0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06Wa-hey!
0:00:06 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:10This is it, I'm just going to go for it.
0:00:10 > 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 > 0:00:25the oldest and most prestigious tennis tournament in the world.
0:00:27 > 0:00:30This week, battling to represent London and the South East
0:00:30 > 0:00:34in the national finals are three chefs new to the competition.
0:00:34 > 0:00:38Mike Reid, out in front after impressing yesterday
0:00:38 > 0:00:40with his technical starter.
0:00:40 > 0:00:43It hit the summer brief, great idea.
0:00:43 > 0:00:45Michelin-starred Tom Kemble
0:00:45 > 0:00:49a point behind after forgetting to plate a crucial element.
0:00:49 > 0:00:53- And where are the croutons in this, they're in it?- No, they're not.- Oh.
0:00:53 > 0:00:54And Selin Kiazim,
0:00:54 > 0:00:58level with Tom after combining too many flavours in her starter.
0:00:58 > 0:01:01I wasn't sure if it came together as a dish.
0:01:02 > 0:01:05Today, it's the fish course
0:01:05 > 0:01:09and, after a nervous start, each chef is pushing hard
0:01:09 > 0:01:10for a high score.
0:01:10 > 0:01:12I'm definitely really going for it with this dish.
0:01:12 > 0:01:15But, with just one point between them,
0:01:15 > 0:01:18who will come out on top?
0:01:18 > 0:01:21Dessert on a fish course? That's brave.
0:01:21 > 0:01:22- Brave or stupid? - LAUGHTER
0:01:34 > 0:01:37To make it through to Friday's regional final,
0:01:37 > 0:01:40each chef must produce incredible dishes
0:01:40 > 0:01:43that celebrate a taste of summer
0:01:43 > 0:01:47and pay tribute to 140 years of the Wimbledon Championships.
0:01:47 > 0:01:51With one course down, Mike's out in front with eight points
0:01:51 > 0:01:54and is determined to stay there.
0:01:54 > 0:01:56I've worked in a lot of pressurised kitchens before
0:01:56 > 0:01:58and it's tough and it's hard but I know I've got what it takes.
0:01:58 > 0:02:01Yeah, it's going to be fun, I'm looking forward to it.
0:02:01 > 0:02:06While both Selin and Tom are just a point behind on seven.
0:02:07 > 0:02:09So, how are you guys feeling today?
0:02:09 > 0:02:10Yeah, feeling good.
0:02:10 > 0:02:13Looking forward to this course and, yeah, want to get started.
0:02:13 > 0:02:14Yeah, I hope I get a good score this time.
0:02:14 > 0:02:17- So, Tom, you're not going to forget anything today?- Um...
0:02:17 > 0:02:18LAUGHTER
0:02:20 > 0:02:22Hopefully not, touch wood.
0:02:22 > 0:02:26Deciding whether their dishes are worthy of being served
0:02:26 > 0:02:28at this year's Wimbledon banquet
0:02:28 > 0:02:32is Michelin-starred chef and six-time veteran, Angela Hartnett.
0:02:32 > 0:02:34- Hey, guys.- Hi, Angela. - Hello.
0:02:34 > 0:02:37Are you all right? How are you feeling today?
0:02:37 > 0:02:38Good, good.
0:02:38 > 0:02:41Are you saying that because you've got one more point than the others?
0:02:41 > 0:02:43Only one, it's only one, it's tight, Angela.
0:02:43 > 0:02:44HE LAUGHS
0:02:44 > 0:02:46OK, guys, you can all cook, without doubt,
0:02:46 > 0:02:48and you've all got good palates.
0:02:48 > 0:02:49So, now, we just need to raise the game.
0:02:49 > 0:02:51Good luck, get cooking.
0:02:56 > 0:02:57The chefs have to hit the brief.
0:02:57 > 0:02:59I really want to see summery food.
0:02:59 > 0:03:01Light, gorgeous-looking plates of food
0:03:01 > 0:03:04that you just want to tuck into and eat.
0:03:07 > 0:03:10Innovative chef Mike Reid is hoping to increase his lead
0:03:10 > 0:03:14with a fish dish in tribute to the Wimbledon Championships
0:03:14 > 0:03:16combining unusual flavours
0:03:16 > 0:03:18including strawberry and white chocolate.
0:03:19 > 0:03:22- Hi, Mike.- Hi, Angela.- OK?
0:03:22 > 0:03:24- Yeah, good.- Good. What's your dish called today?
0:03:24 > 0:03:26- Strawberries And Cream.- OK.
0:03:26 > 0:03:28You know it's the fish course, not your dessert course?
0:03:28 > 0:03:30Yep, I know, I know.
0:03:30 > 0:03:32So, how does that translate to the fish course?
0:03:32 > 0:03:35So, what I'm doing, I'm starting off with a beautiful amberjack.
0:03:35 > 0:03:37This fish is very meaty, very rich
0:03:37 > 0:03:40and will stand up to a lot of the sweet elements of the dish.
0:03:40 > 0:03:42- OK.- The fish, I'm literally just going to cure it
0:03:42 > 0:03:45- with lots of citrus, some lavender. - Yeah.
0:03:45 > 0:03:47And then I'm doing strawberries in different ways.
0:03:47 > 0:03:50- So, we've got some beautiful English strawberries here.- Yeah.
