0:00:02 > 0:00:05- This year on Great British Menu... - Ooh.
0:00:05 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:11- I think this is a winning dish. - It's got me worried.- Good.
0:00:11 > 0:00:15..are competing to cook at a glorious taste of summer banquet...
0:00:15 > 0:00:17- Man, I'm nervous.- I think I'm the most nervous one out of you though.
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.
0:00:29 > 0:00:31This week, battling to represent
0:00:31 > 0:00:34London and the South-east in the national finals
0:00:34 > 0:00:38are Selin Kiazim, who took the top spot yesterday,
0:00:38 > 0:00:41after impressing with her Turkish-Cypriot flavours...
0:00:41 > 0:00:43I'm definitely really going for it with this dish.
0:00:43 > 0:00:45..Mike Reid, now in second,
0:00:45 > 0:00:48after his strawberry and chocolate fish course cost him the lead...
0:00:48 > 0:00:50- That's brave.- Brave or stupid.
0:00:50 > 0:00:54..And Tom Kemble, whose overly simple fish dish
0:00:54 > 0:00:57put him in joint second place with Mike.
0:00:57 > 0:01:00The fish course - really, there's nowhere to hide.
0:01:02 > 0:01:06Today, it's the main course, but with the scores so close...
0:01:06 > 0:01:08It's very smoky in here. It's very hot.
0:01:08 > 0:01:13..which chef can withstand the pressure to take the lead?
0:01:13 > 0:01:15ANGELA HARTNETT LAUGHS
0:01:15 > 0:01:17Pat Cash, baby.
0:01:31 > 0:01:33To make it through to Friday's regional final,
0:01:33 > 0:01:36each chef must produce exceptional dishes,
0:01:36 > 0:01:38which celebrate a taste of summer
0:01:38 > 0:01:44and pay tribute to 140 years of the Wimbledon Championships.
0:01:44 > 0:01:47With two courses down, Selin is out in front with 15 points...
0:01:47 > 0:01:50Being in the lead is definitely a great feeling,
0:01:50 > 0:01:52but I want to continue like this
0:01:52 > 0:01:53and I really want to come out with the top score.
0:01:53 > 0:01:59..while her rivals, Mike and Tom, are just a point behind on 14.
0:02:00 > 0:02:03So, guys, main course day. How you feeling?
0:02:03 > 0:02:05Didn't get the best score yesterday for my fish
0:02:05 > 0:02:07but really looking forward to the main course
0:02:07 > 0:02:08and trying to take the lead back.
0:02:08 > 0:02:11I need to pull something big out the bag today to get in the lead,
0:02:11 > 0:02:14so I'm hoping my lamb dish is going to do that. What about you?
0:02:14 > 0:02:18I've got a lot to do but, hopefully, I can pull it off.
0:02:20 > 0:02:23Judging whether their dishes are impressive enough
0:02:23 > 0:02:25to be served at this year's Wimbledon banquet
0:02:25 > 0:02:30is Michelin-starred chef and six-time veteran Angela Hartnett.
0:02:30 > 0:02:32- Morning, guys, how are you all? - All: Morning, Angela.
0:02:32 > 0:02:34Ready for today?
0:02:34 > 0:02:36Yeah, very excited for today. Can't wait to get cooking.
0:02:36 > 0:02:40Main course today. The South-east and London have had dishes
0:02:40 > 0:02:43through to the banquet the last two years for the main course,
0:02:43 > 0:02:45so no pressure on any of you there, OK.
0:02:45 > 0:02:47Now, let's make sure we hit the brief,
0:02:47 > 0:02:51we nail it and every single element is absolutely a perfection.
0:02:51 > 0:02:52- Thanks.- Thank you.- Thanks.
0:02:56 > 0:02:58Everyone wants to take their main course to the banquet,
0:02:58 > 0:03:02so these guys really need to push themselves to the limit
0:03:02 > 0:03:04and cook some fantastic food today.
0:03:04 > 0:03:07Yesterday, Selin got the top score for her fish dish
0:03:07 > 0:03:11but was criticised for having too many elements on her plate.
0:03:11 > 0:03:15Today, she's aiming high with a sharing barbecue main,
0:03:15 > 0:03:18reflecting her Turkish-Cypriot heritage.
0:03:18 > 0:03:20- Morning, Selin, how are you? - Morning, Angela.- Are you good?
0:03:20 > 0:03:22- Good, thank you. - So, tell me the name of your dish.
0:03:22 > 0:03:26- It's called Grand Slam Lamb. - Describe what is Grand Slam Lamb?
0:03:26 > 0:03:30- The dish is a feast of lamb.- Yeah, so we've got the shoulder here.
0:03:30 > 0:03:33- Yeah, which I'm going to be slow-cooking on the barbecue.- Yeah.
0:03:33 > 0:03:36And I'll be glazing that with a spice mix I'm going to make
0:03:36 > 0:03:39- called chaimen.- Yeah, then you've got the rack of lamb
0:03:39 > 0:03:40- and the neck here. - I've got a rack, yeah,
0:03:40 > 0:03:43which I'm going to grill off the cutlets on that,
0:03:43 > 0:03:45and the neck, I'm just going to put a simple marinade
0:03:45 > 0:03:47of some fennel and garlic on there as well.
0:03:47 > 0:03:49What are you doing with these cuts here?
