0:00:02 > 0:00:06- This year on Great British Menu... - The competition is on.
0:00:06 > 0:00:09..24 of the country's top chefs...
0:00:09 > 0:00:11I'm definitely really going for it with this dish.
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet,
0:00:15 > 0:00:21celebrating 140 years of the iconic Wimbledon Championships,
0:00:21 > 0:00:26the oldest and most prestigious tennis tournament in the world.
0:00:28 > 0:00:31This week, battling to represent the North East in the national
0:00:31 > 0:00:34finals are returning champion Tommy Banks,
0:00:34 > 0:00:37who took the lead yesterday after scoring a ten for his main...
0:00:37 > 0:00:41- It was a beautiful dish, congratulations.- Thank you very much.
0:00:41 > 0:00:45..newcomer Danny Parker, narrowly in second place after Tommy's triumph...
0:00:45 > 0:00:49- A bit of bling, Danny.- Yeah. - Everyone loves a bit of bling in their life.
0:00:49 > 0:00:53..and fellow first-timer Josh Overington,
0:00:53 > 0:00:55in third place by just one point.
0:00:55 > 0:00:58It's so close, and very stressful.
0:00:58 > 0:01:02Today, it's the dessert course.
0:01:02 > 0:01:05- There's just so much riding on it. - It's going to go down to the wire.
0:01:05 > 0:01:09But with the competition too close to call, which two chefs
0:01:09 > 0:01:12will be going through to tomorrow?
0:01:13 > 0:01:16What are you going to do if you get the panna cotta out and it's not right?
0:01:16 > 0:01:17Cry.
0:01:29 > 0:01:32The chefs have been tasked with creating outstanding dishes
0:01:32 > 0:01:36that evoke a taste of summer and pay tribute to the
0:01:36 > 0:01:38Wimbledon Championships.
0:01:41 > 0:01:44Returning banquet champion Tommy Banks is currently in the
0:01:44 > 0:01:49lead with 26 points, but with Danny on 25 and Josh on 24,
0:01:49 > 0:01:52there's almost nothing between them.
0:01:52 > 0:01:54Right, then, boys, last day.
0:01:54 > 0:01:56It's going to be an intense, very intense day.
0:01:56 > 0:01:59It's all about executing every element perfectly.
0:01:59 > 0:02:01I think one mistake and that person's not going through.
0:02:01 > 0:02:04I mean, you guys have cooked really well all week,
0:02:04 > 0:02:07but I don't want to be the one going home.
0:02:07 > 0:02:10Judging their dishes is veteran chef Jeremy Lee,
0:02:10 > 0:02:14renowned for his stylish, classical British cooking.
0:02:15 > 0:02:19- Gentlemen, good morning. How are you today?- Very well, thank you.
0:02:19 > 0:02:22Good. The pudding, the last course.
0:02:22 > 0:02:25And miraculously, there's only a couple of points between you all.
0:02:25 > 0:02:30So, for 140 years of Wimbledon, a British summer,
0:02:30 > 0:02:33I hope very much to taste three absolutely sterling dishes
0:02:33 > 0:02:36that will confound me as much as your other three dishes. Good luck.
0:02:36 > 0:02:37Thank you, Jeremy.
0:02:42 > 0:02:44It's a very close deal.
0:02:44 > 0:02:46It's not clear who's going to go through to the final,
0:02:46 > 0:02:50so this is going to be the Devil's own business to choose who will.
0:02:51 > 0:02:54After scoring a perfect ten yesterday,
0:02:54 > 0:02:58Tommy is hoping for another ace today with his dessert,
0:02:58 > 0:03:02- Hay Time, recalling summers with his family on their farm.- Hi, Tommy.
0:03:02 > 0:03:05- How are you?- Very well, thank you. - What's your pudding?
0:03:05 > 0:03:10Essentially, it is a hay custard with filo pastry,
0:03:10 > 0:03:12cream cheese ice cream and raspberries.
0:03:12 > 0:03:14Gosh, how does that all work?
0:03:14 > 0:03:17So, the hay, I'm going to toast it in the oven so it's really nice,
0:03:17 > 0:03:20so it brings out the flavour a bit more. Infuse it in cream,
0:03:20 > 0:03:24- and then use that cream as the base of a custard.- A-ha.
0:03:24 > 0:03:26I've never had hay in a pudding before.
0:03:26 > 0:03:28I've never had a hay pudding either, but I...
0:03:28 > 0:03:30JEREMY LAUGHS
0:03:30 > 0:03:31The smell of it is sweet,
0:03:31 > 0:03:34and that's why I thought it really is something I want to do.
0:03:34 > 0:03:37I'm going to make an ice cream from the cream cheese.
0:03:37 > 0:03:39With the rest of the cream cheese,
0:03:39 > 0:03:42I'm going to make a cheesecake with the meadowsweet.
