0:00:03 > 0:00:07It's decision day for nine of the country's finest chefs.
0:00:07 > 0:00:08COME ON!
0:00:08 > 0:00:10Oh, my God, now I'm terrified.
0:00:10 > 0:00:13Over the past two months, there's been fierce competition
0:00:13 > 0:00:15to impress both our demanding veterans...
0:00:15 > 0:00:19I was really shocked that you put that dish on the pass.
0:00:19 > 0:00:21..and the judges...
0:00:21 > 0:00:22That was really good.
0:00:22 > 0:00:25The whole dish is a case of the bland leading the bland.
0:00:25 > 0:00:28..who today must decide which four chefs will cook at a banquet
0:00:28 > 0:00:31commemorating the 70th anniversary of D-Day
0:00:31 > 0:00:33at London's incredible St Paul's,
0:00:33 > 0:00:36a bastion of British wartime resilience.
0:00:38 > 0:00:41Finals week has seen amazing highs...
0:00:41 > 0:00:43- Yes!- That's a show stopper.
0:00:43 > 0:00:45- This is delicious!- Ten from me.
0:00:45 > 0:00:47..and crushing lows.
0:00:47 > 0:00:49It's certainly not good enough for the banquet.
0:00:49 > 0:00:51I'm a bit miffed by that, really.
0:00:53 > 0:00:55In yesterday's main course, Chris and David
0:00:55 > 0:00:58finally made the shortlist,
0:00:58 > 0:01:00along with James and Adam...
0:01:00 > 0:01:02Nice, guys. From zero to hero.
0:01:03 > 0:01:05..with Tom Sellers narrowly missing out,
0:01:05 > 0:01:08much to the surprise of his competitors.
0:01:08 > 0:01:09THEY GASP
0:01:09 > 0:01:10- No!- No way!
0:01:10 > 0:01:13Yeah, yeah.
0:01:13 > 0:01:15Today, it's the dessert course.
0:01:15 > 0:01:17I've got a new dessert today
0:01:17 > 0:01:19and I'm going to give it my best shot.
0:01:19 > 0:01:22And it's the last chance for Aktar and Jacqueline
0:01:22 > 0:01:24to make the all-important top three...
0:01:25 > 0:01:28I've been feeling the pressure all week,
0:01:28 > 0:01:30and right now it's...up there.
0:01:32 > 0:01:34..as the judges Prue Leith, Oliver Peyton
0:01:34 > 0:01:38and Matthew Fort decide on the banquet menu.
0:01:38 > 0:01:39This is it, the final hurdle.
0:01:40 > 0:01:42And so, to the results.
0:01:58 > 0:02:00As the chefs arrive,
0:02:00 > 0:02:02they're unaware there's been a drama in their ranks.
0:02:05 > 0:02:09Apparently, Tom Sellers is ill and may not be able to cook.
0:02:09 > 0:02:12That's a shame, because he had a spectacular pudding.
0:02:12 > 0:02:14Maybe we ought to tell the chefs.
0:02:14 > 0:02:16CHATTER AND LAUGHTER
0:02:20 > 0:02:23- Morning, chefs. - ALL: Good morning.
0:02:23 > 0:02:25I just wanted to tell you
0:02:25 > 0:02:28that we've got a little bit of unfortunate news,
0:02:28 > 0:02:31which is that Tom, you will have noticed, isn't here.
0:02:31 > 0:02:32He's not well.
0:02:32 > 0:02:34We got a doctor to him.
0:02:34 > 0:02:36He's lying in a darkened room at the moment.
0:02:36 > 0:02:37I don't think it's very serious,
0:02:37 > 0:02:40but he's just not well enough to cook.
0:02:40 > 0:02:42- Hope he's all right.- Yeah.
0:02:42 > 0:02:43So, chefs, don't let it affect you,
0:02:43 > 0:02:46cook your best, we need some good puds.
0:02:46 > 0:02:48- We really do. Bye. - ALL: Thank you. Bye.
0:02:50 > 0:02:54- Well!- Wow.- Poor Tom, he's going to be gutted!
0:02:54 > 0:02:58What a horrible blow when Tom's done so well all week.
0:02:58 > 0:03:01It's going to feel as though something's missing today.
0:03:01 > 0:03:04I am genuinely gutted that Tom's not here today, you know.
0:03:04 > 0:03:07We've seen this through from regionals
0:03:07 > 0:03:09to the Friday, to today.
0:03:09 > 0:03:11And he's a brilliant guy.
0:03:11 > 0:03:15And I am genuinely disappointed he's not here today.
0:03:15 > 0:03:17- I'll do dessert for him. - THEY LAUGH
0:03:17 > 0:03:19He might not get a ten.
0:03:20 > 0:03:23Guarantee one thing - if you do it, it'll be late.
0:03:23 > 0:03:25THEY LAUGH
0:03:25 > 0:03:27We shouldn't have any difficulty in finding
0:03:27 > 0:03:29three brilliant puddings to shortlist.
0:03:29 > 0:03:31Well, I feel a bit sorry for Aktar and Jac.
0:03:31 > 0:03:34They've not even been in the reckonings at all this week.
0:03:34 > 0:03:37But I do remember that Aktar's pudding was really good.
0:03:37 > 0:03:41And Chris and David, who have been trying so hard all week,
0:03:41 > 0:03:44have finally got onto the shortlist for the main course.
0:03:44 > 0:03:46There's no doubt there's a dessert in there
0:03:46 > 0:03:48that's going to be suitable for St Paul's.
0:03:48 > 0:03:50Well, good luck, guys.
0:03:50 > 0:03:51ALL: Good luck.
0:03:51 > 0:03:52Last push!
0:04:01 > 0:04:03Helping the judges decide,
0:04:03 > 0:04:05and making sure the food evokes wartime memories,
0:04:05 > 0:04:09is banquet guest of honour, Winston Churchill's granddaughter,
0:04:09 > 0:04:10Celia Sandys.
0:04:11 > 0:04:14She's back again,
0:04:14 > 0:04:16having helped choose Chris McGowan
0:04:16 > 0:04:17as the Northern Ireland winner.
0:04:17 > 0:04:19- Hello!- Hi, Oliver.
0:04:19 > 0:04:21- Hi, Celia. - Hello, Prue. Hi, Matthew.
0:04:21 > 0:04:22Good morning.
0:04:22 > 0:04:25I see you've got a lovely picture of my grandfather.
0:04:25 > 0:04:27You didn't have that last time I was here.
0:04:27 > 0:04:29Very good picture, isn't it? And he is smiling in it.
0:04:29 > 0:04:32Yes. Wonderful one. Absolutely. It's lovely.
0:04:32 > 0:04:33Well, it's quite sad, really.
0:04:33 > 0:04:35Because Tom, who's no longer cooking for us today,
0:04:35 > 0:04:38had done a Winston Churchill treat box.
0:04:38 > 0:04:40It seems a shame, with you being here,
0:04:40 > 0:04:42that we're not going to get to try that.
0:04:42 > 0:04:44- Well, it is a shame. Really bad luck for him.- Mm.
0:04:44 > 0:04:48But we've got eight great puddings, I hope, coming.
0:04:48 > 0:04:50And today's going to be a treat.
0:04:50 > 0:04:52Whichever way you look at it.
0:04:53 > 0:04:58The first group of chefs to cook are Emily Watkins from the Southwest,
0:04:58 > 0:05:00the Northwest's James Durrant,
0:05:00 > 0:05:02and Jacqueline O'Donnell from Scotland.
0:05:05 > 0:05:08- Good luck, guys.- Good luck. - Good luck.- Good luck.- Last one in.
0:05:08 > 0:05:09Yeah, last one. Let's go.
0:05:13 > 0:05:16All three chefs are cooking new desserts today.
0:05:16 > 0:05:20So far, James and Emily each have two dishes in contention
0:05:20 > 0:05:22for the final banquet menu,
0:05:22 > 0:05:25unlike Jacqueline, who is yet to secure a place on the shortlist.
0:05:25 > 0:05:28Today is her last chance.
0:05:29 > 0:05:30I'm really quite nervous
0:05:30 > 0:05:33because I would love to get on that shortlist.
0:05:33 > 0:05:35So, we've got three new desserts,
0:05:35 > 0:05:37all using vintage glassware and crockery.
0:05:37 > 0:05:39And I hope the judges agree with what we think,
0:05:39 > 0:05:41so that all three of us can get into the top three.
0:05:41 > 0:05:43Otherwise, we're stuffed.
0:05:43 > 0:05:45Never mind the rest today!
0:05:46 > 0:05:49First up is newcomer James,
0:05:49 > 0:05:51whose menu is inspired by his wife's grandfather,
0:05:51 > 0:05:53who fought on D-Day itself.
0:05:54 > 0:05:56Yesterday, his main course
0:05:56 > 0:05:58was one of his fellow chefs' favourite dishes
0:05:58 > 0:06:00and achieved a perfect ten from all four judges,
0:06:00 > 0:06:02but in the regionals
0:06:02 > 0:06:04the judges felt his dessert didn't hit the brief.
0:06:04 > 0:06:06So he's come up with a new dish
0:06:09 > 0:06:12A fruit cake and Earl Grey tea burnt cream
0:06:12 > 0:06:14with prune and Armagnac jam.
0:06:14 > 0:06:17I am concerned. It's a new dish.
0:06:17 > 0:06:19They're good flavours, it fits in with the brief
0:06:19 > 0:06:23and so hopefully, fingers crossed, I won't be last out.
0:06:24 > 0:06:27This guy James has been the dark horse to me, this whole time.
0:06:27 > 0:06:30- He's got two dishes already in the top three...- Good Lord.
0:06:30 > 0:06:33However, his last pudding was a complete disaster.
0:06:33 > 0:06:36He's doing a celebratory afternoon tea.
0:06:36 > 0:06:37Does that fit the brief?
0:06:37 > 0:06:41Well, it is the WVS Celebratory Afternoon Tea.
0:06:41 > 0:06:44And I am sure I don't need to tell you - Women's Volunteer Service.
