0:00:01 > 0:00:04It's judgment day on Great British Menu,
0:00:04 > 0:00:07as returning banquet champion Tommy Banks...
0:00:07 > 0:00:10It's literally blood, sweat and tears, though.
0:00:10 > 0:00:14..goes head-to-head with first-time competitor Josh Overington...
0:00:14 > 0:00:16Oh, that sounds like fun.
0:00:16 > 0:00:20..in a battle to represent the north-east in the National Finals.
0:00:22 > 0:00:25They're competing for an incredible prize -
0:00:25 > 0:00:28to cook at a magnificent Taste Of Summer banquet,
0:00:28 > 0:00:32celebrating 140 years of Wimbledon,
0:00:32 > 0:00:37the world's most iconic and prestigious tennis tournament.
0:00:37 > 0:00:40Today, they're cooking their dishes again,
0:00:40 > 0:00:43in the hope of impressing the formidable judges.
0:00:43 > 0:00:45Matthew Fort,
0:00:45 > 0:00:51Oliver Peyton, and joining them this year, food expert Andi Oliver.
0:00:51 > 0:00:54- For me, it absolutely is the taste of summer.- Absolutely brilliant!
0:00:54 > 0:00:59The problem with this dish is there's nothing bad to say about it.
0:00:59 > 0:01:01Both chefs are determined to make it through,
0:01:01 > 0:01:06but after a close-fought competition all week, there's no room for error.
0:01:06 > 0:01:09You're cooking risky dishes, I'm cooking risky dishes,
0:01:09 > 0:01:11it's what we're all here to do.
0:01:11 > 0:01:14Why did I roast a guard of honour of lamb on Great British Menu?
0:01:14 > 0:01:16I can tell you that the chef going through to
0:01:16 > 0:01:21represent the north-east in the finals is...
0:01:35 > 0:01:39Returning banquet champion Tommy Banks had a mixed time in the heats,
0:01:39 > 0:01:41but after a slow start he got
0:01:41 > 0:01:45the only ten of the week from veteran judge Jeremy Lee.
0:01:45 > 0:01:49Having finished with just a one-point lead going into today's
0:01:49 > 0:01:51regional final, he's feeling the pressure.
0:01:51 > 0:01:53Nervous again, actually.
0:01:53 > 0:01:55It's going to be another tough day,
0:01:55 > 0:01:58but I can't wait to cook these dishes for the judges.
0:01:58 > 0:02:01- Best of luck.- You too, buddy.
0:02:02 > 0:02:05Let's do the north-east proud.
0:02:05 > 0:02:09Josh Overington, newcomer to the competition and Tommy's
0:02:09 > 0:02:12close friend, finished just one point behind him in the week.
0:02:12 > 0:02:15He's hoping that his inventive dishes will give him the edge
0:02:15 > 0:02:17and see him through.
0:02:17 > 0:02:19I have to really dig deep today.
0:02:19 > 0:02:23I need to find that self-confidence, push on and believe in myself.
0:02:25 > 0:02:29This year, judges Oliver Peyton and Matthew Fort are joined by a new
0:02:29 > 0:02:31member on the judging panel,
0:02:31 > 0:02:34food broadcaster and restaurateur Andi Oliver.
0:02:34 > 0:02:36Tommy Banks back again.
0:02:36 > 0:02:39Indeed. I thought Tommy was the standout menu of the last competition,
0:02:39 > 0:02:42so I hope he can come anywhere near as good as it was the last time.
0:02:42 > 0:02:46And he's competing against his best friend, Josh Overington.
0:02:46 > 0:02:49Let's see if they're still friends at the end of the day, though!
0:02:51 > 0:02:55I mean, they are two very, very contrasting styles here.
0:02:55 > 0:02:57I think Josh's menu sounds a lot more rock and roll,
0:02:57 > 0:03:00it sounds quite modern, for want of a better word.
0:03:00 > 0:03:02It's quite gutsy to come to the Great British Menu for
0:03:02 > 0:03:05the first time and come in all guns blazing, I think that's great.
0:03:05 > 0:03:08Two friends, they're competing in the kitchen,
0:03:08 > 0:03:10I mean there's a lot at stake here.
0:03:10 > 0:03:13I've got a lot of adrenaline running through me.
0:03:13 > 0:03:15- Yeah.- Hopefully that's going to pull me through.
0:03:15 > 0:03:18It's one last push now, so I just want to get my head down and try
0:03:18 > 0:03:21- and make sure I get every one of these elements right.- Yeah.
0:03:21 > 0:03:24And hope I don't distract you too much.
0:03:24 > 0:03:25TOMMY LAUGHS
0:03:30 > 0:03:32Hello, chefs, how are you?
0:03:32 > 0:03:34Very well, thank you.
0:03:34 > 0:03:37You are either a genius, Tommy, or a glutton for punishment.
0:03:37 > 0:03:39Can you make the banquet a second time?
0:03:39 > 0:03:42I'd love to. I mean, cooking at the banquet was such an honour.
