0:00:02 > 0:00:06- This year, on Great British Menu... - Ooh!
0:00:06 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:10- CORK POPS - Hey!
0:00:10 > 0:00:14..are competing to cook at a glorious taste of summer banquet...
0:00:14 > 0:00:17- Nerves getting to you? - Pat Cash, baby!
0:00:17 > 0:00:19..celebrating 140 years
0:00:19 > 0:00:23of the iconic Wimbledon tennis Championships,
0:00:23 > 0:00:27the oldest and most revered grand slam tournament in the world.
0:00:29 > 0:00:32This week, battling it out to represent Northern Ireland
0:00:32 > 0:00:35in next week's national finals are first-timer Tommy Heaney,
0:00:35 > 0:00:37whose score of nine for his fish dish
0:00:37 > 0:00:39put him at the top of the leaderboard...
0:00:39 > 0:00:41Competition's on, boys.
0:00:41 > 0:00:45..returning chef Eddie Attwell, just two points behind Tommy,
0:00:45 > 0:00:48after scoring his second seven of the week...
0:00:48 > 0:00:51I need to keep pushing here. I didn't come here for a joke.
0:00:51 > 0:00:54..and Dutch-born Joery Castel, in third place,
0:00:54 > 0:00:58after getting an eight for his skilfully spiced fish dish.
0:00:58 > 0:01:01- Are you not last, mate, no? - Oh, that's not going to last long.
0:01:01 > 0:01:05- Today, it's the main course. - Perfect.
0:01:05 > 0:01:09And the chefs are all hoping to impress with ambitious meat dishes.
0:01:09 > 0:01:11Michael's in there looking for nines and tens.
0:01:11 > 0:01:14- It's going to be a tough one. - The main course is the main one.
0:01:14 > 0:01:17But, with each of them pulling out all the stops,
0:01:17 > 0:01:20who will triumph today?
0:01:20 > 0:01:22- How you getting on?- Up against it, mate. Up against it, Chef.
0:01:36 > 0:01:38To get to Friday's regional final,
0:01:38 > 0:01:41the chefs have to create outstanding dishes
0:01:41 > 0:01:43that capture a taste of summer
0:01:43 > 0:01:47and honour 140 years of the Wimbledon Championships.
0:01:47 > 0:01:51With two courses down, Tommy's out in front, with 16 points.
0:01:51 > 0:01:52I'm here to win it.
0:01:52 > 0:01:54It's been a lot of stress up to now,
0:01:54 > 0:01:57so if I wasn't going to win it, there was no point in entering.
0:01:57 > 0:02:01With just one point separating Eddie, on 14, and Joery, on 13,
0:02:01 > 0:02:03the competition is close.
0:02:05 > 0:02:08- Hello, boys, how are we feeling this morning?- Not too bad.
0:02:08 > 0:02:11You're still on a high from the fish course, are you?
0:02:11 > 0:02:13Well, hopefully, if I get all this right today,
0:02:13 > 0:02:15I'm looking to push for nines and tens again.
0:02:15 > 0:02:17Same. I need to get out of the sevens club.
0:02:17 > 0:02:19If I can improve myself as much as I've done
0:02:19 > 0:02:21between the first course and the second course,
0:02:21 > 0:02:24I'm going to end up with an 11, so I'll be looking forward to that.
0:02:26 > 0:02:28Judging their dishes this week
0:02:28 > 0:02:32is former banquet winner and two-time veteran Michael Smith.
0:02:34 > 0:02:36Hello, Chefs. How are we all doing?
0:02:36 > 0:02:37Good. Refreshed.
0:02:37 > 0:02:39Positive after yesterday's fish course,
0:02:39 > 0:02:41so ready to go with the main.
0:02:41 > 0:02:44I managed to get my main course to the banquet.
0:02:44 > 0:02:47I tell you what, there's no better feeling than that.
0:02:47 > 0:02:50I'm looking for dishes that reflect the British summer
0:02:50 > 0:02:55and celebrate 140 years of Wimbledon.
0:02:55 > 0:02:56Good luck.
0:03:00 > 0:03:02We're midway through the competition,
0:03:02 > 0:03:05the chefs are warmed up, but the scores aren't high enough yet.
0:03:05 > 0:03:08I need to see nines and tens for these main courses.
0:03:08 > 0:03:12Tommy is currently in the lead, after Michael felt his fish course
0:03:12 > 0:03:17perfectly captured both the taste of summer and Wimbledon themes.
0:03:17 > 0:03:21Today, he's hoping for a perfect ten with his dish, A Summer Holiday.
0:03:23 > 0:03:26Tommy, your main course. What's the story behind it?
0:03:26 > 0:03:30Basically, childhood memories of barbecue on the beach in the rain.
0:03:31 > 0:03:34- In the rain?- Typical Ireland summer barbecue, isn't it?
0:03:34 > 0:03:38What's going to be the main ingredient of that barbecue?
0:03:39 > 0:03:43We've got some beautiful Welsh lamb. Got rumps, ribs.
0:03:43 > 0:03:45Ribs that get some sort of nice sticky glaze sometimes -
0:03:45 > 0:03:48- are you going to do that? - We're going to rub them down
0:03:48 > 0:03:50and then cook them slowly on the barbecue
0:03:50 > 0:03:53and then, to bring in that seaside element, I've got some cockles.
