0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06Argh!
0:00:06 > 0:00:10..24 of the country's most talented chefs...
0:00:10 > 0:00:11It's literally blood, sweat and tears.
0:00:11 > 0:00:15..are fighting it out in the toughest competition of their lives...
0:00:15 > 0:00:18The old gloves are off now, aren't they?
0:00:18 > 0:00:19Hold on to your hat.
0:00:19 > 0:00:21..as previous competitors...
0:00:21 > 0:00:23Yeah, I'm quietly confident.
0:00:23 > 0:00:24..and ambitious newcomers...
0:00:24 > 0:00:26Don't jinx me.
0:00:26 > 0:00:30..go head-to-head for the chance to cook at this year's banquet
0:00:30 > 0:00:36celebrating 140 years of the iconic Wimbledon Championships,
0:00:36 > 0:00:40the oldest and most prestigious tennis tournament in the world.
0:00:44 > 0:00:49This week, competing to represent Northern Ireland, a returning chef...
0:00:49 > 0:00:51I need to keep pushing here. I didn't come here for a joke.
0:00:51 > 0:00:53..being challenged by two newcomers.
0:00:53 > 0:00:55None of us are playing it safe.
0:00:55 > 0:00:57If you're going to play it safe, you shouldn't be here, I think.
0:00:57 > 0:01:01But which two will make it through to cook for the judges on Friday?
0:01:01 > 0:01:03There's everything to worry about at the moment.
0:01:15 > 0:01:21This year marks the 140th anniversary of the Wimbledon tennis championships.
0:01:21 > 0:01:25The competition first took place in 1877 and since then...
0:01:25 > 0:01:28You cannot be serious!
0:01:28 > 0:01:31..has become the ultimate Grand Slam tournament...
0:01:31 > 0:01:33CHEERING AND APPLAUSE
0:01:35 > 0:01:38..attracting the greatest players from around the globe
0:01:38 > 0:01:42and signalling the start of the British summer.
0:01:42 > 0:01:45- COMMENTATOR:- Straight sets again!
0:01:45 > 0:01:46Wimbledon champion again!
0:01:50 > 0:01:54This week, competing for the chance to represent Northern Ireland in
0:01:54 > 0:01:56next week's national finals...
0:01:57 > 0:01:59..returning chef, Eddie Attwell,
0:01:59 > 0:02:03who failed to make it through to the regional finals last year.
0:02:03 > 0:02:06I've got a real point to prove. I want to be at the forefront of it.
0:02:06 > 0:02:08I don't want to be going home. I want to be standing here on Friday.
0:02:08 > 0:02:12Newcomer Joery Castel, originally from Holland,
0:02:12 > 0:02:14but now working in Northern Ireland,
0:02:14 > 0:02:17who's keen to make his mark with his experimental food.
0:02:17 > 0:02:20I'm going to surprise everybody with different flavour combinations that
0:02:20 > 0:02:23people don't expect but I think people are going to love it.
0:02:23 > 0:02:27And fellow first-timer, Tommy Heaney, who's worked for some of
0:02:27 > 0:02:30the country's biggest chefs and is ready for the challenge.
0:02:30 > 0:02:33Big, bold flavours, lots of skill, and I believe it's going to be
0:02:33 > 0:02:35good enough to get me all the way to the banquet.
0:02:37 > 0:02:41Judging them, a chef with a renowned Isle of Skye restaurant serving
0:02:41 > 0:02:43contemporary Scottish cuisine.
0:02:43 > 0:02:47It's going to make a big difference who's judging us, isn't it?
0:02:47 > 0:02:49No matter who we get, it's down to the dishes on the day.
0:02:50 > 0:02:54A former banquet winner and two-time veteran chef.
0:02:54 > 0:02:57Whoever's going to walk through there is going to be hitting us hard.
0:02:57 > 0:02:58Michael Smith.
0:03:01 > 0:03:02Stony faced.
0:03:03 > 0:03:06- Hello, Chef. - Welcome to Great British Menu.
0:03:06 > 0:03:09- Eddie, returning once more. - Back for another one.
0:03:09 > 0:03:11Joery, first time for you.
0:03:11 > 0:03:13Indeed. I'm nervous, but I'm ready.
0:03:13 > 0:03:14Tommy, how are you feeling?
0:03:14 > 0:03:17- Eager to get started.- Good to hear.
0:03:17 > 0:03:21Wimbledon, to compete there, you have to compete at the highest level.
0:03:21 > 0:03:23It's exactly the same in this kitchen.
0:03:23 > 0:03:26- I'll see you in there.- Thank you.
0:03:28 > 0:03:29Well, what do we think, boys?
0:03:29 > 0:03:30No messing about now.
0:03:33 > 0:03:38To impress Michael, the chefs must cook outstanding dishes that capture this year's brief,
0:03:38 > 0:03:43a taste of summer, and pay tribute to 140 years of Wimbledon.