0:03:49 > 0:03:51- This is my connection to Wimbledon. - Right, OK.
0:03:51 > 0:03:55- So, here, I'm going to be making a sausage.- Nice.
0:03:55 > 0:03:59- Specifically a Dutchee sausage.- So, a Dutchee sausage - what is that?
0:03:59 > 0:04:01A Dutchee sausage at Wimbledon,
0:04:01 > 0:04:02is a bit like a big Cumberland sausage
0:04:02 > 0:04:04- that you serve in a French baguette. - OK.
0:04:04 > 0:04:07Have you given yourself too much to do, do you think?
0:04:07 > 0:04:10There's potential that I have, but if I pull it off,
0:04:10 > 0:04:13I think this is a really good dish. It's definitely me on a plate.
0:04:13 > 0:04:16- But is it the taste of summer on a plate?- Yeah, I think it is.
0:04:16 > 0:04:18I'm barbecuing everything
0:04:18 > 0:04:21and I think everyone associates summer with barbecues.
0:04:21 > 0:04:22What do you think, Mike?
0:04:22 > 0:04:24I think we're both doing barbecue dishes,
0:04:24 > 0:04:27so it's going to be a bit of a battle of the barbecues.
0:04:28 > 0:04:30So, I'm looking forward to winning this one.
0:04:30 > 0:04:32- THEY LAUGH - Fighting talk!
0:04:32 > 0:04:34Selin, in the past, has had
0:04:34 > 0:04:37lots of unnecessary ingredients on the plate.
0:04:37 > 0:04:39She seems confident that she's pared it back enough,
0:04:39 > 0:04:42she knows what she's doing, so we just have to wait and see.
0:04:45 > 0:04:47Tom is one point behind Selin,
0:04:47 > 0:04:50after Angela felt his fish dish lacked impact
0:04:50 > 0:04:52and failed to tell a story.
0:04:52 > 0:04:55Today, he's hoping his seaside-inspired lamb main
0:04:55 > 0:04:57will make more of an impression.
0:04:59 > 0:05:00- Morning, Tom.- Morning, Angela.
0:05:00 > 0:05:03What are you up to today? Tell me the name of your dish.
0:05:03 > 0:05:06- The name of my dish is Sea And Smoke.- So, what is the dish?
0:05:06 > 0:05:10Juniper-smoked salt marsh lamb with a slow-braised lamb neck,
0:05:10 > 0:05:12- peas and red pepper...- Right.
0:05:12 > 0:05:15..which are my favourite summer English vegetables.
0:05:15 > 0:05:17Yeah, you've got the racks there.
0:05:17 > 0:05:19I've got lamb rack and lamb neck fillet.
0:05:19 > 0:05:22So, I want to refine it and I'm not going to cook it over charcoal.
0:05:22 > 0:05:25Instead, I'm going to smoke it over juniper.
0:05:25 > 0:05:27So, I see you've got the summer vegetables.
0:05:27 > 0:05:30You've got peas and lettuce. What are you doing with all that?
0:05:30 > 0:05:32I'm doing a play on a classic petits pois de francais.
0:05:32 > 0:05:36- So, peas, lettuce and bacon.- Indeed. And I've got samphire here.
0:05:36 > 0:05:38- Yeah, lovely. - And some sea aster.- Yeah.
0:05:38 > 0:05:41- Then I'm finishing it with some nori...- Right.
0:05:41 > 0:05:43..which is commonly used in sushi.
0:05:43 > 0:05:46Looking at all your ingredients and how you've described it,
0:05:46 > 0:05:48it's obviously evoked summer and barbecue.
0:05:48 > 0:05:51If I wasn't anything to do with cooking and I saw that plate,
0:05:51 > 0:05:54- is it going to tell me that? - I think it is, definitely.
0:05:54 > 0:05:56- I've put a nice little prop at the end.- OK.
0:05:56 > 0:05:58I think it's really going to evoke
0:05:58 > 0:06:00- those barbecue summer smells. - Yeah, yeah.- Yeah.
0:06:00 > 0:06:02- Mike, what do you think of Tom's dish?- Sounds like a good dish.
0:06:02 > 0:06:05It's nice to see him pushing himself a little bit today,
0:06:05 > 0:06:07you know, a few more ingredients in there.
0:06:07 > 0:06:09- Thanks, Mike!- That's OK, Tom.
0:06:10 > 0:06:12So, Tom can cook.
0:06:12 > 0:06:14He's got a great palate, but he needs to make sure
0:06:14 > 0:06:17that whatever he cooks matches what the brief is.
0:06:17 > 0:06:19He's got to nail the brief in this round.
0:06:22 > 0:06:25Yesterday, Mike dropped to joint second place
0:06:25 > 0:06:28after his unusual sweet and savoury fish dish.
0:06:28 > 0:06:31Today, he's determined to take back the lead
0:06:31 > 0:06:33with an Aussie-inspired barbecue.
0:06:34 > 0:06:37- Mike, how are you? - Very good, Angela, yourself?
0:06:37 > 0:06:39Good to see you, yeah. What's the name of your dish, Mike?
0:06:39 > 0:06:41Pat's Barbie.
0:06:41 > 0:06:45It's named after Pat Cash who's a former Wimbledon champion
0:06:45 > 0:06:48- from 1987 and he's from Melbourne. - And what's the Melbourne connection?