0:06:44 > 0:06:47Got to be better than last time.
0:06:49 > 0:06:50James is pinning his hopes
0:06:50 > 0:06:54on a simple, nostalgic interpretation of the brief.
0:06:54 > 0:06:56It's all based around the Women's Voluntary Service.
0:06:56 > 0:06:59They provided tea, morale-boosting tea,
0:06:59 > 0:07:00for the people back home.
0:07:00 > 0:07:02It was a big thing.
0:07:02 > 0:07:03And then beyond D-Day
0:07:03 > 0:07:05and once our troops started advancing through Europe,
0:07:05 > 0:07:08the Women's Voluntary Service actually went over to Europe
0:07:08 > 0:07:10and were providing tea and cake
0:07:10 > 0:07:13and providing support, morale-boosting support,
0:07:13 > 0:07:15- for the troops.- Fantastic.
0:07:19 > 0:07:23This is more like an afternoon tea than a dessert, do you think?
0:07:23 > 0:07:26- That's harsh, Chef, that.- Is it? - Yes, that's harsh.
0:07:26 > 0:07:28Fighting talk, that.
0:07:28 > 0:07:29It's put doubt in his mind.
0:07:29 > 0:07:31He's been up there twice already, so...
0:07:34 > 0:07:37James starts his plate by slicing his fruitcake,
0:07:37 > 0:07:39which goes on his wartime-inspired tea tray.
0:07:39 > 0:07:43He tops his Earl Grey tea burnt cream with brown sugar.
0:07:43 > 0:07:44What's the sugar cubes?
0:07:44 > 0:07:47- It's butter cream.- Och!
0:07:47 > 0:07:50Finally, he caramelises the sugar with a blowtorch
0:07:50 > 0:07:53and adds a quenelle of his prune and Armagnac jam.
0:07:59 > 0:08:00OK, thank you.
0:08:00 > 0:08:03- Looks very elegant. - It looks beautiful.
0:08:04 > 0:08:08I've worked so hard to get here and put 110% into it.
0:08:08 > 0:08:10To get through to the banquet will be a big honour,
0:08:10 > 0:08:13to be able to celebrate with the surviving veterans
0:08:13 > 0:08:16and also to commemorate the guys who fought for their country.
0:08:20 > 0:08:21Pretty.
0:08:21 > 0:08:24There are terrific smells coming from this!
0:08:25 > 0:08:27It looked so pretty!
0:08:27 > 0:08:30- Bring a real smile to their faces, the veterans.- Yes.
0:08:30 > 0:08:32- I think the sugar crust...- Mm!
0:08:32 > 0:08:35..is much too...fine.
0:08:35 > 0:08:37In fact, it hardly exists at all.
0:08:37 > 0:08:39I think there's a lot of sugar on the top.
0:08:39 > 0:08:42I would like it to have been a bit more caramelised,
0:08:42 > 0:08:45so it was more like a glass sugar than crunching brown sugar.
0:08:45 > 0:08:47I think the burnt cream itself is...
0:08:48 > 0:08:51..extraordinarily poor! I can't taste any great flavour in it.
0:08:51 > 0:08:54The Earl Grey is nicely balanced, for me, with the prune.
0:08:54 > 0:08:55But for me, that's where it stops.
0:08:55 > 0:08:59I mean, it's clever, very cleverly done, but...
0:08:59 > 0:09:02I don't like that, at all.
0:09:02 > 0:09:04I'm finding it very sweet.
0:09:04 > 0:09:08I can't help feeling that those fearsome ladies at the WVS
0:09:08 > 0:09:10would've been rather disappointed by this.
0:09:10 > 0:09:12I think it's an afternoon tea,
0:09:12 > 0:09:13not a dessert to end a banquet on.
0:09:13 > 0:09:17I think we should send it away and see what comes next.
0:09:20 > 0:09:23In my world, tea will never be a pudding.
0:09:23 > 0:09:25Probably a six, for me.
0:09:25 > 0:09:28It's his weakest dish of the week and I'm going to give it a five.
0:09:28 > 0:09:30I'm not going to mark it high, at all.
0:09:30 > 0:09:32I would give it a very low score.
0:09:32 > 0:09:35Flavours are far too sweet. For me, it's a five.
0:09:35 > 0:09:38Hold the front page... What A Shocker!
0:09:43 > 0:09:45Next up is Scotland's Jacqueline O'Donnell.
0:09:45 > 0:09:47It's her first time in the competition
0:09:47 > 0:09:49and she's failed to make an impact so far,
0:09:49 > 0:09:51finishing seventh with her fish course,
0:09:51 > 0:09:53and last with her starter and main.
0:09:55 > 0:09:58In the regionals, the judges thought her dessert failed to hit the brief
0:09:58 > 0:10:01and wasn't appropriate for the D-Day banquet.
0:10:01 > 0:10:03So she's come back with a new creation -
0:10:03 > 0:10:08Wartime Treat of sticky gingerbread, marmalade, orange curd and parfait
0:10:08 > 0:10:11with ginger snap biscuits.
0:10:11 > 0:10:14Oh, I would really love to get onto the judges shortlist today.
0:10:14 > 0:10:15It's been such a long, tough week
0:10:15 > 0:10:18and just to get that wee glimmer of hope
0:10:18 > 0:10:21that my dessert's good enough to make the top three
0:10:21 > 0:10:22would be amazing.
0:10:23 > 0:10:26I think she can do it because you know what,
0:10:26 > 0:10:28these are just such good flavours.
0:10:28 > 0:10:30I think it sounds wonderful. I love gingerbread and ginger.
0:10:30 > 0:10:33And we used to have gingerbread for tea at Chartwell.
0:10:33 > 0:10:36Oh! All the flavours I love! So I have great hope.
0:10:36 > 0:10:39Well, I really, really hope she does it.
0:10:40 > 0:10:43Things haven't started well for Jacqueline.
0:10:45 > 0:10:48After two failed attempts at baking her ginger snap biscuits,
0:10:48 > 0:10:50she can't afford any more mistakes
0:10:50 > 0:10:54if she's going to have a chance of making the shortlist this week.
0:10:55 > 0:10:56Jac, those biscuits OK?
0:10:56 > 0:10:59That's my third batch, so hopefully third time lucky.
0:10:59 > 0:11:02- You've got a timer on there? - Yeah, I do. It's just about to go.
0:11:03 > 0:11:05The country's best chefs are here.
0:11:05 > 0:11:08You know, it's a tough, tough competition to be in.
0:11:08 > 0:11:11I think Jac feels like she's under quite a lot of pressure.
0:11:11 > 0:11:13She's not got in the top three all week,
0:11:13 > 0:11:14let's hope she does it today.
0:11:16 > 0:11:18With her wartime-inspired presentation ready,
0:11:18 > 0:11:21Jacqueline starts plating up with chilled jars
0:11:21 > 0:11:24of orange curd, gingerbread and marmalade.
0:11:25 > 0:11:27That looks spectacular!
0:11:27 > 0:11:29- Happy with your biscuits? - I am.
0:11:29 > 0:11:31- SHE CHUCKLES - Took a while!
0:11:31 > 0:11:33It all goes in her nostalgic boxes,
0:11:33 > 0:11:36along with ginger snaps, which she's finally perfected.
0:11:38 > 0:11:39Hey, look. I've just seen the picture -
0:11:39 > 0:11:42- in their hand's a ration book. - I know, it's the ration book.
0:11:42 > 0:11:43Picture to the waitress.
0:11:43 > 0:11:45That's beautiful.
0:11:45 > 0:11:47It does look really fantastic.
0:11:47 > 0:11:48Yeah, it looks amazing.
0:11:51 > 0:11:55I think the competition this week has been so, so tough.
0:11:55 > 0:11:56And I think I gave it my best shot.
0:12:01 > 0:12:03Really lovely.
0:12:03 > 0:12:08Normandy Veterans 70th Anniversary. D-Day 6th of June, 1944.
0:12:08 > 0:12:10I am going to give this at least five points,
0:12:10 > 0:12:13- because the presentation is so fabulous.- Isn't it pretty?
0:12:13 > 0:12:17In terms of brief, I think you have absolutely nailed it this time.
0:12:17 > 0:12:19I think it looks absolutely fantastic.
0:12:19 > 0:12:22Oooh...!
0:12:22 > 0:12:24- Doesn't that look lovely? - That looks gorgeous.
0:12:24 > 0:12:25It only gets better.
0:12:25 > 0:12:27- And so simple.- Mm!
0:12:27 > 0:12:30- I just think you need more in a banquet.- Yeah.
0:12:30 > 0:12:34It needs to be grand and..."Ooh," you know?
0:12:37 > 0:12:39I think that's delicious! Really delicious.
0:12:39 > 0:12:41And it is not too sweet.
0:12:41 > 0:12:45The biscuits are completely wonderful. They're so snappy.
0:12:45 > 0:12:47CRUNCHING
0:12:47 > 0:12:49- Delicious.- Mm-hm. - Lovely and crisp.
0:12:49 > 0:12:52Celia, you and I, I regret to say,
0:12:52 > 0:12:55are just old enough to have been children after the war.
0:12:55 > 0:12:57Do you remember anything like this?
0:12:57 > 0:12:59Well, I remember not having very much food
0:12:59 > 0:13:02except when we were with my grandparents
0:13:02 > 0:13:04and then there always seemed to be a lot of food
0:13:04 > 0:13:08because I think people sent him all sorts of presents.
0:13:08 > 0:13:10I think we would have thought this was delicious!
0:13:10 > 0:13:12We'd have eaten it all and not thought it was too much.
0:13:12 > 0:13:13We'd have gulped it down.
0:13:13 > 0:13:15This is her last chance to do it
0:13:15 > 0:13:18and I just feel that perhaps this isn't going to be her week
0:13:18 > 0:13:20because it's so, so sweet.
0:13:20 > 0:13:23I'm a little worried that it's a bit too sweet.
0:13:23 > 0:13:25Oh, stop it. It's a little jar full of treasure!
