0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06Boo!
0:00:06 > 0:00:07..24 of the country's top chefs...
0:00:10 > 0:00:14..are competing to cook at a glorious Taste Of Summer banquet...
0:00:14 > 0:00:18- Man, I'm nervous.- I think I'm the most nervous one out of you both.
0:00:18 > 0:00:20..celebrating 140 years
0:00:20 > 0:00:23of the iconic Wimbledon Tennis Championships -
0:00:23 > 0:00:27the oldest and most revered Grand Slam in the world.
0:00:29 > 0:00:32This week, battling to represent the Central region
0:00:32 > 0:00:35in the national finals are newcomer Ryan Simpson -
0:00:35 > 0:00:39out in front after a triumphant fish course...
0:00:39 > 0:00:41I'm giving you a score of...nine.
0:00:41 > 0:00:43..returning chef Pip Lacey,
0:00:43 > 0:00:45whose risky flavour combinations yesterday
0:00:45 > 0:00:49saw her fall from the top spot into second place...
0:00:49 > 0:00:50It's really deflating,
0:00:50 > 0:00:53I was on such a high and then brought back down to earth.
0:00:53 > 0:00:55..and first-timer Nick Deverell-Smith -
0:00:55 > 0:00:58whose fish dish scored just six, leaving him in third.
0:01:00 > 0:01:03- I wasn't seeing a six, but... - I think that's a bit harsh.
0:01:04 > 0:01:07Today it's the main course, and the halfway point...
0:01:07 > 0:01:10I'm going to roll my sleeves up and I'm coming after you both.
0:01:10 > 0:01:13..but with just two courses left to secure a place in the judges' chamber...
0:01:13 > 0:01:16- Quite lively, isn't it? - Proper flavour of barbecue, Ryan.
0:01:16 > 0:01:20..can any of the chefs serve up a perfect ten?
0:01:20 > 0:01:22Another shake, why am I shaking?
0:01:22 > 0:01:24I've never shaked in my life.
0:01:36 > 0:01:39To get to Friday's regional final,
0:01:39 > 0:01:42the chefs have to create outstanding dishes,
0:01:42 > 0:01:46that capture a taste of summer and honour 140 years
0:01:46 > 0:01:48of the Wimbledon Championships.
0:01:48 > 0:01:52With two courses down, Ryan has taken the lead, with 17.
0:01:52 > 0:01:55I was striving for tens all the way, obviously every chef is.
0:01:56 > 0:02:00I want to win and win and win - that's it, really.
0:02:00 > 0:02:04With Pip just a point behind, on 16, and Nick on 13,
0:02:04 > 0:02:07the race is still too close to call.
0:02:07 > 0:02:09You well?
0:02:09 > 0:02:12I'm good, yeah, yeah. I've got a lot of catching up to do.
0:02:12 > 0:02:14I'm going to roll my sleeves up and I'm coming after you both.
0:02:14 > 0:02:17- Well, I'm coming after you. - I'm going after a ten!
0:02:18 > 0:02:22Judging their dishes this week is four-time competitor
0:02:22 > 0:02:25and former banquet champion Richard Bainbridge.
0:02:25 > 0:02:27- Morning, chefs.- Morning.- Morning. - Morning.- How are you feeling?
0:02:27 > 0:02:30- Good.- Yeah, good.- Main course today.
0:02:30 > 0:02:33You know, you've all shown glimpses of greatness and I want to see that
0:02:33 > 0:02:36- all brought to the pass today. Good luck.- Thank you.- Thank you.
0:02:40 > 0:02:42Ryan had a great day on fish yesterday.
0:02:42 > 0:02:45Pip and Nick not so much, but if they can put that all behind them,
0:02:45 > 0:02:47they can quickly turn this competition around.
0:02:47 > 0:02:51Newcomer Ryan is hoping to maintain his lead today,
0:02:51 > 0:02:54by elevating a rustic British summer classic
0:02:54 > 0:02:57into a dish worthy of the banquet.
0:02:57 > 0:02:58Morning, Ryan.
0:02:58 > 0:03:00- Hi, Richard, morning.- How are you?
0:03:00 > 0:03:02- Yeah, good. - Give me the title of your dish.
0:03:02 > 0:03:04It's Ploughman's And A Pint.
0:03:04 > 0:03:07- Right.- So basically, there's different elements of it.
0:03:07 > 0:03:10My main piece is the ham hock. I'm going to be pressure cookering it,
0:03:10 > 0:03:13something that usually takes about four or five hours to cook,
0:03:13 > 0:03:15cook it within an hour and a half.
0:03:15 > 0:03:17- OK.- And then I'm going to glaze it with a beer glaze,
0:03:17 > 0:03:20so it's actually going to be cooked with this ale...
0:03:20 > 0:03:22- Lovely.- ..which represents the pint.
0:03:22 > 0:03:25Do you think people are going to get that, when it comes to them,
0:03:25 > 0:03:28or are they going to be expecting a pint with their Ploughman's?
0:03:28 > 0:03:30No, I think they're going to get it.
0:03:30 > 0:03:33- Will they be able to taste the ale coming through?- Yeah, 100%, yeah.
0:03:33 > 0:03:35And then I'm going to be serving it with a piccalilli.
