London and South East Fish Great British Menu


London and South East Fish

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This year on Great British Menu...

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Wa-hey!

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..24 of the country's top chefs...

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This is it, I'm just going to go for it.

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..are competing to cook at a glorious Taste Of Summer Banquet

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celebrating 140 years of the iconic Wimbledon Championships,

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the oldest and most prestigious tennis tournament in the world.

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This week, battling to represent London and the South East

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in the national finals are three chefs new to the competition.

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Mike Reid, out in front after impressing yesterday

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with his technical starter.

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It hit the summer brief, great idea.

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Michelin-starred Tom Kemble

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a point behind after forgetting to plate a crucial element.

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-And where are the croutons in this, they're in it?

-No, they're not.

-Oh.

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And Selin Kiazim,

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level with Tom after combining too many flavours in her starter.

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I wasn't sure if it came together as a dish.

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Today, it's the fish course

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and, after a nervous start, each chef is pushing hard

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for a high score.

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I'm definitely really going for it with this dish.

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But, with just one point between them,

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who will come out on top?

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Dessert on a fish course? That's brave.

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-Brave or stupid?

-LAUGHTER

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To make it through to Friday's regional final,

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each chef must produce incredible dishes

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that celebrate a taste of summer

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and pay tribute to 140 years of the Wimbledon Championships.

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With one course down, Mike's out in front with eight points

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and is determined to stay there.

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I've worked in a lot of pressurised kitchens before

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and it's tough and it's hard but I know I've got what it takes.

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Yeah, it's going to be fun, I'm looking forward to it.

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While both Selin and Tom are just a point behind on seven.

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So, how are you guys feeling today?

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Yeah, feeling good.

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Looking forward to this course and, yeah, want to get started.

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Yeah, I hope I get a good score this time.

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-So, Tom, you're not going to forget anything today?

-Um...

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LAUGHTER

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Hopefully not, touch wood.

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Deciding whether their dishes are worthy of being served

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at this year's Wimbledon banquet

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is Michelin-starred chef and six-time veteran, Angela Hartnett.

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-Hey, guys.

-Hi, Angela.

-Hello.

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Are you all right? How are you feeling today?

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Good, good.

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Are you saying that because you've got one more point than the others?

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Only one, it's only one, it's tight, Angela.

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HE LAUGHS

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OK, guys, you can all cook, without doubt,

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and you've all got good palates.

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So, now, we just need to raise the game.

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Good luck, get cooking.

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The chefs have to hit the brief.

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I really want to see summery food.

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Light, gorgeous-looking plates of food

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that you just want to tuck into and eat.

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Innovative chef Mike Reid is hoping to increase his lead

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with a fish dish in tribute to the Wimbledon Championships

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combining unusual flavours

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including strawberry and white chocolate.

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-Hi, Mike.

-Hi, Angela.

-OK?

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-Yeah, good.

-Good. What's your dish called today?

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-Strawberries And Cream.

-OK.

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You know it's the fish course, not your dessert course?

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Yep, I know, I know.

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So, how does that translate to the fish course?

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So, what I'm doing, I'm starting off with a beautiful amberjack.

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This fish is very meaty, very rich

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and will stand up to a lot of the sweet elements of the dish.

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-OK.

-The fish, I'm literally just going to cure it

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-with lots of citrus, some lavender.

-Yeah.

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And then I'm doing strawberries in different ways.

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-So, we've got some beautiful English strawberries here.

-Yeah.

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We've got some under-ripe strawberries, as well.

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I've got some fermented strawberries here.

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Where does the cream element come into it?

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I'm doing aerated chocolate, basically,

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which will give it a real richness to the dish.

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What about the sweetness?

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-White chocolate is sweeter than most chocolate, isn't it?

-It is.

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But I'm going to top the aero with some caviar.

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We're going wild and wacky today, aren't we!

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HE LAUGHS

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It's either going to be a ten or zero!

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THEY LAUGH

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So Mike's doing quite an unusual dish, Strawberries And Cream.

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But it's the white chocolate that I'm slightly nervous about,

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whether that will really work with it

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or whether it'll just throw the dish out completely.

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Selin was criticised yesterday

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for the confusing flavours in her starter,

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ending up in joint second place.

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Today, she's hoping to take the top spot with her fish course

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honouring two of Wimbledon's iconic champions.

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OK, Selin, tell me the name of your dish?

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Nadal Versus Federer.