0:03:42 > 0:03:44I've been given the opportunity to compete again,
0:03:44 > 0:03:47I couldn't really turn it down, so I'm giving it everything I've got.
0:03:47 > 0:03:50Now, Josh, you're the only man who stands in his way to this.
0:03:50 > 0:03:53- That I am.- What's it like cooking against your friend?
0:03:53 > 0:03:56A bit unusual, because this is business at the end of the day,
0:03:56 > 0:03:58and I really want to beat him.
0:03:58 > 0:04:01We're expecting a lot of great food from you,
0:04:01 > 0:04:04hope you hit that brief right on the head, yes?
0:04:04 > 0:04:05- Definitely.- Hope so.- Marvellous.
0:04:05 > 0:04:07Good luck, chefs.
0:04:08 > 0:04:11It's hard to guess what the judges are looking for, isn't it?
0:04:11 > 0:04:14And you've got to bring your A-game and if you don't take risks,
0:04:14 > 0:04:16they're not going to put you through.
0:04:16 > 0:04:21It's now time to push on, do our best and make ourselves look good.
0:04:21 > 0:04:23I hope so.
0:04:23 > 0:04:26Josh is first up to the pass with his starter...
0:04:26 > 0:04:29Strawberries And Ice Cream In The Garden -
0:04:29 > 0:04:33a sweet and savoury dish celebrating childhood summer memories.
0:04:33 > 0:04:36Veteran chef Jeremy Lee said it lacked spark,
0:04:36 > 0:04:41but despite it scoring an eight, today Josh isn't making any changes.
0:04:41 > 0:04:43Have you got any concerns with your dish?
0:04:43 > 0:04:47I really enjoy eating it, I think it's delicious, elegant and beautiful.
0:04:47 > 0:04:50But the judges might think completely different.
0:04:52 > 0:04:56The chefs will also be marked by a guest judge.
0:04:56 > 0:04:58Today it's Judy Murray,
0:04:58 > 0:05:01mother of two of Britain's biggest tennis stars,
0:05:01 > 0:05:05who's witnessed son Jamie win the Wimbledon mixed doubles,
0:05:05 > 0:05:08and Andy crowned singles champion twice.
0:05:08 > 0:05:10Judy, hello, welcome.
0:05:10 > 0:05:12- Thank you.- Thank you for coming, Judy.
0:05:12 > 0:05:14Thank you for asking me.
0:05:14 > 0:05:17Always up for something that involves food.
0:05:17 > 0:05:18THEY LAUGH
0:05:18 > 0:05:20How do you produce TWO great Wimbledon champions?
0:05:20 > 0:05:22I'm not too sure, actually.
0:05:22 > 0:05:26When they were little, their first little tennis court was actually
0:05:26 > 0:05:29hitting sponge balls over the sofa in the living room.
0:05:29 > 0:05:32Andy was very good at changing the rules whenever he was losing.
0:05:32 > 0:05:34Yeah, yeah, yeah!
0:05:34 > 0:05:36This is the boys at sort of age eight and nine,
0:05:36 > 0:05:38down at our local tennis club.
0:05:38 > 0:05:40Whenever Andy sees that picture he always goes, "Oh, Mum,
0:05:40 > 0:05:44"my cap doesn't match my shirt and shorts!"
0:05:44 > 0:05:46How do you feel like, watching them?
0:05:46 > 0:05:47Well, it's horrendous.
0:05:47 > 0:05:50I mean, I say it all the time, but it is honestly like
0:05:50 > 0:05:53severe nausea and a heart attack all going on at the same time,
0:05:53 > 0:05:55and it can last for hours.
0:05:55 > 0:05:57I mean, I'm amazed I'm still alive.
0:05:57 > 0:06:00So, it's 140 years of Wimbledon.
0:06:00 > 0:06:02What does Wimbledon mean to you?
0:06:02 > 0:06:04It is the biggest tournament in the world. In the early days,
0:06:04 > 0:06:07it was a real pleasure, a real excitement, a real buzz.
0:06:07 > 0:06:09Now, for me, it's two weeks of stress.
0:06:12 > 0:06:15In the kitchen, Josh begins his starter,
0:06:15 > 0:06:18Strawberries And Ice Cream In The Garden,
0:06:18 > 0:06:20by plating his savoury granola.
0:06:20 > 0:06:22Next, nasturtium ice cream.
0:06:22 > 0:06:24You happy with the ice cream, Josh?
0:06:24 > 0:06:27- Perfect, yeah.- Simple things like doing a quenelle gets quite
0:06:27 > 0:06:30- difficult, doesn't it, when you're under pressure?- Well, yeah.
0:06:30 > 0:06:34He adds pickled green strawberries and finishes the plates
0:06:34 > 0:06:36with nasturtium flowers.
0:06:36 > 0:06:38These flowers are beautiful.
0:06:38 > 0:06:42Finally, he pours warm strawberry veloute into jugs.
