0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:06- CORK POPS - Hey!
0:00:06 > 0:00:09..24 of the country's most talented chefs...
0:00:09 > 0:00:11This is it. Pressure's on.
0:00:11 > 0:00:15..are fighting it out in the toughest competition of their lives.
0:00:15 > 0:00:18The old gloves are off now, ain't they, you know.
0:00:18 > 0:00:19Hold on to your hats.
0:00:19 > 0:00:21As previous competitors...
0:00:21 > 0:00:23It's literally blood, sweat and tears.
0:00:23 > 0:00:25..and ambitious newcomers..
0:00:25 > 0:00:26I'm absolutely buzzing.
0:00:26 > 0:00:30..go head-to-head for the chance to cook at this year's banquet,
0:00:30 > 0:00:36celebrating 140 years of the iconic Wimbledon Championships,
0:00:36 > 0:00:41the oldest and most prestigious tennis tournament in the world.
0:00:43 > 0:00:44Go, go, go!
0:00:44 > 0:00:49To get there, the chefs must create outstanding dishes which match
0:00:49 > 0:00:51the exceptional skill and flair
0:00:51 > 0:00:53of the tournament's greatest champions...
0:00:53 > 0:00:55Perfect harmony.
0:00:55 > 0:00:59..and celebrate the incredible smells, colours and tastes...
0:00:59 > 0:01:00Beautiful.
0:01:00 > 0:01:03..of the best of British summer time.
0:01:03 > 0:01:06Hats off. Really well done.
0:01:06 > 0:01:09This week, battling to represent London and the South East
0:01:09 > 0:01:12in the national finals are three of the brightest lights
0:01:12 > 0:01:14on the capital's restaurant scene.
0:01:14 > 0:01:17- Dessert on a fish course. That's brave.- Brave or stupid.
0:01:17 > 0:01:22But which two chefs will make it through to cook for the judges on Friday?
0:01:22 > 0:01:24I'm trying to achieve a subtle flavour,
0:01:24 > 0:01:27as opposed to chucking a piece of meat over some charcoal.
0:01:27 > 0:01:29- That's slightly offensive, but... - Hee-hee!
0:01:41 > 0:01:45This year marks the 140th anniversary
0:01:45 > 0:01:47of the Wimbledon Tennis Championships.
0:01:47 > 0:01:52The competition first took place in 1877 and since then...
0:01:52 > 0:01:54You cannot be serious!
0:01:54 > 0:01:57..has become the ultimate Grand Slam tournament,
0:02:01 > 0:02:05attracting the greatest players from around the globe
0:02:05 > 0:02:08and signalling the start of the British summer.
0:02:08 > 0:02:10Straight sets again!
0:02:10 > 0:02:13Wimbledon champion again!
0:02:13 > 0:02:14CHEERING AND APPLAUSE
0:02:17 > 0:02:20This week, battling to represent London and the South East
0:02:20 > 0:02:23in the national finals are...
0:02:23 > 0:02:25Tom Kemble,
0:02:25 > 0:02:26Michelin-starred head chef
0:02:26 > 0:02:29at one of London's most prestigious dining rooms.
0:02:29 > 0:02:33I don't like overcomplicated dishes, I don't like fussy plating.
0:02:33 > 0:02:35I think it's that beautiful simplicity on the plate
0:02:35 > 0:02:37that's going to take me to the banquet.
0:02:37 > 0:02:40Mike Reid, protege of Michel Roux Jr,
0:02:40 > 0:02:43known for his gutsy techniques and flavours.
0:02:43 > 0:02:46I'm not coming from a Michelin restaurant but, at the same time,
0:02:46 > 0:02:50I believe in my abilities and I believe I have what it takes to do well.
0:02:50 > 0:02:52And Selin Kiazim,
0:02:52 > 0:02:54a specialist in Turkish Cypriot food,
0:02:54 > 0:02:56inspired by her family's roots.
0:02:56 > 0:03:00I think I'm bringing something really new and exciting to the competition.
0:03:00 > 0:03:03I'm using Mediterranean, Middle Eastern flavours
0:03:03 > 0:03:05and I can't wait to get going and show everyone what I can do.
0:03:06 > 0:03:10Judging whether their dishes are worthy of this year's Wimbledon banquet
0:03:10 > 0:03:12is a Michelin-starred chef
0:03:12 > 0:03:15responsible for some of the finest dining in Britain.
0:03:15 > 0:03:17I wonder who this veteran's going to be?
0:03:17 > 0:03:20- Yeah, me, too.- It feels like the most nerve-racking bit of it,
0:03:20 > 0:03:24whether your style of food fits what he thinks would work.
0:03:24 > 0:03:26Could be a she, Tom.
0:03:26 > 0:03:28THEY LAUGH
0:03:28 > 0:03:29A very good point!
0:03:29 > 0:03:32Six-time veteran of the competition,
0:03:32 > 0:03:34Angela Hartnett.
0:03:36 > 0:03:37- Morning, guys.- Morning.
