0:00:02 > 0:00:05- This year, on Great British Menu... - Ooh!
0:00:05 > 0:00:09..24 of the country's top chefs...
0:00:09 > 0:00:11You've got that glint in your eye.
0:00:11 > 0:00:14..are competing to cook at a glorious taste of summer banquet...
0:00:14 > 0:00:17- Everything's got to be perfect. - That's what we're here for.
0:00:17 > 0:00:22..celebrating 140 years of the iconic Wimbledon Championships,
0:00:22 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:29 > 0:00:31This week, battling to represent
0:00:31 > 0:00:34the Central region in the national finals
0:00:34 > 0:00:37are returning chef Pip Lacey, who took the lead yesterday
0:00:37 > 0:00:40with a nine for her Wimbledon-themed starter...
0:00:40 > 0:00:42With a few tweaks, I could really see
0:00:42 > 0:00:44this dish being at the banquet.
0:00:45 > 0:00:48..first-time competitor Ryan Simpson,
0:00:48 > 0:00:50who's one point behind
0:00:50 > 0:00:53after his complex dish fell short on flavour...
0:00:53 > 0:00:55I wanted a little more.
0:00:55 > 0:00:58..and fellow newcomer Nick Deverell-Smith, who's third,
0:00:58 > 0:01:01after failing to impress with his oversimple starter.
0:01:01 > 0:01:05The dish didn't have that wow factor I was looking for.
0:01:05 > 0:01:08Today, it's the fish course and the hunt is on for a perfect ten.
0:01:08 > 0:01:11I'm a couple of points down. I've got to take risks.
0:01:11 > 0:01:13I've got to crab claw them back.
0:01:13 > 0:01:16But with just one point between each of the chefs,
0:01:16 > 0:01:18who will come out on top?
0:01:18 > 0:01:19Argh!
0:01:20 > 0:01:22I've never had this before in my life.
0:01:34 > 0:01:37To make it through to Friday's regional final,
0:01:37 > 0:01:40the chefs must impress with exceptional dishes
0:01:40 > 0:01:42that capture the taste of summer
0:01:42 > 0:01:46and honour 140 years of the Wimbledon Championships.
0:01:47 > 0:01:50With one course down, Pip is in the lead on nine,
0:01:50 > 0:01:54with Ryan on eight and Nick in third, on seven.
0:01:55 > 0:01:57So, Pip, you're at the top of the board.
0:01:57 > 0:01:59Is this your best dish, would you say?
0:01:59 > 0:02:01There's a few sort of quirky things going on,
0:02:01 > 0:02:03but I think it's really strong.
0:02:03 > 0:02:05- Let's try and get tens all round then.- Yeah.
0:02:05 > 0:02:08- I'm good for that.- NICK:- That still makes me bottom of the pile,
0:02:08 > 0:02:10so maybe we don't all try and get tens.
0:02:11 > 0:02:14Judging them this week is one of only three chefs
0:02:14 > 0:02:19to cook two dishes at a single banquet - Richard Bainbridge.
0:02:21 > 0:02:25- Chefs, how are you feeling?- Good. - Good, thank you, Chef.
0:02:25 > 0:02:27- Yeah, feeling pretty confident, so...- Good.
0:02:27 > 0:02:29It's time to now let the competition really start.
0:02:29 > 0:02:33There's some great cooking going on but let's now make it epic.
0:02:33 > 0:02:37- So, good luck, guys. Let's get cooking.- Thanks.- Thanks.
0:02:42 > 0:02:45Being a Wimbledon champion, you need to be dedicated
0:02:45 > 0:02:47and have a love and a passion for the job in hand.
0:02:47 > 0:02:50If these guys can take that element and move it into that kitchen,
0:02:50 > 0:02:51they could be onto a winner.
0:02:53 > 0:02:55Currently in first,
0:02:55 > 0:02:59returning chef Pip is hoping to build on the success of her starter
0:02:59 > 0:03:01with a fish course that celebrates
0:03:01 > 0:03:04Wimbledon's iconic strawberries and cream.
0:03:06 > 0:03:10- Pip, how are you feeling?- Good, thanks.- Good. Name me the dish.
0:03:10 > 0:03:13- The name of the dish is By The Courtside.- Lovely.
0:03:13 > 0:03:16- So, we've got lobster and champagne and strawberries and...- What?
0:03:16 > 0:03:19Where's that curveball come from?
0:03:19 > 0:03:22- So, it is a lobster salad.- Right.
0:03:22 > 0:03:24But it's a play on strawberries and cream
0:03:24 > 0:03:26- that we know are massive at Wimbledon.- OK.
0:03:26 > 0:03:31But the way I'm doing it - roast these so they're almost black.
0:03:31 > 0:03:33It slightly takes the sweetness out of it.
0:03:33 > 0:03:36And then a lobster bisque as the cream.
0:03:36 > 0:03:38This sounds...quite out there.
0:03:38 > 0:03:42- Champagne - how's that being incorporated?- Just to drink.
0:03:42 > 0:03:44Basically, the best way to have it.
