0:00:02 > 0:00:05It's been a closely fought week for three of London
0:00:05 > 0:00:07and the south east's best chefs.
0:00:07 > 0:00:10With two award winning newcomers, Tom Sellers...
0:00:10 > 0:00:12Come on!
0:00:12 > 0:00:13..and Adam Byatt...
0:00:13 > 0:00:15Don't worry about what's going on around me.
0:00:15 > 0:00:19..snapping at the heels of returning contender Adam Simmonds...
0:00:19 > 0:00:20Thank you!
0:00:20 > 0:00:24..for the chance to cook for our World War II veterans at a banquet,
0:00:24 > 0:00:28commemorating 70 years since D-Day at St Paul's Cathedral,
0:00:28 > 0:00:31an iconic bastion of British wartime resilience.
0:00:32 > 0:00:36Yesterday's dessert course was a three-way battle,
0:00:36 > 0:00:39with all the chefs on equal points.
0:00:39 > 0:00:42We move to the final course with a level playing field.
0:00:44 > 0:00:46Adam Simmonds plated the winning dish, with Tom
0:00:46 > 0:00:50and Adam Byatt both scoring a six.
0:00:50 > 0:00:53Guys, it was so close.
0:00:53 > 0:00:57In the end, veteran Richard Corrigan sent Adam Byatt home.
0:00:57 > 0:00:59Now, to stay in the competition,
0:00:59 > 0:01:03Tom and Adam Simmonds must cook their four courses again.
0:01:03 > 0:01:07Adam has been here before and is determined to go all the way.
0:01:07 > 0:01:11I can assure you now, I'm knocking a Tom out this year.
0:01:11 > 0:01:15The judges are expecting the chefs' finest hours on a plate.
0:01:15 > 0:01:17It's the closest we've ever seen it.
0:01:17 > 0:01:20Ensuring the dishes evoke the spirit of wartime Britain is
0:01:20 > 0:01:22a fourth judge, Joy Hunter,
0:01:22 > 0:01:25who worked in Churchill's War Rooms during the campaign.
0:01:25 > 0:01:27That was quite exciting. Action packed.
0:01:27 > 0:01:30The dishes must also taste delicious...
0:01:30 > 0:01:32Stonkingly good pud.
0:01:32 > 0:01:36..as only the finest chef will continue in the competition.
0:01:36 > 0:01:38Going through to the finals is...
0:01:52 > 0:01:55Newcomer Tom Sellers had a mixed week and just scraped through
0:01:55 > 0:01:59after a tense dessert draw with ex-mentor, Adam Byatt.
0:02:01 > 0:02:04I won't go home today. If I cook well, I won't go home.
0:02:04 > 0:02:05- Good luck, Chef.- Good luck.
0:02:07 > 0:02:09In homage to Mr Corrigan himself, look.
0:02:11 > 0:02:15That's what's going to take me all the way, man.
0:02:15 > 0:02:18But it's returning contender Adam Simmonds
0:02:18 > 0:02:20who has the biggest point to prove.
0:02:20 > 0:02:22After missing the brief last year,
0:02:22 > 0:02:25he's determined to impress the judges this time.
0:02:25 > 0:02:28- My old boss beat you - Mr Aikens. - Yes, he did.
0:02:28 > 0:02:31I can assure you now, I'm knocking a Tom out this year.
0:02:32 > 0:02:36I'm here to win now. I got a second bite of the cherry yesterday.
0:02:36 > 0:02:38Tom Sellers is going home, for sure.
0:02:44 > 0:02:48Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:48 > 0:02:50are examining the chefs' menus.
0:02:50 > 0:02:54So, Adam, a returning chef. Tom Sellers, really competitive.
0:02:54 > 0:02:58The most competitive region. Today is going to be a humdinger.
0:03:04 > 0:03:06It's the closest we've ever seen it.
0:03:06 > 0:03:10- Well, it's going to be a tight old battle.- It is going to be tight.
0:03:15 > 0:03:17Morning, gentlemen.
0:03:17 > 0:03:19- BOTH:- Morning. - Hard at it, I see.- Exactly.
0:03:19 > 0:03:22- This is your second crack at this, isn't it?- Yeah, it is.
0:03:22 > 0:03:24If I remember rightly,
0:03:24 > 0:03:28the problem last time was that you didn't quite think about the brief.
0:03:28 > 0:03:30- You just cooked what you wanted to cook.- That's very true.
0:03:30 > 0:03:32This year there's been a lot more work
0:03:32 > 0:03:35involved into the presentation side of it.
0:03:35 > 0:03:38- MATTHEW: Tom, I see you got a ten for your main course.- I did.
0:03:38 > 0:03:42And do you think you're on course to have another ten today?
0:03:42 > 0:03:43I'd like to think so.