0:03:37 > 0:03:41So it's 140 years of Wimbledon, we expect excellent,
0:03:41 > 0:03:42delicious-tasting food.
0:03:42 > 0:03:45So, Tom, no pressure, how are you feeling?
0:03:45 > 0:03:48I'm feeling good. Looking forward to cooking my dishes for you.
0:03:48 > 0:03:50Fantastic. Selin, how are you feeling
0:03:50 > 0:03:51about the brief - taste of summer?
0:03:51 > 0:03:54I feel like the brief was, in one way, kind of made for me.
0:03:54 > 0:03:56Good. What about you, Mike?
0:03:56 > 0:03:58I think it fits my style of cooking perfectly.
0:03:58 > 0:03:59Brilliant. Looking forward to it.
0:03:59 > 0:04:01Good luck. See you on the other side.
0:04:01 > 0:04:02Thank you.
0:04:04 > 0:04:05You were right!
0:04:12 > 0:04:14London and the South East always does well.
0:04:14 > 0:04:18They need to make sure that they really live up to the expectations.
0:04:21 > 0:04:25Tom Kemble is known for the use of international influences in his cuisine
0:04:25 > 0:04:29and is hoping to impress with a Spanish-inspired starter.
0:04:29 > 0:04:30- Hi, Tom.- Hi, Angela.
0:04:30 > 0:04:32- How are you feeling? - Good. Confident.
0:04:32 > 0:04:34Oh, fancy.
0:04:34 > 0:04:36Tell me about your dish?
0:04:36 > 0:04:38- Marbella Memories is the title of my dish.- OK.
0:04:38 > 0:04:41I'm doing a tomato gazpacho with a dill flower and mustard ice cream
0:04:41 > 0:04:44- and brioche croutons. - Why Marbella Memories?
0:04:44 > 0:04:47I spent loads of holidays down there as a kid and this is my ode,
0:04:47 > 0:04:50- this is my version.- So what are you doing with these lovely brown crabs?
0:04:50 > 0:04:53I'm going to cut off big pieces of meat from the crab claws
0:04:53 > 0:04:56- and that's going to be on the bottom of the soup.- Fantastic!
0:04:56 > 0:04:59The mustard ice cream, that's slightly unusual. How are you doing that?
0:04:59 > 0:05:01- I'm working with dill flowers.- Ah.
0:05:01 > 0:05:04- I'm also working with a really good French mustard.- Oh, lovely.
0:05:04 > 0:05:06So it's quite a simple dish.
0:05:06 > 0:05:10It is quite simple, but I think my cooking and my dishes
0:05:10 > 0:05:14- are quite simple.- OK. And anything you're worried about?
0:05:14 > 0:05:17- Um, getting it all done in time. - Good luck, Tom.- Thank you, Angela.
0:05:18 > 0:05:22Because it is so simple, one thing that I think could go wrong for Tom's dish
0:05:22 > 0:05:24is if he can't extract enough flavour
0:05:24 > 0:05:26from every single item on that dish.
0:05:28 > 0:05:31Innovative chef Mike Reid is hoping to win over Angela
0:05:31 > 0:05:34with a complex and technical courgette dish.
0:05:35 > 0:05:39- Hi, Mike.- Hi.- So tell me what dish you're making today?
0:05:39 > 0:05:40My dish is called A Summer Meadow,
0:05:40 > 0:05:44which is inspired by my memories of summer
0:05:44 > 0:05:47and one of my favourite summer vegetables is courgettes
0:05:47 > 0:05:50- so I've got things like the courgette flower.- Yeah.
0:05:50 > 0:05:53- I'm going to make, like, a saffron tempura.- OK.
0:05:53 > 0:05:56- I'm going to stuff it with a gorgeous burrata.- Yeah.
0:05:56 > 0:05:59- On top of that, I'm making a butter milk snow...- Oh!
0:05:59 > 0:06:02- ..which is what I'm worried about in terms of the setting time.- Yeah.
0:06:02 > 0:06:04Besides that, I'm fairly confident about executing it.
0:06:04 > 0:06:06What are these little things?
0:06:06 > 0:06:08These are finger limes, they're really zesty,
0:06:08 > 0:06:10they're going to add great freshness to my dish, as well.
0:06:12 > 0:06:14All right, good. So you're feeling confident?
0:06:14 > 0:06:17I think it's a different dish but I'm confident in it and for me it's
0:06:17 > 0:06:22summer on a plate and there's another link later on to Wimbledon
0:06:22 > 0:06:25- which I think really fulfils the brief as well.- All right, good.
0:06:26 > 0:06:29Mike's dish is essentially all courgettes.
0:06:29 > 0:06:32What could potentially be a problem is stuffing the courgette flour with the burrata.
0:06:32 > 0:06:35It could be quite dense, you know, if the batter's not light enough.
0:06:35 > 0:06:37So it's one thing he needs to watch.
0:06:37 > 0:06:38Mind your back.
