0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:06Hey!
0:00:06 > 0:00:09..24 of the country's most talented chefs...
0:00:09 > 0:00:11- Hold on to your hats. - The pressure's on.
0:00:11 > 0:00:15..are fighting it out in the toughest competition of their lives.
0:00:15 > 0:00:17The old gloves are off now, aren't they?
0:00:17 > 0:00:19I'm going to flip out!
0:00:19 > 0:00:21As previous competitors...
0:00:21 > 0:00:22Yeah, I'm quietly confident.
0:00:22 > 0:00:25..and ambitious newcomers...
0:00:25 > 0:00:26Don't jinx me.
0:00:26 > 0:00:30..go head-to-head for the chance to cook at this year's banquet...
0:00:32 > 0:00:37..celebrating 140 years of the iconic Wimbledon Championships,
0:00:37 > 0:00:42the oldest and most prestigious tennis tournament in the world.
0:00:42 > 0:00:44Go, go, go!
0:00:44 > 0:00:48To get there, the chefs must create outstanding dishes
0:00:48 > 0:00:51which match the exceptional skill and flair
0:00:51 > 0:00:53of the tournament's greatest champions.
0:00:53 > 0:00:55Perfect harmony.
0:00:55 > 0:00:59And celebrate the incredible smells, colours and tastes...
0:00:59 > 0:01:00Beautiful.
0:01:00 > 0:01:03..of the best of British summertime.
0:01:03 > 0:01:05I've never tasted a plate of food like that.
0:01:05 > 0:01:07First, they'll have to impress
0:01:07 > 0:01:10a formidable veteran of the competition...
0:01:10 > 0:01:12You completely ignored the brief. I think you're miles off.
0:01:12 > 0:01:18..who between them hold a total of eight Michelin stars.
0:01:18 > 0:01:21The presentation of this dish was stunning.
0:01:21 > 0:01:25This week, competing to represent the north-east,
0:01:25 > 0:01:28are three chefs who've known each other for years.
0:01:28 > 0:01:29Tommy and I are good friends
0:01:29 > 0:01:31and I think you're trying to get in between us.
0:01:31 > 0:01:33- I'm just jealous of your relationship.- Ha!
0:01:33 > 0:01:36But with a former banquet champion taking on two newcomers...
0:01:36 > 0:01:39The opportunity to get there again, you can't turn that down.
0:01:39 > 0:01:40I'm going to be fighting all the way.
0:01:40 > 0:01:42The more pressure, the better, eh?
0:01:42 > 0:01:44I'll just sit back and relax, shall I?
0:01:44 > 0:01:49..who will make it through to cook for the judges on Friday?
0:01:49 > 0:01:51Do you reckon it will be 15-love to you after this?
0:01:51 > 0:01:53Game, set and match, mate.
0:01:53 > 0:01:54HE LAUGHS
0:02:05 > 0:02:08This year marks the 140th anniversary
0:02:08 > 0:02:11of the Wimbledon tennis championships.
0:02:11 > 0:02:16The competition first took place in 1877 and since then...
0:02:16 > 0:02:18You cannot be serious!
0:02:18 > 0:02:22..has become the ultimate Grand Slam tournament...
0:02:22 > 0:02:24- COMMENTATOR:- That's absolutely fantastic!
0:02:24 > 0:02:28..attracting the greatest players from around the globe
0:02:28 > 0:02:32and signalling the start of the British summer.
0:02:32 > 0:02:35- COMMENTATOR:- Straight sets again.
0:02:35 > 0:02:37Wimbledon champion again.
0:02:40 > 0:02:43This week, battling it out to represent the north-east
0:02:43 > 0:02:46for the chance to cook at Wimbledon are
0:02:46 > 0:02:50Michelin-starred returning banquet champion Tommy Banks.
0:02:50 > 0:02:53Cooking the banquet for me was just a career highlight,
0:02:53 > 0:02:55so I'm absolutely gunning for it this year.
0:02:58 > 0:03:00First-timer in the competition Josh Overington
0:03:00 > 0:03:04who likes to push boundaries with his experimental cooking.
0:03:04 > 0:03:06My food, I do like to challenge people.
0:03:06 > 0:03:09I want them to have a reaction and that's the main thing.
0:03:09 > 0:03:12And fellow newcomer Danny Parker,
0:03:12 > 0:03:16head chef at a top Michelin-starred restaurant.
0:03:16 > 0:03:19My food is traditional. It's simple, clean, but most of all it's tasty
0:03:19 > 0:03:21and I think that's what's going to impress the judges.
0:03:25 > 0:03:29Scoring their dishes this week is one of Britain's most admired chefs.
0:03:31 > 0:03:34Veteran judge, so who do you want?
0:03:34 > 0:03:36I don't even want to think about it to be honest!
0:03:36 > 0:03:37THEY LAUGH
0:03:37 > 0:03:41Renowned for his classic ingredient-led British cooking...
0:03:42 > 0:03:44..Jeremy Lee.
0:03:44 > 0:03:47- Ah.- Morning, gents. - Morning.
0:03:47 > 0:03:50- Lambs to the slaughter. How are you?- Very well.