0:03:50 > 0:03:52We've got some under-ripe strawberries, as well.
0:03:52 > 0:03:54I've got some fermented strawberries here.
0:03:54 > 0:03:56Where does the cream element come into it?
0:03:56 > 0:03:58I'm doing aerated chocolate, basically,
0:03:58 > 0:04:00which will give it a real richness to the dish.
0:04:00 > 0:04:01What about the sweetness?
0:04:01 > 0:04:04- White chocolate is sweeter than most chocolate, isn't it?- It is.
0:04:04 > 0:04:07But I'm going to top the aero with some caviar.
0:04:07 > 0:04:09We're going wild and wacky today, aren't we!
0:04:09 > 0:04:10HE LAUGHS
0:04:10 > 0:04:13It's either going to be a ten or zero!
0:04:13 > 0:04:15THEY LAUGH
0:04:17 > 0:04:21So Mike's doing quite an unusual dish, Strawberries And Cream.
0:04:21 > 0:04:23But it's the white chocolate that I'm slightly nervous about,
0:04:23 > 0:04:25whether that will really work with it
0:04:25 > 0:04:27or whether it'll just throw the dish out completely.
0:04:30 > 0:04:31Selin was criticised yesterday
0:04:31 > 0:04:34for the confusing flavours in her starter,
0:04:34 > 0:04:37ending up in joint second place.
0:04:37 > 0:04:40Today, she's hoping to take the top spot with her fish course
0:04:40 > 0:04:44honouring two of Wimbledon's iconic champions.
0:04:44 > 0:04:46OK, Selin, tell me the name of your dish?
0:04:46 > 0:04:47Nadal Versus Federer.
0:04:47 > 0:04:49Ooh! Fancy!
0:04:49 > 0:04:52So, what's the inspiration, dare I guess.
0:04:52 > 0:04:54Their final at Wimbledon in 2008
0:04:54 > 0:04:56and it is widely regarded
0:04:56 > 0:04:58as the greatest men's final at Wimbledon of all time.
0:04:58 > 0:05:01So, how does that reflect in the dish?
0:05:01 > 0:05:04I've researched into their favourite ingredients.
0:05:04 > 0:05:06So, the octopus is representing?
0:05:06 > 0:05:08Nadal, with his Spanish background.
0:05:08 > 0:05:10How are you going to cook that?
0:05:10 > 0:05:13So, I'm going to boil that, and then I'm going to barbecue it afterwards.
0:05:13 > 0:05:14OK. All right.
0:05:14 > 0:05:16For Federer, I'm going to be doing potato rostis.
0:05:16 > 0:05:18Oh, because he's Swiss.
0:05:18 > 0:05:21I'll also be making a pea and green chilli relish.
0:05:21 > 0:05:23So, these are sviri biber.
0:05:23 > 0:05:26- And they're from Turkey? - They're from Turkey, yeah.- OK.
0:05:26 > 0:05:28And what are you doing with the grapes and asparagus?
0:05:28 > 0:05:30Asparagus, I am just going to be blanching
0:05:30 > 0:05:33With the red grapes, I'm going to make a puree
0:05:33 > 0:05:34and, along with the green grapes,
0:05:34 > 0:05:36I'm just going to serve them raw, sliced, yeah.
0:05:36 > 0:05:38OK, and how confident are you feeling?
0:05:38 > 0:05:41I'm feeling good about this, I think it's a really nice dish,
0:05:41 > 0:05:43it's a little bit unusual, so, yeah, hopefully you like it.
0:05:43 > 0:05:47- OK, good luck, you've lots to get on with, so, carry on.- Thank you.
0:05:48 > 0:05:53Selin's dish is the octopus versus the potato rosti,
0:05:53 > 0:05:55I hope she pulls it off. You know, it could be a confusing dish
0:05:55 > 0:05:58and she was struggling with that in the first course,
0:05:58 > 0:06:01so she's got to nail it in the second course.
0:06:03 > 0:06:06Yesterday, Michelin-starred, Tom forgot to plate a key element
0:06:06 > 0:06:08costing him valuable points.
0:06:08 > 0:06:10Today, he's hoping to gain ground
0:06:10 > 0:06:14with a dish inspired by childhood summer memories.
0:06:14 > 0:06:16- Hi, Tom. - Hi, Angela.
0:06:16 > 0:06:17- How are you?- Yeah, good, thanks.
0:06:17 > 0:06:19OK, tell me about your dish, what's the name of it?
0:06:19 > 0:06:22The name of it is, It's No Picnic.
0:06:22 > 0:06:23It's No Picnic? OK.
0:06:23 > 0:06:25It's no picnic to make this dish, Angela.
0:06:25 > 0:06:26SHE LAUGHS
0:06:26 > 0:06:28It requires precision and good cooking techniques
0:06:28 > 0:06:32but also it's inspired by the great British tradition of a picnic.
0:06:32 > 0:06:35- Which reminds you of the summer. - Which reminds me of the summer.
0:06:35 > 0:06:37Many summer holidays spent down in Cornwall
0:06:37 > 0:06:39eating terrible childhood picnics.
0:06:39 > 0:06:41Oh, bless!
0:06:41 > 0:06:44So, how is this going to be a better picnic then your poor mother's?
