will tell.
0:07:13 > 0:07:17Michelin starred Tom once again has an inspirational Churchill
0:07:17 > 0:07:18quote for the kitchen.
0:07:18 > 0:07:21"Perhaps it is better to be irresponsible and right,
0:07:21 > 0:07:24"than to be responsible and wrong."
0:07:24 > 0:07:26Do you think that's good for you today?
0:07:26 > 0:07:28I like that, Tom.
0:07:28 > 0:07:30Very fitting for today, isn't it?
0:07:30 > 0:07:32So, the final banquet's at St Paul's.
0:07:32 > 0:07:35I think that makes you more determined to get to the banquet,
0:07:35 > 0:07:37because it's such a spectacular venue, no?
0:07:37 > 0:07:40I think it reflects who we're cooking for.
0:07:40 > 0:07:42That's worth winning then. We'd best crack on.
0:07:42 > 0:07:46Seasoned pro Adam Byatt nailed the brief yesterday and is determined
0:07:46 > 0:07:50to score highly again today with his aptly named Victory dessert.
0:07:50 > 0:07:52He's given away little about the dish,
0:07:52 > 0:07:55but is starting by making a frozen custard.
0:07:58 > 0:07:59So, Adam. What's your dessert?
0:07:59 > 0:08:01Apple pie and custard, Adam.
0:08:01 > 0:08:03And have you practised it?
0:08:03 > 0:08:07I assure you I have cooked more apple pie in the last two months
0:08:07 > 0:08:09than I have ever cooked in my life and ever want to again.
0:08:09 > 0:08:13But they have not all been the same version of it.
0:08:15 > 0:08:18- So, you're feeling a little bit more pressure then, Adam?- Yes, Tom.
0:08:18 > 0:08:19Well, that works better for me,
0:08:19 > 0:08:21if you're under more pressure.
0:08:21 > 0:08:24I focus very much on what's in front of me.
0:08:24 > 0:08:27I don't worry about what other people are doing,
0:08:27 > 0:08:29I don't worry about what's going on around me,
0:08:29 > 0:08:34I focus on my thing. I'm drawing from all my years in classical
0:08:34 > 0:08:38cookery and just understanding what an ingredient behaves like under
0:08:38 > 0:08:40certain pressures, and I think my palette
0:08:40 > 0:08:43will help me along the way here. I really do.
0:08:44 > 0:08:47In contrast, returning chef Adam Simmonds has
0:08:47 > 0:08:51relied on experimental cooking techniques all week to bag him
0:08:51 > 0:08:53points, and for his chocolate orange dessert,
0:08:53 > 0:08:57he's making a technical pates de fruits, an orange jelly sweet,
0:08:57 > 0:09:01and he's using his favourite liquid nitrogen once again.
0:09:01 > 0:09:03What are you making this time?
0:09:03 > 0:09:06Orange and evaporated milk granita.
0:09:06 > 0:09:10You could do it in the freezer, but it causes too many water particles.
0:09:10 > 0:09:13Yes, every housewife should have this in her house.
0:09:15 > 0:09:18He also needs to temper chocolate for his chocolate bar
0:09:18 > 0:09:20but has run into problems.
0:09:20 > 0:09:22I'm going to have to find somewhere else to do it
0:09:22 > 0:09:23because it's too hot in here.
0:09:23 > 0:09:26The chocolate must be melted and cooled to specific
0:09:26 > 0:09:30temperatures to give a glossy finish and snap to the chocolate bar.
0:09:30 > 0:09:33But the heat in the kitchen could result in a dull finish
0:09:33 > 0:09:35and white patches.
0:09:35 > 0:09:37So there's a great danger of it going grainy in that kitchen.
0:09:37 > 0:09:38My worst nightmare.
0:09:38 > 0:09:40And what about the moulds?
0:09:40 > 0:09:41Obviously it says Logan Bar.
0:09:43 > 0:09:47Hopefully this is going to be just more than a bar of chocolate, yeah?
