0:00:02 > 0:00:04It's Judgment Day on Great British Menu
0:00:04 > 0:00:07as former finalist Michael Bremner...
0:00:07 > 0:00:08For me, it's all about execution.
0:00:08 > 0:00:10I'm going to get it as right as I can.
0:00:10 > 0:00:14..goes head-to-head with fellow returner Alan McGrath.
0:00:14 > 0:00:17This is what it's all about. The pressure's quite intense.
0:00:17 > 0:00:19..for the chance to represent Scotland in the national finals.
0:00:19 > 0:00:22You got straight tens last year from the judges.
0:00:22 > 0:00:25- Do you think you'll get straight tens again?- I really hope so.
0:00:25 > 0:00:29The prize? To cook at a glorious Taste of Summer banquet
0:00:29 > 0:00:35held in honour of 140 years of the iconic Wimbledon Championships.
0:00:35 > 0:00:38Today they're cooking their menus again,
0:00:38 > 0:00:43in the hope of impressing the formidable panel of judges -
0:00:43 > 0:00:46Matthew Fort, Oliver Peyton, and, for the first time this year,
0:00:46 > 0:00:52Andi Oliver, who's expecting nothing short of exceptional dishes.
0:00:52 > 0:00:56Quite hard to pin one particular thing that's letting it down because
0:00:56 > 0:00:59they're all just profoundly mediocre.
0:00:59 > 0:01:02Having narrowly missed out in the national finals last year,
0:01:02 > 0:01:05Michael's desperate to get to the banquet.
0:01:05 > 0:01:07I think this year's my year.
0:01:07 > 0:01:10I think you're probably close to a ten again.
0:01:10 > 0:01:14Ally is cooking for the judges for the first time and also has his eyes
0:01:14 > 0:01:15firmly on the prize.
0:01:15 > 0:01:17I'm not just here to make up the numbers.
0:01:17 > 0:01:20Hopefully they score it as well as, if not better, than Nathan did.
0:01:20 > 0:01:23But only one of them can come out on top.
0:01:23 > 0:01:25- Happy?- No.
0:01:25 > 0:01:28That was the stupidest idea I've ever had.
0:01:28 > 0:01:32Going through to the national finals is...
0:01:48 > 0:01:50Last year's regional winner, Michael Bremner,
0:01:50 > 0:01:53almost made it through to the banquet.
0:01:53 > 0:01:56He's had a mixed week but a perfect ten for his dessert
0:01:56 > 0:02:00from veteran judge Nathan Outlaw, put him top of the leaderboard.
0:02:00 > 0:02:03It's extremely important for me to be the Scottish champion again.
0:02:03 > 0:02:06I feel like I've got some unfinished business to do. I'm going to push
0:02:06 > 0:02:08very hard to make sure that I'm the one with
0:02:08 > 0:02:10a smile on my face at the end of the day.
0:02:11 > 0:02:13- Good luck.- OK, man.
0:02:13 > 0:02:15I hope it goes well for you.
0:02:15 > 0:02:16- And you.- Not too well!
0:02:16 > 0:02:18HE LAUGHS
0:02:18 > 0:02:20Fellow returner Ally failed to make it through
0:02:20 > 0:02:25to cook for the judges last year, but has learned from his mistakes.
0:02:25 > 0:02:27He's performed well throughout the week,
0:02:27 > 0:02:29and now has the finals in his sights.
0:02:30 > 0:02:33The judges are looking for excellence and perfection.
0:02:33 > 0:02:34I've got to get everything bang on.
0:02:34 > 0:02:38I'm feeling good, I want to get going, I want to get started.
0:02:38 > 0:02:41This year, judges Oliver Peyton and Matthew Fort
0:02:41 > 0:02:44are joined by a new member on the judging panel -
0:02:44 > 0:02:47food broadcaster and restaurateur Andi Oliver,
0:02:47 > 0:02:49who's expecting perfection.
0:02:49 > 0:02:52To impress me, the chefs need to put their heart, their soul,
0:02:52 > 0:02:54their passion on that plate.
0:02:54 > 0:02:57I want to feel their personality.
0:02:59 > 0:03:02Andi, you've got that smile of expectation on your face.
0:03:02 > 0:03:04What are you really looking forward to?
0:03:04 > 0:03:08This competition is really about the highest standards possible.
0:03:08 > 0:03:11I'm really excited to see what the chefs have got to offer.
0:03:11 > 0:03:13Michael's a chef of serious pedigree.
0:03:13 > 0:03:15He's got fantastic skills, we know.
0:03:15 > 0:03:18Of course, last time, he got a perfect ten for his fish
0:03:18 > 0:03:20and he still didn't get through to the banquet.
0:03:20 > 0:03:22I think he's got a very strong point to make
0:03:22 > 0:03:25but I think one should not write off Ally.
0:03:25 > 0:03:28I think he has a fantastically good sense of flavour.
0:03:28 > 0:03:31Looking at the two menus, both very contrasting styles.
0:03:31 > 0:03:34Michael's based around the traditions of Wimbledon.
0:03:34 > 0:03:38Ally's seems to be relating to the summer part of the brief.
