0:00:02 > 0:00:06- This year, on Great British Menu... - Hey!
0:00:06 > 0:00:10..24 of the country's most talented chefs...
0:00:10 > 0:00:11This is it. The pressure's on.
0:00:11 > 0:00:13..are fighting it out
0:00:13 > 0:00:15in the toughest competition of their lives...
0:00:15 > 0:00:19- The old gloves are off now, aren't they?- I'm going to flip out!
0:00:19 > 0:00:22- ..as previous competitors... - I'm quietly confident.
0:00:22 > 0:00:26- ..and ambitious newcomers... - Don't jinx me.
0:00:26 > 0:00:30..go head to head for the chance to cook at this year's banquet...
0:00:32 > 0:00:37..celebrating 140 years of the iconic Wimbledon Championships,
0:00:37 > 0:00:43the oldest and most prestigious tennis tournament in the world.
0:00:43 > 0:00:44Go, go, go!
0:00:44 > 0:00:48To get there, the chefs must create outstanding dishes
0:00:48 > 0:00:51which match the exceptional skill and flair
0:00:51 > 0:00:53of the tournament's greatest champions...
0:00:53 > 0:00:55Perfect harmony.
0:00:55 > 0:00:59..and celebrate the incredible smells, colours and tastes...
0:00:59 > 0:01:02- Beautiful. - ..of the best of British summertime.
0:01:02 > 0:01:05I've never tasted a plate of food like that.
0:01:05 > 0:01:07First, they'll have to impress
0:01:07 > 0:01:10a formidable veteran of the competition...
0:01:10 > 0:01:13You completely ignored the brief. I think you're miles off.
0:01:13 > 0:01:18..who, between them, hold a total of eight Michelin stars.
0:01:18 > 0:01:21The presentation of this dish is stunning.
0:01:22 > 0:01:27This week, competing to represent Scotland, two returning chefs...
0:01:27 > 0:01:29I think I'm taking a massive risk.
0:01:29 > 0:01:31It's not made it easier coming back.
0:01:31 > 0:01:33..being challenged by a newcomer.
0:01:33 > 0:01:35I think I'm going to trump you on this one.
0:01:35 > 0:01:39But which two will make it through to cook for the judges on Friday?
0:01:39 > 0:01:42- Don't panic. I'll let you know when I'm going down.- No worries.
0:01:55 > 0:01:58This year marks the 140th anniversary
0:01:58 > 0:02:01of the Wimbledon tennis Championships.
0:02:01 > 0:02:05The competition first took place in 1877 and since then...
0:02:05 > 0:02:08You cannot be serious!
0:02:08 > 0:02:11..has become the ultimate grand slam tournament...
0:02:14 > 0:02:18..attracting the greatest players from around the globe
0:02:18 > 0:02:21and signalling the start of the British summer.
0:02:21 > 0:02:26Three sets again! Wimbledon champion again!
0:02:30 > 0:02:32This week, competing for the chance
0:02:32 > 0:02:35to represent Scotland at the Wimbledon banquet
0:02:35 > 0:02:39are Michael Bremner who, last year, got through to the national finals
0:02:39 > 0:02:42but narrowly missed out on cooking at the banquet.
0:02:42 > 0:02:44Going home on Thursday is not an option.
0:02:44 > 0:02:46I want to win for Friday, be Scottish champion,
0:02:46 > 0:02:48get myself to the banquet.
0:02:48 > 0:02:52Fellow returner Ally McGrath, who was beaten by Michael last time
0:02:52 > 0:02:56when he failed to get through to the regional final.
0:02:56 > 0:02:57All four of my dishes are stronger.
0:02:57 > 0:02:59I've practised a lot more so, this year,
0:02:59 > 0:03:00I'm definitely cooking for the judges.
0:03:00 > 0:03:03And newcomer Angela Malik,
0:03:03 > 0:03:07who's determined to impress with her innovative flavours.
0:03:07 > 0:03:11I'm Scottish through and through, so to be representing my home,
0:03:11 > 0:03:13there can be no bigger honour.
0:03:13 > 0:03:15Judging their dishes this week
0:03:15 > 0:03:18is one of Britain's most celebrated chefs.
0:03:18 > 0:03:20Any thoughts who it might be?
0:03:20 > 0:03:23The entire list scares the life out of me.
0:03:23 > 0:03:25The holder of four Michelin stars
0:03:25 > 0:03:28and renowned as the king of seafood...
0:03:28 > 0:03:31- I am very nervous. - It's terrifying, even still now.
0:03:31 > 0:03:33Yeah, I have to agree.
0:03:34 > 0:03:35..Nathan Outlaw.
0:03:35 > 0:03:38ANGELA LAUGHS
0:03:40 > 0:03:43- Morning.- Morning.- Morning, Chef. - Morning, Chef.
0:03:43 > 0:03:46- Angela, is it your first time in the competition?- It is, Chef.
