0:00:02 > 0:00:05It's finals week on Great British Menu...
0:00:05 > 0:00:08Really quite nervous because I would love to get on that shortlist.
0:00:08 > 0:00:13- ..and the pressure is on for nine of the country's top chefs...- Argh!
0:00:13 > 0:00:16..as they strive to create their finest hour on a plate
0:00:16 > 0:00:19for the chance to cook for our World War II veterans
0:00:19 > 0:00:23at a banquet commemorating the 70th anniversary of D-Day
0:00:23 > 0:00:25at London's St Paul's Cathedral,
0:00:25 > 0:00:29an iconic bastion of British wartime resilience.
0:00:29 > 0:00:31Yesterday, Tom Sellers
0:00:31 > 0:00:34and Colin McGurran both made it into the fish course top three...
0:00:34 > 0:00:36- Beautiful piece of work. - Thank you very much.
0:00:36 > 0:00:39Colin, we thought your dish told a really thoughtful story.
0:00:39 > 0:00:41..and Emily Watkins impressed for the second day running.
0:00:41 > 0:00:45Delicious aromas coming from this! My goodness!
0:00:45 > 0:00:47Today, it's the turn of the main course,
0:00:47 > 0:00:51and time is running out for the five chefs yet to make the shortlist.
0:00:51 > 0:00:53My beef is really tough.
0:00:53 > 0:00:54BLEEPING
0:00:54 > 0:00:56I think it's unforgivable.
0:00:56 > 0:00:59World War II code breaker Baroness Trumpington joins the judges
0:00:59 > 0:01:01to help pick the winners.
0:01:01 > 0:01:02It's a big thrill for me
0:01:02 > 0:01:05because I watch this programme every time it comes on.
0:01:05 > 0:01:08Sometimes, I'll argue fiercely with all three of you!
0:01:10 > 0:01:13- Yesterday's heroes are feeling the strain...- Are you under pressure?
0:01:13 > 0:01:15Normally, when you're quiet, it means you...
0:01:15 > 0:01:17BLEEPING
0:01:17 > 0:01:20..and the chefs' scores have dramatic consequences.
0:01:20 > 0:01:21No!
0:01:21 > 0:01:23I think it's fantastic. Beautifully executed.
0:01:23 > 0:01:27- It's between a nine and a ten for me.- Give me a hug.
0:01:27 > 0:01:30Definitely, definitely, definitely my dish of the day.
0:01:30 > 0:01:31Doesn't sound like a winner to me.
0:01:31 > 0:01:34I must tell you that your marks
0:01:34 > 0:01:37have made a difference to the leaderboard.
0:01:37 > 0:01:38Has my mascara run?
0:01:53 > 0:01:56Three chefs already in with a chance of cooking at the D-Day banquet
0:01:56 > 0:02:00are Adam Simmonds, Tom Sellers and Emily Watkins.
0:02:00 > 0:02:03So, we're halfway through. Twice for you in the top three.
0:02:03 > 0:02:07- I'm obviously thrilled by that and obviously I'd love to get another one.- Yeah.
0:02:07 > 0:02:09They're joined by former champions Aktar Islam
0:02:09 > 0:02:12and Colin McGurran, who got mixed reviews yesterday.
0:02:12 > 0:02:16- I finally got my foot in the door. - Letting the side down, aren't I?
0:02:16 > 0:02:17Do need to make it onto the top three,
0:02:17 > 0:02:20but as a returning champion I think there's a lot of pressure.
0:02:20 > 0:02:23Also yet to make his mark is newcomer David Kelman...
0:02:23 > 0:02:26- Groundhog Day again, isn't it? - Groundhog Day it is, isn't it?
0:02:26 > 0:02:28..who's narrowly missed out twice.
0:02:28 > 0:02:30Two strongest dishes coming up in the next two days,
0:02:30 > 0:02:32so fingers crossed, eh?
0:02:32 > 0:02:33Next is James Durrant,
0:02:33 > 0:02:36who's already secured a place on the banquet shortlist...
0:02:36 > 0:02:39Today's the day for me. Main course is a strong dish.
0:02:39 > 0:02:42..along with Chris McGowan and Jacqueline O'Donnell,
0:02:42 > 0:02:45who've so far failed to score highly with the judges.
0:02:45 > 0:02:46Halfway through, there's still time.
0:02:46 > 0:02:50- Hopefully, I'll get to that top three, if I can.- Good luck.
0:02:50 > 0:02:52- Good luck, mate.- Good luck.
0:02:55 > 0:02:57Tomorrow, judges Prue Leith, Matthew Fort
0:02:57 > 0:03:01and Oliver Peyton will decide on the final menu for the D-Day banquet,
0:03:01 > 0:03:05and any chefs not on the shortlist won't be in with a chance.
0:03:05 > 0:03:06Emily amazes me.
0:03:06 > 0:03:09Every time she gets through, which she has twice already,
0:03:09 > 0:03:12she's got this look of complete surprise on her face.
0:03:12 > 0:03:14I'm interested to see how she's going to do today.
0:03:14 > 0:03:16My heart goes out to David, you know.
0:03:16 > 0:03:20- Twice the best man but never quite the bridegroom!- And Chris!
0:03:20 > 0:03:22He's not got anywhere yet.
0:03:22 > 0:03:24His fellow chefs like his food, but I don't know.
0:03:24 > 0:03:26He just doesn't seem to have read the brief!
0:03:26 > 0:03:27Well, maybe today's the day.
0:03:29 > 0:03:33Helping them with the main courses is 91-year-old banquet
0:03:33 > 0:03:37guest of honour Jean Barker, also known as Baroness Trumpington,
0:03:37 > 0:03:39a code breaker during World War II
0:03:39 > 0:03:42and outspoken member of the House of Lords.
0:03:42 > 0:03:46Baroness Trumpington, how wonderful to see you! Come.
0:03:46 > 0:03:49How very, very kind of you to join us today.
0:03:49 > 0:03:51It's a big thrill for me
0:03:51 > 0:03:55because I watch this programme every time it comes on.
0:03:55 > 0:03:59Sometimes, I'll argue fiercely with all three of you!
0:03:59 > 0:04:03- Well, that bodes well for today(!) - So, Jean, where were you in the War?
0:04:03 > 0:04:07I was at a place called Bletchley Park, translating.
0:04:07 > 0:04:13I actually worked on the German signals which came through in code.
0:04:13 > 0:04:16It was an extraordinary part of the war effort, Bletchley.
0:04:16 > 0:04:18I mean, you know, so much stemmed from it.
0:04:18 > 0:04:24The U-boat code was the secret of our beginning of a victory.
0:04:24 > 0:04:26Can I show you some very old photographs?
0:04:26 > 0:04:28We would love to see them.
0:04:28 > 0:04:33Now, that, for instance, my best suit for a night shift at Bletchley.
0:04:33 > 0:04:36I mean, normally, I can't tell you how scruffy we all were.
0:04:36 > 0:04:39- How old were you when you went to Bletchley?- Er...
0:04:39 > 0:04:4420, but I was a linguist because I spoke French and German,
0:04:44 > 0:04:47and anybody can speak Italian.
0:04:47 > 0:04:48THEY LAUGH
0:04:50 > 0:04:51First into the kitchen
0:04:51 > 0:04:53are Northern Ireland's Chris McGowan,
0:04:53 > 0:04:55Scotland's Jacqueline O'Donnell
0:04:55 > 0:04:58and Emily Watkins from the Southwest, who's first to cook.
0:04:58 > 0:05:01Emily, obviously, myself and Jac, we've put
0:05:01 > 0:05:04all of our efforts into trying to get into the top three, you know.
0:05:04 > 0:05:05You've been twice now.
0:05:05 > 0:05:08Yeah, obviously, I'm, like, thrilled with the starter and the fish,
0:05:08 > 0:05:11- but this is my weakest course in the regionals.- Oh, really?
0:05:11 > 0:05:12And I made a few tweaks to it,
0:05:12 > 0:05:15but I'm really anxious about whether they enjoy it.
0:05:16 > 0:05:19Emily's serving rabbit and braised snails for her main course
0:05:19 > 0:05:23in a Dig For Victory allotment-inspired garden,
0:05:23 > 0:05:27ingredients that would have been readily available during the War.
0:05:27 > 0:05:30Be amazing to get another course on the board.
0:05:30 > 0:05:32I mean, obviously, it would be amazing
0:05:32 > 0:05:34to be up there all four times!
0:05:34 > 0:05:36I just need to concentrate now.
0:05:36 > 0:05:38Jean, Emily Watkins,
0:05:38 > 0:05:41whose first dish we are about to eat, is an immensely talented
0:05:41 > 0:05:46young chef, and she's already got two dishes onto the shortlist board.
0:05:46 > 0:05:50- Have you ever eaten rabbit and snails together?- No, never.
0:05:50 > 0:05:52- Do you like rabbit?- Not really.
0:05:53 > 0:05:57Maybe cos one had a lot of it during the War.
0:05:59 > 0:06:02- Hi, Emily.- Hi, guys. - How's it going, love?- Not too bad.
0:06:02 > 0:06:06We need some tips cos you seem to be consistently in the top three.
0:06:06 > 0:06:10That's really putting the pressure on me now, isn't it? Um...
0:06:10 > 0:06:12It's just about keeping your head down, isn't it, and pushing on?
0:06:12 > 0:06:17- How long have you got?- Exactly 17 minutes.- I love your precision.
0:06:17 > 0:06:20- 17...- If it was us, we would have been 25.- See, there you go.
0:06:20 > 0:06:22That's her 17-minute timer!
0:06:24 > 0:06:27- How's she doing?- Really focused.
0:06:27 > 0:06:30She's a bit like the Terminator, isn't she? "I'll be back!"
0:06:30 > 0:06:33- "I've got 17 minutes!" - "I've got 17 minutes!
0:06:33 > 0:06:35"I will beat you at the banquet!"
