0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:06Hey!
0:00:06 > 0:00:10..24 of the country's most talented chefs...
0:00:10 > 0:00:11This is it - the pressure's on.
0:00:11 > 0:00:13..are fighting it out
0:00:13 > 0:00:15in the toughest competition of their lives...
0:00:15 > 0:00:17Who can live up to expectations?
0:00:17 > 0:00:19Fingers crossed.
0:00:19 > 0:00:21..as previous competitors...
0:00:21 > 0:00:23Yeah, I'm quietly confident.
0:00:23 > 0:00:25..and ambitious newcomers...
0:00:25 > 0:00:26Everyone's got high hopes.
0:00:26 > 0:00:30..go head-to-head for a chance to cook at this year's banquet...
0:00:32 > 0:00:38..celebrating 140 years of the iconic Wimbledon Championships -
0:00:38 > 0:00:42the oldest and most prestigious tennis tournament in the world.
0:00:43 > 0:00:45Go, go, go!
0:00:45 > 0:00:48To get there, the chefs must create outstanding dishes,
0:00:48 > 0:00:51which will match the exceptional skill and flair
0:00:51 > 0:00:53of the tournament's greatest champions...
0:00:53 > 0:00:55Perfect harmony.
0:00:55 > 0:00:59..and celebrate the incredible smells, colours and tastes...
0:00:59 > 0:01:00Beautiful.
0:01:00 > 0:01:03..of the best of British summertime.
0:01:03 > 0:01:05I've never tasted a plate of food like that.
0:01:05 > 0:01:07First, they'll have to impress
0:01:07 > 0:01:10a formidable veteran of the competition...
0:01:10 > 0:01:12You completely ignored the brief. I think you're miles off.
0:01:13 > 0:01:18..who between them hold a total of eight Michelin stars.
0:01:18 > 0:01:20The presentation of this dish was stunning.
0:01:22 > 0:01:26This week, competing to represent Wales, two newcomers...
0:01:26 > 0:01:29- Man, I'm nervous.- I think I'm the most nervous one out of you both.
0:01:29 > 0:01:31..challenge a returning chef.
0:01:31 > 0:01:33Nowhere to hide on your dish - everything's got to be perfect.
0:01:33 > 0:01:35That's what we're here for.
0:01:35 > 0:01:37But, with all three hungry for victory,
0:01:37 > 0:01:41which two will make it through to cook for the judges on Friday?
0:01:41 > 0:01:44He said this morning he was going to try and take you down.
0:01:56 > 0:01:59This year marks the 140th anniversary
0:01:59 > 0:02:02of the Wimbledon tennis championships.
0:02:02 > 0:02:06The competition first took place in 1877, and since then...
0:02:06 > 0:02:08You cannot be serious!
0:02:08 > 0:02:11..has become the ultimate Grand Slam tournament.
0:02:15 > 0:02:18Attracting the greatest players from around the globe,
0:02:18 > 0:02:22and signalling the start of the British summer.
0:02:22 > 0:02:24Straight sets again!
0:02:24 > 0:02:26Wimbledon champion again!
0:02:31 > 0:02:35This week, battling to represent Wales in the national finals
0:02:35 > 0:02:40are executive chef Phil Carmichael, who's competed twice before,
0:02:40 > 0:02:43making it as far as the finals last time.
0:02:43 > 0:02:45This year, third time lucky. I want to get to that banquet.
0:02:45 > 0:02:48I've got to represent Wales, I need to get there.
0:02:48 > 0:02:52First timer Paul Croasdale, Phil's former head chef,
0:02:52 > 0:02:54who's determined to beat his old boss.
0:02:54 > 0:02:58All the dishes are personal to me, from where I grew up in Wales.
0:02:58 > 0:03:00So hopefully that will give me the edge to get through.
0:03:00 > 0:03:03And fellow newcomer Nick Brodie,
0:03:03 > 0:03:07who's hoping his competitive spirit will give him the edge.
0:03:07 > 0:03:10I put my heart and soul into devising the menu.
0:03:10 > 0:03:12I really believe I will get to the final.
0:03:14 > 0:03:18Judging their dishes this week is a former banquet champion...
0:03:18 > 0:03:21Who do you think the veteran will be this year?
0:03:21 > 0:03:23- No idea.- Knees are already a bit wobbly.
0:03:23 > 0:03:27..hailed as one of the most talented chefs in the country.
0:03:27 > 0:03:29It's quite a daunting thing.
0:03:30 > 0:03:31You have no idea!
0:03:32 > 0:03:34Tom Aikens.
0:03:37 > 0:03:39Hello, chefs. How are you feeling?
0:03:39 > 0:03:42- Nervous.- Nervous.
0:03:42 > 0:03:45- Now you've walked in. - So you should be!
0:03:45 > 0:03:47Third time now, Phil, isn't it?
0:03:47 > 0:03:50Be a bit embarrassing to be pipped by your number two.
