0:00:04 > 0:00:06It's been a tough week for three
0:00:06 > 0:00:07of Northern Ireland's best chefs.
0:00:07 > 0:00:09Where's all my pickled gear?
0:00:09 > 0:00:11Eager young newcomer, Will Brown...
0:00:11 > 0:00:13Don't like them stuck in the skin, do you?
0:00:13 > 0:00:16..and Richard Corrigan's head chef, Chris McGowan...
0:00:16 > 0:00:18Catch me if you can.
0:00:18 > 0:00:22..went head-to-head with returning finalist, Raymond McArdle.
0:00:22 > 0:00:25Every element has to be really, really right.
0:00:25 > 0:00:27Their prize - to cook at a banquet,
0:00:27 > 0:00:30commemorating the 70th anniversary of D-Day at one of the bastions
0:00:30 > 0:00:31of British wartime resilience,
0:00:31 > 0:00:33St Paul's Cathedral.
0:00:35 > 0:00:39Yesterday's dessert course was a fight for survival for Will...
0:00:39 > 0:00:40There's no room for error here.
0:00:40 > 0:00:44But in the end, veteran Tom Kerridge sent him packing.
0:00:44 > 0:00:48For a professional chef to send that out to anybody is unforgivable.
0:00:50 > 0:00:53Today, Raymond and Chris will battle it out...
0:00:53 > 0:00:55You've got to get this spot on.
0:00:55 > 0:00:58I tell you what they will get it, they'll get a great plate of food, Ray.
0:00:58 > 0:01:00..to win over the judges...
0:01:00 > 0:01:03I think it's the most important competition we've ever done.
0:01:03 > 0:01:04I am really excited.
0:01:04 > 0:01:08..who want perfection for our war heroes.
0:01:08 > 0:01:10I do think this is absolutely delicious.
0:01:10 > 0:01:11There's nothing original about it.
0:01:11 > 0:01:14It's a meat and two veg and a bit of gravy.
0:01:14 > 0:01:17To make sure the dishes evoke the spirit of wartime Britain,
0:01:17 > 0:01:19there is a fourth judge, Celia Sandys.
0:01:19 > 0:01:21Granddaughter of Winston Churchill.
0:01:22 > 0:01:24Oh, wow.
0:01:24 > 0:01:25What did he like to eat?
0:01:25 > 0:01:29His favourite things were Irish stew and ice cream.
0:01:30 > 0:01:34Today, only one chef will make it to the finals.
0:01:34 > 0:01:35Winner is...
0:01:51 > 0:01:52Having reached the finals last year,
0:01:52 > 0:01:56Raymond knows what's needed to impress in the competition.
0:01:59 > 0:02:02I've been here before, I know how hard it is.
0:02:02 > 0:02:03I'm here to win.
0:02:03 > 0:02:05Well, Ray, you didn't cook against me last year.
0:02:05 > 0:02:08It's a new dawn, it's a new day, there's nothing in it, man.
0:02:12 > 0:02:15Richard Corrigan's head chef, Chris, started the week badly
0:02:15 > 0:02:16but fought back
0:02:16 > 0:02:18and held on to second place.
0:02:18 > 0:02:20This is a competition - I'm here to win.
0:02:20 > 0:02:22It's not about friendships.
0:02:22 > 0:02:25I just want to get past the judges' chamber and get to that banquet.
0:02:25 > 0:02:29Returning finalist, Raymond, has had an up and down week
0:02:29 > 0:02:32ending on a high yesterday with his dessert.
0:02:32 > 0:02:36Coming in here today as the leader, erm, definitely gave me
0:02:36 > 0:02:37the kick to finish the job.
0:02:37 > 0:02:41I just want to really impress the judges with the brief
0:02:41 > 0:02:42and nail it.
0:02:44 > 0:02:46Judges Prue Leith, Matthew Fort
0:02:46 > 0:02:49and Oliver Peyton are scrutinising the chefs' menus.
0:02:49 > 0:02:52I hope we do not have a whole lot of rationing based food.
0:02:52 > 0:02:55It's got to be great gastronomy for that final dinner.
0:02:55 > 0:02:57I think it's the most important competition we've done.
0:02:57 > 0:02:59I'm really excited.
0:02:59 > 0:03:02Well, celebrating D-Day, the heroes of D-Day, without them
0:03:02 > 0:03:03we would not be here today.
0:03:03 > 0:03:04Absolutely.
0:03:06 > 0:03:08Listen, good luck, Ray. I wish you all the luck.
0:03:08 > 0:03:10- I hope everything goes well for you, mate.- I don't think you do.
0:03:10 > 0:03:12Well, no, I don't. But anyway.
0:03:13 > 0:03:17Today, the judges will each mark all four dishes individually.
0:03:17 > 0:03:20Starter with Chris - five.
0:03:20 > 0:03:23I mean how...what could he have done?
0:03:23 > 0:03:26The top scoring chef will go through to the finals.
0:03:27 > 0:03:28Hello, chefs.
0:03:28 > 0:03:31- Morning.- Good morning.- How are you? - Very good, very good.
0:03:31 > 0:03:35- Good to see you again, Ray.- Great to be here on a Friday, you know?
0:03:35 > 0:03:38Chris, what went wrong with your first course?
0:03:38 > 0:03:40I think it was digging for mackerel.
0:03:40 > 0:03:41I think that was the problem.
0:03:41 > 0:03:45But I've looked at it and I've adapted it and changed
0:03:45 > 0:03:47so hopefully we're flying for victory now.
