0:00:02 > 0:00:05This year, on Great British Menu...
0:00:05 > 0:00:06Woohoo!
0:00:06 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:10Everything's got to be perfect.
0:00:10 > 0:00:11That's what we're here for, isn't it?
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17- Pressure's on.- Wahey!
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon Championships,
0:00:23 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:29 > 0:00:31This week, battling to represent Northern Ireland
0:00:31 > 0:00:36in next week's national finals are returning chef Eddie Attwell,
0:00:36 > 0:00:40in joint first place despite his starter not hitting the brief...
0:00:40 > 0:00:43Nothing in that salad was evocative of the British summertime.
0:00:43 > 0:00:46..newcomer Tommy Heaney, level with Eddie
0:00:46 > 0:00:48after failing to perfect his dish...
0:00:48 > 0:00:51What am I most worried about? Everything!
0:00:51 > 0:00:54..and fellow first-timer Joery Castel,
0:00:54 > 0:00:58whose unusual carrot salad scored just five points,
0:00:58 > 0:01:01putting him in last place.
0:01:01 > 0:01:02I'm just going to have to do better.
0:01:02 > 0:01:06Today, it's the fish course, and after yesterday's low scores,
0:01:06 > 0:01:08the chefs are all hoping to improve.
0:01:08 > 0:01:11I need to keep pushing here. I didn't come here for a joke.
0:01:11 > 0:01:14But who will come out on top?
0:01:14 > 0:01:16Pressure's on, boys. Pressure's on.
0:01:28 > 0:01:30To make it through to Friday's regional final,
0:01:30 > 0:01:33each chef must produce outstanding dishes
0:01:33 > 0:01:36that celebrate a taste of summer
0:01:36 > 0:01:40in honour of 140 years of the Wimbledon Championships.
0:01:40 > 0:01:44With one course down, Dutch-born Joery is in last place
0:01:44 > 0:01:45with just five points...
0:01:45 > 0:01:49The boys are ahead already, and I can't let them get any further away.
0:01:49 > 0:01:52I have to come back. I have to get closer to them.
0:01:52 > 0:01:56..while Eddie and Tommy are tied in first place on seven points.
0:01:56 > 0:01:58Well, Tommy, neck and neck. Obviously, I want to get above you.
0:01:58 > 0:02:01- I want to beat you. - Competition's on, boys.
0:02:01 > 0:02:04I don't want to be nasty, but I hope one of yous maybe forget an item
0:02:04 > 0:02:06on the dish like I did yesterday.
0:02:06 > 0:02:07It's everyone to their own here.
0:02:07 > 0:02:10- I'll lock my fridges, I think. - Exactly.- He'll be sneaking about.
0:02:10 > 0:02:12Pressure's on, boys. Pressure's on.
0:02:14 > 0:02:18Judging this week is former banquet winner Michael Smith,
0:02:18 > 0:02:21who expects nothing short of exceptional cooking.
0:02:21 > 0:02:25- Hi, chefs.- Morning.- How are we all doing? How you feeling?
0:02:25 > 0:02:27I'm over the disappointment from yesterday,
0:02:27 > 0:02:29so I'm ready to go with this next course here.
0:02:29 > 0:02:32Good to hear that. It's the fish course today.
0:02:32 > 0:02:34I want to see nines. I want to see tens.
0:02:34 > 0:02:36I want to see you guys really playing at your best,
0:02:36 > 0:02:39- cooking up a storm. Good luck. - ALL:- Thank you.
0:02:43 > 0:02:44With the first course,
0:02:44 > 0:02:47the chefs didn't quite nail the brief strong enough.
0:02:47 > 0:02:50It's really important in the Great British Menu to tell a story,
0:02:50 > 0:02:53as well as deliver beautiful, bold flavours.
0:02:53 > 0:02:58Dutch-born Joery is hoping to close the gap between him and his rivals
0:02:58 > 0:03:02with his mackerel and cucumber dish, Who Remembers 2nd?
0:03:02 > 0:03:05- Joery.- Michael, hello.- Hiya.
0:03:05 > 0:03:07- You well?- I'm good, thank you. How are you doing?
0:03:07 > 0:03:09Yesterday was a little bit of a disaster.
0:03:09 > 0:03:11Today, I'm going to make up for that.
0:03:11 > 0:03:13Who Remembers 2nd? What's the inspiration behind that?
0:03:13 > 0:03:16At Wimbledon, the number one takes all the attention,
0:03:16 > 0:03:19but the second place has put a lot of effort
0:03:19 > 0:03:21and a lot of training in themselves, as well.
0:03:21 > 0:03:24So, I think we have to give them a little bit of attention, as well,
0:03:24 > 0:03:27by naming a dish after second place.
0:03:27 > 0:03:30So, my dish today is going to be charred mackerel.
0:03:30 > 0:03:32It's going to be served with cucumber and aniseed creme,
0:03:32 > 0:03:35and lightly spiced mackerel rillettes.
0:03:35 > 0:03:37I'm going to finish it all together
0:03:37 > 0:03:38and bind it off with some soy bubbles.
0:03:38 > 0:03:41So, rillettes - almost you're breaking down
0:03:41 > 0:03:44some lightly cooked mackerel into an almost pate-like consistency?