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Ooh! Fancy!

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So, what's the inspiration, dare I guess.

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Their final at Wimbledon in 2008

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and it is widely regarded

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as the greatest men's final at Wimbledon of all time.

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So, how does that reflect in the dish?

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I've researched into their favourite ingredients.

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So, the octopus is representing?

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Nadal, with his Spanish background.

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How are you going to cook that?

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So, I'm going to boil that, and then I'm going to barbecue it afterwards.

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OK. All right.

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For Federer, I'm going to be doing potato rostis.

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Oh, because he's Swiss.

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I'll also be making a pea and green chilli relish.

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So, these are sviri biber.

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-And they're from Turkey?

-They're from Turkey, yeah.

-OK.

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And what are you doing with the grapes and asparagus?

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Asparagus, I am just going to be blanching

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With the red grapes, I'm going to make a puree

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and, along with the green grapes,

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I'm just going to serve them raw, sliced, yeah.

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OK, and how confident are you feeling?

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I'm feeling good about this, I think it's a really nice dish,

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it's a little bit unusual, so, yeah, hopefully you like it.

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-OK, good luck, you've lots to get on with, so, carry on.

-Thank you.

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Selin's dish is the octopus versus the potato rosti,

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I hope she pulls it off. You know, it could be a confusing dish

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and she was struggling with that in the first course,

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so she's got to nail it in the second course.

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Yesterday, Michelin-starred, Tom forgot to plate a key element

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costing him valuable points.

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Today, he's hoping to gain ground

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with a dish inspired by childhood summer memories.

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-Hi, Tom.

-Hi, Angela.

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-How are you?

-Yeah, good, thanks.

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OK, tell me about your dish, what's the name of it?

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The name of it is, It's No Picnic.

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It's No Picnic? OK.

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It's no picnic to make this dish, Angela.

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SHE LAUGHS

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It requires precision and good cooking techniques

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but also it's inspired by the great British tradition of a picnic.

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-Which reminds you of the summer.

-Which reminds me of the summer.

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Many summer holidays spent down in Cornwall

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eating terrible childhood picnics.

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Oh, bless!

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So, how is this going to be a better picnic then your poor mother's?

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Well, I'm going to be cooking poached trout,

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it's going to be poached in vinegar butter

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with a cucumber beurre blanc,

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crushed cucumber, sorrel and English caviar.

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Very nice.

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OK. So, what this in here?

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This is pickled dulse

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which has been pickled in a bit of white soy,

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-and sugar, water and vinegar.

-Dulse is like a seaweed?

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Dulse is a seaweed.

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And are you feeling confident about it?

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The cooking of the trout is really crucial

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so I'm poaching it really gently in this vinegar butter,

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no sous-vide, no oven, just on the stove top.

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-Hallelujah! Old school.

-Old school.

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I didn't think young chefs knew

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how to cook a piece of fish on a stove any more!

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So, Tom's cooking his fish, it sounds ridiculous to say,

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in the old-fashioned way, just cooking it in a pan.

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Lightly poaching it. The risk is he could overcook it.

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With the chefs gunning for high scores today,

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they're each hoping to learn from Angela's feedback so far.

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Do you reckon Angela was fair yesterday?

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Yeah, definitely.

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-You would say that!

-THEY LAUGH

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I think if she judges like that all week I'll be very happy.

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Mike impressed Angela with the innovative flavours in his starter.

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Today, he's hoping to do the same, combining fish

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with strawberries and white chocolate

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in homage to Wimbledon's strawberries and cream.

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Mike, dessert on a fish course?

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-That's brave.

-Brave or stupid?

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He begins by preparing his amberjack,

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a meaty Mediterranean fish which he's curing in an unusual mix

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of chilli, lavender, and orange and grapefruit zest

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to capture the taste of summer.

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Next, he moves on to his aerated white chocolate.

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To create large bubbles,

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he siphons melted white chocolate through an espuma gun

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before placing in a vacpac machine to aerate further.

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But he needs to watch closely so the mixture doesn't explode.

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-Oh,

-BLEEP!

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The bubbles in the mixture have started to collapse

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and Mike's worried the texture isn't right.

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-What's going on?

-I'm just doing a second batch.

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All right, let's see how you aerate it.

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MACHINE WHIRS

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-And then you freeze that?

-Yeah, chill it down.

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It's dropped.

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-It's pressurising it too much at the moment.

-Yeah.

-OK.

