0:00:03 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:06The competition is on.
0:00:06 > 0:00:09..24 of the country's top chefs...
0:00:09 > 0:00:11Yay!
0:00:11 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet,
0:00:15 > 0:00:21celebrating 140 years of the iconic Wimbledon Championships,
0:00:21 > 0:00:25the oldest and most prestigious tennis tournament in the world.
0:00:26 > 0:00:29This week, battling to represent the North West
0:00:29 > 0:00:30in the national finals are...
0:00:30 > 0:00:32Pressure!
0:00:32 > 0:00:36..self-taught Ellis Barry, currently in the lead,
0:00:36 > 0:00:39despite yesterday falling short with his main.
0:00:39 > 0:00:40I'm giving you a seven.
0:00:40 > 0:00:44Could have been so much better, should have been so much better.
0:00:44 > 0:00:47Tom Harker, the youngest chef in the competition,
0:00:47 > 0:00:49who's only a few points behind.
0:00:49 > 0:00:52I think today is the day you need to look over your shoulder, buddy.
0:00:52 > 0:00:54Game on, I'd say, gentlemen.
0:00:54 > 0:00:58And Paul Askew, whose classical main hit perfection,
0:00:58 > 0:01:00bringing him level with Tom.
0:01:00 > 0:01:03You blew it out of the water.
0:01:03 > 0:01:04I'm giving you a 10, Paul.
0:01:04 > 0:01:05Wow.
0:01:07 > 0:01:12Today it's the dessert course, and the chefs' last chance to impress.
0:01:12 > 0:01:14Ellis!
0:01:14 > 0:01:17But with only the two highest-scoring competitors cooking for the judges tomorrow,
0:01:17 > 0:01:20who will be going home?
0:01:20 > 0:01:24It's the fastest I've moved since I played on the front row, this, I tell you.
0:01:24 > 0:01:28I thought everyone would do strawberries. I thought, "No, I'm not doing that, a bit boring."
0:01:29 > 0:01:31Don't jinx me.
0:01:43 > 0:01:46To get to the banquet, the chefs must create
0:01:46 > 0:01:49incredible dishes that showcase a taste of summer
0:01:49 > 0:01:53and pay tribute to the Wimbledon Championships.
0:01:53 > 0:01:57After a slow start, Paul finally hit his stride yesterday,
0:01:57 > 0:01:58with a 10 for his main,
0:01:58 > 0:02:03taking into joint second place with Tom on 22 points.
0:02:03 > 0:02:06Ellis is still in the lead with 25.
0:02:08 > 0:02:11- So, Paul, big 10.- I really needed that to spur me on and, er...
0:02:11 > 0:02:14catch up with old long trousers over here, you know, so...
0:02:14 > 0:02:15I'm on your tail, buddy.
0:02:15 > 0:02:17I think it's going to be a good competition now, isn't it?
0:02:17 > 0:02:21- What about you, Ellis? How you feeling?- I don't feel safe yet, so I'm going all out here.
0:02:21 > 0:02:23I can tell already.
0:02:23 > 0:02:24You've got that glint in your eye.
0:02:26 > 0:02:29Judging this week is two Michelin starred chef
0:02:29 > 0:02:33and former banquet champion Daniel Clifford.
0:02:33 > 0:02:36Daniel's expectations are so high, is this your 10?
0:02:36 > 0:02:38Could be.
0:02:41 > 0:02:43- Hello, Chefs.- Morning, Chef.
0:02:43 > 0:02:47I've always found that the dessert is the hardest course to produce in this kitchen.
0:02:47 > 0:02:50First of all the heat but, second of all, the pressure.
0:02:51 > 0:02:55I got a dessert to the banquet, so I know how you're feeling.
0:02:55 > 0:02:57I wish you the best of luck, get cooking.
0:03:03 > 0:03:05It doesn't matter how strong they think they are,
0:03:05 > 0:03:07the nerves will start to happen.
0:03:07 > 0:03:11The Great British Menu kitchen has a tendency of spitting chefs out
0:03:11 > 0:03:13on dessert day.
0:03:15 > 0:03:19Paul's perfect 10 yesterday brought him back into the race.
0:03:19 > 0:03:22He's hoping for a repeat performance today,
0:03:22 > 0:03:24with a classic dish paying tribute
0:03:24 > 0:03:26to the Wimbledon men's singles trophy.
0:03:28 > 0:03:30- Hello, Paul. How are you? - Hello, Chef.
0:03:30 > 0:03:34- You all right?- I'm feeling really good after getting the 10 yesterday.
0:03:34 > 0:03:37I know this is a big moment now, we've got to really push on.
0:03:37 > 0:03:40- So what is the dish called?- The dish is called the Captain's Trophy.
0:03:40 > 0:03:44On top of the Wimbledon men's singles trophy is a pineapple.