0:03:50 > 0:03:52Tommy. You've come back.
0:03:52 > 0:03:54Yeah, I must be a sucker for punishment.
0:03:54 > 0:03:56LAUGHTER
0:03:56 > 0:03:58Danny, what are you going to bring to the table
0:03:58 > 0:04:01- and topple the champion? - You've got to stick with your gut.
0:04:01 > 0:04:04It's food that I like to eat during the summer
0:04:04 > 0:04:05and that I hope you like to eat.
0:04:05 > 0:04:07Josh, what about you?
0:04:07 > 0:04:10I've got some quite unusual flavour combinations going on.
0:04:10 > 0:04:13My first course is sort of like a liquid salad.
0:04:13 > 0:04:14- A liquid salad?- Yeah.
0:04:14 > 0:04:18Good luck, gents. Make my life as difficult as possible. Thank you.
0:04:18 > 0:04:19- Thank you.- Thank you, Jeremy.
0:04:19 > 0:04:21HE CHUCKLES
0:04:21 > 0:04:23- Well, I wasn't expecting Jeremy. - No.
0:04:23 > 0:04:26Don't go thinking for one second he is going to be lenient on scoring.
0:04:31 > 0:04:33To impress Jeremy and to be in with a chance
0:04:33 > 0:04:36of cooking at this year's Wimbledon banquet,
0:04:36 > 0:04:38the chefs must create exceptional dishes
0:04:38 > 0:04:41that celebrate a taste of summer.
0:04:41 > 0:04:44I think this year's brief should encapsulate
0:04:44 > 0:04:47all the ingredients that are around in the summer.
0:04:47 > 0:04:49Three young chefs in the north-east.
0:04:49 > 0:04:52I'm intrigued to see what they're going to pull out of the hat.
0:04:53 > 0:04:55Returning champion Tommy Banks,
0:04:55 > 0:04:58who cooked the fish course at last year's banquet,
0:04:58 > 0:05:02is hoping to wow Jeremy with his starter, Midsummer,
0:05:02 > 0:05:04celebrating the summer solstice.
0:05:05 > 0:05:08- Tommy, good morning. How are you?- Very well, thank you.
0:05:08 > 0:05:12- What's the dish?- Essentially it's a tomato, cucumber salad
0:05:12 > 0:05:14with smoked cod roe and basil.
0:05:14 > 0:05:16Fine-looking cod's roe.
0:05:16 > 0:05:19And then I've got this lovely Cherwell goat's cheese
0:05:19 > 0:05:21that I'm going to freeze
0:05:21 > 0:05:23and then I'm going to micro-plane it so it's more of a seasoning.
0:05:23 > 0:05:28And then I'm going to marinade the tomatoes in the basil oil.
0:05:28 > 0:05:31I'm also going to make, like, a tomato essence.
0:05:31 > 0:05:34I'm going to toast these pumpkin seeds in an awful lot of butter.
0:05:34 > 0:05:36- An awful lot of butter? - Yeah, I think that's the only way
0:05:36 > 0:05:38- you can cook with butter. - JEREMY LAUGHS
0:05:38 > 0:05:42And what's going to make this dish stand out?
0:05:42 > 0:05:44Traditionally, all food for a summer solstice feast
0:05:44 > 0:05:48should sort of represent the sun so everything has to be round.
0:05:48 > 0:05:51But also, traditionally, the food is cooked upon a bonfire.
0:05:51 > 0:05:54But I'm going to leave that until later as a little surprise for you.
0:05:54 > 0:05:58- Oh, really?- Yeah.- Good luck with it. - Thank you very much.
0:06:00 > 0:06:05I'm struggling to see what vision Tommy has for his dish, Midsummer.
0:06:05 > 0:06:08I think it's quite singular to marry cod's roe and goat's cheese
0:06:08 > 0:06:11on a starter. Sounds quite, shall we say, radical?
0:06:13 > 0:06:16For his risky starter, newcomer Josh Overington is taking
0:06:16 > 0:06:20an iconic Wimbledon dish and classic summer dessert
0:06:20 > 0:06:23and turning it on its head.
0:06:23 > 0:06:25- Morning, Josh.- Morning. - How are you?- Very well.
0:06:25 > 0:06:27How are you feeling?
0:06:27 > 0:06:29Feeling pretty good about this dish actually, yeah.
0:06:29 > 0:06:31What is it?
0:06:31 > 0:06:33So, it's called Strawberries And Ice Cream In The Garden.
0:06:33 > 0:06:36- And I've based it... - You're putting pudding as a starter?
0:06:36 > 0:06:38- That's quite a bold move. - No, I've made it savoury.
0:06:38 > 0:06:43I had the idea of, as a child, eating ice cream in my garden
0:06:43 > 0:06:47but then I wanted to use those garden flavours to make it savoury.
0:06:47 > 0:06:49So I have nasturtium ice cream
0:06:49 > 0:06:52to have that real floral creaminess element of it.
0:06:52 > 0:06:54And then I am making a strawberry veloute.
0:06:54 > 0:07:00- Aha.- Which is going to be sort of a bit sour, a little bit sweet.
