0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:08- Ooh! - ..24 of the country's top chefs...
0:00:08 > 0:00:10You've got that glint in your eye.
0:00:10 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet...
0:00:15 > 0:00:17- The competition is on.- Whoo!
0:00:17 > 0:00:22..celebrating 140 years of the iconic Wimbledon Championships,
0:00:22 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:27 > 0:00:29CHEERING AND APPLAUSE
0:00:30 > 0:00:32This week, battling to represent Northern Ireland
0:00:32 > 0:00:35in the national finals next week
0:00:35 > 0:00:38are returning chef Eddie Attwell, in second place,
0:00:38 > 0:00:41after scoring sevens on every course.
0:00:41 > 0:00:43Rebuild, come back a bit stronger.
0:00:43 > 0:00:44Newcomer Joery Castel,
0:00:44 > 0:00:47who fought back yesterday to draw level with Eddie.
0:00:47 > 0:00:50It's going to be who makes the fewest mistakes, I think.
0:00:50 > 0:00:52And fellow first-timer Tommy Heaney,
0:00:52 > 0:00:56top of the scoreboard after getting a nine for his main course.
0:00:56 > 0:00:59Something could drastically go wrong here for me,
0:00:59 > 0:01:01and it's out the window, isn't it?
0:01:01 > 0:01:05Today, it's the dessert course and the chefs' last chance to impress.
0:01:05 > 0:01:07I've overcooked the crumble.
0:01:07 > 0:01:12Can any of them end on a high and pull off a perfect ten?
0:01:12 > 0:01:16Are you going to get it right on the first serve or are you going to have to go for a second serve here?
0:01:16 > 0:01:18- Or maybe a third! - THEY LAUGH
0:01:30 > 0:01:32To reach tomorrow's regional final,
0:01:32 > 0:01:35each chef must create outstanding dishes
0:01:35 > 0:01:37that celebrate a taste of summer
0:01:37 > 0:01:42and pay tribute to 140 years of the Wimbledon Championships.
0:01:43 > 0:01:44With three courses down,
0:01:44 > 0:01:49returning chef Eddie is on 21 points and is determined to do better
0:01:49 > 0:01:52than last year, when his dessert course scored just four.
0:01:52 > 0:01:55I want to score higher on the dessert today.
0:01:55 > 0:01:57I don't want to be going home tomorrow.
0:01:57 > 0:02:00I need to stay in this and cook for the judges.
0:02:00 > 0:02:05Joery is in equal second with Eddie, while Tommy leads on 25 points.
0:02:07 > 0:02:12Right, boys. Dessert today, last chance for a good score.
0:02:12 > 0:02:13Me and you are neck and neck now.
0:02:13 > 0:02:16If I'm going to get another eight and you stay in the sevens club,
0:02:16 > 0:02:18I stand a chance here.
0:02:18 > 0:02:21Tommy, four-point lead, feeling comfortable?
0:02:21 > 0:02:23No, no, not at all.
0:02:23 > 0:02:26You can drop points on the dessert, as you know... You know, Eddie!
0:02:26 > 0:02:28TOMMY LAUGHS
0:02:28 > 0:02:29I know very rightly, yeah.
0:02:32 > 0:02:36Judging this week is former banquet winner and two-time veteran,
0:02:36 > 0:02:37Michael Smith.
0:02:39 > 0:02:40Chefs, how are you all doing?
0:02:40 > 0:02:42- Very good.- Good.
0:02:42 > 0:02:44Ready to tackle a new one? You all need to focus today,
0:02:44 > 0:02:48because this is your final chance to cook for those judges tomorrow.
0:02:48 > 0:02:50I want you to treat this like your Wimbledon final.
0:02:50 > 0:02:52You've got to be playing at the top of your game.
0:02:52 > 0:02:54Cook your hearts out. Good luck.
0:02:54 > 0:02:56- Thanks, Chef.- Thanks, Chef.
0:03:00 > 0:03:02It's dessert day.
0:03:02 > 0:03:06It needs to be something memorable, dramatic, delicious.
0:03:06 > 0:03:09It's the last thing guests at the banquet will remember.
0:03:09 > 0:03:10It has to be a showstopper.
0:03:14 > 0:03:17Eddie is determined not to repeat last year's mistakes,
0:03:17 > 0:03:19but is still taking a risk today
0:03:19 > 0:03:22with his white chocolate dish, Drop Shot.
0:03:22 > 0:03:23- Eddie.- Chef.
0:03:23 > 0:03:27Well, I know last year your dessert course didn't go the way you wanted,
0:03:27 > 0:03:29so what's the story behind this one?
0:03:29 > 0:03:32Drop shot traditionally in tennis is seen as a surprise shot,
0:03:32 > 0:03:34- so hopefully this is my surprise shot of the week.- Right.
0:03:34 > 0:03:37I'm making a white chocolate sphere and I'm going to spray it green.
0:03:37 > 0:03:39Inside, I've got some caramelised white chocolate,
0:03:39 > 0:03:41so that will be the base of my mousse.
