0:00:02 > 0:00:05It's judgment day on Great British Menu,
0:00:05 > 0:00:07as returning chef Dominic Chapman...
0:00:07 > 0:00:10I've been here three times. I want to get to the finals.
0:00:10 > 0:00:13..battles it out with newcomer Tom Brown.
0:00:13 > 0:00:15I'm going to stick to my guns with this one.
0:00:15 > 0:00:17If that was a ten before, it's a ten today.
0:00:17 > 0:00:21..for the chance to represent the South West in the national finals.
0:00:21 > 0:00:22Pressure's on you or pressure's on me?
0:00:22 > 0:00:24Pressure's on us both.
0:00:24 > 0:00:28The prize - to cook at a glorious Taste of Summer banquet
0:00:28 > 0:00:30held in honour of
0:00:30 > 0:00:34140 years of the iconic Wimbledon Championships.
0:00:36 > 0:00:38Today, they're cooking their menus again
0:00:38 > 0:00:43in the hope of impressing the exacting panel of judges.
0:00:43 > 0:00:47Matthew Fort, Oliver Peyton and, for the first time this year,
0:00:47 > 0:00:52- food expert Andi Oliver.- Does the dish need the soused mackerel?
0:00:52 > 0:00:55I'm not sure whether you need it, but I like it and I want it!
0:00:57 > 0:01:01It's Dom's third time in the competition and, this year,
0:01:01 > 0:01:03he's determined to go through to the finals.
0:01:04 > 0:01:06I genuinely think this is a winning dish.
0:01:06 > 0:01:08- It's got me worried.- Good.
0:01:08 > 0:01:13But newcomer Tom thinks he's got what it takes to go all the way.
0:01:13 > 0:01:14So whose one's better?
0:01:14 > 0:01:18- Let's wait and see. - With the competition hotting up,
0:01:18 > 0:01:22who will triumph today and make it through?
0:01:22 > 0:01:24Come on. Come on, come on.
0:01:24 > 0:01:28Going forward to represent the South West is...
0:01:43 > 0:01:46Returning chef Dominic Chapman has failed to make it through
0:01:46 > 0:01:48to the national finals twice before,
0:01:48 > 0:01:52so, this year, he's more determined than ever.
0:01:52 > 0:01:55With a high-scoring nine from veteran judge Michael O'Hare
0:01:55 > 0:01:58for his fish course, he's feeling confident.
0:01:58 > 0:02:01To get through to the finals would be the end of a long journey.
0:02:01 > 0:02:04I've been here three times, I'm as ready as I possibly could be,
0:02:04 > 0:02:05and I can do it.
0:02:06 > 0:02:08- Chef, good luck.- Best of luck.
0:02:09 > 0:02:11He's being challenged by newcomer
0:02:11 > 0:02:14Tom Brown, who's been making an impression all week
0:02:14 > 0:02:17with his Cornish summer dishes.
0:02:17 > 0:02:20A perfect ten from veteran Michael for his main course
0:02:20 > 0:02:22positioned him at the top of the leaderboard.
0:02:24 > 0:02:26It would mean so much for me to get through today,
0:02:26 > 0:02:29to represent the South West but, more importantly to me, Cornwall.
0:02:29 > 0:02:31It's really an emotional thing for me.
0:02:31 > 0:02:33I'm super ready for this.
0:02:34 > 0:02:37This year, judges Matthew Fort
0:02:37 > 0:02:41and Oliver Peyton are joined by a new member of the judging panel,
0:02:41 > 0:02:44food broadcaster and restaurateur Andi Oliver.
0:02:47 > 0:02:48The South West today.
0:02:48 > 0:02:50Dom Chapman, returning for the third time.
0:02:50 > 0:02:52I think, given his nervous disposition,
0:02:52 > 0:02:55- I think he's going to be really worried.- There's absolutely no doubt
0:02:55 > 0:02:56about his quality as a chef
0:02:56 > 0:02:59but he's up against a pretty tough opponent, Tom Brown,
0:02:59 > 0:03:02who is the head chef at a Michelin-starred restaurant.
0:03:02 > 0:03:05So he clearly has serious technical pedigree.
0:03:05 > 0:03:08Tom talks a lot about his father, his mother,
0:03:08 > 0:03:11his whole childhood in relation to his food,
0:03:11 > 0:03:12that gives me so much hope.
0:03:12 > 0:03:16I think there's lovely things about Dom's menu, 'It's a Summer Bonanza',
0:03:16 > 0:03:19'Strawberry Sundancing', BBQ...
0:03:19 > 0:03:20I'm quite excited.
0:03:23 > 0:03:25Dom, it's your second time cooking for the judges,
0:03:25 > 0:03:27pressure's on you or pressure's on me?
0:03:27 > 0:03:29Pressure's on us both, you know.
0:03:29 > 0:03:32All judges are different and they all have different opinions
0:03:32 > 0:03:35and as long as you do your best, then that's all you can do.
0:03:35 > 0:03:36Yeah.
0:03:41 > 0:03:42Hello, chefs.
0:03:42 > 0:03:44- Morning.- Morning.- How are you?
0:03:44 > 0:03:46- Very well, thank you. - Really good, really good.
0:03:46 > 0:03:49Let me please introduce you to our new judge, Andi.
0:03:49 > 0:03:51Now, you think Prue was hard...
