0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:09- Ooh!- ..24 of the country's top chefs...
0:00:09 > 0:00:11I don't think you understand how good you really are.
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17- The pressure's on. - I'm going to flip out!
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon Championships,
0:00:23 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:30 > 0:00:34This week, battling to represent Wales in the National Finals
0:00:34 > 0:00:35are newcomer Nick Brodie,
0:00:35 > 0:00:38whose summery mackerel fish course
0:00:38 > 0:00:41sent him to the top of the leaderboard yesterday.
0:00:41 > 0:00:44It was a beautiful dish, faultless.
0:00:44 > 0:00:46Returning chef Phil Carmichael...
0:00:46 > 0:00:48Pressure is an illusion.
0:00:48 > 0:00:50..in joint first place,
0:00:50 > 0:00:53despite an underwhelming fish dish.
0:00:53 > 0:00:56The flavour of every element on that dish needed to go up a notch.
0:00:57 > 0:00:59And Paul Croasdale,
0:00:59 > 0:01:03whose extravagant dish put him just one point behind his competitors.
0:01:03 > 0:01:06You couldn't have cooked it any better.
0:01:08 > 0:01:10Today, it's the main course,
0:01:10 > 0:01:13and each of them is determined to get ahead.
0:01:13 > 0:01:15Is this the bit where everything could go wrong?
0:01:15 > 0:01:18- Big time.- I think every dish needs to be a showstopper.
0:01:18 > 0:01:19But with scores so close...
0:01:19 > 0:01:21And the shakes are back.
0:01:21 > 0:01:24- So they should, Paul. - ..who will come out on top?
0:01:24 > 0:01:26There just was not enough of a wow factor.
0:01:41 > 0:01:44To win a place at this year's Wimbledon banquet,
0:01:44 > 0:01:47the chefs must create exceptional dishes
0:01:47 > 0:01:49that celebrate the taste of summer.
0:01:49 > 0:01:53Both Nick and Phil are in the top spot with 16 points...
0:01:54 > 0:01:57..whilst Paul is just one point behind on 15.
0:01:58 > 0:02:02So, guys, you two are obviously in the lead going into the main course.
0:02:02 > 0:02:03I've got to catch you guys up.
0:02:03 > 0:02:05I think this is going to go down to the wire.
0:02:05 > 0:02:07I think it's going to be neck and neck all the way.
0:02:07 > 0:02:09Yeah. Close competition, that's for sure!
0:02:09 > 0:02:10Ah!
0:02:12 > 0:02:14Judging their dishes this week
0:02:14 > 0:02:18is renowned chef and former banquet champion, Tom Aikens,
0:02:18 > 0:02:21who expects nothing short of exceptional cooking.
0:02:23 > 0:02:24- Morning, guys.- ALL:- Morning.
0:02:24 > 0:02:26- Nervous?- Yep.
0:02:26 > 0:02:27LAUGHTER
0:02:27 > 0:02:29As always!
0:02:29 > 0:02:31- Close scores.- Very.
0:02:31 > 0:02:33Got to nail this one.
0:02:33 > 0:02:35I want to see a ten today.
0:02:35 > 0:02:37- Possible?- Yeah, I think so.
0:02:37 > 0:02:40I hope so. Only one thing for it - get cooking.
0:02:46 > 0:02:47For the main course,
0:02:47 > 0:02:50I want to see some summer inspiration on a plate.
0:02:50 > 0:02:51They need to strive for perfection.
0:02:51 > 0:02:54They need to show me how good they are.
0:02:54 > 0:02:57Returning chef Phil scored highly in the starter course,
0:02:57 > 0:03:00but failed to impress with his fish dish yesterday.
0:03:00 > 0:03:06He's hoping to pull ahead today with his summer barbecue, Fired!
0:03:06 > 0:03:07- Hi, Phil.- Hi, Tom.
0:03:07 > 0:03:09- How are we doing?- Yeah, good. Good.
0:03:09 > 0:03:11How are we feeling after yesterday?
0:03:11 > 0:03:13It was tough coming last, but, you know,
0:03:13 > 0:03:15there's only one point in it.
0:03:15 > 0:03:17Where's the idea come from for this dish?
0:03:17 > 0:03:19Can't have a British summertime without a barbecue.
0:03:19 > 0:03:21Everybody thinks they're, you know, king of the barbecue,
0:03:21 > 0:03:23so I'm going to prove that I am!
0:03:23 > 0:03:25- Oh, really?- Yeah!- OK!
0:03:25 > 0:03:27So, you're doing lamb leg, I see.
0:03:27 > 0:03:29So, how are you preparing this?
0:03:29 > 0:03:31So, I'm going to marinade that in a barbecue rub,
0:03:31 > 0:03:33and then I'm just going to roast it on the barbecue.
0:03:33 > 0:03:37That's simply going to be served with coleslaw, potato salad,
0:03:37 > 0:03:40beautiful roasted sweetcorn, and a beautiful barbecue sauce.
0:03:40 > 0:03:44Do you think that barbecue meat is fit for a banquet?
0:03:45 > 0:03:50All very well using water baths and pans and roasting stuff, you know,
0:03:50 > 0:03:54but for me, treating a beautiful leg of lamb with fire,
0:03:54 > 0:03:56that's, you know, super-skilful.
