0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:08- Oh!- ..24 of the country's top chefs...
0:00:08 > 0:00:09This is it. I'm just going to go for it.
0:00:09 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet
0:00:15 > 0:00:20celebrating 140 years of the iconic Wimbledon Championships,
0:00:20 > 0:00:25the oldest and most prestigious tennis tournament in the world.
0:00:28 > 0:00:31This week, battling to represent the North East
0:00:31 > 0:00:33in the national finals are
0:00:33 > 0:00:36newcomer Danny Parker,
0:00:36 > 0:00:38whose ambitious 22-ingredient starter
0:00:38 > 0:00:41saw him take the lead yesterday...
0:00:41 > 0:00:43I could definitely see this dish at a banquet.
0:00:43 > 0:00:45Well done, Danny.
0:00:45 > 0:00:47..Josh Overington, a fellow first-timer,
0:00:47 > 0:00:49who's only one point behind...
0:00:49 > 0:00:52- He said it was delicious. - He didn't say mine was delicious!
0:00:52 > 0:00:55..and returning champion Tommy Banks,
0:00:55 > 0:01:00who is shocked to find himself in last place.
0:01:00 > 0:01:02You've got to roll with the punches a little bit
0:01:02 > 0:01:04so I'll come back fighting.
0:01:07 > 0:01:10Today, they're cooking their fish courses.
0:01:10 > 0:01:12The pressure is on now.
0:01:12 > 0:01:15And with former banquet winner, Tommy, playing catch-up,
0:01:15 > 0:01:18it's anyone's game.
0:01:18 > 0:01:20That is a lot of butter on that.
0:01:20 > 0:01:23You're not going to be playing a lot of tennis after this, are you?
0:01:36 > 0:01:38To make it through to Friday's regional final,
0:01:38 > 0:01:43the chefs must produce outstanding dishes celebrating a taste of summer
0:01:43 > 0:01:47and Wimbledon's 140th anniversary.
0:01:47 > 0:01:50Returner Tommy Banks, who got his fish course to the banquet
0:01:50 > 0:01:54last year, is currently in third place on seven points.
0:01:54 > 0:01:57Josh Overington is ahead of him with eight points,
0:01:57 > 0:02:00while Danny Parker leads on nine.
0:02:00 > 0:02:03So, fish. How are you feeling, guys?
0:02:03 > 0:02:05I think, for me, there's three courses to go
0:02:05 > 0:02:07and it's anyone's game at the moment.
0:02:07 > 0:02:10He said it was going to be close, let's hope it carries on.
0:02:13 > 0:02:16Judging their dishes is veteran chef Jeremy Lee,
0:02:16 > 0:02:20who is renowned for his classic British cuisine.
0:02:21 > 0:02:24Hello, chefs, how are you?
0:02:24 > 0:02:26- Very well, thank you. - Good, thank you, yeah.
0:02:26 > 0:02:28Today is the fish course. Tommy, this is the course
0:02:28 > 0:02:31that got you through to the banquet last year, isn't it?
0:02:31 > 0:02:34Yeah, I don't think this dish could be any more different
0:02:34 > 0:02:36- from last year's dish, to be honest.- Don't forget,
0:02:36 > 0:02:40you're celebrating 140 years of Wimbledon, so shall we turn
0:02:40 > 0:02:43this kitchen into the Centre Court? And may the best cook win.
0:02:43 > 0:02:45- Good luck.- Let's go.
0:02:50 > 0:02:52I expect the fish dishes cooked today
0:02:52 > 0:02:55by three young, enthusiastic chefs to be bright, bonny
0:02:55 > 0:02:59and not rich and heavy. I don't like that.
0:02:59 > 0:03:04Newcomer Danny Parker is hoping to stay at the top of the scoreboard
0:03:04 > 0:03:07with his dish, Celebrating With Bubbles,
0:03:07 > 0:03:10honouring Wimbledon champions from years gone by.
0:03:10 > 0:03:14- Danny, how are you? - I'm good, Chef. How are you?
0:03:14 > 0:03:15Very well, indeed, thank you.
0:03:15 > 0:03:18The fish course, traditionally one of the strongest courses
0:03:18 > 0:03:21on anyone's menu. What's going to make your one stand out?
0:03:21 > 0:03:23These fantastic, amazing scallops.
0:03:23 > 0:03:26What are going to do to these scallops to make them so special?
0:03:26 > 0:03:30- I'm not going to cook them. - A-ha. And then?
0:03:30 > 0:03:33I've got champagne that I'm turning into a jelly,
0:03:33 > 0:03:35various different types of grapes,
0:03:35 > 0:03:39we've got the sweetness coming from some golden sultanas.
0:03:39 > 0:03:41So, sultanas, green grapes AND red grapes?
0:03:41 > 0:03:42- Yeah.- The whole pantheon.
0:03:42 > 0:03:45- Yeah.- You've got an enormous amount of dill here.