0:06:48 > 0:06:50I see a photo here. Is that you in Melbourne?
0:06:50 > 0:06:53- Yeah, I used to live in Melbourne and my wife is from Melbourne.- Ah!
0:06:53 > 0:06:57- So, it's very close to my heart. - So, what's in Pat's Barbecue?
0:06:57 > 0:07:00This is an Australian Wagyu 9++,
0:07:00 > 0:07:03- which is the grading system of Wagyu.- Which is the fat, right?
0:07:03 > 0:07:06- Yeah, it's the marble score. - And this is beef as well?
0:07:06 > 0:07:08- Yeah, this is the aged beef fat. - Yeah.
0:07:08 > 0:07:11I've been aging it in a dry-aging room for the last few months,
0:07:11 > 0:07:13which gives it a real intense flavour.
0:07:13 > 0:07:16So, is it quite Australian in the sense it's a bit surf 'n' turf,
0:07:16 > 0:07:17- cos you've got prawns here. - Absolutely.
0:07:17 > 0:07:20So, I've got some beautiful red Sicilian prawns
0:07:20 > 0:07:21- which I'm going to cure...- Yeah.
0:07:21 > 0:07:23..with lots of citrus, some coriander seeds,
0:07:23 > 0:07:26which I'm going to serve these beautiful English heritage tomatoes.
0:07:26 > 0:07:29And then I've got these gorgeous corns as well.
0:07:29 > 0:07:32- With the corn, I'm going to be making a puree.- Yeah.
0:07:32 > 0:07:34And I'm also going to be doing some smoked kernels,
0:07:34 > 0:07:39- which I'm going to be basting in a beer and bacon butter as well.- Nice!
0:07:39 > 0:07:41So, what are you doing with these potatoes?
0:07:41 > 0:07:44- I'm going to turn them into a mini jacket potato.- Right.
0:07:44 > 0:07:46Anything you're nervous about in this course?
0:07:46 > 0:07:48Working with a barbecue that I don't really know
0:07:48 > 0:07:51- is going to be a bit tricky. - Listen, we want some 10s.
0:07:51 > 0:07:53Get cooking, cook some amazing food.
0:07:53 > 0:07:55I'm looking forward to tasting it all.
0:07:55 > 0:07:56- Good luck, everyone. - Thanks, Angela.
0:07:59 > 0:08:02With Mike's dish, he's got lots of different elements to it.
0:08:02 > 0:08:05You just want to make sure that that beef really shines through.
0:08:06 > 0:08:09All three chefs are hoping their mains will capture
0:08:09 > 0:08:11the unmistakeable taste of barbecue,
0:08:11 > 0:08:16but only Selin and Mike have decided to actually use one in the kitchen.
0:08:16 > 0:08:18Are you confident using the barbecue?
0:08:18 > 0:08:19Will you get the flavours you want?
0:08:19 > 0:08:21I cook day in, day out on a barbecue.
0:08:21 > 0:08:25I'd say this is the dish that I'm most comfortable cooking, really.
0:08:25 > 0:08:27I don't have a barbecue in my restaurant, so...
0:08:27 > 0:08:30That's why you're doing the cheat's way, Chef, no?
0:08:30 > 0:08:32THEY LAUGH
0:08:32 > 0:08:35Tom's hoping to impress with his dish Sea And Smoke.
0:08:35 > 0:08:40It features lamb two ways - lamb neck and salt marsh lamb rack,
0:08:40 > 0:08:44which he's basting in garlic and herbs before placing in the oven.
0:08:44 > 0:08:46Next, he moves onto his lamb neck,
0:08:46 > 0:08:49which he's cooking slowly in beef dripping.
0:08:49 > 0:08:53He'll add a barbecue-inspired smoky flavour just before serving.
0:08:53 > 0:08:55My approach is I'm not barbecuing, I'm smoking,
0:08:55 > 0:08:57and I'm trying to achieve a subtle flavour
0:08:57 > 0:09:01as opposed to chucking a piece of meat over some charcoal.
0:09:01 > 0:09:03- Slightly offensive, but OK. - MIKE LAUGHS
0:09:06 > 0:09:09In contrast to Tom, Mike's already got several elements
0:09:09 > 0:09:13of his Aussie-inspired surf 'n' turf dish cooking on the barbecue.
0:09:15 > 0:09:17Who's got the best barbecue?
0:09:17 > 0:09:20I've got corn on the barbie, I've got beef on the barbecue,
0:09:20 > 0:09:23I've got prawns. Surely mine's the most traditional.
0:09:23 > 0:09:24Are you even cooking those prawns?
0:09:24 > 0:09:26Yeah, I am, but just in a different way.
0:09:26 > 0:09:29- SELIN:- Not on the barbie. - MIKE:- Not on the barbie.
0:09:29 > 0:09:32Mike's hoping to capture the more tropical tastes of summer,
0:09:32 > 0:09:35like curing his red Sicilian prawns
0:09:35 > 0:09:38in a mix of sugar, coriander and citrus.
0:09:38 > 0:09:42Next, he checks on his prime cut of Australian beef.
0:09:42 > 0:09:44How come you've gone for beef, Mike?
0:09:44 > 0:09:46I'm a huge beef man, I love all kinds of beef.
0:09:46 > 0:09:49It's why I've got a cow tattooed on my arm.