0:03:56 > 0:03:58Let's hope it's well cooked, Chef.
0:03:58 > 0:04:01It will be. This is going to pack a punch of flavour,
0:04:01 > 0:04:03which was what was missing from my fish course.
0:04:03 > 0:04:06Well, I'm looking forward to trying it.
0:04:06 > 0:04:09The barbecued lamb, the coleslaw, and the potato salad -
0:04:09 > 0:04:11a very, very simple dish.
0:04:11 > 0:04:14I would really question if the champions of Wimbledon
0:04:14 > 0:04:17would be wanting coleslaw and potato at a banquet.
0:04:21 > 0:04:23Nick is in joint first place with Phil.
0:04:23 > 0:04:25He's determined to score highly
0:04:25 > 0:04:28with his very different take on Welsh lamb -
0:04:28 > 0:04:31The Brecon Beacons, The Garden Of Wales.
0:04:31 > 0:04:33Hi, Chef.
0:04:33 > 0:04:35- How are we, Nick? - Yeah, very good, thanks, yeah.
0:04:35 > 0:04:38- Tell me about your dish. - I'm going to do summer lamb...
0:04:38 > 0:04:40- OK.- ..with garden vegetables,
0:04:40 > 0:04:42chive mayonnaise...
0:04:42 > 0:04:43and it's as simple as that.
0:04:43 > 0:04:47Essentially, all the produce that's so close to me at home...
0:04:48 > 0:04:50- ..is a showcase of everything that Wales does.- Yeah?
0:04:50 > 0:04:52I think that should be put on the map.
0:04:52 > 0:04:54So, we've got lamb, obviously.
0:04:54 > 0:04:57The summer lamb is far superior than the spring lamb,
0:04:57 > 0:05:01because you've got a better flavour, better fat content.
0:05:01 > 0:05:03- Lovely.- I wanted to use the finest cuts.
0:05:03 > 0:05:06- Yep.- So I've got nice loin, pencil fillets,
0:05:06 > 0:05:08and I'm going to go with sweetbreads.
0:05:08 > 0:05:10Sounds good. It's the battle of the lamb.
0:05:10 > 0:05:14- It is, yeah.- So you're now level pegging, the two of you.
0:05:14 > 0:05:16- Yep.- Are you feeling confident with your dish,
0:05:16 > 0:05:19that you could leap forward?
0:05:19 > 0:05:20I think you always have to be confident
0:05:20 > 0:05:22in the food you produce to be good.
0:05:24 > 0:05:25Nick's cooking his lamb in a water bath.
0:05:25 > 0:05:27There is a bit of a technical ability in that.
0:05:27 > 0:05:30Lamb can be a very difficult piece of meat to cook.
0:05:30 > 0:05:33Lamb loin needs to be nice, pink and medium rare.
0:05:33 > 0:05:36If he overcooks it, then I'll definitely mark him down.
0:05:39 > 0:05:42Paul is just one point behind his competitors.
0:05:42 > 0:05:46Like them, he's also chosen Welsh lamb as the centre of his dish,
0:05:46 > 0:05:48celebrating key moments
0:05:48 > 0:05:51in the history of the Wimbledon Championships.
0:05:53 > 0:05:54Morning, Chef.
0:05:54 > 0:05:56- Good morning. - Tell me about your dish.
0:05:56 > 0:06:02The name of the dish is Organic Lamb: 1884, 1913, 1960.
0:06:03 > 0:06:05- Really?- Yeah.- Why's that?
0:06:05 > 0:06:07Well, I'm using different parts of the lamb
0:06:07 > 0:06:11- for different representations of Wimbledon.- Interesting.
0:06:11 > 0:06:151913, the first time mixed doubles was played at Wimbledon.
0:06:15 > 0:06:16- OK.- So I've got a female lamb.
0:06:16 > 0:06:18And the male part of the mixed doubles?
0:06:18 > 0:06:21- And I've made some mutton ham... - OK.- ..from a male.
0:06:21 > 0:06:251884, the first time women were invited to play at Wimbledon,
0:06:25 > 0:06:27so I've got some sheep's curd going on the dish.
0:06:27 > 0:06:28Not from 1884?
0:06:28 > 0:06:30No, it's a bit fresher than that.
0:06:30 > 0:06:34And then everything on the plate will represent 1960,
0:06:34 > 0:06:36which is the only time a Welsh person's ever made it to the final.
0:06:36 > 0:06:39- Did he win?- Unfortunately, he lost.
0:06:39 > 0:06:41Erm...
0:06:41 > 0:06:43So all the garnish on there is from Wales?
0:06:43 > 0:06:45Yeah, it's everything that would be growing in Wales in summer.
0:06:45 > 0:06:47The lamb - how are you cooking that?
0:06:47 > 0:06:49I'm going to poach it in the water bath,
0:06:49 > 0:06:50and then I'm going to finish it...
0:06:50 > 0:06:53Just put it through the barbecue.
0:06:53 > 0:06:54So, you've all chosen lamb.