0:03:38 > 0:03:41It's all about his childhood. He seems to be quite an emotional chef.
0:03:41 > 0:03:43I think he'll give Michael a run for his money.
0:03:43 > 0:03:46I think there's a good, well-pitched competition ahead.
0:03:48 > 0:03:51First time cooking for the judges. How do you feel?
0:03:51 > 0:03:54Nervous, chef, but, you know, this is what it's all about.
0:03:54 > 0:04:00I found it terrifying last year. You don't know what's going on.
0:04:01 > 0:04:04- Hello, chaps. - Good morning.- How's it all going?
0:04:04 > 0:04:06Yeah, stressful, but it's good.
0:04:06 > 0:04:08I think you're a man with a mission.
0:04:08 > 0:04:09I think I've got a better menu.
0:04:09 > 0:04:11I'm looking forward to it.
0:04:11 > 0:04:13Well, Ally, good to finally meet you.
0:04:13 > 0:04:15Thank you. It's great to be here.
0:04:15 > 0:04:18I'm exceptionally nervous about cooking for you today.
0:04:18 > 0:04:20Michael's a very competitive man.
0:04:20 > 0:04:22He's not the only one! You know!
0:04:22 > 0:04:23Fighting talk, I like it!
0:04:23 > 0:04:26I'm not just here to make up the numbers.
0:04:26 > 0:04:29Whatever it is you're focusing on, we want tip-top everything -
0:04:29 > 0:04:30the best of the best of the best.
0:04:30 > 0:04:32Speaking of traditions of Wimbledon...
0:04:33 > 0:04:36Try to not let the nerves overwhelm you.
0:04:36 > 0:04:37It's just dinner!
0:04:37 > 0:04:39Exactly!
0:04:39 > 0:04:40- Thank you.- Thank you.
0:04:44 > 0:04:48The judges could have a totally different look on it than what Nathan did.
0:04:48 > 0:04:55- Completely different scores.- I'm massively apprehensive about it.
0:04:55 > 0:04:59Ally is first to plate up his starter, Halcyon Days,
0:04:59 > 0:05:01a beetroot and ricotta salad
0:05:01 > 0:05:05inspired by his childhood summers spent helping out in the garden.
0:05:06 > 0:05:10It got a seven from four- Michelin-starred veteran judge Nathan Outlaw,
0:05:10 > 0:05:13because the ricotta he made failed to set.
0:05:14 > 0:05:17For some reason, I couldn't get it to curdle properly.
0:05:17 > 0:05:22If I get it right, I should hopefully score much better points than a seven.
0:05:22 > 0:05:24- Oh, ya- BLEEP!
0:05:26 > 0:05:30- Oh, would you just- BLEEP- stop it?!
0:05:30 > 0:05:32I'm not happy with my ricotta. It's still a bit wet.
0:05:32 > 0:05:36I'm going to try and get as much as I can from the edges at the top. I'm just a bit nervous.
0:05:40 > 0:05:43The chefs will also be marked by a guest judge
0:05:43 > 0:05:47who has first-hand knowledge of the Wimbledon Championships' exacting
0:05:47 > 0:05:51standards. Gary Parsons, Wimbledon executive head chef,
0:05:51 > 0:05:54who's in charge of feeding everybody at the tournament,
0:05:54 > 0:05:56from the players to royalty.
0:05:56 > 0:05:58Hello, Gary, how are you?
0:05:58 > 0:06:02Welcome to the Great British Menu. I'm Andi. This is Oliver, Matthew.
0:06:02 > 0:06:05- You're sitting here, my dear. - Very good to see you.
0:06:05 > 0:06:06So, welcome.
0:06:06 > 0:06:09Your job, its scope is huge -
0:06:09 > 0:06:11you're executive chef of all of the restaurants at Wimbledon?
0:06:11 > 0:06:13Yeah, the whole operation.
0:06:13 > 0:06:17It's the largest single sporting catering event in Europe.
0:06:17 > 0:06:19And how many meals are you delivering a day?
0:06:19 > 0:06:22We do 9,000 a day.
0:06:22 > 0:06:26There's 38,500 people on site every day.
0:06:26 > 0:06:29The people come in to see great tennis,
0:06:29 > 0:06:31so we've got to deliver great food
0:06:31 > 0:06:33for that person's experience of Wimbledon.
0:06:33 > 0:06:36Give us the gossip. What do all these tennis players eat? Do they eat real food?
0:06:36 > 0:06:40Generally lots of pasta, lots of carbs, sushi.
0:06:40 > 0:06:44It's all about fuelling for their long games.
0:06:44 > 0:06:47So, here at the Great British Menu we've got a banquet celebrating 140 years of Wimbledon.
0:06:47 > 0:06:49What are you looking for?
0:06:49 > 0:06:52I'd like to see some classic ingredients of the British larder,
0:06:52 > 0:06:54modernised for the Championships.
0:06:54 > 0:06:56Are you quite tough, do you think?
0:06:56 > 0:07:00- Fair!- That's what I like to think, harsh but fair.
0:07:05 > 0:07:10Ally starts his Halcyon Days with spoons of beetroot bavois.
0:07:10 > 0:07:13Next, the dillseed ricotta.