0:13:25 > 0:13:28It's a touch sweet, but aside from that,
0:13:28 > 0:13:30- that's me being really picky.- Yeah.
0:13:30 > 0:13:32This is a pudding which could speak for all time,
0:13:32 > 0:13:34not just for wartime or for now-time.
0:13:35 > 0:13:38I'd happily give that an eight.
0:13:38 > 0:13:41Yeah. It's an eight from me, as well. Definitely.
0:13:41 > 0:13:43I think this could get through to the shortlist.
0:13:43 > 0:13:44I really think it's lovely.
0:13:44 > 0:13:48I know how Jacqueline feels at the moment, but...
0:13:48 > 0:13:51To me, this is average, so I'm going to give it a five.
0:13:53 > 0:13:55Jac called this a Wartime Treat
0:13:55 > 0:13:57and I certainly think it's a banquet treat.
0:13:57 > 0:14:00Emily and James have just told me they gave me an eight
0:14:00 > 0:14:02so I am absolutely delighted.
0:14:02 > 0:14:04Really, really good news.
0:14:07 > 0:14:10The third chef is returning contender Emily Watkins,
0:14:10 > 0:14:12representing the Southwest.
0:14:12 > 0:14:14In the top three for her starter and fish,
0:14:14 > 0:14:17she slumped to seventh with her main yesterday.
0:14:19 > 0:14:22So, twice on the leaderboard. Didn't quite make it there yesterday.
0:14:22 > 0:14:23Are you hoping you'll get there today?
0:14:23 > 0:14:26Obviously, I'm hoping to. We wouldn't be here otherwise.
0:14:26 > 0:14:29But, erm...it's always quite nerve-racking when it's a new dish.
0:14:29 > 0:14:31Could be anyone's game.
0:14:32 > 0:14:35Emily's cooking a new dish after her dessert failed to live up
0:14:35 > 0:14:37to expectations in the regionals.
0:14:37 > 0:14:39I really like what the dessert is.
0:14:39 > 0:14:40It's delicious to eat,
0:14:40 > 0:14:42and for me, it is very nostalgic of the era.
0:14:42 > 0:14:45I sincerely hope that the judges agree with that
0:14:45 > 0:14:47and the other chefs, most importantly, as well.
0:14:47 > 0:14:50She's hoping her Victory Trifle with blackberry jelly,
0:14:50 > 0:14:53old English sponge, baked custard and syllabub
0:14:53 > 0:14:57will see her get a third dish in the running for the banquet menu.
0:14:57 > 0:15:01- It sounds delicious!- It's going to be one trifle and a half!
0:15:01 > 0:15:03Would you trifle with a trifle?
0:15:03 > 0:15:04Well, I don't usually like trifle,
0:15:04 > 0:15:06but this sounds rather exciting.
0:15:09 > 0:15:11All week, Emily's been cooking dishes
0:15:11 > 0:15:13inspired by her grandfather's wartime experiences,
0:15:13 > 0:15:17but today, she's taken a different tack with her dessert.
0:15:17 > 0:15:21Today I wanted to do a kind of celebratory British dessert.
0:15:21 > 0:15:23- End of war, let's celebrate. - Yeah, yeah, yeah.
0:15:23 > 0:15:26And I felt that trifle has always been a party piece.
0:15:26 > 0:15:29- Yes, yes.- For everybody.
0:15:29 > 0:15:31It's not a posh dessert, it's not a thing...
0:15:31 > 0:15:33A trifle was something that was a real treat for everybody.
0:15:35 > 0:15:37Emily's scooped out the centre of her blackberry jelly
0:15:37 > 0:15:41and places in a slice of blackberry, sherry-soaked sponge...
0:15:43 > 0:15:46..which she tops with vanilla, baked custard.
0:15:48 > 0:15:50Look at that. Stunning, isn't it?
0:15:51 > 0:15:54Onto her wartime-inspired tea tray
0:15:54 > 0:15:56goes honeycomb, dehydrated blackberries...
0:15:58 > 0:16:00..and her squirty syllabub,
0:16:00 > 0:16:03all finished off with a glass of blackberry-infused sherry.
0:16:09 > 0:16:12Sherry, Squirty Cream, sprinkles on the top.
0:16:12 > 0:16:14# Hip-hooray, hip-hooray...
0:16:14 > 0:16:16# The Sun has got his hat on...#
0:16:16 > 0:16:18- Amazing.- Well done.
0:16:22 > 0:16:25Both my grandfathers served in the Navy during World War II,
0:16:25 > 0:16:28so it would be a great honour to get through to the banquet
0:16:28 > 0:16:30to show Remembrance and respect to them.
0:16:30 > 0:16:37WINSTON CHURCHILL: "..victory of the cause of freedom in every land.
0:16:40 > 0:16:42"In all our long history,
0:16:42 > 0:16:47"we have never seen a greater day than this."
0:16:47 > 0:16:50Celia, that VE Day speech...
0:16:50 > 0:16:54That day must've been, for your grandfather,
0:16:54 > 0:16:56just extraordinary.
0:16:56 > 0:16:58It was absolutely what he'd been...
0:16:58 > 0:16:59Someone said his destiny was that
0:16:59 > 0:17:01he'd been put on this Earth to do something
0:17:01 > 0:17:05and that was the moment that he'd achieved it.
0:17:05 > 0:17:07Absolutely amazing day. Yes.
0:17:07 > 0:17:11I think the speech and the music really set it off.
0:17:11 > 0:17:14Set the mood for the whole idea behind the dish.
0:17:16 > 0:17:19This is wonderful stuff. It's got strawberries or something.
0:17:19 > 0:17:22Yes, but it's not exactly authentic, is it?
0:17:22 > 0:17:25- Oh. It's good, though. - Did they have them in 1945?
0:17:26 > 0:17:29The cream is a nice, quirky addition in the canister.
0:17:29 > 0:17:31The custard on the inside is absolutely bang-on.
0:17:31 > 0:17:34It's set perfectly.
0:17:34 > 0:17:38Are you telling me that that is the texture of a proper syllabub?
0:17:38 > 0:17:40- Not quite.- No, thank you!
0:17:40 > 0:17:43But I tell you, this is delicious.
0:17:43 > 0:17:44It is not delicious.
0:17:44 > 0:17:46I mean, I think the theatre is very nice.
0:17:46 > 0:17:49I think the blackberry jelly's too thick, there's too much of it.
0:17:49 > 0:17:51There's a nice balance of everything -
0:17:51 > 0:17:53not too much jelly or too much custard.
0:17:53 > 0:17:56- I think you need more sponge, more custard, less jelly.- Yes.
0:17:56 > 0:17:58But I think it's delicious. I'm enjoying it.
0:17:58 > 0:18:02Celia, your grandfather, did he like to trifle with a trifle?
0:18:02 > 0:18:06I don't think he would've wanted to have all this...DIY stuff, really.
0:18:06 > 0:18:09I think he'd have liked it presented to him to eat.
0:18:09 > 0:18:11I think the veterans would get it.
0:18:11 > 0:18:12And I think for the judges...
0:18:12 > 0:18:15- I think they'll love it. - Yeah. That's exactly right.- Yeah.
0:18:15 > 0:18:18Come on. This is not a shortlist pudding.
0:18:18 > 0:18:20BOTH: No.
0:18:20 > 0:18:21I think it's all too complicated.
0:18:21 > 0:18:24- We are breaking out in... - ..in unity, here.- We are.
0:18:27 > 0:18:29As for marks - I wouldn't give it the lowest, or the highest.
0:18:29 > 0:18:31I'd be somewhere in the middle.
0:18:31 > 0:18:34Nice clean and fresh. I love the little shot afterwards and...
0:18:34 > 0:18:35I'm going to say nine.
0:18:36 > 0:18:37Not right for the banquet,
0:18:37 > 0:18:39not the worst dish we've ever had by a long chalk.
0:18:39 > 0:18:43- Can I ask what you gave it? - I gave it a nine.- Thank you.
0:18:43 > 0:18:44- Nine from me, as well.- Thank you.
0:18:44 > 0:18:47- I gave it a delicious eight. - Thank you.
0:18:47 > 0:18:50If our chefs can't come up with a better pudding than this,
0:18:50 > 0:18:53then we are in deep, deep trouble.
0:18:57 > 0:18:58The second group of chefs
0:18:58 > 0:19:01are London and the Southeast's Adam Simmonds,
0:19:01 > 0:19:03Chris McGowan from Northern Ireland
0:19:03 > 0:19:05and Wales's David Kelman.
0:19:05 > 0:19:07- ALL:- Good luck!
0:19:07 > 0:19:11- Last time.- Last time we'll cook together. It's emotional.
0:19:11 > 0:19:14So, Celia, six more puddings to go.
0:19:14 > 0:19:18There's one I liked very much from last time - the rice pudding.
0:19:18 > 0:19:22So I'm looking forward to that. I know I'm going to like that one.
0:19:22 > 0:19:24You're only a third of the way through.
0:19:24 > 0:19:26Well, as my grandfather said - never, never give in.
0:19:26 > 0:19:29- THEY LAUGH - Very good!
0:19:30 > 0:19:35All three chefs have dishes in contention for the D-Day banquet.
0:19:35 > 0:19:38You're there twice, so far, Adam.
0:19:38 > 0:19:42- Yeah.- Me and Chris have just got one chance, so far.
0:19:42 > 0:19:44- At least you went up.- Well, yeah.
0:19:44 > 0:19:46- And not down.- Well, that's true.
0:19:49 > 0:19:51First to cook in this group is Adam Simmonds
0:19:51 > 0:19:53who's had a good week,
0:19:53 > 0:19:55making it onto the shortlist with both his starter
0:19:55 > 0:19:57and his main courses.
0:19:57 > 0:19:59But in the regionals his dessert did not deliver.
0:20:00 > 0:20:02BLEEP!
0:20:02 > 0:20:04My dessert was a howler.
0:20:04 > 0:20:06It was a complete disaster.