0:03:41 > 0:03:44We're doing a white chocolate cake, which is quite dense,
0:03:44 > 0:03:46- almost like a white chocolate brownie.- Right.
0:03:46 > 0:03:47Oxeye daisy granita.
0:03:47 > 0:03:49OK, oxeye daisies.
0:03:49 > 0:03:50Cuts the white chocolate a little bit.
0:03:50 > 0:03:53And I'm going to have a lemon verbena jelly.
0:03:53 > 0:03:55Anything else, Eddie?
0:03:55 > 0:03:58Then we're making a little cordial on the side, using the fuchsias.
0:03:58 > 0:04:00Do you think there's too much going on here?
0:04:00 > 0:04:02Or are you really confident that this dish
0:04:02 > 0:04:04is going to win you that place in front of the judges tomorrow?
0:04:04 > 0:04:06I've actually stripped bits.
0:04:06 > 0:04:09It's one that I have taken back from,
0:04:09 > 0:04:12and I'm happy that this is more than enough to take me there.
0:04:13 > 0:04:16Once again, Eddie's got a huge amount going on,
0:04:16 > 0:04:18lots of elements, lots of techniques.
0:04:18 > 0:04:19He needs to get all those perfect
0:04:19 > 0:04:21to get through to the judges tomorrow.
0:04:24 > 0:04:27After scoring nines for both his fish and main courses,
0:04:27 > 0:04:31Tommy's hoping for a perfect ten for his tennis-ball-inspired
0:04:31 > 0:04:34strawberry and cream dessert, New Balls, Please.
0:04:34 > 0:04:36Hi, Tommy, how are you doing?
0:04:36 > 0:04:37Very good, very good.
0:04:37 > 0:04:39Your dessert, what's the inspiration behind it?
0:04:39 > 0:04:43All the tennis balls are chilled courtside at 20 degrees,
0:04:43 > 0:04:47so I'm going to try and recreate a perfectly chilled tennis ball.
0:04:47 > 0:04:49So the first thing I'm going to do is,
0:04:49 > 0:04:52I'm going to make the elderflower and vanilla cream.
0:04:52 > 0:04:54We're going to set the cream...
0:04:55 > 0:04:58..in moulds, but filled with the strawberry puree.
0:04:58 > 0:05:03- Right.- Then we're going to coat that in white chocolate,
0:05:03 > 0:05:04and once that's set,
0:05:04 > 0:05:07then we're going to spray it with more white chocolate
0:05:07 > 0:05:10to give it that real fluffy texture that a tennis ball would have.
0:05:10 > 0:05:12So you're aiming to have a realistic-looking tennis ball?
0:05:12 > 0:05:14- I hope so.- What else?
0:05:14 > 0:05:18I'm going to make a strawberry and elderflower champagne sorbet.
0:05:18 > 0:05:20How much have you practised this dish, Tommy?
0:05:21 > 0:05:24- Not enough.- Not enough practice?
0:05:24 > 0:05:26Not enough. But if I get it right,
0:05:26 > 0:05:29I think this could be one of my strongest dishes.
0:05:30 > 0:05:33Tommy's taken a lot of risks,
0:05:33 > 0:05:35lots of areas where he could make mistakes.
0:05:35 > 0:05:37He's going to have to be really focused.
0:05:39 > 0:05:42Dutch-born Joery is also hoping to score big
0:05:42 > 0:05:47with his take on Wimbledon's iconic strawberries and cream -
0:05:47 > 0:05:49I Came, I Saw, I Served.
0:05:50 > 0:05:51- Joery.- Chef.
0:05:51 > 0:05:53You know this is your last chance to win a place
0:05:53 > 0:05:56- to cook for those judges tomorrow, right?- Oh, yes.
0:05:56 > 0:05:58I'm going to do strawberries and cream my way.
0:05:58 > 0:06:01- OK.- What I'm going to serve up today is called poffertjes.
0:06:01 > 0:06:05It's a very old-fashioned traditional pancake.
0:06:05 > 0:06:06Right. What else is going to be on the plate?
0:06:06 > 0:06:08Well, I've got a lovely fresh watermelon here.
0:06:08 > 0:06:10I'm going to barbecue it.
0:06:10 > 0:06:12- OK, something different. - Something different.
0:06:12 > 0:06:14I've got a Brazilian spirit here,
0:06:14 > 0:06:17the surprise on the side is going to be a strawberry and cream cocktail.
0:06:17 > 0:06:20Oh, it's not a surprise any more.
0:06:20 > 0:06:21The surprise is going to be, I think,
0:06:21 > 0:06:23in the way that it's going to be served.
0:06:23 > 0:06:26- I'm going to make marshmallows, actually, as well.- Marshmallows?
0:06:26 > 0:06:27Yeah, and then I'm going to blowtorch them
0:06:27 > 0:06:29to give you that sort of...
0:06:29 > 0:06:31As if you've toasted your own marshmallows.
0:06:31 > 0:06:34Exactly. I think with my start on the starter course
0:06:34 > 0:06:35and I pull it off today,
0:06:35 > 0:06:37this could be one of the greatest fightbacks ever.
0:06:37 > 0:06:39Fighting talk indeed, Joery.
