0:00:03 > 0:00:05It's been a closely fought week
0:00:05 > 0:00:08for three of the North East's best chefs,
0:00:08 > 0:00:10as ambitious newcomer Paul Welburn...
0:00:10 > 0:00:12I think the North East needs a new champion...
0:00:12 > 0:00:15..and Michelin-starred Frances Atkins...
0:00:15 > 0:00:18So this is what's driving us to get to the banquet.
0:00:18 > 0:00:20..challenge former champion Colin McGurran...
0:00:20 > 0:00:22I'm going to try my best, guys.
0:00:22 > 0:00:25..for the chance to cook for our World War II veterans at a banquet
0:00:25 > 0:00:30commemorating 70 years since D-day, at London's prestigious St Paul's,
0:00:30 > 0:00:33a bastion of British wartime resilience.
0:00:33 > 0:00:36Yesterday's dessert course pushed the chefs to their limits,
0:00:36 > 0:00:38with Frances leaving the competition.
0:00:38 > 0:00:41- Commiserations, Frances.- It's fine.
0:00:41 > 0:00:43Today, Colin and Paul must go head-to-head...
0:00:43 > 0:00:46- You come to these competitions to win.- I'm going to try and stop you.
0:00:46 > 0:00:49..cooking their four courses again.
0:00:49 > 0:00:50HE SIGHS
0:00:50 > 0:00:53The judges want food worthy of war heroes.
0:00:53 > 0:00:57I cannot think of a more important dinner in the history of the Great British Menu.
0:00:57 > 0:00:59They've got to be up for it.
0:00:59 > 0:01:02To make sure the chefs meet the wartime challenge,
0:01:02 > 0:01:04there's a fourth judge, Molly Rose OBE,
0:01:04 > 0:01:05who risked her life
0:01:05 > 0:01:09piloting Spitfires and Hurricanes during World War II.
0:01:09 > 0:01:11Everybody was contributing at that time,
0:01:11 > 0:01:15because we all knew we'd got our backs to the wall.
0:01:15 > 0:01:18The food must be delicious and fitting for the occasion...
0:01:18 > 0:01:21- Poppies make me feel sad. - I don't think I'll feel sad for long.
0:01:23 > 0:01:25..as only one chef will emerge victorious.
0:01:25 > 0:01:29The chef going forward to represent the North East is...
0:01:45 > 0:01:48Paul, I've been to the finals twice. I've been to the banquet once.
0:01:48 > 0:01:51This is my third time in the competition and I'm going to go all the way.
0:01:51 > 0:01:54Well, I think there should be a new winner for North East.
0:01:54 > 0:01:55I'm here to take your crown.
0:01:58 > 0:02:01Former champ, Colin, might have been here twice before,
0:02:01 > 0:02:03but having lost out at the finals last year,
0:02:03 > 0:02:05he's taking nothing for granted.
0:02:05 > 0:02:08I've tasted the success of the banquet, I know what it feels like to be sent home.
0:02:08 > 0:02:11I'm very determined to get through to the finals week
0:02:11 > 0:02:13to make sure I get another dish at the banquet.
0:02:13 > 0:02:17Having chalked up some impressive scores during the week,
0:02:17 > 0:02:21first-timer Paul is not about to let this opportunity pass him by.
0:02:21 > 0:02:24Yeah, I want this now, you know. I didn't come here to come second best.
0:02:24 > 0:02:26North East deserves a new winner.
0:02:29 > 0:02:31Judges Prue Leith, Matthew Fort
0:02:31 > 0:02:35and Oliver Peyton are dissecting the chefs' menus.
0:02:35 > 0:02:37Really nice to see Colin McGurran back again.
0:02:37 > 0:02:42I love the idea of Grandad's Posh Pie. I think that just sounds great.
0:02:42 > 0:02:45Paul's quite an interesting chap. He has got a wealth of experience behind him.
0:02:45 > 0:02:47Lots of Michelin restaurants.
0:02:47 > 0:02:50I think it's going to be an interesting day.
0:02:50 > 0:02:52So, Paul, this is your first time cooking for the judges?
0:02:52 > 0:02:55- I'm a little bit nervous now, to be honest.- And you're the first up, as well.
0:02:55 > 0:02:57- Yeah, I know.- It's a lot of firsts today.
0:02:57 > 0:03:00I hope there's not too many firsts.
0:03:00 > 0:03:02Well, you never know.
0:03:03 > 0:03:04Colin, a 10 for pudding.
0:03:04 > 0:03:06I'm quite excited about that.
0:03:06 > 0:03:08But Paul got a 10 as well for his main.
0:03:08 > 0:03:11Looks as if it's going to be very, very competitive in there.
0:03:11 > 0:03:12Come on, then.
0:03:16 > 0:03:17Hi there, Colin.
0:03:17 > 0:03:20- Hello.- Back again, the triumph of hope over experience?
0:03:20 > 0:03:23- I missed out last year. - What about this year?
0:03:23 > 0:03:27- Yeah, very confident. - Paul, what about you? Newcomer?
0:03:27 > 0:03:30- Yeah.- Yeah, it must be a little bit tough being up against this guy.
