0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:08- Summer is a-coming.- ..24 of the country's top chefs...
0:00:08 > 0:00:11Who can live up to them expectations?
0:00:11 > 0:00:16..are competing to cook at a glorious Taste of Summer banquet
0:00:16 > 0:00:21celebrating 140 years of the iconic Wimbledon Championships,
0:00:21 > 0:00:26the oldest and most prestigious tennis tournament in the world.
0:00:26 > 0:00:29This week, battling to represent Wales in the national finals
0:00:29 > 0:00:34are third-time competitor Phil Carmichael...
0:00:34 > 0:00:35Pressure is an illusion.
0:00:35 > 0:00:39..who grabbed the lead yesterday with his outstanding main course.
0:00:39 > 0:00:42You took the humble barbecue to another level.
0:00:42 > 0:00:44First-timer Nick Brodie who,
0:00:44 > 0:00:47despite losing marks for the simplicity of his dish,
0:00:47 > 0:00:48is just one point behind.
0:00:48 > 0:00:51I think every dish needs to be a showstopper.
0:00:51 > 0:00:54And fellow newcomer Paul Croasdale,
0:00:54 > 0:00:58whose complex lamb main didn't quite hit the mark...
0:00:58 > 0:01:00I'm giving you a seven.
0:01:00 > 0:01:03..leaving him in third place.
0:01:03 > 0:01:05- And the shakes are back. - And so they should, Paul.
0:01:08 > 0:01:12Today, it's the dessert course and the chefs' last chance to impress.
0:01:12 > 0:01:13Is this warm now?
0:01:13 > 0:01:16But with only the two highest-scoring competitors
0:01:16 > 0:01:18cooking for the judges tomorrow...
0:01:18 > 0:01:20- If this fouls up, man... - Game over.
0:01:20 > 0:01:23..who will be leaving the competition?
0:01:23 > 0:01:27Going straight through to tomorrow's final is...
0:01:41 > 0:01:45This year, the chefs have been challenged to create dishes that capture
0:01:45 > 0:01:49the tastes of summer, in tribute to the 140th anniversary
0:01:49 > 0:01:52of the Wimbledon Championships.
0:01:52 > 0:01:56With only one course left to cook, Phil has 25 points,
0:01:56 > 0:02:00Nick, 24 and Paul, 22.
0:02:00 > 0:02:04So, guys, final day, desserts. It's such a close competition.
0:02:04 > 0:02:07It's been the most competitive Welsh region I've been involved in.
0:02:07 > 0:02:09I'm not going to give up. I just hope my dish is a ten.
0:02:09 > 0:02:11I've got one more chance to get it right.
0:02:11 > 0:02:12- Yeah.- I've had two nines off Tom,
0:02:12 > 0:02:15so I'm planning on serving an ace for today's dessert.
0:02:15 > 0:02:17THEY LAUGH
0:02:19 > 0:02:23Judging their dishes this week is Tom Aikens, a former banquet winner.
0:02:23 > 0:02:27He's looking for show-stopping dishes.
0:02:29 > 0:02:30- Hi, chefs.- Morning, Tom.
0:02:30 > 0:02:32- How are we?- Feeling good.
0:02:32 > 0:02:34How do you feel about your scores?
0:02:34 > 0:02:37Yeah, it's left me with quite a lot to do with the dessert.
0:02:37 > 0:02:39It's two points, it's nothing!
0:02:39 > 0:02:41It's like that. Nick could drop his dessert.
0:02:41 > 0:02:43I could drop Nick's dessert.
0:02:43 > 0:02:44THEY LAUGH
0:02:44 > 0:02:46You did!
0:02:46 > 0:02:49As I said, everything to play for today.
0:02:49 > 0:02:52I want to see drama, I want to see passion and I want to see a dish
0:02:52 > 0:02:54that is worthy for the banquet.
0:02:54 > 0:02:56- So get cooking.- Thank you. - Thank you.
0:03:01 > 0:03:03We are onto the dessert course,
0:03:03 > 0:03:04but there's only three points in it.
0:03:04 > 0:03:08I want to see creativity, I want to see them push themselves,
0:03:08 > 0:03:11I want to see one of these chefs really wow me and get me that ten.
0:03:13 > 0:03:14Currently in third place,
0:03:14 > 0:03:18Paul is hoping that his elaborate fruit dessert will keep him in the competition.
0:03:18 > 0:03:22- Hello, Chef.- Hi, Paul. How are we? - Yeah, good.
0:03:22 > 0:03:24Great. So, tell me your dish.
0:03:24 > 0:03:25Basically, a fruit salad.
0:03:25 > 0:03:27It's called A Peach Of A Serve.
0:03:27 > 0:03:28Oh, I like that.
0:03:28 > 0:03:30Maybe you'll do an ace.
0:03:30 > 0:03:33I hope so. Even if I can get near deuce, I'll be happy.
0:03:33 > 0:03:35- HE CHUCKLES - What are the ingredients?
0:03:35 > 0:03:39Peaches, tomatoes, raspberries and basil.
0:03:39 > 0:03:43And I assume the peaches are the main component of it, is it?