0:06:38 > 0:06:41Selin Kiazim, the youngest of the group,
0:06:41 > 0:06:43is a protege of Peter Gordon,
0:06:43 > 0:06:46often credited as the godfather of fusion cuisine.
0:06:46 > 0:06:51She's looking to impress with a Turkish Cypriot take on a traditional summer favourite.
0:06:51 > 0:06:54Hi, Selin, tell me the name of your dish?
0:06:54 > 0:06:56- Queue-cumber.- Queue-cumber.- Yeah.
0:06:56 > 0:06:59I've taken inspiration basically from the hundreds and thousands
0:06:59 > 0:07:01of people who queue up at Wimbledon every year
0:07:01 > 0:07:03and they have cucumber sandwiches.
0:07:03 > 0:07:05So what is the dish you're cooking?
0:07:05 > 0:07:07It's going to be compressed and pickled cucumber
0:07:07 > 0:07:10with compressed and seared water melon.
0:07:10 > 0:07:13I'll also be doing a borek using this pastry.
0:07:13 > 0:07:14What's a borek?
0:07:14 > 0:07:16Anything in Turkish cookery that uses pastry
0:07:16 > 0:07:19and is baked or fried is referred to as a borek.
0:07:19 > 0:07:23With mine I'm going to make a mix using this tulum cheese.
0:07:23 > 0:07:25Is that a Turkish cheese, or...?
0:07:25 > 0:07:29Yes, this is a Turkish cheese, it's quite strong in flavour.
0:07:29 > 0:07:31Brilliant! Anything you're worried about in all of this?
0:07:31 > 0:07:34I think just getting it done in time.
0:07:34 > 0:07:35Do you think you're going to beat these two?
0:07:35 > 0:07:38- CHUCKLES - We'll see.
0:07:39 > 0:07:41One thing I'd be nervous for is the watermelon and the cucumber.
0:07:41 > 0:07:44Essentially they're both water products.
0:07:44 > 0:07:46If you don't maximise the flavour out of them,
0:07:46 > 0:07:48it's just a bit of sweet water.
0:07:51 > 0:07:54Do you think that Angela will be a tough judge to please?
0:07:54 > 0:07:58She's an amazing chef, so accomplished. I'm happy with her.
0:08:00 > 0:08:03Mike is showcasing his favourite vegetable,
0:08:03 > 0:08:07the courgette, in his vegetarian starter - A Summer Meadow.
0:08:07 > 0:08:10He's using a variety of complex techniques which he hopes
0:08:10 > 0:08:13will capture the taste of summer.
0:08:13 > 0:08:15Mike, you feeling confident with your dish?
0:08:15 > 0:08:18Yeah, you know, I'm not doing a lot of cooking,
0:08:18 > 0:08:20a lot of my products are raw but, yes,
0:08:20 > 0:08:23I think it's a strong start for myself, hopefully.
0:08:23 > 0:08:27He begins by making the first of four courgette elements,
0:08:27 > 0:08:29pickling two different varieties
0:08:29 > 0:08:32before compressing to intensify the flavour.
0:08:34 > 0:08:37Next, he works on his horseradish snow which he hopes will add an
0:08:37 > 0:08:39acidic bite to the dish.
0:08:41 > 0:08:42Mike's dish is interesting.
0:08:42 > 0:08:46It's not my kind of cup of tea in terms of his technical approaches,
0:08:46 > 0:08:48it'll be really interesting to see what he does.
0:08:50 > 0:08:54As executive chef at M Restaurants, with two locations in London,
0:08:54 > 0:08:59Mike specialises in modern food and unusual cooking techniques.
0:08:59 > 0:09:04Working at M is my first venture out where it's 100% my menu,
0:09:04 > 0:09:06100% what I want to be doing as a chef.
0:09:06 > 0:09:10After training under both Michel Roux Jr
0:09:10 > 0:09:14and Gordon Ramsay, Mike went down under to hone his style.
0:09:14 > 0:09:18That Australian influence is a big part of my cuisine now.
0:09:18 > 0:09:22It's the philosophy which is very much built around core ingredients
0:09:22 > 0:09:24expressed in different ways.
0:09:27 > 0:09:32Mike's starter is inspired by memories of the hot Australian summers.
0:09:32 > 0:09:34Absolutely beautiful.
0:09:34 > 0:09:36To test whether his dish is authentically antipodean...
0:09:38 > 0:09:39Hey, baby.
0:09:39 > 0:09:44He's trying it out on his pregnant wife, Australian Megan.
0:09:44 > 0:09:48My wife is the reason why I fell in love with Australia in the first
0:09:48 > 0:09:50place. She's also my biggest critic.
0:09:50 > 0:09:52The only thing that I would say is that this needs to be a little bit
0:09:52 > 0:09:55more crispy and then it's perfect.
0:09:55 > 0:09:59Obviously I'm pregnant at the moment so if he was to be in the finals
0:09:59 > 0:10:02and have our little girl at the same time it would be amazing
0:10:02 > 0:10:03if that could happen.
0:10:07 > 0:10:10Selin is hoping to impress Angela with her dish
0:10:10 > 0:10:14Queue-cumber, her tribute to the cucumber sandwich.