0:06:38 > 0:06:42Emily has pared back her dish since the regionals, when she lost points
0:06:42 > 0:06:45after having too much to do, and combined the rabbit leg,
0:06:45 > 0:06:49loin, offal and mousseline into one simple roulade or ballotine.
0:06:49 > 0:06:50But there's a problem.
0:06:52 > 0:06:54- How you doing?- Disaster!
0:06:54 > 0:06:55BLEEPING
0:06:55 > 0:06:57Is that crepinette on there?
0:07:02 > 0:07:06I've done it at home. Never had it burst open before.
0:07:06 > 0:07:08- It only bursts in the finals, you know that?- Of course.
0:07:08 > 0:07:10Well, to be fair, if it tastes good, I think
0:07:10 > 0:07:12- you're still going to get the points. - It's the finals, Colin.
0:07:12 > 0:07:15- Everything's important.- I'm just trying to make you feel better!
0:07:15 > 0:07:17Oh, well, I appreciate it.
0:07:17 > 0:07:21Big disaster in there. Emily's roulade's just exploded, bless her.
0:07:21 > 0:07:24- I'm sure she'll be mortified. - The pan was a bit too hot.
0:07:24 > 0:07:26It's just a silly, rookie mistake.
0:07:26 > 0:07:28But I've done it, so I've got one more which
0:07:28 > 0:07:31I was keeping for the chefs but I'm going to do that up now instead.
0:07:31 > 0:07:35Time is now against her, and as well as cooking her second ballotine
0:07:35 > 0:07:39- Emily still has to bring together the rest of her dish.- You OK, Emily?
0:07:39 > 0:07:41Yeah, just about.
0:07:41 > 0:07:44This was supposed to be the idiot-proof way of doing it.
0:07:44 > 0:07:47- Oh, really?- Allegedly.
0:07:47 > 0:07:49Emily starts her board with vegetable purees under
0:07:49 > 0:07:52the watchful eyes of her rivals.
0:07:52 > 0:07:55A chef in our region put food on a wooden board.
0:07:55 > 0:07:56It just went stone-cold.
0:08:00 > 0:08:04She tops with edible black pudding soil, hay-baked baby turnips,
0:08:04 > 0:08:05carrots and potatoes.
0:08:06 > 0:08:08With the clock ticking,
0:08:08 > 0:08:13she adds blanched cabbage and slices of her replacement rabbit ballotine.
0:08:13 > 0:08:16- Is she stressed? - She's a seasoned pro, isn't she?
0:08:17 > 0:08:22Last on are jugs of rabbit sauce and snails braised in garlic and butter.
0:08:22 > 0:08:26Thank you. OK. There we go.
0:08:28 > 0:08:29OK.
0:08:33 > 0:08:36- She got away with that. - Yeah, she did.
0:08:36 > 0:08:37I'm still quite happy with the rabbit.
0:08:37 > 0:08:41Obviously, there was just less of it to use but, you know,
0:08:41 > 0:08:44that's what happens if you put 15 elements onto a plate!
0:08:50 > 0:08:53- Oh, it smells wonderful!- Love it!
0:08:53 > 0:08:57- I love the presentation, even on the plate.- Even on the plate, superb.
0:09:00 > 0:09:02I like the heart in the middle.
0:09:02 > 0:09:04For me, I don't see the problem with that ballotine.
0:09:04 > 0:09:07It split open, for sure, but it could have been a lot worse.
0:09:07 > 0:09:09Rescued it, I think.
0:09:09 > 0:09:11I like the carrot puree underneath the black pudding. It's lovely.
0:09:11 > 0:09:13- Really nice.- Very clever.
0:09:13 > 0:09:15I think every dish that's come up of Emily's,
0:09:15 > 0:09:17the technical element of it has been...
0:09:17 > 0:09:18- It's absolutely bang on, isn't it? - Yeah.
0:09:18 > 0:09:20I've always found, actually,
0:09:20 > 0:09:24- that wild rabbit has more flavour than domestic rabbit.- Yeah.
0:09:24 > 0:09:28This rabbit has not seen a lot of fields and wood!
0:09:28 > 0:09:30She's done the best she could with the rabbit.
0:09:30 > 0:09:34It's not, to me, an outstanding dish by any stretch of the imagination.
0:09:34 > 0:09:37I think the dish is a nice piece of cookery, but overall,
0:09:37 > 0:09:39as a dish, I think it could have been more balanced.
0:09:39 > 0:09:43- I think it looks prettier than it tastes.- Yeah.
0:09:43 > 0:09:44Yes, I think that's correct.
0:09:46 > 0:09:47Emily's dish, on the whole, was very good.
0:09:47 > 0:09:50The cabbage, for my liking, wasn't cooked as it should be,
0:09:50 > 0:09:53so, for that, I'm scoring her dish a seven.
0:09:53 > 0:09:56I think this is terribly Home Counties rustic and it'll get
0:09:56 > 0:09:59a perfectly decent score, but it won't get a high score.
0:09:59 > 0:10:03- I'm going to give this a ten. - Really?- Yeah.- OK.- I love it.
0:10:03 > 0:10:06- I think it's so nice.- I think I'll give it a six.
0:10:06 > 0:10:08I liked it a bit more. I'm going to give it a seven.
0:10:08 > 0:10:12It hasn't got enough flavour. It's not special enough.
0:10:12 > 0:10:14For me, the cooking was great, the seasoning was fantastic,
0:10:14 > 0:10:16but I just can't see that dish on the banquet.
0:10:16 > 0:10:20Are you going to give us a hint about where you might be in scoring in this one, Jean?
0:10:20 > 0:10:21Why should I?
0:10:21 > 0:10:22THEY LAUGH
0:10:22 > 0:10:23Quite right!
0:10:27 > 0:10:30Next up is newcomer Jacqueline O'Donnell who, like fellow
0:10:30 > 0:10:34first-timer Chris, is yet to secure a place on the banquet shortlist.
0:10:34 > 0:10:37So, Jac, this is our opportunity now to try
0:10:37 > 0:10:40- and get into the top three. - That's what we've got to do, Chris.
0:10:40 > 0:10:44We've got to dust ourselves off, get back up fighting
0:10:44 > 0:10:47and push to get to that banquet in St Paul's.
0:10:47 > 0:10:49I've had a couple of blows this week.
0:10:49 > 0:10:51It's a tough kitchen to work in.
0:10:51 > 0:10:55There's nine fantastic chefs, but I'm so honoured to be here,
0:10:55 > 0:10:58so I'm giving it my best.
0:10:58 > 0:11:01She's hoping to reverse her fortune with a simple soldier's
0:11:01 > 0:11:04Homecoming Platter of cured
0:11:04 > 0:11:07and roast suckling pig with creamed cabbage, roast potatoes
0:11:07 > 0:11:10and new black pudding and pork crackling apples -
0:11:10 > 0:11:14the first of three suckling pig dishes on the menu today.
0:11:14 > 0:11:19- What are you guys both cooking? - I'm doing suckling pig.
0:11:19 > 0:11:22- Yeah, I'm doing suckling pig as well.- Ah! Interesting.
0:11:22 > 0:11:26I've got the shoulders and legs cured, and then I'm going to
0:11:26 > 0:11:31do the rack just as pork, so that you get both on the board.
0:11:31 > 0:11:32I like that. That's a lovely idea.
0:11:32 > 0:11:36So hoping that that's enough to edge me closer to that top three.
0:11:36 > 0:11:38- Come on, Jac. Positive energy, yeah?- Come on!
0:11:39 > 0:11:43Jac has had mixed fortunes so far in the competition,
0:11:43 > 0:11:46but her cooking itself has been lovely.
0:11:46 > 0:11:49The flavour, it really had a sort of real warmth to it,
0:11:49 > 0:11:51particularly on this pork dish.
0:11:51 > 0:11:53I think it's the sort of whizz-bang bit that's missing.
0:11:53 > 0:11:57Yes, her food is, we might say, sort of enormously warm,
0:11:57 > 0:12:00but the fact is, we didn't feel, in its earlier version,
0:12:00 > 0:12:03it was grand enough to make it all the way to the banquet.
0:12:03 > 0:12:05And the banquet is the key to this.
0:12:05 > 0:12:09I'd love to be at the banquet to honour the veterans, you know?
0:12:09 > 0:12:12I feel as though this is... You've got to go guns blazing.
0:12:12 > 0:12:14We need to go right to the end.
0:12:16 > 0:12:20Jacqueline starts her mess tins with new black pudding baked apples,
0:12:20 > 0:12:25adds mini pans of creamed cabbage, pots of pork and cider sauce
0:12:25 > 0:12:26and roast potatoes...
0:12:29 > 0:12:32..before turning her attention to the suckling pig centrepiece
0:12:32 > 0:12:34of roast pork cutlets, leg and shoulder.
0:12:36 > 0:12:38- Two at a time?- Yeah, that's good.
0:12:44 > 0:12:48That looks amazing. You're like me. I get the shakes!
0:12:53 > 0:12:57- Smells nice.- Relieved it's over? Anyway, it looked amazing.
0:12:57 > 0:12:59- And breathe.- I can't wait to try it.
0:12:59 > 0:13:03I think every course is stressful, but the main course was just...
0:13:03 > 0:13:07You feel as though there's so much pressure and so little time.
0:13:07 > 0:13:11I would love my name on the shortlist but the competition is really,
0:13:11 > 0:13:13really tough.
0:13:13 > 0:13:14Mm!
0:13:19 > 0:13:22- Looks amazing. The colour is fantastic.- There we go.
0:13:25 > 0:13:27Got some nice flavours on there.
0:13:27 > 0:13:30- The pork's really tasty as well, the suckling pig.- It's good pork, yeah.
0:13:30 > 0:13:34- Fantastic.- Great flavour, yeah. - The skin is so good, isn't it?
0:13:34 > 0:13:38For me, I think that cured pork is slightly salty for me.
0:13:38 > 0:13:43The chop itself is fine. The brining on the rest of the pork is terrible.
0:13:43 > 0:13:47Overbrined. It's too salty. The ham is too salty.