0:03:43 > 0:03:45Yeah, the peach is going to be, like, in three different ways.
0:03:45 > 0:03:49- OK.- I'm going to burn one, make some little wedges,
0:03:49 > 0:03:53I'm going to make a meringue and then I'm going to make like a peach tomato tartare.
0:03:53 > 0:03:55So, why tomato?
0:03:55 > 0:03:56I mean, it is a fruit and seeds go
0:03:56 > 0:03:59really, really well, I find, really cut through everything.
0:03:59 > 0:04:02Got some really good basil here, which is obviously really fresh-flavoured.
0:04:02 > 0:04:04I'm going to make a sorbet out of it,
0:04:04 > 0:04:06but I'm also going to make a sweet basil pesto...
0:04:06 > 0:04:08- OK.- ..using almonds, which really go with peach.
0:04:08 > 0:04:11And so the curd, you're making a mousse, yes?
0:04:11 > 0:04:16Yeah, literally like a cheesecake mousse with the curd to just give it a bit of oomph.
0:04:16 > 0:04:19- So you're going to give me the wow? - I'm going to try.- Nick, Phil?
0:04:19 > 0:04:22I like the sound of that sweet basil pesto.
0:04:22 > 0:04:24- I'm intrigued.- Tomato and basil?
0:04:24 > 0:04:26I wouldn't put that on the menu as a safe bet.
0:04:26 > 0:04:30- Maybe save the best till last? - I hope so.
0:04:30 > 0:04:32Paul has finally realised he's got to go for it.
0:04:32 > 0:04:34He's going to push himself in his dish.
0:04:34 > 0:04:36He's got peach meringue, he's got a basil pesto,
0:04:36 > 0:04:37he's got a tomato tartare.
0:04:37 > 0:04:39Will he be able to pull it off?
0:04:39 > 0:04:40Can't wait to see.
0:04:42 > 0:04:43In second place,
0:04:43 > 0:04:47Nick has scored consistent eights for his dishes all week but,
0:04:47 > 0:04:51with the competition so close, he's aiming higher today with his dessert,
0:04:51 > 0:04:54Apple Scrumping.
0:04:54 > 0:04:55Hi, Nick.
0:04:55 > 0:04:57- Hi, Chef.- How are we?- Really good.
0:04:57 > 0:05:01- Tell me about your dish.- It's a dish that reminds me of summer as a kid,
0:05:01 > 0:05:04walking home from school, nicking the apples.
0:05:04 > 0:05:07When I was designing the dish, those memories sort of came back.
0:05:07 > 0:05:10- Of stealing apples? - Yeah, man, I loved that! - It's better than cars, I guess.
0:05:10 > 0:05:14It is, yeah. I'm going to sort of caramelise some of the apples,
0:05:14 > 0:05:16I'm going to leave some just raw.
0:05:16 > 0:05:19You've got some white chocolate. What are we doing with this?
0:05:19 > 0:05:22It's going to be a white chocolate mousse with a green Carrageenan coating on it
0:05:22 > 0:05:23to look like an apple on the plate.
0:05:23 > 0:05:26- OK.- Now, that's going to be my only struggle today,
0:05:26 > 0:05:27is the timing to get this...
0:05:27 > 0:05:31Sounds like it, yeah. ..made, frozen, dipped and served.
0:05:31 > 0:05:33And the presentation, hopefully,
0:05:33 > 0:05:35will look like a tree with apples coming off it.
0:05:35 > 0:05:39OK. Do you think there's enough summery feel about your dish?
0:05:39 > 0:05:41Yeah, apples are coming through at those times,
0:05:41 > 0:05:44and people sort of dismiss them usually until later on in the year.
0:05:44 > 0:05:46Phil, what do you think of Nick's dish?
0:05:46 > 0:05:49I think he's taken a risk, trying to get the sphere and get it coated.
0:05:49 > 0:05:51- Yeah.- Could be a tricky one, this, yeah?
0:05:51 > 0:05:53Could be your two, could be his ten.
0:05:53 > 0:05:55Yeah, could be. I tell you what, I think I have to do that.
0:05:55 > 0:05:57You have to risk it, you have to push the boundaries.
0:05:57 > 0:06:00- That's what I'm going to do. - Good luck.- Thank you, Chef.
0:06:00 > 0:06:03Nick's dessert, Apple Scrumping,
0:06:03 > 0:06:07the brief is the taste of summer, caramel, apples.
0:06:07 > 0:06:09Really, is it a summery dish?
0:06:14 > 0:06:18Third-time competitor Phil regained the top spot yesterday and is hoping
0:06:18 > 0:06:21his dish, Game, Set and Massive Mess,
0:06:21 > 0:06:23will take him through to cook for the judges.
0:06:23 > 0:06:28It features the flavours of a summer cup cocktail,
0:06:28 > 0:06:30which failed to come through in his fish course.
0:06:31 > 0:06:34- Hi, Phil.- Hi, Chef.- Desserts.
0:06:34 > 0:06:37- Yeah.- What are we doing? - Peach and champagne trifle.
0:06:37 > 0:06:40- OK.- With an Eton mess tennis ball.
0:06:40 > 0:06:42Right. OK.
