Northern Ireland Dessert Great British Menu


Northern Ireland Dessert

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This year on Great British Menu...

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-Ooh!

-..24 of the country's top chefs...

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You've got that glint in your eye.

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..are competing to cook at a glorious Taste Of Summer banquet...

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-The competition is on.

-Whoo!

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..celebrating 140 years of the iconic Wimbledon Championships,

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the oldest and most prestigious tennis tournament in the world.

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CHEERING AND APPLAUSE

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This week, battling to represent Northern Ireland

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in the national finals next week

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are returning chef Eddie Attwell, in second place,

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after scoring sevens on every course.

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Rebuild, come back a bit stronger.

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Newcomer Joery Castel,

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who fought back yesterday to draw level with Eddie.

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It's going to be who makes the fewest mistakes, I think.

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And fellow first-timer Tommy Heaney,

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top of the scoreboard after getting a nine for his main course.

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Something could drastically go wrong here for me,

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and it's out the window, isn't it?

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Today, it's the dessert course and the chefs' last chance to impress.

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I've overcooked the crumble.

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Can any of them end on a high and pull off a perfect ten?

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Are you going to get it right on the first serve or are you going to have to go for a second serve here?

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-Or maybe a third!

-THEY LAUGH

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To reach tomorrow's regional final,

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each chef must create outstanding dishes

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that celebrate a taste of summer

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and pay tribute to 140 years of the Wimbledon Championships.

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With three courses down,

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returning chef Eddie is on 21 points and is determined to do better

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than last year, when his dessert course scored just four.

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I want to score higher on the dessert today.

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I don't want to be going home tomorrow.

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I need to stay in this and cook for the judges.

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Joery is in equal second with Eddie, while Tommy leads on 25 points.

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Right, boys. Dessert today, last chance for a good score.

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Me and you are neck and neck now.

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If I'm going to get another eight and you stay in the sevens club,

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I stand a chance here.

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Tommy, four-point lead, feeling comfortable?

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No, no, not at all.

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You can drop points on the dessert, as you know... You know, Eddie!

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TOMMY LAUGHS

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I know very rightly, yeah.

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Judging this week is former banquet winner and two-time veteran,

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Michael Smith.

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Chefs, how are you all doing?

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-Very good.

-Good.

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Ready to tackle a new one? You all need to focus today,

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because this is your final chance to cook for those judges tomorrow.

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I want you to treat this like your Wimbledon final.

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You've got to be playing at the top of your game.

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Cook your hearts out. Good luck.

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-Thanks, Chef.

-Thanks, Chef.

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It's dessert day.

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It needs to be something memorable, dramatic, delicious.

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It's the last thing guests at the banquet will remember.

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It has to be a showstopper.

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Eddie is determined not to repeat last year's mistakes,

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but is still taking a risk today

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with his white chocolate dish, Drop Shot.

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-Eddie.

-Chef.

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Well, I know last year your dessert course didn't go the way you wanted,

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so what's the story behind this one?

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Drop shot traditionally in tennis is seen as a surprise shot,

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-so hopefully this is my surprise shot of the week.

-Right.

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I'm making a white chocolate sphere and I'm going to spray it green.

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Inside, I've got some caramelised white chocolate,

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so that will be the base of my mousse.

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We're doing a white chocolate cake, which is quite dense,

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-almost like a white chocolate brownie.

-Right.

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Oxeye daisy granita.

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OK, oxeye daisies.

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Cuts the white chocolate a little bit.

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And I'm going to have a lemon verbena jelly.

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Anything else, Eddie?

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Then we're making a little cordial on the side, using the fuchsias.

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Do you think there's too much going on here?

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Or are you really confident that this dish

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is going to win you that place in front of the judges tomorrow?

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I've actually stripped bits.

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It's one that I have taken back from,

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and I'm happy that this is more than enough to take me there.

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Once again, Eddie's got a huge amount going on,

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lots of elements, lots of techniques.

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He needs to get all those perfect

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to get through to the judges tomorrow.

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After scoring nines for both his fish and main courses,

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Tommy's hoping for a perfect ten for his tennis-ball-inspired

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strawberry and cream dessert, New Balls, Please.

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Hi, Tommy, how are you doing?

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Very good, very good.