0:20:06 > 0:20:08I've reworked the ice cream,
0:20:08 > 0:20:09I've put an orange gel on it.
0:20:09 > 0:20:11For me, it's a far better dessert
0:20:11 > 0:20:14and hopefully, it will carry me through.
0:20:14 > 0:20:17Adam struggled with his chocolate moulds last time
0:20:17 > 0:20:20and has made some tweaks to the recipe for his dish
0:20:20 > 0:20:22Logan's Legacy chocolate bar,
0:20:22 > 0:20:25a tribute to our American allies in World War II.
0:20:26 > 0:20:29Why is it called Logan's Legacy?
0:20:29 > 0:20:31Prue, you're our expert.
0:20:31 > 0:20:33I think Logan Bars were chocolate bars
0:20:33 > 0:20:36that were made for the American troops.
0:20:36 > 0:20:39A nutritionist colonel called Logan designed it
0:20:39 > 0:20:42and said how it was to be.
0:20:42 > 0:20:45The manufacturer's instructions were not to make them delicious
0:20:45 > 0:20:48because the troops would break into their emergency rations
0:20:48 > 0:20:52and eat them, so they had to be made disgusting.
0:20:52 > 0:20:54- Are you looking forward to that? - Very much, yes.
0:20:54 > 0:20:55I'm looking forward to it all.
0:20:59 > 0:21:02To see how the chefs are coping in the heat of the kitchen,
0:21:02 > 0:21:04Celia pays them a visit.
0:21:05 > 0:21:08Hello, Celia. It's a pleasure to meet you. How are you?
0:21:08 > 0:21:10- Nice to meet you. - Hi, Celia, I'm Chris.
0:21:10 > 0:21:11Lovely to see you again.
0:21:11 > 0:21:13Very nice to see you. How are things?
0:21:13 > 0:21:17Well, I'm much looking forward to the rice pudding ice cream.
0:21:17 > 0:21:20- It was the highlight of my day last time.- Really?
0:21:20 > 0:21:23What kind of desserts did your grandfather like?
0:21:23 > 0:21:26He loved ice cream, he really liked ice cream.
0:21:26 > 0:21:29We used to have queen of pudding, I think.
0:21:29 > 0:21:31I think someone's doing that.
0:21:31 > 0:21:33I'm doing a chocolate bar.
0:21:33 > 0:21:36Oh, yours said chocolate something and something. What did it say?
0:21:36 > 0:21:38Chocolate orange and evaporated milk.
0:21:38 > 0:21:40I couldn't, was it evaporated milk ice cream?
0:21:40 > 0:21:43There's that and there's an evaporated milk mousse in the chocolate bar.
0:21:43 > 0:21:46- That's very interesting.- Hopefully, you'll enjoy it.- I hope so, too.
0:21:46 > 0:21:49I didn't think I was going to enjoy rice pudding ice cream
0:21:49 > 0:21:51and I really loved it, so there you go!
0:21:51 > 0:21:54- There's no way of knowing, is there?- No.
0:21:56 > 0:21:58Known for his technical cooking,
0:21:58 > 0:22:02Adam's granita is attracting the attention of the other chefs.
0:22:02 > 0:22:04He's full of tricks, this boy, isn't he?
0:22:08 > 0:22:09As it stands at the moment,
0:22:09 > 0:22:12London and the Southeast has all bases covered.
0:22:12 > 0:22:14Starters, fish, main course,
0:22:14 > 0:22:17if I can get this one in the judges' top three, then we'll have
0:22:17 > 0:22:19a full house for London and Southeast.
0:22:19 > 0:22:22Well, you did have an advantage over us by having two in the final, Chef.
0:22:24 > 0:22:26But that may or may not be the case,
0:22:26 > 0:22:28but we still had to perform, didn't we?
0:22:28 > 0:22:29Well...
0:22:32 > 0:22:34It's time for Adam to perform again as he starts
0:22:34 > 0:22:37his British-American plate with his chocolate Logan Bar
0:22:37 > 0:22:41filled with evaporated milk mousse and orange jelly.
0:22:42 > 0:22:44Next, chunks of aerated chocolate
0:22:44 > 0:22:49followed by his evaporated milk ice cream,
0:22:49 > 0:22:51topped with milk and orange granita.
0:22:53 > 0:22:55That's the last, Chef.
0:23:01 > 0:23:02Well, that's beautiful.
0:23:02 > 0:23:05All it was was a chocolate bar.
0:23:08 > 0:23:10Over the course of the week, there's a lot of pressure.
0:23:10 > 0:23:14You know, you want to get in the top three as much as possible because
0:23:14 > 0:23:18that would then give me a better chance to get a dish to the banquet.
0:23:18 > 0:23:21Look, so we've got all of this about the Logan Bar
0:23:21 > 0:23:23in this copy of The Daily Times.
0:23:23 > 0:23:27That Logan's Bar is incredible, really breathtaking.
0:23:27 > 0:23:30Superb dish yet again. Technically brilliant.
0:23:32 > 0:23:39Well, it's all light and fluffy on the inside. Armour-plated chocolate.
0:23:39 > 0:23:41I like the Logan Bar. I think that's really good.
0:23:41 > 0:23:42Chocolate's not too thick.
0:23:42 > 0:23:45This has taken a huge amount of effort on his part.
0:23:45 > 0:23:47I don't know if it's paid off.
0:23:47 > 0:23:51The parfait inside, for me, is absolutely perfect.
0:23:51 > 0:23:53It's so light and delicate.
0:23:53 > 0:23:57There's not enough intensity about this pudding.
0:23:57 > 0:24:00- And the chocolate's not very nice. - No, it isn't very good.
0:24:00 > 0:24:01Who doesn't like chocolate and orange?
0:24:01 > 0:24:04It's a classic combination, isn't it?
0:24:04 > 0:24:06And flavour-wise, it really works.
0:24:06 > 0:24:08The bit I liked the best was what I would call
0:24:08 > 0:24:10the evaporated milk ice cream.
0:24:10 > 0:24:13That, for me, was the best bit.
0:24:15 > 0:24:17I don't get evaporated milk.
0:24:17 > 0:24:20The only real shortfall, is that evaporated milk,
0:24:20 > 0:24:22whether it needs to be there at all, you know?
0:24:22 > 0:24:26I think this is a really thinking chef who has tried really hard
0:24:26 > 0:24:28with an intellectual idea.
0:24:28 > 0:24:30Unfortunately, he's lost the flavour.
0:24:30 > 0:24:32Definitely, completely on brief.
0:24:32 > 0:24:34- It would be a nice end to the banquet.- Yes.
0:24:34 > 0:24:36Can you see that at the banquet?
0:24:37 > 0:24:38No.
0:24:40 > 0:24:43I'm very happy to give this dish a nine
0:24:43 > 0:24:45because I think it's so brilliant.
0:24:45 > 0:24:47- I'm going to give it an eight.- Yes.
0:24:47 > 0:24:51The idea itself and the presentation warrants a reasonable score.
0:24:51 > 0:24:54It's a nine from me. Almost faultless, you know?
0:24:54 > 0:24:56I would give it a low mark.
0:24:56 > 0:24:59I'm certainly not going to give Adam a low mark.
0:24:59 > 0:25:02But not perhaps the highest.
0:25:06 > 0:25:08Next up is Chris McGowan.
0:25:08 > 0:25:11He scored highly in the regionals with his dessert, Can All You Can,
0:25:11 > 0:25:14of chilli, pineapple and rice pudding ice cream.
0:25:14 > 0:25:16He made the shortlist with his main course
0:25:16 > 0:25:20and is aiming to repeat that today with some tweaks to his dish.
0:25:21 > 0:25:24Chris has made changes to the presentation,
0:25:24 > 0:25:27with a wartime-inspired larder
0:25:27 > 0:25:30and the addition of a coconut sponge cake and coconut marshmallow.
0:25:31 > 0:25:36Today is a new day, dessert - I'm throwing it all at it today.
0:25:36 > 0:25:38I want to get my name on that list again
0:25:38 > 0:25:41and give myself the best possible chance to get to that banquet,
0:25:41 > 0:25:43representing Northern Ireland.
0:25:45 > 0:25:48I thought that was the highlight of my day with you.
0:25:48 > 0:25:52The rice pudding ice cream. I liked it better than anything.
0:25:52 > 0:25:56He's obviously a very good chef. And I really hope he's changed it a bit.
0:25:56 > 0:25:59I hope he's changed the presentation
0:25:59 > 0:26:02because last time, the connection between Can All You Can
0:26:02 > 0:26:06and what was on the plate was not immediately obvious.
0:26:07 > 0:26:10Chris might be throwing everything at this last course
0:26:10 > 0:26:14in a determined effort to get his name on the shortlist again.
0:26:14 > 0:26:16But he's up against stiff competition in the form of
0:26:16 > 0:26:19returning champions Colin and Aktar,
0:26:19 > 0:26:22who received top scores for their desserts in the regionals,
0:26:22 > 0:26:25and are both eager to get into David's top three,
0:26:25 > 0:26:27especially Aktar, who has yet to make his mark.
0:26:27 > 0:26:31Right now, you know, legs are flapping away.
0:26:31 > 0:26:34You know, I just want to see my name on here.
0:26:34 > 0:26:37Aren't you pinning your hopes on pudding as well, Colin?
0:26:37 > 0:26:41Yeah, I got, including the veteran, got four tens, yeah.
0:26:41 > 0:26:42So it's the battle of the puds?
0:26:42 > 0:26:45- The puds are going to be quite strong courses, aren't they?- Yeah.
0:26:47 > 0:26:51Chris starts filling his wartime larder with a host of new elements,
0:26:51 > 0:26:54including passion fruit cream, coconut marshmallow
0:26:54 > 0:26:56and his coconut sponge cake.
0:27:00 > 0:27:04On his plate goes lime curd, passion fruit cream-filled meringue
0:27:04 > 0:27:06and strips of coconut.
0:27:08 > 0:27:10His rice pudding ice cream's next
0:27:10 > 0:27:12and is topped with grated fresh coconut.
