0:00:02 > 0:00:06It's judgment day on Great British Menu,
0:00:06 > 0:00:08as returning chef Pip Lacey...
0:00:08 > 0:00:09You have a sort of taste of it,
0:00:09 > 0:00:11now I want to go through to the next stage.
0:00:11 > 0:00:14..goes head-to-head with newcomer Ryan Simpson...
0:00:14 > 0:00:16This is a masterclass in fine food.
0:00:16 > 0:00:19..in a battle to represent the Central Region
0:00:19 > 0:00:20in the National Finals.
0:00:20 > 0:00:22Got it. Head down and keep going.
0:00:22 > 0:00:25I won't be happy if I go home, and you go through.
0:00:25 > 0:00:28The prize - to cook at a glorious Taste Of Summer banquet,
0:00:28 > 0:00:33held in honour of 140 years of the iconic Wimbledon Championships.
0:00:36 > 0:00:38Today, they're cooking their menus again,
0:00:38 > 0:00:41in the hope of impressing the formidable panel of judges -
0:00:41 > 0:00:44Matthew Fort, Oliver Peyton,
0:00:44 > 0:00:47and, for the first time this year,
0:00:47 > 0:00:50food broadcaster and restaurateur Andi Oliver.
0:00:50 > 0:00:53It would be a shame if a dish like this is not at the banquet.
0:00:53 > 0:00:55- Seconds?- Yeah, I'd go again.
0:00:57 > 0:01:01Having narrowly missed out at the hands of the judges before,
0:01:01 > 0:01:04Pip is determined to get to the National Finals.
0:01:04 > 0:01:07I really don't want to go home today.
0:01:07 > 0:01:10But Ryan has impressed all week with his technically accomplished dishes,
0:01:10 > 0:01:13finishing on the same points as Pip.
0:01:13 > 0:01:16I'm looking for a ten today. I want a ten off these judges today.
0:01:16 > 0:01:18Only one will make it through.
0:01:18 > 0:01:20Are you joking?!
0:01:20 > 0:01:22Argh!
0:01:22 > 0:01:24Welcome to Great British Menu kitchen.
0:01:24 > 0:01:27And so the chef who will be going through to the final is...
0:01:44 > 0:01:47Returning chef Pip Lacey scored highly in the week,
0:01:47 > 0:01:51receiving two nines from veteran judge Richard Bainbridge,
0:01:51 > 0:01:53but her fish dish wasn't quite so impressive,
0:01:53 > 0:01:56getting her only a seven.
0:01:56 > 0:01:59My menu's much better than last time for those higher scores.
0:01:59 > 0:02:00I have to go through to the next stage.
0:02:00 > 0:02:04That's what I came here to do.
0:02:04 > 0:02:06- Good luck.- Cheers, man. Good luck.
0:02:06 > 0:02:08Yeah, push on.
0:02:08 > 0:02:12Newcomer Ryan also has the finals in his sights.
0:02:12 > 0:02:16Having performed well all week and equalling Pip's overall score,
0:02:16 > 0:02:19he's hoping that taking some of veteran judge Richard's advice
0:02:19 > 0:02:21will give him the edge.
0:02:21 > 0:02:23Yeah, I mean, as tough as the week has been,
0:02:23 > 0:02:25I really do need to step it up a notch.
0:02:25 > 0:02:28I need to be the sharpest knife in the drawer.
0:02:28 > 0:02:31This year, judges Oliver Peyton and Matthew Fort
0:02:31 > 0:02:34are joined by a new member of the judging panel,
0:02:34 > 0:02:38food broadcaster and restaurateur Andi Oliver.
0:02:40 > 0:02:42Pip Lacey, returning for a second time.
0:02:42 > 0:02:44Rich Bainbridge only pipped her at the post the last time.
0:02:44 > 0:02:46I also remember really liking her cooking.
0:02:46 > 0:02:48She's got one Michelin star.
0:02:48 > 0:02:50She cooks for Angela Hartnett at Murano,
0:02:50 > 0:02:52I'm quite excited to try her food.
0:02:52 > 0:02:55Pip is established whereas Ryan, I think, you know,
0:02:55 > 0:02:57he's a bit more an unknown quantity,
0:02:57 > 0:02:59and has a great deal more to gain from this.
0:02:59 > 0:03:02I think he's one of those guys that's worked very hard,
0:03:02 > 0:03:03he's now starting to get recognised.
0:03:03 > 0:03:05Two chefs at the top of their game,
0:03:05 > 0:03:07and I think both of them are desperate to win.
0:03:07 > 0:03:09You know they finished on completely equal scores,
0:03:09 > 0:03:12so I reckon the competition's going to be pretty nail-biting.
0:03:12 > 0:03:14It's going to be gladiatorial.
0:03:14 > 0:03:16- Yes.- Maybe we'll have another draw today.
0:03:18 > 0:03:20How are you feeling the second time around?
0:03:20 > 0:03:22It's a different kind of pressure, I think.
0:03:22 > 0:03:23You have sort of a taste of it,
0:03:23 > 0:03:25now I want to go through to the next stage.
0:03:25 > 0:03:28I won't be happy if I go home, and you go through.
0:03:33 > 0:03:34- Hello, chefs!- Hello.
0:03:34 > 0:03:36Pip, you've been here before.