0:06:54 > 0:06:58It's going to be quite difficult, this main course, to judge,
0:06:58 > 0:07:01which is nice. I like a tight competition.
0:07:01 > 0:07:02And you like lamb, yeah?
0:07:02 > 0:07:04- No, I hate it! - Oh, right! That's cool!
0:07:04 > 0:07:07THEY LAUGH
0:07:08 > 0:07:10Paul's dish is definitely a conundrum.
0:07:10 > 0:07:12He has a reference to Wimbledon,
0:07:12 > 0:07:14but I don't think a lot of people,
0:07:14 > 0:07:17if he gets to the banquet, will understand the meaning of it.
0:07:22 > 0:07:24With all three chefs cooking lamb,
0:07:24 > 0:07:28the pressure is on to produce a dish which stands out from the others.
0:07:28 > 0:07:30Main course now - how are you guys feeling?
0:07:30 > 0:07:32I think Tom's going to have a really hard time
0:07:32 > 0:07:34deciding which style he likes best.
0:07:34 > 0:07:36We all know Tom likes the finesse,
0:07:36 > 0:07:38he likes the fine dining style.
0:07:38 > 0:07:41- Does that worry you?- Yeah, it does, to be honest with you.
0:07:41 > 0:07:43For his dish, Fired!,
0:07:43 > 0:07:46Phil's hoping to elevate a traditional summer barbecue.
0:07:47 > 0:07:51He's decided to cook his lamb entirely on an open flame,
0:07:51 > 0:07:55a risky technique, which requires constant attention.
0:07:55 > 0:07:57For me, my cooking's all about flavour.
0:07:57 > 0:08:00Legs can be a little bit more forgiving on the old barbecue.
0:08:00 > 0:08:03It's a slightly tougher cut, higher fat content than the loin.
0:08:03 > 0:08:06- Yeah.- I want to get that real smoky barbecue flavour.
0:08:07 > 0:08:11He starts by marinating his lamb in a herb rub,
0:08:11 > 0:08:12before placing on the barbecue.
0:08:15 > 0:08:19For his lamb dish, Paul is using a different cut to Phil - lamb loin.
0:08:19 > 0:08:22Like Phil, he wants a smoky flavour.
0:08:22 > 0:08:26But to keep his meat tender, he's cooking it in a water bath first,
0:08:26 > 0:08:28before finishing on the barbecue later.
0:08:29 > 0:08:31So, Paul, any concerns on your dish, man?
0:08:31 > 0:08:33When I go to put the loin on the barbecue,
0:08:33 > 0:08:35- that could really send it overcooked quite quickly.- Yeah.
0:08:35 > 0:08:39I'm not looking for the big char and fill, but it's just got to...
0:08:39 > 0:08:42It's got almost do what a pan would do, but with a bit more character.
0:08:45 > 0:08:48Nick is using three different cuts for his lamb dish,
0:08:48 > 0:08:51celebrating the Brecon Beacons.
0:08:51 > 0:08:53He starts by cooking lamb loin in a water bath.
0:08:55 > 0:09:00Next, he moves on to preparing his offal, lamb sweetbreads.
0:09:00 > 0:09:02Do you think sweetbreads will be up for everyone, Nick?
0:09:02 > 0:09:04I think if they're cooked nicely,
0:09:04 > 0:09:07with a nice, sugary caramel on the outside, then, yeah.
0:09:09 > 0:09:11Unlike his competitors,
0:09:11 > 0:09:14Nick is using summer lamb rather than the more common spring lamb,
0:09:14 > 0:09:17an older animal with a stronger flavour,
0:09:17 > 0:09:19which he hopes will give him the edge.
0:09:20 > 0:09:24Since moving to Wales and using lamb a lot more...
0:09:24 > 0:09:28- Yep.- ..I can seriously define the times when it's best.
0:09:28 > 0:09:30- Yeah.- And certainly, when it goes out to pasture,
0:09:30 > 0:09:32summertime is the best time.
0:09:34 > 0:09:36To find out more about the difference
0:09:36 > 0:09:38between spring and summer lamb,
0:09:38 > 0:09:40Nick went to visit Gethin Havard...
0:09:40 > 0:09:41Hi, Gethin, it's Nick.
0:09:41 > 0:09:44- Hi, Nick.- ..a sheep farmer whose family have been farming
0:09:44 > 0:09:46in the Brecon Beacons for nearly 1,000 years.
0:09:46 > 0:09:49- What a beautiful place, man. - Not bad, is it?
0:09:49 > 0:09:53Around 3,000 lambs a year are reared on Gethin's farm.
0:09:53 > 0:09:56The majority are kept grazing till the summer months,
0:09:56 > 0:09:58when the meat is more mature.
0:09:58 > 0:10:00Now, I want to put summer lamb on the main course.
0:10:00 > 0:10:02It's totally different from the spring lamb.
0:10:02 > 0:10:04Now, why is that?
0:10:04 > 0:10:07Well, if you take a spring lamb, it's been fed on milk and only milk,
0:10:07 > 0:10:12so you don't have flavours of the grasses coming through in that lamb,
0:10:12 > 0:10:15whereas your summer lamb, it's six months of age, it's matured more,
0:10:15 > 0:10:19but you have to strike a balance between flavour and tenderness.