0:07:00 > 0:07:02I have a savoury granola to have the salty element.
0:07:02 > 0:07:04Puffing up some wild rice.
0:07:04 > 0:07:07And then I'm also puffing up some pumpkin seeds.
0:07:07 > 0:07:09He's got pumpkin seeds over there. Similarities?
0:07:09 > 0:07:13Not at all. I mean, I think Tommy's cooking them in butter
0:07:13 > 0:07:16which, you know, maybe they'll go greasy, maybe they won't.
0:07:16 > 0:07:18JEREMY LAUGHS
0:07:18 > 0:07:20The ante is being upped. Well, I look forward to tasting it.
0:07:20 > 0:07:22Thank you very much. Thank you.
0:07:24 > 0:07:28Josh's dish has a quintessential Alice In Wonderland feel to it.
0:07:28 > 0:07:31It's topsy-turvy, it's upside down.
0:07:31 > 0:07:34He might be over-egging the pudding,
0:07:34 > 0:07:36and, as it's a starter, I'm not sure how wise that is.
0:07:40 > 0:07:44Fellow first-timer Danny Parker is going all out to win
0:07:44 > 0:07:45with his take on a summer salad,
0:07:45 > 0:07:51a dish with a name that's almost as long as its list of ingredients.
0:07:51 > 0:07:55- Morning, Danny. How are you? - Morning. I'm feeling good, yeah.
0:07:55 > 0:07:57- What is your dish?- If You Can Meet With Both Triumph And Disaster
0:07:57 > 0:08:00And Treat Those Two Impostors Just The Same.
0:08:00 > 0:08:04- Come again?- That's a quote from a Rudyard Kipling poem called If.
0:08:04 > 0:08:07That's written above the doorways to Centre Court,
0:08:07 > 0:08:10so I think it's quite fitting that we start the banquet in the same way
0:08:10 > 0:08:13that a game on Centre Court is going to begin.
0:08:13 > 0:08:14Well-spirited indeed.
0:08:14 > 0:08:17I've looked at how Wimbledon began in 1877.
0:08:17 > 0:08:19They only had 22 players.
0:08:19 > 0:08:21So we're doing a salad with 22 ingredients.
0:08:21 > 0:08:23- One ingredient to represent... - 22 ingredients?- 22 ingredients.
0:08:25 > 0:08:27So that's quite a pantheon of ingredients.
0:08:27 > 0:08:29Which ones shine?
0:08:29 > 0:08:31The lovage and the tomato.
0:08:31 > 0:08:35Lovage, it's got such an extraordinary powerful flavour.
0:08:35 > 0:08:38Do you think it might knock these little darlings out?
0:08:38 > 0:08:42No, I think summertime is full of all these lovely strong smells
0:08:42 > 0:08:45and I think it's important to get that across in the dish.
0:08:45 > 0:08:48You've certainly got your work cut out for you with this one.
0:08:48 > 0:08:51- Goodbye, my dear, and good luck. - Thank you.
0:08:52 > 0:08:56Danny using 22 flavours, a principal player being lovage -
0:08:56 > 0:08:59it is a ferocious flavour and might very easily topple
0:08:59 > 0:09:02absolutely everything else in his vegetable pot.
0:09:06 > 0:09:09Outside the competition the three chefs are all friends,
0:09:09 > 0:09:12but now they're in the kitchen, the gloves are off.
0:09:12 > 0:09:14Have you guys got much to do straight off?
0:09:14 > 0:09:16Yeah, I've got quite a bit to do.
0:09:16 > 0:09:19Well, I'm up first, so I'm going to have to run around.
0:09:19 > 0:09:22Have a blast, I'll just sit back, kick back and relax, shall I?
0:09:22 > 0:09:23You're only making a salad and going last.
0:09:23 > 0:09:25GENTLE LAUGHTER
0:09:26 > 0:09:29Former banquet-winner Tommy's dish, Midsummer,
0:09:29 > 0:09:32is his take on a traditional midsummer feast
0:09:32 > 0:09:36using three different types of tomato to represent the sun
0:09:36 > 0:09:38and a cod's roe emulsion
0:09:38 > 0:09:41which he hopes will add depth of flavour to the dish.
0:09:43 > 0:09:45Tommy, since you got to the banquet last year,
0:09:45 > 0:09:47is it going to feel less important this year?
0:09:47 > 0:09:49No, definitely not.
0:09:49 > 0:09:51I mean, that was the hardest thing I've ever done in my life.
0:09:51 > 0:09:54- Yeah.- But the opportunity to get there again, you can't turn it down.
0:09:54 > 0:09:56I'm going to be fighting all the way to get there.
0:09:56 > 0:10:0027-year-old Tommy is owner and head chef
0:10:00 > 0:10:04of the Black Swan in Oldstead, Yorkshire, where four years ago
0:10:04 > 0:10:06he won a Michelin star,
0:10:06 > 0:10:10one of the youngest chefs in the country ever to do so.
0:10:10 > 0:10:11OK, service, please.
0:10:12 > 0:10:15Tommy's elegant seasonal dishes use produce
0:10:15 > 0:10:18from the two acres of growing beds on his family farm
0:10:18 > 0:10:20which surrounds the restaurant.