0:06:42 > 0:06:44So, explain each part of this dish.
0:06:44 > 0:06:47So I'm going to take these beautiful peaches,
0:06:47 > 0:06:49poach these in a little bit of champagne.
0:06:49 > 0:06:53- OK.- And then I'm going to take that champagne, turn that into a jelly...
0:06:53 > 0:06:55- Right.- ..to set the peaches in.
0:06:55 > 0:06:57I'm also going to make a champagne mousse.
0:06:57 > 0:07:01- Right.- For the Eton mess, we are using strawberries, vanilla,
0:07:01 > 0:07:03a little bit of this lemon thyme.
0:07:03 > 0:07:05And the summer cup, what is that?
0:07:05 > 0:07:09The summer cup, that's going to be just a sort of background flavour
0:07:09 > 0:07:11- for my strawberry consomme, my strawberry jelly.- OK.
0:07:11 > 0:07:14It's not a predominant flavour like it was in my fish course.
0:07:14 > 0:07:18- Say that again.- It's not a predominant flavour as it should have been in my fish course.
0:07:18 > 0:07:19Right, OK.
0:07:19 > 0:07:21But enough of a background note that I can taste it?
0:07:21 > 0:07:24- Yes.- OK.- But it's going to be a fun dish.
0:07:24 > 0:07:26- Which is what it's all about. - Yeah, exactly.
0:07:26 > 0:07:28- Nick, what do you think about Phil's dish?- It sounds quite complex.
0:07:28 > 0:07:30I'm interested to see how it'll turn out.
0:07:30 > 0:07:34- Yeah, so am I!- I think it's actually nice to see that all of you are
0:07:34 > 0:07:37being put out of your own comfort zones, which is what I want to see.
0:07:37 > 0:07:38Good luck.
0:07:39 > 0:07:41Phil's dessert definitely sounds like Wimbledon.
0:07:41 > 0:07:44Poached strawberries, champagne mousse and Eton mess.
0:07:44 > 0:07:45Will he have enough time?
0:07:45 > 0:07:47Could be a ten, could be a disaster.
0:07:50 > 0:07:52At the end of today,
0:07:52 > 0:07:55the chef with the lowest total score will be going home and,
0:07:55 > 0:07:59with the competition so close, everyone's feeling the heat.
0:08:01 > 0:08:05I need to claw back a couple of points, try and get up there with you.
0:08:05 > 0:08:07Yeah, this dish, it's a real showstopper,
0:08:07 > 0:08:11it's all about celebrating Wimbledon, so I'm going for this one, guys.
0:08:11 > 0:08:15Hopefully, this one can get me a really high score and see if it can get me through to the judges.
0:08:19 > 0:08:23Paul has eight components for his refined summer fruit salad,
0:08:23 > 0:08:28A Peach Of A Serve, which he'll need to execute precisely to balance the sweet and savoury
0:08:28 > 0:08:33flavours. He starts by making his unusual peach and tomato tartare
0:08:33 > 0:08:35with chopped raspberries and basil.
0:08:35 > 0:08:37So, Paul, how are you feeling, man?
0:08:37 > 0:08:40Yeah, I mean, I think I've probably got a few elements
0:08:40 > 0:08:42that I need to make sure are bang on.
0:08:42 > 0:08:45- Yeah.- And I obviously need to get a really high score to have any chance
0:08:45 > 0:08:46- of getting through.- Yeah.
0:08:46 > 0:08:51Paul's going all-out to impress Tom and is serving his dessert with
0:08:51 > 0:08:53a challenging pulled peach sugar garnish.
0:08:53 > 0:08:56- What's this for?- Crispy pulled sugar.- OK.
0:08:57 > 0:08:59He's heating peach sugar in a pan,
0:08:59 > 0:09:04which needs to reach 140 degrees to be soft enough to work with,
0:09:04 > 0:09:08but any higher and it'll start to caramelise.
0:09:10 > 0:09:12Can I use the thermometer, man?
0:09:12 > 0:09:13Yeah, quickly.
0:09:16 > 0:09:20It's a little bit tense today because everyone's
0:09:20 > 0:09:21trying their best to get through.
0:09:24 > 0:09:27Nick's working on the main element of his ambitious dessert,
0:09:27 > 0:09:32Apple Scrumping, which he hopes will resemble an apple when it's finished.
0:09:32 > 0:09:35He starts by creating a white chocolate mousse centre,
0:09:35 > 0:09:39by pouring a mix of white chocolate and stock syrup into moulds and
0:09:39 > 0:09:41placing in the blast chiller to set.
0:09:43 > 0:09:45Yeah, what do you reckon? Apple one,
0:09:45 > 0:09:47do you think it was a bit of an autumnal way to go?
0:09:47 > 0:09:51That's risky. I mean, Tom's mentioned that he thinks that's more of a winter dish.
0:09:51 > 0:09:54I went out in the garden and the apples were the best thing out there.
0:09:54 > 0:09:57I mean, the apple tree in my garden was really late August.
0:09:57 > 0:10:00- Yeah...- Like my birthday, in October!