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Your dessert, what's the inspiration behind it?

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All the tennis balls are chilled courtside at 20 degrees,

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so I'm going to try and recreate a perfectly chilled tennis ball.

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So the first thing I'm going to do is,

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I'm going to make the elderflower and vanilla cream.

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We're going to set the cream...

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..in moulds, but filled with the strawberry puree.

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-Right.

-Then we're going to coat that in white chocolate,

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and once that's set,

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then we're going to spray it with more white chocolate

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to give it that real fluffy texture that a tennis ball would have.

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So you're aiming to have a realistic-looking tennis ball?

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-I hope so.

-What else?

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I'm going to make a strawberry and elderflower champagne sorbet.

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How much have you practised this dish, Tommy?

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-Not enough.

-Not enough practice?

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Not enough. But if I get it right,

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I think this could be one of my strongest dishes.

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Tommy's taken a lot of risks,

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lots of areas where he could make mistakes.

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He's going to have to be really focused.

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Dutch-born Joery is also hoping to score big

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with his take on Wimbledon's iconic strawberries and cream -

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I Came, I Saw, I Served.

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-Joery.

-Chef.

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You know this is your last chance to win a place

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-to cook for those judges tomorrow, right?

-Oh, yes.

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I'm going to do strawberries and cream my way.

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-OK.

-What I'm going to serve up today is called poffertjes.

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It's a very old-fashioned traditional pancake.

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Right. What else is going to be on the plate?

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Well, I've got a lovely fresh watermelon here.

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I'm going to barbecue it.

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-OK, something different.

-Something different.

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I've got a Brazilian spirit here,

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the surprise on the side is going to be a strawberry and cream cocktail.

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Oh, it's not a surprise any more.

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The surprise is going to be, I think,

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in the way that it's going to be served.

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-I'm going to make marshmallows, actually, as well.

-Marshmallows?

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Yeah, and then I'm going to blowtorch them

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to give you that sort of...

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As if you've toasted your own marshmallows.

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Exactly. I think with my start on the starter course

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and I pull it off today,

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this could be one of the greatest fightbacks ever.

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Fighting talk indeed, Joery.

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Joery's got traditional Dutch pancakes, a new one on me.

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But are they befitting of a banquet?

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Guys, anything can happen in the last course here.

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I think it's still an open game, isn't it?

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It is, anything can happen. There's a lot that can go wrong.

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It's not a nice feeling to go home.

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I'd rather be waving one of youse home.

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Joery's hoping to make it through today

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with his Dutch pancake and strawberry dish,

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I Came, I Saw, I Served.

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He begins by making a strawberry mixture

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which he'll turn into two strawberry elements -

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toasted strawberry marshmallows and a strawberry crisp.

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For the crisp, he spreads half the strawberry mix onto a tray

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and coats with sumac, a tangy spice.

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-These your marshmallows, Joery?

-These are the marshmallows, yes.

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Got some lovely mix.

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Have you made strawberry marshmallows yourself, have you?

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Marshmallow strawberry, no, I haven't.

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Oh, they're lovely, like, I mean,

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you can just eat it as it is.

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I'm confident I'm going to deliver on flavour,

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I'm going to deliver on textures.

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In a nod to Wimbledon's strawberries and cream,

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he is serving his dish with a cream cocktail

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which he hopes will give him the edge over his rivals.

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I am worried about Eddie's dish, because he's hitting the brief,

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his cooking has been very consistently good this week.

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It's going to be between the two of us,

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who makes the fewest mistakes, I think, is going to be the question.

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Returning chef Eddie is determined to do better than last year,

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with his ambitious white chocolate dish, Drop Shot.

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Had a train crash last year. No, but at the end of the day, I got a four.

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Not happening today.

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Rebuild, come back a bit stronger.

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That's it, that's it.

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Eddie's making his oxeye daisy granita,

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which he hopes will bring a lightness to his dish.

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He blends oxeye daisy leaves to extract their appley flavour

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before mixing with citrus juices and vodka.

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Next, he moves on to the centrepiece of his dish,

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a sphere made from white chocolate which he pours into chilled moulds,

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sprayed with green cocoa butter to mimic a tennis ball.

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Good job.

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This ball, I want to make it the focal point.