0:03:45 > 0:03:47- What's the dill for? - Going to make an oil
0:03:47 > 0:03:49and from there I'm going to emulsify that with some egg yolks.
0:03:49 > 0:03:51It's going to come out bright, bright green.
0:03:51 > 0:03:53As soon as you start speaking about Wimbledon,
0:03:53 > 0:03:57the first colour that pops into your head is obviously green,
0:03:57 > 0:04:00- so green needs to be in the dish. - A dish to win a championship?
0:04:00 > 0:04:02I definitely think it's going to win a championship.
0:04:02 > 0:04:04Well, I look forward enormously to tasting it.
0:04:04 > 0:04:07- Good luck with it.- Thank you.
0:04:07 > 0:04:10Grapes and champagne and raw scallops.
0:04:10 > 0:04:13Odd. It's a very odd sounding dish. So, I'm curious to see whether
0:04:13 > 0:04:16the lad is going to pull it out of the hat for this one.
0:04:16 > 0:04:19Josh is also looking to Wimbledon champions
0:04:19 > 0:04:23and celebrating their victories in his dish.
0:04:23 > 0:04:25Game, Set, Pop.
0:04:25 > 0:04:28Having been criticised for a lack of spark with his starter,
0:04:28 > 0:04:31he's hoping this course will put him in the lead.
0:04:32 > 0:04:35The size of that lobster! Hello, Josh. How are you?
0:04:35 > 0:04:37- I'm very well thank you. - Feeling good?
0:04:37 > 0:04:40- Yes, very well.- I get the sense of great luxury here.
0:04:40 > 0:04:43I'm assuming this is a principal part of your fish dish.
0:04:43 > 0:04:44- It is.- Tell me.
0:04:44 > 0:04:49I'm making a shellfish stew with champagne and truffle.
0:04:49 > 0:04:51The main elements that I'm going to cook is these beautiful
0:04:51 > 0:04:54Shetland mussels which I'm going to cook in the champagne.
0:04:54 > 0:04:57Then I'm going to make a hollandaise to thicken up the sauce.
0:04:57 > 0:05:00- Mm.- I'm going to poach the lobster here
0:05:00 > 0:05:05and these beautiful Orkney scallops, I'm going to slightly blowtorch.
0:05:05 > 0:05:08I'm also making a champagne foam.
0:05:08 > 0:05:11Not unlike your neighbour over here.
0:05:11 > 0:05:12Yes...
0:05:14 > 0:05:16And this is going to be your winning dish?
0:05:16 > 0:05:19I hope so. I think it's quite a strong one.
0:05:19 > 0:05:23It's got very, very bold flavours which work really well together.
0:05:23 > 0:05:26Well, I look forward immensely to see what on earth you're going to do
0:05:26 > 0:05:29- with all these ingredients. - Thank you.- Good luck.
0:05:30 > 0:05:34Incredibly luxurious ingredients and lots of them.
0:05:34 > 0:05:38Is Josh's dish a taste of summer?
0:05:38 > 0:05:40I, as yet, am unsure.
0:05:40 > 0:05:41It's very rich.
0:05:43 > 0:05:48Returning banquet champion, Tommy, is hoping his dish -
0:05:48 > 0:05:50Turbot With Strawberries And Cream,
0:05:50 > 0:05:53which combines unusual summer ingredients -
0:05:53 > 0:05:55will move him out of third place.
0:05:55 > 0:05:57Tommy, how are you?
0:05:57 > 0:05:59Yeah, very well thank you.
0:05:59 > 0:06:02So what are you going to do today to put yourself back at the front?
0:06:02 > 0:06:05I think I've got a really good dish. It's turbot
0:06:05 > 0:06:06with strawberries and cream.
0:06:06 > 0:06:09Turbot, strawberries and cream.
0:06:09 > 0:06:12- Yeah.- Not so well known with a fish course.
0:06:12 > 0:06:13- Yeah.- How is this going to work?
0:06:13 > 0:06:16Exactly, I didn't want to do strawberries and cream as dessert
0:06:16 > 0:06:19cos it just seems a bit cliched and obvious. It didn't seem particularly inventive.
0:06:19 > 0:06:21So, I wanted to do it as a fish course.
0:06:21 > 0:06:23So, I'm roasting the turbot traditionally.
0:06:23 > 0:06:25Serving it with tartare vegetables
0:06:25 > 0:06:28which will combine with several different types of strawberry in it
0:06:28 > 0:06:31and then the cream element is a classic fish cream.
0:06:31 > 0:06:33What's going to make this dish win for you?
0:06:33 > 0:06:35This is summertime.
0:06:35 > 0:06:37It's strawberries and cream. It's definitely Wimbledon.
0:06:37 > 0:06:41I think the colours are fantastic. The reds and yellows and greens.
0:06:41 > 0:06:43I actually finish the dish with fennel pollen
0:06:43 > 0:06:45which is very floral as well.
0:06:45 > 0:06:47And are you feeling confident about this dish?
0:06:47 > 0:06:48Yeah, I like this dish a lot.