0:03:42 > 0:03:44The raspberries are going to be made into a puree.
0:03:44 > 0:03:47And also, I'm just going to serve some fresh raspberries as well.
0:03:47 > 0:03:50Well, raspberries are notoriously powerful.
0:03:50 > 0:03:55- Is this slightly too delicate for that?- Not in my opinion, no.
0:03:55 > 0:03:59- No, indeed, really. I look forward to trying that.- Thank you.
0:04:01 > 0:04:03So, Tommy's pudding, Hay Time.
0:04:03 > 0:04:06When he puts things that are from in and around his farm,
0:04:06 > 0:04:12he is at his happiest, I've noticed. He seems on comfortable terrain.
0:04:12 > 0:04:15And the problem with being comfortable is someone might
0:04:15 > 0:04:18not push oneself that little bit more.
0:04:18 > 0:04:22Newcomer Danny has impressed with his flamboyant presentation
0:04:22 > 0:04:24all week, but yesterday lost his lead.
0:04:24 > 0:04:28He's hoping to secure his place in tomorrow's regional final with a
0:04:28 > 0:04:32dessert based on childhood memories, playing tennis in the garden.
0:04:32 > 0:04:35- Hello, Danny, how are you? - I'm good, Jeremy, how are you?
0:04:35 > 0:04:38Very well indeed. What is the name of the dish?
0:04:38 > 0:04:41Please Sir, Can I Have My Ball Back?
0:04:41 > 0:04:43How on earth did you arrive at such a glorious name?
0:04:43 > 0:04:46I remember when Wimbledon would come on the TV,
0:04:46 > 0:04:48me and my friends, we would go out and play tennis.
0:04:48 > 0:04:52And inevitably, someone would smash a window. Usually a greenhouse.
0:04:52 > 0:04:56And someone would have to go over, knock on the guy's door and say,
0:04:56 > 0:05:00- "Please, sir, can I have my ball back?"- A-ha. What is the dish?
0:05:00 > 0:05:02So I've got these lovely strawberries here.
0:05:02 > 0:05:06- I'm going to make a consomme on top of a vanilla panna cotta.- Ah.
0:05:06 > 0:05:09So that's our strawberries and cream element there.
0:05:09 > 0:05:13- On top of that, we are going to have a fizzy strawberry sorbet.- Fizzy?!
0:05:13 > 0:05:16Fizzy strawberry sorbet. I'm also going to make a strawberry meringue.
0:05:16 > 0:05:21And I'm going to finish it with a dandelion and burdock and gin cocktail.
0:05:21 > 0:05:24We're almost getting used to the daily firework display and
0:05:24 > 0:05:26magnificence of your presentation.
0:05:26 > 0:05:29You sort of exposed yourself slightly to a few hiccups.
0:05:29 > 0:05:31Can you avoid them with this one today?
0:05:31 > 0:05:34I think there's a lot of risks involved in this.
0:05:34 > 0:05:35Some of it is in the presentation,
0:05:35 > 0:05:38that we'll leave a secret right until the end.
0:05:38 > 0:05:41I look forward to it very much indeed. Good luck.
0:05:43 > 0:05:48I think with Danny's dish, his flavours are quite conservative.
0:05:48 > 0:05:50He remains in a very safe realm
0:05:50 > 0:05:54and then surrounds that realm with an awful lot of set dressing.
0:05:54 > 0:05:57So I'm intrigued to see what he does with this course.
0:05:58 > 0:06:01In third place, by just one point,
0:06:01 > 0:06:05Josh has scored consistently well all week.
0:06:05 > 0:06:08He's hoping his summer dessert, Walking Through The Hedgerow
0:06:08 > 0:06:12Picking Berries, will net him the perfect ten he badly needs.
0:06:12 > 0:06:15- Josh, how are you?- Yeah, I'm OK, yeah.
0:06:15 > 0:06:17How are you going to manifest this dish, then?
0:06:17 > 0:06:20I'm going to make a panna cotta of wild herbs,
0:06:20 > 0:06:25which I'm using meadowsweet and sweet woodruff.
0:06:25 > 0:06:28And these work well together? Because they're quite disparate
0:06:28 > 0:06:30characters, aren't they, in flavour?
0:06:30 > 0:06:33Yeah, I think they really work together. You want the flavour of the hedgerow,
0:06:33 > 0:06:35and that's what it's going to give.
0:06:35 > 0:06:38So I'm also making a wild strawberry sorbet.
0:06:38 > 0:06:41Then we are going to make a honeycomb out of buckwheat honey.
0:06:41 > 0:06:44We're used to very delicate floral honey,
0:06:44 > 0:06:46but buckwheat is a much denser...
0:06:46 > 0:06:49I mean, that almost looks like a chocolate spread, doesn't it?