0:03:43 > 0:03:47This is the opening course for the banquet. It's got to set the tone,
0:03:47 > 0:03:50it's got to be bold, it's got to be dramatic,
0:03:50 > 0:03:53it really needs to evoke that sense of excitement.
0:03:53 > 0:03:56Having missed out on cooking for the judges last year,
0:03:56 > 0:04:00Eddie Attwell is determined to go further this time around.
0:04:00 > 0:04:06He's hoping to win veteran Michael over with his earthy salad starter, Womble Common.
0:04:07 > 0:04:09- Eddie.- Chef, how are you?- How are you feeling?
0:04:09 > 0:04:13- Anxious.- Eddie, Womble Common. - That's it.
0:04:13 > 0:04:15- As in the Wombles of Wimbledon? - That's it, exactly.
0:04:15 > 0:04:19So this is going to be a representation of the actual common itself?
0:04:19 > 0:04:21And what the Wombles fictionally ate as well.
0:04:21 > 0:04:23I love the Wombles, always have done,
0:04:23 > 0:04:26I think this is a really interesting approach to the brief.
0:04:26 > 0:04:28What's going on here with your ingredients?
0:04:28 > 0:04:32So basically trying to go through all the leaves, my representation for the leaves.
0:04:32 > 0:04:35So I wanted to try and use some of the young summer kales that I have.
0:04:35 > 0:04:37I'm going to dry them out, I'm going to crisp them.
0:04:37 > 0:04:40Underneath there is some earthy flavours but with the pickles,
0:04:40 > 0:04:44with the lightness of a nice cheese custard under there, too. It's just going to lift it up for you.
0:04:44 > 0:04:45A cheese custard?
0:04:45 > 0:04:50- I'm using this hard cheese from the South of Ireland, down from Cork, it's a Coolea.- All right.
0:04:50 > 0:04:52Got some salsify as well.
0:04:52 > 0:04:54That's not a summer ingredient.
0:04:54 > 0:04:56- It's the way I'm treating it.- OK.
0:04:56 > 0:04:58It's got a crispy element as well, not just the leaves,
0:04:58 > 0:05:01which is actually artichokes, and I've dried the skins to represent the bark.
0:05:01 > 0:05:04- This is Douglas fir, is it?- I wanted to try to get that flavour through,
0:05:04 > 0:05:06so we're going to be making an oil from the fir
0:05:06 > 0:05:10- and then making an emulsion. - I'm really intrigued to see how that turns out, Eddie.- Thanks, Chef.
0:05:11 > 0:05:13It's great to represent Wimbledon with a bit of humour,
0:05:13 > 0:05:17but is Eddie going to showcase British summertime with a salad?
0:05:17 > 0:05:20I'm not sure with those ingredients, but let's see.
0:05:22 > 0:05:26Hoping to beat Eddie is Joery Castel, originally from the Netherlands,
0:05:26 > 0:05:29with his dish, If It Ain't Dutch, It Ain't Much,
0:05:29 > 0:05:31a tribute to Richard Krajicek,
0:05:31 > 0:05:35the only Dutchman to win the Wimbledon singles trophy.
0:05:35 > 0:05:38- Joery.- Chef, good morning.- Good to meet you.- How are you?
0:05:38 > 0:05:40A new face to the competition.
0:05:40 > 0:05:43Indeed, and a new nationality as well, I believe.
0:05:43 > 0:05:45Indeed. What can we expect from your food, Joery?
0:05:45 > 0:05:47A lot of excitement.
0:05:47 > 0:05:49We're going to do a variety of carrots.
0:05:49 > 0:05:52We're going to use a little bit of a carrot and hemp seed crisp.
0:05:52 > 0:05:56We're going to pickle some carrots with a little bit of fresh orange flavour in it as well.
0:05:56 > 0:05:59I'm aiming to put a carrot meringue on.
0:05:59 > 0:06:01- A carrot meringue? - A carrot meringue.
0:06:01 > 0:06:04- Nice and crispy...- Sounds very contemporary.- ..and hopefully light.
0:06:04 > 0:06:08You're sticking very closely to your Dutch roots,
0:06:08 > 0:06:10literally, with your orange carrots.
0:06:10 > 0:06:12Indeed, yes. Carrot is the main ingredient.
0:06:12 > 0:06:18To counteract that sweetness, I'm going to use a very sharp sheep cheese. It's an Irish blue cheese.
0:06:18 > 0:06:20And what techniques are you going to use with the cheese?
0:06:20 > 0:06:23I'm going to put a wee wedge of cheese on it on its own.
0:06:23 > 0:06:26But I'm also going to make a little creme, with the cheese,
0:06:26 > 0:06:29and I'm going to use hazelnuts in it to add some extra flavour.
0:06:29 > 0:06:31I'm going to add it together with white chocolate.
0:06:31 > 0:06:34- What do you think?- A lot of confidence in the carrot
0:06:34 > 0:06:36so it'll be interesting.