0:10:21 > 0:10:24For me, it's all about getting the best sort of fruits and vegetables,
0:10:24 > 0:10:25seasonal ingredients,
0:10:25 > 0:10:28that's what makes my food stand out from other people's.
0:10:30 > 0:10:32Having made it to the banquet last year,
0:10:32 > 0:10:35this year, Tommy's hoping to do the double.
0:10:35 > 0:10:38I think I really know what it takes to create the dishes
0:10:38 > 0:10:41that the judges are looking for. I am the current north-east champion.
0:10:41 > 0:10:44I'm not going to give up my crown that easy.
0:10:45 > 0:10:48His ambition is shared by his mum, Ann, and dad, Tom,
0:10:48 > 0:10:51who last year watched Tommy serve his winning fish dish
0:10:51 > 0:10:54in the Houses of Parliament.
0:10:54 > 0:10:57You've got to really do it again, Tommy. I know you can do it.
0:10:57 > 0:10:58Yeah, we'd love to go to the banquet again.
0:10:58 > 0:11:00I bet you would. Let's see if you get invited!
0:11:00 > 0:11:01LAUGHTER
0:11:01 > 0:11:05It's sometimes difficult to believe that Tommy is actually only 27.
0:11:05 > 0:11:08He's managed to be head chef, have a Michelin star,
0:11:08 > 0:11:10compete on Great British Menu and actually get to the banquet.
0:11:10 > 0:11:12Absolutely amazing.
0:11:12 > 0:11:13We're proud of him.
0:11:16 > 0:11:19Tommy's friend Josh is hoping to surprise Jeremy
0:11:19 > 0:11:21with the savoury and sweet flavours
0:11:21 > 0:11:24in his two-part strawberry and ice cream dish.
0:11:24 > 0:11:28For his strawberry veloute, he mixes sauteed onion,
0:11:28 > 0:11:31garlic and red pepper with strawberries and cucumber
0:11:31 > 0:11:35before blending and sieving.
0:11:36 > 0:11:39- It's quite a colour. Hello, Josh. - It is.- How are you doing?
0:11:39 > 0:11:41I'm pretty proud of it so far.
0:11:41 > 0:11:42You're serving this cold?
0:11:42 > 0:11:45- No, I'm serving it warm.- You are serving it warm. You really are...
0:11:45 > 0:11:47You quite like to stay on the tightrope, don't you?
0:11:47 > 0:11:50One mistake and, yeah, it will not work.
0:11:50 > 0:11:53At the end of the day, I'm calling it a strawberry veloute,
0:11:53 > 0:11:54it needs to taste of strawberries.
0:11:55 > 0:11:57- Good luck.- Thank you.
0:12:00 > 0:12:03Josh's strawberry veloute is curious and odd,
0:12:03 > 0:12:06rather than being satisfying and delicious.
0:12:09 > 0:12:14Next, Josh moves on to his nasturtium flower ice cream.
0:12:14 > 0:12:16He's hoping the different temperatures in his dish
0:12:16 > 0:12:18will provide contrast.
0:12:19 > 0:12:22- So, Josh, how's this liquid salad coming?- Pretty good, mate.
0:12:22 > 0:12:25Jeremy looked a bit shocked when you said you were making a liquid salad.
0:12:25 > 0:12:28Well, mate, you just need to look for it in the future.
0:12:28 > 0:12:30So you're a futuristic chef, are you?
0:12:30 > 0:12:31He's a bit of a maverick, I've heard.
0:12:31 > 0:12:32LAUGHTER
0:12:32 > 0:12:34Oh, boy.
0:12:35 > 0:12:37Josh lives and works in York
0:12:37 > 0:12:42where he set up his own restaurant, Le Cochon Aveugle, three years ago.
0:12:42 > 0:12:45Despite being modelled on a French bistro,
0:12:45 > 0:12:48his food is far from traditional.
0:12:48 > 0:12:50He likes to keep his diners guessing.
0:12:50 > 0:12:51There is no menu.
0:12:51 > 0:12:54The guests do not know what they're about to eat
0:12:54 > 0:12:57so it makes it really exciting.
0:12:57 > 0:12:58Service, please.
0:12:58 > 0:13:01- Chef, two crabs...- Oui.
0:13:01 > 0:13:05Josh runs his restaurant with his business partner Victoria,
0:13:05 > 0:13:08who also happens to be his fiancee.
0:13:08 > 0:13:11Sometimes I feel like we see each other a little bit too much.
0:13:11 > 0:13:14- Neither of us really holds a grudge ever, so we do...- I do.
0:13:14 > 0:13:16LAUGHTER
0:13:16 > 0:13:19I don't hold a grudge ever, so it's fine.
0:13:20 > 0:13:23To give himself the best chance in the competition,
0:13:23 > 0:13:25when he's not busy in the restaurant,
0:13:25 > 0:13:29Josh has been testing dishes on his fiercest critic.
0:13:29 > 0:13:31I've absolutely no qualms about telling him
0:13:31 > 0:13:33when something's not quite right.