0:09:49 > 0:09:51What part of beef are you using on your tattoo?
0:09:51 > 0:09:54I'm using the sirloin, which is about there.
0:09:54 > 0:09:56- Where's the rump?- I'm looking at it!
0:09:56 > 0:09:58THEY LAUGH
0:10:00 > 0:10:04Mike's also preparing a refined twist on jacket potatoes,
0:10:04 > 0:10:06which he's aiming to make banquet-worthy,
0:10:06 > 0:10:09by filling with a rich buttermilk puree.
0:10:09 > 0:10:11What are you doing with this? This is the potato mix?
0:10:11 > 0:10:14- Yeah, so I'm making buttermilk puree...- Yeah, that's right.
0:10:14 > 0:10:19- ..which I'm going to siphon and put into the potato skins.- So, foamy.
0:10:19 > 0:10:23- Exactly.- Brilliant. Are you feeling confident?- Yeah, yeah, I am.
0:10:24 > 0:10:26Currently in the lead,
0:10:26 > 0:10:29Selin's hoping her Mediterranean-themed sharing feast
0:10:29 > 0:10:32will get her another winning score.
0:10:32 > 0:10:37Like Tom, she's also serving lamb, preparing four different cuts,
0:10:37 > 0:10:40including lamb shoulder, which she's slow-cooking on a barbecue.
0:10:40 > 0:10:42Guys, I know I'm not doing anything on a barbecue,
0:10:42 > 0:10:45but you haven't really given me much choice.
0:10:45 > 0:10:46I can't breathe in here!
0:10:46 > 0:10:49We're just giving your food some extra flavour, Tom,
0:10:49 > 0:10:50scenting it nicely.
0:10:50 > 0:10:54Next, she prepares her chaimen - a sweet and spicy paste,
0:10:54 > 0:10:56inspired by her Turkish-Cypriot roots,
0:10:56 > 0:10:59which she's using to coat the shoulder.
0:11:00 > 0:11:04She's also making a lamb version of a Dutchee,
0:11:04 > 0:11:08a special sausage sold only at the Wimbledon Championships.
0:11:08 > 0:11:10- So, you're doing your sausages. - Yeah.
0:11:10 > 0:11:14I've used lamb shoulder, lamb breast and a bit of lamb suet
0:11:14 > 0:11:17and it's got a bit of red pepper, some garlic, and a bit of chilli.
0:11:17 > 0:11:22- Has it?- Yeah, just a little taster. - Nice. Tastes lovely, actually.
0:11:26 > 0:11:30To find out more about the Wimbledon hotdog which inspired her dish,
0:11:30 > 0:11:33Selin has come to the All England Tennis Club,
0:11:33 > 0:11:36where more than 60,000 Dutchee sausages are sold
0:11:36 > 0:11:38in the two weeks of the tournament.
0:11:38 > 0:11:41- Martin.- Hello, lovely to meet you. How are you doing?- You too.
0:11:41 > 0:11:43- I'm glad you could come to Wimbledon.- Thank you very much.
0:11:43 > 0:11:46She's meeting catering director Martin Joyce,
0:11:46 > 0:11:49who's worked at Wimbledon for over 30 years.
0:11:51 > 0:11:54- So, this is the Dutchee. - This is the Dutchee, yes.
0:11:54 > 0:11:56How long has the Dutchee been at Wimbledon?
0:11:56 > 0:11:59Well, the Dutchee started here in the early '70s.
0:11:59 > 0:12:01The Dutchee was originally inspired
0:12:01 > 0:12:04by a spiced sausage hailing from the Netherlands,
0:12:04 > 0:12:07but the recipe has developed over the years.
0:12:07 > 0:12:09What are the different types of Dutchee that you serve?
0:12:09 > 0:12:11We just serve two.
0:12:11 > 0:12:14- This is more what I would call a Cumberland-style sausage.- Yeah.
0:12:14 > 0:12:15- A lot more herb in it.- Yeah.
0:12:15 > 0:12:20This one is a chorizo-style sausage, but much spicier.
0:12:20 > 0:12:22Selin is serving her take on a Dutchee
0:12:22 > 0:12:24in a lavash - a Turkish flatbread.
0:12:24 > 0:12:28But at Wimbledon, the sausage is served in a baguette.
0:12:28 > 0:12:31- Spicy enough?- Mm.- Are you happy? - Yeah, it's a nice spice though.
0:12:33 > 0:12:34In the early days of the tournament,
0:12:34 > 0:12:38the only food available to spectators was afternoon tea.
0:12:38 > 0:12:42More than a century on, it's still a major draw.
0:12:42 > 0:12:44When I first came through the gates at Wimbledon,
0:12:44 > 0:12:48we had what I would call four or five good kitchens.
0:12:48 > 0:12:49Now, we're coming up to 30 here.
0:12:49 > 0:12:54- Yeah, so Wimbledon really is a big foodie tournament, isn't it?- It is.
0:12:54 > 0:12:56Just think, you're here for nine or ten hours,
0:12:56 > 0:12:58so you've got to dine, haven't you?
0:12:58 > 0:13:00- Yeah, you want to be fed well. - Yeah, absolutely.
0:13:00 > 0:13:02And the players eat well.
0:13:02 > 0:13:05Have you ever seen any of them eat a cheeky Dutchee or something?