0:10:14 > 0:10:19It draws on her Turkish Cypriot heritage and features a number of tricky elements.
0:10:20 > 0:10:23She starts by compressing water melon and cucumber with a verjus
0:10:23 > 0:10:27dressing before charring to intensify the flavour.
0:10:27 > 0:10:30The kitchen's definitely a pressured environment.
0:10:30 > 0:10:33It's hot in here. So I'm glad I'm not doing anything too delicate.
0:10:36 > 0:10:39Next, she prepares her borek,
0:10:39 > 0:10:41a deep-fried Turkish pastry with an egg in the middle
0:10:41 > 0:10:45which she'll have to cook carefully later to avoid setting the yolk.
0:10:47 > 0:10:49You've got a lot going on in your dish, haven't you?
0:10:49 > 0:10:51Yeah, it's kind of how I cook though, you know,
0:10:51 > 0:10:52I do cook with a lot of flavours.
0:10:56 > 0:11:01In 2015, aged just 29, Selin opened her own restaurant, Oklava,
0:11:01 > 0:11:04in the cultural melting point of London's East End.
0:11:06 > 0:11:08I feel an incredible buzz having my own restaurant,
0:11:08 > 0:11:10it was a big ambition of mine.
0:11:10 > 0:11:13My style of food, I'd call modern Turkish.
0:11:13 > 0:11:16I like to say I try and create a bit of a party in the mouth
0:11:16 > 0:11:20with different sort of sweet, salty sour flavours and lots of texture.
0:11:21 > 0:11:25Selin spent her childhood in North London but is proud of her culinary
0:11:25 > 0:11:30influences rooted firmly in her family's Turkish Cypriot heritage.
0:11:30 > 0:11:33Turks are very much like eat your breakfast then you think about what
0:11:33 > 0:11:37you're having for lunch. Food runs within our veins constantly.
0:11:39 > 0:11:41For her summer-themed menu,
0:11:41 > 0:11:45Selin has been inspired by flavours from her Mediterranean roots,
0:11:45 > 0:11:48including memories of her family's lavish barbecues.
0:11:48 > 0:11:51This is the colour I'm looking for, can you see that?
0:11:51 > 0:11:53Yeah. Caramelisation.
0:11:53 > 0:11:55Yes, caramelisation.
0:11:55 > 0:11:57Well done!
0:11:57 > 0:11:58LAUGHTER
0:11:58 > 0:12:00As her older sister, I'm so, so proud of her.
0:12:00 > 0:12:02As a family, we're really, really competitive,
0:12:02 > 0:12:04so I think she'll go all the way.
0:12:04 > 0:12:07Everyone, shall we wish Selin good luck in the Great British Menu.
0:12:07 > 0:12:09ALL: Good luck, Selin!
0:12:13 > 0:12:17Tom's taking a risk with his simple starter Marbella Memories.
0:12:17 > 0:12:19How do I work this?
0:12:19 > 0:12:22He's working on the main element of his dish,
0:12:22 > 0:12:25a tomato and red pepper gazpacho.
0:12:25 > 0:12:27But with so few components on the plate,
0:12:27 > 0:12:30he's decided to use a special method
0:12:30 > 0:12:33compressing his soup base in a vacuum machine.
0:12:34 > 0:12:36Amazing.
0:12:36 > 0:12:37That's enough.
0:12:37 > 0:12:39So what is that that you're doing?
0:12:39 > 0:12:41Using that compression technique to
0:12:41 > 0:12:44intensify the flavour and colour and take out any air bubbles,
0:12:44 > 0:12:46you get a lovely smooth texture.
0:12:46 > 0:12:49- The results hopefully should be good.- Yeah.
0:12:51 > 0:12:55London-born Tom is head chef at Bonhams in the heart of Mayfair,
0:12:55 > 0:13:00the dining room attached to one of London's most prestigious auction houses.
0:13:00 > 0:13:03There's definitely a relationship between art and cooking.
0:13:03 > 0:13:05I have an art history degree
0:13:05 > 0:13:08and it's quite nice to come full circle to be
0:13:08 > 0:13:12in an auction house where my art history degree has some relevance.
0:13:12 > 0:13:15The restaurant opened in January 2015
0:13:15 > 0:13:20and within ten months was awarded its first Michelin star.
0:13:20 > 0:13:22- Two gnocchi, how long? - Two minutes.
0:13:22 > 0:13:24Way!
0:13:24 > 0:13:27My signature style is clean, simple
0:13:29 > 0:13:30and just try not overwork a plate,
0:13:30 > 0:13:33really let those flavours really, really come out naturally.
0:13:35 > 0:13:39Tom's summer starter is inspired by the Marbella holidays spent
0:13:39 > 0:13:42with his grandmother, Joyce.
0:13:42 > 0:13:44Look at that!
0:13:44 > 0:13:45That's fantastic.
0:13:45 > 0:13:48And the food she used to cook him.
