0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06- The competition is on. - Rock and roll.
0:00:06 > 0:00:09..24 of the country's top chefs...
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17Game, set and match, mate.
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon Championships,
0:00:23 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:27 > 0:00:29Go, go, go!
0:00:29 > 0:00:34This week, battling to represent the North West in the national finals
0:00:34 > 0:00:36are Ellis Barrie, a self-taught maverick,
0:00:36 > 0:00:39who took an early lead yesterday.
0:00:40 > 0:00:43- Woo!- It was definitely a complex one, weren't it?
0:00:43 > 0:00:44Yeah, that was harder than I thought.
0:00:44 > 0:00:49Tom Parker, at 26 the youngest chef in the competition,
0:00:49 > 0:00:51currently just one point behind.
0:00:51 > 0:00:54- Doing the washing up? - It looks like it, doesn't it?
0:00:54 > 0:00:57And classically trained Paul Askew, whose risky,
0:00:57 > 0:01:01simple starter saw him crash and burn.
0:01:01 > 0:01:04Your dish lacked skill and creativity.
0:01:05 > 0:01:07Today, it's the fish course,
0:01:07 > 0:01:10and Paul is determined to learn from his mistakes.
0:01:10 > 0:01:13This one, for me, needs to be a belter.
0:01:13 > 0:01:16But with both Ellis and Tom giving everything they've got...
0:01:16 > 0:01:18Take your eye off it and you burn your cauliflower.
0:01:18 > 0:01:20Have to go again on them.
0:01:20 > 0:01:22..who will come out on top?
0:01:22 > 0:01:25Paul, please take some of that off.
0:01:38 > 0:01:42To reach the banquet, the chefs need to create outstanding dishes
0:01:42 > 0:01:44that evoke a taste of summer
0:01:44 > 0:01:48and honour 140 years of the Wimbledon Championships.
0:01:51 > 0:01:56After a disastrous starter course, Paul scored only five.
0:01:56 > 0:01:59I know that I have to have a great score in the fish course,
0:01:59 > 0:02:02and I'm going to make sure that I get those details right
0:02:02 > 0:02:04and deliver a fantastic fish dish.
0:02:05 > 0:02:08Ellis lies in first on eight,
0:02:08 > 0:02:10with Tom just behind on seven.
0:02:11 > 0:02:13So, how are we feeling, gents?
0:02:13 > 0:02:15Yeah, a good feeling about today.
0:02:15 > 0:02:18I'm looking forward to a much more successful day than yesterday.
0:02:19 > 0:02:21Ten or bust for me today, guys.
0:02:21 > 0:02:23- All or nothing sort of day. - Exactly.
0:02:26 > 0:02:29Judging this week is two Michelin-starred chef
0:02:29 > 0:02:30Daniel Clifford,
0:02:30 > 0:02:34renowned for his rigorous standards and high expectations.
0:02:37 > 0:02:40- Hello, chefs. - ALL:- Morning, Chef.
0:02:40 > 0:02:44Fish course, I want to see show-stopping dishes,
0:02:44 > 0:02:47that's going to show me your personalities.
0:02:47 > 0:02:50One of you has got to get to the banquet this year.
0:02:50 > 0:02:53Get cooking, good luck.
0:02:53 > 0:02:54- ALL:- Yes, Chef.
0:02:54 > 0:02:55Game time!
0:03:00 > 0:03:04Self-taught Ellis Barrie is hoping to stay at the top of the leaderboard today,
0:03:04 > 0:03:08with a dish celebrating his family summer holidays.
0:03:10 > 0:03:12- Hello.- Chef.- How are you? - Very well, how are you?
0:03:12 > 0:03:14Good. So you're in the lead?
0:03:14 > 0:03:17Yeah. Feeling positive, I'm going to smash it out today.
0:03:17 > 0:03:19- What's the dish called? - You Cannot Be Sea-rious!
0:03:19 > 0:03:21- It Was On The Line.- And why that?
0:03:21 > 0:03:24- Line-caught sea bass. - Right, that makes sense.
0:03:24 > 0:03:27So what's the inspiration behind this dish, Chef?
0:03:27 > 0:03:31Holidays to Anglesey, fishing with my dad, barbecues on the beach.
0:03:31 > 0:03:33I'm the good-looking one on the end!
0:03:35 > 0:03:37So, we're having a barbecue?
0:03:37 > 0:03:38We're having memories of a barbecue.
0:03:38 > 0:03:41I'm not going to barbecue the sea bass,
0:03:41 > 0:03:43I'm going to confit the sea bass in a bit of pork fat.
0:03:43 > 0:03:46Where's the barbecue flavour come from?
0:03:46 > 0:03:48Barbecue is in the cauliflower.
0:03:48 > 0:03:51I'm going to roast it right down, get the really deep flavour.
0:03:51 > 0:03:53Wouldn't it have been easier just to barbecue it?