0:03:51 > 0:03:53You have no idea!
0:03:53 > 0:03:58- She's tough.- Dom, back for the third time, is it all under control?
0:03:58 > 0:03:59It's under control at the moment.
0:03:59 > 0:04:02A little nervous but hopefully that adrenaline will drive me
0:04:02 > 0:04:05- to produce some lovely food.- Tom, first time here, no pressure?
0:04:05 > 0:04:08There's a bit of pressure but I think there's as much on Dom,
0:04:08 > 0:04:10so I think we're even-stevens at the minute.
0:04:10 > 0:04:12You've got beautiful produce to work with, right?
0:04:12 > 0:04:15- Yeah, definitely.- I can't wait to see what you put on the plate, guys.
0:04:15 > 0:04:18- We look forward to it. - See you later.
0:04:18 > 0:04:20- See you later.- Thank you.- Cheers.
0:04:20 > 0:04:22Tom is first to plate up his starter, Cowl Bysk -
0:04:22 > 0:04:25a tomato and lobster soup,
0:04:25 > 0:04:28his update of a traditional Cornish fisherman's dish.
0:04:30 > 0:04:33It scored a seven from Michelin-starred veteran chef
0:04:33 > 0:04:37Michael O'Hare because he thought it needed refining.
0:04:37 > 0:04:40I think the lobster could be cut up a little bit smaller,
0:04:40 > 0:04:42make it a little bit easier to eat.
0:04:42 > 0:04:44I agreed with him on that, I'm going to take his advice
0:04:44 > 0:04:46and hopefully the judges are going to love it.
0:04:48 > 0:04:51The chefs will also be marked by a guest judge.
0:04:51 > 0:04:54Today, it's Marion Regan.
0:04:54 > 0:04:58Her family farm is responsible for supplying the huge quantities of
0:04:58 > 0:05:01iconic strawberries to the Wimbledon Championships.
0:05:02 > 0:05:05- Marion, welcome to the judges' chamber.- Hello. Hi.
0:05:05 > 0:05:07This is Andi, that's Matthew.
0:05:07 > 0:05:09- Hello.- How wonderful of you to join us.
0:05:09 > 0:05:10Are you ready to eat lots of food?
0:05:10 > 0:05:13I certainly am, I'm very much looking forward to it.
0:05:13 > 0:05:16Both chefs have got strawberries on their menus, so I'm dying to know
0:05:16 > 0:05:18- what you think about the strawberries.- Brilliant. Yes, well,
0:05:18 > 0:05:20that is something I do know something about!
0:05:20 > 0:05:21How many years have you been
0:05:21 > 0:05:23supplying Wimbledon with strawberries?
0:05:23 > 0:05:26My father started more than 25 years ago
0:05:26 > 0:05:30and we've been doing it every year since.
0:05:30 > 0:05:32So many people at Wimbledon every single year,
0:05:32 > 0:05:35how many strawberries do you have to provide for something like that?
0:05:35 > 0:05:37It's just short of 30 tonnes
0:05:37 > 0:05:38over the two weeks of the championships.
0:05:38 > 0:05:43So overwhelming, I mean, what goes into producing that sort of volume?
0:05:43 > 0:05:46There's a lot of preparation, planning the planting,
0:05:46 > 0:05:47looking at different varieties.
0:05:47 > 0:05:49- They all have to be picked by hand, don't they?- Yes.
0:05:49 > 0:05:51You can't have a machine which picks them.
0:05:51 > 0:05:53No. All picked by hand, early in the morning -
0:05:53 > 0:05:56after the cool of the night they're at their best -
0:05:56 > 0:06:00and straight into the cooler as quickly as possible
0:06:00 > 0:06:03and then onto the lorry and up to SW19.
0:06:03 > 0:06:05The sort of centrepiece of the British summer is Wimbledon,
0:06:05 > 0:06:08which in itself embodies the highest aspirations
0:06:08 > 0:06:11and we want the same from our food, don't we?
0:06:11 > 0:06:15I'm really interested in what the chefs do with fresh produce.
0:06:15 > 0:06:20- I'm expecting a lot, so...- Good! - ..I'm looking forward to it.
0:06:20 > 0:06:22Tom starts to plate up his Cowl Bysk
0:06:22 > 0:06:26with an assortment of blanched heritage tomatoes.
0:06:26 > 0:06:29Next, he portions the lobster tails.
0:06:29 > 0:06:31I'm really happy with how this has turned out.
0:06:32 > 0:06:35He places the lobster tail on top of the tomatoes
0:06:35 > 0:06:37and covers with Mangalica pork.
0:06:38 > 0:06:41What kind of mark do you reckon this dish will receive from the judges?
0:06:41 > 0:06:43Well, Michael said the cooking was perfect,
0:06:43 > 0:06:47that's happened again and I've made the adjustments that he suggested,
0:06:47 > 0:06:49so fingers crossed it's going to get a good score.
0:06:50 > 0:06:54He tops with a quenelle of salsa verde,
0:06:54 > 0:06:57then pours his tomato soup into serving jugs
0:06:57 > 0:06:59and drizzles with Cornish rapeseed oil.
0:07:03 > 0:07:04Service, please.
0:07:05 > 0:07:07How does it feel - first dish to leave?