0:03:30 > 0:03:34Yeah, it is. Obviously, he's a veteran in his own right.
0:03:34 > 0:03:36This is a very, very important occasion,
0:03:36 > 0:03:39so I really want to see your best cooking.
0:03:39 > 0:03:41- Good luck.- Thank you.- Thank you.
0:03:43 > 0:03:46Both chefs have a lot of cooking to do for their starters.
0:03:46 > 0:03:49You're used to it now, aren't you? How many times is this now?
0:03:49 > 0:03:51Well, this will be dish number 33.
0:03:51 > 0:03:5333? Fantastic.
0:03:53 > 0:03:56Paul's up first with a celebratory breakfast dish
0:03:56 > 0:04:00dedicated to his soldier grandfather who served in the Green Howards,
0:04:00 > 0:04:02and was a prisoner of war for three years.
0:04:02 > 0:04:06Called Duck and Soldiers, with ducks spam, duck liver parfait,
0:04:06 > 0:04:09slow-cooked duck egg and sourdough soldiers,
0:04:09 > 0:04:12it scored an average seven from veteran Phil Howard.
0:04:12 > 0:04:15Phil's comments about your starter was the fact that it wasn't a show-stopper,
0:04:15 > 0:04:18- there wasn't enough flair to it. - I heard on the grapevine
0:04:18 > 0:04:20that Matthew likes egg and soldiers.
0:04:20 > 0:04:23- Does he, really?- Yeah, it's one of his favourites.
0:04:23 > 0:04:26The chefs' food will also be marked by a guest of honour.
0:04:26 > 0:04:30Today it's Air Transport Auxiliary pilot, Molly Rose OBE,
0:04:30 > 0:04:34who ferried military aircraft around the country during World War II.
0:04:34 > 0:04:37Welcome to the judges' chamber. How are you?
0:04:37 > 0:04:40- Thank you.- So Molly, tell us, what did you do in the war?
0:04:40 > 0:04:42Well, I was flying aircraft.
0:04:42 > 0:04:46I've got a photograph here that was taken when I first joined ATA.
0:04:46 > 0:04:49Isn't that wonderful? What did ATA stand for?
0:04:49 > 0:04:52- Air Transport Auxiliary.- Oh, right.
0:04:52 > 0:04:56And the function of ATA really was to ferry aircraft to the squadrons.
0:04:56 > 0:05:00Well, today, we're trying to find food suitable for a banquet
0:05:00 > 0:05:02to celebrate D-day. It's such an important occasion.
0:05:02 > 0:05:05I hope you're going to have a great day.
0:05:05 > 0:05:10Well, one wasn't concentrating very much on food during the war, but I'm happy to concentrate today.
0:05:10 > 0:05:11Very good.
0:05:13 > 0:05:15Paul begins by filling the eggshells,
0:05:15 > 0:05:18for his celebratory breakfast starter with duck liver parfait.
0:05:18 > 0:05:22He adds cubes of duck spam, pickled mushrooms and slow-cooked duck egg,
0:05:22 > 0:05:25then covers in smoked duck and bacon mousse,
0:05:25 > 0:05:28before adding his tweaked sourdough soldiers
0:05:28 > 0:05:29to a toast rack engraved
0:05:29 > 0:05:32with his grandfather's surname and regiment number.
0:05:32 > 0:05:33Paul, the soldiers look thicker today.
0:05:33 > 0:05:36Yeah, obviously, I took into account Phil's comments.
0:05:36 > 0:05:39I actually liked the crisps the way they were.
0:05:46 > 0:05:48First down. It's a relief, isn't it?
0:05:48 > 0:05:51- It is. A massive relief.- Well done. You look great.
0:05:58 > 0:06:01- Mmm.- It smells really good.
0:06:01 > 0:06:04A lovely light, foamy mousse.
0:06:04 > 0:06:06A little jellied quality of the egg white.
0:06:06 > 0:06:07The firmness of the smoked duck.
0:06:07 > 0:06:11Do you think they'll appreciate the textures, being that it's a breakfast, as well?
0:06:11 > 0:06:13You know, everyone likes a good breakfast.
0:06:13 > 0:06:17- Does it work in the context of a banquet?- I think it certainly does.
0:06:17 > 0:06:19I think it's absolutely delicious.
0:06:19 > 0:06:22Eggs were so rare in wartime,
0:06:22 > 0:06:25there must have been nothing nicer than boiled egg and soldiers.
0:06:25 > 0:06:28This is a bit of a smart boiled egg and soldiers.
0:06:28 > 0:06:31It is quite a rich dish. Do you think it's too rich?
0:06:31 > 0:06:34I'm happy it's rich. I wanted that.
0:06:34 > 0:06:36Lovely flavours. But it's very, very rich,
0:06:36 > 0:06:39which I think is a bit of a mistake for a first course.
0:06:39 > 0:06:45What I love about this though, Molly, is that Paul's grandfather was a prisoner of war for three years
0:06:45 > 0:06:48so, obviously, with this dish he's referencing his grandfather.
0:06:48 > 0:06:49You know, that's pretty amazing.
0:06:49 > 0:06:51Well, I think it's a lovely homage to him.