0:03:36 > 0:03:39Yep. Hopefully I'm going to impress you a little bit more
0:03:39 > 0:03:40than the last time.
0:03:40 > 0:03:42Ryan, this is your first time in the kitchen.
0:03:42 > 0:03:45It feels like it's the first time in a kitchen, ever!
0:03:45 > 0:03:48It's just so different. Yeah, it's been fantastic.
0:03:48 > 0:03:49Been a good week, though?
0:03:49 > 0:03:51There's been a few scary moments.
0:03:51 > 0:03:53No room for scary moments today.
0:03:53 > 0:03:55We're looking for the very finest cooking
0:03:55 > 0:03:58for the very finest event to celebrate summer.
0:03:58 > 0:04:01You've had lots of nines, but tens are going to tip the balance.
0:04:01 > 0:04:02- ANDI:- Good luck, chefs.
0:04:02 > 0:04:04- BOTH:- Thank you.
0:04:07 > 0:04:09The first time cooking for the judges.
0:04:09 > 0:04:11It's going to be hard. It's a lot of nerves going now
0:04:11 > 0:04:14because it's the judges, completely different palates,
0:04:14 > 0:04:16four different ideas, four different styles.
0:04:19 > 0:04:22Ryan is first to plate up his Summer Fruit & Veg starter,
0:04:22 > 0:04:25a tomato and goat's cheese dish,
0:04:25 > 0:04:27inspired by the sights and smells of the season.
0:04:29 > 0:04:31The dish scored an eight in the week,
0:04:31 > 0:04:33but despite veteran judge Richard
0:04:33 > 0:04:35questioning whether the tomato gel
0:04:35 > 0:04:37on his pastry cannelloni was necessary,
0:04:37 > 0:04:40it's an element Ryan has chosen to keep today.
0:04:40 > 0:04:44I might represent the tomato water gel in a different aspect,
0:04:44 > 0:04:46rather than wrapping it round the cannelloni.
0:04:46 > 0:04:49- Where have you put it?- I've just cut it into small pieces...
0:04:49 > 0:04:51- Yep.- ..and just dotted it around on elements
0:04:51 > 0:04:52that I want a kick of tomato.
0:04:52 > 0:04:54I tell you what, I'm only cooking for four judges,
0:04:54 > 0:04:57but it feels like I'm cooking for a banquet of 200.
0:04:59 > 0:05:02The chefs will also be marked by a guest judge
0:05:02 > 0:05:04who has first-hand experience
0:05:04 > 0:05:09of the dedication required to become a champion, Jordanne Whiley,
0:05:09 > 0:05:12one of Britain's most successful tennis players,
0:05:12 > 0:05:15who's triumphed at all four Wheelchair Grand Slams
0:05:15 > 0:05:18and is the current Wimbledon Wheelchair Doubles winner.
0:05:20 > 0:05:22Hello, Jordanne, welcome to the judges' chamber.
0:05:22 > 0:05:24Thank you very much.
0:05:24 > 0:05:26- Hi there, I'm Andi.- I'm Matthew.
0:05:26 > 0:05:27- Hiya.- So, Jordanne,
0:05:27 > 0:05:31I got tired and dizzy looking at how many things you've won in tennis.
0:05:31 > 0:05:33Can you give me a small snapshot?
0:05:33 > 0:05:35I won Wimbledon three times.
0:05:35 > 0:05:38Three times! That's greedy.
0:05:38 > 0:05:42I know. Double bronze medallist from two Paralympic Games.
0:05:42 > 0:05:44Have you got any medals with you?
0:05:44 > 0:05:46- I do.- Come on.- Oh, amazing.
0:05:46 > 0:05:52So this one is my 2016 Wimbledon plate for the doubles.
0:05:52 > 0:05:55What do you think it takes to be a Wimbledon champion?
0:05:55 > 0:05:56Sacrifice.
0:05:56 > 0:05:58- Dedication.- Worth it?
0:05:58 > 0:05:59Definitely, yeah.
0:05:59 > 0:06:01Definitely.
0:06:05 > 0:06:06Back in the kitchen,
0:06:06 > 0:06:10Ryan is preparing the Polytunnel platter for his starter,
0:06:10 > 0:06:12summer fruit and veg.
0:06:12 > 0:06:15He begins with a spiced tomato concentrate,
0:06:15 > 0:06:18and tomato-infused squid ink shortbread.
0:06:18 > 0:06:21This is a masterclass in fine food
0:06:21 > 0:06:23and how not to shake so much.
0:06:23 > 0:06:27He adds chopped onions, the tomato water gel,
0:06:27 > 0:06:32avocado rolled in tomato powder, courgette slices,
0:06:32 > 0:06:34and edible flowers.
0:06:34 > 0:06:38Next, his goat's cheese and courgette cannelloni.
0:06:38 > 0:06:40How's the filling? Happy with it with the courgettes?
0:06:40 > 0:06:41Yeah, I've got the texture there.
0:06:41 > 0:06:46Finally, confit tomatoes and deep-fried courgette flowers.
0:06:54 > 0:06:56Nice and steady.
0:06:56 > 0:06:59- Happy?- Yeah. Fingers crossed they'll get the whole idea.
0:07:06 > 0:07:09- Oh, look.- It's a Polytunnel!
0:07:09 > 0:07:11Did you expect to come on the Great British Menu
0:07:11 > 0:07:13and get a Polytunnel?