0:10:00 > 0:10:01THEY LAUGH
0:10:06 > 0:10:09Phil's dessert, Game, Set and Massive Mess,
0:10:09 > 0:10:11will feature an Eton mess,
0:10:11 > 0:10:14made from a meringue tennis ball filled with fruit,
0:10:14 > 0:10:16cream and summer cup jelly,
0:10:16 > 0:10:19sitting on a layered champagne jelly and mousse.
0:10:19 > 0:10:21He starts work by working on the summer cup jelly...
0:10:21 > 0:10:23Whoo!
0:10:23 > 0:10:27..compressing strawberries soaked in the liqueur, to intensify the flavour.
0:10:29 > 0:10:32When I had look at the brief, I tried my best to stay away from
0:10:32 > 0:10:34strawberries. I just thought it was a bit safe.
0:10:34 > 0:10:38I don't think using strawberries in a summer cup is playing it safe at
0:10:38 > 0:10:42all. In my opinion, you can't have a banquet celebrating Wimbledon,
0:10:42 > 0:10:44the height of British summer, without seeing a strawberry.
0:10:44 > 0:10:46- Do you reckon it's in Tom's opinion? - I hope so!
0:10:46 > 0:10:48THEY LAUGH
0:10:48 > 0:10:52Next, Phil strains the liquid from his compressed strawberry mixture
0:10:52 > 0:10:54and leaves his summer cup jellies to set.
0:10:54 > 0:10:57How's it going over your side, Phil?
0:10:57 > 0:11:00A lot to do, a lot of jellies to set,
0:11:00 > 0:11:03but I'm hoping I can pull it off and serve a winning shot.
0:11:03 > 0:11:04THEY LAUGH
0:11:06 > 0:11:09Summer cup liqueurs have been used to make cocktails
0:11:09 > 0:11:10for hundreds of years,
0:11:10 > 0:11:13and today are available in many different varieties.
0:11:13 > 0:11:16To find out more about the origins of the drink,
0:11:16 > 0:11:19Phil's come to Scotland to meet Alia Campbell.
0:11:19 > 0:11:20- Hi, Alia.- Hi, Phil.
0:11:20 > 0:11:21- Nice to meet you.- Good to meet you.
0:11:21 > 0:11:25..a historian who curates the Diageo drinks archive.
0:11:25 > 0:11:29So, Alia, I'm using this drink as part of my summer dessert.
0:11:29 > 0:11:31Can you tell me a little bit about that?
0:11:31 > 0:11:34Yeah. The summer cup, as a drink, goes back to the Victorian era.
0:11:34 > 0:11:36We've got a nice old pewter tankard here.
0:11:36 > 0:11:40This is probably the style the summer cup was originally actually served.
0:11:40 > 0:11:42So this is the original summer cup?
0:11:42 > 0:11:46Yeah. And it would have been gin mixed with fruit flavours and herbs,
0:11:46 > 0:11:47topped up with something fizzy,
0:11:47 > 0:11:50probably like we have today with lemonade or maybe soda water,
0:11:50 > 0:11:52- something like that.- So what would people have, you know,
0:11:52 > 0:11:54eaten alongside the summer cup originally?
0:11:54 > 0:11:58In the 1840s a man named James Pimm was actually one of the first to
0:11:58 > 0:11:59create this style of drink.
0:11:59 > 0:12:02He owned an oyster bar and he created this drink as an aperitif
0:12:02 > 0:12:05to go alongside his shellfish and his oysters.
0:12:05 > 0:12:08So we've got so much information about the history of the summer cup,
0:12:08 > 0:12:10we can go and have a look at that just now.
0:12:10 > 0:12:12- Yeah, let's go and have a look. - Great.
0:12:12 > 0:12:16James Pimm's recipe for summer cup grew in popularity amongst
0:12:16 > 0:12:19the upper-middle classes throughout the Victorian era.
0:12:19 > 0:12:23Wow! It's like an Aladdin's cave.
0:12:23 > 0:12:24Yeah, it certainly is.
0:12:24 > 0:12:27And as more restaurants began serving the cocktail,
0:12:27 > 0:12:30it started to feature alongside other foods.
0:12:30 > 0:12:34This is actually a menu from 1897,
0:12:34 > 0:12:37on the day when they were celebrating Queen Victoria's Diamond Jubilee.
0:12:37 > 0:12:39- Fantastic.- This is the sort of thing that would have been served
0:12:39 > 0:12:40alongside the summer cup.
0:12:40 > 0:12:43You can see there's quite a few fruits at the end there,
0:12:43 > 0:12:44fruits and ices and sweets,
0:12:44 > 0:12:46wine jellies bringing in the fruit flavours.
0:12:46 > 0:12:49I see on this menu they've got the old strawberries and cream,
0:12:49 > 0:12:52so that obviously works well with summer cup.
0:12:52 > 0:12:55And then, here, we've got some of the old advertising
0:12:55 > 0:12:57dating back to the 1930s.
0:12:57 > 0:13:00You know, he's having a game of tennis
0:13:00 > 0:13:04and over here this lady's taken some time out of her tennis match to enjoy a summer cup as well.
0:13:04 > 0:13:10So it's very much the association building with the sporting events and, you know, the summertime.
