0:00:02 > 0:00:05It's Judgment Day on Great British Menu...
0:00:05 > 0:00:07I'll tell you what, it's gone up
0:00:07 > 0:00:09the Richter scale, hasn't it? It's like...
0:00:09 > 0:00:11..as self-taught Ellis Barrie...
0:00:11 > 0:00:14I'll be singing all the way to the banquet, my friend.
0:00:14 > 0:00:17..goes head-to-head with Paul Askew,
0:00:17 > 0:00:19the most experienced chef in the competition...
0:00:19 > 0:00:21I think it's definitely gone up a notch.
0:00:21 > 0:00:25..in a battle to represent the North West in the national finals.
0:00:27 > 0:00:30They're competing for an incredible prize,
0:00:30 > 0:00:33to cook at a magnificent Taste of Summer banquet
0:00:33 > 0:00:37celebrating 140 years of Wimbledon,
0:00:37 > 0:00:41the world's most iconic and prestigious tennis championship.
0:00:43 > 0:00:48To get there, they'll now have to wow the formidable panel of judges -
0:00:48 > 0:00:51Matthew Fort, Oliver Peyton
0:00:51 > 0:00:54and, joining them this year, food expert Andi Oliver.
0:00:55 > 0:00:56Oh, that's wonderful.
0:00:56 > 0:01:01This is layers of beautiful, deep flavour that just keep going.
0:01:02 > 0:01:05Both chefs are desperate to impress.
0:01:05 > 0:01:06Ooh!
0:01:06 > 0:01:09And having finished just one point apart in the heats,
0:01:09 > 0:01:12they know there's no room error.
0:01:12 > 0:01:15- Are you shaking a bit, Paul?- Damn.
0:01:15 > 0:01:18I'm going to try my best now, but hey-ho diddly-oh.
0:01:18 > 0:01:20THEY LAUGH
0:01:20 > 0:01:21That was very emotional.
0:01:23 > 0:01:28Going through to the national finals is...
0:01:45 > 0:01:49Ellis Barrie's modern dishes and imaginative presentation
0:01:49 > 0:01:52impressed veteran judge Daniel Clifford during the week.
0:01:52 > 0:01:54He finished top of the leaderboard
0:01:54 > 0:01:56with a perfect ten for his fish dish,
0:01:56 > 0:02:00although his later courses weren't quite as successful.
0:02:00 > 0:02:02Hell of a roller-coaster, this week.
0:02:02 > 0:02:05Started off strong, came down quite brutally.
0:02:06 > 0:02:08Make a few little tweaks on my dishes
0:02:08 > 0:02:11and hopefully get them dishes through to the banquet.
0:02:13 > 0:02:15- Best of luck today.- Nice one.
0:02:15 > 0:02:17Big one. Let's do the North West proud.
0:02:17 > 0:02:18Bash on.
0:02:20 > 0:02:23Paul Askew finished just one point behind Ellis,
0:02:23 > 0:02:26also scoring a ten for his main.
0:02:26 > 0:02:27He's hoping his classical cooking
0:02:27 > 0:02:30will take him through to the national finals.
0:02:30 > 0:02:32When I imagine Wimbledon,
0:02:32 > 0:02:35I think of it as this very quintessential British thing
0:02:35 > 0:02:37that demands quality and class,
0:02:37 > 0:02:39and that's what I'm hoping to deliver today.
0:02:41 > 0:02:44This year, judges Oliver Peyton and Matthew Fort
0:02:44 > 0:02:47are joined by a new judge,
0:02:47 > 0:02:50broadcaster and restaurateur Andi Oliver.
0:02:52 > 0:02:54I have been given the best job in the world.
0:02:54 > 0:02:59I get to eat food from some of the top chefs in this country,
0:02:59 > 0:03:02my fellow judges are wonderful, I'm on the Great British Menu -
0:03:02 > 0:03:03what could be better?
0:03:04 > 0:03:06Today's competition is going to be really fascinating
0:03:06 > 0:03:09because it involves the most experienced chef, I think,
0:03:09 > 0:03:12in this year's competition, Paul Askew, and Ellis Barrie,
0:03:12 > 0:03:16a young chef who's just literally come like a meteor out of nowhere.
0:03:16 > 0:03:19Well, quite quickly you can see the two different styles of chefs here.
0:03:19 > 0:03:21Paul's menu is depending very strongly
0:03:21 > 0:03:23on the quality of his ingredients,
0:03:23 > 0:03:26whereas Ellis's, there's much more going on,
0:03:26 > 0:03:27there's much more sense of contrast.
0:03:27 > 0:03:29I'm looking forward to some exciting food.
0:03:29 > 0:03:32I want innovation, I want some flair.
0:03:32 > 0:03:34I want to be inspired.
0:03:34 > 0:03:36Getting the senses and smells of summer onto the plate
0:03:36 > 0:03:39is going to be quite critical to their success, I think.
0:03:39 > 0:03:40Well, I can't wait.
0:03:43 > 0:03:46So how did you feel when we got put through by Daniel?