0:07:07 > 0:07:09Yeah, good, it was the first time
0:07:09 > 0:07:12I got a little bit nervous watching it go out.
0:07:12 > 0:07:13- Ah!- Ah!
0:07:18 > 0:07:20- That's pretty. - Got a nice smell, actually.
0:07:20 > 0:07:22I think it looks quite pretty.
0:07:22 > 0:07:24My concern is when it goes down, before the pour over,
0:07:24 > 0:07:27- it's a little bit matte... - A little bit lacklustre.
0:07:27 > 0:07:28- Yes.- Yeah.
0:07:30 > 0:07:34Tomatoes are a quintessential summer taste,
0:07:34 > 0:07:36aren't they? And all of these different tomatoes
0:07:36 > 0:07:39do look very different, but they don't really taste very different.
0:07:39 > 0:07:42- ANDI:- Yeah. I'm a bit disappointed in the lobster.
0:07:42 > 0:07:45This is a, erm, it's a little underwhelming,
0:07:45 > 0:07:47I think it's a little under-seasoned as well, actually.
0:07:47 > 0:07:49I really like the salsa.
0:07:49 > 0:07:51To me, the salsa is absolutely like a sledgehammer.
0:07:51 > 0:07:55- I quite like that.- You mean there's a bit of flavour in there somewhere?
0:07:55 > 0:07:57I think the tea could've been far more exciting,
0:07:57 > 0:07:59I don't see what it really adds to the dish.
0:07:59 > 0:08:03He's trying to reflect the best of produce from Cornwall and, sadly,
0:08:03 > 0:08:05I just think he's failed.
0:08:09 > 0:08:11Next up is Dom, with his starter
0:08:11 > 0:08:14also celebrating the best of British summer produce...
0:08:17 > 0:08:20Veteran judge Michael gave it a six,
0:08:20 > 0:08:22Dom's lowest score of the week.
0:08:22 > 0:08:24Few problems with your starter?
0:08:24 > 0:08:27The ricotta split out, are you changing anything?
0:08:27 > 0:08:32Going to cook the ricotta slightly less. I'm also adding a little bit
0:08:32 > 0:08:35of goat's cheese to the ricotta, just to thicken it up slightly,
0:08:35 > 0:08:37- so, if I can get it right, I think it's a good dish.- Yeah.
0:08:37 > 0:08:42Dom starts by plating the toasted pine nuts and raisins,
0:08:42 > 0:08:43followed by tomatoes.
0:08:44 > 0:08:46Next, courgette...
0:08:46 > 0:08:48Come on, come on, come on.
0:08:48 > 0:08:53..then his stuffed courgette flower and pickled beetroot.
0:08:53 > 0:08:55It's got a lot of visual impact, that.
0:08:55 > 0:08:56I hope so.
0:08:56 > 0:08:59He positions poached artichokes,
0:08:59 > 0:09:01chops and adds basil,
0:09:01 > 0:09:02and grates over truffle.
0:09:04 > 0:09:06He tops with salad leaves and edible flowers
0:09:06 > 0:09:09then drizzles over vinaigrette,
0:09:09 > 0:09:11before finishing with courgette slices.
0:09:12 > 0:09:17He serves in a vegetable box lined with artificial grass.
0:09:17 > 0:09:21- Thank you very much. - Happy with how it went?
0:09:21 > 0:09:24- Yeah, relieved. Yeah.- It looked beautiful - really, really vibrant.
0:09:24 > 0:09:26- Colourful.- Much happier than the other day.
0:09:29 > 0:09:31- This looks very... - A bit of lawn I can see.
0:09:31 > 0:09:32- Ah.- ..rustic.
0:09:35 > 0:09:38I knew this would be pretty and I'm not at all disappointed.
0:09:38 > 0:09:41You kept it in the boxes, Michael thought it was a bit gimmicky.
0:09:41 > 0:09:44I'm telling a story and the story begins in the garden.
0:09:44 > 0:09:46So if I lose the box, there's no story.
0:09:46 > 0:09:48- MARION:- I think it looks really lovely on the plate.
0:09:48 > 0:09:49I think you're right, on the plate,
0:09:49 > 0:09:52but then when you get into the plastic Astroturf
0:09:52 > 0:09:55and this naff as old boots tray, I'm sorry,
0:09:55 > 0:09:58just for the sake of good order I'm not eating off Astroturf.
0:09:58 > 0:10:00It's really making you quite cross, that box, isn't it?
0:10:05 > 0:10:07There is a proper feeling of summer about this,
0:10:07 > 0:10:09sense of summer about this.
0:10:09 > 0:10:12I'm not very keen on the goat's cheese, actually.
0:10:12 > 0:10:15I feel that it masks everything else, but the beetroot's nice.
0:10:15 > 0:10:17Peas and pea shoots,
0:10:17 > 0:10:21it's such a delicate flavour that it's slightly overwhelmed
0:10:21 > 0:10:24- by the goat's cheese. - I think one of the key things here
0:10:24 > 0:10:26that this dish needs
0:10:26 > 0:10:28is something to bind the other ingredients together,
0:10:28 > 0:10:30in terms of some sort of link, and that's absent.
0:10:30 > 0:10:33And that's what the goat's cheese is supposed to do,
0:10:33 > 0:10:36- link everything together.- Once you start to eat, it it's just very
0:10:36 > 0:10:38- disappointing. - I think it's 0-0 so far.