0:06:36 > 0:06:39I think it's a love it or hate it dish and I think you're going to love it.
0:06:41 > 0:06:44There's a potential with Joery's salad, it could be overly sweet.
0:06:44 > 0:06:47He said his cheese is going to be acidic enough to have a contrast,
0:06:47 > 0:06:49but it could be a major risk.
0:06:51 > 0:06:56Fellow newcomer Tommy Heaney is hoping to triumph with his warm salad
0:06:56 > 0:06:58that pays homage to an essential Wimbledon figure.
0:07:00 > 0:07:03- Tommy, welcome to the Great British Menu kitchen.- Thank you very much.
0:07:03 > 0:07:05- You're raring to go. - Yeah, I think so.
0:07:05 > 0:07:09Tell me the name of your starter, please, and the inspiration behind it.
0:07:09 > 0:07:11Rufus Beets The Pigeons Away.
0:07:11 > 0:07:15Rufus is a hawk who, before any tennis is played every morning,
0:07:15 > 0:07:17he patrols all the courts and scares the pigeons away.
0:07:17 > 0:07:19- Really?- Yeah.
0:07:19 > 0:07:23I'm guessing that the main ingredient of your dish is pigeon, is that right?
0:07:23 > 0:07:26No, actually the main ingredient is the beetroot.
0:07:26 > 0:07:30I've got some lovely baby beetroots here. So we're going to roast them down.
0:07:30 > 0:07:32Take a few of them, we're going to smoke them down as well.
0:07:32 > 0:07:35With this beetroot, we're going to make that into an emulsion.
0:07:35 > 0:07:37OK. What are you going to do with the pigeon, Tommy?
0:07:37 > 0:07:41The breasts, we're going to cook that at a low temperature.
0:07:41 > 0:07:44How are you going to cook it, Tommy, if you don't cook it with precision,
0:07:44 > 0:07:45it'll become tough very quickly.
0:07:45 > 0:07:49Probably one of the reasons I'm not going to pan roast it. We're going to sous-vide it.
0:07:49 > 0:07:51I want to keep it nice and tender.
0:07:51 > 0:07:56After we've confited the legs, we're going to make a straw out of these beetroots.
0:07:56 > 0:07:58I'm going to wrap that and fry them.
0:07:58 > 0:08:01I really like the story and I'm looking forward to trying it.
0:08:01 > 0:08:05- Thank you very much.- All the best, Tommy.- I hope you enjoy it.
0:08:05 > 0:08:08Tommy's pigeon could be overcooked easily, so he's going to
0:08:08 > 0:08:10have to be right on the money with that one.
0:08:10 > 0:08:12Beetroot as well, each one of those is going to have to be perfect
0:08:12 > 0:08:14to make this a perfect summer starter.
0:08:22 > 0:08:23Confident with your salads, then?
0:08:23 > 0:08:25I'm confident in my dish.
0:08:25 > 0:08:26Vibrant colours, it's lovely.
0:08:26 > 0:08:27My worry is for yous boys.
0:08:27 > 0:08:32Yous are brought up in Northern Ireland, do they actually get a taste of summer in Northern Ireland?
0:08:32 > 0:08:34Because I haven't seen it in the last 14 years.
0:08:34 > 0:08:37Can't be that bad, mate, you hung around, didn't you?
0:08:37 > 0:08:40For his dish, Rufus Beets The Pigeons Away,
0:08:40 > 0:08:45Tommy is cooking beetroot three ways - pickling, smoking and emulsifying -
0:08:45 > 0:08:49which he hopes will add a variety of flavours and textures.
0:08:49 > 0:08:52I think it's safe to say, none of us are really playing it safe.
0:08:52 > 0:08:54If you're going to play it safe, you shouldn't be here, I think.
0:08:54 > 0:08:58He starts by cooking yellow, candied, red and white beets separately,
0:08:58 > 0:09:00in order to preserve their colour.
0:09:02 > 0:09:05Tommy's the only chef using meat on his starter
0:09:05 > 0:09:09and is looking to impress Michael with his pigeon breast and legs,
0:09:09 > 0:09:12cooked in a water bath to keep the meat tender.
0:09:12 > 0:09:15Well, guys, you've met Michael. I think the pressure's really on.
0:09:15 > 0:09:18I'm glad I didn't do any meat for this first course anyway because, erm...
0:09:18 > 0:09:21Same, same, exactly! What about yourself, Tommy?
0:09:21 > 0:09:23TOMMY CHUCKLES
0:09:24 > 0:09:28Belfast-born Tommy Heaney is head chef at the prestigious
0:09:28 > 0:09:32Leicester's Restaurant at the Great House Hotel in Bridgend, Wales.
0:09:32 > 0:09:34One ham hock, one duck.
0:09:34 > 0:09:39But he first got a taste of running a kitchen thousands of miles from home.
0:09:39 > 0:09:41At the age of 14, I was working in the States
0:09:41 > 0:09:44and the head chef didn't show up for work that day.