0:13:48 > 0:13:51You would make gazpacho and I remember tasting that
0:13:51 > 0:13:53and I really, really like that flavour.
0:13:53 > 0:13:54I wasn't a great cook,
0:13:54 > 0:13:58I was just a very average cook so I'm very honoured, very touched.
0:13:58 > 0:14:00Wonderful flavour. Mmm.
0:14:00 > 0:14:02Do you think that this is worthy of a banquet?
0:14:02 > 0:14:05I would go for it. It's much nicer than mine.
0:14:08 > 0:14:10Back in the kitchen,
0:14:10 > 0:14:13Selin is working on the many accompaniments for her dish,
0:14:13 > 0:14:16including a lemon puree and dukkah,
0:14:16 > 0:14:18a traditional Turkish seasoning
0:14:18 > 0:14:21which she's flavouring with smoked bacon.
0:14:21 > 0:14:23Next she makes a hazelnut and yoghurt sauce
0:14:23 > 0:14:27which she'll aerate into a foam just before serving.
0:14:27 > 0:14:30- Are you OK if I try a bit? - Yeah, go for it.
0:14:30 > 0:14:32What are you looking for in this?
0:14:32 > 0:14:34I'm looking for the flavours to be quite heightened,
0:14:34 > 0:14:37a little bit of acidity from the yoghurt and the Moscatel vinegar
0:14:37 > 0:14:39and garlicky, as well.
0:14:39 > 0:14:41Yes, it is garlicky, yeah.
0:14:41 > 0:14:43You think you get more flavour doing it in a foam?
0:14:43 > 0:14:45For the texture of the dish and what I'm looking for,
0:14:45 > 0:14:47I think it works better.
0:14:49 > 0:14:53I always feel foams never have the full impact of flavour, but she seems confident.
0:14:53 > 0:14:55The proof is in the pudding.
0:14:57 > 0:15:00As the only Michelin-starred chef in the kitchen today,
0:15:00 > 0:15:05Tom is under pressure to get a high score for his dish, Marbella Memories.
0:15:05 > 0:15:07It's a bit more stressful than I imagined actually,
0:15:07 > 0:15:10especially getting off on the first dish, um...
0:15:10 > 0:15:12Yeah, there's quite a lot to take in.
0:15:12 > 0:15:16He's preparing the garnishes for his tomato gazpacho soup,
0:15:16 > 0:15:18including brioche croutons.
0:15:18 > 0:15:21He's also serving a sweet ice cream,
0:15:21 > 0:15:24flavoured with dill flour and mustard.
0:15:24 > 0:15:25But with time running out,
0:15:25 > 0:15:29he's yet to get the mixture into the ice cream machine.
0:15:29 > 0:15:31- Tom, can I try your dill ice cream? - Yeah, please.
0:15:31 > 0:15:34That's going to be finished with mustard and
0:15:34 > 0:15:37a little bit of vinegar, as well.
0:15:37 > 0:15:39Yes, it's quite sweet at the moment isn't it?
0:15:39 > 0:15:42- Yeah.- Do you think it's going to set in time?- I'm hoping.
0:15:45 > 0:15:48He's got about 40 minutes to go and his ice cream wasn't in the machine
0:15:48 > 0:15:50so let's hope it sets for him.
0:15:53 > 0:15:58With plating up approaching, Mike still has a lot left to do.
0:15:58 > 0:16:02He's making a horseradish and whey fermenting sauce which he leaves to
0:16:02 > 0:16:06reduce, before turning his attention to his courgette puree,
0:16:06 > 0:16:09one of several courgette elements he's yet to complete.
0:16:12 > 0:16:14Er, Mike?
0:16:14 > 0:16:15Is this you, mate?
0:16:15 > 0:16:18Oh, BLEEP. Thanks.
0:16:20 > 0:16:23Next, he moves on to his courgette flour filling,
0:16:23 > 0:16:25mixing yoghurt and burrata,
0:16:25 > 0:16:28a mozzarella-type cheese with a soft centre.
0:16:30 > 0:16:32Stuffing your courgette flowers?
0:16:32 > 0:16:33- Yes.- Can I have a try?
0:16:33 > 0:16:35- Yes, please.- You put it in a batter?
0:16:35 > 0:16:37I've done a saffron tempura batter.
0:16:37 > 0:16:40- I'm just infusing that so I keep the nice, light colours.- Yeah.
0:16:42 > 0:16:43And it holds well, does it?
0:16:43 > 0:16:46Yes, holds well, it's nice and crisp.
0:16:46 > 0:16:48The whole purpose of this dish is it's really light, really fresh.
0:16:48 > 0:16:51It's a great way to start, hopefully, a four-course meal.
0:16:54 > 0:16:56First to plate up is Tom,
0:16:56 > 0:17:00hoping he's perfected every element of his dish, Marbella Memories.
0:17:00 > 0:17:03Right, let's get cracking.
0:17:03 > 0:17:06He begins by placing his crab meat into bowls
0:17:06 > 0:17:09and covers with his tomato gazpacho soup.