0:06:42 > 0:06:46Joery's got traditional Dutch pancakes, a new one on me.
0:06:46 > 0:06:48But are they befitting of a banquet?
0:06:54 > 0:06:56Guys, anything can happen in the last course here.
0:06:56 > 0:06:58I think it's still an open game, isn't it?
0:06:58 > 0:07:01It is, anything can happen. There's a lot that can go wrong.
0:07:01 > 0:07:02It's not a nice feeling to go home.
0:07:02 > 0:07:04I'd rather be waving one of youse home.
0:07:06 > 0:07:08Joery's hoping to make it through today
0:07:08 > 0:07:10with his Dutch pancake and strawberry dish,
0:07:10 > 0:07:12I Came, I Saw, I Served.
0:07:13 > 0:07:15He begins by making a strawberry mixture
0:07:15 > 0:07:18which he'll turn into two strawberry elements -
0:07:18 > 0:07:22toasted strawberry marshmallows and a strawberry crisp.
0:07:22 > 0:07:25For the crisp, he spreads half the strawberry mix onto a tray
0:07:25 > 0:07:28and coats with sumac, a tangy spice.
0:07:28 > 0:07:31- These your marshmallows, Joery? - These are the marshmallows, yes.
0:07:31 > 0:07:32Got some lovely mix.
0:07:32 > 0:07:35Have you made strawberry marshmallows yourself, have you?
0:07:35 > 0:07:36Marshmallow strawberry, no, I haven't.
0:07:36 > 0:07:38Oh, they're lovely, like, I mean,
0:07:38 > 0:07:39you can just eat it as it is.
0:07:41 > 0:07:43I'm confident I'm going to deliver on flavour,
0:07:43 > 0:07:46I'm going to deliver on textures.
0:07:48 > 0:07:50In a nod to Wimbledon's strawberries and cream,
0:07:50 > 0:07:52he is serving his dish with a cream cocktail
0:07:52 > 0:07:56which he hopes will give him the edge over his rivals.
0:07:56 > 0:07:58I am worried about Eddie's dish, because he's hitting the brief,
0:07:58 > 0:08:01his cooking has been very consistently good this week.
0:08:01 > 0:08:03It's going to be between the two of us,
0:08:03 > 0:08:06who makes the fewest mistakes, I think, is going to be the question.
0:08:08 > 0:08:12Returning chef Eddie is determined to do better than last year,
0:08:12 > 0:08:16with his ambitious white chocolate dish, Drop Shot.
0:08:16 > 0:08:19Had a train crash last year. No, but at the end of the day, I got a four.
0:08:19 > 0:08:21Not happening today.
0:08:21 > 0:08:23Rebuild, come back a bit stronger.
0:08:23 > 0:08:25That's it, that's it.
0:08:25 > 0:08:27Eddie's making his oxeye daisy granita,
0:08:27 > 0:08:30which he hopes will bring a lightness to his dish.
0:08:30 > 0:08:33He blends oxeye daisy leaves to extract their appley flavour
0:08:33 > 0:08:35before mixing with citrus juices and vodka.
0:08:38 > 0:08:41Next, he moves on to the centrepiece of his dish,
0:08:41 > 0:08:44a sphere made from white chocolate which he pours into chilled moulds,
0:08:44 > 0:08:49sprayed with green cocoa butter to mimic a tennis ball.
0:08:49 > 0:08:50Good job.
0:08:51 > 0:08:53This ball, I want to make it the focal point.
0:08:53 > 0:08:54I want it to be right.
0:08:56 > 0:08:58Tommy's also hoping to impress
0:08:58 > 0:09:00by replicating a tennis ball for his dish,
0:09:00 > 0:09:01New Balls, Please.
0:09:03 > 0:09:05For the filling, he's making a vanilla and elderflower cream
0:09:05 > 0:09:08with a frozen strawberry puree centre
0:09:08 > 0:09:10which he hopes will melt and become a sauce
0:09:10 > 0:09:13when the ball is broken into.
0:09:13 > 0:09:16- Those balls getting on, boys? - Yeah, doing all right.
0:09:16 > 0:09:18My strawberries and cream tennis balls in the freezer.
0:09:18 > 0:09:19Hopefully, setting.
0:09:19 > 0:09:21Are you going to get it right on the first serve,
0:09:21 > 0:09:23or are you going to have to go for a second serve here?
0:09:23 > 0:09:25Or maybe a third!
0:09:28 > 0:09:31To find out more about how tennis balls are made,
0:09:31 > 0:09:35Eddie's come to the outskirts of Bath to meet Louise Price...
0:09:35 > 0:09:36- Hi, Louise.- Hello, all right?
0:09:36 > 0:09:38- Pleasure to meet you.- And you.
0:09:38 > 0:09:41..whose family are the only remaining tennis ball makers
0:09:41 > 0:09:43in the UK.
0:09:43 > 0:09:45My grandad came here in 1936.
0:09:45 > 0:09:48The factory itself used to make rubber tyres
0:09:48 > 0:09:50and there were a few tennis ball moulds here.
0:09:50 > 0:09:53After the war, they started trying them out.
