0:00:02 > 0:00:04This year on Great British Menu...
0:00:05 > 0:00:0824 of the country's top chefs...
0:00:08 > 0:00:11- That's brave.- Brave, or stupid?
0:00:11 > 0:00:16..are competing to cook at a glorious Taste Of Summer banquet...
0:00:16 > 0:00:18Nerves getting to you?
0:00:18 > 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 > 0:00:33This week, three chefs from the central region are battling it out
0:00:33 > 0:00:35in the Great British Menu kitchen.
0:00:35 > 0:00:37Returning chef Pip Lacey,
0:00:37 > 0:00:41who took the lead yesterday with her perfectly executed main course.
0:00:41 > 0:00:43I'm giving you a score of nine.
0:00:44 > 0:00:50First-time competitor Ryan Simpson, who's one point behind after his
0:00:50 > 0:00:53disappointing take on a pub lunch picnic.
0:00:53 > 0:00:56You can't win them all, but I'm geared up for the next course.
0:00:56 > 0:00:59And fellow newcomer, Nick Deverell-Smith,
0:00:59 > 0:01:01who failed to hit the Taste Of Summer brief,
0:01:01 > 0:01:03leaving him four points behind Ryan.
0:01:03 > 0:01:07- Have you got the shakes over there? - It's all going on over here, Chef.
0:01:07 > 0:01:10Today, it's the dessert course and the chefs' last chance to impress.
0:01:10 > 0:01:14- I tell you, I'm absolutely buzzing at the moment.- It's full-on, Nick.
0:01:14 > 0:01:15But with only the two
0:01:15 > 0:01:18highest-scoring competitors cooking for the
0:01:18 > 0:01:23judges tomorrow, the chefs are all taking a gamble in a final bid to
0:01:23 > 0:01:25- make it through.- I'm going all-out.
0:01:25 > 0:01:28If it works, you know, it could change my week.
0:01:41 > 0:01:45To get to tomorrow's regional final, the chefs have to create outstanding
0:01:45 > 0:01:48dishes that capture a Taste Of Summer
0:01:48 > 0:01:51and honour 140 years of the Wimbledon Championships.
0:01:53 > 0:01:57With three courses down, Nick is in third on 20 points,
0:01:57 > 0:02:00but he's hoping he's saved his best till last.
0:02:00 > 0:02:03If I do my thing and do it properly, I've a real chance.
0:02:03 > 0:02:05I'm the only person who can mess this up.
0:02:05 > 0:02:09Returning competitor Pip is currently in the lead on 25,
0:02:09 > 0:02:11while Ryan is on 24.
0:02:14 > 0:02:16So, guys, final day for one of us.
0:02:17 > 0:02:20Pip, you must be chuffed, you got a nine yesterday.
0:02:20 > 0:02:23Yeah, really chuffed, but new day, new dish,
0:02:23 > 0:02:25we've got to all perform again.
0:02:25 > 0:02:28I felt the pressure all week, so I'm just going to go for it.
0:02:28 > 0:02:30I love desserts, I've got a sweet tooth,
0:02:30 > 0:02:33so I can't wait to get stuck into this one.
0:02:34 > 0:02:39Judging their dishes is one of only three chefs to get two courses to a
0:02:39 > 0:02:42single banquet - Richard Bainbridge.
0:02:42 > 0:02:43- Hi, chefs.- Hi.- Hiya.
0:02:43 > 0:02:44- How are you feeling?- Good.
0:02:44 > 0:02:46Good, yeah.
0:02:46 > 0:02:48Tough course, main course.
0:02:48 > 0:02:52- Yeah.- But...we're going into dessert, it means a lot to me.
0:02:52 > 0:02:54This is one of the courses I got to the banquet.
0:02:54 > 0:02:56I'm expecting some exceptional cooking today,
0:02:56 > 0:02:57so crack on and good luck.
0:02:57 > 0:02:58Thank you.
0:03:04 > 0:03:07Going into desserts in that kitchen, anything can happen.
0:03:07 > 0:03:09Pressure is high, people are getting tired.
0:03:09 > 0:03:11If they get this wrong, they could be going home.
0:03:14 > 0:03:18Yesterday, Nick was marked down for failing to hit the summer brief.
0:03:18 > 0:03:23Today, he's hoping for a top score with his twist on a traditional
0:03:23 > 0:03:24- British pudding.- Hi, Nick.
0:03:24 > 0:03:26- Hi, Chef.- So, still all to play for.
0:03:26 > 0:03:28- Yeah.- Title of the dish?
0:03:28 > 0:03:29And The Winner Is...
0:03:29 > 0:03:32- Good.- The reason for this, at Wimbledon,
0:03:32 > 0:03:35on top of the men's trophy is a gold pineapple.
0:03:35 > 0:03:37OK. That's incredible.
0:03:37 > 0:03:39I never knew there was a pineapple on top of the trophy.
0:03:39 > 0:03:42I'm going to try and create something really special
0:03:42 > 0:03:45- that's worthy of that.- I love that connection.
0:03:45 > 0:03:47I'm going to roast the pineapple with some spice.
