0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:06The pressure's on.
0:00:06 > 0:00:0924 of the country's top chefs...
0:00:09 > 0:00:10Everything's got to be perfect.
0:00:10 > 0:00:12That's what we're here for, isn't it?
0:00:12 > 0:00:16..are competing to cook at a glorious Taste Of Summer Banquet,
0:00:16 > 0:00:22celebrating 140 years of the iconic Wimbledon championships,
0:00:22 > 0:00:26the oldest and most prestigious tennis tournament in the world.
0:00:27 > 0:00:32This week, battling to represent the North East in the National Finals,
0:00:32 > 0:00:34a first-timer Danny Parker,
0:00:34 > 0:00:37who, with two courses down, is still in the lead.
0:00:37 > 0:00:40You've made a magnificent effort, hats off.
0:00:40 > 0:00:44Fellow newcomer, Josh Overington,
0:00:44 > 0:00:47just one point behind after cooking his fish.
0:00:47 > 0:00:49If I get it right, it nails it,
0:00:49 > 0:00:52if I get it wrong, I'll be getting a one or something like that.
0:00:52 > 0:00:55And returning banquet champion Tommy Banks,
0:00:55 > 0:00:56who, having won yesterday,
0:00:56 > 0:00:59is now in joint second place with Josh.
0:00:59 > 0:01:01Starting to transform now.
0:01:01 > 0:01:02The magic's happening.
0:01:03 > 0:01:05Today, it's the main course,
0:01:05 > 0:01:08and with so little separating the chefs...
0:01:08 > 0:01:10Zero or hero moment, isn't it?
0:01:10 > 0:01:12..the competition is heating up.
0:01:14 > 0:01:15Doing an American-style barbecue.
0:01:15 > 0:01:17- TOMMY:- Yeah. For the Great British Menu.
0:01:29 > 0:01:33To make it through to Friday's Regional Final,
0:01:33 > 0:01:36the chefs must produce outstanding dishes
0:01:36 > 0:01:38that celebrate A Taste Of Summer
0:01:38 > 0:01:42and mark Wimbledon's 140th anniversary.
0:01:42 > 0:01:46With two courses down, Danny leads with 17 points,
0:01:46 > 0:01:49with both Josh and Tommy just behind on 16.
0:01:50 > 0:01:52Big one today, boys. The main course.
0:01:52 > 0:01:55If there is a day that anyone's going to pull away from the pack,
0:01:55 > 0:01:57- it's going to be today. - I'm hoping I can do it.
0:01:57 > 0:02:00I think there's going to be a point in it at the end, to be honest.
0:02:00 > 0:02:02Someone's going to be disappointed.
0:02:02 > 0:02:06Judging their dishes this week is veteran chef Jeremy Lee,
0:02:06 > 0:02:10renowned for his sophisticated seasonal British cuisine.
0:02:11 > 0:02:13- Good morning.- Morning.
0:02:13 > 0:02:15- How are you?- Very well, thank you. - Very well, thank you.
0:02:15 > 0:02:17Day three, the dawning of the main course.
0:02:17 > 0:02:20I'm very much looking forward to tasting food
0:02:20 > 0:02:22that will celebrate a British summer,
0:02:22 > 0:02:24140 years of Wimbledon.
0:02:24 > 0:02:28And I can't help feeling it's light, it's elegant, it's beautiful,
0:02:28 > 0:02:31with great produce and I look forward to it very much.
0:02:31 > 0:02:33- Thank you.- Thank you.
0:02:33 > 0:02:35HE SIGHS
0:02:41 > 0:02:43I had very high expectations from the fish course,
0:02:43 > 0:02:46which didn't quite materialise.
0:02:46 > 0:02:48But the main course, if they are to shine,
0:02:48 > 0:02:50this is where they will shine.
0:02:50 > 0:02:51In joint second place,
0:02:51 > 0:02:55Josh is hoping to score highly today with a personal dish
0:02:55 > 0:02:59paying tribute to summer memories with his late grandfather.
0:02:59 > 0:03:02- Good morning, Josh. How are you?- Very well, thank you.
0:03:02 > 0:03:04What are you cooking for us today, then?
0:03:04 > 0:03:07So, it's called Grandad On The Barbecue, Drinking Red Wine.
0:03:07 > 0:03:08- Look at that.- Yes.
0:03:08 > 0:03:10He was always the one manning the barbecue,
0:03:10 > 0:03:13and he always had a glass of red wine at the side of him.
0:03:13 > 0:03:15So this dish obviously means a lot to me.
0:03:15 > 0:03:18Barbecuing. Not an easy thing to do on a banquet level.
0:03:18 > 0:03:20How are you going to make this dish work?
0:03:20 > 0:03:22The dish is barbecued salt marsh lamb,
0:03:22 > 0:03:25which I'm going to sous-vide first and then to finish off,
0:03:25 > 0:03:27I'm going to throw it on the barbecue.
0:03:27 > 0:03:29And then I'm making an Asian ketchup
0:03:29 > 0:03:33of black olives and fermented scallop roes.
0:03:33 > 0:03:36Very expensive ketchup, if you don't mind my saying.
0:03:36 > 0:03:38Yes, it has a really unusual and delicious flavour.