0:09:48 > 0:09:52Ambitious first-timer Tom Sellers is also making a chocolate bar for
0:09:52 > 0:09:55his Winston Churchill inspired dish,
0:09:55 > 0:09:58with layers of whisky caramel and whisky parfait
0:09:58 > 0:10:00on a malted-chocolate biscuit base.
0:10:01 > 0:10:04He's also preparing textures of chocolate -
0:10:04 > 0:10:05soil, custard and crispy.
0:10:06 > 0:10:10After overly-complicating his starter, and fish courses,
0:10:10 > 0:10:13he got the balance just right for his main, and he's aiming for
0:10:13 > 0:10:15another perfect ten.
0:10:15 > 0:10:17It's definitely do or die today, you know?
0:10:17 > 0:10:19I don't think the other two guys are going to score badly,
0:10:19 > 0:10:20so I have to score well.
0:10:20 > 0:10:22Everything rides on this dish.
0:10:22 > 0:10:23So, Tom. How's everything?
0:10:23 > 0:10:25I think now it's just about staying focused.
0:10:25 > 0:10:27I'm so conscious that
0:10:27 > 0:10:30so many people have failed on dessert or fallen down.
0:10:30 > 0:10:32I don't want to join that list of people.
0:10:32 > 0:10:34It's the pressure that got to them, by the way.
0:10:34 > 0:10:36- It wasn't their dessert idea, it was the pressure.- Yeah.
0:10:36 > 0:10:39They made just fundamental errors in the very end.
0:10:44 > 0:10:47Tom's about to reveal a secret weapon he hopes adds
0:10:47 > 0:10:51authenticity to his boozy chocolate dish.
0:10:51 > 0:10:52Beautiful beer.
0:10:52 > 0:10:53- It's tasty, eh?- It's very nice.
0:10:53 > 0:10:56So, this is the beer that Churchill got flown over to the
0:10:56 > 0:10:58troops on the Spitfires.
0:10:58 > 0:10:59Essentially, it was the beer
0:10:59 > 0:11:01that fuelled the troops to win the battle.
0:11:01 > 0:11:03Hopefully it's going to fuel me to win the dessert.
0:11:07 > 0:11:10After the D-Day landings, Kentish ale was sent to British
0:11:10 > 0:11:13troops in Normandy to help boost morale.
0:11:13 > 0:11:15To make this unusual operation possible,
0:11:15 > 0:11:19the ale was flown in specially adapted barrels via Spitfires.
0:11:19 > 0:11:24The original brewery closed in 1965, but the yeast was preserved
0:11:24 > 0:11:27and today, nearby Westerham Brewery and brewer Robert Wicks
0:11:27 > 0:11:29have resurrected the recipe.
0:11:30 > 0:11:34We recultured the yeast in order to recreate the flavours of the beer
0:11:34 > 0:11:37because we believe that the liquor, the water
0:11:37 > 0:11:40and the yeast is about 80% of the flavour profile of the beer
0:11:40 > 0:11:43and we can recreate those flavours with the same liquor
0:11:43 > 0:11:47- and the same yeast as the Black Eagle Brewery.- Fantastic.
0:11:47 > 0:11:51Tom's used the original wartime beer in his ice cream recipe.
0:11:52 > 0:11:55Well, it's certainly carried over those malt flavours
0:11:55 > 0:11:57and you definitely know it's made with beer.
0:11:57 > 0:11:59- You've done a fantastic job. - Thank you very much.
0:11:59 > 0:12:03One of the beer carrying Spitfires is now a flying memorial at
0:12:03 > 0:12:08Biggin Hill Heritage Hangar in Kent, a key RAF base during World War II.
0:12:08 > 0:12:12- Wow.- Historian Robin Brooks showed Tom around.
0:12:12 > 0:12:15Churchill actually often came to Biggin Hill to see his boys,
0:12:15 > 0:12:17his "few" as he called them.
0:12:17 > 0:12:18It's not known
0:12:18 > 0:12:22whether Churchill himself ordered the sending of the ale,
0:12:22 > 0:12:25or whether it was attributed to him as positive propaganda.
0:12:25 > 0:12:30As regards the beer, it was carried over in underslung tanks
0:12:30 > 0:12:34under the wings which were actually fixed under here.