0:03:47 > 0:03:50- Lovely.- I'm going to try and pump as much of that flavour into that
0:03:50 > 0:03:52- pineapple as possible.- Brilliant.
0:03:52 > 0:03:55I'm going to do giant couscous in like a rice pudding,
0:03:55 > 0:03:57so hopefully these will give you the texture of a tennis ball,
0:03:57 > 0:03:59little pops of balls in your mouth.
0:03:59 > 0:04:01Classic for a dessert, I'm always thinking couscous...
0:04:01 > 0:04:04Yeah? Well, rice pudding with a twist.
0:04:04 > 0:04:07And then I'm going to do a delicious rum set cream.
0:04:07 > 0:04:11- OK.- So I've got some beautiful English rum and a pineapple sorbet.
0:04:11 > 0:04:13It sounds really tropical,
0:04:13 > 0:04:16it sounds as though you're really trying to embrace that summer brief.
0:04:16 > 0:04:18- Yeah.- Guys, what do you think of that?
0:04:18 > 0:04:20- This guy's on a mission. - It's a brilliant idea,
0:04:20 > 0:04:22- cos I've got the same idea as well. - Oh, really?- Yeah.
0:04:22 > 0:04:24Did you know that she was doing pineapple?
0:04:24 > 0:04:26I didn't know, no, Chef. But, yeah, good luck.
0:04:28 > 0:04:31Pineapple, rum, you can't go wrong with that,
0:04:31 > 0:04:34but then he's doing this rice pudding with couscous.
0:04:34 > 0:04:36I'm a bit worried that's not going to work.
0:04:36 > 0:04:39Having reached the regional final before,
0:04:39 > 0:04:42Pip is determined to cook for the judges again.
0:04:42 > 0:04:46Like Nick, she's also paying a tropical tribute to the men's
0:04:46 > 0:04:49singles trophy, with her dish, Why The Pineapple?
0:04:51 > 0:04:53Pip. It's all about the pineapple,
0:04:53 > 0:04:55and you've got three different sizes.
0:04:55 > 0:04:56What are you doing with the pineapple?
0:04:56 > 0:04:58- Pineapple sorbet.- Lovely.
0:04:58 > 0:05:01Charred pineapple and coriander semifreddo.
0:05:01 > 0:05:03I'm going to do some coriander crisps as well.
0:05:03 > 0:05:06Is that a little bit unusual, to go with pineapple for a dessert?
0:05:06 > 0:05:10No, I think they really complement each other and it reminds me of summertime.
0:05:10 > 0:05:13It sounds exciting, it sounds quite simple, you know,
0:05:13 > 0:05:16considering all your other levels of flavours you've had
0:05:16 > 0:05:17in your other dishes.
0:05:17 > 0:05:19There's a little surprise, but that's visually,
0:05:19 > 0:05:21and for your senses as well.
0:05:22 > 0:05:24- Wait and see.- You've had a couple of nines,
0:05:24 > 0:05:26you going for that big ten now?
0:05:26 > 0:05:28That would be amazing. If all goes well, I think it's up there.
0:05:28 > 0:05:29- Good luck.- Thanks.
0:05:31 > 0:05:33Pip's dish sounds super simple.
0:05:33 > 0:05:36She's got rum, pineapple and coriander,
0:05:36 > 0:05:39but those could quite drastically go wrong.
0:05:39 > 0:05:41If that charred pineapple is too strong,
0:05:41 > 0:05:43it could ruin the dish in a heartbeat.
0:05:44 > 0:05:47Despite serving up a disappointing main,
0:05:47 > 0:05:51Ryan has impressed all week with his technically complex dishes.
0:05:51 > 0:05:53A specialist in pastry,
0:05:53 > 0:05:56he's hoping his dessert will get him through to the judges.
0:05:56 > 0:05:58Hi, Ryan.
0:05:58 > 0:06:01- How you doing, Chef?- How are you feeling after the main course?
0:06:01 > 0:06:04Yeah, a little bit deflated, but I'm going to bounce back today.
0:06:04 > 0:06:07- Good.- Big time.- Tell me the title of the dish and the inspiration.
0:06:07 > 0:06:13Reap The Rewards. Basically it's a big, big, big nod to the honey bee.
0:06:13 > 0:06:15- OK.- Now, the honey bee's quite endangered and I'm a very
0:06:15 > 0:06:19sustainable kind of guy, and this is the honey which I produce
0:06:19 > 0:06:22from the apiary close to the restaurant.
0:06:22 > 0:06:25Oh, wow. I love the story behind it, but what is it?
0:06:25 > 0:06:29Basically, what it is, is a soft style ice cream in a cone.
0:06:29 > 0:06:32- OK.- There's going to be another part of the dessert which is the honey
0:06:32 > 0:06:35sponge, and when you eat that sponge,
0:06:35 > 0:06:38it's going to be like eating a cloud.
0:06:38 > 0:06:41Interesting. Is that going to be difficult to pull off?
0:06:41 > 0:06:44It's very technical. If I can pull it off,
0:06:44 > 0:06:46I think you're going to be quite impressed, hopefully.