0:03:46 > 0:03:49That was a bit of a nerve-racker, wasn't it?
0:03:49 > 0:03:51I wasn't expecting it at all, to be honest with you.
0:03:51 > 0:03:53I had a hell of a day yesterday off Daniel.
0:03:53 > 0:03:55I was shocked, but I think he liked the fact
0:03:55 > 0:03:58- that we done something risky. - We've challenged him, and for me,
0:03:58 > 0:04:00I hope we can do the same for these judges.
0:04:06 > 0:04:08- Good morning.- Good morning.
0:04:08 > 0:04:11- Paul, how have you found it? - Yeah, it's a tough process.
0:04:11 > 0:04:14You know, obviously we're looking to make a few little tweaks today
0:04:14 > 0:04:16- to push it over the line. - Ellis, how has it been?
0:04:16 > 0:04:18It's completely different to what I'm used to,
0:04:18 > 0:04:19but, yeah, really enjoyed it.
0:04:19 > 0:04:23- Are you going to show him how it's done?- I hope so.
0:04:23 > 0:04:25You've got an amazing brief, a Taste of Summer,
0:04:25 > 0:04:29so we're expecting incredible flavour, some vibrancy,
0:04:29 > 0:04:32inspiring, exciting food.
0:04:32 > 0:04:34- Thank you very much. - See you later, guys.
0:04:34 > 0:04:36- Look forward to cooking for you. - Nice to meet you.
0:04:39 > 0:04:42Do you think they understand the modern style
0:04:42 > 0:04:44or do you think they'll favour a more classical style?
0:04:44 > 0:04:48There's just no saying. I don't know who likes what or how they like it.
0:04:48 > 0:04:50Hopefully, they like my style.
0:04:50 > 0:04:52- Yeah. - THEY LAUGH
0:04:54 > 0:04:58Paul is first to the pass with his starter, The Little Wonder,
0:04:58 > 0:05:02in tribute to five times Wimbledon Ladies Champion Lottie Dod.
0:05:03 > 0:05:06Veteran judge Daniel Clifford found the dish,
0:05:06 > 0:05:10featuring asparagus and duck eggs, too simple, giving it five,
0:05:10 > 0:05:12the lowest score of the week.
0:05:14 > 0:05:17I must admit, I was really disappointed
0:05:17 > 0:05:18with the score on the starter.
0:05:18 > 0:05:20It's a dish I do believe in,
0:05:20 > 0:05:22but I have taken on board what Daniel said.
0:05:22 > 0:05:24I'm going to do a little bit of charring on the asparagus.
0:05:24 > 0:05:26Good, yeah. Hopefully you'll get a good strong six.
0:05:26 > 0:05:28THEY LAUGH
0:05:29 > 0:05:32The chefs will also be marked by a guest judge.
0:05:32 > 0:05:36Today, it's former British number one Greg Rusedski,
0:05:36 > 0:05:40who reached the Wimbledon quarterfinals in 1997
0:05:40 > 0:05:43and was named Sports Personality of the Year.
0:05:44 > 0:05:46- Hi, Greg. - Hi, Andi, nice to meet you.
0:05:46 > 0:05:49Welcome to the Great British Menu.
0:05:49 > 0:05:53This is Oliver, Matthew, and this is your seat, my dear.
0:05:53 > 0:05:56What is it about Wimbledon that makes it so special, do you think?
0:05:56 > 0:05:58Well, I always enjoyed Wimbledon.
0:05:58 > 0:06:00Obviously it's the most famous tournament in tennis history.
0:06:00 > 0:06:03It's a tradition. It's the start of our British summer.
0:06:03 > 0:06:04It's a wonderful time of year.
0:06:04 > 0:06:06And actually playing there,
0:06:06 > 0:06:09I mean, that pressure must just be extraordinary. I can't imagine.
0:06:09 > 0:06:12Well, it is. It's an amazing feeling and I remember the first time
0:06:12 > 0:06:16I represented Britain playing at Wimbledon and I got on Centre Court
0:06:16 > 0:06:18for my opening match, I lost the first set 6-1
0:06:18 > 0:06:22in about 18 minutes because I was so, so nervous.
0:06:22 > 0:06:24Then after that, I got myself into it, won in four sets,
0:06:24 > 0:06:27celebrated by ripping off my shirts and throwing my hats in the crowd
0:06:27 > 0:06:29and rackets as if I'd won the tournament.
0:06:29 > 0:06:31I mean, it's Centre Court for these chefs
0:06:31 > 0:06:33and the standards have got to be high.
0:06:33 > 0:06:36I think it's kind of an important occasion for the chefs as well.
0:06:36 > 0:06:38I think it's massively important because you're talking about
0:06:38 > 0:06:40the 140th year of Wimbledon right now,
0:06:40 > 0:06:43and to get the menu leading into the championships
0:06:43 > 0:06:47would be a fantastic accomplishment for any of these great chefs.
0:06:49 > 0:06:52Paul begins his starter, The Little Wonder,
0:06:52 > 0:06:55with goat's cheese curd, radish and watercress puree.
