0:00:03 > 0:00:06This year on Great British Menu...
0:00:06 > 0:00:09There's no BLEEP saucepans. Can you get me a saucepan?
0:00:09 > 0:00:12..the nation's top chefs are striving to
0:00:12 > 0:00:15produce their finest hour on a plate...
0:00:15 > 0:00:18- "Read before you feed!" - I think that idea's brilliant.
0:00:18 > 0:00:22..for a glorious banquet marking the 70th anniversary of D-day
0:00:22 > 0:00:26at London's iconic St Paul's Cathedral,
0:00:26 > 0:00:29a bastion of British wartime resilience.
0:00:31 > 0:00:34Going head-to-head this week to represent
0:00:34 > 0:00:38the Northeast are former starter course champion, Colin McGurran,
0:00:38 > 0:00:40who last year fell at the final hurdle...
0:00:40 > 0:00:45Heartbreaking, going home, so I'm going to try me best, guys.
0:00:45 > 0:00:47..ambitious newcomer, Paul Welburn...
0:00:47 > 0:00:49I think the Northeast needs a new champion.
0:00:49 > 0:00:52..and Michelin-starred heavyweight, Frances Atkins,
0:00:52 > 0:00:55whose father fought on D-day itself.
0:00:55 > 0:00:58- What rank was he? Captain? - Yes, captain. Very good!
0:00:58 > 0:01:02- But with such a personal connection to this year's brief...- Confident?
0:01:02 > 0:01:05- Happy?- No, I'm not at all happy.
0:01:05 > 0:01:08..will it all prove too much for first-timer Frances?
0:01:08 > 0:01:12- Are you happy with what you put out? - No.
0:01:24 > 0:01:29June 2014 marks 70 years since D-day, the momentous battle
0:01:29 > 0:01:33on the beaches of Normandy that helped bring an end to World War II.
0:01:33 > 0:01:37The chefs have been tasked with creating patriotic dishes
0:01:37 > 0:01:41that evoke the fighting spirit of the 1940s.
0:01:41 > 0:01:42Big box of goodies!
0:01:42 > 0:01:45Looks like it's been parachuted in behind enemy lines!
0:01:45 > 0:01:49They've used personal stories to inspire their menus, both at home...
0:01:49 > 0:01:53- Hello.- Hello, my love.- ..and abroad.
0:01:53 > 0:01:56There was an enormous battle on this beach
0:01:56 > 0:01:59and many of the men never got off the boats.
0:01:59 > 0:02:02It was a terrible, bloody, horrific time.
0:02:07 > 0:02:11Fighting it out today for the chance to cook at the D-day
0:02:11 > 0:02:14banquet are experienced new chef, Frances Atkins,
0:02:14 > 0:02:17who's held a coveted Michelin star for ten years...
0:02:17 > 0:02:19People always underestimate me in the kitchen,
0:02:19 > 0:02:23but I didn't get a Michelin star for nothing.
0:02:23 > 0:02:25And I'm ready for action.
0:02:25 > 0:02:27..ambitious first-timer, Paul Welburn,
0:02:27 > 0:02:30who trained under top London chef, Gary Rhodes...
0:02:30 > 0:02:33I've been cooking for many years in Michelin-starred restaurants.
0:02:33 > 0:02:35I've got the experience.
0:02:35 > 0:02:38Now it's my chance in the Great British Menu kitchen.
0:02:38 > 0:02:41..and returning champion, Colin McGurran,
0:02:41 > 0:02:45who is back with a vengeance after his failed attempt last year.
0:02:45 > 0:02:47This is my third time in the competition.
0:02:47 > 0:02:51I've got to make sure this year I get back to the banquet.
0:02:53 > 0:02:58Judging the chefs this week is a giant on the London food scene.
0:02:58 > 0:03:02- Colin, who do you think it's going to be?- The judge? Um...
0:03:02 > 0:03:06A former champion, who cooked alongside Colin at the banquet two years ago.
0:03:06 > 0:03:09- Are you nervous? - I suppose we'll see.
0:03:09 > 0:03:12"It" will be walking through that door any minute.
0:03:17 > 0:03:21- Double Michelin-starred Phil Howard. - Good morning.
0:03:21 > 0:03:23Good morning, Mr Howard. How are you?
0:03:23 > 0:03:25Back into the ring! Very good to see you.
0:03:25 > 0:03:28- How are you feeling? - Nervous, nervous.
0:03:28 > 0:03:30- Morning, Chef. - Are you well? Are you good?
0:03:30 > 0:03:32- Ready to fight the battle? - Definitely.
0:03:32 > 0:03:34- Definitely. Pumped up, ready to go.- Good.
0:03:34 > 0:03:36- Welcome.- Thank you. - Welcome to the arena.
0:03:36 > 0:03:40And with star quality, obviously. We are expecting...
0:03:40 > 0:03:41No pressure there, then(!)
0:03:41 > 0:03:44- Very much looking forward to it. Good luck.- Thank you.
0:03:46 > 0:03:50I wasn't expecting that. That was the... Bit of a surprise.