0:03:44 > 0:03:46Nobody really knows the real reason it's there,
0:03:46 > 0:03:51but one of the theories is that old seafarers, of which my father was one,
0:03:51 > 0:03:54a Merchant Navy sea captain, when they came home from a voyage,
0:03:54 > 0:03:57they would put a pineapple on the end of their gatepost
0:03:57 > 0:03:59and that was a signal to welcome allcomers
0:03:59 > 0:04:02and, the theory is, because it's the All England tennis tournament,
0:04:02 > 0:04:05they were opening the doors for all people who wanted to enter
0:04:05 > 0:04:06to win the competition.
0:04:06 > 0:04:08Wow. Take me through the ingredients, Paul.
0:04:08 > 0:04:11- What have we got?- It's basically a pineapple baked Alaska.
0:04:11 > 0:04:13So we've got ice cream inside.
0:04:13 > 0:04:14Proper old school today then?
0:04:14 > 0:04:17We are, but, I mean, it's 140 years of Wimbledon.
0:04:17 > 0:04:20Obviously, Wimbledon wouldn't be Wimbledon without strawberries.
0:04:20 > 0:04:22Yes, that's right. So we've got some strawberries,
0:04:22 > 0:04:23which I'm going to macerate,
0:04:23 > 0:04:25that's going to go in the centre of the roasted pineapple
0:04:25 > 0:04:27before the ice cream goes on.
0:04:27 > 0:04:28I think, do you know what, Paul?
0:04:28 > 0:04:31I'm a bit concerned about pineapple and strawberries.
0:04:31 > 0:04:33But you've shocked me already this week.
0:04:33 > 0:04:35I'm looking forward to it.
0:04:35 > 0:04:37- Thank you very much.- Good luck. - Thank you, Chef.
0:04:40 > 0:04:41Paul's doing a baked Alaska.
0:04:41 > 0:04:45If anyone can pull that off, it will be Paul.
0:04:45 > 0:04:46It could be another 10.
0:04:50 > 0:04:55Level with Paul, Tom has been consistent in his scoring all week.
0:04:55 > 0:04:59He's hoping that his dessert, celebrating family summer memories,
0:04:59 > 0:05:01will be enough to see him through to tomorrow.
0:05:03 > 0:05:05- Hello, Tom.- Hi, Chef, you all right?
0:05:05 > 0:05:07- Yeah, not too bad, you?- Very good.
0:05:07 > 0:05:09Both of these two have had 10s.
0:05:09 > 0:05:12- Is that what you are going for? - Yeah, absolutely.
0:05:12 > 0:05:14I think this dish is... It's got the potential to be a 10,
0:05:14 > 0:05:16if it comes off.
0:05:16 > 0:05:18So this is called Whim-Bil-Done,
0:05:18 > 0:05:23and the inspiration behind it is me picking bilberries with my parents at the start of summer.
0:05:23 > 0:05:25As soon as summer starts, it's bilberries for me.
0:05:25 > 0:05:27So take me through the ingredients.
0:05:27 > 0:05:30We've got lovely bilberries, which I've picked.
0:05:30 > 0:05:33- OK.- We've got beetroot, which we're going to make a parfait out of.
0:05:33 > 0:05:35Is it going to remind me of the summer?
0:05:35 > 0:05:37- Yeah.- Beetroot, summer?
0:05:37 > 0:05:40It's a bit of a controversial one, but it's good.
0:05:41 > 0:05:44And then we've got lovely brioche, day old curd cheese,
0:05:44 > 0:05:46very, very clean, very fresh, very milky.
0:05:46 > 0:05:49And then some wood sorrel to finish.
0:05:49 > 0:05:51So it's got a lot of savoury items.
0:05:51 > 0:05:54- Yeah.- You're turning it into a dessert?
0:05:54 > 0:05:56Yeah. Correct, yeah. It's just a combination of flavours,
0:05:56 > 0:05:59which is really light and really summery
0:05:59 > 0:06:02- and absolutely beautiful to eat. - Is this a risk?
0:06:02 > 0:06:04Oh, it's a massive risk, but it's worth it.
0:06:04 > 0:06:06This has got to be a showstopper.
0:06:06 > 0:06:07It will be.
0:06:10 > 0:06:12I think Tom's dish is going to be a love or hate dish.
0:06:12 > 0:06:16Beetroot in a dessert is concerning.
0:06:16 > 0:06:18But do you know what? He's cooked some great food this week
0:06:18 > 0:06:20and I'm going to keep my mind open.
0:06:24 > 0:06:26Currently in the lead,
0:06:26 > 0:06:30Ellis got his lowest mark of the week for his main course yesterday.
0:06:30 > 0:06:34He's determined to score higher today with his tribute to
0:06:34 > 0:06:37a classic summer fruit, Strawberry Fields.
0:06:38 > 0:06:40Hiya, how are you?
0:06:40 > 0:06:41- Very well.- Good.