0:03:47 > 0:03:51The only advice that I can give you is you have to evoke the spirit
0:03:51 > 0:03:53of D-Day, how important it is to this country,
0:03:53 > 0:03:55how important those people are to this country.
0:03:55 > 0:03:58If you can achieve that, you're a winner.
0:03:59 > 0:04:03Both chefs must focus on a strong start to their menu.
0:04:04 > 0:04:06First time I've met the judges,
0:04:06 > 0:04:08makes you feel you need to step up a level, you know?
0:04:08 > 0:04:10I'd really love to get a dish on this banquet.
0:04:10 > 0:04:12I'd love to get there and represent
0:04:12 > 0:04:14and say that Northern Ireland was part of that.
0:04:14 > 0:04:16I'd be proud for the whole country.
0:04:16 > 0:04:17Yes. No, I agree, I agree.
0:04:19 > 0:04:22Raymond's up first with his starter of pigeon post
0:04:22 > 0:04:25of roast and confit pigeon with fig flapjack
0:04:25 > 0:04:27and creamed barley served up with
0:04:27 > 0:04:29a message in a pigeon's claw.
0:04:29 > 0:04:31Tom scored it an eight in the week.
0:04:32 > 0:04:34All right, Ray. Feeling the pressure now, mate. First up.
0:04:34 > 0:04:36I want to get this spot on.
0:04:38 > 0:04:42The chefs' dishes will also be judged by a banquet guest of honour.
0:04:42 > 0:04:46Today, it's the granddaughter of Winston Churchill, Celia Sandys.
0:04:48 > 0:04:49Celia, welcome.
0:04:49 > 0:04:51Hello, lovely to be here.
0:04:51 > 0:04:52- Hello.- Please.
0:04:54 > 0:04:55What have you got there?
0:04:55 > 0:04:58Well, I thought you might like to see the first photograph I have
0:04:58 > 0:05:02of me with my grandfather which was very much around this period.
0:05:02 > 0:05:06It was a year before D-Day and it's my christening.
0:05:06 > 0:05:08You know, quite nice that he came
0:05:08 > 0:05:10cos he must've had quite a lot of things to do.
0:05:10 > 0:05:13Goodness, in '43 and it's a wonderful picture of him.
0:05:13 > 0:05:15I was going to ask was he keen on his food?
0:05:15 > 0:05:18Oh, very keen on his food. Absolutely, yes.
0:05:18 > 0:05:20Before I came, I rang up my aunt
0:05:20 > 0:05:25and said, "What was Grandpapa's favourite dish?"
0:05:25 > 0:05:26And she said, "Well, if he could have done,
0:05:26 > 0:05:29"he'd have had Irish stew at every meal."
0:05:29 > 0:05:30Oh, wonderful.
0:05:30 > 0:05:31So, I don't know. I'm hoping one of
0:05:31 > 0:05:33these two chefs will cook us an Irish stew.
0:05:39 > 0:05:42Raymond kicks off his Normandy-inspired starter with
0:05:42 > 0:05:44fig flapjack and beetroot jelly,
0:05:44 > 0:05:47followed by clotted cream pearl barley risotto
0:05:47 > 0:05:50and his roast pigeon breast.
0:05:50 > 0:05:52What will they think about your pigeon post, Ray?
0:05:52 > 0:05:55When they open that message out of the pigeon, they'll see,
0:05:55 > 0:05:59- "Guys, you know my food is the best. Put me through."- Yeah.
0:05:59 > 0:06:01That's what it's going to say really.
0:06:01 > 0:06:03The plate is finished off with blackberry sauce
0:06:03 > 0:06:05and confit pigeon leg with a message
0:06:05 > 0:06:07carried in its claw.
0:06:13 > 0:06:14OK, ladies.
0:06:14 > 0:06:15Away you go.
0:06:17 > 0:06:18That's good pigeon.
0:06:26 > 0:06:28Ah, he's got this little message there, how sweet.
0:06:28 > 0:06:31I've always thought one of the great advantages of pigeon post
0:06:31 > 0:06:33is that you can eat the messenger,
0:06:33 > 0:06:35and that's just what I'm going to do.
0:06:35 > 0:06:37When they open the message and then they start eating
0:06:37 > 0:06:40- and they eat the pigeon that carried the post, you know.- Yeah, yeah.
0:06:40 > 0:06:42- I've got a real chance with this dish.- Yes.
0:06:42 > 0:06:44So, the message is, "Sea landings a success,
0:06:44 > 0:06:49"supported by ship to shore heavy battery fire of HMS Belfast."
0:06:49 > 0:06:51- What is the sauce?- It's blackberry.
0:06:51 > 0:06:53It's sweet, isn't it?
0:06:53 > 0:06:55That pigeon's delicious.
0:06:55 > 0:06:59- I do think this is absolutely delicious.- Hmm.
0:06:59 > 0:07:01Every ingredient bursts in your mouth.
0:07:01 > 0:07:04- Looks as though every item has been thought out, doesn't it?- Hmm.
0:07:04 > 0:07:07Do you think the judges will like the balance of your dish?
0:07:07 > 0:07:09You know, I mean the flapjack - the stickiness of that?
0:07:09 > 0:07:12Well, I think the pigeon is... you know, strong enough
0:07:12 > 0:07:13to stand up to that.
0:07:13 > 0:07:14Yeah.
0:07:14 > 0:07:16What's the fig flapjack doing?