0:03:50 > 0:03:53He's going to be a tough one to please!
0:03:55 > 0:03:59First up is classically trained Frances Atkins, who's hoping to
0:03:59 > 0:04:03go all the way to the banquet with a menu that's very close to her heart.
0:04:03 > 0:04:07- Good morning.- Good morning. - Welcome into the kitchen.- Thank you.
0:04:07 > 0:04:12- This is an unusual prop to find. - This is a picture of my father.
0:04:12 > 0:04:15- Was he there, on D-day? - Yes, very much so.
0:04:15 > 0:04:19He was responsible for helping design the Mulberry Harbour
0:04:19 > 0:04:21and he went there across and fought on the beach
0:04:21 > 0:04:25and I have based my menu on him.
0:04:25 > 0:04:29It's a culinary journey on his wartime experience.
0:04:29 > 0:04:33That makes your participation extraordinarily poignant.
0:04:33 > 0:04:34OK, tell me all about it.
0:04:34 > 0:04:38My starter, here, is called Last Orders
0:04:38 > 0:04:43because he was in the pub to start with, having a beer,
0:04:43 > 0:04:47wartime luncheon meat sandwich and piccalilli.
0:04:47 > 0:04:51The luncheon meat is made of Yorkshire tongue, poussin
0:04:51 > 0:04:57and some pancetta, and I've got a beer, set in a little gel,
0:04:57 > 0:05:02with parsnip foam on top to represent the white of the beer.
0:05:02 > 0:05:04From what I know of your cooking,
0:05:04 > 0:05:08- the word "foam" I'm sure doesn't appear on your menu very often.- No!
0:05:08 > 0:05:11I have embraced some more modern techniques, as you will see,
0:05:11 > 0:05:13- through my other dishes. - I look forward to it.
0:05:13 > 0:05:15- Good luck. - Thank you very much indeed.
0:05:15 > 0:05:18So, Frances' dish, Last Orders,
0:05:18 > 0:05:23we have beer jelly with a parsnip foam, luncheon meat toasted sandwich.
0:05:23 > 0:05:27Is it actually going to be either clever enough or grand enough
0:05:27 > 0:05:30to sit in the context of St Paul's Cathedral?
0:05:30 > 0:05:32That's my issue.
0:05:32 > 0:05:37Next up is ambitious newcomer Paul, who is looking to make a big
0:05:37 > 0:05:40first impression with a menu inspired by his grandfather.
0:05:40 > 0:05:42- Chef.- How are you?
0:05:42 > 0:05:44- Very good.- Good to see you. - You, too.
0:05:44 > 0:05:47Have you got any family connections with the war?
0:05:47 > 0:05:50My grandfather, he served in the war. In the Green Howards.
0:05:50 > 0:05:54- One of my presentations is a homage to him as well.- OK.
0:05:54 > 0:05:57Let's hear all about your starter in more detail.
0:05:57 > 0:05:58Starter is duck and soldiers.
0:05:58 > 0:06:01It links my grandfather, the soldier element, a play on words.
0:06:01 > 0:06:04Essentially, it's going to be a dip egg and soldiers.
0:06:04 > 0:06:07You start the day with a good breakfast, so start the banquet,
0:06:07 > 0:06:09hopefully, with a celebratory breakfast.
0:06:09 > 0:06:11It's going to be using the fantastic ducks.
0:06:11 > 0:06:14I'll make some home-made luncheon meat from the breasts. Lovely duck livers.
0:06:14 > 0:06:19I'm going to make a little parfait out of that as well. The duck egg's obviously the star of the show.
0:06:19 > 0:06:23- They'll be slow-cooked.- In terms of the duck's relevance to the brief?
0:06:23 > 0:06:25I think duck sounds a little bit more luxurious.
0:06:25 > 0:06:29Hopefully, I'll be at the banquet with this dish.
0:06:29 > 0:06:31So, Paul's dish, duck and soldiers...
0:06:31 > 0:06:36He's got he duck egg, duck parfait, duck spam. It could be a really lovely thing to eat.
0:06:36 > 0:06:39Whether or not it's going to scream the brief out
0:06:39 > 0:06:43when it gets put down in front of me is another question.
0:06:43 > 0:06:46Last up is former champion Colin, who, having cooked
0:06:46 > 0:06:52his starter at the banquet two years ago, is coming back fighting.
0:06:52 > 0:06:55And is determined to put the ghosts of last year behind him,
0:06:55 > 0:06:57with a menu inspired by his grandfather.
0:06:58 > 0:07:02- Colin.- Nice to see you again. Back in, third time.
0:07:02 > 0:07:06Third time. What's your take on the brief? Have you treated it as a whole? Dish by dish?
0:07:06 > 0:07:11There's so many things to go on, I've tried to take inspiration of everyone who's helped in the war.
0:07:11 > 0:07:13Be it animals or human beings.
0:07:13 > 0:07:17You've got my grandad, who was on a ship.
0:07:17 > 0:07:20D-day, so you've got the soldiers all the way through to the
0:07:20 > 0:07:25homing pigeons. So I've tried to commemorate the whole aspect, to be able to cook wonderful food.