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I want it to be right.

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Tommy's also hoping to impress

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by replicating a tennis ball for his dish,

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New Balls, Please.

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For the filling, he's making a vanilla and elderflower cream

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with a frozen strawberry puree centre

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which he hopes will melt and become a sauce

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when the ball is broken into.

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-Those balls getting on, boys?

-Yeah, doing all right.

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My strawberries and cream tennis balls in the freezer.

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Hopefully, setting.

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Are you going to get it right on the first serve,

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or are you going to have to go for a second serve here?

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Or maybe a third!

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To find out more about how tennis balls are made,

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Eddie's come to the outskirts of Bath to meet Louise Price...

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-Hi, Louise.

-Hello, all right?

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-Pleasure to meet you.

-And you.

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..whose family are the only remaining tennis ball makers

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in the UK.

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My grandad came here in 1936.

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The factory itself used to make rubber tyres

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and there were a few tennis ball moulds here.

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After the war, they started trying them out.

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We've been making tennis balls since then.

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Tennis balls are created from two halves

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made from rubber nuggets which are melted and set into rubber moulds.

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So, this is the size the tennis ball should be?

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Yes, that's right. When covered it'll be about 66mm.

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And now two of these are going to be joined together to make a whole one.

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The balls are then baked for 20 minutes

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to bind the two halves together.

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So this is one that's been cooked already,

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so the joint is really strong,

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so you can't break it at all.

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And the bounce is fine.

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To finish, the ball is hand covered with pre-cut felt.

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Do one side and then you just fill in the gap for the other side.

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Traditionally, tennis balls were white,

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but in 1972, this was changed,

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to make it easier for television viewers to spot them.

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One of the things I was struggling with

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was trying to get the colour right,

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you know, is it yellow, is it green?

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Funnily enough, lots of people call it green.

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I always refer to it as tennis yellow.

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-Tennis yellow.

-And if you're a serious player,

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this is the only colour that you'll want to play with.

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After gluing the felt, the balls are baked one last time.

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Yeah, so let's take it out and have a look.

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Careful, because they're a bit hot to touch.

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-OK, right.

-So, look, now the seam's nice and even all the way round.

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-Perfect.

-Not bad for a first time.

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That's brilliant. Thank you very much.

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In the kitchen, Joery is working on the watermelon for his dish,

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I Came, I Saw, I Served.

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He coats slices with a sumac and rum mix

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and adds to the barbecue to char.

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Next, he starts work on his poffertjes pancakes,

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which he hopes will have a light, fluffy texture.

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-How are you getting on, Joery?

-Under pressure.

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I'm guessing these are your traditional Dutch pancakes?

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Indeed, yes. I think the first one should be ready.

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Be careful, it's hot. It's not the finished article,

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but it gives you a bit of an indication. They're not very sweet.

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What do you think, Chef?

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It's delicious. How many of these per portion?

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I think I'm going to go for five.

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If you got this dish to the banquet,

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I think you're going to be making a lot of pancakes, no?

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You don't think of those things, you know, when you're designing a menu.

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Maybe one of these guys would give you a hand.

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Sure, they've got nothing to do that day, anyway, don't they?

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Yeah, yeah, yeah!

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Eddie is making the lemon verbena foam for his dish, Drop Shot,

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which he wants to cut through the sweetness of his dessert.

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Next, he turns to one of the trickiest elements of his dish,

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a caramelised white chocolate mousse.

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-All right, Eddie?

-Chef, how are you?

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-Busy?

-Busy, busy.

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Just getting ready for my... What's it called, the elusive mousse?

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-Right.

-It split right on me last year so...

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OK. You're seeking redemption?

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I'm seeking redemption, but, you know, it was just a bad day.

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-Any chance of a quick taste?

-Go ahead.

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Just had a taste of Eddie's mousse.

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Sometimes white chocolate can be overpoweringly sickly, sweet.

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His wasn't. It tasted really good.

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I think he's pulled the mousse off, this time.

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Tommy is working on the accompaniment for his dessert,

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including a hazelnut crumb which he toasts in the oven.

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Next, he churns a strawberry and elderflower champagne mix

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for his sorbet, but with so many elements on his dish,

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he's worried he's making mistakes.