0:07:00 > 0:07:06He adds bacon crisp shards, watercress and flowers for garnish.
0:07:06 > 0:07:09Next, he chars his warmed-through asparagus.
0:07:09 > 0:07:11Just give a little bit of colour,
0:07:11 > 0:07:14put a bit of heat and a bit of smoke on there with the charring.
0:07:14 > 0:07:16I'm listening to Daniel and just stepping it up.
0:07:16 > 0:07:19I need to get those eggs out now as well.
0:07:19 > 0:07:23Finally, he tops his poached duck eggs with truffle.
0:07:23 > 0:07:25- Shaking a bit, Paul?- Damn.
0:07:26 > 0:07:28Good job I've got a spare one.
0:07:31 > 0:07:34He serves with newspaper cuttings and boards
0:07:34 > 0:07:36that tell the Lottie Dod story.
0:07:36 > 0:07:37Thank you.
0:07:40 > 0:07:41Wow, that was hard.
0:07:46 > 0:07:49Very pretty. Lottie Dod.
0:07:49 > 0:07:52At 15 years of age, she won Wimbledon.
0:07:52 > 0:07:56She is the youngest woman to ever win the Wimbledon Championships.
0:07:56 > 0:07:57Oh, lovely.
0:07:57 > 0:08:00I love truffles. It looks great.
0:08:00 > 0:08:02So do you think you've executed that higher than a five?
0:08:02 > 0:08:04I think it's definitely gone up a notch.
0:08:05 > 0:08:08I think it is a taste of summer, it's very beautiful.
0:08:08 > 0:08:09I love all the little flowers.
0:08:09 > 0:08:11The asparagus are lovely.
0:08:11 > 0:08:13Is a duck egg summer? You know...
0:08:13 > 0:08:16Well, it's the freshness of it, it's the lightness of it.
0:08:16 > 0:08:18And it's the combination.
0:08:18 > 0:08:22The asparagus and egg together is very summery to me, actually.
0:08:22 > 0:08:24I mean, you know, it's fine.
0:08:24 > 0:08:26It's a nice little warm-up, in tennis terms, as we call it.
0:08:26 > 0:08:29You know, you don't want to be too exciting in the beginning
0:08:29 > 0:08:32and you just want a nice subtle start to your meal.
0:08:32 > 0:08:33It's quite a safe dish.
0:08:33 > 0:08:35I don't think it's good enough to win this competition
0:08:35 > 0:08:38and it's certainly not good enough for Wimbledon.
0:08:41 > 0:08:43Ellis's starter, Sumer Is Icumen In,
0:08:43 > 0:08:48is named after a 13th-century folk song which welcomed in the season.
0:08:48 > 0:08:52It's a celebration of the cucumber sandwiches he remembers
0:08:52 > 0:08:55from family picnics on the beach.
0:08:55 > 0:08:57But despite enjoying it,
0:08:57 > 0:09:00Daniel felt it needed more excitement for the banquet,
0:09:00 > 0:09:02giving it an eight.
0:09:02 > 0:09:04I'd love to get a ten on this course.
0:09:04 > 0:09:06I love the presentation of it.
0:09:06 > 0:09:08I like the whole picnic side of summer.
0:09:08 > 0:09:11I'm going to change the cucumber, the main cucumber element of it,
0:09:11 > 0:09:13do what Daniel said, stuff it with a little oyster.
0:09:13 > 0:09:15Just going to put a bit of basil through
0:09:15 > 0:09:17just to get them summery flavours.
0:09:17 > 0:09:21Ellis starts by blowtorching his compressed cucumber,
0:09:21 > 0:09:24then adds fresh raw oyster
0:09:24 > 0:09:28and tops with basil cucumber balls and pork lardo.
0:09:28 > 0:09:31Next, to his plate he adds cucumber tagliatelle,
0:09:31 > 0:09:34which he pipes with courgette puree.
0:09:34 > 0:09:37Are you going to play your song today or are you going to sing it?
0:09:37 > 0:09:40I'll be singing that song all the way to the banquet, my friend.
0:09:40 > 0:09:41HE LAUGHS
0:09:42 > 0:09:47He finishes his plate with pickled cucumbers, black olive crisp,
0:09:47 > 0:09:50cucumber flowers and dots of rice wine gel.
0:09:53 > 0:09:56He pours his gin and cucumber cocktail into glasses...
0:09:56 > 0:09:58So we're going in the middle, please.
0:09:58 > 0:10:01..and places everything into picnic hampers,
0:10:01 > 0:10:04along with soda bread and oyster butter.
0:10:05 > 0:10:06That's me done.
0:10:11 > 0:10:14MUSIC: Sumer Is Icumen In
0:10:14 > 0:10:17What's that song? You know, don't you?
0:10:17 > 0:10:19It's actually... It's a mid-13th century song
0:10:19 > 0:10:22which heralds the arrival of summer,
0:10:22 > 0:10:24Sumer Is Icumen In.
0:10:24 > 0:10:26Ooh, it's a little picnic.