0:07:25 > 0:07:27OK, tell us all about your starter.
0:07:27 > 0:07:30My starter is basically ration packs.
0:07:30 > 0:07:33It is a selection of different things, as the ration pack was.
0:07:33 > 0:07:37So, I'm using some beautiful beef here for corned beef hash.
0:07:37 > 0:07:40It'll look like a hard boiled egg, but it's actually going to be the corned beef hash.
0:07:40 > 0:07:45- Mustard panna cotta on the outside with a saffron gel on the top. - OK.- To give that shape of the egg.
0:07:45 > 0:07:49On top of that, we have a Parmesan cheese cigarette.
0:07:49 > 0:07:54- Finally, I've got the chocolate kind of explosion here.- In a starter?
0:07:54 > 0:07:56- In a starter.- Interesting.- It's what they had in the ration packs.
0:07:56 > 0:07:58I'm going to try and marry them
0:07:58 > 0:08:01all together to make it as one harmonious dish.
0:08:01 > 0:08:04Sounds right up your street. Right up brief's street.
0:08:04 > 0:08:06I hope it's right up eat street.
0:08:06 > 0:08:08That's the danger.
0:08:08 > 0:08:11So, Colin's Modern Ration Pack.
0:08:11 > 0:08:15He's got corned beef hash, somehow looking like an egg,
0:08:15 > 0:08:18he's got rum, white chocolate and cherry.
0:08:18 > 0:08:21This is going to be about as challenging as it gets.
0:08:21 > 0:08:25Those ingredients don't really have a place in a starter,
0:08:25 > 0:08:27but, hey, he might pull it off.
0:08:28 > 0:08:32Former starter course champion Colin has a lot to prove, from the off.
0:08:35 > 0:08:38So, Colin, two new people. We're making you raise your game?
0:08:38 > 0:08:41- I think I'd be lying if I said no. - I don't know about you, Frances,
0:08:41 > 0:08:45but I think the Northeast needs a new champion. We're hunting for you.
0:08:45 > 0:08:49It was heartbreaking going home, so I'm going to try me best, guys.
0:08:49 > 0:08:53But Colin isn't the only chef determined to get to the banquet.
0:08:53 > 0:08:57Michelin-starred Frances is using her late father to inspire
0:08:57 > 0:08:59her menu, serving an interpretation of what
0:08:59 > 0:09:03he might have had as his last meal before leaving for D-day.
0:09:03 > 0:09:07A luncheon meat sandwich, served with beer jelly and parsnip foam,
0:09:07 > 0:09:11a technical element that could push her outside of her classical comfort zone.
0:09:11 > 0:09:15- Is that the beer, Frances?- It is. Can you smell the aroma?- I can, yeah!
0:09:15 > 0:09:17That's going on top of that.
0:09:17 > 0:09:21It's not really my sort of thing, so...fingers crossed, eh?
0:09:21 > 0:09:25Frances, what about your father? That's a great picture.
0:09:25 > 0:09:28- What rank was he? Captain? - Yes. Very good.
0:09:28 > 0:09:32He helped design the Mulberry Dock and I'm very proud of that fact.
0:09:32 > 0:09:38That was a landing stage for the troops to land
0:09:38 > 0:09:43and fight the enemy, so that's his involvement, there.
0:09:48 > 0:09:52One of the country's top female chefs,
0:09:52 > 0:09:55Frances Atkins co-owns The York Arms, in North Yorkshire.
0:09:55 > 0:09:59Just watch out! There's a female about!
0:09:59 > 0:10:02To get inspiration for her World War II menu,
0:10:02 > 0:10:05Frances travelled to Arromanches, in Normandy,
0:10:05 > 0:10:09home to the strategic Mulberry Harbour that her father
0:10:09 > 0:10:12helped create and the beach where he landed 70 years ago.
0:10:12 > 0:10:16I didn't actually appreciate, until I started doing some investigation
0:10:16 > 0:10:23into it, how involved he was in D-day and what he had done.
0:10:23 > 0:10:26He'd always just told us he had an old war injury
0:10:26 > 0:10:30and that was all we knew.
0:10:30 > 0:10:34I'm standing here in front of this Mulberry Dock
0:10:34 > 0:10:39and I personally feel very, very proud that my father,
0:10:39 > 0:10:44like thousands of other men, was involved in this. It's incredible.
0:10:44 > 0:10:49And it's very important that we never ever forget their bravery.
0:10:50 > 0:10:52Back in Yorkshire, Frances
0:10:52 > 0:10:56and husband Bill uncovered more memories to inspire her dishes.
0:10:56 > 0:11:00What I've discovered at home was this little box
0:11:00 > 0:11:02and all this stuff fell out.
0:11:02 > 0:11:05- All these letters and things?- Yes! And there's a picture of him.
0:11:05 > 0:11:09- Quite good looking, actually.- Very. Very handsome young man, wasn't he?
0:11:09 > 0:11:15- Yes. A letter of application for him to design...- Design a Mulberry Dock.
0:11:15 > 0:11:17Even some of his old ration tickets.