0:03:35 > 0:03:37How you going to manage to do the piccalilli?
0:03:37 > 0:03:40Well, it normally takes three weeks to make piccalilli,
0:03:40 > 0:03:42but I'm going to do it today, so...
0:03:42 > 0:03:46Cheese sauce, it's kind of like a mousse,
0:03:46 > 0:03:49and I've got some sourdough which I'm going to turn into crisps.
0:03:49 > 0:03:52There's no potatoes, there's no real starch in that sense.
0:03:52 > 0:03:55No, because if I put potato on, it wouldn't be a Ploughman's.
0:03:55 > 0:03:57You guys, you're all listening in, are you intimidated by it?
0:03:57 > 0:03:59It sounds like a starter to me,
0:03:59 > 0:04:02so hopefully I can get back in the game with this one.
0:04:02 > 0:04:03Ooh, fighting talk, fighting talk!
0:04:05 > 0:04:09I'm expecting an amazing Ploughman's and a nice pint of beer beside me.
0:04:09 > 0:04:10I have no pint.
0:04:10 > 0:04:13He's telling me it's in the glaze, is that going to be enough?
0:04:15 > 0:04:16Having lost her lead yesterday
0:04:16 > 0:04:21after failing to impress Richard with her risky flavour combinations,
0:04:21 > 0:04:24today Pip's hoping to regain the top spot
0:04:24 > 0:04:27with a dish paying tribute to Wimbledon's most unusual icon.
0:04:27 > 0:04:30- Morning, Pip.- Morning.- How are you? - Yeah, good, thanks.- All right.
0:04:30 > 0:04:32A little bit battered, a little bit bruised?
0:04:32 > 0:04:35A little bit, yeah, but I've got to get back up and go for it.
0:04:35 > 0:04:36Tell me the title of your dish.
0:04:36 > 0:04:39The name of the dish is Game, Set And Match, Rufus.
0:04:39 > 0:04:41Who's Rufus?
0:04:41 > 0:04:45So Rufus is the hawk employed by Wimbledon to get rid of
0:04:45 > 0:04:48all the pigeons before everybody comes in and watches the tennis.
0:04:48 > 0:04:51My dish is barbecue pigeon, with a pigeon leg pie.
0:04:51 > 0:04:54- How are you making that? - So the Game, Set And Match,
0:04:54 > 0:04:57this is the game. The set bit is I'm going to do a jelly,
0:04:57 > 0:05:00the same way as like a pork pie, but it's not pork jelly,
0:05:00 > 0:05:02it's going to be a summer cup jelly,
0:05:02 > 0:05:04with the pigeon leg inside.
0:05:04 > 0:05:06Hot water pastry, the whole lot?
0:05:06 > 0:05:11Yeah, yeah, yeah. And I've got some strawberries and cucumber,
0:05:11 > 0:05:13mint and orange that goes in the summer cup.
0:05:13 > 0:05:16So for your fish course there was strawberry and there was lobster,
0:05:16 > 0:05:18but now we're going into main course
0:05:18 > 0:05:20and we've now got pigeon and strawberries.
0:05:20 > 0:05:21Is this one going to blow me away?
0:05:21 > 0:05:24I'm here to open your mind, Richard.
0:05:25 > 0:05:28On Pip's main course, one of her biggest risks, I think,
0:05:28 > 0:05:30is that barbecuing of that pigeon.
0:05:30 > 0:05:32Barbecues can be temperamental at the best of times,
0:05:32 > 0:05:34but in that kitchen and in that environment,
0:05:34 > 0:05:36this could all go wrong for her.
0:05:37 > 0:05:41Yesterday, for the second time, Nick received the lowest mark.
0:05:41 > 0:05:45He's hoping his main course, celebrating an underused meat,
0:05:45 > 0:05:47will score higher today.
0:05:48 > 0:05:51- Nick, how are you feeling? - A bit battered and bruised.
0:05:51 > 0:05:54All you've got to do is keep that passion, keep that drive.
0:05:54 > 0:05:56You've made some silly mistakes, if you iron them out,
0:05:56 > 0:05:59you can real sail through. So, name of the dish?
0:05:59 > 0:06:02When Two Stags Clash Horns.
0:06:02 > 0:06:05The title and the theme of Wimbledon is when the two champions
0:06:05 > 0:06:09come together, so two stags, clashing horns.
0:06:09 > 0:06:12- OK.- So I've got some beautiful red deer, comes into season in July,
0:06:12 > 0:06:14which I really want to champion.
0:06:14 > 0:06:16I've got some beautiful heritage carrots,
0:06:16 > 0:06:18going to finish with truffle honey and a hispi cabbage.
0:06:18 > 0:06:20- OK.- Some wild garlic butter.
0:06:20 > 0:06:22- Yeah.- Got some beautiful blueberries,
0:06:22 > 0:06:25I'm going to make it like a sweet and sour sauce.
0:06:25 > 0:06:28All these elements that come together, it does sound autumnal.
0:06:28 > 0:06:32It does, but heritage carrots are massive in the summer,
0:06:32 > 0:06:36hispi cabbages, as well, all the ingredients are from the summer.
0:06:36 > 0:06:38What about the Jerusalem artichokes?
0:06:41 > 0:06:42Yeah... Maybe.