0:09:53 > 0:09:55We've been making tennis balls since then.
0:09:57 > 0:10:00Tennis balls are created from two halves
0:10:00 > 0:10:03made from rubber nuggets which are melted and set into rubber moulds.
0:10:05 > 0:10:07So, this is the size the tennis ball should be?
0:10:07 > 0:10:11Yes, that's right. When covered it'll be about 66mm.
0:10:11 > 0:10:15And now two of these are going to be joined together to make a whole one.
0:10:17 > 0:10:19The balls are then baked for 20 minutes
0:10:19 > 0:10:21to bind the two halves together.
0:10:21 > 0:10:24So this is one that's been cooked already,
0:10:24 > 0:10:26so the joint is really strong,
0:10:26 > 0:10:28so you can't break it at all.
0:10:28 > 0:10:29And the bounce is fine.
0:10:33 > 0:10:37To finish, the ball is hand covered with pre-cut felt.
0:10:37 > 0:10:40Do one side and then you just fill in the gap for the other side.
0:10:40 > 0:10:43Traditionally, tennis balls were white,
0:10:43 > 0:10:45but in 1972, this was changed,
0:10:45 > 0:10:48to make it easier for television viewers to spot them.
0:10:48 > 0:10:50One of the things I was struggling with
0:10:50 > 0:10:52was trying to get the colour right,
0:10:52 > 0:10:54you know, is it yellow, is it green?
0:10:54 > 0:10:56Funnily enough, lots of people call it green.
0:10:56 > 0:10:58I always refer to it as tennis yellow.
0:10:58 > 0:11:00- Tennis yellow.- And if you're a serious player,
0:11:00 > 0:11:02this is the only colour that you'll want to play with.
0:11:02 > 0:11:07After gluing the felt, the balls are baked one last time.
0:11:07 > 0:11:09Yeah, so let's take it out and have a look.
0:11:09 > 0:11:11Careful, because they're a bit hot to touch.
0:11:11 > 0:11:15- OK, right.- So, look, now the seam's nice and even all the way round.
0:11:15 > 0:11:18- Perfect.- Not bad for a first time.
0:11:18 > 0:11:20That's brilliant. Thank you very much.
0:11:28 > 0:11:31In the kitchen, Joery is working on the watermelon for his dish,
0:11:31 > 0:11:34I Came, I Saw, I Served.
0:11:34 > 0:11:37He coats slices with a sumac and rum mix
0:11:37 > 0:11:39and adds to the barbecue to char.
0:11:42 > 0:11:45Next, he starts work on his poffertjes pancakes,
0:11:45 > 0:11:48which he hopes will have a light, fluffy texture.
0:11:48 > 0:11:50- How are you getting on, Joery? - Under pressure.
0:11:50 > 0:11:52I'm guessing these are your traditional Dutch pancakes?
0:11:52 > 0:11:55Indeed, yes. I think the first one should be ready.
0:11:55 > 0:11:57Be careful, it's hot. It's not the finished article,
0:11:57 > 0:11:59but it gives you a bit of an indication. They're not very sweet.
0:12:03 > 0:12:04What do you think, Chef?
0:12:04 > 0:12:07It's delicious. How many of these per portion?
0:12:07 > 0:12:09I think I'm going to go for five.
0:12:09 > 0:12:11If you got this dish to the banquet,
0:12:11 > 0:12:14I think you're going to be making a lot of pancakes, no?
0:12:14 > 0:12:17You don't think of those things, you know, when you're designing a menu.
0:12:17 > 0:12:18Maybe one of these guys would give you a hand.
0:12:18 > 0:12:21Sure, they've got nothing to do that day, anyway, don't they?
0:12:21 > 0:12:22Yeah, yeah, yeah!
0:12:26 > 0:12:30Eddie is making the lemon verbena foam for his dish, Drop Shot,
0:12:30 > 0:12:33which he wants to cut through the sweetness of his dessert.
0:12:34 > 0:12:38Next, he turns to one of the trickiest elements of his dish,
0:12:38 > 0:12:40a caramelised white chocolate mousse.
0:12:40 > 0:12:42- All right, Eddie?- Chef, how are you?
0:12:42 > 0:12:43- Busy?- Busy, busy.
0:12:43 > 0:12:47Just getting ready for my... What's it called, the elusive mousse?
0:12:47 > 0:12:49- Right.- It split right on me last year so...
0:12:49 > 0:12:50OK. You're seeking redemption?
0:12:50 > 0:12:53I'm seeking redemption, but, you know, it was just a bad day.
0:12:53 > 0:12:55- Any chance of a quick taste? - Go ahead.
0:13:01 > 0:13:03Just had a taste of Eddie's mousse.
0:13:03 > 0:13:07Sometimes white chocolate can be overpoweringly sickly, sweet.
0:13:07 > 0:13:09His wasn't. It tasted really good.
0:13:09 > 0:13:11I think he's pulled the mousse off, this time.
0:13:13 > 0:13:16Tommy is working on the accompaniment for his dessert,
0:13:16 > 0:13:19including a hazelnut crumb which he toasts in the oven.
