0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06Hold on to your hats.
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 > 0:00:17- The competition is on. - I'm going to flip out.
0:00:17 > 0:00:22..celebrating 140 years of the iconic Wimbledon Championships,
0:00:22 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:29 > 0:00:31This week, three chefs from Wales
0:00:31 > 0:00:35are battling it out in the Great British Menu kitchen.
0:00:35 > 0:00:37He was going to try and take you down.
0:00:37 > 0:00:40Returning contender Phil Carmichael,
0:00:40 > 0:00:42who triumphed yesterday to take the lead.
0:00:42 > 0:00:45I'm going to give you a score of nine.
0:00:45 > 0:00:49First-time competitor Nick Brodie who finished a point behind Phil
0:00:49 > 0:00:52after his nerves got the better of him.
0:00:52 > 0:00:54- Are you shaking, Nick? - I am, man, I'm nervous.
0:00:54 > 0:00:57And fellow newcomer Paul Croasdale,
0:00:57 > 0:01:00who's in last place after failing to score highly
0:01:00 > 0:01:02with his ambitious starter.
0:01:02 > 0:01:05You served a farmer's portion.
0:01:06 > 0:01:09Today it's the fish course
0:01:09 > 0:01:13and all three chefs are gunning for a perfect ten.
0:01:13 > 0:01:16The dish is all right, it's whether I deal with the nerves and everything.
0:01:16 > 0:01:17Pressure is an illusion.
0:01:17 > 0:01:20But with just two points between first and last place,
0:01:20 > 0:01:23who will come out on top?
0:01:23 > 0:01:25A schoolboy error.
0:01:38 > 0:01:41To make it through to Friday's regional final,
0:01:41 > 0:01:43the chefs must impress with exceptional dishes
0:01:43 > 0:01:48that capture the taste of summer and honour 140 years
0:01:48 > 0:01:51of the incredible Wimbledon Championships.
0:01:52 > 0:01:56Third-timer Phil is one step closer to cooking for the judges,
0:01:56 > 0:02:00having scored a winning nine for his starter course.
0:02:00 > 0:02:02The standard in the kitchen this year is very, very high.
0:02:02 > 0:02:04I've got to make sure I nail my fish course.
0:02:04 > 0:02:06Hopefully I can stay in the lead.
0:02:06 > 0:02:10But in hot pursuit is newcomer Nick with eight points,
0:02:10 > 0:02:13while fellow first-timer Paul has seven.
0:02:13 > 0:02:16The fish course, you have a bit of ground to make up in the points.
0:02:16 > 0:02:18Do you think this is the dish that's going to do it?
0:02:18 > 0:02:21Yeah, confident on this one. It's a bit better, I think.
0:02:21 > 0:02:24- Yeah? Nick?- I learned a lot of lessons on that first go.
0:02:24 > 0:02:25Time goes quickly, doesn't it?
0:02:25 > 0:02:26Very quickly, yeah.
0:02:27 > 0:02:31Judging them this week is one of the country's most renowned chefs,
0:02:31 > 0:02:35known for his meticulous attention to detail -
0:02:35 > 0:02:36Tom Aikens.
0:02:36 > 0:02:39There's hardly any points in between us all and I, for sure,
0:02:39 > 0:02:41- want to get through for Wales. - Fighting talk.
0:02:47 > 0:02:48How are you feeling, guys?
0:02:48 > 0:02:50- I'm happy.- Happy.
0:02:50 > 0:02:51Miserable.
0:02:52 > 0:02:53I mean, it's still very close.
0:02:53 > 0:02:55So, the fish course.
0:02:55 > 0:02:57Have we got summery, Phil, on these dishes?
0:02:57 > 0:02:59No winter chills?
0:02:59 > 0:03:00I do have snow on mine.
0:03:00 > 0:03:02- Snow?- Yeah.
0:03:02 > 0:03:03OK. Interesting.
0:03:04 > 0:03:06Keep it clean, fresh tasting.
0:03:06 > 0:03:08Get cooking.
0:03:08 > 0:03:09Cheers, Chef.
0:03:11 > 0:03:14The fish course can really throw some chefs.
0:03:14 > 0:03:17They make it overtly complicated and because this is all about the taste
0:03:17 > 0:03:21of summer, what I'm looking for is pure, clean, summer flavours.
0:03:22 > 0:03:26Returning chef Phil Carmichael is hoping to stay at the top of
0:03:26 > 0:03:29the leaderboard today with his fish dish, Mackerel In Summer Flavours,
0:03:29 > 0:03:33inspired by the taste of a refreshing summer cocktail.
0:03:34 > 0:03:37- Hi, Phil.- Hi, Chef.- How are we?
0:03:37 > 0:03:39- Good.- Feeling positive after your first course?
0:03:39 > 0:03:42- I am, yes. - Tell me what your dish is?
0:03:42 > 0:03:46I'm going to marinate the mackerel in Summer Cup and cucumber juice,
0:03:46 > 0:03:47so that's going to cure the mackerel.
0:03:47 > 0:03:50And how long are you brining the mackerel?
0:03:50 > 0:03:52- Quickly, 25, 30 minutes.- OK.
0:03:52 > 0:03:55Then I'm going to add the flavours that match with the Summer Cup.
