0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:06Hey!
0:00:06 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:11The old gloves are off now, aren't they, you know?
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17The competition is on. I'm just going to go for it.
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon Championships,
0:00:23 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:29 > 0:00:33This week, battling to represent Scotland in the regional finals are
0:00:33 > 0:00:35returning contender Ally McGrath,
0:00:35 > 0:00:40whose outstanding main course earned him pole position yesterday...
0:00:40 > 0:00:42Now I know where you've gone with that summer brief.
0:00:42 > 0:00:44..fellow returner Michael Bremner,
0:00:44 > 0:00:47who lost his lead after a disappointing main...
0:00:47 > 0:00:48The pasta was raw
0:00:48 > 0:00:51and, at this level, is unacceptable.
0:00:51 > 0:00:55..and newcomer Angela Malik, just one point behind Michael,
0:00:55 > 0:00:58and confident she's got what it takes.
0:00:58 > 0:01:00It's all the way for me!
0:01:00 > 0:01:02Today, it's the dessert course.
0:01:02 > 0:01:04Ah, just, you know, one of those days.
0:01:04 > 0:01:06And it's the chefs' last chance to impress.
0:01:07 > 0:01:10The competition is hotting up.
0:01:10 > 0:01:12It's quite warm in here again.
0:01:25 > 0:01:27To get to the Wimbledon banquet,
0:01:27 > 0:01:30the chefs must create outstanding dishes which celebrate
0:01:30 > 0:01:33the Taste of Summer.
0:01:33 > 0:01:38With only one course to go, Ally is in first place, with 24 points,
0:01:38 > 0:01:43Michael, who had a disastrous main course, is in second, with 23,
0:01:43 > 0:01:46and Angela is just one point behind on 22.
0:01:48 > 0:01:49How are you feeling, Michael?
0:01:49 > 0:01:52I'm a little bit disappointed from yesterday but, you know,
0:01:52 > 0:01:55I knew it was a risk what I did. I made some silly mistakes in there.
0:01:55 > 0:01:58There's only two points in it, this is really tight.
0:01:58 > 0:02:01- Anybody's game.- Anyone's game. - Anyone's game. Yeah.
0:02:03 > 0:02:07Judging this week is the holder of four Michelin stars, Nathan Outlaw.
0:02:11 > 0:02:13- Hi, guys, all right?- Chef.
0:02:13 > 0:02:16Business end of the competition now, you all know what the brief is,
0:02:16 > 0:02:19summer time, we're talking Wimbledon standards here -
0:02:19 > 0:02:23classic, stylish, top-drawer cooking.
0:02:23 > 0:02:25I want to see some great desserts. Good luck.
0:02:25 > 0:02:26Thank you.
0:02:33 > 0:02:36It's the last chance today for the chefs to really show me what they are made of.
0:02:36 > 0:02:40I'm expecting a precise, perfect summery dessert.
0:02:41 > 0:02:46Currently in first place is Ally, who yesterday earned his highest score of the week,
0:02:46 > 0:02:48getting nine points for his main.
0:02:48 > 0:02:52He's aiming for a perfect ten today with his dessert,
0:02:52 > 0:02:54If Summer Ever Comes To Scotland.
0:02:54 > 0:02:57- How are you doing, Ally? - Very well, Chef.
0:02:57 > 0:02:58So what actually is the dish?
0:02:58 > 0:03:01If you think of a Scottish hedgerow, that kind of up the woods,
0:03:01 > 0:03:04there's the wild raspberries, the brambles and blackberries.
0:03:04 > 0:03:07If it's rained overnight they are a bit wet and damp.
0:03:07 > 0:03:09That's what we're trying to go for here.
0:03:09 > 0:03:14I'm using wheatgrass powder, which I'm going to make a sorbet with.
0:03:14 > 0:03:15- OK.- So...
0:03:15 > 0:03:19I was a bit dubious about it, but this sorbet, Chef, is phenomenal,
0:03:19 > 0:03:22the wheatgrass on its own is horrible.
0:03:22 > 0:03:23OK.
0:03:23 > 0:03:27- What else have you got?- So we've got meadowsweet and lavender and mint,
0:03:27 > 0:03:29which I'm going to make a gel with,
0:03:29 > 0:03:31have on the plate as little sort of raindrops.
0:03:31 > 0:03:33These things are very strong.
0:03:33 > 0:03:36- You have to be careful with how much you put in.- Very, very careful.
0:03:36 > 0:03:39So what's the biggest challenge with your dish at the moment?
0:03:39 > 0:03:41I'm going to roast some of my berries.
0:03:41 > 0:03:45And them not going over is probably the biggest thing.
0:03:45 > 0:03:48But I'll hold them in a dehydrator at a low temperature.