0:06:51 > 0:06:55Actually, my husband also was a prisoner of war.
0:06:55 > 0:06:58He was captured seven days after D-day,
0:06:58 > 0:07:00having done a Normandy landing.
0:07:00 > 0:07:06- And how did you keep working? - When he landed up in the prisoner of war camp,
0:07:06 > 0:07:10at least then one knew he was safe, even if he was getting very hungry.
0:07:10 > 0:07:12Well, clearly, this is not a wartime dish,
0:07:12 > 0:07:16but, certainly, it's going to be up there at the top.
0:07:16 > 0:07:19- Eight or nine for me.- And I think it's absolutely delicious.
0:07:19 > 0:07:23And I think would make a very good first course, indeed.
0:07:27 > 0:07:29Next up is Colin's modern-day Ration Pack.
0:07:29 > 0:07:33He's combining elements of a typical D-day ration box on one plate,
0:07:33 > 0:07:35including a vegetable Bouillon soup,
0:07:35 > 0:07:39technical corned beef hash disguised as an egg, Parmesan cigarette
0:07:39 > 0:07:41and unusual chocolate-cherry explosion.
0:07:41 > 0:07:43It scored eight points during the week.
0:07:43 > 0:07:47- Still looking very calm there, Colin.- No, I'm confident about the dish.
0:07:47 > 0:07:49I'm pretty much ready to serve.
0:07:49 > 0:07:52Colin's presenting his dish on glass-topped Army mess tins,
0:07:52 > 0:07:55filled with reproduction ration packaging.
0:07:55 > 0:07:57He starts with his unusual corned beef hash
0:07:57 > 0:07:59covered in mustard panna cotta.
0:08:01 > 0:08:03Next, the tea bag of soup Bouillon
0:08:03 > 0:08:05tarragon emulsion,
0:08:05 > 0:08:08a smoked bacon croquette, Parmesan cigarette
0:08:08 > 0:08:12and, finally, his controversial cherry-chocolate explosion.
0:08:14 > 0:08:17- OK.- Well done.
0:08:17 > 0:08:19- Well done.- Good. One down.
0:08:24 > 0:08:25Oh, I say.
0:08:28 > 0:08:31How exciting. Real chocolate on this one.
0:08:31 > 0:08:34- I am going to go straight for the chocolate, Molly. What do you think? - MOLLY CHUCKLES
0:08:34 > 0:08:38Well, I could be inclined to keep the chocolate from the bonne bouche at the end.
0:08:38 > 0:08:40Mm, that's just what you need in a starter.
0:08:40 > 0:08:42Delicious.
0:08:42 > 0:08:46Do you think the judges will get the chocolate
0:08:46 > 0:08:50- and appreciate its part in the dish? - I think so, especially as you've got the veteran there.
0:08:50 > 0:08:52She had a ration pack, without a doubt.
0:08:52 > 0:08:54In that ration pack was chocolate.
0:08:54 > 0:08:56- MOLLY:- Of course, it was a very special thing in the war.
0:08:56 > 0:09:00We used to be issued a tuppenny bar of chocolate
0:09:00 > 0:09:03when we started our flying in the morning.
0:09:03 > 0:09:07I rather like this cigarette. I'm not sure about the panna cotta in the hash.
0:09:07 > 0:09:09I thought that was delicious.
0:09:09 > 0:09:14The only thing I don't think works is the stock cube thing.
0:09:14 > 0:09:16- Oh! Sorry.- Oh, you...
0:09:16 > 0:09:20I tried to prise my chocolate bomb off and it's just exploded all over my dish.
0:09:20 > 0:09:22Oh, no!
0:09:22 > 0:09:25You did that.
0:09:26 > 0:09:30- What a mess you've made of it. - I'm so sorry.
0:09:30 > 0:09:34If two out of four people have managed to explode their
0:09:34 > 0:09:38chocolate ball, then it's not going to be any good for a banquet dish.
0:09:38 > 0:09:40I'm not enthusiastic about it.
0:09:40 > 0:09:43I'm sorry, but you want an opinion.
0:09:43 > 0:09:44That's what you're here for!
0:09:49 > 0:09:52Paul's fish course, Preservation Of British Waters is up next,
0:09:52 > 0:09:55with cured salmon and pickled clams.
0:09:55 > 0:09:58It showcases typical preserving methods used during the war
0:09:58 > 0:10:01but was criticised for its lack of flair.
0:10:01 > 0:10:05He lost points for forgetting to plate up his brown butter crab.
0:10:05 > 0:10:07You're not going to forget anything to day?
0:10:07 > 0:10:10- Fingers crossed, no.- I will remind you if you forget it, yeah.
0:10:10 > 0:10:12I'm sure you will.
0:10:14 > 0:10:17Paul starts with cured salmon and pickled clams.
0:10:17 > 0:10:21Next, white crab meat and yoghurt
0:10:21 > 0:10:24and, his previously forgotten, brown crab butter.
0:10:24 > 0:10:25He finishes with sea herbs...
0:10:25 > 0:10:27- How are you doing for time? - I'm ready to go.