0:27:21 > 0:27:24Easy, keep it straight, please.
0:27:26 > 0:27:28- Well done.- Well done!
0:27:31 > 0:27:33I gave it everything today.
0:27:33 > 0:27:35I just threw it all at it today.
0:27:36 > 0:27:38I'd love to be in the mix.
0:27:38 > 0:27:42If you're not in, you can't win. Simple as that.
0:27:44 > 0:27:47This person has thrown the kitchen sink at this problem!
0:27:47 > 0:27:51I think he's thrown the kitchen store cupboard! The larder.
0:27:53 > 0:27:57Lovely plate of food. Really nice idea with the larder cupboard.
0:27:57 > 0:27:59Loads of flavours going on.
0:28:00 > 0:28:05Mm. These little scones, they are as light as a little duster.
0:28:05 > 0:28:09- Yummy.- Good, isn't it?- Wonderful. - Oh, that's how I like meringue.
0:28:09 > 0:28:10The meringue's fantastic,
0:28:10 > 0:28:12the sponge cake's nice and light.
0:28:12 > 0:28:13Loads of different elements to it,
0:28:13 > 0:28:15all of them work really well together as well.
0:28:15 > 0:28:18I can't actually find a technical fault in any of the elements
0:28:18 > 0:28:20and there are quite a lot of them.
0:28:22 > 0:28:24- What's inside?- Rice pudding.
0:28:24 > 0:28:26- Is it?- Yeah, rice pud ice cream.
0:28:26 > 0:28:28Really?
0:28:30 > 0:28:33The rice pudding ice cream, which I liked so much last time,
0:28:33 > 0:28:37is absolutely wonderful, just as good.
0:28:37 > 0:28:39I think he'll be upset himself.
0:28:39 > 0:28:41I think that rice in there is undercooked.
0:28:42 > 0:28:44That's a shame, mate.
0:28:44 > 0:28:45What would you complain about here?
0:28:45 > 0:28:49It's a joy, it's very generous, there's lots and lots of ideas here.
0:28:49 > 0:28:52It's a massive, massive dessert to finish the banquet off.
0:28:52 > 0:28:55- It's a lot of stuff. - It is a lot of stuff.
0:28:55 > 0:28:57I think he's done too much.
0:28:57 > 0:29:01The point is, I would be very reluctant to see any part of this,
0:29:01 > 0:29:04you know, not presented at the final banquet if this got through.
0:29:04 > 0:29:07I think if you left a few elements off and just reduced
0:29:07 > 0:29:10the size of the portion down, you would have a better dessert.
0:29:10 > 0:29:14- Do you like the new bits?- I do, rather, yes, I do rather like them.
0:29:14 > 0:29:17So what can I say? The proof of the pudding is in the eating.
0:29:19 > 0:29:21Apart from the rice pudding, I can't fault it,
0:29:21 > 0:29:23so I'm going to give it an eight.
0:29:23 > 0:29:24Actually, I'll push it to a nine.
0:29:24 > 0:29:27For me, it's an eight. Erm, again, it's the rice pudding.
0:29:27 > 0:29:30Doesn't do it for me, but everything else was fantastic.
0:29:30 > 0:29:33It's not going to get ten out of ten, but it's pretty high.
0:29:33 > 0:29:36Do you think, by changing it, you've compromised what you had originally?
0:29:36 > 0:29:38You're right, I hear what you're saying.
0:29:38 > 0:29:40You mean there's a lot going on, I get that.
0:29:40 > 0:29:43I think this is one of the most accomplished puddings
0:29:43 > 0:29:44we've eaten so far today.
0:29:48 > 0:29:51Last up in this group is ex-Army cadet David Kelman,
0:29:51 > 0:29:55whose family have served in the military for generations.
0:29:55 > 0:29:58After two fourth-place finishes, he finally made it onto
0:29:58 > 0:30:01the shortlist yesterday with his main course
0:30:01 > 0:30:03and is hoping to repeat that success today.
0:30:03 > 0:30:07I want my dessert to win because I'm doing this for my family.
0:30:07 > 0:30:09It's got Remembrance all over the plate
0:30:09 > 0:30:12and that's the one I want to get taken to the banquet.
0:30:12 > 0:30:17David's serving a raspberry delice and sponge poppy, poppy brandy snap,
0:30:17 > 0:30:20lemon and poppy seed shortbread, and evaporated milk ice cream.
0:30:22 > 0:30:24Last time the gastronomy wasn't there,
0:30:24 > 0:30:25it didn't taste good enough.
0:30:25 > 0:30:27It just wasn't working together as a thing
0:30:27 > 0:30:30and it didn't feel very passionate.
0:30:30 > 0:30:33What you want is heart, you want a sense of emotion,
0:30:33 > 0:30:35that's what the poppy is all about.
0:30:35 > 0:30:37And as he has this military connection,
0:30:37 > 0:30:40I want to see that reflected in the pudding.
0:30:40 > 0:30:43I'm waiting anxiously to see what's going to appear.
0:30:43 > 0:30:45I think we all are.
0:30:45 > 0:30:48All right, listening to the judges' comments,
0:30:48 > 0:30:52I've changed it slightly to make it more fitting for Remembrance.
0:30:58 > 0:31:01- It's such a special flower. - Everyone relates to the poppy.- Yeah.
0:31:01 > 0:31:04They know what it's about, it's about remembering the people
0:31:04 > 0:31:06- that did so much for this country. - Mm.
0:31:10 > 0:31:14David kicks off with his raspberry poppy and fresh raspberries,
0:31:14 > 0:31:17followed by a brandy snap and lemon shortbread biscuit.
0:31:20 > 0:31:23He fills the centre of the poppy with chocolate sauce...
0:31:26 > 0:31:29..and finishes the plate with his evaporated milk ice cream,
0:31:29 > 0:31:32topped with a white chocolate Union Jack flag.
0:31:38 > 0:31:40APPLAUSE
0:31:41 > 0:31:43Well done.
0:31:45 > 0:31:47It's a lot better than the original dessert.
0:31:47 > 0:31:50It is what it is, it doesn't need anything else,
0:31:50 > 0:31:52it tells a story and that's it.
0:31:59 > 0:32:01That's really pretty, I think.
0:32:01 > 0:32:03Very neat and professional.
0:32:03 > 0:32:07This is why we're here, just what that represents on the plate for me.
0:32:07 > 0:32:09I love it.
0:32:09 > 0:32:11Ooh!
0:32:11 > 0:32:13- Oh, it's chocolate. - Very bitter chocolate.
0:32:13 > 0:32:15When I had the chocolate,
0:32:15 > 0:32:18it kind of masked everything I was having cos it was so sweet.
0:32:18 > 0:32:21I don't actually like this poppy at all.
0:32:21 > 0:32:27It's quite insipid, the sort of, erm, raspberry mousse.
0:32:27 > 0:32:30- It's not very flavoursome.- Yeah.
0:32:30 > 0:32:32I'm not sure if there's any raspberry in the mousse.
0:32:32 > 0:32:35It doesn't taste very raspberry to me.
0:32:35 > 0:32:37The biscuit, I believe he said had lemon in it, but...
0:32:37 > 0:32:39I didn't get any lemon.
0:32:39 > 0:32:42The ice cream is very nice, but it's just, I certainly don't think
0:32:42 > 0:32:46this is a desirable connection between past and present.
0:32:46 > 0:32:49It is really an unfortunate series of things on a plate.
0:32:49 > 0:32:51And not always the best of them.
0:32:51 > 0:32:55He's got modern food, he's almost fulfilled part of your brief
0:32:55 > 0:32:58in that way, but I'd question whether the food is nice to eat.
0:32:58 > 0:33:02I don't think it's that nice to eat, personally.
0:33:02 > 0:33:06We asked him to do something more imaginative with the poppy
0:33:06 > 0:33:08and it's a disaster.
0:33:10 > 0:33:14Does it taste of what it should do? The answer to that is no.
0:33:14 > 0:33:16- So, for that reason...- Yeah.
0:33:16 > 0:33:19..I'm going to have to give it a six.
0:33:19 > 0:33:22Purely because of what's on the plate, I'm going to say a seven.
0:33:22 > 0:33:25- I won't be giving him high marks. - It's just the poppy thing for me.
0:33:25 > 0:33:27So I'll give it a nine.
0:33:27 > 0:33:29Let's face it, this is not a poppy for Remembrance,
0:33:29 > 0:33:32- it is a pudding for forgetting.- Mm.
0:33:35 > 0:33:38The final chefs today are two former banquet champions.
0:33:38 > 0:33:43The Northeast's Colin McGurran and Aktar Islam for the Central Region.
0:33:43 > 0:33:46- OK. Good luck, my friend. - Yeah.- Good luck.
0:33:46 > 0:33:50- Want to get your name on the boards today?- Yes.
0:33:50 > 0:33:53- That's what it's all about. - Don't do too well, though.
0:33:55 > 0:33:58One chef is missing from this final group.
0:33:58 > 0:34:00I can't believe poor Tom hasn't made it today,
0:34:00 > 0:34:02he's going to be absolutely gutted.
0:34:02 > 0:34:05It's a shame for Tom cos he got good scores from the judges
0:34:05 > 0:34:06on his regional dessert.
0:34:06 > 0:34:09- And I think Adam's a bit lost without him today as well.- I'm sure.
0:34:09 > 0:34:12None of us can annoy Adam the way Tom does.
0:34:14 > 0:34:17Celia, I promised you a blizzard of sugar and a tidal wave of cream
0:34:17 > 0:34:20and I think we've gone some way to delivering that.
0:34:20 > 0:34:21Well, we certainly have.
0:34:21 > 0:34:24Not quite a tsunami, which is what you threatened.
0:34:24 > 0:34:26Let us hope for a ten or so.
0:34:31 > 0:34:33First up is Colin,
0:34:33 > 0:34:36who previously cooked the starter course at the banquet.