0:12:34 > 0:12:36Yeah, I think it's very inspirational.
0:12:36 > 0:12:38Very, very inspirational indeed, yes.
0:12:40 > 0:12:42For a better sense of the wartime atmosphere,
0:12:42 > 0:12:47Tom also met with ex-RAF serviceman, Bernard Salter.
0:12:47 > 0:12:52I was here during the Battle of Britain in 1940. I'm 92 Squadron.
0:12:52 > 0:12:56- Amazing.- The Spitfires... My job was flight mechanic.- Always under threat.
0:12:56 > 0:12:57Oh, yeah.
0:12:57 > 0:13:01Jerry used to come over the trees, machine gunning and bombing.
0:13:01 > 0:13:05You just ran for safety wherever you could get.
0:13:05 > 0:13:08- Very brave.- At the time, it was a job and we did our job.
0:13:12 > 0:13:14I feel very lucky to be sitting in this.
0:13:14 > 0:13:17It makes cooking sound easy, to be honest.
0:13:17 > 0:13:21Coming here today has really made me connect a lot more with the brief.
0:13:21 > 0:13:25Makes me feel very proud and you know, really puts a lot of meaning
0:13:25 > 0:13:28behind what we're doing. It's a privilege to be involved.
0:13:32 > 0:13:35Tom's beer ice cream is chilling in the freezer.
0:13:35 > 0:13:37But he's having problems with the other alcoholic
0:13:37 > 0:13:40element of his dish, his whisky parfait.
0:13:40 > 0:13:43The cream just split from the parfait so I'm just remaking
0:13:43 > 0:13:46and I'm under pressure for time because of it, but I'll be there.
0:13:46 > 0:13:48I won't fail.
0:13:48 > 0:13:52But, in the heat of the kitchen, the mixture splits again.
0:13:52 > 0:13:55Yeah, I'm under massive pressure. My whisky parfait's gone wrong twice.
0:13:55 > 0:13:58"Keep calm and carry on cooking", that's what they say, no?
0:13:58 > 0:14:01On the other side of the kitchen, experienced Adam Byatt's
0:14:01 > 0:14:04making pastry cones for his Victory dessert.
0:14:04 > 0:14:08He's stuffed apples with apple and raisin mix, apple brandy
0:14:08 > 0:14:12and frozen custard, before encasing in puff pastry.
0:14:12 > 0:14:15Adam has so far been guarded about the elements of his dish,
0:14:15 > 0:14:19but Richard's keen to get to the bottom of the mystery presentation.
0:14:20 > 0:14:24- So, when you put the layer of custard on, what like a...- It's inside.
0:14:24 > 0:14:26You've turned it into a jelly or something was it?
0:14:26 > 0:14:28No, just frozen it. Frozen it solid.
0:14:28 > 0:14:31- Frozen? Inside the apple?- Yeah.
0:14:31 > 0:14:34Do you think the dish has enough in it to say,
0:14:34 > 0:14:36"Yeah, this is a fantastic dish to get to the banquet."?
0:14:36 > 0:14:41It's got a really nice 21st century twist to it but it's also
0:14:41 > 0:14:45going to deliver memories of home and comfort food and...
0:14:45 > 0:14:47- What is that?- It's a surprise.
0:14:49 > 0:14:52Adam is trying to keep the surprise but you know, cones are only
0:14:52 > 0:14:55used for one thing, and that's for putting ice cream in.
0:14:55 > 0:14:58Rival Adam Simmonds is in for a nasty surprise.
0:15:00 > 0:15:02He's made his chocolate bars by filling chocolate moulds with
0:15:02 > 0:15:05evaporated and condensed milk mousse
0:15:05 > 0:15:09and evaporated milk jelly before sealing with chocolate.
0:15:09 > 0:15:12But they won't come out.
0:15:12 > 0:15:14I am having a nightmare.
0:15:14 > 0:15:18For some reason, the chocolate's stuck to the mould,
0:15:18 > 0:15:20so now I've got to put it in a blast chiller to see
0:15:20 > 0:15:23if I can release it like that, and we'll see what happens.