0:03:50 > 0:03:52Not at all.
0:03:53 > 0:03:57So, Paul, what's it going to be like, cooking for your old boss?
0:03:57 > 0:03:59It puts a little bit more pressure on it.
0:03:59 > 0:04:00Nick, are you feeling tension?
0:04:00 > 0:04:03- I'm up for it.- Great brief. Taste of summer.
0:04:03 > 0:04:06Should be some beautiful light summery dishes, of course.
0:04:06 > 0:04:08Don't be nervous, guys.
0:04:11 > 0:04:12Oh, dear.
0:04:14 > 0:04:17- Pressure just went up a bit, boys.- Definitely!
0:04:20 > 0:04:24To impress Tom, the chefs will need to produce outstanding dishes,
0:04:24 > 0:04:28which evoke a taste of summer and are worthy of an incredible banquet
0:04:28 > 0:04:31honouring 140 years of Wimbledon.
0:04:31 > 0:04:35Wimbledon is the most iconic and best championship
0:04:35 > 0:04:37of tennis in the world.
0:04:37 > 0:04:39So the chefs have got to strive for that.
0:04:39 > 0:04:41It's perfection, consistency,
0:04:41 > 0:04:44and, at the end of the day, there's only one winner.
0:04:46 > 0:04:50Phil Carmichael won the Wales regional heat last year,
0:04:50 > 0:04:52but failed to make it through to the final banquet.
0:04:52 > 0:04:56He's hoping the best of British summer produce for his dish,
0:04:56 > 0:04:59the Greenhouse, will get him one step further.
0:04:59 > 0:05:01- Hi, Phil.- Hi, Tom.
0:05:01 > 0:05:03- How we doing?- Yeah, good. - What dish are you doing?
0:05:03 > 0:05:05I'm doing a stuffed tomato.
0:05:05 > 0:05:08- OK.- Britain grows, I think, some of the best tomatoes in the world.
0:05:08 > 0:05:12My old dish is literally a celebration of the different types
0:05:12 > 0:05:14of tomato we've got available. This is called an oxheart tomato.
0:05:14 > 0:05:18I'm going to stuff this and make a tomato tartare.
0:05:18 > 0:05:23Making a consomme with the cherry vine tomatoes.
0:05:23 > 0:05:24How are you doing the consomme?
0:05:24 > 0:05:28- It's not a traditional consomme where you clarify it.- Sure.
0:05:28 > 0:05:31It's just a raw tomato juice.
0:05:31 > 0:05:34Is there anything in this dish that you're worried about?
0:05:34 > 0:05:35Yes, I'm making a tomato jelly.
0:05:35 > 0:05:38I've got to make sure they get set properly,
0:05:38 > 0:05:40so they're not sliding around all over the place.
0:05:40 > 0:05:44Jelly, consomme, tartare, stuffing the tomato...
0:05:44 > 0:05:46- It's quite a lot.- Yeah!
0:05:49 > 0:05:51In Phil's dish he's got a tomato consomme.
0:05:51 > 0:05:54Sounds simple. But it's got to come out clear, and also in terms of
0:05:54 > 0:05:57the flavour of it, it's got to be bang on.
0:05:59 > 0:06:02Competition newcomer Paul Croasdale is calling on
0:06:02 > 0:06:06summer childhood memories as the inspiration for his starter.
0:06:07 > 0:06:08Are you all right, Chef?
0:06:08 > 0:06:11- How are you? - Good, thanks. Are you?- Yeah.
0:06:11 > 0:06:12Tell me the name of the dish.
0:06:12 > 0:06:15- This is called Mum, Dad's Gone Surfing Again.- OK.
0:06:15 > 0:06:17Really, what I'm doing is basically soup and a sandwich.
0:06:18 > 0:06:21- A soup and a sandwich?- Yeah. - OK, explain.
0:06:21 > 0:06:23We spent all our summers on the beach.
0:06:23 > 0:06:25- Surfing in North Wales?- Yeah.
0:06:25 > 0:06:28We'd take flasks of soup down the beach and have sandwiches.
0:06:28 > 0:06:30That's really what summer was for me.
0:06:30 > 0:06:33Basically, tomatoes, tomato tartare, like Phil.
0:06:33 > 0:06:36- Tomato ketchup. - Where's the sandwich bit?
0:06:36 > 0:06:38It's like a little crispy, open sandwich.
0:06:38 > 0:06:41Jerusalem artichoke puree, baby watercress,
0:06:41 > 0:06:43and grated truffle.
0:06:43 > 0:06:45- It's got a consomme as well. - Consomme, as well?
0:06:45 > 0:06:48- There's quite a lot to do. - Battle of the consommes.- Yeah.
0:06:48 > 0:06:50- How are you making it clear? - I'm going to make a consomme
0:06:50 > 0:06:54the old-school style. Pass it off and hopefully it will come out crystal clear.