0:06:49 > 0:06:53- Yes, it's a lot more intense.- What are the risks on this, do you think?
0:06:53 > 0:06:56Absolutely the panna cotta is going to be a huge challenge to get it set
0:06:56 > 0:06:58perfectly and have the right texture.
0:06:58 > 0:07:03Danny, panna cotta, strawberries. Panna cotta, strawberries.
0:07:03 > 0:07:05Yeah, it's battle of the panna cottas, isn't it?
0:07:05 > 0:07:07But I don't think what Josh is doing really bothers
0:07:07 > 0:07:10me that much, because I need to concentrate on what I'm doing.
0:07:10 > 0:07:14Well, I think you all do. You know, one of you is going to have to stumble and fall.
0:07:16 > 0:07:22Josh's pudding, using both buckwheat and meadowsweet, one very floral,
0:07:22 > 0:07:24the other very bitter.
0:07:24 > 0:07:27But they might work beautifully together, they might not.
0:07:31 > 0:07:34The three chefs have been friends for years,
0:07:34 > 0:07:38but with the judging chamber in sight, it's every man for himself.
0:07:38 > 0:07:42One of us is going home after this, so I'm feeling that pressure.
0:07:42 > 0:07:45It's going to be emotional at the end of this round.
0:07:45 > 0:07:48- There's just so much riding on it. - Yeah, absolutely.
0:07:48 > 0:07:51It's going to go down to the wire.
0:07:51 > 0:07:52With the scores so close,
0:07:52 > 0:07:56Tommy is pulling out all the stops with his dish, Hay Time.
0:07:56 > 0:07:59He's using ingredients connected to summer memories growing up on
0:07:59 > 0:08:03his parents' farm, roasting hay from their fields to flavour the
0:08:03 > 0:08:06custard at the centre of his dessert.
0:08:06 > 0:08:08I've got a little touch with my presentation.
0:08:08 > 0:08:10I won't tell you exactly what it is, but my mum made it for me,
0:08:10 > 0:08:14- so you can't be mean about it, all right?- Oh, that old chestnut.
0:08:14 > 0:08:16- You know my mum, you wouldn't mess with her.- No.
0:08:16 > 0:08:19- I'll say it's great no matter what. - TOMMY LAUGHS
0:08:19 > 0:08:23Both Tommy's rivals are hoping to take him on with their different
0:08:23 > 0:08:25takes on panna cotta.
0:08:25 > 0:08:28For Josh's dish, Walking Through The Hedgerow Picking Berries,
0:08:28 > 0:08:31he's flavouring his with foraged herbs.
0:08:31 > 0:08:33I really want to get this panna cotta going, so it gets set.
0:08:33 > 0:08:37Nothing worse than it either being overset or being not set
0:08:37 > 0:08:40enough and being all runny, that's my main worry.
0:08:40 > 0:08:44I think everyone's just going to be running around mad for the next half an hour.
0:08:44 > 0:08:47While Danny's making his panna cotta with vanilla,
0:08:47 > 0:08:50which he'll serve alongside six strawberry elements,
0:08:50 > 0:08:54on his dish, Please Sir, Can I Have My Ball Back?
0:08:54 > 0:08:56But as well as different flavours,
0:08:56 > 0:08:58both chefs have chosen different techniques.
0:08:58 > 0:09:02- Danny, how are you making your panna cotta?- I'm going to cool it down a little bit over ice,
0:09:02 > 0:09:06- I'm going to get it in the blast chiller as soon as possible. - Yeah, nice.- How are you doing yours?
0:09:06 > 0:09:10- Yours is a little bit different? - I'm just going to whisk it over ice, so it gets nearly set,
0:09:10 > 0:09:13and then I'm going to put it in the bowls and finish it in the fridge.
0:09:13 > 0:09:14I need that security that it's going to set,
0:09:14 > 0:09:17I don't have time to be standing and whisking something over ice.
0:09:17 > 0:09:20Well, it's just these big arms, mate, it happens really quickly.
0:09:20 > 0:09:22HE LAUGHS
0:09:23 > 0:09:27Having infused his panna cotta mixture with his foraged herbs,
0:09:27 > 0:09:29Josh sieves,
0:09:29 > 0:09:33before whisking over ice, in the hope it will begin to set.
0:09:35 > 0:09:38Oh, the panna cotta. Can you tell me why you've decided to take such
0:09:38 > 0:09:43- a precarious avenue with this? - Well, there's panna cotta, and there's panna cotta.
0:09:43 > 0:09:48At the end of the day, I think a panna cotta should have a really silky, smooth texture.
0:09:48 > 0:09:49And when I do it this way,
0:09:49 > 0:09:52it lets me control exactly how that texture is going to be.
0:09:52 > 0:09:56That is an extraordinary flavour. Mysterious stuff.