0:03:43 > 0:03:46The scoring has been amazing all week.
0:03:46 > 0:03:48I really expect to see some of these dishes that
0:03:48 > 0:03:51you're producing today at the final banquet, so good luck.
0:03:51 > 0:03:53- Thank you very much.- Thank you.
0:03:56 > 0:03:59They need to see that I've understood the brief.
0:03:59 > 0:04:01If I haven't understood it,
0:04:01 > 0:04:03then they're going to crucify me, aren't they?
0:04:03 > 0:04:04Yeah.
0:04:10 > 0:04:11Tom is first to serve.
0:04:13 > 0:04:17He scored a respectable eight in the week for his Dig For Victory
0:04:17 > 0:04:20vegetable starter. A complex dish with goat's yoghurt,
0:04:20 > 0:04:24malt soil, baby vegetables and chicken rillette.
0:04:24 > 0:04:27Tom, obviously you're first, which I'm delighted about.
0:04:27 > 0:04:30- For me, it's like lambs to the slaughter.- Yeah?
0:04:30 > 0:04:33And I'm going to stand and enjoy that.
0:04:33 > 0:04:37Well, it's funny because I'm a big believer in leading from the front.
0:04:40 > 0:04:42The chefs will also be marked by a fourth judge who played
0:04:42 > 0:04:44an important role in the war effort.
0:04:44 > 0:04:46Today, it's 88-year-old Joy Hunter,
0:04:46 > 0:04:50who worked in Churchill's War Rooms in 1944.
0:04:50 > 0:04:52What an honour to have you in the judging.
0:04:52 > 0:04:54Thank you, Prue, it's lovely to be here.
0:04:54 > 0:04:56- And this is Oliver.- Oliver.
0:04:56 > 0:04:59- Very nice to meet you.- Good to meet you too.- And Matthew.- Hello.
0:04:59 > 0:05:00Good to meet you.
0:05:00 > 0:05:03Can you tell us what you were doing in and around D-Day?
0:05:03 > 0:05:06I actually helped to type the battle orders for D-Day.
0:05:06 > 0:05:08You must have been on your tenterhooks.
0:05:08 > 0:05:09Yes, we were. It was very exciting.
0:05:09 > 0:05:13I suppose, perhaps in a way at 18, you're absorbed with what
0:05:13 > 0:05:14you're doing. We were very busy.
0:05:14 > 0:05:18It almost seems more exciting now on reflection.
0:05:18 > 0:05:21- Did you see Churchill at all? - Oh, yes, quite often.
0:05:21 > 0:05:22The corridors were quite small.
0:05:22 > 0:05:25We always knew when he was coming because of his cigar smoke,
0:05:25 > 0:05:28and he was, of course, enormously normal.
0:05:28 > 0:05:30You'd just say, "Good morning, Mr Churchill."
0:05:30 > 0:05:32Hopefully you're in for a treat today because we have
0:05:32 > 0:05:35some amazing chefs and they're going to cook their socks off.
0:05:35 > 0:05:37That's absolutely fantastic. I can't wait.
0:05:42 > 0:05:46Tom's allotment begins with goat's yoghurt and herb emulsion...
0:05:46 > 0:05:49chicken rillette path and oak and malt soil.
0:05:50 > 0:05:55Next, he carefully plants pickled, blanched and baked vegetables,
0:05:55 > 0:05:57including beetroot, radish and turnip.
0:06:03 > 0:06:04Well done.
0:06:10 > 0:06:14Isn't that pretty? It's an allotment for one.
0:06:14 > 0:06:16Well, it's a lot whichever way you look at it.
0:06:16 > 0:06:19There was too much on it when I did it first time round.
0:06:19 > 0:06:21Richard picked up on that. I've changed that.
0:06:21 > 0:06:24OLIVER: I think the chicken contrasts really well.
0:06:24 > 0:06:26I really love this dish.
0:06:26 > 0:06:28Well, it would be luxury at wartime.
0:06:28 > 0:06:30There's no doubt about that, even though it's vegetables.
0:06:30 > 0:06:33To have a mixture like that and to have that amount.
0:06:33 > 0:06:35- You've used a lot of veg, haven't you?- Yeah.
0:06:35 > 0:06:39A vegetable cooked beautifully is one of the best things in cooking.
0:06:39 > 0:06:42You've got these sort of sludge favours, I would describe them.
0:06:42 > 0:06:43PRUE LAUGHS
0:06:43 > 0:06:47- Well, the earth and the yoghurt and herbs.- A bit boring.
0:06:47 > 0:06:50The chicken's too wet. And it's too ground up.
0:06:50 > 0:06:54Don't be put off by these two over here with me.
0:06:54 > 0:06:58I know a thing or two about food and they're just learners.
0:06:58 > 0:07:00I think it's a clever mix of vegetables.
