0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:06Ooh!
0:00:06 > 0:00:09..24 of the country's top chefs...
0:00:09 > 0:00:11The old gloves are off now, aren't they, eh?
0:00:11 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet.
0:00:15 > 0:00:16The pressure's on.
0:00:16 > 0:00:17I'm going to flip out!
0:00:17 > 0:00:22..celebrating 140 years of the iconic Wimbledon Championships,
0:00:22 > 0:00:26the oldest and most prestigious tennis tournament in the world.
0:00:26 > 0:00:27CHEERING
0:00:29 > 0:00:33This week, battling to represent Scotland in the national finals,
0:00:33 > 0:00:35returning finalist Michael Bremner,
0:00:35 > 0:00:39who took the lead yesterday with his ambitious starter.
0:00:39 > 0:00:41It looks absolutely beautiful.
0:00:41 > 0:00:45Fellow returner Ally McGrath, who lost out to Michael last year,
0:00:45 > 0:00:49and is determined not to let his old rival beat him again.
0:00:49 > 0:00:51It's not made it easier, coming back.
0:00:51 > 0:00:53And newcomer Angela Malik,
0:00:53 > 0:00:55who impressed with the flavours of her starter,
0:00:55 > 0:00:58but failed with her sloppy presentation.
0:00:58 > 0:01:01Unfortunately didn't get quite the look that I wanted.
0:01:03 > 0:01:05Today, they're cooking the fish course.
0:01:05 > 0:01:08Having you standing there, making me even more nervous...
0:01:08 > 0:01:11And with Michael just one point ahead of his rivals...
0:01:11 > 0:01:14Don't panic, I'll let you know when I'm going down, yeah?
0:01:14 > 0:01:16..which chef will come out on top?
0:01:18 > 0:01:19POP, FIZZING
0:01:20 > 0:01:21- Holy- BLEEP,- man!
0:01:22 > 0:01:23Celebrating already, chef?!
0:01:36 > 0:01:39To make it through to Friday's regional final,
0:01:39 > 0:01:43each chef must produce outstanding dishes in tribute to Wimbledon
0:01:43 > 0:01:45that celebrate a taste of summer.
0:01:46 > 0:01:47After the starter course,
0:01:47 > 0:01:49Michael is in the lead with eight points,
0:01:49 > 0:01:52and is hoping to repeat the success of last year,
0:01:52 > 0:01:54when his fish course scored a perfect ten.
0:01:56 > 0:01:58Ally and Angela are neck and neck on seven points.
0:02:00 > 0:02:02So, how did you find yesterday?
0:02:02 > 0:02:05Yesterday was tough, the pressure was phenomenal.
0:02:05 > 0:02:07So fish course today,
0:02:07 > 0:02:09I think it's one of my stronger dishes that I'm doing.
0:02:09 > 0:02:12- I'm quite nervous.- Hopefully, after my year last year -
0:02:12 > 0:02:14I got a ten for my fish course -
0:02:14 > 0:02:17I can stay on the same path... fingers crossed.
0:02:19 > 0:02:22Judging whether their dishes meet the excellence required
0:02:22 > 0:02:27for the Wimbledon banquet is renowned seafood chef Nathan Outlaw.
0:02:27 > 0:02:29Four stars, it's scary.
0:02:29 > 0:02:31Yeah, it's very scary.
0:02:31 > 0:02:33He'll notice everything, anything slightly wrong.
0:02:36 > 0:02:38- Hi, guys, all right?- Chef.- Good.
0:02:38 > 0:02:40How's everyone feeling?
0:02:40 > 0:02:41Aargh.
0:02:41 > 0:02:43- Nervous.- Excited.
0:02:43 > 0:02:45A bit of both.
0:02:45 > 0:02:48So, as you know, Wimbledon's got ridiculously high standards.
0:02:49 > 0:02:52I've got high standards, especially today with the fish course.
0:02:52 > 0:02:54Do your best.
0:02:54 > 0:02:55Don't look too nervous!
0:02:56 > 0:02:58I think it's about time you started doing some cooking.
0:03:01 > 0:03:02I am a seafood chef,
0:03:02 > 0:03:06so today I'm really expecting some big things from them.
0:03:06 > 0:03:08I'm not going to let them get away with anything.
0:03:08 > 0:03:11I'm expecting perfection.
0:03:12 > 0:03:14In the lead is Michael.
0:03:14 > 0:03:18He's hoping to repeat last year's perfect score for his fish course
0:03:18 > 0:03:20with his dish Traditions Of White,
0:03:20 > 0:03:23paying tribute to the strict white dress code at Wimbledon.
0:03:23 > 0:03:25That's a lovely turbot you've got there, Michael.
0:03:25 > 0:03:28- Yeah, it's a beauty. - What are you going to do with this?
0:03:28 > 0:03:29Well, I've got a two-layered dish,
0:03:29 > 0:03:32so I'm kind of replicating a court, in loose sort of terms.
0:03:32 > 0:03:35- OK, yeah.- More sort of colours, textures of green.
0:03:35 > 0:03:41- Yeah.- I'm going to be doing some crispy kale, a hard crisp...