0:06:54 > 0:06:56- I don't really want to serve you a cloudy consomme.- No.
0:06:56 > 0:06:59- Good luck.- Cheers, Chef. Enjoy it.- Thank you.
0:07:00 > 0:07:02So, Paul has a lot going on in this dish.
0:07:02 > 0:07:05All of these elements on their own are quite complicated.
0:07:05 > 0:07:08Putting them all together, I think he will be in some difficulty.
0:07:09 > 0:07:12Fellow newcomer to the competition Nick Brodie
0:07:12 > 0:07:16is hoping home-grown summer produce for his dish, The Constant Gardener,
0:07:16 > 0:07:19will give him the edge over his competitors.
0:07:21 > 0:07:24- Hi, Nick.- How are we doing, Chef? - How are you?
0:07:24 > 0:07:25Yeah, very good, very good.
0:07:25 > 0:07:27So, no tomatoes in sight.
0:07:27 > 0:07:29Nah, not for me on this dish.
0:07:29 > 0:07:31What's the inspiration behind this dish?
0:07:31 > 0:07:35We used to go rabbit shooting with the boys from work.
0:07:35 > 0:07:38And that, to me, was a real significant time of summer.
0:07:38 > 0:07:42And then the rabbits, the carrots, all falls into place.
0:07:42 > 0:07:45The rabbit, you're doing that in various preparations?
0:07:45 > 0:07:47The loin I'm going to water bath.
0:07:47 > 0:07:49The leg and the livers,
0:07:49 > 0:07:52I don't think you can beat it when it's pan-fried off.
0:07:52 > 0:07:53With how delicate it is,
0:07:53 > 0:07:55I'm going to season this with a Sichuan pepper as well.
0:07:55 > 0:08:01So carrots, I'm going to do a base puree of purple and yellow carrot,
0:08:01 > 0:08:03then season all that with a little bit of Sichuan powder
0:08:03 > 0:08:07and I'm going to divide that into two ketchups,
0:08:07 > 0:08:10- just to bring some vibrancy to the dish.- OK.
0:08:10 > 0:08:12When I was on here, many moons ago,
0:08:12 > 0:08:14I did a main course dish with carrots.
0:08:14 > 0:08:17- Yeah.- Purees, pickle, slices.
0:08:17 > 0:08:19Variations of rabbit.
0:08:19 > 0:08:23Matthew said to me, "Lovely dish, but don't do it again."
0:08:26 > 0:08:29Nick's dish, The Constant Gardener, with the rabbit,
0:08:29 > 0:08:33could be hinting a little bit more wintry, and all those carrots,
0:08:33 > 0:08:35is it too much? That's a question mark for me.
0:08:38 > 0:08:41Having been judged in the competition two years ago by Tom,
0:08:41 > 0:08:44Phil is very aware of his high expectations.
0:08:46 > 0:08:48What do you think he is going to be judging on?
0:08:48 > 0:08:50Tom is a very visual chef -
0:08:50 > 0:08:52he likes the presentation of dishes - but, obviously,
0:08:52 > 0:08:53the flavour has got to be there.
0:08:53 > 0:08:58If he feels we are putting style over substance on the plate, he will crucify us for it.
0:08:58 > 0:09:03Phil is the only chef doing a vegetarian starter with his dish, the Greenhouse.
0:09:03 > 0:09:07It centres around a stuffed oxheart tomato,
0:09:07 > 0:09:10but he's also making a tomato tartare and a tomato consomme,
0:09:10 > 0:09:12just like his old employee, Paul.
0:09:12 > 0:09:15Have you both gone off the same recipe sheets from work?
0:09:15 > 0:09:17A few similarities between...
0:09:17 > 0:09:20- Yeah.- ..my and your dishes, so...
0:09:20 > 0:09:22that's a little bit stressful.
0:09:25 > 0:09:27Originally from South Wales,
0:09:27 > 0:09:30Phil is now executive chef at Berners Tavern,
0:09:30 > 0:09:32in the heart of London.
0:09:32 > 0:09:34Right, service.
0:09:34 > 0:09:37I'm proud to say I'm a classically trained French chef,
0:09:37 > 0:09:39or a classically French-trained chef.
0:09:39 > 0:09:40I'm not French.
0:09:40 > 0:09:42My formative years were at Le Gavroche,
0:09:42 > 0:09:45which is the sort of pinnacle of French gastronomy.
0:09:47 > 0:09:48For the past eight years,
0:09:48 > 0:09:51Phil has worked in some of the world's top restaurants,
0:09:51 > 0:09:56meaning most of his summers have been spent slaving away in a hot kitchen.
0:09:56 > 0:09:58As a chef, it's all-consuming.
0:09:58 > 0:10:02We have to sacrifice a lot of aspects of our life.
0:10:02 > 0:10:04Summers is one of them, unfortunately.
0:10:04 > 0:10:06- Good morning.- Hello. Thank you.