0:03:53 > 0:03:57Yeah, yeah. The Great British Menu is about challenging yourself.
0:03:57 > 0:03:58- I wish you all the best.- Thank you.
0:03:58 > 0:04:00I'm looking forward to tasting it.
0:04:00 > 0:04:01This could be a show-stopper.
0:04:04 > 0:04:08Ellis' interpretation to get flavours of a barbecue
0:04:08 > 0:04:14is to roast the cauliflower and confit the sea bass in pork fat.
0:04:14 > 0:04:16I'm not sure it's enough.
0:04:16 > 0:04:20He needs this to deliver to stay top of the leaderboard.
0:04:23 > 0:04:26Tom Parker is currently just one point behind Ellis.
0:04:26 > 0:04:29He's also hoping to impress with a dish inspired by
0:04:29 > 0:04:31childhood summer memories -
0:04:31 > 0:04:33Game, Set And Catch.
0:04:35 > 0:04:37- Hiya, Tom.- Morning, Chef, are you all right?
0:04:37 > 0:04:40You're in second place. Yesterday the nerves got the best of you.
0:04:41 > 0:04:42Is this a good course for you?
0:04:42 > 0:04:44- It's a good 'un.- Right.
0:04:44 > 0:04:45So it's using langoustines.
0:04:45 > 0:04:48- They're beautiful, aren't they? - They are lovely.
0:04:48 > 0:04:52Oysters, sea herbs and a champagne-style sauce,
0:04:52 > 0:04:53but made with an English sparkling wine.
0:04:53 > 0:04:56- Oh, brilliant.- Finishes the sauce off really, really well.
0:04:56 > 0:05:00So tell me about the sauce, because I see some different ingredients.
0:05:00 > 0:05:03Coconut milk is not something that I would have expected to find
0:05:03 > 0:05:05with langoustines and oysters.
0:05:05 > 0:05:07No, it's quite a complex sauce.
0:05:07 > 0:05:09It's got kaffir lime in there, it's got lemon grass,
0:05:09 > 0:05:11it's got fennels and stuff.
0:05:11 > 0:05:13Like a Thai-based...
0:05:13 > 0:05:16The Thai doesn't come across at all, it's all the different floral notes.
0:05:16 > 0:05:18OK. This is a big challenge for you.
0:05:18 > 0:05:20- Good luck, Tom.- Thank you.
0:05:23 > 0:05:25Tom's got all this beautiful shellfish
0:05:25 > 0:05:28and he's making a sparkling wine sauce,
0:05:28 > 0:05:31but he's adding coconut and Thai flavours.
0:05:31 > 0:05:34My concern is the sauce will overpower the shellfish
0:05:34 > 0:05:36and you won't taste anything.
0:05:40 > 0:05:45After scoring just five for his overly simple starter yesterday,
0:05:45 > 0:05:48Paul's looking to win over Daniel today with a more
0:05:48 > 0:05:50dramatic fish course -
0:05:50 > 0:05:51A British Double.
0:05:52 > 0:05:54- Paul.- Chef.
0:05:54 > 0:05:57- How are you feeling?- Obviously disappointed for yesterday,
0:05:57 > 0:05:59I know you wanted a bit more theatre.
0:05:59 > 0:06:01That little bit of extra pizzazz.
0:06:01 > 0:06:03That's what I'm hoping to achieve with this dish.
0:06:03 > 0:06:07This is a celebration of our two fantastic Wimbledon Champions of 2016.
0:06:07 > 0:06:11I've got Andrew Murray, symbolised by the lovely Scottish turbot,
0:06:11 > 0:06:14and then Heather Watson, from the Channel Islands,
0:06:14 > 0:06:15who won the mixed doubles.
0:06:15 > 0:06:18I'm symbolising her with some great oysters from that region.
0:06:18 > 0:06:20So, tell me about the dish.
0:06:20 > 0:06:23So we've got this beautiful turbot.
0:06:23 > 0:06:25I am going to take the fillet off
0:06:25 > 0:06:28and then I've got the beautiful sea breeze
0:06:28 > 0:06:31of a little steamed oyster, and then I'm going to use the baby courgette
0:06:31 > 0:06:34to wrap the oyster after it's been poached
0:06:34 > 0:06:37and pop it on top of some nice, little crispy potatoes.
0:06:37 > 0:06:40I'm also finishing it off with some caviar.
0:06:40 > 0:06:42I'm going all guns blazing on this.
0:06:42 > 0:06:43Well, I'm really interested.
0:06:43 > 0:06:46You've got some of the nicest ingredients I've seen in the kitchen.
0:06:46 > 0:06:48- Good luck.- Thank you, Chef.
0:06:50 > 0:06:52This dish for Paul is critical.
0:06:52 > 0:06:57He needs eights, nines and tens to keep him in this competition.