0:03:53 > 0:03:55We're going to basically take these,
0:03:55 > 0:03:57steam them open and then pickle them down.
0:03:57 > 0:04:00OK. Anything else that's going to be unusual about out barbecue?
0:04:00 > 0:04:03With the onions, we're going to infuse them with some eucalyptus.
0:04:03 > 0:04:07That's a very unusual ingredient, I think, in a British barbecue.
0:04:07 > 0:04:10Well, it just goes well with onions, I find, and with lamb.
0:04:10 > 0:04:13And then, we're going to do a classic jacket potato,
0:04:13 > 0:04:15but we're going to take that out, remove it.
0:04:15 > 0:04:19I'm going to turn that into a foam and fill the jacket potato back up.
0:04:19 > 0:04:22Then, with the aubergine, going to barbecue it.
0:04:22 > 0:04:25I'm almost going to do like a little barbecue sauce.
0:04:25 > 0:04:27Barbecues aren't really considered to be a refined dish,
0:04:27 > 0:04:30so you're confident, with using modern techniques,
0:04:30 > 0:04:32- that's going to elevate the dish? - Exactly.
0:04:32 > 0:04:35I want people to be able to eat a summer barbecue,
0:04:35 > 0:04:37but be excited about what they're eating.
0:04:37 > 0:04:40I'm looking forward to trying it and I wish you the best of luck.
0:04:40 > 0:04:41Thank you.
0:04:42 > 0:04:47I love barbecued sticky ribs, I love nice pink lamb. All that's great.
0:04:47 > 0:04:50Cockles, not sure of. Here to find out.
0:04:52 > 0:04:54Eddie is also paying tribute
0:04:54 > 0:04:56to childhood memories of summer picnics
0:04:56 > 0:04:59with his dish, Lawn Fayre.
0:04:59 > 0:05:00Just two points behind Tommy,
0:05:00 > 0:05:04he's hoping to close the gap with an unusual central ingredient.
0:05:04 > 0:05:09- Eddie.- Hello.- Good to see you. Main course. What's the story behind it?
0:05:09 > 0:05:12The most integral part of Wimbledon, for me, is the grass.
0:05:12 > 0:05:15But, as well, it's a homage to my grandfather.
0:05:15 > 0:05:17My grandfather wasn't a farmer but he had his own land,
0:05:17 > 0:05:20still cut by hook and sickle and, to me, that was the smell of summer.
0:05:20 > 0:05:23When we had our summer holidays, we were sent over to give him a hand.
0:05:23 > 0:05:26OK, so how is this going to materialise?
0:05:26 > 0:05:31- This is 100% Irish water buffalo. - Water buffalo? All right.
0:05:31 > 0:05:33But the most integral part to this buffalo is the grass as well.
0:05:33 > 0:05:36So, it's the grass that imparts that flavour into the animal?
0:05:36 > 0:05:38It imparts the flavour and qualities of it.
0:05:38 > 0:05:40So, how is this main course going to appear?
0:05:40 > 0:05:44- Essentially, what I'm going to make is a quiche.- Just a quiche?
0:05:44 > 0:05:46No, not just a quiche on its own
0:05:46 > 0:05:47but it's going to be a little element to it.
0:05:47 > 0:05:49It's going to be a buffalo mozzarella,
0:05:49 > 0:05:52- salted buffalo and courgette quiche. - Right.
0:05:52 > 0:05:55Then we'll have a purple potato salad,
0:05:55 > 0:05:57some nice pickled vegetables and lovage emulsion.
0:05:57 > 0:05:59And then we're going to barbecue the ribeye.
0:05:59 > 0:06:02Well, Eddie, I really hope that you can do your granddad justice
0:06:02 > 0:06:05- with this main course. - Thanks, Chef.- All the best. Cheers.
0:06:07 > 0:06:10Eddie's choice of water buffalo, I don't think it's ever been served
0:06:10 > 0:06:13at the Great British Menu banquet before.
0:06:13 > 0:06:15He's going to make a quiche and he's got steak.
0:06:15 > 0:06:19Are they two separate main courses or will he manage to combine them?
0:06:19 > 0:06:23Just one point behind Eddie, Joery hit his stride yesterday,
0:06:23 > 0:06:26after scoring a disappointing five for his starter.
0:06:26 > 0:06:30Like his fellow chefs, he's hoping to impress veteran Michael
0:06:30 > 0:06:33with a barbecue for his dish, A Summer's Barbecue.
0:06:33 > 0:06:36- Joery!- Michael, good morning, how are you?- Good, thanks. How are you?
0:06:36 > 0:06:41- I'm good.- Ready to serve up a winner?- I think I will, yes.- Good.
0:06:41 > 0:06:44Just give me a summary of this main course, please.
0:06:44 > 0:06:47I'm going to do smoked pork belly, we're going to do charred sweetcorn.
0:06:47 > 0:06:50I'm going to make a bit of cornbread, coleslaw.
0:06:50 > 0:06:53So, you're using pork. Are you using different cuts?
0:06:53 > 0:06:55We've got the belly, we've got the fillet
0:06:55 > 0:06:58and then, we're going to do, as the Portuguese call it, "secreto".
