0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:07The pressure is really immense right now.
0:00:07 > 0:00:11- ..24 of the country's most talented chefs...- Hold on to your hats.
0:00:11 > 0:00:14- The pressure's on.- ..are fighting it out in the toughest competition
0:00:14 > 0:00:15of their lives...
0:00:15 > 0:00:18- Man, I'm nervous.- I think I'm the most nervous one out of you both.
0:00:18 > 0:00:21- I'm going to flip out! - ..as previous competitors...
0:00:21 > 0:00:23Yeah, I'm quietly confident.
0:00:23 > 0:00:26- ..and ambitious newcomers... - Don't jinx me.
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...
0:00:37 > 0:00:42..the oldest and most prestigious tennis tournament in the world.
0:00:43 > 0:00:45Go, go, go!
0:00:45 > 0:00:49To get there, the chefs must create outstanding dishes which match
0:00:49 > 0:00:53the exceptional skill and flair of the tournament's greatest champions...
0:00:53 > 0:00:55Perfect harmony.
0:00:55 > 0:01:00- ..and celebrate the incredible smells, colours and tastes... - Beautiful.
0:01:00 > 0:01:03..of the best of British summertime.
0:01:03 > 0:01:05I've never tasted a plate of food like that.
0:01:05 > 0:01:10First, they'll have to impress a formidable veteran of the competition...
0:01:10 > 0:01:13You completely ignored the brief. I think you're miles off.
0:01:13 > 0:01:18..who between them hold a total of eight Michelin stars.
0:01:18 > 0:01:21The presentation of this dish was stunning.
0:01:22 > 0:01:26This week, competing to represent the North West are three
0:01:26 > 0:01:29- first-timers...- Oh!- ..all striving for success.
0:01:29 > 0:01:31- Everyone has got high hopes. - Fingers crossed.
0:01:31 > 0:01:36But only two can make it through to cook for the judges on Friday.
0:01:36 > 0:01:40- Stop shaking.- Tasting good, never mind looking good.
0:01:40 > 0:01:42Getting a bit cocky over there, are we, eh?
0:01:55 > 0:01:59This year marks the 140th anniversary of the Wimbledon
0:01:59 > 0:02:01tennis championships.
0:02:01 > 0:02:05The competition first took place in 1877 and since then...
0:02:05 > 0:02:11- You cannot be serious!- ..has become the ultimate Grand Slam tournament...
0:02:11 > 0:02:14That's absolutely fantastic.
0:02:14 > 0:02:18..attracting the greatest players from around the globe and
0:02:18 > 0:02:24- signalling the start of the British summer.- Straight sets again!
0:02:24 > 0:02:26Wimbledon champion again!
0:02:31 > 0:02:34This week, competing to represent the North West,
0:02:34 > 0:02:38three chefs who are new to the Great British Menu kitchen.
0:02:40 > 0:02:4426-year-old Tom Parker, the youngest competitor this year.
0:02:44 > 0:02:47My food is about simple, clean, honest flavours.
0:02:47 > 0:02:51It's cooked with a lot of love and passion and I'm here to let my food do the talking.
0:02:51 > 0:02:55Self-taught chef Ellis Barrie, who's determined to impress with
0:02:55 > 0:02:59- his own distinctive style.- I started my own restaurant when I was 19.
0:02:59 > 0:03:02I've pushed and pushed and pushed to make it a success and
0:03:02 > 0:03:05I intend to do exactly the same in this competition.
0:03:05 > 0:03:09And Paul Askew, the most experienced chef competing this year,
0:03:09 > 0:03:11who's unfazed by his opponents.
0:03:11 > 0:03:13I've got the experience in the kitchen.
0:03:13 > 0:03:17Those boys had better watch out because I'm going to show them who's boss.
0:03:20 > 0:03:24Umpiring is a former Great British Menu winner whose dishes got to
0:03:24 > 0:03:27the banquet on two separate occasions...
0:03:27 > 0:03:30- This is it, this is happening. - I'm feeling really sort of giddy
0:03:30 > 0:03:33right now waiting for this veteran to come in.
0:03:33 > 0:03:36- Don't know whether to laugh or cry. - Let the games begin.
0:03:36 > 0:03:40..a veteran known for his exacting standards
0:03:40 > 0:03:44and the holder of two Michelin stars - Daniel Clifford.
0:03:48 > 0:03:53Good morning. Welcome to the Great British Menu. How are you feeling?
0:03:53 > 0:03:57- Apprehensive, excited. A little bit nervous.- OK. Ellis?
0:03:57 > 0:04:02- I'm looking forward to it. Hopefully I've got what it takes.- OK.
0:04:02 > 0:04:05- And, Tom?- I'm excited for it. I'm very nervous.
0:04:05 > 0:04:10Well, at the end of the day, today is all about putting decent food on plates.