0:13:05 > 0:13:07Well, the Dutchee has been eaten
0:13:07 > 0:13:11by many people leaving the grounds here, but I can't tell you.
0:13:12 > 0:13:14- Maybe another time.- Yeah.
0:13:21 > 0:13:24Back in the kitchen, Tom is working on the accompaniments
0:13:24 > 0:13:27for his seaside lamb dish, Sea And Smoke.
0:13:27 > 0:13:29I'm under a bit of pressure, but everything is almost there.
0:13:29 > 0:13:32Just getting my petits pois francais, the pea garnish on.
0:13:32 > 0:13:34All week, he's been criticised
0:13:34 > 0:13:37for failing to tell a story with his simple presentation.
0:13:37 > 0:13:39I think Tom's dish is quite strong.
0:13:39 > 0:13:41If he steps up the plating and adds a few props in there,
0:13:41 > 0:13:43maybe he's going to get the big score he wants.
0:13:43 > 0:13:47Today, Tom is planning a more dramatic serving style,
0:13:47 > 0:13:51creating his own smoke for added theatre.
0:13:53 > 0:13:56- Smoking away?- Yeah, lamb's just come out of the oven,
0:13:56 > 0:13:58so I'm resting the lamb rack in here.
0:13:58 > 0:14:00So, smoking some juniper.
0:14:00 > 0:14:03I've also put some butter and just brush it over the lamb at the end.
0:14:03 > 0:14:04So, why have you done it like this?
0:14:04 > 0:14:06Why haven't you barbecued it rather than smoke it?
0:14:06 > 0:14:08I think barbecuing's really aggressive
0:14:08 > 0:14:10and I want a delicate, lightly-smoked flavour.
0:14:10 > 0:14:13- And we're going to have that delicate flavour?- You will.
0:14:13 > 0:14:16Given that I'm crying because of all the smoke in this kitchen.
0:14:16 > 0:14:17So, Tom is smoking the lamb.
0:14:17 > 0:14:21The other guys are barbecuing their meat and, until I taste it,
0:14:21 > 0:14:23it's hard to judge which I'm going to like best.
0:14:26 > 0:14:29Mike's still working on the surf element that will accompany
0:14:29 > 0:14:32the meat in his Aussie-inspired dish, Pat's Barbecue.
0:14:32 > 0:14:36He's hoping that the zesty, summery flavours of his cured prawns
0:14:36 > 0:14:38will help him get ahead.
0:14:38 > 0:14:40Guys, we're halfway through the competition now,
0:14:40 > 0:14:42so if anyone's going to make their mark,
0:14:42 > 0:14:45- now is the time to do it, isn't it? - I'm well up for today.
0:14:45 > 0:14:48I think it hits the brief in both taste of summer and Wimbledon,
0:14:48 > 0:14:51so hopefully, it's going to give me a good score.
0:14:51 > 0:14:54In a bid to elevate his barbecue dish,
0:14:54 > 0:14:56Mike's serving his beef and prawns
0:14:56 > 0:14:59with refined twists on traditional accompaniments,
0:14:59 > 0:15:03including a beer and bacon butter and a corn custard.
0:15:03 > 0:15:05It's very smoky in here, it's very hot
0:15:05 > 0:15:07but, you know, with smoke comes flavour,
0:15:07 > 0:15:10so hopefully, it means the dishes taste beautiful.
0:15:12 > 0:15:15Like Mike, Selin has lots of elements
0:15:15 > 0:15:18she needs to finish barbecuing, including lamb neck,
0:15:18 > 0:15:22lamb chop and her Wimbledon-inspired Dutchee sausage.
0:15:22 > 0:15:26You've got two barbecues working - you got enough going on?
0:15:26 > 0:15:28Yeah, this is me in my element.
0:15:28 > 0:15:30Selin likes to give herself a lot to do.
0:15:30 > 0:15:33She's got a lot of pieces of meat but it looks really interesting.
0:15:36 > 0:15:41With time running out, she still has her accompaniments left to complete.
0:15:41 > 0:15:43She turns to her onion puree
0:15:43 > 0:15:46before mixing the dough for her lavash flatbreads.
0:15:47 > 0:15:50I am getting on OK. I'm just rolling my lavash.
0:15:50 > 0:15:53It's incredibly hot here, so I'm going to have to work quite quickly.
0:15:56 > 0:16:00Next, she prepares a salad, using freekeh, a Mediterranean cereal,
0:16:00 > 0:16:04to which she adds broad beans, pomegranate molasses and seeds.
0:16:06 > 0:16:08SELIN SIGHS
0:16:09 > 0:16:13Tom is first to plate up his dish, Sea And Smoke,
0:16:13 > 0:16:15inspired by the smell of barbecues,
0:16:15 > 0:16:19which he's hoping will hit the taste of summer brief.
0:16:19 > 0:16:22He begins with his pepper puree and follows with his lamb neck.
0:16:22 > 0:16:25- What's that element there? - This is the lamb neck.
0:16:25 > 0:16:26Just glazing it in a bit of lamb jus,
0:16:26 > 0:16:29but cutting it with a touch of sherry vinegar.
0:16:31 > 0:16:33He grinds nori seaweed into a powder,
0:16:33 > 0:16:36adds to his pea puree and plates.