0:03:44 > 0:03:48Yes, indeed. Yeah. With a nice sort of Malaysian flavour.
0:03:48 > 0:03:51What we're going to do, we're going to make a sambal,
0:03:51 > 0:03:54- which is a Malaysian chilli paste. - Quite fiery, though, a sambal?
0:03:54 > 0:03:56It is fiery, but I'm going to mellow it down a little bit.
0:03:56 > 0:03:59You've got some lovely greenery here.
0:03:59 > 0:04:02Got some spring onions, some bok choy,
0:04:02 > 0:04:04some oyster leaves, cucumber in it, as well.
0:04:04 > 0:04:07Cucumber, for me, is summery, as well.
0:04:07 > 0:04:10I love a bit of spice, I really love mackerel,
0:04:10 > 0:04:12so very much looking forward to your fish course.
0:04:12 > 0:04:14- I'll let you get on with it. - Thank you.
0:04:18 > 0:04:21Joery's got to first and foremost maintain that mackerel
0:04:21 > 0:04:22as being the star of the show.
0:04:22 > 0:04:25He doesn't want those spices to overpower his mackerel.
0:04:28 > 0:04:31Tommy's looking for a better score than yesterday's seven
0:04:31 > 0:04:35for his refined picnic dish, Murray Mound, featuring salmon,
0:04:35 > 0:04:38a tribute to Andy Murray's love of sushi.
0:04:39 > 0:04:43- Tommy.- Good to see you. - What's your fish course?
0:04:43 > 0:04:47My fish dish is going to be confit salmon,
0:04:47 > 0:04:51salmon tartare, red cabbage caviar, oyster emulsion.
0:04:51 > 0:04:53Going to use that to combine the tartare
0:04:53 > 0:04:56and then we're going to roll that in compressed cucumber,
0:04:56 > 0:04:58so, almost create, like, a little sushi roll.
0:04:58 > 0:05:01Pickled cucumber and a horseradish and buttermilk sorbet.
0:05:01 > 0:05:04This sounds like you're trying to take your game to the next level.
0:05:04 > 0:05:05What else have you got?
0:05:05 > 0:05:08Well, you can't go to Wimbledon without having a summer cup,
0:05:08 > 0:05:11- so...- That's true. - ..we're going to make a summer cup.
0:05:11 > 0:05:14We're going to turn that into a foam
0:05:14 > 0:05:16and that's going to be served on the side.
0:05:16 > 0:05:19So, with the summer cup, are you going to have some cucumber?
0:05:19 > 0:05:22I'm going to make a jus with cucumber, lovage, coriander.
0:05:22 > 0:05:24We're going to make a granita.
0:05:24 > 0:05:26It's going to bring a real freshness to the dish.
0:05:26 > 0:05:28You've got cucumbers. Have you got oyster leaves?
0:05:28 > 0:05:32- Joery?- Yeah? There's a few items there that we both are using.
0:05:32 > 0:05:35Well, I'm really interested to see how the two dishes compare.
0:05:38 > 0:05:39Using salmon as a fish course -
0:05:39 > 0:05:41there's nothing ground-breaking about that.
0:05:41 > 0:05:43He's got simple, classic ingredients.
0:05:43 > 0:05:45He's going to elevate them in a contemporary way.
0:05:45 > 0:05:47I really hope that he pulls that one off.
0:05:49 > 0:05:53Returning chef Eddie is also hoping to score higher than yesterday
0:05:53 > 0:05:56with his Wimbledon-inspired scallop dish.
0:05:57 > 0:06:00- Eddie.- Chef.- How you doing? - Very good, thanks.
0:06:00 > 0:06:03- What's the name of your dish? - Strawberries And Cream.
0:06:03 > 0:06:06- Strawberries And Cream for a fish course?- Absolutely.
0:06:06 > 0:06:09Most iconic food eaten at Wimbledon - strawberries and cream.
0:06:09 > 0:06:12This'll be a little bit warm with a cold element, as well.
0:06:12 > 0:06:14So, for the dish, I've got seared scallops,
0:06:14 > 0:06:19a warm scallop cream, strawberries - pickled, charred and raw, as well.
0:06:19 > 0:06:22- Right.- And then I'll do a scallop and strawberry tartare,
0:06:22 > 0:06:23served on a nice wee buckwheat cracker.
0:06:23 > 0:06:26So, the strawberries are one of the stars of the show?
0:06:26 > 0:06:29- Yeah.- What about the scallops? - The second stars are the scallops.
0:06:29 > 0:06:31You know yourself. These are Scottish scallops, as well.
0:06:31 > 0:06:34- I've been trying to tick your boxes. - Scottish scallops.
0:06:34 > 0:06:36The scallop roes - you're not going to waste those.
0:06:36 > 0:06:37That's one of the tastiest parts,
0:06:37 > 0:06:40- if not THE tastiest part of a scallop, right?- Absolutely.
0:06:40 > 0:06:42- How will these be incorporated? - I've dried these out.
0:06:42 > 0:06:43I'm going to make a powder from them.
0:06:43 > 0:06:46I'm going to season the scallops with their own roe,
0:06:46 > 0:06:49then make a scallop cream as the cream element of the dish,
0:06:49 > 0:06:52and then I've got some sea parsley. Again, a taste of the sea.