0:06:45 > 0:06:48Nick's main course on paper sounds autumnal -
0:06:48 > 0:06:51the venison, the glazed carrots, the cabbage -
0:06:51 > 0:06:54all that is just reminding me of sitting in a pub on a cold
0:06:54 > 0:06:57winter's day with a pint in my hand, not at a summer banquet.
0:07:02 > 0:07:05Getting the main course to the banquet, what do you think?
0:07:05 > 0:07:07- It would be good, wouldn't it? - Yeah, it would absolutely epic.
0:07:07 > 0:07:11- It's the big one for everybody.- It's the one I think everybody remembers.
0:07:11 > 0:07:13You always want to do the main prize.
0:07:14 > 0:07:17So far, Nick has struggled to score highly,
0:07:17 > 0:07:21after his over-simple starter and undercooked fish dish.
0:07:21 > 0:07:24He's hoping his main course, When Two Stags Clash Horns,
0:07:24 > 0:07:27will wow Richard today.
0:07:27 > 0:07:30I love this dish, and everyone I've given it to absolutely loves it.
0:07:30 > 0:07:33If I can knock him sideways with it, then I'm back in the game.
0:07:35 > 0:07:37He begins by preparing his venison loin,
0:07:37 > 0:07:42which he'll coat in a spice rub made with warming juniper berries.
0:07:42 > 0:07:44This is really about what I am.
0:07:44 > 0:07:47Getting the veteran to understand it is my biggest battle,
0:07:47 > 0:07:50and making it scream of summer, but obviously everybody
0:07:50 > 0:07:53thinks that you have to eat venison in the autumn,
0:07:53 > 0:07:55which most definitely isn't the case.
0:07:55 > 0:07:59Nick's serving his venison with three refined vegetable elements -
0:07:59 > 0:08:02hispi cabbage, a Jerusalem artichoke puree
0:08:02 > 0:08:04and truffle honey-glazed carrots.
0:08:04 > 0:08:07I'm not 100% convinced that Nick's dish is summer, just because
0:08:07 > 0:08:09of the way he's finishing the carrots, glazing, honey,
0:08:09 > 0:08:12that sort of thing, I associate more that with Christmas.
0:08:13 > 0:08:17Ryan has impressed all week with his technically tricky cooking.
0:08:17 > 0:08:21Today, he's hoping to elevate his beer-glazed ham hock dish,
0:08:21 > 0:08:25Ploughman's And A Pint, into a banquet-worthy main course.
0:08:25 > 0:08:28So, I've got loads of worries about whether Richard interpretates it
0:08:28 > 0:08:30as a starter or as a main or as a sharing platter,
0:08:30 > 0:08:34I'm not really sure, but hopefully we get the beer element across.
0:08:35 > 0:08:37Ryan starts by working on his ham hock,
0:08:37 > 0:08:40which he's cooking in a pressure cooker along with his vegetables,
0:08:40 > 0:08:44apple and ale - the only place beer features in his dish.
0:08:44 > 0:08:47Do you wish you'd have served yours with a pint, Ryan?
0:08:47 > 0:08:49No, I'm not here to be a barman.
0:08:49 > 0:08:52Next, he makes his cauliflower piccalilli,
0:08:52 > 0:08:57a condiment which usually takes weeks for the flavours to mature.
0:08:57 > 0:09:00In order to recreate the taste in just hours,
0:09:00 > 0:09:04Ryan's devised his own method, using a vac pack and a water bath,
0:09:04 > 0:09:07which he hopes will compress the cauliflower
0:09:07 > 0:09:09and intensify the flavours.
0:09:09 > 0:09:11Hey Ryan, is this the piccalilli base?
0:09:11 > 0:09:13- Just tweaking it.- Can I try it? - Yeah, yeah, go for it, yeah.
0:09:13 > 0:09:17Tried to balance it with salt, sugar.
0:09:18 > 0:09:20- Is that too strong?- No, I'm there.
0:09:21 > 0:09:23- Piccalilli is one of my favourites, especially with ham.- Yeah.
0:09:23 > 0:09:25Perfect combination.
0:09:25 > 0:09:28If there was a pint on the side, it would be perfect.
0:09:30 > 0:09:34Pip's working on her dish Game, Set And Match, Rufus,
0:09:34 > 0:09:37which combines pigeon with summer cup liqueur,
0:09:37 > 0:09:40but after the unusual flavours in her fish course earned her only
0:09:40 > 0:09:44a seven from Richard, she's hoping she can score higher today.
0:09:44 > 0:09:46Anybody concerned with Richard's comments?
0:09:46 > 0:09:50After the previous marks, maybe, but I think he just wants us to cook well,
0:09:50 > 0:09:53so I'm using pigeon - it's one of my favourite things to cook,
0:09:53 > 0:09:54favourite things to eat.
0:09:54 > 0:09:57The central element of Pip's dish is her take
0:09:57 > 0:10:00on a pork pie, filled instead with pigeon,
0:10:00 > 0:10:02which she confits in oil and thyme.
0:10:02 > 0:10:06Next she makes pastry, using boiling water and lard -
0:10:06 > 0:10:08a method she hopes will give a crunchy finish,
0:10:08 > 0:10:11but she needs to work quickly before the mixture cools
0:10:11 > 0:10:14or there's a danger the pies will crack.