0:06:44 > 0:06:47Well, I'm going to be cooking poached trout,
0:06:47 > 0:06:49it's going to be poached in vinegar butter
0:06:49 > 0:06:51with a cucumber beurre blanc,
0:06:51 > 0:06:55crushed cucumber, sorrel and English caviar.
0:06:55 > 0:06:56Very nice.
0:06:56 > 0:06:59OK. So, what this in here?
0:06:59 > 0:07:00This is pickled dulse
0:07:00 > 0:07:02which has been pickled in a bit of white soy,
0:07:02 > 0:07:04- and sugar, water and vinegar. - Dulse is like a seaweed?
0:07:04 > 0:07:05Dulse is a seaweed.
0:07:05 > 0:07:07And are you feeling confident about it?
0:07:07 > 0:07:09The cooking of the trout is really crucial
0:07:09 > 0:07:11so I'm poaching it really gently in this vinegar butter,
0:07:11 > 0:07:15no sous-vide, no oven, just on the stove top.
0:07:15 > 0:07:16- Hallelujah! Old school.- Old school.
0:07:16 > 0:07:18I didn't think young chefs knew
0:07:18 > 0:07:20how to cook a piece of fish on a stove any more!
0:07:23 > 0:07:25So, Tom's cooking his fish, it sounds ridiculous to say,
0:07:25 > 0:07:27in the old-fashioned way, just cooking it in a pan.
0:07:27 > 0:07:30Lightly poaching it. The risk is he could overcook it.
0:07:34 > 0:07:37With the chefs gunning for high scores today,
0:07:37 > 0:07:40they're each hoping to learn from Angela's feedback so far.
0:07:40 > 0:07:42Do you reckon Angela was fair yesterday?
0:07:42 > 0:07:43Yeah, definitely.
0:07:43 > 0:07:45- You would say that! - THEY LAUGH
0:07:45 > 0:07:49I think if she judges like that all week I'll be very happy.
0:07:54 > 0:07:58Mike impressed Angela with the innovative flavours in his starter.
0:07:58 > 0:08:01Today, he's hoping to do the same, combining fish
0:08:01 > 0:08:04with strawberries and white chocolate
0:08:04 > 0:08:07in homage to Wimbledon's strawberries and cream.
0:08:07 > 0:08:09Mike, dessert on a fish course?
0:08:09 > 0:08:11- That's brave.- Brave or stupid?
0:08:12 > 0:08:15He begins by preparing his amberjack,
0:08:15 > 0:08:19a meaty Mediterranean fish which he's curing in an unusual mix
0:08:19 > 0:08:22of chilli, lavender, and orange and grapefruit zest
0:08:22 > 0:08:24to capture the taste of summer.
0:08:25 > 0:08:29Next, he moves on to his aerated white chocolate.
0:08:29 > 0:08:30To create large bubbles,
0:08:30 > 0:08:33he siphons melted white chocolate through an espuma gun
0:08:33 > 0:08:36before placing in a vacpac machine to aerate further.
0:08:36 > 0:08:40But he needs to watch closely so the mixture doesn't explode.
0:08:41 > 0:08:42- Oh,- BLEEP!
0:08:48 > 0:08:51The bubbles in the mixture have started to collapse
0:08:51 > 0:08:54and Mike's worried the texture isn't right.
0:08:55 > 0:08:57- What's going on? - I'm just doing a second batch.
0:08:57 > 0:08:59All right, let's see how you aerate it.
0:08:59 > 0:09:00MACHINE WHIRS
0:09:01 > 0:09:05- And then you freeze that? - Yeah, chill it down.
0:09:07 > 0:09:09It's dropped.
0:09:09 > 0:09:12- It's pressurising it too much at the moment.- Yeah.- OK.
0:09:12 > 0:09:13I've got a little bit more mix
0:09:13 > 0:09:16and I've got enough time to give it another go, as well.
0:09:16 > 0:09:17All right, OK. Good luck.
0:09:21 > 0:09:25Selin is working on her complex dish, Nadal Versus Federer,
0:09:25 > 0:09:29in tribute to the epic 2008 Wimbledon final.
0:09:30 > 0:09:34She's serving octopus to represent Spanish player Rafael Nadal
0:09:34 > 0:09:37which she boiling in a broth to keep the flesh tender
0:09:37 > 0:09:40before barbecuing later.
0:09:40 > 0:09:42Next, she moves on to her rosti,
0:09:42 > 0:09:45a homage to Swiss player Roger Federer.
0:09:45 > 0:09:46It's a lot to get done in the time.
0:09:46 > 0:09:48It's a little bit of a process going on there.
0:09:48 > 0:09:51But, hopefully, if I pull it off, the results will be good.
0:09:52 > 0:09:55After grating potatoes and dehydrating in salt,
0:09:55 > 0:09:58she squeezes out the excess moisture
0:09:58 > 0:10:00before crisping up the rosti in the oven.
0:10:03 > 0:10:05Next, she moves on to one of her four accompaniments,
0:10:05 > 0:10:08a red grape puree which should add a sweet contrast
0:10:08 > 0:10:10to her barbecued octopus.
0:10:10 > 0:10:13OK, Selin, how's your octopus?
0:10:13 > 0:10:14Yeah, come out really nicely.