0:06:46 > 0:06:50And to balance that sort of like sweetness on the plate,
0:06:50 > 0:06:52we've got some sweet and sour strawberries.
0:06:52 > 0:06:56- Oh, cool.- Yeah.- You sound as though you've got a load of work to do in a
0:06:56 > 0:06:58small space of time. Get your head down and crack on.
0:06:58 > 0:06:59- Good luck.- Thank you.
0:07:02 > 0:07:04Ryan's dessert sounds brilliant.
0:07:04 > 0:07:06It's a celebration of the honey that he produces,
0:07:06 > 0:07:10but my only worry is that could be on the verge of being too sickly.
0:07:13 > 0:07:17With only one chance left to impress Richard, the chefs are pulling out
0:07:17 > 0:07:21all the stops to make it to the judging chamber.
0:07:21 > 0:07:24Richard knows all about, you know, doing a top one to get to the banquet.
0:07:24 > 0:07:26- It's full-on, Nick.- No room for error.
0:07:26 > 0:07:28The pressure is on, isn't it, with desserts?
0:07:28 > 0:07:30- Yeah.- It's got to be so precise.
0:07:30 > 0:07:34All week, Pip has delivered unusual flavour combinations
0:07:34 > 0:07:38and her dessert, Why The Pineapple? is no exception.
0:07:38 > 0:07:41She's using pineapple in four different elements,
0:07:41 > 0:07:45including combining the sweet fruit with the savoury herb coriander,
0:07:45 > 0:07:48for her semifreddo centrepiece.
0:07:49 > 0:07:51Ryan, have you ever had coriander in a dessert?
0:07:52 > 0:07:55No, I haven't actually. I've had it with pineapple in like a sweet and
0:07:55 > 0:07:59sour pork, but, yeah, I'm not sure whether it works with a dessert.
0:08:01 > 0:08:05Pip pipes her semifreddo into hollowed out pineapples,
0:08:05 > 0:08:08before placing in the blast chiller.
0:08:08 > 0:08:11Next, Pip moves on to her pineapple sorbet,
0:08:11 > 0:08:14which she starts by blending pineapple chunks with sugar syrup,
0:08:14 > 0:08:17before churning and leaving to freeze.
0:08:20 > 0:08:25Like Pip, Nick's also paying tribute to the pineapple on the men's trophy
0:08:25 > 0:08:28with his dish And The Winner Is -
0:08:28 > 0:08:31a layered dessert featuring tropical flavours.
0:08:31 > 0:08:35He starts by making a rum and vanilla set cream.
0:08:35 > 0:08:39I've got a lot to prove, otherwise I'm going home, so this is it.
0:08:39 > 0:08:41Next he works on his sorbet,
0:08:41 > 0:08:44flavoured with orange juice and pineapple puree.
0:08:46 > 0:08:47Hi, Nick, all coming together?
0:08:47 > 0:08:51Yeah, hopefully. Pressure's on all of us, so, yeah.
0:08:51 > 0:08:53- What's this in here?- It's my pineapple sorbet.
0:08:55 > 0:08:57- Nice.- I don't want it to be a sweet, sweet dish,
0:08:57 > 0:09:00I just want it to be like soothing and clean.
0:09:00 > 0:09:03It's not too strong, like you say, but that pineapple is really singing.
0:09:03 > 0:09:05- Yeah.- Really impressive.
0:09:05 > 0:09:08Obviously getting that churned in this kitchen, in the time,
0:09:08 > 0:09:09- is this the worry?- Yeah, of course.
0:09:09 > 0:09:11It needs to be, it needs to be perfect.
0:09:11 > 0:09:14- I can't wait to try it later. - Brilliant, thanks, Chef.- Good luck.
0:09:16 > 0:09:19Nick, he's now finishing off his sorbet, just waiting to churn it.
0:09:19 > 0:09:21That's the one that he's worried about the most,
0:09:21 > 0:09:22whether he can get it churned in time.
0:09:22 > 0:09:25Hopefully he does, because it tastes great.
0:09:27 > 0:09:31Ryan's preparing the honey sponge for his technically complex dish,
0:09:31 > 0:09:34Reap The Rewards - his homage to the honey bee.
0:09:35 > 0:09:38He starts by making a white sauce flavoured with vanilla,
0:09:38 > 0:09:43before folding in beaten egg whites to lighten the texture.
0:09:43 > 0:09:46I'm worried about my sponges, because they're so delicate and I've
0:09:46 > 0:09:48promised Richard they're going to taste like a cloud, so...
0:09:50 > 0:09:52That's all I'm going to say.
0:09:59 > 0:10:02How are these sponge clouds coming on?
0:10:02 > 0:10:04The sponge clouds are in.
0:10:04 > 0:10:06Let's hope it doesn't bring a dark cloud over your dish, Ryan!
0:10:09 > 0:10:12Ryan's also making ice cream, using honey from his own apiary,
0:10:12 > 0:10:15which he plans to serve two ways,
0:10:15 > 0:10:18as a traditional set ice cream and as a soft serve,
0:10:18 > 0:10:21like a cone from an ice cream van.