0:10:27 > 0:10:30..and a watercress and oyster puree
0:10:30 > 0:10:32and places his plates on miniature sandbags.
0:10:35 > 0:10:38- Got everything? Yes? Sure? - Yeah, I think so.
0:10:46 > 0:10:48Everything is preserved, isn't it?
0:10:48 > 0:10:51It is essentially a restaurant dish, resting on two sandbags.
0:10:51 > 0:10:54My only concern was, do they know it's been preserved
0:10:54 > 0:10:57and is the brief strong enough on that dish?
0:10:57 > 0:10:59The salmon is absolutely delicious.
0:10:59 > 0:11:01The quality of the cooking is very good.
0:11:01 > 0:11:04Molly, what do you think? Is this grand enough for such a special occasion?
0:11:04 > 0:11:08I'm not totally sure about the special banquet.
0:11:08 > 0:11:12It's not special or unusual, or nostalgic or whatever.
0:11:12 > 0:11:16Salmon was a luxury item, king of the sea.
0:11:16 > 0:11:18You know, I treat it with a bit of respect. It's worthy of a banquet.
0:11:18 > 0:11:21What was the fish situation during the war?
0:11:21 > 0:11:24We had very little of it. It was very, very precious.
0:11:24 > 0:11:27On one occasion, I was lucky enough to get a smoked haddock
0:11:27 > 0:11:30and so I promptly gave a dinner party.
0:11:30 > 0:11:32When I went to get it out of the oven,
0:11:32 > 0:11:35the whole thing slid quietly onto the floor.
0:11:35 > 0:11:37THEY LAUGH
0:11:37 > 0:11:39That was real drama, I can tell you.
0:11:39 > 0:11:43I promptly spooned it all back onto the plate and we jolly well ate it.
0:11:43 > 0:11:45There was nothing else to eat!
0:11:45 > 0:11:48This is a dish of quiet and civilised pleasures.
0:11:48 > 0:11:51What we actually need is a dish of explosive pleasures.
0:11:51 > 0:11:52We need a bit of drama!
0:11:55 > 0:11:59The judges might just get their wish with Colin's barbecue your own fish course.
0:11:59 > 0:12:03Colin, I see you're working the langoustines there.
0:12:03 > 0:12:06- Cracking dish!- Oh, don't remind me, what a nightmare.
0:12:06 > 0:12:08I couldn't believe it.
0:12:08 > 0:12:11During the week, Colin's unique presently From War To Peace
0:12:11 > 0:12:14beach scene with shellfish savarin, squid ink pasta
0:12:14 > 0:12:17and do-it-yourself barbecue langoustine couldn't stand the heat.
0:12:17 > 0:12:19EXPLOSION BLEEP.
0:12:21 > 0:12:23Oh!
0:12:23 > 0:12:27I'm putting a bit of tinfoil in the bottom to try make it less direct.
0:12:27 > 0:12:30- It certainly is a cracking pot. - A cracking pot.
0:12:31 > 0:12:34Colin's attempting to show how the Normandy beaches,
0:12:34 > 0:12:37once the scene of war, are now a place of peace.
0:12:37 > 0:12:39OK, here we go.
0:12:39 > 0:12:42And to ensure today is not a repeat performance,
0:12:42 > 0:12:45he's testing his specially designed plinth with the tinfoil barrier.
0:12:45 > 0:12:49So, obviously, the big question is if it cracks this time...
0:12:49 > 0:12:52Yeah, I just get my car keys and go, really.
0:12:52 > 0:12:55With his terracotta plinth holding,
0:12:55 > 0:12:58Colin begins his dish with langoustine powder, then shrimps,
0:12:58 > 0:13:02dried seaweed, shrimp crackers and nasturtium flowers.
0:13:02 > 0:13:05He adds raw langoustine skewers, ready for the barbecue
0:13:05 > 0:13:09and unmoulds his delicate shellfish mousse...
0:13:09 > 0:13:11Only fooling you!
0:13:11 > 0:13:13..hidden in squid ink pasta.
0:13:13 > 0:13:15OK.
0:13:15 > 0:13:17Thank you.
0:13:17 > 0:13:19- Well done.- Whoo!
0:13:22 > 0:13:24- Oh!- Wow!
0:13:24 > 0:13:27My word, yes. I can feel the heat coming off it.
0:13:27 > 0:13:30It looks like a beach, doesn't it?
0:13:30 > 0:13:32A bit of interactive cooking here.
0:13:32 > 0:13:34- I think you leave it on there for a little while.- Right.
0:13:34 > 0:13:36I think this will be great fun for a banquet.
0:13:36 > 0:13:38"Fun" is the operative word, isn't it?
0:13:38 > 0:13:41I love the squid ink linguine.
0:13:41 > 0:13:43If they cook the langoustine like Phil did,
0:13:43 > 0:13:46- he said it was the best thing he had ever put in his mouth.- There you go.
0:13:46 > 0:13:49I think my langoustine is perfectly cooked.
0:13:49 > 0:13:50Mm...
0:13:50 > 0:13:53Quite what this has to do with the war, I don't know.
0:13:53 > 0:13:54Seashore...
0:13:54 > 0:13:56I don't know, but I like it.
