0:00:03 > 0:00:06It's finals week on Great British Menu.
0:00:06 > 0:00:09Makes me nervous. Your hands are shaking away there.
0:00:09 > 0:00:11Nine of the country's top chefs are going
0:00:11 > 0:00:14head-to-head for a place at the D-Day banquet.
0:00:14 > 0:00:16Ah! Serious pressure here.
0:00:17 > 0:00:21Their challenge - to cook dishes evoking the spirit of World War II...
0:00:21 > 0:00:22He who dares wins.
0:00:24 > 0:00:27..that show just how far British food has come.
0:00:27 > 0:00:29Mmm. So good!
0:00:29 > 0:00:33The prize - to cook for our World War II veterans at a banquet
0:00:33 > 0:00:37commemorating the 70th anniversary of D-Day at London's
0:00:37 > 0:00:38incredible St Paul's Cathedral,
0:00:38 > 0:00:42a bastion of British wartime resilience.
0:00:43 > 0:00:47Yesterday the finals kicked off with a shock twist...
0:00:47 > 0:00:48Oh!
0:00:48 > 0:00:51..with two chefs representing London and the South East
0:00:51 > 0:00:54and nine chefs scoring each other's dishes...
0:00:54 > 0:00:5610 out of 10 dish to me.
0:00:56 > 0:00:58I can't see it scoring any higher than a five.
0:00:58 > 0:01:00..along with the judges...
0:01:00 > 0:01:02It's incredible. I think this is boring.
0:01:02 > 0:01:03I'm going to give it a five.
0:01:03 > 0:01:05..it was more competitive than ever.
0:01:05 > 0:01:07No, no, no. BLEEP!
0:01:07 > 0:01:11Adam Simmonds, James Durrant and Emily Watkins made the top three,
0:01:11 > 0:01:15putting them in contention for the starter course at the banquet.
0:01:15 > 0:01:17Well done, well done, well done.
0:01:19 > 0:01:21Today it's the fish course.
0:01:21 > 0:01:24I think the judges and the veteran will love this one.
0:01:24 > 0:01:29And D-Day veteran Ken Sturdy is back to help decide on the winners.
0:01:29 > 0:01:31Everything about the presentation I think is perfect.
0:01:31 > 0:01:35Yesterday's star chefs are after a repeat performance...
0:01:35 > 0:01:37You've already made the shortlist,
0:01:37 > 0:01:39are you looking to do the same for this one?
0:01:39 > 0:01:42Makes you pretty intent on wanting to, doesn't it?
0:01:42 > 0:01:44..while the others are pushing the boat out...
0:01:44 > 0:01:46Bringing in toys?
0:01:46 > 0:01:48..to make the fish course shortlist.
0:01:48 > 0:01:50Pressure plate of food.
0:01:50 > 0:01:52Oh!
0:01:52 > 0:01:54Prue said to me if she could have given me 12,
0:01:54 > 0:01:56she would have given me 12 out of 10.
0:01:56 > 0:01:57You didn't tell me that!
0:02:12 > 0:02:15Competing this week are returning champions,
0:02:15 > 0:02:18Central region's Aktar Islam, who finished sixth with his starter,
0:02:18 > 0:02:21and the North East's Colin McGurran, who came seventh.
0:02:23 > 0:02:24So, Aktar, what's happening?
0:02:24 > 0:02:27Neither of us made it onto the shortlist, we need to push hard.
0:02:27 > 0:02:29We do. We do, show them how it's done.
0:02:29 > 0:02:32They're up against two newcomers, Scotland's Jacqueline O'Donnell,
0:02:32 > 0:02:33They're up against two newcomers, Scotland's Jacqueline O'Donnell,
0:02:33 > 0:02:36still reeling from being placed last yesterday.
0:02:36 > 0:02:37Morning. Good morning.
0:02:37 > 0:02:39Good morning. Morning, guys.
0:02:39 > 0:02:41And Northern Ireland's Chris McGowan, who,
0:02:41 > 0:02:44despite his fellow chefs praising his starter, ended up coming eighth.
0:02:44 > 0:02:48You don't know. You just don't know, but new day. New day, new vigour.
0:02:48 > 0:02:51They're followed by the two chefs representing London
0:02:51 > 0:02:53and the South East, returning contender Adam Simmonds,
0:02:53 > 0:02:56who grabbed a place on the shortlist yesterday...
0:02:56 > 0:02:58Obviously I need to continue for the rest of the week.
0:02:58 > 0:03:00..and Tom Sellers.
0:03:00 > 0:03:02I'm feeling good about today. I like my fish course.
0:03:02 > 0:03:06Finally, for the North West, it's James Durrant and the South West's
0:03:06 > 0:03:09Emily Watkins, who were both in the top three with their starters...
0:03:09 > 0:03:12Morning. All right? How are you? Morning.
0:03:12 > 0:03:15..and Wales's David Kelman who finished fourth.
0:03:15 > 0:03:17Today's another day, though, isn't it?
0:03:17 > 0:03:19OK, guys, good luck, let's get on! Let's get changed.
0:03:19 > 0:03:20Cheers, good luck.
0:03:25 > 0:03:27Judging the chefs, as ever,
0:03:27 > 0:03:30are Prue Leith, Matthew Fort and Oliver Peyton -
0:03:30 > 0:03:33looking for perfection again today with the fish course.
0:03:35 > 0:03:37Well, we have three great choices so far.
0:03:37 > 0:03:39Adam, Emily, James - we'll have no problem
0:03:39 > 0:03:41picking a starter from that lot.
0:03:41 > 0:03:43It's fish today and, what,
0:03:43 > 0:03:46Colin and Aktar - I should think will be keen
0:03:46 > 0:03:48to get up on that leader board, don't you?
0:03:48 > 0:03:50I tell you who else will be really keen is Tom,
0:03:50 > 0:03:53because he is Adam's great rival.
0:03:53 > 0:03:54And I think he's changed his dish.
0:03:54 > 0:03:59There's all to eat for, a shoal of good dishes lie in wait.
0:03:59 > 0:04:02To make sure the food evokes wartime memories, there's
0:04:02 > 0:04:06a fourth judge, 94-year-old banquet guest of honour, Ken Sturdy,
0:04:06 > 0:04:09one of the heroes who landed on D-Day.
0:04:09 > 0:04:12He helped the judges pick Emily Watkins as the winner
0:04:12 > 0:04:14of the South West region. Good afternoon, sir, how you?
0:04:14 > 0:04:17Pleased to meet you again. Yes, very good to see you.
0:04:17 > 0:04:22Up to something delightful again today, Emily? I hope so, I hope so.
0:04:22 > 0:04:24Rumour has it you enjoyed my fish course last time
0:04:24 > 0:04:27so I really hope to deliver it again today.
0:04:27 > 0:04:30I am looking forwards. Surprise me. Thank you.
0:04:34 > 0:04:38Hi, Ken. How are you? Lovely to see you again. Lovely to see you.
0:04:40 > 0:04:43Are you ready for a long day? I certainly am.
0:04:45 > 0:04:46Long but delicious!
0:04:46 > 0:04:51Nine courses. Ken, tell us what you did on D-Day.
0:04:51 > 0:04:56I was really with the Royal Navy, seconded to the Royal Marines,
0:04:56 > 0:04:59reason being I was a signalman
0:04:59 > 0:05:03and with five others, six of us altogether,
0:05:03 > 0:05:08we provided a link between offshore bombarding ships
0:05:08 > 0:05:13and the Army, so when the Army needed supporting gunfire
0:05:13 > 0:05:18very simply, we were able to effect a link between shore and ship.
0:05:18 > 0:05:23So I stayed with the Marines then until the Netherlands.
0:05:23 > 0:05:25You must have felt like a Marine after that.
0:05:25 > 0:05:29So I started the war in navy blue and finished in khaki.
0:05:29 > 0:05:31Royal Marine khaki.
0:05:31 > 0:05:34I think it's very suitable that you should be helping us
0:05:34 > 0:05:38judge the fish section today. I was just thinking that!
0:05:38 > 0:05:40I was just thinking that.
0:05:40 > 0:05:44I'm game for anything that comes out of the ocean! Great.
0:05:45 > 0:05:48The first group of chefs to cook today are the Central region's
0:05:48 > 0:05:50Aktar Islam, Northern Ireland's Chris McGowan
0:05:50 > 0:05:52and James Durrant from the North West -
0:05:52 > 0:05:56all determined to make the fish course shortlist.
0:05:57 > 0:06:00Good luck, guys. Good luck, chef. James, good luck.
0:06:06 > 0:06:10Up first is returning champion Aktar, who has a reputation
0:06:10 > 0:06:13for being late, and finished sixth with his starter yesterday.
0:06:13 > 0:06:16He cooked the fish course at the banquet three years ago
0:06:16 > 0:06:19but received a drubbing from the judges for his fish dish
0:06:19 > 0:06:23in the regionals, so has come up with a completely new creation...
0:06:24 > 0:06:27..with spicy battered haddock, haddock and potato chips,
0:06:27 > 0:06:28salt and vinegar quail's eggs
0:06:28 > 0:06:30and pickled onion -
0:06:30 > 0:06:32a risky strategy that he needs to pay off.
0:06:32 > 0:06:35Me, I made it to the banquet with the fish course before
0:06:35 > 0:06:37so there is some serious pressure here.
0:06:37 > 0:06:39I expect a lot from myself,
0:06:39 > 0:06:43so I need to try and make it onto the top three today.
0:06:44 > 0:06:47Ken, you're in for a bit of a treat, first off, because
0:06:47 > 0:06:49Aktar is a chef who's fabulous at flavouring.