0:06:52 > 0:06:56It sounds like you have a very simple dish in essence,
0:06:56 > 0:06:58- but it could be something spectacular.- Thank you.
0:06:58 > 0:07:00Good luck to all of you,
0:07:00 > 0:07:03- and I'm really looking forward to trying these.- Thanks, Chef.
0:07:05 > 0:07:07I think Eddie's taking a bit of a risk,
0:07:07 > 0:07:09which you have to do in this competition.
0:07:09 > 0:07:11Strawberries And Cream as a fish course?
0:07:11 > 0:07:14If he pulls this one off, it could be a real match-winner.
0:07:18 > 0:07:20So, Michael's got big expectations for us.
0:07:20 > 0:07:23It's not like I don't think he doesn't want to give
0:07:23 > 0:07:25the nines or tens out, it's just we need to make it.
0:07:25 > 0:07:27You can tell he wants to give out the high scores,
0:07:27 > 0:07:29but the food just hasn't been good enough.
0:07:29 > 0:07:32We have to work hard for high scores here, boys, really.
0:07:32 > 0:07:36Yesterday, Tommy impressed Michael with his presentation,
0:07:36 > 0:07:39but was marked down for the execution of his dish.
0:07:39 > 0:07:43Today, he's striving for perfection with his fish course, Murray Mound.
0:07:43 > 0:07:46Got a lot of stuff going on here, so, really pushing myself.
0:07:46 > 0:07:50He begins by preparing the cure for his salmon -
0:07:50 > 0:07:52a mix of salt, fennel and dill,
0:07:52 > 0:07:55which he hopes will give the fish a firm texture.
0:07:55 > 0:07:57Right behind.
0:07:57 > 0:08:00Next, he juices red cabbage for his caviar...
0:08:01 > 0:08:05..which he drops into cold oil to create round balls.
0:08:06 > 0:08:10- Hi, Tommy. How are we getting on? - Struggling a little bit with this.
0:08:10 > 0:08:13- This is the red cabbage caviar. - Right.
0:08:13 > 0:08:15You see it's just kind of sticking in the bottle there.
0:08:15 > 0:08:18Definitely got the purple colour for Wimbledon.
0:08:18 > 0:08:21- Is that all you were after, or...? - No, it's got to taste good, as well.
0:08:21 > 0:08:23- So, can I have a taste? - Yeah, course you can.
0:08:29 > 0:08:31- Yeah, interesting.- Yeah?
0:08:31 > 0:08:33Just been in to see Tommy.
0:08:33 > 0:08:36He's making his red cabbage caviar. Got a lovely purple colour.
0:08:36 > 0:08:39I'll tell you what - the flavour's OK, as well.
0:08:41 > 0:08:45Last year, Eddie didn't make it through to the judge's chamber,
0:08:45 > 0:08:47and after failing to hit the brief yesterday,
0:08:47 > 0:08:50he's hoping his Wimbledon-themed fish dish,
0:08:50 > 0:08:54Strawberries And Cream, will give him greater success.
0:08:54 > 0:08:56He's serving strawberries in five different ways -
0:08:56 > 0:08:59a tartare, a strawberry top dressing
0:08:59 > 0:09:02and as charred, pickled and raw strawberries.
0:09:02 > 0:09:04Strawberries there, isn't it?
0:09:04 > 0:09:06Finally, two courses in,
0:09:06 > 0:09:09and somebody's doing strawberries for Wimbledon.
0:09:11 > 0:09:14Next, he starts work on his scallop cream.
0:09:14 > 0:09:17Having removed the roe, he cooks the scallops with thyme,
0:09:17 > 0:09:20white wine, dried scallop roe and cream...
0:09:21 > 0:09:25..before blending and aerating the mixture.
0:09:27 > 0:09:29Are you not concerned that the cream is going to be too creamy
0:09:29 > 0:09:31for the texture of the scallops?
0:09:31 > 0:09:33It's keeping it light with the scallops
0:09:33 > 0:09:35without it getting too heavy.
0:09:38 > 0:09:40Joery hopes that learning from his mistakes yesterday
0:09:40 > 0:09:44will reap rewards for his dish, Who Remembers 2nd?
0:09:44 > 0:09:47a homage to Wimbledon's defeated finalists.
0:09:47 > 0:09:50Think I'm on schedule, but you know what happened with the first course.
0:09:50 > 0:09:52I thought I was on schedule, as well, and something got missed,
0:09:52 > 0:09:54so I'm going to have to give the full focus here
0:09:54 > 0:09:57for the full time cos otherwise it's going to be a disaster again
0:09:57 > 0:10:00and I don't want that to happen.
0:10:00 > 0:10:04Joery's dish centres on mackerel, which he's serving two ways -
0:10:04 > 0:10:07a charred fillet and in a pate called a rillettes,
0:10:07 > 0:10:11which he's flavouring with a spicy Malaysian sambal.
0:10:11 > 0:10:16Next, he prepares a star anise oil before filleting his fish.
0:10:16 > 0:10:19- So, Joery, why are you using mackerel, then?- For me, summer.
0:10:19 > 0:10:21I mean, I went back to my youth
0:10:21 > 0:10:23and mackerel was actually the first fish I ever caught.
0:10:23 > 0:10:25I mean, it's an embrace of summer for me.