0:06:41 > 0:06:43So, yesterday, you had a bit of an awkward day.
0:06:43 > 0:06:46- Yeah. - I'm expecting higher things today.
0:06:46 > 0:06:47Well, I hope I deliver.
0:06:47 > 0:06:49The inspiration behind the dish is my grandad.
0:06:49 > 0:06:52He always used to take us strawberry picking as kids.
0:06:52 > 0:06:53But it's great that it just happens
0:06:53 > 0:06:56that strawberries are so iconic at Wimbledon.
0:06:56 > 0:06:57OK, so what are we going to do with them?
0:06:57 > 0:07:00I'm going to try and keep it simple.
0:07:00 > 0:07:02- Really?- So I've got some compressed strawberries
0:07:02 > 0:07:04with a little bit of bitters,
0:07:04 > 0:07:07just to really get that earthy, summery feel through.
0:07:07 > 0:07:09Then I've got a big strawberry sorbet,
0:07:09 > 0:07:11just to get that strawberry right through the dish.
0:07:11 > 0:07:14- And chocolate?- So I'm going to make a chocolate soil.
0:07:14 > 0:07:18OK. So we're going to have strawberries sitting on a chocolate soil.
0:07:18 > 0:07:22Yeah, we've got a pannacotta with a tea jelly on top.
0:07:22 > 0:07:24Oh, and a strawberry meringue.
0:07:24 > 0:07:27You haven't taken this down the easy path today, have you?
0:07:27 > 0:07:30I'm psychologically telling myself that this is an easy dish.
0:07:30 > 0:07:31Really?
0:07:33 > 0:07:35Ellis' main course let him down.
0:07:35 > 0:07:38I really hope he doesn't do the same with the dessert.
0:07:41 > 0:07:45So, to get to cook for the judges will be phenomenal for me.
0:07:45 > 0:07:47Yeah, it will be great to cook for them tomorrow.
0:07:47 > 0:07:50I'm determined to get there after getting that 10 yesterday,
0:07:50 > 0:07:51that's really spurred me on.
0:07:53 > 0:07:57Tom's taking a risk by creating several savoury elements
0:07:57 > 0:08:01for his Whim-Bil-Done dessert, including goat's cheese curd,
0:08:01 > 0:08:04hibiscus tea and a parfait made with beetroot.
0:08:04 > 0:08:07You've got all these savoury items, that's an interesting one.
0:08:07 > 0:08:09- I'd like to see that. - Definitely going for it.
0:08:09 > 0:08:11To my eyes, it's a very good dish.
0:08:11 > 0:08:14It's very strong. It's either going to get a really good score
0:08:14 > 0:08:17or it's going to get an absolute catastrophic one, so, you know,
0:08:17 > 0:08:19all or nothing sort of day, isn't it?
0:08:21 > 0:08:27Tom starts by making his beetroot parfaits, using beetroot juice and cream,
0:08:27 > 0:08:29which he'll coat in sweet chocolate when set.
0:08:32 > 0:08:35Paul is making a pineapple puree
0:08:35 > 0:08:37to flavour the centre of his baked Alaska,
0:08:37 > 0:08:41a tricky dessert where ice cream is covered in meringue
0:08:41 > 0:08:44and baked in an oven just before serving.
0:08:44 > 0:08:47- Come on.- Next he keeps sugar and water over a high heat.
0:08:47 > 0:08:49This sugar's for my ice cream.
0:08:49 > 0:08:52I have to get this in the churner as quick as I can
0:08:52 > 0:08:55to make sure that I've got time to set it in the moulds.
0:08:58 > 0:09:00And not let my milk boil over, as you can see.
0:09:03 > 0:09:07He adds the pineapple puree to his ice cream mix
0:09:07 > 0:09:10to represent the pineapple on top of the Wimbledon trophy.
0:09:13 > 0:09:17Across the kitchen, Ellis is going all out with his technical dish,
0:09:17 > 0:09:21Strawberry Fields, which features six difference strawberry elements.
0:09:21 > 0:09:24He's working on his berry tea pannacotta,
0:09:24 > 0:09:25which he starts by heating milk.
0:09:27 > 0:09:28Oh, Ellis!
0:09:31 > 0:09:33Ar-ey. Straight in.
0:09:33 > 0:09:36- Start again, mate. - Just making sure it's boiled.
0:09:40 > 0:09:42With the milk at the correct temperature,
0:09:42 > 0:09:46Ellis combines with berry tea and gelatine before leaving to set.
0:09:49 > 0:09:52Next, he makes another strawberry element,
0:09:52 > 0:09:55piping strawberry puree into compressed strawberries.
0:09:57 > 0:10:00- Hello, Chef.- You all right? - Yeah, I'm on it, yeah. I'm trying to get everything ready.
0:10:00 > 0:10:02So the strawberry puree, is this the puree?
0:10:02 > 0:10:04This is the puree to fill, yeah.