0:06:49 > 0:06:52To be honest, we didn't like his fish dish last time,
0:06:52 > 0:06:55so I hope he's done something about that.
0:06:55 > 0:06:58The title he's given his new dish is We're Frying Tonight
0:06:58 > 0:07:01which I think was one of those wartime mottos... Yes.
0:07:01 > 0:07:04It's become a bit of a cliche since. Do you encourage fish and chips?
0:07:04 > 0:07:06Does the idea appeal to you?
0:07:06 > 0:07:11Anything that's well flavoured and curry, in particular, I love curry.
0:07:12 > 0:07:15Aktar's attempting to hit the brief by marrying the best
0:07:15 > 0:07:17of British with Asian spices,
0:07:17 > 0:07:19flavours some of our World War II soldiers
0:07:19 > 0:07:21would have experienced for the first time overseas.
0:07:21 > 0:07:24Initially, I think the judges didn't actually get
0:07:24 > 0:07:26what I was trying to say with the other dish.
0:07:26 > 0:07:29As soon as it is plated up, you'll understand it straightaway
0:07:29 > 0:07:31and I'm sure the judges will appreciate it too.
0:07:31 > 0:07:35How about yourselves? Yeah, mine's a complete whole new dish.
0:07:35 > 0:07:37What did you do at the regionals?
0:07:37 > 0:07:40Fish and chips, Aktar. Ooh!
0:07:40 > 0:07:42Oh, really? I didn't know that!
0:07:42 > 0:07:43THEY ALL LAUGH
0:07:43 > 0:07:46So where did you go wrong with fish and chips? What did they not like?
0:07:46 > 0:07:49The big comment of the judges was really that they didn't think
0:07:49 > 0:07:52fish and chips was enough for the banquet,
0:07:52 > 0:07:54and wasn't a big enough celebration, really. Aye.
0:07:57 > 0:08:00My concern is James, he did the fish and chips
0:08:00 > 0:08:03and they told him they didn't like it!
0:08:03 > 0:08:05I wish I'd had a chat with James before I came!
0:08:07 > 0:08:10Aktar starts his plate with mushy peas,
0:08:10 > 0:08:12adds spiced tempura battered haddock...
0:08:14 > 0:08:17..unconventional smoked haddock and potato chips
0:08:17 > 0:08:20and peppercorn pickled onion.
0:08:20 > 0:08:22But time is ticking away.
0:08:23 > 0:08:25Aktar, come on, man, you are late.
0:08:29 > 0:08:32Behind schedule, he adds his salt and vinegar quail's eggs
0:08:32 > 0:08:34and tartare butter sauce in jugs...
0:08:36 > 0:08:39..before delivering his dish late to the pass,
0:08:39 > 0:08:41covered in reproduction 1940s newspaper.
0:08:43 > 0:08:45Cool, thank you very much.
0:08:46 > 0:08:48Well done. Happy? Well done, mate.
0:08:48 > 0:08:50Yeah, as happy as I can be.
0:08:52 > 0:08:53Can't really see it.
0:08:53 > 0:08:57It's the banquet or nothing - I feel extremely indebted to everyone
0:08:57 > 0:09:00who sacrificed so much and the hardships that people endured
0:09:00 > 0:09:04throughout the World War, so I'd love to say thank you to them.
0:09:10 > 0:09:14We're Frying Tonight. Something in the envelope.
0:09:14 > 0:09:18"We have the fish, we have the signs in the window
0:09:18 > 0:09:19"and we're frying tonight.
0:09:19 > 0:09:23"Veterans of World War II, your bravery and sacrifice have earned
0:09:23 > 0:09:25"the respect of this great nation
0:09:25 > 0:09:28"and this is our culinary tribute to you."
0:09:28 > 0:09:30This is just like old times.
0:09:30 > 0:09:33We're in for a real good surprise tonight, I think.
0:09:35 > 0:09:38I love the presentation, you know,
0:09:38 > 0:09:40making the veterans think about how it was.
0:09:40 > 0:09:42Which I think the veterans will enjoy. Yes.
0:09:42 > 0:09:44The nostalgic part of it, you know.
0:09:44 > 0:09:49Ken, does this remind you of the fish and chips of wartime years?
0:09:49 > 0:09:55That sign to me was very much a traditional aspect of World War II.
0:09:55 > 0:09:59Technically very good. The fish is lovely and moist. Yes.
0:09:59 > 0:10:01The haddock in the chip is lovely.
0:10:02 > 0:10:06To be honest, I don't think that the smoked haddock chips work.
0:10:06 > 0:10:09What I think is conspicuously missing from this dish
0:10:09 > 0:10:13is any sense of spicy excitement, that I thought he must deliver.
0:10:13 > 0:10:17This is just pretty boring.
0:10:17 > 0:10:20Overall it is quite a nice, balanced plate of food. Yes, it is, yes.
0:10:20 > 0:10:23Not mushy peas, though, are they? Not proper mushy peas.
0:10:23 > 0:10:27I don't even think it's good, actually, the peas are not mushy. No!
0:10:27 > 0:10:29I didn't think it needed the butter sauce, to be honest.
0:10:29 > 0:10:31Maybe lacking a little bit of seasoning.
0:10:31 > 0:10:34I would have preferred it a little bit spicier.
0:10:34 > 0:10:37But I am pleased with the presentation. It is very pretty.
0:10:37 > 0:10:39Yes, yes.
0:10:41 > 0:10:43Based on the technicality of it,
0:10:43 > 0:10:45it's probably a seven for me.
0:10:46 > 0:10:49The whole dish is a case of the bland leading the bland.
0:10:49 > 0:10:51I think Aktar's gone AWOL.
0:10:53 > 0:10:56I gave him a six based on the techniques and the cooking
0:10:56 > 0:11:00that he used, but I'm just not sure that it hit the brief.
0:11:05 > 0:11:07Next up is Northern Ireland's Chris McGowan,
0:11:07 > 0:11:11protege of Great British Menu veteran Richard Corrigan,
0:11:11 > 0:11:13a first-timer who made the chef's shortlist yesterday.
0:11:15 > 0:11:18His Dover sole with long-necked clams and horseradish, inspired by
0:11:18 > 0:11:21the famous Winston Churchill speech, We Are Still Captain Of Our Souls,
0:11:21 > 0:11:24was criticised for not telling a story on a plate,
0:11:24 > 0:11:27something he needs to address today if he wants to better
0:11:27 > 0:11:30the eighth place he received overall for his starter.
0:11:31 > 0:11:33Getting a bit of a knock from the judges yesterday,
0:11:33 > 0:11:34it's how I react to that.
0:11:34 > 0:11:37The most important thing is getting to St Paul's Cathedral
0:11:37 > 0:11:39and that's what it's about for me.
0:11:39 > 0:11:41I need to make sure that I nail my dish really.
0:11:42 > 0:11:46Last time we liked his dish, but it was a very restaurant dish,
0:11:46 > 0:11:50wasn't it? I didn't think it had a huge connection to D-Day.
0:11:50 > 0:11:52I think he needs to work on his presentation,
0:11:52 > 0:11:56He's got to create that link between D-Day and the dish.
0:11:56 > 0:11:59How do you like Dover sole? Very fond of Dover sole.
0:11:59 > 0:12:02It's a very delicate flavour, love it.
0:12:03 > 0:12:05So what did you get in the regions for this?
0:12:05 > 0:12:08Marcus gave me an eight and he said it was the dish of the day. Yeah.
0:12:08 > 0:12:11But, listen, that was regions, now it's nationals
0:12:11 > 0:12:15so everybody that's here could have all have had very strong fish dishes.
0:12:15 > 0:12:18I'm hoping. Yes, they could. But then I hoped yesterday
0:12:18 > 0:12:21and I crashed and burned big style!
0:12:21 > 0:12:24To improve his chances, Chris is serving his dish
0:12:24 > 0:12:28on new seaside themed trays with Normandy beach placemats.
0:12:28 > 0:12:32These maps are amazing, the detail on them is absolutely fantastic.
0:12:32 > 0:12:38Five beachheads here, two of them are American - Utah and Omaha.
0:12:38 > 0:12:42And we have here the British/Canadian beaches,
0:12:42 > 0:12:45Gold and Juno and Sword.
0:12:45 > 0:12:49So, all five beaches are shown on the table mat. Excellent idea.
0:12:51 > 0:12:54Chris starts his plate with spinach and sea vegetable puree,
0:12:54 > 0:12:56followed by clam croquette,
0:12:56 > 0:12:57then butter poached Dover sole
0:12:57 > 0:13:00and unusual long-necked clams.
0:13:00 > 0:13:01An impressive plate of food.
0:13:01 > 0:13:03It looks beautiful.
0:13:04 > 0:13:07Finally he garnishes with sea vegetables
0:13:07 > 0:13:09and more clams in horseradish butter...
0:13:15 > 0:13:16..before treating his rivals
0:13:16 > 0:13:19and the judges to the speech that inspired the dish.
0:13:19 > 0:13:21Well done, Chris.
0:13:21 > 0:13:23That looked really good. That was really good.
0:13:27 > 0:13:30CHURCHILL: 'We are the masters of our fate...
0:13:30 > 0:13:34'that the task which has been set us is not above our strength.
0:13:34 > 0:13:38'As long as we have faith in our cause
0:13:38 > 0:13:42'and an unconquerable willpower,
0:13:42 > 0:13:45'salvation will not be denied us.'
0:13:47 > 0:13:52The smell is so fresh and it looks so fresh. I think it's wonderful.
0:13:52 > 0:13:56I don't know, I'm not... I mean the words and what I was expecting
0:13:56 > 0:13:57and what I'm getting...
0:13:57 > 0:14:00They're not matching up in my head at the moment.