0:13:20 > 0:13:24Next, he churns a strawberry and elderflower champagne mix
0:13:24 > 0:13:27for his sorbet, but with so many elements on his dish,
0:13:27 > 0:13:29he's worried he's making mistakes.
0:13:29 > 0:13:32I've overcooked the crumble, nearly overcooked the second one.
0:13:37 > 0:13:40I overcooked the first one, and nearly the second one, so...
0:13:40 > 0:13:42Yeah, up against it.
0:13:43 > 0:13:46Tommy moves on to his frozen, strawberry-scented tennis balls,
0:13:46 > 0:13:49which he coats in dyed white chocolate,
0:13:49 > 0:13:51before spraying with coloured cocoa butter,
0:13:51 > 0:13:53ready to place in the fridge.
0:13:53 > 0:13:56- Hey, Tommy, these are your tennis balls?- They are indeed, yes.
0:13:56 > 0:13:58So this is a white chocolate that's been coloured?
0:13:58 > 0:14:00- Yeah.- The frozen strawberries and cream?- Yeah.
0:14:00 > 0:14:02Is that not a danger it's going to be melting
0:14:02 > 0:14:03- in the heat of the kitchen?- Yeah.
0:14:03 > 0:14:05So this is a crucial stage. I'm interrupting you?
0:14:05 > 0:14:07This is a crucial stage, yeah.
0:14:07 > 0:14:08I need the white chocolate to set,
0:14:08 > 0:14:10but it can't be too warm or it'll crack.
0:14:10 > 0:14:12I also need the inside, which is cream,
0:14:12 > 0:14:16that needs to melt, so it's... Yeah, I'm up against it.
0:14:16 > 0:14:17All right, well, I'll let you get on with it.
0:14:17 > 0:14:19Thank you very much.
0:14:19 > 0:14:23Tommy seems a little bit stressed, and I can understand why.
0:14:23 > 0:14:27By the sounds of it, he doesn't know when those tennis balls
0:14:27 > 0:14:30are going to be at the perfect temperature to serve.
0:14:30 > 0:14:31That's a major risk.
0:14:35 > 0:14:39Joery is first to plate up his dish, I Came, I Saw, I Served,
0:14:39 > 0:14:43a Dutch take on Wimbledon's iconic strawberries and cream.
0:14:45 > 0:14:49He starts with quenelles of his lemon-infused mascarpone creme,
0:14:49 > 0:14:50and sliced strawberries.
0:14:52 > 0:14:56- How are you working with the heat? - It's on the edge, it's on the edge.
0:14:56 > 0:14:58He adds charred watermelon discs,
0:14:58 > 0:15:02then glazes his poffertjes in an elderflower champagne butter...
0:15:03 > 0:15:06..topped with grated orange zest.
0:15:06 > 0:15:07- Joery.- Yes, Chef.
0:15:07 > 0:15:09That's your last minute now.
0:15:09 > 0:15:12Next, his toasted strawberry marshmallows,
0:15:12 > 0:15:13and shards of strawberry crisp
0:15:13 > 0:15:16before pouring his strawberries and cream cocktail
0:15:16 > 0:15:18into specially engraved bottles.
0:15:18 > 0:15:23- How's your cocktail looking? - Good, Chef.
0:15:23 > 0:15:25Well, except for this one.
0:15:25 > 0:15:26Stay focused, Joery.
0:15:29 > 0:15:32He garnishes with mint and micro sorrel.
0:15:32 > 0:15:34- Are you almost there?- Ready, chef.
0:15:34 > 0:15:37Tommy, would you mind taking the cocktails down?
0:15:37 > 0:15:38Try to refrain from drinking it.
0:15:45 > 0:15:49Your final play. Have you served an ace?
0:15:49 > 0:15:51I think I have, Chef.
0:15:51 > 0:15:53Great, let's go and taste it.
0:15:53 > 0:15:55Get stuck in, guys.
0:16:02 > 0:16:04I'll take a little bit of meringue.
0:16:04 > 0:16:06Dusted with a little bit of sumac.
0:16:07 > 0:16:08You don't really get that sumac.
0:16:08 > 0:16:11No, but maybe if it's not there, you're going to miss it.
0:16:11 > 0:16:12I don't know.
0:16:12 > 0:16:14You can taste a real marshmallow flavour.
0:16:14 > 0:16:16He's done really well there.
0:16:16 > 0:16:19And you've glazed these with a little bit of butter and...
0:16:19 > 0:16:22Elderflower champagne and icing sugar emulsion.
0:16:22 > 0:16:25Soft, they're fluffy, they puffed up nicely.
0:16:25 > 0:16:27Are you getting a big hit with the elderflower?
0:16:27 > 0:16:29Yeah, I mean, you're getting it through there.
0:16:29 > 0:16:31Yeah, it's good.
0:16:31 > 0:16:34Think you're getting enough flavour from the watermelon?
0:16:34 > 0:16:36- Yeah.- Mm-hm.
0:16:36 > 0:16:38The char-grilled watermelon, you know,
0:16:38 > 0:16:40it's completely different, isn't it?
