0:00:02 > 0:00:06This year on Great British Menu,
0:00:06 > 0:00:0924 of the country's top chefs...
0:00:09 > 0:00:11This is it, I'm just going to go for it.
0:00:11 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet...
0:00:15 > 0:00:17- Everything's got to be perfect. - I'm going to flip out!
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon Championships,
0:00:23 > 0:00:27the oldest and most prestigious tennis tournament in the world.
0:00:29 > 0:00:32This week, battling to represent London and the South East
0:00:32 > 0:00:36in the national finals are three newcomers to the competition.
0:00:36 > 0:00:38- That's brave!- Brave or stupid?
0:00:38 > 0:00:41Selin Kiazim, whose Turkish-Cypriot-inspired main course
0:00:41 > 0:00:44kept her at the top of the scoreboard...
0:00:44 > 0:00:46That's impressive. Is that just for one?
0:00:46 > 0:00:48Yeah, this is just your portion!
0:00:48 > 0:00:51..Tom Kemble, whose outstanding main course
0:00:51 > 0:00:53put him in joint first place...
0:00:53 > 0:00:55I thought it was a lovely plate of food.
0:00:55 > 0:00:57I thought you cooked that lamb beautifully.
0:00:57 > 0:00:58Nine.
0:00:58 > 0:01:01..and Mike Reid, whose risky techniques...
0:01:01 > 0:01:02Pat Cash, baby!
0:01:02 > 0:01:04..saw him slip narrowly into third.
0:01:04 > 0:01:08I didn't think that Wagyu beef had the barbecue flavour to it.
0:01:09 > 0:01:15Today, it's the dessert course, and the chefs' last chance to impress...
0:01:15 > 0:01:17Nerves getting to you?
0:01:17 > 0:01:20..but with only two going through to the judges' chamber,
0:01:20 > 0:01:25and just one point in it, who will be going home today?
0:01:25 > 0:01:26I'm just going to do one more,
0:01:26 > 0:01:28otherwise the whole dish is going to collapse.
0:01:39 > 0:01:42To get to Friday's regional final,
0:01:42 > 0:01:44the chefs must create outstanding dishes
0:01:44 > 0:01:46that celebrate a taste of summer,
0:01:46 > 0:01:51and pay tribute to 140 years of the Wimbledon Championships.
0:01:52 > 0:01:54With three courses down,
0:01:54 > 0:01:57Mike is just behind in third, with 22 points.
0:01:57 > 0:02:01Obviously, to be in front is a better place to be,
0:02:01 > 0:02:04but it's one point, it's nothing. If I nail my dish,
0:02:04 > 0:02:07then I reckon I'll be going through tomorrow to the judges.
0:02:07 > 0:02:10His competitors, Tom and Selin,
0:02:10 > 0:02:13are both in first place on 23 points.
0:02:13 > 0:02:16- So, dessert course. - I'm really excited to get going.
0:02:16 > 0:02:19It's so close between us all, so I'm hoping for a good score.
0:02:20 > 0:02:22You must be feeling good, though, with your nine.
0:02:22 > 0:02:24I feel good, but I need to deliver on this.
0:02:24 > 0:02:26I mean, no-one can really relax today, someone's going home.
0:02:26 > 0:02:28I'm hoping it's not me.
0:02:28 > 0:02:30See what happens when he gets a nine?
0:02:33 > 0:02:36Judging this week is Michelin-starred chef
0:02:36 > 0:02:39and six-time veteran, Angela Hartnett.
0:02:40 > 0:02:42Morning, Chefs. Are you all right?
0:02:42 > 0:02:44- Yeah.- Yeah, not too bad.
0:02:44 > 0:02:45Feeling ready for desserts?
0:02:45 > 0:02:47Yeah, very excited for desserts.
0:02:47 > 0:02:51OK, well, someone has to go home, unfortunately.
0:02:51 > 0:02:53Let's see some brilliant cooking.
0:02:53 > 0:02:54Good luck.