0:14:00 > 0:14:01Ken, what do you think?
0:14:01 > 0:14:05I've just poked my fork in the fish and I like to see the fish
0:14:05 > 0:14:09is not overdone, it's so easy to overcook fish.
0:14:09 > 0:14:11My first impression is I think, "Is it overcooked?"
0:14:11 > 0:14:12But actually I don't think it is.
0:14:12 > 0:14:15Once you actually put it into your mouth, it's not, it's really soft.
0:14:15 > 0:14:18For me, it would be 10 out of 10 for presentation alone
0:14:18 > 0:14:19because it is just spot-on.
0:14:19 > 0:14:23With the best will in the world, the dish itself does not deliver
0:14:23 > 0:14:27either as a visual piece of theatre or as a narrative.
0:14:28 > 0:14:30I really love that clam croquette there,
0:14:30 > 0:14:33it's really clever with the clam skirts.
0:14:33 > 0:14:36I think the clam cake has got a ton of shell in it
0:14:36 > 0:14:38and I had to spit some of mine out.
0:14:38 > 0:14:40It's disappointing flavours.
0:14:40 > 0:14:44To tell you the truth, I don't think the clams were necessary.
0:14:44 > 0:14:47The little croquette is nice, that's perfect -
0:14:47 > 0:14:49sits alongside the fish and is very appropriate.
0:14:49 > 0:14:52I think the judges will like it, it's a nice piece of fish -
0:14:52 > 0:14:54nicely coated and the croquette's nice.
0:14:54 > 0:14:56This is really not an adequate dish
0:14:56 > 0:14:59and it's certainly not good enough for the banquet.
0:15:01 > 0:15:03I think Chris's dish was really impressive.
0:15:03 > 0:15:07I love the presentation and the flavours so I'm giving it an eight.
0:15:07 > 0:15:10I am not marking this one up.
0:15:10 > 0:15:13Probably around an eight but I'm little bit undecided at the moment.
0:15:13 > 0:15:16The dish does not reflect the spirit
0:15:16 > 0:15:19of Churchill's classic speech.
0:15:19 > 0:15:21Things will only get better.
0:15:25 > 0:15:29The third chef is James Durrant, representing the North West.
0:15:29 > 0:15:32He trained under Great British Menu champion Jason Atherton.
0:15:32 > 0:15:36He's buoyed by his top three spot for his starter.
0:15:36 > 0:15:37I'm riding on a high after yesterday.
0:15:37 > 0:15:40I'm really happy to get into the top three.
0:15:40 > 0:15:43I am a bit nervous about my fish course, it's a brand-new dish.
0:15:43 > 0:15:44It's quite simple.
0:15:44 > 0:15:46But there's no hiding when it's simple
0:15:46 > 0:15:48and I think every element has got to be perfect.
0:15:49 > 0:15:52In the regional heats his Ultimate Fish And Chips failed
0:15:52 > 0:15:55to live up to its title so he's come up with a brand-new dish...
0:15:57 > 0:16:00..a sharing platter of seafood and shellfish.
0:16:01 > 0:16:05Ken, James Durrant - his fish dish did not meet with our approval.
0:16:05 > 0:16:08First of all, I think he's a good chef, he's young,
0:16:08 > 0:16:11he's very talented and I think he demonstrated that obviously yesterday
0:16:11 > 0:16:13and it's always good when they change
0:16:13 > 0:16:15so we're going to get a bit of a surprise.
0:16:15 > 0:16:19I'm looking in particular for something that reflects
0:16:19 > 0:16:24wartime conditions so we're due to have something
0:16:24 > 0:16:26in tins, which, to me, is right on target.
0:16:28 > 0:16:31Basically I'm recreating a 1940s fishmongers, you know.
0:16:31 > 0:16:35Fish wasn't rationed, there was always big queues outside them.
0:16:35 > 0:16:38It was basically whatever was caught or smoked or tinned,
0:16:38 > 0:16:39what was available really.
0:16:39 > 0:16:41Yeah, giving them something to do, you know.
0:16:41 > 0:16:44I'm going to make the judges get up and help themselves to it
0:16:44 > 0:16:48and a bit of theatre there for the banquet. Yeah, lovely.
0:16:48 > 0:16:51James's menu has been inspired by the experiences of his wife's
0:16:51 > 0:16:54grandfather who took part in the D-Day landings.
0:16:54 > 0:16:58I spent a long time talking to my wife's nan, whose husband
0:16:58 > 0:17:01was one of the brave soldiers that survived to tell the tale
0:17:01 > 0:17:03and to be able to go back and tell her, actually, "I've done it,
0:17:03 > 0:17:06"I'm through to the banquet," would be a really special moment
0:17:06 > 0:17:07and it will mean a lot.
0:17:07 > 0:17:12But he's not the only chef with an added incentive to reach this year's banquet.
0:17:12 > 0:17:15My grandad was on the ships as a stoker.
0:17:15 > 0:17:19He was fuelling the coals, the coal burners, really,
0:17:19 > 0:17:21which I never knew, so it was good.
0:17:21 > 0:17:24If I hadn't done the competition, I don't think I would have ever found out. Yes.
0:17:24 > 0:17:28I think it just makes you realise what these guys did for us and
0:17:28 > 0:17:29the lengths they went to,
0:17:29 > 0:17:33which I think makes this year all the more special.
0:17:35 > 0:17:38With his 1940s style fishmonger's display ready,
0:17:38 > 0:17:41James starts his sharing platter with
0:17:41 > 0:17:43cured tinned salmon with creme fraiche.
0:17:45 > 0:17:48Next, flaked Arbroath Smokies with quail eggs
0:17:48 > 0:17:50and pickled cockles and mussels.
0:17:52 > 0:17:54Then dressed crab.
0:17:56 > 0:17:58That looks very good.
0:17:59 > 0:18:02And finally, pilchards with tomatoes and black olives,
0:18:02 > 0:18:05with a serving of crusty white bread on the side to share.
0:18:08 > 0:18:10OK, you've got it? It's heavy.
0:18:10 > 0:18:12You all right with it? Yeah. Drop that!
0:18:12 > 0:18:13Well done, mate!
0:18:13 > 0:18:15APPLAUSE
0:18:18 > 0:18:21I think the judges will be happy I've changed it.
0:18:21 > 0:18:23I'm hoping they see the brief in it a lot more.
0:18:23 > 0:18:25I spent a lot of time really reconsidering it
0:18:25 > 0:18:27and really thinking about it.
0:18:27 > 0:18:29Wow. Oh!
0:18:29 > 0:18:32I'd like to be in the eight or the nines but who knows?
0:18:32 > 0:18:34I said that about my last fish!
0:18:34 > 0:18:37And I got a five, so I don't know.
0:18:39 > 0:18:42Do I take it this is self-service?
0:18:42 > 0:18:45Right, OK, one of each, I would guess, don't you?
0:18:46 > 0:18:49So, I applaud James's ingenuity,
0:18:49 > 0:18:52but this is the most labour-intensive dish
0:18:52 > 0:18:54I think I've ever had to deal with.
0:18:54 > 0:18:58I really love the presentation, I think it's great for a banquet
0:18:58 > 0:19:01because you just get a lot of drama going, you know, a lot of talk,
0:19:01 > 0:19:03and I think it will lighten the mood.
0:19:03 > 0:19:05Sharing food as well which is a very nice idea.
0:19:05 > 0:19:08The salmon is absolutely delicious.
0:19:08 > 0:19:10I really like it cooked like this.
0:19:10 > 0:19:12I think it's slightly under-seasoned for me
0:19:12 > 0:19:16but I think overall it's a very good plate of food.
0:19:16 > 0:19:18Tastes like my childhood.
0:19:18 > 0:19:22Anything pickled in wartime was very welcome
0:19:22 > 0:19:26because the wartime food was not very interesting
0:19:26 > 0:19:28so I like the idea of the pickles.
0:19:28 > 0:19:31I think the dressed crab is very nice.
0:19:31 > 0:19:33Beautiful salmon, very well cooked.
0:19:33 > 0:19:35I think pilchards slightly lose it for me.
0:19:35 > 0:19:38For me, the star of the show is the pilchard. Yeah.
0:19:38 > 0:19:44Actually, this is a chef who had a lot of fun putting this together.
0:19:44 > 0:19:45It is all about presentation.
0:19:45 > 0:19:50If there was just a tablespoon of each of those dishes on a plate,
0:19:50 > 0:19:53we would be saying this is really boring.
0:19:53 > 0:19:54This is such fun!
0:19:54 > 0:19:57Why shouldn't fun be part of the D-Day banquet?
0:20:00 > 0:20:02For me, this dish is a seven.
0:20:02 > 0:20:04I think it's at least an eight for me, if not nine,
0:20:04 > 0:20:06I thought it was great.
0:20:06 > 0:20:08I think Matthew would love something like that.
0:20:08 > 0:20:11I'm almost as enthusiastic about this dish as I suspect
0:20:11 > 0:20:14the chef was himself, so I'm actually going to mark it up.
0:20:14 > 0:20:17This is not a bad dish and it deserves a good score.
0:20:17 > 0:20:19I gave it an 8/9, chef. I thought it was a fine dish.
0:20:19 > 0:20:22I thought you had covered all the elements, mate. Thank you. Bang on.
0:20:24 > 0:20:26The second group of chefs into the kitchen are London
0:20:26 > 0:20:29and the South East's Adam Simmonds, Wales's David Kelman
0:20:29 > 0:20:31and Scotland's Jacqueline O'Donnell.
0:20:31 > 0:20:33Good luck. Good luck.
0:20:33 > 0:20:35Good luck. Good luck. Good luck.