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I've got a little bit more mix

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and I've got enough time to give it another go, as well.

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All right, OK. Good luck.

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Selin is working on her complex dish, Nadal Versus Federer,

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in tribute to the epic 2008 Wimbledon final.

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She's serving octopus to represent Spanish player Rafael Nadal

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which she boiling in a broth to keep the flesh tender

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before barbecuing later.

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Next, she moves on to her rosti,

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a homage to Swiss player Roger Federer.

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It's a lot to get done in the time.

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It's a little bit of a process going on there.

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But, hopefully, if I pull it off, the results will be good.

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After grating potatoes and dehydrating in salt,

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she squeezes out the excess moisture

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before crisping up the rosti in the oven.

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Next, she moves on to one of her four accompaniments,

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a red grape puree which should add a sweet contrast

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to her barbecued octopus.

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OK, Selin, how's your octopus?

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Yeah, come out really nicely.

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-And can we try bit?

-Yeah, please.

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So, when it goes on the barbecue, does it soften it?

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From this point, it will sort of just slightly soften it.

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I think we'll get a nice char on the outside of it,

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so a little bit crispy.

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-Will Nadal and Federer be happy?

-Yeah. I don't see why not.

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Selin's dish, I hope it doesn't become too confusing.

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She's got a lot of things going on.

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I hope it all does work as one whole dish.

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Whoo!

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Tom is working on his dish, It's No Picnic,

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featuring poached trout served with a cucumber salad.

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Now we're talking.

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To impress Angela, he's hoping to elevate the picnic dish

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to banquet standards

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and, today, he can't make any mistakes.

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I've got control, a bit more control than yesterday.

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Hopefully not going to forget anything.

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He starts by working on his salad made with compressed cucumber,

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pickled dulse and mustard seeds for acidity.

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So, Tom, have you just nicked a load of my cucumber ideas, then,

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-from my starter?

-I was inspired by your first course, Selin.

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-Oh, is that what it was?

-THEY LAUGH

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Or maybe great minds think alike.

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Next, he moves on to his trout

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which he's poaching slowly using a traditional method

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for a classic flavour.

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So, is that in butter or...?

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-Butter, split out, vinegar, salt.

-OK.

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It's a technique I learned up in Sweden, actually.

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Have a taste. There's quite a bit of acidity in there.

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It's a low temperature, it's about 60 degrees, so...

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Then you'll test it with your fingers?

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I'm going to test it with a little skewer

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-and it should literally just be warm to touch.

-Warm to your lips.

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-OK.

-That's the plan.

-Carry on. I'll let you carry on.

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As part of Tom's research to help him reinvent the humble picnic,

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he's come to London's Battersea Park to meet Dr Andrea Tanner.

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-Hi.

-Hello. It's very nice to meet you.

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An archivist for Fortnum And Mason's

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who's prepared him an historic spread.

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This looks amazing.

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I was hoping you could explain to me about the origins of the picnic.

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It's a French word and it's a French concept.

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But, then, it was adopted by the British

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at the end of the 18th century.

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What would be the kind of food that would have been served?

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Rather grand food. Large raised pies,

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they would have had things like jellied boars' heads,

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roast quail and, also, of course, if you were very rich,

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you could have had some caviar.

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-I'm actually going to have a taste, as well.

-I think you should.

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The Edwardians made the picnic into, quite honestly,

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a feast and a banquet out of doors.

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When Wimbledon first started in 1887,

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the Victorians popularised the picnic...

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Oh, wow.

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..ordering lavish hampers complete with menus.

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And these are specifically a racing hamper.

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Fillets of sole, parfait Perigourdine,

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veal and ham pie, noisettes of lamb.

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I mean, this is seriously rich, decadent food, really.

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It's amazing seeing kind of all this history.

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So, these are special hampers that were done

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for the coronation of George VI, the current Queen's father.

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He played at Wimbledon.

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I've taken a lot from today.

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I mean, I guess my kind of perception of the picnic

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was slightly based on what I'd personally experienced

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which was soggy sandwiches

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and for what I thought was probably quite a humble picnic.

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In fact, it has its origins

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in something I think worthy of a banquet.

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Back in the kitchen,

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Mike is still working on the unusual sweet elements for his fish dish,

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Strawberries And Cream, including a strawberry gel.

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Mike's dish is the controversial one today.

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He's definitely going out there with his flavours.

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I think if he pulls it off, I'm sure it will be amazing.