0:07:16 > 0:07:17Can someone explain to me?
0:07:17 > 0:07:19Do you know, I love that contrast of that, though.
0:07:19 > 0:07:21It's so completely unexpected.
0:07:21 > 0:07:24I think it's a lovely little surprise and I think it goes
0:07:24 > 0:07:26extremely well with the pigeon.
0:07:26 > 0:07:27I don't like that bit of it.
0:07:27 > 0:07:29It's the only bit I don't like.
0:07:29 > 0:07:32Do you think it would have met with your grandfather's approval?
0:07:32 > 0:07:34I think it would probably in most senses.
0:07:34 > 0:07:36I don't think that he would have liked this cos he was a
0:07:36 > 0:07:39great animal lover and I think that might have put him off on his plate.
0:07:39 > 0:07:40Ha-ha-ha.
0:07:40 > 0:07:43- I think he needs a medal for bravery, if nothing else.- Ha-ha.
0:07:47 > 0:07:51Up next is Chris and his renamed starter, Fly For Victory,
0:07:51 > 0:07:55marked down in the week by Tom for not living up to its original title
0:07:55 > 0:07:56of, "Dig For Victory", as its
0:07:56 > 0:07:59main ingredient was fish - not vegetables.
0:07:59 > 0:08:00Replacing mackerel for duck,
0:08:00 > 0:08:04Chris is hoping for higher than the five it scored on Monday.
0:08:04 > 0:08:05Are you a wee bit concerned about the
0:08:05 > 0:08:07judges being able to pick up on your story?
0:08:07 > 0:08:10Beetroot mate, digging for victory, Ray.
0:08:10 > 0:08:12You know, I mean, it's not my title anymore but people know that it
0:08:12 > 0:08:15was a vegetable at that time, they know it's a sustainable veg.
0:08:15 > 0:08:17If they don't get it, they don't get it.
0:08:17 > 0:08:19But they will get a great plate of food, Ray.
0:08:21 > 0:08:26Chris starts his plate with smoked red, golden and baby beetroots.
0:08:26 > 0:08:29Next, his sour dough bread slices filled with duck liver.
0:08:29 > 0:08:32How do you feel about sending your food into the judges' chamber
0:08:32 > 0:08:34- for the first time?- Nervous, Ray.
0:08:35 > 0:08:39Finally, his breast and leg of wild duck,
0:08:39 > 0:08:40topped off with a beetroot sauce.
0:08:45 > 0:08:46So, these are ration books.
0:08:46 > 0:08:50They are to be given to the judges with their starter.
0:08:50 > 0:08:53OK. Off you go. Thank you very much.
0:08:53 > 0:08:54Brilliant.
0:08:54 > 0:08:55Really good'un.
0:09:02 > 0:09:04I've always wanted to eat out of a bird bath.
0:09:06 > 0:09:08Chris, you changed the mackerel to duck?
0:09:08 > 0:09:09On judges' day?
0:09:09 > 0:09:10Yes.
0:09:10 > 0:09:12Good gamble?
0:09:12 > 0:09:13Oh,
0:09:13 > 0:09:16with the score that I got at the start of the week,
0:09:16 > 0:09:18I had to do something really.
0:09:18 > 0:09:20The sandwich is rather good.
0:09:20 > 0:09:21I think it's absolutely delicious.
0:09:21 > 0:09:23I really like the beetroot.
0:09:23 > 0:09:24Beetroot - I absolutely agree.
0:09:24 > 0:09:28And that yellow beetroot is particularly good, I think.
0:09:28 > 0:09:30I just don't like the taste of the duck.
0:09:30 > 0:09:33I think the duck is not very well cooked,
0:09:33 > 0:09:34it's over-seasoned.
0:09:34 > 0:09:36I just don't like the balance of flavours.
0:09:36 > 0:09:37I think he's just...
0:09:37 > 0:09:41cobbled this together to try and change something.
0:09:41 > 0:09:44It wasn't just thrown together, it was a good thought process
0:09:44 > 0:09:47that went into the fact that it was going to be wild duck.
0:09:47 > 0:09:48And beetroot, you know.
0:09:48 > 0:09:52The taste of the beetroot is so assertive that the duck doesn't
0:09:52 > 0:09:55really stand up to it at all, it doesn't stand a chance.
0:09:55 > 0:09:56No, it's a very unbalanced dish.
0:09:56 > 0:10:00I don't think he's thought about the brief properly at all.
0:10:00 > 0:10:03Because this is just tacked on.
0:10:03 > 0:10:06It's an interesting little ration book but I have to say there wasn't
0:10:06 > 0:10:09much evidence of rationing in my grandparents house.
0:10:09 > 0:10:12I think he was sent so many presents of food.
0:10:15 > 0:10:16Come on.
0:10:16 > 0:10:20Your fish course - you've changed that, so what is it then?
0:10:20 > 0:10:21It's now John Dory.
0:10:23 > 0:10:25Raymond's memories of Normandy fish course was
0:10:25 > 0:10:28inspired by his trip to the D-Day beaches.
0:10:29 > 0:10:31It features a strong French
0:10:31 > 0:10:33cheese sauce which raised eyebrows
0:10:33 > 0:10:34earlier this week,
0:10:34 > 0:10:36but it was the overpowering flavour
0:10:36 > 0:10:37of the braised ham which saw him
0:10:37 > 0:10:40marked down, scoring just a six.
0:10:40 > 0:10:42It's tough on service.
0:10:42 > 0:10:44You know, I've got to get this spot on.