0:03:46 > 0:03:49- I'm looking forward to cooking for you.- Cool. Good luck.
0:03:49 > 0:03:52- Michael, back again. - Back again, yeah.
0:03:52 > 0:03:55- Ally, back again as well. - Yes, Chef.
0:03:55 > 0:03:57- Are you excited?- Petrified, Chef.
0:03:57 > 0:04:00- Are you? Petrified? - Absolutely petrified.- Don't worry.
0:04:00 > 0:04:02I've been on that side, where you guys are,
0:04:02 > 0:04:04and I know what the pressures are like.
0:04:04 > 0:04:07Turn all that negative into positive and you'll do really well.
0:04:07 > 0:04:09- Good luck with it all. - ALL: Thank you, Chef.
0:04:12 > 0:04:13ALLY SIGHS
0:04:13 > 0:04:14Wow!
0:04:14 > 0:04:17- Nathan Outlaw.- Oh, no!
0:04:20 > 0:04:23Today, the chefs will be cooking their starters
0:04:23 > 0:04:25and, with four Michelin stars,
0:04:25 > 0:04:29Nathan will be expecting nothing short of perfection.
0:04:29 > 0:04:32I'm feeling quite sick now. I think suddenly the reality
0:04:32 > 0:04:37- kind of dawned on me as to who I'm cooking for.- Yeah.
0:04:37 > 0:04:40Only the best dishes will stand a chance
0:04:40 > 0:04:44of making it through to this year's taste of summer banquet,
0:04:44 > 0:04:47celebrating 140 years of Wimbledon.
0:04:47 > 0:04:50For me, Wimbledon is about precision, class
0:04:50 > 0:04:53and perfection, and that's what I want to see from the food.
0:04:55 > 0:04:58Having narrowly missed out on the banquet last year,
0:04:58 > 0:05:01Michael Bremner is more determined than ever
0:05:01 > 0:05:03to make his dishes stand out,
0:05:03 > 0:05:07starting with his Summer Cup Ceviche with Wimble-Gin 22.
0:05:07 > 0:05:10- Hi, Michael, how are you doing? - Yeah, how are you?
0:05:10 > 0:05:12A lot of ingredients here. What's the actual dish you're doing?
0:05:12 > 0:05:16It's basically a raw vegan salad,
0:05:16 > 0:05:20so I'm adding watermelon, grapefruit, some avocado, tomatoes.
0:05:20 > 0:05:22- There's a bit of spice in there as well.- Yeah.
0:05:22 > 0:05:25- I've got some fermented chillies. - What do you think of that guys?
0:05:25 > 0:05:27Vegan dish for the first course.
0:05:27 > 0:05:30When I heard vegan ceviche, my ears pricked up.
0:05:30 > 0:05:32Blimey, I'm interested in tasting it.
0:05:32 > 0:05:36- My Wimble-Gin 22 is a cocktail that I'm making.- OK.
0:05:36 > 0:05:39When Wimbledon first started, there was 22 amateur players,
0:05:39 > 0:05:43so I've made the gin and tonic cocktail with 22 ingredients.
0:05:43 > 0:05:45You must be a master of balance,
0:05:45 > 0:05:48cos there's a lot of things you've got to get right, seasoning-wise.
0:05:49 > 0:05:50Good luck with that!
0:05:52 > 0:05:55Michael's dish sounds challenging but the dish just sings summer
0:05:55 > 0:05:58and this is what this competition is all about.
0:06:00 > 0:06:04Hoping to beat Michael is his old rival, Ally McGrath,
0:06:04 > 0:06:09who's aiming to score high with his summer starter, Halcyon Days.
0:06:09 > 0:06:13- How you feeling?- Not quite as nervous as a wee while ago.
0:06:13 > 0:06:16- You should be well nervous! - Thanks, Chef!- I'm joking. It's good.
0:06:16 > 0:06:17So, what's your dish?
0:06:17 > 0:06:20It's all about summer memories and sort of passing that on
0:06:20 > 0:06:24and seeing my kids doing stuff with their granddad in the garden.
0:06:24 > 0:06:27- Essentially, Chef, it's a beetroot and cheese salad.- Right.
0:06:27 > 0:06:30I've got a couple of different types of beetroot. I'm going to roast it.
0:06:30 > 0:06:32- I'm going to make a beetroot bavarois.- Yeah.
0:06:32 > 0:06:34I'm going to make my own dill seed ricotta.
0:06:34 > 0:06:36How do you actually make the ricotta?
0:06:36 > 0:06:38I'm going to roast off the dill seeds,
0:06:38 > 0:06:41put that in with the milk, curdle it with lemon juice and then hang it.
0:06:41 > 0:06:46- Usually a ricotta, you hang overnight.- Yeah, but they can...
0:06:47 > 0:06:49- You can do it in the time. - You can? OK.
0:06:49 > 0:06:52- It sounds like you've got a lot to get on with.- Yeah.