0:03:41 > 0:03:43- Yeah, OK.- And I've got an almond puree
0:03:43 > 0:03:45that I'll be using to represent the two tennis players.
0:03:45 > 0:03:48And then some of this fella, which, you know,
0:03:48 > 0:03:49- he's a...- A lovely fish.
0:03:49 > 0:03:51- He's a beauty, yeah.- Yeah.
0:03:51 > 0:03:53How are you going to cook that, then?
0:03:53 > 0:03:54I'm going to cook it in the water bath.
0:03:54 > 0:03:56I'm not going to be pan frying it,
0:03:56 > 0:03:59so it's just going to be brined, and then poached at 54 degrees.
0:03:59 > 0:04:00OK, so it's something you usually do,
0:04:00 > 0:04:03- you usually poach the fish in sous vide?- No, it's quite new for me.
0:04:03 > 0:04:05- Yeah.- I normally pan-fry it.
0:04:05 > 0:04:07- It's not one of my favourites, I must say.- Oh!
0:04:07 > 0:04:08THEY LAUGH
0:04:08 > 0:04:09Sweet.
0:04:11 > 0:04:13Michael's got a beautiful turbot -
0:04:13 > 0:04:15that's ten out of ten, that fish, just on its own -
0:04:15 > 0:04:18so what I'd hate to see is for him to take that beautiful fish
0:04:18 > 0:04:20and then do something disastrous with it.
0:04:23 > 0:04:25Angela is currently in second place,
0:04:25 > 0:04:29having been criticised for the presentation of her starter.
0:04:29 > 0:04:32She's aiming to score higher today
0:04:32 > 0:04:36with her dish Andy's Plate, a tribute to Andy Murray.
0:04:36 > 0:04:38- Hi, Angela, you all right? How are you?- Hello, chef.
0:04:38 > 0:04:39So what dish are you doing?
0:04:39 > 0:04:44Well, I read that Andy Murray is a big fan of sushi.
0:04:44 > 0:04:47- Right, OK.- And sashimi. It's the food of champions.
0:04:47 > 0:04:50He apparently eats 40 to 50 pieces post match.
0:04:50 > 0:04:52- 50?- Apparently.
0:04:52 > 0:04:55I'm basically just going to be cutting out the back fillet
0:04:55 > 0:04:56of this beautiful sea trout.
0:04:56 > 0:05:00- Right.- Put it into a fantastic marinade and cut it into cubes.
0:05:00 > 0:05:03So obviously with something like this, you're looking for precision,
0:05:03 > 0:05:06- sashimi, yeah? - Yeah, sashimi is precision.
0:05:06 > 0:05:09Sashimi takes a lot of practice and a lot of skill.
0:05:09 > 0:05:11I'm not going to pretend that I'm a sashimi chef.
0:05:11 > 0:05:15- Right, OK.- And it's an homage to having a barbecue at the seaside.
0:05:15 > 0:05:20- OK.- I'm going to make a miso sand, along with a seaweed salad.
0:05:20 > 0:05:22What's the biggest challenge you've got here?
0:05:22 > 0:05:26The barbecue. The langoustine are going to be cooked at the table.
0:05:26 > 0:05:28Right, so if you got this through,
0:05:28 > 0:05:30they're going to be cooking their own food?
0:05:30 > 0:05:32- Yes.- Right.
0:05:32 > 0:05:35I'm intrigued to see how it's all going to work out.
0:05:35 > 0:05:37- Thank you, hope you like it. - Good luck.
0:05:37 > 0:05:38'Angela's preparing sashimi,
0:05:38 > 0:05:41'which is something that you really can't muck around with.'
0:05:41 > 0:05:45Precision on the preparing, no bones, no scales,
0:05:45 > 0:05:47lovely even slices, that's what I'll be looking for.
0:05:53 > 0:05:56Returning chef Ally is in joint second place.
0:05:56 > 0:05:58He's hoping to take the lead today
0:05:58 > 0:06:00with his fish dish Messing About In The River,
0:06:00 > 0:06:03inspired by personal summer memories.
0:06:04 > 0:06:05How are you doing, Ally, you all right?
0:06:05 > 0:06:07- You good?- Very well, chef, very well.
0:06:07 > 0:06:08So what's your dish?
0:06:08 > 0:06:09My hometown is Peebles,
0:06:09 > 0:06:12- and we've got the River Tweed running through it.- Yeah.
0:06:12 > 0:06:16So in the summer, hot days very rare in Scotland,
0:06:16 > 0:06:18but hot days you end up up the river,
0:06:18 > 0:06:22messing about, from that high to teenager.
0:06:22 > 0:06:25The Tweed's famed for its trout and its salmon and its sea trout,
0:06:25 > 0:06:27so I'm going to use some trout
0:06:27 > 0:06:29and I'm going to use it with smoked sea trout.
0:06:29 > 0:06:31What else you got? Tomatoes?
0:06:31 > 0:06:34So we've got green tomatoes, I'm going to make a green tomato jelly.
0:06:34 > 0:06:36- OK, yeah.- Which, in this heat...
0:06:36 > 0:06:37Yes.
0:06:37 > 0:06:38Slightly regretting!
0:06:38 > 0:06:40But, you know...