0:10:46 > 0:10:50His John Dory is served on ham braised in Normandy cider,
0:10:50 > 0:10:53topped with an apple and celery tapioca dressing and French caviar.
0:10:57 > 0:11:01It's finished with a Camembert and Reblochon cheese sauce.
0:11:02 > 0:11:03OK. Thank you, ladies.
0:11:04 > 0:11:06Serve it, ladies first, yeah.
0:11:13 > 0:11:17It's very pretty and it certainly has memories of Normandy, I mean,
0:11:17 > 0:11:19all those ingredients, you think - Normandy.
0:11:19 > 0:11:24But I also spot a big dollop of caviar on top which I wasn't actually
0:11:24 > 0:11:27aware was produced in Normandy in any large quantities.
0:11:27 > 0:11:29- No, but we'll forgive them.- Ha-ha.
0:11:29 > 0:11:32So, Ray, obviously this dish was inspired by your trip to
0:11:32 > 0:11:33Normandy, you know?
0:11:33 > 0:11:36- Yeah.- Do you think you'll get that through that dish?
0:11:36 > 0:11:37Maybe...
0:11:37 > 0:11:41You know, you don't see it but all the flavours of Normandy are there.
0:11:41 > 0:11:42Yeah.
0:11:42 > 0:11:45Delicious fish. I love John Dory.
0:11:45 > 0:11:46It's a sort of...
0:11:46 > 0:11:49This is really good, delicious.
0:11:49 > 0:11:51It's wonderfully forgiving.
0:11:51 > 0:11:53- So, you got cheese sauce on there, Ray.- Yeah.
0:11:53 > 0:11:55Do you think the judges will get that, mate? That's a risky one.
0:11:55 > 0:11:58I think these judges have been round the block a bit,
0:11:58 > 0:11:59they'll understand it.
0:12:00 > 0:12:02I think the dish was absolutely delicious
0:12:02 > 0:12:05up until the point that I tasted the Camembert.
0:12:05 > 0:12:07I think the Camembert has completely ruined it.
0:12:07 > 0:12:09I absolutely agree with you.
0:12:09 > 0:12:12I think the problem is that the other memories of Normandy
0:12:12 > 0:12:13have gone just a step too far.
0:12:13 > 0:12:15Did we really need this sauce at all?
0:12:15 > 0:12:16- No.- No.
0:12:16 > 0:12:19They may say, "Oh, God, don't like cheese sauce with fish."
0:12:19 > 0:12:20And that's me gone.
0:12:20 > 0:12:22Do you have any childhood memories of fish?
0:12:22 > 0:12:26Yes, my grandfather just love fried fish with tartar sauce.
0:12:26 > 0:12:29I mean, he wasn't... He didn't need to have everything dolled up.
0:12:29 > 0:12:32I think this would have been very nice with a dollop of tartar sauce
0:12:32 > 0:12:34- on the side.- Ha-ha.
0:12:34 > 0:12:36It would have been an improvement over the Camembert sauce.
0:12:41 > 0:12:43You have got a cracking dish coming up.
0:12:43 > 0:12:45If I don't do these ingredients justice,
0:12:45 > 0:12:48then it's all for nothing, isn't it?
0:12:48 > 0:12:50Chris's Winston Churchill quote-inspired,
0:12:50 > 0:12:52We Are Captains Of Our Soles fish course,
0:12:52 > 0:12:54of Dover soles served with
0:12:54 > 0:12:56unusual long neck clams and horseradish
0:12:56 > 0:12:59scored a winning eight earlier this week.
0:12:59 > 0:13:00Have you changed it up? No?
0:13:00 > 0:13:03No, I'm just butter poaching it, like I did.
0:13:07 > 0:13:09He plates up spinach and sea vegetable puree,
0:13:09 > 0:13:14then adds his butter poached Dover sole and long neck clams.
0:13:14 > 0:13:17Next, a croquette made from a bechamel source and clam meat.
0:13:17 > 0:13:20Finally, he garnishes the plate with more sea vegetables.
0:13:21 > 0:13:23Slightly bit big, like.
0:13:23 > 0:13:25Yeah, but this is a fish course so it's meant to be
0:13:25 > 0:13:27maybe a little bit more
0:13:27 > 0:13:28generous, you know?
0:13:32 > 0:13:34Thank you very much.
0:13:34 > 0:13:36Well, that's your strongest dish.
0:13:36 > 0:13:40Listen, it's the final day, it all comes out today, mate.
0:13:48 > 0:13:49Ah, that's beautiful.
0:13:49 > 0:13:52I think that's so pretty and so fresh and so clean.
0:13:52 > 0:13:56It's just the sort of food I like to have.
0:13:56 > 0:13:59Wonderful briny smells coming off that, I mean, it actually
0:13:59 > 0:14:00feels like the sea.
0:14:00 > 0:14:03It does, it smells exactly like the sea - wonderful.
0:14:03 > 0:14:07- No rations there, chef.- There was no rations there, yeah, that was...
0:14:07 > 0:14:10- That was Mayfair lux...- Ration books.
0:14:10 > 0:14:12- That was Mayfair lux, Chef.- Yeah.
0:14:13 > 0:14:18That sauce is so fresh and perfect and not too creamy.
0:14:18 > 0:14:21The long neck clam is delicious with the horseradish underneath.
0:14:21 > 0:14:23- Hmm.- Just a little bit of vinegar in the horseradish as well,
0:14:23 > 0:14:25to sharpen it up.