0:10:14 > 0:10:18She cuts and fills with sausage meat to give the pies their shape.
0:10:19 > 0:10:20So, these are your mini pies?
0:10:20 > 0:10:23Yeah, and I'm going to make the pies with the sausage meat in
0:10:23 > 0:10:26and then take the sausage meat out and refill them.
0:10:26 > 0:10:28So why are you putting the sausage meat in it and moulding it around
0:10:28 > 0:10:31that and not just going straight for your pigeon confit?
0:10:31 > 0:10:34I know confiting the legs would be a better way to cook the legs
0:10:34 > 0:10:38rather than straight in here and the risk of them being raw, over...
0:10:38 > 0:10:40How's your pastry holding up?
0:10:40 > 0:10:42Yeah, I was quite happy with the consistency.
0:10:42 > 0:10:44We'll see when they explode in the oven!
0:10:46 > 0:10:50The hot water pastry could be the one thing that messes this up,
0:10:50 > 0:10:53but if she can pull this off, that confited leg meat in there
0:10:53 > 0:10:55and that summer cup jelly could be sensational.
0:11:01 > 0:11:04Inspiring Pip's dish is the iconic Wimbledon hero
0:11:04 > 0:11:08who's been seeing off his opponents for over a decade -
0:11:08 > 0:11:13Rufus, the Hawk, charged with keeping the Wimbledon courts pigeon-free.
0:11:13 > 0:11:17- Hi.- Hi, nice to meet you. - You, too.
0:11:17 > 0:11:21Today she's come to visit him, along with his keeper, Imogen Davies.
0:11:21 > 0:11:24So let's go and meet Rufus, he's the reason that you're here today.
0:11:24 > 0:11:28- Yeah.- And here he is. - What breed is Rufus, then?
0:11:28 > 0:11:32He is a nine-year-old male Harris hawk and he's not actually native
0:11:32 > 0:11:36to this country, he's native to Central and North America.
0:11:36 > 0:11:38Just like reigning champion Andy Murray,
0:11:38 > 0:11:42Rufus trains daily in preparation for Wimbledon
0:11:42 > 0:11:45and, like all tournament greats, he has his own special kit.
0:11:45 > 0:11:48What's this, then, he's got on his head?
0:11:48 > 0:11:50So here he's wearing his Wimbledon special hood,
0:11:51 > 0:11:55I can take it off so you can actually see him up close.
0:11:55 > 0:11:57I think it's about time for you to have a try.
0:11:57 > 0:11:59- Yeah.- If you're ready, I'm going to pop him on your fist.
0:11:59 > 0:12:01There we go.
0:12:01 > 0:12:03And then...
0:12:03 > 0:12:04- Rufus...- Will fly.
0:12:04 > 0:12:06..will fly. Go on, then.
0:12:07 > 0:12:10During Wimbledon, Imogen and Rufus take to the courts
0:12:10 > 0:12:12at 5am every morning,
0:12:12 > 0:12:16and spend the next four hours on the hunt for pigeons,
0:12:16 > 0:12:19to ensure the courts are ready for play.
0:12:19 > 0:12:22So for Rufus' normal day at work at Wimbledon, what goes on?
0:12:22 > 0:12:25Generally he'll go up and have a little scout around the area,
0:12:25 > 0:12:28check that there's none that look like they might want to be
0:12:28 > 0:12:31hanging around. If there are any, then he'll probably chase them off.
0:12:31 > 0:12:33Generally find a nice spot up on the rafters and he'll sit there
0:12:33 > 0:12:36and kind of watch, and when they even see his silhouette,
0:12:36 > 0:12:38they will not land there either.
0:12:39 > 0:12:42Although Harris Hawks don't prey on pigeons in the wild,
0:12:42 > 0:12:44it's Rufus' favourite delicacy.
0:12:44 > 0:12:46I'm going to pop some on your fist here.
0:12:46 > 0:12:50So if you hold your arm nice and strong, and here he comes.
0:12:50 > 0:12:52Good boy, Rufus.
0:12:52 > 0:12:54He's gobbling that one quite nicely and looking to see
0:12:54 > 0:12:58- if we've got any more for him. - I'm glad he likes the pigeon.
0:12:58 > 0:12:59He's a big fan, I think.
0:12:59 > 0:13:03- Maybe I can get him to taste the one I'm going to do.- Absolutely.
0:13:03 > 0:13:05Pigeon pie, Rufus, you want some pigeon pie?
0:13:12 > 0:13:16Back in the kitchen, Nick's working on the central element of his dish,
0:13:16 > 0:13:20When Two Stags Clash Horns, by pan roasting his venison -
0:13:20 > 0:13:24a meat traditionally more associated with winter.
0:13:24 > 0:13:27I love the look of Nick's dish, it looks really yummy to me,
0:13:27 > 0:13:31that I would like to eat on a cold winter's day.
0:13:31 > 0:13:33In the hope of adding a summery flavour,
0:13:33 > 0:13:37he's serving his venison with a blueberry sauce.
0:13:37 > 0:13:39Hopefully the blueberry sauce will just balance with the spice,
0:13:39 > 0:13:41yeah, hopefully.
0:13:41 > 0:13:43- Hi, Nick. - Hi.- So is this your blueberry sauce?