0:10:38 > 0:10:41- Love all. - MICHAEL CHUCKLES
0:10:44 > 0:10:46Next is the fish course.
0:10:46 > 0:10:49Tom, head chef at a Michelin-starred fish restaurant,
0:10:49 > 0:10:51is first to plate up his dish...
0:10:53 > 0:10:57..a celebration of the mackerel caught off the coast of Cornwall.
0:10:57 > 0:11:00Michael thought it was more of a starter and scored it an eight.
0:11:02 > 0:11:05Everyone was expecting me to pull it out with the fish course
0:11:05 > 0:11:06but then that's the only one
0:11:06 > 0:11:09where you actually finished with a better score than me.
0:11:09 > 0:11:11As long as it stays a point below mine today,
0:11:11 > 0:11:12I'll be a very happy man.
0:11:13 > 0:11:18Tom adds slivers of cured mackerel to the top of his mackerel pate,
0:11:18 > 0:11:22then adds leeks and a sprinkling of thyme and dill.
0:11:24 > 0:11:27Next, he puts thyme and salt-cured mackerel fillets under the grill.
0:11:28 > 0:11:31- All looking amazing.- Thank you, yeah, I'm really happy so far.
0:11:33 > 0:11:35He serves with black-treacle soda bread.
0:11:42 > 0:11:44- What do you think?- Yeah, really clean, really clean.- Yeah?
0:11:44 > 0:11:45Lovely.
0:11:48 > 0:11:50- Looks like pudding.- It really looks cakey, doesn't it?
0:11:50 > 0:11:53That's what I was thinking.
0:11:53 > 0:11:55- MATTHEW:- Hmm, it does, you're quite right.
0:11:55 > 0:11:57This looks wonderful.
0:11:57 > 0:11:59Well, it looks like we're in business at last.
0:11:59 > 0:12:00It looks really inviting, I agree.
0:12:00 > 0:12:02I'm really glad I didn't change anything on it.
0:12:02 > 0:12:04I think it's spot-on as it is.
0:12:04 > 0:12:05Yeah, it's a nice dish.
0:12:06 > 0:12:09I love the pate, I love the jelly on the top,
0:12:09 > 0:12:11and I'm really enjoying the bread. It is a bit undercooked, though.
0:12:11 > 0:12:13- It's slightly doughy. - It is very summery,
0:12:13 > 0:12:15it has that sort of freshness to it.
0:12:15 > 0:12:18Unfortunately, the gel has got an overwhelming cider flavour
0:12:18 > 0:12:21which really kills the rest of the flavour of the pate.
0:12:21 > 0:12:22I disagree with you there,
0:12:22 > 0:12:25cos I think that's what some of this treacle bread is for,
0:12:25 > 0:12:28and I think it will go rather well with it.
0:12:28 > 0:12:33Does the dish actually need the soused mackerel on the other plate?
0:12:33 > 0:12:36I'm not sure whether you need it, but I like it and I want it!
0:12:37 > 0:12:39I'm definitely happy that it's there.
0:12:39 > 0:12:43It's a vibrant, really fresh and exciting plate of food.
0:12:43 > 0:12:45I'm delighted with it, I think it's lovely.
0:12:45 > 0:12:50I'm actually finally excited to see that someone's hit the brief
0:12:50 > 0:12:51bang on, it's making me happy.
0:12:54 > 0:12:56Next up it's Dom with his dish...
0:12:57 > 0:13:01..inspired by holidays spent at the seaside in Lyme Regis.
0:13:01 > 0:13:05Veteran Judge Michael thought the dish was pure summer
0:13:05 > 0:13:06and gave it a nine.
0:13:07 > 0:13:09You feeling confident about this one or...?
0:13:09 > 0:13:11Yeah, it's a nice dish.
0:13:11 > 0:13:14It's definitely your best dish of the week in terms of scoring.
0:13:14 > 0:13:16Hopefully we can maintain that.
0:13:18 > 0:13:23Just before plating, Dom pan roasts the turbot and scallops.
0:13:23 > 0:13:25Monsters, those scallops, aren't they, Dom?
0:13:25 > 0:13:28- Yeah, they're beauties, aren't they? - Yeah. Massive.
0:13:28 > 0:13:32He starts with sea lettuce in seaweed emulsion
0:13:32 > 0:13:34and adds the pan-fried scallop.
0:13:34 > 0:13:37Next, the turbot fillet.
0:13:37 > 0:13:40Yeah, all your fish looks beautiful there, Dom.
0:13:40 > 0:13:45He tops with samphire, sea purslane and a seaweed crisp.
0:13:45 > 0:13:47Finally, he adds a Mylor prawn
0:13:47 > 0:13:50and serves with a seaweed emulsion on the side.
0:13:57 > 0:13:59- Fish done.- Fish course done.
0:13:59 > 0:14:00Happy with how that one went?
0:14:00 > 0:14:03You know what, I think it was better the other day.
0:14:11 > 0:14:13This is a massive scallop.
0:14:13 > 0:14:14- MARION:- Isn't it huge?
0:14:14 > 0:14:15Just gigantic.
0:14:18 > 0:14:21- HE GNAWS - I quite like the seaweed crisp, actually.
0:14:21 > 0:14:23- Yeah.- But that's kind of it.