0:16:40 > 0:16:42- Yeah.- Equally as fresh, but in a different way.
0:16:42 > 0:16:43Proost.
0:16:47 > 0:16:49I think it has a good kick.
0:16:49 > 0:16:51- Yeah?- That's what you want at the end of a banquet, right?
0:16:51 > 0:16:52Oh, yes.
0:16:55 > 0:16:56It's definitely rummy.
0:16:56 > 0:17:00It's a bit much for me, if I'm honest!
0:17:00 > 0:17:03Does this dish tell the story you want it to?
0:17:03 > 0:17:06I think it has, yeah. I'd be happy with an eight.
0:17:06 > 0:17:08If Eddie scores better, I'll be disappointed with an eight.
0:17:08 > 0:17:10I mean, it goes both ways.
0:17:16 > 0:17:17How was that, mate?
0:17:18 > 0:17:21Doesn't matter how many times you go in there,
0:17:21 > 0:17:23- it's always going to be tough.- Yeah.
0:17:23 > 0:17:26I think I've done enough to get a good score.
0:17:26 > 0:17:27You love your booze, mate.
0:17:27 > 0:17:29JOERY LAUGHS
0:17:29 > 0:17:31I'm only starting to sober up now, to be honest,
0:17:31 > 0:17:33my hangover is starting to kick in.
0:17:33 > 0:17:37Eddie is next to the pass with his dish, Drop Shot.
0:17:37 > 0:17:39He begins with his blueberry gel,
0:17:39 > 0:17:42and adds his tempered white chocolate ball.
0:17:42 > 0:17:44Beautiful colour coming through there.
0:17:44 > 0:17:47- Exactly how you wanted them? - Near enough, near enough.
0:17:47 > 0:17:50The heat, the heat, the heat, you know, but what can I do?
0:17:50 > 0:17:52Hopefully it's tempered.
0:17:52 > 0:17:53Next, white chocolate crumb.
0:17:54 > 0:17:56Then blueberries and a quenelle
0:17:56 > 0:18:00of his caramelised white chocolate mousse.
0:18:00 > 0:18:02- Is that set the way you want it? - It is indeed, yeah.
0:18:02 > 0:18:05He plates discs of his white chocolate cake...
0:18:07 > 0:18:11..and adds white chocolate shavings, vodka-soaked blueberries,
0:18:11 > 0:18:15lemon verbena foam and his oxeye daisy granita.
0:18:17 > 0:18:19He bottles his fuchsia cordial.
0:18:19 > 0:18:20Is there any booze in it?
0:18:22 > 0:18:26And finishes by adding a wooden racket and an icing net.
0:18:34 > 0:18:36Big push at the end there, Eddie.
0:18:36 > 0:18:38Have you banished the demons from last year?
0:18:39 > 0:18:42- I'm sweat-free.- Everything on there that you want?
0:18:42 > 0:18:43Don't forget your bottles.
0:18:43 > 0:18:45Oh, the bottles are here, yeah.
0:18:45 > 0:18:47Cheers, Tom.
0:18:47 > 0:18:49- Shall we go and taste it? - All right, Chef.
0:18:58 > 0:19:00- That looks good, doesn't it?- Yeah.
0:19:03 > 0:19:07White chocolate has a tendency to be overly sweet.
0:19:07 > 0:19:10Which parts of the dessert were supposed to counteract that?
0:19:10 > 0:19:12The verbena jelly and the blueberry jelly.
0:19:16 > 0:19:18That blueberry gel, lovely.
0:19:18 > 0:19:20And the white chocolate, as well.
0:19:20 > 0:19:22It really cuts through it, doesn't it?
0:19:22 > 0:19:23It does, yeah.
0:19:25 > 0:19:28How's the texture of that mousse for you?
0:19:28 > 0:19:30It's creamy. It brings everything else together.
0:19:30 > 0:19:32OK.
0:19:32 > 0:19:35- Nice and light.- Nice flavour of, like, fudge almost.- Yeah.
0:19:38 > 0:19:40Do you want that to be refreshing and palate cleansing?
0:19:40 > 0:19:42There's an edge to it.
0:19:42 > 0:19:44- You don't find that sweet?- I don't, no, not myself.
0:19:46 > 0:19:48That's nice, sweet.
0:19:48 > 0:19:51And you can taste the blueberry in it, as well.
0:19:51 > 0:19:52The oxeye daisy granita.
0:19:52 > 0:19:55I'm not sure you get much flavour out of it.
0:19:55 > 0:19:57No, but it's because it's kind of melted
0:19:57 > 0:19:58- by this stage, hasn't it?- Yeah.
0:19:58 > 0:20:00What's not worked in this dish, Eddie?
0:20:00 > 0:20:02Just the temperature holding the granita.
0:20:02 > 0:20:05Any time I practise dishes for this competition,
0:20:05 > 0:20:09and components haven't worked, I don't put them on the plate.
0:20:09 > 0:20:10Yep.
0:20:11 > 0:20:13Give me a score out of ten.
0:20:13 > 0:20:14I've been a seven runner all week.
0:20:14 > 0:20:16I need to break that mould. Eight, Chef.