0:04:10 > 0:04:12It's the most difficult thing I've ever done.
0:04:12 > 0:04:15It took me three years to get to the banquet, so just enjoy what
0:04:15 > 0:04:17you're doing and do your best, because that's all you can do.
0:04:17 > 0:04:20- All right?- Thank you, Chef. - Thank you, Chef.
0:04:23 > 0:04:27- I don't know whether I'm relieved or excited.- It's going to be tough.
0:04:31 > 0:04:33Today, the chefs will be cooking their starters,
0:04:33 > 0:04:37but only the best dishes stand a chance of making it through
0:04:37 > 0:04:39to the Taste of Summer banquet.
0:04:39 > 0:04:41So you're a bit happier now you've met Mr Clifford?
0:04:41 > 0:04:44- Rather nervous still.- Yeah.
0:04:44 > 0:04:47- Made it a bit worse cooking for a two-star chef.- Ooh!
0:04:48 > 0:04:51Wimbledon's motto is "In pursuit of greatness".
0:04:51 > 0:04:56I want them to bring great food into this kitchen and wow me.
0:04:58 > 0:05:02Burnley-born Tom is hoping the bright summer ingredients in
0:05:02 > 0:05:04his dish - More Balls Please -
0:05:04 > 0:05:06will give him the edge over his competitors.
0:05:06 > 0:05:09- Good morning, Tom.- Morning, Chef. - All right?- I'm all right.
0:05:09 > 0:05:12- How are you?- Yeah, not too bad. And the inspiration behind this?
0:05:12 > 0:05:15So it's based around my childhood memories of being at my grandad's.
0:05:15 > 0:05:17My grandad is, like, a genius tomato grower.
0:05:17 > 0:05:19It's just coming back to being a kid, like,
0:05:19 > 0:05:21walking through his greenhouses, picking stuff off,
0:05:21 > 0:05:25so it's tomato salad, a very chilled one,
0:05:25 > 0:05:27with some goat's cheese and basil and lots of fresh herbs.
0:05:27 > 0:05:30So with the goat's cheese, what are you doing with the goat's cheese?
0:05:30 > 0:05:33So the goat's cheese, I'm making an ice cream and then we've got lots
0:05:33 > 0:05:35- of strawberries. - Strawberries, tomatoes.
0:05:35 > 0:05:38- What's the marriage there? - It's just a good combo.
0:05:38 > 0:05:41They're both very clean flavours, the strawberries add a good bit of sweetness to it as well.
0:05:41 > 0:05:44You know, fresh tomato salad is absolutely amazing.
0:05:44 > 0:05:45Strawberries is a bit of a shocker.
0:05:45 > 0:05:48I'm really hoping that them two flavours come together. Good luck.
0:05:48 > 0:05:50Thank you very much.
0:05:50 > 0:05:54Tom's dish, my biggest concern is, is this going to be
0:05:54 > 0:05:57impressive enough to get him all the way to the final?
0:06:00 > 0:06:03Self-taught Ellis has drawn inspiration from
0:06:03 > 0:06:07a traditional summertime song for his dish, Sumer Is Icumen In.
0:06:08 > 0:06:10- Ellis, how are you?- Chef.
0:06:10 > 0:06:13So, a beautiful array of ingredients here.
0:06:13 > 0:06:15Yes, so my dish, Sumer Is Icumen.
0:06:15 > 0:06:18Sumer Is Icumen is one of the oldest
0:06:18 > 0:06:21- traditional folk songs on record. - Oh, perfect.
0:06:21 > 0:06:23So it goes back into the 1300s
0:06:23 > 0:06:25and they sang this to welcome the summer.
0:06:25 > 0:06:27Are you going to be able to sing this for me?
0:06:27 > 0:06:29Well, we'll see how far we get!
0:06:29 > 0:06:32The inspiration is summer and families,
0:06:32 > 0:06:36- so we've gone with the cucurbit family.- Yes.
0:06:36 > 0:06:38Cucumber, courgettes
0:06:38 > 0:06:42- and some lovely summer-grown... - Lovely.- ..cucamelons.
0:06:42 > 0:06:46I've taken a bit of the Wimbledon idea of a bit of a picnic.
0:06:46 > 0:06:47You've got the gin and tonic,
0:06:47 > 0:06:50- the oysters and the cucumber sandwich.- Yeah.
0:06:50 > 0:06:53So I'm not making an actual cucumber sandwich but there will be a
0:06:53 > 0:06:56soda bread to go with the dish. I'm serving that with an oyster butter.
0:06:56 > 0:06:59- You're making your own butter? - I'm making my own butter.- Right.
0:06:59 > 0:07:01And the pork lardo,
0:07:01 > 0:07:04it gives that nice meatiness, because cucumber sandwiches
0:07:04 > 0:07:06is always better with a little bit of bacon or whatnot on top.