0:03:55 > 0:03:56I'm going to use some juniper,
0:03:56 > 0:04:00some grated orange zest, some fresh apple,
0:04:00 > 0:04:02and then I'm going to do the mackerel two ways.
0:04:02 > 0:04:04- I'm going to do a burnt piece and some tartare.- OK.
0:04:04 > 0:04:06And the mooli?
0:04:06 > 0:04:10The mooli, I'm going to use a Japanese slicer,
0:04:10 > 0:04:14cut out discs of this and then, you know, pickle this very quickly,
0:04:14 > 0:04:16- in lemon juice and a little bit of water.- OK.
0:04:16 > 0:04:19That'll add a little bit of acidity to the tartare part of the dish.
0:04:19 > 0:04:22Nick, what do you think to Phil's dish?
0:04:22 > 0:04:25Sounds very good, but I, too, am using mackerel.
0:04:25 > 0:04:27- Are you?- Yes.
0:04:27 > 0:04:30It's a wonderful fish, I love it, so do it proud.
0:04:30 > 0:04:34Cook it well and I think with the flavours you've got, you know,
0:04:34 > 0:04:36it's interesting. I'm intrigued, Chef.
0:04:36 > 0:04:37Good, thank you.
0:04:37 > 0:04:40Phil's dish, I love its simplicity
0:04:40 > 0:04:42but I think if he leaves the mackerel to brine too long
0:04:42 > 0:04:45in the Summer Cup, it'll overpower the mackerel.
0:04:49 > 0:04:52Newcomer Nick is hoping to take Phil's narrow lead
0:04:52 > 0:04:56with his dish inspired by summer childhood memories of fishing.
0:04:58 > 0:05:01- Hi, Chef.- Hi, Nick. How are we doing?
0:05:01 > 0:05:03- Yeah, very good.- So, Nick, what's the name of the dish?
0:05:03 > 0:05:05The dish is called Boat Trip.
0:05:05 > 0:05:08- OK.- Its main element is mackerel.
0:05:08 > 0:05:11- The sentimental feeling behind it was going on family holidays as a kid.- OK.
0:05:11 > 0:05:14On the mackerel boats in summer, catch a few, take them back,
0:05:14 > 0:05:18barbecue them. It's going to be blowtorched mackerel,
0:05:18 > 0:05:20tomato consomme and pickled vegetables.
0:05:20 > 0:05:23- OK.- And then I'm going to do spots of tomato ketchup down the back
0:05:23 > 0:05:25of the mackerel.
0:05:25 > 0:05:27The consomme, why is it in a bag?
0:05:27 > 0:05:30What I'm going to do, I'm going to macerate it into the bag,
0:05:30 > 0:05:33freeze it and then I'm going to let it drip through muslin and
0:05:33 > 0:05:36oil it up and let it pool on the plate around the mackerel.
0:05:36 > 0:05:39And the nectarine - what are we doing with these?
0:05:39 > 0:05:43I've got a Japanese mirin pickle which I'm going to pickle these,
0:05:43 > 0:05:47nice dice, and they're going to go down the spine of the mackerel.
0:05:47 > 0:05:51OK. It's quite a lot of fruity, sharp flavours,
0:05:51 > 0:05:55which I think will contrast with the mackerel, which is quite oily and rich.
0:05:55 > 0:05:57- You know, it should work very well together.- That's cool.
0:05:57 > 0:05:59Phil, he's got mackerel, as well.
0:05:59 > 0:06:00Are you concerned?
0:06:00 > 0:06:04Yeah, it'll be interesting to see how we both do our different versions of the dish.
0:06:04 > 0:06:05Battle of the mackerel.
0:06:06 > 0:06:10Nick's dish, the Boat Trip, again using mackerel.
0:06:10 > 0:06:12One of the components that Nick is using is mirin.
0:06:12 > 0:06:14The only thing with that, if he uses too much of it,
0:06:14 > 0:06:18it could actually overpower the subtlety of the mackerel.
0:06:19 > 0:06:23Fellow newcomer Paul is hoping to move up from third place
0:06:23 > 0:06:27with a regal dish that celebrates the Royal Family's long-standing
0:06:27 > 0:06:28connection to Wimbledon.
0:06:30 > 0:06:32- How are you? - Good, how are you?- Yeah, good.
0:06:34 > 0:06:37Interesting. So what's the name of the dish?
0:06:37 > 0:06:40- It's called The Royal Box. - The Royal Box?- Yeah.
0:06:40 > 0:06:42The Royal Box is, like, the most exclusive part of Wimbledon,
0:06:42 > 0:06:46centre stage, so hopefully this dish can get me a bit more centre stage
0:06:46 > 0:06:48myself, one would hope.
0:06:49 > 0:06:51So, king crab and then queen scallops.
0:06:51 > 0:06:53And they'll all go in a Royal Box.
0:06:53 > 0:06:55King crab, king of the sea, I would say.
0:06:55 > 0:06:57It's a beautiful ingredient to use.
0:06:57 > 0:07:00As we know, if it's overdone, overkilled, overcooked,
0:07:00 > 0:07:02it's like chewing a rubber band.
0:07:02 > 0:07:03Yeah.