0:03:48 > 0:03:50I think it's the simplest dish that I've possibly done,
0:03:50 > 0:03:53I also think it's my strongest.
0:03:53 > 0:03:56Guys, what do you think of that, then, his strongest dish?
0:03:56 > 0:03:59- I'm looking forward to it. - That's fighting talk, isn't it? - ANGELA:- It is.
0:04:01 > 0:04:04Ally is in the lead after the main course,
0:04:04 > 0:04:06I'm a little bit worried about his dessert.
0:04:06 > 0:04:08To me, it sounds like there's a lot going on.
0:04:08 > 0:04:11He's got this lavender and meadowsweet gel,
0:04:11 > 0:04:14he's got to make the sorbet and get the berries right.
0:04:14 > 0:04:17There's a lot of elements there, it's not as simple as it sounds.
0:04:20 > 0:04:23Narrowly in second place is Michael,
0:04:23 > 0:04:26who was awarded just six points yesterday for his main.
0:04:26 > 0:04:29He's hoping to score much higher today,
0:04:29 > 0:04:33with a technically demanding dessert, Bananas About Murray.
0:04:35 > 0:04:36So what are you cooking today?
0:04:36 > 0:04:39It's a little tip of the cap to Andy Murray.
0:04:39 > 0:04:44I believe there is 2,772kg of bananas eating during Wimbledon.
0:04:44 > 0:04:48- Blimey, that's a lot of bananas. - That's just by the players, as well, so it's quite fascinating.
0:04:48 > 0:04:51What I'm doing is, I'm going to take these bananas,
0:04:51 > 0:04:55pressure-cook them with maple sugar and butter,
0:04:55 > 0:05:00and get that real sort of deep caramelisation in there,
0:05:00 > 0:05:02with some dark rum as well.
0:05:02 > 0:05:06I'm serving it with a yoghurt sorbet, yoghurt cake, and then
0:05:06 > 0:05:07I've got some yoghurt powder,
0:05:07 > 0:05:10that I'm going to make a yoghurt sugar tuile with, as well.
0:05:10 > 0:05:13I'm very intrigued to see how it comes out. At the moment I can't visualise it.
0:05:13 > 0:05:15- So, you know, good luck with it. - Thank you.
0:05:17 > 0:05:20Michael's banana dessert sounds really interesting
0:05:20 > 0:05:24but his main course wasn't great so he really needs to pick up the pace.
0:05:26 > 0:05:30In third place, just one point behind Michael, is Angela,
0:05:30 > 0:05:34who's pulling out all the stops today with her elaborate dessert,
0:05:34 > 0:05:36the Championship Final,
0:05:36 > 0:05:38in the hope it will see her through to the judging chamber.
0:05:38 > 0:05:41Hi, Angela, how are you?
0:05:41 > 0:05:43- Hello, Chef.- So what are you actually cooking for me this time?
0:05:43 > 0:05:46For me, summer is all about mangoes,
0:05:46 > 0:05:49and I remember watching Bjorn Borg, McEnroe,
0:05:49 > 0:05:51and we'd sit in front of the TV and gorge on these mangoes.
0:05:51 > 0:05:53So where are you actually going with the dish?
0:05:53 > 0:05:56The actual dish is a layered dessert.
0:05:56 > 0:05:58The middle is a lime jelly with a mango mousse
0:05:58 > 0:06:01- and a white-chocolate ganache. - Right.
0:06:01 > 0:06:03I will set it up and turn it out,
0:06:03 > 0:06:06spray it with green cocoa butter,
0:06:06 > 0:06:08so it ends up looking like a tennis ball.
0:06:08 > 0:06:12What's the biggest risk for you in this dish?
0:06:12 > 0:06:15By far, the chilling of the dessert.
0:06:15 > 0:06:18I've got to make sure that each layer is cold enough
0:06:18 > 0:06:20to be popped out,
0:06:20 > 0:06:21pressed into the next layer,
0:06:21 > 0:06:24chilled again and then a third chilling.
0:06:24 > 0:06:26And what happens if it doesn't all set?
0:06:26 > 0:06:30- You're going to get a white-chocolate puddle.- OK.
0:06:30 > 0:06:31Not what I'm after!
0:06:33 > 0:06:35I really like the sound of Angela's dessert.
0:06:35 > 0:06:38You know, mangoes, summer sun, white chocolate, brilliant,
0:06:38 > 0:06:40but all them elements need to set.
0:06:40 > 0:06:42That's the biggest danger that Angela's got.
0:06:44 > 0:06:48Only the two highest-scoring chefs at the end of today's dessert course
0:06:48 > 0:06:50will go through to cook for the judges tomorrow
0:06:50 > 0:06:54and with just two points between first and last place,
0:06:54 > 0:06:57the competition is intense.
0:06:57 > 0:07:00I was gutted last year, when I went home on the Thursday,
0:07:00 > 0:07:02it's not going to happen this year.