0:13:10 > 0:13:13Alia, thank you for showing me all this wonderful history about
0:13:13 > 0:13:16- the summer cup.- You're very welcome. Best of luck.
0:13:16 > 0:13:19- Sounds like you're onto a winner. - Thank you.
0:13:27 > 0:13:30Back in the kitchen, Paul is pushing hard
0:13:30 > 0:13:34to get his sweet and savoury dessert ready on time.
0:13:34 > 0:13:36This is normal Paul, when he's put under this kind of pressure,
0:13:36 > 0:13:38- a bit stressed out.- A lot to do.
0:13:39 > 0:13:41A lot to get right, as well.
0:13:41 > 0:13:46He's got four peach elements left to complete, including peach meringues,
0:13:46 > 0:13:48which he places in the dehydrator.
0:13:49 > 0:13:54Next he moves on to his basil pesto, made with candied hazelnuts and almonds.
0:13:59 > 0:14:00BLEEP.
0:14:03 > 0:14:06Paul's really stressed. I think he's still got a lot to do.
0:14:06 > 0:14:08He's running around, I think he's panicking a bit,
0:14:08 > 0:14:12he's pushing himself to the limit, and it may well all pay off.
0:14:14 > 0:14:15How's it going?
0:14:15 > 0:14:17- Yeah, good.- You sure?
0:14:17 > 0:14:18Yeah.
0:14:18 > 0:14:20Just breathe.
0:14:21 > 0:14:22It's going to be all right. Good luck.
0:14:22 > 0:14:24Cheers, Chef.
0:14:30 > 0:14:36Across the kitchen, Nick is still working on the complex centrepiece of his apple dessert.
0:14:36 > 0:14:38He's making a green gel,
0:14:38 > 0:14:42which he'll use to coat the chocolate mousse spheres to make them look like apples.
0:14:43 > 0:14:45Next, he makes a caramel sauce
0:14:45 > 0:14:49which he plans to turn into a powder that melts in the mouth when eaten.
0:14:51 > 0:14:52How's it going, Nick?
0:14:52 > 0:14:54- All right.- What we got here, then?
0:14:54 > 0:14:57So I'm going to be making a maltodextrin caramel powder.
0:14:57 > 0:14:59- Let's watch that.- Yeah.
0:14:59 > 0:15:02When the maltodextrin is added to Nick's sauce,
0:15:02 > 0:15:04it should quickly turn it into a powder.
0:15:08 > 0:15:11- You've done this before, of course? - Yeah, yeah, man.
0:15:16 > 0:15:17Nick's really pushing himself.
0:15:17 > 0:15:20He's making a caramel powder out of maltodextrin.
0:15:20 > 0:15:22It wasn't working particularly very well.
0:15:22 > 0:15:23Who knows? It may come off, it may not.
0:15:25 > 0:15:27With the powder finally mixing,
0:15:27 > 0:15:31Nick moves on to yet another technical element of his dish.
0:15:31 > 0:15:33Nice goggles, man!
0:15:33 > 0:15:36He's using liquid nitrogen to create small frozen crumbs of
0:15:36 > 0:15:40creme anglaise, which he hopes will have a sorbet-like texture.
0:15:40 > 0:15:43You know when sometimes you do a dish, and you think, "Why did I do that?"
0:15:43 > 0:15:45- Yeah.- Yeah...- Having one of these moments?
0:15:45 > 0:15:47Yeah, I think it is.
0:15:51 > 0:15:55Phil still has several elements of his layered dessert,
0:15:55 > 0:15:58Game, Set And Massive Mess, left to complete.
0:15:58 > 0:16:00Winner!
0:16:00 > 0:16:04With time running out, he needs to finish his champagne mousse,
0:16:04 > 0:16:06to get it to set on top of his champagne jelly.
0:16:13 > 0:16:16Phil, I'm glad to see at last you're pushing yourself.
0:16:16 > 0:16:19- You're sweating.- I've been sweating all week!
0:16:19 > 0:16:21No, you haven't, Chef, you've been, like, cool as a cucumber.
0:16:21 > 0:16:25- So you're really going for the ten, then?- Yes, I have to.
0:16:25 > 0:16:27I've got to get this in the fridge.
0:16:34 > 0:16:38Paul is first to the pass with his dish, A Peach Of A Serve.
0:16:38 > 0:16:41At the last minute, he finishes his pulled peach sugar,
0:16:41 > 0:16:44stretching it into long, thin strands.
0:16:47 > 0:16:51Onto a serving plate, he pipes goat's curd mousse,
0:16:51 > 0:16:52and adds his peach tartare.
0:16:54 > 0:16:57How are you getting on there, Paul? Is that how you wanted it to look?
0:16:57 > 0:17:00Better than I expected at the moment, but we'll see when it's finished.
0:17:00 > 0:17:02Next, peach slices...
0:17:04 > 0:17:06Basil pesto...
0:17:07 > 0:17:09And his pulled peach sugar.
0:17:10 > 0:17:12- How's it going, Paul?- Yeah,
0:17:12 > 0:17:14just making sure it looks perfect to bring to you.
0:17:14 > 0:17:17Finally, he adds his savoury basil sorbet.