0:06:57 > 0:06:59He's got to blow me away.
0:07:09 > 0:07:11So, are you guys taking any risks today?
0:07:11 > 0:07:14I think you take risks every time you cook, but this one, for me,
0:07:14 > 0:07:15needs to be a belter.
0:07:17 > 0:07:19At least I'm not first up today anyway, Ellis!
0:07:19 > 0:07:21Yeah, yeah, yeah, about that...
0:07:21 > 0:07:25I just want to keep the pace fast, just so I'm not lagging behind,
0:07:25 > 0:07:28you know, to get it out. Busy, busy, busy, just how we love it!
0:07:30 > 0:07:34Paul's hoping to impress Daniel today with a theatrical dish,
0:07:34 > 0:07:38centred around turbot, a fish which requires precision cooking.
0:07:38 > 0:07:41What about the risks in the fish dish that you're doing, Paul?
0:07:41 > 0:07:43It's a very meaty fish,
0:07:43 > 0:07:46and there's a danger that it'll either be under or too far over.
0:07:46 > 0:07:48I'm not trying to put any more pressure on you, you know,
0:07:48 > 0:07:50but it's really hard, that turbot, to cook.
0:07:50 > 0:07:53Getting a bit cocky over there, are we? Eh?
0:07:55 > 0:07:57Paul starts by filleting his turbot,
0:07:57 > 0:07:59which he'll pan-fry at the last minute.
0:08:01 > 0:08:04He's serving his dish with seven accompaniments,
0:08:04 > 0:08:07including courgette flowers, which he'll deep fry in tempura batter.
0:08:10 > 0:08:12Next he boils potatoes for his pommes mousseline,
0:08:12 > 0:08:14a fine, buttery mash.
0:08:16 > 0:08:20Daniel thinks that I'm a little too classical and a little too safe,
0:08:20 > 0:08:24but I'm hopeful with the flavours, the quality of the cooking.
0:08:24 > 0:08:26For me, this is a real celebratory dish.
0:08:28 > 0:08:32For Tom's French-inspired langoustine and oyster dish,
0:08:32 > 0:08:34Game, Set And Catch,
0:08:34 > 0:08:36he starts by making a shallot mayonnaise,
0:08:36 > 0:08:38before cleaning his langoustines.
0:08:38 > 0:08:40I love just eating langoustines,
0:08:40 > 0:08:42I could scoff my face full of them all day.
0:08:42 > 0:08:44Yeah, fantastic ingredient to work with.
0:08:45 > 0:08:48In the hope of adding a summer freshness to his dish,
0:08:48 > 0:08:51Tom's also making a zesty lemon puree,
0:08:51 > 0:08:53to contrast with his rich mayonnaise.
0:08:54 > 0:08:57And courgette strips marinated in parsley oil.
0:08:57 > 0:09:00You all seem a bit quiet today, boys, a bit stressed?
0:09:00 > 0:09:03- I am, yeah.- Pushing it as we speak.
0:09:04 > 0:09:08For his dish, You Cannot Be Sea-rious! It Was On The Line,
0:09:08 > 0:09:12Ellis is attempting to recreate the flavours of a barbecue without
0:09:12 > 0:09:14actually using one to cook.
0:09:14 > 0:09:17He starts by making a charred cauliflower puree,
0:09:17 > 0:09:20but not everything is going to plan.
0:09:20 > 0:09:22Take your eye off it and you burn your cauliflower.
0:09:22 > 0:09:25Have to go again on them.
0:09:25 > 0:09:27Is it a bit more barbecued than you wanted?
0:09:27 > 0:09:29Yeah, but don't worry about that, I'll sort that out.
0:09:29 > 0:09:32Get this bass brined and then we'll be laughing.
0:09:35 > 0:09:37Ellis moves on to brining his sea bass fillets,
0:09:37 > 0:09:40before steaming his mussels
0:09:40 > 0:09:42and starting his cauliflower puree from scratch.
0:09:45 > 0:09:47- Ellis, this is the cauliflower? - Yeah, about to be blended.
0:09:47 > 0:09:49So they're meant to be this colour?
0:09:49 > 0:09:51Yeah, I've caramelised them.
0:09:51 > 0:09:53And this is going to give us our barbecue flavour?
0:09:53 > 0:09:55Yeah, that charred barbecue-ness which you get on the barbie.
0:09:55 > 0:09:58It's not exactly where I want it to be just yet,
0:09:58 > 0:10:00but I think it's got the right acidity in.
0:10:01 > 0:10:02Are you feeling confident?
0:10:02 > 0:10:05Yeah, I'm feeling confident, I just need to get it all out.
0:10:05 > 0:10:08- You're first.- I can see you don't really want to be standing here talking to me.
0:10:08 > 0:10:10I'm going to leave you alone.