0:10:26 > 0:10:27And a little drink.
0:10:27 > 0:10:29AND a little drink.
0:10:29 > 0:10:31- I think it was good. - Yeah, it looked very good.
0:10:31 > 0:10:33What could be going wrong?
0:10:33 > 0:10:35I'm loving this cocktail.
0:10:35 > 0:10:37- I am too.- Yeah. - I think that that's a great starter.
0:10:37 > 0:10:39It's very refreshing.
0:10:39 > 0:10:41- And light.- And summery.
0:10:41 > 0:10:44- Are you all right down there, chaps? Quite happy?- Very happy.
0:10:44 > 0:10:46Very happy about that.
0:10:47 > 0:10:51The cucumber filled with oyster and a little dab of gel
0:10:51 > 0:10:54- is absolutely brilliant. - That gel's amazing.- Mm.
0:10:54 > 0:10:57That little roll, when you get that lovely creamy
0:10:57 > 0:11:01little puree in the middle, isn't that a beautiful thing?
0:11:01 > 0:11:03Not massively keen on the oyster butter.
0:11:03 > 0:11:04I just don't think you need it.
0:11:04 > 0:11:08I think the oyster on top and the cucumber, I think it just works,
0:11:08 > 0:11:10because all of them just come together so beautifully.
0:11:10 > 0:11:13- Absolutely delicious.- It's gorgeous.
0:11:13 > 0:11:15I think this is just the essence of a summer day,
0:11:15 > 0:11:17or a summer day that I would like to have.
0:11:23 > 0:11:27Next, it's the fish course, with Paul plating first.
0:11:27 > 0:11:31His dish, A British Double, honours Andy Murray and Heather Watson,
0:11:31 > 0:11:34using Scottish turbot and Channel Island oysters
0:11:34 > 0:11:36to represent the places they were born.
0:11:38 > 0:11:41Veteran Daniel thought Paul had too many elements on the plate
0:11:41 > 0:11:43and scored it a seven.
0:11:44 > 0:11:46So, Paul, any changes on this dish?
0:11:46 > 0:11:48Yeah, I took away the potato crisp.
0:11:48 > 0:11:50So I've just tweaked it slightly, but, yeah.
0:11:51 > 0:11:55Paul pan-fries his turbot, sprinkled with espelette -
0:11:55 > 0:11:59a gentle, warming pepper - in butter, then leaves to rest.
0:11:59 > 0:12:01I just love great fish cooked properly.
0:12:01 > 0:12:04Well, that was a nice piece of cooked fish, I must admit.
0:12:05 > 0:12:07He starts his plate with pommes mousseline...
0:12:09 > 0:12:14..then adds steamed oyster and courgette ribbon and wilted spinach.
0:12:14 > 0:12:16Next, the turbot...
0:12:16 > 0:12:18I'm really pleased with that.
0:12:18 > 0:12:21..then deep-fried courgette flowers,
0:12:21 > 0:12:24pickled cucumbers and a garnish of oyster leaf.
0:12:26 > 0:12:30The dish is served with champagne sauce and a spoon of caviar,
0:12:30 > 0:12:32all presented on a silver platter.
0:12:36 > 0:12:37Thank you.
0:12:43 > 0:12:45So what is this? A British Double.
0:12:45 > 0:12:47We had two Wimbledon champions last year.
0:12:47 > 0:12:50So Heather Watson won the mixed doubles with her partner
0:12:50 > 0:12:52and Andy Murray won the men's singles,
0:12:52 > 0:12:54so fantastic for British tennis.
0:12:56 > 0:12:58I've made the changes. Let's hope it's good enough.
0:12:59 > 0:13:02The turbot must have a much more important role in the dish.
0:13:02 > 0:13:04You know, it's just not big enough.
0:13:04 > 0:13:07The greens and the oyster... I quite like the greens, actually,
0:13:07 > 0:13:09with a little bit of the mashed potato.
0:13:09 > 0:13:13What's disappointing, my turbot's really under-seasoned.
0:13:13 > 0:13:15I like a butter sauce,
0:13:15 > 0:13:19but to have butter sauce and a very, very creamy potato base
0:13:19 > 0:13:22on top of that, it's mismatched parts.
0:13:22 > 0:13:23For me, it's not summer.
0:13:23 > 0:13:26It feels too heavy, it feels too rich.
0:13:26 > 0:13:29It just says nothing of summer to me.
0:13:29 > 0:13:32He hasn't done, you know, the king of fish justice here.
0:13:32 > 0:13:34If this was at the final banquet, as you can see,
0:13:34 > 0:13:37I haven't eaten too much of it because it hasn't inspired me.
0:13:37 > 0:13:39- And you're a big boy. - Yes, I love my food.
0:13:39 > 0:13:41THEY LAUGH
0:13:45 > 0:13:46Ellis's fish course,
0:13:46 > 0:13:48You Cannot Be Sea-rious! It Was One The Line,
0:13:48 > 0:13:50is based on another childhood memory
0:13:50 > 0:13:54of family barbecues on the beach in Anglesey.