0:10:25 > 0:10:27Out in Bangor, where I live,
0:10:27 > 0:10:29the guys get out on the rocks with their fishing rods,
0:10:29 > 0:10:32and they catch the mackerel there, there and then.
0:10:32 > 0:10:34So, it's an underrated fish.
0:10:36 > 0:10:39To find out more about the mackerel at the heart of his dish,
0:10:39 > 0:10:41Joery's returned home to Bangor
0:10:41 > 0:10:43where the fish can be found from early summer
0:10:43 > 0:10:46before leaving to spawn in warmer waters.
0:10:46 > 0:10:52He's meeting Brian Meharg, MBE, a local fisherman and tour operator.
0:10:52 > 0:10:55- Hi, Brian. How are you? - Very well. Nice to see you, Joery.
0:10:55 > 0:10:58Every summer, Brian takes boatloads of tourists
0:10:58 > 0:11:01out into the bay to see the fish.
0:11:01 > 0:11:03When the old mackerel come into Belfast Lough,
0:11:03 > 0:11:06it just brings life into the whole area.
0:11:06 > 0:11:08It's been a long time since I've been catching mackerel,
0:11:08 > 0:11:11so how are we going to catch those mackerels?
0:11:11 > 0:11:14We're just going to use rods and feathers.
0:11:14 > 0:11:16And is it, then, the feather, when it's in the water,
0:11:16 > 0:11:18is that going to look like a little fish?
0:11:18 > 0:11:20You have to move it up and down, make it look alive,
0:11:20 > 0:11:23cos if you keep it still, you'll not catch.
0:11:23 > 0:11:26Mackerel can grow up to 22 inches in length
0:11:26 > 0:11:30and travel in shoals stretching up to 20 miles.
0:11:30 > 0:11:34So, you use your thumb. Just let it go down nice and gently.
0:11:34 > 0:11:37- Just keep doing that. - That looks like hard work to me.
0:11:37 > 0:11:40Oh, we've caught one, Joery, I'm sorry to tell you.
0:11:40 > 0:11:42We have a fish coming.
0:11:42 > 0:11:44There we are, for the menu.
0:11:44 > 0:11:47- I don't think we're going to... - Oh, my goodness!
0:11:47 > 0:11:50The fish is prized for its nutrients
0:11:50 > 0:11:53and is a rich source of omega-3 fatty acids.
0:11:53 > 0:11:56I hope I'm going to be exhausted from catching a lot of mackerel.
0:11:56 > 0:11:58Wave it up and down, make it look alive.
0:11:58 > 0:11:59Just move it up and down like this?
0:11:59 > 0:12:02So, it is actually skill, isn't it, rather than...?
0:12:02 > 0:12:06- I think I have something, Brian. - That's good. I'll keep out of it.
0:12:06 > 0:12:08- I caught one!- Nobody panic!
0:12:08 > 0:12:11Yeah, that's not too bad. That'll do for the menu.
0:12:12 > 0:12:14I think I've got another one here, Brian.
0:12:14 > 0:12:15Oh, great job. That's more than me.
0:12:15 > 0:12:17How come you're catching all the fish?
0:12:17 > 0:12:19I think it's beginners' luck.
0:12:19 > 0:12:23When I think of summer, I think of mackerel for the simple reason
0:12:23 > 0:12:25that my first fish ever caught was a mackerel
0:12:25 > 0:12:27on the beach in the middle of summer,
0:12:27 > 0:12:31so, summer and mackerel, it's one and one - it's easy.
0:12:38 > 0:12:42In the kitchen, Eddie is working on two of the strawberry elements
0:12:42 > 0:12:44for his dish, Strawberries And Cream -
0:12:44 > 0:12:46a strawberry top dressing
0:12:46 > 0:12:48and strawberry soaked in a savoury syrup.
0:12:48 > 0:12:50You've got a lot going on there again.
0:12:50 > 0:12:52But I need to keep pushing. I didn't come here for a joke.
0:12:52 > 0:12:54He's heating strawberries
0:12:54 > 0:12:57in a smoked black pepper port and dull seaweed syrup,
0:12:57 > 0:13:01which he hopes will counteract the sweetness of the strawberries
0:13:01 > 0:13:03without overpowering them.
0:13:03 > 0:13:04- Hi, Eddie.- Chef, how's it going?
0:13:04 > 0:13:07I'm good, thanks. How are you doing? What stage are you at?
0:13:07 > 0:13:10Just getting together, getting my strawberries together.
0:13:10 > 0:13:12This is my strawberry port.
0:13:15 > 0:13:16So, you want it to be quite subtle?
0:13:16 > 0:13:18This'll all depend on the strawberries.
0:13:18 > 0:13:20So, you're adjusting this seasoning
0:13:20 > 0:13:23- according to how sweet the strawberries are?- Absolutely.- OK.
0:13:23 > 0:13:26- What have we got in here? - This is the strawberry tops.
0:13:26 > 0:13:29It's just going to be dressed around the plate, as well.
0:13:29 > 0:13:33These two components are probably the boldest flavours in the dish.
0:13:33 > 0:13:36They're critical. If you don't get these balances right...
0:13:36 > 0:13:37Absolutely. Down to the finish.