0:10:13 > 0:10:17Both Tom and Paul have chosen to feature oysters in their dishes,
0:10:17 > 0:10:19but are preparing them in different ways.
0:10:19 > 0:10:21What are you doing with your oysters, buddy?
0:10:21 > 0:10:24So I've just cooked them in their own juice, if you like,
0:10:24 > 0:10:26and a little bit of shallot butter.
0:10:26 > 0:10:27How about you, what are you doing?
0:10:27 > 0:10:31Making mine into little pearls, so it's just the eye of the oyster,
0:10:31 > 0:10:32and just poaching them last-minute.
0:10:32 > 0:10:36Clearly mine are going to be better, Tom, cos I need that ten today!
0:10:39 > 0:10:42Despite being available all year round,
0:10:42 > 0:10:45certain types of oysters are at their prime in the summer months.
0:10:45 > 0:10:49To find out more about the variety of native oysters used in his dish,
0:10:49 > 0:10:53Paul visited the Menai Oyster Farm in Anglesey.
0:10:53 > 0:10:57Marine biologist Shaun Krijnen set up the farm in 1994.
0:10:57 > 0:10:58- Morning, Paul.- How are you?
0:10:58 > 0:11:01- I'm all right, thank you. - Good to see you.
0:11:01 > 0:11:04Shaun grows his oysters on special raised wooden beds,
0:11:04 > 0:11:07situated in the sea, so the tide rises around them,
0:11:07 > 0:11:10where they mature, feeding on the algae,
0:11:10 > 0:11:13salts and nutrients they filter from sea water.
0:11:15 > 0:11:17So when would you say they're at their peak of their flavour?
0:11:17 > 0:11:21The summertime. You've got the most algal production in the water and
0:11:21 > 0:11:23they're getting their flavours from there.
0:11:23 > 0:11:26Their peak flavour will be at the time when the algae's present.
0:11:26 > 0:11:28And what size are they harvested at?
0:11:28 > 0:11:32Well, something like this is in the region of sort of 80-90 grams.
0:11:32 > 0:11:35This is ideal for London markets, southern markets.
0:11:35 > 0:11:38But the more northern markets
0:11:38 > 0:11:40prefer something that's topping 100, 120.
0:11:40 > 0:11:43- What are you trying to say, Shaun? - Well, you know, they just
0:11:43 > 0:11:45like a bit more bang for their buck.
0:11:45 > 0:11:49But if you happen to forget about an oyster and you leave it for a couple
0:11:49 > 0:11:52of decades, it can end up like this.
0:11:52 > 0:11:56- Good grief! That's a roast dinner for somebody.- It is, yeah.
0:11:59 > 0:12:01With the summer oysters in hand,
0:12:01 > 0:12:03Paul is keen for Shaun to sample his dish,
0:12:03 > 0:12:06using the freshly harvested produce.
0:12:07 > 0:12:09This is the life, isn't it? A nice, warm, sunny day,
0:12:09 > 0:12:12a couple of oysters just straight out of the ocean.
0:12:12 > 0:12:14- Yeah.- It doesn't get any better than that.
0:12:14 > 0:12:17- Well, there it is.- Yeah.- Good health. Cheers.- Looks really great.
0:12:17 > 0:12:18- Hope you enjoy it.- Yep, thank you.
0:12:21 > 0:12:23The oysters are at their peak in the summer.
0:12:23 > 0:12:25I think to be using them on the menu,
0:12:25 > 0:12:28it really heralds what summer is all about.
0:12:28 > 0:12:30Shaun, thank you so much for today, honestly.
0:12:30 > 0:12:33- No, thank you, Paul. - And good luck in the competition.
0:12:33 > 0:12:34- Thank you.- That's really good.
0:12:39 > 0:12:42Back in the kitchen, Tom is preparing the seafood elements
0:12:42 > 0:12:44for his French-inspired dish,
0:12:44 > 0:12:46Game, Set And Catch.
0:12:46 > 0:12:49He blanches his langoustines and peels,
0:12:49 > 0:12:51ready to cook later.
0:12:51 > 0:12:54Next, he starts his sparkling wine sauce.
0:12:54 > 0:12:58He's using Thai influences, such as kaffir lime leaves and coconut milk,
0:12:58 > 0:13:02to add summery, floral notes to the seafood flavours.
0:13:02 > 0:13:05- Tom, how are we getting on? - All right, Chef, a bit busy.
0:13:05 > 0:13:08- What are you making?- So, making sauce for the langoustines.
0:13:08 > 0:13:10Really floral, fresh sauce.
0:13:14 > 0:13:16- Is that what you want? - Yeah, no, exactly.
0:13:16 > 0:13:18It's obviously going to get a quick blend on it,
0:13:18 > 0:13:21just to get the crustacean flavour in there a bit more.
0:13:23 > 0:13:26Tom's sauce, it's very floral, he's right.