0:06:48 > 0:06:51But, mind you, I liked my starter a lot, so...
0:06:51 > 0:06:54I'm just going to get my head down and cook it right for you.
0:06:54 > 0:06:55Cook your hearts out, lads.
0:06:55 > 0:06:59- Good luck. I look forward to it. Thanks very much.- ALL: Thank you.
0:07:00 > 0:07:04I think Tommy's dish of turbot, strawberries and cream...
0:07:04 > 0:07:05Highly eccentric.
0:07:05 > 0:07:08It's a very curious recipe, but I'm fascinated.
0:07:14 > 0:07:16Despite all being friends outside the kitchen,
0:07:16 > 0:07:19with the scores so close,
0:07:19 > 0:07:22each chef is pushing hard to get ahead of the others.
0:07:22 > 0:07:24I want a higher score today.
0:07:24 > 0:07:26I think this dish is easily going to be able to do it.
0:07:26 > 0:07:29It fits the brief pretty well. I'm pretty confident with it.
0:07:29 > 0:07:32Obviously, Jeremy bought into my idea last time
0:07:32 > 0:07:34and I hope he buys into this one again.
0:07:34 > 0:07:37You're cooking sco-llops and your cooking sca-llops.
0:07:37 > 0:07:38That's cos you're further north.
0:07:38 > 0:07:42- Yeah, that's essentially what's happened, yeah. - So they are different dishes.- Yeah.
0:07:43 > 0:07:48Josh is currently in second, just one point behind Danny.
0:07:48 > 0:07:51He's pushing the boat out with his luxurious fish stew,
0:07:51 > 0:07:56Game, Set, Pop, featuring two sauces and three types of shellfish.
0:07:56 > 0:07:59He starts by preparing his scallops,
0:07:59 > 0:08:02before cooking the mussels in champagne.
0:08:02 > 0:08:06Obviously I got slammed on the starter for being a bit wintry.
0:08:06 > 0:08:08- Stew.- Yeah, it's quite a light stew, though.
0:08:08 > 0:08:11A stew? A light stew.
0:08:11 > 0:08:14Well, you'll have to see the lightness and the elegance of it, won't you, boys?
0:08:14 > 0:08:17Let's hope you don't end up looking stew-pid.
0:08:17 > 0:08:18Oh!
0:08:19 > 0:08:20POP!
0:08:20 > 0:08:22BLEEP, BLEEP
0:08:25 > 0:08:27Was that the pop in your dish, then?
0:08:27 > 0:08:28That's the pop there.
0:08:30 > 0:08:31Oh!
0:08:33 > 0:08:36Danny will be serving all the ingredients in his dish,
0:08:36 > 0:08:38Celebrating With Bubbles,
0:08:38 > 0:08:41raw, including the star ingredient,
0:08:41 > 0:08:43Isle of Orkney king scallop,
0:08:43 > 0:08:47which, instead of cooking, he'll marinate in white verjus vinegar.
0:08:47 > 0:08:50You can come and cook my scallops since you're not cooking yours.
0:08:50 > 0:08:53It is a good job you're up first though, Danny,
0:08:53 > 0:08:55cos you haven't actually got anything to do, have you?
0:08:55 > 0:08:57Well, scallops sing for themselves, don't they?
0:08:59 > 0:09:03Danny is serving his dish with an unusual champagne jelly
0:09:03 > 0:09:06accompanied by cubed Granny Smith apple
0:09:06 > 0:09:08in the hope its sharpness will offset
0:09:08 > 0:09:09the sweetness of the jelly.
0:09:09 > 0:09:11Hi, Danny. How's it going?
0:09:11 > 0:09:13Really well, chef. Really well. Nice and busy.
0:09:13 > 0:09:15What's going on with all these?
0:09:15 > 0:09:17- This is the champagne jelly. - Oh, right.
0:09:17 > 0:09:20So, I'm going to very finely dice this
0:09:20 > 0:09:22and do exactly the same with the apple.
0:09:22 > 0:09:24Then mix them together with a bit of dill oil.
0:09:24 > 0:09:26Oh, wow. Are you keeping the apple raw or are you going to cook that?
0:09:26 > 0:09:29- The apple is going to be totally raw.- May I?- Yeah.
0:09:33 > 0:09:35Oh, high champagne flavour.
0:09:35 > 0:09:40Jolly indeed. And are you going to go for quite a dense, firm jelly,
0:09:40 > 0:09:42or quite a loose, wobbly one?
0:09:42 > 0:09:44- Quite dense.- Good luck. - Thank you.
0:09:46 > 0:09:48Well, Danny's making this jelly.
0:09:48 > 0:09:50I'm quite curious.
0:09:50 > 0:09:52And then serve it with raw apple, even more curious.
0:09:52 > 0:09:55So where the dish is going, I've got no idea, at this stage.
0:09:58 > 0:10:01Tommy made it all the way to the banquet last year,
0:10:01 > 0:10:05with an elegant and refined mackerel dish.