0:07:02 > 0:07:05I hope you don't feel as bad as I did when I left.
0:07:05 > 0:07:06I'm here to get back into finals week.
0:07:06 > 0:07:08It's all the way for me!
0:07:11 > 0:07:14Michael's dessert, Bananas About Murray,
0:07:14 > 0:07:17involves a number of tricky pastry elements,
0:07:17 > 0:07:20including an unusual yoghurt and vegetable oil sponge,
0:07:20 > 0:07:23and delicate maple and pecan tuiles,
0:07:23 > 0:07:27which he makes by spreading batter thinly on a baking tray
0:07:27 > 0:07:30in the hope of achieving a paper-thin texture.
0:07:30 > 0:07:31I'm right behind you.
0:07:31 > 0:07:35Next, he starts work on the whole bananas, flavoured with maple sugar
0:07:35 > 0:07:38and rum, which will be the focus of his dish.
0:07:38 > 0:07:40So what's in the pressure cooker, Michael?
0:07:40 > 0:07:42- Bananas.- Bananas?
0:07:42 > 0:07:45Yeah, slightly unripened bananas that I'm pressure-cooking.
0:07:49 > 0:07:51Ally's dessert, If Summer Ever Comes To Scotland,
0:07:51 > 0:07:54is inspired by the hedgerows of his homeland,
0:07:54 > 0:07:56glistening after a summer downpour.
0:07:58 > 0:08:01He's making a gel to represent rain using meadowsweet,
0:08:01 > 0:08:05a fragrant herb with an almond and elderflower flavour which requires
0:08:05 > 0:08:08delicate handling, not to overpower the dish.
0:08:10 > 0:08:14Next, he moves on to his berries, which he roasts...
0:08:14 > 0:08:16That's that oven free, guys.
0:08:16 > 0:08:21..before putting into the dehydrator to intensify their flavour.
0:08:21 > 0:08:22But in the heat of the kitchen,
0:08:22 > 0:08:25he's left his meadowsweet gel on the stove.
0:08:28 > 0:08:30Are you going down over there?
0:08:30 > 0:08:32My gel just over-infused, it sat there for too long.
0:08:35 > 0:08:39This has got to be bang on, it's got to be perfect, and that wasn't,
0:08:39 > 0:08:42so I'm going to do it again. It's quite warm in here again.
0:08:44 > 0:08:47Angela's working on the centrepiece for her dessert,
0:08:47 > 0:08:49the Championship Final,
0:08:49 > 0:08:52a complicated triple-layered tennis ball made from
0:08:52 > 0:08:55white-chocolate ganache, mango mousse and lime jelly.
0:08:57 > 0:08:59To achieve a perfect finish,
0:08:59 > 0:09:02each of the three different layers will need to be set completely
0:09:02 > 0:09:05before she can move onto the next.
0:09:05 > 0:09:09To create the centre, she starts by pouring lime jelly into moulds
0:09:09 > 0:09:11and placing in the blast-chiller.
0:09:12 > 0:09:15Next, she works on her golden netting,
0:09:15 > 0:09:19to represent a tennis court net, made from gold sugar paste.
0:09:19 > 0:09:23I so want it to be precise and I want it to be beautiful.
0:09:23 > 0:09:26This has got to be the course that delivers that.
0:09:27 > 0:09:31She pipes the netting and puts into the dehydrator to dry.
0:09:31 > 0:09:34I'm on track but there's still quite a lot to do.
0:09:36 > 0:09:41Across the kitchen, Ally is working on his second batch of meadowsweet rain gel.
0:09:41 > 0:09:44What's actually in the meadowsweet infusion?
0:09:44 > 0:09:47- Meadowsweet, lavender, mint.- They're quite strong flavours, aren't they?
0:09:47 > 0:09:50- They are.- You had to bin the other one because it got too strong.
0:09:50 > 0:09:52- Yeah.- Can I have a little taste of that?
0:09:52 > 0:09:53Of course you can, Chef.
0:09:56 > 0:10:00It's got that sort of summery, rainy...
0:10:00 > 0:10:02Yeah, that's good, that's the whole plan.
0:10:05 > 0:10:09Both Angela and Ally are paying homage to their Scottish roots
0:10:09 > 0:10:11by making shortbread to serve with their desserts.
0:10:13 > 0:10:15Angela's version uses a classic recipe
0:10:15 > 0:10:18but she's added salt and chilli to provide a contrast
0:10:18 > 0:10:21to the sweet flavours in the rest of her dessert.
0:10:22 > 0:10:25Chilli shortbread sounds interesting, I've never heard of that before.
0:10:25 > 0:10:29Let's see, I've got a lot to live up to. Granny Murray,
0:10:29 > 0:10:32her shortbread was out of this world.