0:03:44 > 0:03:47Also going to be making a lovage puree.
0:03:48 > 0:03:52OK. I'm going to be honest with you, I don't like lovage.
0:03:52 > 0:03:54- OK, that's great(!) Perfect. - It is so strong.
0:03:54 > 0:03:58I won't be using that then. No, hopefully, I can change your mind.
0:03:58 > 0:04:00Well, I've got to be open-minded, you know.
0:04:00 > 0:04:03I love the idea of strawberries and cream cos it's classic.
0:04:03 > 0:04:06It's just the lobster element is a bit of a curveball.
0:04:07 > 0:04:11Pip's serving lobster, champagne and strawberries.
0:04:11 > 0:04:14To me, that's not a marriage made in heaven.
0:04:14 > 0:04:18This is the one that could make or break her.
0:04:19 > 0:04:23Newcomer Ryan is just one point behind Pip.
0:04:23 > 0:04:26He's also hoping to impress with a lobster dish,
0:04:26 > 0:04:29his homage to the nation's love of summer barbecues.
0:04:29 > 0:04:34- Hey, Ryan.- Hi, Chef.- Name me the dish.- Come Rain Or Shine.- Lovely.
0:04:34 > 0:04:36So, basically, it's a big nod to us Brits.
0:04:36 > 0:04:39- Come rain or shine, we have a barbecue.- Yeah.
0:04:39 > 0:04:42So, it's essentially barbecue lobster and chips with mayonnaise.
0:04:42 > 0:04:44These are the lobsters we're going to be using.
0:04:44 > 0:04:48Quite small, quite sweet, work well with a barbecue sauce.
0:04:48 > 0:04:51- I can't see a barbecue in here though.- No, there's no barbecue.
0:04:51 > 0:04:55I'm going to flame-grill the lobster shells, I'm going to make a consomme
0:04:55 > 0:04:59and then I'm going to use that to pour onto my lobster
0:04:59 > 0:05:01- that's going to be sitting under dry ice.- OK.
0:05:01 > 0:05:04So, essentially, you're going to get the smell
0:05:04 > 0:05:06- and the effect of a barbecue. - OK, so you're calling it barbecue.
0:05:06 > 0:05:08- It's not really barbecued.- Yeah.
0:05:08 > 0:05:11Is there going to be enough flavour in there for people to not go,
0:05:11 > 0:05:15- "Hang on a minute"?- Yeah, I think so.- Good. And chips.- Yeah.
0:05:15 > 0:05:18- How are you making yours? - I'm going to be using a mandolin
0:05:18 > 0:05:21- and I'm going to be making a roll, kind of like a cylinder.- Yeah.
0:05:21 > 0:05:24I'm going to steam them and cook them in beef dripping.
0:05:24 > 0:05:26Creates a fantastic texture.
0:05:26 > 0:05:27Visually they look very nice as well.
0:05:27 > 0:05:30- On paper, this sounds great. - Just keeping it simple.
0:05:30 > 0:05:33- How do you guys feel about that? - It doesn't sound that simple to me.
0:05:33 > 0:05:36A man who's going to invent a new chip. Good luck.
0:05:36 > 0:05:38- I'm excited to try it. Crack on.- Thank you.
0:05:39 > 0:05:44Classic combination, but barbecued lobster, no barbecue...
0:05:44 > 0:05:48And then chips done a different way that nobody's ever heard of before.
0:05:48 > 0:05:50Could be a triumph, could be a disaster.
0:05:53 > 0:05:56In third place, after his simple starter yesterday,
0:05:56 > 0:05:59today, Nick's hoping to score higher with a more complex dish -
0:05:59 > 0:06:04a twist on the great British tradition of afternoon tea.
0:06:05 > 0:06:09- Hey, Nick, how you feeling? - Yeah, I've got a point to prove.
0:06:09 > 0:06:13- I need to bounce back.- Name me the dish.- It's called Cross Court Crab.
0:06:13 > 0:06:15It's a British classic.
0:06:15 > 0:06:18Afternoon tea, a massive, massive thing at Wimbledon.
0:06:18 > 0:06:21So, we're going to do some most amazing brown crab scones
0:06:21 > 0:06:24- which, hopefully, are going to blow you away.- Great.
0:06:24 > 0:06:28To serve with it, I'm going to do the most amazing clotted crab,
0:06:28 > 0:06:30so this is the white crab meat with a chilli jam.
0:06:30 > 0:06:33It sounds amazing. What's the barley for?
0:06:33 > 0:06:37I'm going to do my own lovely lemon barley water.
0:06:37 > 0:06:38What's making you nervous about this dish?
0:06:38 > 0:06:41Getting the balance right and the flavours.
0:06:41 > 0:06:42Got to let the crab do the talking.
0:06:42 > 0:06:45- Sounds like you've got a lot going on, compared to your starter.- Yes.
0:06:45 > 0:06:47- Is this one of your strongest dishes?- Yeah, I hope so.
0:06:47 > 0:06:49- Crack on. Good luck. - Thank you, Chef.