0:10:14 > 0:10:16- And can we try bit?- Yeah, please.
0:10:16 > 0:10:18So, when it goes on the barbecue, does it soften it?
0:10:18 > 0:10:20From this point, it will sort of just slightly soften it.
0:10:20 > 0:10:22I think we'll get a nice char on the outside of it,
0:10:22 > 0:10:23so a little bit crispy.
0:10:23 > 0:10:26- Will Nadal and Federer be happy? - Yeah. I don't see why not.
0:10:27 > 0:10:30Selin's dish, I hope it doesn't become too confusing.
0:10:30 > 0:10:32She's got a lot of things going on.
0:10:32 > 0:10:34I hope it all does work as one whole dish.
0:10:36 > 0:10:37Whoo!
0:10:37 > 0:10:40Tom is working on his dish, It's No Picnic,
0:10:40 > 0:10:44featuring poached trout served with a cucumber salad.
0:10:44 > 0:10:46Now we're talking.
0:10:46 > 0:10:49To impress Angela, he's hoping to elevate the picnic dish
0:10:49 > 0:10:51to banquet standards
0:10:51 > 0:10:54and, today, he can't make any mistakes.
0:10:54 > 0:10:56I've got control, a bit more control than yesterday.
0:10:56 > 0:10:58Hopefully not going to forget anything.
0:10:58 > 0:11:01He starts by working on his salad made with compressed cucumber,
0:11:01 > 0:11:05pickled dulse and mustard seeds for acidity.
0:11:05 > 0:11:08So, Tom, have you just nicked a load of my cucumber ideas, then,
0:11:08 > 0:11:11- from my starter?- I was inspired by your first course, Selin.
0:11:11 > 0:11:13- Oh, is that what it was? - THEY LAUGH
0:11:13 > 0:11:14Or maybe great minds think alike.
0:11:15 > 0:11:17Next, he moves on to his trout
0:11:17 > 0:11:20which he's poaching slowly using a traditional method
0:11:20 > 0:11:22for a classic flavour.
0:11:23 > 0:11:25So, is that in butter or...?
0:11:25 > 0:11:27- Butter, split out, vinegar, salt. - OK.
0:11:27 > 0:11:30It's a technique I learned up in Sweden, actually.
0:11:30 > 0:11:32Have a taste. There's quite a bit of acidity in there.
0:11:32 > 0:11:34It's a low temperature, it's about 60 degrees, so...
0:11:34 > 0:11:36Then you'll test it with your fingers?
0:11:36 > 0:11:39I'm going to test it with a little skewer
0:11:39 > 0:11:41- and it should literally just be warm to touch.- Warm to your lips.
0:11:41 > 0:11:44- OK.- That's the plan. - Carry on. I'll let you carry on.
0:11:47 > 0:11:51As part of Tom's research to help him reinvent the humble picnic,
0:11:51 > 0:11:55he's come to London's Battersea Park to meet Dr Andrea Tanner.
0:11:55 > 0:11:58- Hi.- Hello. It's very nice to meet you.
0:11:58 > 0:12:00An archivist for Fortnum And Mason's
0:12:00 > 0:12:03who's prepared him an historic spread.
0:12:03 > 0:12:05This looks amazing.
0:12:05 > 0:12:08I was hoping you could explain to me about the origins of the picnic.
0:12:08 > 0:12:10It's a French word and it's a French concept.
0:12:10 > 0:12:13But, then, it was adopted by the British
0:12:13 > 0:12:15at the end of the 18th century.
0:12:15 > 0:12:17What would be the kind of food that would have been served?
0:12:17 > 0:12:21Rather grand food. Large raised pies,
0:12:21 > 0:12:25they would have had things like jellied boars' heads,
0:12:25 > 0:12:29roast quail and, also, of course, if you were very rich,
0:12:29 > 0:12:31you could have had some caviar.
0:12:31 > 0:12:35- I'm actually going to have a taste, as well.- I think you should.
0:12:35 > 0:12:38The Edwardians made the picnic into, quite honestly,
0:12:38 > 0:12:41a feast and a banquet out of doors.
0:12:41 > 0:12:44When Wimbledon first started in 1887,
0:12:44 > 0:12:47the Victorians popularised the picnic...
0:12:47 > 0:12:48Oh, wow.
0:12:48 > 0:12:52..ordering lavish hampers complete with menus.
0:12:53 > 0:12:56And these are specifically a racing hamper.
0:12:56 > 0:12:59Fillets of sole, parfait Perigourdine,
0:12:59 > 0:13:02veal and ham pie, noisettes of lamb.
0:13:02 > 0:13:05I mean, this is seriously rich, decadent food, really.
0:13:05 > 0:13:08It's amazing seeing kind of all this history.
0:13:08 > 0:13:11So, these are special hampers that were done
0:13:11 > 0:13:16for the coronation of George VI, the current Queen's father.
0:13:16 > 0:13:18He played at Wimbledon.
0:13:19 > 0:13:22I've taken a lot from today.
0:13:22 > 0:13:25I mean, I guess my kind of perception of the picnic
0:13:25 > 0:13:28was slightly based on what I'd personally experienced
0:13:28 > 0:13:30which was soggy sandwiches
0:13:30 > 0:13:33and for what I thought was probably quite a humble picnic.