0:07:13 > 0:07:15- How's your ricotta looking? - I'm not happy with it.
0:07:15 > 0:07:19- Not on for long enough? - Nah. Most stupid idea I've ever had.
0:07:19 > 0:07:23He adds roasted golden and micro red beetroot,
0:07:23 > 0:07:25slices of pickled beetroot,
0:07:25 > 0:07:27beetroot leaves, and beetroot puffs.
0:07:28 > 0:07:33He tops with julienned apple, and roasted quinoa and hazelnuts
0:07:33 > 0:07:37then finishes with apple puree and a blackcurrant leaf oil.
0:07:39 > 0:07:41Erm...
0:07:43 > 0:07:44..thank you.
0:07:45 > 0:07:47First one down.
0:07:47 > 0:07:48- Happy?- No.
0:08:00 > 0:08:04- Very colourful, isn't it?- It's a dish that you're really eating with your eyes.
0:08:04 > 0:08:05I didn't enjoy that.
0:08:05 > 0:08:06I was having moments there.
0:08:08 > 0:08:12The ricotta is really light and creamy, and quite soothing.
0:08:12 > 0:08:16Ricotta, yeah, nice and creamy. I like the little addition of the apple.
0:08:16 > 0:08:19I really love the balance of flavours in this dish.
0:08:19 > 0:08:22Beetroot and ricotta can be a little bit pedestrian.
0:08:22 > 0:08:25But he's managed to bring out lots of different flavours.
0:08:25 > 0:08:29It's a beautiful, summery dish. It looks summery as it goes down.
0:08:29 > 0:08:31Bang on the brief, I would say.
0:08:31 > 0:08:34- Can I be a little bit controversial here?- Yes.
0:08:34 > 0:08:37Apple is not a summer fruit, it's an autumn fruit.
0:08:37 > 0:08:39It's a fair point.
0:08:39 > 0:08:41- But you're not going to agree with me, are you?- But I don't care!
0:08:41 > 0:08:45No, it is a fair point, but I think everything else is so bang on the brief.
0:08:45 > 0:08:49Gary, do you think this dish is suitable for the immensely high standards of Wimbledon?
0:08:49 > 0:08:51Yeah, I think it's very suitable.
0:08:51 > 0:08:53I'd be happy to receive this at the banquet.
0:08:53 > 0:08:56I've got to say, I think Ally's come here to compete.
0:08:56 > 0:08:57He's going to get a very high score from me.
0:08:57 > 0:09:00I think he's really laid down the gauntlet to Michael.
0:09:05 > 0:09:10Michael is next to the pass, with his starter, Summer Cup Ceviche,
0:09:10 > 0:09:14with Wimble-gin 22, inspired by the 22 players
0:09:14 > 0:09:18who took part in the first Wimbledon, in 1877.
0:09:18 > 0:09:22Veteran judge Nathan scored the dish eight points.
0:09:22 > 0:09:23For me, it's all about execution.
0:09:23 > 0:09:25I'm just going to get it as right as I can
0:09:25 > 0:09:28and hope that they feel the same as Nathan did.
0:09:28 > 0:09:29First on the plate,
0:09:29 > 0:09:33watermelon infused with fennel seed and star anise,
0:09:33 > 0:09:37followed by lime-infused cucumber, thinly-sliced celery,
0:09:37 > 0:09:39and fermented Scotch bonnet chilli sauce.
0:09:41 > 0:09:43He pipes on strawberry gel,
0:09:43 > 0:09:46then adds blanched and semi-dried tomatoes.
0:09:46 > 0:09:48You're keeping the onions on it, then, I see.
0:09:48 > 0:09:51- I am, yeah.- I thought it was really quite overpowering.
0:09:51 > 0:09:53Gives it a bit of savouriness, you know?
0:09:53 > 0:09:54There's quite a lot of sweetness in here.
0:09:54 > 0:09:57Next, grapefruit segments,
0:09:57 > 0:09:58avocado puree,
0:09:58 > 0:10:01lime juice and elderflower dressings,
0:10:01 > 0:10:03and dehydrated tomatoes.
0:10:03 > 0:10:07Finally, he places his Wimble-gin 22 cocktail on ice.
0:10:11 > 0:10:12Thank you very much.
0:10:14 > 0:10:17- I'm happy with that. - Looked good, well done.
0:10:19 > 0:10:20Ah!
0:10:20 > 0:10:22Ahhh!
0:10:22 > 0:10:24That put a smile on our face!
0:10:24 > 0:10:26Ooh! Pretty again.
0:10:28 > 0:10:33"22 ingredients to honour each of the amateurs of 1877
0:10:33 > 0:10:36"including the grass from beneath their feet."
0:10:36 > 0:10:39The idea is for it to be like a fresh starter, you know?
0:10:39 > 0:10:42A nice drink, fizzy, get the taste buds going.
0:10:45 > 0:10:47- Ooh, blimey.- I think he should stick to cooking,
0:10:47 > 0:10:51because there's about 19 ingredients too many in there.
0:10:51 > 0:10:54Quite bitter on the back flavour, isn't it?
0:10:55 > 0:10:59Onion and watermelon is not something that naturally comes to
0:10:59 > 0:11:01mind, and there's a reason for that.