0:13:54 > 0:13:57Daniel was impressed with his use of confited sea bass
0:13:57 > 0:14:01and burnt cauliflower to recreate the flavours of a barbecue,
0:14:01 > 0:14:04scoring it a perfect ten.
0:14:04 > 0:14:07Do you think you can deliver that same quality?
0:14:07 > 0:14:08I do, yeah.
0:14:11 > 0:14:14Ellis starts his plate with burnt cauliflower puree...
0:14:18 > 0:14:19You suit them goggles, Paul.
0:14:20 > 0:14:24..while Paul helps out by adding dry ice and Anglesey seaweed
0:14:24 > 0:14:27to Ellis's presentation barbecues.
0:14:27 > 0:14:29Theatre, Paul, theatre.
0:14:29 > 0:14:32Is there any seaweed left in Anglesey, Ellis, or...?
0:14:32 > 0:14:35Ellis plates his sea bass confited in pork fat...
0:14:37 > 0:14:40..then adds Menai mussels, pickled radish...
0:14:42 > 0:14:43..and sauteed cauliflower.
0:14:44 > 0:14:47Next, salted blackcurrants,
0:14:47 > 0:14:50and finally, crispy sea bass skin.
0:14:50 > 0:14:53The plates are served in the presentation barbecues.
0:14:59 > 0:15:00Let's go.
0:15:01 > 0:15:04- Risky.- I think the judges are going to really love that.
0:15:07 > 0:15:09This is unusual.
0:15:12 > 0:15:15Oh. It looks like a rock pool.
0:15:15 > 0:15:17I hope it tastes as good as it looks.
0:15:17 > 0:15:19Are you looking for another ten?
0:15:19 > 0:15:20I'd love that to get a ten.
0:15:20 > 0:15:21Only time will tell.
0:15:22 > 0:15:25The fish is excellently cooked.
0:15:25 > 0:15:27You've got the crispy and the lightness of the fish.
0:15:27 > 0:15:30This feels more like summer to me right now.
0:15:30 > 0:15:34Oh, my word, and that caramelised cauliflower puree.
0:15:34 > 0:15:37It's silky and rich and still really light,
0:15:37 > 0:15:40and a little smoky, it's got going on in there.
0:15:40 > 0:15:41Really beautiful.
0:15:41 > 0:15:44There are a lot of elements on the plate,
0:15:44 > 0:15:47but they all go well together in different combinations.
0:15:47 > 0:15:48- Yes.- Just lovely.
0:15:48 > 0:15:51- This really is a lovely bit of cooking.- Oh, wow.
0:15:51 > 0:15:55It works, and that's what's exciting about this dish, I think.
0:15:55 > 0:15:58It's light, it's summery, it's completely on the brief.
0:16:03 > 0:16:04At the halfway point,
0:16:04 > 0:16:08the judges are contemplating the dishes they've tasted so far.
0:16:08 > 0:16:11It's been a bit of chalk and cheese this morning, hasn't it?
0:16:11 > 0:16:14Well, Paul was very, very safe, while Ellis,
0:16:14 > 0:16:17if he keeps going the way he is, he is a real contender for this.
0:16:17 > 0:16:19I think Paul needs to throw off the shackles
0:16:19 > 0:16:21and express himself a lot more.
0:16:21 > 0:16:23I still have high hopes for Paul.
0:16:23 > 0:16:25It is a long match, but right now
0:16:25 > 0:16:27we're in the second set and he's got to turn things around
0:16:27 > 0:16:29at the start of the third.
0:16:31 > 0:16:33How are you finding cooking for the judges, mate?
0:16:33 > 0:16:36I'll tell you what, it's gone up the Richter scale, hasn't it?
0:16:36 > 0:16:37It's like...
0:16:37 > 0:16:39It's ready for boiling point right there.
0:16:40 > 0:16:45Ellis is first to serve his main course, Fred Perry's Pork Tie,
0:16:45 > 0:16:48to commemorate the British Wimbledon champion of the 1930s,
0:16:48 > 0:16:52whose winning tie was allegedly left draped over a chair
0:16:52 > 0:16:54because of his working-class roots.
0:16:54 > 0:16:57Daniel was disappointed with the flavour of the pork dish
0:16:57 > 0:16:59and scored him a seven.
0:16:59 > 0:17:01Big dish coming up now.
0:17:01 > 0:17:03Big dish. I've got a lot to prove on this dish,
0:17:03 > 0:17:05so I've taken away stuff which wasn't there yesterday,
0:17:05 > 0:17:08like the aubergine puree, the sloppy cumin stuffing.
0:17:10 > 0:17:13Ellis starts by checking his pork loin.
0:17:13 > 0:17:17Today, he's decided not to blend his stuffing and has added nuts,
0:17:17 > 0:17:19which he hopes will give it a better texture.
0:17:19 > 0:17:21Are you happy with it?
0:17:21 > 0:17:22- Yeah?- Yeah.