0:34:36 > 0:34:38His dessert is a homage to the animals
0:34:38 > 0:34:40who played a vital role in the Second World War.
0:34:40 > 0:34:44It's a medal of chocolate, peanut biscuit, hazelnut praline
0:34:44 > 0:34:47and raspberry jelly, served with parsnip ice cream.
0:34:47 > 0:34:51In the regionals, veteran chef Phil Howard scored it a perfect ten.
0:34:51 > 0:34:54I think my dessert course is my strongest dish.
0:34:54 > 0:34:57I think it's invaluable to honour the animals that served in the war,
0:34:57 > 0:35:01that contributed to the success, so I'm very much looking forward...
0:35:01 > 0:35:02to make sure this goes to the banquet.
0:35:04 > 0:35:07The thing that I find most interesting about this dish,
0:35:07 > 0:35:09and I didn't think I would like it,
0:35:09 > 0:35:13it was fantastic, is parsnip ice cream.
0:35:13 > 0:35:16- I know you like ice cream. - I do. That's a new one for me.
0:35:16 > 0:35:19If he does it anywhere near as well as he'd done it in the heats,
0:35:19 > 0:35:22we are in for a real treat, cos it was absolutely delicious.
0:35:22 > 0:35:24I really felt it was banquet potential, this dish.
0:35:24 > 0:35:25I'm looking forward to it.
0:35:29 > 0:35:32Have you made any changes since the regionals?
0:35:32 > 0:35:35In regards to what's on the plate, no, I've not changed anything.
0:35:35 > 0:35:38The only thing the judges said is that there's lots of people out there
0:35:38 > 0:35:40who don't know what a Dickin Medal is.
0:35:40 > 0:35:45And it's obviously a medal that was, erm, awarded to the animals,
0:35:45 > 0:35:49be it, you know, a bomb squad dog or the pigeons, in this case,
0:35:49 > 0:35:52that used to communicate across the Channel,
0:35:52 > 0:35:54and I wanted to pay homage to that part.
0:35:54 > 0:35:57It's a different angle of the brief which I felt was quite clever.
0:35:59 > 0:36:02Colin's preparing his main element, the chocolate medal.
0:36:04 > 0:36:07I know that Tom was supposed to be cooking in this heat, though,
0:36:07 > 0:36:10and obviously he's not here cos he's unwell.
0:36:10 > 0:36:15But he is here and he's keeping his eye on you two.
0:36:15 > 0:36:17There's only one thing missing there.
0:36:17 > 0:36:18- What's that?- Stopwatch.
0:36:18 > 0:36:20As it so happens...
0:36:20 > 0:36:22- THEY LAUGH - ..I have one here.
0:36:22 > 0:36:25- And I think you've got an hour, no? - I'm not going to let him down.
0:36:25 > 0:36:26See you in an hour.
0:36:30 > 0:36:34Colin starts his plate by piping on white chocolate.
0:36:34 > 0:36:36On goes his four-layered Dickin Medal.
0:36:39 > 0:36:41He garnishes with fresh raspberries.
0:36:44 > 0:36:47Hot pouring chocolate is served in jugs on the side.
0:36:49 > 0:36:52And finally, he pipes parsnip ice cream into cones.
0:36:56 > 0:37:00- Done, thank you very much.- That looks fantastic, man.- Well done, mate.
0:37:00 > 0:37:02- Yeah, looks lovely.- Thank you.
0:37:05 > 0:37:08- All over.- For another year.
0:37:08 > 0:37:10THEY LAUGH
0:37:11 > 0:37:13My dessert is fantastic.
0:37:13 > 0:37:15You can read the message on the plate, erm,
0:37:15 > 0:37:19so I think there's a great chance for me getting to the banquet this year.
0:37:20 > 0:37:23My, that is beautiful,
0:37:23 > 0:37:25absolutely beautiful.
0:37:25 > 0:37:29PDSA, so that's People's Dispensary for Sick Animals,
0:37:29 > 0:37:32"For Gallantry. We Also Serve."
0:37:32 > 0:37:35Very clever. Very apt.
0:37:35 > 0:37:38The nice nod to the animals who helped
0:37:38 > 0:37:39in the war as well, which...
0:37:39 > 0:37:41None of us have covered that so far.
0:37:41 > 0:37:44OK, I'm going to pour this onto the top.
0:37:45 > 0:37:49Mm, if you go slowly enough, the hot chocolate will melt the middle.
0:37:49 > 0:37:51Oh, it's going, so exciting! So exciting.
0:37:51 > 0:37:55I love the chocolate sauce melting through the top, and, erm,
0:37:55 > 0:37:59I think the parsnip works really well with the chocolate as well.
0:37:59 > 0:38:02- This is so good.- Parsnip ice cream is really interesting.- Mm.
0:38:02 > 0:38:06Mm, it's delicious and it does taste like parsnips.
0:38:06 > 0:38:10My only thing was that the parsnip ice cream didn't taste of parsnip.
0:38:10 > 0:38:14I understand why he used the parsnip because it was used as a sweetener.
0:38:14 > 0:38:17It's...it's a very nice dish, very accomplished as well.
0:38:17 > 0:38:19I mean, this is a grown-up pudding, you know,
0:38:19 > 0:38:22it's someone who understands praline and the crunch from praline.
0:38:22 > 0:38:25I mean, it's all those little layers that just make it.
0:38:25 > 0:38:28Little bit of chocolate, little bit of peanut,
0:38:28 > 0:38:30little bit of...hazelnut.
0:38:30 > 0:38:33- Yes.- And it tastes as good as it looks,
0:38:33 > 0:38:36so I think this is absolutely amazing.
0:38:36 > 0:38:39It's got drama, it's got a little bit of information,
0:38:39 > 0:38:43so it's got a lot of interest. It's easy to serve.
0:38:43 > 0:38:47I think it has everything that a party banquet pudding should have.
0:38:50 > 0:38:52I can't fault it, it's a ten from me.
0:38:53 > 0:38:54It's a ten from me as well.
0:38:54 > 0:38:57I think it's absolutely delicious, really nicely put together.
0:38:57 > 0:39:00Perfect party pud.
0:39:00 > 0:39:04- But was it supposed to taste of vanilla or parsnip?- Parsnip.
0:39:04 > 0:39:07OK, for me, it was not strong. I'll give it an eight.
0:39:07 > 0:39:09- Thank you very much.- Thank you.
0:39:09 > 0:39:11I don't know about the Dickin Medal
0:39:11 > 0:39:14but I think this pudding deserves a medal all of its own.
0:39:19 > 0:39:21The final chef to cook is Aktar Islam,
0:39:21 > 0:39:23who's struggled to find his form all week.
0:39:23 > 0:39:26Today's his last chance to get in contention
0:39:26 > 0:39:28to cook again at the banquet.
0:39:28 > 0:39:31His dessert course impressed the judges in the regionals.
0:39:31 > 0:39:33- Did he get four tens? - Yeah, four tens, yeah.
0:39:33 > 0:39:37- Four tens, apparently he's the one to beat.- Really?- Yeah.- I'm excited.
0:39:37 > 0:39:40Aktar's serving the same top-scoring dessert today.
0:39:40 > 0:39:43Victory Is Sweet, a classic queen of puddings with
0:39:43 > 0:39:47Winston Churchill-inspired chocolate and praline cigars.
0:39:47 > 0:39:49I'm seriously feeling the pressure.
0:39:49 > 0:39:53This means so much to me and I know this is my last chance
0:39:53 > 0:39:55so I've just got to make sure... it's got to be perfect.
0:39:55 > 0:39:59Getting low scores from the judges is one thing, not getting into the
0:39:59 > 0:40:02top three, but you punish yourself when you know it's not right.
0:40:02 > 0:40:04Well, I'll certainly punish myself
0:40:04 > 0:40:08if I don't make it to the top three today. I mean, it would devastate me.
0:40:08 > 0:40:10If it's the Aktar I know,
0:40:10 > 0:40:13he's really holding out for this pudding, cos we all loved it.
0:40:13 > 0:40:15It was a really delicious pudding.
0:40:15 > 0:40:17- I love queen of puddings, do you remember queen of puddings?- Mm.
0:40:17 > 0:40:20It was a very good, old-fashioned pudding.
0:40:20 > 0:40:23- We used to have queen of puddings at Chartwell.- Oh, did you?- Oh, did you?
0:40:23 > 0:40:26Yes. There was a wonderful cook called Mrs Landemar,
0:40:26 > 0:40:27and she was terrific,
0:40:27 > 0:40:29and she went to Downing Street during the war
0:40:29 > 0:40:32and then she went to Chartwell with him after the war
0:40:32 > 0:40:34and back to Chequers again.
0:40:34 > 0:40:38- She made very good ice creams. - That's why you love ice cream.
0:40:38 > 0:40:43But certainly queen of puddings was on the menu and it was delicious.
0:40:44 > 0:40:48Everything's riding on perfection with this dish.
0:40:48 > 0:40:52But Aktar's having an issue cooking his custard in a water bath.
0:40:52 > 0:40:55I've just had a problem with one of the, er...bain-maries that I've made,
0:40:55 > 0:41:00one of them split and the water dripped into one of the plates.
0:41:00 > 0:41:03It's going to be, once again, right to the edge.
0:41:03 > 0:41:05He needs to make sure everything's perfect
0:41:05 > 0:41:07because I know what it was like, last year.
0:41:07 > 0:41:10If you don't send it out perfect, you won't get into the top three
0:41:10 > 0:41:13and Aktar really needs to get into the top three today.
0:41:18 > 0:41:20As usual, Aktar's running late
0:41:20 > 0:41:23and has no option but to plate up regardless.
0:41:23 > 0:41:26He starts with meringue topping, dots on fruit jam...
0:41:29 > 0:41:33..sprinkles crumble and blowtorches his meringue.
0:41:36 > 0:41:38Next are quenelles of raspberry sorbet.
0:41:40 > 0:41:44And finally his spun sugar crown with pink sugar diamonds.
0:41:44 > 0:41:46It's good. Very royal.