0:10:06 > 0:10:08We always know that summer is on its way here,
0:10:08 > 0:10:11when we get the first batch of Isle of Wight tomatoes in.
0:10:11 > 0:10:12- Beautiful, eh?- Yeah.
0:10:12 > 0:10:14We go through a heatwave every day.
0:10:14 > 0:10:18Last year, Phil made it to the national finals of the competition
0:10:18 > 0:10:21but this year he's hoping his summer menu
0:10:21 > 0:10:22will take him all the way.
0:10:22 > 0:10:25Third time lucky - I want to get to that banquet.
0:10:25 > 0:10:27I was close last year. I want to win.
0:10:29 > 0:10:33Back in the kitchen, Phil is working on his raw tomato consomme.
0:10:33 > 0:10:37He's hoping that by not cooking the liquid, he'll capture the light,
0:10:37 > 0:10:38fresh taste of summer.
0:10:40 > 0:10:42How are we doing, sir?
0:10:42 > 0:10:44Consomme's done - do you want to have a look?
0:10:44 > 0:10:45If I may.
0:10:48 > 0:10:51All that's in there is tomatoes, a tiny bit of fennel,
0:10:51 > 0:10:52tiny bit of garlic and some salt.
0:10:54 > 0:10:57I get the tomato. Yeah.
0:11:00 > 0:11:05Newcomer Paul is working on his dish, Mum, Dad's Gone Surfing Again,
0:11:05 > 0:11:09inspired by the soup-and-sandwich picnics he'd take to the beach
0:11:09 > 0:11:12as a child. He's hoping his summer starter will score higher
0:11:12 > 0:11:14than that of his old employer.
0:11:14 > 0:11:17Last time you guys worked together, you were his boss.
0:11:17 > 0:11:20A great chef. So, yeah, it's great to be back in the kitchen with him.
0:11:20 > 0:11:22He said this morning he was going to try to take you down.
0:11:22 > 0:11:25- He probably was.- I didn't at all.
0:11:25 > 0:11:27I think I'm the most nervous one out of you both.
0:11:27 > 0:11:31Like Phil, Paul is also making a consomme but he is using a cooked
0:11:31 > 0:11:35method, which should give him a crystal clear liquid.
0:11:35 > 0:11:37Are you going to get your consomme clarified?
0:11:37 > 0:11:39Unless the consomme is clear, it's not a consomme.
0:11:39 > 0:11:42Yeah, there's no point serving the dish if that doesn't work.
0:11:42 > 0:11:45- And the nerves get involved in it as well.- Yeah.
0:11:45 > 0:11:49I mean, it's not just like your normal kitchen where you're doing service.
0:11:49 > 0:11:50True, true, very true.
0:11:53 > 0:11:56Newcomer Paul Croasdale grew up in Wales,
0:11:56 > 0:11:59and has been cooking for more than 15 years.
0:11:59 > 0:12:02The first time I started cooking was when I was 14.
0:12:02 > 0:12:04I got into the kitchen during the summer breaks.
0:12:04 > 0:12:06Loved it. Decided I wanted to be a chef.
0:12:06 > 0:12:08I've worked for Jason Atherton,
0:12:08 > 0:12:11I've also worked for Gordon Ramsay in London.
0:12:11 > 0:12:14Now I'm going to start looking at opening my own property.
0:12:14 > 0:12:16He's worked for some top-level chefs
0:12:16 > 0:12:21but he wasn't expecting to go head-to-head with one of them in the competition.
0:12:21 > 0:12:25The thing that worries me most about the competition is, obviously, I'm against my old boss.
0:12:25 > 0:12:28The last thing I ever said to him was on my notice, I wrote,
0:12:28 > 0:12:30"I'll see you on GBM one year."
0:12:30 > 0:12:32But, yeah, I should never have said it now, looking back.
0:12:38 > 0:12:41Paul has fond summer memories of time spent on the beaches
0:12:41 > 0:12:43of North Wales with his parents,
0:12:43 > 0:12:46who are the inspiration behind his starter.
0:12:46 > 0:12:48Hiya, how are you?
0:12:51 > 0:12:52Everything about growing up for us
0:12:52 > 0:12:54was about surfing and watersports, wasn't it?
0:12:54 > 0:12:57We tried education, but I mean that...
0:12:59 > 0:13:01Basically, I've made a soup of tomato,
0:13:01 > 0:13:03which is what you used to grow, and sandwiches,
0:13:03 > 0:13:06which you would take to the beach, so I've called it,
0:13:06 > 0:13:07Mum, Dad's Gone Surfing Again.
0:13:07 > 0:13:09- In trouble again!- Yeah.
0:13:10 > 0:13:12We are incredibly proud of him.
0:13:12 > 0:13:14- He takes after you. - It must have been me, yeah.
0:13:14 > 0:13:17I must have taught him everything he knows.