0:10:05 > 0:10:08He's hoping his more luxurious dish of turbot,
0:10:08 > 0:10:11served with a twist on strawberries and cream,
0:10:11 > 0:10:13will get him there for a second time.
0:10:16 > 0:10:18He starts by filleting the turbot,
0:10:18 > 0:10:21before placing in a bag, along with melted butter,
0:10:21 > 0:10:23and cooking sous vide.
0:10:24 > 0:10:26You've got to focus on every tiny thing.
0:10:26 > 0:10:30Cooking fish is ten seconds either side, you're dead.
0:10:30 > 0:10:32So it's got to be right.
0:10:32 > 0:10:36Next, he slices fermented and pickled green strawberries,
0:10:36 > 0:10:39which he'll serve alongside fresh red strawberries.
0:10:39 > 0:10:41Ah, the famous pickled strawberries.
0:10:41 > 0:10:43Yes. So these have been fermented.
0:10:43 > 0:10:46I'm going to dice them and mix them with all the other vegetables
0:10:46 > 0:10:50in the tartare. It will be nice and sweet, and add a lot of depth.
0:10:50 > 0:10:53I'm also just going to dress some in salt and elderflower vinegar
0:10:53 > 0:10:57- and put that on top of the fish, as well.- A-ha!
0:10:57 > 0:11:00The colours are very, very, very, very pale green and limpid.
0:11:00 > 0:11:03Have you got anything bright and sparkly to go in there?
0:11:03 > 0:11:05Yeah, I've got bright red strawberries,
0:11:05 > 0:11:08golden beetroots, as well. The chive oil's bright green,
0:11:08 > 0:11:11so I don't think you'll think it looks insipid on the plate.
0:11:11 > 0:11:14- Thank you very much.- Good luck.
0:11:18 > 0:11:22Josh is still working on the stew for his dish, containing mussels,
0:11:22 > 0:11:24scallops and lobster.
0:11:24 > 0:11:26You guys should be nervous.
0:11:26 > 0:11:29Last course, took it easy. You've got a sweat on now.
0:11:29 > 0:11:31Imagine what score I'm going to get.
0:11:31 > 0:11:34Maybe taking it easy's the way to do it.
0:11:35 > 0:11:38I really wanted to use really luxurious ingredients,
0:11:38 > 0:11:40especially lobsters.
0:11:40 > 0:11:43I mean, lobsters in the summer months are the most sweetest,
0:11:43 > 0:11:46so that's what I really wanted to put them on for us in the banquet.
0:11:49 > 0:11:52To find out more about the lobster at the heart of his dish,
0:11:52 > 0:11:55Josh has come to Staithes in North Yorkshire,
0:11:55 > 0:11:59where the summer delicacy has been caught for hundreds of years.
0:11:59 > 0:12:03Today, he's meeting local lobster expert Sean Baxter.
0:12:03 > 0:12:06Staithes used to be one of the largest fishing ports in England,
0:12:06 > 0:12:09so the tradition goes back a long, long, long way.
0:12:09 > 0:12:12In its heyday, there was 300-400 fishermen
0:12:12 > 0:12:13fishing out of this village.
0:12:13 > 0:12:15A huge, huge industry.
0:12:15 > 0:12:17There's five boats fishing out of Staithes now
0:12:17 > 0:12:20and they're catching up to 100-150 pot lobsters a day.
0:12:20 > 0:12:23- Lovely.- But that's not every single day.
0:12:23 > 0:12:25In the summer months,
0:12:25 > 0:12:28the calmer waters should bring the lobsters closer to shore,
0:12:28 > 0:12:30making them easier to catch.
0:12:30 > 0:12:34As you see, today, with this weather we've got here now,
0:12:34 > 0:12:36there's absolutely no chance whatsoever.
0:12:36 > 0:12:38- It's far too rough. - Far too rough.
0:12:41 > 0:12:45The marine crustaceans can grow up to four feet long
0:12:45 > 0:12:47and weigh up to 40 pounds.
0:12:47 > 0:12:50It's believed they can live to 100 years of age.
0:12:50 > 0:12:53So when's the best time to catch these lobsters?
0:12:53 > 0:12:56Summer's the best time, one, because the weather's better
0:12:56 > 0:12:59- and it's easier for fishermen, but, two, the meat is better.- Yeah.
0:12:59 > 0:13:00That's when they're at their sweetest.
0:13:00 > 0:13:02These are lobsters caught locally.
0:13:02 > 0:13:05Here we have a lovely old male, an older gentleman of the sea.
0:13:05 > 0:13:07- Yeah.- You can see the barnacles on him.
0:13:07 > 0:13:09He is quite a big, old one.
0:13:09 > 0:13:12- Yeah, beautiful.- You can actually see the difference.
0:13:12 > 0:13:15- This is a lovely old lady. - Yeah.- She's actually got eggs.
0:13:15 > 0:13:17Carrying thousands and thousands of eggs here.