0:06:40 > 0:06:43And then we're going to do a little bit of pickled cucumber
0:06:43 > 0:06:46- and all the rest of it.- OK.- And I'm going to do a dill sponge with it,
0:06:46 > 0:06:49- so I'm kind of going... - Dill sponge - how do you make that?
0:06:49 > 0:06:52I'm going to use my favourite piece of equipment, chef - the microwave.
0:06:52 > 0:06:53Right...
0:06:53 > 0:06:57So...it'll look a bit kind of like a rock pool.
0:06:57 > 0:06:58- Yeah.- I did try and...
0:06:58 > 0:07:00Is that what you're aiming for, sort of?
0:07:00 > 0:07:03It is that kind of effect. I'm also making apple pebbles.
0:07:03 > 0:07:05- Right, OK.- I'm going to make a meringue - apple juice meringue -
0:07:05 > 0:07:08a bit of squid ink to give it that sort of colour,
0:07:08 > 0:07:09and then dehydrate them.
0:07:09 > 0:07:10What are you actually going to do
0:07:10 > 0:07:12with the two different types of trout?
0:07:12 > 0:07:14I'm going to brine it quite lightly
0:07:14 > 0:07:17and then I'm going to cook it at 40 degrees, just to...
0:07:17 > 0:07:20- You're going to use a water bath, as well?- Yeah, I believe you're...
0:07:20 > 0:07:22You're not using the microwave for the fish?
0:07:22 > 0:07:23Oooh...!
0:07:23 > 0:07:24No, I hope not!
0:07:26 > 0:07:28When Ally explained the dish to me I thought,
0:07:28 > 0:07:31it's not a desert course, mate, this is the fish course.
0:07:31 > 0:07:33Because he's got meringues on there
0:07:33 > 0:07:34and he's got sort of the sponge on there,
0:07:34 > 0:07:37so I'm quite intrigued to see how he brings the whole thing together.
0:07:44 > 0:07:45So, the fish course,
0:07:45 > 0:07:48in the same sort of comparison to what Wimbledon is,
0:07:48 > 0:07:51it's all about perfection, it's all about precision.
0:07:51 > 0:07:52- Yeah.- Yeah.
0:07:52 > 0:07:53You guys feeling the same?
0:07:53 > 0:07:55There's nowhere to hide with the fish, is there?
0:07:55 > 0:07:57- Not when Nathan Outlaw's judging you, no!- Yeah.
0:08:00 > 0:08:05Last year, Michael's fish dish moved veteran judge Daniel Clifford
0:08:05 > 0:08:07to tears and nearly got him to the banquet.
0:08:07 > 0:08:10This year he's hoping to go all the way with his ambitious turbot dish,
0:08:10 > 0:08:12Traditions Of White,
0:08:12 > 0:08:15representing players dressed in white on a Wimbledon court.
0:08:16 > 0:08:18You all right there, Michael?
0:08:18 > 0:08:22With my dish, there's quite a few complicated things to get done...
0:08:23 > 0:08:24..so there's loads of room for error.
0:08:24 > 0:08:26Yeah, it's a little bit terrifying.
0:08:29 > 0:08:33To keep his fish white, Michael poaches his turbot in a water bath.
0:08:35 > 0:08:37Next, he makes a white-coloured sauce
0:08:37 > 0:08:40by combining mashed potatoes with sparkling white wine.
0:08:41 > 0:08:42POP, FIZZING
0:08:43 > 0:08:45- Holy- BLEEP,- man!
0:08:46 > 0:08:48- Chef, chef.- That was my fault.
0:08:48 > 0:08:51Chef, chef, put your pot over there, chef.
0:08:52 > 0:08:54- Let's not make a big deal out of it. - LAUGHTER
0:08:54 > 0:08:56Celebrating already, chef?!
0:08:56 > 0:08:58- Celebrating already.- Got in the bag?
0:09:00 > 0:09:03Michael's competitors are both one point behind him,
0:09:03 > 0:09:06but each are hoping to catch him
0:09:06 > 0:09:09with their very different takes on trout.
0:09:09 > 0:09:12So, Ally, I'm using sea trout, you're using sea trout.
0:09:12 > 0:09:15It's a beautiful fish, it's very light and delicate.
0:09:15 > 0:09:16- Yes.- And it's very summery.
0:09:16 > 0:09:18And it's such a beautiful flavour.
0:09:18 > 0:09:21Mine's smoked this time, so looking forward to trying yours.
0:09:24 > 0:09:27Angela is serving her trout as sashimi -
0:09:27 > 0:09:30raw fish that's sliced so precisely,
0:09:30 > 0:09:33it's normally only attempted by specially trained sushi chefs.
0:09:34 > 0:09:37- How you doing, Angela, all right? - Hello, chef.
0:09:37 > 0:09:39- This something you do a lot of? - No, not at all.
0:09:39 > 0:09:43So having you standing there... making me even more nervous!
0:09:43 > 0:09:44It's quite a challenging thing, isn't it?
0:09:44 > 0:09:46Even something so simple as sliced fish.
0:09:46 > 0:09:49You've got... You know, it's got to look neat, it's got to look tidy.
0:09:49 > 0:09:50Yeah, absolutely.
0:09:50 > 0:09:55So it's got to be a very beautiful, rectangular piece of trout.