0:07:13 > 0:07:15I didn't, but I actually really like it.
0:07:18 > 0:07:20I'm not really sure what the edible earth is,
0:07:20 > 0:07:23because it does taste like chocolate cookies,
0:07:23 > 0:07:24which is a little bit strange.
0:07:24 > 0:07:26I really appreciate the amount of work
0:07:26 > 0:07:27that's gone into creating this,
0:07:27 > 0:07:30but then, when you start eating it,
0:07:30 > 0:07:32it becomes kind of really boring quite quickly.
0:07:32 > 0:07:34I think that's completely correct.
0:07:34 > 0:07:37And that's a problem when you have quite a lot of work done
0:07:37 > 0:07:40on the prop, and then you don't deliver on the food.
0:07:40 > 0:07:41Yeah.
0:07:41 > 0:07:43He's got this, what he calls a cannelloni,
0:07:43 > 0:07:46which isn't a cannelloni which is made from pasta,
0:07:46 > 0:07:47and this is made from pastry,
0:07:47 > 0:07:50and it's filled with slightly undistinguished goat's cheese.
0:07:50 > 0:07:52I think we can only go up from here.
0:07:52 > 0:07:53Oh, it's not that bad.
0:07:53 > 0:07:55Do you think a dish like this is good enough
0:07:55 > 0:07:57for a banquet at Wimbledon?
0:07:57 > 0:07:59For a banquet, it looks the part, but if I'm honest,
0:07:59 > 0:08:03I think it needs something in there to give it that oomph!
0:08:03 > 0:08:04That's why you're a champion.
0:08:09 > 0:08:12Pip is next to the pass with her ravioli soup dish...
0:08:15 > 0:08:18..inspired by the crowd's resilience when rain stops play.
0:08:18 > 0:08:22Veteran judge Richard scored it a near-perfect nine,
0:08:22 > 0:08:26suggesting she lose the tomato water gel that covered the dish.
0:08:26 > 0:08:28Are you doing anything different with that starter of yours, Pip?
0:08:28 > 0:08:30I'm going to take off the jelly, I think,
0:08:30 > 0:08:32it doesn't change the flavour.
0:08:32 > 0:08:36Pip makes her purple beetroot and green basil pasta doughs,
0:08:36 > 0:08:38a nod to the Wimbledon colours.
0:08:38 > 0:08:40Is that pasta as tricky as the other day, Pip?
0:08:40 > 0:08:41No, it's not as tricky.
0:08:41 > 0:08:43I blamed the pasta machine the other day,
0:08:43 > 0:08:45but I think it might have been me.
0:08:46 > 0:08:48Are you joking?
0:08:51 > 0:08:54It's just decided to break just now.
0:08:54 > 0:08:56BLEEP.
0:08:56 > 0:08:57I just need to get it through once.
0:08:57 > 0:09:01Yes. Yes. Yes!
0:09:04 > 0:09:06With her pasta finally rolled,
0:09:06 > 0:09:10Pip plates her deep-fried honey-soused tomatoes,
0:09:10 > 0:09:12followed by softened courgette,
0:09:12 > 0:09:16green beans, radish and tomato hearts.
0:09:16 > 0:09:18With time running out,
0:09:18 > 0:09:22Pip asks Ryan to pour her tomato water into watering cans.
0:09:22 > 0:09:26She drains her goat's cheese ravioli and places on top of the dish.
0:09:30 > 0:09:32- Thank you very much.- Well done.
0:09:32 > 0:09:33Yeah.
0:09:33 > 0:09:35- That's the first course out of the way.- Yeah.
0:09:38 > 0:09:40Oh!
0:09:40 > 0:09:41Quite neon, isn't it?
0:09:41 > 0:09:43It looks like a Wimbledon rave!
0:09:45 > 0:09:49Oh! I quite enjoy the little pour from the watering can, actually.
0:09:49 > 0:09:50And it is like rain.
0:09:50 > 0:09:52That reminds me of all the times at Wimbledon
0:09:52 > 0:09:54where we've had rain delays.
0:09:54 > 0:09:57So you left it off this time around, the rain cover?
0:09:57 > 0:09:59Yep. I don't know if it looks a bit messy now.
0:09:59 > 0:10:01I thought it looked really nice before.
0:10:01 > 0:10:02The pour from the watering can, actually,
0:10:02 > 0:10:04I find that quite pleasing.
0:10:04 > 0:10:08You've got the tomato rain, possibly slightly over-salty.
0:10:08 > 0:10:11It's not too salty, I just think it's really intense.
0:10:11 > 0:10:16I love the tiny little shredded beans in there, the vegetables.
0:10:16 > 0:10:17It's beautiful.
0:10:17 > 0:10:19Well, this is the ravioli.
0:10:19 > 0:10:22Purple, I'm not quite sure why, but it's filled with goat's cheese.
0:10:22 > 0:10:24The purple and the green are the colours of Wimbledon.
0:10:24 > 0:10:26- ALL:- Ah!
0:10:26 > 0:10:27Thank you for the illumination,
0:10:27 > 0:10:30I think the goat's cheese actually works extremely well.
0:10:30 > 0:10:31It works really well.
0:10:31 > 0:10:33There is a sort of lovely little warmth
0:10:33 > 0:10:36that comes through from those raviolis when you bite into it.