0:09:56 > 0:09:58- Good luck with it. - Thank you very much.
0:09:59 > 0:10:02Tommy is working on the custard for his dessert,
0:10:02 > 0:10:05which he's infusing with his roasted hay.
0:10:05 > 0:10:09Next, he places filo pastry discs in the oven.
0:10:09 > 0:10:11With the scores so close,
0:10:11 > 0:10:16he's doing everything he can to make it to the banquet for a second time.
0:10:16 > 0:10:19Wimbledon is such a prestigious tournament and full of
0:10:19 > 0:10:22tradition, so that's what's really spurring me on,
0:10:22 > 0:10:25the idea of being able to serve the last course at the banquet.
0:10:26 > 0:10:28To find out how it feels to make it all the way to
0:10:28 > 0:10:34Wimbledon, Tommy went to meet former British number one Roger Taylor,
0:10:34 > 0:10:39who reached three championship semifinals in the 1960s and '70s.
0:10:39 > 0:10:41- Hi, Tommy.- Hi, Roger, pleasure to meet you.
0:10:41 > 0:10:44Almost 100 years before Roger played here,
0:10:44 > 0:10:48the first winner of Wimbledon was crowned in the summer of 1877,
0:10:48 > 0:10:51when just 22 amateur players took part.
0:10:51 > 0:10:54The first champion was this chap, Spencer Gore.
0:10:54 > 0:10:57They had something like 200 spectators.
0:10:57 > 0:11:00Here's a sketch of Wimbledon in the 1880s.
0:11:00 > 0:11:05And you can see people in their finest attire there,
0:11:05 > 0:11:08with top hats and long coats.
0:11:08 > 0:11:11Is it fair to say that tennis was quite an elitist game back then?
0:11:11 > 0:11:15Yes, I think so, there's no doubt it was for the rich and privileged.
0:11:15 > 0:11:18It's only in the last 60 or 70 years that tennis
0:11:18 > 0:11:23has been open to the masses of people that now play the game, yeah.
0:11:23 > 0:11:25By the time Roger was playing in the '70s,
0:11:25 > 0:11:30the atmosphere - and attire - was very different.
0:11:30 > 0:11:33- Here I am, Tommy.- Wow. - Playing on Centre Court.
0:11:33 > 0:11:36No wonder my nana fancied you, Roger. Look at them legs.
0:11:36 > 0:11:39- Yeah, well, the shorts were a bit shorter...- Yeah, a lot shorter.- ..in those days.
0:11:39 > 0:11:43Roger triumphed against some of Wimbledon's greatest champions,
0:11:43 > 0:11:46including a 17-year-old Bjorn Borg.
0:11:48 > 0:11:51In 1970, he beat Australian Rod Laver,
0:11:51 > 0:11:56regarded as one of the greatest players of all time.
0:11:56 > 0:11:59When I played him, he had won 31 straight matches.
0:12:00 > 0:12:05- COMMENTATOR:- Laver reaches, but puts it in the net. Another point for Taylor.
0:12:05 > 0:12:09You can imagine how exciting it was for me that I beat him.
0:12:09 > 0:12:13You can't forget it these days, middle Saturday in Wimbledon, in 1970.
0:12:13 > 0:12:17- That must have been some atmosphere. - It really was.- Yeah.
0:12:17 > 0:12:19An amazing moment.
0:12:19 > 0:12:22- Roger, thank you very much. - It's been my pleasure, Tommy.
0:12:22 > 0:12:25And any chance you can get me a ticket for the banquet?
0:12:25 > 0:12:28- Well, if I get there, you'll be on the list.- Great.
0:12:30 > 0:12:33Back in the kitchen, Tommy is finishing his hay custard...
0:12:35 > 0:12:39..and has begun work on his unusual meadowsweet cheesecake,
0:12:39 > 0:12:43- which will be piped on top of his layered dessert.- Oh, look at this.
0:12:43 > 0:12:47- This is the...?- Hay custard.- This is hay that you baked in the oven?
0:12:47 > 0:12:48Yeah.
0:12:51 > 0:12:54- Biscuity.- Yeah, I think so. - And then this is the...?
0:12:54 > 0:12:58I'm calling it a cheesecake, but it's some sort of cheesy,
0:12:58 > 0:12:59custardy-type creation.
0:13:01 > 0:13:03TOMMY LAUGHS
0:13:03 > 0:13:06- Carry on. Good luck.- Thank you.
0:13:06 > 0:13:09I've just been to see Tommy and tried his
0:13:09 > 0:13:12hay custard and his meadowsweet cheesecake.
0:13:12 > 0:13:15I'm working quite hard to tell which one's which.
0:13:15 > 0:13:19They're very similar in colour, look and consistency, and flavour.