0:07:06 > 0:07:09OK. You are looking in my eyes like this is a true winner.
0:07:09 > 0:07:11- Bish bash bosh.- Good luck.
0:07:13 > 0:07:17Ellis's dish, he's doing everything you can do with a cucumber,
0:07:17 > 0:07:20he's serving it with some beautiful bacon and some oysters,
0:07:20 > 0:07:25but it could be cucumber, oysters and a little bit of bread.
0:07:26 > 0:07:30Paul is hoping his years of experience will see him triumph today.
0:07:30 > 0:07:33He's using his favourite local ingredients
0:07:33 > 0:07:35to pay tribute to a Wimbledon champion.
0:07:35 > 0:07:37Morning, Chef, are you all right?
0:07:37 > 0:07:40- I'm good, how are you?- Yes, very good. Excited?- Very excited, yeah.
0:07:40 > 0:07:42OK. So what's the name of the dish?
0:07:42 > 0:07:44So it's called The Little Wonder, and it's named after
0:07:44 > 0:07:48a fabulous lady from my hometown, and she won Wimbledon five times.
0:07:48 > 0:07:50- What's her name?- Lottie Dod,
0:07:50 > 0:07:52the youngest ever lady to win Wimbledon.
0:07:52 > 0:07:56So what's the connection between Lottie Dod and your asparagus?
0:07:56 > 0:08:01Well, our region is known for fantastic production of asparagus,
0:08:01 > 0:08:04so, for me, the asparagus is a little wonder, and so was Lottie.
0:08:04 > 0:08:07So what are we going to serve with the asparagus?
0:08:07 > 0:08:10Duck eggs, and I've married that up with some summer truffle.
0:08:10 > 0:08:13The other ingredient that we're really well known for
0:08:13 > 0:08:16on the Wirral in particular on Merseyside is watercress
0:08:16 > 0:08:19and I'm looking to finish the salad with that.
0:08:21 > 0:08:24Duck egg, asparagus, watercress and fresh truffle.
0:08:25 > 0:08:28I'm worried, is his dish just a little bit too simple?
0:08:30 > 0:08:34With two young chefs up against Paul's years of experience,
0:08:34 > 0:08:38everybody's hoping their dishes will give them an early lead.
0:08:38 > 0:08:40Have you always liked food, Paul?
0:08:40 > 0:08:43- Well, look at me, mate! - THEY LAUGH
0:08:43 > 0:08:44I've had years of practice, yes.
0:08:44 > 0:08:48- Yes, but it is going to be anyone's game.- Game on, I say, gentlemen.
0:08:48 > 0:08:51- Game on.- Game on indeed. - THEY LAUGH
0:08:54 > 0:08:58Classically trained Paul is looking to impress Daniel by perfectly
0:08:58 > 0:09:03executing his simple-sounding asparagus and duck egg starter.
0:09:03 > 0:09:06He begins by placing his smoked bacon on a baking tray,
0:09:06 > 0:09:09ready to go into the oven to crisp up.
0:09:09 > 0:09:13Next he peels and trims his asparagus before blanching
0:09:13 > 0:09:18in stock until al dente, and plunging into iced water.
0:09:18 > 0:09:21- Are you worried about anything in particular?- A little bit
0:09:21 > 0:09:24with the duck egg. If you don't get absolutely timed to perfection
0:09:24 > 0:09:26so that it's still gooey in the middle.
0:09:26 > 0:09:29I just need to go and take my bacon out of the...oven.
0:09:29 > 0:09:31- Excuse me.- Don't burn it! - Thanks, Tom.
0:09:35 > 0:09:40Paul has spent 25 years cooking in kitchens around the world,
0:09:40 > 0:09:44and is now chef-proprietor of The Art School Restaurant in Liverpool.
0:09:44 > 0:09:47I'm a classically French-trained chef but I have a lot of
0:09:47 > 0:09:51global influences from Dubai, Singapore, from New York.
0:09:51 > 0:09:54- We've got one mackerel, one duck egg...- Yes, Chef.
0:09:56 > 0:09:59I've cooked for some very high-profile guests,
0:09:59 > 0:10:03such as the Queen, and I know what it takes to get these dishes onto
0:10:03 > 0:10:06a banquet for such a celebration, and that's what I'm going to do.
0:10:07 > 0:10:11Paul's inspiration for his starter is tennis player Lottie Dod,
0:10:11 > 0:10:14who came from the small town of Bebington on the Wirral,
0:10:14 > 0:10:16where Paul went to school.
0:10:16 > 0:10:18- Hi, Natalie.- Hi, Paul.
0:10:18 > 0:10:21Outside the house where Lottie once lived,
0:10:21 > 0:10:25Paul's come to meet Natalie Fitch, a local amateur historian
0:10:25 > 0:10:28with a fascination for the pioneering sportswoman.
0:10:28 > 0:10:31Lottie was born in September 1871.