0:02:59 > 0:03:02The dessert needs to be absolutely a show-stopper.
0:03:02 > 0:03:05I would like to give a ten, but a ten basically says it's perfect,
0:03:05 > 0:03:08and I'm afraid none of their dishes so far have been perfect.
0:03:11 > 0:03:14In joint first place, Tom earned an impressive nine for his main,
0:03:14 > 0:03:18only dropping a point for failing to hit the brief.
0:03:18 > 0:03:20Today, he's hoping to go one better,
0:03:20 > 0:03:23with his delicate dessert From The Hedgerows.
0:03:24 > 0:03:26Hey, Tom. Feeling confident going into this round?
0:03:26 > 0:03:28I am. I really believe in this dessert.
0:03:28 > 0:03:30How does it connect to the brief?
0:03:30 > 0:03:33Well, this dish is all based from my childhood memories of summer.
0:03:33 > 0:03:35I used to pick fresh berries from the hedgerows.
0:03:35 > 0:03:36So tell me what the dish is.
0:03:36 > 0:03:38So it's going to be stacked up in various layers.
0:03:38 > 0:03:41There'll be a little bit of fresh raspberry, a little bit of sorbet,
0:03:41 > 0:03:43another layer of tuile.
0:03:43 > 0:03:45I want to make a vanilla cream, a creme diplomat.
0:03:45 > 0:03:47OK. And what are you doing with this elderflower?
0:03:47 > 0:03:49So this is home-made elderflower cordial,
0:03:49 > 0:03:54and I want to be using that as a base for my sorbet.
0:03:54 > 0:03:55Oh, smells delicious.
0:03:55 > 0:03:59- And I'm using a sourdough to make a tuile.- Oh, right, OK.
0:03:59 > 0:04:01Dusting over the tuiles, freeze-dried raspberry power,
0:04:01 > 0:04:03which will add a really nice element of acidity to it.
0:04:03 > 0:04:06With dessert, for me, I hate over-sweet things.
0:04:06 > 0:04:09Oh, well, that works for me. I don't have a sweet tooth.
0:04:09 > 0:04:10I think you'll like this dessert.
0:04:10 > 0:04:12So anything you're worried about
0:04:12 > 0:04:14that you think could trip you up in this round?
0:04:14 > 0:04:15The temperature of the kitchen,
0:04:15 > 0:04:18and getting everything stacked up without, kind of, collapsing,
0:04:18 > 0:04:19would be great.
0:04:21 > 0:04:23I love the sound of Tom's dessert -
0:04:23 > 0:04:26but Tom's weakness is hitting that brief each time,
0:04:26 > 0:04:27and making it banquet-worthy.
0:04:30 > 0:04:32Mind your back, please, Mike.
0:04:32 > 0:04:34Also in first is Selin,
0:04:34 > 0:04:38who's been criticised by Angela for serving too many elements.
0:04:38 > 0:04:40Today, she's doing a more restrained dish -
0:04:40 > 0:04:44her homage to Wimbledon's greatest women players,
0:04:44 > 0:04:46Ladies Dressed In White.
0:04:46 > 0:04:48OK, Selin, what's your dessert?
0:04:48 > 0:04:51I'm going to be doing a dessert which encompasses the flavours
0:04:51 > 0:04:52of strawberries and cream.
0:04:52 > 0:04:56- OK.- My version is a little bit different, though.
0:04:56 > 0:04:57So, what is it, in a nutshell?
0:04:57 > 0:05:00So it's going to be an orange blossom and yoghurt parfait...
0:05:00 > 0:05:03- Yeah.- ..with a strawberry sorbet, a pistachio cream,
0:05:03 > 0:05:05with meringue shards.
0:05:05 > 0:05:07And I've also got this pastry here.
0:05:07 > 0:05:11- So this is what we call kadayif. - Kadayif.- Yeah.