0:09:44 > 0:09:48I knew what way the dishes were supposed to be, I just didn't know how to cook them.
0:09:48 > 0:09:50The manager was pointing me in the right direction.
0:09:50 > 0:09:54From that day on, I basically fell in love with it.
0:09:54 > 0:09:55Service.
0:09:55 > 0:09:58Tommy's career has included stints working for Michelin-starred chefs
0:09:58 > 0:10:01in the UK as well as in Spain and Australia.
0:10:01 > 0:10:07My style of food, I'd say it's light, lots of flavours, subtle.
0:10:07 > 0:10:08Service, please.
0:10:09 > 0:10:11To get inspiration for his summer menu,
0:10:11 > 0:10:14Tommy took his kids to a local forest
0:10:14 > 0:10:17with professional forager Sasha Ufnowska
0:10:17 > 0:10:19to see what was on offer.
0:10:19 > 0:10:22These are good berries but they're very bitter.
0:10:22 > 0:10:23That's proper sour, isn't it?!
0:10:23 > 0:10:27It's always nice to get feedback from the kids because you know what kids are like, they're hard to feed.
0:10:27 > 0:10:29If I can get them to eat the food, it must be good.
0:10:29 > 0:10:31- What do you think, guys?- Good.
0:10:31 > 0:10:35- Do you think it's good enough to win a competition?- Yes.- Yes.
0:10:40 > 0:10:43In the kitchen, returning chef Eddie is also focusing on earthy
0:10:43 > 0:10:48ingredients for his cheese and root-vegetable salad, Womble Common.
0:10:49 > 0:10:52He's hoping to impress with his modern techniques.
0:10:52 > 0:10:56He begins by preparing three types of crumb - hazelnut,
0:10:56 > 0:10:57squid ink and malt beer.
0:11:00 > 0:11:05Next, he poaches salsify batons in white wine, lemon and thyme
0:11:05 > 0:11:06to lighten the flavour.
0:11:07 > 0:11:10Where did the Wombles inspiration come from?
0:11:10 > 0:11:13When I got the brief I had to speak to my oracle, my mum.
0:11:13 > 0:11:15- There you go. - She started singing it,
0:11:15 > 0:11:17so I thought, do you know what, why not?
0:11:17 > 0:11:19I think I'm a bit of wombler, too.
0:11:23 > 0:11:27Belfast-born Eddie's cooking is shaped by the ingredients grown in
0:11:27 > 0:11:31the garden of the restaurant where he's head chef, St Kyrans Country House.
0:11:32 > 0:11:35The first thing we do every morning, we go out and check what's
0:11:35 > 0:11:39out there in the tunnel and what's coming through, you know, do we need to change the menu?
0:11:39 > 0:11:42The summer for me is those smells, those associations of freshness.
0:11:42 > 0:11:45Having failed to get through to cook for the judges last year,
0:11:45 > 0:11:48this time Eddie is approaching the competition
0:11:48 > 0:11:50with more focus and determination.
0:11:50 > 0:11:52You have to learn from what you've done.
0:11:52 > 0:11:54I want to do well this year. I want to redeem myself.
0:11:57 > 0:11:59In an attempt to perfect his dishes,
0:11:59 > 0:12:02he's travelled home to get a critique from his mum and dad,
0:12:02 > 0:12:04who are both former chefs.
0:12:04 > 0:12:07There's actually a sweetness to that.
0:12:07 > 0:12:10They're naturally sweet, especially when you bake something like that.
0:12:10 > 0:12:11It's lovely.
0:12:11 > 0:12:14When I first mentioned the brief to you, you started singing
0:12:14 > 0:12:16The Wombles, so I thought I had to build on it!
0:12:16 > 0:12:20It reminded me that you looked a bit like a Womble at a stage
0:12:20 > 0:12:24and we managed to hoke out this photograph for you.
0:12:25 > 0:12:27He just lives and breathes food.
0:12:27 > 0:12:30He's opened my eyes to a whole lot of things.
0:12:30 > 0:12:32We're both very, very proud of him.
0:12:32 > 0:12:35I think he should go all the way.
0:12:40 > 0:12:42Back in the kitchen,
0:12:42 > 0:12:46Joery is working on his candied toasted hazelnuts, one of the sweet elements
0:12:46 > 0:12:49in his unusual carrot and cheese starter.
0:12:49 > 0:12:52I'm pretty much worried about everything. There's a few crispy bits,
0:12:52 > 0:12:54I hope they're going to be crispy enough.
0:12:54 > 0:12:57Next, he moves on to his carrot meringues and carrot crisps,
0:12:57 > 0:13:00but with several carrot elements in his dish,
0:13:00 > 0:13:04he needs to ensure each one has a different flavour and texture.
0:13:06 > 0:13:09Hi, Joery. Is this your meringue?
0:13:09 > 0:13:11This is my crisps and I've got the wee meringues here.