0:13:43 > 0:13:45This is your taste of summer.
0:13:45 > 0:13:47- Do you mind if I try it? - Yeah, go for it.
0:13:47 > 0:13:51The colour is fantastic, that really deep purpley-red colour.
0:13:53 > 0:13:55- Sweet.- Yeah, it is.- Really sweet.
0:13:55 > 0:13:57It is quite sweet, it's not a sauce or a jus,
0:13:57 > 0:13:59it's like a little dressing.
0:13:59 > 0:14:00- Good luck.- Cheers, chef.
0:14:01 > 0:14:04Pip's working on the barbecued pigeon element of her dish,
0:14:04 > 0:14:07Game, Set And Match, Rufus.
0:14:07 > 0:14:09Wow, Pip, now that's what I call a barbecue.
0:14:09 > 0:14:12She's hoping to match Ryan's nine from yesterday
0:14:12 > 0:14:16for his barbecue flavoured dish, cooked without using a barbecue.
0:14:16 > 0:14:17- It's quite lively, isn't it?- Yes.
0:14:17 > 0:14:20Can't wait for Richard to taste the flavour of it, really,
0:14:20 > 0:14:22proper flavour of barbecue, Ryan.
0:14:24 > 0:14:28Next, Pip checks on her hot water crust pies -
0:14:28 > 0:14:31her take on the summer picnic staple pork pie.
0:14:31 > 0:14:34My pies, I'd like a bit more colour on them,
0:14:34 > 0:14:36but that doesn't mean that the pastry's not cooked.
0:14:36 > 0:14:39It might just be, like, the egg wash, so fingers crossed.
0:14:39 > 0:14:41Pip removes the sausage-meat filling
0:14:41 > 0:14:43and replaces with her confit pigeon leg,
0:14:43 > 0:14:45before adding a summer cup jelly.
0:14:45 > 0:14:48I never shake, why am I shaking? I've never shaked in my life.
0:14:52 > 0:14:53With plating-up approaching,
0:14:53 > 0:14:57Ryan is working on the beer glaze for the ham in his homage
0:14:57 > 0:14:59to the ploughman's lunch.
0:14:59 > 0:15:02He adds honey to his cooking juices, before reducing.
0:15:02 > 0:15:04Just got to bring those flavours together,
0:15:04 > 0:15:05but it's the last-minute for me.
0:15:07 > 0:15:10Next, he starts on his warm cheddar sauce -
0:15:10 > 0:15:14his refined take on the cheese in a traditional ploughman's lunch.
0:15:15 > 0:15:18- What's that in that jug there? - So, in the jug here, we've got
0:15:18 > 0:15:20the cheese dipping sauce, because a Ploughman's, for me,
0:15:20 > 0:15:23wouldn't feel right without a bit of cheddar on the side,
0:15:23 > 0:15:26and my idea is you've got a nice glaze of beer,
0:15:26 > 0:15:28you've got ham and you've got cheese.
0:15:28 > 0:15:30- Yeah.- And for me, that's a fantastic combination.
0:15:30 > 0:15:32Well, good luck.
0:15:32 > 0:15:35'Watching the guys in the kitchen, the whole mood has changed.
0:15:35 > 0:15:37'You know, they're focused, this is actually'
0:15:37 > 0:15:39a big competition and it means a lot to them.
0:15:43 > 0:15:44First to plate up is Nick,
0:15:44 > 0:15:48who's hoping to get back in the race with his dish,
0:15:48 > 0:15:49When Two Stags Clash Horns,
0:15:49 > 0:15:54inspired by the on-court rivalries of Wimbledon greats.
0:15:54 > 0:15:56Nick, those boards look pretty impressive.
0:15:56 > 0:15:58I've had them inscribed, the big battles of Wimbledon,
0:15:58 > 0:16:01so, for instance, Sampras versus Agassi.
0:16:02 > 0:16:06He starts his boards with Jerusalem artichoke puree,
0:16:06 > 0:16:07then adds garlic cabbage,
0:16:07 > 0:16:11the honey-glazed carrots and a chive and garlic butter.
0:16:12 > 0:16:14- How you getting on? - Yeah, I'm coming, chef.
0:16:16 > 0:16:20Next his pepper and juniper crust venison.
0:16:20 > 0:16:22Have you got the shakes over there, as well?
0:16:22 > 0:16:25- It's all going on over here, chef. - You should be at the pass now, yeah?
0:16:25 > 0:16:29He finishes with his caramelised blueberry sauce.
0:16:33 > 0:16:35Well, what you think?
0:16:35 > 0:16:37Wow, they look impressive.
0:16:37 > 0:16:39Yeah. Countryside on a plate.
0:16:39 > 0:16:41Great, let's go and try it.
0:16:48 > 0:16:50- Is it summer?- Summer, no.
0:16:50 > 0:16:52Wimbledon, yeah, I think so, a little bit.
0:16:52 > 0:16:54It looks great and it smells great,
0:16:54 > 0:16:57- but I think we should dive in and try.- Yeah, definitely.
0:17:00 > 0:17:03So, the red venison, are you happy with the way that's cooked?
0:17:03 > 0:17:04It looks nice and pink to me.
0:17:05 > 0:17:09Venison's just slightly got that rareness to it, which is perfect.