0:10:04 > 0:10:07What is the idea of putting the puree inside the strawberry?
0:10:07 > 0:10:11You go strawberry picking, you get the nicest, juiciest, sweetest, strawberry,
0:10:11 > 0:10:14you get the... You put it in your mouth, it just goes... Boomf!
0:10:14 > 0:10:17And you get the biggest burst of flavour.
0:10:17 > 0:10:18So you wanted that impact of flavour.
0:10:18 > 0:10:20- Yeah.- And that surprise?
0:10:20 > 0:10:21- Yeah.- Good luck.
0:10:21 > 0:10:22Ta, Chef.
0:10:24 > 0:10:27Is this dessert a step too far?
0:10:27 > 0:10:29Stuffing strawberries with puree?
0:10:29 > 0:10:33If the strawberry is that perfect, why do you need to mess with it?
0:10:36 > 0:10:38With the scores so close,
0:10:38 > 0:10:42Tom's looking to impress Daniel with his savoury and sweet dessert.
0:10:42 > 0:10:46He's also using an unusual garnish of colourful edible flowers
0:10:46 > 0:10:50to evoke the taste of summer in the hope of hitting an ace.
0:10:50 > 0:10:52So, two 10s all week.
0:10:52 > 0:10:54Is this your day, going for it, Tom?
0:10:54 > 0:10:56I like to think this dish could get there.
0:10:56 > 0:10:59It's a bit weird, but very strong, quite savoury.
0:10:59 > 0:11:04I thought everybody would be doing strawberries, so I thought, "No, I'm not doing that, a bit boring.
0:11:05 > 0:11:09To research the edible flowers he's using to decorate his dish,
0:11:09 > 0:11:12Tom visited Alison Dodd from Herbs Unlimited,
0:11:12 > 0:11:16which specialises in growing plants you can eat.
0:11:16 > 0:11:17Good morning, Alison.
0:11:17 > 0:11:19Oh, hello, Tom. How nice to meet you.
0:11:19 > 0:11:22It's amazing, isn't it? It's just summer all over.
0:11:23 > 0:11:26I think they speak for themselves as a visual impact of summer.
0:11:26 > 0:11:28Every flower has a different flavour,
0:11:28 > 0:11:30although some have more flavour than others.
0:11:31 > 0:11:35Edible flowers have grown in popularity over the last few years,
0:11:35 > 0:11:39thanks to the wide variety of tastes and colours available.
0:11:39 > 0:11:42In her greenhouses at the height of the summer,
0:11:42 > 0:11:46Alison grows more than 14 different types of edible flowers,
0:11:46 > 0:11:49with flavours ranging from savoury to sweet.
0:11:49 > 0:11:51We have here nasturtium.
0:11:51 > 0:11:53They are a very peppery flavour.
0:11:55 > 0:11:57- Winning, aren't they, them?- Yes.
0:11:57 > 0:12:00- Really good. - This is an oxalis flower.
0:12:00 > 0:12:01I've never had these before.
0:12:03 > 0:12:05Whoa! They're like proper sour, lemony.
0:12:05 > 0:12:09- Yes, they're really lemony, aren't they?- A real hit. - They're so different.
0:12:09 > 0:12:13And the last one I'd like to show you is blackcurrant sage.
0:12:13 > 0:12:17I know it sounds incredible that sage can taste of blackcurrant, but it does.
0:12:17 > 0:12:20I don't actually believe you right now, to be fair!
0:12:22 > 0:12:23Wow!
0:12:23 > 0:12:25It's like eating a sweet.
0:12:25 > 0:12:27It's like eating blackcurrants.
0:12:28 > 0:12:31Inspired by the range of flowers on offer,
0:12:31 > 0:12:35Tom makes Alison a taste of the brioche toast from his dessert.
0:12:36 > 0:12:38It looks like my garden.
0:12:38 > 0:12:39It should do.
0:12:40 > 0:12:42Mmm.
0:12:42 > 0:12:44That is summer on a piece of toast.
0:12:44 > 0:12:46- Excellent.- Can I have a bit more?
0:12:46 > 0:12:49- Yeah, go for it. It's all yours.- Mmm.
0:12:54 > 0:12:55Back in the kitchen,
0:12:55 > 0:12:58Paul's still working on the pineapple ice cream
0:12:58 > 0:12:59for his baked Alaska.
0:12:59 > 0:13:02He needs to get it into the chiller if it's to set hard enough
0:13:02 > 0:13:04to withstand baking in the oven later.
0:13:04 > 0:13:07And I can taste pineapple, there's a novel approach.
0:13:07 > 0:13:09It's the fastest I've moved since I played on the front row, this,
0:13:09 > 0:13:10I tell you.
0:13:13 > 0:13:15Next, he moves onto the bases for his desserts.
0:13:18 > 0:13:20- Where we up to, Paul?- Hello, Chef.