0:17:11 > 0:17:14Has that gazpacho come out as you wanted it, Tom?
0:17:14 > 0:17:17Yes, it has. I could have taken it a little bit darker in colour,
0:17:17 > 0:17:19- but the flavour's all right.- Yeah.
0:17:19 > 0:17:23Next, he adds a quenelle of dill flour and mustard ice cream,
0:17:23 > 0:17:27before topping with edible flour petals and drizzling with olive oil.
0:17:32 > 0:17:35- How are you feeling?- Yeah, good. Ice-cream's a little soft
0:17:35 > 0:17:36but I'm happy with the flavours.
0:17:36 > 0:17:39- What do you think?- I think it's very pretty, lovely colours.
0:17:39 > 0:17:42All right, well it's all in the taste, isn't it? Let's go.
0:17:52 > 0:17:54Where are the croutons in this?
0:17:56 > 0:17:58- They're in here? - BLEEP. No, they're not.
0:17:59 > 0:18:03- Where are they? - I forgot to put them on.- OK.
0:18:03 > 0:18:05Gazpacho's well made, there's a lot of flavour there.
0:18:05 > 0:18:06That's cooked really well.
0:18:06 > 0:18:09I wonder if the compressing has exactly worked out how he wanted
0:18:09 > 0:18:12it to because it's a bit grainy.
0:18:12 > 0:18:15- Yeah. Pulpy.- Pulpy, yeah, that's a good word for it.
0:18:15 > 0:18:19The mustard dill ice cream, has that come out the way you wanted?
0:18:19 > 0:18:20Yeah, I'm happy with it,
0:18:20 > 0:18:24I really wanted to use dill flowers because they're a bit more subtle than using fresh dill.
0:18:24 > 0:18:27That's slightly melted now. How will that work in a banquet?
0:18:27 > 0:18:30I would take it a little bit further and have it a little bit more set so
0:18:30 > 0:18:31it would hold.
0:18:31 > 0:18:34This is becoming like a little bit samey.
0:18:34 > 0:18:37There's nothing that keeps your palate going, keeps you excited.
0:18:37 > 0:18:39Marks out of ten?
0:18:39 > 0:18:40I reckon it's a good eight.
0:18:43 > 0:18:45- Chef.- Hi, guys.- How'd it go?
0:18:45 > 0:18:49Um, yeah, all right, apart from a slight error forgetting
0:18:49 > 0:18:52- my croutons that were behind me. - Yeah, yeah.- What do you guys think?
0:18:52 > 0:18:55It's a shame about the croutons, it needed that bit of texture.
0:18:56 > 0:19:00Selin is next to plate up her dish, Queue-cumber,
0:19:00 > 0:19:04a Turkish twist on the summer favourite cucumber sandwiches.
0:19:04 > 0:19:06That's a pretty interesting presentation you've got.
0:19:06 > 0:19:09Hopefully it might give me the edge over you guys.
0:19:10 > 0:19:13At the last minute, she deep fries her borek
0:19:13 > 0:19:16filled with tulum cheese and an egg yolk
0:19:16 > 0:19:18which she hopes will stay runny.
0:19:18 > 0:19:20How's your borek frying?
0:19:20 > 0:19:24Not very well, the fryer had gone off, or something.
0:19:24 > 0:19:25Um...
0:19:27 > 0:19:30- Is your fryer on? - Yeah, go for it.- Thank you.
0:19:32 > 0:19:35While she waits for her borek to turn golden,
0:19:35 > 0:19:39she plates her compressed cucumber and charred watermelon,
0:19:39 > 0:19:42then adds verjus dressing and lemon puree.
0:19:45 > 0:19:46Is the borek ready?
0:19:46 > 0:19:50Just needs another 20-30 seconds.
0:19:50 > 0:19:55With her borek finally done, she adds pickled onion,
0:19:55 > 0:19:58her aerated hazelnut and yoghurt foam
0:19:58 > 0:20:01and finishes with her smoked bacon dukkah.
0:20:01 > 0:20:03Are you ready on the pass now, Selin?
0:20:03 > 0:20:05Yeah.
0:20:10 > 0:20:12Woo.
0:20:12 > 0:20:13Yeah, that was a bit tight.
0:20:13 > 0:20:15What do you think, Tom?
0:20:15 > 0:20:16Yes, looks delicious.
0:20:16 > 0:20:18- Let's go and eat it, yeah?- Yeah.
0:20:26 > 0:20:28The borek looks great.
0:20:28 > 0:20:30I'm tempted to just pick it up and eat it.
0:20:30 > 0:20:32Because it's hopefully got a runny egg yolk,
0:20:32 > 0:20:35it might be an idea to cut it in the middle.
0:20:37 > 0:20:39- Oh, yes!- That's perfect. - Yeah, that's spot on.
0:20:42 > 0:20:44Is it cheesy enough for you?
0:20:44 > 0:20:48I think it's cheesy enough. I'm happy with that.
0:20:48 > 0:20:50Wow, there's a lot going on inside that.