0:09:55 > 0:09:57- Yeah. I'll let you get on with it. - Thank you.
0:09:59 > 0:10:02For his trout dish, Messing About In The River,
0:10:02 > 0:10:05Ally is cooking eight technical elements,
0:10:05 > 0:10:08in the hope of recreating a rock pool.
0:10:10 > 0:10:13He's preparing trout in two ways -
0:10:13 > 0:10:14poaching a fillet,
0:10:14 > 0:10:16and making a smoked trout mousse,
0:10:16 > 0:10:19which will go in the centre of his apple meringue pebbles.
0:10:20 > 0:10:22Do you fish yourself?
0:10:22 > 0:10:24No. No, I used to, when I was younger,
0:10:24 > 0:10:27but it wasn't my best pastime.
0:10:27 > 0:10:30So I guess you prefer cooking it rather than catching it?
0:10:30 > 0:10:31Very much so.
0:10:35 > 0:10:38Ally's dish uses River Tweed summer sea trout,
0:10:38 > 0:10:41which can only be caught in the months between May and September
0:10:41 > 0:10:43when the fish come to spawn upriver.
0:10:43 > 0:10:47He's travelled to the town of Berwick on the Scottish Borders,
0:10:47 > 0:10:50to join professional fishermen Michael Hindhaugh.
0:10:50 > 0:10:51- Morning.- Good morning.
0:10:51 > 0:10:54- I'm Michael.- Michael, I'm Ally, pleased to meet you.
0:10:54 > 0:10:55Pleased to meet you, Ally.
0:10:55 > 0:10:58Michael runs the only commercial sea trout fishery left on the river.
0:10:58 > 0:11:01The fishing industry has been a massive part of Berwick's heritage
0:11:01 > 0:11:05and history. This particular bit has had fishing on it for
0:11:05 > 0:11:06- over 900 years.- Oh, wow.
0:11:06 > 0:11:10At one stage there would be 600 or 700 people from the town
0:11:10 > 0:11:12- employed within the industry. - Really?- Yeah.- Wow.
0:11:13 > 0:11:16Every summer, he and his colleagues take to the water
0:11:16 > 0:11:18in the hope of catching this delicate fish.
0:11:20 > 0:11:22Other than with a rod and line,
0:11:22 > 0:11:25the only legal way to catch sea trout on the Tweed
0:11:25 > 0:11:27is by an ancient method called net and coble,
0:11:27 > 0:11:30which dates back from the 12th century.
0:11:31 > 0:11:33- So we're going to have a go at this today, aren't we?- Yep, yep.
0:11:33 > 0:11:35It's wild fish, we don't know if they run in the river.
0:11:35 > 0:11:38Well, sounds pretty much like my fishing career anyway, so...
0:11:38 > 0:11:41- Good. Well, I'm game if you're game. - Yeah, yeah, let's give it a shot.
0:11:41 > 0:11:42Right, let's go.
0:11:42 > 0:11:45The practice involves a small boat - or coble -
0:11:45 > 0:11:48rowing in a semicircle whilst trailing a net,
0:11:48 > 0:11:49which is being held at one end.
0:11:52 > 0:11:54We'll pull it in and see if you've caught anything.
0:11:54 > 0:11:56The net is then hauled in,
0:11:56 > 0:11:59bringing with it any fish which have been caught in the middle.
0:11:59 > 0:12:01One of the boys caught a sea trout.
0:12:01 > 0:12:03I believe you're doing sea trout on your menu.
0:12:03 > 0:12:06- Yeah, yeah, it's part of the menu. - And basically,
0:12:06 > 0:12:07that's got a bit of colour about him.
0:12:07 > 0:12:10Sea trout, it's a summer fish - that's when it's at its best,
0:12:10 > 0:12:12that's when it should be prized.
0:12:13 > 0:12:14Perfect for a summer menu.
0:12:14 > 0:12:15Brilliant.
0:12:15 > 0:12:16To say thank you,
0:12:16 > 0:12:20Ally's brought a sample of his smoked sea trout mousse,
0:12:20 > 0:12:21which he's keen for Michael to try.
0:12:22 > 0:12:24- Worked up an appetite. - Yeah, we sure have.
0:12:29 > 0:12:32- That's lovely. - Thank you very much indeed.
0:12:32 > 0:12:34You could taste everything coming through there, beautiful.
0:12:34 > 0:12:37- Thank you. Thank you.- You did do it justice.- Thank you very much.
0:12:42 > 0:12:43In the kitchen,
0:12:43 > 0:12:46Michael's moved on to making the potato tuille
0:12:46 > 0:12:49for the centrepiece to his dish, Traditions Of White.
0:12:51 > 0:12:54So, what's the aim with this potato tuille, is it to be crispy?
0:12:54 > 0:12:56It's not there to be tasted,
0:12:56 > 0:12:59it's very much there to be a crisp tuille,
0:12:59 > 0:13:01that holds onto the textures.
0:13:01 > 0:13:04So you're looking for the tuille to hold everything together?
0:13:04 > 0:13:05Yeah, exactly.
0:13:05 > 0:13:08- Some thin crisps have the potential to go soft.- Yeah, definitely.