0:15:23 > 0:15:26I might not have a full dessert to put on a plate.
0:15:26 > 0:15:28Adam can only wait.
0:15:28 > 0:15:31Any mistake could result in a low score and see him
0:15:31 > 0:15:32out of the competition.
0:15:35 > 0:15:38First to plate up and banking on his Victory dessert proving
0:15:38 > 0:15:41just that, is seasoned pro Adam Byatt.
0:15:41 > 0:15:44He tops his baked apple pie with a decorative leaf
0:15:44 > 0:15:49and dusts with icing sugar. Adam serves custard on the side.
0:15:49 > 0:15:52Finally, the surprise element he hopes will give him
0:15:52 > 0:15:56the winning edge. He pipes vanilla ice cream into cones, served with a
0:15:56 > 0:15:57flake in a spice box.
0:16:02 > 0:16:04- There we go.- So, Adam.
0:16:04 > 0:16:07Is this a Great British Dish for the Great British Menu?
0:16:07 > 0:16:09- I think it is, Richard. Yeah. - And the ice cream?
0:16:09 > 0:16:13Yes, we've got 99s on the side in a little spice box with all
0:16:13 > 0:16:15the spices that we then brought back after the war.
0:16:15 > 0:16:17Well, let's taste it. Enjoy.
0:16:24 > 0:16:27Do you think that would work at a banquet? Before it all melts?
0:16:27 > 0:16:32It would need to be made frozen like that and then added in at the end.
0:16:32 > 0:16:35- I think for a banquet, this isn't feasible, do you?- No.
0:16:38 > 0:16:42- And the custard?- Yeah, it's in there if you poke around a bit, I think
0:16:42 > 0:16:46you'll probably get it. There's more here if you'd like more here.
0:16:46 > 0:16:49There was supposed to be a layer of custard.
0:16:49 > 0:16:51I mean I can see a little bit of it.
0:16:51 > 0:16:54Remind me again the type of apple you used here.
0:16:54 > 0:16:55- It's a Cox, Richard.- Yeah.
0:16:55 > 0:16:58- Do you think the apple is cooked through?- I do, Richard.
0:16:58 > 0:17:01You've got that soft-centred apple compote in the middle,
0:17:01 > 0:17:04then you've got the fondant in apple that's sat on the pastry.
0:17:04 > 0:17:07And yeah, for me, they're both absolutely cooked.
0:17:07 > 0:17:09It looks to me as if the apple's...
0:17:09 > 0:17:12Some of the apple's collapsed.
0:17:12 > 0:17:14I think Adam will be disappointed with this.
0:17:14 > 0:17:15Is it enough?
0:17:15 > 0:17:17I think I've done enough, Richard.
0:17:17 > 0:17:21- Out of ten, what would you score it?- I think it's a nine.
0:17:21 > 0:17:24When I watched him dress that apple, it made me nervous slightly.
0:17:24 > 0:17:29- The same for me.- But then seeing it and eating it and him trying to push
0:17:29 > 0:17:36- it further might actually be his downfall.- Only if ours work.
0:17:36 > 0:17:37Richard gave nothing away.
0:17:37 > 0:17:40He ate an awful lot of it and I ate it
0:17:40 > 0:17:43and I think it was delicious so I'm happy.
0:17:43 > 0:17:46Simmonds. Leave that closed, man.
0:17:46 > 0:17:48Returning contender Adam Simmonds has been
0:17:48 > 0:17:52chilling his chocolate bars to harden them. Time to plate up.
0:17:52 > 0:17:54He has to remove them from the moulds
0:17:54 > 0:17:56or he won't have a dish to serve.
0:18:04 > 0:18:06Thank you!
0:18:06 > 0:18:09- Happy?- I honestly thought, seriously,
0:18:09 > 0:18:12- I didn't think I'd have a dessert to put on the- BEEP- plate.
0:18:12 > 0:18:16Logan's Legacy is Adam's last chance to score big.
0:18:16 > 0:18:19Everything rides on this dish.