0:13:17 > 0:13:21But only one, if they're lucky, one, will survive into maturity.
0:13:21 > 0:13:24- Really?- This is such a magnificent old female.
0:13:24 > 0:13:27This one we will actually release her back into the sea.
0:13:27 > 0:13:30Lovely, to make more lovely lobster for us in the future.
0:13:30 > 0:13:33Yeah. Better and more and more lobsters.
0:13:40 > 0:13:44Back in the kitchen, Josh has moved on to the hollandaise sauce,
0:13:44 > 0:13:47that he'll add to his fish stew just before serving.
0:13:47 > 0:13:52But with the heat of the stoves, there's a danger it could split.
0:13:52 > 0:13:55- How's it going?- Very well. Yeah. Really well.- Hollandaise.
0:13:55 > 0:13:58- A bit of a concern to you? - Well, obviously if I split it.
0:13:58 > 0:14:01- Oh.- It's the main thing what could go wrong.
0:14:01 > 0:14:03- May I try it?- Oh, be my guest.
0:14:09 > 0:14:10That's a very rich sauce, isn't it?
0:14:10 > 0:14:14What are you going to add to that to then bring this into summertime?
0:14:14 > 0:14:17I'm going to add the mussel stock.
0:14:17 > 0:14:19I'm going to add some different types of vegetables
0:14:19 > 0:14:20to give it a bit of crunch
0:14:20 > 0:14:24and some freshly-grated truffle into it as well, to make it really interesting.
0:14:24 > 0:14:27- Are you feeling lucky? - I don't think I need luck.
0:14:31 > 0:14:34Danny's moved on to the central element of his dish.
0:14:34 > 0:14:38In contrast to his starter, which contained 22 ingredients,
0:14:38 > 0:14:42for his fish course he's focusing on just one.
0:14:42 > 0:14:47Scallops. After slicing, he pours over verjus, a grape vinegar,
0:14:47 > 0:14:49and leaves to marinate.
0:14:49 > 0:14:52Do you not think it's a bit simple, just serving one shellfish?
0:14:52 > 0:14:54Whereas I'm doing three.
0:14:54 > 0:14:57Not really, no. I think it's a fantastic product.
0:14:57 > 0:15:00I don't understand why I'd want to mess with that, really.
0:15:00 > 0:15:03For a banquet, though, it's one of them things.
0:15:03 > 0:15:05Not everyone likes raw shellfish, they might want
0:15:05 > 0:15:07a nice bit of turbot roasted in butter.
0:15:10 > 0:15:12Danny's also serving a dill emulsion,
0:15:12 > 0:15:14but he's worried the pungent herb
0:15:14 > 0:15:17could overpower the other ingredients.
0:15:17 > 0:15:20The biggest concern with my dish right now
0:15:20 > 0:15:22is that I don't have the emulsion made.
0:15:22 > 0:15:25It's doable, but I am a little bit behind.
0:15:27 > 0:15:30Tommy has moved on to the cream aspect
0:15:30 > 0:15:32of his turbot with strawberries.
0:15:32 > 0:15:36To softened shallots, he adds vermouth, white wine and fish stock.
0:15:36 > 0:15:38Followed by double cream.
0:15:38 > 0:15:42Having been criticised by Jeremy for a wintry starter,
0:15:42 > 0:15:45Tommy needs to make sure the richness of his sauce
0:15:45 > 0:15:47doesn't take this dish down a similar route.
0:15:47 > 0:15:50I've got a whole litre of double cream there.
0:15:50 > 0:15:52It's pretty naughty.
0:15:53 > 0:15:56In the hope of lightening the sauce, he'll add chive oil,
0:15:56 > 0:15:59just before serving.
0:15:59 > 0:16:01It's starting to transform now.
0:16:01 > 0:16:02The magic's happening.
0:16:06 > 0:16:11With time running out, Josh has moved on to his champagne foam,
0:16:11 > 0:16:15which he makes by placing his champagne sauce in a syphon gun.
0:16:17 > 0:16:19OK.
0:16:19 > 0:16:21Next, he prepares his lobster,
0:16:21 > 0:16:25which he'll add to the stew just before serving.
0:16:26 > 0:16:29My dish comes together all at the end.
0:16:29 > 0:16:31If I get it right, it nails it.
0:16:31 > 0:16:33If I get it wrong, yeah, I'll be getting a one
0:16:33 > 0:16:35or something like that.
0:16:37 > 0:16:42First to plate up is Danny, with his dish, Celebrating With Bubbles,
0:16:42 > 0:16:45honouring Wimbledon's past champions.
0:16:45 > 0:16:48- Are you happy with everything?- I think at this stage, you have to be.
0:16:48 > 0:16:50Well, there's no turning back, is there?
0:16:50 > 0:16:51Definitely not, no.
0:16:51 > 0:16:56Danny starts by lining the bottom of champagne bottles cut in half
0:16:56 > 0:16:58with grape vinegar gel.