0:10:21 > 0:10:24- Is it soft ice cream?- Yeah. Well, it's soft at the minute, yeah.
0:10:24 > 0:10:26I can really smell the honey.
0:10:26 > 0:10:28- Yeah.- It's not going to be too sweet?
0:10:28 > 0:10:30- No.- You sure?- 100%.
0:10:31 > 0:10:34- Oh,- BLEEP!- It's coming out the front!
0:10:37 > 0:10:41Ryan's ice cream is inspired by his fond summertime memories of growing
0:10:41 > 0:10:44up in Nuneaton waiting for the ice cream van.
0:10:44 > 0:10:46Wow. Here's the van.
0:10:47 > 0:10:50- Today, he's meeting Ed Whitby...- How you doing, Ed?- Hi, good to meet you.
0:10:50 > 0:10:53- Yeah, pleased to meet you.- ..whose family are one of the oldest
0:10:53 > 0:10:56surviving makers of ice cream vans in the country.
0:10:58 > 0:10:59- Nice van you've got here. - Lovely, isn't it?
0:10:59 > 0:11:01Yeah, what sort of age is it?
0:11:01 > 0:11:03This is a van from probably the '60s.
0:11:03 > 0:11:07It's a replica of what was probably the first ice cream van my grandad
0:11:07 > 0:11:09- ever built.- If my dad had one of these vans,
0:11:09 > 0:11:12I'd probably eat all the contents, so it could be quite dangerous!
0:11:15 > 0:11:19The introduction of the refrigerated ice cream van created a boom in
0:11:19 > 0:11:24sales, and in the '60s there were as many as 20,000 on the road.
0:11:24 > 0:11:27But taking ice cream to the streets dates back much further.
0:11:27 > 0:11:31Ice cream, as a product, has been around for centuries,
0:11:31 > 0:11:32certainly in Britain.
0:11:32 > 0:11:35- Probably the Victorian times where it really became popular.- Really?
0:11:35 > 0:11:37How did the Victorians used to sort of eat ice cream?
0:11:37 > 0:11:41- A few things I might just show you. - Oh, right, cool. - I'm just going inside.
0:11:44 > 0:11:49- Wow. What is this?- That is a very old ice cream maker.
0:11:49 > 0:11:51- Yeah?- On the inside, here,
0:11:51 > 0:11:54you put your milk and your liquid for the ice cream.
0:11:54 > 0:11:56- Yeah.- Then on the outside,
0:11:56 > 0:11:58you put your ice and then mix it with salt and obviously,
0:11:58 > 0:12:01you can tell by the size of it, it wouldn't be for mass production.
0:12:01 > 0:12:03No. OK, so, Ed - how did they actually eat the ice cream?
0:12:03 > 0:12:07It's pretty inconceivable today, but what they had at the time was
0:12:07 > 0:12:10- like a glass bowl and they called it a penny lick.- Wow.
0:12:10 > 0:12:13A little scoop, people would lick it, pay a penny,
0:12:13 > 0:12:15penny a lick, hence the name.
0:12:15 > 0:12:17Where do we go from there, is it the cone?
0:12:17 > 0:12:19It is the cone, it's pretty much where we are today.
0:12:20 > 0:12:24Ryan can't resist taking a ride in the vintage van.
0:12:24 > 0:12:28He's on his way to meet his family, who are all keen to have a taste...
0:12:28 > 0:12:33- There you go, mate.- ..of his home-made honey ice cream.
0:12:33 > 0:12:34- How is it, nice?- Gorgeous.
0:12:34 > 0:12:37I think somebody's going to come back for seconds, Ryan.
0:12:38 > 0:12:40It's been great fun back here in Nuneaton.
0:12:40 > 0:12:43The fact that I got to sit in the ice cream van, wow.
0:12:43 > 0:12:44Childhood dream!
0:12:49 > 0:12:50Back in the kitchen,
0:12:50 > 0:12:54Pip is working on more of the pineapple elements for her Wimbledon
0:12:54 > 0:12:56inspired dish, Why The Pineapple?
0:12:56 > 0:12:59She's charring pineapple slices
0:12:59 > 0:13:02which she hopes will counteract the sweetness of the other flavours.
0:13:02 > 0:13:05Pip, is that going to be too strong for the dish?
0:13:05 > 0:13:07No, I think you definitely need this,
0:13:07 > 0:13:10for a different contrast on the pineapples.
0:13:10 > 0:13:12- Oh!- Are they too gone?
0:13:12 > 0:13:15Some of them, it's cos I'm talking to you!
0:13:15 > 0:13:16Don't blame that on me.
0:13:16 > 0:13:18- Is that too caramelised? - That one is.
0:13:18 > 0:13:21Shall I stay here longer or shall I leave you to crack on?
0:13:21 > 0:13:23Please leave me, that would be lovely!
0:13:25 > 0:13:28Next, Pip checks if her frozen elements -
0:13:28 > 0:13:33the pineapple sorbet and coriander semifreddo - have set.
0:13:34 > 0:13:37- Why's that minus five now when it was minus 25?- BLEEP
0:13:39 > 0:13:42- Which one, this one? - Just leave it...