0:11:01 > 0:11:03I don't like the onion, I agree.
0:11:03 > 0:11:05I like the watermelon with the cucumber
0:11:05 > 0:11:06and I like this little puree here.
0:11:06 > 0:11:10Strawberry gel. It does very little for me, I'm afraid.
0:11:10 > 0:11:14It's got the textures. But the compressed cucumber,
0:11:14 > 0:11:17the compressed watermelon, have both got similar textures.
0:11:17 > 0:11:21- Slightly crunchy, yeah.- I think this is a bunch of things on a plate.
0:11:21 > 0:11:23There's no coordination of the flavours.
0:11:23 > 0:11:27Would work a great deal better if it had a focus for the flavour.
0:11:27 > 0:11:28It's a little vague.
0:11:28 > 0:11:31I think that Michael's got to work on his game a little bit.
0:11:31 > 0:11:32- Up his game.- Up his game.
0:11:34 > 0:11:38Next, it's the fish course. Ally is first to plate up his dish,
0:11:38 > 0:11:40Messing About In The River,
0:11:40 > 0:11:42featuring sea trout cooked two ways,
0:11:42 > 0:11:45inspired by childhood summer days playing
0:11:45 > 0:11:48in rock pools by the River Tweed.
0:11:48 > 0:11:53Nathan scored it an eight, as the portion of trout was too small.
0:11:53 > 0:11:54Are you changing anything?
0:11:54 > 0:11:59I'm doing more of the smoked trout, inside the pebble,
0:11:59 > 0:12:01and I'm making my trout slightly bigger.
0:12:03 > 0:12:07Ally begins his rockpool scene with smoked sea trout mousse...
0:12:08 > 0:12:10..then adds dill sponge,
0:12:10 > 0:12:12pickled cucumber slices and
0:12:12 > 0:12:14mousse-stuffed apple meringue pebbles.
0:12:15 > 0:12:18Next, poached trout fillet,
0:12:18 > 0:12:20tomato jelly, dill and salmon roe.
0:12:20 > 0:12:23It definitely looks bigger.
0:12:23 > 0:12:24Still think it looks beautiful.
0:12:24 > 0:12:26He finishes with sea fennel.
0:12:30 > 0:12:31Thank you.
0:12:33 > 0:12:35HE EXHALES
0:12:42 > 0:12:45Gosh, I hope this tastes better than it looks.
0:12:46 > 0:12:49This sort of sludgy, gelatinous puddle on the right
0:12:49 > 0:12:51is quite alarming to me.
0:12:51 > 0:12:54I'm concerned about mine because it's quite personal.
0:12:54 > 0:12:56And with a veteran you can relay that.
0:12:56 > 0:12:58I can't go in there and sort of go,
0:12:58 > 0:13:02"Oh, by the way, this is what it's like up the river, yeah? Smashing."
0:13:02 > 0:13:04MICHAEL CHORTLES
0:13:04 > 0:13:07I can see where he's going, trying to create the river effect,
0:13:07 > 0:13:09but the green tomato jelly,
0:13:09 > 0:13:12setting that on the bottom of the plate and building the rest of the
0:13:12 > 0:13:16ingredients on top of that, that would help the appearance.
0:13:16 > 0:13:17I don't like the weird sponge.
0:13:17 > 0:13:21The trout mousse and the trout itself are overly salty.
0:13:21 > 0:13:25I actually like the taste, I think the jelly is nice,
0:13:25 > 0:13:27the mousse is lovely, it's just looks a bit off-putting,
0:13:27 > 0:13:29the way it's been presented.
0:13:29 > 0:13:30I don't think this is a banquet dish,
0:13:30 > 0:13:32but I don't think this is a bad dish.
0:13:32 > 0:13:34And I think he's quite a creative chef.
0:13:34 > 0:13:36I think he's doing a lot with flavours.
0:13:36 > 0:13:37There's much to be admired about this.
0:13:37 > 0:13:41I think there's absolutely nothing to recommend this dish whatsoever.
0:13:41 > 0:13:44So that's a thumbs down from you, then(!)
0:13:48 > 0:13:51Next up is Michael, with his fish course, Traditions Of White,
0:13:51 > 0:13:55inspired by the strict Wimbledon dress code.
0:13:55 > 0:14:00Nathan docked it just one point, as his potato tuiles weren't crisp.
0:14:00 > 0:14:02You got straight tens from the judges last year.
0:14:02 > 0:14:03Do you think you'll get straight tens again?
0:14:03 > 0:14:07I really hope so. I got a nine off of Nathan Outlaw,
0:14:07 > 0:14:09- which, for me, is an incredible score...- Very much so.
0:14:09 > 0:14:11..from, like, the master of fish.
0:14:12 > 0:14:16He starts by piping cannellini bean puree onto potato tuiles.
0:14:16 > 0:14:19Then dusts with parsley and spinach powder.
0:14:19 > 0:14:21Are your tuiles crispy enough this time?
0:14:21 > 0:14:22Spot-on, I think.
0:14:24 > 0:14:27Next, he dots with watercress puree,
0:14:27 > 0:14:28and adds herb crisps.