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But, yeah, it sounds pretty wild!

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Mike's also taking a risk by not cooking his amberjack fish

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which he removes from his lavender, chilli and citrus rub

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and slices ready to plate.

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We know that Angela's looking for perfection.

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Everything's got to be cooked spot-on.

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Feeling good about that? Even though you're just curing fish?

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It's all about the quality of the produce,

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accentuating those ingredients.

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So, hopefully I can deliver on that today.

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Selin still has several elements to complete

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for her octopus and rosti dish, Nadal Versus Federer.

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I'm definitely really going for it with this dish.

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I think it's a really strong dish.

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She's serving her fish course with four different sauces

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including a pea and green chilli relish

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and a tarama, a cod's roe emulsion.

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I think she's got a lot of components again.

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She's got to make sure she brings that all together

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and they all balance one another out.

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Across the kitchen, Tom has opted for a more straightforward approach,

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serving his fish with just one sauce

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which he hopes will allow his trout to shine.

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I'm just starting to make a beurre blanc.

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I've been reducing some Chardonnay vinegar

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with a bit of cucumber and then I'm going to blitz it

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with the cucumber skins in

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so it's going to give it a really vibrant green colour.

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But with so few elements on his plate,

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every ingredient needs to be cooked to perfection.

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Well, the fish course, I mean, really, there's nowhere to hide.

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First to plate up is Mike

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who's hoping to maintain his lead

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with his white chocolate and strawberry dish,

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Strawberries And Cream.

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Definitely, you're looking like strawberries and cream.

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THEY LAUGH

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If I call it it, I've got to deliver.

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He starts by creating a strawberry Bellini.

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So what's that you've got in the little bottle there, Mike?

0:15:470:15:50

It's a touch of lavender essence

0:15:500:15:51

just to carry through the flavours from the dish, as well.

0:15:510:15:54

Next, he plates his cured amberjack fish

0:15:540:15:57

adding fermented and sliced strawberries

0:15:570:16:00

and tops with the strawberry gel and chilli oil.

0:16:000:16:04

-How long are you going to be, Mike?

-Coming to the pass in 30 seconds.

0:16:040:16:08

He adds his aerated white chocolate.

0:16:090:16:12

How's the aerated white chocolate working out for you, Mike?

0:16:120:16:15

-As I wanted.

-Excellent.

0:16:150:16:17

Sorry, chef!

0:16:170:16:18

THEY LAUGH

0:16:180:16:19

And finishes with caviar and herbs

0:16:190:16:23

before loading the dishes into a Wimbledon usherette box.

0:16:230:16:26

OK, what do you think, guys?

0:16:340:16:35

I think it looks very pretty. Definitely looks like dessert.

0:16:350:16:39

THEY LAUGH

0:16:390:16:40

I'm smelling the lavender like from here.

0:16:400:16:42

You carry the box, I'll take the little glass, OK?

0:16:420:16:44

-Thank you.

-Thanks.

0:16:440:16:46

How are you feeling?

0:16:540:16:55

Definitely, probably, the most controversial dish of the day.

0:16:550:16:57

Do you think guests at the banquet would be just weirded out by it?

0:16:580:17:01

I do think that they'd find it very strange.

0:17:010:17:03

The aerated white chocolate, it hasn't quite worked.

0:17:030:17:07

-It...

-No, no, be honest. What do you think?

0:17:070:17:10

It's melted very quickly.

0:17:100:17:11

Kind of completely disintegrated.

0:17:130:17:15

So that's the strawberry Bellini.

0:17:160:17:18

It's quite strong in lavender. That's not all just the leaf, is it?

0:17:180:17:21

No, I've got a little bit of lavender essence in there, as well.

0:17:210:17:24

-The lavender is really intense in that.

-Yeah.

0:17:250:17:28

The amberjack, interesting. Work for you flavour-wise?

0:17:300:17:33

You had coriander, lavender and then the grapefruit, wasn't it?

0:17:330:17:35

Yeah, for me, it's worked. It's penetrated the fish in a short time.

0:17:350:17:38

I'm very happy with the fish element.

0:17:380:17:40

I think the cure is really good.

0:17:420:17:44

-Yeah. The fish has got a nice firmness to it.

-Yeah.

0:17:440:17:46

Where's the spice coming through there?

0:17:460:17:49

-There's a couple of drops of chilli oil on this, as well.

-Ah.