0:13:14 > 0:13:17Earlier I didn't offer you the hazelnuts, so have a wee try.
0:13:17 > 0:13:22It adds another texture, it adds another extra earthy flavour to everything.
0:13:22 > 0:13:24So these two elements,
0:13:24 > 0:13:27- you're using the carrot but you want to add a bit of crunch, right? - Exactly, yes.
0:13:27 > 0:13:29How are you minimalizing the sweetness.
0:13:29 > 0:13:32I think these ones are not too sweet and I think the whole balance of the dish,
0:13:32 > 0:13:35you will see it in the end, it will work out.
0:13:35 > 0:13:37Have you got a lot to do still?
0:13:37 > 0:13:40- I've got a few bits to do.- I'll let you crack on.- No worries, thank you.
0:13:43 > 0:13:48Dutch-born Joery Castel moved to Northern Ireland 14 years ago
0:13:48 > 0:13:53and quickly adopted it as his home, opening his restaurant, The Boathouse, in 2008.
0:13:54 > 0:13:58I'm extremely proud to represent Northern Ireland on the Great British Menu.
0:13:58 > 0:13:59Settling in Bangor,
0:13:59 > 0:14:04Joery is known for his experimental cooking style and presentation.
0:14:04 > 0:14:05There's no point me cooking something
0:14:05 > 0:14:07that people can cook at home
0:14:07 > 0:14:10so I want to give them something they wouldn't have thought of trying,
0:14:10 > 0:14:13that tickles their brain as well as their taste buds.
0:14:14 > 0:14:17To test out his unusual summer starter,
0:14:17 > 0:14:19Joery's invited his parents to his restaurant,
0:14:19 > 0:14:22along with his good friend Jim.
0:14:22 > 0:14:25Mmm, yummy. It's a really good dish.
0:14:25 > 0:14:29It's the first time I've ever tasted white chocolate and blue cheese
0:14:29 > 0:14:31together but it kind of works. It's incredible.
0:14:31 > 0:14:33I'm going to bring the wow factor to the competition.
0:14:33 > 0:14:34I'm not going there just for the craic.
0:14:34 > 0:14:38I want to give them a taste of Northern Ireland with a Dutch twist.
0:14:38 > 0:14:41SHE SPEAKS DUTCH
0:14:41 > 0:14:43- Good luck!- Thank you, Mum. Thank you.
0:14:49 > 0:14:50Back in the kitchen,
0:14:50 > 0:14:53Tommy still has several elements to complete for his dish,
0:14:53 > 0:14:56Rufus Beets The Pigeons Away.
0:14:56 > 0:14:59He places his cooked beetroots into a smoker before returning to his
0:14:59 > 0:15:01beetroot-wrapped pigeon legs,
0:15:01 > 0:15:04which he's planning on presenting in an unusual way.
0:15:04 > 0:15:06So this is some pigeon, right?
0:15:06 > 0:15:11Pigeon legs, I've confited these down and we're just taking these beetroot strings.
0:15:11 > 0:15:13I'm just going to wrap it and then fry it and that's it.
0:15:13 > 0:15:17And that's going to add a bit of texture, it's making sure you use all the parts of the pigeon.
0:15:17 > 0:15:19- Exactly.- A pigeon's claws,
0:15:19 > 0:15:22is that supposed to be a little hint towards Rufus?
0:15:22 > 0:15:23Yeah, I mean, when you see the final dish,
0:15:23 > 0:15:25you'll see why I've left the claws on there.
0:15:28 > 0:15:32Tommy's pigeon claw, it looked as if it could be from a hawk itself.
0:15:32 > 0:15:36That could be just a little bit too much for some of the guests at the banquet.
0:15:40 > 0:15:44Eddie is working on one of the technical elements for his Wimbledon scene,
0:15:44 > 0:15:45a Douglas fir emulsion,
0:15:45 > 0:15:48which he uses to coat baby lettuce leaves before charring.
0:15:50 > 0:15:53Next, he moves on to his Coolea cheese custard,
0:15:53 > 0:15:57a dressing he's designed to enhance the earthy flavours of his salad.
0:15:57 > 0:15:59- Chef.- Can I try a bit?
0:15:59 > 0:16:00Absolutely, Chef.
0:16:03 > 0:16:08So you want that nuttiness, real strong, bold cheese flavour,
0:16:08 > 0:16:11- to counterbalance the other elements of your salad?- That's it, yeah.
0:16:11 > 0:16:14I'll be interested to see what it's like when it is finished, but it tastes good just now.
0:16:14 > 0:16:15Thanks, Chef.
0:16:18 > 0:16:20With plate-up fast approaching,
0:16:20 > 0:16:23Joery is also working on a cheese creme, which he hopes will balance
0:16:23 > 0:16:25the sweetness of his carrot-based salad.
0:16:27 > 0:16:31Next, he pickles ribbons of carrot in orange juice, vinegar and honey
0:16:31 > 0:16:32to add acidity to his dish.