0:17:23 > 0:17:25- Calm now, are we?- Nope.
0:17:27 > 0:17:30- Everything there that should be? - Yep.
0:17:30 > 0:17:32- Guys, what do you think?- I think it's a great-looking dish, yeah.
0:17:32 > 0:17:34- Nice colours.- Let's go and try it.
0:17:39 > 0:17:41Beautiful-looking plate of food.
0:17:41 > 0:17:44The colours are banging. It looks like summer.
0:17:44 > 0:17:46Paul, you seem a little disappointed.
0:17:46 > 0:17:48I forgot to put my meringues on it.
0:17:48 > 0:17:51I've made a mistake, hopefully the flavours are enough.
0:17:51 > 0:17:54At least you know that you've tried to push yourself.
0:17:54 > 0:17:55- Yeah.- Right, let's try it.
0:17:59 > 0:18:00So, I'm intrigued about this basil sorbet.
0:18:00 > 0:18:02Yeah.
0:18:02 > 0:18:06- Very nice flavour of basil, but that's a little bit too sweet for me.- Yeah, it is a bit sweet.
0:18:07 > 0:18:09Your curd mousse is almost on the savoury side,
0:18:09 > 0:18:12- but that counterbalances the sweetness you have in the rest of the dish as well.- Yeah.
0:18:12 > 0:18:14'What do you reckon to the pesto?'
0:18:14 > 0:18:18- I like it.- I think when you mix it, as well, with the other ingredients, that's good.
0:18:18 > 0:18:20The savoury ingredients you have in the dish,
0:18:20 > 0:18:22you've got the tomato, the pesto and you have the curd.
0:18:22 > 0:18:24Do they all work well together for you?
0:18:24 > 0:18:27I think so. You add a bit of freeze-dried raspberry on the meringue,
0:18:27 > 0:18:29which is obviously not there, it would have really come through.
0:18:29 > 0:18:32I think the dish together is a real tasty dish.
0:18:32 > 0:18:35Yeah, he hasn't elevated that fruit salad up to the next level enough for me.
0:18:35 > 0:18:38Paul, what score would you give your dish?
0:18:39 > 0:18:41You know, the flavours are right.
0:18:41 > 0:18:42Go on, seven.
0:18:45 > 0:18:46All right, guys?
0:18:46 > 0:18:49- How you doing, mate?- How are you feeling, Paul? - PAUL:- It was too big.
0:18:49 > 0:18:53I know you're disappointed with that dish. I could tell when you were putting it up.
0:18:53 > 0:18:54You know, I was always going to make mistakes.
0:18:54 > 0:18:57Nerves, I didn't think would come into it, but they really have.
0:18:57 > 0:19:00I thought the flavours on your dish, man, were really good.
0:19:00 > 0:19:01Yeah.
0:19:01 > 0:19:06Nick is next to plate up with his dish, Apple Scrumping.
0:19:06 > 0:19:10He starts by dipping his white chocolate mousse spheres in his green apple gel.
0:19:12 > 0:19:14Are you worried about those mousses?
0:19:14 > 0:19:16- Yeah.- Yeah?- Yeah.
0:19:16 > 0:19:17THEY LAUGH
0:19:17 > 0:19:18If this fouls up, man...
0:19:18 > 0:19:22- Game over?- I may as well trot off home, yeah?
0:19:22 > 0:19:26On a serving plate, Nick pipes chocolate to represent an apple tree.
0:19:28 > 0:19:31Next, he adds caramelised apples,
0:19:31 > 0:19:35followed by his caramel powder and crumbs of his frozen creme anglaise.
0:19:35 > 0:19:40- Nick...- Oui.- ..are you nearly ready to be on the pass, please? - I will, yeah.
0:19:40 > 0:19:44With no time left, he places the apple spheres on top.
0:19:44 > 0:19:45Did the apples set in the end?
0:19:45 > 0:19:47I'll tell you what, mate, it's very, very soft.
0:19:47 > 0:19:51Adds chocolate apple stalks.
0:19:51 > 0:19:53And garnishes with apple blossom.
0:19:56 > 0:19:58It looks amazing.
0:19:58 > 0:20:00I tell you, it looks bright, fresh,
0:20:00 > 0:20:03but I'm still not sold on apples in summer, though.
0:20:03 > 0:20:06I think we should go try it, see if there's any summer in there.
0:20:06 > 0:20:07Yeah, there's loads.
0:20:07 > 0:20:09THEY LAUGH
0:20:14 > 0:20:17Are you happy with the way it looks, and the presentation?
0:20:17 > 0:20:20If I'd had a bit more time, I would have probably sealed around
0:20:20 > 0:20:22so it would have been a perfect apple.
0:20:22 > 0:20:24- OK.- Visually, it looks good.
0:20:26 > 0:20:27For me, it's not a summer dish, though.
0:20:27 > 0:20:30I'd agree with you, it's an autumnal dish.
0:20:30 > 0:20:32The overriding colour is brown.
0:20:32 > 0:20:36- Yeah.- And I wouldn't necessarily associate brown with summer.
0:20:36 > 0:20:39Yeah, that's true.