0:06:58 > 0:07:00It's the "butcher's secret". Very nice piece of meat.
0:07:00 > 0:07:02- It's sort of marbled with fat. - Oh, right.
0:07:02 > 0:07:05First, I'm using pork belly. I'm going to take the crackling off.
0:07:05 > 0:07:07I'm not using the crackling today.
0:07:07 > 0:07:10- I'm going to make a crispy tuile. - Is that instead of the crackling?
0:07:10 > 0:07:13- That's instead of the crackling.- Can we not get some crackling as well?
0:07:13 > 0:07:14But this is more surprising, I think.
0:07:14 > 0:07:16I'll elevate the dish with this tuile.
0:07:16 > 0:07:17It'll be the theatre on the table.
0:07:17 > 0:07:20We're also going to smoke the pork belly with a nice rub
0:07:20 > 0:07:23and then finish that off with a really sticky barbecue sauce.
0:07:23 > 0:07:26- You said you're going to make cornbread, is it?- Cornbread, yes.
0:07:26 > 0:07:29That sounds like an American-style barbecue, right?
0:07:29 > 0:07:31It is a bit of a North American idea.
0:07:31 > 0:07:34There is a danger with this dish, with an American barbecue,
0:07:34 > 0:07:36it doesn't really reflect the British summer.
0:07:36 > 0:07:40It's maybe not as much British, but it's pure summer on a plate.
0:07:40 > 0:07:43Well, it's going to be really interesting for me,
0:07:43 > 0:07:45judging three different barbecues,
0:07:45 > 0:07:47so I'm going to let you get on with it.
0:07:47 > 0:07:49- Happy cooking.- Thank you, Chef.
0:07:49 > 0:07:53Joery's Summer Barbecue is lovely. Everyone loves a barbecue.
0:07:53 > 0:07:55He's going to have to use precision cooking
0:07:55 > 0:07:57and a light touch to pull this one off.
0:08:04 > 0:08:05Boys, the pressure's on.
0:08:05 > 0:08:07Michael's in there, looking for nines and tens.
0:08:07 > 0:08:09He knows what it's like to get a ten.
0:08:09 > 0:08:10It's going to be a tough one.
0:08:10 > 0:08:13- The main course is the main one, isn't it?- EDDIE:- It's the big badge.
0:08:15 > 0:08:18Tommy is determined to maintain his lead, with his dish,
0:08:18 > 0:08:22A Summer Holiday - a celebration of summertime barbecues,
0:08:22 > 0:08:24using unusual seaside flavours.
0:08:26 > 0:08:28He's serving lamb two ways.
0:08:28 > 0:08:30He starts by prepping his lamb rump,
0:08:30 > 0:08:33which he'll barbecue before cooking through in a water bath.
0:08:34 > 0:08:37Next, he moves on to his unusual onion puree,
0:08:37 > 0:08:42which he's infusing with eucalyptus to add a more aromatic flavour.
0:08:42 > 0:08:45- Eucalyptus - you use that a lot, do you?- I do for certain things.
0:08:45 > 0:08:48- It's like liquorice, isn't it? - Yeah, it was kind of a fluke.
0:08:48 > 0:08:50I don't know why I put it in with onions one day
0:08:50 > 0:08:51and I just thought it worked, so...
0:08:51 > 0:08:54Joery's adopting a more American style of barbecue
0:08:54 > 0:08:57for his main course, A Summer's Barbecue.
0:08:57 > 0:08:59There's a lot happening in this barbecue today.
0:08:59 > 0:09:01The other two boys are doing the same kind of thing,
0:09:01 > 0:09:05so I need to stand out. My barbecue has to be perfect.
0:09:05 > 0:09:09He's cooking three different cuts of pork - ribs, tenderloin
0:09:09 > 0:09:13and secreto, a tender piece of meat from behind the shoulder,
0:09:13 > 0:09:16also known as "butcher's secret".
0:09:16 > 0:09:19- So, you went with the secreto. - It's a really nice piece of meat,
0:09:19 > 0:09:21so you're going to have the fattiness of the pork belly,
0:09:21 > 0:09:24you're going to have the really gently cooked pork fillet
0:09:24 > 0:09:26and then the slow-cooked secreto.
0:09:26 > 0:09:31He starts by rubbing his pork belly with a mix of 11 different spices
0:09:31 > 0:09:33which he hopes will give a depth of flavour
0:09:33 > 0:09:37and the taste of a traditional American barbecue.
0:09:37 > 0:09:39How are you going to refine a barbecue?
0:09:39 > 0:09:41Well, I think the refinement is going to be in the presentation
0:09:41 > 0:09:45and it's going to be neat and tidy to make it look banquet-worthy.
0:09:48 > 0:09:51Eddie's looking to impress with his dish, Lawn Fayre,
0:09:51 > 0:09:56which champions an unusual central ingredient - water buffalo,
0:09:56 > 0:10:00which he's both serving as a ribeye steak and using in his quiche.
0:10:00 > 0:10:02I'd never put quiche and ribeye together myself
0:10:02 > 0:10:04but he's probably thinking the same about me -
0:10:04 > 0:10:06"What's he using eucalyptus for?"
0:10:06 > 0:10:09He starts by working on the filling for his quiche,
0:10:09 > 0:10:13preparing brined water buffalo into a corned beef-like texture.