0:17:24 > 0:17:29He plates the stuffed pork loin and adds confit potatoes,
0:17:29 > 0:17:31summer broad beans and peas,
0:17:31 > 0:17:35then pig's head bonbons and cherry tomatoes.
0:17:36 > 0:17:40Next, caramelised pear pearls and frosted pine nut crunch.
0:17:41 > 0:17:43I think I've got it. I've got it today.
0:17:43 > 0:17:45- You've got it how you wanted it now? - Yeah.
0:17:47 > 0:17:50He puts the plates onto presentation chairs,
0:17:50 > 0:17:53reflecting the Fred Perry story.
0:17:57 > 0:18:00There's a little bottle of Perry sauce.
0:18:00 > 0:18:01Let's go.
0:18:07 > 0:18:09- That pork looks good. - It smells good.
0:18:10 > 0:18:13So, this tie is the Wimbledon colours, Greg, yeah?
0:18:13 > 0:18:15That's correct.
0:18:15 > 0:18:18Fred Perry was left his tie on the chair in the locker room,
0:18:18 > 0:18:20rather than presented to him.
0:18:20 > 0:18:22Now they give the tie to any old riffraff.
0:18:22 > 0:18:24- Well, look at me,- I- got one!
0:18:24 > 0:18:26THEY LAUGH
0:18:26 > 0:18:28Big one out the way there.
0:18:28 > 0:18:30It looked good, it looked great.
0:18:30 > 0:18:31It's a fine-looking dish of food.
0:18:32 > 0:18:35Although I'd say the look of the dish is more autumnal than summer.
0:18:35 > 0:18:37The flavours are quite light, aren't they?
0:18:37 > 0:18:41I'm not getting the mix of flavours I thought I would with this dish.
0:18:41 > 0:18:45I expected rather more flavour from it than I'm actually getting.
0:18:45 > 0:18:47Mine's a bit undercooked.
0:18:47 > 0:18:50- I quite like this sort of big bonbon thing.- Mm.
0:18:50 > 0:18:53That's the pig's head. That's where all the flavour is.
0:18:53 > 0:18:55Actually, I love the stuffing but, unfortunately,
0:18:55 > 0:18:57it is overwhelming the pork, isn't it?
0:18:57 > 0:19:01The meat isn't cooked well enough, the potatoes are undercooked.
0:19:01 > 0:19:03I'm beginning to feel a sense of relief.
0:19:03 > 0:19:05ANDI LAUGHS
0:19:05 > 0:19:07Ellis can get things wrong.
0:19:07 > 0:19:08He's fallible.
0:19:14 > 0:19:17Paul's main course, Summer Memories With Marjorie,
0:19:17 > 0:19:19is a tribute to his mother,
0:19:19 > 0:19:22celebrating her favourite ingredient, hogget.
0:19:22 > 0:19:27Daniel found it to be faultless and scored it a perfect ten.
0:19:27 > 0:19:29- How you getting on, Paul? - I'm good, mate, yeah.
0:19:29 > 0:19:32I'm just sealing off the rump ready to go in the hay roast.
0:19:32 > 0:19:34You've had your ten, your little ace card,
0:19:34 > 0:19:37and now I've got to make sure that mine delivers, otherwise, you know,
0:19:37 > 0:19:41I could be going home a disappointed piglet, couldn't I?
0:19:43 > 0:19:47Paul starts by plating confit shoulder of hogget and pearl barley
0:19:47 > 0:19:49in small copper pans.
0:19:49 > 0:19:51Are you pleased with the pearl barley, Paul?
0:19:51 > 0:19:52Yeah, looking good so far, mate.
0:19:53 > 0:19:56He pipes on orange and carrot puree...
0:19:57 > 0:20:00..then adds fried sweetbreads,
0:20:00 > 0:20:03spring onions and golden beetroot.
0:20:04 > 0:20:07So this dish means quite a lot to you and over the week,
0:20:07 > 0:20:10I feel like it means a lot to me now as well, getting to know you.
0:20:10 > 0:20:13I need to make sure I do my little old mum justice
0:20:13 > 0:20:14on this one, for sure.
0:20:14 > 0:20:19He carves his hay-roasted hogget rump and places onto wooden boards,
0:20:19 > 0:20:22then adds the pan-roast loin of hogget to his plates.
0:20:22 > 0:20:25Finally, he pours lamb jus into ram's horns.
0:20:36 > 0:20:37Thank you. Service.
0:20:40 > 0:20:42PAUL EXHALES
0:20:42 > 0:20:44To me, that was, um...
0:20:44 > 0:20:46That was very emotional.
0:20:47 > 0:20:48I feel it for you.
0:20:57 > 0:20:58Oh, wow.
0:21:00 > 0:21:04Memories with Marjorie since 1966.
0:21:04 > 0:21:06You get a lovely little picture there of Paul as well,
0:21:06 > 0:21:08cooking on the barbecue with his mum.
0:21:11 > 0:21:14- I can see how much you pushed for that dish.- Yeah.
0:21:14 > 0:21:18- It was amazing.- Left a lot of my heart on that plate,
0:21:18 > 0:21:20so I hope Marjorie will be proud.