0:03:38 > 0:03:42To replicate the red wine, I'm going to make a borscht,
0:03:42 > 0:03:44which is essentially...
0:03:44 > 0:03:47We're going to use some peashoot puree and also some lamb stock.
0:03:47 > 0:03:49Excellent, indeed.
0:03:49 > 0:03:51You have a great many ingredients here.
0:03:51 > 0:03:54How do you make this a very elegant main course that will win?
0:03:54 > 0:03:57Well, I actually think it's going to be the ketchup what does it.
0:03:57 > 0:03:59I don't think you'll have tasted anything like it.
0:03:59 > 0:04:02- I think I'm going to shock and wow you....- I'll remind you of that.
0:04:02 > 0:04:03- Yes.- I look forward to this very much.
0:04:03 > 0:04:05- Good luck.- Thank you.
0:04:07 > 0:04:10I think Josh's dish could potentially be quite overwhelming.
0:04:10 > 0:04:12It's all quite intense.
0:04:12 > 0:04:15So, light and delicate does not spring to the fore.
0:04:19 > 0:04:23Currently in first, Danny is hoping his dish, A Sign Of Wealth,
0:04:23 > 0:04:25will keep him in pole position.
0:04:25 > 0:04:27Morning, Danny. How are you?
0:04:27 > 0:04:29Still ahead.
0:04:29 > 0:04:30- Just.- Advantage Danny.
0:04:30 > 0:04:32- Only just.- So, what is the dish?
0:04:32 > 0:04:35I'm going to do pork, pineapple, onion
0:04:35 > 0:04:37and hickory smoked barbecue sauce.
0:04:37 > 0:04:40The whole inspiration behind this comes from the trophy at Wimbledon
0:04:40 > 0:04:42for the Men's Single Championship.
0:04:42 > 0:04:45Right on the top, there's a little miniature pineapple.
0:04:45 > 0:04:46Indeed there is.
0:04:46 > 0:04:48In Victorian times, when Wimbledon started,
0:04:48 > 0:04:50a pineapple was a sign of wealth.
0:04:50 > 0:04:53The dish itself, I've based it around the pineapple,
0:04:53 > 0:04:56which I'm going to salt bake.
0:04:56 > 0:04:58We've got some lovely suckling pig.
0:04:58 > 0:05:00I'm going to cook that in a water bath
0:05:00 > 0:05:03before I caramelise the outside in a nice hot pan.
0:05:03 > 0:05:06I've got the shoulder of the suckling pig,
0:05:06 > 0:05:12then I'm going to finish that into a barbecue pulled-pork situation.
0:05:12 > 0:05:14Make my own barbecue sauce to go with it.
0:05:14 > 0:05:16What goes into your barbecue sauce?
0:05:16 > 0:05:18I've got cola, I've got Worcestershire sauce.
0:05:18 > 0:05:20- Cola? Good old-fashioned tsch?- Yeah.
0:05:20 > 0:05:23What's in this bowl here?
0:05:23 > 0:05:25This stuff here is gravy granules.
0:05:25 > 0:05:29- I'm sorry?- I've found, when I make this barbecue sauce,
0:05:29 > 0:05:33the best way to thicken it up is with gravy granules.
0:05:33 > 0:05:34Bold moves indeed.
0:05:34 > 0:05:37Gravy granules and cola.
0:05:37 > 0:05:39I wish you a ham and pineapple the best of luck.
0:05:39 > 0:05:42- Look forward to it.- Thank you. - Take care.
0:05:43 > 0:05:45What an amazing production.
0:05:45 > 0:05:48As usual, I expect fireworks and glamour and outrage.
0:05:48 > 0:05:50And then gravy granules.
0:05:50 > 0:05:52What a HUGE surprise.
0:05:52 > 0:05:54Quite took the wind out of my sails.
0:05:58 > 0:06:00Trailing Danny by just one point,
0:06:00 > 0:06:02former banquet champion Tommy Banks
0:06:02 > 0:06:04scored a nine for his fish dish.
0:06:04 > 0:06:07But he's hoping to go one better with his main.
0:06:09 > 0:06:10Tommy, good morning.
0:06:10 > 0:06:12- How are you?- Yeah, very well, thank you.
0:06:12 > 0:06:14The actual name of your dish?
0:06:14 > 0:06:16It's Champions' Guard Of Honour.
0:06:16 > 0:06:18I'm roasting this big rack of lamb.
0:06:18 > 0:06:20When you win Wimbledon, create the guard of honour,
0:06:20 > 0:06:21corridor of ball boys...
0:06:21 > 0:06:24- Of course.- ..and the champion walks down.
0:06:24 > 0:06:27So I'm going to roast both racks and then put them together.
0:06:27 > 0:06:30- Brilliant.- To create a guard of honour.
0:06:30 > 0:06:34And you're not succumbing to the sous-vide way of thinking?
0:06:34 > 0:06:36There's only one way to cook lamb, really,
0:06:36 > 0:06:37and that's high heat in the oven,
0:06:37 > 0:06:39and you can't do a traditional dish like a guard of honour
0:06:39 > 0:06:41and then put it in a boil-in-the-bag, can I?
0:06:41 > 0:06:43HE LAUGHS
0:06:43 > 0:06:45But I see you've also got little turnips and potatoes,
0:06:45 > 0:06:48which is quite traditional.