0:06:52 > 0:06:53You probably don't want me talking to you.
0:06:53 > 0:06:56- Yeah, if you could maybe go away, that would be nice.- No worries.
0:06:57 > 0:07:00My biggest worry about Ally's dish is the ricotta.
0:07:00 > 0:07:02He's got to get it drained but if he gets it right,
0:07:02 > 0:07:05it's a lovely two classic flavours - beetroot, ricotta -
0:07:05 > 0:07:07and I think he can make it really work.
0:07:08 > 0:07:12First-timer Angela Malik is determined to take on her rivals
0:07:12 > 0:07:16and is hoping to impress Nathan with her unusual starter,
0:07:16 > 0:07:17Strawberries And Cream.
0:07:18 > 0:07:21- Hello, Angela, how are you? - Good, thank you.- Cool.
0:07:21 > 0:07:22What are you cooking today?
0:07:22 > 0:07:25First thing that popped into my head when I heard about Wimbledon
0:07:25 > 0:07:28was strawberries and cream and I wanted to do a savoury version
0:07:28 > 0:07:30- of strawberries and cream.- Right.
0:07:30 > 0:07:33Essentially, a strawberry soup with scallop ice cream.
0:07:34 > 0:07:37- Did you say scallop ice cream? - Yes, scallop ice cream.
0:07:37 > 0:07:39Right, how are you going to do that then?
0:07:39 > 0:07:41Basically, cook up the scallops gently,
0:07:41 > 0:07:43make a lemony, zingy ice cream...
0:07:43 > 0:07:46- Right. - ..served with a strawberry gazpacho.
0:07:46 > 0:07:50- OK, what do you reckon, guys?- I've never heard of anything like that.
0:07:50 > 0:07:52I've never heard of anything like that.
0:07:52 > 0:07:55- You have tried it before? - I have, yes.
0:07:57 > 0:08:00The actual strawberry gazpacho sounds really exciting.
0:08:00 > 0:08:02The scallops not so much.
0:08:02 > 0:08:05The ice cream, I'm not really sure that's going to work.
0:08:08 > 0:08:11All three chefs are desperate for high scores
0:08:11 > 0:08:15and they've each tackled the brief in their own way.
0:08:15 > 0:08:18With it being summer, it's not my strongest season.
0:08:18 > 0:08:22Summer is the best time for me. All the kind of flavours I love.
0:08:22 > 0:08:24I'm very much focussed on the tennis side of things.
0:08:24 > 0:08:27Wimbledon inspired me for all of my menu.
0:08:29 > 0:08:32Michael's Summer Cup Ceviche is his take
0:08:32 > 0:08:35on what is traditionally a cured seafood dish,
0:08:35 > 0:08:38but he's making his version using just fruit and veg.
0:08:38 > 0:08:41I think getting a vegan dish through to the banquet would be amazing.
0:08:41 > 0:08:43There's never been anything like that
0:08:43 > 0:08:46and I think that this style of food is the future.
0:08:48 > 0:08:50He starts by thinly slicing tomatoes
0:08:50 > 0:08:54before placing in the dehydrator to crisp up.
0:08:55 > 0:08:59Next, he heats a strawberry puree with agar to make a gel.
0:08:59 > 0:09:03I know I'm doing a vegan dish, but I'm going to be making gin.
0:09:03 > 0:09:09- It's 50% vegan, 50%...- Boozy. - Yeah, so it's a win-win.- Yeah.
0:09:12 > 0:09:15Aberdeen-born Michael is the chef-proprietor
0:09:15 > 0:09:19- of 64 Degrees in Brighton. - Hi, guys, how we doing?
0:09:19 > 0:09:21His innovative, small plates have seen them named
0:09:21 > 0:09:25- in the top 20 restaurants in the country.- Service.
0:09:25 > 0:09:29Last year, Michael made it all the way to the national finals
0:09:29 > 0:09:32but, despite his fish course scoring a perfect 10
0:09:32 > 0:09:34from each of the judges,
0:09:34 > 0:09:36he narrowly missed out on cooking at the banquet.
0:09:36 > 0:09:39I came so close last time. I could taste it.
0:09:39 > 0:09:43I just wanted to win, especially for Scotland. I'm very patriotic.
0:09:43 > 0:09:45I'm very excited about representing Scotland.
0:09:45 > 0:09:48My goal is to win this year. I know a lot more now
0:09:48 > 0:09:51and I think I'm going to go into it in a different manner.
0:09:51 > 0:09:54This time, he's leaving nothing to chance
0:09:54 > 0:09:56and has spent days meticulously planning
0:09:56 > 0:09:58each dish on his summer-themed menu.
0:09:58 > 0:10:00I am a bit geeky.
0:10:00 > 0:10:03If I'm creating a menu, I need to have it visually down.
0:10:03 > 0:10:05I started off with history of what was in the brief,
0:10:05 > 0:10:07traditions that I can think of,
0:10:07 > 0:10:09flavours and smells of what I thought of,
0:10:09 > 0:10:11as far as taste of summer goes.