0:10:19 > 0:10:21And as an animal gets older,
0:10:21 > 0:10:23the meat tends to become a little tougher,
0:10:23 > 0:10:27so I think this is the ideal time to be eating lamb.
0:10:27 > 0:10:29So, when do you have the lambs up here?
0:10:29 > 0:10:32So, they arrive here when they're a month or six weeks of age,
0:10:32 > 0:10:34so they graze peacefully with their mother
0:10:34 > 0:10:36until they're four months of age.
0:10:36 > 0:10:39And then they're weaned and taken back down the valley
0:10:39 > 0:10:41to the richer pastures, where they're finished.
0:10:41 > 0:10:44So, Gethin, we're 2,000 feet up here.
0:10:44 > 0:10:45I see the lamb down in the valley.
0:10:45 > 0:10:47- Can we go see them?- Absolutely.
0:10:47 > 0:10:50HE WHISTLES
0:10:50 > 0:10:52Having worked up an appetite,
0:10:52 > 0:10:55Nick can't resist cooking a taster of this summer meat
0:10:55 > 0:10:57for Gethin and his family.
0:10:57 > 0:10:59The smell that is coming from this lamb now, it's...
0:10:59 > 0:11:01- It's good, isn't it? - It's magnificent.
0:11:01 > 0:11:03I hope the sheep aren't petrified, though!
0:11:03 > 0:11:05They've gone to the far end of the field!
0:11:05 > 0:11:07THEY LAUGH
0:11:07 > 0:11:11Nick's keen to know what the family think of his unusual choice of offal
0:11:11 > 0:11:13for his main course.
0:11:13 > 0:11:14These are lamb sweetbreads.
0:11:14 > 0:11:16To my knowledge, I've never tasted these,
0:11:16 > 0:11:18so I'm really looking forward to this.
0:11:22 > 0:11:24- Exquisite!- Tender, yeah?
0:11:24 > 0:11:26- Goodness me!- That's really nice.
0:11:26 > 0:11:28- Yeah? It's good, yeah? - So, so tender.
0:11:28 > 0:11:31The six months that it's taken us to produce this
0:11:31 > 0:11:32has been more than justified.
0:11:32 > 0:11:35- Thank you very much. - Yeah.- Cheers, man.
0:11:35 > 0:11:37- Wish you all the best. - Pob lwc!- Yeah!
0:11:37 > 0:11:38THEY LAUGH
0:11:44 > 0:11:47Back in the kitchen, Phil has moved on to the accompaniments
0:11:47 > 0:11:49for his barbecued lamb.
0:11:50 > 0:11:53He's attempting to create refined versions
0:11:53 > 0:11:56of classic sides like sweetcorn and potato salad,
0:11:56 > 0:11:59which he's making with a variety of heritage potatoes
0:11:59 > 0:12:01to elevate the dish.
0:12:01 > 0:12:06My reinterpretation of potato salad and coleslaw is going to be amazing.
0:12:06 > 0:12:08But, yeah, I've got to get it all together.
0:12:08 > 0:12:11He's also making a smoky barbecue sauce,
0:12:11 > 0:12:13which he hopes will capture the taste of summer.
0:12:16 > 0:12:17All right, Chef?
0:12:17 > 0:12:19- How are we?- Yeah, good.
0:12:19 > 0:12:21- Under the pressure. - Is this your barbecue sauce?
0:12:21 > 0:12:23Yeah, it's not quite ready yet.
0:12:23 > 0:12:26Just got to reduce it down a little bit, intensify the flavour.
0:12:29 > 0:12:30Yeah?
0:12:32 > 0:12:34Once the lamb's barbecued, are you going to glaze that over that?
0:12:34 > 0:12:36No, no, this is going to be served
0:12:36 > 0:12:38in a little ketchup bottle on the side.
0:12:38 > 0:12:41So that guests, you, anybody, can just smother it on,
0:12:41 > 0:12:42as much or as little as they like.
0:12:43 > 0:12:46Hoping to take the lead for the first time this week,
0:12:46 > 0:12:49Paul is going all out with his lamb dish,
0:12:49 > 0:12:52comprising 17 different elements,
0:12:52 > 0:12:55including four sauces - a mint sauce,
0:12:55 > 0:12:58garlic puree, lamb jus, and a garlic emulsion.
0:12:58 > 0:13:01He's also serving a home-made mutton ham
0:13:01 > 0:13:04to represent the male players in mixed doubles.
0:13:04 > 0:13:05All right, Chef?
0:13:05 > 0:13:09- How you doing? How's it going? - Erm, not too bad, not too bad.
0:13:09 > 0:13:11So, what have we got here? Got garlic?
0:13:11 > 0:13:13Garlic puree. Really light.
0:13:13 > 0:13:16Obviously, don't want to overtake the lamb.
0:13:16 > 0:13:18So, where is this going on the plate?
0:13:18 > 0:13:19- Just thrown on it.- Thrown on it.
0:13:23 > 0:13:25- OK.- And then the mutton ham.
0:13:25 > 0:13:27- So, this is three weeks old. - Three weeks old?
0:13:27 > 0:13:28Yeah.