0:06:48 > 0:06:50Service, please.
0:06:50 > 0:06:52- Pretty happy with these. - Yeah, it looks great.
0:06:54 > 0:06:56- Well done.- First one down.
0:07:03 > 0:07:07- Meagre.- It's quite tiny, isn't it?
0:07:07 > 0:07:09I never saw white strawberries before.
0:07:09 > 0:07:14It's quite a crazy, courageous dish for me to put up first,
0:07:14 > 0:07:17so it's in the land of the judges now. Let's see what they think.
0:07:17 > 0:07:21It's a little unappealing to me, that, but anyway, let me taste it.
0:07:23 > 0:07:25I like the colours.
0:07:25 > 0:07:29It just seems very strange to me to have hot strawberry soup.
0:07:32 > 0:07:34I think some of the individual flavours, such as
0:07:34 > 0:07:37the strawberry veloute, really are not tremendously present.
0:07:37 > 0:07:41I like the warmth of the veloute with the cold of the ice cream,
0:07:41 > 0:07:43it's a little odd, but quite pleasing.
0:07:43 > 0:07:45You know, it's unusual and it's interesting,
0:07:45 > 0:07:48and I think the flavour combinations work quite well together.
0:07:48 > 0:07:53I think there's a difference between being interesting and being edible.
0:07:53 > 0:07:55I like the creativity and the boldness
0:07:55 > 0:07:59and I like people who take risks, and he's taken a risk there.
0:07:59 > 0:08:01I'm quite surprised you like it.
0:08:01 > 0:08:04I'm surprised I like it, I don't mind telling you!
0:08:09 > 0:08:12Tommy is next to the pass with his starter...
0:08:14 > 0:08:17..a representation of a feast honouring the summer solstice.
0:08:17 > 0:08:21Jeremy felt it was style over substance, giving it a seven -
0:08:21 > 0:08:23Tommy's lowest score of the week.
0:08:23 > 0:08:25I don't take criticism well,
0:08:25 > 0:08:27I was really disappointed to get a seven for my starter.
0:08:27 > 0:08:29- Yeah.- But I'm going to stick to my guns,
0:08:29 > 0:08:32and if the judges say my starter's only a seven as well,
0:08:32 > 0:08:34then I'll have to take it, won't I?
0:08:35 > 0:08:40Tommy starts by plating compressed charred cucumber
0:08:40 > 0:08:43and pipes in cod's roe emulsion.
0:08:43 > 0:08:47Next, warmed round tomatoes, to represent the sun,
0:08:47 > 0:08:49and more emulsion.
0:08:49 > 0:08:51I think the cod roe just brings it all together.
0:08:51 > 0:08:54He tops with tomato essence,
0:08:54 > 0:08:58garnishes with pumpkin seeds and nasturtium flowers,
0:08:58 > 0:09:02and finishes with grated frozen goat's cheese.
0:09:02 > 0:09:06- Beautiful.- He serves on a presentation bonfire display.
0:09:10 > 0:09:12Thank you.
0:09:12 > 0:09:16Phew! Cheers, man, that took longer than I thought it was going to do.
0:09:16 > 0:09:18Yeah.
0:09:26 > 0:09:29Oh, yes. Aah.
0:09:29 > 0:09:30- Ah!- That looks fantastic.
0:09:30 > 0:09:33- Wow. Wintry...- This is a sort of pagan ritual.- Yeah.
0:09:33 > 0:09:35- This is Midsummer's Day.- OK.
0:09:35 > 0:09:36How do you feel about it?
0:09:36 > 0:09:38It's probably one of my more controversial dishes.
0:09:38 > 0:09:41If one of the judges in there loves the effect and everything,
0:09:41 > 0:09:42it could be like a ten.
0:09:47 > 0:09:49Disappointed with the flavour of the tomatoes.
0:09:49 > 0:09:53I think the presentation of it looked spectacular,
0:09:53 > 0:09:57but the food's not quite living up to the presentation.
0:09:57 > 0:09:59I like that cod's roe emulsion,
0:09:59 > 0:10:02I really like the way it works with the goat's cheese.
0:10:02 > 0:10:05The trouble is, I think all the subsidiary flavours are so dominated
0:10:05 > 0:10:08- by the tomato.- I just don't think it has the wow you expect in this
0:10:08 > 0:10:11competition, you know. If you're going to have this at a banquet,
0:10:11 > 0:10:13- I would be disappointed. - It's not quite there.
0:10:13 > 0:10:18We're not going to be hoodwinked by a little bit of fire and drama.
0:10:18 > 0:10:20Good try, Tommy, good try.
0:10:26 > 0:10:29Josh is first to plate his fish course...
0:10:30 > 0:10:33..in celebration of Wimbledon's champions.
0:10:33 > 0:10:37It was criticised by veteran chef Jeremy for being too wintry.
0:10:37 > 0:10:41So I'm hoping maybe the judges have a different view to Jeremy,
0:10:41 > 0:10:44but they might have a different view and score me lower, so...