0:10:11 > 0:10:12I then started drawing down
0:10:12 > 0:10:16what I think I'm going to do and this is, like, my plan here.
0:10:16 > 0:10:18To make sure he's on the right track,
0:10:18 > 0:10:22Michael's enlisted the help of his wife, Carla,
0:10:22 > 0:10:26as chief taster of his specially created Wimbledon gin.
0:10:26 > 0:10:30This is the type of grass that they grow on Wimbledon.
0:10:30 > 0:10:33I want it to taste like gin but have an aroma like freshly-cut grass.
0:10:35 > 0:10:37I think it's a great idea. It's a bit different.
0:10:37 > 0:10:38When he won the Scottish heat,
0:10:38 > 0:10:41he said it was the best day of his life.
0:10:41 > 0:10:43The only other times I've heard him say that
0:10:43 > 0:10:44was when both the girls were born.
0:10:44 > 0:10:47That's the equivalent of how much it means to him.
0:10:48 > 0:10:50I just really want him to win. He gives it everything,
0:10:50 > 0:10:53so it would be quite soul-destroying if he didn't.
0:10:58 > 0:11:00Back in the kitchen,
0:11:00 > 0:11:03fellow returner Ally is also hoping to do better than last year.
0:11:05 > 0:11:09He's working on the beetroot elements of his Halcyon Days salad.
0:11:09 > 0:11:13He starts by slicing beetroot before pickling in vinegar.
0:11:13 > 0:11:15Right behind you.
0:11:15 > 0:11:18Next, he makes a beetroot bavarois, or mousse,
0:11:18 > 0:11:22by mixing double cream, beetroot puree, vinegar and gelatine,
0:11:22 > 0:11:24then leaving to set.
0:11:24 > 0:11:27I lost points on my starter last year, so I need to be strong
0:11:27 > 0:11:29with this one, to stay ahead and not be behind all week.
0:11:33 > 0:11:36Ally's starter is inspired by his childhood summer days,
0:11:36 > 0:11:40growing up in Peebles, a small town on the Scottish borders,
0:11:40 > 0:11:43where he's chosen to bring up his own family.
0:11:43 > 0:11:46Oh, that was a good throw. I love this place.
0:11:46 > 0:11:48This is where I came as a kid and played,
0:11:48 > 0:11:50fishing, swimming, throwing stones,
0:11:50 > 0:11:53and now, it's generally a place where we bring the boys.
0:11:53 > 0:11:56- What's in your wellies?- Water.
0:11:56 > 0:12:00- How much water?- Er, 20-61.
0:12:00 > 0:12:0320-61 waters, wow! What abut the other welly?
0:12:03 > 0:12:07Ally opened his restaurant, Osso, here in 2007
0:12:07 > 0:12:12and has been awarded a Michelin Bib Gourmand for the last six years.
0:12:12 > 0:12:14I've worked in many restaurants around the country
0:12:14 > 0:12:17and some of the best restaurants in London.
0:12:17 > 0:12:19Coming back and sharing that with the people of Peebles
0:12:19 > 0:12:21is very important to me.
0:12:21 > 0:12:25We might not do the prettiest food, we might not do the most modern,
0:12:25 > 0:12:27but it's full of taste. That's what we're all about.
0:12:27 > 0:12:31Having failed to get to the Judges' Chamber last year,
0:12:31 > 0:12:34Ally has adopted a different approach.
0:12:34 > 0:12:37I let myself down slightly last year. I didn't practise enough.
0:12:37 > 0:12:39This year, practising an awful lot more,
0:12:39 > 0:12:41so we get the finer details bang-on
0:12:41 > 0:12:44and hopefully do a lot better than I did last year.
0:12:47 > 0:12:49Back in the kitchen,
0:12:49 > 0:12:52Ally's making the ricotta cheese for his summery salad.
0:12:52 > 0:12:55He mixes milk, cream and dry-roasted dill seeds,
0:12:55 > 0:12:59then adds lemon juice to curdle, before pouring into muslin cloth
0:12:59 > 0:13:05and leaving to drain, a process which usually takes 24 hours.
0:13:06 > 0:13:08Is anything worrying you at the moment?
0:13:08 > 0:13:10Everything, to be quite honest with you, Chef.
0:13:10 > 0:13:13A lot of people might say, "Why bother making your own ricotta
0:13:13 > 0:13:15"when you can just get some ricotta and season it?"
0:13:15 > 0:13:19Why bother doing anything, Chef, you know what I mean?
0:13:19 > 0:13:20Hopefully, to impress YOU.
0:13:22 > 0:13:24I really like the fact that Ally's making his own ricotta.
0:13:24 > 0:13:26It shows some skill to do something like that.
0:13:26 > 0:13:29But he's got to get the texture right to make the ricotta sing.