0:10:31 > 0:10:34Her father had made a fortune in the cotton trade
0:10:34 > 0:10:37and so her and her brother never had to work.
0:10:37 > 0:10:39Wow, so she had plenty of time to play a bit of tennis.
0:10:39 > 0:10:42- No wonder she did all right, I guess, isn't it?- Yes, definitely!
0:10:42 > 0:10:45She won Wimbledon singles five times.
0:10:45 > 0:10:48The first time she won she was only aged 15.
0:10:48 > 0:10:51She was the first female player to volley and smash
0:10:51 > 0:10:54and she even played against men and beat them.
0:10:54 > 0:10:58It's quite inspiring to hear all the exploits of Lottie Dod
0:10:58 > 0:11:01and I just hope that the dish that I've produced, my Little Wonder,
0:11:01 > 0:11:04will match up to all the things that she's done.
0:11:07 > 0:11:12Back in the kitchen Tom is working on his two-part dish, More Balls Please -
0:11:12 > 0:11:16a tomato salad served with a goat's cheese ice cream.
0:11:16 > 0:11:18He starts by moulding pastry cones.
0:11:20 > 0:11:23These cones I'm making now, they can, like, crack.
0:11:23 > 0:11:27They can just dissolve with the ice cream and stuff like that.
0:11:27 > 0:11:28It's going to be fun.
0:11:28 > 0:11:32Next he moves on to his tennis balls themed salad
0:11:32 > 0:11:35by blanching multicoloured baby tomatoes
0:11:35 > 0:11:38before plunging into iced water and peeling.
0:11:39 > 0:11:41I think the dishes have to scream out summer
0:11:41 > 0:11:44or we're going to be in real trouble, aren't we?
0:11:44 > 0:11:46- How did you get into it, Tom? - I don't know.
0:11:46 > 0:11:49I've just always been cooking with Granny, Granny when I was younger.
0:11:49 > 0:11:52- Yeah.- I always knew I wanted to be a chef, from a very young age.
0:11:55 > 0:11:58Tom grew up in Burnley, Lancashire, and is now
0:11:58 > 0:12:02head chef at the White Swan in Fence, just outside the town.
0:12:02 > 0:12:05My style of cooking is a very simple style of cooking,
0:12:05 > 0:12:09it's all about sauces and great-quality produce.
0:12:09 > 0:12:11I think that my food is worthy of a Michelin star
0:12:11 > 0:12:14and it's only a matter of time.
0:12:14 > 0:12:17Tom's starter is inspired by his grandparents...
0:12:17 > 0:12:20Hi, Granny, Grandad, how are you?
0:12:20 > 0:12:24..and by his childhood memories of his grandad growing tomatoes.
0:12:24 > 0:12:26Fresh-picked tomato, you don't get...
0:12:26 > 0:12:28it's not like you get in the supermarket, where they just...
0:12:28 > 0:12:30- Picked yesterday.- Picked yesterday.
0:12:30 > 0:12:35Tom wants his grandad's advice on the best tomatoes to use for his dish.
0:12:35 > 0:12:37I would use baby plum or baby cherry.
0:12:37 > 0:12:40I'm using tomatoes in my starter.
0:12:40 > 0:12:42You know, they love tomatoes and grow tomatoes.
0:12:42 > 0:12:45My grandad's Mr Tomato, you know, it's been absolutely like...
0:12:45 > 0:12:47It's a dish for them.
0:12:47 > 0:12:49Well, we think he's the greatest!
0:12:49 > 0:12:54We think he's the greatest and he has the talent to be successful.
0:12:56 > 0:12:59Ellis is working on his complex dish...
0:12:59 > 0:13:01Go, go, go!
0:13:01 > 0:13:04Sumer Is Icumen In, a celebration of the cucumber family,
0:13:04 > 0:13:07with six different cucumber elements.
0:13:07 > 0:13:11For his compressed cucumber he places chunks into a vacuum bag,
0:13:11 > 0:13:14adds juice made from cucumber skins
0:13:14 > 0:13:17and vac-packs to intensify the flavour.
0:13:18 > 0:13:21Next he kneads the dough for his soda bread,
0:13:21 > 0:13:24before cutting into small portions.
0:13:24 > 0:13:26The beauty about this recipe is there's no proving,
0:13:26 > 0:13:29you know, I can get it kneaded up and let it rest
0:13:29 > 0:13:30for a little bit before going into the oven.
0:13:30 > 0:13:33- Have you ever tried any of these ovens before?- No.
0:13:33 > 0:13:35- Dangerous, mate, dangerous. - Confident.
0:13:38 > 0:13:42Originally from Liverpool, Ellis now cooks on the North Wales coast
0:13:42 > 0:13:46at the restaurant he and his family built from a potting shed
0:13:46 > 0:13:49at his parents' caravan park.