0:14:23 > 0:14:27The turbot's cooked perfectly fine, as is the scallop.
0:14:27 > 0:14:29I do think the sauce is too acidic.
0:14:29 > 0:14:32Very old-fashioned to be using a sort of creamy sauce with it.
0:14:32 > 0:14:35It's difficult to know what's going actually on.
0:14:35 > 0:14:38I mean, it's just two pieces of fish with some bits and bobs, to me.
0:14:38 > 0:14:40Turbot's a really expensive, wonderful ingredient,
0:14:40 > 0:14:43so if I'm going to eat turbot, I want to feel the luxury of that
0:14:43 > 0:14:45and actually this could be any old piece
0:14:45 > 0:14:47of reasonably well cooked fish.
0:14:47 > 0:14:49We're supposed to be celebrating summer here
0:14:49 > 0:14:54and this is not celebratory and it's not summery.
0:14:54 > 0:14:56I really like Dom, he came to my farm.
0:14:56 > 0:14:59I'm sure he's going to pull it back in the next two courses.
0:15:05 > 0:15:09At the halfway point, the judges are reviewing their scores.
0:15:09 > 0:15:12So far it hasn't been extraordinary
0:15:12 > 0:15:14except for that one bright, shining moment -
0:15:14 > 0:15:16hallelujah for the mackerel, I say.
0:15:16 > 0:15:20It should be all about the wonderful early summer produce
0:15:20 > 0:15:22and we haven't seen that except in that mackerel dish.
0:15:22 > 0:15:25I'm extremely disappointed with Dom.
0:15:25 > 0:15:27I mean, that food is just not good enough to go forward.
0:15:27 > 0:15:29He's just forgotten this is a competition
0:15:29 > 0:15:30and if you went to Wimbledon
0:15:30 > 0:15:33and thought, "Oh, well, I'll just have a knock-up," you wouldn't get
0:15:33 > 0:15:35- anywhere, would you? - There's still time.
0:15:35 > 0:15:37We've still got two courses to go.
0:15:37 > 0:15:38We look forward to being amazed.
0:15:42 > 0:15:44For the main course, Dom is first to the pass
0:15:44 > 0:15:46with his summer sharing dish...
0:15:48 > 0:15:50Veteran Judge Michael gave it a seven,
0:15:50 > 0:15:53as he felt it wasn't refined enough for a banquet,
0:15:53 > 0:15:55but Dom isn't making any changes.
0:15:58 > 0:16:00I genuinely think this is a great dish. You know...
0:16:00 > 0:16:03The judges with a little bit more experience in this competition,
0:16:03 > 0:16:06- haven't they, and what a banquet guests like...- Yeah.
0:16:08 > 0:16:11Dom starts with his salads, couscous and tzatziki,
0:16:11 > 0:16:13which he tops with dill.
0:16:14 > 0:16:16Next, flatbreads.
0:16:16 > 0:16:18How's your barbie coming along, Dom?
0:16:18 > 0:16:20Absolutely as I want it.
0:16:20 > 0:16:24He finishes his gem lettuce salad and plates his bean salad.
0:16:25 > 0:16:27It's really colourful again, isn't it?
0:16:27 > 0:16:30Onto a mini presentation barbecue,
0:16:30 > 0:16:34he places lamb shoulder and his lamb neck and kidney kebab.
0:16:34 > 0:16:37Finally, he slices his rack of lamb
0:16:37 > 0:16:39and puts the cutlets on the barbecue.
0:16:45 > 0:16:46Thank you very much.
0:16:48 > 0:16:51- Happy with that one, chef?- It's what it's supposed to be like, so, yeah.
0:16:51 > 0:16:52Perfect.
0:16:55 > 0:16:57- Ah.- Wow!
0:16:57 > 0:16:59- One to share.- A little sharing going on.
0:16:59 > 0:17:01Sharing barbecue.
0:17:01 > 0:17:02All the bits and bobs.
0:17:02 > 0:17:04- Smell the freshness of it. - That's pretty.
0:17:04 > 0:17:06All we need is a bit of sunshine in here, don't we?
0:17:06 > 0:17:07That would be nice.
0:17:07 > 0:17:08THEY CHUCKLE
0:17:08 > 0:17:10For me, it's a winning dish.
0:17:10 > 0:17:13- It's got me worried.- Good.
0:17:13 > 0:17:14You have that large bit.
0:17:14 > 0:17:17Oh, yeah! Whoa!
0:17:17 > 0:17:19Mmm. There is a feast here.
0:17:19 > 0:17:22And there's a proper sense of summer about this.
0:17:22 > 0:17:26That lamb's delicious. I think the chop tastes absolutely fabulous,
0:17:26 > 0:17:28and I like the little gem salad as well.
0:17:28 > 0:17:30I'm a sucker for little gem.
0:17:30 > 0:17:32I think offal, which is a difficult one to get right...
0:17:32 > 0:17:34I've just had some of the kidney, it's delicious.
0:17:34 > 0:17:36It is, isn't it? My only concern would be
0:17:36 > 0:17:39is it gastronomic enough for such an important occasion?
0:17:39 > 0:17:41To me, this is just really good cooking.
0:17:41 > 0:17:44Actually, I'm finding it really uplifting to eat,
0:17:44 > 0:17:48so I can forgive it perhaps being less tricksy,
0:17:48 > 0:17:49because it's making me so happy.