0:13:26 > 0:13:30I'm just really worried it's going to overpower the delicacy
0:13:30 > 0:13:33of the langoustines and the oysters.
0:13:36 > 0:13:39Ellis is still working on the technical elements,
0:13:39 > 0:13:42which he hopes will give his dish a barbecue flavour.
0:13:43 > 0:13:45He blowtorches his brined sea bass,
0:13:45 > 0:13:47which he'll cook in pork fat later...
0:13:49 > 0:13:52..before passing his charred cauliflower puree to smooth.
0:13:54 > 0:13:55It's tense on this fish course,
0:13:55 > 0:13:58I've got limited time to get it up and out,
0:13:58 > 0:13:59and it's a lot of stuff on the plate.
0:13:59 > 0:14:01But if I can nail it,
0:14:01 > 0:14:02I don't know...
0:14:02 > 0:14:07Having been criticised yesterday for the simplicity of his starter,
0:14:07 > 0:14:10Paul's determined to impress with a more skilful dish today.
0:14:12 > 0:14:15He's working on one of many accompaniments to his turbot,
0:14:15 > 0:14:17deep frying courgette flowers.
0:14:19 > 0:14:22Next, he moves on to his delicate potato galettes,
0:14:22 > 0:14:25crispy discs made from thin layers of new potatoes.
0:14:27 > 0:14:29Paul, what stage are you at?
0:14:29 > 0:14:31Just getting some nice little galette crisps
0:14:31 > 0:14:35to go on top of the turbot. These are the Channel Islands potatoes.
0:14:35 > 0:14:36- Yup.- Get them nice and crisp,
0:14:36 > 0:14:39and that's just going to make a very delicate fan for the oysters
0:14:39 > 0:14:40to sit on.
0:14:40 > 0:14:42This is what's going to elevate your dish to the next level?
0:14:42 > 0:14:45I'm looking for a number of things to elevate it.
0:14:45 > 0:14:47I'm looking for the garnish to be perfect,
0:14:47 > 0:14:48a little bit of drama and height on the plate,
0:14:48 > 0:14:51I'm hoping to stimulate your senses, Chef.
0:14:51 > 0:14:53This is a technique I'm really interested in seeing.
0:14:53 > 0:14:55- Thank you, Chef.- Good luck. - Thank you.
0:14:55 > 0:14:57I'm concerned about Paul's potatoes.
0:14:57 > 0:15:00He's trying to crisp up a new potato.
0:15:00 > 0:15:04They're near enough impossible for that to go completely crispy.
0:15:09 > 0:15:13Ellis is first to the pass with his dish, You Cannot Be Sea-rious!
0:15:13 > 0:15:14It Was On The Line,
0:15:14 > 0:15:17which he hopes will taste of summer barbecues on the beach.
0:15:17 > 0:15:20As part of his presentation,
0:15:20 > 0:15:24he's using seaweed to recreate the smells of the sea.
0:15:24 > 0:15:26So what's going on with this seaweed, Ellis?
0:15:26 > 0:15:28Just bringing out the real Anglesey seaweed.
0:15:28 > 0:15:31It's just a memory for me from my holidays in childhood.
0:15:31 > 0:15:33I can smell Anglesey already.
0:15:33 > 0:15:34It looks great.
0:15:35 > 0:15:39To get a meaty barbecue flavour onto his charred sea bass,
0:15:39 > 0:15:41Ellis confits it in pork fat.
0:15:42 > 0:15:44Ellis, how are you getting on?
0:15:44 > 0:15:46Yeah, about two minutes.
0:15:46 > 0:15:50Ellis starts by plating his charred cauliflower puree.
0:15:50 > 0:15:53He adds sea lettuce and the confit sea bass.
0:15:53 > 0:15:56Next, pickled radish,
0:15:56 > 0:15:59and Menai mussels,
0:15:59 > 0:16:01followed by three varieties of cauliflower...
0:16:03 > 0:16:05..and salted blackcurrants.
0:16:07 > 0:16:10He finishes the dish with crispy sea bass skin...
0:16:11 > 0:16:14..and raw sea lettuce garnish,
0:16:14 > 0:16:16before adding dry ice to the seaweed,
0:16:16 > 0:16:18to give an aroma of the sea.
0:16:27 > 0:16:28Wow.
0:16:28 > 0:16:32- Tom, what do you think?- Lovely summer colours, smells, aromas.
0:16:32 > 0:16:35- Paul?- It's definitely got the smell of the barbecue.
0:16:35 > 0:16:37Let's go and taste it, shall we?
0:16:45 > 0:16:47Ellis, presentation, are you happy?
0:16:47 > 0:16:49I am happy with it. If I had a little bit more time,
0:16:49 > 0:16:51I'd liked to have got the mussels and that neater.
0:16:54 > 0:16:56I think the sea bass is absolutely perfectly cooked.