0:13:33 > 0:13:34In fact, it has its origins
0:13:34 > 0:13:36in something I think worthy of a banquet.
0:13:43 > 0:13:45Back in the kitchen,
0:13:45 > 0:13:49Mike is still working on the unusual sweet elements for his fish dish,
0:13:49 > 0:13:53Strawberries And Cream, including a strawberry gel.
0:13:53 > 0:13:55Mike's dish is the controversial one today.
0:13:55 > 0:13:57He's definitely going out there with his flavours.
0:13:57 > 0:14:00I think if he pulls it off, I'm sure it will be amazing.
0:14:00 > 0:14:02But, yeah, it sounds pretty wild!
0:14:03 > 0:14:07Mike's also taking a risk by not cooking his amberjack fish
0:14:07 > 0:14:10which he removes from his lavender, chilli and citrus rub
0:14:10 > 0:14:13and slices ready to plate.
0:14:13 > 0:14:15We know that Angela's looking for perfection.
0:14:15 > 0:14:16Everything's got to be cooked spot-on.
0:14:16 > 0:14:19Feeling good about that? Even though you're just curing fish?
0:14:19 > 0:14:21It's all about the quality of the produce,
0:14:21 > 0:14:22accentuating those ingredients.
0:14:22 > 0:14:25So, hopefully I can deliver on that today.
0:14:28 > 0:14:31Selin still has several elements to complete
0:14:31 > 0:14:35for her octopus and rosti dish, Nadal Versus Federer.
0:14:35 > 0:14:37I'm definitely really going for it with this dish.
0:14:37 > 0:14:39I think it's a really strong dish.
0:14:39 > 0:14:42She's serving her fish course with four different sauces
0:14:42 > 0:14:44including a pea and green chilli relish
0:14:44 > 0:14:47and a tarama, a cod's roe emulsion.
0:14:48 > 0:14:50I think she's got a lot of components again.
0:14:50 > 0:14:52She's got to make sure she brings that all together
0:14:52 > 0:14:54and they all balance one another out.
0:14:56 > 0:15:00Across the kitchen, Tom has opted for a more straightforward approach,
0:15:00 > 0:15:03serving his fish with just one sauce
0:15:03 > 0:15:06which he hopes will allow his trout to shine.
0:15:06 > 0:15:07I'm just starting to make a beurre blanc.
0:15:07 > 0:15:09I've been reducing some Chardonnay vinegar
0:15:09 > 0:15:11with a bit of cucumber and then I'm going to blitz it
0:15:11 > 0:15:13with the cucumber skins in
0:15:13 > 0:15:15so it's going to give it a really vibrant green colour.
0:15:16 > 0:15:18But with so few elements on his plate,
0:15:18 > 0:15:22every ingredient needs to be cooked to perfection.
0:15:22 > 0:15:25Well, the fish course, I mean, really, there's nowhere to hide.
0:15:27 > 0:15:29First to plate up is Mike
0:15:29 > 0:15:31who's hoping to maintain his lead
0:15:31 > 0:15:33with his white chocolate and strawberry dish,
0:15:33 > 0:15:35Strawberries And Cream.
0:15:37 > 0:15:40Definitely, you're looking like strawberries and cream.
0:15:40 > 0:15:41THEY LAUGH
0:15:41 > 0:15:43If I call it it, I've got to deliver.
0:15:45 > 0:15:47He starts by creating a strawberry Bellini.
0:15:47 > 0:15:50So what's that you've got in the little bottle there, Mike?
0:15:50 > 0:15:51It's a touch of lavender essence
0:15:51 > 0:15:54just to carry through the flavours from the dish, as well.
0:15:54 > 0:15:57Next, he plates his cured amberjack fish
0:15:57 > 0:16:00adding fermented and sliced strawberries
0:16:00 > 0:16:04and tops with the strawberry gel and chilli oil.
0:16:04 > 0:16:08- How long are you going to be, Mike? - Coming to the pass in 30 seconds.
0:16:09 > 0:16:12He adds his aerated white chocolate.
0:16:12 > 0:16:15How's the aerated white chocolate working out for you, Mike?
0:16:15 > 0:16:17- As I wanted.- Excellent.
0:16:17 > 0:16:18Sorry, chef!
0:16:18 > 0:16:19THEY LAUGH
0:16:19 > 0:16:23And finishes with caviar and herbs
0:16:23 > 0:16:26before loading the dishes into a Wimbledon usherette box.
0:16:34 > 0:16:35OK, what do you think, guys?
0:16:35 > 0:16:39I think it looks very pretty. Definitely looks like dessert.
0:16:39 > 0:16:40THEY LAUGH
0:16:40 > 0:16:42I'm smelling the lavender like from here.
0:16:42 > 0:16:44You carry the box, I'll take the little glass, OK?
0:16:44 > 0:16:46- Thank you.- Thanks.
0:16:54 > 0:16:55How are you feeling?
0:16:55 > 0:16:57Definitely, probably, the most controversial dish of the day.
0:16:58 > 0:17:01Do you think guests at the banquet would be just weirded out by it?
0:17:01 > 0:17:03I do think that they'd find it very strange.
0:17:03 > 0:17:07The aerated white chocolate, it hasn't quite worked.
0:17:07 > 0:17:10- It...- No, no, be honest. What do you think?