0:20:50 > 0:20:52That's rich as well, that yolk.
0:20:52 > 0:20:54Very rich, very salty.
0:20:54 > 0:20:55Your dish is called Queue-cumber,
0:20:55 > 0:20:58would people realise that because there's quite a lot going on?
0:20:58 > 0:20:59Yeah, I think people would.
0:20:59 > 0:21:02- You know, there's a couple of things I've done with the cucumber.- Mmm.
0:21:04 > 0:21:07The watermelon and cucumber, that's a great kind of flavour of summer,
0:21:07 > 0:21:09- it's so fresh.- Mmm.
0:21:09 > 0:21:12Then you've got the garlic hazelnut yoghurt foam.
0:21:12 > 0:21:15It's maybe a little bit overpowering.
0:21:17 > 0:21:18It's quite garlicky.
0:21:18 > 0:21:21If you marked it out of ten, what would you give yourself?
0:21:21 > 0:21:24Um, I would give myself an eight.
0:21:26 > 0:21:29If she can get the balance right of the components,
0:21:29 > 0:21:32- she's going to do well.- Yeah, I think we're in for some trouble.
0:21:34 > 0:21:36- Hey, guys.- Hey.
0:21:36 > 0:21:39- How'd you get on?- Yeah, good, good.
0:21:39 > 0:21:42- What did you guys think?- I don't think you need the borek.- OK.
0:21:42 > 0:21:45- I agree, I think there was probably one element too much.- Yeah.
0:21:45 > 0:21:48- Um, but it was a great plate full of food.- Thank you very much.
0:21:48 > 0:21:53Mike is last to plate up with his dish, A Summer Meadow.
0:21:53 > 0:21:54How are you getting on?
0:21:54 > 0:21:57- Getting there, getting there. Final touches.- Yeah.
0:21:57 > 0:21:59He starts with courgette puree.
0:22:00 > 0:22:03And pickled courgette.
0:22:03 > 0:22:05He adds fermented courgette ribbons
0:22:06 > 0:22:09before dipping his stuffed courgette flowers in saffron batter
0:22:09 > 0:22:12and frying.
0:22:12 > 0:22:14He places finger limes and tapioca
0:22:14 > 0:22:16into the rolled courgettes and dresses
0:22:16 > 0:22:19with herbs and edible daisies.
0:22:19 > 0:22:21How are you getting on, Mike?
0:22:21 > 0:22:22Nearly there.
0:22:24 > 0:22:25What's that you're grating on?
0:22:25 > 0:22:27- This is the cured egg yolk. - Oh, cool.
0:22:27 > 0:22:30He plates his battered courgette flower
0:22:30 > 0:22:32and adds the buttermilk snow.
0:22:32 > 0:22:34Finally he dresses with nasturtium oil
0:22:34 > 0:22:37before revealing his surprise presentation.
0:22:37 > 0:22:40I just need to grab my last element.
0:22:40 > 0:22:43What are you bringing Andy Murray out of the back, or something?
0:22:43 > 0:22:44What is that?
0:22:44 > 0:22:46This is my TV prop.
0:22:52 > 0:22:58This is my nod to Wimbledon being the first televised production in
0:22:58 > 0:23:01colour on the BBC back in 1967.
0:23:01 > 0:23:03OK.
0:23:03 > 0:23:06Lift your screen to see the colours of a Summer Meadow.
0:23:08 > 0:23:10What do you think, Tom?
0:23:10 > 0:23:13Yeah, I think the presentation is quite cool,
0:23:13 > 0:23:14it's an interesting prop.
0:23:14 > 0:23:17- You're going to carry that. - Yes, Chef!
0:23:25 > 0:23:27Does it look like A Summer Meadow?
0:23:28 > 0:23:30It's definitely got the colour there.
0:23:36 > 0:23:39This saffron batter that you've got is still crispy, which is good?
0:23:39 > 0:23:40I'm very happy with how the flower's come out.
0:23:40 > 0:23:42And the burrata inside the courgette flower,
0:23:42 > 0:23:44that's exactly the effect you were looking for.
0:23:44 > 0:23:47Absolutely, it's creamy, it's rich.
0:23:47 > 0:23:50It gives a really nice depth to it.
0:23:50 > 0:23:52I'm kind of not a fan of the way that it's run like that
0:23:52 > 0:23:55onto the plate, it's ended up really kind of milky.
0:23:55 > 0:23:57You pickled these courgettes?
0:23:57 > 0:24:01Yes, these ones are pickled and blow torched to give it a bit of char.
0:24:01 > 0:24:03I think this is light and summery,
0:24:03 > 0:24:05but everything is a little bit subtle.
0:24:05 > 0:24:08- The snow obviously has slightly melted.- Yeah.
0:24:08 > 0:24:10Are you OK with that being like that?
0:24:10 > 0:24:12Yes, I mean, it's part of the dressing.
0:24:12 > 0:24:14It looks quite pretty on the plate for me.
0:24:14 > 0:24:17The buttermilk snow.