0:41:52 > 0:41:54APPLAUSE
0:41:57 > 0:42:00- I can see you definitely in the top three today.- Thank you very much.
0:42:00 > 0:42:02If not, I can see that at the banquet.
0:42:02 > 0:42:04Oh, thank you, that means so much to me.
0:42:06 > 0:42:09It's been killing me, I've always known this was my strongest course.
0:42:09 > 0:42:11Knowing that this is it, everything's pinned on this,
0:42:11 > 0:42:14fingers crossed it delivers the goodies for me
0:42:14 > 0:42:17because, for me, the GBM roller coaster's had ups and downs,
0:42:17 > 0:42:20and I'd like to finish on a high.
0:42:25 > 0:42:27- Hm.- Pretty.
0:42:27 > 0:42:28Beautiful.
0:42:30 > 0:42:32Ah!
0:42:32 > 0:42:35I think we should pass these down to Celia, don't you?
0:42:35 > 0:42:37Isn't that great?
0:42:37 > 0:42:40Wonderful. Romeo y Julieta, his favourite.
0:42:40 > 0:42:42How lovely.
0:42:42 > 0:42:45Of course, you have to understand that, during the war, when he was
0:42:45 > 0:42:48flying in unpressurised aeroplanes,
0:42:48 > 0:42:52he had his oxygen mask adapted so he could breathe in the oxygen
0:42:52 > 0:42:55and smoke a cigar at the same time.
0:42:55 > 0:42:57THEY LAUGH Good man!
0:42:57 > 0:42:59The cigar's a great little clever way...
0:42:59 > 0:43:02I think it looks just like a cigar.
0:43:02 > 0:43:03Lovely, lovely dessert.
0:43:04 > 0:43:08This is all a work of art, I think, absolutely amazing.
0:43:08 > 0:43:11I think the puree's perfect, the flavours are perfect,
0:43:11 > 0:43:13the right amount of sugar...
0:43:13 > 0:43:16And the meringues are really delicious, aren't they? Perfect.
0:43:16 > 0:43:18And the raspberry sorbets are lovely.
0:43:18 > 0:43:20I actually thought one of the meringues
0:43:20 > 0:43:21should have been a bit firmer.
0:43:21 > 0:43:23The sorbet's lovely, the texture.
0:43:23 > 0:43:25Mmm.
0:43:25 > 0:43:29Superb dish, very nice touch on the wee cigar at the side.
0:43:29 > 0:43:33Have you put the snap, crackle, pop in your mouth?
0:43:35 > 0:43:38I'm going to put a complete spanner in the works!
0:43:39 > 0:43:41I'm just not a lover of queen of puddings.
0:43:41 > 0:43:44It's not a dessert that really excites me.
0:43:44 > 0:43:47I don't think, technically, it's as good as before.
0:43:47 > 0:43:50That's the problem with it, but it's still a great pudding, you know.
0:43:50 > 0:43:51I still love it, and, you know,
0:43:51 > 0:43:53I would not be unhappy seeing this at a banquet.
0:43:53 > 0:43:57I think it's amazing, really ambitious and really well executed.
0:43:57 > 0:43:58Absolutely perfect.
0:43:58 > 0:44:03It's just such a part of that time, so Churchillian.
0:44:03 > 0:44:05It'll be lovely.
0:44:06 > 0:44:09Only one thing to say for that, myself, is perfect.
0:44:10 > 0:44:14Something as dramatic as this has got to play a part in our top three.
0:44:15 > 0:44:18It'll certainly cause a stir in the room, so a ten for me.
0:44:18 > 0:44:21- Yes, ten for me. - Yeah, ten for me, as well.
0:44:21 > 0:44:22I'm giving it a nine.
0:44:22 > 0:44:25I think this is the one that would make the most impact
0:44:25 > 0:44:27and give a finale to the dinner.
0:44:27 > 0:44:31It's a neat, sweet treat that makes me feel replete.
0:44:38 > 0:44:41We've seen this week that the chefs' top three
0:44:41 > 0:44:43doesn't always mirror the judges' top three, at all,
0:44:43 > 0:44:47so it's still anybody's game at this stage.
0:44:47 > 0:44:51Well, we have had lots of highs and lots of lows, I felt.
0:44:51 > 0:44:53It was not just a sugar high,
0:44:53 > 0:44:55it was a gastronomic high.
0:44:55 > 0:44:58Some of them were so artistic, weren't they? Absolutely wonderful.
0:45:02 > 0:45:04This is where the real tension is starting now,
0:45:04 > 0:45:07I'm desperate to find out how I did.
0:45:07 > 0:45:10I didn't give a ten, did you?
0:45:10 > 0:45:12- I gave one ten.- Oh, fantastic.
0:45:15 > 0:45:20I am very interested to see if the chefs agree with...
0:45:21 > 0:45:22Us.
0:45:24 > 0:45:26Before the dessert shortlist is revealed,
0:45:26 > 0:45:29it's time to find out from the chefs' scores alone...
0:45:29 > 0:45:30Thank you very much.
0:45:30 > 0:45:32..who is in their top three.
0:45:34 > 0:45:38The top three chefs, according to our scores,
0:45:38 > 0:45:40in no particular order...
0:45:43 > 0:45:45- This is quite interesting, actually. - OK.- Come on, then.
0:45:47 > 0:45:48Colin.
0:45:50 > 0:45:52- Good judgment.- Good judgment.
0:45:54 > 0:45:55Aktar.
0:45:57 > 0:46:00- Aktar.- Good judgment.
0:46:00 > 0:46:02And Adam.
0:46:03 > 0:46:05Adam?!
0:46:05 > 0:46:06Where's Chris?
0:46:06 > 0:46:09Nowhere, apparently, in their judgment.
0:46:09 > 0:46:12Let's add them up and put them out of their misery.
0:46:27 > 0:46:28Welcome, chefs.
0:46:28 > 0:46:30- Good evening.- Hello.
0:46:30 > 0:46:32I'm sure you all want to know who's going to make it onto
0:46:32 > 0:46:35the shortlist for the desserts for the final banquet.
0:46:37 > 0:46:41In eighth place...it's...
0:46:43 > 0:46:45..James.
0:46:45 > 0:46:49Sorry, but we just didn't think your dessert was good enough on the day.
0:46:49 > 0:46:51- OK, thank you.- Thank you.
0:46:53 > 0:46:57In seventh place...it's...
0:46:59 > 0:47:01- ..David.- OK.
0:47:01 > 0:47:04We thought the poppy was much improved, we thought it all
0:47:04 > 0:47:07looked great, but we just didn't think it delivered on the taste.
0:47:07 > 0:47:09- OK, thank you very much.- Thank you.
0:47:14 > 0:47:17- Hard luck, mate.- Never mind, eh?
0:47:17 > 0:47:18In sixth place...
0:47:20 > 0:47:22..it's...
0:47:23 > 0:47:25..Adam.
0:47:25 > 0:47:26All of the chefs loved it,
0:47:26 > 0:47:30but we just didn't think it delivered on the taste.
0:47:30 > 0:47:32- OK.- So, thank you.- Thank you.
0:47:36 > 0:47:37- There's a shock.- BLEEP.
0:47:39 > 0:47:40In fifth place...
0:47:43 > 0:47:45..it's...
0:47:45 > 0:47:46Emily.
0:47:46 > 0:47:47Sorry.
0:47:47 > 0:47:51It was a nice idea, but we just didn't think it was special enough.
0:47:51 > 0:47:52OK, thank you.
0:47:55 > 0:47:57- Hello, guys.- BLEEP.- Yeah.
0:47:57 > 0:48:00- I'm slightly shocked.- I'm shocked.
0:48:00 > 0:48:04So, four of you left - who will be on the dessert shortlist?
0:48:08 > 0:48:10In fourth place...
0:48:12 > 0:48:14..and just missing out...
0:48:16 > 0:48:17..Jac.
0:48:17 > 0:48:19- I'm sorry.- That's OK.
0:48:19 > 0:48:21You were so close.
0:48:21 > 0:48:25I can tell you that we thought your pudding was a serious contender
0:48:25 > 0:48:27for the final banquet.
0:48:27 > 0:48:30Unfortunately, all those guys who've been helping you out all week
0:48:30 > 0:48:31didn't think so.
0:48:32 > 0:48:34Right, guys, no drams from me tonight.
0:48:34 > 0:48:36LAUGHTER
0:48:37 > 0:48:41So, Aktar, Colin, Chris, congratulations.
0:48:41 > 0:48:43- Thank you very much. - Thank you very much.
0:48:43 > 0:48:45Aktar.
0:48:45 > 0:48:48You finally made it onto the shortlist.
0:48:48 > 0:48:53It's been a tough week. I'm glad I've made it to the top three.
0:48:53 > 0:48:54You know, one big hurdle,
0:48:54 > 0:48:57but ultimately we're all here to make it to the banquet.
0:48:57 > 0:49:00We loved your dish, it was really special
0:49:00 > 0:49:03and it was so full of hope and glory
0:49:03 > 0:49:06and pomp and circumstance, it was fantastic.
0:49:06 > 0:49:08Chris, a second shortlist placing for you.
0:49:08 > 0:49:12Oh, yeah. It's such an emotional roller coaster, you know?
0:49:12 > 0:49:14Nothing ever prepares you for this, honestly.
0:49:14 > 0:49:17Well, Chris, congratulations.
0:49:17 > 0:49:21I must say, I thought that was a technical display of extraordinary
0:49:21 > 0:49:24range of cooking techniques, but also it was a great story.
0:49:24 > 0:49:26Thank you very much, thank you.
0:49:26 > 0:49:29So, Colin, a second placing for you - how are you feeling?
0:49:29 > 0:49:31No, it's great, it just means that...
0:49:31 > 0:49:35It just gives you a better chance to get into the banquet,
0:49:35 > 0:49:39just try and get in with one of them, I don't care which one.
0:49:39 > 0:49:41I just hope it's fish.