0:13:49 > 0:13:51I describe myself as a Scouse Welshman.
0:13:51 > 0:13:54I was born in Liverpool but I've had a restaurant on Anglesey
0:13:54 > 0:13:56since I was 19. I'm just proud to represent the North West.
0:13:57 > 0:14:01The Marram Grass has been described as a place of culinary pilgrimage.
0:14:02 > 0:14:05For us, we just let the food speak for itself,
0:14:05 > 0:14:08keeping it honest and simple, and that is what we're all about.
0:14:08 > 0:14:11Despite Ellis receiving none of the formal training of his rivals,
0:14:11 > 0:14:15he's feeling confident about his chances in the competition.
0:14:15 > 0:14:19I'd like people to take me for who I am, to notice my personality,
0:14:19 > 0:14:22and hopefully notice the quality of food I put out on the plate,
0:14:22 > 0:14:24because it is good.
0:14:26 > 0:14:29Ellis runs his restaurant with his brother Liam
0:14:29 > 0:14:33and he's keen to see what he makes of his summer starter.
0:14:34 > 0:14:37So I'm taking my childhood memories, obviously eating sandwiches
0:14:37 > 0:14:40on the beach, and using that in the competition,
0:14:40 > 0:14:44so remember those soggy, sandy, cucumber sandwiches
0:14:44 > 0:14:46we used to eat on the beach, off Mother?
0:14:46 > 0:14:49- She hasn't made us some more, has she?- These are mine.
0:14:49 > 0:14:52Eat it first, then I'll tell you what's on it after.
0:14:52 > 0:14:54- Is there sand on it?- Yeah.
0:14:54 > 0:14:56No, I don't want sand on it.
0:14:59 > 0:15:01So what do you think?
0:15:03 > 0:15:05- They're good. That's really good. - Oyster and cucumber.
0:15:05 > 0:15:08I think he belongs in this competition,
0:15:08 > 0:15:11I think he can go all the way and show people what they're missing.
0:15:16 > 0:15:20Back in the kitchen Paul has almost finished his simple starter.
0:15:20 > 0:15:24He's working on the duck egg centrepiece of his summer salad.
0:15:24 > 0:15:27To eggs he adds truffle oil and parsley,
0:15:27 > 0:15:28then poaches.
0:15:28 > 0:15:31Got it three minutes, 20 seconds. Straight out, into ice,
0:15:31 > 0:15:34make sure it's OK, and then it just goes back into the steamer
0:15:34 > 0:15:37for literally 20 seconds, so it's warm going on the plate.
0:15:39 > 0:15:42Next Paul moves on to his watercress puree.
0:15:45 > 0:15:47You all right, Paul, what are you making?
0:15:47 > 0:15:49I've got a nice little watercress puree here.
0:15:49 > 0:15:51I want to do some dots on the plate just for the presentation
0:15:51 > 0:15:53- as well as the salad.- Can I try it?
0:15:53 > 0:15:56- Still adjusting the seasoning, but we're getting there.- Good.
0:15:59 > 0:16:01I'm quite happy with it at the moment.
0:16:01 > 0:16:03Paul has made a watercress puree.
0:16:04 > 0:16:07I'm concerned it's too traditional.
0:16:07 > 0:16:10I don't see how that's going to lift the dish.
0:16:12 > 0:16:16Across the kitchen Tom has a long list of intricate tasks
0:16:16 > 0:16:20to complete for his complex two-part dish, More Balls Please.
0:16:20 > 0:16:24He makes a tomato tea consomme before leaving the mixture to drain.
0:16:25 > 0:16:28Next he works on a red onion caramel.
0:16:29 > 0:16:32- You all right, Tom?- Hello, Chef, are you all right?- Not too bad.
0:16:32 > 0:16:34- Are you doing the washing up? - It looks like it, doesn't it?
0:16:34 > 0:16:37- It does, doesn't it?- I'm just squeezing juice out of onions.
0:16:37 > 0:16:39Onions. I thought we were making a tomato consomme.
0:16:39 > 0:16:41No, it is a tomato consomme,
0:16:41 > 0:16:43it's just that this is going to be made into a caramel which
0:16:43 > 0:16:46goes on top of the ice cream, so like a red onion caramel.
0:16:46 > 0:16:50- So all this work just for a tiny bit of syrup on top of the ice cream?- Yes, correct, yes.
0:16:51 > 0:16:54Tom's onion caramel, it needs reducing.
0:16:54 > 0:16:58It classically should go really well with the goat's cheese,
0:16:58 > 0:17:01I'm just concerned it's going to be bitter.
0:17:02 > 0:17:07Like Tom, self-taught Ellis has plenty of work left to do.
0:17:08 > 0:17:10He's moved on to his oyster butter,
0:17:10 > 0:17:13which he'll serve alongside his soda bread.