0:16:58 > 0:17:01Followed by marinated raw scallops.
0:17:01 > 0:17:03And his dill emulsion.
0:17:04 > 0:17:09Next, pickled sultanas and sliced breakfast radish.
0:17:09 > 0:17:11A lot easier to plate up than the last course, Danny.
0:17:11 > 0:17:13Yeah, it's a lot easier for me to plate up.
0:17:13 > 0:17:16I mean, I did get a nine for my last course.
0:17:16 > 0:17:18- Well, congratulations. - Have I not mentioned it?
0:17:22 > 0:17:25He adds cubes of apple and champagne jelly,
0:17:25 > 0:17:30garnishes with mixed flowers, and places in presentation boxes,
0:17:30 > 0:17:32along with a mini bottle of champagne.
0:17:36 > 0:17:38Golly, gee whizzikins! Look at those!
0:17:42 > 0:17:44A hamper. Look at that.
0:17:44 > 0:17:46This is the box of champagne
0:17:46 > 0:17:48that the winners of Wimbledon would receive.
0:17:48 > 0:17:51Fantastic. Gala stuff indeed.
0:17:51 > 0:17:53- Tommy, what do you reckon? - It looks amazing.
0:17:53 > 0:17:56- Doesn't it?- On that note, would you excuse us while we go
0:17:56 > 0:17:58- and taste this?- Absolutely.
0:18:06 > 0:18:09The thought and care and attention to detail
0:18:09 > 0:18:13and the sheer exuberance and extravagance is fantastic.
0:18:13 > 0:18:15Great presentation again.
0:18:15 > 0:18:17The whole thing, really special.
0:18:17 > 0:18:19Nice and fun. Yeah, we have to see how it tastes.
0:18:22 > 0:18:24Are you happy with how this has come out?
0:18:24 > 0:18:26I'm really happy with how it's come out.
0:18:26 > 0:18:28I'm happy of texture of the scallop.
0:18:28 > 0:18:30Scallops are lovely and sweet,
0:18:30 > 0:18:32but I think you could have a little bit more salt.
0:18:32 > 0:18:36- The dill is actually quite strong, as well.- Yeah.
0:18:36 > 0:18:40I'm intrigued by champagne jelly and apple and scallop.
0:18:40 > 0:18:44It needed some acidity to come and take some of that sweetness away,
0:18:44 > 0:18:47so the apple was an obvious addition.
0:18:47 > 0:18:51There's a lot of sort of juice that's come out of it, which is...
0:18:51 > 0:18:54I think it may be the champagne gel cos I can't find any gel
0:18:54 > 0:18:56- in the dish.- Right. You think it's melted?
0:18:56 > 0:18:58I think it's melted.
0:18:58 > 0:19:01Cubes of the jelly, you've not made them as firm
0:19:01 > 0:19:03- as I thought you might be.- It's bringing a different texture,
0:19:03 > 0:19:07not a crunch, or anything like that, just a different texture to the table.
0:19:07 > 0:19:09For the effort, you know, I'd score him high.
0:19:09 > 0:19:11But the execution, not so much. I think I'd give him a six.
0:19:11 > 0:19:16I agree. Some of the execution is just not there. So, a six.
0:19:16 > 0:19:19But if you had to score yourself, what would you give?
0:19:19 > 0:19:22I'm going to hedge my bets and I'm going to say nine again.
0:19:26 > 0:19:29Now then, Danny. How did that go?
0:19:29 > 0:19:30I dare say, I think he liked it.
0:19:30 > 0:19:33- Yeah?- Yeah. Could be wrong.
0:19:33 > 0:19:35- Wouldn't be the first time. - Yeah, yeah.
0:19:35 > 0:19:37But I do, I think he really enjoyed that.
0:19:37 > 0:19:42Tommy is next to plate up his dish, Turbot With Strawberries And Cream,
0:19:42 > 0:19:45in tribute to the summer strawberries served
0:19:45 > 0:19:47during the Wimbledon Championships.
0:19:49 > 0:19:50At the last minute,
0:19:50 > 0:19:54he pan-fries his waterbathed turbot in butter, to add colour.
0:19:54 > 0:19:57- That is a lot of butter on there. - Yes, a tremendous amount of butter.
0:19:57 > 0:20:01You're not going to be playing a lot of tennis after this, are you?
0:20:01 > 0:20:05While the turbot rests, he plates his vegetable strawberry tartare
0:20:05 > 0:20:07of green and red strawberries.
0:20:07 > 0:20:09Next, he tops his turbot
0:20:09 > 0:20:12with pickled and fermented green strawberries.
0:20:14 > 0:20:17And fennel pollen.
0:20:17 > 0:20:19Very summery.
0:20:19 > 0:20:21He serves his cream sauce in a jug
0:20:21 > 0:20:25and splits with chive oil for freshness.
0:20:30 > 0:20:33So, this is Turbot With Strawberries And Cream.
0:20:33 > 0:20:36- How are you feeling? - Yes, feeling quite good.