0:10:36 > 0:10:37It's really sweet.
0:10:37 > 0:10:41This is a very sophisticated piece of thinking.
0:10:41 > 0:10:44And do you know what else it is? Really, really summery.
0:10:44 > 0:10:45This is a high scorer.
0:10:45 > 0:10:48It would be a shame if a dish like this is not at the banquet.
0:10:48 > 0:10:50So there you are, at Wimbledon,
0:10:50 > 0:10:53settled down to a little dish of this just to keep the spirits up?
0:10:53 > 0:10:56Definitely, it's summer in a tennis ball.
0:10:56 > 0:10:58THEY LAUGH
0:11:02 > 0:11:03Next, it's the fish course.
0:11:03 > 0:11:06Ryan is first to plate up his lobster dish...
0:11:07 > 0:11:11..inspired by the nation's love of a summer barbecue.
0:11:11 > 0:11:14Veteran Richard scored it a nine,
0:11:14 > 0:11:18saying he was unsure about Ryan's specially created rolled chips.
0:11:18 > 0:11:21However, the dish did capture a barbecue taste,
0:11:21 > 0:11:23despite Ryan not using one to cook it.
0:11:23 > 0:11:25Oh, it nearly took half your face off.
0:11:25 > 0:11:26Melted your glasses!
0:11:30 > 0:11:34First on Ryan's barbecue display goes lobster mayo.
0:11:34 > 0:11:37He coats sweetcorn and lobster meat in a Bourbon-based sauce
0:11:37 > 0:11:41to give a barbecue flavour, and places in seared shells.
0:11:43 > 0:11:46He adds a lettuce and kohlrabi salad,
0:11:46 > 0:11:48before checking on the deep fat fryer
0:11:48 > 0:11:50for his reinvented chips...
0:11:50 > 0:11:53The chips are going to be another 30 seconds. The pressure's on.
0:11:53 > 0:11:56..which he's made from a rolled strip of buttered potato
0:11:56 > 0:11:58for a crispy texture throughout.
0:11:59 > 0:12:02- Tense, tense, tense.- The judges are going to be waiting.
0:12:02 > 0:12:04I want to get it right. It's the golden rule if you mess it up,
0:12:04 > 0:12:07keep going till you get it right and don't send out rubbish.
0:12:07 > 0:12:10With his chips finally ready, he adds to the dish.
0:12:10 > 0:12:12I don't want no-one to say they're like a spring roll.
0:12:12 > 0:12:14I want it to be like a chip.
0:12:14 > 0:12:16At the last minute, he activates dry ice
0:12:16 > 0:12:19with lobster bisque for added theatre.
0:12:22 > 0:12:24OK, guys, just pop it in front like a barbecue.
0:12:24 > 0:12:26- Let's go.- Did it.
0:12:26 > 0:12:27It looked great.
0:12:27 > 0:12:29A lot better than the first one.
0:12:29 > 0:12:30- A bit late.- A bit late, but...
0:12:38 > 0:12:39Oh.
0:12:39 > 0:12:41Whoa, look at this!
0:12:41 > 0:12:42Oh, wow!
0:12:44 > 0:12:47What do you think the judges will make of you not barbecuing it?
0:12:47 > 0:12:50Richard was quite a tough judge and he gave me a nine on this one,
0:12:50 > 0:12:52so this is the ten that I'm looking for.
0:12:53 > 0:12:55The lobster has been superbly cooked.
0:12:55 > 0:12:58I've never had lobster before, but I really love it.
0:12:58 > 0:13:00I think this is really beautiful.
0:13:00 > 0:13:02I really like the taste of the barbecue
0:13:02 > 0:13:03because that is real summer for me.
0:13:03 > 0:13:06My problem is that it's just not a barbecue...
0:13:07 > 0:13:10..but I'm willing to forgive that because it tastes really delicious.
0:13:10 > 0:13:11- RYAN:- Honest opinion.
0:13:12 > 0:13:14- Is it a chip?- It's still not a chip.
0:13:16 > 0:13:18These chips are outstanding.
0:13:18 > 0:13:21- They are, aren't they?- I could eat these forever.
0:13:21 > 0:13:24It's more like a potato roll than it is like a chip.
0:13:24 > 0:13:25Oh, are you going to start?
0:13:25 > 0:13:27The inside should be light and floury.
0:13:27 > 0:13:30I really like them. I think it does resemble a chip.
0:13:30 > 0:13:32That's three of us, Matthew.
0:13:32 > 0:13:34That lobster mayo, I think, is yummy!
0:13:34 > 0:13:37It works really lovely with the big fat chip!
0:13:41 > 0:13:46Next up is Pip's Lobster Cream and Strawberry Salad by the Courtside,
0:13:46 > 0:13:50a twist on the Wimbledon classic, strawberries and cream.
0:13:50 > 0:13:52Despite the combination of fish and fruit
0:13:52 > 0:13:55failing to impress veteran judge Richard,
0:13:55 > 0:13:56who scored it a seven,
0:13:56 > 0:14:00today, Pip's sticking with her original dish.
0:14:00 > 0:14:02So, Pip, you got a seven for this dish.
0:14:02 > 0:14:05- Yep.- Sure you don't want to make no changes, try and get a ten?
0:14:05 > 0:14:07I just really believe in this dish.
0:14:07 > 0:14:09Maybe Rich just doesn't get out much, I don't know.