0:13:56 > 0:13:59Do think the judges are going to get the idea of it?
0:13:59 > 0:14:01I would be very disappointed if they didn't.
0:14:01 > 0:14:03It's very obvious, this is a beach.
0:14:03 > 0:14:06I think it's sensational, I love it.
0:14:06 > 0:14:08Do think he could do this for the banquet?
0:14:08 > 0:14:10I would certainly like to give him the opportunity.
0:14:10 > 0:14:12I think this is absolutely delicious.
0:14:12 > 0:14:15I think the presentation is extremely clever
0:14:15 > 0:14:18and I really can't fault it in any way.
0:14:25 > 0:14:27At the halfway point, while the chefs are busy
0:14:27 > 0:14:30with their main courses, the judges are considering their scores.
0:14:30 > 0:14:33I'm very pleasantly surprised by today's food so far.
0:14:33 > 0:14:35Have you enjoyed your morning, Molly?
0:14:35 > 0:14:38I've enjoyed it tremendously and it's totally new to me.
0:14:38 > 0:14:41I have no bias in any direction except, that on the whole,
0:14:41 > 0:14:43I greatly prefer Paul's first dish,
0:14:43 > 0:14:45very attractive and extremely good.
0:14:45 > 0:14:47I think it's neck and neck.
0:14:47 > 0:14:50It will be all up to this afternoon.
0:14:50 > 0:14:52The competition is still wide open.
0:14:52 > 0:14:54They will be fighting right down to the very last mouthful.
0:14:54 > 0:14:56Are you up for some more?
0:14:56 > 0:14:58I think, given a slight delay...
0:14:58 > 0:15:00And a gin and tonic.
0:15:00 > 0:15:03And a gin and tonic, then I'll be ready for anything!
0:15:05 > 0:15:08- So you've changed it to a larger pie.- A large pie.
0:15:08 > 0:15:09Just so...
0:15:09 > 0:15:13Phil reckons it'll be better and more enjoyable.
0:15:13 > 0:15:15Colin's main course is first up.
0:15:15 > 0:15:18He's looking for top marks for his bigger and, hopefully better,
0:15:18 > 0:15:20posh ox cheek and vegetable pie
0:15:20 > 0:15:24with beef fillet, baby vegetables and polenta on the side.
0:15:24 > 0:15:26A dish of two parts, dedicated to his granddad,
0:15:26 > 0:15:30who was a ship's stoker on D-Day and a brilliant pie maker.
0:15:30 > 0:15:32It scored only seven during the week.
0:15:32 > 0:15:35This was my weakest course.
0:15:35 > 0:15:38I just hope it is an improvement,
0:15:38 > 0:15:40rather than a downward spiral, really.
0:15:40 > 0:15:43Former champion Colin can't afford to slip up
0:15:43 > 0:15:46if he wants to cook for the World War II veterans.
0:15:46 > 0:15:48- Hello.- Hello.
0:15:48 > 0:15:50Like fourth judge Molly at the banquet.
0:15:50 > 0:15:52You've really given us a great treat this morning,
0:15:52 > 0:15:54you have been working very hard, both of you.
0:15:54 > 0:15:57Tell me what you would doing in the war?
0:15:57 > 0:15:59We were taking the aircraft from the factories,
0:15:59 > 0:16:00delivering them to the squadrons.
0:16:00 > 0:16:02- Were you flying them?- Yes, I was.
0:16:02 > 0:16:05- Really?- I learnt to fly when I was 16,
0:16:05 > 0:16:07got my licence when I was 17.
0:16:07 > 0:16:11When you joined up to be a pilot, did you know that you would be doing something like this,
0:16:11 > 0:16:16or did you join because there was a war going on and you wanted to contribute?
0:16:16 > 0:16:18Everybody in England was contributing at that time
0:16:18 > 0:16:22because, you know, we all knew we had got our backs to the wall.
0:16:22 > 0:16:25Everyone was doing the maximum they could.
0:16:25 > 0:16:28- Good luck to you both. - A pleasure to meet you.
0:16:28 > 0:16:30- Enjoy the rest of your day. - Thank you so much.
0:16:31 > 0:16:33With his posh pie out of the oven,
0:16:33 > 0:16:36Colin gets the accompanying beef fillet in to fry.
0:16:36 > 0:16:41He prepares his baby vegetables and places both onto plates
0:16:41 > 0:16:46with a smear of polenta, ready to serve alongside his ox cheek pie.
0:16:46 > 0:16:49And there's a new addition, his grandfather's service sheet.
0:16:49 > 0:16:53OK, so we're going to hand out one of these with each plate.
0:16:55 > 0:16:56Oh!
0:17:00 > 0:17:01PRUE CHUCKLES
0:17:01 > 0:17:03Good, God!
0:17:03 > 0:17:05It looks like a volcano, sprayed in green.
0:17:05 > 0:17:08What have we got here?
0:17:08 > 0:17:12This must be the actual record of Colin's grandfather, isn't it?
0:17:12 > 0:17:13In the Navy.
0:17:13 > 0:17:16Last week when I had to put my main course up, there was nothing to tell the story.