0:06:48 > 0:06:49Yes, these are fermented turnips.
0:06:49 > 0:06:51I'm making a lovely puree out of those.
0:06:51 > 0:06:54Lovely Pink Fir Apple potatoes. I grew these and brought them down.
0:06:54 > 0:06:56I'm going to cook them in the suet from the lamb.
0:06:56 > 0:06:58- Oh, wow.- Delicious. Yeah.
0:06:58 > 0:07:00Have you got any worries and concerns?
0:07:00 > 0:07:03I'm roasting a large piece of meat in the oven,
0:07:03 > 0:07:05and I don't know how it's cooked until we get to the pass.
0:07:05 > 0:07:07I'm going to carve it there.
0:07:07 > 0:07:10I look forward to tasting this very, very, very much indeed.
0:07:10 > 0:07:11Thank you.
0:07:12 > 0:07:14I think, with Tommy's lamb,
0:07:14 > 0:07:18it's a delight to see lamb being crusted and properly roasted.
0:07:18 > 0:07:22The one concern, possibly, being that it might be rather rich,
0:07:22 > 0:07:24and possibly too heavy.
0:07:30 > 0:07:35With the scores so close, each chef is aiming for perfection.
0:07:35 > 0:07:38There's a hell of a lot of work for me to do today.
0:07:38 > 0:07:40Your dishes both sound fantastic.
0:07:40 > 0:07:44My grandad meant a lot to me and I really want to do him proud
0:07:44 > 0:07:47and do a really summery barbecue dish.
0:07:47 > 0:07:49When you have that emotional attachment to your cooking,
0:07:49 > 0:07:51- it really brings the best out of you.- Yeah.
0:07:53 > 0:07:54Danny might be in the lead,
0:07:54 > 0:07:58but he's taking a risk today, with his dish A Sign Of Wealth.
0:08:00 > 0:08:02He's making suckling pig two ways.
0:08:02 > 0:08:06A side dish of American-style pulled pork
0:08:06 > 0:08:08and a rack of ribs which he's cooking sous vide
0:08:08 > 0:08:11in the hope of keeping the meat tender.
0:08:11 > 0:08:14So you're both sous vide-ing, water-bathing.
0:08:14 > 0:08:16But do you think it brings as much sort of flavour
0:08:16 > 0:08:17as a traditional roasting?
0:08:17 > 0:08:21It certainly, for me, cooking the suckling pork loin there,
0:08:21 > 0:08:23it's a really delicate piece of meat.
0:08:23 > 0:08:26I think you need to be really careful
0:08:26 > 0:08:28with something like oven roasting it or barbecueing it.
0:08:28 > 0:08:30You're not going to do it justice.
0:08:31 > 0:08:35Next, Danny moves on to his American-style barbecue sauce,
0:08:35 > 0:08:38which uses a number of unusual ingredients,
0:08:38 > 0:08:41including one that surprised Jeremy the most.
0:08:41 > 0:08:43Gravy granules.
0:08:43 > 0:08:45Maybe I shouldn't be using it, to be honest.
0:08:45 > 0:08:48When you're making something like an American-style barbecue sauce,
0:08:48 > 0:08:50it wants to be authentic.
0:08:50 > 0:08:52So you're doing an American-style barbecue.
0:08:52 > 0:08:54- Yeah.- Essentially. OK.
0:08:54 > 0:08:56- TOMMY:- For the Great British Menu.
0:08:58 > 0:09:01Having got eights for his first two courses,
0:09:01 > 0:09:04Josh is determined to score higher today
0:09:04 > 0:09:06with his family-inspired barbecued lamb dish.
0:09:09 > 0:09:11He starts by preparing his lamb rump,
0:09:11 > 0:09:14which he infuses with garlic and rosemary
0:09:14 > 0:09:17in a VacPack, before placing in a water-bath.
0:09:19 > 0:09:21Next, he moves on to his savoury ketchup,
0:09:21 > 0:09:25using fermented scallop roe and squid ink.
0:09:25 > 0:09:29But there is a risk the strong flavours could overpower the lamb.
0:09:32 > 0:09:33This murky brew.
0:09:33 > 0:09:35Yes. This is the ketchup.
0:09:35 > 0:09:37- May I?- Yes, absolutely, yeah.
0:09:43 > 0:09:44Are you happy with the result?
0:09:44 > 0:09:46I'm extremely happy with this, yeah.
0:09:46 > 0:09:48If one was to say it has the potential
0:09:48 > 0:09:50to have a kick like a mule, you would say...
0:09:50 > 0:09:53I like a little bit of spice in my life, so...
0:09:53 > 0:09:54HE LAUGHS
0:09:56 > 0:10:00Like Josh, Tommy is also cooking lamb for his dish,
0:10:00 > 0:10:02Champions' Guard Of Honour.
0:10:02 > 0:10:05But unlike Josh, he's cooking his in the oven.
0:10:06 > 0:10:09Not a lot of time to cook that lamb rack.
0:10:09 > 0:10:12No. I'm not going to know how this is cooked
0:10:12 > 0:10:14- until we're all stood there on the pass and...- Yeah.