0:10:32 > 0:10:33What THE Granny Murray?
0:10:33 > 0:10:35- THE Granny Murray, yes.- Wow!
0:10:35 > 0:10:37I feel I've got big responsibilities on my shoulders.
0:10:44 > 0:10:47Every year, Wimbledon champion Andy Murray and his brother,
0:10:47 > 0:10:50doubles champion Jamie, are given shortbread by their grandmother,
0:10:50 > 0:10:53Shirley, as a good luck gift for the championships.
0:10:53 > 0:10:58To find out more about the family tradition, Angela went to Dunblane to meet her.
0:10:58 > 0:11:00- Good morning.- Hello, Shirley.
0:11:00 > 0:11:02- Hello, Angela, do come in. - Lovely to meet you.
0:11:02 > 0:11:04- Isn't it a beautiful day? - It's gorgeous.
0:11:04 > 0:11:06We've laid it on especially for you. Do come in.
0:11:06 > 0:11:09- Thanks for having me. - You're welcome.
0:11:09 > 0:11:13It's wonderful being in your kitchen, smelling these amazing smells coming from your shortbread.
0:11:13 > 0:11:16- Yes, yes.- Where does the recipe come from?
0:11:16 > 0:11:20I wish I could tell you. I've been married for nearly 60 years,
0:11:20 > 0:11:23and I've been making that shortbread all that time.
0:11:23 > 0:11:27You've got lard and butter and margarine, three types of fat.
0:11:27 > 0:11:29Three types of fat. And, of course, sugar.
0:11:29 > 0:11:32It's got all the wrong things in it, hasn't it?
0:11:32 > 0:11:34Full of calories.
0:11:34 > 0:11:36For the Murray brothers.
0:11:36 > 0:11:39I was wondering how much of this they're actually going to eat.
0:11:39 > 0:11:42Well, in their younger days, they ate a lot of it,
0:11:42 > 0:11:45but they're much more health conscious now,
0:11:45 > 0:11:48although they still insist that I take the shortbread
0:11:48 > 0:11:52when we go down to tournaments, or Davis Cups, or whatever.
0:11:52 > 0:11:57I strongly suspect that it's his team that eat most of it.
0:11:57 > 0:12:01As Angela is serving shortbread with her mango dessert,
0:12:01 > 0:12:04she's keen to try Shirley's much-loved recipe.
0:12:04 > 0:12:07Sprinkle it with sugar, and that's the job done.
0:12:12 > 0:12:15Have a taste of my shortbread and see what you think.
0:12:15 > 0:12:16Thank you, I can't wait.
0:12:20 > 0:12:21Wow!
0:12:21 > 0:12:23SHIRLEY CHUCKLES
0:12:23 > 0:12:25That is absolutely delicious.
0:12:25 > 0:12:29So, have you ever been to Wimbledon to watch them play?
0:12:29 > 0:12:33We've been every year, since they first started playing.
0:12:33 > 0:12:38We were there in 2016, when he won his second Wimbledon title.
0:12:38 > 0:12:40You must be so proud of them.
0:12:40 > 0:12:43Absolutely, we still sometimes, you know,
0:12:43 > 0:12:47can't just quite believe that it is still these two little boys that
0:12:47 > 0:12:50used to run around the tennis courts just down the road from here.
0:12:50 > 0:12:54So, yes, immensely proud of them, they're both such nice boys,
0:12:54 > 0:12:56that gives us a lot of pleasure.
0:13:04 > 0:13:05Back in the kitchen,
0:13:05 > 0:13:08Michael is working on the technical garnish elements
0:13:08 > 0:13:09of his banana dessert.
0:13:11 > 0:13:14He's making a complex yoghurt crisp by melting isomalt,
0:13:14 > 0:13:17a sugar substitute.
0:13:17 > 0:13:20Once set, he blends to create a fine powder,
0:13:20 > 0:13:24then mixes with dried yoghurt and places in the oven.
0:13:26 > 0:13:28Next, he removes his bananas in maple sugar and rum
0:13:28 > 0:13:30from the pressure cooker.
0:13:32 > 0:13:35- How's it looking, Michael? - My poached bananas are there.
0:13:35 > 0:13:37- Can I have a taste? - Of course, yeah.
0:13:41 > 0:13:44They're lovely. So what else have you got to do to finish the dish?
0:13:44 > 0:13:46I've got to portion up my sponge, once it cools down,
0:13:46 > 0:13:49I've got to finish my tuiles,
0:13:49 > 0:13:52and then I've got my sugar tuile in the oven right now.
0:13:52 > 0:13:55Quite a few things to go, I think I'll let you get on with it.
0:13:55 > 0:13:57Thank you.
0:13:57 > 0:13:59Michael seems a little bit flustered.