0:11:17 > 0:11:20And, of course, we have his medals here.
0:11:20 > 0:11:25And the thing that I have used in my story is this lovely little
0:11:25 > 0:11:30Oak Leaf. Oak runs throughout all my dishes.
0:11:30 > 0:11:33And that was awarded for outstanding service.
0:11:33 > 0:11:38So I just hope my food is going to do his adventures justice.
0:11:40 > 0:11:43But things aren't going well for Michelin-starred newcomer
0:11:43 > 0:11:46Frances and her Last Orders sandwich.
0:11:46 > 0:11:50- OK, Frances?- No, I'm not OK. I'm behind time and I'm losing it.
0:11:51 > 0:11:55She's first to plate up today, and despite making a simple
0:11:55 > 0:11:59luncheon meat sandwich with beer jelly, has fallen behind schedule.
0:11:59 > 0:12:03- What have we got? - Parsnip puree, unseasoned.
0:12:05 > 0:12:09- It is just going to be the foam. - The foam for your beer jelly. - Yes, that's right.
0:12:09 > 0:12:13- Are you happy with how everything's going?- Yes, except I'm behind time.
0:12:13 > 0:12:18I sense Frances is being a little bit left behind.
0:12:18 > 0:12:21She just had a slight air of panic in her eyes.
0:12:21 > 0:12:23She's not quite on top of it.
0:12:23 > 0:12:27A bit concerned she's just going to end up struggling to produce
0:12:27 > 0:12:29her dish on time.
0:12:29 > 0:12:32Fellow first-timer Paul seems to be taking everything in his stride.
0:12:34 > 0:12:37Like Frances, he's making a modern take on luncheon meat,
0:12:37 > 0:12:40with duck breast, to accompany his slow-cooked duck egg
0:12:40 > 0:12:43and soldiers - a celebratory breakfast dish he's
0:12:43 > 0:12:45making in tribute to his late grandfather.
0:12:45 > 0:12:48My grandfather also served in the war.
0:12:48 > 0:12:51He was a prisoner of war for three years.
0:12:51 > 0:12:54Oh! What a handsome chap! Look at the hairstyle.
0:12:54 > 0:12:58- He's got the cheeks for it, anyway. - You can see the likeness.
0:12:58 > 0:13:00That's very precious.
0:13:02 > 0:13:06Yorkshireman Paul Welburn works for Searcy's in London and was
0:13:06 > 0:13:09part of the original team to open the restaurant at the Gherkin.
0:13:09 > 0:13:13It's simplicity, but at the same time, it's got to be exceptional.
0:13:13 > 0:13:16He's looking to bring a touch of luxury to his D-day menu,
0:13:16 > 0:13:21which has been inspired by his grandfather and taste-tested by friends and colleagues.
0:13:21 > 0:13:25My grandfather was actually in the war. I've heard so many stories from my grandmother.
0:13:25 > 0:13:29Obviously, this is him when he was in a prisoner of war camp.
0:13:29 > 0:13:33He was there for three years. That straightaway gave me the inspiration.
0:13:33 > 0:13:36For his starter, Paul wanted to treat the veterans to something his grandfather
0:13:36 > 0:13:41might have dreamt of while he was a prisoner of war - a British breakfast, done his way.
0:13:41 > 0:13:44It's not just going to be a boiled egg, it's going to be a slow-cooked egg.
0:13:44 > 0:13:49I'm trying to link it with duck, just for that little bit of luxury that I think a banquet needs.
0:13:49 > 0:13:53I'm excited. It means everything. I want to go in to win.
0:13:53 > 0:13:56I don't want to be an extra number. I want to go in there and win this competition.
0:13:56 > 0:13:58Great respect to my grandfather and do him proud.
0:13:58 > 0:14:01I know he's up there, looking down.
0:14:01 > 0:14:04- That luncheon meat is outstanding. - Yeah, it is, isn't it?
0:14:04 > 0:14:06Delicious.
0:14:06 > 0:14:09- The right lines then?- Yeah. - It's brilliant.
0:14:09 > 0:14:11- Here's to my grandfather.- Cheers.
0:14:13 > 0:14:16Paul's moved on to the sourdough soldiers to
0:14:16 > 0:14:19accompany his luxurious duck dish, and unlike rival, Frances,
0:14:19 > 0:14:22appears to have everything under control.
0:14:22 > 0:14:24So, Paul, tell me what's going on here.
0:14:24 > 0:14:27Working the soldiers, or my version of a soldier.
0:14:27 > 0:14:29- This looks like a very thin soldier. - It is.
0:14:29 > 0:14:35- So how does the dish get presented? - Layered up spam, pickled mushrooms, parfait, the slow-cooked duck egg
0:14:35 > 0:14:38and then it'll be completely encased with the foam.
0:14:38 > 0:14:41- A big hug in a bowl.- Looking forward to that. I like a big hug in a bowl.
0:14:41 > 0:14:44Paul's a confident cook. He knows what he's doing.
0:14:44 > 0:14:49But, I have to say, I think he is basically putting up a bit of a restauranty plate of food.