0:06:51 > 0:06:54Nick's dish is really exciting and sounds fun.
0:06:54 > 0:06:58There's a few elements on that dish and if he messes any of them up,
0:06:58 > 0:06:59the dish can be ruined.
0:07:06 > 0:07:08Did you two get a different brief to me?
0:07:08 > 0:07:10You guys both did tomatoes to start,
0:07:10 > 0:07:13you're both doing lobster as a fish course.
0:07:13 > 0:07:15Or we're just unoriginal, maybe.
0:07:16 > 0:07:20Pip's working on her unusual lobster and strawberry dish,
0:07:20 > 0:07:21By The Courtside -
0:07:21 > 0:07:23a risky combination of flavours,
0:07:23 > 0:07:26in tribute to the Wimbledon classic strawberries and cream.
0:07:28 > 0:07:32She starts by putting frozen strawberries in the oven to roast.
0:07:35 > 0:07:37Are you worried at any point of it not working
0:07:37 > 0:07:40or is that something that you're 100%?
0:07:40 > 0:07:44Well, 100% or 99.
0:07:44 > 0:07:47Next, she prepares the base for her lobster bisque,
0:07:47 > 0:07:51the cream element of her dish, which she'll use as a dressing,
0:07:51 > 0:07:54before removing her strawberries from the oven.
0:07:56 > 0:07:59- How you getting on, Pip? - Yeah, good. All good. Think so.
0:07:59 > 0:08:03- How are your strawberries?- They look like they're ruined, don't they?
0:08:03 > 0:08:06- But they're not.- They've really got that wow factor(!)
0:08:06 > 0:08:09They're meant to look like that, honest. Yeah.
0:08:10 > 0:08:11Is this now made into a puree?
0:08:11 > 0:08:14They're served like that, lots of lemon zest on.
0:08:14 > 0:08:16How did you come up with this -
0:08:16 > 0:08:18leaving them in the oven and going, "Ooh"?
0:08:18 > 0:08:20Er, no, just I liked the idea of strawberries
0:08:20 > 0:08:24but they were way too sweet, so I just had to do something else.
0:08:25 > 0:08:28I really didn't expect to see a burnt tray of strawberries,
0:08:28 > 0:08:31but she assured me that this is going to be amazing.
0:08:31 > 0:08:32Myself, I'm not so sure.
0:08:35 > 0:08:39Ryan is also using lobster in his dish, Come Rain Or Shine.
0:08:39 > 0:08:41But, despite it paying tribute
0:08:41 > 0:08:43to the nation's love of a summer barbecue,
0:08:43 > 0:08:46he's decided not to use a barbecue to cook it.
0:08:48 > 0:08:52Instead, to replicate the barbecue flavours, he's making a sauce,
0:08:52 > 0:08:56using brown sauce, smoked paprika and bourbon.
0:08:57 > 0:08:59Next, he flambes lobster shells,
0:08:59 > 0:09:02before charring to add a smoky taste.
0:09:03 > 0:09:06- What you doing there, Ryan? - Trying to replicate that barbecue.
0:09:06 > 0:09:08- It's trickery, you know.- Yeah.
0:09:08 > 0:09:11You eat with your senses and, hopefully, it's going to say,
0:09:11 > 0:09:13in Richard's head, this is a barbecue
0:09:13 > 0:09:15and it's going to taste like barbecue.
0:09:16 > 0:09:19Nick is working on his dish, Cross Court Crab -
0:09:19 > 0:09:22his attempt to create a savoury seafood version
0:09:22 > 0:09:25of a traditional Wimbledon afternoon tea.
0:09:25 > 0:09:28He starts by preparing the mix for his crab scones.
0:09:28 > 0:09:32Nick, do you think it's risky doing an afternoon tea with crab?
0:09:32 > 0:09:36Yeah, of course. It's maybe thinking outside the box, being a bit edgy.
0:09:36 > 0:09:39But I'm a couple of points down. I've got to take risks.
0:09:39 > 0:09:41I've got to crab claw them back.
0:09:42 > 0:09:45As teenagers, both Nick and Pip played semi-professional tennis
0:09:45 > 0:09:48but, although their sporting days are behind them,
0:09:48 > 0:09:51their competitive spirit is still alive.
0:09:51 > 0:09:53So, what memories do you guys have of tennis then?
0:09:53 > 0:09:57I played sort of from the age of 8 to 15, 16,
0:09:57 > 0:09:59before I started being a chef.
0:09:59 > 0:10:01I had an LTA rating, which was pretty cool.
0:10:01 > 0:10:02- I was part of the LTA as well.- Yeah?
0:10:02 > 0:10:05Yeah, we could have actually played each other.
0:10:05 > 0:10:06I wonder what the score was.
0:10:06 > 0:10:09You were probably two points up, like you are today, so...
0:10:12 > 0:10:15Although tennis has been played in various forms for centuries,
0:10:15 > 0:10:18the modern game of lawn tennis was only invented
0:10:18 > 0:10:22a few decades before the Wimbledon Championships began.