0:20:37 > 0:20:41I think the banquet dish is still yet to come today.
0:20:41 > 0:20:44We've got six more to come and we just have to do better.
0:20:47 > 0:20:52So, Adam, you came in the top three and Jacq, you came ninth.
0:20:52 > 0:20:55So... You came, what, fourth?
0:20:55 > 0:20:59So, how are you feeling about this course then, Jacq?
0:20:59 > 0:21:02I think the judges and the veteran will love this one.
0:21:03 > 0:21:06My gran was my inspiration on the menu and
0:21:06 > 0:21:09what made me decide what food I was going to use.
0:21:09 > 0:21:12She was actually lucky to have, as she said,
0:21:12 > 0:21:13a bowl of sugar on the table.
0:21:13 > 0:21:18Here's my... That's my granny there and my mum and my sister
0:21:18 > 0:21:19and my gran there and me.
0:21:19 > 0:21:22Which one's you? The one that's in pink again?
0:21:22 > 0:21:24What? The one in pink? Oh my goodness!
0:21:24 > 0:21:26THEY LAUGH
0:21:32 > 0:21:35Former Army Cadet David is up next
0:21:35 > 0:21:37and hoping to do his military family proud with his...
0:21:39 > 0:21:40..of sea bass, deep-fried mussels
0:21:40 > 0:21:42and brown shrimp chowder,
0:21:42 > 0:21:44all caught up in a fiddly potato net.
0:21:44 > 0:21:47I've tweaked the dish, just concentrating on the flavours
0:21:47 > 0:21:50and making sure what I put on the plate is precise, clean,
0:21:50 > 0:21:52and taste really well.
0:21:52 > 0:21:56Yesterday got me to fourth, hopefully today will get me into the top three.
0:21:56 > 0:21:59He was almost in our top three yesterday
0:21:59 > 0:22:02so this is a chef who is determined to do well
0:22:02 > 0:22:04so we hope you are going to enjoy this.
0:22:04 > 0:22:08Last time we had the most delicious fish but it was rather
0:22:08 > 0:22:11restauranty, I mean, it didn't have a huge wow factor to look at.
0:22:11 > 0:22:14I think if he can transform the Deadly Catch
0:22:14 > 0:22:16into the Catch Of The Day,
0:22:16 > 0:22:18then I think we could all be happily surprised.
0:22:20 > 0:22:23Determined to improve on yesterday's fourth-place,
0:22:23 > 0:22:26David has come up with a change to his dish's presentation.
0:22:32 > 0:22:34Bringing in toys?
0:22:34 > 0:22:37When I spoke to the judges before they said it wanted
0:22:37 > 0:22:39more of a story behind what I was doing
0:22:39 > 0:22:42so what it is is that the trawler men risked their lives
0:22:42 > 0:22:43to go out and get fish in.
0:22:43 > 0:22:47And a lot of the trawlers then were put into service for
0:22:47 > 0:22:52coastal patrols, so it's about saying thank you to those guys,
0:22:52 > 0:22:56you know, the unsung heroes really of the war. Yes.
0:22:58 > 0:23:00David starts his plate with a bed of samphire,
0:23:00 > 0:23:02mangetout and lobster oil.
0:23:04 > 0:23:07Next deep-fried mussels in breadcrumbs.
0:23:09 > 0:23:11He pan fries his sea bass, which he adds.
0:23:13 > 0:23:16Topped with his fiddly potato fishing net.
0:23:17 > 0:23:20Finally he pours over brandy cream to finish his brown shrimp chowder
0:23:20 > 0:23:24and places on his new trawler-inspired presentation board.
0:23:29 > 0:23:30Very nice.
0:23:32 > 0:23:33That looked awesome.
0:23:37 > 0:23:39It means a lot to me, this brief.
0:23:39 > 0:23:42It's a big thing with our family, the military,
0:23:42 > 0:23:46and to do this for them, to get this for the military would be great.
0:23:46 > 0:23:47Blimey.
0:23:48 > 0:23:50A trawler.
0:23:52 > 0:23:53Isn't that lovely?
0:23:53 > 0:23:56Everything about the presentation, I think, is perfect.
0:23:57 > 0:24:00Trawlers, of course, were intended for catching fish
0:24:00 > 0:24:04but, during the war years, many of them were converted into minesweepers
0:24:04 > 0:24:06and, of course, the crews went with them.
0:24:06 > 0:24:09I saw the presentation with the little boat on the side...
0:24:10 > 0:24:14Is that enough in this competition at this stage? I'm not so sure.
0:24:15 > 0:24:16So good!
0:24:18 > 0:24:22Always brings a little joy to my heart to see a cream and butter sauce.
0:24:22 > 0:24:26Delicious, isn't it? Mmm, that is scrummy.
0:24:26 > 0:24:28I've just tasted the fish there, it's so...
0:24:28 > 0:24:32It's cooked to perfection, just the right amount, not overdone.
0:24:32 > 0:24:35The fish is perfectly cooked. The fish is nice, yeah.
0:24:35 > 0:24:37The chowder?
0:24:37 > 0:24:42I like it, to me it helps season everything else, you know.
0:24:42 > 0:24:45It's a simple and sophisticated piece of cooking.
0:24:45 > 0:24:47Do you like it?
0:24:47 > 0:24:49There's nothing not to like.
0:24:49 > 0:24:52It's beautiful cooking, you know, he's on message with the brief.
0:24:52 > 0:24:55You know, this is good cooking and well done to him.
0:24:55 > 0:24:59That's got too much breadcrumbs round it. It's quite bready, isn't it?
0:24:59 > 0:25:02And the sauce is very creamy.
0:25:02 > 0:25:05I must say I think the mussels are a little overcooked.
0:25:05 > 0:25:10This is just right for the occasion.
0:25:10 > 0:25:12I can imagine them asking for second helpings.
0:25:12 > 0:25:15It really is, it's delicious.
0:25:17 > 0:25:22This could be a banquet contender because it is just so well done.
0:25:23 > 0:25:26I think on the food we've seen already so far,
0:25:26 > 0:25:29I'm going to give this six.
0:25:29 > 0:25:32I think six is a fair reflection of the dish.
0:25:32 > 0:25:34It's not bowling me over.
0:25:34 > 0:25:37I liked it the first time and I like it even more now.
0:25:37 > 0:25:40I'm certainly going to give it a high score.
0:25:44 > 0:25:47Fellow newcomer Jacqueline O'Donnell is next.
0:25:47 > 0:25:50Her starter saw her at the bottom, in ninth place yesterday.
0:25:52 > 0:25:56I want to raise my game. I don't want to be first out of the chamber today.
0:25:56 > 0:26:00I want to do Scotland proud with a very great Scottish dish.
0:26:01 > 0:26:05She's fighting back with a fish course inspired by local legend,
0:26:05 > 0:26:08based on a story she's heard about the black-market trading
0:26:08 > 0:26:10of herring for whisky and hay bales during the war,
0:26:10 > 0:26:15with herring in oatmeal, herring tartare and a wee dram of whisky.
0:26:15 > 0:26:18When we ate this fish dish before, I gave it a 10.
0:26:18 > 0:26:21I thought it was wonderful, just delicious.
0:26:21 > 0:26:23It was almost impossible to believe that the lady who produced
0:26:23 > 0:26:27yesterday's dish actually produced this particular dish as well
0:26:27 > 0:26:32because it was so elegant, it was just delight from beginning to end.
0:26:32 > 0:26:34Well, how do you feel about herrings?
0:26:34 > 0:26:38I'm a herring addict, yes, I could eat it any day of the week.
0:26:40 > 0:26:43But Jacqueline isn't the only one serving herring today.
0:26:43 > 0:26:46Returning contender Adam is also cooking Silver Darlings
0:26:46 > 0:26:49and won a place in the top three for his starter.
0:26:49 > 0:26:52Mine represents Silver Darlings as "ration for Britain"
0:26:52 > 0:26:54because that's what they were known as. Yes.
0:26:54 > 0:26:56Do you feel any more pressure,
0:26:56 > 0:26:59the fact that you are doing the same dish as Adam? Of course it has!
0:26:59 > 0:27:05Adam's dish yesterday was amazing and then I'm sure he's putting just
0:27:05 > 0:27:09as much effort into today's but it has put me under a wee bit of worry.
0:27:10 > 0:27:13Her take on Silver Darlings is very different from mine.
0:27:13 > 0:27:17I'm not threatened by Jacq's dish, I believe my one is better.
0:27:19 > 0:27:22Jacqueline starts by topping her cucumber jelly
0:27:22 > 0:27:25and herring tartare with slices of pickled cucumber.
0:27:26 > 0:27:29On goes herring fried in oatmeal
0:27:29 > 0:27:33and her dish is delivered to the pass disguised in a hay bale.
0:27:34 > 0:27:38With the "then and now" facing the judge, please.
0:27:38 > 0:27:40OK. Nice and steady, girls.
0:27:40 > 0:27:43Wibbly wobbly jelly going on in there.
0:27:43 > 0:27:45Watch that box. No drinking the whisky!
0:27:45 > 0:27:47Oh!
0:27:50 > 0:27:53That's supposed to be a hay bale? It looks like a hay bale, doesn't it?
0:27:53 > 0:27:57I would love to get my fish dish onto the shortlist.
0:27:57 > 0:27:59I feel the herring industry
0:27:59 > 0:28:02in the war was something that everybody in Britain was proud of
0:28:02 > 0:28:07for the fishermen and I hope it is enough to not leave me last today.
0:28:08 > 0:28:09Surprise!
0:28:09 > 0:28:11THEY ALL LAUGH
0:28:11 > 0:28:14Something surreptitious going on here.