0:10:14 > 0:10:17Zero or hero moment, isn't it?
0:10:17 > 0:10:21Before roasting, Tommy seasons his lamb rack and seals in a pan.
0:10:21 > 0:10:25But as reigning banquet champion, he's feeling the pressure.
0:10:26 > 0:10:28If I don't cook the lamb right, then the dish is a failure.
0:10:28 > 0:10:30I've lost half the hairs on my hand
0:10:30 > 0:10:32just trying to get lots of pressure on that skin.
0:10:32 > 0:10:34- Yeah.- Make it nice and crispy.
0:10:34 > 0:10:35- Yeah.- I'm covered in lamb fat.
0:10:35 > 0:10:37I'm quite happy, though.
0:10:38 > 0:10:40Next, Tommy works on the refined accompaniments
0:10:40 > 0:10:43which he hopes will elevate his dish,
0:10:43 > 0:10:45beginning with his turnip puree.
0:10:46 > 0:10:48- Hello.- How are you doing?
0:10:48 > 0:10:49Sweat on the brow.
0:10:49 > 0:10:51Yeah, I'm... I'm really busy.
0:10:51 > 0:10:54- And what's this?- This is fermented turnip puree.
0:10:54 > 0:10:55- May I try it?- Yes, sure.
0:10:55 > 0:10:58Fermented turnips, butter and cream.
0:10:58 > 0:10:59Simple as that.
0:11:00 > 0:11:01Quite... Ooh!
0:11:01 > 0:11:03Ooh.
0:11:05 > 0:11:06Really? Smug.
0:11:08 > 0:11:09I look forward to tasting it.
0:11:09 > 0:11:11Thank you, Jeremy.
0:11:13 > 0:11:16Danny's moved on to the pineapple element of his dish,
0:11:16 > 0:11:20a tribute to the fruit on the top of the Men's Singles trophy.
0:11:20 > 0:11:23He covers his pineapple in a salt crust
0:11:23 > 0:11:25and places in the oven to bake.
0:11:26 > 0:11:29I'd actually never noticed the pineapple on top of the trophy.
0:11:29 > 0:11:30No, neither have I.
0:11:30 > 0:11:33And when you were putting those pineapple socks on this morning,
0:11:33 > 0:11:35as well, I was wondering what that was bringing.
0:11:35 > 0:11:38The pineapple socks, I'm trying to hit the brief as much as I can.
0:11:41 > 0:11:44To find out more about the trophy which inspired his dish,
0:11:44 > 0:11:47Danny travelled to the All-England Lawn Tennis Club,
0:11:47 > 0:11:50home of the Wimbledon Championships,
0:11:50 > 0:11:53where he was given unique behind-the-scenes access
0:11:53 > 0:11:57by Wimbledon's Master of Ceremonies, Dan Bloxham.
0:11:57 > 0:12:00- Nice to meet you.- All right? - Welcome to the All-England Club.
0:12:00 > 0:12:02Here we are, it's the Challenge Trophy
0:12:02 > 0:12:05which is awarded to the winners every year.
0:12:05 > 0:12:06Looks incredible.
0:12:06 > 0:12:08It's almost got an aura about it.
0:12:08 > 0:12:10Do the players get to take it home or...?
0:12:10 > 0:12:12I think they'd like to.
0:12:12 > 0:12:15This one, we keep, and the players have a replica,
0:12:15 > 0:12:17- so they get... - Something to take home.
0:12:17 > 0:12:20- Absolutely, yeah. - As Master of Ceremonies,
0:12:20 > 0:12:23it's Dan's responsibility to look after the players
0:12:23 > 0:12:25throughout the Wimbledon Men's Final.
0:12:25 > 0:12:29My job is to bring the players on the two-minute-30 walk,
0:12:29 > 0:12:32past all the history and the pictures of other players, to here.
0:12:32 > 0:12:35They come through, past the trophies,
0:12:35 > 0:12:36and then we go out onto Centre Court.
0:12:39 > 0:12:42It's just amazing to see it actually in real life.
0:12:42 > 0:12:46It's theatre and it's drama and it's history all rolled into one.
0:12:46 > 0:12:48It's special.
0:12:48 > 0:12:50As soon as the match is over,
0:12:50 > 0:12:53Dan must organise the winner's presentation,
0:12:53 > 0:12:57personally delivering the world-famous trophy to Centre Court.
0:12:59 > 0:13:01Once a player wins match point,
0:13:01 > 0:13:02we've got probably the amount of time it takes
0:13:02 > 0:13:04the player to walk around
0:13:04 > 0:13:06and maybe wave to the crowd, so we've got a minute and a half,
0:13:06 > 0:13:09something like that. I'll take the trophy, the Runners-Up Salver,
0:13:09 > 0:13:13which is like a plate, and the umpire's medal onto the court.
0:13:13 > 0:13:15It's maybe, I don't know, 25 steps,
0:13:15 > 0:13:18but they're a very, very tricky 25 steps.
0:13:18 > 0:13:19- Long steps.- Long steps.
0:13:19 > 0:13:21Unbelievable. That must be so nerve-racking for you.
0:13:21 > 0:13:24I don't entertain the thought about, "What if you drop it?"
0:13:25 > 0:13:26It feels very exciting now.