0:10:22 > 0:10:25To found out more about the origins of the game we know today,
0:10:25 > 0:10:29Nick travelled back to his home county of Warwickshire...
0:10:29 > 0:10:31- Hi.- I'm Nick.- Hello, I'm Bob.
0:10:31 > 0:10:33..to meet local historian Bob Holland.
0:10:33 > 0:10:36This is where the first game of lawn tennis was played,
0:10:36 > 0:10:39way back in 1859, between two gentlemen,
0:10:39 > 0:10:41one called Gem and the other called Perera,
0:10:41 > 0:10:43who actually lived in this particular house.
0:10:43 > 0:10:45- Bob, I love your outfit. - Thank you very much.
0:10:45 > 0:10:49This is a replica of what Gem and Perera might have worn,
0:10:49 > 0:10:53back in the 1850s, when they first devised their game down here.
0:10:53 > 0:10:56Gem and Perera played the first game of lawn tennis
0:10:56 > 0:10:59on a converted croquet lawn in this garden,
0:10:59 > 0:11:03setting the shape and size of the courts we know today.
0:11:03 > 0:11:06When I was a kid, I played at county level and I was pretty good.
0:11:06 > 0:11:09- We'd better have a knock now then. - I'll serve.- OK.
0:11:09 > 0:11:10Better take some balls.
0:11:10 > 0:11:12You're not going to wipe the floor with me, are you?
0:11:12 > 0:11:15I certainly am not. You've got youth on your side.
0:11:15 > 0:11:20Lawn tennis grew in popularity and, in the late 1870s,
0:11:20 > 0:11:23the All England Croquet Club, based in Wimbledon,
0:11:23 > 0:11:27devoted one of its greens to the new sport.
0:11:27 > 0:11:31Argh! Losing my touch, Bob. I don't have it any more.
0:11:33 > 0:11:39It proved so popular that, in 1877, the Wimbledon Championship was born.
0:11:39 > 0:11:42- Argh! - It was for men only in those days.
0:11:42 > 0:11:45Women weren't allowed to play competitive tennis, oddly enough.
0:11:45 > 0:11:48The gentleman who won it was a chap by the name of Spencer Gore,
0:11:48 > 0:11:50who won the princely sum of 12 guineas.
0:11:50 > 0:11:54Wow, that's a lot different to what Andy Murray's winning these days.
0:11:54 > 0:11:57Absolutely. 12 guineas to £2 million is quite some step, isn't it?
0:11:57 > 0:12:00- It's come on a long way. - Indeed it has, yeah.
0:12:00 > 0:12:02I'd like to thank you for your time, Bob. It was fascinating.
0:12:02 > 0:12:04- Thank you very much.- Not at all.
0:12:04 > 0:12:06It's been a pleasure to meet you and to have a knock with you.
0:12:11 > 0:12:15In the kitchen, Pip is working on the lobster element
0:12:15 > 0:12:18of her strawberries and cream salad.
0:12:18 > 0:12:19Argh!
0:12:23 > 0:12:25Oh, my God, why is this happening?
0:12:25 > 0:12:27- They're stuck to the- BLEEP- shell.
0:12:27 > 0:12:29I've never had this before in my life!
0:12:31 > 0:12:35She's serving her lobster with three different sauces -
0:12:35 > 0:12:38a vinaigrette, a puree and a bisque cream,
0:12:38 > 0:12:42which she makes by boiling lobster shells with vermouth and brandy.
0:12:42 > 0:12:45Next, she moves on to her lovage puree,
0:12:45 > 0:12:47which she hopes will add a celery flavour.
0:12:47 > 0:12:50I wouldn't bother with that. He doesn't like it.
0:12:50 > 0:12:52Hopefully, he can put that aside.
0:12:52 > 0:12:54I don't like a lot of things but I use them in my cooking.
0:12:54 > 0:12:56So, Rich, this is my lovage puree,
0:12:56 > 0:12:59which I know you're...you love, so...
0:12:59 > 0:13:03- The smell of it is so strong. I'm ready to try it.- Oh, my God.
0:13:03 > 0:13:05I know you're one person who doesn't like it.
0:13:06 > 0:13:08It does work with the rest
0:13:08 > 0:13:12cos it's quite a bitter taste with the strawberries.
0:13:13 > 0:13:16To be honest, it smells a lot stronger
0:13:16 > 0:13:19- than the actual taste that comes. - I know it goes with lobster, so...
0:13:20 > 0:13:23Pip, she's got lovage on that dish.
0:13:23 > 0:13:25If she uses it as a seasoning, perfect.
0:13:25 > 0:13:28If it's too much and it overpowers the dish,
0:13:28 > 0:13:30it's not going to be a winner in my books.
0:13:35 > 0:13:39Nick is preparing the accompaniments for his savoury afternoon tea,
0:13:39 > 0:13:41which he'll serve alongside his crab meat scones.
0:13:43 > 0:13:47He starts by making a chilli jam, flavoured with garlic and ginger.
0:13:48 > 0:13:51Next, he moves on to his clotted crab cream,
0:13:51 > 0:13:54combining white crab meat with avocado.