0:17:13 > 0:17:15- Ellis, where are we?- Oyster butter.
0:17:15 > 0:17:16So we've got a 50% oyster puree,
0:17:16 > 0:17:19- which we've just cooked off in the thermo, mixed in with butter...- Yes.
0:17:19 > 0:17:22..which we made ourselves to get the buttermilk to the bread.
0:17:22 > 0:17:24So you've got half butter, half oyster. Can I try it?
0:17:24 > 0:17:27Yeah, have a go, yeah. It just needs whipping up a little bit more.
0:17:32 > 0:17:33Is that strong enough in oyster?
0:17:33 > 0:17:37I think so, yeah, I've also put a little bit of oyster leaf in there.
0:17:37 > 0:17:38I tasted the oyster butter.
0:17:38 > 0:17:41It IS curdled, and really, can you call it oyster butter
0:17:41 > 0:17:43when it doesn't taste of oyster?
0:17:45 > 0:17:48Paul is first to the pass with his dish, Little Wonder,
0:17:48 > 0:17:52in tribute to five-time Wimbledon champion Lottie Dod.
0:17:53 > 0:17:56He starts with goat's cheese curd,
0:17:56 > 0:17:58then add the spears of jumbo asparagus.
0:17:59 > 0:18:02Next his watercress puree
0:18:02 > 0:18:04and watercress leaves.
0:18:05 > 0:18:07So what are you doing with the bacon, Paul?
0:18:07 > 0:18:09So we've got some little shards of bacon,
0:18:09 > 0:18:11just as a little bit of extra texture.
0:18:11 > 0:18:14I was worried that everything was very soft on the plate.
0:18:14 > 0:18:18To finish, Paul plates his truffle duck egg
0:18:18 > 0:18:21and tops with smoked pork crumbs and vinaigrette.
0:18:26 > 0:18:31He presents with a newspaper and billboard which explains his Wimbledon story.
0:18:31 > 0:18:34- What do you think, boys? - It looks really good.
0:18:34 > 0:18:36Presentation is cool. Nice and simple.
0:18:36 > 0:18:38- Shall we go and try it, Paul? - That would be great, Chef.
0:18:38 > 0:18:41- OK, I'll bring this, do you want to bring the dish?- Sure.
0:18:47 > 0:18:51So, The Little Wonder, Lottie Dod, a famous Liverpudlian.
0:18:51 > 0:18:53- I think it definitely hits the brief.- Yes, I agree.
0:18:55 > 0:18:57- So, this is the duck egg.- Yes.
0:18:57 > 0:18:59Is this the consistency you wanted?
0:18:59 > 0:19:02I'm pleased with the cooking of the egg.
0:19:02 > 0:19:05I think it's still nice and runny, almost like a natural hollandaise.
0:19:07 > 0:19:10- There we are.- It is cooked well, eh?- It's cooked well, yes.
0:19:11 > 0:19:13The flavour of truffle is really coming through on that.
0:19:13 > 0:19:15Hopefully not too much though.
0:19:16 > 0:19:19The asparagus, is this going to be served warm?
0:19:19 > 0:19:22This is a cold element because I felt the warm egg and
0:19:22 > 0:19:25the releasing of the egg yolk across the asparagus would be more fitting.
0:19:27 > 0:19:30I think if the asparagus was warm it would change
0:19:30 > 0:19:33- the whole perception of the dish. - OK.
0:19:33 > 0:19:37Cheese and truffles, eggs, bacon, it's like a really good breakfast.
0:19:37 > 0:19:39Have you hit the brief?
0:19:39 > 0:19:42For me, it absolutely heralds the beginning of summer.
0:19:42 > 0:19:45Has it been done before, you know, is it a bit too safe?
0:19:45 > 0:19:48Yeah, I agree, he could have played safe on that one.
0:19:49 > 0:19:52- Aye-aye!- Aye-aye, how was that?
0:19:52 > 0:19:54I was glad to get the first one out.
0:19:54 > 0:19:57So what did you think about The Little Wonder?
0:19:57 > 0:20:01We were saying maybe a bit on the safe side, maybe on the...
0:20:01 > 0:20:03Oh, really? Cheeky!
0:20:04 > 0:20:07I'm making mental notes here, Ellis.
0:20:08 > 0:20:13Next up to the pass is Ellis with his complex dish, Sumer Is Icumen In.
0:20:13 > 0:20:16But with plating up only minutes away
0:20:16 > 0:20:18he's yet to complete all of his elements.
0:20:18 > 0:20:20- How are you getting on? - The stress is hitting,
0:20:20 > 0:20:22just trying to make sure I've got everything done.
0:20:22 > 0:20:26He blowtorches his compressed cucumber and tops with pork lardo...
0:20:26 > 0:20:29A very traditional method, this.
0:20:29 > 0:20:33..then removes his baked soda bread from the oven.