0:17:490:17:52

I'd say the chilli is probably slightly too strong.

0:17:530:17:55

It's really kind of kicking the back of my throat.

0:17:550:17:58

If you were marking it, what would you give it?

0:17:580:18:00

Because of the aerated white chocolate,

0:18:000:18:02

I'd give this one a seven.

0:18:020:18:03

-How did you get on?

-It was a tough one.

0:18:060:18:08

-So what did you think of the dish?

-I thought the lavender

0:18:080:18:11

really overpowered the dish.

0:18:110:18:13

It sort of smelt too much

0:18:130:18:15

and kind of reminded me too much of a dessert.

0:18:150:18:17

Hopefully, Angela doesn't agree with either of you!

0:18:170:18:19

THEY LAUGH

0:18:190:18:21

Next to plate up is Selin who's taking a risk with

0:18:220:18:25

her complicated dish, Nadal Versus Federer,

0:18:250:18:28

a tribute to the epic 2008 Wimbledon men's final.

0:18:280:18:32

At the last moment, she barbecues her octopus

0:18:320:18:36

which she dresses with lemon juice and wild oregano.

0:18:360:18:39

OK, you're on time, Selin?

0:18:390:18:42

Um, just starting to plate now.

0:18:420:18:44

Next, she portions her potato rosti and deep fries.

0:18:440:18:48

You happy with the rostis?

0:18:480:18:50

No, I've rushed them a little bit. With a little bit more time

0:18:500:18:52

they could have come up a little bit nicer.

0:18:520:18:54

She plates her red grape puree,

0:18:560:18:59

followed by her barbecued octopus and tarama.

0:18:590:19:02

She adds asparagus, blanched samphire

0:19:030:19:06

and pea and green chilli relish.

0:19:060:19:09

What are you drizzling on now?

0:19:090:19:10

This is a sherry vinegar caramel.

0:19:100:19:13

OK, you're nearly five minutes over, Selin.

0:19:140:19:16

Yeah, sorry, I'll be there in 30 seconds, please.

0:19:160:19:19

Next, pata negra ham and pickled seaweed.

0:19:190:19:23

She serves her rosti in a separate bowl

0:19:240:19:27

and places both dishes in a display box

0:19:270:19:29

featuring a cartoon of the classic Wimbledon final.

0:19:290:19:32

You guys have both out-propped me!

0:19:320:19:34

THEY LAUGH

0:19:340:19:36

What you need to worry about is if they out-cook you.

0:19:360:19:38

I've left one thing off, Angela,

0:19:380:19:40

-would you mind if I put it on?

-OK.

0:19:400:19:41

So you're late and you're adding stuff.

0:19:410:19:43

She adds fresh green grapes and is finally ready for the pass.

0:19:450:19:49

Just take these.

0:19:490:19:51

Phew. Calm.

0:19:540:19:56

OK. Well done.

0:19:560:19:58

-Right, what do you think?

-It looks really interesting.

0:19:580:20:00

I really like what you've done with the octopus.

0:20:000:20:02

Yeah, I'm looking forward to tasting it.

0:20:020:20:04

All right, well, we'll leave that one for you

0:20:040:20:06

and we'll take this one, OK?

0:20:060:20:08

The prop is a really cool tie-in.

0:20:150:20:17

I love the comic strip, like, I think it's really cool.

0:20:170:20:19

I think it's slightly impractical for a banquet.

0:20:190:20:22

But, yeah, that's just me.

0:20:220:20:24

So this is what your wanted, like, little chip rostis?

0:20:240:20:27

Yeah. I didn't want them to sort of

0:20:270:20:29

be too heavy or anything with the fish course.

0:20:290:20:32

Quite sweet.

0:20:320:20:34

For me, it's a little bit salty. But it's nice and crispy.

0:20:340:20:38

Is the octopus cooked enough for you?

0:20:380:20:40

Yeah, I think the only thing is I would have liked the grill to be a

0:20:400:20:43

little bit hotter so you get a bit more of a char on the octopus.

0:20:430:20:47

This is really tender.

0:20:470:20:49

-That's really good.

-Cuts through really easily.

0:20:490:20:51

There's something there with a little bit of a spice as well,

0:20:510:20:54

there's a little bit of a chilli kick coming through.

0:20:540:20:56

-And where's the spice coming from?

-In the peas, there's the grilled Turkish peppers.

0:20:560:20:59

-OK, good.

-Do you pick up any of the tarama?