0:13:56 > 0:13:59So, Nick, you're starting to feel the pressures of this kitchen now?
0:13:59 > 0:14:02- Massively, yeah.- It's a different ball game, isn't it?- Yeah.
0:14:02 > 0:14:05- What are these over here? - These are my brown crab scones.
0:14:05 > 0:14:08Have they turned out exactly how you wanted them?
0:14:08 > 0:14:11Yeah, so, I love the colour. They've got that nice crab smell
0:14:11 > 0:14:13and, hopefully, nice and moist inside.
0:14:16 > 0:14:19Looking at those scones, they look dense, they look heavy.
0:14:19 > 0:14:22They could be the downfall of this dish.
0:14:24 > 0:14:26Ryan's working on the innovative chips
0:14:26 > 0:14:29for his barbecue flavoured lobster dish.
0:14:29 > 0:14:31He's developed a special six-step process,
0:14:31 > 0:14:35which he hopes will give them the perfect crunch.
0:14:36 > 0:14:39He starts by creating a long, thin sheet of potato,
0:14:39 > 0:14:42which he coats in clarified butter
0:14:42 > 0:14:44before rolling and steaming in the oven.
0:14:46 > 0:14:50So, Ryan, are these the soon-to-be-world-famous chips?
0:14:50 > 0:14:54- These are the different looking chips.- How many are there a portion?
0:14:54 > 0:14:56About three, two to three.
0:14:56 > 0:14:58I don't want to fill you up on the fish course.
0:14:58 > 0:15:00For three chips, there seems to be a lot of work.
0:15:00 > 0:15:02Yeah, there is, there is.
0:15:02 > 0:15:04You look as though you're very calm, very organised.
0:15:04 > 0:15:06- Do you know what you're up to? - I've got a few things to do.
0:15:06 > 0:15:09I've got a mayonnaise to make, these have got to be finished,
0:15:09 > 0:15:11got to start getting the flavour into that lobster...
0:15:11 > 0:15:13- Quite a lot to do. Crack on. - Cheers, Chef, thank you.
0:15:14 > 0:15:16My only big worry with these chips
0:15:16 > 0:15:18is if they're not going to blow my socks off,
0:15:18 > 0:15:21is it going to turn out to be style over substance?
0:15:23 > 0:15:27First to plate up is Nick, with his dish, Cross Court Crab -
0:15:27 > 0:15:29a seafood take on afternoon tea.
0:15:29 > 0:15:31Wow, Nick, what are these?
0:15:31 > 0:15:33These are what I'm serving my afternoon tea on.
0:15:33 > 0:15:38So, Wimbledon, grass, almost sat on Murray Mound, eating off the grass.
0:15:38 > 0:15:39Good fun, yeah.
0:15:39 > 0:15:43He starts by placing his white crab meat and avocado cream
0:15:43 > 0:15:45into miniature glass jars.
0:15:47 > 0:15:50Next, he finishes his spicy chilli jam and pots.
0:15:50 > 0:15:53- Are we nearly there? - Two minutes, please.
0:15:53 > 0:15:56He pours lemon barley water into bottles,
0:15:56 > 0:16:00complete with Wimbledon-themed labels and straws.
0:16:00 > 0:16:04Finally, he plates his brown crab meat scones.
0:16:04 > 0:16:07- Want a hand there?- Yeah, please. - They don't come apart, do they?
0:16:07 > 0:16:09Don't drop it, Pip. I know her.
0:16:15 > 0:16:18- There we go. Cross Court Crab. - What do you guys think?- Yeah.
0:16:18 > 0:16:20- RYAN:- Looks lovely.- PIP:- Awesome.
0:16:20 > 0:16:22- So, there is one more thing. - There's more?
0:16:22 > 0:16:25- Yeah, Chef, that's for you. - Oh, brilliant.- Ryan.- Thank you.
0:16:25 > 0:16:28- Is it to go over my head? - Yeah, you pop it on there
0:16:28 > 0:16:31- and we're getting the real theme. - Where's yours?- I have got one,
0:16:31 > 0:16:34so I'll put it on in the other room, Chef, when we taste it.
0:16:34 > 0:16:37- Lovely. Let's go and do this. I'm ready.- Good. You look ready.
0:16:37 > 0:16:40- You look pretty cool.- I'll take one of these?- Yeah, that's the plan.
0:16:40 > 0:16:43Enjoy, guys. Let's go.
0:16:49 > 0:16:51- So, Nick...- Yeah.
0:16:51 > 0:16:54I'm not sure if this is a point gained or a point taken away.
0:16:54 > 0:16:57- It's definitely you.- It's bang-on brief, on the presentation front.
0:16:57 > 0:17:01- It's making me smile. It's making me want to eat it.- Good.
0:17:01 > 0:17:05- It's Wimbledon.- We look cool.- Yeah, really cool.- Ready to go on court.
0:17:05 > 0:17:09- What's this drink on the side again? - Champions lemon barley water.
0:17:09 > 0:17:11It's quite sharp. It's lemony.