0:17:16 > 0:17:20So I've actually got my granddad's war records, a picture of him...
0:17:20 > 0:17:22It's really touching.
0:17:22 > 0:17:25He was on the Tokyo II on the English Channel during D-Day.
0:17:25 > 0:17:28And Colin's put on the back, one of my memories of my granddad
0:17:28 > 0:17:32was he was a very good pie maker, so we've got a pie here.
0:17:32 > 0:17:34I do think it is absolutely splendid.
0:17:34 > 0:17:36It's a lovely looking thing, isn't it?
0:17:36 > 0:17:39- Look inside that.- A proper pie. I don't think it's been seasoned enough.
0:17:39 > 0:17:42It's been seasoned enough, the pastry is slightly undercooked.
0:17:42 > 0:17:46I think the fillet is a bit bland and I think why is that there?
0:17:46 > 0:17:48You know, I think it is half an idea.
0:17:48 > 0:17:50I think it is but I am enjoying them both.
0:17:50 > 0:17:53Do think they will get the fact you are using polenta,
0:17:53 > 0:17:58- an Italian ingredient? - I didn't want the recipes to be so strictly British products.
0:17:58 > 0:18:02The polenta just doesn't seem appropriate to me.
0:18:02 > 0:18:05I don't see this as a banquet dish at all, myself, but what do you think, Molly?
0:18:05 > 0:18:08It's really as though we have got two meals here.
0:18:08 > 0:18:10Which would you prefer to eat,
0:18:10 > 0:18:13the pie or beef and veg?
0:18:13 > 0:18:16I would sooner have the fillet.
0:18:16 > 0:18:18I would sooner have the pie.
0:18:18 > 0:18:20THEY LAUGH
0:18:20 > 0:18:22Isn't it lucky we're all different!
0:18:22 > 0:18:24THEY LAUGH
0:18:28 > 0:18:31Paul's main course is up next, a dish that scored
0:18:31 > 0:18:34an incredible ten points from veteran Phil Howard during the week.
0:18:34 > 0:18:36So, Paul, this is your number ten.
0:18:36 > 0:18:38This is your highest scoring.
0:18:38 > 0:18:41- Perfect dish. - I couldn't believe the perfect ten.
0:18:41 > 0:18:44If I can just execute it the same as earlier in the week - fantastic.
0:18:49 > 0:18:52His blackout beef, with caramelised rib eye,
0:18:52 > 0:18:55deep-fried bone marrow, ox heart and potatoes in beer
0:18:55 > 0:18:58is inspired by The Blitz and has a very special presentation.
0:18:58 > 0:19:00Colin, do you have a spare second?
0:19:00 > 0:19:03Any chance you could light my lantern?
0:19:03 > 0:19:05Yeah, of course I'll light your lantern.
0:19:07 > 0:19:09Paul starts his plate with carrot puree...
0:19:11 > 0:19:12..adds braised rib cap,
0:19:12 > 0:19:17potato balls, deep-fried bone marrow, under a miniature cloche,
0:19:17 > 0:19:20his caramelised rib eye, and finishes with an injection of smoke.
0:19:26 > 0:19:27Very good. Very good.
0:19:30 > 0:19:31Oh!
0:19:34 > 0:19:36Thank you, kindly.
0:19:36 > 0:19:39- That's a bit of theatre. - Oh, a little cloche.
0:19:41 > 0:19:43They're certainly rationing the beer!
0:19:43 > 0:19:45Thank you.
0:19:46 > 0:19:50Oh! That is... This dish is going through! I don't care!
0:19:51 > 0:19:54Do you think they will enjoy all the elements of the lantern,
0:19:54 > 0:19:56the beer and the little cloche, with the smoke underneath?
0:19:56 > 0:19:59I need to get some theatrics into my dish.
0:19:59 > 0:20:00# Dah, dah-dah-dah! #
0:20:00 > 0:20:03Ah! And there is a bit of smoke there.
0:20:03 > 0:20:05I quite like the, sort of, black theme.
0:20:05 > 0:20:09You have got the blackout, the black stout and the blackened beef.
0:20:09 > 0:20:12I think the rib is absolutely fantastic. It's beautifully cooked.
0:20:12 > 0:20:16I love the flavour of heart. We never get heart. Hardly ever.
0:20:16 > 0:20:19I'm just wondering, does the marrow need to be smoked?
0:20:19 > 0:20:22He probably did it for the drama.
0:20:22 > 0:20:26- Do you think it's too smoky? - I wanted to get a smoky element in,
0:20:26 > 0:20:29to replicate the, kind of, smoky environment during The Blitz.
0:20:29 > 0:20:33- Molly, do you remember The Blitz? - Yes, I do. An awful lot of people
0:20:33 > 0:20:35really did show their mettle in that time.
0:20:35 > 0:20:38The carrot puree is absolutely spot on.
0:20:38 > 0:20:41I don't think carrots need pureeing. I think they are so good, anyway.
0:20:41 > 0:20:45I notice, the best thing about all your ideas, Molly, is the fact that
0:20:45 > 0:20:48- they have silenced Oliver completely. - Well, this is true, actually,
0:20:48 > 0:20:51because every time I open my mouth and then I ask Molly, she says
0:20:51 > 0:20:55the complete opposite to me and then I think," Molly's right!"