0:14:12 > 0:14:16First on to Pip's specially made tennis-themed presentation boards
0:14:16 > 0:14:19goes lobster meat and roasted strawberries,
0:14:19 > 0:14:21blackened to add bitterness.
0:14:21 > 0:14:23Confident about the strawberries still?
0:14:23 > 0:14:25Yeah, yeah, you only live once.
0:14:25 > 0:14:29Next, she adds lettuce coated in a classic vinaigrette
0:14:29 > 0:14:30and lovage puree,
0:14:30 > 0:14:32an element Richard felt could overwhelm the dish
0:14:32 > 0:14:35with its intense celery flavour.
0:14:35 > 0:14:37You said you made it a bit lighter, the lovage?
0:14:37 > 0:14:39Yeah, it's just a nicer flavour, really.
0:14:39 > 0:14:40It's not as bitter.
0:14:40 > 0:14:43To finish, she spoons on her lobster bisque cream,
0:14:43 > 0:14:47made using brandy and vermouth, and serves with a glass of champagne.
0:14:49 > 0:14:52- Thank you, guys.- That looks fantastic.
0:14:52 > 0:14:54- Good?- Yep.- Yeah.
0:14:54 > 0:14:55- Two down.- Two down.
0:14:57 > 0:14:58Zip-a-dee-doo-dah.
0:15:00 > 0:15:03Well, there's a lot of tennis.
0:15:03 > 0:15:04It's a canape.
0:15:04 > 0:15:06It really is a canape.
0:15:06 > 0:15:07It's just not big enough. I'm sorry.
0:15:09 > 0:15:10So we've got some lobster.
0:15:10 > 0:15:14I assume this is the roasted strawberry.
0:15:14 > 0:15:15The little blobs of lovage.
0:15:17 > 0:15:19I was a bit dubious about the roasted strawberries,
0:15:19 > 0:15:22and they seem to serve no purpose.
0:15:22 > 0:15:24- I'm sorry.- Oh, Jordanne!
0:15:24 > 0:15:26What is that green stuff?!
0:15:26 > 0:15:27Not loving the lovage?
0:15:27 > 0:15:29- What's lovage?- It's a herb.
0:15:29 > 0:15:31Oh, no.
0:15:31 > 0:15:32You don't look terribly happy?
0:15:32 > 0:15:36The lobster is lovely but that stuff is horrendous!
0:15:36 > 0:15:39All the ingredients are well cooked, the lobster's nicely cooked.
0:15:39 > 0:15:40But they don't go together, Oliver.
0:15:40 > 0:15:43No, I don't think they do go together.
0:15:43 > 0:15:45No, there's no sort of harmony here.
0:15:45 > 0:15:49To quote another great Wimbledon champion, "You cannot be serious!"
0:15:49 > 0:15:52And I think our little stick men say it all,
0:15:52 > 0:15:54because they don't look very happy.
0:15:59 > 0:16:01As the chefs prepare their main courses,
0:16:01 > 0:16:05the judges are weighing up the dishes so far.
0:16:05 > 0:16:07They've both had one really good dish,
0:16:07 > 0:16:10and one really not very good dish to a really poor dish.
0:16:10 > 0:16:12All I can say is, there's one dish
0:16:12 > 0:16:13I would like to see there at the banquet.
0:16:13 > 0:16:15Yeah, I agree.
0:16:15 > 0:16:17I've enjoyed some more than others.
0:16:17 > 0:16:19I feel like it could be close.
0:16:19 > 0:16:22So I'm really intrigued to see what comes out this afternoon.
0:16:25 > 0:16:27For the main course, Pip is first to the pass
0:16:27 > 0:16:30with her barbecued pigeon and pie dish...
0:16:33 > 0:16:36..a tribute to the hawk that patrols Wimbledon's courts,
0:16:36 > 0:16:38scaring away the birds.
0:16:38 > 0:16:40It scored Pip her second nine of the week,
0:16:40 > 0:16:42with veteran Richard's only complaint
0:16:42 > 0:16:44that there should have been more.
0:16:44 > 0:16:46How are the parcels? They look a bit bigger than yesterday.
0:16:46 > 0:16:49- Yeah, I've gone a bit bigger. - So why have you gone bigger?
0:16:49 > 0:16:53I think for a main course you want a substantial amount, so...
0:16:53 > 0:16:56Pip begins plating on her picnic-style platter.
0:16:56 > 0:16:59First, barbecued pigeon breast...
0:16:59 > 0:17:01Are you happy with the cooking of the pigeon there, Pip?
0:17:01 > 0:17:03- Yeah.- It looks absolutely perfect.
0:17:03 > 0:17:05..followed by fennel coleslaw...
0:17:06 > 0:17:10..blackberries and a pigeon sauce.
0:17:11 > 0:17:13She finishes with her bigger pigeon pie.
0:17:18 > 0:17:20- Fantastic.- Thank you.
0:17:24 > 0:17:25It's intense, isn't it?
0:17:25 > 0:17:27Yep!
0:17:32 > 0:17:36This, apparently, is Game, Set and Match Rufus.
0:17:36 > 0:17:38But who is Rufus?
0:17:38 > 0:17:40It's the bird that flies over Centre Court
0:17:40 > 0:17:41to keep the pigeons away.
0:17:41 > 0:17:43- ALL:- Oh!