0:17:11 > 0:17:16- Do you think the honey is too strong in that?- No, I'm happy.- It's strong.
0:17:16 > 0:17:20- That honey comes through. I feel that could be overpowering.- OK.
0:17:20 > 0:17:23- Mm.- It's really good.- It tastes absolutely fantastic, that.
0:17:23 > 0:17:27- You could put that on a shelf and sell it.- Let's go on to the scone.
0:17:27 > 0:17:29That's exactly how you wanted it to turn out?
0:17:29 > 0:17:32- Yeah, nice shine on the top. - Not too heavy?
0:17:32 > 0:17:34I don't know, let's have a look inside.
0:17:35 > 0:17:37Slightly doughy.
0:17:37 > 0:17:39Looking at it, I'd like it to have another minute or two,
0:17:39 > 0:17:41but I can fix that quite easily.
0:17:45 > 0:17:49- The crab's absolutely perfect. It's very moreish as well.- Mm.
0:17:49 > 0:17:52But it is a bit doughy.
0:17:54 > 0:17:57Do you think the jam could have a bit more spice to it?
0:17:57 > 0:18:01- It's not a spicy dish. It's a play on the strawberry jam.- Nice.
0:18:01 > 0:18:04If you were me and you had to score that, what would you give it?
0:18:04 > 0:18:06Hopefully an eight. It works.
0:18:07 > 0:18:10I'm worried now. That's a brilliant dish. Really good.
0:18:13 > 0:18:16- How you doing? How did that go? - You never know.
0:18:16 > 0:18:18- Are you happy?- Yeah, I was happy.
0:18:18 > 0:18:21I thought the scones could have done with two more minutes in the oven.
0:18:21 > 0:18:25- I agree with you about the scones. - Yeah.- But flavour-wise, yeah...
0:18:25 > 0:18:27- I thought it was a fantastic dish. - Thank you.
0:18:27 > 0:18:29I'm definitely coming round yours for afternoon tea.
0:18:31 > 0:18:35Next up is Pip, with her lobster, cream and strawberry salad,
0:18:35 > 0:18:36By The Courtside...
0:18:37 > 0:18:40..her unusual tribute to the Wimbledon favourite.
0:18:40 > 0:18:45She finishes her blanched lobster with lemon juice and zest
0:18:45 > 0:18:48and places on a toy court.
0:18:48 > 0:18:50Pip, would you like me to open the champagne for you?
0:18:50 > 0:18:53Yeah, that would be great, thank you.
0:18:53 > 0:18:54- CHAMPAGNE CORK POPS - Ooh.
0:18:54 > 0:18:57She adds her roasted strawberries and lemon zest,
0:18:57 > 0:19:00then dots of lovage puree.
0:19:00 > 0:19:05I'm wary of giving him too much lovage puree, so I'll stop there.
0:19:05 > 0:19:08Next, lettuce in vinaigrette.
0:19:08 > 0:19:10To finish, she strains her lobster bisque,
0:19:10 > 0:19:15before mixing with whipping cream and placing a quenelle on top.
0:19:15 > 0:19:17Pip, need you up at the pass, yeah.
0:19:17 > 0:19:20She serves with champagne on the side.
0:19:20 > 0:19:22Just want to get it right for you, Rich.
0:19:26 > 0:19:29- Are you happy?- Yeah, I think so. - Anything you would have changed?
0:19:29 > 0:19:32Maybe the tennis players. I don't know if they're any good.
0:19:32 > 0:19:36- RICHARD LAUGHS - Anyway, let's just eat it.
0:19:36 > 0:19:38- Good luck.- Cheers.
0:19:46 > 0:19:48Do you think the plate is practical to eat off?
0:19:48 > 0:19:49If you ate like this every mealtime,
0:19:49 > 0:19:51I think it would be a bit of a problem.
0:19:51 > 0:19:54- RYAN:- It's a lot of fun, isn't it? It's got the court, it's Wimbledon.
0:19:54 > 0:19:56- It's really exciting. - Why don't you dive in
0:19:56 > 0:19:58before blondie here beats you to it?
0:20:02 > 0:20:05- Are you happy with the cooking of that lobster?- It's good.
0:20:05 > 0:20:08It's nice and moist. Didn't want to overseason it.
0:20:08 > 0:20:10That lobster is cooked perfectly.
0:20:10 > 0:20:14The combination of flavour, for me, is absolutely bob on.
0:20:14 > 0:20:16It's beautiful.
0:20:16 > 0:20:17The lovage puree.
0:20:17 > 0:20:20Do you think you've got the right levels on that dish?
0:20:20 > 0:20:23Yeah, it definitely works with it. Maybe I would have even more.
0:20:25 > 0:20:28- I love lovage puree. It gets that celery taste.- Yeah.
0:20:28 > 0:20:32So, bang, celery. The only thing I'd say is that it lingers.
0:20:32 > 0:20:36And you're still believing in that strawberry, lobster combo?
0:20:37 > 0:20:40Yes, it's different from a fresh strawberry.