0:05:11 > 0:05:14So I'm going to make a vanilla cream cheese
0:05:14 > 0:05:17and use some of the marinated strawberry to go inside of it,
0:05:17 > 0:05:21and then wrap it in the pastry, and deep fry it.
0:05:21 > 0:05:23Sounds good. You've got less on this dish
0:05:23 > 0:05:25- than any of your previous dishes. - I do!
0:05:27 > 0:05:29Anything you're worried about, nervous?
0:05:29 > 0:05:32I guess just getting the parfait set on time,
0:05:32 > 0:05:34and obviously making sure that the sorbet's nice and set as well.
0:05:34 > 0:05:37So, yeah, timings.
0:05:39 > 0:05:41She's got to make sure that parfait is set correctly.
0:05:41 > 0:05:43She doesn't want it rock-solid,
0:05:43 > 0:05:45she wants it unctuous enough that you can cut it with a spoon.
0:05:45 > 0:05:47I just hope she can pull it off.
0:05:50 > 0:05:55In third place, just one point behind Tom and Selin, is Mike,
0:05:55 > 0:05:59who is hoping to score highly with his dessert, Wimbledon Whites,
0:05:59 > 0:06:03inspired by the players' dress code and flavours of the Caribbean.
0:06:05 > 0:06:07- Hi, Mike, are you OK? - Feeling good, feeling good.
0:06:07 > 0:06:09So, why Wimbledon Whites?
0:06:09 > 0:06:11Wimbledon's the only championship now
0:06:11 > 0:06:13where the players still have to wear white.
0:06:13 > 0:06:16So everything on the dish that's going to be visible
0:06:16 > 0:06:18- will be white. - So, tell me, what's involved?
0:06:18 > 0:06:23I've got a white chocolate and elderflower mousse, a coconut sago,
0:06:23 > 0:06:27a smoked mango puree, and then I've got some yoghurt here.
0:06:27 > 0:06:29- Yeah.- I'm going to make a yoghurt sponge, as well.
0:06:29 > 0:06:30OK. And this is?
0:06:30 > 0:06:33- So this is yuzu.- Yuzu? Oh, Japanese...
0:06:33 > 0:06:35Exactly, like a Japanese lemon.
0:06:35 > 0:06:38I'm going to turn it into a gel, to give a bit of tartness.
0:06:38 > 0:06:40OK. Obviously, Selin's got her whites.
0:06:40 > 0:06:43A bit of a competition, just in you two, you know.
0:06:43 > 0:06:45- Yeah.- I'm just hoping that my one is better!
0:06:48 > 0:06:52Any hiccups, anything you're worried about, that you think, "Oh?"
0:06:52 > 0:06:53There's a lot to get done.
0:06:53 > 0:06:55I've just got to make sure I perfect everything,
0:06:55 > 0:06:58and then I'm sure I'll make it through to tomorrow's final.
0:07:00 > 0:07:01Mike's quite ambitious with his dessert.
0:07:01 > 0:07:04If he pulls that one off, it could beat the other two -
0:07:04 > 0:07:06but there's lots going on.
0:07:06 > 0:07:08He needs to make sure he nails every element of it.
0:07:11 > 0:07:15Behind you, please, Chef.
0:07:15 > 0:07:17There's a lot of pressure on this course.
0:07:17 > 0:07:19Yeah, I mean, even getting a good score in the meat course,
0:07:19 > 0:07:21I still feel, you know, vulnerable.
0:07:21 > 0:07:23Desserts can be so temperamental,
0:07:23 > 0:07:24anything can go wrong,
0:07:24 > 0:07:27it's all about temperatures and being absolutely precise.
0:07:29 > 0:07:33Tom's working on his technical dish From The Hedgerows.
0:07:33 > 0:07:35He is creating a delicately stacked tuile,
0:07:35 > 0:07:38raspberry and elderflower dessert -
0:07:38 > 0:07:39but, to support the layers,
0:07:39 > 0:07:43each component must be set at just the right consistency.