0:13:23 > 0:13:27Back in the kitchen, Nick is working on his dish, The Constant Gardener,
0:13:27 > 0:13:30which showcases two of his favourite summer ingredients,
0:13:30 > 0:13:32rabbit and carrots.
0:13:32 > 0:13:35You've only got a couple of elements - does that mean there's
0:13:35 > 0:13:37nowhere to hide on your dish, everything has to be perfect?
0:13:37 > 0:13:40It has to be perfect - that's what we're here for, isn't it?
0:13:40 > 0:13:43Nick is using five separate cuts of rabbit,
0:13:43 > 0:13:46which he'll cook using different techniques.
0:13:46 > 0:13:48He starts by roasting rabbit thighs,
0:13:48 > 0:13:51and poaching rabbit loin in a water bath.
0:13:51 > 0:13:54Are you confident about your first course? Do you reckon you'll get off to a good start?
0:13:54 > 0:13:57After what Tom said about him doing carrot and rabbit,
0:13:57 > 0:14:00I'm not too sure, any more!
0:14:01 > 0:14:05Lancashire-born Nick Brodie is head chef at Llangoed Hall,
0:14:05 > 0:14:08a hotel on the edge of the Brecon Beacons.
0:14:08 > 0:14:11Having moved to Wales five years ago with his family,
0:14:11 > 0:14:14he's passionate about his adopted home.
0:14:14 > 0:14:17I've been made very, very welcome here.
0:14:17 > 0:14:20And, yeah, I'm really proud to represent Wales.
0:14:20 > 0:14:22I think it means more to me than anything, that, really.
0:14:22 > 0:14:24It's a very personal thing.
0:14:24 > 0:14:27When I'm creating a dish, it's part of me.
0:14:28 > 0:14:31Whenever he can, Nick uses the fresh seasonal ingredients
0:14:31 > 0:14:35grown in the hotel's 17-acre grounds.
0:14:35 > 0:14:38I go outside in the afternoon, middle of summer,
0:14:38 > 0:14:39I start picking things.
0:14:39 > 0:14:43That's what I want - let's use it, let's take it in the kitchen -
0:14:43 > 0:14:45and I think that's a massive advantage.
0:14:45 > 0:14:48To perfect his summer menu, he's been testing his dishes
0:14:48 > 0:14:51on the staff, who look after his kitchen garden.
0:14:53 > 0:14:56- Nick's here.- There we go, guys. Have a taste.
0:14:56 > 0:14:59Taste of summer is where we're going to.
0:14:59 > 0:15:01I love that. It's beautiful.
0:15:01 > 0:15:03- It's definitely summer.- Thanks.
0:15:05 > 0:15:09I've never thought I was competitive but I don't want to lose.
0:15:09 > 0:15:11Er...
0:15:11 > 0:15:13Yeah. I ain't up for that, at all!
0:15:20 > 0:15:23Back in the kitchen, Phil is still working on the many tomato elements
0:15:23 > 0:15:25for his summer starter.
0:15:25 > 0:15:29He's using some of his tomato consomme to make a tomato jelly,
0:15:29 > 0:15:32which he needs to get set.
0:15:32 > 0:15:36Next he moves on to his tomato tartare, which he spoons into
0:15:36 > 0:15:39the centre of hollowed-out oxheart tomatoes.
0:15:39 > 0:15:43I'm getting there, I know the kitchen, I know how the competition works.
0:15:43 > 0:15:45It's a little bit comfier but it doesn't really mean anything.
0:15:48 > 0:15:52Newcomer Nick is serving eight variations of carrot for his rabbit
0:15:52 > 0:15:56starter, including purees, ketchups and a foam,
0:15:56 > 0:16:00but with only his carrot powder complete, he's running out of time.
0:16:00 > 0:16:02I need to get these purees done as quick as possible
0:16:02 > 0:16:08because they're going to be made into the ketchup, as well, man.
0:16:08 > 0:16:11He's using two different varieties of heritage carrots
0:16:11 > 0:16:15to make his purees, which he hopes will impress Tom.
0:16:17 > 0:16:20Are you looking for a contrast in flavours, or colour,
0:16:20 > 0:16:23- what are you looking for?- Really, it's down to colour,
0:16:23 > 0:16:25and then it's down to what I add,
0:16:25 > 0:16:27with flavourings of clove or Sichuan.
0:16:27 > 0:16:30It's going to be a minute flavour change, but that's it.
0:16:34 > 0:16:37The good thing is it tastes of carrot!
0:16:38 > 0:16:41He's got two different carrot purees - one red, one yellow.
0:16:41 > 0:16:44I was looking for a different taste but they're both the same
0:16:44 > 0:16:46and, for me, that's a little bit style over substance.
0:16:46 > 0:16:49With plating up approaching,
0:16:49 > 0:16:52Paul is working on the Jerusalem artichoke puree, which he'll use
0:16:52 > 0:16:56as the filling for his refined take on a summer sandwich.