0:14:25 > 0:14:27The thing I like about this dish is just the quality of the cooking
0:14:27 > 0:14:29is absolutely outstanding.
0:14:29 > 0:14:34You know, it works so beautifully through the experience of each
0:14:34 > 0:14:35different flavour.
0:14:35 > 0:14:38I mean, it's actually quite a substantial dish and I like that.
0:14:38 > 0:14:41Yeah, so I feel that Chris has come storming back.
0:14:41 > 0:14:44The caption is Captain's Of Our Soles, you know,
0:14:44 > 0:14:47an old Winston Churchill caption so...
0:14:47 > 0:14:48- Well...- I'm hoping they get that.
0:14:48 > 0:14:51I don't know whether any of you realise, but in 1941 my grandfather
0:14:51 > 0:14:53made a speech where he said,
0:14:53 > 0:14:54"We are the masters of our fate.
0:14:54 > 0:14:57"We are the captains of our souls."
0:14:58 > 0:15:01- Ha-ha.- So, he's got a sense of history here too which I think
0:15:01 > 0:15:03is very nice indeed. I can see him eating this.
0:15:07 > 0:15:10At the halfway point, while the chefs get on with preparing their
0:15:10 > 0:15:14main courses, the judges are discussing their scores.
0:15:14 > 0:15:18I've see nothing up beyond an eight, myself.
0:15:18 > 0:15:20A nine - I have a nine.
0:15:20 > 0:15:21I have absolutely neck-and-neck.
0:15:21 > 0:15:23I'm looking forward to the second half.
0:15:29 > 0:15:32Raymond's had a disaster with his oxtail hash.
0:15:32 > 0:15:33- BLEEP!- Burned.
0:15:35 > 0:15:37It's like totally torched to the pot.
0:15:37 > 0:15:40It's not what you need on finals day, Ray, is it, mate?
0:15:43 > 0:15:46But it's Chris who's up first with his main - The Pig Club.
0:15:46 > 0:15:50Cooking suckling pig nose-to-tail using the shoulder, legs and loin,
0:15:50 > 0:15:52along with black pudding.
0:15:52 > 0:15:54It scored a seven earlier this week.
0:15:54 > 0:15:57It's tough when you're first up to the pass, isn't it? First up.
0:15:57 > 0:15:59If you're ready, you're ready, Ray.
0:15:59 > 0:16:01You've done your mise en place, mate, you've done your prep...
0:16:01 > 0:16:03You're organised, do you know what I mean?
0:16:03 > 0:16:07Tom thought both chefs' main courses hit the wartime brief, something
0:16:07 > 0:16:11which fourth judge Celia will be looking for in all their dishes.
0:16:11 > 0:16:12Hi, how are you?
0:16:12 > 0:16:15Well, much enjoying your food from both of you.
0:16:15 > 0:16:17It's really delicious.
0:16:17 > 0:16:18I'm feeling very full.
0:16:20 > 0:16:22Oh, wow. So, how do you know Sir Winston Churchill?
0:16:24 > 0:16:26- Well, she was my grandfather.- No!
0:16:26 > 0:16:28Where was that taken?
0:16:28 > 0:16:30That was taken in the South of France.
0:16:30 > 0:16:31In 1962.
0:16:31 > 0:16:34- On holiday?- On holiday, yes.
0:16:34 > 0:16:36And what did he like to eat?
0:16:36 > 0:16:40Well, his favourite things were Irish stew and ice cream.
0:16:40 > 0:16:42Well, hopefully we'll do him proud.
0:16:42 > 0:16:45Good, you're doing what my grandfather would have said -
0:16:45 > 0:16:48"Never, never give in," And you're carrying on in that spirit.
0:16:48 > 0:16:51- Thank you very much. Enjoy the rest of your meal.- Bye.
0:16:51 > 0:16:52- Thank you.- Thank you.
0:16:54 > 0:16:56That was pretty special.
0:16:56 > 0:16:58Outside of having the man here himself...
0:16:58 > 0:17:00to have his granddaughter here.
0:17:00 > 0:17:02Granddaughter?
0:17:02 > 0:17:03Yep, amazing.
0:17:03 > 0:17:04Wow.
0:17:07 > 0:17:09Chris starts his plate with onion puree and roasted carrots.
0:17:11 > 0:17:13Next on, it's black pudding and pork shoulder.
0:17:14 > 0:17:18And his onion ash, which Tom thought was too bitter.
0:17:18 > 0:17:19Just a wee sprinkle.
0:17:19 > 0:17:21I'm not going to change that aspect.
0:17:21 > 0:17:22I like it like that, Ray.
0:17:22 > 0:17:23I'd put it somewhere different.
0:17:23 > 0:17:26That's you, Ray. This is me, mate. You know what I mean?
0:17:27 > 0:17:30Next, his bone marrow and pork loin
0:17:30 > 0:17:32served with his sauce in mini saucepans.
0:17:36 > 0:17:37That's brilliant.
0:17:38 > 0:17:40OK. The Pig Club.
0:17:41 > 0:17:42That looks fantastic.
0:17:49 > 0:17:50Wow.
0:17:51 > 0:17:53Well, that looks good, doesn't it?
0:17:53 > 0:17:56We're not going to go hungry either. Smells good too.
0:17:56 > 0:17:57It is a real looker.
0:17:57 > 0:17:59It's a beautifully presented dish.
0:17:59 > 0:18:01That is as good as you're going to get. That's the pork.