0:07:00 > 0:07:02If we'd been able to have a dish like this in the war,
0:07:02 > 0:07:05we would have regarded this as Ritz food.
0:07:07 > 0:07:10Adam is up next with a complex starter
0:07:10 > 0:07:14inspired by the dehydrated food in ration packs during the war,
0:07:14 > 0:07:17brought into the 21st century, using modern techniques.
0:07:17 > 0:07:21His chicken dish includes dehydrated celeriac and chicken liver parfait,
0:07:21 > 0:07:24rehydrated by a hot consomme.
0:07:24 > 0:07:26Veteran Richard awarded it a nine for flavour
0:07:26 > 0:07:29and inventive presentation, reflecting the brief.
0:07:29 > 0:07:31Everything under control?
0:07:31 > 0:07:35On the outside, yes, on the inside like a flapping swan right now.
0:07:35 > 0:07:37What was it, Dad's Army, where he says...
0:07:37 > 0:07:40- AS CORPORAL JONES:- Don't panic, Mr Mainwaring, don't panic.
0:07:40 > 0:07:44Into the ration packs goes cod roe puree, egg yolk, chicken wing
0:07:44 > 0:07:47and chicken spam, then celeriac chucrute.
0:07:48 > 0:07:51The dry elements are served on the side.
0:07:51 > 0:07:54Crispy chicken skin in bags and dehydrated celeriac
0:07:54 > 0:07:57and chicken liver parfait in tins.
0:07:57 > 0:08:01His chicken consomme is served in replica wartime flasks.
0:08:03 > 0:08:05HE EXHALES
0:08:08 > 0:08:11- I think the props department has been working overtime.- Yes.
0:08:13 > 0:08:14I'm terribly excited about this.
0:08:14 > 0:08:17There's something quite mysterious about this.
0:08:19 > 0:08:21Wow. Goodness.
0:08:21 > 0:08:24- PRUE: Read before you feed. MATTHEW:- I like this DIY business.
0:08:24 > 0:08:27For me it encompasses everything in that brief.
0:08:27 > 0:08:28I think this is great.
0:08:28 > 0:08:32Very tasty. And good fun.
0:08:32 > 0:08:33It reminds me of camping.
0:08:33 > 0:08:35There's loads of rich textures going on.
0:08:35 > 0:08:37They're very comforting flavours.
0:08:37 > 0:08:40I particularly like the egg yolk
0:08:40 > 0:08:44which thickens and makes the soup a little bit richer.
0:08:44 > 0:08:46This would definitely have helped win the war.
0:08:46 > 0:08:48Do you think they're going to like the freeze-dried?
0:08:48 > 0:08:51It's there for a purpose. It's about a modern-day ration pack.
0:08:51 > 0:08:55This is a very sophisticated,
0:08:55 > 0:08:59very modern piece of cooking that uses all sorts of modern techniques.
0:08:59 > 0:09:04His idea of dehydration was a perfect wartime technique as well.
0:09:04 > 0:09:06MATTHEW: And all these little design details,
0:09:06 > 0:09:12this is what would resonate with the veterans at the dinner.
0:09:12 > 0:09:14It would certainly make them smile.
0:09:16 > 0:09:17Did you see that?
0:09:17 > 0:09:21Tom's aiming to impress the judges with his turbot fish course...
0:09:21 > 0:09:24which evokes the essence of Normandy by using ingredients
0:09:24 > 0:09:27typical of the area. Blitzed oysters,
0:09:27 > 0:09:29apples in a burnt apple puree,
0:09:29 > 0:09:32cider cream sauce and samphire.
0:09:33 > 0:09:36It scored a disappointing seven for being overcomplicated
0:09:36 > 0:09:39and the overcooking of the then pan-fried fish.
0:09:39 > 0:09:41I'm steaming the fish.
0:09:41 > 0:09:43That was the biggest change I was going to make.
0:09:43 > 0:09:46I think it's going to make it a better dish.
0:09:46 > 0:09:47Nice.
0:09:50 > 0:09:53The dishes are dressed with burnt apple puree,
0:09:53 > 0:09:55samphire and black celeriac.
0:09:56 > 0:09:58And topped with the turbot fillet.
0:09:58 > 0:10:02Finally, Tom pipes an oyster emulsion
0:10:02 > 0:10:04and spoons over cider cream sauce.
0:10:20 > 0:10:21Thank you.
0:10:23 > 0:10:27- Oh, doesn't it smell so beautiful?- It looks really good.
0:10:27 > 0:10:29That fish is going to eat better, for sure.
0:10:29 > 0:10:33It is extraordinarily hard to cook fish this well,
0:10:33 > 0:10:37and even with these strong flavours he's really pulled that off.
0:10:37 > 0:10:40PRUE: He has. It's really extraordinarily good.
