James Durrant - Main

What inspired your menu?

The biggest inspiration for my menu was my wife's grandparents and her granddad in particular. He fought throughout the war and was also one of the first to land on the beaches on D-Day.

What research did you do?

I spent a long time talking to my wife's grandmother to find out what food was available during the war, what food they liked and what food they would dream about. I also used some war time cookery books.

I discovered that throughout the war people struggled enormously with food and rationing. They had to be a lot more resourceful than we are today with what they had. I wanted my menu to almost show the opposite and say a big thank you to the veterans. Without their bravery we would not have what we have today.

How did it feel to win a place in the national finals?

I was over the moon! The regionals were a tough week both mentally and physically. It was amazing to get through.

How tough has the competition been?

The competition was very tough. There were some great chefs cooking some amazing food under a lot of pressure. It consumed my life for several months.

What was it like learning your dish would be served at the D-Day banquet?

I was shocked and humbled. It was a massive honour to know that I would be able to commemorate D-Day and WWII and to thank the veterans.

What did it mean to cook for the war veterans in St Paul’s?

It meant a huge amount for me to cook for the war veterans. D-Day was such an important part of not just our history but the world’s history. To be able to thank them for their bravery and sacrifices was an incredible experience, something I will hold with me forever.