0:17:11 > 0:17:12And I like the spice on the outside.
0:17:12 > 0:17:14Would you have liked that to have been a bit stronger?
0:17:14 > 0:17:16No, because if it was, I think it would push it
0:17:16 > 0:17:18more onto the autumn/winter.
0:17:18 > 0:17:20With our discussions earlier, that was my biggest worry.
0:17:22 > 0:17:25- It's quite a peppery crust, isn't it, when you get into it? - Yeah, I like that.
0:17:27 > 0:17:29So the venison with the blueberry sauce.
0:17:29 > 0:17:32I think when you eat it with the light spice and little a bit of
0:17:32 > 0:17:35the cabbage and the blueberries, I don't think it's too sweet.
0:17:35 > 0:17:36What you think to the blueberries?
0:17:36 > 0:17:39- Yeah, I really like it.- I think they're a tad too sweet for me.
0:17:39 > 0:17:40Yeah?
0:17:40 > 0:17:44Do you think you could have used maybe broad beans or peas
0:17:44 > 0:17:46or anything to kind of then lift that colour up more,
0:17:46 > 0:17:48to make it more summer-like?
0:17:50 > 0:17:51Yeah, maybe.
0:17:51 > 0:17:53Cooking-wise, he'd get a flying eight from me,
0:17:53 > 0:17:59- but brief-wise, maybe a seven. - Yeah, for the lack of summer taste
0:17:59 > 0:18:02on this I think I'm going to give him a seven.
0:18:02 > 0:18:05- What would you score that dish? - I would love an eight.
0:18:09 > 0:18:11How you doing, Nick?
0:18:11 > 0:18:13I'm not sure if I just convinced him it's 100% summer.
0:18:13 > 0:18:16- What did you guys think? - I thought it was, cooking fantastic,
0:18:16 > 0:18:19but was it summer? That's the only thing.
0:18:19 > 0:18:22- Slightly missed the brief, I think. - Yeah.
0:18:24 > 0:18:27Next up is Ryan with his dish, Ploughman's And A Pint -
0:18:27 > 0:18:30a tribute to the popular summer pub lunch,
0:18:30 > 0:18:32served on a picnic-style platter.
0:18:32 > 0:18:34- How are you going, Ryan? - Stressful.
0:18:34 > 0:18:37He starts with dehydrated sourdough crisps...
0:18:39 > 0:18:40Does it all look as you wanted?
0:18:40 > 0:18:44Yeah, it's all coming together. Just got to get it on that plate.
0:18:45 > 0:18:48..and adds carrot and celeriac coleslaw.
0:18:48 > 0:18:50So you're just glazing up your ham hocks now?
0:18:50 > 0:18:52Yeah, just glazing them. I don't want it to burn,
0:18:52 > 0:18:55- I don't want it to be too sticky. - This so that the chef's pint?
0:18:55 > 0:18:58- Yeah, it is.- All sticky and reduced in the bottom of the tray.
0:19:00 > 0:19:04Ryan plates his ham hock, then pours his cheese sauce into an aerated
0:19:04 > 0:19:09gun and pipes into bowls, before topping with diced celery and apple.
0:19:09 > 0:19:13- How you doing, Ryan? - Just about to put the last element on and I'm there.
0:19:13 > 0:19:14- What's the last element? - The piccalilli.
0:19:14 > 0:19:17- Leave it in the sauce as long as possible.- Yeah.
0:19:17 > 0:19:19He adds his cauliflower piccalilli...
0:19:19 > 0:19:22Do you think it's got the right flavouring?
0:19:22 > 0:19:26- Give me five seconds and I'll tell you.- It's a bit late now, isn't it?!
0:19:26 > 0:19:29..and pickled slices of beetroot and onion,
0:19:29 > 0:19:31before finishing with his ale glaze.
0:19:34 > 0:19:36Ploughman's And A Pint.
0:19:36 > 0:19:39All come together exactly as you wanted?
0:19:39 > 0:19:42Yeah, the presentation may be a little bit different.
0:19:42 > 0:19:44- Let's go and try it, shall we? - Yep, let's go.
0:19:52 > 0:19:53So, Pip, first impressions?
0:19:53 > 0:19:57I like it. I get the sitting on Henman Hill, picnic.
0:19:57 > 0:20:02Do you feel you've made just a large starter?
0:20:02 > 0:20:05Do you think it could have done with some new potatoes on there
0:20:05 > 0:20:07to give it more of that main-course feel?
0:20:07 > 0:20:09I could put potatoes on there,
0:20:09 > 0:20:11but it wouldn't be a Ploughman's if it had potatoes on.
0:20:13 > 0:20:15The ham hock looks so inviting, really,
0:20:15 > 0:20:18really interested to see if it's tender, and it comes off the bone.
0:20:19 > 0:20:21- Oh, perfect.- That's always a good sign.- Yeah.
0:20:23 > 0:20:26- The ham hock.- Yeah. - Is that cooked as you wanted it?
0:20:26 > 0:20:28I wanted it to hold to the bone to an extent,
0:20:28 > 0:20:31but obviously be cooked at the same time.
0:20:31 > 0:20:33- That's beautifully cooked.- Yep.
0:20:33 > 0:20:36I don't know whether I'd want to eat all that ham hock. I love ham hock,
0:20:36 > 0:20:37- but it's very filling.- Yeah.