0:20:40 > 0:20:41There's no way it's the same.
0:20:41 > 0:20:43I think the strawberries work really well.
0:20:43 > 0:20:47They don't look great but, yeah, I think the flavour of them's great.
0:20:47 > 0:20:50Do you think people will understand that that's strawberries and cream?
0:20:50 > 0:20:52- Honestly?- Yeah.- No.
0:20:52 > 0:20:53What would you give it out of ten?
0:20:53 > 0:20:57I really believe in this dish, so I'd, personally, give it a ten.
0:21:01 > 0:21:02- Hey, Pip.- How you doing, Pip?
0:21:02 > 0:21:05- Hey.- How did you get on? - Richard, don't know.
0:21:05 > 0:21:07He's a difficult one, throwing all different questions,
0:21:07 > 0:21:11- so he's just thrown a load of doubt in my head. Do you like it?- Yeah.
0:21:11 > 0:21:15- Totally got the whole strawberry thing. It just worked.- PIP:- Yay.
0:21:15 > 0:21:17- I'm not sure about lovage, it's a personal opinion.- Yeah.
0:21:17 > 0:21:21But there wasn't too much, so it wasn't too bad.
0:21:23 > 0:21:27Last to plate up is Ryan, with his dish, Come Rain Or Shine,
0:21:27 > 0:21:29his homage to the British resilience
0:21:29 > 0:21:33of enduring a barbecue whatever the weather.
0:21:33 > 0:21:37He starts by coating his blanched lobster with his barbecue sauce,
0:21:37 > 0:21:40before placing in the flame-charred shells
0:21:40 > 0:21:43and topping with toasted sweetcorn.
0:21:43 > 0:21:48Next, he finishes his six-step chips, by placing in the deep fryer.
0:21:49 > 0:21:53To a special presentation barbecue, he adds lobster mayonnaise,
0:21:53 > 0:21:57lemon-infused salad...
0:21:57 > 0:21:59What's that you're putting on the side?
0:21:59 > 0:22:03Kohlrabi, watercress and my favourite, iceberg.
0:22:03 > 0:22:05Iceberg's just fantastic.
0:22:05 > 0:22:08..and his hand-rolled chips.
0:22:08 > 0:22:12- How are your chips, Ryan?- Yeah, I'm happy. They're nice and crispy.
0:22:12 > 0:22:14OK.
0:22:14 > 0:22:18Finally, he flame-grills his lobster shells
0:22:18 > 0:22:23before pouring lobster bisque and smoke oil over dry ice
0:22:23 > 0:22:26to give an aroma of barbecued lobster.
0:22:28 > 0:22:29OK, cool.
0:22:31 > 0:22:32There we go.
0:22:34 > 0:22:38- Come Rain Or Shine.- Good. Are you happy?- Yeah, I am.
0:22:40 > 0:22:42That smell coming through of the lobster is great.
0:22:42 > 0:22:44So, Pip. Intimidated?
0:22:44 > 0:22:47Yeah, it looks incredible. Just the whole presentation's really good.
0:22:47 > 0:22:49You should be very proud of that.
0:22:49 > 0:22:52- Can't wait to taste these famous chips.- Good. Enjoy.
0:23:01 > 0:23:03Happy with the look of the lobster?
0:23:03 > 0:23:06Yeah, it looks like it's been through a big old barbecue.
0:23:06 > 0:23:08But, technically, it hasn't.
0:23:12 > 0:23:15The lobster's cooked really well. That little bite, as it should have.
0:23:15 > 0:23:17- It's got that sweetness.- Mm.
0:23:20 > 0:23:22Do you think you've got enough of that barbecue flavour
0:23:22 > 0:23:25- in that lobster?- Yeah, there's an element of smokiness,
0:23:25 > 0:23:27there's an element of char in there.
0:23:27 > 0:23:30The lobster is beautifully moist, really tasty as well.
0:23:30 > 0:23:32The barbecue sauce, I think, is really good.
0:23:32 > 0:23:36But it's a different flavour, isn't it, actually barbecued food?
0:23:36 > 0:23:38I agree, yeah.
0:23:38 > 0:23:39The chips.
0:23:41 > 0:23:45- All that hard work has paid off? - Yeah, I think so.
0:23:45 > 0:23:49I's almost got that, almost like a spring roll texture to it.
0:23:49 > 0:23:53I'm expecting some Chinese green beans in there and stuff
0:23:53 > 0:23:55to kind of come out.
0:23:58 > 0:24:00Um, probably not the best chip I've ever eaten.
0:24:00 > 0:24:03- I wouldn't call it a chip.- What would you call it?- I don't know.
0:24:03 > 0:24:05Maybe it's the shape that's thrown me.
0:24:05 > 0:24:08Is there anything you would change to make that perfect?
0:24:08 > 0:24:10I think that's the best I can do.
0:24:10 > 0:24:12Mm, so, you'd give that a ten?
0:24:12 > 0:24:16I would give it a nine cos I'm a quite modest kind of guy.
0:24:18 > 0:24:20- What you going to give it?- Seven.