0:13:33 > 0:13:36I expect perfection and, quite frankly, so should he.
0:13:37 > 0:13:39Mm!
0:13:39 > 0:13:41- Yeah?- No, it's good.
0:13:41 > 0:13:43- Good effort. - That's what I want to hear.
0:13:43 > 0:13:45THEY LAUGH
0:13:49 > 0:13:53Danny's starter features 22 vegetables
0:13:53 > 0:13:57to represent the 22 players in the first Wimbledon Championships.
0:13:57 > 0:13:59He's hoping to elevate his summer salad
0:13:59 > 0:14:02using a variety of colours and textures
0:14:02 > 0:14:05including salt-baked beetroot and yellow beetroot
0:14:05 > 0:14:10which he compresses in vinegar to add a tangy element to his dish.
0:14:10 > 0:14:12Each bite on this salad is almost going to be different,
0:14:12 > 0:14:15because there's no point having a salad
0:14:15 > 0:14:17that tastes exactly the same all the way through.
0:14:17 > 0:14:19I think it's ballsy, to be honest.
0:14:22 > 0:14:24Danny's chef career began at just 14
0:14:24 > 0:14:28when he was a kitchen porter in his local village pub.
0:14:28 > 0:14:31Now, he's head chef at Kenny Atkinson's Michelin-starred
0:14:31 > 0:14:34House Of Tides in Newcastle...
0:14:34 > 0:14:35Ready on two lamb, guys?
0:14:35 > 0:14:39..where he cooks classical food with a modern twist.
0:14:39 > 0:14:41My cooking ethos is really quite simple.
0:14:41 > 0:14:44It's using traditional foods and traditional flavours.
0:14:45 > 0:14:48We like to adapt them and just bring them into the modern day.
0:14:50 > 0:14:53Danny's elaborate starter requires every one of his
0:14:53 > 0:14:5622 salad ingredients to be in peak condition,
0:14:56 > 0:15:00but he's concerned that the British weather could scupper the harvest.
0:15:00 > 0:15:02Hiya, mate.
0:15:02 > 0:15:05He's come to see specialist grower Ken Holland,
0:15:05 > 0:15:10who uses a unique method to ensure perfect produce all the time.
0:15:10 > 0:15:12So, this is something I've been working on,
0:15:12 > 0:15:14basically an indoor growing system.
0:15:14 > 0:15:16It means that we can grow root vegetables,
0:15:16 > 0:15:19soft fruits and leaf all year round.
0:15:20 > 0:15:24Each of Ken's specially-converted shipping containers
0:15:24 > 0:15:26has been fitted with UV light
0:15:26 > 0:15:31and can grow up to an acre of crops unhampered by weather conditions.
0:15:31 > 0:15:32Wow!
0:15:32 > 0:15:35We are mimicking the best day you could possibly have outside.
0:15:35 > 0:15:38- Yeah.- But it's within a shipping container.
0:15:38 > 0:15:41I'll give you an example. We grow radish from seed in 14 days.
0:15:42 > 0:15:44Still good.
0:15:44 > 0:15:48- Ken, thank you so much. - Very ambitious dish, in my opinion.
0:15:48 > 0:15:52- Hopefully, you'll be able to pull it off.- Cheers, Ken. I hope so.
0:15:56 > 0:15:58Back in the kitchen
0:15:58 > 0:16:00Tommy's working on one of two dressings
0:16:00 > 0:16:04he'll use to add fresh flavour to his Midsummer starter.
0:16:04 > 0:16:07- Is that basil oil?- Yeah. - How are you making it?
0:16:07 > 0:16:11Bunch of basil, squeeze every last drop of water out of it.
0:16:11 > 0:16:13- Just blend it on its own? - On its own.
0:16:15 > 0:16:19Next, Tommy moves on to his tomato elements which represent the sun.
0:16:19 > 0:16:23He's draining the juice from marinated cherry tomatoes
0:16:23 > 0:16:24to create a tomato essence
0:16:24 > 0:16:28which he hopes will intensify the flavour of his dish.
0:16:28 > 0:16:31- Hello, Tommy. How are you? - Yeah, doing well, thanks.
0:16:31 > 0:16:34- Ah, your tomato essence. - Yep.
0:16:34 > 0:16:36I just want to encapsulate that real flavour of the tomato
0:16:36 > 0:16:38without putting more tomato in the dish.
0:16:40 > 0:16:43- Are you happy with the result? - Yeah, I am, yeah.
0:16:45 > 0:16:48I've just been in to see Tommy, tasted his tomato essence.
0:16:48 > 0:16:53It hasn't quite got the oomph you'd want to kick off a banquet.
0:16:57 > 0:16:59Josh has moved on to the savoury granola
0:16:59 > 0:17:02which he'll use as a base for his dish,
0:17:02 > 0:17:04Strawberries And Ice Cream In The Garden.
0:17:04 > 0:17:07He deep-fries wild rice until it pops and puffs
0:17:07 > 0:17:12before mixing with nuts, seeds, garlic, lemon zest and salt.
0:17:12 > 0:17:14- Are you a tennis fan, Josh? - No. It might shock you
0:17:14 > 0:17:17by my amazing physique that I don't play a lot of tennis!