0:07:43 > 0:07:46I just feel really focused, I want to knock out this dish and, yeah,
0:07:46 > 0:07:47try to stay in the competition.
0:07:47 > 0:07:50He begins by stiffening a vanilla-infused milk
0:07:50 > 0:07:52for his creme diplomat,
0:07:52 > 0:07:55which will be used as a base for his sourdough tuile.
0:07:55 > 0:07:59After leaving to set, he moves on to his elderflower sorbet,
0:07:59 > 0:08:02but he's worried about the heat from Mike's barbecue.
0:08:02 > 0:08:05- Are you going to smoke out the whole kitchen?- Yeah, absolutely, Tom.
0:08:05 > 0:08:09- Excellent.- I'm going to try and melt your parfait and ice creams!
0:08:12 > 0:08:16Selin has two key elements she needs to set for her dish,
0:08:16 > 0:08:21Ladies Dressed In White, a yoghurt parfait and a strawberry sorbet.
0:08:21 > 0:08:23So I decided to go with raspberries,
0:08:23 > 0:08:26cos I didn't want to do the obvious thing of using strawberries, Selin.
0:08:26 > 0:08:29Do you think you're going to get marked down for an obvious choice?
0:08:29 > 0:08:33No, not at all. I think there is no way that you can be celebrating
0:08:33 > 0:08:36140 years of Wimbledon without strawberries and cream.
0:08:37 > 0:08:41She starts by making her semi-frozen yoghurt parfait,
0:08:41 > 0:08:43which she's flavouring with orange blossom
0:08:43 > 0:08:45to capture the taste of summer.
0:08:45 > 0:08:49That's really intense. Someone will be going home at the end of today,
0:08:49 > 0:08:51and I really don't want it to be me.
0:08:51 > 0:08:53So, you know, I'm feeling pretty anxious about that.
0:08:58 > 0:09:01Mike is working on his tribute to the Wimbledon dress code,
0:09:01 > 0:09:05Wimbledon Whites, inspired by the tastes of the Caribbean.
0:09:06 > 0:09:11He begins by slow-smoking mangoes to intensify their flavour.
0:09:11 > 0:09:13So, Mike, we're both going for the white theme, here,
0:09:13 > 0:09:14with our desserts.
0:09:14 > 0:09:17Yeah - I think they're both very different.
0:09:17 > 0:09:20I'm very confident that my dish will be the standout one.
0:09:20 > 0:09:22Mangoes aren't very Wimbledon!
0:09:22 > 0:09:24Yeah, but they're very summer.
0:09:25 > 0:09:28Next, he starts on the first white element of his dish,
0:09:28 > 0:09:32his tropical twist on a traditional rice pudding,
0:09:32 > 0:09:35made with sago pearls and lemon grass.
0:09:35 > 0:09:37What have we got here?
0:09:37 > 0:09:39So this is the coconut sago element of my dish.
0:09:43 > 0:09:46- You would have had that as a school dinner?- Absolutely, absolutely.
0:09:46 > 0:09:48Good old rice pudding, but done with sago.
0:09:48 > 0:09:51But that, trust me, tastes a lot better!
0:09:51 > 0:09:52It's sweet, but it's not too sweet,
0:09:52 > 0:09:54so by the time I add the white chocolate,
0:09:54 > 0:09:56which is obviously my other sweet element,
0:09:56 > 0:09:58all the other flavours should bring it into nice balance.
0:09:58 > 0:10:00- Good luck.- Cheers.
0:10:02 > 0:10:05Mike's dish is inspired by the all-white Wimbledon dress code,
0:10:05 > 0:10:08which the modern players must observe -
0:10:08 > 0:10:10but throughout the tournament's history,
0:10:10 > 0:10:12both the outfits and the rules have changed.
0:10:12 > 0:10:15Hi, Mike. Really nice to meet you.
0:10:15 > 0:10:17- Nice to meet you, as well. - Welcome to Wimbledon.
0:10:17 > 0:10:20To find out more, Mike's come to meet Anna Renton,
0:10:20 > 0:10:22curator of the Wimbledon Museum.