0:13:20 > 0:13:23I've got some clotted cream and some little dehydrated bits of pineapple
0:13:23 > 0:13:25to go in there and then my ice cream's going on top,
0:13:25 > 0:13:28and then that comes out to form the base of the Alaska.
0:13:28 > 0:13:30- A lot of work involved. - A lot of processes.
0:13:34 > 0:13:36Paul's extremely busy in the kitchen.
0:13:36 > 0:13:39He's got lots going on, he's concerned about his ice cream.
0:13:39 > 0:13:42This is a challenge that he's set himself - to win.
0:13:46 > 0:13:50Tom is focusing on more of the savoury and sweet elements
0:13:50 > 0:13:52of his unusual bilberry dish.
0:13:52 > 0:13:53He's melting chocolate,
0:13:53 > 0:13:56which he'll use to coat his beetroot parfaits when set.
0:13:57 > 0:13:59They're going to be down to the wire.
0:14:01 > 0:14:03Next, he moves on to his bilberry marmalade,
0:14:03 > 0:14:06which he starts by cooking bilberries with sugar.
0:14:07 > 0:14:09Hello, Tom, how are you getting on?
0:14:09 > 0:14:11I'm making a bilberry marmalade and brioche toast at the moment.
0:14:11 > 0:14:13- Shall I have a taste?- Absolutely.
0:14:13 > 0:14:15It works well with the beetroot.
0:14:15 > 0:14:18That's got a really good sweetness and acidity.
0:14:18 > 0:14:20It's delicious. Are you concerned about this dish?
0:14:20 > 0:14:23I'm a bit nervous about it, yeah. It's a bit of an unusual one,
0:14:23 > 0:14:26especially going down such a savoury route for a dessert.
0:14:26 > 0:14:29- But, no, I think you'll like it. - Good luck.
0:14:29 > 0:14:30Thank you.
0:14:31 > 0:14:34Tom's taking a massive risk with his dessert.
0:14:34 > 0:14:36This is a do-or-die for him.
0:14:36 > 0:14:38Lots of savoury items.
0:14:38 > 0:14:40It's whether he can pull it off and blow me away.
0:14:42 > 0:14:45Ellis is still working on the technical elements of his dish,
0:14:45 > 0:14:49which he hopes will resemble a field full of strawberries.
0:14:49 > 0:14:50He's made his chocolate soil.
0:14:51 > 0:14:54But, with time running out,
0:14:54 > 0:14:56he's using an unconventional method
0:14:56 > 0:14:59to make sure his strawberry sorbet is set.
0:14:59 > 0:15:01I'm using liquid nitrogen cos I'm up first
0:15:01 > 0:15:04and I wanted to get my ice cream made, as quick as I could.
0:15:04 > 0:15:05Come on!
0:15:07 > 0:15:08Here we go, here's your daddy.
0:15:11 > 0:15:13Are you on time today, Ellis?
0:15:13 > 0:15:16- Don't jinx me! - You look quite organised now.
0:15:18 > 0:15:20I take it back.
0:15:20 > 0:15:21Told you, don't jinx me!
0:15:24 > 0:15:28Neck and neck with Tom, Paul is desperate to go the extra mile.
0:15:28 > 0:15:29With a lot left to do,
0:15:29 > 0:15:34he's making an oat and honey granola to add texture to his baked Alaska.
0:15:34 > 0:15:38But all's not going according to plan.
0:15:38 > 0:15:39BLEEP
0:15:39 > 0:15:40I need to do another one of those.
0:15:41 > 0:15:44I've had a little contretemps with the granola.
0:15:44 > 0:15:47While I was getting carried away with the ice cream, the timer went off,
0:15:47 > 0:15:48didn't hear it.
0:15:48 > 0:15:50Granola's gone too far,
0:15:50 > 0:15:52so I'm going to get another one in the oven as quick as possible.
0:15:53 > 0:15:57Ellis is first to the pass with his dish, Strawberry Fields.
0:15:58 > 0:16:02Designed to represent a field of pick your own strawberries.
0:16:04 > 0:16:07He starts by plating the strawberry pannacotta.
0:16:07 > 0:16:12- Come on, Shakey.- And tops with a circle of Earl Grey tea jelly.
0:16:14 > 0:16:16Next, his chocolate soil.
0:16:17 > 0:16:19Ellis, how you doing? That chocolate soil all right?
0:16:19 > 0:16:22Yeah, really happy. Exactly how I wanted it.
0:16:22 > 0:16:24He adds strawberry tartare,
0:16:24 > 0:16:27strawberry filo and strawberry puree.
0:16:28 > 0:16:32Then compressed strawberry,
0:16:32 > 0:16:34with candied strawberry tops.
0:16:36 > 0:16:38And tea gel.
0:16:40 > 0:16:42- Ellis, how long now?- 30 seconds.