0:17:17 > 0:17:18HE LAUGHS
0:17:21 > 0:17:23Danny is working on the lovage emulsion he'll use
0:17:23 > 0:17:26to dress his elaborate summer salad,
0:17:26 > 0:17:28but with such an intense celery flavour
0:17:28 > 0:17:32he'll have to be careful the lovage doesn't overpower the whole dish.
0:17:34 > 0:17:38Danny, I did lovage emulsion last year, it was quite well received.
0:17:38 > 0:17:40Have you got my recipe or do you want it?
0:17:40 > 0:17:43- I don't think I want your recipe. - OK.- Thanks for the offer!
0:17:43 > 0:17:45Do you think yours is better than his?
0:17:45 > 0:17:49I think the lovage emulsion is just good for separate reasons, Josh.
0:17:49 > 0:17:51I mean, me and Tommy are good friends
0:17:51 > 0:17:53and I think you're trying to get in between us.
0:17:53 > 0:17:55Just jealous of your relationship, that's all it is.
0:17:55 > 0:17:56DANNY CHUCKLES
0:17:59 > 0:18:02- Hello.- Chef. Just making my lovage emulsion here.
0:18:02 > 0:18:06So, is this like a mayonnaise or, dare I say, an aioli?
0:18:06 > 0:18:07It's essentially a mayonnaise.
0:18:07 > 0:18:09I'm going to use this as almost a dressing.
0:18:09 > 0:18:11It's going to coat your palate a little bit when you eat the salad.
0:18:13 > 0:18:16- Lovage indeed. - DANNY LAUGHS
0:18:16 > 0:18:17Good luck.
0:18:18 > 0:18:21Tommy is first to plate up his dish, Midsummer,
0:18:21 > 0:18:25in tribute to pagan summer solstice feasts.
0:18:25 > 0:18:28He blowtorches round cherry tomatoes to represent the sun.
0:18:30 > 0:18:33Hey, Tommy, do you reckon it'll be 15-love to you after this?
0:18:33 > 0:18:3515-love? Game, set and match, mate!
0:18:37 > 0:18:41Tommy starts by plating compressed charred cucumber
0:18:41 > 0:18:44and the warmed cherry tomatoes.
0:18:45 > 0:18:50Next, he pipes on cod roe emulsion, topped with his tomato essence.
0:18:50 > 0:18:53He adds raw mixed cherry tomatoes,
0:18:53 > 0:18:57basil oil and fried pumpkin seeds
0:18:57 > 0:19:00and garnishes with nasturtium leaves.
0:19:00 > 0:19:03This dish is representing a burning ball of fire in the sky
0:19:03 > 0:19:06so it's got to have the reds and yellows and oranges.
0:19:06 > 0:19:08Finally, he grates frozen goat's cheese.
0:19:08 > 0:19:10- Grab one of these for me, Josh. - Yes, of course.
0:19:13 > 0:19:15Can we kill the lights?
0:19:17 > 0:19:19This is my dish, Midsummer.
0:19:19 > 0:19:22- Wow!- This is representing the bonfire
0:19:22 > 0:19:24which you traditionally cook the food on.
0:19:26 > 0:19:28Ta-da! What do you think, gents?
0:19:28 > 0:19:30I think the dish looks absolutely stunning.
0:19:30 > 0:19:33Well, I think, without further ado, we've got to try this thing.
0:19:38 > 0:19:42Midsummer, but we have this frosty effect.
0:19:42 > 0:19:43As anticipated?
0:19:43 > 0:19:46Yeah, it's a pagan festival traditionally
0:19:46 > 0:19:49and I think this kind of looks sort of volcanic.
0:19:49 > 0:19:50It looks a bit like snow.
0:19:50 > 0:19:53This does look a bit like an icecap.
0:19:53 > 0:19:55And then, so your tomato essence,
0:19:55 > 0:19:57has that been cooked away with the flame, do you think?
0:19:57 > 0:20:00I kind of hope the guest doesn't know it's there.
0:20:00 > 0:20:02They just eat it and go, that's a really delicious tomato
0:20:02 > 0:20:06and maybe didn't hopefully realise it was coated in tomato essence.
0:20:08 > 0:20:11The tomato really works for me. It freshens the whole dish up.
0:20:11 > 0:20:12So, cod's roe emulsion.
0:20:14 > 0:20:17Is that the effect you were going for?
0:20:17 > 0:20:19I wanted to give a bit of body to the dish.
0:20:21 > 0:20:23The cod's roe has warmed deliciously with the tomato and the oil.
0:20:23 > 0:20:28For me, that cod's roe is fantastic, the texture of it.
0:20:28 > 0:20:30What would you give yourself?
0:20:30 > 0:20:33Eight, nine, they're the highest marks, I'd love something like that,
0:20:33 > 0:20:35but I'll wait and hear what you've got to say.
0:20:39 > 0:20:41- Hey, Tommy. How was that?- Ah...
0:20:41 > 0:20:44- It was all right.- Yeah? - You look flustered.
0:20:44 > 0:20:47I'm not sure if he got it or not, whether he liked it. I don't know.