0:18:19 > 0:18:22He starts with the problematic chocolate orange bar, then
0:18:22 > 0:18:28scatters orange jelly sweets, orange segments, and aerated chocolate.
0:18:28 > 0:18:31He tops with edible silver leaf wrapping,
0:18:31 > 0:18:36finishing with evaporated milk sorbet and milk and orange granita.
0:18:38 > 0:18:41- So, Adam. You got there in the end.- Just.
0:18:41 > 0:18:44Is this a slice of edible history?
0:18:44 > 0:18:46I think so, because it's to do with the allies,
0:18:46 > 0:18:50- and the Americans in particular. - Come on, let's taste it.
0:18:55 > 0:18:56What have we here then?
0:18:56 > 0:18:59We've got a chocolate aerated bar,
0:18:59 > 0:19:04evaporated milk ice cream, and then fresh orange.
0:19:04 > 0:19:07What do you think, Tom? What's your initial thoughts on it?
0:19:07 > 0:19:12- It looks a bit small and dainty. - The filling in the chocolate bar.
0:19:12 > 0:19:16- Are you happy with the consistency of it all?- It needs work on it.
0:19:16 > 0:19:18The filling's a bit gummy for me.
0:19:18 > 0:19:20I know it's supposed by be marshmallowy,
0:19:20 > 0:19:24but it's quite...I don't know if that texture works.
0:19:24 > 0:19:29Do you think it's a bit too simple to be a great legacy D-Day dish?
0:19:29 > 0:19:31I think technically it's very good.
0:19:31 > 0:19:34Looking at it, the simplicity of it, for sure.
0:19:34 > 0:19:38This was a great idea to get basically a story of the Logan bar
0:19:38 > 0:19:39told on a bit of paper
0:19:39 > 0:19:42so that every guest can know exactly what the story is.
0:19:42 > 0:19:44He's even put his face ...that's very funny.
0:19:44 > 0:19:46Out of ten, give me a score.
0:19:46 > 0:19:48Six.
0:19:48 > 0:19:52- Have you done enough? - With a six, probably not, no.
0:19:52 > 0:19:55- I don't see this dessert as a threat to me.- OK.
0:19:55 > 0:19:57But, we both know he's a good cook
0:19:57 > 0:19:58and there's some great flavours there.
0:19:58 > 0:20:03For me, it's slightly style over substance.
0:20:03 > 0:20:07- Hi, Adam, you all right? How did you get on?- It wasn't right at all.
0:20:07 > 0:20:08You weren't happy with it?
0:20:08 > 0:20:13It didn't deliver what I know it can deliver, and that's the problem.
0:20:13 > 0:20:16Last to fight for his place in the judging chamber is talented
0:20:16 > 0:20:18newcomer Tom Sellers.
0:20:18 > 0:20:22With his dish of Winston Churchill's Favourite Things.
0:20:22 > 0:20:24Into a whisky presentation box, he pours a layer of chocolate
0:20:24 > 0:20:30custard and tops with chocolate soil and chocolate crispy.
0:20:30 > 0:20:33His chocolate bar made with whisky caramel, chocolate biscuit
0:20:33 > 0:20:37and the problematic whisky parfait is covered in edible gold leaf
0:20:37 > 0:20:39and placed on his textures of chocolate.
0:20:39 > 0:20:42The beer ice cream is spooned on the side
0:20:42 > 0:20:44and topped with smoky salt.
0:20:44 > 0:20:47The final touch is smoke from the beer hops,
0:20:47 > 0:20:51pumped into the box for a hit of aroma when opened.
0:20:55 > 0:20:58Would it make king, country and prime minister proud?
0:20:58 > 0:21:00Yes, I think so.
0:21:03 > 0:21:05- Let's taste it.- Let's.
0:21:09 > 0:21:12Would this be a treat for Churchill and a treat for the veterans?
0:21:12 > 0:21:14I think he'd be really happy to eat that.
0:21:14 > 0:21:17It's all his favourite things put into a box.
0:21:17 > 0:21:19He's pulled out some nice presentation there.
0:21:19 > 0:21:22- Yeah, it's good. Lovely.- I like it.
0:21:27 > 0:21:29Are you happy with the consistency of that parfait?