0:16:34 > 0:16:36There's a lot of things happening
0:16:36 > 0:16:38and these boys are on the ball as well.
0:16:38 > 0:16:40I see there's everything to worry about at the moment.
0:16:45 > 0:16:48Tommy is first to the pass with his dish, Rufus Beets The Pigeons Away.
0:16:48 > 0:16:51He begins with his beetroot emulsion,
0:16:51 > 0:16:54then pigeon breast and smoked beetroot.
0:16:54 > 0:16:57- How's the pigeon looking, has it come out the way you wanted it? - Yeah, I think so.
0:16:57 > 0:17:01He adds the deep-fried pigeon legs, complete with claws,
0:17:01 > 0:17:03and fresh and pickled berries.
0:17:03 > 0:17:06He sprinkles sunflower seeds
0:17:06 > 0:17:08and tops with nasturtium leaves and flowers...
0:17:09 > 0:17:13..then hazelnut dressing and redcurrants.
0:17:15 > 0:17:18He places the dish in an imitation bird's nest.
0:17:18 > 0:17:22- What's all in the baskets there? - It's a little thumbs-up to Rufus.
0:17:22 > 0:17:24- Is that his nest, is it? - Rufus's nest, yeah.
0:17:24 > 0:17:29And finishes with slices of pickled white, red and candy cane beetroot.
0:17:36 > 0:17:39Your opening serve. How are you feeling?
0:17:39 > 0:17:41I'm pleased, I'm pleased to get it up on time.
0:17:42 > 0:17:45"Squawk, my name is Rufus the Hawk.
0:17:45 > 0:17:48"Every morning at Wimbledon I have the very important task of chasing
0:17:48 > 0:17:52"away those pesky pigeons so that play can begin.
0:17:52 > 0:17:59"I present to you this morning's catch, served up with beetroot. Enjoy."
0:17:59 > 0:18:02- Well, I thank Rufus for that. Shall we go and try it?- Yes.
0:18:11 > 0:18:13And I know you want the claw to be representative of Rufus,
0:18:13 > 0:18:16which I think's great, but do you think it might be a bit too much,
0:18:16 > 0:18:18might scare off some of the banquet-goers?
0:18:18 > 0:18:20Well, I want it to be a bit dramatic, as well.
0:18:26 > 0:18:29- It's very livery.- Yeah. - It's very rich, isn't it? Iron-y.
0:18:31 > 0:18:33- We're going to get some pigeon breast, Tommy.- Yeah.
0:18:33 > 0:18:35- Quite easy to overcook pigeon, isn't it?- Yeah.
0:18:39 > 0:18:42Very pleased with that. For me, it melts in the mouth.
0:18:42 > 0:18:43That is lovely and it's nice
0:18:43 > 0:18:45that it's all getting masked in all the beetroot as well.
0:18:48 > 0:18:51- So the smoked beetroot? - I was a little bit concerned that I maybe over-smoked it.
0:18:51 > 0:18:56The smokiness is definitely there but it's not overpowering anything I've tasted so far.
0:18:56 > 0:18:59I don't think it's exciting enough for a banquet.
0:18:59 > 0:19:01What would you mark your dish?
0:19:01 > 0:19:02I'd be pleased with an eight.
0:19:07 > 0:19:11- How did that go? Give anything away? - No, no, nothing.
0:19:11 > 0:19:12How did the leg come out?
0:19:14 > 0:19:16I thought it was a bit too livery for my taste.
0:19:16 > 0:19:19But the breast was perfectly cooked to me.
0:19:19 > 0:19:21- I really enjoyed that.- Good.
0:19:22 > 0:19:25Next up to the pass is Joery with his dish,
0:19:25 > 0:19:27If It Ain't Dutch, It Ain't Much.
0:19:29 > 0:19:31Having caramelised his baby carrots,
0:19:31 > 0:19:33he adds melted white chocolate to his plate.
0:19:33 > 0:19:36Joery, what are you doing there with a tennis ball?
0:19:36 > 0:19:42Is the ball in, is the ball out, you see the bounce of the ball
0:19:42 > 0:19:46- sometimes, so sort of to replicate that.- OK.
0:19:46 > 0:19:49Then, his Irish blue cheese, blue cheese creme...
0:19:51 > 0:19:55..ribbons of pickled carrots and a topping of cocoa nibs.
0:19:55 > 0:19:57How you getting on, Joery?
0:19:57 > 0:20:00- Because you're due up now. - One and a half minutes off, Chef.
0:20:01 > 0:20:05Next, his candied carrots, Mizuna leaves
0:20:05 > 0:20:07and shards of dehydrated carrot crisp.
0:20:09 > 0:20:12Joery finishes with his carrot meringues,
0:20:12 > 0:20:14carrot leaves and hemp powder.
0:20:20 > 0:20:23Now, Joery. Your first dish up, how do you feel?