0:16:56 > 0:16:59Has it got the barbecue flavour, do you think?
0:16:59 > 0:17:00I think it has, for me.
0:17:00 > 0:17:02You've deeply caramelised the cauliflower.
0:17:05 > 0:17:09Has that delivered the barbecue flavour to the dish that you wanted?
0:17:09 > 0:17:11Well, I'm going to say yes, I'm quite happy with that.
0:17:13 > 0:17:16The smoked cauliflower puree is very earthy,
0:17:16 > 0:17:17I do pick up the smokiness.
0:17:22 > 0:17:24The sea bass, is that how you wanted the fish?
0:17:24 > 0:17:29Yeah, it's created like a really wow, long-lasting flavour.
0:17:32 > 0:17:36The blackcurrants, the cauliflower, the sea bass, does that excite you?
0:17:36 > 0:17:38Yeah, I'm just trying to think outside the box.
0:17:41 > 0:17:44It's definitely modern, it's definitely innovative.
0:17:44 > 0:17:46It's... The jury's out. The jury's out.
0:17:47 > 0:17:49I'm really confused.
0:17:49 > 0:17:52I've stood in this tasting room
0:17:52 > 0:17:54and I've tasted four years of people's food
0:17:54 > 0:17:57and I don't think I'd ever had a dish that's done this to me.
0:17:57 > 0:17:59I need time to think about this.
0:18:04 > 0:18:06- How are you doing? - Is it home time yet?
0:18:08 > 0:18:10That was a hard tasting.
0:18:10 > 0:18:12He left saying,
0:18:12 > 0:18:14"I don't know how to take this dish."
0:18:14 > 0:18:17That was... That's an emotional test.
0:18:18 > 0:18:21Tom is next to the pass with his dish, Game, Set And Catch,
0:18:21 > 0:18:25inspired by his childhood summer holidays in France.
0:18:26 > 0:18:29He starts his plates with lemon puree
0:18:29 > 0:18:32and adds warmed peas and broad beans...
0:18:35 > 0:18:37..before gently cooking his langoustines in butter.
0:18:39 > 0:18:43Next, he adds poached oysters and a langoustine tartare.
0:18:43 > 0:18:46What's going on the dish there?
0:18:46 > 0:18:48So it's tartare out the claws.
0:18:48 > 0:18:50It's dressed like a little mayonnaise.
0:18:53 > 0:18:56He places his langoustines onto the plate,
0:18:56 > 0:18:59followed by sea herbs and oyster leaves.
0:19:01 > 0:19:03Finally, he adds courgette strips
0:19:03 > 0:19:06and tops with the sparkling wine sauce.
0:19:07 > 0:19:09Grab one of these plates, please.
0:19:15 > 0:19:16- Happy, Tom?- Happy, Chef.
0:19:18 > 0:19:20Not sure what to make of the presentation.
0:19:20 > 0:19:23It's like a boat. You're looking down onto the sea bed.
0:19:23 > 0:19:25I'm not sure if I like it. But let's go and try it, Chef.
0:19:25 > 0:19:27Am I carrying?
0:19:27 > 0:19:28Yes, please.
0:19:34 > 0:19:37I have a problem with the presentation.
0:19:37 > 0:19:38OK.
0:19:38 > 0:19:41I'm struggling to understand why there isn't a fresh oyster
0:19:41 > 0:19:43sitting in this bit here.
0:19:45 > 0:19:48I couldn't quite work out the presentation
0:19:48 > 0:19:50but it's the glass bottom boat.
0:19:50 > 0:19:53Yes, the bottom of a boat, looking down to the sea bed.
0:19:54 > 0:19:57This is the langoustine claw meat with the shallot mayonnaise?
0:19:57 > 0:19:59Yes, Chef.
0:20:00 > 0:20:03Are you happy with the seasoning on that?
0:20:03 > 0:20:05It is a bit under seasoned.
0:20:06 > 0:20:08The tartare is fantastic.
0:20:08 > 0:20:11The flavour of the langoustine just shines through, doesn't it?
0:20:11 > 0:20:12This is the langoustine.
0:20:16 > 0:20:18I actually quite like it.
0:20:19 > 0:20:21Absolutely bang-on for me.
0:20:21 > 0:20:23The flavour through it is belting.
0:20:23 > 0:20:24And the poached oyster...
0:20:24 > 0:20:26Yeah.
0:20:26 > 0:20:29It's really, really light. It's not even been anywhere near the boil.
0:20:31 > 0:20:33The oyster's nice. I don't feel like it needed to be poached.
0:20:33 > 0:20:35I agree, yeah.
0:20:35 > 0:20:38The sauce, is that combination of flavour
0:20:38 > 0:20:39working with the langoustine?
0:20:39 > 0:20:42I think it marries everything together really well.
0:20:44 > 0:20:46- I think that's really balanced. - Yeah.