0:10:44 > 0:10:49Josh completes his shellfish mussel stew by adding hollandaise sauce,
0:10:49 > 0:10:53but there's a danger the heat of the pan will cause it to split.
0:10:53 > 0:10:55This is a pretty key moment for you, isn't it?
0:10:55 > 0:10:59- It's quite a risky thing to do. - You need to take risks in this competition. You're cooking risky
0:10:59 > 0:11:01dishes, I'm cooking risky dishes, it's what we're all here to do.
0:11:01 > 0:11:04Next, he blowtorches scallops,
0:11:04 > 0:11:07then spoons shellfish stew into champagne bottles cut in half.
0:11:07 > 0:11:11Jeremy said the mussels were gritty when he ate them, is that,
0:11:11 > 0:11:13have you cleaned them well this time?
0:11:13 > 0:11:15I think I cleaned them pretty well last time!
0:11:15 > 0:11:18Josh adds poached lobster...
0:11:18 > 0:11:21I'm actually more happy with it today than I was the other day.
0:11:21 > 0:11:24..followed by blowtorched scallops.
0:11:24 > 0:11:28In the art of freshness, I'm just going to grate a bit of lemon zest.
0:11:28 > 0:11:31He tops with champagne foam...
0:11:32 > 0:11:37..and finishes the dish with black truffle and sea fennel.
0:11:39 > 0:11:41Right, service, please.
0:11:43 > 0:11:45- Well done.- Thank you.- Looked good.
0:11:47 > 0:11:49It looks like a drink, I'm just not sure it's a drink.
0:11:52 > 0:11:55Champagne from the chefs, I think that's bribery and corruption.
0:11:55 > 0:11:59Well, I was very hopeful when I saw it coming in,
0:11:59 > 0:12:03I'm not sure it's living up to exactly what I thought was going to be in the bottle, though.
0:12:03 > 0:12:05I feel pretty good about that. I mean,
0:12:05 > 0:12:08whether they think it's too rich or not, that's a different question,
0:12:08 > 0:12:10but there's no doubt about it, it's delicious.
0:12:10 > 0:12:14It's one of these dishes you have to dive into, isn't it?
0:12:14 > 0:12:17- Yeah.- One of the problems I'm having, in fact the main problem...
0:12:19 > 0:12:22..is this champagne foam is so acidic.
0:12:22 > 0:12:24It is incredibly rich
0:12:24 > 0:12:26and I think it needs to be a little bit lighter.
0:12:26 > 0:12:30You've lost all of the flavour of that delicious fish.
0:12:30 > 0:12:35I'm actually liking the champagne foam and I do love scallops.
0:12:35 > 0:12:39- It's different.- What's actually gone missing, for me, is the lobster.
0:12:39 > 0:12:41Too much champagne and too little lobster.
0:12:41 > 0:12:44You can never have too much champagne, in my opinion!
0:12:44 > 0:12:46Maybe the champagne is in the wrong place,
0:12:46 > 0:12:49the champagne should have been in the glass, not in the bottle.
0:12:49 > 0:12:51JUDY LAUGHS
0:12:53 > 0:12:56Tommy's up next with his dish...
0:12:58 > 0:13:00His unusual take on the Wimbledon classic.
0:13:00 > 0:13:03Having got his fish dish to the banquet last time,
0:13:03 > 0:13:07Tommy's hoping this year's effort could see him triumph again.
0:13:07 > 0:13:11In the week, veteran chef Jeremy scored it a nine.
0:13:11 > 0:13:13Jeremy didn't like the red strawberries,
0:13:13 > 0:13:15- but I'm definitely leaving those on. - Yeah.
0:13:17 > 0:13:22Tommy starts by plating vegetable tartare and fresh strawberries.
0:13:22 > 0:13:26Next, he pan fries water-bathed turbot in butter.
0:13:26 > 0:13:28It's got to be absolutely bang on.
0:13:28 > 0:13:30Yeah. A lot of butter again.
0:13:30 > 0:13:35I just imagine Mr Fort likes his turbot cooked in a lot of butter.
0:13:35 > 0:13:37He adds his cooked turbot to the plate,
0:13:37 > 0:13:40tops with pickled green strawberries,
0:13:40 > 0:13:42and dusts with fennel pollen.
0:13:42 > 0:13:47He serves cream sauce in jugs, and splits with chive oil.
0:13:51 > 0:13:52Thank you very much.
0:13:59 > 0:14:01I think it looks like a bit of a guddle, actually.
0:14:01 > 0:14:05- What's a guddle?- It just looks like a whole lot of stuff
0:14:05 > 0:14:07chucked around the fish.
0:14:07 > 0:14:09One of my best dishes, I think.
0:14:09 > 0:14:11I'm kind of banking on it, so hopefully they'll enjoy it.
0:14:11 > 0:14:14It doesn't look very appetising, does it?
0:14:14 > 0:14:16No. I want to try the sauce first.
0:14:16 > 0:14:18Wow, that does help. Ooh!