0:20:59 > 0:21:02Colin's last chance to impress is his dessert, a dish he scored
0:21:02 > 0:21:05a ten for during the week. But his experience last year
0:21:05 > 0:21:08taught him not to take anything for granted.
0:21:08 > 0:21:10Paul, I know, all too well.
0:21:10 > 0:21:14I got a ten in my regional. Perfect in the judges' chamber.
0:21:14 > 0:21:17I went to the finals and the last time I served it,
0:21:17 > 0:21:20it wasn't half as good as it should have been. So disappointing.
0:21:23 > 0:21:26Colin is serving a complex disc, with four layers of chocolate,
0:21:26 > 0:21:30peanut, praline and raspberry, with parsnip ice cream cone on the side.
0:21:30 > 0:21:34It's a homage to the Dickin Medal, awarded to outstanding animals
0:21:34 > 0:21:38who served during the war, displayed on a bed of remembrance poppies.
0:21:42 > 0:21:44With his edible transfers in place,
0:21:44 > 0:21:48Colin places his chocolate Dickin Medal, pipes parsnip ice cream
0:21:48 > 0:21:52into miniature cones and delivers his dessert to the pass.
0:21:54 > 0:21:55Thank you.
0:21:57 > 0:22:01- Next time you see that may be at the banquet.- Ha-ha-ha!
0:22:01 > 0:22:03Good Lord!
0:22:07 > 0:22:10"PDSA, for gallantry. We also serve."
0:22:10 > 0:22:12I think this is about the Dickin Medal,
0:22:12 > 0:22:15given to animals, for gallantry. The first message
0:22:15 > 0:22:20with news of the Normandy landings was brought by a pigeon.
0:22:20 > 0:22:23- Will the judges will see the story you're trying to tell?- Absolutely.
0:22:23 > 0:22:25With that one, I have a lot of confidence.
0:22:25 > 0:22:28- I think they're going to see it - straight away. Brilliantly clever.
0:22:28 > 0:22:32I do, too. And there we go. I think we've got... Yes!
0:22:32 > 0:22:33Lift off.
0:22:33 > 0:22:35A very, very nice touch.
0:22:35 > 0:22:36This is tremendous.
0:22:37 > 0:22:41Molly, are you matroning your way quietly through that?
0:22:41 > 0:22:45I am, indeed, and I think... I don't want to stop.
0:22:45 > 0:22:48Do you think this is something that your fellow veterans would be
0:22:48 > 0:22:50- happy to tuck into? - I'm sure they would.
0:22:50 > 0:22:54I'm genuinely a bit worried about the... Poppies make me feel sad
0:22:54 > 0:22:56and I feel the guests will have
0:22:56 > 0:22:57that reaction.
0:22:57 > 0:22:59I don't think they'll feel sad for long.
0:22:59 > 0:23:00LAUGHTER
0:23:01 > 0:23:03You might be right, Molly.
0:23:03 > 0:23:07I still have a little bit of mine left. I notice you've finished.
0:23:07 > 0:23:10- You obviously didn't like it(!) - I've enjoyed every mouthful of it.
0:23:10 > 0:23:12- Banquet material?- Totally.
0:23:15 > 0:23:17Paul's dessert is last to the pass.
0:23:17 > 0:23:19A deconstructed Normandy
0:23:19 > 0:23:23pear tart, with almond sponge, ice cream and tuille,
0:23:23 > 0:23:26chamomile syrup and compressed pears.
0:23:26 > 0:23:29Phil Howard wasn't overly convinced by its modern presentation,
0:23:29 > 0:23:33but awarded it a strong eight and Paul's sticking to his guns.
0:23:33 > 0:23:35So, you're still going to deconstruct it?
0:23:35 > 0:23:38For me, I think this way here is a modern interpretation.
0:23:38 > 0:23:40I'm happy with the dish.
0:23:40 > 0:23:41It's one opinion.
0:23:41 > 0:23:42Yeah, absolutely.
0:23:42 > 0:23:46He starts his plate with a bed of crumble, adds pear puree,
0:23:46 > 0:23:51almond sponge, compressed pears, chamomile syrup,
0:23:51 > 0:23:53his toasted almond ice cream
0:23:53 > 0:23:55and, finally, his almond tuille.
0:23:58 > 0:24:01Done. Thank you very much.
0:24:09 > 0:24:11Thank you very much.
0:24:11 > 0:24:15Mmm. What have we got? There is a bit of crumble in there
0:24:15 > 0:24:20and there is some sponge and there is some crispy tuille, of some sort.
0:24:21 > 0:24:23Mmm. Yummy. And pear,
0:24:23 > 0:24:26and pear puree and almond ice cream.
0:24:26 > 0:24:29This eats very well. The flavours are great on it, aren't they?
0:24:29 > 0:24:32So, the chamomile that you used on the dessert,
0:24:32 > 0:24:36Phil said it was very subtle. Do you think you've had to boost it?
0:24:36 > 0:24:38I've kept it subtle. It's just there
0:24:38 > 0:24:41to give a nice little roundness to the dish.