0:14:28 > 0:14:31- I've got the shakes.- That's good(!)
0:14:31 > 0:14:34It's so nerve-racking, isn't it? The pressure's quite intense.
0:14:34 > 0:14:37The pressure is tense.
0:14:37 > 0:14:42The tuile is completed with kale crisps, chervil, and almond puree,
0:14:42 > 0:14:44to represent the players on the court.
0:14:45 > 0:14:50Into the dish goes blanc de blanc sauce topped with fillets of turbot.
0:14:50 > 0:14:52And finally, his tuiles.
0:14:54 > 0:14:55Thank you very much.
0:14:58 > 0:15:00- Happy with that? - I am happy with that.
0:15:00 > 0:15:02It was hard, though, you know the nerves and, like,
0:15:02 > 0:15:04just trying to get it right.
0:15:11 > 0:15:14I'm never keen when there's more plate than food.
0:15:14 > 0:15:17- Come on.- It looks beautiful. It looks like a piece of art.
0:15:17 > 0:15:20I can't wait to find what's underneath.
0:15:20 > 0:15:22It looked amazing. I think you're probably close to a ten again.
0:15:22 > 0:15:24Fingers crossed. Fingers crossed.
0:15:24 > 0:15:27No, no! Fingers crossed for me.
0:15:28 > 0:15:30I think the potato tuile is absolutely magnificent.
0:15:30 > 0:15:35It's incredibly fine, it's got a really crisp texture to it.
0:15:35 > 0:15:38I like the idea of still having a potato
0:15:38 > 0:15:42and a vegetable with the dish, but in a different disguise.
0:15:42 > 0:15:43I think that's very clever.
0:15:43 > 0:15:45Fish is beautiful.
0:15:45 > 0:15:46Fish is perfectly cooked.
0:15:46 > 0:15:51I think the dish is amazing but I think there's a bitterness in here that is overwhelming the dish.
0:15:51 > 0:15:52I think it's the almond puree.
0:15:52 > 0:15:56I'd like a different plate, actually. The plate's getting on my nerves.
0:15:56 > 0:15:57If you look at it from above,
0:15:57 > 0:16:00it's Centre Court, and you've got the courts.
0:16:00 > 0:16:02- Oh!- This is the arena around, and then in the middle?
0:16:02 > 0:16:04- It's the court.- Do you know, I never thought of that!
0:16:04 > 0:16:06THEY LAUGH
0:16:06 > 0:16:08Thank heavens we've got an expert here.
0:16:08 > 0:16:09I think the key thing here is,
0:16:09 > 0:16:12after Ally's strong start at least this puts Michael back in the game.
0:16:12 > 0:16:15- We all think this is a really good dish.- Yeah.
0:16:19 > 0:16:23At the halfway point, the judges are considering their scores.
0:16:23 > 0:16:26We had a morning of very contrasting styles,
0:16:26 > 0:16:30but I do think we have at least one potential banquet dish.
0:16:30 > 0:16:32- I think we've got two. - I agree with two.
0:16:32 > 0:16:34I really think it's impossible to call.
0:16:34 > 0:16:36Looks as if it's going to be a really interesting afternoon.
0:16:38 > 0:16:41So what do you think is happening in the judging chamber at the moment?
0:16:41 > 0:16:42Maybe having a wee snooze.
0:16:42 > 0:16:45It's quite a lot of food they've had so far.
0:16:45 > 0:16:49For the main course, Michael is first to the pass, with his dish,
0:16:49 > 0:16:50The Grass Is Greener,
0:16:50 > 0:16:54which uses the same type of turf that's played on at Wimbledon.
0:16:55 > 0:16:58Veteran judge Nathan gave it a six -
0:16:58 > 0:17:00Michael's lowest score of the week.
0:17:00 > 0:17:02He didn't think the dish was summery enough,
0:17:02 > 0:17:06and the ravioli and meat were both undercooked.
0:17:06 > 0:17:09He basically hated that dish, didn't he? Let's face facts.
0:17:09 > 0:17:11So I am amending everything.
0:17:11 > 0:17:13I'm going to change some of the vegetables.
0:17:13 > 0:17:17I'm going to add in some pickled cauliflower, pickled courgettes, just to lighten it up a bit.
0:17:17 > 0:17:18Uh-huh.
0:17:18 > 0:17:22He fries and glazes slow-cooked ox tongue.
0:17:22 > 0:17:23Have you cooked it the same way?
0:17:23 > 0:17:25I haven't, no, I've cooked it in the water bath.
0:17:25 > 0:17:27- Why have you done that? - Just to make it more tender.
0:17:29 > 0:17:33First on the plate goes parsley puree and grass-infused potatoes.
0:17:34 > 0:17:38He adds the ox tongue, radishes and pickled red onion.
0:17:38 > 0:17:40Just to add a bit of freshness.
0:17:41 > 0:17:43Next, pickled courgettes and broad beans.
0:17:45 > 0:17:47Then, jus-filled ravioli.
0:17:47 > 0:17:50Pickled cauliflower, wheatgrass oil
0:17:50 > 0:17:52and finally, pickled peas.