0:20:36 > 0:20:38- Quite good?- Yes, well, you never know, do you,
0:20:38 > 0:20:40until you find out the scores!
0:20:40 > 0:20:42- Walk this way.- Yes.
0:20:54 > 0:20:58Turbot, you know, it's the noblest fish in the seas.
0:20:58 > 0:20:59Do you feel it's cooked right?
0:20:59 > 0:21:03I do, I think you can see it's slightly translucent in the middle
0:21:03 > 0:21:05and that's how I like to eat my fish.
0:21:05 > 0:21:09Yeah, wow. The fish, I think, is cooked absolutely beautifully.
0:21:11 > 0:21:14You don't feel that cream's too rich?
0:21:14 > 0:21:17If I'm serving strawberries and cream, it's got to be cream.
0:21:18 > 0:21:21I had my doubts that this sauce might be too strong,
0:21:21 > 0:21:23but it's not, it's balanced fantastically.
0:21:23 > 0:21:26And then the tartare, lots going on.
0:21:26 > 0:21:29Do you think they all work together on the dishes for you?
0:21:29 > 0:21:32Yes, I think they all come together and make a really crunchy,
0:21:32 > 0:21:35light sort of refreshing edge to it.
0:21:35 > 0:21:37Fish with strawberries?
0:21:37 > 0:21:39These are delicious, your green ones,
0:21:39 > 0:21:41I think there are absolutely fantastic.
0:21:41 > 0:21:43I'm not sure about the red, though.
0:21:43 > 0:21:44Fair enough.
0:21:45 > 0:21:48It's one of the nicest fish dishes I've tasted in a long time.
0:21:48 > 0:21:50This is banquet-worthy, easily.
0:21:50 > 0:21:55And so, Tommy, how do you think you would score this dish for yourself?
0:21:55 > 0:21:58You don't like my red strawberries, so maybe a nine?
0:22:01 > 0:22:03How you going, all right?
0:22:03 > 0:22:05Now, then, what do you think?
0:22:05 > 0:22:07I thought it was near perfect.
0:22:07 > 0:22:09Thank you very much.
0:22:09 > 0:22:13It annoyed me how nice and how much I enjoyed it, I'll be honest!
0:22:13 > 0:22:18Last up to the pass is Josh's indulgent dish, Game, Set, Pop,
0:22:18 > 0:22:22inspired by the victories of Wimbledon champions.
0:22:22 > 0:22:27Just before serving, Josh adds the hollandaise to his shellfish stew,
0:22:27 > 0:22:30heating gently in the hope it won't split.
0:22:30 > 0:22:33Don't heat it up too much.
0:22:33 > 0:22:35Exactly. Pressure's on now.
0:22:35 > 0:22:37Like that, it can split.
0:22:38 > 0:22:42- How's it looking, Josh? - Pretty good, pretty good.
0:22:42 > 0:22:46He spoons the stew into the bottom half of a champagne bottle.
0:22:48 > 0:22:49Adds the lobster.
0:22:52 > 0:22:54And blowtorches his scallops.
0:22:54 > 0:22:58It's practically raw. It will finish off cooking on top of the heat
0:22:58 > 0:22:59of the stew underneath it.
0:23:01 > 0:23:02He tops with champagne foam...
0:23:04 > 0:23:08..sea fennel and black truffle.
0:23:14 > 0:23:16Whizz, bang, pop!
0:23:16 > 0:23:19Yes. It's got really good flavour,
0:23:19 > 0:23:23celebratory elements to it and I think it looks quite nice.
0:23:23 > 0:23:26Excellent. Well, without further ado, shall we?
0:23:26 > 0:23:28- Absolutely.- Please.
0:23:35 > 0:23:36Mm.
0:23:41 > 0:23:43Oh, that's a right busy dish,
0:23:43 > 0:23:45there's a lot going on there, isn't there?
0:23:45 > 0:23:48I just wanted something that exuded, you know,
0:23:48 > 0:23:51elegance and, you know, celebration.
0:23:53 > 0:23:55All the shellfish is cooked delicious.
0:23:55 > 0:23:59I can't taste any scallops there because I had a mouth of sea fennel.
0:24:03 > 0:24:05You need to wash the grit out of your mussels, though,
0:24:05 > 0:24:07- if you don't mind me saying so.- No.
0:24:07 > 0:24:11The seasoning on the mussel stew there is fantastic.
0:24:11 > 0:24:13It's really, really tasty, that.
0:24:13 > 0:24:19I'm intrigued, Josh, by having two significant sauces in this dish.
0:24:19 > 0:24:21Do you need both?
0:24:21 > 0:24:23If I didn't have the champagne foam
0:24:23 > 0:24:27- you would question me of where is the champagne?- A-ha!
0:24:27 > 0:24:29I think, for me, that champagne foam
0:24:29 > 0:24:32is really, really strong.
0:24:33 > 0:24:35Were you to score this dish yourself,
0:24:35 > 0:24:38what might you think you might award it?