0:13:31 > 0:13:36Newcomer Angela is going all out with her daring summer starter,
0:13:36 > 0:13:37which combines scallops
0:13:37 > 0:13:40with the iconic Wimbledon strawberries and cream.
0:13:40 > 0:13:43Scallop ice cream - it sounds incredible.
0:13:43 > 0:13:45Let's hope it turns out incredible.
0:13:45 > 0:13:49She's also serving a cold strawberry soup,
0:13:49 > 0:13:52an unusual mix of flavours, inspired by her Indian heritage.
0:13:54 > 0:13:55I think it's very brave.
0:13:55 > 0:13:57It's flavour combinations I grew up eating.
0:14:01 > 0:14:04Angela was classically trained at Leiths School of Food and Wine,
0:14:04 > 0:14:08before working in some of the best restaurants in the country.
0:14:08 > 0:14:12She now cooks for private clients at exclusive events.
0:14:12 > 0:14:15I do exquisite high-end fine dining.
0:14:15 > 0:14:18Essentially, every plate you do is a little bit of yourself.
0:14:18 > 0:14:20And that's what I absolutely love,
0:14:20 > 0:14:23is that immediate connection with the people eating your food.
0:14:23 > 0:14:28My food is an eclectic collection of my Scottish heritage,
0:14:28 > 0:14:33my Indian birth, my classical French training. I'm a global chef.
0:14:33 > 0:14:37Angela's cooking has been heavily influenced by her mum, Nima,
0:14:37 > 0:14:41who moved to Edinburgh from India in the 1970s.
0:14:41 > 0:14:43- Hi, Angela.- Hello, Mum.
0:14:43 > 0:14:46As children, Nima was keen for Angela and her brother
0:14:46 > 0:14:49to embrace a classic British pastime.
0:14:49 > 0:14:52Do you remember when we used to go strawberry picking as children
0:14:52 > 0:14:54and we would have competitions
0:14:54 > 0:14:56as to who could pick the most strawberries?
0:14:56 > 0:14:59But I think most of them used to end up in our mouths.
0:14:59 > 0:15:01Yes, I still remember.
0:15:01 > 0:15:03To use what they'd picked,
0:15:03 > 0:15:05Angela's mum would add the strawberries
0:15:05 > 0:15:08to a traditional Indian fruit chaat,
0:15:08 > 0:15:11which became a childhood favourite of Angela's.
0:15:12 > 0:15:14Your strawberry chaat was the inspiration
0:15:14 > 0:15:19for my strawberry gazpacho, which is a cold strawberry soup.
0:15:19 > 0:15:23Oh, that would be interesting. I wish you all the best.
0:15:23 > 0:15:26I hope you win the competition.
0:15:26 > 0:15:28I think Angela will do very well.
0:15:28 > 0:15:29I am very proud of her.
0:15:32 > 0:15:35Angela's working on her strawberry gazpacho,
0:15:35 > 0:15:39part of her twist on the Wimbledon classic strawberries and cream.
0:15:39 > 0:15:42To strawberries and peppers, she adds tomato juice,
0:15:42 > 0:15:44sriracha chilli sauce and thyme,
0:15:44 > 0:15:48before blending and passing through a sieve.
0:15:48 > 0:15:51- Oh,- BLEEP!
0:15:51 > 0:15:52- You all right?- Just spilt it all.
0:15:52 > 0:15:54Do you want me to hold something for you?
0:15:54 > 0:15:57- If you could hold the chinois for me?- Yeah, no worries.
0:16:00 > 0:16:03- Thank you, that's great. Thank you very much.- Pleasure.- Oh!
0:16:04 > 0:16:06We've got enough.
0:16:06 > 0:16:08Having rescued her gazpacho,
0:16:08 > 0:16:12Angela moves on to her unusual scallop ice cream.
0:16:12 > 0:16:15I'm struggling to understand how you're making this ice cream.
0:16:15 > 0:16:19- It's a classic custard base. - Are you putting sugar in it as well?
0:16:19 > 0:16:23- Yes, I'm going to put glucose in to stabilise the ice cream.- OK.
0:16:23 > 0:16:26- Cos scallops are sweet as well. - Exactly.- Yeah.
0:16:26 > 0:16:29I don't want you to put it in your mouth and it be...
0:16:29 > 0:16:30- A dessert.- ..a dessert.
0:16:30 > 0:16:33- You know I'm a seafood chef, right? - I know that very well!- OK, yeah.
0:16:35 > 0:16:39She's adding sugar to already sweet scallops.
0:16:39 > 0:16:41If she ends up with a fishy ice cream,
0:16:41 > 0:16:42that's going to be disgusting.
0:16:42 > 0:16:46Michael is working on his Wimble-Gin 22 drink,
0:16:46 > 0:16:49which he'll serve alongside his dish.
0:16:50 > 0:16:52It uses a blend of 22 ingredients
0:16:52 > 0:16:55which he hopes will create a unique summer flavour.