0:13:08 > 0:13:10Well, I'll let you get on with it, you've got lots to do.
0:13:10 > 0:13:11Thanks very much.
0:13:11 > 0:13:14'He's got this crispy tuille, and lots of wet ingredients.'
0:13:14 > 0:13:16Now, if that hangs around, it's going to get soggy,
0:13:16 > 0:13:18and that's really his biggest danger.
0:13:20 > 0:13:26Angela is making the seaside element of her dish, an edible miso sand,
0:13:26 > 0:13:28which she'll use as a crunchy coating
0:13:28 > 0:13:30for her barbecued langoustine.
0:13:30 > 0:13:34She starts by toasting Japanese panko breadcrumbs,
0:13:34 > 0:13:38which she'll combine with powdered seaweed, and Japanese bonito flakes.
0:13:39 > 0:13:41So, what is this going to do to the dish?
0:13:41 > 0:13:42Is it just about the textures?
0:13:42 > 0:13:45Yes, adding a bit of crunch.
0:13:45 > 0:13:47It's all very dry, is that going to...
0:13:47 > 0:13:50- Are you worried about that?- We've got the dipping sauce in the middle.
0:13:50 > 0:13:51- Right.- We...
0:13:51 > 0:13:55dip into the dipping sauce, sprinkle on a little bit of your sand,
0:13:55 > 0:13:58have a langoustine, and then you've got a dipping sauce for the sashimi
0:13:58 > 0:14:01and a little bit of the seaweed salad on the side.
0:14:03 > 0:14:06'From a texture point of view, it should be quite exciting.'
0:14:06 > 0:14:10It's whether she's seasoned the thing properly, it's not too salty,
0:14:10 > 0:14:12it's not too bland. That's the only danger she's got.
0:14:15 > 0:14:17Across the kitchen,
0:14:17 > 0:14:19Ally is working on the technical rock pool elements
0:14:19 > 0:14:22of his Taste Of Summer starter.
0:14:22 > 0:14:26To represent frogspawn, he's making a green tomato jelly,
0:14:26 > 0:14:29but he's worried it won't set in the heat of the kitchen.
0:14:29 > 0:14:31It's a really light jelly, so I'm really concerned.
0:14:31 > 0:14:35After the mistakes on my starter, I really need it to be right.
0:14:35 > 0:14:38To keep it cool, he hangs his jelly to drain in the fridge.
0:14:39 > 0:14:42Next, to create the algae in the rock pool,
0:14:42 > 0:14:45Ally blends a mixture of eggs, parsley and dill
0:14:45 > 0:14:47to create a bright green colour.
0:14:47 > 0:14:50He uses a siphon to aerate the mixture,
0:14:50 > 0:14:51which he'll cook in the microwave.
0:14:53 > 0:14:56- How you going, Ally, you all right? - I'm well, chef.- Yeah?
0:14:56 > 0:14:58- Well, yeah. - This is the dill sponge?
0:14:58 > 0:15:00- This is the dill sponge. - You're teaching me something here -
0:15:00 > 0:15:03I've never seen this before, so I'm intrigued.
0:15:03 > 0:15:08Oh, right. We'll give it a minute, and then we'll see how it goes.
0:15:08 > 0:15:09And what are you looking from the result?
0:15:09 > 0:15:12- Are you looking for a light, airy sponge?- Yeah, yeah.
0:15:12 > 0:15:16It just gives it a really brilliant green colour, as well.
0:15:16 > 0:15:18- Yeah? OK.- So... - MICROWAVE BEEPS
0:15:18 > 0:15:19Blimey, that was quick.
0:15:20 > 0:15:23- Can I try a little bit of it? - Yeah, on you go.
0:15:23 > 0:15:26- As I say, it's usually... - It's very green, look at the green.
0:15:26 > 0:15:28Yeah, oh, it's an amazing green.
0:15:28 > 0:15:32It also gives it, the dish, that sort of weedy kind of...
0:15:34 > 0:15:35- ..look.- Rock pool.
0:15:35 > 0:15:37Yeah, that look.
0:15:37 > 0:15:39Well, I'm looking forward to seeing the whole thing together.
0:15:40 > 0:15:42Fingers crossed, chef.
0:15:44 > 0:15:46With plate-up approaching,
0:15:46 > 0:15:49Michael puts his potato tuilles into the oven,
0:15:49 > 0:15:52before making a white cannellini bean puree,
0:15:52 > 0:15:56to represent the tennis players in their whites on his final plate.
0:15:57 > 0:15:59Oh, no! What's happened?
0:15:59 > 0:16:01My tuilles blew all over the place.
0:16:01 > 0:16:02Oh...
0:16:05 > 0:16:07So what happened there, chef?
0:16:07 > 0:16:09Fan's on in the oven, so it blew them off.
0:16:10 > 0:16:14- Shame, that.- Don't panic, I'll let you know when I'm going down, yeah.
0:16:14 > 0:16:15No worries.
0:16:17 > 0:16:21First to plate up is Ally, with his rock pool-inspired dish,
0:16:21 > 0:16:22Messing About In The River.
0:16:22 > 0:16:24Ally, you've got about a minute and a half left.
0:16:24 > 0:16:25Yes, Chef.