0:13:47 > 0:13:50The apple and black pudding and crackling's a really clever idea.
0:13:50 > 0:13:53- Actually, the apple and black pudding is delicious.- Yes.
0:13:53 > 0:13:58I think that's the best thing but the brined part is oversalted
0:13:58 > 0:14:02and the potatoes are undersalted and the best thing is the apple
0:14:02 > 0:14:05and black pudding. It seems not the way it should be!
0:14:05 > 0:14:08For me, the cabbage is a little bit fatty.
0:14:08 > 0:14:11I think it's a pity that more was not made of the skin, which is
0:14:11 > 0:14:15- the most delicious part, I think.- I think it's a lot better than before.
0:14:15 > 0:14:17She had a good dish here.
0:14:17 > 0:14:20There were lots of good flavours in it and I think she's trying too hard.
0:14:20 > 0:14:23It's rather sad because so much effort has gone into making
0:14:23 > 0:14:26this dish and it hasn't quite come off, I don't think.
0:14:27 > 0:14:29Six.
0:14:29 > 0:14:31The impact it had, when it walked past us, was brilliant,
0:14:31 > 0:14:33but for me, the cure was too much.
0:14:33 > 0:14:35She's lost the balance of the dish, for me,
0:14:35 > 0:14:37and I don't think it's a high score.
0:14:37 > 0:14:40I'm going to give it a six cos I can't really see it on the banquet.
0:14:40 > 0:14:41I think I'm going to give it a seven.
0:14:41 > 0:14:44I think it's good cooking and I think the, you know, loin's nice.
0:14:44 > 0:14:47I can't mark this very highly either.
0:14:47 > 0:14:50I'm unhappy with her seasoning, and also,
0:14:50 > 0:14:53I don't think this is a proper banquet dish.
0:14:53 > 0:14:55- It's a Sunday lunch.- Absolutely.
0:14:59 > 0:15:01Chris McGowan's suckling pig is up next.
0:15:01 > 0:15:03A protege of three-time Great British Menu winner
0:15:03 > 0:15:07Richard Corrigan, Chris, like Jac, has also so far failed
0:15:07 > 0:15:11to secure a place on the shortlist, despite high scores from his peers.
0:15:11 > 0:15:13For the starter, I was in the top three for the chefs,
0:15:13 > 0:15:16and that didn't make it into the judges' chamber.
0:15:16 > 0:15:18And yesterday, I felt like I delivered a good dish,
0:15:18 > 0:15:21so now, I don't know where I'm at.
0:15:21 > 0:15:23I don't know if I'm hitting the brief or not.
0:15:24 > 0:15:28His suckling pig dish is inspired by a wartime initiative that
0:15:28 > 0:15:30encouraged communities to breed pigs
0:15:30 > 0:15:32and make use of nearly every part of the animal.
0:15:32 > 0:15:35His "waste not, want not" approach scored well in the regionals,
0:15:35 > 0:15:38despite failing to tell a story on the plate,
0:15:38 > 0:15:40something Chris is looking to address today.
0:15:40 > 0:15:42He's an immensely talented fellow,
0:15:42 > 0:15:46and he's been remarkably unsuccessful so far.
0:15:46 > 0:15:48But it is always very good cooking,
0:15:48 > 0:15:52- but it's rather restaurant cooking, I'd say.- It just lacks...
0:15:52 > 0:15:55This is about the D-Day banquet.
0:15:55 > 0:15:59We want the panache of restaurant cooking combined with
0:15:59 > 0:16:03- the historical narrative of wartime Britain.- Very difficult.
0:16:03 > 0:16:08- Very difficult.- I mean, my memories of going out are so...
0:16:08 > 0:16:12Waiters whispering in your ear, "I have steak for you!
0:16:12 > 0:16:16"Don't tell anybody!" And you knew darn well it was a poor old horse!
0:16:21 > 0:16:24- How you doing, Chris? - Yeah, OK, you know?
0:16:24 > 0:16:27Bit of a tough one yesterday, wasn't it?
0:16:27 > 0:16:29Listen, today's the day of firsts.
0:16:29 > 0:16:33- I'm first up in the first group. - But you're last in the first group!
0:16:33 > 0:16:38Listen, listen, listen. Have a word with yourself, yeah?
0:16:38 > 0:16:42Go into a dark room and have a word with yourself, then come back, OK?
0:16:42 > 0:16:45Is that what you did yesterday, was it?
0:16:45 > 0:16:47I'm hoping I'm not down that road today.
0:16:47 > 0:16:49I'm hoping I've done everything I can, you know?
0:16:51 > 0:16:54Chris is serving his dish in mess tins with bottles of cider sauce
0:16:54 > 0:16:58- on the side.- Looks amazing. I love the bottles.- Yeah.
0:16:58 > 0:17:00- I didn't have those first time around.- No?
0:17:00 > 0:17:01I've changed my presentation.
0:17:01 > 0:17:07He starts with sprout hearts, baby turnips and onions
0:17:07 > 0:17:11followed by roasted carrots and chargrilled spring onions.
0:17:11 > 0:17:15- Pork crackling goes into bags... - That is awesome!
0:17:15 > 0:17:19..then it's bone marrow covered in crispy onion, caramelised
0:17:19 > 0:17:25pork shoulder, black pudding, onion puree and mini roast pork cutlets.
0:17:27 > 0:17:31It's all placed in specially made boxes with personalised
0:17:31 > 0:17:32ration books.
0:17:32 > 0:17:35This is for Baroness, so it's very important that she gets that.
0:17:37 > 0:17:38- OK?- Yeah.- Off you go, ladies.
0:17:40 > 0:17:42- Well done.- Gee whizz!- That was amazing.
0:17:42 > 0:17:43- Thanks, ladies.- Great, great!
0:17:43 > 0:17:44Give me a hug. Give me a hug.
0:17:47 > 0:17:50It was well-executed. It was a good dish.
0:17:50 > 0:17:53I hope it does well but I don't know. I really don't know.
0:17:53 > 0:17:55- So this is an actual copy of a real ration book?- Yeah.
0:17:55 > 0:17:59- Each of them have got their own ration book.- Lovely idea. Mm-hm.
0:18:06 > 0:18:09- Wow! - I've got my very own ration book.
0:18:09 > 0:18:13I think what he's done is slipped 50s in each one, I think.
0:18:13 > 0:18:16Oliver got 100.
0:18:16 > 0:18:19- Cos I think he's the hardest to please.- I've got a ration book, too.
0:18:21 > 0:18:22Quite funny.
0:18:27 > 0:18:29I think it's absolutely delicious!
0:18:32 > 0:18:33It's still nice and porky.
0:18:33 > 0:18:36I can't believe this dish is coming from the same chef
0:18:36 > 0:18:40- because it is amazing! - It's much better, isn't it?
0:18:40 > 0:18:42That black pudding is out of the top drawer.
0:18:42 > 0:18:45That is the nobility of black pudding.
0:18:45 > 0:18:47The suckling pig's very nice. The little loin's lovely.
0:18:47 > 0:18:50I think the only thing that didn't do it for me was the bone marrow.
0:18:50 > 0:18:53- I think that was a bit too rich. - How do we feel about the marrow?
0:18:53 > 0:18:56- I thought it was a waste of time. - I would lose the marrow.
0:18:56 > 0:18:57It's actually really good.
0:18:57 > 0:19:00I was a little bit nervous about it, to be honest. It's delicious.
0:19:00 > 0:19:03I thought the puree - was it onion and apple? It had a slight acidic...
0:19:03 > 0:19:04I thought that was lovely.
0:19:04 > 0:19:07Usually, you would just get quite a heavy gravy.
0:19:07 > 0:19:10That appley sauce, with a bit of acidity,
0:19:10 > 0:19:13it lifts the whole dish and it makes it so special.
0:19:13 > 0:19:15- I think it's wonderful. - Do you know what?
0:19:15 > 0:19:18- I'm not finding any faults in here at all.- No.
0:19:19 > 0:19:21I scored Chris a six.
0:19:21 > 0:19:24There was some good cooking on there, but overall,
0:19:24 > 0:19:25it was a very rich dish.
0:19:25 > 0:19:28I do still worry about that great big bit of bone.
0:19:28 > 0:19:30Yeah, well, we'll chuck out that, I think.
0:19:30 > 0:19:32Otherwise, I think it is perfect.
0:19:32 > 0:19:34I'm not sure on the bone marrow with it, really,
0:19:34 > 0:19:36but cooking's fantastic on it.
0:19:36 > 0:19:38Yeah, the bone marrow doesn't work for me.
0:19:38 > 0:19:42- I'm going to give that a five. - I love the bone marrow.
0:19:42 > 0:19:45- I can't fault this dish. I'm going to give it a ten.- I really loved it.
0:19:45 > 0:19:47By far and away his best dish.
0:19:47 > 0:19:50Definitely a banquet contender for me. The crackling is fantastic.
0:19:50 > 0:19:53Actually, they're absolutely delicious.
0:19:53 > 0:19:56I think they're rather ingenious cos you can take them away afterwards.
0:19:56 > 0:19:58- I am going to!- Scoff them at home!
0:20:01 > 0:20:04The second group of chefs are two returning champions -
0:20:04 > 0:20:09Central region's Aktar Islam and the Northeast's Colin McGurran...
0:20:09 > 0:20:11There we go, main course. Good luck.
0:20:11 > 0:20:14..along with newcomer David Kelman from Wales.
0:20:14 > 0:20:18So you two have been here before. Is the pressure a lot more this year?
0:20:18 > 0:20:21I think the big pressure is getting one of your courses onto
0:20:21 > 0:20:24the leaderboard. It's a win in itself, really.
0:20:24 > 0:20:26I mean, you come with so much expectation of yourself
0:20:26 > 0:20:29because you've been there already, but every year is different.
0:20:30 > 0:20:33To check on how things are going in the kitchen,
0:20:33 > 0:20:37today's guest judge, Baroness Trumpington, pays the chefs a visit.