0:24:20 > 0:24:22I'd probably give him a seven as well.
0:24:29 > 0:24:31- Hi, Ryan, how did you get on? - I just don't know.
0:24:31 > 0:24:34He never gives anything away, does he? What did you guys think?
0:24:34 > 0:24:37- I couldn't work out if it WAS a barbecue or wasn't a barbecue.- Yeah.
0:24:37 > 0:24:40- But top cooking. Really tasty.- Cool.
0:24:42 > 0:24:44It's exciting to see what he's given this
0:24:44 > 0:24:46cos I think we've all stepped it up a bit,
0:24:46 > 0:24:49so it will be interesting to see the scores. I'm ready.
0:25:00 > 0:25:05- Hi, Chefs. So, fish course is done. How do you feel?- Exhausted.
0:25:06 > 0:25:09- Yeah, it was full-on.- Pip.
0:25:10 > 0:25:11I'm going to start with your dish.
0:25:15 > 0:25:16I loved the presentation.
0:25:16 > 0:25:19I thought it was really fun, if not a little impractical.
0:25:19 > 0:25:23I thought the bisque cream really added to that dish.
0:25:25 > 0:25:26But...
0:25:26 > 0:25:28the lobster was slightly underseasoned.
0:25:30 > 0:25:34That lovage puree is a strong flavour.
0:25:34 > 0:25:35Didn't quite hit the mark.
0:25:37 > 0:25:40Strawberries going with lobster is an acquired taste.
0:25:40 > 0:25:44You took a risk and I'm sorry, but I'm still not convinced.
0:25:45 > 0:25:48I think it's brave to try something different
0:25:48 > 0:25:51but a banquet is about a celebration not an education.
0:25:53 > 0:25:56Nick, your dish...
0:25:58 > 0:26:01The concept was great and it made me smile,
0:26:01 > 0:26:03even though you did make me wear a headband.
0:26:03 > 0:26:06That clotted cream crab had a great flavour to it
0:26:06 > 0:26:09and the addition of that avocado really worked.
0:26:09 > 0:26:11I loved the crab scone idea.
0:26:12 > 0:26:13However...
0:26:15 > 0:26:17..your scones were underdone. You know that, I know that.
0:26:19 > 0:26:22The drink reminded me more of a cold remedy my mum would give me.
0:26:23 > 0:26:25There was four elements on that dish today
0:26:25 > 0:26:27and only two of them were right.
0:26:30 > 0:26:33Finally, Ryan. Your dish...
0:26:36 > 0:26:39This dish really hit the taste of summer brief.
0:26:39 > 0:26:41You didn't cook that lobster on the barbecue
0:26:41 > 0:26:44but you managed to achieve an amazing smoky flavour
0:26:44 > 0:26:46through that barbecue sauce.
0:26:47 > 0:26:49I thought the lobster mayo was a great addition -
0:26:49 > 0:26:51tasty without being overpowering.
0:26:54 > 0:26:55But...
0:26:57 > 0:26:59..a lot of effort went into those chips
0:26:59 > 0:27:02and I really was expecting to try one of the best chips I've ever had.
0:27:03 > 0:27:07But I got something that tasted more like a spring roll.
0:27:10 > 0:27:12So, for the scores.
0:27:14 > 0:27:17Pip...I'm giving you a score of...
0:27:19 > 0:27:20..seven.
0:27:24 > 0:27:27Nick...I'm giving you a score of...
0:27:29 > 0:27:31..six.
0:27:34 > 0:27:36Ryan...
0:27:37 > 0:27:38..I'm giving you a score of...
0:27:40 > 0:27:42..nine.
0:27:42 > 0:27:45This was by far the best dish of the day.
0:27:45 > 0:27:49- How do you feel?- It's amazing. Overwhelming, actually.
0:27:49 > 0:27:52So, main course up next and I can't wait to see what's coming.
0:27:52 > 0:27:54Good luck.
0:27:55 > 0:27:57- Well done.- Well done, mate.
0:27:57 > 0:27:58Cheers, thanks.
0:27:58 > 0:28:01Getting a nine in the competition is what you dream of,
0:28:01 > 0:28:03so, yeah, really, really happy.
0:28:03 > 0:28:06With two courses down, Ryan has taken the lead,
0:28:06 > 0:28:08with 17 points,
0:28:08 > 0:28:10while Pip is on 16
0:28:10 > 0:28:12and Nick is in third on 13.
0:28:12 > 0:28:14- RYAN:- How do you feel about the score, Pip?
0:28:14 > 0:28:16Er, I don't agree with him.
0:28:16 > 0:28:19Um... It's really deflating.
0:28:19 > 0:28:23On such a high and then brought back down to earth.
0:28:23 > 0:28:26But, hopefully, it will swing back my way tomorrow.
0:28:26 > 0:28:30- I wasn't seeing a six but... - I think that's a bit harsh.
0:28:30 > 0:28:31There's three points in it.
0:28:31 > 0:28:34Tomorrow, I've got to roll my sleeves up and absolutely nail it.