0:21:29 > 0:21:30Would you change anything?
0:21:30 > 0:21:33It gave you a bit of trouble inside, didn't it?
0:21:33 > 0:21:34Yeah, it split on me twice.
0:21:34 > 0:21:37But I think the flavour's there, the foundation's there.
0:21:37 > 0:21:40The parfait. Is it a parfait or a mousse?
0:21:40 > 0:21:42For me, it's more of a mousse.
0:21:42 > 0:21:43- That's a gelatine-set mousse. - Yeah.
0:21:43 > 0:21:46The beer ice cream, Tom. Are you happy with it?
0:21:46 > 0:21:47Yeah, I really am.
0:21:47 > 0:21:51You get that really raw, hoppy flavour.
0:21:52 > 0:21:53As a beer, it was lovely.
0:21:53 > 0:21:56In the concept of this dish with the whisky,
0:21:56 > 0:21:59- it's just like a kidney punch.- The portion size.
0:21:59 > 0:22:02- Would you change anything? - Yeah. I'd make the bar smaller.
0:22:02 > 0:22:04Because it is a rich dessert.
0:22:04 > 0:22:06I don't think we could finish that.
0:22:06 > 0:22:07Would you agree or not?
0:22:07 > 0:22:10I mean, it's just so rich, it's so big, maybe for Churchill.
0:22:10 > 0:22:12- Maybe, yeah.- Big guy.
0:22:13 > 0:22:16Do the flavours compliment each other?
0:22:16 > 0:22:17Yeah, I think so.
0:22:17 > 0:22:21The only way this was going to work was to go big flavour with
0:22:21 > 0:22:22big flavour.
0:22:22 > 0:22:25It's just too punchy and in-your-face.
0:22:25 > 0:22:27There's some bold flavours in there.
0:22:27 > 0:22:30Do you think you've done enough to get through to Friday?
0:22:30 > 0:22:33I really hope so. I couldn't have done any more.
0:22:33 > 0:22:36- When it came up to the pass, I thought game set and match.- Yeah.
0:22:36 > 0:22:37- For him.- Yeah. - Then when you eat it...
0:22:37 > 0:22:39Now you're feeling a bit more confident.
0:22:39 > 0:22:42I'm not going to lie, it's pleasing. I could still be in the running.
0:22:42 > 0:22:45Yeah. It's pleasing for me.
0:22:45 > 0:22:51- How did it go? - I'm not...I'm not sure.
0:22:51 > 0:22:53We'd said that at the beginning of this course, that the
0:22:53 > 0:22:58person that makes the mistakes is going home. I made mistakes.
0:22:58 > 0:23:01I made mistakes too. Cheers then, boys. Well done for a good week.
0:23:01 > 0:23:05- Cheers.- Thanks for a good week, thank you. I really enjoyed it.
0:23:05 > 0:23:06May the best man win.
0:23:16 > 0:23:18Good evening, chefs.
0:23:18 > 0:23:23It's been a great week with some very high scores.
0:23:23 > 0:23:30However, only two of you can go through to the judges' chamber.
0:23:30 > 0:23:33I'm going to start with you, Adam Byatt,
0:23:33 > 0:23:37and your Victory dish of apple pie and custard.
0:23:37 > 0:23:42The vanilla ice cream and custard were good.
0:23:42 > 0:23:46The pastry around the apple was beautifully caramelised
0:23:46 > 0:23:47and well cooked.
0:23:47 > 0:23:51But, I think you could look at another
0:23:51 > 0:23:59- variety of apple for that dish.- OK. - Something with a bit of tart.
0:23:59 > 0:24:05- And was that apple thoroughly cooked? I didn't think so.- OK.
0:24:05 > 0:24:08I didn't really get the custard inside the apple.
0:24:08 > 0:24:12- This needs a little bit of work. - I understand.
0:24:12 > 0:24:17Adam Simmonds, your Logan's Legacy of dark chocolate,
0:24:17 > 0:24:23orange and milk, a lovely idea. A homage to our American allies.
0:24:23 > 0:24:28It would be a real treat for the veterans at the banquet.