0:17:52 > 0:17:54Over to you.
0:17:54 > 0:17:55Thank you, thank you.
0:17:57 > 0:17:59Just as is, thank you very much.
0:18:01 > 0:18:02I'm sweating!
0:18:14 > 0:18:15This is a good-looking dish.
0:18:17 > 0:18:20Ah, honestly, the perfume!
0:18:20 > 0:18:22That is absolutely... Excuse me.
0:18:22 > 0:18:23- You're so excited.- I am, I am.
0:18:23 > 0:18:25It's not my strongest dish,
0:18:25 > 0:18:28I am expecting not as good a score as you are for it.
0:18:28 > 0:18:30- It looked a lot better than it did the other day.- Yeah.
0:18:32 > 0:18:36When you pierce the ravioli, the sauce just oozes out.
0:18:36 > 0:18:38Oh, look at that! That's so sexy.
0:18:38 > 0:18:44It is. It's got this lovely shine to it, it seduces you into pleasure.
0:18:44 > 0:18:46I think it's wonderful.
0:18:46 > 0:18:48That is top-drawer cooking.
0:18:48 > 0:18:51It's extremely elegant. The tongue is so well cooked.
0:18:51 > 0:18:53The crunch of the little courgettes.
0:18:53 > 0:18:54And the broad bean,
0:18:54 > 0:18:59against the rich, dense, intense meat is incredible.
0:18:59 > 0:19:00Do we think it's a bit heavy?
0:19:00 > 0:19:03I was thinking about that. Actually, I think it's OK.
0:19:03 > 0:19:06You think, slow-cooked ox tongue, you think, wintry.
0:19:06 > 0:19:09But, the way he's actually presented it, it's light.
0:19:09 > 0:19:11And those vegetables pick it back up from being wintry.
0:19:11 > 0:19:12It's soothing.
0:19:12 > 0:19:15- I could eat this on a hot day. - Yeah, yeah. It's very good.
0:19:15 > 0:19:16He's a championship player, isn't he?
0:19:16 > 0:19:18Definitely. He serves a big ace!
0:19:18 > 0:19:19LAUGHTER
0:19:22 > 0:19:26Next to plate up is Ally with his main, Cooking On Coals,
0:19:26 > 0:19:30inspired by the smells and theatre of a summer barbecue.
0:19:30 > 0:19:32Nathan said it was inventive
0:19:32 > 0:19:35and perfectly cooked, with balanced flavours,
0:19:35 > 0:19:36Giving it a nine.
0:19:36 > 0:19:38How's your chicken dish going over there?
0:19:38 > 0:19:40I'm a little bit concerned about time.
0:19:41 > 0:19:45He starts by frying chicken breasts and thighs in butter,
0:19:45 > 0:19:46to crisp the skin.
0:19:47 > 0:19:51First onto the plate goes Parmesan and truffle custard,
0:19:51 > 0:19:52Topped with grated black truffle.
0:19:54 > 0:19:56Next, charred little gem lettuce,
0:19:56 > 0:19:59broccoli and sugar snap peas
0:19:59 > 0:20:03garnished with fried girolles and crispy pancetta.
0:20:03 > 0:20:05All the veg are exactly the same that you were doing before?
0:20:05 > 0:20:07I've not charred my broccoli this time,
0:20:07 > 0:20:10just to try and keep it a bit brighter and greener.
0:20:10 > 0:20:12Then rolled ballotine of chicken thigh
0:20:12 > 0:20:16and pancetta sauce served on the side.
0:20:16 > 0:20:19He places potato coals in a barbecue-style dish,
0:20:19 > 0:20:21and tops with the chicken breasts.
0:20:25 > 0:20:26Thank you.
0:20:29 > 0:20:31I think you smashed it.
0:20:32 > 0:20:33I'm never doing this again!
0:20:33 > 0:20:34MICHAEL LAUGHS
0:20:36 > 0:20:38Ooh! Ah, clouds of smoke.
0:20:40 > 0:20:43I do love a barbecue. Look at that. Oh!
0:20:43 > 0:20:45It's a good-looking dish too.
0:20:45 > 0:20:48Let's get this on the plates. What about the little tatties?
0:20:48 > 0:20:51Oh, they're potatoes, I thought they were something else.
0:20:51 > 0:20:54Hopefully they score it as well as, if not better, than Nathan did.
0:20:56 > 0:20:59These blackened potatoes are interesting to look at.
0:20:59 > 0:21:01They look like coal, don't they?
0:21:01 > 0:21:03Actually, they're rather good.
0:21:03 > 0:21:05I quite like the vegetables, actually,
0:21:05 > 0:21:08the little bit of pickled little gems. Very nice.
0:21:08 > 0:21:10I don't like the chicken very much.
0:21:10 > 0:21:15I'd question, is chicken up there with a prime sort of cut that would be fit for the banquet?
0:21:15 > 0:21:18The problem with this dish is it's just not good enough.
0:21:18 > 0:21:21If you're going to turn up in a competition like this
0:21:21 > 0:21:25with chicken, it needs to be world-class chicken,
0:21:25 > 0:21:28and it needs to be cooked in a way where you go,
0:21:28 > 0:21:31"Wow, I've never eaten chicken like that before",
0:21:31 > 0:21:32as we did with the tongue.