0:13:22 > 0:13:26Across the kitchen, Josh is working on his buckwheat honeycomb,
0:13:26 > 0:13:29which he hopes will bring a bitter note to his unusual sweet and
0:13:29 > 0:13:31savoury dessert.
0:13:31 > 0:13:34Next, he moves on to his wild strawberry sorbet,
0:13:34 > 0:13:37which will top his foraged herb panna cotta.
0:13:37 > 0:13:40But with time running out, he's worried about getting the
0:13:40 > 0:13:43different elements completed on time.
0:13:43 > 0:13:45Boys, I'm feeling really nervous right now.
0:13:45 > 0:13:47I need everything to be perfect to get a high score.
0:13:47 > 0:13:49Yeah, I'm really feeling the pressure.
0:13:49 > 0:13:53Danny, what are you going to do if you get the panna cotta out and it's not right?
0:13:53 > 0:13:56- Cry.- Cry?
0:13:56 > 0:14:00Danny has moved on to the fizzy strawberry sorbet for his
0:14:00 > 0:14:04- playful dessert... - Danny, is this cool boiling, mate?
0:14:04 > 0:14:07..which he must leave to set before adding the fizz later.
0:14:08 > 0:14:10Right, meringue.
0:14:10 > 0:14:13Next, he works on his strawberry meringue shards,
0:14:13 > 0:14:16one of his many strawberry garnishes.
0:14:18 > 0:14:20Pretty in pink.
0:14:20 > 0:14:23So you're going to try and dry this out and then just make shards of it?
0:14:23 > 0:14:25That's exactly the plan, yeah.
0:14:25 > 0:14:28So, you're not a great fan of the soft-centred meringue?
0:14:28 > 0:14:30I usually am, but in this instance,
0:14:30 > 0:14:33the meringue is a completely different texture.
0:14:33 > 0:14:34You seem quite stressed.
0:14:34 > 0:14:37Yeah, I think, looking around, everyone is pretty busy,
0:14:37 > 0:14:39no-one has got time to breathe, really.
0:14:39 > 0:14:40- Well, good luck.- Thank you.
0:14:43 > 0:14:45I've just been into the kitchen and I took one look at Danny
0:14:45 > 0:14:47and went, "Oh, no, you've done it again, haven't you?"
0:14:47 > 0:14:50Got so many different parts to his dish that bringing them all
0:14:50 > 0:14:54together at the same time could prove troublesome, I suspect.
0:14:55 > 0:14:58Josh is first up to the pass with his dessert,
0:14:58 > 0:15:01Walking Through The Hedgerow Picking Berries.
0:15:03 > 0:15:08He starts by piping his aerated herb panna cotta into bowls
0:15:08 > 0:15:13then adds buckwheat crumble, wild berries and wild strawberry sorbet.
0:15:13 > 0:15:16- How's your panna cotta looking, mate?- It's melting a little bit in the heat,
0:15:16 > 0:15:21- so I need to really move myself. - It looks like you're scared, Tommy. - Yeah.
0:15:21 > 0:15:26He tops with wild blackberries, wild redcurrants and macerated
0:15:26 > 0:15:29compressed strawberries.
0:15:29 > 0:15:34Next, strawberry powder and sweet woodruff powder.
0:15:34 > 0:15:38Not too much, though, because I don't want it to overpower everything.
0:15:38 > 0:15:41He finishes with nasturtium flowers,
0:15:41 > 0:15:44and presents against a backdrop of a summer hedgerow.
0:15:49 > 0:15:51Look at these. How are you feeling?
0:15:51 > 0:15:53I'm feeling pretty good about this one.
0:15:53 > 0:15:58- As ever, all stops out for presentation. Shall we?- Yes.- Good.
0:15:58 > 0:15:59- Best of luck.- Thank you.
0:16:10 > 0:16:13- Summer in a bowl. Were you pleased with this?- Yes.
0:16:13 > 0:16:17- The herb flavour from the panna cotta is coming through.- Mm-hm.
0:16:17 > 0:16:18Which is nice.
0:16:18 > 0:16:22That tastes of woodruff a lot to me and not very much of meadowsweet.
0:16:22 > 0:16:25It actually has a savoury note to it, I like it.
0:16:25 > 0:16:28And the buckwheat crumble, how do you think that's worked with the dish?
0:16:28 > 0:16:29I think it's worked really well.
0:16:29 > 0:16:33I think it gives it that nice earthy flavour, which I'm looking for.
0:16:33 > 0:16:36I like the flavour of it a lot, I wish it was more, you know,
0:16:36 > 0:16:39crumble with actual texture. Kind of quite sandy, isn't it?
0:16:39 > 0:16:42Have you managed to get everything in here you wanted?
0:16:44 > 0:16:48No, the buckwheat honeycomb isn't in there.
0:16:50 > 0:16:55- What happened? - Nothing, I just forgot to put it in.
0:16:55 > 0:16:57He has forgotten the honeycomb.