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I've overcooked the crumble, nearly overcooked the second one.

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I overcooked the first one, and nearly the second one, so...

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Yeah, up against it.

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Tommy moves on to his frozen, strawberry-scented tennis balls,

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which he coats in dyed white chocolate,

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before spraying with coloured cocoa butter,

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ready to place in the fridge.

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-Hey, Tommy, these are your tennis balls?

-They are indeed, yes.

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So this is a white chocolate that's been coloured?

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-Yeah.

-The frozen strawberries and cream?

-Yeah.

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Is that not a danger it's going to be melting

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-in the heat of the kitchen?

-Yeah.

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So this is a crucial stage. I'm interrupting you?

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This is a crucial stage, yeah.

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I need the white chocolate to set,

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but it can't be too warm or it'll crack.

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I also need the inside, which is cream,

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that needs to melt, so it's... Yeah, I'm up against it.

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All right, well, I'll let you get on with it.

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Thank you very much.

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Tommy seems a little bit stressed, and I can understand why.

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By the sounds of it, he doesn't know when those tennis balls

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are going to be at the perfect temperature to serve.

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That's a major risk.

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Joery is first to plate up his dish, I Came, I Saw, I Served,

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a Dutch take on Wimbledon's iconic strawberries and cream.

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He starts with quenelles of his lemon-infused mascarpone creme,

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and sliced strawberries.

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-How are you working with the heat?

-It's on the edge, it's on the edge.

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He adds charred watermelon discs,

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then glazes his poffertjes in an elderflower champagne butter...

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..topped with grated orange zest.

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-Joery.

-Yes, Chef.

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That's your last minute now.

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Next, his toasted strawberry marshmallows,

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and shards of strawberry crisp

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before pouring his strawberries and cream cocktail

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into specially engraved bottles.

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-How's your cocktail looking?

-Good, Chef.

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Well, except for this one.

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Stay focused, Joery.

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He garnishes with mint and micro sorrel.

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-Are you almost there?

-Ready, chef.

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Tommy, would you mind taking the cocktails down?

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Try to refrain from drinking it.

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Your final play. Have you served an ace?

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I think I have, Chef.

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Great, let's go and taste it.

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Get stuck in, guys.

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I'll take a little bit of meringue.

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Dusted with a little bit of sumac.

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You don't really get that sumac.

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No, but maybe if it's not there, you're going to miss it.

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I don't know.

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You can taste a real marshmallow flavour.

0:16:120:16:14

He's done really well there.

0:16:140:16:16

And you've glazed these with a little bit of butter and...

0:16:160:16:19

Elderflower champagne and icing sugar emulsion.

0:16:190:16:22

Soft, they're fluffy, they puffed up nicely.

0:16:220:16:25

Are you getting a big hit with the elderflower?

0:16:250:16:27

Yeah, I mean, you're getting it through there.

0:16:270:16:29

Yeah, it's good.

0:16:290:16:31

Think you're getting enough flavour from the watermelon?

0:16:310:16:34

-Yeah.

-Mm-hm.

0:16:340:16:36

The char-grilled watermelon, you know,

0:16:360:16:38

it's completely different, isn't it?

0:16:380:16:40

-Yeah.

-Equally as fresh, but in a different way.

0:16:400:16:42

Proost.

0:16:420:16:43

I think it has a good kick.

0:16:470:16:49

-Yeah?

-That's what you want at the end of a banquet, right?

0:16:490:16:51

Oh, yes.

0:16:510:16:52

It's definitely rummy.

0:16:550:16:56

It's a bit much for me, if I'm honest!

0:16:560:17:00

Does this dish tell the story you want it to?

0:17:000:17:03

I think it has, yeah. I'd be happy with an eight.

0:17:030:17:06

If Eddie scores better, I'll be disappointed with an eight.

0:17:060:17:08

I mean, it goes both ways.

0:17:080:17:10

How was that, mate?

0:17:160:17:17

Doesn't matter how many times you go in there,

0:17:180:17:21

-it's always going to be tough.

-Yeah.

0:17:210:17:23

I think I've done enough to get a good score.

0:17:230:17:26

You love your booze, mate.

0:17:260:17:27

JOERY LAUGHS

0:17:270:17:29

I'm only starting to sober up now, to be honest,

0:17:290:17:31

my hangover is starting to kick in.