0:16:44 > 0:16:47Finally, strawberry sorbet,
0:16:47 > 0:16:50sprigs of mint,
0:16:50 > 0:16:52strawberry meringue
0:16:52 > 0:16:54and a strawberry puree.
0:17:01 > 0:17:02How does it feel, Chef?
0:17:02 > 0:17:05- Last dish up. - Relief, but it's not over yet.
0:17:05 > 0:17:07Shall we go and taste it?
0:17:07 > 0:17:08Let's go.
0:17:13 > 0:17:16You've got the pannacotta and the tea jelly there.
0:17:19 > 0:17:20Are you happy with the way that's set?
0:17:20 > 0:17:24Given the time, I'm quite surprised that it set like that.
0:17:25 > 0:17:27- I really like that.- I do, as well.
0:17:27 > 0:17:29Nice and clean.
0:17:30 > 0:17:33The chocolate soil, is that working?
0:17:33 > 0:17:34I really like it.
0:17:36 > 0:17:38Chocolate soil sort of overpowers it a bit, though, doesn't it?
0:17:38 > 0:17:40Yeah, a little bit.
0:17:40 > 0:17:42And this is the compressed strawberry with the bitters, yeah?
0:17:42 > 0:17:43The bitters.
0:17:45 > 0:17:47Do you like that?
0:17:47 > 0:17:50Yeah, I do. I'd even like it a bit more punchy.
0:17:52 > 0:17:55- Bitters are good in them. - I think that's my favourite element.
0:17:55 > 0:17:56And the sorbet.
0:17:57 > 0:18:00So the sorbet, it's a nice strawberry sorbet.
0:18:03 > 0:18:05It's a nice smooth sorbet.
0:18:05 > 0:18:07The strawberries are there.
0:18:07 > 0:18:09Good dish, strong dish.
0:18:09 > 0:18:12It needs more fresh strawberry, it needs to be refined.
0:18:15 > 0:18:18- If you get through, you've got a lot of work to do.- Yep.
0:18:24 > 0:18:27- You all right?- Yeah, I'm all right.
0:18:27 > 0:18:30I felt happy with my dish.
0:18:30 > 0:18:32- Right.- But I don't know, I don't know.
0:18:35 > 0:18:38Tom's up next to the pass with his dish, Whim-Bil-Done.
0:18:40 > 0:18:43With his beetroot parfaits set, he coats them in chocolate.
0:18:46 > 0:18:48He starts by spooning his bilberry marmalade
0:18:48 > 0:18:51into the centre of flower-shaped bowls.
0:18:55 > 0:18:57And adds squares of sheep's curd cheese.
0:18:59 > 0:19:04Next, the chocolate coated beetroot parfaits,
0:19:04 > 0:19:07toasted brioche cubes
0:19:07 > 0:19:08and wood sorrel.
0:19:08 > 0:19:11- What's going on the plate now? - Sorrel, the violas.
0:19:11 > 0:19:12Have you done anything with them?
0:19:12 > 0:19:14No, just totally raw.
0:19:15 > 0:19:16- Tom.- Chef?
0:19:16 > 0:19:19- It's you at the pass.- Yes, Chef.
0:19:19 > 0:19:20One minute.
0:19:21 > 0:19:25He pipes curd cheese mousse onto his toasted brioche
0:19:25 > 0:19:27and tops with more bilberry marmalade.
0:19:27 > 0:19:29Bit shaky on this one.
0:19:29 > 0:19:30And violas.
0:19:32 > 0:19:37Finally, Tom pours hibiscus tea into chilled ice spheres,
0:19:37 > 0:19:41which he hopes will balance the sweet and sour flavours.
0:19:41 > 0:19:42OK. Ready.
0:19:42 > 0:19:43To eat the dish,
0:19:43 > 0:19:47he has small wooden spoons to highlight the natural ingredients.
0:19:52 > 0:19:53Wow!
0:19:53 > 0:19:56It's one of the most unusual desserts I've ever seen.
0:19:56 > 0:19:58- Yeah.- Let's go and eat it.
0:19:58 > 0:19:59Excellent.
0:20:05 > 0:20:07I think the presentation is beautiful.
0:20:07 > 0:20:09Eat the toast first cos it's at the start.
0:20:14 > 0:20:17Is that what you wanted, the salty sweet?
0:20:17 > 0:20:19Yeah. A nice light cheese on there, as well.
0:20:21 > 0:20:23So the savouriness of the cheese hits you first
0:20:23 > 0:20:25and then you get the sweetness of the brioche
0:20:25 > 0:20:26and the bilberries on top.
0:20:26 > 0:20:30- That's belting. - It's amazing, isn't it?
0:20:31 > 0:20:33- The sphere is? - Beetroot parfait.- OK.
0:20:39 > 0:20:40Did you want it to be that sharp?
0:20:40 > 0:20:43Yeah, I wanted it to have good acidity in there.
0:20:44 > 0:20:46It's not savoury.