0:17:10 > 0:17:11It's melted very quickly.
0:17:13 > 0:17:15Kind of completely disintegrated.
0:17:16 > 0:17:18So that's the strawberry Bellini.
0:17:18 > 0:17:21It's quite strong in lavender. That's not all just the leaf, is it?
0:17:21 > 0:17:24No, I've got a little bit of lavender essence in there, as well.
0:17:25 > 0:17:28- The lavender is really intense in that.- Yeah.
0:17:30 > 0:17:33The amberjack, interesting. Work for you flavour-wise?
0:17:33 > 0:17:35You had coriander, lavender and then the grapefruit, wasn't it?
0:17:35 > 0:17:38Yeah, for me, it's worked. It's penetrated the fish in a short time.
0:17:38 > 0:17:40I'm very happy with the fish element.
0:17:42 > 0:17:44I think the cure is really good.
0:17:44 > 0:17:46- Yeah. The fish has got a nice firmness to it.- Yeah.
0:17:46 > 0:17:49Where's the spice coming through there?
0:17:49 > 0:17:52- There's a couple of drops of chilli oil on this, as well.- Ah.
0:17:53 > 0:17:55I'd say the chilli is probably slightly too strong.
0:17:55 > 0:17:58It's really kind of kicking the back of my throat.
0:17:58 > 0:18:00If you were marking it, what would you give it?
0:18:00 > 0:18:02Because of the aerated white chocolate,
0:18:02 > 0:18:03I'd give this one a seven.
0:18:06 > 0:18:08- How did you get on? - It was a tough one.
0:18:08 > 0:18:11- So what did you think of the dish? - I thought the lavender
0:18:11 > 0:18:13really overpowered the dish.
0:18:13 > 0:18:15It sort of smelt too much
0:18:15 > 0:18:17and kind of reminded me too much of a dessert.
0:18:17 > 0:18:19Hopefully, Angela doesn't agree with either of you!
0:18:19 > 0:18:21THEY LAUGH
0:18:22 > 0:18:25Next to plate up is Selin who's taking a risk with
0:18:25 > 0:18:28her complicated dish, Nadal Versus Federer,
0:18:28 > 0:18:32a tribute to the epic 2008 Wimbledon men's final.
0:18:32 > 0:18:36At the last moment, she barbecues her octopus
0:18:36 > 0:18:39which she dresses with lemon juice and wild oregano.
0:18:39 > 0:18:42OK, you're on time, Selin?
0:18:42 > 0:18:44Um, just starting to plate now.
0:18:44 > 0:18:48Next, she portions her potato rosti and deep fries.
0:18:48 > 0:18:50You happy with the rostis?
0:18:50 > 0:18:52No, I've rushed them a little bit. With a little bit more time
0:18:52 > 0:18:54they could have come up a little bit nicer.
0:18:56 > 0:18:59She plates her red grape puree,
0:18:59 > 0:19:02followed by her barbecued octopus and tarama.
0:19:03 > 0:19:06She adds asparagus, blanched samphire
0:19:06 > 0:19:09and pea and green chilli relish.
0:19:09 > 0:19:10What are you drizzling on now?
0:19:10 > 0:19:13This is a sherry vinegar caramel.
0:19:14 > 0:19:16OK, you're nearly five minutes over, Selin.
0:19:16 > 0:19:19Yeah, sorry, I'll be there in 30 seconds, please.
0:19:19 > 0:19:23Next, pata negra ham and pickled seaweed.
0:19:24 > 0:19:27She serves her rosti in a separate bowl
0:19:27 > 0:19:29and places both dishes in a display box
0:19:29 > 0:19:32featuring a cartoon of the classic Wimbledon final.
0:19:32 > 0:19:34You guys have both out-propped me!
0:19:34 > 0:19:36THEY LAUGH
0:19:36 > 0:19:38What you need to worry about is if they out-cook you.
0:19:38 > 0:19:40I've left one thing off, Angela,
0:19:40 > 0:19:41- would you mind if I put it on? - OK.
0:19:41 > 0:19:43So you're late and you're adding stuff.
0:19:45 > 0:19:49She adds fresh green grapes and is finally ready for the pass.
0:19:49 > 0:19:51Just take these.
0:19:54 > 0:19:56Phew. Calm.
0:19:56 > 0:19:58OK. Well done.
0:19:58 > 0:20:00- Right, what do you think? - It looks really interesting.
0:20:00 > 0:20:02I really like what you've done with the octopus.
0:20:02 > 0:20:04Yeah, I'm looking forward to tasting it.
0:20:04 > 0:20:06All right, well, we'll leave that one for you
0:20:06 > 0:20:08and we'll take this one, OK?
0:20:15 > 0:20:17The prop is a really cool tie-in.
0:20:17 > 0:20:19I love the comic strip, like, I think it's really cool.
0:20:19 > 0:20:22I think it's slightly impractical for a banquet.
0:20:22 > 0:20:24But, yeah, that's just me.
0:20:24 > 0:20:27So this is what your wanted, like, little chip rostis?
0:20:27 > 0:20:29Yeah. I didn't want them to sort of
0:20:29 > 0:20:32be too heavy or anything with the fish course.
0:20:32 > 0:20:34Quite sweet.