0:16:27 > 0:16:30He starts with smoked sea trout mousse,
0:16:30 > 0:16:32then adds poached trout fillet,
0:16:32 > 0:16:36and cubes of his microwaved dill sponge to represent algae.
0:16:36 > 0:16:38Next, charred cucumber slices...
0:16:39 > 0:16:40..dots of lemon gel...
0:16:41 > 0:16:45..salmon roe and sea fennel to look like river plants.
0:16:45 > 0:16:47- Time's nearly up now, Ally. - Yes, Chef.
0:16:47 > 0:16:50Then mousse-stuffed apple meringue pebbles,
0:16:50 > 0:16:52not forgetting his final element...
0:16:53 > 0:16:54Ahh!
0:16:55 > 0:16:57..his green tomato jelly.
0:16:57 > 0:16:58Right, I'm ready.
0:17:01 > 0:17:02There we go, chef.
0:17:04 > 0:17:06Oh, it looks good. What do you think, guys?
0:17:06 > 0:17:08- Yeah.- It looks great.- Beautiful.
0:17:08 > 0:17:10Has everything gone to plan?
0:17:10 > 0:17:12Yes, yes, chef, yeah, I'm happy with it.
0:17:12 > 0:17:14- Yeah. That's a good thing, then, isn't it?- Yeah.
0:17:16 > 0:17:17- Let's go and taste it.- OK.
0:17:28 > 0:17:29I love the colour combinations,
0:17:29 > 0:17:32and the plate and the background is just fantastic.
0:17:32 > 0:17:34- Yeah, it's a nice plate. - Yeah, love it.
0:17:34 > 0:17:37I can see, it looks... Yeah, like a rock pool.
0:17:43 > 0:17:46The sponge, when I tasted it in the kitchen,
0:17:46 > 0:17:47the dill was much more prominent.
0:17:49 > 0:17:51I'm interested by the sponge.
0:17:51 > 0:17:52Yeah.
0:17:52 > 0:17:55Sadly, I think that it's absorbed up some of the moisture on this side,
0:17:55 > 0:17:56making it a little bit soggy.
0:17:59 > 0:18:02That trout, are you pleased with that texture?
0:18:02 > 0:18:04I am, chef, it's what I was after.
0:18:07 > 0:18:08It almost feels overcooked.
0:18:08 > 0:18:10A little bit, yeah.
0:18:13 > 0:18:14When I saw your ingredients on the bench
0:18:14 > 0:18:17and saw that smoked trout there I was thinking, yeah,
0:18:17 > 0:18:18that's going to just overpower everything.
0:18:18 > 0:18:20Do you think it's overpowered the dish?
0:18:21 > 0:18:22No, chef.
0:18:24 > 0:18:26I love the texture of it, and I love the mousse in it.
0:18:27 > 0:18:29For you, is the jelly set enough?
0:18:29 > 0:18:30It is, chef.
0:18:30 > 0:18:32It's meant to be a really light jelly.
0:18:32 > 0:18:34- MICHAEL:- Flavour-wise...
0:18:34 > 0:18:35I think he's done a fantastic job.
0:18:35 > 0:18:37I agree, that was delicious.
0:18:37 > 0:18:39What would you give yourself out of ten for it?
0:18:39 > 0:18:41An eight, maybe.
0:18:46 > 0:18:49Hey! How was that? Are you happy with it?
0:18:49 > 0:18:52I was, yeah. What about you guys? What did you think of it?
0:18:52 > 0:18:55I loved the smoked trout mousse. I wanted more of it, though.
0:18:55 > 0:18:58- It's quite light.- If there's too much, it's...all you get.
0:18:58 > 0:19:01I wasn't 100% sure about the texture of the trout.
0:19:01 > 0:19:03- Uh-huh.- But I thought the flavour was wicked.
0:19:05 > 0:19:08Next up is Angela, with Andy's Plate,
0:19:08 > 0:19:11reflecting the Wimbledon champion's love of sushi,
0:19:11 > 0:19:15and designed to represent a summer barbecue by the sea.
0:19:17 > 0:19:20She starts by plating her miso sand in a half shell
0:19:20 > 0:19:22onto seaside-inspired plates,
0:19:22 > 0:19:25then adds cubes of sashimi sea trout,
0:19:25 > 0:19:28garnished with red radishes and rock samphire.
0:19:28 > 0:19:31Angela, your time's nearly up with that.
0:19:31 > 0:19:33Next, seaweed,
0:19:33 > 0:19:35yellow fish roe,
0:19:35 > 0:19:37edamame salad,
0:19:37 > 0:19:39and a teriyaki-style dipping sauce.
0:19:40 > 0:19:43Finally, she prepares her raw langoustine.
0:19:43 > 0:19:45Do you want a hand with anything, Angela?
0:19:45 > 0:19:49If you wouldn't mind getting the coals into the barbecue.
0:19:49 > 0:19:51OK.
0:19:51 > 0:19:55The langoustine will be cooked at the table on a Japanese barbecue.
0:19:55 > 0:19:56OK, I'm ready, Ally.
0:20:04 > 0:20:07- What do you think, boys?- It's... It's very impressive, it looks good.