0:20:37 > 0:20:40- Hello.- Hello. Nice to meet you. - Very nice to meet you too.
0:20:40 > 0:20:42What was your job in the War exactly?
0:20:42 > 0:20:45I worked in a place called Bletchley Park.
0:20:45 > 0:20:48In the bit I worked in, it broke the U-boat code.
0:20:49 > 0:20:51If we hadn't broken it,
0:20:51 > 0:20:54- we'd have been starved to death in this country.- It's amazing.
0:20:54 > 0:20:56And when Churchill came, he said,
0:20:56 > 0:20:59"To look at you, you wouldn't think you were anything,
0:20:59 > 0:21:04"but you're the geese that laid the golden eggs and never cackled."
0:21:04 > 0:21:08And I have to tell you, the food was disgusting!
0:21:08 > 0:21:11- Well, I hope it's better today. - It sure is so far.
0:21:11 > 0:21:12It's absolutely delicious.
0:21:12 > 0:21:15- When you're at home, do you cook like that?- No.
0:21:16 > 0:21:22- Does your wife cook?- I'm single.- Ah! Well, then you're anybody's cook!
0:21:22 > 0:21:26- Exactly.- Thank you very much for the pleasure you give.
0:21:26 > 0:21:28- Thank you very much. - Bye-bye.- Thank you.- Bye-bye.
0:21:28 > 0:21:31- Good luck.- Thank you very much. - Good luck. Good luck.
0:21:34 > 0:21:37Former starter course champion Colin McGurran is up first.
0:21:37 > 0:21:41Yesterday, he made the top three, but today he's going out on a limb
0:21:41 > 0:21:44with his main course, which he's reinvented with suckling pig.
0:21:44 > 0:21:47- Colin, you've got a completely new dish.- Completely new dish.
0:21:47 > 0:21:50- Bit of a risk?- They didn't rate it greatly the first time,
0:21:50 > 0:21:53so I think it would have been a bigger risk not changing it,
0:21:53 > 0:21:54if that makes sense.
0:21:54 > 0:21:58Colin's original dish was a tale of two parts - an ox cheek
0:21:58 > 0:22:00and vegetable pie with beef fillet.
0:22:00 > 0:22:03This time, he's changed the meat to pork, serving the loin
0:22:03 > 0:22:05and shoulder with black pudding crackling,
0:22:05 > 0:22:08but kept the title and the pastry in tribute to his grandfather,
0:22:08 > 0:22:12who was a stoker on the ships on D-Day and a huge pie fan.
0:22:13 > 0:22:15This course means a personal touch for me.
0:22:15 > 0:22:19It's a paying homage to my grandad, who loved making pies.
0:22:20 > 0:22:24I think the personal thing is really important to him because his grandad
0:22:24 > 0:22:28was in the Navy and he was in the Channel during the D-Day landings.
0:22:28 > 0:22:32And so, Colin has now made this pie, which he
0:22:32 > 0:22:35- calls his Grandad's Posh Pie. - Oh, how lovely.
0:22:35 > 0:22:37I think he's changed his dish cos we didn't
0:22:37 > 0:22:41- particularly like it very much, did we?- It was in two parts before?
0:22:41 > 0:22:43How can you have a pie in two parts?
0:22:43 > 0:22:45Let us hope he has ironed out that confusion!
0:22:45 > 0:22:49Jean, are you partial to a pie, indeed, a suckling pig pie, at that?
0:22:49 > 0:22:52I'm always game to try anything new,
0:22:52 > 0:22:57- but I'm not sure how you get crispy skin in a pie.- Mm.
0:22:57 > 0:22:59I think he's going
0:22:59 > 0:23:02to be at a disadvantage already with you today, Jean.
0:23:04 > 0:23:05Argh!
0:23:05 > 0:23:07With plate-up fast approaching,
0:23:07 > 0:23:09last-minute doubts are setting in for Colin.
0:23:09 > 0:23:13I'm going blind, in a way, if that makes sense. It's never been judged.
0:23:13 > 0:23:16That didn't work out too well for me yesterday with the fish course.
0:23:16 > 0:23:18- It's always a risk, isn't it? - Yeah, yeah, yeah.
0:23:18 > 0:23:19I always think about the brief.
0:23:19 > 0:23:23When you talk about your personal side to it, there's a cathedral full
0:23:23 > 0:23:26- of people and they're going to go, "Oh, I get it!"- I understand that.
0:23:26 > 0:23:28So you start a connection between you and the other people,
0:23:28 > 0:23:31to sell that brief to them, which is difficult.
0:23:34 > 0:23:38Colin starts his board with pots of hay topped with pork crackling
0:23:38 > 0:23:39and black pudding puree.
0:23:41 > 0:23:48Next, potato puree, garnished with shavings of truffle and oil,
0:23:48 > 0:23:51then puff pastry cases filled with creamed cabbage...
0:23:53 > 0:23:59..rolled pork belly, sticky pork shoulder, smoked loin and carrots.
0:24:01 > 0:24:04Finally, in tribute to his late grandad,
0:24:04 > 0:24:08Colin finishes his presentation with copies of his Navy service record.
0:24:13 > 0:24:17- It's beautiful, actually. Looks really nice.- Woo! Last push.
0:24:17 > 0:24:19- Well done, bud. Well done. - Thanks a lot.- Well done.
0:24:21 > 0:24:22I was very happy with the dish.
0:24:22 > 0:24:25I think everything that was on there was really, you know,
0:24:25 > 0:24:29- really well cooked.- Very good. Nice. - I'm just hoping to get good scores.
0:24:29 > 0:24:32Anything in the top three with the judges is great.
0:24:36 > 0:24:40- Oh!- Posh Pie is now Posh Tart! - It is a posh tart!
0:24:40 > 0:24:43This is his grandad's Navy record.
0:24:43 > 0:24:46"Through all the worst years, very, very brave."
0:24:46 > 0:24:50I think it's wonderful that he should be commemorated in this way.
0:24:53 > 0:24:57- Very, very good mashed potato. - Oh, so delicious!
0:24:57 > 0:25:00Obviously, it's a very personal story.
0:25:00 > 0:25:02Yeah, but would everyone get it? I'm not sure if they will.
0:25:02 > 0:25:06- I guess, when you read that, that might add clarity to it.- Yeah.
0:25:06 > 0:25:12I'm not mad about the crackling and this little pot of...stuff.
0:25:12 > 0:25:15For me, the crackling on this dish wasn't crispy.
0:25:15 > 0:25:17You know, it's quite chewy.
0:25:17 > 0:25:19A really almost astounding piece of cooking
0:25:19 > 0:25:23- and I want to know why I don't love it more.- I'll tell you why.- Mm?
0:25:23 > 0:25:27Because it's not a pie. The pie he was making before wasn't working.
0:25:27 > 0:25:29He couldn't let go of the idea
0:25:29 > 0:25:31and the relationship with his grandfather.
0:25:31 > 0:25:33And it's disoriented, I think, towards the dish.
0:25:33 > 0:25:36If you put Grandad's Posh Tart on the menu,
0:25:36 > 0:25:39it might be open to misinterpretation!
0:25:39 > 0:25:44And the resulting dish is too far divorced from the original story.
0:25:44 > 0:25:47I gave Colin a six because, though I really enjoyed
0:25:47 > 0:25:51the suckling pig on the dish, I didn't enjoy the rest of the dish.
0:25:51 > 0:25:55I admire this dish. I do not love it. So it's above halfway.
0:25:55 > 0:25:58- I'm going to be bold and I'm going to give it an eight.- Yeah?
0:25:58 > 0:26:01I think, for me, a couple of little things there are down.
0:26:01 > 0:26:04- I think I'd be happy with a seven on that.- It doesn't gel.
0:26:04 > 0:26:06I think it's just misguided. But I think it's still good cooking
0:26:06 > 0:26:08and I'm going to give it a good score.
0:26:08 > 0:26:10- Well done, Col.- Thank you very much. - You all right, Chef?
0:26:10 > 0:26:13- I gave you a seven, mate.- Thanks a lot. Cheers.- I gave you an eight.
0:26:13 > 0:26:15Thank you very much.
0:26:15 > 0:26:16He gave me an eight!
0:26:17 > 0:26:19All right. OK. Sorry(!)
0:26:25 > 0:26:28Ex-army cadet David Kelman is next
0:26:28 > 0:26:31and hoping for something other than fourth place today,
0:26:31 > 0:26:34having failed to get his name on the banquet shortlist so far,
0:26:34 > 0:26:37despite scoring highly with the judges.
0:26:38 > 0:26:43I think it's my best dish, so as long as the other chefs can see
0:26:43 > 0:26:47how good it is, then, yeah, I should be in the top three today.
0:26:47 > 0:26:49David's main course is inspired by his gran
0:26:49 > 0:26:52and features an unusual chicken and banana ballotine
0:26:52 > 0:26:54with quail egg onion bhaji
0:26:54 > 0:26:57and spiced potatoes, a deeply personal dish that
0:26:57 > 0:26:59saw his emotions get the better of him in the regionals.
0:26:59 > 0:27:02It's really sad cos about two weeks prior to me knowing
0:27:02 > 0:27:04I was coming on here, she passed away.
0:27:04 > 0:27:05Oh, David!
0:27:08 > 0:27:09You all right?
0:27:09 > 0:27:11Oh, come on, sweetheart. Hey?
0:27:13 > 0:27:16What brought the chicken, the banana...
0:27:16 > 0:27:19- Yes, how does this fit into the brief?- How does it work out?
0:27:19 > 0:27:23Well, that's my gran. She used to work in a munitions factory in Wales
0:27:23 > 0:27:26- during the war. She made munitions for D-day.- Yeah?
0:27:26 > 0:27:29One of her favourite ingredients was banana.
0:27:29 > 0:27:31I wanted to do something different to the norm.
0:27:31 > 0:27:34What did you get from the veteran chef on this?
0:27:34 > 0:27:35I got a nine.
0:27:35 > 0:27:38A nine from Angela? That is a really good score.