0:17:310:17:33

Eddie is next to the pass with his dish, Drop Shot.

0:17:330:17:37

He begins with his blueberry gel,

0:17:370:17:39

and adds his tempered white chocolate ball.

0:17:390:17:42

Beautiful colour coming through there.

0:17:420:17:44

-Exactly how you wanted them?

-Near enough, near enough.

0:17:440:17:47

The heat, the heat, the heat, you know, but what can I do?

0:17:470:17:50

Hopefully it's tempered.

0:17:500:17:52

Next, white chocolate crumb.

0:17:520:17:53

Then blueberries and a quenelle

0:17:540:17:56

of his caramelised white chocolate mousse.

0:17:560:18:00

-Is that set the way you want it?

-It is indeed, yeah.

0:18:000:18:02

He plates discs of his white chocolate cake...

0:18:020:18:05

..and adds white chocolate shavings, vodka-soaked blueberries,

0:18:070:18:11

lemon verbena foam and his oxeye daisy granita.

0:18:110:18:15

He bottles his fuchsia cordial.

0:18:170:18:19

Is there any booze in it?

0:18:190:18:20

And finishes by adding a wooden racket and an icing net.

0:18:220:18:26

Big push at the end there, Eddie.

0:18:340:18:36

Have you banished the demons from last year?

0:18:360:18:38

-I'm sweat-free.

-Everything on there that you want?

0:18:390:18:42

Don't forget your bottles.

0:18:420:18:43

Oh, the bottles are here, yeah.

0:18:430:18:45

Cheers, Tom.

0:18:450:18:47

-Shall we go and taste it?

-All right, Chef.

0:18:470:18:49

-That looks good, doesn't it?

-Yeah.

0:18:580:19:00

White chocolate has a tendency to be overly sweet.

0:19:030:19:07

Which parts of the dessert were supposed to counteract that?

0:19:070:19:10

The verbena jelly and the blueberry jelly.

0:19:100:19:12

That blueberry gel, lovely.

0:19:160:19:18

And the white chocolate, as well.

0:19:180:19:20

It really cuts through it, doesn't it?

0:19:200:19:22

It does, yeah.

0:19:220:19:23

How's the texture of that mousse for you?

0:19:250:19:28

It's creamy. It brings everything else together.

0:19:280:19:30

OK.

0:19:300:19:32

-Nice and light.

-Nice flavour of, like, fudge almost.

-Yeah.

0:19:320:19:35

Do you want that to be refreshing and palate cleansing?

0:19:380:19:40

There's an edge to it.

0:19:400:19:42

-You don't find that sweet?

-I don't, no, not myself.

0:19:420:19:44

That's nice, sweet.

0:19:460:19:48

And you can taste the blueberry in it, as well.

0:19:480:19:51

The oxeye daisy granita.

0:19:510:19:52

I'm not sure you get much flavour out of it.

0:19:520:19:55

No, but it's because it's kind of melted

0:19:550:19:57

-by this stage, hasn't it?

-Yeah.

0:19:570:19:58

What's not worked in this dish, Eddie?

0:19:580:20:00

Just the temperature holding the granita.

0:20:000:20:02

Any time I practise dishes for this competition,

0:20:020:20:05

and components haven't worked, I don't put them on the plate.

0:20:050:20:09

Yep.

0:20:090:20:10

Give me a score out of ten.

0:20:110:20:13

I've been a seven runner all week.

0:20:130:20:14

I need to break that mould. Eight, Chef.

0:20:140:20:16

-I'm going to go for nine.

-That worries me.

0:20:180:20:20

Because if Michael thinks the same,

0:20:200:20:22

I'm going to need a ten to go through.

0:20:220:20:24

# Do-roo, do-roo. #

0:20:290:20:30

How are you getting on in there?

0:20:300:20:32

Same, same, they give nothing away.

0:20:320:20:34

The flavour in that dish was 100%, man.

0:20:340:20:36

I loved it.

0:20:360:20:37

-JOERY:

-I liked the sort of interactive play, you know,

0:20:370:20:40

-smashed the ball.

-Thanks, guys.

0:20:400:20:42

Tommy is last to the pass with his Wimbledon-inspired dish,

0:20:420:20:45

New Balls, Please.