0:13:26 > 0:13:28I feel really honoured and privileged to be the guy
0:13:28 > 0:13:32that takes the trophy onto court. It's a really, really amazing thing.
0:13:34 > 0:13:36Such an amazing venue.
0:13:36 > 0:13:39I think, to be able to get my main course here with the pineapple on,
0:13:39 > 0:13:41I feel like that would be absolutely amazing.
0:13:49 > 0:13:52Back in the kitchen, Danny's taken his salt-baked pineapple
0:13:52 > 0:13:54out of the oven.
0:13:54 > 0:13:56You'd have been a fine archaeologist.
0:13:57 > 0:13:59So is that your barbecue sauce there?
0:13:59 > 0:14:02It is, yeah. The one with all them wonderful ingredients in.
0:14:07 > 0:14:09Wow.
0:14:09 > 0:14:10Happy with how that's come out?
0:14:10 > 0:14:12Yeah, over the moon. Really happy with that.
0:14:12 > 0:14:15It's maybe just a touch spicy on your palate right now.
0:14:16 > 0:14:19- Slightly.- When you mix it with the pork and the pork fat,
0:14:19 > 0:14:21it's going to mellow that out a little bit.
0:14:21 > 0:14:23On its own, it's a little bit spicy.
0:14:23 > 0:14:24- Good luck with it.- Cheers.
0:14:26 > 0:14:29Josh has moved on to his borscht,
0:14:29 > 0:14:33an Eastern European beetroot soup which can be served hot or cold.
0:14:33 > 0:14:37His version features lamb stock and represents the wine
0:14:37 > 0:14:41his grandfather used to enjoy at family barbecues.
0:14:41 > 0:14:44He's also making two other beetroot elements,
0:14:44 > 0:14:47a beetroot puree and beetroot salad.
0:14:47 > 0:14:51This dish is really, really important to me that I do well.
0:14:51 > 0:14:53So a lot's on the line for me.
0:14:53 > 0:14:56Next, he places his water-bathed lamb on a barbecue,
0:14:56 > 0:14:59which will need to rest before plating.
0:14:59 > 0:15:00Hey, Josh, what's your dish called?
0:15:00 > 0:15:03Shouldn't you have a glass of wine with that?
0:15:03 > 0:15:05I wish I had one right now.
0:15:05 > 0:15:07Phew, it's hot.
0:15:07 > 0:15:11Tommy has moved on to the second of his two lamb elements,
0:15:11 > 0:15:15using a cut called Jacob's Ladder, which he browns in a pan.
0:15:15 > 0:15:18His lamb rack is still roasting in the oven,
0:15:18 > 0:15:20but he won't discover how well it's cooked
0:15:20 > 0:15:22until he carves it at the pass.
0:15:22 > 0:15:25I'm really nervous. It'll either be raw, perfect or knackered.
0:15:25 > 0:15:28I can cook lamb. I cook lamb every day, but not today.
0:15:31 > 0:15:33With plate-up approaching,
0:15:33 > 0:15:36Danny's moved on to his caramelised onion puree.
0:15:37 > 0:15:41It's one of six accompaniments he'll serve alongside his pork loin,
0:15:41 > 0:15:43which he's browning in a pan.
0:15:44 > 0:15:47How's the cooking of the pork going?
0:15:47 > 0:15:48It's going really well.
0:15:48 > 0:15:50Lovely flavours, lovely smell.
0:15:50 > 0:15:52Lovely.
0:15:52 > 0:15:54Tommy is first to the pass
0:15:54 > 0:15:57with his lamb, potatoes and turnip dish,
0:15:57 > 0:15:59Champions' Guard Of Honour,
0:15:59 > 0:16:02in celebration of the ceremonial line-up given to Wimbledon winners.
0:16:02 > 0:16:05Hey, Tommy, you're making a racket over there.
0:16:05 > 0:16:08This is what I'm going to serve my Guard Of Honour on.
0:16:08 > 0:16:09Like a carving board to serve it on.
0:16:09 > 0:16:11- Really?- But obviously, bish, bash, bosh.
0:16:13 > 0:16:17He takes his lamb rack out of the oven, hoping it's cooked through,
0:16:17 > 0:16:21then fries in a pan to add colour and leaves to rest.
0:16:21 > 0:16:24That's all flavour, that.
0:16:24 > 0:16:28Next, he finishes his lamb-fat roasted potatoes.
0:16:28 > 0:16:30Hey, Tommy, them potatoes look a bit different.
0:16:30 > 0:16:34- What's on them?- Coated them in smoked butter breadcrumbs.
0:16:34 > 0:16:36Some are soggy, some are crisp.
0:16:36 > 0:16:38They are just, like, really naughty.
0:16:38 > 0:16:43He adds caramelised chocolate mint leaves and pickled turnip discs.
0:16:44 > 0:16:46Then fermented turnip puree...
0:16:47 > 0:16:49..his lamb Jacob's Ladder...
0:16:50 > 0:16:51..and mint gel.
0:16:53 > 0:16:56Next, Tommy checks on his rack of lamb.
0:16:56 > 0:16:57How's that lamb looking, Tommy?
0:16:57 > 0:17:00It looks overcooked on the outside, so...