0:14:18 > 0:14:20Amazing how that lifts the whole plate.
0:14:20 > 0:14:24Right, so that's an entirely different proposition as soon as you
0:14:24 > 0:14:26- pour that round.- It is.- Yes.
0:14:29 > 0:14:31This fish is lovely.
0:14:31 > 0:14:33The texture of it is really beautiful.
0:14:33 > 0:14:36I'm actually enjoying it. I think the combination of flavours,
0:14:36 > 0:14:39the vegetable tartare, the chive oil,
0:14:39 > 0:14:41this is a very well cooked dish of food.
0:14:41 > 0:14:44I think the fish is really beautifully cooked.
0:14:44 > 0:14:48Even the fennel dust, actually it opens another little doorway
0:14:48 > 0:14:49into another little flavour area.
0:14:49 > 0:14:52And I think the sauce is absolutely masterful because it sorts of pulls
0:14:52 > 0:14:55- everything together. - What do you think, Judy?
0:14:55 > 0:14:58I love it. I am one of these people who, I like fruit with fish.
0:14:58 > 0:15:00- Yeah.- Not everybody does,
0:15:00 > 0:15:03so I'm actually liking the combination very much.
0:15:03 > 0:15:07This is the Tommy that I remember, this is very high quality cooking.
0:15:11 > 0:15:13With two courses down,
0:15:13 > 0:15:17the judges are discussing the dishes they've tasted so far.
0:15:17 > 0:15:19Now that we're halfway through the day,
0:15:19 > 0:15:21I can see why it's neck and neck, it really is.
0:15:21 > 0:15:25I think that Josh's strawberry and cream soup gave him
0:15:25 > 0:15:27the first set, for me,
0:15:27 > 0:15:31and I think that Tommy made a great comeback in the second set.
0:15:31 > 0:15:32He absolutely smashed it.
0:15:32 > 0:15:35We'll see what comes over that pass this afternoon.
0:15:38 > 0:15:40Next, it's the main course.
0:15:40 > 0:15:42First to plate up it's Tommy,
0:15:42 > 0:15:46with his dish in celebration of the ceremonial line-up given to
0:15:46 > 0:15:47Wimbledon winners...
0:15:49 > 0:15:52It features two different cuts of lamb,
0:15:52 > 0:15:54a Jacob's Ladder and a rack of lamb,
0:15:54 > 0:15:57which will be carved by diners at the table.
0:15:57 > 0:16:00We've got two different styles of cooking lamb,
0:16:00 > 0:16:02and two completely different dishes.
0:16:02 > 0:16:04I like the fact that we're different.
0:16:04 > 0:16:07I like this technique and I think it's the best way to eat lamb,
0:16:07 > 0:16:10but it's literally blood, sweat and tears, though.
0:16:10 > 0:16:14Tommy scored a perfect ten for the dish earlier in the week,
0:16:14 > 0:16:18but with tricky timings, today not everything is going to plan.
0:16:18 > 0:16:20Lamb looking good?
0:16:20 > 0:16:22Yeah, I think one of them's cooked and one of them's not.
0:16:22 > 0:16:24Oh, that sounds like fun!
0:16:24 > 0:16:26Yeah, great fun...
0:16:28 > 0:16:32Why did I roast a guard of honour of lamb on Great British Menu?
0:16:36 > 0:16:38While he waits for his rack of lamb to cook,
0:16:38 > 0:16:41Tommy coats lamb fat roasted potatoes
0:16:41 > 0:16:45in sourdough breadcrumbs before plating.
0:16:45 > 0:16:50Next, he pipes fermented turnip puree and adds pickled turnip discs
0:16:50 > 0:16:53and caramelised chocolate mint leaves.
0:16:53 > 0:16:56He plates his lamb Jacob's Ladder...
0:16:56 > 0:16:57Awesome.
0:16:59 > 0:17:01..and tops with mint gel.
0:17:01 > 0:17:06He pours his lamb sauce into jugs and places the lamb rack guard of honour
0:17:06 > 0:17:10onto the racket chopping board, hoping it's perfectly cooked.
0:17:10 > 0:17:12OK, I'm ready.
0:17:17 > 0:17:19So, please. Take it away.
0:17:19 > 0:17:24Well done, mate. Haven't seen you that stressed in a while.
0:17:24 > 0:17:26Yeah, it's a real push getting that one out.
0:17:30 > 0:17:32Stand at ease everybody, we've got guards of honour.
0:17:32 > 0:17:35Oh, this is guard of honour, of course it is.
0:17:35 > 0:17:37That is a guard of honour. On a tennis racket.
0:17:37 > 0:17:39I really hope Matthew's just going to like slice straight down
0:17:39 > 0:17:42the middle of it, it's going to be perfectly cooked.
0:17:42 > 0:17:46- Oliver, one or two for you? - One for me.- One for you.
0:17:46 > 0:17:48A little chunk for me.
0:17:54 > 0:17:57Oh...