0:20:07 > 0:20:08- MICHAEL:- Yeah, it looks nice.
0:20:08 > 0:20:11- OK, let's go and taste this, then, Angela.- Yep.- Let's go.
0:20:20 > 0:20:22Practically, as a diner, how would I eat it?
0:20:22 > 0:20:26The diners place the langoustines on to the very hot charcoal.
0:20:26 > 0:20:28- All right.- Let that cook for a minute or so.
0:20:29 > 0:20:32- You know, I think this is a great idea.- Yeah.- It's interactive,
0:20:32 > 0:20:34I love interactive dishes.
0:20:36 > 0:20:37Let me try one of these, then.
0:20:38 > 0:20:39See, that's a little bit of a problem,
0:20:39 > 0:20:42the practicalities of a small little plate like that.
0:20:42 > 0:20:43- Yes.- It's going to be messy.
0:20:43 > 0:20:46- Yeah, I think we need to re-look at the plate.- Yeah.
0:20:50 > 0:20:52I think there's a great taste in that.
0:20:52 > 0:20:54I'm not sure if it needs the sand.
0:20:54 > 0:20:56- ALLY:- It does give it that little crunch.
0:21:01 > 0:21:02They're lovely.
0:21:02 > 0:21:04They're cooked just right, the flavours are really, really good.
0:21:06 > 0:21:08So, the trout sashimi...
0:21:09 > 0:21:11- Quite delicate. - It is really delicate.
0:21:11 > 0:21:12It's very pleasant.
0:21:12 > 0:21:13Yeah.
0:21:17 > 0:21:20Do you think that sea trout is refined enough?
0:21:24 > 0:21:26I think the flavours are refined enough.
0:21:26 > 0:21:28Presentation-wise, absolutely.
0:21:28 > 0:21:31The sea trout isn't as...
0:21:31 > 0:21:33precise as I see sashimi.
0:21:35 > 0:21:38- What would you score it? - I would score it an eight.
0:21:38 > 0:21:40She's definitely lifted her game.
0:21:45 > 0:21:47- Hi.- Hiya, how was that for you?
0:21:48 > 0:21:50Erm, not as good as the starter.
0:21:50 > 0:21:53Thought there were areas that could be executed better.
0:21:53 > 0:21:55We both scored it quite highly.
0:21:55 > 0:21:57Yeah, I thought it was great, I thought it was much better than your
0:21:57 > 0:21:59- starter.- Shows you what we know! - CHUCKLING
0:22:01 > 0:22:05Last to plate up is Michael, with his dish Traditions Of White,
0:22:05 > 0:22:08reflecting the strict Wimbledon dress code.
0:22:09 > 0:22:13First he pipes cannellini bean puree onto his potato tuilles,
0:22:13 > 0:22:15and dusts with parsley and spinach powder.
0:22:17 > 0:22:20Next he adds watercress puree
0:22:20 > 0:22:22and fried kale crisps,
0:22:22 > 0:22:25to symbolise the green of the grass tennis courts.
0:22:25 > 0:22:28Then almond puree to represent the players dressed in white.
0:22:29 > 0:22:32Finally, he covers the bottom of the dish
0:22:32 > 0:22:36with a white wine Blanc de Blancs sauce, adds his turbot...
0:22:36 > 0:22:38This is the last little bit.
0:22:38 > 0:22:40Look at that shake!
0:22:40 > 0:22:43..and finishes with his tennis court potato tuilles.
0:22:51 > 0:22:53So, this is my Traditions Of White.
0:22:54 > 0:22:55- Happy, chef?- Yeah, very happy.
0:22:55 > 0:22:59Yeah? So is this going to be another ten for your fish, then, Michael?
0:22:59 > 0:23:02That's your choice. I hope so, but, you know, we'll find out.
0:23:02 > 0:23:04It certainly looks a ten.
0:23:04 > 0:23:06Yeah, it's all about the taste, so let's go and have a taste of it,
0:23:06 > 0:23:07- shall we?- Yeah.
0:23:18 > 0:23:19My first impression, it looks stunning.
0:23:21 > 0:23:23It looks very impressive, absolutely beautiful.
0:23:23 > 0:23:26- I think we'll try the herb crisp first.- Yeah, the herb crisp.
0:23:27 > 0:23:28It's really nice.
0:23:29 > 0:23:33- I hate to do this, but I'm going to crack it straight in half.- Yeah.
0:23:33 > 0:23:34I'm looking for that crunch.
0:23:37 > 0:23:39- His potato tuille has gone a bit soft.- Mm.
0:23:42 > 0:23:44Starting to go a little bit soggy there.
0:23:51 > 0:23:52The fish is cooked quite nicely.
0:23:52 > 0:23:53The fish is lovely.
0:23:59 > 0:24:00Are you happy with the cooking?
0:24:01 > 0:24:03- I am, yeah.- Seasoning?
0:24:03 > 0:24:05Yeah.
0:24:05 > 0:24:09One thing I've noticed with the dish is that it's a bit fiddly to eat.
0:24:09 > 0:24:10Is there anything you think you'd change?
0:24:10 > 0:24:13I don't think so. It might be a bit fiddly to eat but at the end of the
0:24:13 > 0:24:16day it's a fish with a sauce, and there's a garnish on top of it.