0:27:38 > 0:27:42David. He has a special place in our affections
0:27:42 > 0:27:47because he so nearly got into the top three on the first two days.
0:27:47 > 0:27:50So, this is a great opportunity for him.
0:27:50 > 0:27:53What do you think about chicken and banana?
0:27:53 > 0:27:58I wouldn't mind it, but banana is a very invasive taste, I think.
0:27:58 > 0:28:00My immediate thought was I don't want to eat that.
0:28:00 > 0:28:05It was absolutely delicious. Let's hope that he doesn't mess it up.
0:28:09 > 0:28:13David starts his ammunition-inspired presentation
0:28:13 > 0:28:17with pots of crispy chicken skin dotted with black onion seeds.
0:28:17 > 0:28:20He quenelles cucumber and mint raita onto his plates,
0:28:20 > 0:28:22adding spiced potato,
0:28:22 > 0:28:24carrots,
0:28:24 > 0:28:26and carrot puree.
0:28:27 > 0:28:30Next, chicken, banana and coriander ballotine,
0:28:30 > 0:28:33spicy quail egg bhajis,
0:28:33 > 0:28:35and finally, chicken jus.
0:28:38 > 0:28:41I can't forget my gran.
0:28:41 > 0:28:43- It looks beautiful.- Be careful.
0:28:43 > 0:28:45Well done, man. It looks really, really good.
0:28:45 > 0:28:46Yes, very good.
0:28:48 > 0:28:49I was happier.
0:28:49 > 0:28:52I think it's better than the regionals.
0:28:52 > 0:28:53Cleaner, more precise.
0:28:53 > 0:28:56I'm hoping I'll get in the top three today.
0:29:01 > 0:29:03That's Granny from the munitions factory.
0:29:05 > 0:29:08By Jove, they worked hard, those people.
0:29:08 > 0:29:12"In 1939, the Government required munitions works in Flintshire...
0:29:12 > 0:29:14"..to manufacture munitions for the war effort.
0:29:14 > 0:29:18"At the age of 18, my grandmother was one of over 2,000 workers
0:29:18 > 0:29:21"unaware of the importance of the work involved.
0:29:21 > 0:29:24"After the war, and until her death at 92 years of age,
0:29:24 > 0:29:28"one of her favourite foods was bananas."
0:29:28 > 0:29:29Bananas, great.
0:29:34 > 0:29:37- It works, doesn't it?- I know!
0:29:37 > 0:29:39I can't believe how well it's worked.
0:29:39 > 0:29:41The chicken is wonderfully succulent.
0:29:41 > 0:29:44It's got a tremendous amount of flavour.
0:29:44 > 0:29:46The sweetness of the banana really works well,
0:29:46 > 0:29:49and then you've got the spiciness from the bhaji.
0:29:49 > 0:29:53For me, the onion bhaji was really strong in spice.
0:29:53 > 0:29:55It's overpowered the whole dish.
0:29:55 > 0:29:58Bhaji. Now, you're the expert on this.
0:29:58 > 0:30:01The only problem with the bhaji is it gets quite claggy.
0:30:01 > 0:30:03That's my only negative about it.
0:30:03 > 0:30:07The gravy is like a liquid flavour. It's just amazing.
0:30:07 > 0:30:08I love this.
0:30:08 > 0:30:13The quality of the cooking is great, the bananas, the grandmother, I've never had anything like it.
0:30:15 > 0:30:18I gave David a seven. There was too much spice in the onion bhaji.
0:30:18 > 0:30:23- A banquet dish? I really do think it is.- Yes.
0:30:23 > 0:30:26I can't see the veterans in the banquet overly enjoying that.
0:30:26 > 0:30:30- Unfortunately, I'll give it a five. - I am giving David a six.
0:30:30 > 0:30:33I'm not sure if anyone else would get that story.
0:30:33 > 0:30:37I think the people will think it's delicious food,
0:30:37 > 0:30:41but I don't see them attributing it to the past at all.
0:30:41 > 0:30:45- You don't think the story on the card will help?- If they read it, yes.
0:30:45 > 0:30:48But they'll have eaten it before they've read it.
0:30:48 > 0:30:52- It is personal.- Yes, and it's very difficult to get that across.
0:30:52 > 0:30:54But it is very, very good.
0:30:54 > 0:30:56Yes, it's a strong nine for me.
0:30:56 > 0:31:00I think this is a contender, but not necessarily a shoo-in.
0:31:00 > 0:31:05- A good nine for me, mate.- Thank you very much.- Very tasty indeed.
0:31:09 > 0:31:12Cooking next is former fish course champion Aktar Islam,
0:31:12 > 0:31:17who, like David, has failed to get his starter or fish course
0:31:17 > 0:31:19on the banquet shortlist.
0:31:20 > 0:31:22At the moment I'm disappointed with myself.
0:31:22 > 0:31:26I'm a returning champion and I've not made into the top three,
0:31:26 > 0:31:28which is somewhat of a concern.
0:31:28 > 0:31:31As the days go by, the banquet seems to get further and further away.
0:31:31 > 0:31:34Aktar is hoping to redeem himself today with his take
0:31:34 > 0:31:37on a World War II soldier's dream Sunday lunch,
0:31:37 > 0:31:40with spiced ox cheek cottage pie,
0:31:40 > 0:31:41prime beef sirloin,
0:31:41 > 0:31:44spiced vegetables, and naan Yorkshire puddings.
0:31:44 > 0:31:47A complex dish with a lot going on.
0:31:47 > 0:31:49He's a wonderful cook,
0:31:49 > 0:31:52and he has done amazingly badly in the last two courses,
0:31:52 > 0:31:54and we can't understand why.
0:31:54 > 0:31:57I think this is a potential banquet dish,
0:31:57 > 0:32:00if he fixes the things that needed fixing.
0:32:00 > 0:32:02It's called a "dream ration box",
0:32:02 > 0:32:05and I think that encapsulates where his problem lies.
0:32:05 > 0:32:08It's a dream - "I can do anything I like".
0:32:08 > 0:32:11Actually, he needs to discipline this dish a bit.
0:32:11 > 0:32:14If you were having a dream ration box, what would you put in it?
0:32:14 > 0:32:17I think I'd have a piece of very, very good steak.
0:32:17 > 0:32:19Well, you'll get some of that
0:32:19 > 0:32:21- because there is a bit of steak in this.- Good.
0:32:23 > 0:32:27Would you grab my main course box, please? That green one there.
0:32:27 > 0:32:31Despite the judges' comments, he's not changing his dish,
0:32:31 > 0:32:34and has a lot of different elements to prepare.
0:32:34 > 0:32:38"You happy few, you band of brothers, eat heartily and dream of home."
0:32:40 > 0:32:41It looks good, doesn't it?
0:32:42 > 0:32:46Aktar has struggled with timings throughout the competition.
0:32:46 > 0:32:50He starts his dream ration box with spiced vegetables,
0:32:50 > 0:32:52which he places in his Dig For Victory garden.
0:32:54 > 0:32:58You will not be surprised to hear that Aktar is late.
0:32:59 > 0:33:01He'd be late for his own funeral!
0:33:01 > 0:33:04I don't think it's funny, this continual thing of being late.
0:33:04 > 0:33:08I think it has a negative impact on everybody.
0:33:08 > 0:33:10It's really dangerous for the banquet.
0:33:10 > 0:33:13With time now against him, he adds naan Yorkshire puddings
0:33:13 > 0:33:15and jugs of gravy,
0:33:15 > 0:33:18before turning his attention to his ox cheek cottage pies.
0:33:19 > 0:33:23Aktar, I'm back. You're late again, Chef. How long?
0:33:23 > 0:33:25Three minutes.
0:33:25 > 0:33:28- Three minutes from now? - Yes.- I'm counting down.
0:33:30 > 0:33:34Against the stopwatch, the spiced baby gem goes into pots.
0:33:34 > 0:33:36- Can I make a suggestion?- Yes.
0:33:36 > 0:33:41If he's not here within the next minute, we cancel it.
0:33:41 > 0:33:43We're saved eating one dish.
0:33:45 > 0:33:46One minute.
0:33:46 > 0:33:49Finally, in danger of missing his deadline...
0:33:49 > 0:33:53It's good quality beef, so I don't want to mess around with it.
0:33:53 > 0:33:56..he gets his beef sirloin into place.
0:33:56 > 0:33:57Careful, careful.
0:34:00 > 0:34:0225 seconds.
0:34:10 > 0:34:11Ah!
0:34:13 > 0:34:14That onion was so hot.
0:34:14 > 0:34:17I'm having an awful time cutting this meat.
0:34:20 > 0:34:22The beef is really tough.
0:34:22 > 0:34:24BLEEP That's a shame.
0:34:24 > 0:34:27I love the sauce, I like the spiciness of it.
0:34:27 > 0:34:31- The cottage pie itself is much better than the one before.- Lovely.
0:34:31 > 0:34:34I think the only sour note here is the meat itself.
0:34:34 > 0:34:36I'm so glad I'm not the only one.
0:34:36 > 0:34:38It's very, very tough, I think.
0:34:38 > 0:34:42The spiciness is really lightly balanced. The beef is fantastic.
0:34:42 > 0:34:45- Delicious.- I don't think he's improved it as a dish.
0:34:45 > 0:34:49I think the cottage pie is better. The sauce is lovely.
0:34:49 > 0:34:51The lentils and cabbage are great.
0:34:51 > 0:34:56The lentils and the veg have a lovely touch of spice to it.
0:34:56 > 0:34:59It's not the best piece of beef I've ever had, that's for sure.
0:34:59 > 0:35:04I think it's unforgivable not to have a fabulous piece of meat.
0:35:04 > 0:35:08Certainly doesn't sound like a winner to me. I'll leave it at that.
0:35:08 > 0:35:11- I think you're being a model of self-restraint.- Yes, I am.
0:35:13 > 0:35:16Really high expectations from Aktar's dish,
0:35:16 > 0:35:19but unfortunately I think there were more negatives than positives,
0:35:19 > 0:35:20so I gave it a six.