0:13:42 > 0:13:45Don't open it, I've put it back in that, because that one's doing nothing.
0:13:45 > 0:13:47So Pip's running around today a bit like a headless chicken,
0:13:47 > 0:13:50she's bright red, so the pressure's on.
0:13:50 > 0:13:54With plating up approaching, Nick also has plenty left to do.
0:13:54 > 0:13:57He's working on the garnishes for his pineapple dish,
0:13:57 > 0:14:00And The Winner Is... including a toffee popcorn.
0:14:00 > 0:14:03Flustered, a lot of pressure on me. I need to perform.
0:14:03 > 0:14:06Next, he prepares his spicy pineapple slices,
0:14:06 > 0:14:11which he soaks in a mix of spiced syrup and red chillies.
0:14:11 > 0:14:13Going to leave this pineapple marinating till the last minute.
0:14:13 > 0:14:16The sorbet's in the freezer, praying it's going to set.
0:14:16 > 0:14:19In a final bid for a winning score,
0:14:19 > 0:14:22Nick's also taking a risk with an experimental rice pudding,
0:14:22 > 0:14:24which he's making using couscous.
0:14:24 > 0:14:26Do you think it's risky playing with a classic?
0:14:26 > 0:14:28It's quite a different texture,
0:14:28 > 0:14:31so I need to pull something massive out the bag here,
0:14:31 > 0:14:32so I'm going all-out.
0:14:32 > 0:14:35If it works, you know, it could change my week.
0:14:40 > 0:14:44Pastry chef Ryan still has lots of elements to complete for his dish,
0:14:44 > 0:14:47Reap The Rewards, including his ice cream cones,
0:14:47 > 0:14:50a strawberry sauce and honeycomb,
0:14:50 > 0:14:53which he makes by heating sugar with glucose and water.
0:14:54 > 0:14:57- What are you up to?- So basically the honeycomb, I don't want it to burn,
0:14:57 > 0:14:59so I'm going to take it straight off now.
0:14:59 > 0:15:03- Lovely.- I'm going to add the bicarb, whisk it in, keep whisking,
0:15:03 > 0:15:06get that volume and then straight in.
0:15:06 > 0:15:09- There we have honeycomb.- Like a true pastry chef!
0:15:10 > 0:15:14Are you worried that that could now deflate and go flat?
0:15:14 > 0:15:15I'm not really fussed if it goes flat.
0:15:15 > 0:15:18I don't think it makes great honeycomb when it's really, really big.
0:15:18 > 0:15:20- Yeah.- So...
0:15:20 > 0:15:22That's what I was taught, anyway!
0:15:22 > 0:15:24I'm going to have to leave you there, Chef,
0:15:24 > 0:15:26because I've got a lot to do.
0:15:27 > 0:15:30Next, Ryan moves on to his sweet and sour strawberries,
0:15:30 > 0:15:32using sherry vinegar,
0:15:32 > 0:15:35which he hopes will cut through the sweetness of his honey puddings.
0:15:35 > 0:15:36Just checking me babies!
0:15:37 > 0:15:40Your dish is going to be epic if you pull it off.
0:15:40 > 0:15:42I tell you, I'm absolutely buzzing at the moment,
0:15:42 > 0:15:45because I'm so excited, because I'm in the zone.
0:15:45 > 0:15:46All on time?
0:15:47 > 0:15:48Kind of.
0:15:53 > 0:15:57Pip is first to plate up with her dish, Why The Pineapple?
0:15:57 > 0:15:59Having lost before in the judges' chamber,
0:15:59 > 0:16:02she's determined to get a second chance.
0:16:02 > 0:16:03Lime in the coconut!
0:16:05 > 0:16:08She starts by pouring rum and pineapple punch into bottles
0:16:08 > 0:16:11and placing into presentation boxes.
0:16:11 > 0:16:13Pip, what's the numbers on the bottles?
0:16:13 > 0:16:17The first year that the Wimbledon trophy came about with the pineapple
0:16:17 > 0:16:20on the top, because there was a different one before.
0:16:20 > 0:16:23Next, she checks on her coriander semifreddo.
0:16:23 > 0:16:27She's worried it isn't set enough, but with her dish due at the pass,
0:16:27 > 0:16:30she has no choice but to serve.
0:16:30 > 0:16:33She tops with char-grilled pineapple and fresh pineapple...
0:16:35 > 0:16:37..and adds dry ice.
0:16:37 > 0:16:39I can't take myself seriously with these goggles on.
0:16:39 > 0:16:42It's a really, really good look on you, that, Pip.
0:16:42 > 0:16:44Nothing wrong with wearing glasses!
0:16:44 > 0:16:46Next, quenelles of pineapple sorbet.
0:16:48 > 0:16:50- Everything going all right?- Freaking out with my quenelles.
0:16:51 > 0:16:53Then pineapple and coriander crisps.
0:16:53 > 0:16:55There we go.
0:16:55 > 0:16:58She serves with a gold envelope explaining her dish.
0:17:01 > 0:17:04- All done?- Yeah.- Is this going to be the finale that we're looking for?