0:10:13 > 0:10:18Next, he rolls his rye pastry, which he hopes will bring earthy flavours
0:10:18 > 0:10:21to the dish and elevate his quiche to banquet standards.
0:10:23 > 0:10:25Is a quiche not more of a lunchtime dish
0:10:25 > 0:10:27rather than a main course for a banquet?
0:10:27 > 0:10:29I need to make it some sort of substance to it as well,
0:10:29 > 0:10:31so with the buffalo behind it, it's packing a punch.
0:10:31 > 0:10:33You got some corned beef I can taste?
0:10:33 > 0:10:35There, Chef, there's a wee bit here.
0:10:36 > 0:10:38So, that's quite a strong, meaty flavour.
0:10:38 > 0:10:41And you're going to make a refined quiche with this in it, yeah?
0:10:41 > 0:10:42I will indeed, yeah.
0:10:43 > 0:10:45Eddie's got a sweat on.
0:10:45 > 0:10:47He's making pastry in a hot kitchen for his quiche.
0:10:47 > 0:10:50But does a quiche belong as part of a main course at a banquet?
0:10:50 > 0:10:52I'm not convinced.
0:10:52 > 0:10:54But Eddie's hoping to elevate his quiche
0:10:54 > 0:10:57by filling it with the unusual buffalo meat.
0:10:58 > 0:11:00I want to champion this and take it forward.
0:11:00 > 0:11:03- Something you haven't used before either, is it?- No, no, I haven't.
0:11:03 > 0:11:06For me, it's going the right way of farming in our country.
0:11:06 > 0:11:09They're all grass-fed. For me, this is probably the most pure meat
0:11:09 > 0:11:11- that I could locate in Ireland. - Yeah.
0:11:14 > 0:11:17Eddie's cut of water buffalo is ideally suited
0:11:17 > 0:11:22to a summertime menu, as it's low in fat and perfect for barbecuing.
0:11:22 > 0:11:26To find out more about this unusual meat, Eddie's come home
0:11:26 > 0:11:29to visit the only farm in Northern Ireland to rear the animals.
0:11:29 > 0:11:32I've been using buffalo meat for a while.
0:11:32 > 0:11:35The flavour that's behind it, you know, I want to share this
0:11:35 > 0:11:38and I know it's going to change my dish and make it something special.
0:11:39 > 0:11:44Barry O'Brien has a herd of over 50 water buffalo on his family farm.
0:11:44 > 0:11:47- This is them?- This is them. - I'll have a good look at them.
0:11:47 > 0:11:50Barry's herd may be born and bred here
0:11:50 > 0:11:53but water buffalo are not native to Northern Ireland.
0:11:53 > 0:11:56I just want to get a bit more background into the history of them.
0:11:56 > 0:11:59The animals, themselves, they were originally from Asia.
0:11:59 > 0:12:01They were brought over to Italy in about the 7th century.
0:12:01 > 0:12:03They were used primarily as a work horse.
0:12:03 > 0:12:05They were using them for ploughing and things like that
0:12:05 > 0:12:07and then moved on from there.
0:12:07 > 0:12:09They started using the milk for mozzarella
0:12:09 > 0:12:12and then the beef became very popular for cured and barbecues.
0:12:13 > 0:12:16Not only does the meat have fewer calories than beef,
0:12:16 > 0:12:20it's also higher in protein and has a sweeter, more delicate flavour.
0:12:20 > 0:12:23So, how do they adapt to being in Northern Ireland,
0:12:23 > 0:12:25so much as being in the Mediterranean, you know?
0:12:25 > 0:12:26They enjoy the water.
0:12:26 > 0:12:29That's why this country suits them so well because it's always wet.
0:12:29 > 0:12:31But, as well as that,
0:12:31 > 0:12:33the quality of the grass seems to be the major factor.
0:12:33 > 0:12:36The buffalo meat itself has a very distinctive flavour.
0:12:36 > 0:12:38It's quite a sweet meat.
0:12:38 > 0:12:40There's quite a lot of protein in it, it's higher in iron.
0:12:40 > 0:12:44The calcium rate's even higher in comparison to normal beef and milk.
0:12:44 > 0:12:46I've definitely made a couple of new friends today anyway.
0:12:46 > 0:12:50I wouldn't mind taking one home if I could fit it into our car!
0:12:51 > 0:12:53It's been very beneficial coming here today.
0:12:53 > 0:12:55It's taken me down to the grassroots of what I needed to find out
0:12:55 > 0:12:58about the buffalo and to see that this meat is a summer meat
0:12:58 > 0:13:00and that it is perfect for the barbecue.
0:13:09 > 0:13:14Back in the kitchen, Tommy is working on an aerated potato foam
0:13:14 > 0:13:18for his ambitious surf and turf dish, A Summer Holiday.
0:13:21 > 0:13:24Should have checked that before I turned it on, shouldn't I?
0:13:24 > 0:13:27He's moved on to the second of his two lamb cuts,
0:13:27 > 0:13:29lamb rib, which he's planning to barbecue
0:13:29 > 0:13:31and serve with cockles cooked in white wine.
0:13:31 > 0:13:33Tommy's dish sounds very interesting.