0:49:41 > 0:49:42LAUGHTER
0:49:44 > 0:49:48Well, Colin, also, we loved your dish and we loved your tribute
0:49:48 > 0:49:51- to the forgotten heroes. Very good.- Thank you.
0:49:51 > 0:49:53So, now all we have to do is create the perfect menu
0:49:53 > 0:49:55for the D-Day banquet.
0:49:55 > 0:49:58- Thank you very much. - Thank you very much.- Well done.
0:50:01 > 0:50:02It's been very tough.
0:50:02 > 0:50:05You know, you don't realise until you're here
0:50:05 > 0:50:07cooking against these guys, and with them in the kitchen
0:50:07 > 0:50:10every day and the competition is right up there.
0:50:13 > 0:50:16I want this thing. I love it.
0:50:16 > 0:50:19I feel like I'm being hustled here. You are hustling me.
0:50:19 > 0:50:20What's wrong with that, then?
0:50:20 > 0:50:22I just don't think it's right.
0:50:22 > 0:50:25Obviously, I've got two dishes in the shortlist,
0:50:25 > 0:50:28and even better to get one of those through to the banquet.
0:50:28 > 0:50:30I'm just really happy to be where I'm at right now.
0:50:30 > 0:50:33I've a lot of really positive, focused energy,
0:50:33 > 0:50:36I just want to get into that banquet and represent Northern Ireland.
0:50:37 > 0:50:40- If you insist on that, I shall be very unhappy.- What's wrong with it?
0:50:40 > 0:50:42I'm not insisting on it - it's a done deal.
0:50:42 > 0:50:44We're looking for a menu here.
0:50:44 > 0:50:47We're not looking for our "my favourite dish".
0:50:49 > 0:50:52I think it might be a struggle to decipher
0:50:52 > 0:50:56whose is going to the banquet once we get into the judging chamber.
0:50:56 > 0:50:57I really want to be there,
0:50:57 > 0:51:00I know what it feels like and I'm driven to get there again.
0:51:02 > 0:51:04Let's see... If we did that and that...
0:51:05 > 0:51:07- How about that?- Not that.
0:51:07 > 0:51:10I've got two chances at the moment,
0:51:10 > 0:51:13if I don't get in, I will be extremely gutted.
0:51:14 > 0:51:17- Gosh, that was lovely.- Great fun, that's what I liked about it.
0:51:17 > 0:51:19Yeah, and it really resonated, you know,
0:51:19 > 0:51:22it says beaches of Normandy sort of thing.
0:51:22 > 0:51:23OK, well, what about that then?
0:51:25 > 0:51:27I can't ask for any more, to be honest.
0:51:27 > 0:51:29I think I've done the best I possibly can to try
0:51:29 > 0:51:31and get something to that banquet.
0:51:31 > 0:51:36- What about this? How can we not have this?- Hmm...
0:51:36 > 0:51:37That, that, that and that.
0:51:37 > 0:51:40Ladies and gentlemen, that is the banquet.
0:51:41 > 0:51:43I've always wanted to have the opportunity
0:51:43 > 0:51:45to say thank you to the veterans
0:51:45 > 0:51:48and I just hope I've done enough to do that.
0:51:48 > 0:51:51Those are our four dishes.
0:51:51 > 0:51:53- Well done.- Happy days, happy days.
0:52:07 > 0:52:11Well, welcome, chefs, and thank you all for your patience.
0:52:11 > 0:52:13This is it, the final hurdle.
0:52:13 > 0:52:16We have looked at the shortlist for the four courses
0:52:16 > 0:52:19and, after much deliberation, we think we have reached
0:52:19 > 0:52:23what we believe is the ideal D-Day banquet menu.
0:52:24 > 0:52:26And so, to the results.
0:52:29 > 0:52:33The dishes shortlisted for the starter are...
0:52:34 > 0:52:36..James' scallops...
0:52:39 > 0:52:41..Emily's luncheon meat...
0:52:43 > 0:52:45..and Adam's chicken.
0:52:48 > 0:52:53So, cooking the starter at the banquet is...
0:53:04 > 0:53:06..Adam. Congratulations.
0:53:06 > 0:53:08APPLAUSE
0:53:10 > 0:53:12How does it feel?
0:53:12 > 0:53:16I can't believe that, thank you very much. Honestly, I'm so delighted.
0:53:16 > 0:53:19- I'm delighted.- Well, you've cooked really well all week.
0:53:19 > 0:53:20Thank you.
0:53:20 > 0:53:23- Good for you.- Thank you.
0:53:23 > 0:53:25Right, well, now for the fish course.
0:53:27 > 0:53:29The dishes in contention are...
0:53:29 > 0:53:31Emily's scallops.
0:53:33 > 0:53:35..Tom's turbot...
0:53:37 > 0:53:39..and Colin's langoustine.
0:53:42 > 0:53:48So, cooking the fish course at St Paul's will be...
0:53:55 > 0:53:58- ..Emily.- Wh...? Wow!
0:53:58 > 0:54:00APPLAUSE
0:54:00 > 0:54:02- COLLEAGUES:- Well done.
0:54:02 > 0:54:04Emily, you look astonished.
0:54:04 > 0:54:07Well, obviously I'm absolutely delighted,
0:54:07 > 0:54:09thank you very, very much for being given the honour to do that.
0:54:09 > 0:54:12I'm totally flabbergasted.
0:54:12 > 0:54:17Well, there are four possible contenders for the main course.
0:54:19 > 0:54:21There's Chris' pork.
0:54:22 > 0:54:24There's David's chicken.
0:54:26 > 0:54:28There's Adam's venison.
0:54:30 > 0:54:32And there's James' veal.
0:54:35 > 0:54:39And cooking their main course for the D-Day veterans will be...
0:54:54 > 0:54:56..James.
0:54:56 > 0:54:58- APPLAUSE - Thank you.
0:54:58 > 0:55:00- COLLEAGUE:- Well done, James.
0:55:00 > 0:55:04James, I think your fellow chefs thought as highly
0:55:04 > 0:55:08of your dish as we did, so wonderful solidarity there, how do you feel?
0:55:08 > 0:55:10A little bit shocked, actually,
0:55:10 > 0:55:13cos I think some of the competition this week's been so high.
0:55:13 > 0:55:15Yeah, I'm over the moon.
0:55:15 > 0:55:18So, and last but not least, is the dessert course.
0:55:21 > 0:55:23On the shortlist are...
0:55:23 > 0:55:25Colin's chocolate medal.
0:55:29 > 0:55:31..Aktar's queen of puddings...
0:55:33 > 0:55:36..and Chris' pineapple and coconut.
0:55:40 > 0:55:46So the chef cooking for the veterans at the D-Day banquet will be...
0:55:58 > 0:56:00..Colin. Congratulations.
0:56:08 > 0:56:09- Phew!- Let it all out, Colin!
0:56:09 > 0:56:12- LAUGHTER - What a week!
0:56:13 > 0:56:18Absolutely delighted. I'm overwhelmed to be put through.
0:56:18 > 0:56:20Thank you very much.
0:56:20 > 0:56:22Well, it's awful that everyone can't win,
0:56:22 > 0:56:27but, you know, as Scarlett said, you know, "Tomorrow's another day."
0:56:27 > 0:56:29And we look forward very much
0:56:29 > 0:56:31to eating the dishes that have been chosen
0:56:31 > 0:56:33at the banquet.
0:56:33 > 0:56:37So, congratulations - Adam, Emily, James, Colin.
0:56:37 > 0:56:42It's going to be an incredible occasion and a real treat for all those war heroes.
0:56:42 > 0:56:44I look forward to seeing you at St Paul's.
0:56:44 > 0:56:45Thank you all very much.
0:56:45 > 0:56:48- Champagne for everybody! ALL:- Yes!
0:56:54 > 0:56:57- Wahey! - LAUGHTER
0:56:58 > 0:57:02The commemorative D-Day banquet will start with Adam Simmonds'
0:57:02 > 0:57:04complex chicken dish - Your Share...
0:57:04 > 0:57:08To kick off the banquet for the veterans at St Paul's,
0:57:08 > 0:57:10what a great honour.
0:57:11 > 0:57:13..followed by Emily Watkins' Churchill tribute
0:57:13 > 0:57:16Fight Them On The Beaches seafood and shellfish dish.
0:57:16 > 0:57:20I'm so excited about calling my family and telling them I won it.
0:57:20 > 0:57:23If my grandfathers could see me cooking a banquet
0:57:23 > 0:57:28for their fellow war heroes, they'd be absolutely proud as punch.
0:57:28 > 0:57:32Then James Durrant's nostalgic veal-sharing plateau Blitz Spirit,
0:57:32 > 0:57:34inspired by his wife's grandad.
0:57:34 > 0:57:36Main course, main event, I'm...
0:57:36 > 0:57:38I'm ecstatic.
0:57:38 > 0:57:40- ALL:- Cheers!
0:57:40 > 0:57:43And finally, Colin McGurran's exquisite dessert -
0:57:43 > 0:57:45Homage To The Dickin Medal.
0:57:45 > 0:57:49A lot of it's to do with family and it's such a relief.
0:57:49 > 0:57:51Fantastic, happy days.
0:57:51 > 0:57:52Cheers to you, well done.
0:57:52 > 0:57:55- And to Tom.- And to Tom.
0:57:55 > 0:57:58The champagne may be flowing, but now the real work starts.
0:57:58 > 0:58:00- ALL:- Wahey!
0:58:00 > 0:58:05Tomorrow, our World War II veterans gather for a spectacular banquet
0:58:05 > 0:58:08hosted by Prime Minister David Cameron.
0:58:08 > 0:58:13I'm so proud to be in the presence of so many D-Day veterans today.
0:58:13 > 0:58:14But despite the pressure...
0:58:14 > 0:58:17Let's go, go, go, guys, yeah?
0:58:17 > 0:58:18Ow!
0:58:18 > 0:58:22..the chefs are determined to do our heroes proud.
0:58:22 > 0:58:26# Remember those who made it so
0:58:26 > 0:58:31# On the shores of Normandy. #