0:20:38 > 0:20:41Do you think you're getting enough of that beer glaze
0:20:41 > 0:20:43to be able to carry off the Ploughman's And A Pint idea?
0:20:43 > 0:20:45I definitely get the beer.
0:20:45 > 0:20:48I get that bitterness, I get that sort of, like, the ale taste.
0:20:50 > 0:20:53- Can you taste the beer?- No, I can't taste any ale, as such.
0:20:54 > 0:20:56Is that piccalilli exactly what you wanted?
0:20:56 > 0:20:58No, the texture's lost slightly,
0:20:58 > 0:21:01and there's a little bit of bitterness creeping in there.
0:21:01 > 0:21:03I don't really like the piccalilli, to be honest.
0:21:03 > 0:21:05I think it's too sharp, it's too strong.
0:21:07 > 0:21:10- What would you give your dish? - I'd give it a seven.
0:21:15 > 0:21:18- How are you getting on?- How are you doing? How would you say, Ryan?
0:21:18 > 0:21:20It weren't great. What do you guys think?
0:21:20 > 0:21:23If I'm honest, maybe a bit more glaze, for me.
0:21:23 > 0:21:25- Did you get the beer coming through? - Not really.- No?
0:21:25 > 0:21:27I would have loved just that beer sauce, just to
0:21:27 > 0:21:30bring it all together. Because of that, it wasn't a main course.
0:21:33 > 0:21:34Last up is Pip,
0:21:34 > 0:21:38who's hoping to score highly with her barbecued pigeon dish,
0:21:38 > 0:21:39Game, Set And Match, Rufus -
0:21:39 > 0:21:42a tribute to Wimbledon's iconic hawk
0:21:42 > 0:21:45who clears the courts of birds before play.
0:21:45 > 0:21:49She starts by removing the pigeon she barbecued earlier from the oven...
0:21:49 > 0:21:52Oh, my God, it melts my mascara every time, that.
0:21:52 > 0:21:54..before slicing.
0:21:54 > 0:21:56Are you happy with the cooking there, Pip?
0:21:56 > 0:21:59I like my pigeon really rare, but I know other people don't,
0:21:59 > 0:22:01so I've taken it a little bit further.
0:22:02 > 0:22:06To her plate, she adds blackberries and a cabbage and fennel coleslaw.
0:22:07 > 0:22:10Everything going all right, all coming together well?
0:22:10 > 0:22:11Yeah, just the final bits.
0:22:11 > 0:22:13To represent a summer picnic,
0:22:13 > 0:22:17Pip places her dish on a tray surrounded by grass and brambles,
0:22:17 > 0:22:19with her pigeon and summer cup jelly pie
0:22:19 > 0:22:21sitting in a mini picnic basket.
0:22:21 > 0:22:25To finish, she spoons pigeon sauce over the meat.
0:22:29 > 0:22:30Everything you wanted it to be?
0:22:30 > 0:22:33- Yeah, yeah! - You seem a little unsure.
0:22:33 > 0:22:36Yeah, I think so, just wondering if I've forgotten anything,
0:22:36 > 0:22:39- but, no, it's good. - Shall we go and try it?- Yep.
0:22:46 > 0:22:49So I love these little baskets the pie's sitting in,
0:22:49 > 0:22:52and the branches around the outside. You get that sense of summer.
0:22:52 > 0:22:55So what do you reckon, then? Taste of summer?
0:22:55 > 0:22:58Not sure, I don't normally have pigeon at a picnic.
0:23:00 > 0:23:03Do you think it's got enough smoky flavour coming through?
0:23:03 > 0:23:05Yeah, I think so, you want to taste the pigeon, as well -
0:23:05 > 0:23:07it's quite delicate.
0:23:07 > 0:23:09If I'm honest, I wouldn't know it's been cooked on a barbecue.
0:23:09 > 0:23:11For me, it comes through right at the end,
0:23:11 > 0:23:13I'm getting this slight char flavour.
0:23:15 > 0:23:16Are you happy with that pastry?
0:23:16 > 0:23:19Yeah, the pastry's crunchy, it's nice, it's light.
0:23:21 > 0:23:23I mean, it looks so cute, I mean, that pastry.
0:23:23 > 0:23:25- Yeah, really crisp. - That really sounded fantastic.
0:23:27 > 0:23:29Do you think that summer cup jelly is too strong?
0:23:29 > 0:23:31Do you think that really works together?
0:23:31 > 0:23:32No, I don't think it's too strong
0:23:32 > 0:23:34if you have it with the barbecue pigeon.
0:23:34 > 0:23:37I don't really get that jelly texture coming across.
0:23:37 > 0:23:38The taste is quite nice, though.
0:23:40 > 0:23:43Do you think the coleslaw has got enough about it to be a part of the dish?
0:23:43 > 0:23:46With the pigeon and the pastry, it's really good.
0:23:46 > 0:23:49The coleslaw, it just adds a level of freshness.
0:23:49 > 0:23:52I think it's seasoned really well and it's got a good crunch to it.
0:23:53 > 0:23:56If you had to score this out of ten, what would you give it?
0:23:57 > 0:24:00I think it's really tasty, and it meets the brief.