0:17:43 > 0:17:44There's a lot of garden.
0:17:44 > 0:17:45Are blackberries summer?
0:17:45 > 0:17:47Late summer, shall we say.
0:17:47 > 0:17:48All right.
0:17:48 > 0:17:50For me, it screams summer.
0:17:50 > 0:17:53The pigeon, maybe not necessarily, but the link to Wimbledon.
0:17:53 > 0:17:56- Are you still going with that story? - Yeah, I think so.
0:17:56 > 0:17:58I think enough people should know who he is.
0:17:58 > 0:18:00- Have you met him yourself?- Yeah, yeah.
0:18:00 > 0:18:01Top hawk!
0:18:05 > 0:18:08This little bit of pigeon that I just ate was really quite lovely.
0:18:08 > 0:18:09The pie is fantastic.
0:18:09 > 0:18:12- Is it?- It's a beautiful piece of pastry.
0:18:12 > 0:18:13A lot of jelly in there.
0:18:13 > 0:18:17So that's the summer cup jelly inside this delicious little pie.
0:18:17 > 0:18:19I think that pie is absolutely outstanding.
0:18:19 > 0:18:21I think that's one of the nicest pies I've ever eaten.
0:18:21 > 0:18:23Those raw blackberries are a bit of a problem for me.
0:18:23 > 0:18:25- Yeah.- I was thinking the same, actually,
0:18:25 > 0:18:27it's quite sharp against the pigeon.
0:18:27 > 0:18:29I think she's really missed a trick here,
0:18:29 > 0:18:31she should have made the pie about three times the size,
0:18:31 > 0:18:33put more of the pigeon into that,
0:18:33 > 0:18:36and I could see that going through to the banquet easily.
0:18:36 > 0:18:37I really like Pip's cooking,
0:18:37 > 0:18:40she's setting down a benchmark here for Ryan to follow.
0:18:43 > 0:18:46Next up is Ryan and his main course...
0:18:47 > 0:18:50..renamed after veteran judge Richard
0:18:50 > 0:18:52criticised its original title
0:18:52 > 0:18:55for promising a pint and failing to deliver.
0:18:57 > 0:18:59The main thing is that I called it A Ploughman's and a Pint,
0:18:59 > 0:19:02and I ain't serving a pint, so I've taken that off.
0:19:04 > 0:19:07Ryan begins with a piccalilli of raw cauliflower,
0:19:07 > 0:19:10runner beans and shallots,
0:19:10 > 0:19:12covered with a mustard and vinegar sauce.
0:19:12 > 0:19:15I've changed the piccalilli. The sauce is a lot more lighter.
0:19:15 > 0:19:18- Yeah.- Better?- Better.
0:19:18 > 0:19:20- Got the crunch?- Maybe a bit too much.
0:19:23 > 0:19:29He adds coleslaw, pickled onion shells and beetroot discs,
0:19:29 > 0:19:31followed by a sourdough crisp.
0:19:31 > 0:19:34Next, potato salad,
0:19:34 > 0:19:36a new addition after Richard complained about
0:19:36 > 0:19:38a lack of carbohydrate.
0:19:38 > 0:19:40You've added potato. Is it a ploughman's if it's got potato?
0:19:40 > 0:19:44It's a ploughman's picnic and every picnic deserves potato salad.
0:19:44 > 0:19:48Ryan plates his aerated cheese sauce,
0:19:48 > 0:19:51tops with celery and apple for bite,
0:19:51 > 0:19:54and finishes with his big glazed ham hock.
0:19:58 > 0:19:59Excellent, guys, let's go.
0:20:04 > 0:20:05- Better.- Yeah.
0:20:08 > 0:20:11Wow! Wow!
0:20:12 > 0:20:14I do love a small helping!
0:20:14 > 0:20:16Mmm, this is a dish especially for you, Matthew.
0:20:16 > 0:20:19- There IS something missing from this set-up.- Tell us.- What's that?
0:20:19 > 0:20:22A ploughman's is not complete without a pint of beer.
0:20:22 > 0:20:24Do you think they'll get it?
0:20:24 > 0:20:26Yes, picnic, it's kind of rustic.
0:20:26 > 0:20:28- Main course?- Yeah, I think so.
0:20:28 > 0:20:29Yeah.
0:20:31 > 0:20:34That is one fine-looking ham hock, I think.
0:20:34 > 0:20:36It looks really summery.
0:20:36 > 0:20:38Yeah, but there is a lot of it, isn't there?
0:20:38 > 0:20:39It's delicious, though.
0:20:39 > 0:20:40It's lovely.
0:20:42 > 0:20:46I was a bit worried about this cheese sauce, but it really is good.
0:20:46 > 0:20:48The piccalilli is a disaster.
0:20:48 > 0:20:52- Why?- Well, it is so vinegary, there is no balance there.
0:20:52 > 0:20:54- It's pretty sharp.- It is really sharp.
0:20:54 > 0:20:57It reminds me of being outside at a pub in the summer.
0:20:57 > 0:21:00It does have the look and feel of a pub dish.
0:21:00 > 0:21:02It needs to become more delicate.
0:21:02 > 0:21:06Not sophisticated, not high-end cooking, but very, very nice.
0:21:10 > 0:21:15It's the dessert course, and the chefs' last opportunity to impress.
0:21:15 > 0:21:18First to plate up is Pip with Why The Pineapple?