0:13:34 > 0:13:36So, you think these flavours will balance well with your...?
0:13:36 > 0:13:39I mean, that's the check, isn't it, trying to get them to balance.
0:13:39 > 0:13:41- Great. Look forward to it.- Yeah.
0:13:41 > 0:13:43Looks very nice.
0:13:43 > 0:13:46Paul's mutton ham, and I have to say, it's beautiful,
0:13:46 > 0:13:48but I'm still questioning and wondering,
0:13:48 > 0:13:50how does that tie in with mixed doubles?
0:13:54 > 0:13:57Nick has moved on to the sauces for his classic lamb dish
0:13:57 > 0:14:00inspired by the Welsh Brecon Beacons -
0:14:00 > 0:14:02a chive oil and chive mayonnaise.
0:14:06 > 0:14:08- How you doing, Chef? - What are we doing here?
0:14:08 > 0:14:10So, this is going to be for the light mayonnaise
0:14:10 > 0:14:12to go on the base of the plate.
0:14:14 > 0:14:16- Got a bit of zing.- Yeah.
0:14:16 > 0:14:17You don't think that's going to split, maybe,
0:14:17 > 0:14:19if the plate's too hot?
0:14:19 > 0:14:21If the plate was too hot, it definitely would, yeah.
0:14:25 > 0:14:29Phil is first up to the pass with his sharing dish, Fired!,
0:14:29 > 0:14:33which relies on his lamb being barbecued to perfection.
0:14:33 > 0:14:35Is this the bit where everything could go wrong?
0:14:35 > 0:14:39Big time! Yeah, this is...critical stage.
0:14:39 > 0:14:43Phil starts by adding barbecue sauce to serving plates.
0:14:43 > 0:14:46Next, barbecued courgette and corn,
0:14:46 > 0:14:48and drizzles of mint oil.
0:14:48 > 0:14:50That's the most elegant barbecue I've ever seen.
0:14:50 > 0:14:53Let's hope Tom thinks so, as well.
0:14:53 > 0:14:55He plates his coleslaw,
0:14:55 > 0:14:57adds sour cream cheese to his potato salad,
0:14:57 > 0:14:59and garnishes with chives.
0:15:00 > 0:15:03Finally, he carves his rested barbecued lamb,
0:15:03 > 0:15:05and places on a mini barbecue,
0:15:05 > 0:15:08which he serves alongside his sophisticated takes
0:15:08 > 0:15:10on the classic sides.
0:15:13 > 0:15:15So, there you go, Chef - Fired!
0:15:15 > 0:15:17- Fit for a banquet?- Yeah, I think so.
0:15:17 > 0:15:19Certainly got the sweat going, that one.
0:15:19 > 0:15:22- So, how do you serve this? - It's just help yourself.
0:15:22 > 0:15:23- Sharing?- Yeah, exactly, sharing.
0:15:23 > 0:15:25OK, let's go and try ours.
0:15:25 > 0:15:27Guys, you've got yours.
0:15:27 > 0:15:28See you soon.
0:15:35 > 0:15:38Do you think people at the banquet will get the wow from that?
0:15:38 > 0:15:40Yeah, I think so. You know, when the meat comes out
0:15:40 > 0:15:44on the little barbecues, it'll have a visual impact.
0:15:44 > 0:15:45Hopefully!
0:15:45 > 0:15:47HE LAUGHS
0:15:47 > 0:15:49Stunning. Really, really cool.
0:15:52 > 0:15:55The lamb on the barbecue - it came out how you wanted?
0:15:55 > 0:15:57Yeah, it's come out perfectly.
0:15:57 > 0:15:59There's a nice crust on the outside, beautifully pink.
0:16:02 > 0:16:04That's good, man. That's amazing.
0:16:04 > 0:16:05Nice barbecue flavours.
0:16:05 > 0:16:07And the portion size?
0:16:07 > 0:16:10With lamb this good, you know, you've got to serve a nice portion.
0:16:13 > 0:16:15It's very nice.
0:16:15 > 0:16:19The vegetables are cooked nice, but they need a bit more marinating.
0:16:19 > 0:16:21Coleslaw...
0:16:22 > 0:16:24Has it got enough seasoning for you?
0:16:24 > 0:16:28A little touch more salt, maybe a little more acidity in there.
0:16:28 > 0:16:30The barbecue sauce - got some spice to it.
0:16:30 > 0:16:31- Builds up on you, that one.- Yeah.
0:16:31 > 0:16:35Potato salad - it's very refined.
0:16:35 > 0:16:36I had to bring a little bit of elegance
0:16:36 > 0:16:39to something that anybody can do at home.
0:16:41 > 0:16:42What do you reckon for this dish?
0:16:42 > 0:16:44I think that's a seven.
0:16:45 > 0:16:46It doesn't have the finesse
0:16:46 > 0:16:49which I think you should have for any banquet.
0:16:49 > 0:16:50Yeah, I'm well different to you.
0:16:50 > 0:16:52I'm going to go for a nine for him.
0:16:52 > 0:16:54The idea behind it is brilliant.
0:16:54 > 0:16:56What would you give your dish?