0:24:41 > 0:24:45This is a gentle, mild, well-mannered...
0:24:45 > 0:24:49- Rather appealing, actually... - Me, too. I find it appealing.
0:24:49 > 0:24:51- ..at the end of the meal. - I think you are right.
0:24:51 > 0:24:53Very gentle flavours which work really well together.
0:24:53 > 0:24:56You can't fail if you put these ingredients together.
0:24:56 > 0:25:00- And he hasn't.- You could have gone off and bought a piece of cake,
0:25:00 > 0:25:04- tinned pear, erm... - Now, come on, Prue, that is...
0:25:04 > 0:25:07..some ice cream and put it together and it would have been just as nice.
0:25:07 > 0:25:09No, that's absolute nonsense.
0:25:09 > 0:25:12I love Normandy pear tarts and I think what he has done is taken
0:25:12 > 0:25:16a classic dish and he's made it better.
0:25:16 > 0:25:18- It's a bit disappointing. - I knew you were going to say that.
0:25:18 > 0:25:22I think it's the sort of thing one might produce for the children.
0:25:22 > 0:25:26- Good for you! - Ooh! That is cruel, Molly!
0:25:26 > 0:25:29I think we are beaten, Matthew.
0:25:29 > 0:25:32All right, Molly. All right, Molly. I give in, I give in!
0:25:36 > 0:25:38So...it's all over.
0:25:38 > 0:25:40SIGHS
0:25:40 > 0:25:43It's numbing not knowing what the scores are going to be.
0:25:43 > 0:25:48Well, I think this is one of the days when we have had both chefs
0:25:48 > 0:25:51really trying to stick to the brief, digging into their own archives
0:25:51 > 0:25:54and then translating it, in some way, onto the dish.
0:25:54 > 0:25:56Both chefs have had wonderful stories to tell.
0:25:56 > 0:26:00There are some dishes which are, unquestionably,
0:26:00 > 0:26:02ripe for the final banquet.
0:26:02 > 0:26:04Have you marked any particularly high ones?
0:26:04 > 0:26:07I have given two tens and two nines today.
0:26:07 > 0:26:10I have given a six twice.
0:26:10 > 0:26:13I'm afraid I gave six three times.
0:26:13 > 0:26:17- And six is not a very low score. - Oh, yes?!- You two are getting soft.
0:26:17 > 0:26:20We're looking for something very special, so you have
0:26:20 > 0:26:22to be very critical of everything.
0:26:37 > 0:26:40Welcome, chefs. How are you feeling?
0:26:40 > 0:26:44- Relieved.- Yeah. Exhausted.
0:26:44 > 0:26:46Well, listen, we have had a great day.
0:26:46 > 0:26:49The fact that both of you had grandparents in the war
0:26:49 > 0:26:52played a tremendous part in the dishes.
0:26:52 > 0:26:57The lowest scores today were sixes and, I have to tell you,
0:26:57 > 0:27:01that most of those sixes were given out by the ladies either side of me.
0:27:01 > 0:27:04But I am sure you are dying to find out
0:27:04 > 0:27:07which chef is going forward to the finals.
0:27:10 > 0:27:13The chef going forward to represent the North East is...
0:27:17 > 0:27:19..Colin. Well done!
0:27:21 > 0:27:23- Oh, dear me!- Well done.
0:27:26 > 0:27:28You seem very relieved.
0:27:28 > 0:27:30Yeah, very relieved, indeed!
0:27:30 > 0:27:32I can tell you, it was your chocolate pudding that won the day.
0:27:32 > 0:27:36- It was just oozing with pleasure. I gave it a ten.- I gave it ten, too.
0:27:36 > 0:27:38I thought it was sheer magic.
0:27:38 > 0:27:40And this mean madam gave it a nine!
0:27:40 > 0:27:43It's OK! A nine from you is perfectly acceptable!
0:27:43 > 0:27:45Paul, commiserations. How do you feel?
0:27:45 > 0:27:48Yeah, obviously disappointed. I was hoping to represent the North East,
0:27:48 > 0:27:52but if one can only go forward, I'm happy that Colin's the man to do it.
0:27:52 > 0:27:54Your starter was dish of the day.
0:27:54 > 0:27:58I give it a nine. It had the most wonderful depth of flavour.
0:27:58 > 0:28:03- Anything to say, Molly?- I've enjoyed so much meeting you both
0:28:03 > 0:28:07- and I have had a simply splendid day.- Thank you.
0:28:09 > 0:28:11I think Colin was a very relieved man.
0:28:11 > 0:28:15If he hadn't performed, he would have been absolutely devastated.
0:28:15 > 0:28:18Oh! Do you know what, it was very close.
0:28:18 > 0:28:20I am genuinely so excited.
0:28:20 > 0:28:24Oh, brilliant news. Love it! Love it, love it, love it!
0:28:24 > 0:28:25Well done.
0:28:25 > 0:28:26'Yeah, disappointed.'
0:28:26 > 0:28:29Colin, I'm sure, will fly the flag for the North East.
0:28:29 > 0:28:33- Here's to our grandads.- And may their memories live on.- Very good.