0:17:49 > 0:17:53- Yes.- This is really flavoursome and, again, really pretty.
0:17:53 > 0:17:56He's got a real eye for colour and vibrancy.
0:17:56 > 0:18:00And I must say here comes old Dom, who we'd written off at half-time,
0:18:00 > 0:18:02storming back, I think.
0:18:02 > 0:18:03- ANDI:- Back in the game!
0:18:06 > 0:18:10Next to plate up is Tom, with his main, Porthilly Under Roast -
0:18:10 > 0:18:14his modern take on an old Cornish farm-worker's dish.
0:18:14 > 0:18:16It scored the only ten of the week,
0:18:16 > 0:18:21despite his fellow chef's feeling it resembled a much-loved northern
0:18:21 > 0:18:23- winter dish.- How long do those hotpots take to cook?
0:18:24 > 0:18:26Dom, if I was doing a hotpot, I'd tell you!
0:18:26 > 0:18:28I tell you what, it's a ten out of ten hotpot,
0:18:28 > 0:18:30- so there's not a lot I can say, really.- No.
0:18:32 > 0:18:36Tom slices his beef, places into serving pots
0:18:36 > 0:18:37and adds poached oysters.
0:18:39 > 0:18:41He covers with a beer sauce.
0:18:43 > 0:18:45Next, he serves his sweet gem lettuce,
0:18:45 > 0:18:48dressed in oyster salad cream, in oyster shells
0:18:48 > 0:18:51and adds chopped oyster leaves.
0:18:51 > 0:18:54Finally, he tops his under roast with a potato cake
0:18:54 > 0:18:57and finishes with sea purslane.
0:18:59 > 0:19:00OK.
0:19:01 > 0:19:05- No, it's done now. I'm happy with it, I'm happy with it.- No, no.
0:19:05 > 0:19:07- It's pressure, isn't it? - Cheers. A lot of pressure.
0:19:08 > 0:19:09This looks very dainty.
0:19:14 > 0:19:18Gosh, this is so pretty, this bright vibrant green and this glossiness.
0:19:18 > 0:19:21You don't think you're being a bit carried away there?
0:19:21 > 0:19:22Well, it's just so pretty.
0:19:22 > 0:19:24It's handsome, it's handsome.
0:19:24 > 0:19:28There's nothing I personally prefer more on a warm summer's day
0:19:28 > 0:19:29than a big huge beef pie!
0:19:31 > 0:19:34- Ten, Tom?- If that was a ten before, it's a ten today.
0:19:34 > 0:19:37So do we lift off the top of the pie, see what's underneath?
0:19:37 > 0:19:40- That's what I'm doing. - There's the oyster inside.
0:19:40 > 0:19:43- ANDI:- Oh, yeah, look. There's a whole party going on in there.
0:19:43 > 0:19:46- Yeah, there is.- It's quite nice when you take the lid off.
0:19:46 > 0:19:49I am with you, though, Oliver, it's not looking very summery.
0:19:49 > 0:19:53I think the British summer, in all its glory,
0:19:53 > 0:19:56includes days where you would actually like something
0:19:56 > 0:20:01a little bit more hearty, And this tastes absolutely fantastic.
0:20:01 > 0:20:02Yeah, I totally agree that it's tasty,
0:20:02 > 0:20:04I just don't think it hits the brief.
0:20:04 > 0:20:06What about the potatoes?
0:20:06 > 0:20:08The potato is sort of, um...
0:20:08 > 0:20:09endlessly soothing.
0:20:09 > 0:20:13- There, there, dear, there! - There, there, dear!
0:20:13 > 0:20:16It's quite nicely cooked and everything, gravy's nice.
0:20:16 > 0:20:17It doesn't hit the brief at all
0:20:17 > 0:20:19and I have to mark it down because of that.
0:20:19 > 0:20:20Is that a banquet dish?
0:20:20 > 0:20:22It's not a banquet dish.
0:20:22 > 0:20:25The scales seem to have changed somewhat, surprisingly.
0:20:28 > 0:20:31Up last, it's the dessert course,
0:20:31 > 0:20:35and with both chefs doing a take on strawberries and cream,
0:20:35 > 0:20:37they're each hoping to impress guest judge
0:20:37 > 0:20:39strawberry farmer Marion Regan.
0:20:41 > 0:20:42So whose one's better?
0:20:42 > 0:20:45- Let's wait and see. - TOM MOUTHS
0:20:45 > 0:20:49Dom is first to plate up his dish, Strawberry Sundancing -
0:20:49 > 0:20:52his nod to picking strawberries in fields as a child.
0:20:52 > 0:20:55He scored a nine but was criticised by Michael
0:20:55 > 0:20:58for his doughnuts being under-proved.
0:20:58 > 0:21:00How's the doughnuts looking there, chef?
0:21:00 > 0:21:03- Yeah, got to get them golden. - A bit more proved than yesterday?
0:21:03 > 0:21:04- Yeah.- If you get them right,
0:21:04 > 0:21:07then that's definitely one for me to worry about.
0:21:07 > 0:21:11To start, Dom places raspberries and strawberries into serving jars
0:21:11 > 0:21:14and covers with strawberry sauce.
0:21:14 > 0:21:17- Can I taste it? - Yeah. It's actually better.