0:13:59 > 0:14:03It's the first time in a competition I've seen him that flustered, there is a lot of things to do.
0:14:06 > 0:14:10Ally's working on the shortbread for his summer hedgerow dessert.
0:14:10 > 0:14:13He's come up with an unusual method which he hopes will create
0:14:13 > 0:14:15a lighter crumb.
0:14:15 > 0:14:17Is that your shortbread, Ally?
0:14:17 > 0:14:20Yeah, I'm not doing them flat, like normal classic shortbread.
0:14:20 > 0:14:22I'm going to bake them in the ramekins.
0:14:22 > 0:14:25- Wow.- So the baking powder makes them puff up.
0:14:25 > 0:14:27- It's lovely.- Mine are very classic.
0:14:27 > 0:14:30- Very nice.- Let's see.
0:14:30 > 0:14:33Ally places his shortbread in the oven,
0:14:33 > 0:14:35before moving on to his lavender yoghurt,
0:14:35 > 0:14:39heating milk with sugar and dried lavender to infuse,
0:14:39 > 0:14:41but there's a problem.
0:14:42 > 0:14:44Ally, this wasn't turned on, mate.
0:14:45 > 0:14:47Shall we press go, yeah?
0:14:48 > 0:14:49- Yeah?- Yes, please, man.
0:14:52 > 0:14:54Across the kitchen,
0:14:54 > 0:14:57Angela is yet to finish her complex tennis ball dessert.
0:14:57 > 0:14:59With time running out,
0:14:59 > 0:15:03she's still got two of the three layers to complete and is currently
0:15:03 > 0:15:05working on the mango mousse, which will become the filling.
0:15:08 > 0:15:10- That wasn't meant to happen. - How are you doing, Angela?
0:15:10 > 0:15:13- I'm good, Chef. - You've frozen the jellies.
0:15:13 > 0:15:15- I've frozen the jellies.- Right.
0:15:15 > 0:15:17Then you are going to push them into the actual mango mousse?
0:15:17 > 0:15:20That's right. The white chocolate is the last layer.
0:15:20 > 0:15:21That's the white-chocolate ganache?
0:15:21 > 0:15:24Yes. So there's a three-layered ball effect,
0:15:24 > 0:15:28where you cut into it and you should be able to see three distinct layers.
0:15:28 > 0:15:32So when I spoke to you before, you were really worried about setting these desserts?
0:15:32 > 0:15:33I'm still worried.
0:15:36 > 0:15:38Angela's got a face on where she looks a little bit panicked.
0:15:38 > 0:15:42I think she's starting to realise that she's got a lot of things to get right.
0:15:42 > 0:15:44If she makes any mistakes, she won't get the dessert up in time.
0:15:46 > 0:15:48BLEEP
0:15:48 > 0:15:51I think someone's just taken them out of the oven.
0:15:51 > 0:15:55With plating up fast approaching and the scores so tight,
0:15:55 > 0:16:00each of the chefs are focusing on getting every element of their desserts perfect.
0:16:00 > 0:16:02I just went through it all in my mind.
0:16:02 > 0:16:04- I don't want to miss anything. - Feeling a little bit nervous.
0:16:04 > 0:16:08About everything setting up, getting it on the plate.
0:16:08 > 0:16:09Yeah, challenging.
0:16:09 > 0:16:11I'm sweating and there's nothing on.
0:16:16 > 0:16:20First to the pass is Michael with his dish, Bananas About Murray,
0:16:20 > 0:16:23inspired by the huge quantities of bananas eaten by the players
0:16:23 > 0:16:26at Wimbledon every summer.
0:16:26 > 0:16:30He starts with yoghurt sponge, then adds passion fruit curd
0:16:30 > 0:16:32and his poached banana.
0:16:32 > 0:16:33I love the bowls.
0:16:35 > 0:16:38Next, his pecan and maple tuile,
0:16:38 > 0:16:40yoghurt sorbet
0:16:40 > 0:16:42and, finally, yoghurt-sugar crisp.
0:16:48 > 0:16:50So, this is my Bananas About Murray.
0:16:51 > 0:16:54- Guys, what do you think?- Yeah.
0:16:54 > 0:16:56- Bit worried?- Yeah, always worried.
0:16:56 > 0:16:58- I think we need to try it now.- Yeah.
0:16:59 > 0:17:01Thank you.
0:17:07 > 0:17:09It looks stunning.
0:17:10 > 0:17:12Beautiful. As always.
0:17:12 > 0:17:14I'm going to try the sponge first.
0:17:17 > 0:17:18It's got a toasty note to it.
0:17:19 > 0:17:21Nice, a little bit dense.
0:17:21 > 0:17:25I would like it to be a bit lighter.
0:17:25 > 0:17:27It's still really nice, it's got a really nice flavour to it.