0:10:22 > 0:10:25I wanted to start off by showing you the origins
0:10:25 > 0:10:27- of lawn tennis costume for women. - Wow.
0:10:27 > 0:10:30Did they actually wear that to play tennis?
0:10:30 > 0:10:31They actually did.
0:10:31 > 0:10:33Lawn tennis came about
0:10:33 > 0:10:36as an extension of the Victorian garden party,
0:10:36 > 0:10:38so women played in dresses,
0:10:38 > 0:10:41complete with corsets and petticoats.
0:10:41 > 0:10:43We've got here just some weights.
0:10:43 > 0:10:46The left is what a male tennis player was wearing in 1881,
0:10:46 > 0:10:48and that's 2.4 kilos -
0:10:48 > 0:10:49and then, on the right-hand side...
0:10:49 > 0:10:51HE LAUGHS
0:10:51 > 0:10:53..a lady would be wearing 4.9 kilos.
0:10:53 > 0:10:56Wow. That's considerably heavier.
0:10:56 > 0:10:58How did they play with all of that weight?
0:10:58 > 0:11:00It was really quite a challenge -
0:11:00 > 0:11:03and that's kind of where the white clothing thing comes in,
0:11:03 > 0:11:07because the idea of being seen to perspire was not seen as ladylike.
0:11:07 > 0:11:11- Not very ladylike. - No, not at all.- How dare they sweat?
0:11:11 > 0:11:13Absolutely.
0:11:13 > 0:11:17In Victorian times, male tennis players also dressed formally,
0:11:17 > 0:11:19but throughout the tournament's history,
0:11:19 > 0:11:21the clothing has changed dramatically.
0:11:21 > 0:11:25So, this is a blanket coat.
0:11:25 > 0:11:27- Would you like to try it on? - I'd love to!
0:11:27 > 0:11:28- OK.- It looks huge.
0:11:30 > 0:11:32It was said to kind of give the players a bit of an advantage
0:11:32 > 0:11:34so that they didn't cool down.
0:11:34 > 0:11:37What you're wearing there wasn't very controversial -
0:11:37 > 0:11:39but by the 1930s,
0:11:39 > 0:11:43some men's clothing was becoming a bit more controversial.
0:11:43 > 0:11:47I'll show you in here - we've got a pair of shorts.
0:11:47 > 0:11:49Oh!
0:11:49 > 0:11:53So the first man to wear shorts on Centre Court was Bunny Austin.
0:11:53 > 0:11:55These kicked up a storm?
0:11:55 > 0:11:57They really did.
0:11:57 > 0:11:58Wow.
0:11:59 > 0:12:04Over the years, more and more colour began to creep in to tennis outfits,
0:12:04 > 0:12:08and, in 1963, Wimbledon introduced their first written rule
0:12:08 > 0:12:12stating all clothing had to be predominantly white.
0:12:12 > 0:12:17This is Djokovic's kit from the 2015 final.
0:12:17 > 0:12:20And you can see here there is some colour trim allowed.
0:12:20 > 0:12:22I love the fact you can have a little bit of colour.
0:12:22 > 0:12:25It's actually something I could bring to my dish.
0:12:25 > 0:12:26Thank you so much for this.
0:12:26 > 0:12:28- It's been incredible. - You're welcome.
0:12:28 > 0:12:30It's been a real pleasure showing you around.
0:12:30 > 0:12:33Thank you. So, this coat's mine to keep now, yeah?
0:12:33 > 0:12:36I'm afraid I'm going to have to ask for it back!
0:12:40 > 0:12:44Back in the kitchen, Tom's working on the elderflower sorbet
0:12:44 > 0:12:46which he'll use to support the sourdough tuiles
0:12:46 > 0:12:49for the layers in his dessert.
0:12:49 > 0:12:51So what are you doing there, Tom?