0:20:23 > 0:20:25Here it is. Well, it's a lot of pressure.
0:20:25 > 0:20:27Everything on the plate that you wanted?
0:20:29 > 0:20:32- I think so, yes.- OK.
0:20:32 > 0:20:34- Shall we go and taste it, then?- Yes.
0:20:34 > 0:20:35Let's do that.
0:20:43 > 0:20:47I don't think there was any more shades of orange he could get on there, really!
0:20:47 > 0:20:49Try a bit of the blue cheese.
0:20:49 > 0:20:50It's nice and sharp.
0:20:52 > 0:20:53The blue cheese tastes good.
0:20:56 > 0:20:58- That's got a kick.- Oh, yeah.
0:20:59 > 0:21:02I think with that white chocolate, just calms it down a bit.
0:21:02 > 0:21:03- Mellows it a bit.- Yeah.
0:21:05 > 0:21:08- This is the blue cheese...- That's the blue cheese creme, yeah.
0:21:08 > 0:21:11But this isn't the consistency you were looking for, is it?
0:21:11 > 0:21:14No, it was supposed to be a bit thinner than a mayonnaise.
0:21:15 > 0:21:17I can taste garlic, I wasn't expecting it.
0:21:17 > 0:21:19Yeah, it's a little overpowering, isn't it?
0:21:24 > 0:21:26How about the crunch of the wafer, nice contrast?
0:21:26 > 0:21:29Yeah, pleased with the wafer, pleased with the meringue.
0:21:31 > 0:21:33I'm not sure about that meringue.
0:21:33 > 0:21:35Almost like a gummy texture to it, you know?
0:21:35 > 0:21:39That's the strongest carrot flavour on the whole plate, isn't it?
0:21:39 > 0:21:41Anything missing from your plate, Joery?
0:21:41 > 0:21:43I'm just realising it's the hazelnuts.
0:21:43 > 0:21:44Disappointing.
0:21:46 > 0:21:48What would you score your first course?
0:21:52 > 0:21:53Maybe a five.
0:21:57 > 0:21:59Chef. Well done.
0:21:59 > 0:22:02- All right. How did it go, mate? - I'm annoyed with myself.
0:22:02 > 0:22:05I forgot one of the main items - the lovely, crunchy hazelnuts.
0:22:06 > 0:22:09The hazelnuts, we didn't even notice it because we got the flavour in there.
0:22:09 > 0:22:12I'll make sure it'll not happen again the rest of the week.
0:22:12 > 0:22:16Eddie is last to the pass with his dish, Womble Common,
0:22:16 > 0:22:20a humorous nod to Wimbledon's other famous inhabitants.
0:22:20 > 0:22:22- He's got a lot going on, hasn't he? - He does, aye.
0:22:22 > 0:22:25He rolls his poached salsify in the squid-ink crumb and
0:22:25 > 0:22:27places in his carved wooden bowl.
0:22:29 > 0:22:32Next, charred lettuce, pickled lettuce stalks,
0:22:32 > 0:22:35his Coolea cheese custard and pickled mushrooms.
0:22:36 > 0:22:38- Eddie.- Chef.- How're you getting on?
0:22:40 > 0:22:41One minute.
0:22:41 > 0:22:45He adds lettuce leaves, Jerusalem artichoke puree,
0:22:45 > 0:22:47Jerusalem artichoke crisps...
0:22:49 > 0:22:51..and tops with crispy kale and nettle powder.
0:22:53 > 0:22:57He finishes with edible flowers and his Douglas fir emulsion.
0:23:00 > 0:23:01Chef.
0:23:04 > 0:23:07- Happy?- Yeah.- Let's go and taste it. - OK, let's go for it.
0:23:15 > 0:23:17So this is the artichoke...
0:23:17 > 0:23:20- Cracker, and it's got a little bit of Douglas mayonnaise on it.- OK.
0:23:24 > 0:23:26Oh, yeah, very good.
0:23:26 > 0:23:28A lot of creaminess with the Douglas fir, quite subtle.
0:23:28 > 0:23:31- Are you getting the Douglas fir flavour?- I am indeed.
0:23:34 > 0:23:36The cheese custard is really nice.
0:23:36 > 0:23:39It's smooth, it's light.
0:23:39 > 0:23:41- The custard's quite a starring role.- It is.
0:23:42 > 0:23:44How's the cheese flavour for you?
0:23:44 > 0:23:45I love it.
0:23:46 > 0:23:48OK.
0:23:48 > 0:23:50I think the problem is, because there's a cheese custard on there,
0:23:50 > 0:23:53there's a drizzle of artichoke puree on there
0:23:53 > 0:23:55and then he's got a Douglas fir emulsion on there,
0:23:55 > 0:23:57it kind of all gets combined into one.
0:23:57 > 0:24:02First course, high standard, I'm starting to worry a little bit.
0:24:02 > 0:24:03What's your mark?
0:24:04 > 0:24:06I'd like to get an eight.