0:17:04 > 0:17:08- Hopefully.- Are you wishing your pineapple dessert had gone up first?
0:17:08 > 0:17:09Er...
0:17:10 > 0:17:13- Let's see what happens.- I am. - Let's see what happens.
0:17:13 > 0:17:15I think it looks amazing, really well done.
0:17:15 > 0:17:17- Shall we go and do it?- Yeah, let's go for it.
0:17:26 > 0:17:27Welcome to the Royal box.
0:17:27 > 0:17:30A celebration of the All England Lawn Tennis Club.
0:17:30 > 0:17:33You are cordially invited to pour over your punch over the golden grill...
0:17:33 > 0:17:35And the pineapple.
0:17:36 > 0:17:38- What's in there?- Pineapple and rum.
0:17:38 > 0:17:40- That's it?- That's it.
0:17:43 > 0:17:46Wow. Special effects that, isn't it?
0:17:49 > 0:17:52Charred pineapple, do you think that's given the dish what it needs?
0:17:52 > 0:17:55I think it just needs depth, you know, otherwise it's a bit samey.
0:17:57 > 0:17:59That charred taste tastes absolutely amazing.
0:17:59 > 0:18:02The semifreddo, is that the flavour you wanted?
0:18:02 > 0:18:06Yeah. The coriander's just enough, I don't think it's overpowering.
0:18:07 > 0:18:10I was worried that there'd be too much coriander.
0:18:10 > 0:18:12I think she's got the balance really right.
0:18:13 > 0:18:15Is that set exactly how you wanted it to be?
0:18:15 > 0:18:18It's not, but it's still nice even unset.
0:18:18 > 0:18:21The only thing for me is that it's not semifreddo,
0:18:21 > 0:18:23it's whipped cream.
0:18:25 > 0:18:29So, big question, what would you give it out of ten?
0:18:29 > 0:18:33If they could all set in time, I think it would be ten, but today,
0:18:33 > 0:18:35I think it's a nine.
0:18:35 > 0:18:37It's really wowed me, I'm going to give it a ten.
0:18:37 > 0:18:38I would probably give it an eight.
0:18:41 > 0:18:43Hey, Pip, how was that?
0:18:43 > 0:18:46- Yeah, good, I think. - It had the wow factor.
0:18:46 > 0:18:49I think you've really got it, really well done.
0:18:49 > 0:18:51Not sure about the semifreddo, but that was me.
0:18:51 > 0:18:53Just thought it could be a bit colder.
0:18:56 > 0:18:59Next up is Ryan, with his dish, Reap The Rewards,
0:18:59 > 0:19:02a celebration of the endangered honeybee.
0:19:03 > 0:19:09He starts by placing strawberry puree, freeze-dried strawberry powder
0:19:09 > 0:19:12and sweet and sour strawberries onto honeycomb boxes,
0:19:12 > 0:19:14made from his own hives.
0:19:14 > 0:19:18Next, he adds his honeycomb and his light honey puddings.
0:19:19 > 0:19:21Is that a syrup on the top?
0:19:21 > 0:19:23- Yeah, it's just a caramel.- OK.
0:19:23 > 0:19:26And then I'm just going to finish it with a little bit of honey from
0:19:26 > 0:19:28my own bees.
0:19:28 > 0:19:30He tops with a quenelle of honey ice cream.
0:19:32 > 0:19:34For the second part of his dessert,
0:19:34 > 0:19:37Ryan pipes his strawberry sauce into individual bottles...
0:19:38 > 0:19:42..and fills cones with his soft serve ice cream.
0:19:42 > 0:19:46He places his sauce and the cone into a mini ice cream van and
0:19:46 > 0:19:49finishes with a home-made flake.
0:19:49 > 0:19:50You shaking there, Ryan?
0:19:50 > 0:19:51Yes, Chef.
0:19:55 > 0:19:57- Look out for the cone.- Yes.
0:19:57 > 0:20:02MUSIC: TINKLY VERSION OF Pop Goes The Weasel
0:20:02 > 0:20:05Really nice touch. Makes everyone remind themselves of being young.
0:20:05 > 0:20:09The ice cream van coming round and you're trying to ask your mum for 50p.
0:20:09 > 0:20:11Have you got 50p?
0:20:11 > 0:20:12Yes, let's go.
0:20:20 > 0:20:21Looks amazing.
0:20:21 > 0:20:24Presentation again, he's excelled.
0:20:27 > 0:20:30Do you think the ice cream has got enough honey?
0:20:30 > 0:20:32I think... Yeah, I think it's well-balanced.
0:20:33 > 0:20:37- Honey is really subtle in there. - Yeah.- Very nice.
0:20:37 > 0:20:40- I like it. The cone is great. Really crispy.- Yeah, really crispy.
0:20:42 > 0:20:45So has that sponge got that cloud-like effect that you wanted?
0:20:45 > 0:20:47Yes. Almost...
0:20:47 > 0:20:48Almost like a souffle.
0:20:50 > 0:20:52I love the sponge. It's not too sweet.