0:16:38 > 0:16:39- How long, Tom? - One minute, please, Angela.
0:16:39 > 0:16:44Next, his pea garnish and his juniper-smoked lamb rack.
0:16:44 > 0:16:46- Time's up, you know that, yeah? - Yeah.
0:16:48 > 0:16:53He finishes with lamb jus and, for added drama and flavour,
0:16:53 > 0:16:56covers his dish with a juniper smoke-filled cloche.
0:17:00 > 0:17:03OK. Ooh, you get the smokiness.
0:17:03 > 0:17:06- So, that's the juniper.- Yeah. - Perfect.
0:17:06 > 0:17:10All right, let's take it through and let's taste it.
0:17:18 > 0:17:20Everyone at the banquet would have that?
0:17:20 > 0:17:22The idea is to cloche that and then you get that really nice,
0:17:22 > 0:17:24delicate juniper smell coming off.
0:17:24 > 0:17:28There's definitely a better interpretation of the brief,
0:17:28 > 0:17:30in the sense of the taste of summer.
0:17:33 > 0:17:35That lamb - it's got the smokiness you want?
0:17:35 > 0:17:37I think it could be a little bit stronger.
0:17:37 > 0:17:40I think it's a little bit too delicate.
0:17:40 > 0:17:43I'm not really getting any smokiness from this lamb.
0:17:43 > 0:17:45- MIKE:- I'm not getting any of the smoke at all.
0:17:46 > 0:17:48So, the peas have worked for you with the guanciale
0:17:48 > 0:17:51- and the sea herbs in there? - Definitely.
0:17:51 > 0:17:53I think they really provide a great flavour -
0:17:53 > 0:17:56their salty, sea vegetable flavour that really comes through.
0:17:56 > 0:18:00For me, the peas, and the petits pois and the puree
0:18:00 > 0:18:02are really quite dominant and quite strong.
0:18:02 > 0:18:04It's almost overpowering that beautiful lamb a little bit.
0:18:06 > 0:18:08I think if I had to give him a score,
0:18:08 > 0:18:10I'd probably give him another 7.
0:18:10 > 0:18:13I think, for me, I'd score him a 7 as well.
0:18:13 > 0:18:15Little bit short of the mark.
0:18:15 > 0:18:18- What would you score yourself? - I'd score myself an 8 on this, yeah.
0:18:18 > 0:18:20My cockiness has dropped down a bit...
0:18:20 > 0:18:23since you gave me a 7 in my fish course.
0:18:26 > 0:18:29- Chef, how did it go? - Yeah, I think it went all right.
0:18:29 > 0:18:31What did you think?
0:18:31 > 0:18:33I think you hit the brief, in the sense of a taste of summer.
0:18:33 > 0:18:36- Did you get a bit of the juniper smoke?- It wasn't enough.
0:18:36 > 0:18:38I think, if you're going to say it's juniper-smoked,
0:18:38 > 0:18:41for me, it should be there a bit more.
0:18:42 > 0:18:46Mike is next to the pass, with his dish, Pat's Barbecue -
0:18:46 > 0:18:49a homage to Wimbledon champion Pat Cash.
0:18:49 > 0:18:51I remember him winning it famously,
0:18:51 > 0:18:53with his black and white chequered bandanas.
0:18:54 > 0:18:57He begins by plating his corn custard.
0:18:57 > 0:19:00Mike, are you just slopping puree on the plate?
0:19:00 > 0:19:02- Yeah, showing you how not to do it. - THEY LAUGH
0:19:04 > 0:19:07Next, he deep-fries his potato skins,
0:19:07 > 0:19:11aerates his potato puree and pipes back into the shells.
0:19:11 > 0:19:14He places his barbecued Wagyu beef onto the dish,
0:19:14 > 0:19:16followed by tomatoes and his cured prawns.
0:19:16 > 0:19:20- How's the beef looking, Mike? - Perfect, Chef.- Yeah?- Nice and pink.
0:19:22 > 0:19:26He adds charred sweetcorn and spring onions.
0:19:26 > 0:19:28Are you putting a sauce on that, Mike, or...?
0:19:28 > 0:19:31No, you've got a lot of wetness from the prawns,
0:19:31 > 0:19:34moisture coming from the tomatoes, you've got the corn puree.
0:19:34 > 0:19:36It's enough going on there.
0:19:36 > 0:19:40Finally, he tops with slices of aged beef fat.
0:19:40 > 0:19:42Just got to get one last prop and then I'm done.
0:19:42 > 0:19:45- He's always leaving to get props. - I know.
0:19:45 > 0:19:46Your meat's getting cold, Mike.
0:19:46 > 0:19:48ANGELA LAUGHS
0:19:48 > 0:19:50Pat Cash, baby.
0:19:56 > 0:19:59- Pat Cash?- One for you, Angela. - Oh, really.
0:20:01 > 0:20:04Wow, looking good! Perfect!
0:20:04 > 0:20:05All right, let's go.
0:20:13 > 0:20:17Wow! It's a lot of protein, isn't it?
0:20:21 > 0:20:24I'm finding the beef a little bit disappointing.
0:20:24 > 0:20:27It's tender but there's not a huge amount of beefy flavour.
0:20:27 > 0:20:29I don't actually get that much char from the barbecue.
0:20:31 > 0:20:33- And this is the prawn.- Yeah.