0:07:04 > 0:07:08So the preparation, then, how's it all magically coming together?
0:07:08 > 0:07:11Very simple with the scallops, just going to take them out,
0:07:11 > 0:07:13clean them up, chill them down and ceviche them.
0:07:13 > 0:07:15- Sounds nice.- And the king crab,
0:07:15 > 0:07:17water-bath it and then I'm going to barbecue it.
0:07:17 > 0:07:19I see you've got a lot of lemon there, Chef.
0:07:19 > 0:07:21Lemon puree.
0:07:21 > 0:07:22Herb and lemon pickle.
0:07:22 > 0:07:26I've got some yoghurt with some preserved lemon to give a creaminess to the dish.
0:07:26 > 0:07:29I've a bit of pickled cucumber and a bit of apple going on there.
0:07:29 > 0:07:31Again, a little bit of elderflower vinegar,
0:07:31 > 0:07:33and I'm going to finish it off with, like, a horseradish snow,
0:07:33 > 0:07:35just a bit of fire from the horseradish.
0:07:35 > 0:07:37I mean, I love the ingredients you're using,
0:07:37 > 0:07:39and if it is prepared with lots of love,
0:07:39 > 0:07:41it could be a wonderful dish, Chef.
0:07:41 > 0:07:44Guys, are you feeling a little worried about...
0:07:45 > 0:07:48- ..about Paul's dish? - Yeah, he's using some beautiful ingredients there.
0:07:48 > 0:07:50I'm very much looking forward to tasting it.
0:07:50 > 0:07:53King crab legs, probably the biggest I've seen.
0:07:53 > 0:07:54It looks amazing.
0:07:54 > 0:07:56I've got them running scared, look.
0:07:56 > 0:07:58- Yeah.- Let's see if I can cook it first.
0:08:00 > 0:08:02Paul's dish, The Royal Box,
0:08:02 > 0:08:04he's using a lot of strong ingredients on his dish.
0:08:04 > 0:08:08He's got elderflower, he's got lemon puree, he's got the horseradish snow.
0:08:08 > 0:08:09As long as he tones them down
0:08:09 > 0:08:11and doesn't make one stronger than the other,
0:08:11 > 0:08:14I think this dish could be a stunning dish.
0:08:20 > 0:08:21- Anyone think they'll get a ten?- Why not?
0:08:21 > 0:08:23Tom seems to be in a generous mood.
0:08:23 > 0:08:26I'm really going to need a high score to keep up with both of you.
0:08:26 > 0:08:27Come on, we're only two points!
0:08:27 > 0:08:30- You're all doom and gloom over there.- He is, isn't he?
0:08:32 > 0:08:35Determined to stay at the top of the scoreboard,
0:08:35 > 0:08:39Phil is combining the unusual flavours of the classic Summer Cup cocktail
0:08:39 > 0:08:43with fish in his dish, Mackerel In Summer Flavours.
0:08:43 > 0:08:47He starts by creating a brine for his fish using cucumber juice
0:08:47 > 0:08:50and Summer Cup liqueur.
0:08:50 > 0:08:52What's a Summer Cup, Phil?
0:08:52 > 0:08:54Summer Cup, yeah, it's your classic summer cocktail,
0:08:54 > 0:08:56massively popular at the Wimbledon Championships.
0:08:56 > 0:08:58It goes with lemonade.
0:08:58 > 0:09:00In contrast to his competitors' more complex dishes,
0:09:00 > 0:09:04Phil's consists of just two main elements -
0:09:04 > 0:09:07a mackerel tartare and a scorched mackerel fillet.
0:09:10 > 0:09:12Is this dish a bit simple for you, Phil?
0:09:12 > 0:09:14- No.- Do you think that's what they want at the banquet?
0:09:14 > 0:09:16I think so. Fingers crossed, I might get to the banquet this time.
0:09:16 > 0:09:18Maybe it'll be the fish dish, who knows?
0:09:20 > 0:09:24Nick is hoping to gain the edge over Phil with his fish course.
0:09:24 > 0:09:26He's serving his mackerel with pickled veg,
0:09:26 > 0:09:29tomato consomme and a tomato ketchup.
0:09:29 > 0:09:32Both mackerel - who's going to win the battle of the mackerel?
0:09:32 > 0:09:33Yeah, I'm quietly confident.
0:09:33 > 0:09:36- Nick, what do you reckon? - Yeah, same. I'd like the nine.
0:09:36 > 0:09:39- Yeah.- I'd like the ten, to be fair.
0:09:39 > 0:09:42He's making a start on his summery consomme, but,
0:09:42 > 0:09:45after his nerves got the better of him yesterday,
0:09:45 > 0:09:47he's hoping not to make any mistakes.
0:09:49 > 0:09:51- Nick, how are you feeling with your dish?- It's all good.
0:09:53 > 0:09:57Paul is working on the queen scallops for his dish, The Royal Box,
0:09:57 > 0:10:00a reference to the special seats reserved for the royal family
0:10:00 > 0:10:03on Centre Court.
0:10:03 > 0:10:05King crab will be at the centre of his dish.
0:10:05 > 0:10:08It's an ingredient prized for its delicate taste.
0:10:10 > 0:10:12I'm looking forward to seeing this king crab.