0:21:18 > 0:21:22A reference to the pineapple on the top of the Men's Singles trophy.
0:21:22 > 0:21:25It earned her an eight with veteran judge Richard,
0:21:25 > 0:21:28saying it lacked the excitement of a banquet finale.
0:21:30 > 0:21:33Pip starts with a rum and pineapple punch
0:21:33 > 0:21:37which will be poured on to dry ice to give a pineapple aroma.
0:21:37 > 0:21:38I can't see!
0:21:39 > 0:21:44Next, she tops coriander semifreddo with charred and fresh pineapple
0:21:44 > 0:21:46and quenelles of pineapple sorbet,
0:21:46 > 0:21:49before adding to her presentation box.
0:21:49 > 0:21:52To finish, pineapple and coriander crisps,
0:21:52 > 0:21:54along with an explanatory note.
0:21:59 > 0:22:01Stunning.
0:22:01 > 0:22:02Well done. Last dish.
0:22:02 > 0:22:04- Done.- Done.- When they get that pineapple...
0:22:06 > 0:22:07..smell.
0:22:15 > 0:22:17- Ohh.- Bless my soul.
0:22:17 > 0:22:18"Welcome to the Royal Box.
0:22:18 > 0:22:21"You are cordially invited to pour your punch
0:22:21 > 0:22:23"over the golden grille and the pineapple."
0:22:23 > 0:22:26It's the old dry ice!
0:22:26 > 0:22:28Really beautiful to look at, I think.
0:22:28 > 0:22:30Fantastic, isn't it?
0:22:30 > 0:22:31Did you change what Richard said
0:22:31 > 0:22:33about the drink going on the pineapple?
0:22:33 > 0:22:35No, I can't imagine them all
0:22:35 > 0:22:37swigging from the bottle, to be honest.
0:22:41 > 0:22:43It's very punchy, that drink, isn't it?
0:22:43 > 0:22:44I'd like a bit more!
0:22:45 > 0:22:471887, Matthew, is that your birthday?
0:22:47 > 0:22:49I think it might be the birthday of Wimbledon.
0:22:49 > 0:22:52I think it's the birth of the Men's Singles trophy,
0:22:52 > 0:22:55the tiny little pineapple that is on the top.
0:22:55 > 0:22:57- Oh!- And no-one really knows why it's there.
0:22:57 > 0:22:58Ahh!
0:23:01 > 0:23:03The semifreddo is lovely.
0:23:03 > 0:23:05Oh!
0:23:05 > 0:23:09So you get that sweet pineapple, then the hit of coriander.
0:23:09 > 0:23:11And that's so difficult to balance.
0:23:11 > 0:23:13I don't like coriander, I think it's too overpowering,
0:23:13 > 0:23:15but I think, in this, I'm really pleasantly surprised.
0:23:15 > 0:23:17- Mmm!- It's an intelligent piece of cooking,
0:23:17 > 0:23:19it's an intelligent piece of thinking.
0:23:19 > 0:23:21Perfect way to end a meal.
0:23:21 > 0:23:23- Seconds?- Yeah, I'd go again!
0:23:29 > 0:23:31The last dish of the day is Ryan's dessert...
0:23:33 > 0:23:36..featuring honey sponge and ice cream,
0:23:36 > 0:23:37and inspired by the honey bee.
0:23:37 > 0:23:39Veteran judge Richard
0:23:39 > 0:23:43felt it sung the Taste of Summer brief and awarded it a nine.
0:23:43 > 0:23:45The pressure's on.
0:23:45 > 0:23:48He starts by putting cinnamon cones and strawberry sauce
0:23:48 > 0:23:51into ice cream van displays.
0:23:51 > 0:23:53The ice cream cone, is it smaller?
0:23:53 > 0:23:54A little bit smaller, yeah.
0:23:56 > 0:23:59To his honeycomb boards, he adds strawberry puree,
0:23:59 > 0:24:02freeze-dried strawberry powder and honeycomb,
0:24:02 > 0:24:06followed by a mix of sweet and sour strawberries and pine berries.
0:24:06 > 0:24:07Ha-ha!
0:24:09 > 0:24:12Next, honey sponge and then honeycomb,
0:24:12 > 0:24:16honey glaze and a quenelle of honey ice cream.
0:24:16 > 0:24:20To finish, he fills his cones with a soft serve ice cream...
0:24:20 > 0:24:22I've got to be one of the most bravest men
0:24:22 > 0:24:24in this country to do this.
0:24:24 > 0:24:25..and tops with a Flake...
0:24:29 > 0:24:31Let's go.
0:24:33 > 0:24:36- I feel like I'm going to collapse now.- You look like it!
0:24:37 > 0:24:40TINKLING MUSIC: Pop Goes the Weasel
0:24:40 > 0:24:43- Oh.- The little ice cream van music.
0:24:43 > 0:24:45# Di-di-dee-dee! #
0:24:49 > 0:24:52It's rather artistic. Some nice smells.
0:24:52 > 0:24:54- Wow.- I think it looks pretty amazing.
0:24:54 > 0:24:56I think it looks great and it smells amazing.
0:25:00 > 0:25:02It's like an ice cream you had as a kid, you know.
0:25:02 > 0:25:04Not just as a kid, either.
0:25:04 > 0:25:07There's actually some chocolate in the bottom of the cone...