0:13:39 > 0:13:40Two points behind the others,
0:13:40 > 0:13:43Joery is under pressure to perfect all the components
0:13:43 > 0:13:46for his Malaysian-inspired mackerel dish,
0:13:46 > 0:13:48Who Remembers 2nd?
0:13:48 > 0:13:49Do you think your Asian influence
0:13:49 > 0:13:52is going to tie in with Wimbledon and a British summer?
0:13:52 > 0:13:54Because Wimbledon is such a global sports event,
0:13:54 > 0:13:57I want to incorporate a bit of world cuisine in it.
0:13:57 > 0:13:59Do you think the diners will get that through your dish?
0:13:59 > 0:14:00I think they will.
0:14:02 > 0:14:04After charring his mackerel fillets,
0:14:04 > 0:14:08he turns to the element he hopes will add freshness to the dish -
0:14:08 > 0:14:12slices and rings of cucumber, compressed in a cucumber juice.
0:14:12 > 0:14:16- What's the name of your dish again, Joery?- Who Remembers 2nd?
0:14:16 > 0:14:19- You not last, mate, no? - Ooh! It's not going to last long.
0:14:19 > 0:14:22With time running out, he returns to the spicy accompaniment
0:14:22 > 0:14:25for his mackerel rillettes.
0:14:25 > 0:14:27- Hi, Joery.- Hi, Paul.
0:14:27 > 0:14:30- How are you getting on? - I'm grand. I'm flying, here.
0:14:30 > 0:14:32I can smell spices. What have we got here?
0:14:32 > 0:14:34A sambal - it's a Malaysian chilli paste.
0:14:34 > 0:14:36Is it ready to taste, or not quite?
0:14:36 > 0:14:40I hope you like it spicy cos I think it's still quite fierce.
0:14:43 > 0:14:46- Well, what do you think? - There's a bit of heat.
0:14:46 > 0:14:48- HE LAUGHS - I like it spicy.
0:14:48 > 0:14:51Not too spicy that it overpowers the fish, but spicy's good.
0:14:52 > 0:14:55Tommy is working on the sushi-inspired element
0:14:55 > 0:14:58of his refined picnic dish, Murray Mound.
0:14:58 > 0:15:01After removing his salmon from its cure,
0:15:01 > 0:15:03he prepares to confit it in a water bath.
0:15:03 > 0:15:05So, Tommy, you're making sushi, then?
0:15:05 > 0:15:06Well, not so much sushi -
0:15:06 > 0:15:08I'm going to confit it at a low temperature.
0:15:08 > 0:15:11I'm going to keep some of it just cured, quite raw.
0:15:13 > 0:15:17Next, he moves on to his sorbet, flavoured with grated horseradish.
0:15:19 > 0:15:20In a nod to Wimbledon,
0:15:20 > 0:15:23Tommy is also making a summer herb jus
0:15:23 > 0:15:26using coriander, lovage and cucumber.
0:15:26 > 0:15:28What am I most worried about?
0:15:28 > 0:15:30The sorbet not setting, the salmon not being ready in time,
0:15:30 > 0:15:32the granita not being ready in time.
0:15:32 > 0:15:34- So, everything! - HE LAUGHS
0:15:35 > 0:15:37First to plate up is Eddie
0:15:37 > 0:15:39who's hoping for a higher score today
0:15:39 > 0:15:42with his unusual take on the Wimbledon favourite,
0:15:42 > 0:15:44strawberries and cream.
0:15:44 > 0:15:46So, Eddie, you think you've got enough going on?
0:15:46 > 0:15:48Do you think you've too much going on?
0:15:48 > 0:15:51Well, this is the thing - it's about getting the balance, isn't it?
0:15:51 > 0:15:54He starts by plating sliced strawberries
0:15:54 > 0:15:58and his sliced scallop topped with dried roe.
0:15:58 > 0:16:01He roasts strawberries with a blowtorch and adds,
0:16:01 > 0:16:03along with his compressed strawberries.
0:16:03 > 0:16:07- So, how are you looking for time there, Eddie?- Tick-tock.
0:16:07 > 0:16:09He deep-fries buckwheat crackers
0:16:09 > 0:16:12made from toasted buckwheat and tapioca flour
0:16:12 > 0:16:15and, at the last moment, decides to add an extra element -
0:16:15 > 0:16:18roasted buckwheat mixed with scallop roe.
0:16:18 > 0:16:20What is that you're plating up now, Eddie?
0:16:20 > 0:16:22A little bit of the roasted buckwheat.
0:16:22 > 0:16:23As well as doing the cracker,
0:16:23 > 0:16:25I wanted a wee bit on there for the starch, too.
0:16:25 > 0:16:26I saw Michael's eyes light up
0:16:26 > 0:16:28when he saw the actual fresh roe sitting on the scallops,
0:16:28 > 0:16:29so I thought, "You know what?
0:16:29 > 0:16:32"Let's dice them up and roll them through."
0:16:32 > 0:16:36He plates toasted scallops and tops with borage flowers and herbs.
0:16:36 > 0:16:40- Eddie.- Chef. - You're due to pass. Are you far off?
0:16:40 > 0:16:42Coming up to you now.
0:16:42 > 0:16:44Then his strawberry and scallop tartare,
0:16:44 > 0:16:47his strawberry top dressing
0:16:47 > 0:16:49and finally, his aerated scallop cream.