0:10:12 > 0:10:14- Yeah, me too.- Yeah, I'm excited about this dish.- Yeah.
0:10:16 > 0:10:19In the hope of retaining the crab's subtle flavour,
0:10:19 > 0:10:21Paul will poach it in a water bath.
0:10:21 > 0:10:25He prepares his meat by placing it in a vac-pack machine,
0:10:25 > 0:10:27but not everything is going to plan.
0:10:27 > 0:10:29BLEEP!
0:10:29 > 0:10:30The vac-pack machine ripped the seal.
0:10:30 > 0:10:33- BLEEP! - King crab everywhere.
0:10:38 > 0:10:41The crab has got to be cooked perfectly, otherwise, you know,
0:10:41 > 0:10:42no chance. Game over.
0:10:45 > 0:10:48- Is it working, or not?- Yeah.
0:10:48 > 0:10:51Paul puts his crab in a water bath to cook gently.
0:10:52 > 0:10:54He'll barbecue it just before serving.
0:10:56 > 0:10:59So you're confident you're going to pull it off?
0:10:59 > 0:11:02The dish is right, it's whether I deal with the nerves and everything.
0:11:02 > 0:11:03- Ignore the nerves.- Yeah.
0:11:03 > 0:11:06Obviously, mine really connected with Wimbledon, like yours, Phil.
0:11:06 > 0:11:08I just hope I can do them justice.
0:11:08 > 0:11:13Paul's dish is inspired by the Royal Family's long-standing connection
0:11:13 > 0:11:17with Wimbledon. A member of the family has acted as patron to the
0:11:17 > 0:11:22championships since 1952, but their link to tennis goes back centuries,
0:11:22 > 0:11:25when the game was quite different.
0:11:25 > 0:11:28Paul's come to Hampton Court Palace to find out more.
0:11:28 > 0:11:29Hi, I'm Paul, pleased to meet you.
0:11:29 > 0:11:31Hi, I'm Lesley.
0:11:31 > 0:11:33Lesley Ronaldson is an expert in real tennis,
0:11:33 > 0:11:35the original indoor sport from which
0:11:35 > 0:11:38the modern game of tennis is descended.
0:11:38 > 0:11:40My dish for my second course, fish,
0:11:40 > 0:11:43is all about the royal connection with tennis,
0:11:43 > 0:11:46it's called The Royal Box, so king crab, queen scallops,
0:11:46 > 0:11:50and I think here's where kings and queens have a big connection with tennis.
0:11:50 > 0:11:53Oh, yes, the king of games and the game of kings is real tennis.
0:11:53 > 0:11:56This building behind us, with the high buttresses,
0:11:56 > 0:12:01was Henry VIII's tennis court that he built and played on in 1535.
0:12:01 > 0:12:04And there is a massive difference between tennis and Wimbledon tennis
0:12:04 > 0:12:06- here, is that correct?- Well, yes.
0:12:06 > 0:12:10The tennis you're talking about is a modern game that began many hundreds
0:12:10 > 0:12:12of years after our game began.
0:12:12 > 0:12:15We were known as tennis and the other game was known as lawn tennis.
0:12:15 > 0:12:19When the modern game became more popular, we had to change to real tennis.
0:12:19 > 0:12:22- And there's still a royal connection today?- Of course.- Yeah?
0:12:22 > 0:12:25Prince Edward is our senior patron of the game. He still plays.
0:12:27 > 0:12:31Paul wants to experience the sport of kings first-hand with Josh,
0:12:31 > 0:12:33a real tennis professional.
0:12:33 > 0:12:36The game is believed to have started as a street sport,
0:12:36 > 0:12:40before being adopted by royalty throughout Europe over 700 years ago.
0:12:40 > 0:12:42- Hiya.- I'm Paul, pleased to meet you. - Nice to meet you.
0:12:42 > 0:12:45I believe you're going to teach me what real tennis is.
0:12:45 > 0:12:48Absolutely right. This is a bit of a target game.
0:12:48 > 0:12:49We've got three targets.
0:12:49 > 0:12:53We've got the green area of floor, which is called the stroke area,
0:12:53 > 0:12:56the grille, which is our Holbein of Henry VIII.
0:12:56 > 0:12:57- Yeah.- And the winning gallery.
0:12:57 > 0:13:00If you were to hit him, that square, that's called the grille,
0:13:00 > 0:13:02if you were to hit that during the middle of the rally,
0:13:02 > 0:13:04then you win the point. For a serve,
0:13:04 > 0:13:07that is what I would call a legal serve,
0:13:07 > 0:13:10and that's how you start a rally.
0:13:10 > 0:13:11- OK.- Then the rally is on.
0:13:11 > 0:13:16An interesting little rumour about the serve, actually, is Henry
0:13:16 > 0:13:21and the other nobles thought that it was beneath them to just put
0:13:21 > 0:13:22the ball into the rally.
0:13:22 > 0:13:25So what they would do is they would
0:13:25 > 0:13:28stand at the back of the court and they'd go, "Serve!"
0:13:28 > 0:13:30Or, "Servant!"
0:13:31 > 0:13:33And they'd hit the ball in...
0:13:33 > 0:13:35- Right.- Then the rally would begin. - Serve actually comes from servant?