0:25:07 > 0:25:09- Oh, is there? - ..which was a nice surprise.
0:25:09 > 0:25:12There's also this little squeezy thing with more strawberry.
0:25:12 > 0:25:14That's quite nice, that strawberry puree
0:25:14 > 0:25:15that he's got going on in there
0:25:15 > 0:25:17and it is quite fun doing it.
0:25:17 > 0:25:20While you all have been talking about the ice cream,
0:25:20 > 0:25:21I've just demolished the sponge.
0:25:21 > 0:25:23You've eaten the whole thing?
0:25:23 > 0:25:25- Cos it's delicious.- Mmm.
0:25:25 > 0:25:27It's very light, isn't it?
0:25:27 > 0:25:29The honey flavour in that is lovely, actually.
0:25:29 > 0:25:30Slightly eggy, though.
0:25:30 > 0:25:33- I like that.- What about the honeycomb?
0:25:33 > 0:25:34Lovely and crunchy?
0:25:34 > 0:25:36I love the honeycomb.
0:25:36 > 0:25:38This sort of dissolves into nothing in your mouth.
0:25:38 > 0:25:41It's really well executed, again.
0:25:41 > 0:25:44Honey is a very, very brave choice of ingredient
0:25:44 > 0:25:46for a pudding, and he's carried it off.
0:25:46 > 0:25:48I get a real BUZZ out of this pudding!
0:25:48 > 0:25:51THEY GROAN
0:25:54 > 0:25:56I think it's going to be really tight.
0:25:56 > 0:25:58I think it is, yeah, I think it is.
0:25:58 > 0:26:00The dishes have been interesting.
0:26:00 > 0:26:02Some of them, I've liked more than others.
0:26:02 > 0:26:04I think what Ryan's dishes have had today,
0:26:04 > 0:26:07is that they've been more consistent than Pip's.
0:26:07 > 0:26:08- PIP:- I came back to go all the way.
0:26:08 > 0:26:10I felt that in the kitchen today.
0:26:10 > 0:26:12I just really want it.
0:26:12 > 0:26:13- OLIVER:- Let's do the math
0:26:13 > 0:26:15and find out who's going through to the final.
0:26:22 > 0:26:25Welcome, chefs. How's it been today?
0:26:25 > 0:26:27- Exhausting.- A bit brutal.
0:26:28 > 0:26:31Pip, it's your second time here on the Great British Menu.
0:26:31 > 0:26:33Does it get any easier?
0:26:33 > 0:26:34No.
0:26:35 > 0:26:37No, it doesn't.
0:26:37 > 0:26:39- OLIVER:- Ryan, you're the newbie, what did you think?
0:26:39 > 0:26:40It's so intense in there.
0:26:40 > 0:26:43It's just a different world. And emotional.
0:26:44 > 0:26:46I can tell you
0:26:46 > 0:26:50that it has been a really closely-fought contest all day.
0:26:50 > 0:26:53But, sadly, there can only be one winner,
0:26:53 > 0:26:56and so the chef going through to the final is...
0:27:04 > 0:27:05..Pip.
0:27:06 > 0:27:09Congratulations. Congratulations.
0:27:09 > 0:27:10Speechless.
0:27:11 > 0:27:13Amazing. Thank you so much.
0:27:15 > 0:27:19Pip, your pineapple dish, it quite literally blew me away.
0:27:19 > 0:27:23I'm still smiling about it, it was just sublime.
0:27:23 > 0:27:26Pip, you should be really elated with your win.
0:27:26 > 0:27:29- I am.- Your food was delightful, it made me really happy.
0:27:29 > 0:27:31Ryan, you absolutely cooked your socks off,
0:27:31 > 0:27:33and you were, quite literally,
0:27:33 > 0:27:35dare I say, PIPPED at the post!
0:27:36 > 0:27:41Ryan, your barbecued lobster was perfectly cooked. Commiserations.
0:27:41 > 0:27:42I really do hope we see you again.
0:27:44 > 0:27:47Pip, we really look forward to trying your food at the finals.
0:27:47 > 0:27:49- Thank you both.- Thank you.
0:27:49 > 0:27:50Thanks, guys.
0:27:50 > 0:27:51- RYAN:- Well done.
0:27:56 > 0:27:58- Yay!- A little gutted I'm going home.
0:27:58 > 0:28:00It would have been great to represent the Central Region.
0:28:00 > 0:28:03It's so much better than... I know what Ryan's going through.
0:28:03 > 0:28:06It's great. Yeah, ecstatic.
0:28:07 > 0:28:10- How you doing, champion? - Yeah, good.- You all good?
0:28:10 > 0:28:12Congratulations.
0:28:12 > 0:28:13How are you feeling?
0:28:13 > 0:28:14Yes. Just yes!
0:28:14 > 0:28:16How are you?
0:28:16 > 0:28:20A little deflated, but I've gone out against a fantastic chef.
0:28:20 > 0:28:23- I think we should have a drink. - Yes, definitely.
0:28:23 > 0:28:25The judges said it was very close.
0:28:25 > 0:28:27I'm quite happy with that. I'll definitely be back.
0:28:27 > 0:28:29Get one of those dishes to the banquet.
0:28:29 > 0:28:30- Do us proud.- Will do.
0:28:30 > 0:28:31- Cheers.- Cheers.