0:12:51 > 0:12:53I'm just doing some quenelles of my sorbet already,
0:12:53 > 0:12:56it's going to hold them in the freezer, just in case.
0:12:56 > 0:12:59I do not want to get affected by the heat in this kitchen.
0:13:03 > 0:13:06Next he checks on his delicate tuiles...
0:13:06 > 0:13:07It hasn't worked out.
0:13:07 > 0:13:09..but, in the heat of the oven,
0:13:09 > 0:13:11the wafers have cracked.
0:13:11 > 0:13:13I just saw you bring out the tuile.
0:13:13 > 0:13:15It had holes in it. Is that how it's supposed to be, Tom?
0:13:15 > 0:13:19Um, yeah, but I want to make sure I've got nice pieces
0:13:19 > 0:13:22for the dish, as well, so I'm just going to do one more.
0:13:22 > 0:13:24I want a few holes, but I don't want too many holes,
0:13:24 > 0:13:26otherwise the whole dish is going to collapse.
0:13:31 > 0:13:32With time running out,
0:13:32 > 0:13:36Selin's still working on the centrepiece of her dessert,
0:13:36 > 0:13:38her orange blossom yoghurt parfaits,
0:13:38 > 0:13:41which she coats in toasted pistachio nuts
0:13:41 > 0:13:42before returning to the freezer.
0:13:44 > 0:13:48Next she turns to the riskiest element of her dish, the kadayif,
0:13:48 > 0:13:53a deep-fried Turkish pastry with a frozen cream cheese centre.
0:13:53 > 0:13:54OK, Selin, how are you getting on?
0:13:54 > 0:13:56- I'm up against it.- OK.
0:13:56 > 0:13:58What are these? These are the little ones...
0:13:58 > 0:14:00So this is the vanilla cream cheese,
0:14:00 > 0:14:03so I'm going to put a little compressed strawberry in there,
0:14:03 > 0:14:05which has some syrup going through it.
0:14:05 > 0:14:07I'm going to chill them down as much as I can,
0:14:07 > 0:14:10and then wrap them in the kadayif pastry.
0:14:10 > 0:14:12So you really need these to set?
0:14:12 > 0:14:14- Yes.- Good. All right. I'll let you get on.
0:14:14 > 0:14:16Thank you very much.
0:14:16 > 0:14:18It's cheese filling for a pastry.
0:14:18 > 0:14:20She needs to make sure it's set and sealed,
0:14:20 > 0:14:23cos when she deep-fries it, if it's not, it's going to disintegrate.
0:14:26 > 0:14:30Across the kitchen, Mike's moved on to his milk crumb,
0:14:30 > 0:14:33which he'll use as a topping for his all-white dish.
0:14:36 > 0:14:37Nerves getting to you?
0:14:39 > 0:14:41I'm moving at such a fast pace.
0:14:41 > 0:14:44I've got a lot of elements to get done, so accidents happen.
0:14:47 > 0:14:52He begins by combining milk powder, butter and sugar,
0:14:52 > 0:14:53then bakes in the oven
0:14:53 > 0:14:56before mixing with melted white chocolate.
0:14:57 > 0:15:00Next he turns to his yoghurt sponge,
0:15:00 > 0:15:03which he's cooking using an unconventional method -
0:15:03 > 0:15:05with a plastic cup.
0:15:05 > 0:15:06Why are you piercing them?
0:15:06 > 0:15:09- It's cos I'm cooking it in the microwave.- How long does that take?
0:15:09 > 0:15:11- Pretty quick, no?- About 30 seconds.
0:15:11 > 0:15:14Yeah. Nothing wrong with a normal sponge, then?
0:15:14 > 0:15:17You know me, Tom, I like to push myself.
0:15:17 > 0:15:20Pushing yourself by making a sponge in 30 seconds?
0:15:20 > 0:15:22Yeah!
0:15:22 > 0:15:26Selin is first to plate up her dish, Ladies Dressed In White,
0:15:26 > 0:15:29a homage to Wimbledon's female champions.