0:16:56 > 0:16:59- A lot to do at the end there, Eddie. - Absolutely.
0:16:59 > 0:17:02Gentlemen, does it look like a taste of summer?
0:17:02 > 0:17:04- It's definitely bright. Looks good. - It looks very inviting.
0:17:04 > 0:17:07- Shall we do that straightaway? - Let's go, Chef.
0:17:17 > 0:17:19Happy with the cooking of the scallop?
0:17:21 > 0:17:23I am, Chef.
0:17:23 > 0:17:25You want it to be at room temperature?
0:17:25 > 0:17:28It certainly is not room temperature compared to the cold element,
0:17:28 > 0:17:30so I wanted that to sort of contrast through.
0:17:31 > 0:17:34For me, they're too raw. It's a cooked scallop.
0:17:34 > 0:17:36You want a bit of temperature in there.
0:17:38 > 0:17:39So, that was the buckwheat wafer
0:17:39 > 0:17:42with the tartare of scallop, strawberry -
0:17:42 > 0:17:43and are you getting all those flavours?
0:17:43 > 0:17:47I'm getting the black pepper at the end. I got the dulse at the start.
0:17:47 > 0:17:50Do you think the scallop is lost in the strawberry a bit?
0:17:50 > 0:17:52This is more a strawberry dish than a scallop dish.
0:17:52 > 0:17:56- Are you happy with the texture of the buckwheat?- Yeah.
0:17:56 > 0:17:58Did you want it to be soft and yielding
0:17:58 > 0:17:59or did you want it to be crunchy?
0:17:59 > 0:18:02I toasted it off first so that it allows it to crunch.
0:18:04 > 0:18:06- I don't think it needs to be there. - I don't think so, either.
0:18:06 > 0:18:10So, strawberries and scallops dressed with strong flavours.
0:18:10 > 0:18:13Do you think those have overpowered or enhanced the dish?
0:18:13 > 0:18:15I'm pretty happy with it.
0:18:15 > 0:18:17What would you give your Strawberries And Cream out of ten?
0:18:17 > 0:18:20Chef, knowing that you are a hard score master,
0:18:20 > 0:18:22I'd be humble and go for a seven again,
0:18:22 > 0:18:23but I would like to see an eight.
0:18:26 > 0:18:28- Well, boys... - How did you get on in there?
0:18:28 > 0:18:30Asked plenty of questions, no reactions.
0:18:30 > 0:18:33I thought the scallop was a little bit undercooked,
0:18:33 > 0:18:37- but I don't know if that's what you were going with. Was it?- No.
0:18:37 > 0:18:41Next to plate up is Joery with his Malaysian-inspired dish,
0:18:41 > 0:18:42Who Remembers 2nd?
0:18:42 > 0:18:45a tribute to Wimbledon's defeated finalists.
0:18:46 > 0:18:49Joery begins with a yoghurt and aniseed cream,
0:18:49 > 0:18:52followed by his compressed cucumber.
0:18:52 > 0:18:55He adds a quenelle of his fiery mackerel rillettes
0:18:55 > 0:18:57and pickled cucumber slices.
0:18:57 > 0:19:01So, I'm just going to give the mackerel, here, a light blowtorch.
0:19:01 > 0:19:05He plates his mackerel fillet, then pickled kumquats,
0:19:05 > 0:19:08and a salad of baby bok choy, oyster leaves,
0:19:08 > 0:19:10spring onions and coriander.
0:19:12 > 0:19:15- You ready for the pass? - 20 seconds, Chef.
0:19:15 > 0:19:20He adds a cucumber sauce and cucumber flower
0:19:20 > 0:19:24and a spicy foam made with soy, chilli and kaffir lime leaf.
0:19:25 > 0:19:28He finishes with fried black rice.
0:19:33 > 0:19:36So, the big question is, Who Remembers 2nd?
0:19:36 > 0:19:39The even bigger question is, is this going to give you first place?
0:19:39 > 0:19:41If this gives me first place, I'll be happy.
0:19:41 > 0:19:44- So, that's a yes, then? - That's a yes, indeed.
0:19:44 > 0:19:45Gentlemen, what do we think?
0:19:45 > 0:19:48Looks stunning. Looks very fresh, very vibrant.
0:19:48 > 0:19:50- You ready to do that, Joery? - Yes, indeed.
0:19:58 > 0:19:59It's not about the winning,
0:19:59 > 0:20:01it's about the taking part - is that right?
0:20:01 > 0:20:04- No, it's about the winning. - OK. I'm glad you said that.
0:20:06 > 0:20:07It's beautiful, isn't it?
0:20:07 > 0:20:09It's a nice little dish.
0:20:09 > 0:20:11HE LAUGHS
0:20:11 > 0:20:12It's definitely little.
0:20:14 > 0:20:16The mackerel - how is that cooked for you?
0:20:16 > 0:20:19It's juicy. Skin is crispy.
0:20:20 > 0:20:22- Very subtle, smoky.- Yeah.
0:20:22 > 0:20:24I like that. I'm going in for seconds.
0:20:25 > 0:20:27Is the heat content of the sambal
0:20:27 > 0:20:29and the rillettes just the way you'd like?