0:35:20 > 0:35:24- Are you going to give this a big mark?- No.
0:35:24 > 0:35:26The beef being overcooked is really disappointing.
0:35:26 > 0:35:28I'm going to give it a six.
0:35:28 > 0:35:31I love the vegetables. They're cooked really well.
0:35:31 > 0:35:33I'm giving it an eight because I really like the food.
0:35:33 > 0:35:37Fantastic, delicious, beautifully executed. A great take on it.
0:35:37 > 0:35:39It's between a nine and a ten for me.
0:35:41 > 0:35:44I gave him a ten. I genuinely thought his dish was delicious.
0:35:44 > 0:35:47- I gave him seven last time. - Going to boost him up?
0:35:47 > 0:35:49No. The beef was better last time.
0:35:49 > 0:35:52Along the electric wire the message came,
0:35:52 > 0:35:54things are not much better, they are much the same.
0:35:57 > 0:35:59Spirits are high in the final group,
0:35:59 > 0:36:03who each have dishes on the banquet shortlist already.
0:36:03 > 0:36:05Suck it and see.
0:36:06 > 0:36:08- You absolute- BLEEP.
0:36:08 > 0:36:10They feel confident about their main courses,
0:36:10 > 0:36:12which all scored highly in the regionals.
0:36:12 > 0:36:14James got five tens.
0:36:14 > 0:36:16Does that faze you in any way?
0:36:16 > 0:36:18No, obviously the pressure is on for James.
0:36:18 > 0:36:22I think we all know that this is the one for him.
0:36:22 > 0:36:23All that does is add pressure.
0:36:23 > 0:36:28I know Tom got a ten, and I think he is confident with his dish,
0:36:28 > 0:36:31so I think it's going to be a tough day.
0:36:31 > 0:36:34The Northwest's James Durrant is being joined in the kitchen
0:36:34 > 0:36:36by the two London and Southeast chefs,
0:36:36 > 0:36:38Tom Sellers and Adam Simmonds.
0:36:39 > 0:36:40Good luck.
0:36:41 > 0:36:43It's the distraction!
0:36:45 > 0:36:46I can't keep going with this.
0:36:48 > 0:36:51So, we all got a dish in the top three this week, yes?
0:36:51 > 0:36:54So, who's going to be in the top three today?
0:36:54 > 0:36:57James, you fancy yourself for this one?
0:36:57 > 0:36:58I'd like to say so.
0:36:58 > 0:37:02If the judges have the same opinion this week, then hopefully.
0:37:02 > 0:37:04Do you not fancy your chances, Tom?
0:37:04 > 0:37:05I fancy myself, of course,
0:37:05 > 0:37:09but from the way James has been going on all week...
0:37:11 > 0:37:13I thought it was him that was banging on about it!
0:37:13 > 0:37:16- I'm surprised you heard me over you.- Oh, really?
0:37:22 > 0:37:23First to cook is Adam Simmonds,
0:37:23 > 0:37:27who gained a place on the banquet shortlist for his starter course,
0:37:27 > 0:37:30but fell from grace yesterday with his fish.
0:37:30 > 0:37:33I need to perform to a high standard today
0:37:33 > 0:37:35to get my main course into the top three.
0:37:35 > 0:37:38Adam's dish, the Bulldog, is inspired by Winston Churchill,
0:37:38 > 0:37:41and comprises venison loin, smoked venison sausages,
0:37:41 > 0:37:44salt-baked beetroot and potato puree,
0:37:44 > 0:37:48garnished with truffle and frozen blackberries.
0:37:48 > 0:37:51Adam and his Bulldog dish.
0:37:51 > 0:37:53Oh, I loved it. That venison.
0:37:53 > 0:37:55He's a bit of a technical wizard,
0:37:55 > 0:37:59but he always focuses on the nature of the ingredients he's using.
0:37:59 > 0:38:03I love Adam's cooking. It is very clear cooking. I like the dish.
0:38:03 > 0:38:07I still think it needs something else to drive it into the winning zone.
0:38:07 > 0:38:08Do you like venison?
0:38:08 > 0:38:11Yes, I do. It has got to be jolly well cooked.
0:38:14 > 0:38:17Although representing the same region,
0:38:17 > 0:38:19Adam and Tom are not pulling any punches.
0:38:19 > 0:38:21- Can you get that off my- BLEEP- bench?
0:38:21 > 0:38:25Come on, Adam. Do you really need that space? You absolute BLEEP.
0:38:25 > 0:38:26BLEEP
0:38:26 > 0:38:29- You can have that there.- BLEEP
0:38:29 > 0:38:32Adam is working on the frozen blackberry element of his dish
0:38:32 > 0:38:34with liquid nitrogen.
0:38:35 > 0:38:37- Honestly, you look like a- BLEEP.
0:38:37 > 0:38:39I think you're just attention seeking.
0:38:41 > 0:38:42Dr Frankenstein.
0:38:49 > 0:38:51My dish is based on Winston Churchill.
0:38:51 > 0:38:53I've made a few tweaks to mine,
0:38:53 > 0:38:55as far as presentation and what's on the plate.
0:38:58 > 0:39:00That's not all Adam has changed.
0:39:00 > 0:39:01'Ey-up!
0:39:06 > 0:39:10He starts his plates, decorated with Winston Churchill quotes,
0:39:10 > 0:39:11with salt-baked beetroot.
0:39:13 > 0:39:15Adam adds truffle potato puree,
0:39:15 > 0:39:18smoked venison sausages,
0:39:18 > 0:39:20baby onions,
0:39:20 > 0:39:21walnuts and mushrooms.
0:39:23 > 0:39:24Next is venison loin.
0:39:26 > 0:39:28Blackberry vinegar,
0:39:28 > 0:39:30and a garnish of frozen blackberries.
0:39:33 > 0:39:35Then, venison sauce on the side,
0:39:35 > 0:39:38along with a serving of one of Churchill's famous speeches.
0:39:38 > 0:39:39Well done, mate.
0:39:39 > 0:39:44"We prove ourselves once more able to defend our island home..."
0:39:44 > 0:39:46- How do you feel? Good?- Yes, good.
0:39:46 > 0:39:48I'm more comfortable with it as a complete dish now.
0:39:48 > 0:39:50I have seen the changes.
0:39:50 > 0:39:52Do you think they're better?
0:39:52 > 0:39:53- It looks good.- Thank you.
0:39:55 > 0:39:58Oh, that's the nicest thing you've done all day.
0:39:58 > 0:40:02'We shall fight in France, we shall fight on the seas and oceans,
0:40:02 > 0:40:05'we shall fight with growing confidence and growing strength
0:40:05 > 0:40:07'in the air.'
0:40:07 > 0:40:09- Presentation was good, wasn't it? - It was beautiful.
0:40:09 > 0:40:13- Yep, the speech from Churchill. Very patriotic.- And individual.
0:40:13 > 0:40:17- 'We shall never surrender.' - Looks quite like the old boy.
0:40:23 > 0:40:26- Lovely flavour. - Nice, lightly smoked.
0:40:26 > 0:40:30The venison is absolutely perfect, it's deliciously tender.
0:40:30 > 0:40:32- Absolutely beautiful. - Frightfully good.
0:40:32 > 0:40:35The venison is absolutely amazing. Truffle.
0:40:35 > 0:40:37At the moment, I'm really enjoying every mouthful.
0:40:37 > 0:40:41The venison is just a bit too hung, you know? A strong flavour for me.
0:40:41 > 0:40:45- It's very gamey.- I really like the gaminess of that venison.- So do I.
0:40:45 > 0:40:47I think that's the show stopper for me on the plate.
0:40:47 > 0:40:49The truffle is lovely.
0:40:49 > 0:40:53I love the sausage, which gives you a bit of punch of earthiness.
0:40:53 > 0:40:57So I have no complaints about the quality of the cooking.
0:40:57 > 0:41:02It's not something amazingly different or spectacular to look at.
0:41:02 > 0:41:04I think it totally hits the brief, really,
0:41:04 > 0:41:07because they were very native wartime ingredients here as well.
0:41:07 > 0:41:10In the end, it is a conservative dish.
0:41:10 > 0:41:14In fact, the most conservative dish I think Adam has ever cooked for us.
0:41:14 > 0:41:15That is suitable for Churchill,
0:41:15 > 0:41:19but that does not necessarily mean that it is suitable for the banquet.
0:41:21 > 0:41:24The changes he's made have improved it, so I would score this an eight.
0:41:24 > 0:41:26I agree. The venison is too strong for me, but I think an eight
0:41:26 > 0:41:28is a fair score for that plate.
0:41:28 > 0:41:32I'm docking it one because, if one of the things
0:41:32 > 0:41:35we want is razzmatazz, this has not got it.
0:41:35 > 0:41:37It's definitely a nine if not a ten for me.
0:41:37 > 0:41:39I think it's absolutely delicious.
0:41:39 > 0:41:41I think it's a really tasty plate of food.
0:41:41 > 0:41:43I'm going to give it a strong nine.
0:41:43 > 0:41:46- Jean, will you be marking it up? - Yes, I will.
0:41:46 > 0:41:47I've eaten practically the whole thing.
0:41:47 > 0:41:50I thought it was absolute heaven, actually.
0:41:56 > 0:41:58Newcomer Tom Sellers is up next.
0:41:58 > 0:42:01He's impressed his fellow chefs with both courses so far,
0:42:01 > 0:42:05but only made the banquet shortlist yesterday with his fish course.
0:42:05 > 0:42:08I truly believe there is another top three spot there for me.
0:42:08 > 0:42:10This one for me as well, if it's executed properly,
0:42:10 > 0:42:12it's definitely fit for a banquet.
0:42:12 > 0:42:16Tom's homage to the homing pigeon combines pigeon heart,
0:42:16 > 0:42:18breast and confit leg with mashed potato,
0:42:18 > 0:42:22baked potato consomme, carrots, turnips and a coded message.