0:28:14 > 0:28:19"A wee nip lifts the spirit and sharpens the wit. WC."
0:28:19 > 0:28:21Must be Winston Churchill.
0:28:21 > 0:28:23I think this is sabotage, isn't it?
0:28:23 > 0:28:27Just before our fish course - give us a shot of whisky and see how we go!
0:28:29 > 0:28:32I think it looks great, I think it's really delicate looking
0:28:32 > 0:28:35and I want to eat into it. It's a good-looking thing.
0:28:35 > 0:28:36I think it looks inviting.
0:28:39 > 0:28:42Do you want the rest? I do. Don't tempt me.
0:28:42 > 0:28:45I think that Jacq has been wonderfully intelligent here.
0:28:45 > 0:28:48I don't think she's changed a single detail.
0:28:49 > 0:28:52It's an interesting mixture of hot and cold.
0:28:52 > 0:28:56The top is warm and the bottom is jelly, chilled.
0:28:56 > 0:28:58It's clever.
0:28:58 > 0:29:02The jelly is nice and fresh. I think the oats add a different texture.
0:29:02 > 0:29:04It's very good.
0:29:04 > 0:29:08I think it's under-seasoned. I don't think it's as good as before.
0:29:08 > 0:29:13I think the problem with a dish like this, it demands absolute
0:29:13 > 0:29:17precision in every single element for it to be really effective.
0:29:17 > 0:29:20For me, the herring on top is lacking a bit of seasoning.
0:29:20 > 0:29:22It's virtually completely unseasoned.
0:29:22 > 0:29:24I think it's a wonderful thing.
0:29:24 > 0:29:27You don't want other things on it, you don't want lemon juice on it,
0:29:27 > 0:29:30you just want to taste the fish and that's what I taste.
0:29:30 > 0:29:33Don't you think it's rather dominated by the cucumber jelly,
0:29:33 > 0:29:35that does that fish a disservice.
0:29:37 > 0:29:40Do you know, that is the fiercest thing you have said all day?
0:29:40 > 0:29:44So he must be right! No, what's got into him?
0:29:46 > 0:29:48I don't think it's a banquet dish.
0:29:48 > 0:29:51I think it's going to be between five and six for me.
0:29:51 > 0:29:53I'm going to go with, I think, a five.
0:29:53 > 0:29:55Jacq's dish was very clean.
0:29:55 > 0:29:57I gave it an eight.
0:29:57 > 0:29:59I believe mine will get a higher score.
0:29:59 > 0:30:01I would be depressed
0:30:01 > 0:30:04if I thought this was the best we were going to get today.
0:30:09 > 0:30:13Last in this group is Michelin-starred Adam Simmonds.
0:30:15 > 0:30:18Like Jacqueline, Adam is also cooking Silver Darlings,
0:30:18 > 0:30:22or herring which he's pickling and serving with herring pate,
0:30:22 > 0:30:25new potatoes, technical horseradish snow,
0:30:25 > 0:30:26charcoal mayonnaise
0:30:26 > 0:30:28and cucumber jelly.
0:30:29 > 0:30:32Yesterday was the first one, you get off to a flying start.
0:30:32 > 0:30:34So there is more pressure today, for sure.
0:30:34 > 0:30:36We start again, it's a level playing field,
0:30:36 > 0:30:38so I'll attack it like I did yesterday.
0:30:40 > 0:30:42I really loved his fish dish.
0:30:42 > 0:30:44I gave it a 10 and I think it's going to be very interesting
0:30:44 > 0:30:47to compare the two herring dishes here.
0:30:47 > 0:30:51It'll be interesting everyone's view of the seasoning compared to the other one.
0:30:51 > 0:30:54He also did the most wonderful little picture of airships
0:30:54 > 0:30:58over Green Park and Big Ben, it was lovely.
0:30:58 > 0:31:01I only gave it an eight and we really need a ten,
0:31:01 > 0:31:04nine or ten up there, so he's got to improve the dish I think
0:31:04 > 0:31:06if he wants to get it through to the banquet.
0:31:08 > 0:31:11To see how things are going in the kitchen,
0:31:11 > 0:31:13war veteran Ken pays a visit to the chefs.
0:31:15 > 0:31:17How are you? Very well, thank you.
0:31:17 > 0:31:19You too, thank you. Nice to meet you.
0:31:19 > 0:31:22What an experience today? It is, yes. Yes.
0:31:22 > 0:31:24So, are you looking forward to the banquet?
0:31:24 > 0:31:28Yes, I think that the way things are going so far, it should be good.
0:31:28 > 0:31:31An historic event really, and it's coming at the right time
0:31:31 > 0:31:37because 2014 is the 70th anniversary of D-Day. Yes, it is.
0:31:37 > 0:31:40So, what was it like, then, on the beaches?
0:31:40 > 0:31:44From June 6th, when the battle started on D-day,
0:31:44 > 0:31:50through until the 20th August, when the Germans went on the run,
0:31:50 > 0:31:54it was really non-stop, day and night.
0:31:54 > 0:31:57Little lulls occasionally but really never gives up.
0:31:59 > 0:32:03At the 20th of August, of course, the front moved very quickly
0:32:03 > 0:32:07through Belgium into Holland and it all stuck there right through
0:32:07 > 0:32:12the winter of 1944, into 1945
0:32:12 > 0:32:17and then in May 1945 it was all over.
0:32:17 > 0:32:20So, how is the judge's chamber? Very good.
0:32:20 > 0:32:23I think you have got things under control here.
0:32:23 > 0:32:27I am looking forward to it. Very, very nice to meet you. Thank you.
0:32:27 > 0:32:30Take care. Thank you very much. Thank you. Nice to meet you.
0:32:33 > 0:32:36First on Adam's blitz inspired serving plates
0:32:36 > 0:32:38is cucumber jelly wrapped herring pate
0:32:38 > 0:32:40and pickled baby cucumber.
0:32:41 > 0:32:44He pipes on charcoal mayonnaise...
0:32:45 > 0:32:48..before blowtorching his herring fillets.
0:32:50 > 0:32:53All finished off with a sprinkling of horseradish snow.
0:32:53 > 0:32:56Aktar, don't you take it, it'll be late!
0:32:56 > 0:32:57THEY ALL LAUGH
0:32:58 > 0:33:00There you go, you might catch up.
0:33:02 > 0:33:04Well done, man.
0:33:04 > 0:33:05Thank you, thank you.
0:33:09 > 0:33:11It's difficult for me to call today,
0:33:11 > 0:33:13whether I'll be on the judges' shortlist.
0:33:13 > 0:33:15I thought this would probably be my strongest dish
0:33:15 > 0:33:17but we'll have to wait and see.
0:33:23 > 0:33:25Spectacular!
0:33:25 > 0:33:26Isn't it?
0:33:26 > 0:33:29I love how this looks, I just think this goes down in front of you
0:33:29 > 0:33:31and you go, "Wow!" This is a lovely looking thing.
0:33:31 > 0:33:33Wow, you know, presentation, again,
0:33:33 > 0:33:3610 out of 10, absolutely beautiful. Lovely.
0:33:38 > 0:33:40There's a lot more flavours,
0:33:40 > 0:33:42bringing the flavours of the fish out
0:33:42 > 0:33:44and that's what I like, that's what I expect.
0:33:44 > 0:33:48The range of flavours are remarkable.
0:33:48 > 0:33:52The only disappointing item for me is actually the herring,
0:33:52 > 0:33:56which is, dare I say it, under-seasoned!
0:33:56 > 0:33:58More bones than my dish.
0:33:58 > 0:34:00I think so.
0:34:00 > 0:34:03I hardly found any in yours but there's a lot of bones there
0:34:03 > 0:34:07and I just got a really big one now. I'm a little disappointed.
0:34:07 > 0:34:11It's rather bland, the fish itself, it doesn't have an exciting flavour.
0:34:12 > 0:34:16I can't really taste too much pickle there. Very light, yes.
0:34:16 > 0:34:19The acidity on yours was much better, I thought.
0:34:19 > 0:34:23If this dish is called Silver Darlings, then presumably
0:34:23 > 0:34:26the herring must be the heart of the dish.
0:34:26 > 0:34:29If the heart of the dish is unsound, then the dish must be unsound.
0:34:29 > 0:34:31I thought the flavours were fantastic but,
0:34:31 > 0:34:33it's the fish that's the problem.
0:34:33 > 0:34:37Imagine this coming into the crypt at St Paul's, it would look amazing.
0:34:37 > 0:34:40The presentation of his board was fantastic
0:34:40 > 0:34:44but I think that's where it stops in regards to where the banquet is.
0:34:44 > 0:34:45Yes.
0:34:46 > 0:34:49I don't like it as much as I did before
0:34:49 > 0:34:50but I still think it's a contender.
0:34:50 > 0:34:54If I was to be fair with this, I would give it a seven.
0:34:54 > 0:34:56I'm going to go just one below that and say six.
0:34:56 > 0:35:00I was quite underwhelmed with it, which is why I gave it a six.
0:35:02 > 0:35:04I see this as a banquet dish
0:35:04 > 0:35:07if the chef was to give more attention to the fish.
0:35:11 > 0:35:15The final group of chefs are Tom Sellers, also from London
0:35:15 > 0:35:19and the South East, along with Colin McGurran and Emily Watkins.
0:35:20 > 0:35:24Thank you. Well done. All the best, all the best.
0:35:24 > 0:35:26So the veteran today is Ken.
0:35:26 > 0:35:28A really, really amazing guy.
0:35:28 > 0:35:31In the regionals he gave me a ten for this dish.
0:35:31 > 0:35:34When I got my fish score, Prue said to me,
0:35:34 > 0:35:38if she could have given me 12, she would have given me 12 out of 10.