0:21:32 > 0:21:35What's interesting, actually, it's quite hard to pin
0:21:35 > 0:21:38one particular thing that's letting it down,
0:21:38 > 0:21:40because they're all just profoundly mediocre.
0:21:40 > 0:21:42It's a sequence of bleurghs.
0:21:45 > 0:21:50Next, it's the dessert course and the chefs' last chance to impress.
0:21:50 > 0:21:52First to plate up is Michael, with his dish,
0:21:52 > 0:21:54Bananas About Murray,
0:21:54 > 0:21:57a nod to the Scottish champion and the thousands of kilos of bananas
0:21:57 > 0:22:00consumed by players at Wimbledon.
0:22:00 > 0:22:02It earned him his highest score of the week.
0:22:02 > 0:22:04This is your perfect ten dish this time, chef, do you think?
0:22:04 > 0:22:06Everything's in place for it to do it again?
0:22:06 > 0:22:10- Yeah, I believe so.- It is nice, I grudgingly have to admit that.
0:22:12 > 0:22:14First he plates yoghurt sponge,
0:22:14 > 0:22:17followed by passion fruit curd and pressure-cooked banana.
0:22:17 > 0:22:20I do feel a lot more nervous plating this up, though.
0:22:20 > 0:22:22Are you shaking as much as you were earlier?
0:22:22 > 0:22:23HE GIGGLES FAINTLY
0:22:24 > 0:22:28He adds roasted pecans and yoghurt sorbet,
0:22:28 > 0:22:30then a pecan and maple tuile
0:22:30 > 0:22:32and finally, yoghurt crisp.
0:22:35 > 0:22:37That just fell.
0:22:38 > 0:22:39Sabotage!
0:22:41 > 0:22:42Thank you very much.
0:22:52 > 0:22:54I love this gold bowl, I have to say.
0:22:54 > 0:22:57All I'm seeing is brown and beige, really, much as I like the bowl.
0:22:57 > 0:22:58I really love that dish, you know?
0:22:58 > 0:23:02That dish is about Andy Murray and it's my little nod to him.
0:23:04 > 0:23:07- These tuiles are quite beautiful. Beautiful work.- Yeah.
0:23:07 > 0:23:10The sponge tastes a lot better than it looks. It's quite buttery.
0:23:10 > 0:23:12It's a bit dense, I think, that's the only thing.
0:23:12 > 0:23:16Banana is a very odd choice for a summer fruit.
0:23:16 > 0:23:18It's a soft, mushy, not very attractive...
0:23:18 > 0:23:19It's not exciting, is it?
0:23:19 > 0:23:21It's not exciting, it's not even very nice.
0:23:21 > 0:23:23So you know why it's bananas?
0:23:23 > 0:23:25- Tell me.- Because Andy Murray apparently doesn't like bananas.
0:23:25 > 0:23:27Is that true? Andy doesn't like...
0:23:27 > 0:23:31Well, someone likes bananas because we go through 5,000 kilos.
0:23:31 > 0:23:33So someone's eating them!
0:23:33 > 0:23:37I don't care how strong the story is, it doesn't justify the pudding.
0:23:37 > 0:23:39I think that Ally could still be in with a chance.
0:23:43 > 0:23:46Last to the pass today is Ally with his dessert,
0:23:46 > 0:23:48If Summer Ever Comes To Scotland,
0:23:48 > 0:23:52inspired by rainy summer days and Scottish hedgerows.
0:23:52 > 0:23:56He was criticised by Nathan for a lack of presentation,
0:23:56 > 0:23:58and for leaving off his roasted fruit elements.
0:23:58 > 0:24:02My berries didn't work yesterday, so I'm keeping a closer eye on them today.
0:24:02 > 0:24:04I've not held them in the dehydrator for as long,
0:24:04 > 0:24:06so they're going to work this time.
0:24:08 > 0:24:10First on the plate goes lavender yoghurt
0:24:10 > 0:24:11and meadowsweet gel.
0:24:11 > 0:24:14What's your little shopping list next to your hand there?
0:24:14 > 0:24:17- My list to make sure I don't forget stuff.- Ah.
0:24:17 > 0:24:19Next, fresh raspberries,
0:24:19 > 0:24:22red currants, strawberries and blackberries.
0:24:22 > 0:24:24Then the fruits he left off yesterday,
0:24:24 > 0:24:27roasted and dehydrated blueberries,
0:24:27 > 0:24:28blackberries and strawberries.
0:24:28 > 0:24:31It looks like there's more berries this time.
0:24:31 > 0:24:33I forgot my blackberries yesterday as well.
0:24:33 > 0:24:35Next, wheatgrass sorbet, followed by
0:24:35 > 0:24:37pansies and borage flowers.
0:24:37 > 0:24:39You didn't have flowers on yesterday, did you?
0:24:39 > 0:24:41I didn't have flowers. Guess what...
0:24:41 > 0:24:42You forgot them?
0:24:42 > 0:24:45And finally, he tops with crumbled shortbread.
0:24:49 > 0:24:50Thank you very much.