0:20:46 > 0:20:47It's still sweet.
0:20:47 > 0:20:49Oh, that's beautiful. It is beautiful, that.
0:20:49 > 0:20:52Hibiscus tea. Has that got the impact on the dish that you require?
0:20:52 > 0:20:55Yeah, it has a very floral note to it.
0:20:56 > 0:20:58- Hibiscus, lovely.- That's good, that.
0:21:00 > 0:21:01Messy though.
0:21:02 > 0:21:04You need high points.
0:21:04 > 0:21:06- Mm-hmm.- I've got a feeling I know what you're going to say.
0:21:06 > 0:21:08Hopefully, I want a 10 for it.
0:21:08 > 0:21:11I think the flavours, you know, they're really interesting.
0:21:11 > 0:21:12It's something different.
0:21:14 > 0:21:15OK.
0:21:20 > 0:21:22Well, he either loved it, or he hated it.
0:21:22 > 0:21:23I've got absolutely no idea.
0:21:23 > 0:21:26Well, I've already robbed it for my restaurant.
0:21:26 > 0:21:28- Robbed it already?- I can see that on the menu next week.
0:21:30 > 0:21:35Paul is last to the pass with his pineapple baked Alaska,
0:21:35 > 0:21:38in tribute to the Wimbledon's men's trophy.
0:21:38 > 0:21:40It must be cooked at the last minute.
0:21:41 > 0:21:43To assemble his desserts,
0:21:43 > 0:21:46he tops rum-soaked pineapple rings and macerated strawberries
0:21:46 > 0:21:48with pineapple ice cream.
0:21:50 > 0:21:54Next, he adds pineapple and coconut flavouring to his meringue mix.
0:21:55 > 0:21:57And pipes around the ice cream centre.
0:21:59 > 0:22:01- Italian meringue? - Italian meringue, Chef,
0:22:01 > 0:22:05but it's Pina Colada flavour so it's got a little bit of coconut,
0:22:05 > 0:22:08little bit of pineapple, as well, to follow the dish.
0:22:09 > 0:22:10Going for it.
0:22:10 > 0:22:12He places into the oven to cook.
0:22:15 > 0:22:18Next, he prepares a peach ice tea,
0:22:18 > 0:22:21which he pours into an Art Deco style teapot.
0:22:22 > 0:22:24Onto a special frozen base,
0:22:24 > 0:22:27he plates his granola and wild strawberries.
0:22:29 > 0:22:31Can you keep an eye on those Alaskas, boys?
0:22:31 > 0:22:33- Yeah, they're starting to colour a bit.- Right.
0:22:33 > 0:22:38He adds natural honeycomb and mint flowers for garnish.
0:22:38 > 0:22:40Starting to bubble at the bottom.
0:22:40 > 0:22:41Right, need to take them.
0:22:43 > 0:22:47Paul places the baked Alaskas into the centre of the plates.
0:22:48 > 0:22:52- How they looking for you, Paul?- They just need a little bit more colour.
0:22:54 > 0:22:57And finishes the meringue using a blowtorch.
0:23:04 > 0:23:07- Chef.- Wow! Are you happy?
0:23:07 > 0:23:12- I am, Chef, I think it could have done with a little bit more colour on the Alaska.- Cup of tea.
0:23:12 > 0:23:16- It's been a long day. - So it's ice tea with milky oolong
0:23:16 > 0:23:18and some summer cup vermouth.
0:23:18 > 0:23:20- Shall we go and try it, Chef? - Wonderful.
0:23:20 > 0:23:23- I'm sure it's going to be delicious. - I hope so.
0:23:29 > 0:23:33I've had a lot of baked Alaskas in my time and, wow, Paul.
0:23:33 > 0:23:35That's a classic baked Alaska.
0:23:36 > 0:23:39What I've tried to do is take it on another four or five notches.
0:23:39 > 0:23:42For me, that's not just a baked Alaska.
0:23:44 > 0:23:47- Have you flavoured the meringue? - It's got a little bit of coconut,
0:23:47 > 0:23:49little bit of pineapple essence.
0:23:51 > 0:23:53You get that pineapple and coconut.
0:23:53 > 0:23:55- Yeah.- I like that.
0:23:55 > 0:23:57That's really good.
0:23:57 > 0:24:00- And the ice cream? - I made a pineapple puree.
0:24:00 > 0:24:02Classic anglaise, blended the two.
0:24:04 > 0:24:06This is the rum-roasted pineapple.
0:24:06 > 0:24:08You've got some strawberries hidden in there.
0:24:08 > 0:24:10So we've got chopped English strawberries,
0:24:10 > 0:24:12just to freshen it all up at the bottom.
0:24:14 > 0:24:16Pineapples are lovely.
0:24:16 > 0:24:19I don't think it needs the strawberry, being honest.
0:24:22 > 0:24:25You've definitely put the ball back in my court, haven't you?