0:20:33 > 0:20:37Finally ready, Ellis places his compressed cucumber in the centre of his plate,
0:20:37 > 0:20:42followed by cucumber tagliatelle filled with courgette puree.
0:20:43 > 0:20:48Next he adds oyster puree, rice wine gel and dried olive crisps.
0:20:49 > 0:20:52Then pickled cucamelons and courgette pearls,
0:20:52 > 0:20:54with cucumber flowers for garnish.
0:20:54 > 0:20:59Finally he pours his gin and cucumber cocktail into glasses.
0:21:00 > 0:21:02Hey, mate, we'll have our gin and tonics double strength, yeah?
0:21:02 > 0:21:05He places all the elements into picnic hampers
0:21:05 > 0:21:09and serves to the tune of the song that inspired his dish.
0:21:09 > 0:21:12MUSIC: Sumer Is Icumen In
0:21:16 > 0:21:17Sumer Is Icumen.
0:21:17 > 0:21:19- Are you ready?- Let's go for it.
0:21:21 > 0:21:23Wow.
0:21:23 > 0:21:26- Is that what you expected? - No, not at all.
0:21:26 > 0:21:30- I want to taste it now, to be fair. - Yes, me too. Let's go and taste it.
0:21:37 > 0:21:40- Are you happy?- I'm happy, yeah. I mean, I really...I do love this.
0:21:40 > 0:21:43- Let's hope it tastes as good as it looks.- Yes.
0:21:43 > 0:21:46- It certainly looks like a little plate of summer, doesn't it?- Mmm.
0:21:46 > 0:21:49This is compressed cucumber.
0:21:51 > 0:21:54- Do you like that? - Maybe a bit more charred.
0:21:54 > 0:21:56For me it could be burnt a bit more as well,
0:21:56 > 0:21:58it brings a really nice smoky flavour out of the cucumber,
0:21:58 > 0:22:00when you give it a real hit on the chargrill.
0:22:00 > 0:22:02Is this the consistency you wanted from the bread?
0:22:02 > 0:22:06Yes, it was nice and light. You know, so I got it out just in time.
0:22:06 > 0:22:09I think I find the bread a bit too strong for the oyster butter for me.
0:22:09 > 0:22:12- And the butter?- The butter's bang on, you get oyster right through.
0:22:16 > 0:22:17Wow.
0:22:17 > 0:22:20I think that's my kind of summer celebration, isn't it?
0:22:22 > 0:22:25I think it's light, it's done what I wanted it to do,
0:22:25 > 0:22:27which is sort of a nice, fresh start.
0:22:27 > 0:22:29What would you score your dish?
0:22:29 > 0:22:32I think a good seven and if I can tweak the flavours
0:22:32 > 0:22:34then I think I'm onto a winner.
0:22:36 > 0:22:38Whoo!
0:22:38 > 0:22:41- How did you get on? - Yes, that was harder than I thought.
0:22:41 > 0:22:44I think it's a good dish and I think it's got a lot of potential.
0:22:45 > 0:22:49Tom is last to the pass with his two-part dish, More Balls Please.
0:22:50 > 0:22:55For his salad he starts by placing balls of marinated baby tomatoes into bowls.
0:22:58 > 0:23:01He adds compressed cucumber, watermelon,
0:23:01 > 0:23:03strawberries and lime gel balls,
0:23:03 > 0:23:06then pours in the tomato tea consomme.
0:23:06 > 0:23:08Now it's the fun bit.
0:23:08 > 0:23:12Next he pipes goat's cheese mousse into pastry cones,
0:23:12 > 0:23:15and scoops of goat's cheese ice cream...
0:23:15 > 0:23:17At least it is holding, eh?
0:23:17 > 0:23:21..and tops with his red onion caramel and dehydrated ham.
0:23:29 > 0:23:32- What do you think? - I think it looks really elegant.
0:23:32 > 0:23:35Yes, I love the freshness of the dish, it looks really summery,
0:23:35 > 0:23:36really, really clean.
0:23:36 > 0:23:39- So, Chef, shall we go and try it? - Absolutely.
0:23:39 > 0:23:42- OK, let's go. Enjoy, boys. - Thank you very much.
0:23:52 > 0:23:53Do you like that?
0:23:53 > 0:23:57I think the goat's cheese is... It's really strong and it's quite punchy.
0:23:57 > 0:24:00The red onion caramel is coming in a bit sweeter, which, you know,
0:24:00 > 0:24:02balances the goat's cheese out a bit more.
0:24:02 > 0:24:06For me, Tom, the goat's cheese ice cream is really tasty.
0:24:13 > 0:24:15Oh, that's deep.
0:24:15 > 0:24:17That is a really deep goat's cheese flavour, isn't it?
0:24:17 > 0:24:20- The consomme is...? - It's a tomato consomme.