0:24:38 > 0:24:41- I'll say a seven.- Modest indeed.
0:24:49 > 0:24:51- How was that? - Yeah, brutal, guys.
0:24:51 > 0:24:53- Are you worried? - Yeah, a little bit.
0:24:53 > 0:24:56I'm not as confident as I was on my starter dish.
0:24:56 > 0:24:58See, I thought it was delicious.
0:25:00 > 0:25:03I just hate this bit. Something I'm not in control of,
0:25:03 > 0:25:05which is what Jeremy is going to say to me!
0:25:13 > 0:25:15Gentlemen, how are you?
0:25:15 > 0:25:18- Very well, thank you. - Well, the fish course.
0:25:18 > 0:25:22Danny, I'm going to start with your dish,
0:25:22 > 0:25:24Celebrating With Bubbles.
0:25:25 > 0:25:27Well, it has to be said,
0:25:27 > 0:25:30you've made a magnificent effort in terms of presentation and style,
0:25:30 > 0:25:32hats off. Really, well done.
0:25:33 > 0:25:37I like the scallops in the marinade and I liked the dill emulsion.
0:25:37 > 0:25:40I thought you could have done with even more of that in the dish.
0:25:41 > 0:25:42However...
0:25:44 > 0:25:46..the champagne jelly was sadly unnecessary.
0:25:46 > 0:25:50Overall, I would have liked a slightly cleaner fish dish.
0:25:54 > 0:25:57Josh. Your dish -
0:25:57 > 0:25:59Game, Set And Pop.
0:26:01 > 0:26:03The lobster and the scallops were very well cooked,
0:26:03 > 0:26:06and I actually enjoyed the scallops more than the lobster,
0:26:06 > 0:26:08unusual for me.
0:26:09 > 0:26:13I loved the hollandaise sauce, and you did very well not to split it,
0:26:13 > 0:26:14bravo.
0:26:14 > 0:26:15However...
0:26:17 > 0:26:19..I thought you only needed one sauce
0:26:19 > 0:26:22and I wonder if indeed you needed the champagne foam at all.
0:26:24 > 0:26:26I don't think this dish was a taste of summer.
0:26:26 > 0:26:29It was very rich and very creamy.
0:26:32 > 0:26:34Tommy.
0:26:34 > 0:26:35Your dish,
0:26:35 > 0:26:38Turbot With Strawberries And Cream,
0:26:38 > 0:26:42I thought was a very accomplished dish.
0:26:42 > 0:26:44The turbot was excellently cooked.
0:26:44 > 0:26:47I loved the vegetable tartare, that was delicious.
0:26:47 > 0:26:50And I do think strawberries and fish can work,
0:26:50 > 0:26:53and I really liked the pickled and fermented ones particularly.
0:26:55 > 0:26:56However...
0:26:57 > 0:27:00..I think the dish would have been more beautiful and more harmonious
0:27:00 > 0:27:03on those plates without the red strawberries.
0:27:03 > 0:27:05And the cream sauce, incredibly rich.
0:27:06 > 0:27:09So, to the scores.
0:27:10 > 0:27:12Josh, I'm going to start with you.
0:27:14 > 0:27:16I'm going to give you a score of...
0:27:19 > 0:27:21..eight.
0:27:21 > 0:27:22Danny.
0:27:22 > 0:27:24I'm giving you...
0:27:26 > 0:27:28..a score...
0:27:29 > 0:27:30..of eight.
0:27:32 > 0:27:33Tommy...
0:27:35 > 0:27:38..I'm giving you a score...
0:27:40 > 0:27:42- ..of nine.- Thank you.
0:27:42 > 0:27:44If you lost those red strawberries,
0:27:44 > 0:27:46you could well be on your way to a ten.
0:27:46 > 0:27:48It's the main course next.
0:27:48 > 0:27:51I'm looking for light, elegant dishes
0:27:51 > 0:27:52that can happily take their place
0:27:52 > 0:27:54at a Wimbledon banquet.
0:27:54 > 0:27:57- See you tomorrow.- Thank you.
0:27:57 > 0:28:00- Well done, boy. - Well done, boys.
0:28:01 > 0:28:06At the halfway point, Tommy is now level with Josh on 16,
0:28:06 > 0:28:09while Danny is still one point ahead on 17.
0:28:09 > 0:28:12It's good to get a nine. That's better than yesterday.
0:28:12 > 0:28:17Yes, we're so close to each other it's not even funny!
0:28:17 > 0:28:19I feel it's about time now that I need to push myself
0:28:19 > 0:28:22and stop getting the eights and get in front.
0:28:22 > 0:28:25I'm not comfortable with a one-point lead, I can tell you that!
0:28:25 > 0:28:28I need the nines and tens to keep me in the lead
0:28:28 > 0:28:30because I know them two boys,
0:28:30 > 0:28:32they're going to produce some really good main courses.
0:28:32 > 0:28:34I just can't let it slip.