0:20:33 > 0:20:36People would look at that and maybe go, "Ooh, that's a bit raw."
0:20:36 > 0:20:38- You're happy for that? - Yeah, I'm happy.
0:20:38 > 0:20:39It gives it a textural difference.
0:20:39 > 0:20:42I think it should have a bit more of a cure on it.
0:20:42 > 0:20:43I think it's a really delicate flavour.
0:20:43 > 0:20:46It would have been really exciting if he'd have char-grilled that
0:20:46 > 0:20:48- with the head juices and everything like that.- Yeah.
0:20:48 > 0:20:53- I expected to have just half the jacket potato.- Yeah.
0:20:53 > 0:20:55- There's no cheese in that, is there? - No cheese at all.- Mm.
0:20:55 > 0:20:58Just using the buttermilk gives it that sour, that creaminess.
0:20:58 > 0:20:59- That acidity.- Exactly.
0:21:01 > 0:21:03- This is the aged beef fat.- Yeah. - Flavour's really good though.
0:21:03 > 0:21:05Flavour's amazing on that.
0:21:05 > 0:21:08- That is so much more impressive and stronger than the Wagyu.- Yeah.
0:21:10 > 0:21:13The flavour is just an explosion on your palate.
0:21:13 > 0:21:15What would you score it?
0:21:15 > 0:21:17I think it's one of my best dishes yet,
0:21:17 > 0:21:18so I would score it higher than my starter.
0:21:18 > 0:21:21THEY LAUGH
0:21:23 > 0:21:28- Hey, Mike.- Hi, Mike. - How did that go for you?
0:21:28 > 0:21:30I can't second-guess Angela after this week,
0:21:30 > 0:21:31so what did you guys think?
0:21:31 > 0:21:34I thought if you had roasted the prawn on the barbecue,
0:21:34 > 0:21:36it would have been really delicious with the Wagyu.
0:21:36 > 0:21:38I would have loved a bit more of the beef fat, actually,
0:21:38 > 0:21:40- cos it had amazing flavour.- Yeah.
0:21:43 > 0:21:47Selin is last to plate up her dish, Grand Slam Lamb -
0:21:47 > 0:21:49a tribute to Wimbledon's standing
0:21:49 > 0:21:52as the world's greatest tennis tournament.
0:21:52 > 0:21:56She starts by removing her lamb shoulder from the barbecue.
0:21:57 > 0:22:00Wow, look at that lamb shoulder. That's impressive.
0:22:00 > 0:22:03- Is that just for one? - SELIN:- This is just your portion.
0:22:03 > 0:22:04THEY LAUGH
0:22:07 > 0:22:08Next, she plates Romaine lettuce,
0:22:08 > 0:22:11coated is yoghurt, honey and feta dressing.
0:22:11 > 0:22:16She adds candied walnuts and strips of fried lamb breast...
0:22:17 > 0:22:20..before serving her pomegranate and freekeh salad.
0:22:20 > 0:22:24- OK, how long, please? - Two minutes, please, Angela.
0:22:25 > 0:22:28She dresses her barbecued lamb shoulder with onions,
0:22:28 > 0:22:31parsley, pomegranate dressing and sumac.
0:22:32 > 0:22:34- Can you just watch the grill for me?- Yeah.
0:22:34 > 0:22:36I just want to get this bit of colour on here.
0:22:38 > 0:22:40She plates her caramelised onion puree
0:22:40 > 0:22:43then her marinated lamb neck and lamb chop...
0:22:43 > 0:22:44How's that looking, Mike?
0:22:44 > 0:22:47- Is there colour on it?- A little bit. Do you want me to try shutting it?
0:22:47 > 0:22:49Go on then for a minute.
0:22:49 > 0:22:53..followed by charred onion and more pomegranate dressing.
0:22:55 > 0:22:58At the last minute, Mike fetches her lavash-wrapped Dutchee sausage,
0:22:58 > 0:23:02which she finishes by dusting with sumac and parsley.
0:23:07 > 0:23:10Right, if this was the banquet, everyone would have a plate of this
0:23:10 > 0:23:13in front of them and then they help themselves to everything else?
0:23:13 > 0:23:15- Exactly.- OK, would you expect the guests to slice it themselves
0:23:15 > 0:23:17or would you have a bit sliced ahead?
0:23:17 > 0:23:20I think it would be nice if the guests could slice it themselves.
0:23:20 > 0:23:22Right, let's go.
0:23:31 > 0:23:33It looks really impressive, the fact that she's cooked
0:23:33 > 0:23:35all these different cuts and brought them all up.
0:23:35 > 0:23:38I love the selection. It screams banquet.
0:23:41 > 0:23:43The lamb shoulder here - this is what you wanted?
0:23:43 > 0:23:46- The spice flavour's coming through really well.- Yeah.
0:23:46 > 0:23:48And there's that good char, which brings a bit of smokiness
0:23:48 > 0:23:50- and bitterness to it.- Mm.
0:23:51 > 0:23:54The spice mix that she's rubbed on the lamb is a bit burnt for me,
0:23:54 > 0:23:55it's a little bit bitter.
0:23:58 > 0:24:00- The Dutchee sausage.- Yeah. - Spicy enough for you?
0:24:00 > 0:24:02There's good spice coming through
0:24:02 > 0:24:04but I don't think it's too overpowering.