0:10:40 > 0:10:43Do you think Churchill would have liked this dish?
0:10:43 > 0:10:48I think he probably would. It's elegant.
0:10:48 > 0:10:49MATTHEW: I've two misgivings.
0:10:49 > 0:10:53The dominant flavour on the plate is not the fish, it's the apple.
0:10:53 > 0:10:57The other thing is that it's about as far removed from D-Day itself
0:10:57 > 0:10:59as I think can possibly be imagined.
0:10:59 > 0:11:00It's about Normandy.
0:11:01 > 0:11:04The four in there are smart people. They know their stuff.
0:11:04 > 0:11:07They're going to know that everything on my plate of food
0:11:07 > 0:11:08comes from Normandy.
0:11:08 > 0:11:11Fish, apples, samphire.
0:11:11 > 0:11:13They could just as well have been Somerset.
0:11:13 > 0:11:17I was a bit worried about the brown things. I thought they were snails.
0:11:17 > 0:11:20However, when I tasted it, I liked the burnt apple.
0:11:20 > 0:11:22There's a lot to like about this. I like the use
0:11:22 > 0:11:27of the sea vegetables, the samphire and the sea parsley.
0:11:27 > 0:11:30It's on the verge of being a fantastic dish.
0:11:30 > 0:11:32I think this could go all the way to the banquet
0:11:32 > 0:11:34with no tweaking whatever.
0:11:36 > 0:11:40For his fish course, Adam is preparing herrings, called
0:11:40 > 0:11:45Silver Darlings in the war, with charcoal mayo and horse radish snow.
0:11:45 > 0:11:48It scored him his second nine in the week for again delivering
0:11:48 > 0:11:52on flavour and presentation, but the portion was too small.
0:11:54 > 0:11:56You've listened to Richard then, Adam
0:11:56 > 0:11:58and you've done a bigger portion of fish?
0:11:58 > 0:12:01Yeah. Because I can't have them saying it's a canape, can I?
0:12:01 > 0:12:05First on the dishes, depicting London in the war, are herring pate
0:12:05 > 0:12:11in cucumber jelly, charcoal mayo, pickled cucumber and baby potatoes.
0:12:12 > 0:12:15Then pieces of herring tartare and pickled herring.
0:12:16 > 0:12:19To finish, the unusual horseradish snow,
0:12:19 > 0:12:23herring powder and a selection of herbs.
0:12:33 > 0:12:35Oh!
0:12:35 > 0:12:36Patriotic.
0:12:36 > 0:12:39Wow, that's absolutely magnificent...
0:12:39 > 0:12:41even got barrage balloons, and little people.
0:12:41 > 0:12:43Do you think the judges are going to like herring?
0:12:43 > 0:12:45It has a fantastic flavour.
0:12:45 > 0:12:49- I think it's really yummy. - Me too.- Delicious.
0:12:49 > 0:12:51I love the cucumber with it. It really sets off the fish.
0:12:51 > 0:12:52What I am won over by...
0:12:52 > 0:12:55the little dash of horseradish, which I think it needs,
0:12:55 > 0:12:58it gives that little kick.
0:12:58 > 0:13:01- So, Adam, charcoal mayonnaise? - Yeah.- I like it.
0:13:01 > 0:13:04- Do you think it's risky, though? - Sometimes you have to take risks.
0:13:04 > 0:13:05Of course.
0:13:05 > 0:13:09The only question mark I've got is the charcoal mayonnaise.
0:13:09 > 0:13:12I don't think there's any point in it and I don't like the texture.
0:13:12 > 0:13:15This is so on message and so correct and beautiful,
0:13:15 > 0:13:20and it tastes absolutely perfect. I just love this dish.
0:13:20 > 0:13:23What I particularly liked, not only the taste of the fish,
0:13:23 > 0:13:27there were no bones. Also the size is just the right portion, I think.
0:13:27 > 0:13:29Is that you sitting alone on that bench there, Matthew?
0:13:29 > 0:13:31No, it's me up in the aeroplane, the Spitfire.
0:13:31 > 0:13:33Nee-ow-w-w.
0:13:33 > 0:13:36Unfortunately, I think it's a Hurricane, not a Spitfire.
0:13:36 > 0:13:39Oh, I stand corrected(!)
0:13:39 > 0:13:43Joy, it's very nice to have somebody put him down like that. Well done.
0:13:46 > 0:13:48At the halfway point, the chefs are busy
0:13:48 > 0:13:52with their main courses, as the judges consider their scores.
0:13:52 > 0:13:55I've had a ten. A couple of nines. The quality is outstanding.
0:13:55 > 0:13:58- I think it's the best day we've had in the competition so far.- Prue?
0:13:58 > 0:14:01A ten. On the other hand, I did a six.