0:17:00 > 0:17:03- Yeah.- It's the middle I'm worried about.
0:17:03 > 0:17:06Tommy places the lamb rack on the presentation chopping board.
0:17:08 > 0:17:11Finally, he pours lamb sauce into jugs.
0:17:12 > 0:17:14OK, I'm ready.
0:17:21 > 0:17:24So, would you like to do the honours?
0:17:24 > 0:17:26HE EXHALES
0:17:30 > 0:17:32Are you happy with how you've cooked this?
0:17:32 > 0:17:34Yeah, that's a great relief.
0:17:34 > 0:17:36I'm very happy with the cooking of that.
0:17:36 > 0:17:39Well, without further ado, then, shall we?
0:17:39 > 0:17:40Mm. Please.
0:17:52 > 0:17:54- Do you like it?- Yeah. I want that big flavour.
0:17:54 > 0:17:56I want it to be really special as a main event.
0:17:58 > 0:18:00That lamb rack, absolutely delicious.
0:18:02 > 0:18:05The potatoes. Is this how you wanted them to be?
0:18:05 > 0:18:07Yeah. I coated them in the breadcrumbs.
0:18:07 > 0:18:09It sort of sticks the fat to them.
0:18:09 > 0:18:11You can hear the crunch when you eat it.
0:18:11 > 0:18:15The potatoes themselves are absolutely fantastic.
0:18:15 > 0:18:17Your fermented turnip puree.
0:18:17 > 0:18:19How did you get it so light and bright?
0:18:19 > 0:18:21There's quite a lot of cream in it, actually.
0:18:21 > 0:18:24Thought we'd get the truth out eventually.
0:18:24 > 0:18:27Yeah, that's beautiful. Nice, acidic flavours coming through.
0:18:27 > 0:18:29It's cut through all that lamb flavour.
0:18:29 > 0:18:32- What would you give it? - A nine would be good.
0:18:32 > 0:18:35Might keep me up there with the boys.
0:18:35 > 0:18:3610 out of 10, it's incredible.
0:18:36 > 0:18:39For me, I'm going to score it a nine.
0:18:39 > 0:18:42- I'm a little bit nervous now. - Yeah.
0:18:45 > 0:18:46How's it going, guys?
0:18:46 > 0:18:48What did Jeremy think?
0:18:48 > 0:18:50He ate a bit more of it than he's eaten most things.
0:18:50 > 0:18:52So, yeah, I think he enjoyed it.
0:18:54 > 0:18:56Next to the pass is Josh,
0:18:56 > 0:19:00with his barbecued lamb dish inspired by his late grandfather,
0:19:00 > 0:19:03Grandad On The Barbecue, Drinking Red Wine.
0:19:04 > 0:19:08He begins by plating beetroot puree,
0:19:08 > 0:19:10then a sprinkle of powdered beetroot...
0:19:11 > 0:19:13..roasted yellow and red beetroot...
0:19:14 > 0:19:18..and blow-torched teardrop peppers.
0:19:18 > 0:19:21Next, he slices his barbecued lamb rump.
0:19:21 > 0:19:22How's that lamb looking, Josh?
0:19:22 > 0:19:24Yeah, I'm quite happy with it, actually.
0:19:24 > 0:19:26I was a little bit worried about it.
0:19:26 > 0:19:27What were you worried about?
0:19:27 > 0:19:29Just that I didn't have enough time to rest it.
0:19:29 > 0:19:31Yeah, it's come out really nice.
0:19:32 > 0:19:34Josh plates the lamb rump
0:19:34 > 0:19:38and adds raw candied beetroot discs and beetroot leaves.
0:19:38 > 0:19:41He pours his hot lamb borscht into a decanter
0:19:41 > 0:19:44to represent his grandad's glass of red wine.
0:19:45 > 0:19:48Next, his savoury ketchup.
0:19:48 > 0:19:49You all right over there?
0:19:49 > 0:19:51You look like you're shaking a little bit.
0:19:51 > 0:19:52I'm really shaking.
0:19:52 > 0:19:56Josh finishes with a glass cloche, which he fills with smoke.
0:19:57 > 0:19:59What's the flavour of the smoke, Josh?
0:19:59 > 0:20:02Cabernet Sauvignon wood barrels.
0:20:02 > 0:20:04Right, ready. Would you mind giving me a hand, Tommy?
0:20:11 > 0:20:15Wow! What extraordinary presentation!
0:20:15 > 0:20:17Thank you. Definitely the hardest dish I've done so far,
0:20:17 > 0:20:19but I'm pretty proud of it, I think.
0:20:19 > 0:20:21In that case, without further ado, can we?
0:20:28 > 0:20:30The smoke is Cabernet Sauvignon chips.
0:20:30 > 0:20:32This is not Cabernet Sauvignon wine.
0:20:32 > 0:20:33No, unfortunately not.
0:20:33 > 0:20:34It's a lamb borscht.
0:20:34 > 0:20:36I think it goes with the dish.
0:20:37 > 0:20:39You know, you've got the beetroots on the plate,
0:20:39 > 0:20:41you've got the beetroots in the glass,
0:20:41 > 0:20:43it's not going to taste bad together.
0:20:44 > 0:20:46It kind of reminds me of that beef tea
0:20:46 > 0:20:48you might have when you go to the football.