0:16:55 > 0:16:58How you doing, Mike? How's this gin coming along?
0:16:58 > 0:17:01- What I've got here is I grew the perennial ryegrass.- Right.
0:17:01 > 0:17:04The grass that grows on Wimbledon court.
0:17:04 > 0:17:06What's that going to do to the gin?
0:17:06 > 0:17:09It's about a tone of freshness, if you like.
0:17:09 > 0:17:10Are you worried it might take away
0:17:10 > 0:17:15- what you're doing with your dish? - No, cos this focuses on sweet, sour.
0:17:15 > 0:17:18This is very bitter, so it works well with the dish.
0:17:18 > 0:17:20- You'd better get on with it.- Cheers.
0:17:22 > 0:17:25Across the kitchen, fellow returner Ally is still working
0:17:25 > 0:17:27on his tricky ricotta cheese.
0:17:27 > 0:17:29Despite leaving it to hang,
0:17:29 > 0:17:33the mixture hasn't set and he's running out of time.
0:17:34 > 0:17:36How's the ricotta, Ally?
0:17:36 > 0:17:38I've just changed it to not quite a fine cloth,
0:17:38 > 0:17:41- just to get the last of the liquid out of it.- Right.
0:17:41 > 0:17:44- It's not draining in time?- Yeah. - Have you got a back-up plan?
0:17:47 > 0:17:49Beetroot salad, Chef?
0:17:49 > 0:17:51I'll leave you to it, mate.
0:17:51 > 0:17:54- Ally's...- Sweating.- Stressing out.
0:17:54 > 0:17:56It's not made it easier coming back.
0:17:59 > 0:18:02Ally isn't the only one feeling the heat.
0:18:02 > 0:18:05First-timer Angela is yet to complete
0:18:05 > 0:18:07her risky scallop ice cream.
0:18:07 > 0:18:10She adds eggs to cream and kombu powder
0:18:10 > 0:18:12before mixing with cooked scallops
0:18:12 > 0:18:15and pouring into an ice cream machine.
0:18:18 > 0:18:20The scallops are getting stuck, are they?
0:18:21 > 0:18:24The scallops aren't going through the ice cream machine
0:18:24 > 0:18:26because the opening isn't big enough.
0:18:27 > 0:18:31To rescue the ice cream, Angela removes the scallops,
0:18:31 > 0:18:34then passes the mixture through the machine
0:18:34 > 0:18:37before adding the scallops back in
0:18:37 > 0:18:39and leaving to set in the blast chiller.
0:18:40 > 0:18:43Starting to get a bit worried about time now.
0:18:46 > 0:18:48Michael is first to the pass,
0:18:48 > 0:18:52with his Summer Cup Ceviche and Wimble-Gin 22.
0:18:52 > 0:18:55He starts by plating compressed watermelon,
0:18:55 > 0:18:58infused with fennel seed and star anise.
0:19:00 > 0:19:01Then lime-infused cucumber,
0:19:01 > 0:19:06blanched and dried tomatoes and grapefruit segments.
0:19:06 > 0:19:09Next, he adds thinly sliced celery,
0:19:09 > 0:19:14strawberry gel and fermented Scotch bonnet chilli sauce.
0:19:14 > 0:19:16How you going, Michael? Are you on time?
0:19:16 > 0:19:19I might just be a little minute late.
0:19:19 > 0:19:21A minute's a long time in a kitchen.
0:19:21 > 0:19:25Then avocado puree, elderflower dressing,
0:19:25 > 0:19:30slices of dehydrated tomatoes and raw red onion.
0:19:30 > 0:19:34Finally, he pours his gin and tonic cocktail into bottles
0:19:34 > 0:19:37and places on ice.
0:19:41 > 0:19:45So, this is my Summer Cup Ceviche with Wimble-Gin 22.
0:19:45 > 0:19:48- What do you guys think? - It looks absolutely beautiful.
0:19:48 > 0:19:50Yeah, a very pretty plate of food, Chef.
0:19:50 > 0:19:52I'll grab the plate, you bring the glass.
0:20:01 > 0:20:04It's certainly a nice drink. It's very summery but I don't know
0:20:04 > 0:20:06whether you can actually taste the grass in there.
0:20:08 > 0:20:09That's nice.
0:20:09 > 0:20:12- ANGELA COUGHS AND LAUGHS - That's quite bitter.
0:20:14 > 0:20:18The watermelon and cucumber - have you got the flavours you intended?
0:20:18 > 0:20:20The watermelon, I compressed with some star anise
0:20:20 > 0:20:23and you get that kind of aniseedy vibe going on in there,
0:20:23 > 0:20:26which I think freshens a lot of it up.
0:20:26 > 0:20:28- The raw onion, I know there's not a lot of it...- Yes.
0:20:28 > 0:20:30..but it's really strong.
0:20:31 > 0:20:35I think the textures are very interesting on the whole dish.