0:17:57 > 0:17:59That is a really good piece of meat.
0:17:59 > 0:18:02The quality of the lamb is just absolutely brilliant.
0:18:02 > 0:18:05It is absolutely delicious.
0:18:05 > 0:18:07I particularly like the jus.
0:18:07 > 0:18:11It is really, really tasty, and the fermented turnip puree,
0:18:11 > 0:18:14which I thought sounded like it was going to be something that was going
0:18:14 > 0:18:17to be quite horrendous, is absolutely gorgeous.
0:18:17 > 0:18:19This is really faultless cooking, on all levels.
0:18:19 > 0:18:22That mint is just gorgeous.
0:18:22 > 0:18:24For me, it absolutely is the taste of summer.
0:18:24 > 0:18:27I think it's very much in keeping with Wimbledon
0:18:27 > 0:18:31because it's so traditional, it's simple and it's world-class.
0:18:31 > 0:18:35The problem with this dish is there's nothing bad to say about it.
0:18:40 > 0:18:43Next to the pass, is Josh with his take on lamb,
0:18:43 > 0:18:47a dish inspired by summer memories of his late grandfather...
0:18:51 > 0:18:54So, this dish has a real personal connection for you, Josh?
0:18:54 > 0:18:56Yeah, it means a lot to me.
0:18:56 > 0:19:00It's easily my most challenging dish on the menu.
0:19:01 > 0:19:05Josh begins by plating beetroot puree.
0:19:05 > 0:19:08Next, he carves barbecued lamb rump.
0:19:08 > 0:19:10What about the lamb, how's that looking?
0:19:10 > 0:19:14Yeah, I cooked it a little bit on a lower heat than last time.
0:19:14 > 0:19:15It's come out a lot more even.
0:19:15 > 0:19:18Yeah, it does look good, you've got me a bit worried, to be fair.
0:19:18 > 0:19:21I'm really feeling nervous now about this.
0:19:21 > 0:19:22THEY LAUGH
0:19:22 > 0:19:26He adds roasted yellow and red beetroots.
0:19:26 > 0:19:29Next, charred teardrop peppers,
0:19:29 > 0:19:33raw candied beetroot discs and beetroot leaves,
0:19:33 > 0:19:36then squid ink and scallop roe ketchup.
0:19:37 > 0:19:39He serves a lamb borscht on the side
0:19:39 > 0:19:42to represent his grandad's glass of red wine,
0:19:42 > 0:19:46and, finally, pipes Cabernet Sauvignon-flavoured smoke
0:19:46 > 0:19:48into glass cloches.
0:19:48 > 0:19:50How much?
0:19:50 > 0:19:51And stop.
0:19:59 > 0:20:01Service, please.
0:20:01 > 0:20:03I think you do your grandad proud with that dish.
0:20:03 > 0:20:05- Thank you so much, mate.- Well done.
0:20:11 > 0:20:13One, two, three, yo.
0:20:15 > 0:20:17It's very colourful.
0:20:17 > 0:20:19I'm really trying to evoke a sense of barbecue with that,
0:20:19 > 0:20:21and I also think the borscht,
0:20:21 > 0:20:25a little bit of fake red wine is a nice little fun part of the dish.
0:20:28 > 0:20:30Oh, it's very meaty, that.
0:20:30 > 0:20:33- Yeah.- That borscht.
0:20:33 > 0:20:35Not massively keen on it.
0:20:35 > 0:20:36It's not fine claret.
0:20:38 > 0:20:41The lamb, for me, is a bit chewy.
0:20:41 > 0:20:44This isn't doing anything for me, unfortunately.
0:20:44 > 0:20:47I don't think the beetroot's setting off the lamb, either.
0:20:47 > 0:20:50When you see barbecued lamb, you're set up for abundance.
0:20:50 > 0:20:53But it's got to be about five times the size before it comes remotely
0:20:53 > 0:20:56close to being, you know, that fun element of a barbecue.
0:20:56 > 0:21:01It doesn't feel to me like a summery dish at all.
0:21:01 > 0:21:04It's not summer. It's just not good enough.
0:21:08 > 0:21:13Finally, it's the dessert course, and the chefs' last chance to impress.
0:21:13 > 0:21:16Tommy's up first with his dish Hay Time,
0:21:16 > 0:21:19inspired by memories of his family farm in the summer.
0:21:19 > 0:21:23It uses unusual flavours like hay and meadowsweet.
0:21:23 > 0:21:25Jeremy scored it an eight,
0:21:25 > 0:21:28saying he was confused by what it was meant to be.
0:21:28 > 0:21:32- Big flavours on there.- I'd rather be bold with flavour and get penalised
0:21:32 > 0:21:36for that, than put something up and they go, "That was a bit bland."
0:21:36 > 0:21:41Tommy starts by spraying hay perfume onto hay wreaths made by his mum.
0:21:43 > 0:21:48Next, he pipes raspberry puree onto heather and flour honey filo discs
0:21:48 > 0:21:51and adds fresh raspberries.