0:35:38 > 0:35:42That is quite some comment, isn't it? Yes! You didn't tell me that!
0:35:44 > 0:35:47I'm hoping there are some tens yet. I want to see a ten at the banquet.
0:35:47 > 0:35:49Has anyone given a ten yet?
0:35:49 > 0:35:52I haven't today, no. Have you given a ten? No!
0:35:52 > 0:35:54So we're still waiting for the perfect dish.
0:36:03 > 0:36:05The South West's Emily is up first.
0:36:05 > 0:36:08It is her second time in the competition after nerves
0:36:08 > 0:36:10got the better of her last year.
0:36:10 > 0:36:12She started the week strongly with a top three finish
0:36:12 > 0:36:14and is hoping to repeat that today.
0:36:14 > 0:36:17I would love to see one of my dishes go through to the banquet,
0:36:17 > 0:36:21it would be such a great way of saying thank you to all the veterans
0:36:21 > 0:36:24and my grandparents who were all involved in World War II.
0:36:25 > 0:36:29You've already made the shortlist for your first course.
0:36:29 > 0:36:31Looking to do the same for this one?
0:36:31 > 0:36:33Makes you pretty intent on wanting to, doesn't it?
0:36:34 > 0:36:36Emily's cooking grilled scallops,
0:36:36 > 0:36:39smoked cockle broth, seaweeds and morels,
0:36:39 > 0:36:41a complex dish that went down particular well
0:36:41 > 0:36:43with the guest judge in the heats.
0:36:43 > 0:36:48The veteran, Ken Sturdy, gave Emily a ten in her regionals.
0:36:48 > 0:36:50Keeping it all quite close. Yes.
0:36:50 > 0:36:52Listen, she did the same yesterday, didn't she?
0:36:52 > 0:36:54She went straight under the radar.
0:36:54 > 0:36:57That's obviously her game plan. Yes.
0:36:57 > 0:36:59Fight Them On The Beaches is the title of this dish -
0:36:59 > 0:37:03a less combative dish I must say I think I've yet to come across
0:37:03 > 0:37:06but it was full of the most beautifully individual flavours,
0:37:06 > 0:37:08which I think were very cleverly linked together.
0:37:08 > 0:37:11Ken, I hope she hasn't changed that dish too much
0:37:11 > 0:37:12because I scored it very highly.
0:37:12 > 0:37:16I think she knows she has a winner and she's going to stick with it.
0:37:16 > 0:37:18She had a shortlisted dish yesterday
0:37:18 > 0:37:20and she's got a very good chance of having another one today.
0:37:22 > 0:37:26Under pressure to deliver, Emily's rivals are just as eager
0:37:26 > 0:37:28to see if she's on to another winner.
0:37:29 > 0:37:33The mess tins are kind of the main service, the plates if you like. Yes.
0:37:33 > 0:37:36And then in the little satchel on the side,
0:37:36 > 0:37:38I'm doing a cockle broth.
0:37:38 > 0:37:41And I see here you have got seaweed tobacco.
0:37:41 > 0:37:44Yes, it' got dried nori, it's all these ingredients
0:37:44 > 0:37:46could actually genuinely be found on a beach in Normandy.
0:37:46 > 0:37:48Is that used for seasoning or...
0:37:48 > 0:37:54Yes, exactly. It is quite strong so I wouldn't go overly mad on it.
0:37:56 > 0:37:59With time against her, Emily starts by pouring cockle broth
0:37:59 > 0:38:01into reproduction World War II flasks.
0:38:01 > 0:38:03She'll be very disappointed if she,
0:38:03 > 0:38:06at this stage, she get things wrong because of the pressure.
0:38:06 > 0:38:10Let us hope not. Or maybe hope so! Maybe!
0:38:12 > 0:38:15Next, she places sea aster into mess tins...
0:38:16 > 0:38:18..followed by fish stock braised morels...
0:38:20 > 0:38:22..and scallops,
0:38:22 > 0:38:27all garnished with caramelised sea lettuce and taken to the pass.
0:38:27 > 0:38:29I'm afraid they're a bit heavy, girls.
0:38:29 > 0:38:31Thank you.
0:38:34 > 0:38:36I feel like I have forgotten something.
0:38:38 > 0:38:41The fish course was a bit of a blur,
0:38:41 > 0:38:43it was a bit of a race against time to get things done.
0:38:43 > 0:38:46I was definitely trying to make every element perfect
0:38:46 > 0:38:49so that's what we do as chefs, we try and get everything spot-on.
0:38:51 > 0:38:53Oo-er, this seems to have grown a bit.
0:38:53 > 0:38:56Delicious aromas coming from this. My goodness!
0:38:56 > 0:38:59She's changed the presentation completely,
0:38:59 > 0:39:03to upsize to this scale and build up the beach effect.
0:39:03 > 0:39:05I really like that.
0:39:05 > 0:39:09The brief, she's hit the brief for sure within the presentation. Yes.
0:39:10 > 0:39:14This broth is delightful. Mm.
0:39:15 > 0:39:21You really definitely need to use, for me, the seaweed tobacco.
0:39:21 > 0:39:24Without that it doesn't work because the seasoning,
0:39:24 > 0:39:26it needs that seasoning. Yes.
0:39:26 > 0:39:28That scallop is almost a meal in itself.
0:39:28 > 0:39:30A pretty small meal!
0:39:32 > 0:39:34The scallop was cooked lovely. The scallop was lovely.
0:39:34 > 0:39:37The cockles are nice and sweet, salty.
0:39:38 > 0:39:40But after that, I'm not sure where the dish is going.
0:39:40 > 0:39:43I love these little cockles,
0:39:43 > 0:39:47and then you pour the hot stock on them and it sort of heats them up.
0:39:47 > 0:39:49So many lovely flavours.
0:39:49 > 0:39:51I mean this is really beautiful.
0:39:51 > 0:39:52Happy as Larry with this.
0:39:52 > 0:39:55We are looking for things that relate to Normandy
0:39:55 > 0:39:57and World War II
0:39:57 > 0:40:01and that is right bang on, I think.
0:40:01 > 0:40:04Overall it's a strong plate of food again. Yeah.
0:40:04 > 0:40:09But I think... I think almost maybe it does lack a little flavour.
0:40:09 > 0:40:13I think for anybody who served in Normandy or served on the coast
0:40:13 > 0:40:16anywhere in Europe,
0:40:16 > 0:40:21this little scenario that we're looking at here
0:40:21 > 0:40:25would be very mindful of an experience, yes.
0:40:27 > 0:40:31For me, I'd score this a five up to a seven.
0:40:31 > 0:40:33Nothing I can say to fault it. For me it's a nine.
0:40:33 > 0:40:37I'm going to mirror that. It has been, so far, the dish of the day.
0:40:37 > 0:40:40I really love this dish. It's got it!
0:40:40 > 0:40:43Well, she's called this dish, We'll Fight Them On The Beaches,
0:40:43 > 0:40:48but I have that wonderful growing suspicion that peace is breaking out all over!
0:40:50 > 0:40:54Penultimate chef and newcomer to the competition,
0:40:54 > 0:40:58Tom Sellers, is up next. He made the chefs' top three yesterday
0:40:58 > 0:41:01but the judges' scores dragged him down to fifth overall.
0:41:01 > 0:41:04You have to cook from the heart, I have always said that.
0:41:04 > 0:41:07Let the cooking do the talking. I'm confident in my food,
0:41:07 > 0:41:11I always have been. And hopefully that will show today.
0:41:11 > 0:41:13And hopefully it will show with the judges.
0:41:13 > 0:41:16Tom is cooking turbot with a Normandy cider,
0:41:16 > 0:41:20cream and fish bone sauce, and apple balls in lovage oil.
0:41:21 > 0:41:24Tom Sellers, you know, I gave this dish a 10
0:41:24 > 0:41:27because I thought it was the most beautiful,
0:41:27 > 0:41:30classic, delicious cooking.
0:41:30 > 0:41:33And he is a very, very ambitious chef, Tom.
0:41:33 > 0:41:37He's definitely the hot young guy around town at the moment.
0:41:37 > 0:41:40You've talked about the food, how admirable the dishes, the balance of flavours.
0:41:40 > 0:41:43Not a single word about the presentation.
0:41:43 > 0:41:46And that was its great weakness. If he needs to get it up there
0:41:46 > 0:41:50into the nines and tens, he's got to pay attention to that.
0:41:53 > 0:41:58Yesterday you stole the march on him. We were just talking about how that might have dented his confidence,
0:41:58 > 0:42:00or maybe it might make him think, do you know what I mean?
0:42:00 > 0:42:03In a nice way - just being honest, you know what I mean?
0:42:03 > 0:42:06I don't think anything dents his confidence, does it?
0:42:06 > 0:42:08LAUGHTER
0:42:09 > 0:42:12If you want me to check any seasoning, just let me know.
0:42:15 > 0:42:18I can't help it sometimes. I'm sorry!
0:42:20 > 0:42:24Tom's tweaked his dish in a bid to impress, altering the title
0:42:24 > 0:42:29and its presentation by concealing a French Resistance map under his glass plate.
0:42:29 > 0:42:33I changed the presentation, actually, from the judges. How was it before?
0:42:33 > 0:42:35It was just all about actually flavours from Normandy.
0:42:35 > 0:42:40But this time I've actually brought in the French Resistance as well.
0:42:43 > 0:42:47Tom starts with burnt apple puree, followed by buttered samphire.
0:42:48 > 0:42:51On goes steamed turbot.
0:42:52 > 0:42:57Finally, he drizzles over his roast fish bone sauce with Normandy cider.