0:20:50 > 0:20:52Josh is next up to the pass with his dish,
0:20:52 > 0:20:55Strawberries And Ice Cream In The Garden,
0:20:55 > 0:20:57his savoury take on a summer classic.
0:20:57 > 0:21:00He starts by plating his granola.
0:21:00 > 0:21:02Next he spoons on his nasturtium ice cream.
0:21:02 > 0:21:04That ice cream's a beautiful colour, Josh.
0:21:04 > 0:21:07- It looks really rich, like clotted cream or something.- Yeah.
0:21:07 > 0:21:09The ice cream gods are strong today!
0:21:09 > 0:21:12He adds pickled green strawberries
0:21:12 > 0:21:15and nasturtium flowers and leaves.
0:21:16 > 0:21:21Finally, he pours his warm strawberry veloute into jugs.
0:21:28 > 0:21:31- How are you feeling? - I think it's pretty strong.
0:21:31 > 0:21:34- So, without further ado, shall we? - I think that would be good.
0:21:43 > 0:21:45- This nasturtium ice cream.- Mm-hm.
0:21:45 > 0:21:48Has this come out exactly as you wished it to?
0:21:48 > 0:21:50I think the flavour of the nasturtium comes through
0:21:50 > 0:21:51really, really well.
0:21:52 > 0:21:54Very glamorous ice cube, isn't it, really?
0:21:54 > 0:21:56A very glamorous ice cream, yeah.
0:21:56 > 0:21:57The ice cream's absolutely delicious.
0:21:57 > 0:22:00But it's rich and sweet.
0:22:00 > 0:22:03It almost starts tasting like a savoury sort of dessert, really.
0:22:04 > 0:22:08And that warm veloute on an ice cream, does that work for you?
0:22:08 > 0:22:10Yes, I think so.
0:22:10 > 0:22:14You're quite sure that it should be served warm and not chilled?
0:22:14 > 0:22:16I think it's delicious chilled,
0:22:16 > 0:22:20but I really like the two different temperatures.
0:22:21 > 0:22:23That veloute, it's absolutely fantastic.
0:22:23 > 0:22:26Marrying them together? I'm not sure whether he's pulled that off.
0:22:26 > 0:22:29What would you score yourself for this dish?
0:22:29 > 0:22:31Let's stay safe and I'd like to give it an eight.
0:22:31 > 0:22:34- A modest eight? - Mm.
0:22:37 > 0:22:39- Hi, guys. - Well done, buddy.
0:22:39 > 0:22:41- How are you doing?- Yeah, good. - How do you think it went?
0:22:41 > 0:22:44- I mean, I think it went pretty well. - Everything was really tasty.
0:22:44 > 0:22:46The only thing that I found was,
0:22:46 > 0:22:50is it a starter or is it for later on in the meal?
0:22:50 > 0:22:54Last up to the pass is Danny with his dish,
0:22:54 > 0:22:56If You Can Meet With Triumph And Disaster
0:22:56 > 0:23:00And Treat Those Two Impostors Just The Same.
0:23:00 > 0:23:05He's serving his 22 ingredients on a board naming the 22 players
0:23:05 > 0:23:09who competed in the first-ever Wimbledon Championship.
0:23:09 > 0:23:13He begins with broccoli topped with charred cucumber,
0:23:13 > 0:23:17then adds dehydrated cherry tomato and new potato.
0:23:18 > 0:23:2122 ingredients, Danny, how many's on so far?
0:23:21 > 0:23:23- There's about four.- Four?
0:23:23 > 0:23:25Got a while to go.
0:23:25 > 0:23:27Next salt-baked beetroot,
0:23:27 > 0:23:30followed by peas, broad beans and white radish.
0:23:30 > 0:23:33We're nearly done. We're very nearly there now.
0:23:33 > 0:23:35Like, ten more components?
0:23:36 > 0:23:39Then sliced cherry tomatoes and cucamelon,
0:23:39 > 0:23:45followed by radish, courgette flowers, and a variety of herbs.
0:23:47 > 0:23:51He finishes with vegetable crisps and his lovage emulsion.
0:23:51 > 0:23:52Beautiful.
0:23:52 > 0:23:58Finally, he lights a candle with an aroma of freshly-cut grass.
0:24:00 > 0:24:02Look at that.
0:24:03 > 0:24:06So, Danny, your first dish. How are you feeling?
0:24:06 > 0:24:08- I'm happy with it. I'm excited for you to try it.- Good.
0:24:08 > 0:24:10- Shall we? - Let's go.
0:24:17 > 0:24:20Are all 22 ingredients in there?
0:24:20 > 0:24:22They 100% are!
0:24:22 > 0:24:24You've got every shape, form imaginable in this.
0:24:24 > 0:24:26They are all very beautiful.
0:24:28 > 0:24:32Ah, and this is the broccoli that you grilled...
0:24:32 > 0:24:33I want that bitterness to come through.
0:24:33 > 0:24:35Purple sprouting broccoli has a tendency
0:24:35 > 0:24:37- to be a little bit too fresh.- Mm.