0:18:02 > 0:18:04You should be well proud of that.
0:18:04 > 0:18:06I mean, this is a festival of meat though.
0:18:06 > 0:18:08I mean, that's my concern here.
0:18:08 > 0:18:11It is a mass, it is a big dish,
0:18:11 > 0:18:12there's a lot of meat in there.
0:18:12 > 0:18:14I have never eaten black pudding.
0:18:14 > 0:18:15I'm a bit nervous about that.
0:18:15 > 0:18:16Oh, my goodness!
0:18:16 > 0:18:18You have a treat in store.
0:18:18 > 0:18:19I do, do I?
0:18:19 > 0:18:23I think the black pudding is absolutely outstanding.
0:18:23 > 0:18:27You know, I don't like the gravy, I don't like the carrots.
0:18:27 > 0:18:28Do you like the carrots?
0:18:28 > 0:18:29I do like the carrots.
0:18:29 > 0:18:33I mean, I like vegetables more than meat, personally.
0:18:33 > 0:18:35You know, I hope they get it.
0:18:35 > 0:18:39The brief - the kind of no wastage, kind of using everything up.
0:18:39 > 0:18:41I'm really not too sure about the mousse.
0:18:41 > 0:18:43I think it's just an idea that's been plopped in there,
0:18:43 > 0:18:44if you know what I mean.
0:18:44 > 0:18:47Well, I think it's a case of the pig, the whole pig,
0:18:47 > 0:18:48and nothing but the pig.
0:18:48 > 0:18:50And I think certainly after the war, you would not have
0:18:50 > 0:18:52thrown away any waste, any part of it.
0:18:52 > 0:18:55Given the brief, do you think this is an appropriate dish
0:18:55 > 0:18:56for this important occasion?
0:18:56 > 0:18:58No, you'd want something a little more...
0:18:58 > 0:19:00That you can get your teeth into, I think.
0:19:00 > 0:19:03You don't want all the trouble thinking what you're going to have.
0:19:03 > 0:19:05I think...for me, it's too much picking at.
0:19:08 > 0:19:11Raymond's next with his two-part main - Officers' Mess -
0:19:11 > 0:19:15of beef sirloin for the officers and brisket for the soldiers.
0:19:16 > 0:19:19Like Chris, he scored a seven, but he's come up with an idea
0:19:19 > 0:19:21to try to win over the judges.
0:19:21 > 0:19:23I've got a wee surprise for you.
0:19:23 > 0:19:27- So, I'm going to make this plate wear the officer's hat...- Ah!
0:19:27 > 0:19:32..and the other plate wear the soldier's hat.
0:19:32 > 0:19:34- Boom.- Boom!
0:19:34 > 0:19:35Loving it.
0:19:36 > 0:19:40Tom marked it down in the week for the portion size being too large,
0:19:40 > 0:19:43so Raymond is serving his dishes alternately and thinks cooking
0:19:43 > 0:19:48one of Winston Churchill's favourite meals could see him do well.
0:19:48 > 0:19:50He loved Irish stew, well, I'm on a winner.
0:19:52 > 0:19:56His Officers' Plate starts with the rescued oxtail hash, peas
0:19:56 > 0:19:57and ale cooked onions.
0:19:57 > 0:20:00Then slices of beef sirloin.
0:20:00 > 0:20:02Next, it's the beef brisket for the soldiers' element,
0:20:02 > 0:20:05along with vegetable stew.
0:20:05 > 0:20:08Finally, a mushroom sauce is drizzled over the officer's plate
0:20:08 > 0:20:11and his two-part main is ready.
0:20:14 > 0:20:15OK.
0:20:15 > 0:20:17Away you go, ladies.
0:20:17 > 0:20:18Thank you.
0:20:27 > 0:20:30I think one's for the officer and one's for the other ranks.
0:20:30 > 0:20:33Perhaps I'll give that one a try if you don't mind.
0:20:33 > 0:20:34But do you like that hat?
0:20:34 > 0:20:36- I do like that hat.- Well, you have that hat, let's go crazy.
0:20:36 > 0:20:39You really are an officer and a gentleman.
0:20:39 > 0:20:40- ALL:- Ha-ha-ha.
0:20:42 > 0:20:43- I can't do any more.- No.
0:20:45 > 0:20:47You put it all in there, kid.
0:20:47 > 0:20:48I can't do any more.
0:20:50 > 0:20:53This is a delicious piece of meat, I think.
0:20:53 > 0:20:55Can you imagine at the final dinner,
0:20:55 > 0:20:57this going down in front of everybody,
0:20:57 > 0:20:59mess tins in front of the entire...
0:21:00 > 0:21:03- I think it's a mouthful everybody would enjoy.- Mmm.
0:21:03 > 0:21:06I think this is... This dish is lovely.
0:21:06 > 0:21:08- I just want to make sure everything was right.- Yeah.
0:21:08 > 0:21:11If you're going to serve something in a can or a mess can...
0:21:11 > 0:21:13- Yeah.- ..it's got to be spot-on, hasn't it?- Yeah.
0:21:14 > 0:21:18Mmm. I really wouldn't like to see the officers version going down
0:21:18 > 0:21:22at all at a banquet because I think it's just a very average dish.
0:21:22 > 0:21:23There's nothing original about it.
0:21:23 > 0:21:25It's a meat, two veg and a bit of gravy.
0:21:25 > 0:21:28The stew, on the other hand, is absolutely outstanding.
0:21:28 > 0:21:30I think it'd be perfect at the banquet.