0:43:01 > 0:43:03Yeah.
0:43:06 > 0:43:08Very good, Tom. Beautiful. A beautiful piece of work.
0:43:08 > 0:43:14Thank you very much. That looks really nice, Tom. Thank you very much.
0:43:14 > 0:43:17I don't think you can be too overconfident in this competition,
0:43:17 > 0:43:19just to ultimately think you're going to make the shortlist.
0:43:19 > 0:43:23The judges may see it differently. I made the top three for the chefs yesterday,
0:43:23 > 0:43:27but didn't make the cut with the judges. So, you know, we'll have to wait and see.
0:43:27 > 0:43:30This is one of those dishes you just want to keep looking at,
0:43:30 > 0:43:34cos it is so good looking. It feels a shame to have to break into it!
0:43:34 > 0:43:38Some really interesting flavours on there.
0:43:38 > 0:43:41I think the burnt apple puree, was something I really enjoyed.
0:43:41 > 0:43:43The fish is cooked well. It's a good dish.
0:43:43 > 0:43:47God, it's good. That's really good.
0:43:47 > 0:43:52And the celeriac is just lovely.
0:43:52 > 0:43:56I really like it. The seasoning is great, the cooking is perfect. You know, another lovely dish.
0:43:56 > 0:44:00The first mouthful of this tickles the taste buds.
0:44:00 > 0:44:04There's something so distinctive about it.
0:44:04 > 0:44:09The burnt apple, lovage, they are wonderful ingredients
0:44:09 > 0:44:12that are original and brilliant.
0:44:12 > 0:44:15I think it's a very elegant dish. I think it is fit for a banquet.
0:44:15 > 0:44:17It's an amazing fish.
0:44:17 > 0:44:23I'm still not quite certain that I understand the connection
0:44:23 > 0:44:30between this dish and D-Day. It's a very, very nice dish. Very accomplished.
0:44:30 > 0:44:34We have a little map of Normandy to help us. Oh, fantastic!
0:44:34 > 0:44:39Obviously, as you eat, the map underneath gets a bit more clearer.
0:44:39 > 0:44:43Ken, look at the map of the French Resistance... Yes?
0:44:43 > 0:44:46Can you explain it to us?
0:44:46 > 0:44:50A lot of the plans that we made for D-Day were made
0:44:50 > 0:44:53in collaboration with the French Resistance.
0:44:53 > 0:44:57They were an active part of victory in World War II.
0:44:57 > 0:44:59Do you see a direct and clear connection
0:44:59 > 0:45:01between the French Resistance
0:45:01 > 0:45:05and this food you've just eaten? To tell you the truth, I don't! Thank you!
0:45:05 > 0:45:08LAUGHTER
0:45:08 > 0:45:13Is it a contender? Not for me. Oh, come on! Absolutely not.
0:45:14 > 0:45:17I'm going to go straight in there and say nine.
0:45:17 > 0:45:19I'm saying at least a nine.
0:45:19 > 0:45:23You have to have a dish of this calibre as a contender. You just do.
0:45:23 > 0:45:27I think for me it's extremely interesting new flavours on there,
0:45:27 > 0:45:29and because of that I'll give it a nine.
0:45:29 > 0:45:33I have just a bit of resistance to the French Resistance!
0:45:39 > 0:45:42Last to cook is former starter course champion, Colin McGurran,
0:45:42 > 0:45:46who failed to live up to expectations yesterday, finishing seventh.
0:45:46 > 0:45:49He has a lot to prove with his fish course today.
0:45:49 > 0:45:52My grandad was actually on the boat.
0:45:52 > 0:45:54So I really feel a strong passion to make sure that I do
0:45:54 > 0:45:58all of my cooking justice, to make sure I get to the banquet this year.
0:45:58 > 0:46:02Colin is cooking an unusually presented dish of shellfish mousse
0:46:02 > 0:46:06with squid ink pasta and barbecue langoustine skewers on an edible beach.
0:46:06 > 0:46:09I just think this was Colin's best dish. I love the interactivity.
0:46:09 > 0:46:12I love the little bit of barbecuing going on. It was fun.
0:46:12 > 0:46:16I really love the way you saw two different scenes on the beach -
0:46:16 > 0:46:19the war scene and the peace scene. And they were beautifully done.
0:46:19 > 0:46:22It's even better to eat than it is to listen about.
0:46:22 > 0:46:25I am all agog to see what's coming! Good!
0:46:31 > 0:46:35So, all our dishes essentially are inspired by the beaches of Normandy.
0:46:35 > 0:46:38We've all gone down the same route, it seems. It looks that way, yeah.
0:46:38 > 0:46:41I just think, had we not have been so successful in 1944,
0:46:41 > 0:46:45maybe we weren't going to be as lucky as what we are.
0:46:45 > 0:46:47So when I was doing the research, I found out that people
0:46:47 > 0:46:50were enjoying the beaches, like you should do.
0:46:50 > 0:46:52You know, you should be having a picnic on there.
0:46:52 > 0:46:55You should be having a barbecue or flying a kite, something like that.
0:46:55 > 0:46:57So, for me, it resonated with that.
0:46:57 > 0:47:03I want to honour that by doing a barbecue on a beach, basically. Lovely.
0:47:06 > 0:47:12Colin's unique presentation sees him present each diner with their own mini charcoal barbecue.
0:47:12 > 0:47:17He starts by removing the squid ink pasta filled with shellfish mousse
0:47:17 > 0:47:20from its mould, before placing on his brick.
0:47:21 > 0:47:25He sprinkles langoustine powder...
0:47:25 > 0:47:29and adds shrimps.
0:47:29 > 0:47:33It's garnished with nasturtium flowers,
0:47:33 > 0:47:37and finally, his langoustines, half cooked on a specially-adapted indoor barbecue.
0:47:37 > 0:47:39Hear that sizzle?
0:47:45 > 0:47:47And then with each course here, guys, we're just going to give them
0:47:47 > 0:47:52what it should all mean to all of us.
0:47:52 > 0:47:56There you go. Beautiful, mate. That is amazing.
0:47:56 > 0:47:58There we go. That's incredible. Thank you very much.
0:47:58 > 0:48:01APPLAUSE
0:48:02 > 0:48:05I think I executed everything as should be.
0:48:05 > 0:48:08After seeing the other chefs' food and the cooking,
0:48:08 > 0:48:09I am quite confident that there's a chance
0:48:09 > 0:48:12that I'm going to be in the judges' top three.
0:48:12 > 0:48:14My!
0:48:14 > 0:48:16Look at this. Yes.
0:48:18 > 0:48:20"When you go home, tell them of us
0:48:20 > 0:48:23"and say for your tomorrow we give our today.
0:48:23 > 0:48:26"Denoting our freedom to enjoy the beaches as we please
0:48:26 > 0:48:28"and cook with ease."
0:48:28 > 0:48:31Those lines now are quite classic lines.
0:48:31 > 0:48:35I think a number of war memorials have those engraved on them.
0:48:35 > 0:48:38It is a very, very moving phrase.
0:48:38 > 0:48:39What do you think, Ken?
0:48:39 > 0:48:43I'm looking at this, you know, and just thinking it's...
0:48:43 > 0:48:47I think it's a landing craft! Yes, it's the same shape.
0:48:47 > 0:48:50It's very interesting, difference of perspective.
0:48:50 > 0:48:51For those veterans,
0:48:51 > 0:48:53I can quite understand they'll see the landing craft
0:48:53 > 0:48:55and that's what they'll see above all else.
0:48:55 > 0:48:58But we, who never experienced that,
0:48:58 > 0:49:02we'll see the benefits of your actions of 70 years ago.
0:49:04 > 0:49:07JACQUELINE: It looks absolutely amazing.
0:49:07 > 0:49:09Really great presentation.
0:49:09 > 0:49:12First of all, I just love the barbecue. I think it's genius.
0:49:12 > 0:49:14And, you know, you cannot go wrong
0:49:14 > 0:49:17with a barbecue langoustine, can you?
0:49:17 > 0:49:20That's just going to hit you between the eyes in terms of taste.
0:49:20 > 0:49:23For me, the star of the show is the langoustine on the barbecue.
0:49:23 > 0:49:27This part, for me, is very good.
0:49:27 > 0:49:29I mean, I love the squid ink pasta.
0:49:29 > 0:49:33It must have taken forever to wind it all round so perfectly.
0:49:33 > 0:49:37And that langoustine is going to be, I think,
0:49:37 > 0:49:38the best mouthful of the day.
0:49:40 > 0:49:45Every time I dip my fork in here, something good comes out.
0:49:45 > 0:49:46Good.
0:49:46 > 0:49:48I think it's definitely a banquet dish.
0:49:48 > 0:49:50I love his story
0:49:50 > 0:49:52of the fact that those men fought so hard for us
0:49:52 > 0:49:55to give us back our beaches and give us our freedom.
0:49:55 > 0:49:58I think that's a great way of celebrating it.
0:49:58 > 0:50:01It's a really wonderful thing.
0:50:04 > 0:50:07I think it's delightful and I'm definitely marking it up high.
0:50:10 > 0:50:11Nine for me.
0:50:11 > 0:50:13It's definitely an eight or a nine for me.
0:50:14 > 0:50:17Well, I think it's been beautifully conceived.
0:50:17 > 0:50:19And it's definitely going to be a high mark.
0:50:19 > 0:50:21To mark it down would just be being pernickety.
0:50:21 > 0:50:24In terms of everything which I've seen today,
0:50:24 > 0:50:26I think this dish is a ten.
0:50:26 > 0:50:28I'm looking at something pretty high.
0:50:28 > 0:50:31Dish of the day? Dish of the day.