0:21:17 > 0:21:20Do you know what? It tastes more of strawberries.
0:21:20 > 0:21:26Next, he spoons over syllabub and drizzles over more strawberry sauce.
0:21:26 > 0:21:28He sprinkles with candied pistachios
0:21:28 > 0:21:33and then adds an almond wheel and crushed amaretti biscuits.
0:21:33 > 0:21:35Is that another little tweak there? What's that?
0:21:35 > 0:21:37Just a bit of basil.
0:21:37 > 0:21:40He puts the jars in a serving basket
0:21:40 > 0:21:43then fills his doughnuts with strawberry jam,
0:21:43 > 0:21:46coats in sugar and places on a serving plate.
0:21:46 > 0:21:48Let's go, let's go, let's go.
0:21:51 > 0:21:55- Thank you very much. - Final one, another push.
0:21:55 > 0:21:56Oh!
0:22:00 > 0:22:02- Mmm.- Oh!
0:22:04 > 0:22:07- OLIVER:- That looks good, right? - Yes, it does look good.
0:22:07 > 0:22:09- MATTHEW:- Ooh, God, the smell of those...
0:22:09 > 0:22:11- They smell fantastic! - Ooh, we get two doughnuts,
0:22:11 > 0:22:12I thought we had to share.
0:22:12 > 0:22:15- No.- It's very exciting, isn't it?
0:22:17 > 0:22:18Mmm.
0:22:19 > 0:22:22That is a superior doughnut, isn't it?
0:22:22 > 0:22:25It's made my heart beat a little faster. It's really beautiful,
0:22:25 > 0:22:29it's springy, sort of yielding, not too much jam.
0:22:29 > 0:22:34These strawberries are beautifully ripe, and they're very boozy,
0:22:34 > 0:22:36which is rather lovely.
0:22:36 > 0:22:38- Very boozy!- I really like this pudding.
0:22:38 > 0:22:41I think there's a real sense of summer and fun to it.
0:22:41 > 0:22:43I think it's a modern take.
0:22:43 > 0:22:47- I think it's all good.- It's a happy pudding, it makes you smile.
0:22:47 > 0:22:50For me, and I would say this, wouldn't I?
0:22:50 > 0:22:51"More strawberries!"
0:22:53 > 0:22:55I think it's outstanding.
0:22:55 > 0:22:58I think he's getting a really high score from me on this one.
0:23:02 > 0:23:07Last to the pass today is Tom, with his dessert, Sevi & Leti,
0:23:07 > 0:23:09Cornish for "strawberries and cream".
0:23:09 > 0:23:12He scored a nine in the week but was criticised
0:23:12 > 0:23:15for the alcohol in the sparkling-wine jelly
0:23:15 > 0:23:17being too strong.
0:23:17 > 0:23:18Have you toned down the jellies?
0:23:18 > 0:23:21Yeah, I just adjusted the ratio a little bit.
0:23:21 > 0:23:23I think the guests at the banquet can drive home after it.
0:23:26 > 0:23:29Tom removes his clotted cream parfaits from their moulds,
0:23:29 > 0:23:34places onto brandy snaps, pipes strawberry jam
0:23:34 > 0:23:36and tops with another brandy snap.
0:23:36 > 0:23:39He decorates his sandwiches with fresh strawberries,
0:23:39 > 0:23:43adds more strawberry jam and grates over lime zest.
0:23:45 > 0:23:49Tom serves his sandwich, adds more jam and strawberries
0:23:49 > 0:23:53and finishes with elderflower and lime creme fraiche
0:23:53 > 0:23:56and a quenelle of clotted cream.
0:23:56 > 0:23:59So it's the Cornish thing to have the clotted cream on top, yeah?
0:23:59 > 0:24:01Jam on the bottom, cream on the top, always.
0:24:03 > 0:24:06He serves his sparkling-wine jelly on the side.
0:24:07 > 0:24:09Go, please, thank you.
0:24:12 > 0:24:14- That's it.- Done.- That's it.
0:24:14 > 0:24:16Cheers, thanks.
0:24:16 > 0:24:17Ooh!
0:24:20 > 0:24:22This is my idea of pudding heaven.
0:24:22 > 0:24:24As soon as you see this dish, you just think, "Wow,"
0:24:24 > 0:24:26you just want to tuck in, don't you?
0:24:26 > 0:24:28Marion, are there enough strawberries for you?
0:24:28 > 0:24:32Yes, I am delighted to see the strawberries!
0:24:33 > 0:24:35So, are you happy with today?
0:24:35 > 0:24:37Yeah, I feel like everything has gone out the kitchen
0:24:37 > 0:24:40exactly as I wanted it to.
0:24:43 > 0:24:44Wow, that ice cream is...
0:24:44 > 0:24:47That's rich. That is cream ice cream, I...
0:24:47 > 0:24:49That ice cream's amazing!
0:24:49 > 0:24:52- MATTHEW:- I think it's more of a parfait than an ice cream.- Yeah.
0:24:52 > 0:24:54He's dusted it with some...is that lime?
0:24:54 > 0:24:55- It's lime peel.- Lime.
0:24:55 > 0:24:58I particularly love the jelly and the jelly does work really well
0:24:58 > 0:25:01- with the other components.- It's that little jammy bit in the middle.
0:25:01 > 0:25:04- It's actually quite sharp, which is lovely.- Yeah.