0:14:49 > 0:14:52I'm not convinced it's going to be quite spectacular
0:14:52 > 0:14:57enough for a banquet with veterans at St Paul's.
0:14:57 > 0:14:59We will see.
0:14:59 > 0:15:02Returning champion Colin knows what it takes to get to the banquet
0:15:02 > 0:15:04and is hoping his Modern Ration Pack,
0:15:04 > 0:15:08inspired by his grandfather, with inventive corned beef hash,
0:15:08 > 0:15:12smoked bacon croquette, Parmesan cigarette and chocolate
0:15:12 > 0:15:16cherry explosion has the wow factor needed for such a special occasion.
0:15:16 > 0:15:17So, this is going to be the egg yolk,
0:15:17 > 0:15:21this is my saffron-chicken stock, kind of, yolk, if you like.
0:15:21 > 0:15:24Set that in some liquid nitrogen,
0:15:24 > 0:15:26then my panna cotta is going to go over the top,
0:15:26 > 0:15:29and inside that is going to be my corned beef hash.
0:15:29 > 0:15:30Technical, as ever.
0:15:30 > 0:15:32If you get all the components at the same time,
0:15:32 > 0:15:34I think it's quite impressive.
0:15:34 > 0:15:37Bringing them all together... There could be a massive risk.
0:15:37 > 0:15:38If one element's wrong,
0:15:38 > 0:15:40or it doesn't quite complement something else,
0:15:40 > 0:15:43then it could fall flat on its face.
0:15:43 > 0:15:46My grandad was also in the war.
0:15:46 > 0:15:47He was a second-class stoker,
0:15:47 > 0:15:51so he was responsible for fuelling the ships with coal.
0:15:51 > 0:15:53This is actually my grandad,
0:15:53 > 0:15:55taken, I think, when he was 26 years old.
0:15:55 > 0:15:59I feel privileged to be able to do this for him.
0:16:01 > 0:16:03Previous winner, Colin McGurran,
0:16:03 > 0:16:06cooks technically accomplished dishes
0:16:06 > 0:16:08at Winteringham Fields in North Lincolnshire,
0:16:08 > 0:16:11and is back to regain his crown.
0:16:11 > 0:16:14Guys, two and two - two appetisers and two caviar, please.
0:16:14 > 0:16:16Being in the competition twice before
0:16:16 > 0:16:18gives me perhaps a slight advantage
0:16:18 > 0:16:22in that I know what to expect and what can go wrong.
0:16:22 > 0:16:26Even though I've got experience, it's still nerve-racking.
0:16:26 > 0:16:28He's dug deep for this year's competition,
0:16:28 > 0:16:30determined to reverse his fortune,
0:16:30 > 0:16:32and with help from his Uncle Frank,
0:16:32 > 0:16:35he's uncovered long-lost stories about his grandfather,
0:16:35 > 0:16:38who, unbeknown to Colin, worked on the ships on D-day.
0:16:38 > 0:16:40He was appointed to trawlers
0:16:40 > 0:16:42which were basically fishing trawlers
0:16:42 > 0:16:46- with the addition of, say, a six-pounder gun...- Wow.
0:16:46 > 0:16:49..and some depth charges at the back-end.
0:16:49 > 0:16:50In the period of D-day,
0:16:50 > 0:16:52he was appointed to a fuel carrier
0:16:52 > 0:16:56which, of course, made this particular trawler a floating bomb.
0:16:56 > 0:16:58- Exactly!- And I don't think Grandad was aware of that fact!
0:16:58 > 0:17:00He's gone now.
0:17:00 > 0:17:03I would like to have just given him a pat on the back to say,
0:17:03 > 0:17:05"God, I didn't realise you did this!"
0:17:05 > 0:17:06You know, I think it's wonderful.
0:17:08 > 0:17:10I think by having a personal link, in your heart,
0:17:10 > 0:17:12it'll give you more confidence.
0:17:12 > 0:17:15I'm just going to draw on the experiences and try and use that
0:17:15 > 0:17:18for my advantage in the competition this year.
0:17:18 > 0:17:19This is absolutely fabulous.
0:17:19 > 0:17:23Grandad would be really proud of this dish.
0:17:23 > 0:17:25I would certainly give you top marks for it.
0:17:28 > 0:17:30Colin is tackling the unusual chocolate element
0:17:30 > 0:17:34of his Modern Ration Pack starter - a chocolate explosion
0:17:34 > 0:17:36made with frozen spheres of cherry puree and rum
0:17:36 > 0:17:39dipped in cherry-coloured white chocolate.
0:17:41 > 0:17:43I thought we were judging starters here.
0:17:43 > 0:17:45Just adds a nice little sweetness to the dish.
0:17:45 > 0:17:47It's not meant to be a car crash of flavours -
0:17:47 > 0:17:51you put it in your mouth, it explodes. It cleanses the palate.
0:17:52 > 0:17:55The cherry component to his dish, I don't quite get.
0:17:55 > 0:17:59It's a bit in-your-face for me as a starter component, but that's Colin.
0:17:59 > 0:18:03Colin's food is pretty, it is clever, it is accurate.