0:16:56 > 0:17:00Next, he moves on to clarifying his tomato consomme.
0:17:00 > 0:17:03But he's decided on an unusual method to get the clear liquid
0:17:03 > 0:17:06from underneath the layer of fat.
0:17:09 > 0:17:10Needs to go lower.
0:17:10 > 0:17:12So you're trying to...
0:17:12 > 0:17:16Basically siphon it, just because it's a little bit loose.
0:17:16 > 0:17:19I'm going to siphon it rather than ladle it so hopefully it will become clearer for you.
0:17:19 > 0:17:22This is the main thing and if this goes wrong,
0:17:22 > 0:17:23there's no point doing the dish.
0:17:23 > 0:17:26- So having you stood next to me doesn't help.- No.
0:17:30 > 0:17:33- Do you mind if I taste it? - No, Chef, you can go ahead.
0:17:45 > 0:17:46It's different.
0:17:49 > 0:17:53First to plate up is Nick, with his dish, The Constant Gardener,
0:17:53 > 0:17:57inspired by summer memories of hunting rabbits and picking carrots.
0:17:58 > 0:18:01He's still got several elements left to prepare,
0:18:01 > 0:18:03including his tomato ketchup.
0:18:03 > 0:18:06- Nick, how are you getting on? - Yeah, I'm about there, man,
0:18:06 > 0:18:08just finishing off the meats.
0:18:08 > 0:18:11Nick fries his water-bathed rabbit loin in a pan alongside
0:18:11 > 0:18:13the rabbit liver and kidneys.
0:18:13 > 0:18:15Nick, you're due up on the pass now, yeah?
0:18:15 > 0:18:17- OK, thank you.- You're shaking, Nick.
0:18:17 > 0:18:19I am, man, I'm nervous.
0:18:19 > 0:18:24He starts his plate with splashes of carrot puree followed by his carrot
0:18:24 > 0:18:27ketchup, carrot and red cabbage powder
0:18:27 > 0:18:28and miniature carrots.
0:18:30 > 0:18:34He slices the rabbit offal and arranges on the plate.
0:18:34 > 0:18:37You are three minutes over, and counting.
0:18:37 > 0:18:39Next, grated carrot,
0:18:39 > 0:18:42Shimeji mushrooms, and micro leaves.
0:18:42 > 0:18:44He finishes with carrot foam.
0:18:49 > 0:18:51There you go, Chef, The Constant Gardener.
0:18:51 > 0:18:53- Are you happy with everything? - I think so,
0:18:53 > 0:18:56- I started to sweat halfway through that.- Let's go and try it.
0:19:03 > 0:19:05- You were four minutes over.- Yeah.
0:19:05 > 0:19:08Do you really think you can do this at the banquet?
0:19:08 > 0:19:10I started to get nervous.
0:19:10 > 0:19:13I should have set a timer to see how long I had but I didn't do that.
0:19:15 > 0:19:17In terms of, you know, visual impact, I think it hits the brief.
0:19:17 > 0:19:20You know, beautiful, bright, summer colours.
0:19:20 > 0:19:22You wouldn't say carrots is normally a summery thing
0:19:22 > 0:19:24but that looks really summery.
0:19:27 > 0:19:30The rabbit loin - how is it for you?
0:19:30 > 0:19:32I think it could have done with a bit more flavour added to it.
0:19:32 > 0:19:36- Rabbit, it had to be subtle but not too subtle.- Yeah, sure.
0:19:39 > 0:19:42There's more rabbit flavour in the leg, coming through, for me,
0:19:42 > 0:19:44than in the loin.
0:19:44 > 0:19:47- You've got the heritage carrots that you made into puree.- Yes.
0:19:47 > 0:19:50- You said you were putting clove in there.- Yeah.
0:19:50 > 0:19:53There's not really a taste of clove in there for me.
0:19:55 > 0:19:56All the purees taste the same.
0:19:56 > 0:20:00I think it's a good dish. Whether it's a great dish, I don't know.
0:20:00 > 0:20:03If I were to give you the opportunity of scoring your own dish, what would you give it?
0:20:03 > 0:20:05Er, a ten, Chef.
0:20:07 > 0:20:09Let's see later, shall we?
0:20:11 > 0:20:13- Are you all right, Nick? - Yeah.- How did that go?
0:20:13 > 0:20:16Not too bad. What did you guys think of it?
0:20:16 > 0:20:18- There wasn't enough carrot flavour for me.- Yeah.
0:20:18 > 0:20:21I'd have loved a little bit more of the carrot ketchup.
0:20:23 > 0:20:27Next up to the pass is third-time competitor Phil with his vegetarian
0:20:27 > 0:20:29starter, The Greenhouse.
0:20:29 > 0:20:32He starts by scorching baby onions,
0:20:32 > 0:20:34then adds black olive crumble to plates.