0:14:01 > 0:14:04- MATTHEW: Ooo! - Come on, there's no six there today.
0:14:04 > 0:14:05That's just wrong.
0:14:05 > 0:14:08Well, I was going to give a rather low mark on one of them.
0:14:08 > 0:14:10Perhaps I hadn't thought it through carefully enough.
0:14:10 > 0:14:12Don't be bullied by these guys.
0:14:12 > 0:14:15Not these guys. Besides, I'm quite tough really.
0:14:19 > 0:14:22Adam's main course was one of his lowest scoring
0:14:22 > 0:14:26dishes in the week, but Tom bagged a perfect ten.
0:14:26 > 0:14:28Do you think you're behind at the moment?
0:14:30 > 0:14:32I'm busy getting another ten for my main course.
0:14:34 > 0:14:38Adam's up first, serving venison loin, smoked venison sausages,
0:14:38 > 0:14:41salt-baked beetroot and potato puree.
0:14:42 > 0:14:44The Bulldog is a homage to Winston Churchill
0:14:44 > 0:14:48and was inspired by Adam's visit to Churchill's War Rooms,
0:14:48 > 0:14:50something fourth judge, Joy...
0:14:50 > 0:14:51Hello, Joy.
0:14:51 > 0:14:53..has first-hand experience of.
0:14:54 > 0:14:58- I saw Churchill quite often, obviously.- Was he very demanding?
0:14:58 > 0:15:01I'm sure he was with the chiefs of staff, not of civilians.
0:15:01 > 0:15:05We always found him very pleasant, quite amusing, really.
0:15:06 > 0:15:07So was it a fast pace?
0:15:07 > 0:15:10Action packed, because it was immediate down there.
0:15:10 > 0:15:13All the planning for D-Day and we had reports from all over the world
0:15:13 > 0:15:15from all three services every hour,
0:15:15 > 0:15:18and when there were bombs, we had knowledge of where all
0:15:18 > 0:15:20the bombs had fallen and how many casualties there were.
0:15:20 > 0:15:22It was very strict. We were locked in.
0:15:22 > 0:15:25And the door was guarded by Marines.
0:15:25 > 0:15:28- Timekeeping was very strict. - Kind of like Great British Menu.
0:15:30 > 0:15:32So how's the food been going in the judging chamber?
0:15:32 > 0:15:35Well, that's another thing altogether.
0:15:35 > 0:15:37But I won't say there haven't been any tens
0:15:37 > 0:15:41but I'm not going to say what they were for, or why.
0:15:41 > 0:15:42Top secret.
0:15:42 > 0:15:44The best of luck with the rest of it. Thank you.
0:15:44 > 0:15:45- BOTH:- Thank you very much.
0:15:48 > 0:15:50You could listen to a lady like that all day.
0:15:50 > 0:15:53- I feel like you almost need to do her proud.- Yeah.
0:15:53 > 0:15:56Adam's serving his Winston Churchill inspired
0:15:56 > 0:15:59dish on plates decorated with quotes from the man himself.
0:15:59 > 0:16:02He starts with walnut puree...
0:16:02 > 0:16:04walnut pieces and beetroot.
0:16:06 > 0:16:11Next is venison sausage, mushrooms and venison loin.
0:16:11 > 0:16:15Then aerated pomme puree, an element Richard wasn't keen on.
0:16:17 > 0:16:20The plate is finished with truffle, frozen blackberry
0:16:20 > 0:16:24and blackberry vinegar, with venison sauce on the side.
0:16:31 > 0:16:33RADIO STATIC
0:16:33 > 0:16:35RADIO: 'This is the BBC Home Service.
0:16:35 > 0:16:37- CHURCHILL:- 'We shall fight on the beaches.
0:16:37 > 0:16:38'We shall fight in the fields.
0:16:38 > 0:16:40'We shall never surrender.'
0:16:40 > 0:16:44I must say it's extraordinary listening to that voice.
0:16:44 > 0:16:46It always has the same effect actually.
0:16:46 > 0:16:47I think it's very stirring.
0:16:47 > 0:16:49Do you think Joy is going to like it?
0:16:49 > 0:16:51I think she'll like it, yeah.
0:16:51 > 0:16:55- It's a delicious mixture and the venison is beautiful.- Beautiful.
0:16:55 > 0:16:57There is some little missing element here.
0:16:57 > 0:16:59When you're using a low-fat meat, like venison,
0:16:59 > 0:17:03you're just looking for some counter action to it.
0:17:03 > 0:17:06That's exactly what you've got with the walnut puree
0:17:06 > 0:17:09and the beetroot. That's exactly what it's for.
0:17:09 > 0:17:12- I think it's representative of who he was.- Yeah.
0:17:12 > 0:17:14And what he liked to eat.
0:17:14 > 0:17:18It's quite a straightforward, good eat. He would appreciate that.