0:20:46 > 0:20:49What would you score your fish dish?
0:20:49 > 0:20:51I think I would give it a solid seven.
0:20:51 > 0:20:53It's a couple of small mistakes on there
0:20:53 > 0:20:54which has dropped the whole dish.
0:20:54 > 0:20:56I would have to give it a nine.
0:20:56 > 0:20:59I'll give it a nine. If not go for the big one on that one.
0:20:59 > 0:21:00You could be right.
0:21:04 > 0:21:05- Oi-oi.- All right, mate?
0:21:05 > 0:21:08- Nice dish, that. - I don't even know any more.
0:21:08 > 0:21:10It was really balanced, mate. I really enjoyed eating it.
0:21:10 > 0:21:12Ta very much.
0:21:14 > 0:21:18Paul is last up to the pass with his dish, A British Double,
0:21:18 > 0:21:22his tribute to Wimbledon champions Andy Murray and Heather Watson.
0:21:24 > 0:21:27After a disappointing score for his starter,
0:21:27 > 0:21:29he needs to hit an ace
0:21:29 > 0:21:32and is hoping the seven accompaniments to his turbot
0:21:32 > 0:21:33will impress Daniel.
0:21:33 > 0:21:36He starts with a spoon of caviar.
0:21:37 > 0:21:42Next he places pommes mousseline and wilted spinach into his dish.
0:21:42 > 0:21:44Adds fried Scottish turbot.
0:21:45 > 0:21:47And his potato galettes.
0:21:49 > 0:21:51Not the easiest thing to pull off.
0:21:51 > 0:21:54They're very delicate and I just wanted that tiny bit of crunch.
0:21:55 > 0:21:58He tops with a lightly poached oyster
0:21:58 > 0:22:00wrapped in a courgette ribbon.
0:22:00 > 0:22:03And adds his courgette flowers in tempura batter.
0:22:03 > 0:22:06A little bit of oyster leaf there as well.
0:22:06 > 0:22:07To garnish, oyster leaf...
0:22:09 > 0:22:10And, for a final flourish,
0:22:10 > 0:22:12bronze fennel fronds.
0:22:15 > 0:22:18Paul? I'm going to say something now.
0:22:18 > 0:22:20- I'm going to be very honest with you, OK?- Yeah.
0:22:22 > 0:22:24Please take some of that off.
0:22:26 > 0:22:27- This?- Yes.
0:22:27 > 0:22:30Please take a little bit of that off because it'll overpower the dish...
0:22:33 > 0:22:35I'm not being disrespectful,
0:22:35 > 0:22:37I'm just trying to be as honest as I can.
0:22:37 > 0:22:38Yes, Chef.
0:22:41 > 0:22:44To finish, Paul pours champagne sauce into jugs.
0:22:54 > 0:22:57- Shall we go and have a look, Paul? - Absolutely.
0:23:04 > 0:23:06- Are you all right?- I'm all right.
0:23:06 > 0:23:08I'm going to be honest with you now.
0:23:08 > 0:23:12- The turbot is such a beautiful product.- Mm-hm.
0:23:12 > 0:23:16With all the stuff coming around the outside, it's hiding the beauty.
0:23:16 > 0:23:20- Right.- With a dish with simplicity where flavours are coming through...
0:23:20 > 0:23:23Let them come through. I'll take that on board, Chef.
0:23:23 > 0:23:25- Shall we taste it together?- Sure.
0:23:25 > 0:23:28- The turbot...- Hopefully it's nice and juicy in the middle.
0:23:28 > 0:23:30Not overcooked.
0:23:31 > 0:23:33- What do you think of the seasoning? - I think it's nice.
0:23:33 > 0:23:35The flavour of the turbot I enjoy.
0:23:37 > 0:23:41- Well-cooked fish. - Seasoned nicely.- Yeah.
0:23:41 > 0:23:43This is the oyster wrapped in a courgette?
0:23:47 > 0:23:48Are you happy with that consistency?
0:23:48 > 0:23:51I am, Chef. I didn't want to take it too far.
0:23:51 > 0:23:52Kept it juicy and plump.
0:23:52 > 0:23:55That oyster's lovely. Just left alone.
0:23:55 > 0:23:57Potato disc...
0:23:57 > 0:24:00Yeah, I just wanted to create a little crisp, if you like,
0:24:00 > 0:24:02to go on top of the turbot.
0:24:02 > 0:24:05- I like it. The boy's done good for me.- Yeah.
0:24:05 > 0:24:07What would you mark yours?
0:24:07 > 0:24:10I'm hoping for a seven. Obviously I'd like more.
0:24:10 > 0:24:12I'd give it an eight or a nine, to fair.
0:24:12 > 0:24:13I'll go with a solid eight.
0:24:19 > 0:24:21- How did you get on? - Well...