0:20:590:21:03

No. With the sharpness of the capers and then you've got the chilli,

0:21:030:21:06

as well, salsa.

0:21:060:21:09

-Yeah.

-Is there any element you would say, "Actually, I could lose that?"

0:21:090:21:13

I mean, looking at it again, perhaps either the samphire or the

0:21:130:21:16

-asparagus, maybe, is not necessary on there.

-Right.

0:21:160:21:19

So what would you score it?

0:21:190:21:21

It's a tough one, because I think

0:21:210:21:23

that she's done the octopus really well,

0:21:230:21:25

but I think she's over complicated it.

0:21:250:21:27

So I'm going to give it a six.

0:21:270:21:29

How's it going, guys?

0:21:320:21:34

-Good.

-How was it?

0:21:340:21:36

Yeah, good, good. What did you guys think?

0:21:360:21:38

I loved your presentation.

0:21:380:21:40

Maybe one element too much for me, but it was a good plate of food.

0:21:400:21:42

-And you, Tom?

-Yeah, no, I thought the octopus was really well cooked.

0:21:420:21:46

-Thank you.

-Yeah.

0:21:460:21:47

Tom is last up to the pass with his fish dish, It's No Picnic.

0:21:500:21:55

He starts by placing his compressed cucumber and pickled seaweed salad

0:21:550:21:59

onto plain white plates.

0:21:590:22:02

Is that your cucumber?

0:22:020:22:04

-Yeah.

-It's looking good.

0:22:040:22:05

The colour looks amazing.

0:22:050:22:07

Next, he skins his poached trout before glazing with more butter and

0:22:070:22:12

placing on the salad.

0:22:120:22:13

Because there's not enough butter in this dish!

0:22:130:22:16

Putting on more butter?

0:22:160:22:17

Definitely not worrying about our cholesterol, are you, chef?

0:22:170:22:20

It's a banquet!

0:22:200:22:22

He tops with sorrel and caviar.

0:22:220:22:25

It's quite a big piece of caviar, chef.

0:22:250:22:27

-It is, indeed.

-I just think it works really, really well with the trout.

0:22:270:22:30

Finally, he pours his cucumber buerre blanc into jugs

0:22:300:22:34

and serves.

0:22:340:22:36

Everything here, do we need to put anything else on it, no?

0:22:400:22:43

-All good, Angela.

-What do you think, Mike?

0:22:430:22:45

It's quite simple components on there,

0:22:450:22:47

but, from the looks of things, he's executed it very well.

0:22:470:22:50

-All right, so do you want to bring those two in?

-Yeah.

0:22:500:22:52

How do you think that stands up against the other two,

0:23:010:23:03

because obviously they've gone into the props, whereas you haven't.

0:23:030:23:06

You're just concentrating on great cooking.

0:23:060:23:08

Well, I'm trying to stay true to

0:23:080:23:10

kind of how I cook in the restaurant.

0:23:100:23:13

It looks very pretty, very simple, but does it scream summer,

0:23:130:23:17

does it scream Wimbledon?

0:23:170:23:19

-I'm not so sure.

-It may be too simple.

0:23:190:23:21

So the sauce to be poured all the way round?

0:23:210:23:23

-Yeah.

-So that's a cucumber buerre blanc?

0:23:230:23:26

Yes. Start off with that much.

0:23:260:23:28

-Beautiful colour.

-Yeah, it's an amazing colour.

0:23:280:23:30

So we've obviously got the trout and that's cooked as you'd like it?

0:23:350:23:38

That is, that's the kind of pinkness I want.

0:23:380:23:41

It's flaking away really nicely.

0:23:410:23:43

It's quite rich. That's what happens when you cook in a gallon of butter.

0:23:430:23:47

So enough flavour of cucumber coming out of that buerre blanc?

0:23:470:23:50

Yeah, I think so. I mean I used the skins as well,

0:23:500:23:52

which not only give it colour,

0:23:520:23:54

but give it an extra boost of cucumber flavour.

0:23:540:23:56

The cucumber salad underneath is quite a dominant flavour,

0:23:570:24:00

which is very nice.

0:24:000:24:02

-And what would you mark it?

-I'd give it a nine.

0:24:020:24:06

-How was it, chef?

-Yeah, good.

0:24:150:24:17

Well, I think it went well.

0:24:170:24:19

-What did you think of it?

-I think, for me,

0:24:190:24:21

it missed the brief a little.

