Peers, tasting behind the scenes

"I just find this very beautiful."

"Eddie's good at making things look beautiful."

Back in the judging room

Paul Ainsworth: "Let's start with a dark chocolate parfait. The texture, the set, the temperature of that, Is that how you wanted it to be?"

Eddie: "Yes, I think it is. It's. It's just about there."

Paul Ainsworth: "Those sour cherries in that parfait, is there enough in there for you?"

Eddie: "I'd like to up the amount of those a little bit, just so they cut through a little bit clearer.

Peers, tasting behind the scenes

"This is a very interesting combination, isn't it? The lavender."

"You only get the floral note of lavender. It's not the taste, which is really clever."

Back in the judging room

Paul Ainsworth: "Is the thickness of the white chocolate disc as you wanted?"

Eddie: "No. Should be almost paper thin,"

Peers, tasting behind the scenes

"If you're going to absolutely try and find something to fault. It's the thickness of the chocolate."

Back in the judging room

Paul Ainsworth: "How would you score this dish?"

Eddie: "I would love for this to be an eight."

Paul Ainsworth: " And what are you knocking two points off for?"

Eddie: "The white chocolate. I made a really silly error there. Also. more cherry would have balanced that parfait better."

Final Judging

Paul Ainsworth: "Eddie, for your dish Worker Bees Weekend, the dark chocolate parfait was really well made. Delicious. I really like the combination of the sour cherry, the chocolate, it balanced well with that dish, but I wanted a bit more of it. That lovely, chewy texture of those cherries would have been just welcomed. The lavender granita was fantastic. I love the way you go from that dark chocolate back to the granita. Very clever. Overall, Eddie, it was a really good dish. I just felt it was missing something, maybe something to bring the dish together."