0:16:56 > 0:16:59It's not as refined as I'm sure the other guys are going to do,
0:16:59 > 0:17:02but I'll be really disappointed with anything less than a seven.
0:17:02 > 0:17:03OK.
0:17:06 > 0:17:09- So, how was it? - Yeah, yeah, nerve-racking.
0:17:09 > 0:17:11- Yeah? - It was probably my weakest dish.
0:17:11 > 0:17:13See what he says. What do you guys think?
0:17:13 > 0:17:14I'm not into the gimmicky stuff.
0:17:14 > 0:17:16As a dish, I liked it.
0:17:16 > 0:17:18- PAUL:- I gave you a nine.- PHIL:- Yeah?
0:17:18 > 0:17:20Yeah. Tom's not going to give me a nine.
0:17:21 > 0:17:25Next to the pass is Paul, with his complex dish,
0:17:25 > 0:17:29Organic Lamb: 1884, 1913, 1960,
0:17:29 > 0:17:32honouring key moments in Wimbledon's history.
0:17:34 > 0:17:36He starts by barbecuing his loin of lamb,
0:17:36 > 0:17:40which he's cooked in a water bath.
0:17:40 > 0:17:44Does that give it much of a flavour, just, so briefly in there like that?
0:17:44 > 0:17:46Yeah, should do.
0:17:46 > 0:17:49To a serving dish, he adds the first of his sauces -
0:17:49 > 0:17:52mint sauce and garlic puree.
0:17:52 > 0:17:53Next, morels...
0:17:53 > 0:17:55And the shakes are back.
0:17:55 > 0:17:57- Are they?- And so they should, Paul.
0:17:57 > 0:17:59Oh, I didn't know you were here!
0:17:59 > 0:18:00PAUL LAUGHS
0:18:00 > 0:18:02..followed by baby gem hearts,
0:18:02 > 0:18:05sheep's curd, and his home-cured mutton ham.
0:18:06 > 0:18:09- BLEEP.- Paul, stop shaking!
0:18:09 > 0:18:10He adds samphire,
0:18:10 > 0:18:13then slices the lamb loin, and adds to the plate.
0:18:14 > 0:18:17Finally, he garnishes with pea flowers,
0:18:17 > 0:18:21and serves with his lamb jus and mint sauce.
0:18:28 > 0:18:32So, Organic Lamb: 1884, 1913, 1960.
0:18:32 > 0:18:35- Guys, what do you think? - I think it's very natural-looking.
0:18:35 > 0:18:38Looks nice, fresh, vibrant.
0:18:38 > 0:18:40- Can't wait to try it. - Paul, shall we go and try your dish?
0:18:40 > 0:18:41- Yep.- Let's go.
0:18:49 > 0:18:51People at the banquet - do you think
0:18:51 > 0:18:53they would recognise the reference to those dates?
0:18:53 > 0:18:55Well, if you don't know the dates,
0:18:55 > 0:18:58I just think it's a massive plate of summer, you know?
0:18:58 > 0:19:00That's just an extra part of it, you know?
0:19:01 > 0:19:04It's a nice idea but I think you need something visual, you know,
0:19:04 > 0:19:06to explain that a little bit.
0:19:06 > 0:19:07Yeah.
0:19:12 > 0:19:14First tastes - do you like everything,
0:19:14 > 0:19:15the way that it's coming together?
0:19:15 > 0:19:18There's vinegar, there's creaminess, there's the saltiness.
0:19:18 > 0:19:19I quite like it.
0:19:23 > 0:19:24Give something away, please!
0:19:26 > 0:19:28That lamb is sensational.
0:19:28 > 0:19:30- That's some of the best lamb I've ever had.- Yeah, it is.
0:19:33 > 0:19:35The lamb is, you know, beautifully cooked.
0:19:35 > 0:19:36Yeah.
0:19:41 > 0:19:44The mutton ham - does it have the impact that you had wanted?
0:19:44 > 0:19:46It's just supposed to be there to give a saltiness.
0:19:46 > 0:19:49So, yeah, I mean, I'm really happy with it.
0:19:49 > 0:19:50And this mutton ham.
0:19:50 > 0:19:52I love the idea, I love the technique,
0:19:52 > 0:19:56- but I just think the flavour is too delicate for this dish.- Yeah.
0:19:57 > 0:20:00The garlic puree - has it got enough sort of oomph?
0:20:00 > 0:20:02It doesn't want to be so in your face, you know?
0:20:02 > 0:20:04That lamb will just die
0:20:04 > 0:20:07if you start putting really powerful flavours with it.
0:20:08 > 0:20:11- Yeah, it's nice, that.- Yeah, it is. - It's subtle.
0:20:11 > 0:20:13Paul, do you think your dish hits the brief?
0:20:13 > 0:20:14Erm... Yeah, I do.
0:20:14 > 0:20:17I do. There you go. Put it on the line on this one.
0:20:17 > 0:20:20A tenuous, dubious link to Wimbledon.
0:20:20 > 0:20:24- Yeah.- But in terms of summer flavours, it hits the brief for me.
0:20:27 > 0:20:29- Hello, Chef.- How are we doing?
0:20:29 > 0:20:32- How did you get on?- Doesn't tell you anything, does he, really?