0:42:24 > 0:42:27Veteran Richard Corrigan gave it a ten,
0:42:27 > 0:42:30and it was Tom's highest scoring dish in the judges' chamber.
0:42:30 > 0:42:33He's the sort of new young star in London.
0:42:33 > 0:42:38Incredibly ambitious, and he will definitely want to do
0:42:38 > 0:42:41- something amazing for the main course, don't you think?- I think so.
0:42:41 > 0:42:45I really liked his pigeon dish. How do you feel about pigeon?
0:42:45 > 0:42:47Well, against, you see.
0:42:47 > 0:42:49LAUGHTER
0:42:49 > 0:42:51Don't sit on the fence, Jean(!)
0:42:51 > 0:42:54- Tell us what you really think! - I don't like pigeon.
0:42:54 > 0:42:57So, I'm doing pigeon, because obviously the soldiers used to use
0:42:57 > 0:43:01pigeons to send coded messages over to the troops.
0:43:01 > 0:43:03I thought it was a nice take and something that obviously
0:43:03 > 0:43:05the veterans can really connect with.
0:43:05 > 0:43:08When you were at Bletchley, there were pigeons there, weren't there?
0:43:08 > 0:43:11- Yes.- So, if you saw a pigeon flying over you, you wouldn't have known
0:43:11 > 0:43:14- if it was a carrier... - You wouldn't have taken your gun.
0:43:14 > 0:43:16You really would not.
0:43:20 > 0:43:23Are you under pressure? Because you're not talking.
0:43:23 > 0:43:26- Normally when you're quiet it means...- BLEEP
0:43:29 > 0:43:33- They call me the postman. You know why?- Because you deliver on time?
0:43:33 > 0:43:35Yes. Pat ain't got BLEEP on me.
0:43:35 > 0:43:38Have you got your black-and-white cap?
0:43:41 > 0:43:43Tom starts his plates with mashed potato,
0:43:43 > 0:43:47followed by charred cabbage, and pigeon hearts.
0:43:48 > 0:43:52He adds carrots, turnips, baby leeks.
0:43:52 > 0:43:54OK, pigeon breast, let's go.
0:43:54 > 0:43:55And fried ceps.
0:43:57 > 0:44:00Next, the pigeon breasts.
0:44:02 > 0:44:04Topped with parsley and bacon.
0:44:04 > 0:44:08He finishes with a pigeon leg holding a reproduction
0:44:08 > 0:44:13- World War II coded message. - Nice and hot.- And pigeon consomme.
0:44:13 > 0:44:16That's it, guys, thank you.
0:44:21 > 0:44:24My aim is to get in the top three with this dish.
0:44:24 > 0:44:27It would be disappointing if I didn't, I think.
0:44:27 > 0:44:28Oh, I don't remember this.
0:44:32 > 0:44:35- How pretty.- There is a little message inside!
0:44:35 > 0:44:40- Is it a real homing pigeon... - Yeah, it's a little code, look.
0:44:40 > 0:44:41We took actual codes,
0:44:41 > 0:44:45- got them decoded, and wrote them on the actual manuscript.- Wow.
0:44:45 > 0:44:50- This is cool.- "Jerry's right battery, central headquarters."
0:44:50 > 0:44:53- I assume these are genuine messages. - Isn't that fascinating?
0:44:57 > 0:45:00That leg wrapped up in potato is absolutely delicious.
0:45:00 > 0:45:02So slow-cooked and tender.
0:45:02 > 0:45:04I like it. I like it a lot.
0:45:04 > 0:45:08Fantastic mash. And that's praise, coming from an Irish boy.
0:45:08 > 0:45:11Seriously, that's as good a mash as I've tasted.
0:45:11 > 0:45:15I feel the broth has impaired the dish a little bit for me.
0:45:15 > 0:45:17It's not as fresh as it was.
0:45:17 > 0:45:20The potato's gone a bit soggy underneath where the consomme is.
0:45:20 > 0:45:25I don't think setting very buttery mash in a broth like that is right.
0:45:25 > 0:45:28- You get a lot of butter floating off the potatoes, don't you?- Yeah.
0:45:28 > 0:45:30Stock is the key to this,
0:45:30 > 0:45:35and that has lost its lustrous beauty from last time.
0:45:35 > 0:45:37A fantastic dish, very on brief.
0:45:37 > 0:45:41To me, it's rather a sort of ordinary kind of stew.
0:45:41 > 0:45:44- I could take it or leave it. - I take that as a wild endorsement!
0:45:44 > 0:45:46A mild endorsement.
0:45:47 > 0:45:50I give Tom an eight. I loved the mashed potato,
0:45:50 > 0:45:52but it just made the consomme a little bit murky.
0:45:52 > 0:45:54Well, this is still very good cooking, isn't it?
0:45:54 > 0:45:57- I just don't like it any more, I'm sorry.- Legs beautifully confited.
0:45:57 > 0:46:00- I'll score that a nine. - I'm going to score that a nine, too.
0:46:00 > 0:46:02I'll be giving it a high mark.
0:46:02 > 0:46:05I think there is a problem with the stock, easily rectified.
0:46:05 > 0:46:08I'm finding it hard to find a fault in that. I think that's a ten.
0:46:08 > 0:46:09I agree.
0:46:11 > 0:46:14- Very nice, Chef. - Thank you very much.
0:46:14 > 0:46:17A really special bit of cooking, that. You've unnerved me.
0:46:17 > 0:46:18LAUGHTER
0:46:18 > 0:46:20Thank you very much.
0:46:22 > 0:46:25Last up is the Northwest's James Durrant,
0:46:25 > 0:46:27a newcomer to the competition who trained under two-time
0:46:27 > 0:46:30banquet winner Jason Atherton.
0:46:30 > 0:46:33His wife's grandad fought on D-Day itself,
0:46:33 > 0:46:36a personal connection that has inspired his menu.
0:46:36 > 0:46:38But, having made the shortlist for his starter course,
0:46:38 > 0:46:40he missed out yesterday.
0:46:40 > 0:46:43A little bit of a kick back yesterday, but strongest
0:46:43 > 0:46:46yet to come, so I've got to really concentrate today to make sure I can
0:46:46 > 0:46:50keep it as good as it was last time and impress the judges just as much.
0:46:51 > 0:46:54James's main course is a tribute to the community spirit
0:46:54 > 0:46:55shown in the Blitz.
0:46:55 > 0:46:58A sharing dish of veal cheek stew with sweetbreads,
0:46:58 > 0:47:01loin and a modern take on beans on toast.
0:47:01 > 0:47:04I'm quite excited about James's dish, he's a very interesting chef.
0:47:04 > 0:47:06This was really an amazing dish,
0:47:06 > 0:47:09because we gave it big numbers, didn't we?
0:47:09 > 0:47:10And if anybody had said to me
0:47:10 > 0:47:14I was going to give a ten to what is basically a veal stew with
0:47:14 > 0:47:19sweetbreads, I would have thought, no chance. But it was wonderful.
0:47:19 > 0:47:23Jean, veal. Does it give the meal veal appeal for you?
0:47:23 > 0:47:24It certainly does!
0:47:25 > 0:47:28Never far away from veal if I can help it.
0:47:28 > 0:47:29Well, you are in for a treat.
0:47:29 > 0:47:34- Last dish of the day and it could be the best.- How wonderful.
0:47:37 > 0:47:41- James?- Yes.- Your main course is almost legendary.
0:47:41 > 0:47:44I've heard everyone who's experienced it has given it a ten.
0:47:44 > 0:47:48It is the one where they say you might as well just give up now.
0:47:48 > 0:47:50I hope I can live up to all your expectations today, boys,
0:47:50 > 0:47:52I really do.
0:47:52 > 0:47:53No pressure, mate.
0:47:53 > 0:47:55BLEEP
0:47:57 > 0:48:00I'm feeling a lot of pressure, now that everybody has decided
0:48:00 > 0:48:01to make it a legendary dish.
0:48:01 > 0:48:04There's a lot of good food gone out today, so fingers crossed.
0:48:04 > 0:48:07For me, last year, I got a full house all the way
0:48:07 > 0:48:09for my dessert, and then on the final
0:48:09 > 0:48:12I cracked under pressure and I let myself down.
0:48:12 > 0:48:16So you should understand, and not really be here bothering me.
0:48:16 > 0:48:18Yeah, you're right!
0:48:23 > 0:48:25With the full attention of his rivals,
0:48:25 > 0:48:29James starts his sharing platters with green beans and mushrooms.
0:48:29 > 0:48:34We're watching! Where is this ten coming from? We want to see it.
0:48:34 > 0:48:37Followed by veal sweetbreads and haricot beans.
0:48:39 > 0:48:41Slight changes to the presentation.
0:48:41 > 0:48:44I am lowering the lights and leading the dish in with lanterns
0:48:44 > 0:48:47to try to simulate that Blitz spirit.
0:48:47 > 0:48:51But the flavours, hopefully, will be the same.
0:48:51 > 0:48:54He ladles veal cheek stew and vegetables into side bowls.
0:48:56 > 0:49:01Sliced veal loin is next, topped with breadcrumbs fried in butter.
0:49:02 > 0:49:06And, finally, veal sauce is drizzled over the top.
0:49:15 > 0:49:18Well done, mate, it looks beautiful, beautiful.
0:49:23 > 0:49:24Oh!
0:49:26 > 0:49:31Loved the lantern, the candle lit in the dark, it just gives you shivers.
0:49:35 > 0:49:38Yeah, it's nice, I can see that banquet with all the lights down,
0:49:38 > 0:49:40serving the wonderful food.
0:49:43 > 0:49:46That could be fantastic at St Paul's.
0:49:46 > 0:49:49Thinking about how extraordinary London was, because one was used to
0:49:49 > 0:49:56walking around with black streets, and on V Night the place went mad.
0:49:56 > 0:50:00And it was so wonderful to see those lights again.
0:50:00 > 0:50:03- It must've been amazing.- It was.
0:50:05 > 0:50:11- This is at least as good as before. - This is delicious!- Isn't it lovely?