0:21:51 > 0:21:54He spoons raspberry compote into the bowl.
0:21:54 > 0:21:57I was just putting raspberry puree at the bottom of the bowl.
0:21:57 > 0:22:00- Yeah.- Just mix a few raspberries together with the puree, a little
0:22:00 > 0:22:02- more, I suppose, like a compote in the bottom.- Yeah.
0:22:02 > 0:22:06Tommy adds meadowsweet cheesecake to the filo disc and garnishes
0:22:06 > 0:22:08with wood sorrel leaves.
0:22:08 > 0:22:11He plates aerated hay custard,
0:22:11 > 0:22:13before topping with the filo disc
0:22:13 > 0:22:16and a quenelle of cream cheese ice cream.
0:22:19 > 0:22:21Thank you very much.
0:22:22 > 0:22:25- I'm done.- Nothing else you can do now.
0:22:25 > 0:22:27No. Oh, God.
0:22:27 > 0:22:30See what the judges think, you know, they're the bosses.
0:22:34 > 0:22:36I heard a little sigh from Judy...
0:22:36 > 0:22:38- Yes!- ..as that came through the door, did you hear that?
0:22:38 > 0:22:41Something I'm going to enjoy big time.
0:22:41 > 0:22:43I don't know how I feel now, you know?
0:22:43 > 0:22:45I feel you've cooked really well today,
0:22:45 > 0:22:47so I feel like it's just neck and neck.
0:22:47 > 0:22:50So, this is the hay cream...
0:22:51 > 0:22:53..which is just light as air.
0:22:55 > 0:22:58I love that very light crunchy little disc in there.
0:22:58 > 0:23:02- The filo.- The filo, which I think works incredibly well.
0:23:02 > 0:23:03Quite a nice way to use it, isn't it?
0:23:03 > 0:23:05And the sharpness of the raspberry,
0:23:05 > 0:23:08hurray to have a raspberry instead of a strawberry!
0:23:08 > 0:23:11I've never had anything like this, I love the different flavours.
0:23:11 > 0:23:13It's made me want to just keep eating it.
0:23:13 > 0:23:15When you get to the bottom of it,
0:23:15 > 0:23:18the raspberries are really sharp and tangy at the bottom.
0:23:18 > 0:23:21It's absolutely delicious, I love it.
0:23:21 > 0:23:22I think it's not big enough.
0:23:22 > 0:23:24It's just a bit small, I agree.
0:23:24 > 0:23:26It's a bit small.
0:23:31 > 0:23:35The last dish of the day is Josh's Walking Through The Hedgerow Picking
0:23:35 > 0:23:40Berries, a homage to summer fruit collecting which gave Josh his best
0:23:40 > 0:23:43- score of nine. - That's different, Josh.
0:23:43 > 0:23:46Yeah, it is, I've set it in the bowl.
0:23:46 > 0:23:49So the dish you got the highest score for in the whole week, you've changed?
0:23:49 > 0:23:52I want a ten, so I have to take risks.
0:23:53 > 0:23:57Josh starts by adding buckwheat crumble and wild berries
0:23:57 > 0:23:59to his foraged herb panna cotta.
0:23:59 > 0:24:01Everything going to plan, Josh?
0:24:01 > 0:24:05Yeah. Panna cotta is literally just set, and that's how I want it.
0:24:05 > 0:24:09Next, macerated strawberries and buckwheat honeycomb,
0:24:09 > 0:24:11which he forgot to plate yesterday.
0:24:11 > 0:24:14Ah, so you remembered the honeycomb.
0:24:14 > 0:24:16I remembered it this time, yeah.
0:24:16 > 0:24:20He tops with sweet woodruff and strawberry powders and finishes
0:24:20 > 0:24:23the dish with wild strawberry sorbet.
0:24:27 > 0:24:29That looks brilliant.
0:24:29 > 0:24:32Congratulations, well done. It looks good.
0:24:32 > 0:24:35- Congrats to you as well. All done now.- Nothing left to do.- Yeah.
0:24:40 > 0:24:43It's very colourful, it's very appealing.
0:24:43 > 0:24:45The colours are amazing actually, aren't they?
0:24:45 > 0:24:49- How do you feel about that?- I know that's a delicious plate of food,
0:24:49 > 0:24:51I want to get a ten.
0:24:51 > 0:24:53Oh, wow.
0:24:54 > 0:24:58There's that hushed silence that's descended on the table
0:24:58 > 0:24:59which is always a good sign.
0:24:59 > 0:25:02I'm really enjoying the panna cotta.
0:25:02 > 0:25:07It's silky and soothing, and quite pleasing.
0:25:07 > 0:25:09There's a lot to like about it.
0:25:09 > 0:25:11I think the panna cotta is gorgeous,
0:25:11 > 0:25:15but I'm not so keen on the lightness of the crumble,
0:25:15 > 0:25:17- it's a bit like sand almost. - Yes.- It looks like sand,
0:25:17 > 0:25:20and I want this to look gorgeous and summery and light.