0:13:35 > 0:13:38- So the...- So the story goes. - So the rumour goes.
0:13:38 > 0:13:42- So, the whole game's got, like, a royal connection, then? - Oh, absolutely. Particularly here.
0:13:42 > 0:13:44Good.
0:13:44 > 0:13:46Nice.
0:13:47 > 0:13:49Shot!
0:13:49 > 0:13:51Very good. All right. We'll call it a day.
0:13:51 > 0:13:54- Thank you very much for today. - Pleasure. It was lovely to meet you.
0:13:54 > 0:13:55That was my first-ever game.
0:13:55 > 0:13:57- Best of luck with the menu. - Yeah, cheers. Thanks a lot.
0:14:06 > 0:14:09Back in the kitchen, Phil is checking on his mackerel,
0:14:09 > 0:14:13which has been infusing in his brine of Summer Cup flavours.
0:14:15 > 0:14:17- Hello again.- How are we doing, Chef? - Good.- All right.
0:14:17 > 0:14:20Yeah, my mackerel's just coming out of its salty bath.
0:14:20 > 0:14:22OK, and you're happy with the way that it's been cured, yeah?
0:14:22 > 0:14:26Yeah. Give it a quick wash off so it stops curing, and then the belly,
0:14:26 > 0:14:28I'm going to use for one part of the dish,
0:14:28 > 0:14:30and the royal fillet across the top,
0:14:30 > 0:14:32I'm going to use for the other part of the dish.
0:14:33 > 0:14:35The brining is the important part of the mackerel dish.
0:14:35 > 0:14:36He has to get it spot-on.
0:14:36 > 0:14:40He looks very cool. He looks very calm. Let's hope he pulls it off.
0:14:41 > 0:14:44Phil moves on to his mackerel tartare,
0:14:44 > 0:14:46using the cured mackerel belly,
0:14:46 > 0:14:49which he mixes with diced apple, capers and creme fraiche.
0:14:49 > 0:14:53He wants the flavours of the Summer Cup to come through,
0:14:53 > 0:14:57so he's using fewer ingredients than his competitors.
0:14:57 > 0:15:01Phil's looks really simple, so he's going to have absolutely nail it,
0:15:01 > 0:15:03but I imagine he will.
0:15:03 > 0:15:05Pressure. Pressure is an illusion.
0:15:08 > 0:15:11For his dish, Boat Trip, Nick is working on the many summer-themed
0:15:11 > 0:15:15elements which he'll serve alongside his mackerel.
0:15:15 > 0:15:18He starts by pickling fruit and veg in rice vinegar.
0:15:19 > 0:15:21Next, he blends his herb oil...
0:15:25 > 0:15:27..before moving on to his tomato ketchup.
0:15:31 > 0:15:32Nick.
0:15:32 > 0:15:34Nick! Coo-ee! How many...
0:15:34 > 0:15:37How many purees are we getting off you today?
0:15:37 > 0:15:38You seem married to that blender.
0:15:38 > 0:15:41I think it's quite attached to my arm, but, you know,
0:15:41 > 0:15:44once this one's done, it's pretty plain sailing then.
0:15:44 > 0:15:46Plain sailing? Is that a pun to your Boat Trip?
0:15:46 > 0:15:48That's it, yeah.
0:15:51 > 0:15:53- Morning, Chef.- How are we? - Yeah, good, good.
0:15:53 > 0:15:55So, tell me, Nick, what's in here?
0:15:55 > 0:15:57So, yeah, I've made a tomato ketchup.
0:15:57 > 0:16:00It's pretty strong, so I only need small amounts of it.
0:16:00 > 0:16:02- OK. If I may?- Yeah, sure.
0:16:08 > 0:16:10It's got a kick, that's for sure.
0:16:10 > 0:16:13I've just tasted Nick's tomato ketchup.
0:16:13 > 0:16:16He's got that sweetness, he's got that sharpness and it's got a nice,
0:16:16 > 0:16:19pungent flavour to it, so, with the mackerel, I think it'll work really well.
0:16:23 > 0:16:25Paul is also working on the accompaniments for his dish,
0:16:25 > 0:16:27The Royal Box.
0:16:27 > 0:16:31He's making a salsa verde, in which he'll dress his king crab,
0:16:31 > 0:16:35before serving using elderflower vinegar and green summer herbs
0:16:35 > 0:16:37for a light, fresh flavour.
0:16:38 > 0:16:41Next, he makes a horseradish snow,
0:16:41 > 0:16:43before moving on to his lemon puree,
0:16:43 > 0:16:46featuring blanched lemon peel,
0:16:46 > 0:16:48blended with olive oil and sugar.
0:16:48 > 0:16:49- All right, Paul?- Yeah.
0:16:49 > 0:16:51- How are we?- Yeah, good. Getting there.
0:16:51 > 0:16:54The scallops here, you're going to marinate these, are you?
0:16:54 > 0:16:56I've made them quite thick, cos these are lovely ones.
0:16:56 > 0:16:59- I saw you doing your lemon puree. - Yeah, it's come out quite well.
0:16:59 > 0:17:01Well, I think it's quite well.
0:17:01 > 0:17:03- That's the consistency you want, yeah?- Yeah, yeah.