0:13:33 > 0:13:36I love the use of cockles and how he's marrying it with the lamb,
0:13:36 > 0:13:38so it'll be interesting to see how it goes down.
0:13:39 > 0:13:41Hi, Tommy. What's going on here?
0:13:41 > 0:13:43We've got the lamb ribs out, so they're good to go.
0:13:43 > 0:13:46I'm going to set them aside now, ready for the barbecue.
0:13:46 > 0:13:48What about the lamb rump? You were concerned about them.
0:13:48 > 0:13:50I'm concerned about overcooking it,
0:13:50 > 0:13:52but I've had it on the barbecue, I've taken it off.
0:13:52 > 0:13:54So, it's not going to be a typical British barbecue
0:13:54 > 0:13:56with everything crusty and black on the outside.
0:13:56 > 0:13:58It'll be crusty and black on the outside,
0:13:58 > 0:14:00but pink in the middle. That's the idea.
0:14:00 > 0:14:04My biggest concern for Tommy is that he's got cockles, he's got lamb.
0:14:04 > 0:14:07How's he going to get all those strong flavours to work together?
0:14:07 > 0:14:10It's a bit of a concern just now, but he might be able to pull it off.
0:14:11 > 0:14:13Eddie was criticised by Michael
0:14:13 > 0:14:16for overcomplicating his starter and fish courses
0:14:16 > 0:14:19but that hasn't stopped him attempting lots of elements
0:14:19 > 0:14:21for today's dish, Lawn Fayre.
0:14:21 > 0:14:23Eddie's really pushing the boat out on this one.
0:14:23 > 0:14:25Just look at how many pans he's got on there.
0:14:25 > 0:14:27He's definitely going for it today.
0:14:27 > 0:14:30He's assembling his controversial water buffalo quiche,
0:14:30 > 0:14:33topped with courgettes and a cheese custard.
0:14:33 > 0:14:36Next, he starts work on his accompaniments,
0:14:36 > 0:14:40including a purple potato salad and lovage emulsion.
0:14:40 > 0:14:42Again, I'm leaving myself loads to do at the very end,
0:14:42 > 0:14:44but I have to do it right.
0:14:44 > 0:14:48He places his ribeye water buffalo steak on the barbecue,
0:14:48 > 0:14:51which he'll have to watch carefully so it doesn't overcook.
0:14:53 > 0:14:56Eddie's dish is very interesting. He's using the buffalo.
0:14:56 > 0:15:00It worries me a little that I think Michael might appreciate,
0:15:00 > 0:15:03where I'm using pork and, you know, pork has been used a lot.
0:15:06 > 0:15:07With time running out,
0:15:07 > 0:15:10Joery's also under pressure to complete the accompaniments
0:15:10 > 0:15:14for his American-style barbecue, including cornbread,
0:15:14 > 0:15:16corn puree and kohlrabi coleslaw.
0:15:18 > 0:15:19To refine his dish,
0:15:19 > 0:15:22Joery's also working on a paprika and sugar tuile,
0:15:22 > 0:15:26his unique take on a more traditional pork crackling.
0:15:26 > 0:15:28Maybe I've bitten a bit too much off,
0:15:28 > 0:15:31but these boys are a little bit ahead of me.
0:15:31 > 0:15:32I have to catch up.
0:15:32 > 0:15:35Next, he turns to his barbecue sauce -
0:15:35 > 0:15:39a mix, including honey, soy sauce and plum jam,
0:15:39 > 0:15:40which he hopes will recreate
0:15:40 > 0:15:43the American-style flavours he's looking for.
0:15:44 > 0:15:46Michael, how are you?
0:15:46 > 0:15:48There's lots going on here, Joery. What's going on?
0:15:48 > 0:15:50We've got the pork belly, the cornbread here.
0:15:50 > 0:15:52Tell me something that's going to tie it all together.
0:15:52 > 0:15:54- The sauce, maybe? - I think the barbecue sauce.
0:15:54 > 0:15:57A good barbecue sauce always brings things together, I think.
0:15:58 > 0:16:00Very bold flavours.
0:16:00 > 0:16:02It's nice and sweet but I don't think it's too sweet.
0:16:02 > 0:16:05- There's a bit of spices in there. - The sauce is all-important.
0:16:05 > 0:16:07- You've got to perfect that. I'll let you get on.- Thank you.
0:16:09 > 0:16:12First to the pass is Eddie with his dish, Lawn Fayre -
0:16:12 > 0:16:16a tribute to childhood summer picnics with his granddad.
0:16:16 > 0:16:19I want to make this work, but I need to get on with it.
0:16:20 > 0:16:23He starts by plating purple potato salad,
0:16:23 > 0:16:26followed by buffalo mozzarella, which he chars.
0:16:27 > 0:16:31Next, purple potato wedges, pickled cucumber, beetroot,
0:16:31 > 0:16:33cauliflower and charred onions.
0:16:33 > 0:16:35- What's your puree there? - Lovage emulsion.- Ah, nice.
0:16:35 > 0:16:40He tops his summer salad with dehydrated courgette flowers
0:16:40 > 0:16:42and plates his water buffalo quiche.
0:16:43 > 0:16:45He adds red beetroot,
0:16:45 > 0:16:49before slicing and plating his ribeye water buffalo steak.