0:17:27 > 0:17:30Yeah, I suppose the most important part of the dish is the banana.
0:17:30 > 0:17:33- Yeah.- Were you trying to get a bit of rum flavour to come through with
0:17:33 > 0:17:37- that?- No, I just think rum is a nice addition with bananas.
0:17:37 > 0:17:39I think that's really nice.
0:17:40 > 0:17:42The texture of it is nice as well.
0:17:42 > 0:17:45- These yoghurt tuiles just how you wanted them?- Yeah. Exactly.
0:17:47 > 0:17:48And his maple tuile with the pecans.
0:17:50 > 0:17:52- Yeah, lovely.- That is nice.
0:17:53 > 0:17:56And if you were marking that dish, what would you give it?
0:17:56 > 0:17:58I would give it a nine.
0:17:58 > 0:17:59Because I'm a modest man.
0:18:01 > 0:18:03Very clever. Taste Of Summer?
0:18:05 > 0:18:06Perhaps not.
0:18:10 > 0:18:13- How was that for you? - I was really happy with that.
0:18:13 > 0:18:15- Yeah?- Good. What did he say?
0:18:15 > 0:18:17He said he enjoyed it, I think.
0:18:17 > 0:18:18Good.
0:18:20 > 0:18:23Next to the pass is Ally, with his dish,
0:18:23 > 0:18:25If Summer Ever Comes To Scotland,
0:18:25 > 0:18:29a representation of Scottish hedgerows and summer rain.
0:18:32 > 0:18:36He starts by plating lavender yoghurt, then adds meadowsweet gel,
0:18:36 > 0:18:41raw strawberries, blueberries and redcurrants
0:18:41 > 0:18:44before checking his dehydrated berries.
0:18:45 > 0:18:47BLEEP!
0:18:47 > 0:18:48I'm not using them.
0:18:51 > 0:18:53How are you getting on?
0:18:53 > 0:18:57They've been in the dehydrator too long. I'm not going to use them.
0:18:59 > 0:19:02- Do you need me to do anything for you?- Say a little prayer?
0:19:05 > 0:19:07Forced to ditch his berries,
0:19:07 > 0:19:12Ally adds wheatgrass sorbet and crumbled shortbread.
0:19:12 > 0:19:15He finishes with strands of candyfloss.
0:19:15 > 0:19:16OK.
0:19:20 > 0:19:22Guys, this is going to melt quickly, so what do you think?
0:19:22 > 0:19:25- It's not what I was expecting. - Given Ally's other dishes,
0:19:25 > 0:19:27I was expecting something phenomenal.
0:19:27 > 0:19:29That one doesn't look phenomenal.
0:19:29 > 0:19:32Well, it's all in the taste, let's go and have a taste of it, Ally.
0:19:42 > 0:19:44So, has summer come to Scotland?
0:19:44 > 0:19:46The flavours should all be there.
0:19:46 > 0:19:50- I feel a bit bad for him because there was a few complications that went wrong for him.- Yeah.
0:19:50 > 0:19:53So, the wheatgrass sorbet was the thing I was not sure about.
0:19:55 > 0:19:58That actually tastes fantastic. I really like that.
0:19:58 > 0:20:01- That has definitely got the grassiness.- It definitely does.
0:20:01 > 0:20:03What have you actually done to these berries?
0:20:03 > 0:20:05I haven't done anything to the berries.
0:20:05 > 0:20:07The roasted ones, they weren't right, Chef.
0:20:07 > 0:20:09I'm not going to give them to you.
0:20:09 > 0:20:11I think the fresh fruit works quite well for him.
0:20:11 > 0:20:13I'll try this shortbread.
0:20:15 > 0:20:16That's lovely.
0:20:16 > 0:20:21As far as the meadowsweet gel goes, it's got a kind of freshness to it.
0:20:21 > 0:20:24The meadowsweet gel, the setting of it, is that how you wanted it?
0:20:24 > 0:20:29Yeah, I hate it when you get like a gel or whatever and it is like bounce-off-the-wall kind of thing.
0:20:29 > 0:20:30I want it really light.
0:20:30 > 0:20:35So the candyfloss that was on there to start with has obviously dissolved.
0:20:35 > 0:20:37I think he would be better off without it.
0:20:37 > 0:20:39It's a little bit rustic.
0:20:39 > 0:20:44Is it actually classy enough to be served like a banquet for Wimbledon?
0:20:44 > 0:20:46In practice, it has been, Chef.
0:20:46 > 0:20:49To be honest, I don't think I've done it justice this time.
0:20:49 > 0:20:51What would you give yourself?
0:20:51 > 0:20:52A six or a seven, Chef.
0:20:59 > 0:21:02- How are you doing? - Not well.- How was that?
0:21:02 > 0:21:04- Awful.- I don't think it was awful.