0:17:18 > 0:17:23I think the sausage itself is far more tasty than the venison.
0:17:23 > 0:17:26I like the dish. I was just expecting more bells and whistles.
0:17:26 > 0:17:30These are the bells and whistles, all the stuff around, the quotes.
0:17:30 > 0:17:31I love it.
0:17:31 > 0:17:34"How little we should worry about anything, except doing our best."
0:17:34 > 0:17:36The only thing I would say against this dish
0:17:36 > 0:17:39is that it would be very nice to see something green on there.
0:17:39 > 0:17:40This is a good dish, it's not a great dish.
0:17:40 > 0:17:44I'd be delighted if I was presented with it at a banquet.
0:17:45 > 0:17:49Tom's main course was the highest scoring dish of the week.
0:17:49 > 0:17:52He is preparing a pigeon dish using breast and confit leg,
0:17:52 > 0:17:56served with mashed potato and a pigeon and potato consomme.
0:17:58 > 0:18:01Tom's putting a lot of pressure on himself to repeat his top score.
0:18:01 > 0:18:04Do you think you'll get a perfect ten this time?
0:18:04 > 0:18:07- I'm- BLEEP- doing my best to.
0:18:14 > 0:18:17BLEEP
0:18:21 > 0:18:24First in the dishes is mashed potato...
0:18:24 > 0:18:25Did you get a big enough pot?
0:18:28 > 0:18:32..followed by cabbage, baby leeks, turnips and carrots.
0:18:32 > 0:18:35And topped with fried ceps.
0:18:35 > 0:18:38Next, the pigeon breasts and pigeon hearts,
0:18:38 > 0:18:41finished with pigeon consomme and the confit leg
0:18:41 > 0:18:43with a coded message...
0:18:43 > 0:18:47representing the vital information homing pigeons communicated
0:18:47 > 0:18:49during the war.
0:18:53 > 0:18:56- Do you think it's a perfect ten? - I really hope so.
0:18:56 > 0:18:57I need it to beat you.
0:19:02 > 0:19:04- OLIVER:- Wow!- Those saucepans.
0:19:08 > 0:19:10- Thank you.- Crikey.
0:19:10 > 0:19:13- Wings for victory. - I've got a code on mine.
0:19:13 > 0:19:14The next one's on the legs.
0:19:14 > 0:19:15PRUE: It's a homing pigeon.
0:19:15 > 0:19:18It must have some dramatic, important message.
0:19:19 > 0:19:24- Can you work it out? - Absolutely no idea.- Nor me neither.
0:19:24 > 0:19:27- PRUE: And I'm getting terribly hungry.- Let's eat.- Look at that.
0:19:29 > 0:19:33You know, pigeon for me is a really underestimated piece of meat.
0:19:34 > 0:19:36ALL: Mmmm.
0:19:36 > 0:19:37- MATTHEW:- Delicious.
0:19:40 > 0:19:41Oh!
0:19:41 > 0:19:45- Is that good?- Absolutely delicious. Perfectly cooked.
0:19:45 > 0:19:49The potato was crispy, the broth was tasty.
0:19:49 > 0:19:51For me, it was good classic cooking.
0:19:51 > 0:19:54Joy, you've never had pigeon before. What do you think?
0:19:54 > 0:19:55Well, it's very tasty.
0:19:55 > 0:19:58Do you think one of your messages might ever have gone
0:19:58 > 0:20:00through pigeon post?
0:20:00 > 0:20:02I doubt whether they went from the underground War Rooms
0:20:02 > 0:20:04but they certainly were used.
0:20:04 > 0:20:08And usually by resistance workers or special ops people.
0:20:08 > 0:20:11I think this one, brief-wise, with the little coded message...
0:20:11 > 0:20:14I think for a veteran...something they could really connect with.
0:20:14 > 0:20:17MATTHEW: The numbers represent the letters of the alphabet.
0:20:17 > 0:20:18PRUE: Nine is 'I'
0:20:18 > 0:20:21- Berlin! - There you go.
0:20:21 > 0:20:23- Berlin has fallen! - Something about victory?
0:20:23 > 0:20:25- OLIVER:- Victory in Europe!
0:20:25 > 0:20:28So this is a happy story. There is a happy ending.
0:20:28 > 0:20:31Well, it's not much of a happy ending for the pigeon.
0:20:33 > 0:20:36Adam is due first with his dessert.
0:20:36 > 0:20:40In the week, it proved problematic with many components to juggle
0:20:40 > 0:20:43and the kitchen too hot to prepare his chocolate.
0:20:44 > 0:20:47Today, the kitchen's still too warm
0:20:47 > 0:20:50and the blast chiller's not cold enough.
0:20:52 > 0:20:55Right now I'm worried about the ice cream.