0:16:50 > 0:16:52Looks good, doesn't it? Looks very good.
0:16:52 > 0:16:55He finishes with a drizzle of lovage oil.
0:16:59 > 0:17:00Chefs, what do we think?
0:17:00 > 0:17:03Looks good, tells the story, but we'll see how it tastes.
0:17:03 > 0:17:05- Shall we go and do that? - Sure, let's go.
0:17:11 > 0:17:14Beautiful dish. Absolutely stunning looking.
0:17:14 > 0:17:16- Granddad going to be proud. - Oh, yeah.
0:17:16 > 0:17:18- Is it how you wanted? - Near enough, yeah.
0:17:18 > 0:17:21- Maybe we should start with the quiche.- Yeah, let's get in there.
0:17:25 > 0:17:29- The buffalo is really nice.- Yeah, I really like that. That's sound.
0:17:29 > 0:17:32- Pastry is nice and brittle.- He's cooked that perfectly, hasn't he?
0:17:33 > 0:17:35The corned beef in the base of the tart,
0:17:35 > 0:17:38is it maybe a bit too rich for a taste of summer?
0:17:38 > 0:17:40What will complement it is when we eat this quiche with the pickles.
0:17:42 > 0:17:44The pickles with the lovage emulsion,
0:17:44 > 0:17:47is that giving it a light taste of summer for you?
0:17:47 > 0:17:49Yeah, yeah it will do.
0:17:49 > 0:17:52The lovage emulsion - get that grassy flavour coming through.
0:17:52 > 0:17:57- How lovely.- Is that cooked enough? - I don't think so. Not for a banquet.
0:17:58 > 0:18:01Having tasted the ribeye, how's the cooking of that for you?
0:18:01 > 0:18:03Visually, you might think that's a wee bit under,
0:18:03 > 0:18:06but I couldn't enjoy any bite of that any more.
0:18:07 > 0:18:09I don't know if it's a main course.
0:18:09 > 0:18:13I would be very happy to get it for my main course, to be fair.
0:18:13 > 0:18:16- You're going to give this dish ten points?- I'll go eight.
0:18:20 > 0:18:24- Well, guys.- Well, Chef, how did it go?- Not too bad, not too bad.
0:18:24 > 0:18:27You happy with the buffalo? For the banquet, maybe one or two degrees...
0:18:27 > 0:18:29You have to forget you're cooking
0:18:29 > 0:18:31for other people rather than yourself.
0:18:31 > 0:18:35Next to the pass is Tommy, with his dish, A Summer Holiday,
0:18:35 > 0:18:38inspired by memories of summertime barbecues,
0:18:38 > 0:18:40which he's serving on a beach scene.
0:18:40 > 0:18:42What are you blowtorching there, Tommy?
0:18:42 > 0:18:44Just creating a wee barbecue here.
0:18:44 > 0:18:47You don't think it's smoky enough in the kitchen just yet?
0:18:47 > 0:18:49I'm going to put it out. Don't panic.
0:18:49 > 0:18:52He starts by adding his salsa verde and pepper-dill sauce
0:18:52 > 0:18:56to his beach presentation, alongside salsify batons.
0:18:56 > 0:18:57Tommy, how you getting on?
0:18:57 > 0:19:00- You're pushing hard.- Up against it, mate. Up against it, Chef.
0:19:01 > 0:19:05On his serving plates, he places his eucalyptus and onion puree,
0:19:05 > 0:19:10followed by barbecued aubergine and slices of barbecued lamb rump.
0:19:13 > 0:19:16Then his cockles and slices of burnt onion.
0:19:17 > 0:19:20What type of sea vegetables have you got there, Tommy?
0:19:20 > 0:19:23I've got some samphire, some sea rosemary,
0:19:23 > 0:19:27some sea beets and I've got a little bit of sea purslane as well.
0:19:27 > 0:19:31Next, he places potato skins on a smoking barbecue
0:19:31 > 0:19:33and fills with aerated potato foam.
0:19:33 > 0:19:38He adds charred sweetcorn and, finally, his barbecued lamb ribs.
0:19:43 > 0:19:47Well, what do we think, gentlemen? It certainly looks spectacular.
0:19:47 > 0:19:49Spectacular is not the right word, I think.
0:19:49 > 0:19:52- It's better than spectacular. - And what's this we've got here?
0:19:52 > 0:19:55- We've got a pepper-dill sauce.- You gentlemen enjoy your beach barbecue.
0:19:55 > 0:19:58We're going to take this one through and taste it.
0:20:04 > 0:20:07You've got your main course up to the pass. Does it feel good?
0:20:07 > 0:20:09- I was a bit disorganised. - You were pushing hard
0:20:09 > 0:20:11and there's lots going on in the presentation.
0:20:11 > 0:20:13- That looks spectacular!- Thank you.
0:20:14 > 0:20:16- Something else, isn't it? - It's stunning!
0:20:18 > 0:20:20So, this is the rump of lamb. How's the outcome for you?
0:20:20 > 0:20:22For me, it's spot-on.
0:20:22 > 0:20:26I wanted it nice and pink and red, but also edible.
0:20:29 > 0:20:31Nice bit of smokiness.
0:20:31 > 0:20:32Cooked perfectly, for lamb for the banquet.