0:16:57 > 0:17:00I guess I kind of hope it does ruin his day, but at the same time,
0:17:00 > 0:17:03I don't want him to be upset, he's my friend.
0:17:03 > 0:17:07- Cut to the chase, battle of the panna cottas, is yours better than his?- Mine wins.
0:17:07 > 0:17:12- It wins, yeah? Hands down?- Easy. - Yeah? OK.- What score would you give it?
0:17:12 > 0:17:16If I didn't forget one element, I think this might have been my ten.
0:17:21 > 0:17:23- Hi, guys.- How do you think it went?
0:17:23 > 0:17:26I forgot my honeycomb. Gutted.
0:17:26 > 0:17:30Would probably have been what pushed me through, but, you know, we'll have to wait and see.
0:17:30 > 0:17:33Unless one of you two make a massive mistake.
0:17:33 > 0:17:34- There's time yet.- Yeah.
0:17:36 > 0:17:39Danny is next up to the pass with his strawberry dish,
0:17:39 > 0:17:42Please Sir, Can I Have My Ball Back?
0:17:42 > 0:17:43Before plating,
0:17:43 > 0:17:48he finishes his fizzy strawberry sorbet using liquid nitrogen.
0:17:52 > 0:17:57He places his panna cotta topped with strawberry jelly onto a garden display...
0:17:57 > 0:18:00- How's the panna cotta, mate? Are you happy with it?- Yeah, really happy with it.
0:18:00 > 0:18:03Just out now, just to make sure it's at the right temperature I want
0:18:03 > 0:18:05- to serve it at.- Yeah.
0:18:05 > 0:18:08..and tops with macerated strawberries.
0:18:08 > 0:18:13- What's the point of having a strawberry dessert without fresh strawberries?- Exactly.
0:18:13 > 0:18:17Next, he mixes his dandelion and burdock and gin cocktail...
0:18:17 > 0:18:21- Put your back into it. - Do you want to do this?
0:18:21 > 0:18:24..and pours into tennis-ball-shaped glasses.
0:18:24 > 0:18:27- Sands of time running out here. - I'll be on time.
0:18:27 > 0:18:31He adds strawberry paper, strawberry sorbet,
0:18:31 > 0:18:35strawberry meringue and lemon balm...
0:18:35 > 0:18:37and covers in a greenhouse cloche.
0:18:39 > 0:18:42Oh, so this is the greenhouse that you smashed, is it?
0:18:42 > 0:18:45- This is the very greenhouse. That's it.- Wow.
0:18:51 > 0:18:53A modest little pudding.
0:18:53 > 0:18:55DANNY LAUGHS
0:18:55 > 0:18:59Hats off. I mean, how spectacular.
0:18:59 > 0:19:00Wow.
0:19:02 > 0:19:06- Really, ten out of ten. What a... - Ten out of ten.- Yay!
0:19:06 > 0:19:07For effort.
0:19:07 > 0:19:10THEY LAUGH
0:19:10 > 0:19:13As ever, the proof, as they say, is in the pudding. Would you mind?
0:19:23 > 0:19:26This is the ball that I smashed the window with.
0:19:26 > 0:19:27Jeepers!
0:19:27 > 0:19:30- It's not shy, is it?- It works.
0:19:30 > 0:19:33It works fantastically, and I absolutely love this cocktail.
0:19:37 > 0:19:40- Wow, no.- Yeah, I'm not a big fan of it.
0:19:40 > 0:19:41Um, panna cotta.
0:19:45 > 0:19:47Very good.
0:19:47 > 0:19:52That's not sturdy, but it's quite a good set on it, hasn't it?
0:19:52 > 0:19:55The panna cotta there is set like that on purpose.
0:19:55 > 0:19:58I think it works for a banquet, it works for big numbers.
0:20:00 > 0:20:04- I think that's an amazing panna cotta.- It's packed with flavour, it's so tasty.
0:20:04 > 0:20:07When it comes to that sorbet, there's smoke billowing everywhere,
0:20:07 > 0:20:10is that particularly practical, or is that just for our benefit?
0:20:10 > 0:20:14The sorbet is made with the dry ice for a reason, it adds a fizz.
0:20:14 > 0:20:18- I quite like the fizz in the sorbet. I think it makes it interesting. - Definitely.
0:20:18 > 0:20:22This is a very generous portion for finishing
0:20:22 > 0:20:24a very elegant summer banquet.
0:20:24 > 0:20:26We need to show off, we need to have some fun.
0:20:26 > 0:20:28And just end the banquet with a bang.
0:20:28 > 0:20:31- That's what I'm going for here. - What would you give it?
0:20:31 > 0:20:36I wanted to say ten until you mentioned you thought the panna cotta
0:20:36 > 0:20:40was maybe a little bit too firm, and for that reason, I'm going to say nine.