0:17:03 > 0:17:06I want it to be like a wet mayonnaise, almost, on the plate.
0:17:06 > 0:17:08It's not, kind of... Yeah.
0:17:11 > 0:17:14It's definitely, you know, a lot more zingy than I expected.
0:17:16 > 0:17:21- OK.- Lemon, elderflower, horseradish could be a car crash.
0:17:21 > 0:17:23Oh, definitely, definitely.
0:17:26 > 0:17:31First to plate up is Phil, with his dish, Mackerel In Summer Flavours,
0:17:31 > 0:17:33a tribute to the classic Summer Cup.
0:17:33 > 0:17:38He starts by blowtorching the skin of the cured mackerel, and plates.
0:17:38 > 0:17:42Next, he spoons his mackerel tartare onto discs of pickled mooli,
0:17:42 > 0:17:46and tops with charred, compressed cucumber and pickled apples.
0:17:46 > 0:17:48What have you got going on there?
0:17:48 > 0:17:51A little Parisian ball of Granny Smith's apple.
0:17:51 > 0:17:54- Yeah?- You know, a nice little bit of acidity.
0:17:54 > 0:17:57He adds creme fraiche and cucumber powder
0:17:57 > 0:17:59and finishes with orange zest,
0:17:59 > 0:18:02borage and nasturtium leaves.
0:18:09 > 0:18:11It's clean, simple, looks refreshing to eat.
0:18:11 > 0:18:14- Good.- It looks good. - Looks very good.
0:18:14 > 0:18:16- Not worried, are you?- Yeah, always.
0:18:16 > 0:18:19- Shall we go and eat it? - Yeah, let's go.
0:18:25 > 0:18:27Phil, do you think this ticks the boxes for Taste Of Summer?
0:18:27 > 0:18:30Yeah, it does. It's crisp, light, fresh...
0:18:30 > 0:18:32On a hot summer's day, I'd love to be eating that.
0:18:33 > 0:18:36It definitely looks like the brief. Very summery.
0:18:41 > 0:18:44The brine of the Summer Cup that you've put the main part
0:18:44 > 0:18:47of the mackerel in, do you think that has enough flavour in there?
0:18:47 > 0:18:49Yeah, for me, you know, I didn't want it to be overpowering.
0:18:51 > 0:18:53He cured the mackerel with Summer Cup.
0:18:53 > 0:18:54I don't taste that at all.
0:18:54 > 0:18:56No, you really don't get it.
0:18:58 > 0:19:02The mackerel tartare, I think it just needs that touch more...
0:19:02 > 0:19:05a touch more seasoning and just a touch more acidity.
0:19:05 > 0:19:10The scoring of the dish, I'd probably say a seven.
0:19:10 > 0:19:14- I agree with you on that. It's a steady dish, not an extravagant dish.- Yeah.
0:19:14 > 0:19:15What would you score your dish?
0:19:15 > 0:19:18I think it's up there in the, sort of, eights and nines again.
0:19:23 > 0:19:26- How are you doing, mate?- Good. Didn't really give too much away.
0:19:26 > 0:19:29- A couple of pointers. - It tasted really good.
0:19:29 > 0:19:32- Yeah.- I didn't really get the taste of the Summer Cup coming through it.
0:19:35 > 0:19:39Next up to the pass is Paul, with his dish, The Royal Box.
0:19:39 > 0:19:41He starts by barbecuing the water-bathed king crab,
0:19:41 > 0:19:43before slicing...
0:19:43 > 0:19:44It looks good, man.
0:19:44 > 0:19:47..and seasoning in the elderflower salsa verde.
0:19:49 > 0:19:52Next, on a serving board, he pipes yoghurt,
0:19:52 > 0:19:53places a pickled scallop on top,
0:19:53 > 0:19:56and adds compressed cucumber,
0:19:56 > 0:19:58followed by the barbecued king crab.
0:19:58 > 0:20:01- How are you getting on, there, Paul? - Yeah, stressed.
0:20:01 > 0:20:03He adds his lemon puree,
0:20:03 > 0:20:06garnishes with borage flowers and sorrel paper,
0:20:06 > 0:20:10and finally sprinkles on his horseradish snow.
0:20:10 > 0:20:11To highlight the royal connection,
0:20:11 > 0:20:14Paul serves his dish in a golden box,
0:20:14 > 0:20:16decorated with crowns.
0:20:16 > 0:20:17Fit for a king, yeah?
0:20:17 > 0:20:19Yeah, a king and queen in a Royal Box.
0:20:19 > 0:20:21It's definitely original, that's for sure.
0:20:21 > 0:20:23- Shall we go and try? - Yeah, please.
0:20:30 > 0:20:32- Summery enough for you?- Yeah.
0:20:32 > 0:20:34It's supposed to be the ingredients, not just visual.
0:20:34 > 0:20:36I think the flavour is summer.
0:20:38 > 0:20:40I really like the... the Royal Box theme.
0:20:40 > 0:20:42That ties in with the brief nicely.
0:20:42 > 0:20:44Wimbledon, summer...
0:20:49 > 0:20:50Amazing ingredients on the dish.
0:20:50 > 0:20:52You've got the beautiful king crab.
0:20:52 > 0:20:54Do you think you did it justice?