0:20:450:20:47

Another prop there to impress, is it?

0:20:470:20:50

You've got to have fun with it as well, boys, you know?

0:20:500:20:52

He starts by placing a hazelnut crumble

0:20:520:20:54

on his Wimbledon turf presentation box.

0:20:540:20:57

He tops with a sprinkling of popping candy, strawberry powder...

0:20:580:21:03

..and basil gel.

0:21:040:21:06

Next, he removes his basil sponge from the blast chiller.

0:21:060:21:09

It doesn't seem to want to come out.

0:21:100:21:13

Excellent. Left it in the blast chiller a bit too long.

0:21:130:21:16

It looks nice and light, anyway.

0:21:170:21:20

He adds fresh, compressed and freeze-dried strawberries

0:21:200:21:23

and meringue shards.

0:21:230:21:26

-One minute to the pass.

-Two minutes, please, Chef.

0:21:260:21:28

Next, his strawberry clouds, cubes of lemon jelly,

0:21:280:21:33

a quenelle of strawberry and elderflower champagne sorbet

0:21:330:21:37

and micro basil leaves.

0:21:370:21:39

He finishes by placing his cream-filled tennis balls

0:21:410:21:44

in a mini fridge.

0:21:440:21:45

Can you grab that one, please?

0:21:480:21:49

New Balls, Please.

0:21:550:21:56

Whoa!

0:21:580:21:59

Well, this looks fantastic.

0:22:010:22:04

That's...

0:22:040:22:06

-Incredible.

-I'd say he's got some balls.

0:22:060:22:08

-He's pulling it off, again.

-Shall we go and taste it now?

0:22:100:22:13

Course you can.

0:22:130:22:15

-The cream just the way you want it?

-The cream is just how I want it.

0:22:290:22:32

Is the strawberry meant to be a little bit frozen?

0:22:320:22:34

I would like to cut it and it just runs out.

0:22:340:22:36

-Like a sauce almost?

-Yeah.

0:22:360:22:37

OK.

0:22:370:22:39

Nice vanilla flavour.

0:22:410:22:43

Don't get much of the elderflower.

0:22:430:22:45

Is this the basil sponge?

0:22:460:22:48

Are they supposed to be sweet,

0:22:480:22:49

or are they adding a nice herby basil flavour to the whole dish?

0:22:490:22:52

A little bit of both.

0:22:520:22:54

Feel that.

0:22:540:22:56

The texture of that sponge, it's like, you could sleep on that.

0:22:560:22:59

So these are your strawberry clouds, is it?

0:22:590:23:01

Yeah, exactly.

0:23:010:23:02

There's actually only strawberries.

0:23:040:23:06

-This is just 100% strawberry?

-100% strawberry.

0:23:060:23:08

That strawberry cloud,

0:23:080:23:10

this has made the thing lighter again.

0:23:100:23:12

Melts in your mouth.

0:23:120:23:14

-The hazelnut crumble.

-Right.

0:23:140:23:16

There's also a little surprise in that for youse.

0:23:160:23:18

OK. A little bit of popping candy?

0:23:180:23:21

You eat it and you smile.

0:23:210:23:23

I think a lot of this dish will make you smile.

0:23:230:23:25

That's incredible. I give him a ten.

0:23:270:23:29

The only thing that I can think is wrong with this dish

0:23:290:23:31

is that I didn't make it.

0:23:310:23:34

Tough again, boys.

0:23:420:23:43

Everything I did on the dish I was happy with, so...

0:23:440:23:48

You should be. For me, it was the dish of the week.

0:23:480:23:51

It was incredible.

0:23:510:23:52

-TOMMY:

-Thanks, lads.

0:23:520:23:53

I am nervous. Ultimately, I'm not ready to go home yet.

0:23:550:23:59

I want to be here tomorrow.

0:23:590:24:00

I came back to get the opportunity to cook for the judges.

0:24:000:24:02

I'd like to have a go at it.

0:24:020:24:05

Fingers crossed, boys.

0:24:050:24:06

-How you doing, chefs?

-Good, Chef, thank you.

0:24:210:24:24

That's the dessert course over.

0:24:240:24:26

Eddie.