0:20:34 > 0:20:36Watch your bread, man.
0:20:37 > 0:20:39Thank you.
0:20:39 > 0:20:40Next, his tomato jelly...
0:20:44 > 0:20:47..followed by varieties of tomato seeds and marinated tomatoes.
0:20:49 > 0:20:53He finishes his plate with slices of burnt onion, balsamic gel,
0:20:53 > 0:20:54and micro leaves.
0:20:56 > 0:20:59He dresses his stuffed oxheart tomatoes with pea shoots
0:20:59 > 0:21:02and presents in a greenhouse-style cloche
0:21:02 > 0:21:05served with toasted focaccia.
0:21:12 > 0:21:14Lovely, Phil. I like it.
0:21:14 > 0:21:16- Thanks.- Paul, Nick, what do you think?
0:21:16 > 0:21:18- Oh, I love it.- Yeah, very cool. I like the idea.
0:21:18 > 0:21:21I think we should go and taste this tomato dish of yours, Chef.
0:21:21 > 0:21:22Brilliant.
0:21:29 > 0:21:32Presentation - you're happy with the way it looks?
0:21:32 > 0:21:35The jelly's turned into a consomme again.
0:21:35 > 0:21:38- Because it's hot in there. - Which is a bit unfortunate.
0:21:38 > 0:21:40I think the jelly will really annoy him more than anything.
0:21:40 > 0:21:42- Yeah.- He's a perfectionist.
0:21:42 > 0:21:45Let's have a look at what's inside here.
0:21:47 > 0:21:49That's cool.
0:21:49 > 0:21:50Is this how you wanted the dish to look?
0:21:50 > 0:21:53- The tomato?- Yeah, I mean, once you cut into it
0:21:53 > 0:21:56you're going to get a little bit of, yeah, messiness.
0:21:58 > 0:22:01Lovely burrata. It's rich, it's beautiful.
0:22:04 > 0:22:07I think it absolutely nails the brief - it's summery.
0:22:11 > 0:22:14The tomato tartare, do you think it's seasoned enough?
0:22:14 > 0:22:16For me it is, yeah.
0:22:17 > 0:22:21If I get anywhere close to Phil, I'll be quite happy. That's one of the best dishes I've seen him do.
0:22:21 > 0:22:25If you were to judge this, Phil, what would you give it?
0:22:25 > 0:22:26I'd give it a nine.
0:22:29 > 0:22:31- Are you all right, Chef? - Yeah. Just about.
0:22:31 > 0:22:33I'm so annoyed at the jelly.
0:22:34 > 0:22:36Summer weather.
0:22:36 > 0:22:38Last to plate up is Paul,
0:22:38 > 0:22:41who's hoping his refined take on his childhood picnics
0:22:41 > 0:22:43will evoke a taste of summer.
0:22:43 > 0:22:46How are you getting on here? Are you nearly there?
0:22:46 > 0:22:48Almost.
0:22:49 > 0:22:51No, probably a little bit behind now.
0:22:51 > 0:22:54For his sandwiches, he's baked feuilles de brick,
0:22:54 > 0:22:58fine sheets of pastry which he tops with his Jerusalem artichoke puree.
0:22:58 > 0:23:00Are they the sandwiches?
0:23:00 > 0:23:03- Yep.- They don't look like sandwiches I've ever seen.
0:23:03 > 0:23:07- Where's the bread?- You've never been to North Wales, obviously. - True, true.
0:23:09 > 0:23:13He pours his clear tomato consomme into teapots to serve.
0:23:14 > 0:23:17Next, he fills bowls with a minestrone filling,
0:23:17 > 0:23:19starting with the tomato tartare,
0:23:19 > 0:23:21then scorched baby plum tomatoes,
0:23:21 > 0:23:23artichoke, purple radishes,
0:23:23 > 0:23:25and silverskin onions.
0:23:25 > 0:23:29Finally, he tops his sandwiches with grated Parmesan and truffle.
0:23:36 > 0:23:38Soup and a sandwich.
0:23:38 > 0:23:40If you have sandwiches like that as a kid, you know,
0:23:40 > 0:23:42truffle and artichoke, I'm coming round your house.
0:23:42 > 0:23:44Yeah, it's a bit different, isn't it?
0:23:44 > 0:23:48- Proof is in the eating of course, isn't it?- Yep.- Let's go.
0:23:54 > 0:23:57Paul, visually, I think it looks really great
0:23:57 > 0:24:00but do you think for a starter it's a little bit too big?
0:24:00 > 0:24:03First-time nerves, just kept putting the things on and should have
0:24:03 > 0:24:05took a breath but hopefully it eats well.
0:24:05 > 0:24:08I wouldn't have pegged artichokes and a Jerusalem artichoke puree
0:24:08 > 0:24:10as the epitome of summer.
0:24:15 > 0:24:17A lot of good flavours.