0:20:43 > 0:20:44HE SIGHS
0:20:44 > 0:20:46- How are you doing, mate?- How are you doing, man?
0:20:46 > 0:20:48Oh, I'm glad to get that out of the way with.
0:20:48 > 0:20:52- What did Jeremy think of it? - Your guess is as good as mine, mate.
0:20:52 > 0:20:55There's a lot of work gone into that,
0:20:55 > 0:20:56I hope it pays off with the score.
0:20:59 > 0:21:02Tommy is last to the pass with his dish, Hay Time,
0:21:02 > 0:21:05in tribute to the summer harvest on the family farm.
0:21:07 > 0:21:11He starts by plating a hay reef made by his mum,
0:21:11 > 0:21:15- and sprays with hay perfume. - Did you make that yourself?
0:21:15 > 0:21:17Yeah, I bought hay essential oil and just mixed it.
0:21:17 > 0:21:21- So it's basically, like, fragrance by Tommy Banks?- Yeah.
0:21:23 > 0:21:27He pipes raspberry puree onto his heather and flower honey
0:21:27 > 0:21:29filo discs
0:21:29 > 0:21:33and adds more to the bottom of his bowl.
0:21:33 > 0:21:36Next, meadowsweet cheesecake...
0:21:36 > 0:21:38and fresh raspberries.
0:21:39 > 0:21:43He finishes his filo discs with the wood sorrel leaves.
0:21:46 > 0:21:49He adds his hay custard, aerated for a light texture...
0:21:51 > 0:21:54..tops with the filo disc,
0:21:54 > 0:21:57and finishes with cream cheese ice cream.
0:21:58 > 0:21:59That's my dish done.
0:22:04 > 0:22:07- Happy with the result? - Yeah, I'm happy.
0:22:07 > 0:22:10I want to evoke the sort of sweet smell of hay you get on
0:22:10 > 0:22:11a balmy summer's evening.
0:22:11 > 0:22:14That really sweet smell is what reminds me of summertime.
0:22:14 > 0:22:19- And summertime it is. Well, without further ado, shall we?- Please.
0:22:19 > 0:22:21Bon appetit, chaps.
0:22:28 > 0:22:30It looks like a little bonnet.
0:22:30 > 0:22:31Be nice about this, because my mum made it.
0:22:31 > 0:22:34Emotional blackmail has no rub here.
0:22:37 > 0:22:40On the bottom of this is the hay custard.
0:22:40 > 0:22:42It's really light because I've aerated it,
0:22:42 > 0:22:45but I think it has a nice, sort of sweet, hay flavour.
0:22:45 > 0:22:46Yeah, it's absolutely delicious.
0:22:46 > 0:22:50It just has that lovely floral hay flavour.
0:22:50 > 0:22:53Talk to me about cream cheese ice cream.
0:22:53 > 0:22:56I wanted to bring a more plain sort of dairy element to it,
0:22:56 > 0:22:59- just to bring it all together. - Interesting.
0:22:59 > 0:23:03- Cream cheese ice cream is excellent. - Absolutely.- And cheesecake.
0:23:03 > 0:23:06One usually thinks of cheesecake having a certain density to it,
0:23:06 > 0:23:10and the one thing not present in this dish is density.
0:23:10 > 0:23:14Yeah, well, I was thinking, it's a summer banquet and I thought
0:23:14 > 0:23:17we really want to end on something really light.
0:23:17 > 0:23:19My one worry, whether it was going to be really heavy.
0:23:19 > 0:23:21But it's completely the opposite.
0:23:22 > 0:23:25I love it because it's everything that I like.
0:23:25 > 0:23:29When I get an inspiration like the hay, which I've always grown
0:23:29 > 0:23:31up with, then I feel like I cook my best dishes.
0:23:31 > 0:23:32Well, we'll see.
0:23:38 > 0:23:40- How was that?- I was really pleased with the dish,
0:23:40 > 0:23:43I just don't know if Jeremy likes hay or not.
0:23:43 > 0:23:45THEY LAUGH
0:23:46 > 0:23:48- Do you think you've done enough? - I'm really not sure.
0:23:48 > 0:23:51Very nervous now because there's one point in it.
0:23:51 > 0:23:55I feel a little bit deflated forgetting one ingredient.
0:23:55 > 0:23:57I really didn't want to trip up at the last hurdle,
0:23:57 > 0:23:59but that's maybe what I've done.
0:24:09 > 0:24:13- How are you all feeling?- Nervous. - Really nervous now, yeah.
0:24:13 > 0:24:17Then let us proceed. Starting with you, Josh.
0:24:17 > 0:24:21Your dish, Walking Through The Hedgerow Picking Berries.
0:24:21 > 0:24:25The flavours of sweet woodruff and meadowsweet were really
0:24:25 > 0:24:29interesting and came through wonderfully in the dish.