0:20:18 > 0:20:20- I'm going to go for nine. - That worries me.
0:20:20 > 0:20:22Because if Michael thinks the same,
0:20:22 > 0:20:24I'm going to need a ten to go through.
0:20:29 > 0:20:30# Do-roo, do-roo. #
0:20:30 > 0:20:32How are you getting on in there?
0:20:32 > 0:20:34Same, same, they give nothing away.
0:20:34 > 0:20:36The flavour in that dish was 100%, man.
0:20:36 > 0:20:37I loved it.
0:20:37 > 0:20:40- JOERY:- I liked the sort of interactive play, you know,
0:20:40 > 0:20:42- smashed the ball.- Thanks, guys.
0:20:42 > 0:20:45Tommy is last to the pass with his Wimbledon-inspired dish,
0:20:45 > 0:20:47New Balls, Please.
0:20:47 > 0:20:50Another prop there to impress, is it?
0:20:50 > 0:20:52You've got to have fun with it as well, boys, you know?
0:20:52 > 0:20:54He starts by placing a hazelnut crumble
0:20:54 > 0:20:57on his Wimbledon turf presentation box.
0:20:58 > 0:21:03He tops with a sprinkling of popping candy, strawberry powder...
0:21:04 > 0:21:06..and basil gel.
0:21:06 > 0:21:09Next, he removes his basil sponge from the blast chiller.
0:21:10 > 0:21:13It doesn't seem to want to come out.
0:21:13 > 0:21:16Excellent. Left it in the blast chiller a bit too long.
0:21:17 > 0:21:20It looks nice and light, anyway.
0:21:20 > 0:21:23He adds fresh, compressed and freeze-dried strawberries
0:21:23 > 0:21:26and meringue shards.
0:21:26 > 0:21:28- One minute to the pass. - Two minutes, please, Chef.
0:21:28 > 0:21:33Next, his strawberry clouds, cubes of lemon jelly,
0:21:33 > 0:21:37a quenelle of strawberry and elderflower champagne sorbet
0:21:37 > 0:21:39and micro basil leaves.
0:21:41 > 0:21:44He finishes by placing his cream-filled tennis balls
0:21:44 > 0:21:45in a mini fridge.
0:21:48 > 0:21:49Can you grab that one, please?
0:21:55 > 0:21:56New Balls, Please.
0:21:58 > 0:21:59Whoa!
0:22:01 > 0:22:04Well, this looks fantastic.
0:22:04 > 0:22:06That's...
0:22:06 > 0:22:08- Incredible.- I'd say he's got some balls.
0:22:10 > 0:22:13- He's pulling it off, again. - Shall we go and taste it now?
0:22:13 > 0:22:15Course you can.
0:22:29 > 0:22:32- The cream just the way you want it? - The cream is just how I want it.
0:22:32 > 0:22:34Is the strawberry meant to be a little bit frozen?
0:22:34 > 0:22:36I would like to cut it and it just runs out.
0:22:36 > 0:22:37- Like a sauce almost?- Yeah.
0:22:37 > 0:22:39OK.
0:22:41 > 0:22:43Nice vanilla flavour.
0:22:43 > 0:22:45Don't get much of the elderflower.
0:22:46 > 0:22:48Is this the basil sponge?
0:22:48 > 0:22:49Are they supposed to be sweet,
0:22:49 > 0:22:52or are they adding a nice herby basil flavour to the whole dish?
0:22:52 > 0:22:54A little bit of both.
0:22:54 > 0:22:56Feel that.
0:22:56 > 0:22:59The texture of that sponge, it's like, you could sleep on that.
0:22:59 > 0:23:01So these are your strawberry clouds, is it?
0:23:01 > 0:23:02Yeah, exactly.
0:23:04 > 0:23:06There's actually only strawberries.
0:23:06 > 0:23:08- This is just 100% strawberry? - 100% strawberry.
0:23:08 > 0:23:10That strawberry cloud,
0:23:10 > 0:23:12this has made the thing lighter again.
0:23:12 > 0:23:14Melts in your mouth.
0:23:14 > 0:23:16- The hazelnut crumble.- Right.
0:23:16 > 0:23:18There's also a little surprise in that for youse.
0:23:18 > 0:23:21OK. A little bit of popping candy?
0:23:21 > 0:23:23You eat it and you smile.
0:23:23 > 0:23:25I think a lot of this dish will make you smile.
0:23:27 > 0:23:29That's incredible. I give him a ten.
0:23:29 > 0:23:31The only thing that I can think is wrong with this dish
0:23:31 > 0:23:34is that I didn't make it.
0:23:42 > 0:23:43Tough again, boys.
0:23:44 > 0:23:48Everything I did on the dish I was happy with, so...
0:23:48 > 0:23:51You should be. For me, it was the dish of the week.
0:23:51 > 0:23:52It was incredible.
0:23:52 > 0:23:53- TOMMY:- Thanks, lads.
0:23:55 > 0:23:59I am nervous. Ultimately, I'm not ready to go home yet.
0:23:59 > 0:24:00I want to be here tomorrow.