0:20:54 > 0:20:56I think the king crab's perfect.
0:20:58 > 0:21:00The king crab...
0:21:00 > 0:21:01Oh, yeah. That's good.
0:21:01 > 0:21:03Oh, wow.
0:21:05 > 0:21:08The lemon puree that I tasted, you didn't put a lot on there, did you?
0:21:08 > 0:21:09That is literally just over the top.
0:21:09 > 0:21:11It's for the creaminess with the scallops.
0:21:11 > 0:21:13I think you could have put a tiny bit more.
0:21:13 > 0:21:17I think I probably lost confidence on when you were saying it was really zingy.
0:21:18 > 0:21:21Could be doing with a little bit more acidity in the scallop.
0:21:21 > 0:21:23Yeah.
0:21:23 > 0:21:25The one thing that I'm not picking up enough of is...
0:21:25 > 0:21:28- is the elderflower.- The elderflower will be quite subtle.
0:21:28 > 0:21:32It's mixed with, like, cider vinegar, so just to give it, kind of, sharp and sweet.
0:21:34 > 0:21:36- I'd score that nine.- Nine, really?
0:21:36 > 0:21:38Yeah. I liked it, yeah.
0:21:38 > 0:21:40If you were to score this dish, what would you give it?
0:21:40 > 0:21:42Anything less than a seven is failure.
0:21:47 > 0:21:50- All right, guys?- How are you doing? How did you get on?
0:21:50 > 0:21:52- I was happy with that one.- Yeah. The king crab was phenomenal.
0:21:52 > 0:21:55The dish was cracking, mate. I scored it as a nine.
0:21:55 > 0:21:57- A nine?- I gave it eight, yeah.
0:21:57 > 0:22:00Well, I gave it a seven. Hopefully one of you two are right and not me.
0:22:01 > 0:22:05Last to plate up is Nick, with his dish, Boat Trip,
0:22:05 > 0:22:08inspired by his summer childhood memories of mackerel fishing.
0:22:08 > 0:22:12He starts by blowtorching his mackerel for a smoky flavour,
0:22:12 > 0:22:15then drizzles with lemon juice and arranges on the plate.
0:22:16 > 0:22:19Next, he pipes rice wine vinegar gel on the skin of the fish,
0:22:19 > 0:22:21and places pickled cucumber,
0:22:21 > 0:22:24nectarine and radish segments on top.
0:22:24 > 0:22:26What are you putting on there, Nick?
0:22:26 > 0:22:28It's picked mooli with Oscietra caviar.
0:22:29 > 0:22:32Next, tomato seeds and yellow carrot,
0:22:32 > 0:22:34followed by sea purslane,
0:22:34 > 0:22:37garden shoots and purple shiso.
0:22:38 > 0:22:40Are all these leaves and shoots you're putting on,
0:22:40 > 0:22:43are they from your garden again, like your starter course?
0:22:43 > 0:22:44Yeah, the majority of them are.
0:22:44 > 0:22:46Summertime flavours from Wales.
0:22:46 > 0:22:50To finish, he pours on his tomato consomme,
0:22:50 > 0:22:53and drizzles with herb oil and tomato oil.
0:22:57 > 0:22:58- Looks lovely.- Thank you.
0:22:58 > 0:23:01- What do you think, guys?- I think it's stunning.- Looks beautiful.
0:23:01 > 0:23:02Let's go and try one.
0:23:11 > 0:23:13What do you think about the look of it?
0:23:13 > 0:23:15- Do you think it hits the brief? - Yeah, it's very dainty.
0:23:15 > 0:23:17Yeah, it looks like summer, that's for certain.
0:23:17 > 0:23:19All the components, you're happy with?
0:23:19 > 0:23:20Yeah, I'm quite happy with that.
0:23:20 > 0:23:22Anything missing from the dish?
0:23:22 > 0:23:24Let's hope not, no.
0:23:27 > 0:23:29- Where's the tomato ketchup?- Ah...
0:23:30 > 0:23:31Yeah.
0:23:31 > 0:23:34That will be back on my bench.
0:23:34 > 0:23:38- Oops!- I think he'll be upset that he didn't put the ketchup on it.
0:23:38 > 0:23:39- Yeah, big-time.- Big-time.
0:23:45 > 0:23:47I love the way you cooked the mackerel.
0:23:47 > 0:23:50You get the nice, smoky flavour from the skin.
0:23:50 > 0:23:52That mackerel - it's delicious.
0:23:54 > 0:23:56So, the gel, the mirin gel that you put on the fish,
0:23:56 > 0:23:58do you think that was enough on there?
0:23:58 > 0:24:01Yeah, I think there's enough on there, with the pickles.
0:24:06 > 0:24:07His tomato essence has worked.
0:24:07 > 0:24:10I think you've got a real punchy flavour of tomato in there.
0:24:10 > 0:24:13Is there any part of the dish that you would change?
0:24:13 > 0:24:17I'm really gutted that I missed the tomato ketchup.
0:24:17 > 0:24:19Because you know it would bring it all together, don't you?
0:24:19 > 0:24:21Yeah, I know that.
0:24:21 > 0:24:25- It really needs that saltiness, cos everything's sweet.- Yeah.
0:24:25 > 0:24:27So, what would you score your dish?