0:25:04 > 0:25:07He's recognised that the strawberries themselves have natural
0:25:07 > 0:25:11fruit sugars, so doesn't need to add much sweetness to it.
0:25:11 > 0:25:14You know, what makes a great dish is that ability to take something
0:25:14 > 0:25:16that's classic and just tweak it and make it your own,
0:25:16 > 0:25:19and I think he's done that tremendously well here.
0:25:19 > 0:25:21I think it's probably my dish of the day.
0:25:21 > 0:25:23It has, for me, the perfect finish.
0:25:26 > 0:25:27- What a day!- I know.
0:25:27 > 0:25:29There's a lot of pressure.
0:25:29 > 0:25:31I'm interested to see what the judges say, you know?
0:25:31 > 0:25:32I couldn't have done any more.
0:25:32 > 0:25:35If the judges don't like it, I know I can hold my head high.
0:25:36 > 0:25:38Well, blow me down, who'd have thought it?!
0:25:38 > 0:25:39Disastrous morning
0:25:39 > 0:25:43and suddenly an afternoon absolutely full of treasures.
0:25:43 > 0:25:47Those desserts at the end, I was really just blown out of the water.
0:25:47 > 0:25:51I really, really want to represent the South West, it's massive to me.
0:25:51 > 0:25:53Massive deal. I've been here three times, you know?
0:25:53 > 0:25:56- Did you give any tens? - I did give a ten.
0:25:56 > 0:26:00We need to add up these scores and then deliver the verdict.
0:26:00 > 0:26:02- And put them out of their misery. - Yeah, put me out of my misery.
0:26:02 > 0:26:03- Yes.- I'm dying to know!
0:26:13 > 0:26:15- Welcome, chefs.- Thank you.
0:26:15 > 0:26:18- Well, Tom, it's your first time here.- Yeah.- How's it been?
0:26:18 > 0:26:21I've really enjoyed it this week, it was a great experience.
0:26:21 > 0:26:24Today, little bit stressful at times.
0:26:24 > 0:26:25Dom, third time.
0:26:25 > 0:26:27- Third time, yeah. - Did the pressure get to you?
0:26:27 > 0:26:30Yeah, yeah, it did in places. You know, you're wanting to do well,
0:26:30 > 0:26:32so the pressure's going to get to you.
0:26:32 > 0:26:36I'm sure you both now want to know which chef is going forward
0:26:36 > 0:26:40to represent the South West in the finals,
0:26:40 > 0:26:41and I can tell you...
0:26:42 > 0:26:43..that it is...
0:26:52 > 0:26:53..Tom.
0:26:55 > 0:26:57Well done. Nice one.
0:26:57 > 0:27:00- Cheers.- Well done. - Tom, how do you feel?
0:27:00 > 0:27:02It's an amazing feeling, I...
0:27:02 > 0:27:05You know, I just wanted to come in and cook some good food and,
0:27:05 > 0:27:07you know, honestly, at the start of the competition
0:27:07 > 0:27:09I didn't really think about winning, but, you know,
0:27:09 > 0:27:12this is an unbelievable feeling, so...
0:27:12 > 0:27:13Thank you.
0:27:13 > 0:27:15THEY LAUGH
0:27:15 > 0:27:16Dom, commiserations.
0:27:16 > 0:27:19I really understand how important it was to you.
0:27:19 > 0:27:24What can I say? A great week, great effort from this man and, you know,
0:27:24 > 0:27:25I'll fight another day.
0:27:25 > 0:27:28That barbecue dish was the encapsulation of all
0:27:28 > 0:27:31the summer barbecues I've ever wanted to go to.
0:27:31 > 0:27:33Each piece of meat was absolutely perfectly cooked.
0:27:33 > 0:27:38- Brilliant, no, thank you.- Tom, your dessert was just sublime,
0:27:38 > 0:27:41that beautiful sparkling-wine jelly,
0:27:41 > 0:27:44when you married it with the ice cream, it was just beautiful.
0:27:44 > 0:27:46I mean, three of us gave you a ten.
0:27:46 > 0:27:49- Wow.- For that dessert, it was really sublime.
0:27:49 > 0:27:53I loved what you both did with our wonderful British strawberries
0:27:53 > 0:27:57and I thought you really celebrated a fantastic ingredient.
0:27:57 > 0:27:59- Well done.- Thank you for all your hard work.
0:27:59 > 0:28:01- Thank you.- Thank you so much.
0:28:04 > 0:28:06Umm...unbelievable!
0:28:06 > 0:28:09So, so happy, so proud.
0:28:09 > 0:28:12Yeah, I can't believe I've done it.
0:28:12 > 0:28:14Gutted, of course, you know?
0:28:14 > 0:28:16You never want to enter a competition
0:28:16 > 0:28:17and get chucked out early.
0:28:19 > 0:28:21- Dom.- Well done, mate, nice one.
0:28:21 > 0:28:23- Thanks.- You all right, happy?
0:28:23 > 0:28:26- Yeah.- Buzzing, well done.
0:28:26 > 0:28:29- You've got to take it all the way to the banquet now. - Yeah, I'll give it a go, eh?
0:28:29 > 0:28:31- That's all I can do! - Take it there for the South West.
0:28:31 > 0:28:33- I hope so, yeah. Cheers!- Cheers!