0:24:51 > 0:24:54So it's done. Can't do anything else now.
0:24:57 > 0:24:58Mmm!
0:25:01 > 0:25:03Not a lot of cooking going on here.
0:25:03 > 0:25:06Well, that doesn't necessarily make it a bad pudding.
0:25:06 > 0:25:09I'm much happier with that than I was with yesterday's.
0:25:09 > 0:25:10It's not really a pudding, is it?
0:25:10 > 0:25:12It's like breakfast.
0:25:12 > 0:25:14It's just fruit.
0:25:14 > 0:25:16It's almost the ingredients of a fruit shake.
0:25:16 > 0:25:19One of the things we do for the players is a nutri-shake,
0:25:19 > 0:25:24which has got the elements of the fruit, plus the wheatgrass, plus yoghurt.
0:25:24 > 0:25:26I like the little borage flowers.
0:25:26 > 0:25:28Shortbread, it's not the best I've ever had in the world,
0:25:28 > 0:25:31- not enough butter in it.- It doesn't taste very shortbready.
0:25:31 > 0:25:34It's very pretty, but it's not the show-stopper.
0:25:34 > 0:25:35No.
0:25:39 > 0:25:41I've had up and down moments throughout the week,
0:25:41 > 0:25:43and some big ones today as well.
0:25:43 > 0:25:46I found it stressful last year. I'm finding it stressful today.
0:25:46 > 0:25:50I'm not going to say I've enjoyed it, because that's just lying!
0:25:50 > 0:25:53I'm really glad that both chefs had a couple of
0:25:53 > 0:25:55really beautiful high points.
0:25:55 > 0:25:58I gave a ten to one dish. Yeah. There's a banquet dish there.
0:26:05 > 0:26:07Michael and Ally, welcome.
0:26:07 > 0:26:09Good day at the office?
0:26:09 > 0:26:10It's been stressful.
0:26:11 > 0:26:14Chefs, it's been an absolutely tremendous day.
0:26:14 > 0:26:17There were a couple of exceptional dishes today,
0:26:17 > 0:26:19which we could see going through to the banquet, for sure.
0:26:21 > 0:26:22So...
0:26:23 > 0:26:28..going through to the national finals is...
0:26:39 > 0:26:41..Michael.
0:26:41 > 0:26:43SCATTERED APPLAUSE
0:26:43 > 0:26:47- Thanks, man.- Well done, man.
0:26:47 > 0:26:49Thank you so much.
0:26:49 > 0:26:51That means the world. Thank you so much.
0:26:51 > 0:26:54Michael, your main course was exceptional.
0:26:54 > 0:26:57- Really?- The ox tongue was just beautifully cooked.
0:26:57 > 0:26:59Wow!
0:27:00 > 0:27:02I can't believe that.
0:27:02 > 0:27:03It was astonishing.
0:27:03 > 0:27:06In actual fact, all four of us scored it a ten.
0:27:06 > 0:27:07No way!
0:27:07 > 0:27:10That's amazing. Thank you very much.
0:27:10 > 0:27:13Definitely worthy of serving it at Wimbledon.
0:27:13 > 0:27:15- Wow.- Ally, I'm really sorry,
0:27:15 > 0:27:18you've cooked with great passion and great heart.
0:27:18 > 0:27:23We absolutely loved your beetroot and ricotta starter.
0:27:23 > 0:27:25It was just absolutely glorious. Well done on that.
0:27:25 > 0:27:28Thank you. And thank you both very much indeed.
0:27:28 > 0:27:29Thank you very much.
0:27:31 > 0:27:35- Can you believe it? The ox tongue?! - BLEEP!
0:27:35 > 0:27:36I can't believe it.
0:27:36 > 0:27:38You know, the best man won.
0:27:38 > 0:27:41Michael is a great chef. Two those dishes are just centrepiece dishes.
0:27:41 > 0:27:46Ally fought a good fight, but going up against dishes of that standard, that's hard going.
0:27:46 > 0:27:48I'm upset. I've put a lot of work into it,
0:27:48 > 0:27:51but I think Michael's an exceptional chef and he's proved it today.
0:27:51 > 0:27:53I've learned a lot from it.
0:27:53 > 0:27:55I think I can go away with my head held high.
0:27:55 > 0:27:56- 'Hello?'- Hiya, it's me.
0:27:58 > 0:28:00- Guess what?- 'What?'
0:28:00 > 0:28:01I won!
0:28:03 > 0:28:04'Yay!'
0:28:04 > 0:28:06INAUDIBLE RESPONSE
0:28:06 > 0:28:08'Oh, my God, Michael!'
0:28:11 > 0:28:14- Congratulations, man.- Thanks, dude.
0:28:14 > 0:28:15Well done. That was amazing.
0:28:15 > 0:28:19- I can't believe it. Cheers. - Cheers.
0:28:19 > 0:28:20Well done.
0:28:21 > 0:28:25- This week has been insane. - I'm so happy for you.
0:28:25 > 0:28:29I'm excited to get back to the finals week, this time, fingers crossed, yeah?!
0:28:29 > 0:28:31This time, yeah, this time fingers crossed for you.
0:28:31 > 0:28:32All good.