0:20:55 > 0:20:58The blast chiller's not coming down to temperature quick enough,
0:20:58 > 0:21:00so the ice cream is not setting.
0:21:04 > 0:21:07Tom throws Adam a lifeline.
0:21:07 > 0:21:10Listen, I can go on my dessert and give you some more time. Shall I go?
0:21:10 > 0:21:13- If you can. Yes, please. - I'll go now then. All right?
0:21:15 > 0:21:17Tom will serve his dessert first.
0:21:17 > 0:21:21He's prepared a treat box of what he imagined would have been
0:21:21 > 0:21:24Winston Churchill's favourite things. Textures of chocolate,
0:21:24 > 0:21:27whisky parfait chocolate bar and beer ice cream.
0:21:28 > 0:21:30A dish which scored a disappointing six,
0:21:30 > 0:21:34with Richard deeming it too big and too boozy.
0:21:34 > 0:21:37- I've made a lot of changes today. - What changes have you made?
0:21:37 > 0:21:40I've changed everything about the box, so the way it's dressed,
0:21:40 > 0:21:41the way it looks.
0:21:41 > 0:21:45Into whisky presentation boxes, he lines chocolate custard,
0:21:45 > 0:21:48chocolate soil and chocolate crispy.
0:21:48 > 0:21:50I'm removing the smoke. I think it's too much.
0:21:50 > 0:21:54The chocolate bar of malted chocolate biscuit, whisky caramel
0:21:54 > 0:21:58and whisky parfait is covered in edible gold leaf and placed inside.
0:21:59 > 0:22:03Finally, it's beer ice cream, made using ale that was flown via
0:22:03 > 0:22:06Spitfires to the British troops in Normandy after D-Day.
0:22:08 > 0:22:10Boom! That's better than yesterday.
0:22:21 > 0:22:22PRUE: Oh, great.
0:22:22 > 0:22:26A wonderful idea, sky raining barrels of beer.
0:22:26 > 0:22:29I think it's a marvellous thought and typically British.
0:22:29 > 0:22:30Who else would do a thing like that?
0:22:30 > 0:22:34- Are you pleased with the changes? - Yes. Ten times better.
0:22:34 > 0:22:37Do you know what, if we eat all of this we'll be drunk.
0:22:37 > 0:22:40- There's lots of booze in it. - This is my kind of pudding.
0:22:40 > 0:22:43It's great quality chocolate with different elements to it.
0:22:43 > 0:22:44It just hit every button for me.
0:22:44 > 0:22:46I've made a lot of changes.
0:22:48 > 0:22:49Less is more.
0:22:49 > 0:22:52Remember that Richard gave his pudding a six,
0:22:52 > 0:22:56and so clearly he's done a lot of work on it. I take my hat off to him.
0:22:56 > 0:22:58Stonkingly good pud.
0:22:58 > 0:23:01- Big problems with mine. - That's why I went first for you.
0:23:01 > 0:23:03And I'm very grateful, thank you very much.
0:23:04 > 0:23:07I'm not really a pudding person but this is right up my street.
0:23:07 > 0:23:09And as for that... Keep me going.
0:23:11 > 0:23:13Oh! Yes!
0:23:14 > 0:23:18Adam's dessert is a homage to our American allies, inspired by
0:23:18 > 0:23:23a chocolate bar developed by Colonel Logan for soldiers' ration packs.
0:23:23 > 0:23:26Adam's dish is a chocolate orange bar with orange jelly sweets,
0:23:26 > 0:23:29aerated chocolate, sorbet and granita.
0:23:31 > 0:23:35- I cannot- BLEEP- believe it. - What's up?
0:23:35 > 0:23:37This dessert is going to be the death of me.
0:23:37 > 0:23:42I left it out there because it was cooler out there. The sun comes out.
0:23:42 > 0:23:43And it starts to melt.
0:23:45 > 0:23:46BLEEP
0:23:49 > 0:23:51With the judges waiting,
0:23:51 > 0:23:54Adam dresses the plates with the chocolate orange bars,
0:23:54 > 0:23:56then scatters the orange jelly sweets,
0:23:56 > 0:23:59orange segments and aerated chocolate.
0:24:01 > 0:24:06He finishes with evaporated milk sorbet and milk and orange granita.
0:24:07 > 0:24:08BLEEP
0:24:16 > 0:24:17Mmmm.
0:24:18 > 0:24:20- It could have been a lot worse. - It could've been.
0:24:20 > 0:24:23But it could've been a lot better.
0:24:23 > 0:24:26"This Logan Bar was instigated by Colonel Paul Logan,
0:24:26 > 0:24:31"specifying that chocolate taste only a bit better than boiled potato.
0:24:31 > 0:24:34"This was imposed to keep soldiers from snacking
0:24:34 > 0:24:38"on their emergency rations in a non-emergency situation."