0:24:20 > 0:24:22I think it works well with everything,
0:24:22 > 0:24:25the mint and the basil comes through nicely.
0:24:27 > 0:24:28Oh!
0:24:28 > 0:24:30- A bit sharp.- Yes.
0:24:31 > 0:24:33That lime jelly really took my breath away.
0:24:33 > 0:24:36- THEY LAUGH - Yeah!
0:24:36 > 0:24:38Do you think this is a great opener to a banquet?
0:24:38 > 0:24:42I think so, yes, I think...I think it's a good, solid dish.
0:24:42 > 0:24:45- It screams summer to me. - So you are scoring it...?- An eight.
0:24:53 > 0:24:55- That was fun. - THEY LAUGH
0:24:55 > 0:24:58- It's done, it's over so... - Don't speak too soon.
0:25:02 > 0:25:05- Let's see what Mr Clifford thinks, eh?- Indeed.
0:25:13 > 0:25:15- Hi, Chefs.- Hello, Chef.
0:25:15 > 0:25:19First dish done in the Great British Menu kitchen.
0:25:19 > 0:25:20So...
0:25:20 > 0:25:24Ellis, I'm going to start with your dish, Sumer Is Icumen In.
0:25:26 > 0:25:30The presentation of your picnic box was bang on for the summer brief.
0:25:31 > 0:25:36I really enjoyed the use of the cucumbers within your dish.
0:25:36 > 0:25:38Your soda bread was delicious.
0:25:40 > 0:25:41But...
0:25:41 > 0:25:44your oyster butter,
0:25:44 > 0:25:46it was slightly curdled.
0:25:47 > 0:25:50The dish itself,
0:25:50 > 0:25:53it needed a bit more excitement to make it banquet-worthy.
0:25:55 > 0:25:58Make the piece of cucumber in the middle of the plate smaller
0:25:58 > 0:26:02and stuff it with a fresh oyster, so you have a surprise.
0:26:03 > 0:26:06Tom, your dish,
0:26:06 > 0:26:08More Balls Please.
0:26:08 > 0:26:11The goat's cheese ice cream was delicious.
0:26:11 > 0:26:16The flavour combination between the tomatoes and the strawberries,
0:26:16 > 0:26:18I really enjoyed that, Tom.
0:26:19 > 0:26:21However...
0:26:21 > 0:26:26the red onion caramel on top of your ice cream was just too bitter.
0:26:28 > 0:26:32I think your consomme needed to be fresher.
0:26:33 > 0:26:35Tom, I'm looking for the wow factor.
0:26:35 > 0:26:39I'm looking for a dish that I can put in front of the judges,
0:26:39 > 0:26:41that's going to get you to the banquet.
0:26:43 > 0:26:47Paul, your dish, The Little Wonder.
0:26:48 > 0:26:52I thought the story of Lottie Dod was unique.
0:26:52 > 0:26:55The egg was really tasty.
0:26:57 > 0:27:00Everything on this plate was perfectly cooked,
0:27:00 > 0:27:03however...
0:27:03 > 0:27:05I'm expecting greatness from this competition...
0:27:07 > 0:27:12..and your dish I felt lacked skill and creativity.
0:27:14 > 0:27:16It wasn't the kind of dish I would expect
0:27:16 > 0:27:19in the Great British Menu kitchen.
0:27:21 > 0:27:26So, for the scores I'm going to start with you, Tom.
0:27:26 > 0:27:28I'm going to give you a score of...
0:27:31 > 0:27:33..seven.
0:27:34 > 0:27:37Ellis...
0:27:37 > 0:27:39I'm giving you an eight.
0:27:40 > 0:27:43Paul...
0:27:43 > 0:27:44I'm giving you a score of...
0:27:46 > 0:27:47..five.
0:27:49 > 0:27:52Take risks, cos risks is going to get you to the banquet.
0:27:52 > 0:27:53So...
0:27:53 > 0:27:55next is the fish course.
0:27:55 > 0:27:59I'm looking for passion and drive
0:27:59 > 0:28:01and outstanding plates of food.
0:28:02 > 0:28:04So, please, don't disappoint me.
0:28:04 > 0:28:07Good luck, and I'll see you very soon. Thank you.
0:28:11 > 0:28:14Obviously I'm disappointed but...
0:28:14 > 0:28:15we'll crack on.
0:28:15 > 0:28:16A little bit gutted,
0:28:16 > 0:28:19I'd have hoped for a little bit more than that, to be honest.
0:28:19 > 0:28:22It's going to be a big rollercoaster for the rest of the time.
0:28:22 > 0:28:24It didn't go catastrophically wrong.
0:28:24 > 0:28:25It didn't go amazingly right,
0:28:25 > 0:28:27but, you know, it was a good, solid start.
0:28:28 > 0:28:31To get an eight off Daniel Clifford is amazing, I'm excited...
0:28:31 > 0:28:33ish!