0:20:34 > 0:20:38For me, it's a little bit salty. But it's nice and crispy.
0:20:38 > 0:20:40Is the octopus cooked enough for you?
0:20:40 > 0:20:43Yeah, I think the only thing is I would have liked the grill to be a
0:20:43 > 0:20:47little bit hotter so you get a bit more of a char on the octopus.
0:20:47 > 0:20:49This is really tender.
0:20:49 > 0:20:51- That's really good. - Cuts through really easily.
0:20:51 > 0:20:54There's something there with a little bit of a spice as well,
0:20:54 > 0:20:56there's a little bit of a chilli kick coming through.
0:20:56 > 0:20:59- And where's the spice coming from? - In the peas, there's the grilled Turkish peppers.
0:20:59 > 0:21:03- OK, good.- Do you pick up any of the tarama?
0:21:03 > 0:21:06No. With the sharpness of the capers and then you've got the chilli,
0:21:06 > 0:21:09as well, salsa.
0:21:09 > 0:21:13- Yeah.- Is there any element you would say, "Actually, I could lose that?"
0:21:13 > 0:21:16I mean, looking at it again, perhaps either the samphire or the
0:21:16 > 0:21:19- asparagus, maybe, is not necessary on there.- Right.
0:21:19 > 0:21:21So what would you score it?
0:21:21 > 0:21:23It's a tough one, because I think
0:21:23 > 0:21:25that she's done the octopus really well,
0:21:25 > 0:21:27but I think she's over complicated it.
0:21:27 > 0:21:29So I'm going to give it a six.
0:21:32 > 0:21:34How's it going, guys?
0:21:34 > 0:21:36- Good.- How was it?
0:21:36 > 0:21:38Yeah, good, good. What did you guys think?
0:21:38 > 0:21:40I loved your presentation.
0:21:40 > 0:21:42Maybe one element too much for me, but it was a good plate of food.
0:21:42 > 0:21:46- And you, Tom?- Yeah, no, I thought the octopus was really well cooked.
0:21:46 > 0:21:47- Thank you.- Yeah.
0:21:50 > 0:21:55Tom is last up to the pass with his fish dish, It's No Picnic.
0:21:55 > 0:21:59He starts by placing his compressed cucumber and pickled seaweed salad
0:21:59 > 0:22:02onto plain white plates.
0:22:02 > 0:22:04Is that your cucumber?
0:22:04 > 0:22:05- Yeah.- It's looking good.
0:22:05 > 0:22:07The colour looks amazing.
0:22:07 > 0:22:12Next, he skins his poached trout before glazing with more butter and
0:22:12 > 0:22:13placing on the salad.
0:22:13 > 0:22:16Because there's not enough butter in this dish!
0:22:16 > 0:22:17Putting on more butter?
0:22:17 > 0:22:20Definitely not worrying about our cholesterol, are you, chef?
0:22:20 > 0:22:22It's a banquet!
0:22:22 > 0:22:25He tops with sorrel and caviar.
0:22:25 > 0:22:27It's quite a big piece of caviar, chef.
0:22:27 > 0:22:30- It is, indeed.- I just think it works really, really well with the trout.
0:22:30 > 0:22:34Finally, he pours his cucumber buerre blanc into jugs
0:22:34 > 0:22:36and serves.
0:22:40 > 0:22:43Everything here, do we need to put anything else on it, no?
0:22:43 > 0:22:45- All good, Angela.- What do you think, Mike?
0:22:45 > 0:22:47It's quite simple components on there,
0:22:47 > 0:22:50but, from the looks of things, he's executed it very well.
0:22:50 > 0:22:52- All right, so do you want to bring those two in?- Yeah.
0:23:01 > 0:23:03How do you think that stands up against the other two,
0:23:03 > 0:23:06because obviously they've gone into the props, whereas you haven't.
0:23:06 > 0:23:08You're just concentrating on great cooking.
0:23:08 > 0:23:10Well, I'm trying to stay true to
0:23:10 > 0:23:13kind of how I cook in the restaurant.
0:23:13 > 0:23:17It looks very pretty, very simple, but does it scream summer,
0:23:17 > 0:23:19does it scream Wimbledon?
0:23:19 > 0:23:21- I'm not so sure. - It may be too simple.
0:23:21 > 0:23:23So the sauce to be poured all the way round?
0:23:23 > 0:23:26- Yeah.- So that's a cucumber buerre blanc?
0:23:26 > 0:23:28Yes. Start off with that much.
0:23:28 > 0:23:30- Beautiful colour. - Yeah, it's an amazing colour.
0:23:35 > 0:23:38So we've obviously got the trout and that's cooked as you'd like it?
0:23:38 > 0:23:41That is, that's the kind of pinkness I want.
0:23:41 > 0:23:43It's flaking away really nicely.
0:23:43 > 0:23:47It's quite rich. That's what happens when you cook in a gallon of butter.
0:23:47 > 0:23:50So enough flavour of cucumber coming out of that buerre blanc?
0:23:50 > 0:23:52Yeah, I think so. I mean I used the skins as well,
0:23:52 > 0:23:54which not only give it colour,
0:23:54 > 0:23:56but give it an extra boost of cucumber flavour.
0:23:57 > 0:24:00The cucumber salad underneath is quite a dominant flavour,
0:24:00 > 0:24:02which is very nice.