0:21:04 > 0:21:08I see what direction it was going in and I thought the flavours that were on that plate were great.
0:21:08 > 0:21:12The sorbet was fantastic. I've never tasted anything like that.
0:21:12 > 0:21:14Ah, man!
0:21:15 > 0:21:21Last to the pass is Angela, with her dessert, the Championship Final.
0:21:21 > 0:21:25She starts by checking if her complex frozen tennis ball dessert is set.
0:21:26 > 0:21:29This is game time. It might end up being over-frozen.
0:21:31 > 0:21:33Are they OK?
0:21:33 > 0:21:37They've set up, however, I don't think they are going to have time to come to room temperature,
0:21:37 > 0:21:39unfortunately.
0:21:39 > 0:21:43With her dessert frozen solid, she adds the finishing touches,
0:21:43 > 0:21:47using paper to mark out lines before spraying with green cocoa butter
0:21:47 > 0:21:49to complete the tennis ball look.
0:21:52 > 0:21:54She starts her plates with a crushed pistachio base...
0:21:56 > 0:21:57..followed by mango puree...
0:21:58 > 0:22:02Fresh mango. The triple-layer tennis ball.
0:22:02 > 0:22:04And her chilli shortbread.
0:22:05 > 0:22:07Finally, she makes a cocktail...
0:22:07 > 0:22:08BLEEP!
0:22:08 > 0:22:11..by mixing mango and black cardamom with champagne.
0:22:11 > 0:22:13- Do you want a hand? - Yes, please.
0:22:21 > 0:22:22What do you think, guys?
0:22:22 > 0:22:25I think it looks great and you get a drink with it as well. It's a win-win.
0:22:25 > 0:22:28- I think we can see it's definitely the Wimbledon theme.- Yes.
0:22:28 > 0:22:30- Are you going to carry it? - Yeah, I'll carry it, sure.
0:22:42 > 0:22:44So, everything's on the dish or is there anything missing?
0:22:44 > 0:22:46No, everything is on the dish.
0:22:46 > 0:22:47I thought you had some netting,
0:22:47 > 0:22:50- some gold netting, that was going to go on the dish.- Oh, yes.
0:22:50 > 0:22:53So, where is it?
0:22:53 > 0:22:54Still in the dehydrator.
0:22:54 > 0:22:55Unfortunately.
0:22:57 > 0:22:59You definitely get the Wimbledon feel.
0:22:59 > 0:23:02- Certainly.- The tennis ball, which is green,
0:23:02 > 0:23:05I thought she would have gone for yellow. Aren't tennis balls yellow?
0:23:11 > 0:23:13That centre is meant to be a jelly, isn't it?
0:23:13 > 0:23:17- It is, Chef, yeah. - It's still frozen.
0:23:17 > 0:23:20- That's gutting.- It's such a shame because the flavours are really,
0:23:20 > 0:23:23really good. Really summer time, really refreshing.
0:23:23 > 0:23:26- I think that's quite impressive. - Flavour-wise, it's really nice.
0:23:26 > 0:23:28I think it's very brave, trying something like that.
0:23:28 > 0:23:31I just don't think it's just quite worked for her.
0:23:31 > 0:23:33I'm going to try this shortbread.
0:23:35 > 0:23:37That is a little crumbly.
0:23:37 > 0:23:39I'm getting quite a lot of chilli off that now.
0:23:39 > 0:23:40Not that it's unpleasant.
0:23:40 > 0:23:43- But I'm not sure if everyone would like that.- Yeah.
0:23:44 > 0:23:46This is a mango champagne cocktail.
0:23:48 > 0:23:50That's actually a really fun end to that dish.
0:23:50 > 0:23:52It'll definitely wake people up,
0:23:52 > 0:23:54when they get a bit of the salt and the chilli.
0:23:54 > 0:23:57- I'm going to give her a seven. - I think a seven is fair.
0:23:58 > 0:24:01What would you actually mark yourself out of ten for this dish?
0:24:01 > 0:24:04I would give myself a nine.
0:24:13 > 0:24:16- How was that?- I was gutted. I forgot my netting.
0:24:16 > 0:24:19That's got me worried. It's so close.
0:24:19 > 0:24:20Mine was not right.
0:24:20 > 0:24:22I would like to be here tomorrow.
0:24:22 > 0:24:25I think there's a chance you could be. I'm really quite concerned.
0:24:41 > 0:24:44- Hi, chefs.- Hello, Chef.
0:24:44 > 0:24:45So, that was the dessert course.
0:24:45 > 0:24:48Your last chance to impress.
0:24:48 > 0:24:50- How do you feel?- Not good.
0:24:51 > 0:24:53Angela, I'm going to start with you.
0:24:53 > 0:24:55Your dish, the Championship Final.