0:24:25 > 0:24:26I've done my best, Chef.
0:24:32 > 0:24:34- How was that for you?- He seemed to have a few extra spoonfuls,
0:24:34 > 0:24:36so I'm hoping he liked it.
0:24:38 > 0:24:40I couldn't have done any more this week.
0:24:40 > 0:24:42I don't think there's anything left in our heart and souls
0:24:42 > 0:24:44that hasn't been put on those plates, anyway.
0:24:44 > 0:24:45- Yeah.- So...- Definitely.
0:24:45 > 0:24:46So, so tired.
0:24:54 > 0:24:56- Hi, Chefs.- Chef.- Chef.- Chef.
0:24:57 > 0:25:00So, this is the toughest day of my week.
0:25:00 > 0:25:01I've got to send someone home.
0:25:04 > 0:25:05Ellis.
0:25:07 > 0:25:10Your dish, Strawberry Fields,
0:25:10 > 0:25:14showing strawberries growing in the field is an amazing idea.
0:25:16 > 0:25:18Your pannacotta was beautiful...
0:25:20 > 0:25:22..and I thought the candied tops of the strawberries
0:25:22 > 0:25:23was a really clever idea.
0:25:25 > 0:25:26However...
0:25:28 > 0:25:30..your chocolate soil was overpowering.
0:25:32 > 0:25:34For me,
0:25:34 > 0:25:36the dish didn't taste of fresh strawberries enough.
0:25:39 > 0:25:43Tom, your dish,
0:25:43 > 0:25:45Whim-Bil-Done,
0:25:45 > 0:25:47I thought the dish looked absolutely beautiful.
0:25:49 > 0:25:52The brioche crouton on the side was very tasty.
0:25:54 > 0:25:56I think the beetroot parfait was lovely.
0:25:57 > 0:25:59But...
0:25:59 > 0:26:01My biggest problem was the hibiscus tea.
0:26:03 > 0:26:05Once you poured that over the dish, it became a sweet soup
0:26:05 > 0:26:08and I thought you lost the flavour of the bilberries.
0:26:10 > 0:26:13I found the serving and the eating of this dish awkward.
0:26:17 > 0:26:21Paul, your dish,
0:26:21 > 0:26:23Captain's Trophy,
0:26:23 > 0:26:25I thought it was a fantastic celebration.
0:26:26 > 0:26:29The baked Alaska was cooked perfectly.
0:26:31 > 0:26:32The ice cream wasn't too sweet.
0:26:33 > 0:26:35The whole thing was delicious.
0:26:37 > 0:26:38However...
0:26:40 > 0:26:42..the coconut flavour in the meringue
0:26:42 > 0:26:44was a little bit too strong and slightly overpowering
0:26:44 > 0:26:46for the rest of the dessert.
0:26:48 > 0:26:50So to the scores.
0:26:52 > 0:26:55With a score of seven
0:26:55 > 0:26:57and the person going straight through
0:26:57 > 0:26:59to tomorrow's regional final...
0:27:03 > 0:27:05..it's Ellis.
0:27:07 > 0:27:09Well done, Ellis.
0:27:09 > 0:27:12You've got some great dishes,
0:27:12 > 0:27:14but you've also got some dishes that need work.
0:27:14 > 0:27:18I'm made up. It's a big one, give it my all tomorrow.
0:27:18 > 0:27:21So that leaves you, Tom, and you, Paul.
0:27:23 > 0:27:26You were both on equal scores going into this course.
0:27:28 > 0:27:29Paul...
0:27:31 > 0:27:33I'm giving you...
0:27:34 > 0:27:35..a nine.
0:27:39 > 0:27:40Tom...
0:27:42 > 0:27:44I'm giving you...
0:27:45 > 0:27:46..a seven.
0:27:49 > 0:27:52So, Paul, that means you've done it.
0:27:52 > 0:27:55I think tomorrow you will give him the fight of his life.
0:27:57 > 0:28:00Tom, I hope that you've learnt from this experience
0:28:00 > 0:28:04and you come back next year fighting.
0:28:04 > 0:28:07- Thank you. - Good luck tomorrow, guys.
0:28:07 > 0:28:09Well done. Congratulations.
0:28:09 > 0:28:12- Well done, soft lad. - Well done.- Do you know what,
0:28:12 > 0:28:14I'm absolutely delighted with that
0:28:14 > 0:28:17and I really feel that I put out a dish that was worthy of the banquet.
0:28:17 > 0:28:19I'm feeling a little bit disappointed, obviously.
0:28:19 > 0:28:22All came down to the last course, really.
0:28:22 > 0:28:23You smashed that one today.
0:28:23 > 0:28:25- I had to, didn't I?- Yeah.
0:28:25 > 0:28:27So two Scousers in the regional final.
0:28:27 > 0:28:30Couldn't have asked for more, really. It's fantastic.
0:28:30 > 0:28:32It's...great!