0:20:29 > 0:20:30You get that burn in your throat,
0:20:30 > 0:20:32but it doesn't kill any of the other items on the plate.
0:20:32 > 0:20:34- That wouldn't be good.- No.
0:20:35 > 0:20:38- For me, that's not too strong. - No. I thought it was fantastic.
0:20:38 > 0:20:40Would the judges get the story from this plate alone?
0:20:40 > 0:20:42I'm not sure if they'd get the link with Wimbledon,
0:20:42 > 0:20:45but they'd get the taste of summer, and that's the brief.
0:20:45 > 0:20:47But the title is Who Remembers 2nd?
0:20:47 > 0:20:50which is linked directly to Wimbledon.
0:20:50 > 0:20:52What are you going to score this dish?
0:20:52 > 0:20:56- A high eight.- That's a nine, then.
0:20:58 > 0:21:00Hello, Chef.
0:21:00 > 0:21:04Well, Michael doesn't give anything away.
0:21:04 > 0:21:07- What did you think of it? - It was perfect.- Yeah?- It was lovely.
0:21:07 > 0:21:09I think you've got to be pleased with that, mate.
0:21:11 > 0:21:15Tommy is last to plate up with his sushi-inspired picnic dish,
0:21:15 > 0:21:20Murray Mound, a nod to Andy Murray's love of Japanese cuisine.
0:21:21 > 0:21:24So, you're not actually making real sushi, then?
0:21:24 > 0:21:27No, I just wanted almost just a little nudge towards Andy Murray
0:21:27 > 0:21:29and sushi, you know. So, instead of using wasabi,
0:21:29 > 0:21:32- I'm using horseradish, so you still get that wasabi flavour.- Yeah.
0:21:35 > 0:21:37For his sushi-inspired element,
0:21:37 > 0:21:40he wraps salmon tartare in cucumber ribbons.
0:21:42 > 0:21:45- Is that cured salmon again, too? - Yeah, this is the salmon tartare.
0:21:45 > 0:21:47Just a little bit of raw salmon.
0:21:47 > 0:21:50Well, it's raw. It's just slightly cured.
0:21:50 > 0:21:53He chars his confit salmon and plates,
0:21:53 > 0:21:55followed by an avocado puree
0:21:55 > 0:21:58and his buttermilk and horseradish sorbet.
0:21:58 > 0:22:01Next, his compressed and pickled cucumbers,
0:22:01 > 0:22:03the red cabbage caviar,
0:22:03 > 0:22:09and a salad of oyster leaves, micro coriander and mouli spaghetti.
0:22:09 > 0:22:11He bottles his herb jus,
0:22:11 > 0:22:14puts lovage and coriander granita into a cup
0:22:14 > 0:22:17and finishes with a summer cup foam.
0:22:17 > 0:22:20Can't have Wimbledon without a summer cup, boys, you know?
0:22:20 > 0:22:22Just to make it look a bit cheesy, we'll stick some umbrellas in there.
0:22:22 > 0:22:25- Do the umbrellas help if rain stops play?- Exactly.
0:22:30 > 0:22:32Gentlemen, what do we think of the presentation?
0:22:32 > 0:22:35Nice. I mean, it's a good idea - a picnic.
0:22:35 > 0:22:37You know, who doesn't like a picnic in the summer?
0:22:37 > 0:22:38Will we take it through?
0:22:49 > 0:22:52Now, the summer cup, are you happy with how this has turned out?
0:22:52 > 0:22:54With the granita, I think it really works, you know?
0:22:54 > 0:22:56I think it's definitely refreshing.
0:22:58 > 0:23:00Ooh, that's sharp.
0:23:03 > 0:23:05Let's talk about the sorbet, to begin with.
0:23:05 > 0:23:07That's exactly how I wanted it.
0:23:07 > 0:23:09I didn't want it to be spicy on the tongue.
0:23:09 > 0:23:11It complements everything else that's on there very well.
0:23:11 > 0:23:14I think it helps you to give you that feeling of summer.
0:23:15 > 0:23:17I think you wanted to use red cabbage
0:23:17 > 0:23:19- for the purple colour, right? - It is for the colour,
0:23:19 > 0:23:21but I liked the idea of serving caviar
0:23:21 > 0:23:23with a high-end picnic, I suppose.
0:23:24 > 0:23:27Moving on to the salmon. You cooked this sous-vide?
0:23:27 > 0:23:28We have cured it, there, as well,
0:23:28 > 0:23:30so it's got a bit of flavour going through it.
0:23:32 > 0:23:35What do you think? Maybe a bit on the raw side?
0:23:35 > 0:23:37I've just tried the cucumber roll.
0:23:37 > 0:23:39- Are you pleased with how that's turned out?- Yeah.
0:23:39 > 0:23:42And that's my little nudge to sushi.
0:23:42 > 0:23:45The tartare is lovely, but I think it just could be something special.
0:23:45 > 0:23:47Yeah.
0:23:47 > 0:23:50- What would you score this? - I'd like to say that's about a nine.
0:23:50 > 0:23:52Why is it not a ten?
0:23:52 > 0:23:54That salmon could have been cooked a little bit longer.
0:24:03 > 0:24:04That was tough.