0:24:17 > 0:24:18I think that's gone.
0:24:18 > 0:24:21There's a little bit there but I'm not really picking
0:24:21 > 0:24:22up on that at all.
0:24:22 > 0:24:24What would you score it?
0:24:26 > 0:24:29I think because of the snow, I'd give it an eight.
0:24:37 > 0:24:40- How was it?- Yeah, it was OK, it was OK.
0:24:40 > 0:24:44I think it's going to be really interesting to see how Angela now scores our three dishes.
0:24:44 > 0:24:46- I'm hoping for ten. - THEY LAUGH
0:24:48 > 0:24:50I think it's important to kind of get a good score,
0:24:50 > 0:24:52especially in the first course.
0:24:52 > 0:24:56- I think if it wasn't a great score then it kind of is a little bit demoralising.- Yeah.
0:25:05 > 0:25:09Hi, chefs. So, first day, from the Great British Menu kitchen,
0:25:09 > 0:25:12- how do you feel?- A little bit tougher than I imagined.
0:25:12 > 0:25:14It's good to get the first day out of the way.
0:25:14 > 0:25:18Right, Tom, I'm going to start with your dish, Marbella Memories.
0:25:20 > 0:25:22That dish was a lovely dish.
0:25:22 > 0:25:25Really delicious and very summery.
0:25:25 > 0:25:29You got maximum flavour into that tomato gazpacho.
0:25:29 > 0:25:31And when I tried your ice cream,
0:25:31 > 0:25:35you nailed it and really worked well with the gazpacho.
0:25:37 > 0:25:38However...
0:25:40 > 0:25:44You forgot one crucial element, your croutons.
0:25:44 > 0:25:46And that dish lacked that texture.
0:25:48 > 0:25:52Overall I thought for the banquet it was probably a little too simple.
0:25:55 > 0:25:57Selin...
0:25:57 > 0:25:59Your dish, Queue-cumber,
0:25:59 > 0:26:01it was a really tasty plate of food.
0:26:03 > 0:26:05The smoked bacon dukkah on top was delicious.
0:26:06 > 0:26:10The cucumber and watermelon were really lovely.
0:26:10 > 0:26:11You extracted maximum flavour.
0:26:12 > 0:26:15But...
0:26:15 > 0:26:17The garlic in the hazelnut foam was too strong.
0:26:19 > 0:26:23And I found the cheese in the borek pastry a bit too overpowering.
0:26:24 > 0:26:26Much as I love tasting every little element of it,
0:26:26 > 0:26:29I wasn't sure if it came together as a dish.
0:26:32 > 0:26:34So, Mike...
0:26:35 > 0:26:37Your dish, A Summer Meadow.
0:26:39 > 0:26:41It hit the summer brief,
0:26:41 > 0:26:44the deep-fried courgettes were really lovely.
0:26:44 > 0:26:46And I liked your pickled lime and the tapioca.
0:26:46 > 0:26:49I thought it helped with the creaminess of the dish.
0:26:50 > 0:26:55However, your buttermilk snow had melted
0:26:55 > 0:26:57and to me was unnecessary for the dish.
0:26:59 > 0:27:02Great idea but I'm not convinced those TVs
0:27:02 > 0:27:04are practical for a banquet.
0:27:07 > 0:27:09So...to the scores.
0:27:11 > 0:27:13I'm going to start with you, Tom.
0:27:15 > 0:27:17And I'm giving you a score of...
0:27:20 > 0:27:21Seven.
0:27:24 > 0:27:25Selin...
0:27:26 > 0:27:28I'm giving you a score
0:27:30 > 0:27:31of seven.
0:27:34 > 0:27:36Mike...
0:27:37 > 0:27:39I'm giving you a score of...
0:27:43 > 0:27:44Eight.
0:27:47 > 0:27:50You guys can cook tasty plates of food.
0:27:50 > 0:27:54And I want you to shine and serve some dishes that really,
0:27:54 > 0:27:56really stand out.
0:27:56 > 0:27:58Good luck for the next course, guys.
0:27:58 > 0:28:00- Thank you.- Thanks.
0:28:01 > 0:28:04- Well done.- Thank you. - Yeah, well done.- Thank you.
0:28:04 > 0:28:06I'm a little shellshocked, I'm very happy with that.
0:28:06 > 0:28:08I'm very happy with an eight.
0:28:08 > 0:28:11Not bad having seven. I wanted more but...yeah.
0:28:11 > 0:28:13I'm a little disappointed, not completely gutted.
0:28:13 > 0:28:15It's given me some more confidence just to, you know,
0:28:15 > 0:28:17improve my score with each dish.
0:28:17 > 0:28:20It's close, like it's very close.
0:28:20 > 0:28:25Game plan for the fish course is just to stick to my plan basically
0:28:25 > 0:28:27and make sure that I execute it as best as I can.
0:28:27 > 0:28:31Tom and Selin will be pumped up to catch up and try and overtake me,
0:28:31 > 0:28:34so it's my job now to make sure I stay in front.