0:18:03 > 0:18:06Is what he decided to cook going to be right for the day?
0:18:06 > 0:18:09So that's what we'll have to wait and see.
0:18:09 > 0:18:13Michelin-starred Frances is first to plate up her Last Orders starter,
0:18:13 > 0:18:17a modern interpretation of what her father might have had
0:18:17 > 0:18:19for his final meal before leaving for D-day.
0:18:19 > 0:18:20Clock's ticking.
0:18:20 > 0:18:23- First one on the pass soon. Are you confident? Happy?- No.
0:18:23 > 0:18:26I'm not at all happy.
0:18:26 > 0:18:27Got to put everything together,
0:18:27 > 0:18:30so I am under quite a lot of pressure at the moment.
0:18:30 > 0:18:33With no time to waste, Frances slices her luncheon meat
0:18:33 > 0:18:38and assembles her sandwich with cheese and poussin breast.
0:18:38 > 0:18:40It's a toasty. I know.
0:18:40 > 0:18:42Yeah, yeah. But, hey, hey, you know...
0:18:42 > 0:18:45Next, the risky beer element.
0:18:45 > 0:18:48She siphons parsnip foam onto her unusual beer jelly
0:18:48 > 0:18:51and finally pots her piccalilli,
0:18:51 > 0:18:53slices her luncheon meat sandwich
0:18:53 > 0:18:55and serves it on an oak board
0:18:55 > 0:18:57in homage to her father's medal for bravery,
0:18:57 > 0:19:01with a fictional letter to tell her father's story on the side.
0:19:03 > 0:19:04Well done.
0:19:04 > 0:19:06Open the letter first, please.
0:19:06 > 0:19:07"June, 1944." It reads, "Darling...
0:19:07 > 0:19:11"I think about my last meal prior to the D-day,
0:19:11 > 0:19:14"on British soil, which was in the local pub.
0:19:14 > 0:19:16"The ingredients were scarce and food was simple -
0:19:16 > 0:19:21"there was severe rationing. God be with us all, I love you. Tom."
0:19:21 > 0:19:24- So who is "darling"? - Darling is my mother.
0:19:24 > 0:19:26- And Tom? - My father.
0:19:26 > 0:19:29- Are you happy with what you have put up?- Mm.
0:19:29 > 0:19:31In terms of execution, or conception?
0:19:34 > 0:19:35Execution.
0:19:35 > 0:19:36OK. Let's go and try.
0:19:42 > 0:19:46Obviously, one of the downsides of having a very direct
0:19:46 > 0:19:49and tangible family link to this brief
0:19:49 > 0:19:51is I can see it's clearly quite emotional
0:19:51 > 0:19:53when you get to the point of producing it.
0:19:53 > 0:19:56It's a letter from her father,
0:19:56 > 0:19:58this was what he ate last,
0:19:58 > 0:20:01and it's a simple way of telling that story.
0:20:01 > 0:20:04- It touches some heartstrings, as well, which is nice.- Definitely.
0:20:07 > 0:20:10With your toasted sandwich - is that what you were hoping to produce?
0:20:10 > 0:20:13I haven't tasted it. I usually taste all my food before I serve it.
0:20:13 > 0:20:15Why don't you have a taste and see what you think?
0:20:15 > 0:20:17Why, do you not think it's any good?
0:20:17 > 0:20:21No, I think it...it is...it is a toasted sandwich.
0:20:21 > 0:20:26So we've got a sourdough, luncheon meat, chicken breast, the cheese.
0:20:26 > 0:20:30I think the actual inside of the luncheon meat is tasty.
0:20:30 > 0:20:32Better than tinned stuff.
0:20:32 > 0:20:33It certainly is. Definitely.
0:20:33 > 0:20:37I do want to see what the foam is like, in its own right.
0:20:41 > 0:20:44- Quite heavy, isn't it?- Quite. - It's quite dense.- Mm.
0:20:44 > 0:20:48What do you think the average veteran would think of a beer jelly?
0:20:48 > 0:20:51They'd just like a pint of beer, and not a jelly.
0:20:51 > 0:20:54What about a score? To mark it out of ten, what would you give it?
0:20:54 > 0:20:57- Five.- Yeah... Probably agree with you.
0:20:59 > 0:21:01- Frances, how do you feel now? - Rubbish.
0:21:01 > 0:21:05I just had to compromise my food, really.
0:21:05 > 0:21:08To get there in the time.
0:21:08 > 0:21:11Next to plate up is ambitious newcomer Paul,
0:21:11 > 0:21:13with his Duck And Soldiers
0:21:13 > 0:21:16celebratory breakfast dish in tribute to his grandfather.
0:21:16 > 0:21:19He spoons duck parfait into egg-shaped bowls
0:21:19 > 0:21:22and tops with duck luncheon meat
0:21:22 > 0:21:24and pickled trompette mushrooms.
0:21:24 > 0:21:27You're looking really cool and calm and organised, Paul.
0:21:27 > 0:21:28I'm actually very nervous.
0:21:28 > 0:21:31Next, he carefully places the slow-cooked duck egg
0:21:31 > 0:21:35and covers with duck and bacon mousse.