0:24:00 > 0:24:01I'd give it a nine.
0:24:07 > 0:24:10- How did it go, Pip?- I was happy.
0:24:10 > 0:24:12- What did you guys think? - Overall, a tasty dish.
0:24:12 > 0:24:15I just thought, as soon as you see brambles,
0:24:15 > 0:24:16for me it's bang out of season.
0:24:20 > 0:24:25I need a big score today, so, yeah, yeah, I'm praying.
0:24:25 > 0:24:28I mean, it weren't my strongest dish, I'm fearful a little bit,
0:24:28 > 0:24:31to be honest, cos I think I've dropped a few points here.
0:24:40 > 0:24:42- Hi, chefs.- Hi.- Hello.
0:24:42 > 0:24:44Main course over, how do you feel?
0:24:44 > 0:24:46It was tough, very tough.
0:24:46 > 0:24:48Hard round.
0:24:48 > 0:24:50Nick, your dish...
0:24:54 > 0:24:56I got the connection between the stags
0:24:56 > 0:24:58and the famous battles at Wimbledon,
0:24:58 > 0:25:01and I think that would be a real talking point at the banquet.
0:25:02 > 0:25:04The venison was cooked perfectly,
0:25:04 > 0:25:07and I really enjoyed that delicate spice of the juniper and the pepper.
0:25:09 > 0:25:12But...
0:25:12 > 0:25:15the whole dish, to me, still was too autumnal.
0:25:17 > 0:25:19I just think you could have used more summery vegetables.
0:25:21 > 0:25:23And I felt the blueberry sauce was too sweet.
0:25:26 > 0:25:28Ryan, your dish...
0:25:31 > 0:25:33You really hit that taste of summer brief.
0:25:35 > 0:25:37The ham hock was cooked perfectly.
0:25:39 > 0:25:42The cheese sauce was really creamy, really cheesy.
0:25:43 > 0:25:45However...
0:25:46 > 0:25:50..your dish was called Ploughman's And A Pint...
0:25:50 > 0:25:52and I just felt that glaze wasn't strong enough
0:25:52 > 0:25:55to be able to pull that beer flavour off.
0:25:56 > 0:25:58The piccalilli wasn't the best.
0:26:00 > 0:26:03But also, I just didn't feel it was a main course for a banquet.
0:26:05 > 0:26:06Pip...
0:26:10 > 0:26:13I loved the presentation, and the idea behind the dish.
0:26:15 > 0:26:18The cooking of the pigeon was perfect,
0:26:18 > 0:26:20and the barbecue flavour was completely on point.
0:26:20 > 0:26:25I loved the pigeon pie, that crisp pastry was beautiful.
0:26:27 > 0:26:30And the summer cup jelly worked brilliantly.
0:26:33 > 0:26:34However...
0:26:36 > 0:26:38..I wanted it to be slightly larger.
0:26:39 > 0:26:41And I wasn't too sure about that coleslaw.
0:26:41 > 0:26:44I think everything else was so refined and beautiful,
0:26:44 > 0:26:46it felt too rustic.
0:26:48 > 0:26:50For the scores...
0:26:52 > 0:26:54Pip, I'm going to start with you.
0:26:57 > 0:26:59I'm giving you a score of...
0:27:02 > 0:27:03..nine.
0:27:05 > 0:27:06Nick...
0:27:09 > 0:27:10..I'm going to give you a score of...
0:27:12 > 0:27:14..seven.
0:27:17 > 0:27:18Ryan...
0:27:20 > 0:27:22..I'm giving you a score of...
0:27:25 > 0:27:26..seven.
0:27:29 > 0:27:31Well done, everyone. It's been a tough day,
0:27:31 > 0:27:34and we're going into deserts tomorrow,
0:27:34 > 0:27:36and having won this course myself at the banquet,
0:27:36 > 0:27:38you know I'm going to be expecting high standards.
0:27:39 > 0:27:41- Good luck.- Thank you.
0:27:42 > 0:27:44That's expected, for me.
0:27:44 > 0:27:46I expected that.
0:27:46 > 0:27:49I've hit an eight, I've hit a nine, gone down to a seven.
0:27:49 > 0:27:52You can't win them all, but I'm geared up for the next course.
0:27:52 > 0:27:55With three dishes down,
0:27:55 > 0:27:59a single point separates Pip on 25, and Ryan on 24,
0:27:59 > 0:28:02while Nick is in third, on 20.
0:28:04 > 0:28:05- Well done.- Yeah, well done.
0:28:05 > 0:28:07- So far.- That's cool, getting a nine.
0:28:07 > 0:28:11You know there's always a but, so his but wasn't that bad,
0:28:11 > 0:28:13and that's when I was, like, oh, my God, this could be it.
0:28:13 > 0:28:15Now I'm gutted I didn't get ten.
0:28:15 > 0:28:18- It's still all open, though, isn't it?- Yeah.- I think we've just got to go for it.
0:28:18 > 0:28:20So I've misinterpreted the brief,
0:28:20 > 0:28:24and it's nobody's fault but my own, but I've just got to keep going.
0:28:24 > 0:28:25I've got a smile on my face.
0:28:25 > 0:28:27I'm definitely going for a ten now.
0:28:27 > 0:28:29Yeah! Someone's got to get one.