0:24:21 > 0:24:23ALL LAUGH
0:24:23 > 0:24:26It's a character-building experience, gentlemen, isn't it?
0:24:28 > 0:24:30I've no idea what he's going to say again.
0:24:30 > 0:24:33No, I'm not feeling as confident as I did.
0:24:41 > 0:24:44Hi, chefs. How are you feeling?
0:24:44 > 0:24:46Apprehensive. Nervous.
0:24:47 > 0:24:48Tired.
0:24:48 > 0:24:51Yeah, ready for bed.
0:24:51 > 0:24:54Tom, I'm going to start with your dish.
0:24:57 > 0:25:00The langoustines were cooked to perfection.
0:25:01 > 0:25:03The vegetables were really summery.
0:25:06 > 0:25:08Your sparkling wine sauce was delicious.
0:25:10 > 0:25:11However...
0:25:13 > 0:25:14..I'm not a fan of poached oysters.
0:25:14 > 0:25:16I much prefer them raw.
0:25:18 > 0:25:20I wasn't keen on the presentation.
0:25:20 > 0:25:25I understand your memories of a summer holiday.
0:25:25 > 0:25:28But I can't see how you're going to get that message
0:25:28 > 0:25:31across to the diners and you need to rethink that.
0:25:34 > 0:25:36Paul, your dish.
0:25:39 > 0:25:44The turbot was cooked absolutely to an inch of its life.
0:25:44 > 0:25:46And I loved it.
0:25:46 > 0:25:49The acidity in the sauce works so well within that dish.
0:25:51 > 0:25:53Thank you.
0:25:53 > 0:25:55However...
0:25:55 > 0:25:57crispy potato on the top,
0:25:57 > 0:25:59I think you used the wrong variety of potato
0:25:59 > 0:26:01and you need something like a Chippers Choice
0:26:01 > 0:26:03or a Lovers that will give you
0:26:03 > 0:26:05a crisp potato to finish the execution.
0:26:06 > 0:26:08If you get to cook for the judges,
0:26:08 > 0:26:13making simple tweaks could elevate that dish all the way to the top.
0:26:14 > 0:26:16Ellis, your dish.
0:26:22 > 0:26:26To take me on a journey where barbecue was an important part
0:26:26 > 0:26:30of the dish but not using a barbecue,
0:26:30 > 0:26:33that was really confusing...
0:26:33 > 0:26:35but brilliant.
0:26:37 > 0:26:41You're the first chef in a long time that's stopped me in my tracks.
0:26:43 > 0:26:45The fish was cooked perfectly.
0:26:46 > 0:26:50The acidity of the puree, I really enjoyed.
0:26:50 > 0:26:53This dish took me completely by surprise.
0:26:56 > 0:26:58So...to the scores.
0:27:01 > 0:27:02Tom...
0:27:03 > 0:27:05..I'm giving you...
0:27:06 > 0:27:09- ..an eight.- Thank you.
0:27:10 > 0:27:12Paul...
0:27:13 > 0:27:15..I'm giving you...
0:27:17 > 0:27:18..a seven.
0:27:19 > 0:27:22Beautiful classical food,
0:27:22 > 0:27:23let the main ingredient shine
0:27:23 > 0:27:25and you'll climb that ladder very quickly.
0:27:27 > 0:27:28Ellis...
0:27:32 > 0:27:34..I'm giving you a ten.
0:27:36 > 0:27:39Today...you showed some real talent.
0:27:41 > 0:27:43I've never tasted a plate of food like that.
0:27:43 > 0:27:45You should be very proud of yourself.
0:27:45 > 0:27:47It's the main course tomorrow.
0:27:47 > 0:27:51There's not a chef in this competition that doesn't want to win the main course.
0:27:51 > 0:27:53Good luck. And thank you.
0:27:53 > 0:27:55Thank you, Chef.
0:27:56 > 0:27:58- That's massive. - You should be very proud.
0:27:58 > 0:27:59Yeah. Good on you.
0:27:59 > 0:28:04Heading into the main course, Ellis is top of the leaderboard with 18.
0:28:04 > 0:28:06Tom's trailing three points behind on 15
0:28:06 > 0:28:09and Paul is in last place with 12.
0:28:09 > 0:28:11So the old dog's playing catch-up tomorrow, eh?
0:28:13 > 0:28:14Again.
0:28:14 > 0:28:17Two points more than I got on my starter is a big step forward.
0:28:17 > 0:28:19I'm ready. Ready for action tomorrow.
0:28:19 > 0:28:21Yeah, obviously, Ellis got a ten today.
0:28:21 > 0:28:23So he's the one to watch.
0:28:23 > 0:28:26Hopefully, either I cook really well for the next two days,
0:28:26 > 0:28:29or he makes a little mistake. You never know, do you?
0:28:30 > 0:28:31I'm absolutely...
0:28:31 > 0:28:33I-II... I'm speechless.