0:24:18 > 0:24:20That consomme, the flavour in that is pretty incredible.
0:24:20 > 0:24:24It is really quite a robust tomato flavour.
0:24:24 > 0:24:27There's probably, like, seven different ingredients going on.
0:24:27 > 0:24:28Do you think that all works well together?
0:24:28 > 0:24:30I think it's quite interesting.
0:24:30 > 0:24:32I don't think it bores you.
0:24:34 > 0:24:37- If I close my eyes and eat that, that's an autumnal flavour.- Yeah.
0:24:40 > 0:24:43Truffle obviously gives it a nice special touch.
0:24:43 > 0:24:45Yep.
0:24:45 > 0:24:49- How are you feeling now?- I really let down myself, just by the size.
0:24:49 > 0:24:50Just, it's just too big.
0:24:50 > 0:24:52It's a bit upsetting.
0:24:56 > 0:24:59- How are you doing? - Not very good.- Not very good?
0:24:59 > 0:25:01No, I thought it was too big.
0:25:01 > 0:25:03I thought the flavour of it was phenomenal.
0:25:03 > 0:25:06I thought it was a real contrast of flavour of my tomato consomme.
0:25:08 > 0:25:11So I think we know Tom's going to be quite a critic on this food.
0:25:11 > 0:25:14We have to impress him a lot to get nines and tens off him -
0:25:14 > 0:25:17that's for certain.
0:25:29 > 0:25:32Nick, I'm going to start with you and your dish...
0:25:36 > 0:25:40I thought it was a very light, summery, colourful dish
0:25:40 > 0:25:43and for me, it really hit the brief.
0:25:44 > 0:25:48The rabbit and carrot is a classic combination and worked really well.
0:25:50 > 0:25:55The carrot ketchup was sweet and sharp and perfectly balanced
0:25:55 > 0:25:58and all of the parts of the rabbit were very well cooked.
0:26:00 > 0:26:01However...
0:26:03 > 0:26:07..in terms of the flavour of the meat, it lacked that oomph.
0:26:08 > 0:26:10The flavour of the Sichuan
0:26:10 > 0:26:12hadn't really come through
0:26:12 > 0:26:15and if you're going to do two carrot purees,
0:26:15 > 0:26:18I wanted to taste the difference between the two.
0:26:18 > 0:26:19Yeah.
0:26:21 > 0:26:24Paul, your dish...
0:26:27 > 0:26:31I love the originality of the dish and the personal story behind it.
0:26:32 > 0:26:36You took a very classic humble dish and you elevated it.
0:26:38 > 0:26:42However, you served a farmer's portion.
0:26:45 > 0:26:47The sandwiches got soggy
0:26:47 > 0:26:49and the tomato tartare,
0:26:49 > 0:26:51it was kind of lost with all the other ingredients.
0:26:54 > 0:26:57Phil, your dish,
0:26:57 > 0:26:59The Greenhouse.
0:26:59 > 0:27:03You definitely made the most of a simple, beautiful ingredient,
0:27:03 > 0:27:05the British tomato.
0:27:07 > 0:27:09I loved the presentation.
0:27:09 > 0:27:13You showed a lot of skill in putting all these components together.
0:27:13 > 0:27:18I think it was a shame that the tomato jelly melted at the table.
0:27:18 > 0:27:21It was a very simple dish but I loved the fact
0:27:21 > 0:27:24that you let the ingredients speak for themselves.
0:27:26 > 0:27:29So, chefs, to the scores.
0:27:31 > 0:27:33Nick, I'm going to start with you first.
0:27:35 > 0:27:36I'm giving you a score...
0:27:39 > 0:27:41..of eight.
0:27:41 > 0:27:43Thank you.
0:27:43 > 0:27:44Paul...
0:27:44 > 0:27:46I'm going to give your dish...
0:27:48 > 0:27:49..a seven.
0:27:51 > 0:27:53Finally to you, Phil.
0:27:55 > 0:27:57I'm going to give you a score...
0:27:58 > 0:28:00..of nine.
0:28:02 > 0:28:03Thank you.
0:28:03 > 0:28:05So, chefs, well done.
0:28:05 > 0:28:08Still very much all to play for.
0:28:08 > 0:28:10- Thank you.- Thank you.
0:28:13 > 0:28:15- Well done.- Cheers. - Nice one, dude.
0:28:15 > 0:28:18Getting a nine off any veteran would be a good score but, you know,
0:28:18 > 0:28:21off somebody of Tom's reputation, that's extra special.
0:28:21 > 0:28:23- The first one out of the way. - Well done.
0:28:23 > 0:28:26It was disappointing but the other two dishes were really good.
0:28:26 > 0:28:27Really, really good.
0:28:27 > 0:28:30When I saw you plating it I was like, "He's got it."
0:28:30 > 0:28:32My chances now are really good. There's one point either way.
0:28:32 > 0:28:34There's nothing in it.