0:24:28 > 0:24:33The evaporated milk sorbet was good.
0:24:33 > 0:24:42The chocolate casing, it was very fine. But your portion was tiny.
0:24:42 > 0:24:47Again! The filling in the chocolate bar was a little spongy.
0:24:47 > 0:24:54- Too much gelatine.- OK. - But it was a spot on brief.
0:24:54 > 0:24:58- It certainly needs some tweaks.- For sure.
0:24:58 > 0:25:06Tom, your Winston Churchill treat box with whisky parfait and beer sorbet.
0:25:06 > 0:25:13I thought it was a fantastic concept. You've done your historical research.
0:25:13 > 0:25:17I liked the beer ice cream.
0:25:17 > 0:25:21- But, God, was it rich!- Yeah.
0:25:21 > 0:25:26- That bar was a little bit too big.- Agreed.
0:25:26 > 0:25:31The filling wasn't perfect and that whisky parfait.
0:25:31 > 0:25:34A bit too strong of whisky, maybe?
0:25:34 > 0:25:37You need to watch your technique if you ever cook this dish again.
0:25:41 > 0:25:44So now for the scores.
0:25:44 > 0:25:51With a score of seven, putting them through to the judges, is...
0:25:54 > 0:25:57Adam Simmonds.
0:25:57 > 0:25:59- So, how do you feel?- Well done, mate.
0:25:59 > 0:26:01A bit speechless to be fair.
0:26:01 > 0:26:05I'm delighted obviously, to go against these two
0:26:05 > 0:26:09- and to get through is a massive achievement.- So, two chefs are left.
0:26:09 > 0:26:15Both on level pegging. Only one can go through to cook for the judges.
0:26:17 > 0:26:21Adam Byatt, I'm giving you...
0:26:24 > 0:26:26- ..a six.- OK.
0:26:28 > 0:26:31Tom? I'm giving you...
0:26:34 > 0:26:36a six.
0:26:38 > 0:26:40So it's a tie.
0:26:42 > 0:26:47In the event of a tie, I need to review both menus.
0:26:48 > 0:26:51Who really nailed the brief?
0:26:54 > 0:26:58Going through to cook for the judges is...
0:27:09 > 0:27:11..you, Tom.
0:27:13 > 0:27:16- OK.- Congratulations.
0:27:16 > 0:27:21- Guys, it was so close.- Well done.
0:27:21 > 0:27:26- Adam, commiserations. Take care.- Thank you.
0:27:27 > 0:27:29Tom and Adam Simmonds will
0:27:29 > 0:27:31cook for the judges tomorrow,
0:27:31 > 0:27:35meaning Adam Byatt must leave the competition.
0:27:35 > 0:27:37It is what it is, Tom.
0:27:37 > 0:27:38I messed it up.
0:27:38 > 0:27:40I'm really disappointed but I'm really happy for Tom,
0:27:40 > 0:27:42and I wish him all the best.
0:27:42 > 0:27:44It's a bittersweet feeling for me.
0:27:44 > 0:27:48Adam Byatt is a former employer, a friend,
0:27:48 > 0:27:52but of course I was here to win so I'm proud of myself.
0:27:52 > 0:27:56Now, it's about turning up tomorrow and absolutely smashing it.
0:27:56 > 0:28:00I am so happy that I'm cooking for the judges again.
0:28:00 > 0:28:02This time, I'm going to go further.
0:28:02 > 0:28:04I've got a second bite of the cherry tomorrow
0:28:04 > 0:28:06and I need to take it with both hands.
0:28:06 > 0:28:10Tomorrow, Tom and Adam will cook their entire menus again.
0:28:10 > 0:28:13- For me, it's like lamb to the slaughter.- Yeah?
0:28:13 > 0:28:16And I'm going to stand and enjoy that.
0:28:16 > 0:28:20But, with the judges expecting their finest hour...
0:28:20 > 0:28:24It is the closest we've ever seen it.
0:28:24 > 0:28:29- Stonkingly good pud.- ..which of the chefs will be left shocked?
0:28:29 > 0:28:30Really?