0:15:29 > 0:15:32She starts by pouring her strawberry gel into bottles
0:15:32 > 0:15:35before topping with champagne, and corking.
0:15:35 > 0:15:38It's definitely a little bit of a struggle using this.
0:15:38 > 0:15:41- Do you need a hand?- No, all good.
0:15:42 > 0:15:44She adds a personalised note,
0:15:44 > 0:15:48then moves on to her frozen strawberry and cream cheese spheres,
0:15:48 > 0:15:50which she covers in kadayif pastry.
0:15:50 > 0:15:52OK, Selin, on time?
0:15:52 > 0:15:54Erm...I hope so.
0:15:55 > 0:15:58She deep-fries the balls, hoping the filling stays set...
0:16:01 > 0:16:02..and dusts with icing sugar.
0:16:04 > 0:16:08She plates her orange blossom parfait then adds pistachio cream,
0:16:08 > 0:16:13a quenelle of strawberry sorbet and compressed strawberries.
0:16:13 > 0:16:15- Are you nearly there?- Yep.
0:16:15 > 0:16:17- Nearly there, I just need to... - You're quite late, yeah?
0:16:17 > 0:16:19Sorry.
0:16:20 > 0:16:23To reflect the name of the dish,
0:16:23 > 0:16:26Selin finishes with white meringue shards.
0:16:26 > 0:16:27OK. I'm ready.
0:16:31 > 0:16:32Hi.
0:16:34 > 0:16:36Right. A nice little note for me, there, I see.
0:16:36 > 0:16:39"Dear Angela, in honour of the female Wimbledon greats,
0:16:39 > 0:16:43"you are cordially invited to a dessert of strawberries and cream.
0:16:43 > 0:16:46"Dress code - please wear white."
0:16:46 > 0:16:50That's very cute. If you want to take the dessert,
0:16:50 > 0:16:53and I'll take the booze. Right, enjoy, chaps.
0:17:01 > 0:17:02Oh, nice little pop.
0:17:02 > 0:17:04So this is a strawberry Bellini, is that right?
0:17:04 > 0:17:06- Yeah.- OK.
0:17:06 > 0:17:08- That's a really lovely touch. I like that.- Cheers.
0:17:11 > 0:17:14- Yeah, that's nice.- You see, when I saw you making that,
0:17:14 > 0:17:16I thought it was going to fall apart in the fryer.
0:17:16 > 0:17:18Did you wet this pastry to roll it?
0:17:18 > 0:17:20No. If it's a good pastry, it works.
0:17:20 > 0:17:23- Well, we'll see if it's worked. - Yeah.
0:17:23 > 0:17:24OK.
0:17:27 > 0:17:28Mm.
0:17:30 > 0:17:32Not for me.
0:17:32 > 0:17:35It's such a kind of, um, lacy pastry,
0:17:35 > 0:17:37that there's so much oil that just sits in there.
0:17:37 > 0:17:39Yeah, I agree.
0:17:39 > 0:17:41Wow. There is your summer on a plate.
0:17:45 > 0:17:48You do get the orange flavour with that parfait.
0:17:48 > 0:17:50I think if you put it in, it could kill the whole dessert,
0:17:50 > 0:17:51but it's worked well with it.
0:17:51 > 0:17:53Are you happy with the setting?
0:17:53 > 0:17:56No, I think it's a little bit too hard-set.
0:17:58 > 0:18:01Nice texture to it. If you taste the pistachio cream with the parfait,
0:18:01 > 0:18:03I think you completely lose the parfait,
0:18:03 > 0:18:06you just get that pistachio flavour kind of dominating.
0:18:06 > 0:18:07So how would you score that?
0:18:09 > 0:18:11I think I'd give myself a nine.
0:18:11 > 0:18:13I don't think it's one of her strongest dishes.
0:18:13 > 0:18:15I think it's a little bit style over substance.
0:18:19 > 0:18:20- Hey, guys.- How was it?