0:24:05 > 0:24:07- Really good sausage. - Yeah, Selin's style.
0:24:07 > 0:24:09- Punchy, strong flavours, but she nails it.- Yeah.
0:24:09 > 0:24:11I think it's really good.
0:24:12 > 0:24:14So, the neck fillet you just roasted on the barbecue as well?
0:24:14 > 0:24:17Yeah, it's got a bit of fennel seed around the edge of it.
0:24:20 > 0:24:22It's undercooked.
0:24:22 > 0:24:24- I know there's a lot going on there.- Yeah.
0:24:24 > 0:24:26But I think that everything has its place with this one.
0:24:28 > 0:24:30So, what would you mark it?
0:24:30 > 0:24:33I think I'd give it a 10. I'm really happy with it.
0:24:41 > 0:24:43- Phew!- MIKE:- How was it?
0:24:43 > 0:24:45- SELIN:- That was a tough one. What did you guys think?- Good.
0:24:45 > 0:24:47I thought it was really ambitious,
0:24:47 > 0:24:49getting all those different cuts of lamb up.
0:24:49 > 0:24:51The shoulder, for me, was a bit too cooked
0:24:51 > 0:24:53but those Dutchee sausages... I want more.
0:24:53 > 0:24:55They're incredible.
0:24:57 > 0:25:00It's the worst time of the day now, isn't it, waiting for that score?
0:25:00 > 0:25:02The anticipation. I've got the butterflies in the stomach.
0:25:02 > 0:25:04Really anxious right now.
0:25:10 > 0:25:14- OK, Chefs, how are you feeling? - Anxious.
0:25:16 > 0:25:18Tom, I'm going to start with your dish.
0:25:22 > 0:25:24I thought it was a lovely plate of food.
0:25:24 > 0:25:26I thought it was very summery
0:25:26 > 0:25:28and I thought you cooked that lamb beautifully.
0:25:29 > 0:25:31I liked the techniques you used
0:25:31 > 0:25:33and you came through with a beautiful pepper puree -
0:25:33 > 0:25:37nice and peppery, lovely flavour and actually held up on the plate.
0:25:37 > 0:25:40And you even managed to do a little bit of a wow factor, Tom,
0:25:40 > 0:25:44and I think if you went into that banquet with that dish,
0:25:44 > 0:25:45I think that would be fantastic.
0:25:47 > 0:25:49But...
0:25:51 > 0:25:55..I think you still can do a better job of telling your story on a dish.
0:25:58 > 0:26:01Mike, your dish.
0:26:06 > 0:26:08I like your nod to Pat Cash and Wimbledon.
0:26:08 > 0:26:11It was absolutely genius when you came out with the bandana -
0:26:11 > 0:26:13really lovely.
0:26:13 > 0:26:15I really like the aged beef fat.
0:26:17 > 0:26:22The prawn was delicious and the curing was very subtle. But...
0:26:24 > 0:26:28..I didn't think that Wagyu beef had the barbecue flavour to it.
0:26:30 > 0:26:32And I did think the portion of beef was too big
0:26:32 > 0:26:34for the rest of the dish.
0:26:37 > 0:26:40Selin, your dish.
0:26:43 > 0:26:45As ever, lots and lots of food
0:26:45 > 0:26:47and you could definitely see that at a banquet.
0:26:49 > 0:26:52I thought the Dutchee sausage was really tasty.
0:26:52 > 0:26:56The freekeh salad worked really well. The texture was delicious.
0:26:57 > 0:26:59However...
0:27:01 > 0:27:03..I'm not sure that barbecuing a lamb shoulder
0:27:03 > 0:27:04is the best way of cooking.
0:27:07 > 0:27:10And I also felt that the neck fillet was slightly chewy.
0:27:12 > 0:27:14So, to the scores.
0:27:15 > 0:27:18Selin, I'm going to start with you.
0:27:21 > 0:27:23And I'm going to mark you a score of...
0:27:26 > 0:27:27..8.
0:27:30 > 0:27:31Mike...
0:27:33 > 0:27:35..I'm giving you a score of...
0:27:38 > 0:27:40..8 as well.
0:27:42 > 0:27:43Tom...
0:27:46 > 0:27:48..I'm giving you a score...
0:27:51 > 0:27:55- ..of 9. Tom, how do you feel? - That was a great score.
0:27:55 > 0:28:00- It's what I needed and, yeah, happy. - Good. Well, rest up, guys.
0:28:00 > 0:28:03I want to see some 10s on your desserts. Thank you.
0:28:05 > 0:28:07- Well done, Chef.- Thanks.
0:28:07 > 0:28:10It's great to get a 9 from Angela. I'm really chuffed.
0:28:10 > 0:28:12With three courses down,
0:28:12 > 0:28:15Tom and Selin are neck and neck on 23 points...
0:28:15 > 0:28:18It's great to be out in front, but I wish I was out in front on my own.
0:28:18 > 0:28:22..with Mike just 1 point behind on 22.
0:28:22 > 0:28:23Do you know what?
0:28:23 > 0:28:25I may be in last place, but it's 1 point,
0:28:25 > 0:28:29so 1 point behind at this stage is nothing.
0:28:29 > 0:28:31- All to play for with desserts. - Tight.
0:28:31 > 0:28:33- THEY LAUGH - Uncomfortably tight.