0:21:35 > 0:21:36To finish, he sprinkles crispy bacon
0:21:36 > 0:21:39and serves his sourdough soldiers in a toast rack
0:21:39 > 0:21:43engraved with his father's surname and regiment number.
0:21:45 > 0:21:47- Who have we here? - That's my grandfather.
0:21:47 > 0:21:49It's an homage to him.
0:21:49 > 0:21:51OK. Come on, then. Let's go and judge.
0:21:53 > 0:21:57First, what of the duck and the name on the toast rack?
0:21:57 > 0:21:59Well, obviously, the duck is a reference to the duck dish.
0:21:59 > 0:22:02And Archer is my grandfather's surname.
0:22:02 > 0:22:06This is what he would've had for breakfast, he said.
0:22:06 > 0:22:10I don't quite get... Why's it egg and soldiers?
0:22:11 > 0:22:13All components are in here?
0:22:13 > 0:22:16Yes. The parfait, luncheon meat...
0:22:16 > 0:22:18I'm trying to find the parfait.
0:22:19 > 0:22:21The more you put your spoon in, the more you mix it up,
0:22:21 > 0:22:24and the more all the flavours get...
0:22:24 > 0:22:26There's a lot going on in there.
0:22:28 > 0:22:30LOUD CRUNCHING Is this a soldier?
0:22:30 > 0:22:33It's my interpretation - a refined soldier.
0:22:33 > 0:22:36The good thing about a good old-fashioned soldier,
0:22:36 > 0:22:38is when you dunk it in, it absorbs some of the...
0:22:38 > 0:22:41- But that doesn't.- And this... - Doesn't.- Doesn't.
0:22:41 > 0:22:43So it's not a soldier.
0:22:43 > 0:22:45OK, put you in my shoes. Give me a score.
0:22:45 > 0:22:48I'll be diplomatic and say a seven.
0:22:48 > 0:22:50For me it would be about a six or seven.
0:22:52 > 0:22:54He's giving nothing away.
0:22:54 > 0:22:55But I'm happy with it.
0:22:55 > 0:22:58Dish was nice, executed fine. See what happens.
0:22:59 > 0:23:02After missing out on the banquet last year, returning contender Colin
0:23:02 > 0:23:07is pulling out all the stops with his Modern Ration Pack starter.
0:23:07 > 0:23:10He's serving on glass-topped army mess tins
0:23:10 > 0:23:12filled with reproduction ration packaging.
0:23:12 > 0:23:15First on the dish is his creative corned beef egg
0:23:15 > 0:23:20covered in mustard panna cotta, saffron gel, caviar and gold leaf.
0:23:20 > 0:23:24Look how they go on in the Northeast - bits of gold dust and...
0:23:24 > 0:23:26That's how we roll.
0:23:26 > 0:23:29A tea bag of soup bouillon goes into a cup
0:23:29 > 0:23:30with hot water on the side.
0:23:31 > 0:23:35And then a last-minute addition - a parsley and tarragon emulsion.
0:23:35 > 0:23:37So, this is a new element?
0:23:37 > 0:23:40A new element, just added 20 minutes ago, yeah.
0:23:40 > 0:23:42I think he's maybe seen the competition so far,
0:23:42 > 0:23:44and had to up his game.
0:23:44 > 0:23:47Next is his smoked bacon croquette
0:23:47 > 0:23:49and Parmesan cigarette,
0:23:49 > 0:23:52followed by his controversial cherry and chocolate explosion.
0:23:52 > 0:23:56And he's ready to be judged by his fellow banquet winner.
0:23:58 > 0:24:01Ca marche! Two Ration Packs please, Chef!
0:24:01 > 0:24:03And fit to serve to veterans at a banquet?
0:24:03 > 0:24:07Yeah, I think so. It's fun, it's tasty, it's interesting.
0:24:07 > 0:24:08OK. Come on.
0:24:13 > 0:24:15This is a hugely intriguing part of the dish
0:24:15 > 0:24:16because it's technical,
0:24:16 > 0:24:18the contents are not what you think they're going to be.
0:24:18 > 0:24:21I think it tastes of corned beef.
0:24:23 > 0:24:25It's really good, that is.
0:24:25 > 0:24:26- It tastes nice.- It's amazing, yeah.
0:24:26 > 0:24:28Really creamy, and rich.
0:24:30 > 0:24:33Just talk me through the little cigar.
0:24:33 > 0:24:37The edible paper - we grate Parmesan and grate truffle,
0:24:37 > 0:24:39roll it really, really tight and bake it.
0:24:39 > 0:24:43- The cigarette has a nice flavour of Parmesan coming through.- Yeah.
0:24:43 > 0:24:45You had a last-minute addition to the dish. Tell us about it.
0:24:45 > 0:24:48I think it just needed more acidity.
0:24:48 > 0:24:52That puree that he made... See if he can win votes with it.
0:24:52 > 0:24:54- Why did he do that? - Yeah, I'm trying to sort of see.
0:24:54 > 0:24:57Maybe it was because it's all quite rich. Maybe it cuts through.