0:24:00 > 0:24:02I came back to get the opportunity to cook for the judges.
0:24:02 > 0:24:05I'd like to have a go at it.
0:24:05 > 0:24:06Fingers crossed, boys.
0:24:21 > 0:24:24- How you doing, chefs? - Good, Chef, thank you.
0:24:24 > 0:24:26That's the dessert course over.
0:24:28 > 0:24:29Eddie.
0:24:30 > 0:24:32I'm going to start with your dish...
0:24:35 > 0:24:37The presentation was striking.
0:24:37 > 0:24:39You brought the Drop Shot to life.
0:24:40 > 0:24:44There were elements on that dessert that I thought were outstanding.
0:24:47 > 0:24:51Your caramelised white chocolate mousse wasn't overly sweet.
0:24:51 > 0:24:52It had a great taste to it.
0:24:54 > 0:25:01However, the daisy granita, the lemon verbena jelly,
0:25:01 > 0:25:03I don't think they need to be on that dish.
0:25:05 > 0:25:08Your fuchsia cordial was really sweet.
0:25:08 > 0:25:12I was hoping for a really refreshing palate-cleansing drink,
0:25:12 > 0:25:14but it wasn't that at all.
0:25:16 > 0:25:19Joery, your dish...
0:25:24 > 0:25:26I thought it looked summery and vibrant.
0:25:28 > 0:25:31The Dutch pancakes were light, and they were fluffy.
0:25:33 > 0:25:37The strawberry cocktail was creamy, and it had a nice boozy kick.
0:25:39 > 0:25:40However...
0:25:42 > 0:25:45The watermelon, to me, didn't add much to the dish.
0:25:48 > 0:25:51Overall, it was lacking the wow factor
0:25:51 > 0:25:54needed to finish the banquet with a real bang.
0:25:57 > 0:25:58Tommy.
0:25:58 > 0:26:00Your dish...
0:26:04 > 0:26:06You gave yourself a lot of work with this dish.
0:26:08 > 0:26:09The strawberry clouds...
0:26:10 > 0:26:12..were amazing.
0:26:12 > 0:26:15They just tasted of strawberry and disappeared in your mouth.
0:26:17 > 0:26:21The strawberry and elderflower sorbet was really refreshing.
0:26:24 > 0:26:27I was concerned that the tennis ball itself could be a risk.
0:26:27 > 0:26:30I know you said you would want the strawberry centre
0:26:30 > 0:26:32to almost be like a sauce,
0:26:32 > 0:26:35the one I tried was still slightly frozen.
0:26:35 > 0:26:37But do you know what? I thought that was great.
0:26:41 > 0:26:42So the scores.
0:26:44 > 0:26:46With a score of ten...
0:26:47 > 0:26:50..and going straight through to tomorrow's Regional Final...
0:26:52 > 0:26:54..it's you, Tommy.
0:26:54 > 0:26:56Thank you.
0:26:56 > 0:26:57Tommy, I've never had the chance
0:26:57 > 0:27:00to give a ten before in this competition.
0:27:00 > 0:27:01Well done.
0:27:02 > 0:27:05That leaves Eddie and Joery.
0:27:05 > 0:27:08You were both tied on 21 points going into this course.
0:27:11 > 0:27:14Joery...
0:27:14 > 0:27:15I'm giving you...
0:27:17 > 0:27:18..a seven.
0:27:21 > 0:27:22Eddie...
0:27:24 > 0:27:25I'm giving you...
0:27:28 > 0:27:29..eight points.
0:27:29 > 0:27:33You're going to be cooking for the judges tomorrow.
0:27:33 > 0:27:37Thank you. Means I'll have an opportunity to rectify the wrongs.
0:27:37 > 0:27:40Joery, you produced some fabulous dishes.
0:27:40 > 0:27:43I really hope to see you back here in this kitchen.
0:27:43 > 0:27:46It's been my pleasure judging Northern Ireland this year.
0:27:46 > 0:27:48Good luck tomorrow, you two.
0:27:48 > 0:27:52- I wish you all the best. - Thank you, Chef.- Thank you.
0:27:52 > 0:27:54Golden balls, huh?
0:27:54 > 0:27:56I wasn't expecting a ten. I don't know what to say, really.
0:27:56 > 0:27:58He's never given a ten before,
0:27:58 > 0:28:02and coming away with a ten, just delighted.
0:28:02 > 0:28:05You deserve a ten. Only because I can't give an 11.
0:28:06 > 0:28:08This week has been, maybe,
0:28:08 > 0:28:11the toughest week in my professional career.
0:28:11 > 0:28:13I think it's fair that I go home.
0:28:13 > 0:28:16Am I happy about it? No.
0:28:16 > 0:28:19If I get a chance to come back next year, I know better.
0:28:21 > 0:28:23I don't know if I'm excited or scared now, to be honest.
0:28:23 > 0:28:26Tommy's level of cookery is fantastic, you know,
0:28:26 > 0:28:28but tomorrow, we've got four palates.
0:28:28 > 0:28:30Let's see what the balance is.
0:28:30 > 0:28:31Never too late to call in sick!