0:20:36 > 0:20:39There's chilli in it cos I just got a massive bit in the watermelon.
0:20:39 > 0:20:40I'm going to have to have some more gin.
0:20:40 > 0:20:43You've got a nice sort of heat going through the whole dish.
0:20:43 > 0:20:46Could maybe sort of outshine some of the other ingredients.
0:20:46 > 0:20:49Wanted it to be fruit and veg, simple,
0:20:49 > 0:20:51but with a bit of presence behind it.
0:20:52 > 0:20:54I would give it 7.
0:20:54 > 0:20:58It's all about flavour. I think it's lacking that. I'd maybe give it a 6.
0:21:02 > 0:21:03Well?
0:21:03 > 0:21:05I was happy with it, so what do you guys think?
0:21:05 > 0:21:07I thought the raw onion was a bit overpowering.
0:21:07 > 0:21:10- Right, OK.- I was a little bit underwhelmed with it.
0:21:10 > 0:21:12- Ah!- I'm sorry.
0:21:13 > 0:21:15Next up to the pass is Angela,
0:21:15 > 0:21:18with her savoury take on strawberries and cream.
0:21:18 > 0:21:21At the last moment, she fries her queen scallops,
0:21:21 > 0:21:24which she'll serve with her strawberry gazpacho.
0:21:24 > 0:21:28Cooking scallops for Nathan Outlaw is very scary.
0:21:28 > 0:21:30- Yeah, I wouldn't want to do that. - Yeah, good luck!
0:21:32 > 0:21:36- How are them scallops cooking? - They're looking good. Caramelised.
0:21:36 > 0:21:39Next, she checks on her problematic ice cream.
0:21:40 > 0:21:43The ice cream hasn't set as much as I want it to, Chef,
0:21:43 > 0:21:45but we're going to go for it.
0:21:45 > 0:21:50Angela starts her dish by placing the scallop ice cream into bowls.
0:21:52 > 0:21:54Next, her savoury strawberry gazpacho...
0:21:54 > 0:21:56Hopefully, the flavours are there.
0:21:56 > 0:21:58..garnished with nasturtium leaves,
0:21:58 > 0:22:01which she tops with the fried queen scallops.
0:22:01 > 0:22:03What's that you're putting on now?
0:22:03 > 0:22:06These are borage flowers, so these have the cucumber flavour.
0:22:06 > 0:22:11- Finally, she adds wild strawberries and black pepper croutons.- OK.
0:22:17 > 0:22:19Are you pleased, are you?
0:22:19 > 0:22:23- Um, unfortunately didn't get quite the look that I wanted.- OK.
0:22:23 > 0:22:25- Well, we need to taste it. - Absolutely.
0:22:34 > 0:22:36I'm intrigued by the scallop ice cream.
0:22:36 > 0:22:38I'm a bit nervous about it, I'm not going to lie.
0:22:43 > 0:22:44- I do get the scallop flavour.- Yeah.
0:22:47 > 0:22:48I don't like that.
0:22:48 > 0:22:51It's a bit of a sort of beurre blanc that you'd have with fish.
0:22:51 > 0:22:55Do you think using sweet strawberries in a savoury dish
0:22:55 > 0:22:58- is the right thing to do? - Yeah, absolutely.
0:22:59 > 0:23:01I don't think it's incredibly strawberry-ish.
0:23:01 > 0:23:03I don't get any strawberry.
0:23:06 > 0:23:09- How was that? - He didn't like the presentation.
0:23:09 > 0:23:10I thought it was a brave move and very bold.
0:23:10 > 0:23:14I'll be honest, I didn't really like it. It wasn't my kind of thing.
0:23:16 > 0:23:21Last to the pass is Ally, with his summer salad, Halcyon Days.
0:23:23 > 0:23:25He starts with his beetroot bavarois.
0:23:25 > 0:23:28- What's that you've got there? - Little bit of apple puree.
0:23:28 > 0:23:32He adds roasted golden and micro red beetroot,
0:23:32 > 0:23:35followed by a reduced picking liquid.
0:23:35 > 0:23:38Next, he checks his dill seed ricotta.
0:23:39 > 0:23:40Oh, my God!
0:23:43 > 0:23:48- How's your ricotta?- It's a bit wetter than I would want, Chef.
0:23:48 > 0:23:52He adds pickled beetroot and roasted quinoa,
0:23:52 > 0:23:54followed by beetroot puffs,
0:23:54 > 0:23:57julienned apple and roasted hazelnuts.
0:23:57 > 0:24:02Finally, beetroot leaves and a blackcurrant leaf oil.
0:24:05 > 0:24:07- There you are, Chef.- Happy?
0:24:07 > 0:24:10The ricotta could have done with a longer hang, Chef.
0:24:10 > 0:24:12- Let's go and taste it now, yeah? - Yes, Chef.
0:24:21 > 0:24:24It certainly looks beautiful. The Wimbledon colours.
