Eddie begins his dessert by making a caramel base for his dark chocolate parfait.

Eddie: "I have to really watch the temperature on this."

He combines it with melted chocolate and then folds in whipped double cream before filling molds.

Eddie: "The title of my dish is Worker Bees Weekend. And the inspiration is Robert Lowes, who was a workers rights campaigner in the 1800s, and he fought for the rights of mill workers who used to work a six and a half day week. He fought for them to have a half day on the Saturday. And so he's now seen as the grandfather of our modern day weekend.

 Eddie: "We've also got some cherries marinated in cherry brandy. They're going to go in the base of the parfait here. Just cut through that richness a little bit. Then alongside that, I'm tempering some white chocolate. And on the side, we're going to have a granita made with lavender, which is going to be that tricky balance to get that lavender flavor coming through without it being bitter or like a perfume or air freshener. "

Later ...

Eddie adds brandy soaked cherries and leaves the parfait to set.

For his granita, Eddie combines an infusion of pea and lavender flowers with sugar and lemon before reaching for the liquid nitrogen.

Eddie; "So this is going to help me freeze these individual droplets of the granita. It's going to help me to get it done in time. It's also going to hopefully give me a nice texture to the granita."

Later still ...

Eddie's tempering white chocolate. He covers the cocoa butter, transfers with tempered white chocolate, sprinkles with caramelized almonds and fennel pollen. He's not done with the liquid nitrogen either. He's now lowering his chocolate parfait into it to speed up the freezing process.

He adds a dusting of gold and moves on to demolding his white tempered chocolate.

Plating

Eddie plates his chocolate parfait.

He dishes up the granita, garnishes the parfait with honey lace. A drizzle of raw honey and the white chocolate discs, and his dessert is complete.