0:20:52 > 0:20:55I think he's nailed the texture perfectly.
0:20:55 > 0:20:56All the different strawberries.
0:20:56 > 0:20:59Do you think they all need to really be there?
0:20:59 > 0:21:01It's just a celebration of strawberries.
0:21:01 > 0:21:03There's lots of honey and the honeycomb is quite rich as well.
0:21:04 > 0:21:07With the sweet and sour strawberries, it kind of refreshes the palate.
0:21:07 > 0:21:10The sweet and sour strawberry, it's got a real bite to it.
0:21:10 > 0:21:11It goes really, really well.
0:21:11 > 0:21:14I had a bit of the honeycomb, though.
0:21:14 > 0:21:17- Get rid of that.- Yeah, too sweet. - Yeah.
0:21:17 > 0:21:19Is this a showstopper to win the banquet?
0:21:19 > 0:21:21I'd like to think so, yeah.
0:21:21 > 0:21:24You hear the ice cream music and it's just a big smile on your face.
0:21:24 > 0:21:26It's almost too dessert.
0:21:26 > 0:21:28Yes, it's a little bit separated,
0:21:28 > 0:21:31so I think I'm going to give it an eight.
0:21:32 > 0:21:34I'm going to give it an eight, as well.
0:21:34 > 0:21:36What would you give that out of ten?
0:21:36 > 0:21:37I'd give it a ten.
0:21:40 > 0:21:43Hey, mate, how did you go? Are you happy with it?
0:21:43 > 0:21:44Yeah, I think it was good.
0:21:44 > 0:21:47- What did you guys think?- I thought you nailed that sponge.
0:21:47 > 0:21:48The sponge was lovely.
0:21:48 > 0:21:51Super tasty. Well done, mate.
0:21:51 > 0:21:52Wicked, cheers.
0:21:53 > 0:21:57Nick is last to the pass with And The Winner Is...
0:21:57 > 0:22:01His tribute to the pineapple on the top of the men's singles trophy.
0:22:01 > 0:22:05- Pip, would you mind grabbing my sorbet out the freezer, please?- Yes.
0:22:05 > 0:22:09He starts by dicing his spiced soaked pineapple and placing into
0:22:09 > 0:22:11glass bowls.
0:22:12 > 0:22:17He adds a layer of his unusual rice pudding made with couscous
0:22:17 > 0:22:20and his vanilla and rum set cream.
0:22:20 > 0:22:22Next, toffee popcorn.
0:22:23 > 0:22:26Then more rice pudding and pineapple slices.
0:22:26 > 0:22:29He tops with a quenelle of pineapple sorbet.
0:22:29 > 0:22:31Is that now your final element?
0:22:31 > 0:22:32Yes.
0:22:34 > 0:22:36Really nice.
0:22:36 > 0:22:40Finally, he places his dessert in a gold casing and tops with a
0:22:40 > 0:22:41dehydrated pineapple crisp.
0:22:46 > 0:22:50- Finish on a high?- Yes, tough week, but, yeah - I think I've nailed it.
0:22:52 > 0:22:57- Guys, what do you think?- Lots of different textures going on there
0:22:57 > 0:22:59and yeah, ready to dive in.
0:22:59 > 0:23:01- Let's go and try this, shall we? - Yes.- Enjoy.
0:23:09 > 0:23:12- This is wicked, isn't it?- Yes, it's like getting a trophy, really,
0:23:12 > 0:23:13isn't it?
0:23:16 > 0:23:20So, the sorbet. Do you think the pineapple comes through enough?
0:23:20 > 0:23:22Yes, I'm happy with it. I think it's well-balanced.
0:23:23 > 0:23:26It really works. That level of sweetness is just perfect.
0:23:26 > 0:23:28There we go.
0:23:28 > 0:23:30Love it.
0:23:30 > 0:23:32It just may be a bit sharper, the sorbet.
0:23:32 > 0:23:33- Yeah.- It's quite creamy.
0:23:33 > 0:23:36- Couscous on the rice pudding? - I love the texture of it.
0:23:36 > 0:23:38I love the round balls.
0:23:38 > 0:23:40It's different, it's quirky.
0:23:40 > 0:23:42Is it better than using rice?
0:23:42 > 0:23:46- I think so.- I'm not a fan of rice pudding, but this is great for me.
0:23:46 > 0:23:48- It's a good idea, isn't it?- Yes.
0:23:48 > 0:23:51- It doesn't stick together like rice pudding could.- No.
0:23:51 > 0:23:54So if you had to now mark this out of ten, what would you give it?
0:23:54 > 0:23:57I'd go for a ten. I'll back myself.
0:23:57 > 0:23:59He's done the layers really well.
0:24:00 > 0:24:04- Eight, I think.- OK, I'd go seven.
0:24:11 > 0:24:13- How did you get on?- Not sure.
0:24:13 > 0:24:15Hopefully, yeah, hopefully it went all right.
0:24:15 > 0:24:16- What did you guys think?- It was very nice.
0:24:16 > 0:24:19I thought it was lovely texture in there.
0:24:21 > 0:24:24- I thought you got your best dish out.- Yeah, thanks.