0:20:42 > 0:20:44The apple component, the white chocolate mousse,
0:20:44 > 0:20:45the flavour's beautiful...
0:20:45 > 0:20:47- It's like a ganache. - Yeah, exactly, it's very, very rich.
0:20:50 > 0:20:52I think your mousse is absolutely delicious.
0:20:52 > 0:20:54Thank you.
0:20:54 > 0:20:55The brandy caramel...
0:20:56 > 0:20:58Was it enough brandy?
0:20:58 > 0:21:00There's enough in there.
0:21:00 > 0:21:04I didn't want it to mask any of the flavours of the white chocolate or the apple.
0:21:04 > 0:21:05I got some of the caramel sauce with it,
0:21:05 > 0:21:08and that's got a hell of a boozy kick.
0:21:08 > 0:21:09Yeah.
0:21:09 > 0:21:14- You used quite a lot of technical methods in the preparation of this dish.- Yeah.
0:21:14 > 0:21:16Do you think it was necessary?
0:21:16 > 0:21:20- Most definitely.- He put some creme anglaise or custard into liquid
0:21:20 > 0:21:23nitrogen as well, and the effect is just not there.
0:21:23 > 0:21:26Please, tell me, what would you give your dish out of ten?
0:21:26 > 0:21:28I think it's a nine.
0:21:31 > 0:21:34- You all right, Nick, how are you? - It's OK.
0:21:34 > 0:21:38There were elements I would have tweaked if I would have had time.
0:21:38 > 0:21:39Visually, it was beautiful.
0:21:39 > 0:21:42The only thing for me is, is it summer?
0:21:43 > 0:21:48Last to plate up his Phil with his dessert, Game, Set and Massive Mess,
0:21:48 > 0:21:52a Wimbledon-inspired take on the traditional Eton mess.
0:21:52 > 0:21:54To create his tennis balls,
0:21:54 > 0:21:57he fills hollow meringue halves with calvados cream,
0:21:57 > 0:22:01summer fruits and his summer cup jelly.
0:22:01 > 0:22:03You had the summer cup on your mackerel.
0:22:03 > 0:22:05- Does this one come through more?- Hopefully.
0:22:05 > 0:22:09Next, he places meringue lids piped to look to look like tennis balls on top.
0:22:10 > 0:22:12Is that the one with the Eton mess?
0:22:12 > 0:22:13Yeah, pretty much.
0:22:13 > 0:22:14The smart version, yeah?
0:22:14 > 0:22:16- Yeah.- More of an Eton tidy!
0:22:16 > 0:22:17THEY LAUGH
0:22:17 > 0:22:22He removes his layered champagne mousses from the fridge and sprinkles
0:22:22 > 0:22:26over green hundreds and thousands, to represent the grass of Wimbledon.
0:22:26 > 0:22:29Finally, he serves with his tennis ball on top,
0:22:29 > 0:22:32decorated with edible rice paper rackets.
0:22:36 > 0:22:38There you go, Game, Set And A Massive Mess.
0:22:38 > 0:22:41HE CHUCKLES
0:22:41 > 0:22:44You can definitely say that that's a nod to the old
0:22:44 > 0:22:47Wimbledon Championships. Right, shall we go and try one?
0:22:47 > 0:22:49- Yeah, let's do it.- OK.
0:22:53 > 0:22:56- I think it hits the brief.- 100%.
0:22:56 > 0:22:57I think it looks brilliant.
0:22:57 > 0:23:00Is there anything that you would change?
0:23:00 > 0:23:03Yeah, it's probably a little bit on the generous side.
0:23:03 > 0:23:05- It is a little big.- Yeah.
0:23:05 > 0:23:07I'm going to do the first serve, if that's OK?
0:23:07 > 0:23:08Absolutely.
0:23:10 > 0:23:11There we go.
0:23:13 > 0:23:15Wow.
0:23:17 > 0:23:20It's actually a lot softer to eat than it is to break.
0:23:23 > 0:23:25In the Eton mess, how did you use the summer cup in that?
0:23:25 > 0:23:28The raspberries have been marinated in a royal summer cup
0:23:28 > 0:23:30and there's a little bit in the jelly.
0:23:30 > 0:23:32But If I compare that to your mackerel...
0:23:32 > 0:23:34- Yeah?- ..that's much better.- OK.
0:23:34 > 0:23:36What do you reckon to the champagne jelly at the bottom?
0:23:36 > 0:23:39The champagne jelly and the peach at the bottom is stunning.
0:23:39 > 0:23:44- Would you say that there's enough champagne tasting in the jelly and mousse?- Yeah, absolutely.
0:23:44 > 0:23:46- You would, would you?- Yeah.
0:23:46 > 0:23:47Strawberries, peaches, champagne,
0:23:47 > 0:23:49it's exactly what he said.
0:23:49 > 0:23:52The only thing I'm unsure of, though, is whether it's
0:23:52 > 0:23:55two different dishes, one trifle and one Eton mess,
0:23:55 > 0:23:57which have been put together.
0:23:57 > 0:23:59It's fun, it smacks of summer.
0:23:59 > 0:24:01You know, I'm pleased with this dish.