0:24:280:24:29

I'm going to start with your dish...

0:24:300:24:32

The presentation was striking.

0:24:350:24:37

You brought the Drop Shot to life.

0:24:370:24:39

There were elements on that dessert that I thought were outstanding.

0:24:400:24:44

Your caramelised white chocolate mousse wasn't overly sweet.

0:24:470:24:51

It had a great taste to it.

0:24:510:24:52

However, the daisy granita, the lemon verbena jelly,

0:24:540:25:01

I don't think they need to be on that dish.

0:25:010:25:03

Your fuchsia cordial was really sweet.

0:25:050:25:08

I was hoping for a really refreshing palate-cleansing drink,

0:25:080:25:12

but it wasn't that at all.

0:25:120:25:14

Joery, your dish...

0:25:160:25:19

I thought it looked summery and vibrant.

0:25:240:25:26

The Dutch pancakes were light, and they were fluffy.

0:25:280:25:31

The strawberry cocktail was creamy, and it had a nice boozy kick.

0:25:330:25:37

However...

0:25:390:25:40

The watermelon, to me, didn't add much to the dish.

0:25:420:25:45

Overall, it was lacking the wow factor

0:25:480:25:51

needed to finish the banquet with a real bang.

0:25:510:25:54

Tommy.

0:25:570:25:58

Your dish...

0:25:580:26:00

You gave yourself a lot of work with this dish.

0:26:040:26:06

The strawberry clouds...

0:26:080:26:09

..were amazing.

0:26:100:26:12

They just tasted of strawberry and disappeared in your mouth.

0:26:120:26:15

The strawberry and elderflower sorbet was really refreshing.

0:26:170:26:21

I was concerned that the tennis ball itself could be a risk.

0:26:240:26:27

I know you said you would want the strawberry centre

0:26:270:26:30

to almost be like a sauce,

0:26:300:26:32

the one I tried was still slightly frozen.

0:26:320:26:35

But do you know what? I thought that was great.

0:26:350:26:37

So the scores.

0:26:410:26:42

With a score of ten...

0:26:440:26:46

..and going straight through to tomorrow's Regional Final...

0:26:470:26:50

..it's you, Tommy.

0:26:520:26:54

Thank you.

0:26:540:26:56

Tommy, I've never had the chance

0:26:560:26:57

to give a ten before in this competition.

0:26:570:27:00

Well done.

0:27:000:27:01

That leaves Eddie and Joery.

0:27:020:27:05

You were both tied on 21 points going into this course.

0:27:050:27:08

Joery...

0:27:110:27:14

I'm giving you...

0:27:140:27:15

..a seven.

0:27:170:27:18

Eddie...

0:27:210:27:22

I'm giving you...

0:27:240:27:25

..eight points.

0:27:280:27:29

You're going to be cooking for the judges tomorrow.

0:27:290:27:33

Thank you. Means I'll have an opportunity to rectify the wrongs.

0:27:330:27:37

Joery, you produced some fabulous dishes.

0:27:370:27:40

I really hope to see you back here in this kitchen.

0:27:400:27:43

It's been my pleasure judging Northern Ireland this year.

0:27:430:27:46

Good luck tomorrow, you two.

0:27:460:27:48

-I wish you all the best.

-Thank you, Chef.

-Thank you.

0:27:480:27:52

Golden balls, huh?

0:27:520:27:54

I wasn't expecting a ten. I don't know what to say, really.

0:27:540:27:56

He's never given a ten before,

0:27:560:27:58

and coming away with a ten, just delighted.

0:27:580:28:02

You deserve a ten. Only because I can't give an 11.

0:28:020:28:05

This week has been, maybe,

0:28:060:28:08

the toughest week in my professional career.

0:28:080:28:11

I think it's fair that I go home.

0:28:110:28:13

Am I happy about it? No.

0:28:130:28:16

If I get a chance to come back next year, I know better.

0:28:160:28:19

I don't know if I'm excited or scared now, to be honest.

0:28:210:28:23

Tommy's level of cookery is fantastic, you know,

0:28:230:28:26

but tomorrow, we've got four palates.

0:28:260:28:28

Let's see what the balance is.

0:28:280:28:30

Never too late to call in sick!

0:28:300:28:31

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