0:20:32 > 0:20:34I loved the dish. I thought there were just
0:20:34 > 0:20:35one or two little things in there
0:20:35 > 0:20:38- that you just could have got away without.- OK.
0:20:38 > 0:20:40- Do you think it's too many? - PAUL:- No, I like it.
0:20:40 > 0:20:42- NICK:- Yeah, I thought it was a great dish, man.
0:20:42 > 0:20:46Last to plate up is Nick with his tribute to summer lamb,
0:20:46 > 0:20:48The Brecon Beacons, The Garden Of Wales.
0:20:50 > 0:20:53At the last moment, he fries his sweetbreads.
0:20:53 > 0:20:56Sweetbreads - they've got to have that nice crust on the outside.
0:20:56 > 0:20:57- Yeah.- Great flavour.
0:20:57 > 0:21:00Next, he browns his water-bathed lamb loin.
0:21:03 > 0:21:06To a serving plate, he adds chive mayonnaise,
0:21:06 > 0:21:08followed by his lamb loin.
0:21:08 > 0:21:10Happy with that cooking of the lamb?
0:21:10 > 0:21:11I think that's beautiful, to be fair, man.
0:21:11 > 0:21:13- Yeah, it looks nice.- Yeah.
0:21:13 > 0:21:15Next, the sweetbreads,
0:21:15 > 0:21:19followed by potatoes, Swiss chard and peas.
0:21:21 > 0:21:25To finish, he drizzles over his lamb jus and olive oil.
0:21:25 > 0:21:29- Man of few elements!- I think every dish needs to be a showstopper.
0:21:36 > 0:21:38Does that give summer on a plate?
0:21:38 > 0:21:41It's bang in season, tasty, simple.
0:21:42 > 0:21:43This is very, very elegant.
0:21:43 > 0:21:45Yeah, very refined.
0:21:45 > 0:21:47So, remind me what the name of the dish is.
0:21:47 > 0:21:49Brecon Beacons, Garden Of Wales.
0:21:49 > 0:21:51- I did it for Wales, really.- OK.
0:21:51 > 0:21:54- Let's see if it does it for Wales, shall we?- Let's see, yeah.
0:22:02 > 0:22:03- Looks stunning.- Yeah, it does.
0:22:03 > 0:22:06Got a lot of recognisable summer flavours on there.
0:22:10 > 0:22:12How's the lamb cooked for you, Nick?
0:22:12 > 0:22:16It's probably as much as I would go on there.
0:22:16 > 0:22:18You know, I think you always need to serve it really nice and pink.
0:22:22 > 0:22:24I think the lamb needs to be cooked a tiny bit more.
0:22:24 > 0:22:27- It's a little bit chewy.- You told me it was all about, you know,
0:22:27 > 0:22:30the summer lamb being a bit more mature than the spring lamb.
0:22:30 > 0:22:32Do you think that has come through?
0:22:32 > 0:22:34It's certainly got more body.
0:22:36 > 0:22:38What do you think of the sweetbreads?
0:22:38 > 0:22:40Lamb sweetbreads are really hard to cook.
0:22:44 > 0:22:48They've been roasted well, and I think it really gives, you know,
0:22:48 > 0:22:50a nice finishing touch.
0:22:50 > 0:22:51I mean, these are delicious.
0:22:51 > 0:22:53They've got a lovely crust on the outside,
0:22:53 > 0:22:54lovely caramelised flavour.
0:22:54 > 0:22:56Chive mayonnaise that I tasted earlier.
0:22:56 > 0:22:58- Yeah.- Has it come out how you wanted?
0:22:58 > 0:23:00It HAS come out how I wanted, yeah.
0:23:00 > 0:23:02Chive mayonnaise coming underneath.
0:23:02 > 0:23:04It's really nice. Potatoes are nicely cooked.
0:23:04 > 0:23:07Nothing amazing about them - it's just a nicely cooked potato.
0:23:07 > 0:23:08Yeah.
0:23:08 > 0:23:10And in terms of hitting the brief?
0:23:10 > 0:23:12Everything that's on that plate
0:23:12 > 0:23:15is from the summer produce that I can get,
0:23:15 > 0:23:17so I can't get any more on point than that, really.
0:23:19 > 0:23:21Nothing wrong with the dish.
0:23:21 > 0:23:23- Just hasn't blown me away, this. - No, completely.
0:23:23 > 0:23:27If you were to score your own dish,
0:23:27 > 0:23:28what would you give it?
0:23:28 > 0:23:30I think a nine.
0:23:31 > 0:23:32Really?
0:23:40 > 0:23:43- All right, Nick? How are you? - Yeah, good, good.
0:23:43 > 0:23:45Everybody put up a really good dish,
0:23:45 > 0:23:49and I think it could be quad equal along to the very end on this one.
0:23:52 > 0:23:53- PAUL:- I'm still behind by one point,
0:23:53 > 0:23:55so I need one of you to drop a point on me.
0:23:55 > 0:23:57That's literally all I'm looking for.
0:23:57 > 0:23:59- PHIL:- Yeah, we'll just have to wait and see now.
0:24:09 > 0:24:11- How are we?- Bit nervous.