0:21:30 > 0:21:32Celia, your grandfather liked a stew.
0:21:32 > 0:21:35Would he have approved of this stew?
0:21:35 > 0:21:36I rather think he would have done
0:21:36 > 0:21:38and I think that it's very
0:21:38 > 0:21:40appropriate for the occasion.
0:21:40 > 0:21:42I mean, the soldiers arriving on the beaches - if they could have
0:21:42 > 0:21:45got their hands on this, they would have been thrilled to bits.
0:21:45 > 0:21:47It's exactly what they should have been served.
0:21:50 > 0:21:55With just one course to go, it's Chris who's plating up first.
0:21:55 > 0:21:57How you feeling about your dessert?
0:21:57 > 0:21:58I haven't changed anything.
0:21:58 > 0:22:00I'm not going to change anything.
0:22:00 > 0:22:01I believe in it.
0:22:01 > 0:22:03He's serving coconut sponge with
0:22:03 > 0:22:04rice pudding ice cream
0:22:04 > 0:22:08and cans of lemon grass and chilli marinated pineapple on the side.
0:22:08 > 0:22:11He struggled yesterday to get the ice cream right,
0:22:11 > 0:22:14with Tom scoring the dish a not-so-magnificent seven.
0:22:16 > 0:22:17Have you got your cans ready?
0:22:17 > 0:22:18They're done, mate.
0:22:20 > 0:22:23He starts his plate with the coconut sponge and lime curd,
0:22:23 > 0:22:26then adds a passion fruit citrus cream.
0:22:26 > 0:22:29Next on, Thai baby basil, pineapple jelly
0:22:29 > 0:22:33and rice pudding ice cream wrapped in a pineapple tuile.
0:22:33 > 0:22:34Take it with you, ladies.
0:22:34 > 0:22:35- Thanks, ladies.- Thank you very much.
0:22:41 > 0:22:42Pretty.
0:22:46 > 0:22:48This looks good enough to eat.
0:22:48 > 0:22:50- And coconut ice is my favourite thing.- Happy days.
0:22:50 > 0:22:52No, it's 'happy isles'.
0:22:52 > 0:22:54It says, "Happy Isles Broken Slices "Pineapple".
0:22:54 > 0:22:57I do think that this shows the degree to which the chef himself
0:22:57 > 0:23:00has gone into the detail and thinking about this.
0:23:00 > 0:23:02I'm giving him credit for that.
0:23:02 > 0:23:03Oh, look at that, it's so sweet.
0:23:03 > 0:23:05And it's got chilli on it.
0:23:05 > 0:23:07Oh, I do like pineapple with chilli.
0:23:07 > 0:23:10I think this rice pudding ice cream is a triumph.
0:23:10 > 0:23:13It's absolutely delicious and so unusual.
0:23:13 > 0:23:16Were you happy with the pineapple tuile - that it'll stay crunchy?
0:23:16 > 0:23:17Yes, definitely.
0:23:17 > 0:23:19Oh, that will be proper crunchy, yeah.
0:23:19 > 0:23:23That lovely crunchy bit of pineapple caramel too, isn't it?
0:23:23 > 0:23:26I put fresh... I grated fresh coconut at the end.
0:23:26 > 0:23:30I'm kind of hoping that those little tweaks will maybe elevate
0:23:30 > 0:23:32that dish as well a little bit, you know.
0:23:32 > 0:23:35The coconut thing is just OK.
0:23:35 > 0:23:38I don't think it's necessary. I think the rest of the stuff
0:23:38 > 0:23:39works brilliantly.
0:23:39 > 0:23:41Would your grandfather have liked ice cream,
0:23:41 > 0:23:43and would he have liked rice pudding?
0:23:43 > 0:23:46Oh, ice cream was his favourite pudding.
0:23:46 > 0:23:51And I don't think he could have failed to like that, it was so good.
0:23:53 > 0:23:56The final dish of the day is Raymond's comfort with style
0:23:56 > 0:23:59dessert, intended to be a homecoming treat for soldiers
0:23:59 > 0:24:01returning from the D-Day campaign.
0:24:01 > 0:24:04His gingerbread and parsnip pudding with brown butter ice cream
0:24:04 > 0:24:06scored a nine from Tom.
0:24:06 > 0:24:09Well, he said if I thickened the custard, it's worth a ten.
0:24:09 > 0:24:11- Really?- So, I've thickened the custard.
0:24:15 > 0:24:18Raymond starts his plate with his gingerbread and parsnip pudding
0:24:18 > 0:24:20and sweet chestnut puree.
0:24:20 > 0:24:22Next - his chestnut brittle.
0:24:24 > 0:24:28With Chris helping to fill miniature jerry cans with malt custard.
0:24:28 > 0:24:30Are you sure the custard's going to come out?
0:24:30 > 0:24:31Do you want to do a tester, chef?
0:24:31 > 0:24:33- I think it's going to come out.- OK.
0:24:34 > 0:24:38He serves it all up with his brown butter ice cream in helmets.
0:24:42 > 0:24:44Maybe...
0:24:44 > 0:24:46could have done with a little more custard.
0:24:46 > 0:24:47OK. Thank you, ladies.
0:24:56 > 0:24:57- Mmm.- Mmm.
0:24:59 > 0:25:00This looks great, doesn't it?
0:25:00 > 0:25:02This is something before I even eat it,
0:25:02 > 0:25:04I can see that at a banquet.
0:25:04 > 0:25:05What do you think?