0:20:48 > 0:20:50Yeah, yeah, on a cold day, though.
0:20:50 > 0:20:54Are you pleased with how the lamb has cooked?
0:20:54 > 0:20:55Yeah, absolutely.
0:20:55 > 0:20:58I think the flavour of the garlic and rosemary balances the lamb out.
0:20:58 > 0:21:02I'm not 100% sold on the way he's cooked that lamb.
0:21:02 > 0:21:05- That's quite acrid when you get that really black.- Yeah.
0:21:05 > 0:21:06So the ketchup.
0:21:07 > 0:21:10These are very interesting but quite dark flavours, aren't they?
0:21:10 > 0:21:12Almost mysterious.
0:21:12 > 0:21:15I wanted the squid ink in there just to give it a really seafood flavour
0:21:15 > 0:21:18just to counteract the salt marsh lamb.
0:21:18 > 0:21:20The ketchup's got a weird taste.
0:21:20 > 0:21:23It's got a little bit of fish in.
0:21:23 > 0:21:25Personally, I wouldn't maybe put that with lamb.
0:21:25 > 0:21:28Out of 10, what would you award it?
0:21:28 > 0:21:30I think it's unusual.
0:21:30 > 0:21:33I don't think anyone else is going to cook like this
0:21:33 > 0:21:35in the competition, so I'd like to score it a nine.
0:21:37 > 0:21:39Now, then, guys.
0:21:39 > 0:21:40Hey, well done, well done.
0:21:40 > 0:21:42Thank you. Pretty happy, yeah.
0:21:42 > 0:21:44What do you think Jeremy thought?
0:21:44 > 0:21:45I think he quite liked it, actually.
0:21:45 > 0:21:47Yeah.
0:21:47 > 0:21:51Danny is last to plate his dish, A Sign Of Wealth,
0:21:51 > 0:21:53a barbecued suckling pig and pineapple dish
0:21:53 > 0:21:57in tribute to the pineapple on top of the Men's Singles trophy.
0:21:59 > 0:22:03Danny starts by plating caramelised brown onion puree.
0:22:03 > 0:22:05Just going to pop some fresh chives on.
0:22:06 > 0:22:11Next, he adds spring onions, before carving his suckling pork loin.
0:22:11 > 0:22:13It's nice and juicy.
0:22:13 > 0:22:15Crispy on the outside.
0:22:16 > 0:22:18- It does look good. - Yeah, looks really nice, Danny.
0:22:19 > 0:22:22He adds the pork loin to the plate,
0:22:22 > 0:22:26then salt-baked charred pineapple chunks and pineapple gel.
0:22:27 > 0:22:30Next, pickled silver-skin onions
0:22:30 > 0:22:33and sliced radish followed by caramelised onions.
0:22:35 > 0:22:38He fills golden pineapples with his pulled pork
0:22:38 > 0:22:42marinated in his barbecue sauce.
0:22:42 > 0:22:43- Bit of bling, Danny.- Yeah.
0:22:43 > 0:22:45Everyone loves a bit of bling in their life.
0:22:48 > 0:22:51Danny finishes the plates with pork sauce.
0:22:51 > 0:22:55One of you gives me a hand with my pineapples, please?
0:22:55 > 0:22:56Don't drop my bling.
0:23:01 > 0:23:03What's this extraordinary carry-on here?
0:23:03 > 0:23:06I just wanted it to be a little nod to everyone at Wimbledon
0:23:06 > 0:23:09to show them just how special Wimbledon is.
0:23:09 > 0:23:10Right, let's go and taste this.
0:23:15 > 0:23:17And within the pineapple... Da-da!
0:23:17 > 0:23:20..is barbecued pork.
0:23:20 > 0:23:23Why are you putting it in here and not on the plate, out of interest?
0:23:23 > 0:23:25Something to talk about. We don't want a boring main course.
0:23:25 > 0:23:28You can call it many things, but boring is not one of them.
0:23:29 > 0:23:32Some pulled pork.
0:23:32 > 0:23:34That's where the barbecue sauce comes in.
0:23:34 > 0:23:35It's very sweet, isn't it?
0:23:35 > 0:23:37- Quite spicy at the end. - Yeah.- I like it.
0:23:39 > 0:23:42The barbecue sauce that we tried earlier,
0:23:42 > 0:23:45the face you pulled did have me a little bit scared,
0:23:45 > 0:23:47but that's a lot more mellow now.
0:23:49 > 0:23:51The loin of pork, what a real treat.
0:23:53 > 0:23:55I'm feeling really happy with that.
0:23:55 > 0:23:57It's lovely and tender.
0:23:57 > 0:23:59- JOSH:- I think the pork is absolutely delicious.
0:23:59 > 0:24:02So succulent, really good crackling.
0:24:02 > 0:24:04Yeah. It's very well cooked.
0:24:04 > 0:24:07On the plate with the loin of pork,
0:24:07 > 0:24:10there's a delicacy and there's a balance.
0:24:10 > 0:24:14And then there's this furiously marinated barbecued pork.
0:24:14 > 0:24:16I'm still trying to get my head round why the two together.
0:24:16 > 0:24:20When I think of summertime, I obviously think of a barbecue.