0:24:24 > 0:24:27- This is the beetroot bavarois, right?- Yes, Chef.
0:24:27 > 0:24:28Is that meant to be set like that?
0:24:28 > 0:24:30I think the heat in the kitchen, Chef,
0:24:30 > 0:24:32I think it's maybe softened up a little bit.
0:24:32 > 0:24:34A bavarois, to me, should be a bit more set.
0:24:34 > 0:24:37I think that's unlucky. The flavour's there.
0:24:39 > 0:24:41The ricotta texture is not right.
0:24:41 > 0:24:44It's definitely more exciting than normal ricotta.
0:24:45 > 0:24:48The ricotta, I think it's a great flavour to it.
0:24:48 > 0:24:50Overall, are you happy with the result?
0:24:50 > 0:24:53It can be improved, there's no denying that.
0:25:01 > 0:25:05- All right, how was that?- Tough. The ricotta wasn't right.
0:25:09 > 0:25:10A good score's important.
0:25:10 > 0:25:13Don't want to end up, the rest of the week, playing catch-up.
0:25:13 > 0:25:15So, hopefully, start ahead of you two.
0:25:15 > 0:25:17THEY LAUGH
0:25:26 > 0:25:28- Hello, Chefs.- Hello.- Hello, Chef.
0:25:28 > 0:25:32- So, first course of the week. How did you find it?- Challenging.
0:25:34 > 0:25:37Michael, I'm going to start off with you and your dish...
0:25:40 > 0:25:43The dish really said "summer" to me.
0:25:43 > 0:25:46There were a lot of elements in that salad
0:25:46 > 0:25:49but the flavours were well-balanced and it showed a lot of skill.
0:25:51 > 0:25:54I really like the hint of chilli as well. But...
0:25:57 > 0:26:00..the dehydrated tomatoes should have been crisp.
0:26:02 > 0:26:04As for the grass in the gin,
0:26:04 > 0:26:05I don't know what grass should taste like,
0:26:05 > 0:26:07but what I did expect from it
0:26:07 > 0:26:11was that freshly-cut grass smell and that really didn't come through.
0:26:14 > 0:26:16Angela, to your dish.
0:26:18 > 0:26:21First impressions of the dish were not very good.
0:26:22 > 0:26:25The scallop ice cream - I expected it to be disgusting.
0:26:27 > 0:26:31However, it brought a nice richness to the dish.
0:26:32 > 0:26:34The gazpacho had a lot of flavour in it.
0:26:34 > 0:26:37It was fresh, it was well-balanced.
0:26:37 > 0:26:39Overall, the flavours were really nice.
0:26:41 > 0:26:44Finally, Ally. Your dish...
0:26:47 > 0:26:50I thought the colours on the dish were really vibrant, really summery.
0:26:51 > 0:26:55I was a bit worried about the ricotta being a bit bland
0:26:55 > 0:26:58but, actually, the dill and the lemon really did come through
0:26:58 > 0:27:00in the dish. However...
0:27:02 > 0:27:05- ..the texture of your ricotta was completely wrong.- Yeah.
0:27:07 > 0:27:10Your beetroot bavarois also wasn't set enough.
0:27:10 > 0:27:15You're in danger of that whole dish becoming a little bit soupy.
0:27:17 > 0:27:19So, to the scores.
0:27:21 > 0:27:23I'm going to start with you, Angela.
0:27:23 > 0:27:25I'm going to give you a score of...
0:27:27 > 0:27:29- ..7.- Oh.
0:27:30 > 0:27:34Ally...I'm scoring you...
0:27:37 > 0:27:38..a 7.
0:27:40 > 0:27:44Michael, I'm going to give you a score of...
0:27:46 > 0:27:48..8.
0:27:50 > 0:27:52So, there's not much in it.
0:27:52 > 0:27:55Personally, I'm really looking forward to the next course
0:27:55 > 0:27:58- and you know why - cos it's the fish course.- Yes.
0:27:58 > 0:28:00So, no mistakes, thank you, and good luck.
0:28:00 > 0:28:02ALL: Thank you.
0:28:04 > 0:28:06- ANGELA:- Oh, my God!
0:28:07 > 0:28:09Well done, you.
0:28:09 > 0:28:11- MICHAEL:- Thank you. I'm over the moon.
0:28:11 > 0:28:13To get an 8, it's a massive confidence boost.
0:28:13 > 0:28:15I got the highest score, so I'm happy about that.
0:28:15 > 0:28:17I'm very happy about that.
0:28:17 > 0:28:20- Same as you, Ally. - Same as me.- One only away from you.
0:28:20 > 0:28:23I got a 7, which is a good start, but it's got to get better.
0:28:23 > 0:28:25- It's close. It's good. - MICHAEL:- It IS close.
0:28:25 > 0:28:28With the scores being really close, it keeps everyone on edge.
0:28:28 > 0:28:29Anything can happen.