0:24:24 > 0:24:25Well done.
0:24:37 > 0:24:39- Hi, chefs.- Hi.- Hi.- Hi.
0:24:39 > 0:24:41This was your last chance to impress.
0:24:42 > 0:24:44Do you think you did enough?
0:24:44 > 0:24:45Done my best.
0:24:46 > 0:24:49Pip, I'm going to start with your dish.
0:24:49 > 0:24:50Why The Pineapple?
0:24:52 > 0:24:55The presentation was executed perfectly.
0:24:55 > 0:24:58I loved the idea of the punch being poured over the dry ice,
0:24:58 > 0:25:00that smell of pineapple really started that dish off.
0:25:02 > 0:25:06I loved the freshness of that pineapple sorbet and the charred
0:25:06 > 0:25:10pineapples gave it a slight savoury note that I think the dish needed.
0:25:11 > 0:25:12But...
0:25:13 > 0:25:17..I thought the coriander flavour in the semifreddo was lost.
0:25:18 > 0:25:21Overall I thought there was a little too much pineapple.
0:25:25 > 0:25:28Ryan, your dish, Reap The Rewards.
0:25:30 > 0:25:32I really liked the colours in the presentation.
0:25:32 > 0:25:34It really sang The Taste Of Summer.
0:25:35 > 0:25:37The honey sponge was really light and delicate
0:25:37 > 0:25:40and I wanted to go back for more.
0:25:40 > 0:25:44The ice cream cone really put a smile on my face
0:25:44 > 0:25:47and that strawberry sauce going over the top was great fun.
0:25:49 > 0:25:53However, I'm not too sure if the sweet and sour strawberries really
0:25:53 > 0:25:55needed to be there.
0:25:57 > 0:25:58Nick.
0:26:00 > 0:26:02Your dish, And The Winner Is...
0:26:04 > 0:26:06I didn't really understand why the popcorn needed to be there.
0:26:08 > 0:26:09I felt it was added for the sake of it.
0:26:11 > 0:26:13I found the giant couscous to be slightly claggy.
0:26:15 > 0:26:20But I've been asking you throughout this competition to nail
0:26:20 > 0:26:25that Taste Of Summer brief and with this one, you finally did.
0:26:26 > 0:26:30The sorbet was lovely, smooth, a real great zing of pineapple.
0:26:32 > 0:26:35And that rum set cream was beautiful.
0:26:35 > 0:26:37That was your best dish by far.
0:26:37 > 0:26:38- Well done.- Thank you.
0:26:40 > 0:26:42So, for the scores.
0:26:45 > 0:26:51With an eight and going straight through to tomorrow's regional final is...
0:26:53 > 0:26:54Pip.
0:26:56 > 0:26:57Well done. How do you feel?
0:26:57 > 0:26:59Happy, really happy. Thank you.
0:27:00 > 0:27:02So that leaves Ryan and Nick.
0:27:04 > 0:27:08Nick, you're on 20, Ryan, you are on 24.
0:27:10 > 0:27:11Nick...
0:27:13 > 0:27:15I'm giving your dish a score of...
0:27:17 > 0:27:18..eight.
0:27:21 > 0:27:23So, Ryan,
0:27:23 > 0:27:25I'm giving your dish a score of...
0:27:27 > 0:27:28..nine.
0:27:29 > 0:27:33- Thank you.- That also means that you are going through to the regional finals.
0:27:34 > 0:27:37Nick, bad luck. Take a leaf out of my book.
0:27:37 > 0:27:40Come back, because you've definitely got that passion to get you through
0:27:40 > 0:27:43to the finals. Because I did and it got me to the banquet eventually.
0:27:43 > 0:27:45Thank you.
0:27:45 > 0:27:48Ryan and Pip, cook your socks off tomorrow and make the region proud.
0:27:48 > 0:27:50- Well done.- Thank you.- Thank you.
0:27:51 > 0:27:54- Well done.- Well done, mate. It's been a pleasure.
0:27:54 > 0:27:56Well done, Pip. Congratulations.
0:27:56 > 0:27:59Of course I'm gutted. I would've loved to have cooked
0:27:59 > 0:28:02for the judges, but to be honest, I think it's a fair result.
0:28:02 > 0:28:05It's been good fun, hasn't it?
0:28:05 > 0:28:06Sometimes.
0:28:07 > 0:28:09It's going to be tough against Ryan tomorrow.
0:28:09 > 0:28:13I'm not going to lie, he's a great cook and his techniques are amazing.
0:28:13 > 0:28:16- I've just got to believe in myself. - Someone get a dish on that banquet.
0:28:16 > 0:28:19- Yes.- Yeah.- Good luck. - Cheers, man.- Cheers.
0:28:19 > 0:28:21It means the world to be cooking for the judges.
0:28:21 > 0:28:23The only thing is, obviously, Pip has been there,
0:28:23 > 0:28:27she's done it before, so I've got to really stay focused and do what I've
0:28:27 > 0:28:30come to do and that's get to that banquet.
0:28:30 > 0:28:32- I think it's time to get some sleep. - Yeah.