0:24:16 > 0:24:18It's... You know, you get involved.
0:24:20 > 0:24:22There's a lot of work in that dish.
0:24:22 > 0:24:24A lot of thought that's gone into it, as well.
0:24:24 > 0:24:27The tuille's going soft, that's the only thing that I think
0:24:27 > 0:24:28is wrong with it.
0:24:28 > 0:24:29I like it, I don't love it.
0:24:31 > 0:24:34What do you think that's going to score?
0:24:34 > 0:24:35I would be hoping for a high figure.
0:24:37 > 0:24:38You know, I'd be over the moon with a nine.
0:24:45 > 0:24:47How was that for you?
0:24:47 > 0:24:49There was a few negatives, but at the end of the day,
0:24:49 > 0:24:51it's all things I can work on.
0:24:53 > 0:24:55Very green for a white dish...
0:24:56 > 0:24:57..but I thought it was fantastic.
0:24:57 > 0:24:59- Good.- I really liked it,
0:24:59 > 0:25:02but I think there's a couple of little bits that maybe let you down.
0:25:12 > 0:25:13Hi, chefs.
0:25:13 > 0:25:15Hello, chef.
0:25:15 > 0:25:16So, Ally,
0:25:16 > 0:25:18I'm going to start with you and your dish,
0:25:18 > 0:25:20Messing About In The River.
0:25:21 > 0:25:23I loved the story behind it,
0:25:23 > 0:25:26the idea of you in rock pools in the summer.
0:25:26 > 0:25:28I'm not sure it was a nice vision, but it's a good story.
0:25:29 > 0:25:31Despite my reservations,
0:25:31 > 0:25:34I thought the dill sponge and the apple meringues
0:25:34 > 0:25:37added a nice wow factor to the dish,
0:25:37 > 0:25:39and that tomato jelly was just right.
0:25:40 > 0:25:42But...
0:25:43 > 0:25:45..the balance of the dish didn't quite work for me.
0:25:47 > 0:25:50Unfortunately, the meringues were a little bit too sweet.
0:25:51 > 0:25:52This is a fish course,
0:25:52 > 0:25:56and I thought the actual portion of the fish was slightly small.
0:26:00 > 0:26:02Angela, your dish, Andy's Plate.
0:26:05 > 0:26:08I really liked the idea of cooking the langoustine at the table.
0:26:08 > 0:26:09They were really fresh.
0:26:09 > 0:26:12I was very sceptical about the miso sand,
0:26:12 > 0:26:16but it actually elevated something like a langoustine -
0:26:16 > 0:26:18- which is great - to a whole new level.- Thank you.
0:26:19 > 0:26:20However...
0:26:22 > 0:26:24..the presentation was a bit messy.
0:26:25 > 0:26:28And the sashimi definitely wasn't sashimi.
0:26:29 > 0:26:32For me, this was just a cube of cured trout.
0:26:36 > 0:26:39Finally, Michael, your dish, Traditions Of White.
0:26:42 > 0:26:45I thought the potato tuille wasn't quite crispy enough...
0:26:46 > 0:26:48..and I think it should have been.
0:26:49 > 0:26:52I also found the dish a little clumsy to eat.
0:26:54 > 0:26:58But...this was a super dish.
0:27:00 > 0:27:02Presentation was stunning.
0:27:02 > 0:27:04The cooking was precise,
0:27:04 > 0:27:07and very fitting for the standards of Wimbledon.
0:27:09 > 0:27:10So, to the scores.
0:27:12 > 0:27:14I'm going to start with you, Angela.
0:27:16 > 0:27:17I'm going to give you a score...
0:27:19 > 0:27:21..of seven.
0:27:21 > 0:27:22Thank you.
0:27:23 > 0:27:24Ally.
0:27:26 > 0:27:27I'm going to give you a score...
0:27:30 > 0:27:31..of eight.
0:27:34 > 0:27:38Michael, I'm going to give you...
0:27:42 > 0:27:43..a nine.
0:27:45 > 0:27:46Thank you.
0:27:48 > 0:27:50Well done, chefs, great cooking today.
0:27:50 > 0:27:53There's not much in the scores, so the next course, main course,
0:27:53 > 0:27:55I'm expecting fantastic things.
0:27:55 > 0:27:57- Well done. - ALL: Thank you.
0:28:00 > 0:28:02To get a nine from Nathan Outlaw's like...
0:28:03 > 0:28:05You know, wow.
0:28:05 > 0:28:06With two courses down,
0:28:06 > 0:28:09Michael's extended his lead and is on 17 points,
0:28:09 > 0:28:13with Ally on 15 and Angela on 14.
0:28:13 > 0:28:15I've definitely got Michael in my sights.
0:28:15 > 0:28:18I feel that my next two courses are much stronger than my last two.
0:28:18 > 0:28:19I've got my favourite course coming,
0:28:19 > 0:28:22so I'll be pulling a couple of points back.
0:28:22 > 0:28:24The further on we're getting,
0:28:24 > 0:28:27the more I don't want to go home on Thursday.
0:28:27 > 0:28:28Two points clear, happy with that?
0:28:28 > 0:28:31You know yourself, two points, it's not really that much.