0:21:20 > 0:21:22Big time. Big-time proud.
0:21:24 > 0:21:26The colour of this meat is sensational.
0:21:27 > 0:21:30- Ooh.- The pearl barley's delicious with it.
0:21:30 > 0:21:31Yeah. Ooh.
0:21:31 > 0:21:33Oh, that's wonderful.
0:21:33 > 0:21:35When you're sort of dreaming of a perfect piece of meat and gravy,
0:21:35 > 0:21:38this would be it, wouldn't it? Oh, Paul!
0:21:38 > 0:21:40We've finally seen who Paul is.
0:21:40 > 0:21:42- He's finally come to life.- Mm!
0:21:42 > 0:21:43Wonderful sweetbreads.
0:21:43 > 0:21:44Perfectly cooked.
0:21:45 > 0:21:46It's really, really, really lovely.
0:21:46 > 0:21:51It's layers of beautiful, deep flavour that just keep going.
0:21:51 > 0:21:54- It's really beautifully done. - Phew, God, I feel relieved.
0:21:54 > 0:21:55Yeah.
0:22:00 > 0:22:03Ellis is first to plate his dessert.
0:22:04 > 0:22:05His dish, Strawberry Fields,
0:22:05 > 0:22:08recalls picking strawberries with his grandfather
0:22:08 > 0:22:11and features six different strawberry elements.
0:22:11 > 0:22:15But veteran Daniel wanted more fresh strawberry flavour on the plate,
0:22:15 > 0:22:17scoring it a seven.
0:22:18 > 0:22:21This is my risky one. It's something I'm not familiar with, desserts,
0:22:21 > 0:22:25so I'm going try my best now, but hey-ho, diddly-oh.
0:22:25 > 0:22:27THEY LAUGH
0:22:29 > 0:22:33Ellis starts his presentation boxes, representing fields,
0:22:33 > 0:22:36with berry tea panna cotta topped with strawberry tartare.
0:22:38 > 0:22:42Next, the chocolate soil that Daniel felt overwhelmed the dish.
0:22:44 > 0:22:45I'm just putting a lot less on.
0:22:45 > 0:22:48So you've just reduced the quantity rather than change it.
0:22:48 > 0:22:50Just the quantity, yeah, so it's a lot more subtle.
0:22:50 > 0:22:54He adds compressed strawberry with candied strawberry tops
0:22:54 > 0:22:56and Earl Grey tea gel.
0:22:56 > 0:22:59That looks very nice. It looks a little bit more refined and elegant
0:22:59 > 0:23:02- than it did yesterday, doesn't it? - Sorbet!
0:23:02 > 0:23:05Then strawberry sorbet, fresh strawberries...
0:23:07 > 0:23:09..and finally, strawberry meringue.
0:23:16 > 0:23:17Off we go.
0:23:18 > 0:23:19It looks great.
0:23:23 > 0:23:25It's a little bit predictable, I would say.
0:23:27 > 0:23:30So, big relief, final dish gone? Are you a happy man?
0:23:30 > 0:23:32It's the best feeling ever, yeah!
0:23:32 > 0:23:34I can't wait for you to feel like this.
0:23:34 > 0:23:36Actually, that tastes pretty good.
0:23:36 > 0:23:38I think what it is is beautifully executed.
0:23:40 > 0:23:43But it's not as exciting, it's not as original,
0:23:43 > 0:23:45it's not as personal with sort of character
0:23:45 > 0:23:46as his earlier dishes.
0:23:46 > 0:23:49I think the berry panna cotta with the tea
0:23:49 > 0:23:51is really, really, really delicious.
0:23:51 > 0:23:54It tastes far better than it looks.
0:23:54 > 0:23:56I agree with you, this is good,
0:23:56 > 0:23:58- but you kind of want it to be more than good.- Yes.
0:23:58 > 0:23:59I want it to be pizzazz.
0:23:59 > 0:24:01It was a safe, safe option for somebody
0:24:01 > 0:24:03who has been very bold throughout.
0:24:08 > 0:24:11The final dish of the day is Paul's interpretation
0:24:11 > 0:24:13of the classic baked Alaska,
0:24:13 > 0:24:17in which ice cream is covered in meringue and baked in the oven.
0:24:17 > 0:24:20He's using a pineapple flavour to commemorate the pineapple
0:24:20 > 0:24:23at the top of the Wimbledon men's singles trophy.
0:24:23 > 0:24:26- How's it looking, Paul? - Yeah, it's good, mate. I'm happy.
0:24:28 > 0:24:30With the meringues baked,
0:24:30 > 0:24:33Paul plates his Alaskas and adds wild strawberries,
0:24:33 > 0:24:36borage flowers and honey and oat granola.
0:24:38 > 0:24:41Finally, he blowtorches to add more colour
0:24:41 > 0:24:44and serves with a milky oolong summer cup iced tea.
0:24:47 > 0:24:48Thank you.
0:24:51 > 0:24:52Phew-ee.
0:24:57 > 0:24:59My heart is beating faster.