0:20:32 > 0:20:34It's beautiful, isn't it?
0:20:34 > 0:20:35So, in the onion sauce, the eucalyptus...
0:20:35 > 0:20:39- Is that eucalyptus flavour coming through enough?- Yeah, I think so.
0:20:39 > 0:20:41I think the diners might be intrigued about what it is.
0:20:41 > 0:20:43- Works really well for me. - It's pure class.
0:20:43 > 0:20:45It's taking onion to a different level, isn't it?
0:20:47 > 0:20:48Are you pleased with the potato?
0:20:48 > 0:20:51I didn't want everybody to have a whole jacket potato to themselves.
0:20:51 > 0:20:52Sure.
0:20:52 > 0:20:54It's absolutely beautiful, isn't it?
0:20:54 > 0:20:56Really light and what a surprise.
0:20:58 > 0:21:00And the other very interesting element was the cockles.
0:21:00 > 0:21:03- Do you think that gives it a real taste of summer?- I think so.
0:21:03 > 0:21:06It gives it that seaside flavour.
0:21:06 > 0:21:08Going by the brief, going by the cooking,
0:21:08 > 0:21:10I can't make any negatives on it.
0:21:10 > 0:21:14- Which score would you give your main course?- I fancy it as a ten.
0:21:18 > 0:21:21- TOMMY:- Was a hard push. - EDDIE:- It was unbelievable, mate.
0:21:21 > 0:21:23- Interesting, exciting.- Definitely.
0:21:23 > 0:21:25I don't know where you hid that box of tricks
0:21:25 > 0:21:28- but it came out at the right time. - Cheers, lads. I appreciate that.
0:21:29 > 0:21:33Last to the pass is Joery, with his American-style dish,
0:21:33 > 0:21:36A Summer's Barbecue, featuring three cuts of pork
0:21:36 > 0:21:39and served across two different plates.
0:21:39 > 0:21:43A lot going on, so it's essential that I get it all right today.
0:21:44 > 0:21:48He starts by placing kohlrabi coleslaw on both his plates
0:21:48 > 0:21:50then, to his side plate,
0:21:50 > 0:21:53he adds slices of fresh apple and black garlic puree.
0:21:54 > 0:22:00Next, on his main plate, corn puree, followed by lettuce and cornbread.
0:22:00 > 0:22:04- Is that cornbread, yeah? Happy with it?- I am happy with it. It's nice.
0:22:04 > 0:22:06It's risen up nicely.
0:22:06 > 0:22:09He serves slices of his pork secreto,
0:22:09 > 0:22:11followed by his barbecued pork belly.
0:22:11 > 0:22:13- Lovely glaze on it. - Looking good, man.
0:22:13 > 0:22:16He finishes his main plate with green peppers,
0:22:16 > 0:22:20more black garlic puree and charred sweetcorn and baby sweetcorn.
0:22:20 > 0:22:23- How are you getting on, Joery? - 30 seconds, chef.
0:22:24 > 0:22:28Finally, Joery places his pork tenderloin on his side plate,
0:22:28 > 0:22:32topped with his paprika sugar tuile - his take on pork crackling.
0:22:38 > 0:22:41- Are you happy with the final execution?- I am happy.
0:22:41 > 0:22:43- It's not the final execution yet. - All right.
0:22:43 > 0:22:46- There's one final touch that... - Which is?
0:22:46 > 0:22:48- We were talking about the crackling earlier.- Yeah.
0:22:48 > 0:22:50I just have to finish that, so...
0:22:51 > 0:22:53Eddie, if you want to give me a hand with that, please.
0:22:55 > 0:22:59Mm, so the guests get to crackle their own bit of pork.
0:22:59 > 0:23:01Eddie, what do you think of the presentation?
0:23:01 > 0:23:03- It's incredible again, isn't it? - I want to get stuck in.
0:23:03 > 0:23:05- Shall we go, Joery?- Let's do that.
0:23:11 > 0:23:14Do you think this presentation is what you were looking for,
0:23:14 > 0:23:16the big impact for the main course? Does that have this?
0:23:16 > 0:23:18I think it has, yeah.
0:23:19 > 0:23:21- That sings barbecue, doesn't it? - It does, aye.
0:23:21 > 0:23:25You've got pork, sweetcorn. There's everything on there, isn't there?
0:23:28 > 0:23:32Do you think that's as good, if not better, than traditional crackling?
0:23:32 > 0:23:34Traditional crackling is really, really nice,
0:23:34 > 0:23:36- but I think this is something more special.- Right.
0:23:36 > 0:23:39The crackling gives it a nice crunch.
0:23:39 > 0:23:42- It's almost like eating sugar though.- Yeah. The theatre was cool.
0:23:42 > 0:23:43- Yeah. - It's nice to have that element.
0:23:43 > 0:23:45I would have just went with a bit of crackling.
0:23:46 > 0:23:48This is the belly,
0:23:48 > 0:23:50so this definitely wants a bit of the barbecue sauce, right?
0:23:50 > 0:23:53Oh, yes, it's got barbecue sauce smothered all over it.
0:23:55 > 0:23:58- That's unbelievable. - That's fantastic eating.
0:24:00 > 0:24:03Are you happy with the cooking of the pork belly?