0:24:57 > 0:25:01I think you really got the Wimbledon theme across in your dish.
0:25:01 > 0:25:05This was the neatest dish you've done so far in the competition.
0:25:05 > 0:25:06Everything was balanced well.
0:25:08 > 0:25:10I loved the mango champagne cocktail.
0:25:12 > 0:25:17However, you didn't get the result you wanted from the tennis ball.
0:25:18 > 0:25:20And the centre was actually frozen.
0:25:22 > 0:25:25Overall, it was a touch gimmicky for me.
0:25:28 > 0:25:31Ally, your dish,
0:25:31 > 0:25:33If Summer Ever Comes To Scotland.
0:25:33 > 0:25:36The presentation of this dish was lacking.
0:25:36 > 0:25:37Yeah.
0:25:38 > 0:25:41You were supposed to serve this dish with some roasted berries.
0:25:41 > 0:25:44- Yeah.- But unfortunately they weren't there.
0:25:47 > 0:25:49However...
0:25:49 > 0:25:52everything on the dish that you served me tasted good.
0:25:54 > 0:25:57I thought the meadowsweet gel was a nice touch.
0:25:58 > 0:26:00And you could really taste the flavours of the hedgerow.
0:26:04 > 0:26:08Finally, Michael, your dish, Bananas About Murray.
0:26:09 > 0:26:13The presentation of this dish was stunning.
0:26:13 > 0:26:15Thank you.
0:26:15 > 0:26:18Exactly the standards I would expect at a Wimbledon banquet.
0:26:18 > 0:26:20Thank you.
0:26:20 > 0:26:23When you told me that the dish was made up of bananas,
0:26:23 > 0:26:25maple syrup and nuts,
0:26:25 > 0:26:28I was worried it was going to be too sweet.
0:26:28 > 0:26:31But...
0:26:31 > 0:26:32this dish was spot-on.
0:26:32 > 0:26:35Thank you very much.
0:26:35 > 0:26:37So, to the scores.
0:26:40 > 0:26:41With a score of...
0:26:43 > 0:26:47..ten and going straight through to the regional final,
0:26:47 > 0:26:50- Michael.- Well done.
0:26:50 > 0:26:52My God! Thank you very much.
0:26:52 > 0:26:56- Well done, Chef. I can't believe you've done it again. - I can't believe that.
0:26:56 > 0:26:58Finally, a perfect ten. It's taken all week.
0:26:58 > 0:27:00- Thank you.- Michael, how do you feel?
0:27:00 > 0:27:03I'm over the moon. Thank you so much.
0:27:03 > 0:27:04So, that leaves Angela...
0:27:06 > 0:27:08..and Ally.
0:27:08 > 0:27:10Angela, you are on 22.
0:27:10 > 0:27:11Yes, Chef.
0:27:11 > 0:27:13Ally, you are on 24.
0:27:14 > 0:27:16Angela, I'm going to give your dish...
0:27:19 > 0:27:20..a seven.
0:27:23 > 0:27:25Ally...
0:27:25 > 0:27:26I'm going to give your dish...
0:27:30 > 0:27:31..also a seven.
0:27:32 > 0:27:35- Well done, man.- So, Ally, you're going through.
0:27:35 > 0:27:36- Unlucky.- Well done.
0:27:36 > 0:27:39Congratulations. How do you feel?
0:27:39 > 0:27:42Relieved it was a seven, Chef.
0:27:42 > 0:27:44Angela, commiserations.
0:27:44 > 0:27:46You had some great flavours on your dessert.
0:27:46 > 0:27:49But you were beaten by a couple of great chefs.
0:27:49 > 0:27:52- Well done, guys.- Thank you, Chef. - Thank you. Thank you.
0:27:52 > 0:27:55- And thank you for cooking for me all week.- Cheers.
0:27:55 > 0:27:57- Thank you very much. - Thank you, Chef.
0:27:59 > 0:28:01- A perfect ten.- I can't believe you did that.
0:28:01 > 0:28:03Perfect ten, well done.
0:28:05 > 0:28:09I'm over the moon to get a high score, I'm over the moon to get a ten off of Nathan Outlaw.
0:28:09 > 0:28:11I'm definitely going to give it everything tomorrow.
0:28:11 > 0:28:13As a newcomer, you don't know what to expect.
0:28:13 > 0:28:15It's frightening.
0:28:15 > 0:28:18So to get 29, I think I've done really well.
0:28:18 > 0:28:20I can't believe I got a ten.
0:28:20 > 0:28:21I know. Well done.
0:28:21 > 0:28:24- Well deserved.- Thank you very much.
0:28:24 > 0:28:29A massive relief, which is now beginning to go into absolute fear
0:28:29 > 0:28:32for having to do it all again tomorrow for the judges.
0:28:32 > 0:28:34But that's... That's what it's all about.