0:24:59 > 0:25:00Look at that.
0:25:01 > 0:25:03The Captain's Trophy.
0:25:03 > 0:25:05The men's championship trophy, on top of it, has a pineapple.
0:25:05 > 0:25:07Ah.
0:25:07 > 0:25:09I'll tell you what, mate, it's been an absolute pleasure
0:25:09 > 0:25:12- cooking with you this week. - Yeah, it's been a dream.
0:25:14 > 0:25:16Oh, that's not very nice, is it?
0:25:16 > 0:25:19It's kind of watery and then it's a little bit bitter.
0:25:19 > 0:25:20And it's murky.
0:25:21 > 0:25:23The meringue is nicely chewy.
0:25:23 > 0:25:25I can't even get into mine.
0:25:25 > 0:25:26- It's gone... - CRACK!
0:25:29 > 0:25:33I was really excited, because the presentation was beautiful,
0:25:33 > 0:25:36and I couldn't get into it because it was too hard, you know?
0:25:36 > 0:25:39The other thing that's happening for me is it's all really sweet.
0:25:39 > 0:25:43Well, I think in summary, I can say it's a half-baked Alaska.
0:25:43 > 0:25:44THEY LAUGH
0:25:48 > 0:25:51It's a big emotional day and a grand finale, isn't it?
0:25:51 > 0:25:54- Don't you get me going! - THEY LAUGH
0:25:54 > 0:25:58We've had two very, very strongly contrasting styles of cooking.
0:25:58 > 0:26:01Both chefs have dishes today that you could see at the final banquet.
0:26:01 > 0:26:04They both managed to pull some really excellent cooking
0:26:04 > 0:26:05out the bag.
0:26:05 > 0:26:07Who knows which way it's going to go?
0:26:07 > 0:26:08Soon to find out.
0:26:19 > 0:26:21Welcome, Chefs. How has your first experience
0:26:21 > 0:26:23in the Great British Menu kitchen been?
0:26:23 > 0:26:26- That was a challenge. - THEY LAUGH
0:26:26 > 0:26:29An emotional roller-coaster, I would call it, but, yeah.
0:26:29 > 0:26:33Well, I've got to tell you, we've had a very surprising day.
0:26:33 > 0:26:36But, sadly, there can only be one winner.
0:26:37 > 0:26:43So, without further ado, going through to the national finals is...
0:26:49 > 0:26:50..Ellis.
0:26:56 > 0:26:58- Well done, mate. - It's been a pleasure, mate.
0:26:58 > 0:27:01Congratulations, Ellis. How do you feel?
0:27:01 > 0:27:03Woo!
0:27:03 > 0:27:05It's a new word, I like it.
0:27:05 > 0:27:07That was, yeah, no, that's, er... That is weird.
0:27:07 > 0:27:09To get through here is just...
0:27:09 > 0:27:11I can't even explain, I'm speechless.
0:27:11 > 0:27:13Ellis, you produced some really exciting food today.
0:27:13 > 0:27:16Your fish course just blew me away.
0:27:16 > 0:27:19Just sublime. I gave it a ten, so well done.
0:27:19 > 0:27:21Thank you very much.
0:27:21 > 0:27:24Paul, we thought your hogget dish was absolute perfection.
0:27:24 > 0:27:27You should be very proud of that dish. Well done.
0:27:27 > 0:27:28Thank you.
0:27:28 > 0:27:30Paul, there was some fabulous cooking from you today.
0:27:30 > 0:27:34You lost out in the end to what was an exceptionally talented young man.
0:27:34 > 0:27:37Absolutely. I thought he cooked his heart out today.
0:27:37 > 0:27:40Fair play. You know, it's been great cooking with him all week.
0:27:40 > 0:27:42Chefs, I had a fantastic day.
0:27:42 > 0:27:44I really thought you told great stories
0:27:44 > 0:27:46and showed the tradition of Wimbledon,
0:27:46 > 0:27:48so well done to both of you and keep up all the great work.
0:27:48 > 0:27:52Ellis, we are all looking forward to see how you perform in the finals.
0:27:52 > 0:27:54- Good luck to both of you. - Thank you very much.
0:27:54 > 0:27:57- Thank you very much. - Well done, guys.- Thank you.
0:28:02 > 0:28:03To be the finalist for the North West...
0:28:05 > 0:28:07My word.
0:28:07 > 0:28:09HE LAUGHS
0:28:11 > 0:28:12Hello.
0:28:14 > 0:28:17- Congratulations.- Nice one, mate. - Well done.
0:28:17 > 0:28:20- Epic.- Yeah. Well, there's only one thing to do.
0:28:20 > 0:28:21It's time for a little beer.
0:28:21 > 0:28:23With this swig, you've got to promise me one thing -
0:28:23 > 0:28:25it's got to go all the way to the banquet
0:28:25 > 0:28:28and you've got to fly that North West flag.
0:28:28 > 0:28:30- Cheers.- Cheers. To Marjorie.
0:28:30 > 0:28:31To Marjorie.