0:24:29 > 0:24:32The buckwheat honey didn't overwhelm the other flavours,
0:24:32 > 0:24:34and it was well balanced indeed.
0:24:36 > 0:24:38However...
0:24:38 > 0:24:41I wasn't sure about the fake hedgerow presentation.
0:24:42 > 0:24:45You could have lost the strawberry sorbet from the dish.
0:24:45 > 0:24:48It slightly overpowered the other berries.
0:24:50 > 0:24:54Danny. Your dish,
0:24:54 > 0:24:57Please Sir, Can I Have My Ball Back?
0:24:57 > 0:25:00It had hilarity and great, good humour.
0:25:00 > 0:25:03And it made us all laugh with sheer joy.
0:25:03 > 0:25:08The strawberry sorbet was delicious, though perhaps a little too sweet.
0:25:08 > 0:25:12The panna cotta was great, the texture was lovely.
0:25:13 > 0:25:18However, once the great, cumbersome greenhouse was removed,
0:25:18 > 0:25:21and a huge glass ball and a tennis ball of gin's revealed,
0:25:21 > 0:25:23it was quite a daunting prospect.
0:25:25 > 0:25:29I didn't like the dandelion and burdock cocktail at all.
0:25:32 > 0:25:34Tommy.
0:25:34 > 0:25:38Your dish, Hay Time.
0:25:38 > 0:25:41I thought the flavours in your dessert were beautiful, interesting.
0:25:42 > 0:25:46I liked the meadowsweet cheesecake, and it wasn't overly sweet.
0:25:48 > 0:25:52The honey and filo disc shattered perfectly when you cracked into it.
0:25:52 > 0:25:54I really liked that.
0:25:54 > 0:25:55However...
0:25:58 > 0:26:01..I wish you hadn't aerated the hay cream.
0:26:01 > 0:26:03I liked the flavour of that, but not the consistency.
0:26:05 > 0:26:08Overall, the dish felt somewhere between
0:26:08 > 0:26:11a trifle and a cheesecake, somewhat confused.
0:26:14 > 0:26:15So, to the scores.
0:26:18 > 0:26:20With a score of eight,
0:26:20 > 0:26:24and going straight through to tomorrow's regional final, is...
0:26:28 > 0:26:30- ..Tommy.- Thank you.
0:26:30 > 0:26:33- Well done, mate.- Cheers, thanks.- Well done, how do you feel?
0:26:33 > 0:26:35Absolutely delighted to be through, thank you.
0:26:37 > 0:26:41So that leaves you, Josh, and you, Danny.
0:26:42 > 0:26:46There was only one point between you going into this course.
0:26:46 > 0:26:47So, Danny,
0:26:47 > 0:26:49I'm giving you...
0:26:51 > 0:26:52..an eight.
0:26:54 > 0:26:57Josh, you,
0:26:57 > 0:26:58I'm going to give...
0:27:00 > 0:27:02..a nine.
0:27:04 > 0:27:07That means we have a draw.
0:27:07 > 0:27:08TOMMY LAUGHS
0:27:12 > 0:27:16It falls to me to decide, on the balance of your entire menus
0:27:16 > 0:27:19throughout the week, which of you goes through to cook for the
0:27:19 > 0:27:21judges tomorrow.
0:27:21 > 0:27:24The level of cooking on each course has been really high,
0:27:24 > 0:27:27and it's so difficult to choose between the two of you.
0:27:28 > 0:27:33But only one can go through.
0:27:33 > 0:27:38And that chef...is...
0:27:41 > 0:27:42..Josh.
0:27:44 > 0:27:46So sorry, Danny.
0:27:48 > 0:27:52- Congratulations, Josh.- Thank you. - How do you feel?- Overwhelmed.
0:27:54 > 0:27:57Well, I hope the judges tomorrow have as much difficulty
0:27:57 > 0:28:03- choosing between you as I did. Thank you, all.- Thank you.- Thank you.
0:28:03 > 0:28:08- Congrats, boys.- Thanks. I'm sorry, Danny.- Thank you.
0:28:08 > 0:28:11'I'm extremely emotional right now. I can't put into words how I feel.'
0:28:12 > 0:28:14Yeah, it's incredible.
0:28:14 > 0:28:16An unbelievable end to an unbelievable week.
0:28:16 > 0:28:18We did say it was going to go down to the wire.
0:28:18 > 0:28:21Having Josh leapfrog me in the way he did,
0:28:21 > 0:28:25it's a massive shock, it's quite hard to take, actually.
0:28:25 > 0:28:28This week's been an absolute fight. I've really worked hard this week,
0:28:28 > 0:28:31so I'm sure Josh is feeling the same.
0:28:31 > 0:28:33I think it could be a case of stamina tomorrow.