0:24:38 > 0:24:40Tell me, are we in an emergency situation
0:24:40 > 0:24:43- or are we in a non-emergency situation?- Yes, we're in an emergency
0:24:43 > 0:24:45because this cream is floating off the side.
0:24:45 > 0:24:47- Mine's going off the sides too. - Better get stuck in.
0:24:47 > 0:24:50It was melting, so it's not right, is it?
0:24:50 > 0:24:53I know that I'm capable of 100% better than that.
0:24:53 > 0:24:57The quality of the chocolate is quite terrific, isn't it?
0:24:57 > 0:25:01Yes, and I must say it goes beautifully with the orange.
0:25:01 > 0:25:03Those little orange jellies.
0:25:03 > 0:25:05The flavours work, I know the flavours work.
0:25:05 > 0:25:06Richard said the flavours work.
0:25:06 > 0:25:10I think what we're seeing here with this spillage is
0:25:10 > 0:25:14a result of whatever problem he's had in the kitchen today.
0:25:14 > 0:25:16Is that insurmountable? I can't answer that.
0:25:16 > 0:25:20The person that makes the mistake is the one that goes home.
0:25:20 > 0:25:22- Isn't it?- Yes.
0:25:22 > 0:25:26I think that the evap sauce is horrible.
0:25:26 > 0:25:28Oh.
0:25:28 > 0:25:33I'd have to fundamentally disagree. I love evaporated milk.
0:25:33 > 0:25:34I'm an evap man.
0:25:34 > 0:25:37I don't think this comes up to the standard of the other one.
0:25:37 > 0:25:40We've been caught in a pincer movement between these two.
0:25:46 > 0:25:49Listen, this has been a great day. We have eaten some great food.
0:25:49 > 0:25:52- I would agree with you and I think...- What?! You agree with me?
0:25:52 > 0:25:55- All you have done is moan all day long.- Listen.
0:25:57 > 0:25:58Tens! Nines!
0:25:58 > 0:26:01I think we were neck and neck until the dessert.
0:26:03 > 0:26:06There's Adam, absolutely hit the brief and he could not
0:26:06 > 0:26:12have turned round more. And there's young Tom, going at it like a train.
0:26:13 > 0:26:15It's a good idea that, Chef.
0:26:15 > 0:26:17I gave two tens.
0:26:17 > 0:26:21I gave no tens. But, crikey, we had some good food.
0:26:21 > 0:26:22- Cheers.- Cheers.
0:26:24 > 0:26:27It just feels really close.
0:26:27 > 0:26:31- Listen, it's been a pleasure to cook with you.- You too. Well done.
0:26:31 > 0:26:34OK, guys, this is it. We've got to add it up and get them in.
0:26:48 > 0:26:51- Tough day at the office?- Very tough.
0:26:51 > 0:26:55Well, we have had amazingly high scores.
0:26:55 > 0:26:57We had four tens...
0:26:58 > 0:27:01- and we had ten nines.- Blimey.
0:27:03 > 0:27:04We've added up the scores.
0:27:09 > 0:27:13You both scored exactly the same numbers. It's a draw.
0:27:15 > 0:27:17Really?
0:27:17 > 0:27:21We've never been in this situation before, so we've discussed long
0:27:21 > 0:27:27and hard, and we've decided that going through to the finals is...
0:27:32 > 0:27:34Both of you. Congratulations.
0:27:36 > 0:27:37You both deserve it.
0:27:42 > 0:27:45- I can't believe that. - How does it feel?- Brilliant.
0:27:45 > 0:27:48It almost feels a justification
0:27:48 > 0:27:50and a privilege to be going through with him.
0:27:50 > 0:27:53Adam, I loved your herring dish. I gave it a ten.
0:27:53 > 0:27:55Big Ben, barrage balloons -
0:27:55 > 0:27:59spot on and the fish was delicious. And there were no bones.
0:27:59 > 0:28:00I gave you ten, too.
0:28:01 > 0:28:04And, Tom, for me the best dish was the turbot.
0:28:04 > 0:28:09It was perfect in every way. It looked beautiful, it was delicious.
0:28:09 > 0:28:11- I wish I could have given it a 12. - Thank you very much.
0:28:11 > 0:28:14Listen, guys, I look forward to seeing both of you cooking for us
0:28:14 > 0:28:15in the finals.
0:28:15 > 0:28:16Thank you.
0:28:20 > 0:28:22I can't believe it. Can you?
0:28:22 > 0:28:25I just can't believe I've got to see you all over again.
0:28:25 > 0:28:28- I'm so happy for both of them. - It's lovely to see.
0:28:28 > 0:28:30I thought I'd got rid of him. Now I've got to put up with him again!
0:28:30 > 0:28:33- I'll be coming back stronger. - Yeah, me too.