0:24:03 > 0:24:05It's moist, it's tender, there's not too much smoke,
0:24:05 > 0:24:07but it's nice and smoky.
0:24:07 > 0:24:11- Cornbread.- One of my concerns, is it going to be too dry?- Is it?
0:24:11 > 0:24:14On its own, it's maybe a little bit dry.
0:24:14 > 0:24:16Seems a bit dense, but cornbread is dense, isn't it?
0:24:16 > 0:24:18Yeah, cornbread would naturally be a bit dense.
0:24:19 > 0:24:23- Go for a nine.- I'm going to agree and go nine as well.
0:24:23 > 0:24:26Is there anything on there that you're not happy with?
0:24:26 > 0:24:29No, I like what I put on the plate.
0:24:29 > 0:24:32- So this is a ten, right? - I'd give it a nine.
0:24:38 > 0:24:41- How did you find that?- Tough. It's like being back in school.
0:24:41 > 0:24:43- Did you like it? - It was incredible, mate.
0:24:43 > 0:24:46- The pork belly was stunning. - You know what Michael is like.
0:24:46 > 0:24:48He'll find something if there's something wrong.
0:24:50 > 0:24:54There's not many points in it. Hopefully, I get a high score.
0:24:54 > 0:24:56It's been a hard day, I think, for all of us
0:24:56 > 0:24:59and very anxious about the result.
0:25:07 > 0:25:10- How you doing, Chefs? - Very good.- All right.
0:25:10 > 0:25:12Tommy, I'll start with you
0:25:12 > 0:25:14and your dish...
0:25:16 > 0:25:19I thought the lamb itself, the rib and the rump, were cooked very well.
0:25:22 > 0:25:25I thought the jacket potato was a great reinvention.
0:25:27 > 0:25:29You had three sauces accompanying that dish.
0:25:29 > 0:25:31They were all individually delicious.
0:25:33 > 0:25:35In terms of the presentation,
0:25:35 > 0:25:37I thought this was a feast for the eyes.
0:25:39 > 0:25:40However...
0:25:42 > 0:25:45..I think the plate was a little bit too busy.
0:25:46 > 0:25:49The pickled cockles, I know they were there because you love them,
0:25:49 > 0:25:52but if you took them away from that dish, they wouldn't be missed.
0:25:55 > 0:25:57Eddie, your dish...
0:26:01 > 0:26:03I think you did a really good job of getting
0:26:03 > 0:26:05the story behind your dish across.
0:26:05 > 0:26:08I thought the pickled vegetables were very good.
0:26:09 > 0:26:13The quiche was light, the pastry was well executed, it had good flavour.
0:26:15 > 0:26:17However...
0:26:19 > 0:26:21..it was a huge portion and there was too much on the plate.
0:26:24 > 0:26:27The barbecued ribeye was a little bit tough.
0:26:29 > 0:26:32The quiche would have been a great starter
0:26:32 > 0:26:34but, as part of a main course, very confusing.
0:26:38 > 0:26:39Joery, your dish...
0:26:43 > 0:26:45I thought this was a very smart looking plate of food.
0:26:47 > 0:26:48All the meat was cooked really well.
0:26:50 > 0:26:53The kohlrabi coleslaw was lovely and light.
0:26:55 > 0:26:56However...
0:26:58 > 0:27:00..Joery, there wasn't the drama in this main course
0:27:00 > 0:27:04in the presentation. There's got to be a real big visual impact.
0:27:06 > 0:27:09Pork fillet with a DIY crackling, I thought that was a bit of novelty
0:27:09 > 0:27:12but, in the end, it didn't really add anything to that dish.
0:27:15 > 0:27:16To the scores.
0:27:18 > 0:27:20Tommy, I'm going to start with you.
0:27:22 > 0:27:23I'm giving you a score of...
0:27:27 > 0:27:28..nine.
0:27:29 > 0:27:31Eddie...
0:27:31 > 0:27:33I'm giving you a score of...
0:27:37 > 0:27:38..seven.
0:27:41 > 0:27:42Joery...
0:27:43 > 0:27:45..I'm giving you a score of...
0:27:49 > 0:27:50..eight.
0:27:53 > 0:27:57It's going to be a tough match tomorrow, so good luck.
0:27:57 > 0:27:59- Thank you, Chef.- Thank you.
0:28:00 > 0:28:02- Well done, man.- Well done, buddy.
0:28:02 > 0:28:07With his second nine, Tommy extends his lead to 25 points,
0:28:07 > 0:28:124 points clear of Joery and Eddie, who are tied on 21.
0:28:12 > 0:28:14It feels good. Nice to have a bit of a lead.
0:28:14 > 0:28:16Anything can happen in this competition.
0:28:16 > 0:28:19You're four points ahead. I think you're too far for us to catch.
0:28:19 > 0:28:21Sounds like a challenge.
0:28:21 > 0:28:24- EDDIE:- Bit disappointed. I'm neck and neck with Joery now
0:28:24 > 0:28:26but let's see what the dessert brings.
0:28:26 > 0:28:27Who knows what can happen?
0:28:27 > 0:28:30- Happy with an eight, Joery? - Oh, yeah, of course.
0:28:30 > 0:28:34I'm doing well to keep up with Eddie. Last set, all to play for.