0:24:210:24:22

I just felt it was fit for a

0:24:220:24:24

restaurant and not for the Great British Menu banquet.

0:24:240:24:27

So I'm feeling pretty anxious to find out the scores.

0:24:300:24:33

You know, obviously, with the scores as they are now, it's so tight.

0:24:330:24:36

Every point is so valuable, so...

0:24:360:24:38

Someone's going to go home on Thursday

0:24:380:24:40

and I want to make sure that it's not me.

0:24:400:24:44

OK, guys. That's the fish course done.

0:24:530:24:57

-How did you find it?

-Tough.

0:24:570:24:58

Tough?

0:24:580:25:00

Mike, I'm going to start with your dish, Strawberries And Cream.

0:25:000:25:04

I thought the amberjack fish was lovely.

0:25:050:25:07

I thought it was cured beautifully.

0:25:070:25:11

The idea of strawberries and fish does work.

0:25:110:25:14

And the dish definitely did sort of hit that taste of summer brief.

0:25:150:25:20

However...

0:25:200:25:21

..I thought, for me, the Bellini was very strong in lavender.

0:25:230:25:27

I like the idea of the added bit of kick with that chilli,

0:25:280:25:32

but it overpowered everything else.

0:25:320:25:34

The aerated chocolate had melted, Mike.

0:25:360:25:38

I couldn't really taste it.

0:25:380:25:40

Selin, your dish,

0:25:430:25:45

Nadal Versus Federer.

0:25:450:25:48

I liked the octopus.

0:25:480:25:49

I thought it did have that char flavour.

0:25:490:25:52

The rostis were delicious, really light.

0:25:520:25:56

And I really thought the pea and green chilli relish,

0:25:570:26:00

that was a great kick to that dish.

0:26:000:26:02

But...

0:26:050:26:06

I think you can strip it back.

0:26:080:26:09

Maybe you could lose one or two elements.

0:26:110:26:14

Personally, I didn't think you needed the asparagus.

0:26:140:26:18

I think you could have lost the pata negra ham.

0:26:180:26:20

Tom.

0:26:220:26:24

Your dish, It's No Picnic.

0:26:240:26:28

That dish did say summer on a plate.

0:26:280:26:31

The trout was cooked really well, it was delicious.

0:26:310:26:35

And your cucumber buerre blanc was lovely.

0:26:360:26:40

I liked the dulse and I liked the crushed cucumber.

0:26:400:26:43

And it does take a brave chef to put less on a plate.

0:26:430:26:46

However...

0:26:490:26:50

..I'm not sure that if you looked at that plate you would

0:26:520:26:54

understand the brief say it's not a picnic.

0:26:540:26:58

I think you can maybe even add one more ingredient -

0:27:010:27:04

something there that's just a bit more than cucumber and trout.

0:27:040:27:07

So to the scores.

0:27:090:27:11

Tom, I'm going to start with you.

0:27:130:27:16

I'm going to give you a score of...

0:27:170:27:20

..seven.

0:27:220:27:23

Mike...

0:27:260:27:27

..I'm giving you a score of...

0:27:290:27:31

..six.

0:27:330:27:35

Selin...

0:27:370:27:38

..I'm going to give you a score of...

0:27:400:27:42

..eight.

0:27:450:27:46

Have a good rest. I'll see you all tomorrow.

0:27:480:27:50

Thanks, Angela.

0:27:500:27:52

With two courses down, Selin is now leading with 15 points,

0:27:540:27:59

just ahead of Tom and Mike, who are neck and neck on 14.

0:27:590:28:03

-How do you feel?

-Yeah, I feel good.

0:28:030:28:06

It feels amazing to sort of get the highest mark.

0:28:060:28:08

Looking forward to a good night's sleep and then cracking on.

0:28:080:28:11

I was hoping for a slightly higher mark, but, you know,

0:28:110:28:14

we have main and dessert to go.

0:28:140:28:16

No, I don't want to go home on Thursday.

0:28:160:28:18

I want to stick this out and I want to get the opportunity to cook for

0:28:180:28:20

the judges, so I need to crack on.

0:28:200:28:22

I'm a little gutted. I knew it was going to be a lower score.

0:28:220:28:25

At the end of the day,

0:28:250:28:27

it's a competition and I didn't cook as well as I could have cooked,

0:28:270:28:30

so I've just got to pick up my game and come back strong tomorrow.

0:28:300:28:33

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