0:24:04 > 0:24:06There was one or two things there I thought,
0:24:06 > 0:24:08"Maybe that's too much on the plate."
0:24:08 > 0:24:11I felt the salmon could have been cooked maybe a minute longer.
0:24:11 > 0:24:13Just a couple wee bits like Joery said,
0:24:13 > 0:24:15but other than that, mate, spot-on.
0:24:17 > 0:24:19Could go either way.
0:24:19 > 0:24:21I could be sitting in your position by the end of this.
0:24:21 > 0:24:24If I don't get a good enough score, then it's going to be hard.
0:24:24 > 0:24:26I'm happy with the dishes that I've put up,
0:24:26 > 0:24:28so all I can do is wait.
0:24:39 > 0:24:42- How are you doing, chefs? - Very good, Chef.
0:24:42 > 0:24:44Well, I'll get straight to the scores.
0:24:44 > 0:24:46Eddie, I'm going to start with your dish...
0:24:50 > 0:24:54Visually, this dish looked fresh, vibrant, and summery.
0:24:55 > 0:24:57I liked the blowtorched strawberries.
0:24:57 > 0:24:59They had a good, savoury taste.
0:25:00 > 0:25:02I think the scallops were cooked perfectly.
0:25:04 > 0:25:07The buckwheat cracker - it had a nice, subtle flavour
0:25:07 > 0:25:10and it added a good bit of texture to the dish...
0:25:11 > 0:25:12..but...
0:25:14 > 0:25:16..I think the addition of the extra buckwheat
0:25:16 > 0:25:18really let the dish down.
0:25:18 > 0:25:20It was all unnecessary.
0:25:22 > 0:25:26I thought the strawberry top dressing was a good idea,
0:25:26 > 0:25:28but I didn't really get any flavour from it.
0:25:30 > 0:25:34Overall, the end dish was far too busy.
0:25:36 > 0:25:39Joery, your dish...
0:25:43 > 0:25:47You definitely hit the brief this time with a taste of summer.
0:25:47 > 0:25:49The flavours in the dish were subtle.
0:25:49 > 0:25:52You showed a very skilful use of spicing.
0:25:54 > 0:25:57The sambal, I think, was a touch of inspiration.
0:25:57 > 0:25:59I thought it was fantastic.
0:26:01 > 0:26:02However...
0:26:03 > 0:26:08..I'm struggling to see the story in your presentation.
0:26:09 > 0:26:11Even just a little card
0:26:11 > 0:26:14explaining your inspiration behind the dish would be enough.
0:26:17 > 0:26:20Tommy, on to your dish...
0:26:23 > 0:26:25I could picture myself on Murray Mound
0:26:25 > 0:26:28on a summer's day, watching Andy win another championship,
0:26:28 > 0:26:30eating your fish course.
0:26:31 > 0:26:34I thought the summer cup was very light and refreshing.
0:26:36 > 0:26:38The sorbet was delicious.
0:26:38 > 0:26:41Just the right amount of heat from the horseradish.
0:26:43 > 0:26:44However...
0:26:45 > 0:26:49..your confit salmon, it was slightly underdone.
0:26:52 > 0:26:56I didn't see the cucumber roll really representing the sushi.
0:26:56 > 0:26:59I thought it was tasty, but it didn't make me think of sushi.
0:27:01 > 0:27:03I'm going to go on to the scores.
0:27:06 > 0:27:07Eddie...
0:27:08 > 0:27:10..I'm giving you a score of...
0:27:12 > 0:27:13..seven.
0:27:16 > 0:27:17Joery...
0:27:19 > 0:27:20..I'm giving you a score...
0:27:25 > 0:27:26..of eight.
0:27:29 > 0:27:30Tommy...
0:27:32 > 0:27:34..I'm going to give you a score...
0:27:37 > 0:27:39..of nine.
0:27:42 > 0:27:44Next course is the main course.
0:27:44 > 0:27:47You're all going to have to be at the top of your game.
0:27:47 > 0:27:49See you tomorrow.
0:27:49 > 0:27:52- Well done.- Well done, boys.
0:27:52 > 0:27:55Feels great to get a nine. You know, I'm absolutely delighted with it.
0:27:55 > 0:27:57Kicking myself a little bit because I knew,
0:27:57 > 0:28:00as soon as I bit into that salmon, it was slightly under.
0:28:00 > 0:28:04With two courses down, Tommy is now leading with 16 points,
0:28:04 > 0:28:08ahead of Eddie on 14 and Joery with 13.
0:28:08 > 0:28:09Pressure's on, now, too, like.
0:28:09 > 0:28:11I really have to pull it out of the bag tomorrow.
0:28:11 > 0:28:12I'm kicking myself, there.
0:28:12 > 0:28:14Adding that extra bit of roasted buckwheat -
0:28:14 > 0:28:17that's why I'm sitting here with a lower score today.
0:28:17 > 0:28:20There's still plenty to play for. Two courses to go.
0:28:20 > 0:28:24They didn't build Rome in one day, so I'm going to go after Eddie first
0:28:24 > 0:28:28and once I'm ahead of him, then we're going to go after Tommy.
0:28:28 > 0:28:29Pressure on tomorrow for the main.
0:28:29 > 0:28:31Pressure on me to drop points, isn't it?
0:28:31 > 0:28:33THEY LAUGH