0:24:06 > 0:24:08I'll be nice to myself at the start of the week!
0:24:13 > 0:24:14All right.
0:24:14 > 0:24:16Well...tough?
0:24:16 > 0:24:18- Of course it is.- I thought it was a very good dish.
0:24:18 > 0:24:20If I was you, I would be very pleased with that.
0:24:20 > 0:24:21Thanks very much.
0:24:23 > 0:24:25It's key, really, to jump in front here, isn't it?
0:24:25 > 0:24:27It's going to set the tone for the rest of the week.
0:24:27 > 0:24:31I was very anxious, you know? I'm annoyed with myself for forgetting one of the items on the plate.
0:24:32 > 0:24:34I'm fearing the worst at the moment.
0:24:42 > 0:24:46Hi, chefs. That's the first course out the way. How does it feel?
0:24:48 > 0:24:49A bit of a relief.
0:24:50 > 0:24:53Tommy, I'm going to start with you and your dish.
0:24:56 > 0:25:01The presentation was lovely and colourful, evocative of summer.
0:25:03 > 0:25:05I thought the pickled beetroots did exactly what you hoped for,
0:25:05 > 0:25:09they added a bit of texture, a bit of crunch, a little bit of acidity.
0:25:11 > 0:25:14I thought the pigeon breast was tender and it had good flavour.
0:25:16 > 0:25:17However...
0:25:19 > 0:25:21..the pigeon was slightly on the rare side.
0:25:21 > 0:25:24I didn't mind that, but it wouldn't be to everyone's tastes.
0:25:27 > 0:25:29Pigeon leg was a little bit dry.
0:25:30 > 0:25:36Overall, I think the pigeon was slightly overwhelmed by the beetroot element of the salad.
0:25:39 > 0:25:42Joery, your dish.
0:25:46 > 0:25:47Your dish looked vibrant.
0:25:48 > 0:25:51You definitely got that bright orange colour across.
0:25:51 > 0:25:55The idea behind your dish is a fantastic story.
0:25:58 > 0:25:59However...
0:26:01 > 0:26:04..what you plated up today, I don't think told that story.
0:26:06 > 0:26:10You went to a lot of effort in the preparation of your carrots,
0:26:10 > 0:26:12however, once I'd tasted the cheese,
0:26:12 > 0:26:15everything was overpowered by that flavour.
0:26:17 > 0:26:19I did taste your candied hazelnuts, I really, really liked them.
0:26:21 > 0:26:23They weren't on the plate. It's a real shame.
0:26:27 > 0:26:29Eddie, your dish.
0:26:32 > 0:26:36I thought the salad itself was delicious, very interesting,
0:26:36 > 0:26:38the different components were well balanced.
0:26:40 > 0:26:45The charred lettuce was really good, added some crunch and texture.
0:26:45 > 0:26:48The artichoke puree on the crisp, really tasty.
0:26:50 > 0:26:54The cheese custard itself, it was a really nice dressing for the salad.
0:26:56 > 0:26:57However...
0:27:00 > 0:27:03..nothing in that salad was evocative of the British summertime.
0:27:06 > 0:27:07Onto the scores.
0:27:09 > 0:27:11I'm going to start with you, Tommy.
0:27:12 > 0:27:14I'm giving you a score of...
0:27:17 > 0:27:18..seven.
0:27:21 > 0:27:24Joery, I'm giving you a score of...
0:27:27 > 0:27:28..five.
0:27:32 > 0:27:35Eddie, I'm giving you a score of...
0:27:38 > 0:27:39..seven.
0:27:42 > 0:27:45Well done to you all for getting your first course done.
0:27:45 > 0:27:46It's tough in this kitchen, right?
0:27:47 > 0:27:51It's the fish course next and I'm really looking for a taste of summer.
0:27:53 > 0:27:57- Good luck with that. - Thank you, Chef.- Thank you.
0:27:57 > 0:27:59- Well done, boys. - So, how do you feel, Eddie?
0:28:00 > 0:28:03Justifiable enough, you know, I take every point on board he's saying,
0:28:03 > 0:28:06you know, we have to. Who doesn't want more than seven?
0:28:06 > 0:28:08But I'm on the top of the pecking order at the minute,
0:28:08 > 0:28:10so I'll be happy with that.
0:28:10 > 0:28:11Now to the next course, eh?
0:28:12 > 0:28:15Obviously I was hoping for more but it's early, isn't it?
0:28:15 > 0:28:16So anything could happen.
0:28:16 > 0:28:18It's only two points, mate. You'll catch up.
0:28:18 > 0:28:20I'm just going to have to do better.
0:28:20 > 0:28:23I want to focus on the fish and make the best of that and hopefully it's
0:28:23 > 0:28:28all open again. I'm going to have to get my best game out for the next three courses
0:28:28 > 0:28:31and see if I can overtake both of yous, or at least one of yous.
0:28:31 > 0:28:33We'll see!