0:24:01 > 0:24:04- It's my favourite dish. - It could be mine, too.
0:24:12 > 0:24:15- How was it?- Yeah, I thought it went really well.
0:24:15 > 0:24:17- I see you're smiling nice.- Yeah.
0:24:17 > 0:24:20It's been super-stressful this week. Hopefully I've done enough.
0:24:20 > 0:24:22I'd be gutted if I had to go home,
0:24:22 > 0:24:24I want to be the one representing Wales.
0:24:24 > 0:24:25I'd love another go to get them right,
0:24:25 > 0:24:28but you don't get second chances in this competition.
0:24:41 > 0:24:45So the dessert, I was expecting a little bit more theatre and drama.
0:24:45 > 0:24:48So, did you deliver?
0:24:51 > 0:24:55Paul, I'm going to start with your dish, A Peach Of A Serve.
0:24:56 > 0:24:59The sweetness from the peaches balanced very well
0:24:59 > 0:25:02with the savoury notes from the goats' curd mousse.
0:25:04 > 0:25:08The basil pesto and tomato tartare were a nice surprise,
0:25:08 > 0:25:13and the pulled sugar really showed your technical ability as a chef.
0:25:14 > 0:25:17I really commend you for trying something daring,
0:25:17 > 0:25:20but I think in the rush to be innovative
0:25:20 > 0:25:22you definitely got a little bit flustered.
0:25:23 > 0:25:28The portion was way too big and too clumsy for the banquet.
0:25:29 > 0:25:31As you know, you forgot the meringues as well.
0:25:31 > 0:25:32Yeah.
0:25:34 > 0:25:37Nick, for your dish, Apple Scrumping,
0:25:39 > 0:25:43you clearly made an effort with the presentation and that truly showed
0:25:43 > 0:25:46some invention. The white chocolate mousse inside your apple was
0:25:46 > 0:25:49delicious, creamy and rich.
0:25:53 > 0:25:54But...
0:25:56 > 0:25:59..your apple spheres were too big,
0:25:59 > 0:26:04and the gel on the outside of the mousse wasn't totally smooth.
0:26:04 > 0:26:07Brown caramel apple, brown sauteed apples,
0:26:07 > 0:26:11not the colours at all I associate with summer.
0:26:14 > 0:26:19Phil, your dish, Game, Set And A Massive Mess...
0:26:19 > 0:26:24Wimbledon is all about precision and execution.
0:26:24 > 0:26:28The finish on your tennis ball was definitely not an ace.
0:26:30 > 0:26:34However, there were lots of inventive ideas on this dish.
0:26:34 > 0:26:38I loved the surprise of the Eton mess inside the tennis ball.
0:26:38 > 0:26:42It had all the best summer fruits in it and tasted delicious.
0:26:42 > 0:26:46The flavours in the champagne mousse were seriously good,
0:26:46 > 0:26:50and the summer cup flavours shone through in that jelly.
0:26:52 > 0:26:54And so to the scores.
0:26:55 > 0:26:57With a score of nine,
0:26:57 > 0:27:03and going straight through to tomorrow's final, is...
0:27:06 > 0:27:07..Phil.
0:27:09 > 0:27:12- How do you feel?- Relieved, happy.
0:27:12 > 0:27:14- Yeah, thank you.- Well done, mate.
0:27:14 > 0:27:15This is a high nine.
0:27:15 > 0:27:17If you reduce the portion size,
0:27:17 > 0:27:19smarten up the tennis ball,
0:27:19 > 0:27:21you could be easily away onto a ten.
0:27:22 > 0:27:26So, that leaves you, Nick...
0:27:26 > 0:27:28..and you, Paul.
0:27:28 > 0:27:30Nick, you're on 24.
0:27:30 > 0:27:34Paul, you're on 22.
0:27:34 > 0:27:37Nick, I'm going to give your dish...
0:27:39 > 0:27:40..a score of seven.
0:27:43 > 0:27:47Paul, I'm giving your dish...
0:27:50 > 0:27:51..a score of seven.
0:27:53 > 0:27:56So, Nick, that means that you're going through to the regional finals.
0:27:56 > 0:27:58Thank you. Ecstatic.
0:27:58 > 0:28:00THEY CHUCKLE
0:28:00 > 0:28:03Paul, the scores all the way through were very close and you definitely
0:28:03 > 0:28:06can go home and hold your head up high.
0:28:06 > 0:28:12- So, well done, all of you. I loved judging your dishes and I'll see you very soon.- Thank you.
0:28:12 > 0:28:13- Thank you.- Congratulations.
0:28:13 > 0:28:15- Cheers, man.- Nailed it, big man.
0:28:15 > 0:28:18It's devastating to go out of the competition.
0:28:18 > 0:28:21- Maybe next year.- I think all the food served has been great.
0:28:21 > 0:28:23I'm where I want to be, in the judges' chamber,
0:28:23 > 0:28:25and I just have to cook my heart out.
0:28:25 > 0:28:29It's without a doubt the highest standard of food I've seen.
0:28:29 > 0:28:32- Yeah.- I hope I've got a little bit left in the tank,
0:28:32 > 0:28:34ready to smash it for the judges.