0:24:20 > 0:24:23The barbecue sauce goes fantastically well
0:24:23 > 0:24:24- with the pineapple.- Uh-huh.
0:24:24 > 0:24:28I didn't get really where this pulled shoulder fits into that.
0:24:28 > 0:24:30If you eat that with the delicate suckling pig,
0:24:30 > 0:24:33that definitely overpowers it, in my book.
0:24:33 > 0:24:35What would you give it out of ten, do you think?
0:24:35 > 0:24:37I'm going to say an eight and hope for a nine.
0:24:42 > 0:24:43Hey.
0:24:43 > 0:24:44How do.
0:24:44 > 0:24:46Wow. That was intense.
0:24:48 > 0:24:49I feel quite nervous right now.
0:24:49 > 0:24:52I really need a big score to secure my place for Friday.
0:24:52 > 0:24:55No, I'm in exactly the same boat as you.
0:24:55 > 0:24:58If I don't get a high score, that puts me at risk of going home.
0:24:58 > 0:24:59I don't want to go home.
0:25:05 > 0:25:08So, that's the main course done.
0:25:08 > 0:25:10There must be a sense, slightly, of relief.
0:25:10 > 0:25:13- Not quite.- Moving on, then, very swiftly.
0:25:14 > 0:25:16Josh, your dish.
0:25:19 > 0:25:21I thought your barbecued lamb
0:25:21 > 0:25:23was beautifully cooked,
0:25:23 > 0:25:25and you definitely succeeded
0:25:25 > 0:25:28in achieving those smoky barbecue flavours.
0:25:29 > 0:25:32I really enjoyed all the beetroot elements,
0:25:32 > 0:25:36and the lamb borscht was absolutely delicious.
0:25:37 > 0:25:38However...
0:25:40 > 0:25:45..the whole dish was very, very dark in terms of flavours.
0:25:46 > 0:25:48And I'm not sure the mix of scallop and squid ink
0:25:48 > 0:25:50really benefited the sauce.
0:25:52 > 0:25:54Danny. Your dish.
0:25:56 > 0:25:58I loved the restraint of the presentation
0:25:58 > 0:26:00on the plate.
0:26:00 > 0:26:02The suckling pig really worked.
0:26:02 > 0:26:05I thought you pulled that off brilliantly.
0:26:05 > 0:26:08And the whole dish on the plate ate incredibly well.
0:26:10 > 0:26:11However...
0:26:12 > 0:26:15..once you got to the golden pineapple,
0:26:15 > 0:26:17things went slightly awry.
0:26:19 > 0:26:22The pulled pork was delicious, but the savage amount of ketchup,
0:26:22 > 0:26:26spice and sugar made many of the other ingredients redundant,
0:26:26 > 0:26:29including the contentious gravy granules.
0:26:31 > 0:26:33Tommy.
0:26:33 > 0:26:35Your dish.
0:26:38 > 0:26:39I wasn't sure about
0:26:39 > 0:26:41serving the lamb on a tennis racket.
0:26:42 > 0:26:44I'm not a fan of gimmicks.
0:26:45 > 0:26:46But...
0:26:47 > 0:26:49..I thought this dish was excellent.
0:26:53 > 0:26:56There was no gadgetry, no fancy techniques to hide behind,
0:26:56 > 0:26:58just very fine, honest cooking.
0:26:59 > 0:27:02And the lamb was beautifully cooked.
0:27:02 > 0:27:03A real treat.
0:27:05 > 0:27:07So, then, to the scores.
0:27:09 > 0:27:11Josh. I'm giving you...
0:27:13 > 0:27:15..a score of eight.
0:27:17 > 0:27:19Danny.
0:27:19 > 0:27:20I'm giving you...
0:27:25 > 0:27:27..a score of eight.
0:27:29 > 0:27:31Finally, Tommy...
0:27:31 > 0:27:33I'm giving you...
0:27:35 > 0:27:36..a score of...
0:27:40 > 0:27:41..ten.
0:27:41 > 0:27:44- Thank you very much. - This was a beautiful dish.
0:27:44 > 0:27:46- Congratulations. - Thank you very much.
0:27:46 > 0:27:51It's pudding next, and I really have no idea who is going to triumph.
0:27:51 > 0:27:53Good luck.
0:27:54 > 0:27:56Cheers, guys.
0:27:56 > 0:27:57Thank you.
0:27:57 > 0:27:59Feels amazing to be top of the leaderboard now.
0:27:59 > 0:28:03It's only one point, but, God, it feels better than being last.
0:28:03 > 0:28:07Tommy has taken the lead from Danny with 26 points,
0:28:07 > 0:28:12leaving him on 25, and Josh just one point behind on 24.
0:28:12 > 0:28:15Consistently getting eights through the competition.
0:28:15 > 0:28:18The fact that we're still two points within each other
0:28:18 > 0:28:21is great for me because it still means that I can go through.
0:28:21 > 0:28:25I don't think I've ever been in something so closely contested.
0:28:25 > 0:28:28If I'm the person going home, I'm going to be devastated.
0:28:28 > 0:28:31I really want to be there on Friday. This is really tight.
0:28:31 > 0:28:33It's nerve-racking now.
0:28:33 > 0:28:35I think I've aged.