0:25:05 > 0:25:07- A wee bit concerned it might be too thick.- Yeah.
0:25:07 > 0:25:09That's my only concern, the custard.
0:25:10 > 0:25:13Having to wait half an hour for your custard to arrive is a bit...
0:25:13 > 0:25:16But what custard? Look, I got a smear.
0:25:16 > 0:25:17Well, look, I'm trying.
0:25:18 > 0:25:22I think getting this brief right was more important,
0:25:22 > 0:25:23you know, with D-Day?
0:25:23 > 0:25:24Yeah.
0:25:24 > 0:25:26And sometimes, some of the food...
0:25:28 > 0:25:30The cake is very solid, isn't it?
0:25:30 > 0:25:31It's solid and dry.
0:25:31 > 0:25:34When you look at it and read the menu,
0:25:34 > 0:25:35I just can't taste the parsnips on it.
0:25:35 > 0:25:37I like the little helmet, I think that's sweet.
0:25:37 > 0:25:41I do find the brown butter in there, I think that's the best bit, really.
0:25:41 > 0:25:44But after that, it's a course of diminishing returns, really,
0:25:44 > 0:25:45isn't it?
0:25:48 > 0:25:51It's just this waiting game now. The waiting, Ray.
0:25:51 > 0:25:53I can't contemplate losing this one.
0:25:53 > 0:25:54Yes.
0:25:54 > 0:25:55I can't.
0:25:55 > 0:25:57It's been to and fro all day.
0:25:57 > 0:26:00Ray's first course was fantastic and Chris's pudding was fantastic.
0:26:01 > 0:26:04But where the competition really lies is for the fish
0:26:04 > 0:26:07and the main courses because they were so close.
0:26:07 > 0:26:09They clearly enjoyed what they were doing
0:26:09 > 0:26:11and they clearly researched it all very well.
0:26:11 > 0:26:13I think it was really close. I really do.
0:26:13 > 0:26:15I think it's too close to call, you know?
0:26:15 > 0:26:18Going home empty-handed is just not nice.
0:26:18 > 0:26:20It's going to be a tough call and I really mean that.
0:26:20 > 0:26:22- Ray, good luck, mate. - And you, good luck.
0:26:34 > 0:26:35Welcome, chefs.
0:26:35 > 0:26:37How are you feeling?
0:26:37 > 0:26:38Exhausted.
0:26:38 > 0:26:39Anxious.
0:26:39 > 0:26:43Honestly, you both produced some amazing dishes that have
0:26:43 > 0:26:46really evoked the British wartime spirit.
0:26:46 > 0:26:50But I'm sure you want to know who the chef is going forward to the
0:26:50 > 0:26:51finals of the Great British Menu.
0:26:55 > 0:26:56The winner is...
0:27:02 > 0:27:03..Chris.
0:27:04 > 0:27:05- Ray.- Well done, mate.
0:27:05 > 0:27:08Thank you very much. Such a hard week.
0:27:08 > 0:27:10I'm just...pff.
0:27:10 > 0:27:11Raymond, how do you feel?
0:27:11 > 0:27:13I'm gutted.
0:27:13 > 0:27:16I'm gutted but he's a fine cook.
0:27:16 > 0:27:17You just lost it on the pudding.
0:27:17 > 0:27:19It was that close.
0:27:19 > 0:27:22Chris, your standout dishes obviously were the fish
0:27:22 > 0:27:24and, of course, the rice pudding ice cream.
0:27:24 > 0:27:26I thought it was really wonderful.
0:27:26 > 0:27:27I gave you a nine for that.
0:27:27 > 0:27:29Thank you so much.
0:27:29 > 0:27:31What would it take to get a ten?
0:27:31 > 0:27:33My grandfather would have loved it cos he loved ice cream.
0:27:33 > 0:27:36Ice cream all the way, with him.
0:27:36 > 0:27:37Thank you very much. Thank you.
0:27:37 > 0:27:39You know the standout dish for me,
0:27:39 > 0:27:41which was the very first dish we had...?
0:27:41 > 0:27:43Which was the pigeon post.
0:27:43 > 0:27:47And the pigeon was cooked to perfection.
0:27:47 > 0:27:49And I must say it was up and down.
0:27:49 > 0:27:51It was a roller coaster, to be honest.
0:27:51 > 0:27:53Chris, well done. We look forward to seeing you in the finals.
0:27:53 > 0:27:57- Thank you very much.- Thank you both very much.- Thank you.
0:27:57 > 0:27:58Well done, lad.
0:28:03 > 0:28:05I don't know what to say.
0:28:05 > 0:28:07I'm absolutely elated.
0:28:07 > 0:28:08I feel terrible for Ray
0:28:08 > 0:28:12cos it really could have been either of them.
0:28:12 > 0:28:14Oh.
0:28:14 > 0:28:15Horrible feeling.
0:28:16 > 0:28:18Horrible.
0:28:18 > 0:28:19Ray...
0:28:19 > 0:28:20Well done.
0:28:21 > 0:28:22Well done.
0:28:22 > 0:28:24I just want to be there at the banquet
0:28:24 > 0:28:28and just be able to give something back to those veterans
0:28:28 > 0:28:29that sacrificed so much for us.
0:28:29 > 0:28:30Cheers, Chris.
0:28:30 > 0:28:32- You've done really well.- Ray.
0:28:32 > 0:28:33Congratulations, man.
0:28:33 > 0:28:35Thank you, Ray. Thank you.