0:25:20 > 0:25:22There's lots of ingredients going on.
0:25:22 > 0:25:24I don't think they all work in harmony.
0:25:24 > 0:25:27Too many of the flavours merge into one.
0:25:27 > 0:25:29I would have been perfectly happy with just the panna cotta.
0:25:29 > 0:25:31You just like rich creamy stuff, don't you?
0:25:31 > 0:25:33Much like yourself!
0:25:33 > 0:25:35THEY LAUGH
0:25:35 > 0:25:38I think there's nothing in it.
0:25:38 > 0:25:39It was a real fight, toe-to-toe.
0:25:39 > 0:25:42I think we have had some world-class cooking today.
0:25:42 > 0:25:46- Yeah.- I definitely could see one or two of those dishes today being
0:25:46 > 0:25:48served at a Wimbledon banquet.
0:25:48 > 0:25:50Oh, I can feel the nerves building inside my belly right now,
0:25:50 > 0:25:52I've got the butterflies.
0:25:52 > 0:25:55This not knowing part is just terrible.
0:26:04 > 0:26:07Welcome, chefs. How are you feeling?
0:26:07 > 0:26:09- Nervous.- Yeah, I'm very nervous.
0:26:09 > 0:26:12What's it like working when you're really good friends?
0:26:12 > 0:26:16Probably nicer, because at least you know the other guy doesn't hate you.
0:26:16 > 0:26:18Yeah. THEY LAUGH
0:26:18 > 0:26:21Well, we've had a very interesting day.
0:26:21 > 0:26:24Both served some very, very fine food,
0:26:24 > 0:26:26in actual fact, we gave some 10s.
0:26:26 > 0:26:31However, as you both know, there can only be one winner.
0:26:31 > 0:26:36And I can tell you that the chef going through to represent the north-east
0:26:36 > 0:26:40in the finals is...
0:26:43 > 0:26:45..Tommy.
0:26:45 > 0:26:47- Oh.- Well done, mate.- Thanks.
0:26:47 > 0:26:49Well done, well done.
0:26:49 > 0:26:51You look like a very relieved man.
0:26:51 > 0:26:55I am. I literally had no idea, so thank you very much,
0:26:55 > 0:26:57but it's just been a real pleasure all week.
0:26:57 > 0:26:59Tommy, I gave your main course a ten.
0:26:59 > 0:27:02- Thank you.- It was absolutely sublime.
0:27:02 > 0:27:05We all loved that dish, and we could definitely see it at the banquet.
0:27:05 > 0:27:07- It's a real contender, I would say. - Thank you very much.
0:27:07 > 0:27:09Josh, commiserations.
0:27:09 > 0:27:12I really enjoyed your dessert, that panna cotta was just delicious.
0:27:12 > 0:27:16Silky, smooth, it was wonderful, really well done.
0:27:16 > 0:27:17Thank you.
0:27:17 > 0:27:21Thank you, chefs. I have thoroughly enjoyed experiencing your food,
0:27:21 > 0:27:23and I think you're both absolutely brilliant.
0:27:23 > 0:27:26And Tommy, I look forward to seeing if you can join the hallowed few
0:27:26 > 0:27:29that have made it to the banquet twice.
0:27:29 > 0:27:31Thank you very much, I'll be giving it everything I've got.
0:27:31 > 0:27:35Josh, make sure that it's his tab tonight at the bar, OK?
0:27:35 > 0:27:38It's definitely going to be.
0:27:38 > 0:27:41- Thank you very much.- Thank you.
0:27:46 > 0:27:47Oh, wow.
0:27:47 > 0:27:50That was absolutely amazing.
0:27:50 > 0:27:53That's the most nervous I've ever been.
0:27:53 > 0:27:56I've done this competition before, and I've never felt that nervous.
0:27:59 > 0:28:02- Congratulations, buddy. - Cheers, mate, thank you.
0:28:02 > 0:28:04Obviously I'm disappointed, but, you know,
0:28:04 > 0:28:07Tommy cooked really well today.
0:28:07 > 0:28:09You know, I can't take anything away from him.
0:28:09 > 0:28:11PHONE RINGS
0:28:11 > 0:28:13- 'Hello?'- Hi, Mum, it's Tommy.
0:28:13 > 0:28:15'Oh, hi, Tommy, how you doing?'
0:28:15 > 0:28:18- Yeah, I've just come out the judging chamber.- 'And?'
0:28:18 > 0:28:20- And I've gone through.- 'Really?!
0:28:20 > 0:28:22'Oh, that's amazing, well done!'
0:28:22 > 0:28:24- Thank you.- 'I'm so pleased, well done.'
0:28:24 > 0:28:26- Cheers.- Cheers.
0:28:28 > 0:28:30We're from Yorkshire, mate, shall we go and get some pints?
0:28:30 > 0:28:33- Yeah, let's go have a beer. - Yeah, let's go.