0:24:02 > 0:24:06- And what would you mark it? - I'd give it a nine.
0:24:15 > 0:24:17- How was it, chef?- Yeah, good.
0:24:17 > 0:24:19Well, I think it went well.
0:24:19 > 0:24:21- What did you think of it? - I think, for me,
0:24:21 > 0:24:22it missed the brief a little.
0:24:22 > 0:24:24I just felt it was fit for a
0:24:24 > 0:24:27restaurant and not for the Great British Menu banquet.
0:24:30 > 0:24:33So I'm feeling pretty anxious to find out the scores.
0:24:33 > 0:24:36You know, obviously, with the scores as they are now, it's so tight.
0:24:36 > 0:24:38Every point is so valuable, so...
0:24:38 > 0:24:40Someone's going to go home on Thursday
0:24:40 > 0:24:44and I want to make sure that it's not me.
0:24:53 > 0:24:57OK, guys. That's the fish course done.
0:24:57 > 0:24:58- How did you find it?- Tough.
0:24:58 > 0:25:00Tough?
0:25:00 > 0:25:04Mike, I'm going to start with your dish, Strawberries And Cream.
0:25:05 > 0:25:07I thought the amberjack fish was lovely.
0:25:07 > 0:25:11I thought it was cured beautifully.
0:25:11 > 0:25:14The idea of strawberries and fish does work.
0:25:15 > 0:25:20And the dish definitely did sort of hit that taste of summer brief.
0:25:20 > 0:25:21However...
0:25:23 > 0:25:27..I thought, for me, the Bellini was very strong in lavender.
0:25:28 > 0:25:32I like the idea of the added bit of kick with that chilli,
0:25:32 > 0:25:34but it overpowered everything else.
0:25:36 > 0:25:38The aerated chocolate had melted, Mike.
0:25:38 > 0:25:40I couldn't really taste it.
0:25:43 > 0:25:45Selin, your dish,
0:25:45 > 0:25:48Nadal Versus Federer.
0:25:48 > 0:25:49I liked the octopus.
0:25:49 > 0:25:52I thought it did have that char flavour.
0:25:52 > 0:25:56The rostis were delicious, really light.
0:25:57 > 0:26:00And I really thought the pea and green chilli relish,
0:26:00 > 0:26:02that was a great kick to that dish.
0:26:05 > 0:26:06But...
0:26:08 > 0:26:09I think you can strip it back.
0:26:11 > 0:26:14Maybe you could lose one or two elements.
0:26:14 > 0:26:18Personally, I didn't think you needed the asparagus.
0:26:18 > 0:26:20I think you could have lost the pata negra ham.
0:26:22 > 0:26:24Tom.
0:26:24 > 0:26:28Your dish, It's No Picnic.
0:26:28 > 0:26:31That dish did say summer on a plate.
0:26:31 > 0:26:35The trout was cooked really well, it was delicious.
0:26:36 > 0:26:40And your cucumber buerre blanc was lovely.
0:26:40 > 0:26:43I liked the dulse and I liked the crushed cucumber.
0:26:43 > 0:26:46And it does take a brave chef to put less on a plate.
0:26:49 > 0:26:50However...
0:26:52 > 0:26:54..I'm not sure that if you looked at that plate you would
0:26:54 > 0:26:58understand the brief say it's not a picnic.
0:27:01 > 0:27:04I think you can maybe even add one more ingredient -
0:27:04 > 0:27:07something there that's just a bit more than cucumber and trout.
0:27:09 > 0:27:11So to the scores.
0:27:13 > 0:27:16Tom, I'm going to start with you.
0:27:17 > 0:27:20I'm going to give you a score of...
0:27:22 > 0:27:23..seven.
0:27:26 > 0:27:27Mike...
0:27:29 > 0:27:31..I'm giving you a score of...
0:27:33 > 0:27:35..six.
0:27:37 > 0:27:38Selin...
0:27:40 > 0:27:42..I'm going to give you a score of...
0:27:45 > 0:27:46..eight.
0:27:48 > 0:27:50Have a good rest. I'll see you all tomorrow.
0:27:50 > 0:27:52Thanks, Angela.
0:27:54 > 0:27:59With two courses down, Selin is now leading with 15 points,
0:27:59 > 0:28:03just ahead of Tom and Mike, who are neck and neck on 14.
0:28:03 > 0:28:06- How do you feel?- Yeah, I feel good.
0:28:06 > 0:28:08It feels amazing to sort of get the highest mark.
0:28:08 > 0:28:11Looking forward to a good night's sleep and then cracking on.
0:28:11 > 0:28:14I was hoping for a slightly higher mark, but, you know,
0:28:14 > 0:28:16we have main and dessert to go.
0:28:16 > 0:28:18No, I don't want to go home on Thursday.
0:28:18 > 0:28:20I want to stick this out and I want to get the opportunity to cook for
0:28:20 > 0:28:22the judges, so I need to crack on.
0:28:22 > 0:28:25I'm a little gutted. I knew it was going to be a lower score.
0:28:25 > 0:28:27At the end of the day,
0:28:27 > 0:28:30it's a competition and I didn't cook as well as I could have cooked,
0:28:30 > 0:28:33so I've just got to pick up my game and come back strong tomorrow.