0:24:11 > 0:24:13Very.
0:24:13 > 0:24:15We've definitely had the battle of the lamb,
0:24:15 > 0:24:18but whose lamb dish is out in front?
0:24:21 > 0:24:22- So, Nick...- Yeah.
0:24:27 > 0:24:30The dish had a great look of summer.
0:24:30 > 0:24:33It was very light and delicate.
0:24:33 > 0:24:36I thought the lamb was beautifully cooked in the water bath.
0:24:37 > 0:24:41The lamb sweetbreads were beautifully caramelised,
0:24:41 > 0:24:44and they had that really nice sweet, nutty taste.
0:24:47 > 0:24:48However...
0:24:51 > 0:24:53..you could have slightly caramelised
0:24:53 > 0:24:56the outside of the lamb a little bit more.
0:24:58 > 0:25:04For me, it felt very much like a good restaurant plate of food...
0:25:04 > 0:25:07- Yeah.- ..and not a banquet dish.
0:25:07 > 0:25:09OK.
0:25:09 > 0:25:13Wimbledon is all about being on the edge of your seat,
0:25:13 > 0:25:16- and it just didn't deliver.- Yeah.
0:25:20 > 0:25:21Paul...
0:25:22 > 0:25:24..your dish:
0:25:30 > 0:25:31Bit of a tongue twister, that one.
0:25:33 > 0:25:37But in terms of the summer brief, I thought it ticked all the boxes.
0:25:38 > 0:25:41The lamb - very well cooked, juicy, sweet...
0:25:43 > 0:25:46..and the mint sauce also added that sweet sharpness.
0:25:48 > 0:25:50However...
0:25:52 > 0:25:55..this dish lacked that wow factor.
0:25:55 > 0:25:59At a banquet, the main course is the centrepiece.
0:25:59 > 0:26:02But to be honest, it just didn't spark my imagination.
0:26:04 > 0:26:05I definitely liked the way
0:26:05 > 0:26:09that you paid tribute to the Wimbledon Championships.
0:26:09 > 0:26:10Maybe next time,
0:26:10 > 0:26:13make a card so they understand what it's about.
0:26:16 > 0:26:17Phil...
0:26:18 > 0:26:19..your dish, Fired!...
0:26:21 > 0:26:25When you told me you were doing a barbecue,
0:26:25 > 0:26:28it sounded very much like a simple dish to prepare,
0:26:28 > 0:26:30and not the sort of skilled cooking
0:26:30 > 0:26:33that I would expect at the Great British Menu.
0:26:34 > 0:26:35However...
0:26:37 > 0:26:40..you took the humble barbecue to another level.
0:26:42 > 0:26:44This dish had plenty of flavour.
0:26:44 > 0:26:48I loved the theatre of the dish, the sharing element.
0:26:48 > 0:26:51The lamb was beautifully cooked, really moist.
0:26:53 > 0:26:55- Thank you. - You elevated the potato salad...
0:26:56 > 0:26:59..to a really good height.
0:27:01 > 0:27:06And if I'm being particularly picky, the coleslaw, I think, lacked,
0:27:06 > 0:27:07you know, a little bit of seasoning.
0:27:09 > 0:27:10So, to the scores.
0:27:14 > 0:27:15Nick...
0:27:18 > 0:27:19..I'm going to give your dish...
0:27:21 > 0:27:23..a score of eight.
0:27:23 > 0:27:24OK. Thank you.
0:27:26 > 0:27:27Paul...
0:27:30 > 0:27:31..I'm giving you a seven.
0:27:35 > 0:27:36Phil...
0:27:38 > 0:27:39..I'm giving you...
0:27:41 > 0:27:42..a nine.
0:27:47 > 0:27:49Next up, it's dessert.
0:27:49 > 0:27:52The Wimbledon final is full of drama,
0:27:52 > 0:27:56so give me some theatre, and maybe we'll see a ten.
0:27:56 > 0:27:57Thank you.
0:27:58 > 0:28:01- Wasn't expecting that!- Well done. - NICK:- Well done, man.
0:28:01 > 0:28:04Phil has taken the lead with 25 points.
0:28:04 > 0:28:10Nick is just one point behind on 24, while Paul is third with 22.
0:28:10 > 0:28:12Completely gobsmacked by a nine for that.
0:28:12 > 0:28:14Really didn't think Tom was going to, sort of, buy into it.
0:28:14 > 0:28:16I'm over the moon.
0:28:16 > 0:28:18Thought seven was a bit harsh.
0:28:18 > 0:28:19It is what it is. It's Tom, isn't it?
0:28:19 > 0:28:20I'd love to get through.
0:28:20 > 0:28:22There's no point doing this competition
0:28:22 > 0:28:23if you don't want to get through.
0:28:23 > 0:28:25There's one more course to go. See what happens.
0:28:25 > 0:28:27That's down to the wire, isn't it?
0:28:27 > 0:28:29- PHIL:- Yeah!- NICK:- The scores are still really tight,
0:28:29 > 0:28:31but I really believe I can still get through
0:28:31 > 0:28:33to cook for the judges.
0:28:33 > 0:28:35It should be a good fight to the end, I think.