0:24:57 > 0:25:00What do you think the veterans will think of the chocolate?
0:25:00 > 0:25:02I think they'll love it. I think it's alcoholic.
0:25:02 > 0:25:05Chocolate was one of their favourite things to have in ration packs.
0:25:05 > 0:25:08Quite a shock, actually, with the cherry, the rum.
0:25:08 > 0:25:10And with white chocolate, you wouldn't really think that...
0:25:10 > 0:25:13It's more dessert. It's beautiful.
0:25:13 > 0:25:15Score your dish.
0:25:15 > 0:25:17If it was below a seven or eight
0:25:17 > 0:25:20I think I'd be a little disappointed.
0:25:20 > 0:25:21What would you give that?
0:25:21 > 0:25:23Seven.
0:25:23 > 0:25:24Seven, possibly an eight.
0:25:26 > 0:25:28- Here he is.- Phew!
0:25:28 > 0:25:31- How was that? - Yeah, it's tough, isn't it?
0:25:31 > 0:25:34You're standing there knowing in his mind he's going to be criticising
0:25:34 > 0:25:36what you've been doing.
0:25:36 > 0:25:38- We thought your dish was great. - Fantastic.
0:25:38 > 0:25:39We really enjoyed it.
0:25:39 > 0:25:43Two years ago, I thought I did well with my starters and I got a four.
0:25:51 > 0:25:54Hello, chefs. How are we feeling?
0:25:54 > 0:25:56Anxious.
0:25:56 > 0:25:58So, Frances, I'll start with your Last Orders
0:25:58 > 0:26:01of beer, spam sandwich and piccalilli.
0:26:01 > 0:26:05The toasted sandwich was certainly an enjoyable thing to eat.
0:26:05 > 0:26:07On the negative side,
0:26:07 > 0:26:10I personally found the beer jelly hard work.
0:26:12 > 0:26:15The parsnip foam, I think, should have been more an infusion in cream
0:26:15 > 0:26:18that is then foamed rather than just a puree.
0:26:18 > 0:26:21It would have given you a slightly finer product.
0:26:21 > 0:26:24But, ultimately, what we're presented on the pass
0:26:24 > 0:26:28was a fantastic bit of work in terms of adherence to the brief,
0:26:28 > 0:26:31but, actually, it was an unrefined plate of food.
0:26:34 > 0:26:36Paul, for your Duck And Soldiers
0:26:36 > 0:26:39with duck liver parfait and duck egg yolk,
0:26:39 > 0:26:41I thought it was really accomplished cooking.
0:26:41 > 0:26:43Lots of delicious things to eat.
0:26:43 > 0:26:47The problem is when you serve all the components of a dish like that together,
0:26:47 > 0:26:52you do end up with it slowly but surely turning into a gunge.
0:26:53 > 0:26:56I thought the take on the brief was subtle,
0:26:56 > 0:26:59but has it got enough theatre or is it show-bizzy enough
0:26:59 > 0:27:01to go all the way to the banquet?
0:27:03 > 0:27:06Colin, for your Modern Ration Pack of bouillon, croquette
0:27:06 > 0:27:10and chocolate, with the little panna cotta with the corned beef,
0:27:10 > 0:27:13about as technical as you are going to get in a competition like this
0:27:13 > 0:27:15with liquid nitrogen and it was delicious.
0:27:15 > 0:27:17I thought the cigarette was tasty
0:27:17 > 0:27:20but not quite as crunchy as it could have been.
0:27:20 > 0:27:24The herb emulsion, the last-minute addition, I think it worked.
0:27:24 > 0:27:27I was absolutely sure that I was going to dislike
0:27:27 > 0:27:28the chocolate component,
0:27:28 > 0:27:31but I liked the fact that you were determined
0:27:31 > 0:27:33to get the chocolate into your ration pack,
0:27:33 > 0:27:36and I think you did a great job of it.
0:27:36 > 0:27:38So, to the scores.
0:27:38 > 0:27:43Frances, for your Last Orders, I am going to give you a...
0:27:45 > 0:27:46..five.
0:27:48 > 0:27:51Paul, for your Duck And Soldiers,
0:27:51 > 0:27:53I am going to give you...
0:27:54 > 0:27:56..seven points.
0:27:57 > 0:27:59Colin, for your Modern Ration Pack,
0:27:59 > 0:28:02I'm going to give you...
0:28:04 > 0:28:06..eight points.
0:28:08 > 0:28:12- I look forward to seeing the fish. - Thank you.
0:28:16 > 0:28:18Cup of tea.
0:28:18 > 0:28:21I'm happy with an eight. I'm out of the blocks. I'm ahead.
0:28:21 > 0:28:22Seven's a good start. It's solid.
0:28:22 > 0:28:24Hopefully, I can win him over with the next dish.
0:28:24 > 0:28:27Maybe get a cheeky little eight or nine.
0:28:27 > 0:28:30Phil said that he would've liked to have seen more finesse.
0:28:30 > 0:28:32I just need to get the next course right,
0:28:32 > 0:28:35and I need to redeem myself.