0:50:11 > 0:50:14There is absolutely not a discordant note anywhere.
0:50:14 > 0:50:19I find the meat in there quite acidic, but bland at the same time.
0:50:19 > 0:50:23- I can't work it out.- For me, I like the acidity in the sauce.
0:50:23 > 0:50:26I love the way the veal has been cooked. Beautiful.
0:50:26 > 0:50:29My only thing would be that the haricot is a bit underdone for me.
0:50:29 > 0:50:30That is the only thing I can think of.
0:50:30 > 0:50:33Something that is essentially simple, relatively few ingredients
0:50:33 > 0:50:36and relatively straightforward cooking techniques -
0:50:36 > 0:50:38when each of them is done absolutely perfectly,
0:50:38 > 0:50:43it produces the sort of orchestral effect of just pure pleasure.
0:50:43 > 0:50:46His point is the Blitz spirit,
0:50:46 > 0:50:49people helping their neighbours, being together.
0:50:49 > 0:50:51This is certainly a community dish.
0:50:51 > 0:50:54I think it has created a community around this table!
0:50:54 > 0:50:57And harmony has broken out!
0:50:59 > 0:51:01I'm going to score it nine.
0:51:01 > 0:51:03It's a very rich dish, but it is absolutely delicious.
0:51:03 > 0:51:07- Do you think his fellow chefs will see the virtues of this dish?- No.
0:51:07 > 0:51:09They're going to mark it down for being too old-fashioned.
0:51:09 > 0:51:12I think it's nearly perfect, I'm going to give it a nine.
0:51:12 > 0:51:14I love this, I think it's a great sharing dish for two people.
0:51:14 > 0:51:16I'd probably give it a nine.
0:51:16 > 0:51:18This is definitely, definitely, definitely my dish of the day.
0:51:18 > 0:51:20It's almost clean!
0:51:29 > 0:51:32I certainly think we've got a great shortlist.
0:51:32 > 0:51:36- There were some tremendous dishes there today.- A few duds.
0:51:36 > 0:51:37And a few surprises, actually.
0:51:37 > 0:51:40Surprised people didn't get things right.
0:51:40 > 0:51:43I'll be really honest, I think falling within the top three
0:51:43 > 0:51:46for just one course is not enough in this competition.
0:51:46 > 0:51:49However, top three again, you know, it's a big ask.
0:51:52 > 0:51:56I thought my dish went really well. Not enough to get in the top three.
0:51:56 > 0:52:00- I know that.- Under the circumstances today, it was a good dish.
0:52:00 > 0:52:03I hope it does well, but I don't know. I really don't know.
0:52:03 > 0:52:06I think the funniest thing today is going to be seeing
0:52:06 > 0:52:08if the chefs agreed with us.
0:52:08 > 0:52:09It will be interesting to see
0:52:09 > 0:52:12whether their marks have any effect on us.
0:52:15 > 0:52:18The chefs have taken their judging very seriously,
0:52:18 > 0:52:21knowing their combined scores could influence who makes it onto
0:52:21 > 0:52:24- the main course shortlist. - Thank you.
0:52:24 > 0:52:27The question is, do they agree with the judges?
0:52:29 > 0:52:31The top three chefs according to your scores
0:52:31 > 0:52:34are, in no particular order, Tom.
0:52:36 > 0:52:38Well, blow me down.
0:52:39 > 0:52:40James.
0:52:42 > 0:52:44- Yes!- And Adam.
0:52:46 > 0:52:51- Well! What can you say about that? - I understand that. Absolutely.
0:52:51 > 0:52:52Well done, guys.
0:52:52 > 0:52:55Well, it didn't help yesterday, so fingers crossed the judges agree!
0:52:55 > 0:52:58They do not seem to have embraced
0:52:58 > 0:53:01the spirit of the Blitz where we all pull together!
0:53:01 > 0:53:04LAUGHTER
0:53:19 > 0:53:23- So, hello, chefs.- Hello.- Hello. - What sort of day?- Tough day.
0:53:23 > 0:53:26- Some serious cooking. - Tough, serious cooking.
0:53:26 > 0:53:30I must tell you that your marks have made a difference
0:53:30 > 0:53:33to the leaderboard today.
0:53:35 > 0:53:37Shall I just go now then, please?
0:53:37 > 0:53:38LAUGHTER
0:53:38 > 0:53:39So.
0:53:39 > 0:53:41I know you want to know the results,
0:53:41 > 0:53:44so we are going to get straight on with it.
0:53:44 > 0:53:45In ninth place...
0:53:47 > 0:53:49..it's...
0:53:52 > 0:53:55..Jack. I am sorry, Jack, again.
0:53:55 > 0:53:59You did improve the dish, but not quite enough.
0:53:59 > 0:54:00OK. Thank you.
0:54:04 > 0:54:07In eighth place, we have...
0:54:10 > 0:54:11..Aktar.
0:54:12 > 0:54:17Aktar, it was a dream. Not quite a good enough dream. I'm sorry.
0:54:17 > 0:54:19Thank you.
0:54:26 > 0:54:30- You here to keep me company? - Yes, it's just you and me.
0:54:30 > 0:54:31Well done today.
0:54:34 > 0:54:35In seventh place...
0:54:38 > 0:54:40- ..Emily.- Thank you.
0:54:40 > 0:54:44Emily, it was a lovely idea, but not quite enough flavour.
0:54:44 > 0:54:46Thank you very much.
0:54:48 > 0:54:50I couldn't believe that.
0:54:50 > 0:54:53- I gave you a ten, I thought your dish was great.- I gave you a ten.
0:54:53 > 0:54:54Did you?
0:54:56 > 0:54:58In sixth place it's...
0:54:59 > 0:55:01..Colin.
0:55:02 > 0:55:05We didn't think that open pie really worked.
0:55:05 > 0:55:07- No problem, thank you very much.- Thank you.
0:55:08 > 0:55:10In fifth place...
0:55:12 > 0:55:13..is...
0:55:15 > 0:55:17..Tom.
0:55:18 > 0:55:21The chefs thought your dish was absolutely delicious.
0:55:21 > 0:55:27We loved it too. But it was just too tight and you missed it.
0:55:27 > 0:55:29- Thank you.- Sorry.
0:55:29 > 0:55:31Don't look, but you're not going to believe
0:55:31 > 0:55:33who's just walked through the door.
0:55:33 > 0:55:35Huh? No! No way!
0:55:37 > 0:55:40I'm disappointed, genuinely. I really love that...
0:55:40 > 0:55:42I think cos I love the dish.
0:55:43 > 0:55:46Right, chefs, we have four of you left.
0:55:48 > 0:55:51So, who will be on the main course shortlist?
0:55:54 > 0:55:55Well...
0:55:58 > 0:56:00All of you.
0:56:02 > 0:56:03Wow.
0:56:04 > 0:56:07The chef scores did affect the leaderboard.
0:56:07 > 0:56:11They brought all four of you onto the list.
0:56:11 > 0:56:17- So, you have each other to thank. - Thanks, guys. Zero to hero!
0:56:18 > 0:56:21- Chris, Chris, at last. You've been trying all week.- Yeah, amazing.
0:56:21 > 0:56:24I was dreading coming in here this evening, to be honest.
0:56:24 > 0:56:26Chris, I know you had a first two difficult dishes,
0:56:26 > 0:56:29but that dish was amazing, really well done.
0:56:29 > 0:56:31It's a great feeling, thank you very much.
0:56:31 > 0:56:34David, I think I was almost as relieved as you are!
0:56:34 > 0:56:37That was a beautifully imagined personal tribute,
0:56:37 > 0:56:41- beautifully executed and beautifully cooked.- Thank you very much.
0:56:41 > 0:56:42It means a lot to me. Thank you.
0:56:42 > 0:56:47And James, we absolutely loved your veal. The chefs loved it too.
0:56:47 > 0:56:49So top marks from both.
0:56:49 > 0:56:54- Adam, that venison was absolutely exquisite, well done.- Thank you.
0:56:54 > 0:56:56Obviously, I took on board your comments from before,
0:56:56 > 0:57:00so I hope that made the difference, you know?
0:57:00 > 0:57:04I absolutely loved that venison and I thought it was most delicious,
0:57:04 > 0:57:07as I did with all your other dishes.
0:57:07 > 0:57:11I could kill you all for increasing my waistline!
0:57:14 > 0:57:17Third time lucky. For me, I feel very privileged, actually.
0:57:17 > 0:57:19- Very privileged.- Cheers.
0:57:22 > 0:57:25I'm really, really happy I've got two dishes up there so far.
0:57:25 > 0:57:29- I'd really like to get on that banquet now.- Well done.- Poor Dave!
0:57:31 > 0:57:35- Again!- Three times in a row, my God.
0:57:35 > 0:57:39I was absolutely gobsmacked when they said we were all going to go through.
0:57:39 > 0:57:41Top four.
0:57:42 > 0:57:47- Hey, well done, that's great. - I see the party has started!
0:57:48 > 0:57:51Yeah, disappointed, but I've always said that if you deserve
0:57:51 > 0:57:55to be there, you'll be there, so obviously it wasn't enough today.
0:57:55 > 0:57:57I'd like to toast your success.
0:57:57 > 0:57:59I'd rather not be this upset.
0:58:00 > 0:58:03'The guys are great. They cooked their hearts out too.'
0:58:03 > 0:58:06I've got tomorrow to give everything,
0:58:06 > 0:58:07it's a completely new dish.
0:58:10 > 0:58:11Has my mascara run?
0:58:13 > 0:58:17Tomorrow, it's the dessert course, and it's the last chance
0:58:17 > 0:58:20for Jacqueline and Aktar to make the all-important shortlist...
0:58:21 > 0:58:25I've been feeling the pressure all week. Right now, it's up there.
0:58:25 > 0:58:28..before the judges decide on the banquet menu.
0:58:28 > 0:58:31This is it, the final hurdle.
0:58:31 > 0:58:33And so, to the results.