0:24:27 > 0:24:28Eight.
0:24:33 > 0:24:35Are you all right, Nick?
0:24:35 > 0:24:37Yeah. A bit gutted.
0:24:37 > 0:24:39- That looked like a walk of pain, that did.- Yeah.
0:24:39 > 0:24:42It was missing an element of that dish. I could just kick myself.
0:24:42 > 0:24:44Oh...
0:24:47 > 0:24:49Today the scoring will really make sure, well,
0:24:49 > 0:24:51- which way the week's going to go, really.- Yeah.
0:24:51 > 0:24:54If you get any more points, Phil, I think you'll be hard to catch.
0:24:54 > 0:24:55Hopefully.
0:25:07 > 0:25:09- Hello, Chefs. - ALL:- Hello.
0:25:09 > 0:25:11Paul...
0:25:11 > 0:25:13So, your dish, The Royal Box.
0:25:15 > 0:25:16The presentation,
0:25:16 > 0:25:20with the nod to the Royal Box, definitely hit the brief.
0:25:22 > 0:25:26The crab was perfectly cooked, really moist, lots of flavour...
0:25:26 > 0:25:28You couldn't have cooked it any better.
0:25:30 > 0:25:33The lemon puree wasn't too sour in the end.
0:25:33 > 0:25:35In fact, you could have put more onto the scallops
0:25:35 > 0:25:38to give it that final oomph.
0:25:39 > 0:25:41However...
0:25:42 > 0:25:46..the seasoning on the scallop, I'm afraid, a little bit underdone.
0:25:47 > 0:25:50I felt the flavours of the horseradish and the elderflower
0:25:50 > 0:25:52were too subtle in this dish.
0:25:52 > 0:25:56They could have definitely come through that little bit more.
0:25:58 > 0:25:59Phil, your dish,
0:25:59 > 0:26:02Mackerel In Summer Flavours.
0:26:02 > 0:26:04I loved the look of this dish.
0:26:04 > 0:26:08It was clean and simple and appealing to the eye.
0:26:08 > 0:26:10I loved the scorched skin on the mackerel.
0:26:10 > 0:26:14It gave it a really nice, smoky, charred flavour.
0:26:14 > 0:26:16However...
0:26:16 > 0:26:19I don't think you marinated the fish for long enough.
0:26:19 > 0:26:22The flavours of the Summer Cup,
0:26:22 > 0:26:25for me, were a little bit too subtle,
0:26:25 > 0:26:28and the compressed mooli lacked that bit of punch.
0:26:32 > 0:26:35Nick, your dish,
0:26:35 > 0:26:36Boat Trip,
0:26:36 > 0:26:38definitely hit the brief.
0:26:38 > 0:26:40It was a beautiful dish to look at.
0:26:40 > 0:26:43It completely encapsulated summer.
0:26:43 > 0:26:47The blowtorched mackerel was superbly cooked, faultless in fact.
0:26:48 > 0:26:51The tomato consomme was clear, refreshing.
0:26:51 > 0:26:55The mirin gel gave the acidity to the dish and it worked really well.
0:26:57 > 0:26:59However...
0:26:59 > 0:27:02overall, I think the dish lacked seasoning.
0:27:04 > 0:27:07You forgot to add the tomato ketchup.
0:27:07 > 0:27:08Yeah.
0:27:08 > 0:27:10Schoolboy error.
0:27:10 > 0:27:13It would have really brought all those elements together.
0:27:14 > 0:27:16So, to the scores.
0:27:16 > 0:27:18I'm going to start with you, Phil.
0:27:19 > 0:27:21I'm giving you a score of...
0:27:22 > 0:27:24..seven.
0:27:26 > 0:27:30Paul...I'm going to give you a score of...
0:27:32 > 0:27:33..eight.
0:27:34 > 0:27:38Nick...I'm going to give you a score of...
0:27:40 > 0:27:41..eight.
0:27:43 > 0:27:47So, Nick and Phil, it puts you in joint first place.
0:27:47 > 0:27:51Paul, you're only one point behind, so it's close,
0:27:51 > 0:27:53which makes it exciting.
0:27:55 > 0:27:58So, well done. You've got the main course tomorrow and I'll see you soon.
0:27:58 > 0:28:01- Thank you.- Thanks, Chef.
0:28:01 > 0:28:03Well done.
0:28:03 > 0:28:07With two courses down, Nick and Phil are both on 16 points,
0:28:07 > 0:28:09with Paul a close third on 15.
0:28:10 > 0:28:14I'm really happy. Eight's a really good score. I've got to try and keep closing the gap.
0:28:14 > 0:28:16- What do you think of your seven? - I'm a bit disappointed.
0:28:16 > 0:28:18I thought the dish was worth more than that.
0:28:18 > 0:28:21It's a little bit frustrating to lose the, sort of, momentum.
0:28:21 > 0:28:23I've just got to deal with it.
0:28:23 > 0:28:25- Yeah.- I'm still gutted...
0:28:25 > 0:28:28It can be a ten dish, I'm sure of that.
0:28:28 > 0:28:32I didn't come all this way from Mid Wales to be second or third.
0:28:32 > 0:28:34By the end of tomorrow, I'll need to be first.