0:24:40 > 0:24:42I think the broccoli is cooked perfectly
0:24:42 > 0:24:44and I really enjoyed the char in it.
0:24:44 > 0:24:48So, with this great jumble, tangle of fried and cooked and steamed
0:24:48 > 0:24:50and boiled and good old vegetables,
0:24:50 > 0:24:53and brought together with your lovage emulsion,
0:24:53 > 0:24:55has that come through exactly how you wished it to?
0:24:55 > 0:24:57A salad has to have something to bring it together.
0:24:57 > 0:25:00And for me, it's not overpowering, it is tasty.
0:25:00 > 0:25:02I think the lovage emulsion is really good.
0:25:02 > 0:25:04I just think it makes everything taste of lovage.
0:25:04 > 0:25:06Beautiful radish.
0:25:06 > 0:25:08Here is a horrible question for you.
0:25:08 > 0:25:10Marking yourself out of ten.
0:25:10 > 0:25:13I'm going to be slightly confident, slightly cocky,
0:25:13 > 0:25:15and say a nine.
0:25:19 > 0:25:23Wow! Jeremy gives nothing away.
0:25:23 > 0:25:24- Nothing at all. - THEY LAUGH
0:25:26 > 0:25:28A little bit nervous waiting for these scores.
0:25:28 > 0:25:30Yeah, you have to be nervous.
0:25:30 > 0:25:32If you can get a lead over your other two competitors,
0:25:32 > 0:25:34that just puts you in a good place for the rest of the week.
0:25:41 > 0:25:44- Hello, chefs. Feeling OK?- Yeah.- Just about.
0:25:44 > 0:25:45Broken, exhausted?
0:25:45 > 0:25:47Well, without further ado,
0:25:47 > 0:25:51Tommy, I'm going to start with your dish, Midsummer.
0:25:52 > 0:25:54Technically, brilliantly put together.
0:25:56 > 0:25:59And I think the cod's roe made the dish.
0:25:59 > 0:26:02This was brilliantly delicate and delightful.
0:26:04 > 0:26:06However, I think the drama of the dish
0:26:06 > 0:26:09was much more in the presentation than in the eating.
0:26:10 > 0:26:13And I'm not a big fan of the cherry tomato essence.
0:26:13 > 0:26:17I didn't get that impact of flavour that I think you were aiming for.
0:26:19 > 0:26:21Danny, your dish.
0:26:27 > 0:26:28Well, triumph or disaster?
0:26:30 > 0:26:32Combining 22 elements was an ambitious idea,
0:26:32 > 0:26:36and dressing it with something as strong as lovage emulsion?
0:26:36 > 0:26:37Certainly risky.
0:26:39 > 0:26:41But, I have to say, this really paid off.
0:26:42 > 0:26:44The emulsion wasn't overpowering.
0:26:44 > 0:26:48In fact, you could have been more extravagant with it really.
0:26:49 > 0:26:52The balance of leaves and vegetables were really nice,
0:26:52 > 0:26:55and you judged that very well indeed.
0:26:55 > 0:26:58As for the cherry tomatoes and the whole collection of vegetables,
0:26:58 > 0:27:00singing very well together.
0:27:02 > 0:27:04And Josh, your dish...
0:27:08 > 0:27:11I thought the nasturtium ice cream was delicious.
0:27:11 > 0:27:13It could have been more peppery, though.
0:27:15 > 0:27:18I was pleasantly surprised with the warm strawberry veloute
0:27:18 > 0:27:20working so well with the cold ice cream, so well done on that.
0:27:21 > 0:27:25But it did just lack that extra bit of spark.
0:27:27 > 0:27:28The scores.
0:27:29 > 0:27:31I'm going to start with you, Josh.
0:27:33 > 0:27:34I'm giving you a score of...
0:27:36 > 0:27:37..eight.
0:27:39 > 0:27:40Tommy...
0:27:41 > 0:27:44..I'm giving you a score of...
0:27:46 > 0:27:47..seven.
0:27:50 > 0:27:51Danny...
0:27:53 > 0:27:55..for you, a score of...
0:27:57 > 0:28:00..nine.
0:28:00 > 0:28:01This was really clever
0:28:01 > 0:28:04and I could definitely see this dish at a banquet. Well done.
0:28:04 > 0:28:06Well done, all of you.
0:28:06 > 0:28:09- See you tomorrow.- Thank you. - Thank you, Jeremy.
0:28:09 > 0:28:10- Phew.- Well done, Danny.
0:28:10 > 0:28:14- Well done, mate.- Well done, Josh.
0:28:14 > 0:28:16Yeah, I'm over the moon with a nine, really, really happy with that.
0:28:16 > 0:28:18- How about you, Josh?- Yeah,
0:28:18 > 0:28:21I can't complain with an eight at the end of the day.
0:28:21 > 0:28:24Fair play to Danny. The better cook won today.
0:28:24 > 0:28:25Obviously, a little disappointed.
0:28:25 > 0:28:28I've got some strong dishes to come so that's all right.
0:28:28 > 0:28:31Quite deflated after that. You've got to roll with the punches a bit,
0:28:31 > 0:28:34so I'll come back fighting.