0:50:31 > 0:50:32Excellent, yes.
0:50:39 > 0:50:43Well, from a very poor start, I think we have had an amazing day.
0:50:43 > 0:50:45Just sitting down in cold blood and thinking,
0:50:45 > 0:50:47"What the heck should I do to represent D-Day?"
0:50:47 > 0:50:49takes a bit of thinking.
0:50:49 > 0:50:51And they all hit the nail some way.
0:50:56 > 0:50:59I'd love to know what they really thought of my dish
0:50:59 > 0:51:01but I guess I've got to wait to find out, haven't I?
0:51:01 > 0:51:04Well, I've dished out a lot of nines but only one ten.
0:51:04 > 0:51:07I wonder if it's the same as my ten, Prue.
0:51:10 > 0:51:12I think there's a very interesting extra little element
0:51:12 > 0:51:14we should discuss here, no?
0:51:14 > 0:51:17How the chefs have marked each other! Yes.
0:51:17 > 0:51:19Before the final results are revealed,
0:51:19 > 0:51:21it's time to find out which chefs,
0:51:21 > 0:51:23according to the chefs' scores alone... Thank you.
0:51:23 > 0:51:25..would be in the top three.
0:51:27 > 0:51:31The top three chefs according to our scores are,
0:51:31 > 0:51:33in no particular order,
0:51:33 > 0:51:34James...
0:51:36 > 0:51:39ALL: James?!
0:51:39 > 0:51:41Next... Colin.
0:51:42 > 0:51:45Mm-hm. Fair enough. I think we're happy to agree with them there.
0:51:48 > 0:51:49And me.
0:51:49 > 0:51:51Oh, what a surprise(!) We liked Tom.
0:51:51 > 0:51:53You didn't like Tom.
0:51:53 > 0:51:57Are you sure it says me? I promise, it says me!
0:51:57 > 0:51:58And no Emily.
0:51:58 > 0:52:00'Oh, God, I must have messed it up somewhere'
0:52:00 > 0:52:03and clearly they haven't enjoyed it for whatever reason.
0:52:03 > 0:52:06You know, it's massive in this room but in the other room,
0:52:06 > 0:52:08you know, it's a whole fresh start.
0:52:08 > 0:52:12Let's get a look at our scores as well and see how they stack up.
0:52:12 > 0:52:15And then see if the chefs affect our judgment.
0:52:20 > 0:52:22The chefs' scores have been added to the judges'
0:52:22 > 0:52:25to create each dish's final total
0:52:25 > 0:52:27and determine where each chef is placed
0:52:27 > 0:52:29in today's overall results.
0:52:30 > 0:52:32Chefs, how's it been in there?
0:52:32 > 0:52:33Exhausting.
0:52:35 > 0:52:39Well, like yesterday, only the top three dishes
0:52:39 > 0:52:42have a chance of being cooked at the final banquet.
0:52:43 > 0:52:48And I'm sure that you are anxious to find out which those three are.
0:52:52 > 0:52:53Starting in reverse order.
0:52:55 > 0:52:57In ninth place, it's...
0:53:00 > 0:53:01..Chris.
0:53:04 > 0:53:06Chris, I'm very sorry.
0:53:06 > 0:53:09Your fellow chefs really loved your dish
0:53:09 > 0:53:12but we didn't feel it really told the story of wartime Britain
0:53:12 > 0:53:14that we were looking for.
0:53:14 > 0:53:16OK, thank you.
0:53:17 > 0:53:18Thank you.
0:53:22 > 0:53:24And so in eighth place...
0:53:28 > 0:53:30..Aktar.
0:53:30 > 0:53:33Aktar, you completely revamped your dish
0:53:33 > 0:53:36but I'm afraid even the revamped version
0:53:36 > 0:53:38didn't pass muster as far as we were concerned.
0:53:38 > 0:53:40But thank you.
0:53:40 > 0:53:42I agree with you wholly, sir. Thank you very much.
0:53:51 > 0:53:52And in seventh place...
0:53:55 > 0:53:56..it's...
0:54:01 > 0:54:05..Jacq. Now, I can't tell you... This almost breaks my heart.
0:54:05 > 0:54:10Prue and I love your dish but I'm afraid your fellow chefs
0:54:10 > 0:54:13weren't quite as keen on it as we were.
0:54:13 > 0:54:14But thank you. Thank you.
0:54:20 > 0:54:23And so in sixth place is...
0:54:27 > 0:54:29..Adam.
0:54:29 > 0:54:33Hero yesterday, not quite so much today, Adam.
0:54:33 > 0:54:37And to our surprise, your fellow chefs agree with us on that.
0:54:37 > 0:54:39But thank you. Thank you very much.
0:54:48 > 0:54:50So fifth place.
0:54:53 > 0:54:54It's...
0:54:58 > 0:54:59..James.
0:55:00 > 0:55:04Now, your fellow chefs thought very, very highly of this dish,
0:55:04 > 0:55:06as indeed we did.
0:55:06 > 0:55:09But we just didn't think it was suitable for the banquet.
0:55:09 > 0:55:12Just not quite the sort of gastronomic highs
0:55:12 > 0:55:13we were looking for.
0:55:13 > 0:55:15Thank you. Thank you.
0:55:21 > 0:55:23Gents, ladies.
0:55:25 > 0:55:26That's a surprise to me.
0:55:26 > 0:55:28So, there are four of you left.
0:55:28 > 0:55:33But only three of you can go on to be on the banquet shortlist.
0:55:34 > 0:55:36And in fourth place...
0:55:38 > 0:55:40..just...just missing out...
0:55:43 > 0:55:45..David.
0:55:45 > 0:55:47So... Oh, David!
0:55:47 > 0:55:53Colin, Tom, Emily, absolute congratulations to you.
0:55:53 > 0:55:56Emily... Thank you so much!
0:55:56 > 0:56:00On the board for the second time. Did you expect that? No, not at all.
0:56:00 > 0:56:01I love that dish
0:56:01 > 0:56:04and I'm really pleased that you enjoyed it as well today.
0:56:04 > 0:56:06Yours was delicious
0:56:06 > 0:56:08and spot on the brief.
0:56:08 > 0:56:09Thank you very, very much.
0:56:09 > 0:56:12And Tom, how do you feel?
0:56:12 > 0:56:13Yeah, it's great to be...
0:56:13 > 0:56:16Yesterday didn't quite go my way
0:56:16 > 0:56:19so to be in the top three today is a great feeling.
0:56:19 > 0:56:20You know, I'm very happy.
0:56:20 > 0:56:22Tom, your dish was really beautiful
0:56:22 > 0:56:25and it was an excellent bit of cooking.
0:56:25 > 0:56:26Thank you very much.
0:56:26 > 0:56:29Colin, we thought your dish told a really thoughtful story
0:56:29 > 0:56:31in a really imaginative way.
0:56:31 > 0:56:34So congratulations. Thank you.
0:56:34 > 0:56:36Today has been quite an experience for me
0:56:36 > 0:56:40because it really was a revelation.
0:56:40 > 0:56:46I was really becoming aware of what we might call 21st-century cookery.
0:56:46 > 0:56:48And it was a pleasure.
0:56:48 > 0:56:52Again, congratulations, all of you, on what you have accomplished.
0:56:52 > 0:56:55Thank you. Thank you very much. Thank you.
0:56:55 > 0:56:58David, David, David, another near miss.
0:56:58 > 0:57:02My two weakest dishes are my starter and my fish course.
0:57:02 > 0:57:04Well, we loved your dish.
0:57:04 > 0:57:07Yeah... I think you'd better take this up with your fellow chefs
0:57:07 > 0:57:10because they were... I think I'm not very popular, so...
0:57:11 > 0:57:15Anyway, congratulations to Emily and Tom and to Colin.
0:57:15 > 0:57:17You're all in with a chance
0:57:17 > 0:57:20of cooking your fish course at the D-Day banquet.
0:57:20 > 0:57:21Thank you. Thank you very much.
0:57:25 > 0:57:28EMILY: To have the first two courses get through to the shortlist
0:57:28 > 0:57:30is just an incredible feeling.
0:57:30 > 0:57:32It's given me a great second wind.
0:57:32 > 0:57:33I feel I could run around, now!
0:57:34 > 0:57:37COLIN: I'm over the moon. I've got my dish on the board now.
0:57:37 > 0:57:40I've got a great chance, now, of being in the banquet.
0:57:42 > 0:57:44Well, thank heavens for that.
0:57:44 > 0:57:47I've never known it quite so dense.
0:57:47 > 0:57:50I think all that tension kicked off with Chris being in the ninth spot.
0:57:50 > 0:57:52So they were all going, "Whoops!"
0:57:52 > 0:57:56I didn't expect to come ninth with that dish.
0:57:56 > 0:58:00So, yeah, I'm a bit miffed by that, really.
0:58:02 > 0:58:07Well done, guys. Congratulations. Thank you. Cheers. Good dish.
0:58:07 > 0:58:11To be in the top three is great. It's an honour and hopefully...
0:58:11 > 0:58:13Could it be at the banquet? Maybe.
0:58:13 > 0:58:16Tomorrow it's the main course.
0:58:16 > 0:58:18Time is running out for the five chefs
0:58:18 > 0:58:20yet to make the banquet shortlist.
0:58:20 > 0:58:22The beef is really tough. BLEEP!
0:58:22 > 0:58:25I think it's unforgivable.
0:58:25 > 0:58:28And the chefs' scores have dramatic consequences.
0:58:28 > 0:58:29What?! No!
0:58:29 > 0:58:33Give me a hug. Definitely... definitely my dish of the day.
0:58:33 > 0:58:35It doesn't sound like a winner to me.