0:18:20 > 0:18:22I think the parfait, I should have taken out a little sooner
0:18:22 > 0:18:25from the blast chiller, but I was happy with all the flavours.
0:18:25 > 0:18:26I thought the flavours were great.
0:18:26 > 0:18:28- I didn't think it needed the kadayif pastry.- OK.
0:18:28 > 0:18:30I think it was a really good plate of food.
0:18:30 > 0:18:32Thank you very much.
0:18:32 > 0:18:36Tom is next to plate up his summer-themed layered dessert
0:18:36 > 0:18:40From The Hedgerows. He starts his stack with raspberry foam.
0:18:40 > 0:18:42He adds fresh raspberries
0:18:42 > 0:18:46before topping with a quenelle of elderflower sorbet.
0:18:46 > 0:18:50Next, using a sourdough tuile, he creates a second tier,
0:18:50 > 0:18:51which he tops with creme diplomat
0:18:51 > 0:18:54and raspberries drizzled with balsamic vinegar.
0:18:54 > 0:18:56Are you happy with those tuiles, Tom?
0:18:56 > 0:18:59Yeah, I am. I wasn't feeling good about half an hour ago.
0:18:59 > 0:19:00How many batches have you made?
0:19:00 > 0:19:02Only three!
0:19:03 > 0:19:06Finally, he places another tuile on top,
0:19:06 > 0:19:09dusted with freeze-dried raspberry powder.
0:19:09 > 0:19:12- Are you ready to come up to the pass, Tom?- Yes, I am, Angela.
0:19:17 > 0:19:20- From The Hedgerows. - What do you think?
0:19:20 > 0:19:21Nice and vibrant colours.
0:19:21 > 0:19:23This one definitely smacks of summer.
0:19:23 > 0:19:24So, what are you saying, his last ones didn't?
0:19:24 > 0:19:27- Is that what...?- Oh, you said that, Angela, not me.
0:19:28 > 0:19:30Right, you want to bring that through, Tom?
0:19:30 > 0:19:32We'll take it to the chamber.
0:19:40 > 0:19:44- It's holding well.- Some kind of glue in there, or something?- Yeah!
0:19:49 > 0:19:51Is that the right flavour you wanted,
0:19:51 > 0:19:53and the consistency you wanted in the sorbet?
0:19:53 > 0:19:56Yeah. I'm really happy with it. The home-made kind of syrup,
0:19:56 > 0:19:59it really gives a really vibrant elderflower flavour to the dish.
0:20:02 > 0:20:06The elderflower sorbet is beautiful, quite a fragrant flavour to it.
0:20:08 > 0:20:11The little sourdough tuiles?
0:20:11 > 0:20:12- Happy with those?- I am.
0:20:12 > 0:20:14They are kind of paper-thin, which is what I wanted.
0:20:14 > 0:20:17It's really delicious. I'm loving the texture
0:20:17 > 0:20:20that the sourdough tuile is bringing.
0:20:20 > 0:20:22Creme diplomat.
0:20:24 > 0:20:25With the vanilla through that.
0:20:25 > 0:20:27You know, it is lovely.
0:20:27 > 0:20:29Maybe a touch less creme diplomat,
0:20:29 > 0:20:31so the sorbet flavour would come through a little better.
0:20:31 > 0:20:33Maybe could have just dialled it down a touch,
0:20:33 > 0:20:35but that's nit-picking, you know?
0:20:35 > 0:20:38You're fine with the balance of sweetness to savoury?
0:20:38 > 0:20:41I think it could do with a little bit more balsamic vinegar.
0:20:41 > 0:20:44I love that aged balsamic, you know. It adds a really nice sharpness.
0:20:44 > 0:20:47Yeah, I would have liked a little bit more of it.
0:20:47 > 0:20:48What score would you give it?
0:20:48 > 0:20:51So I'm going to score myself with a nine.
0:20:53 > 0:20:54He's pulled one out the bag here.
0:20:54 > 0:20:56Yeah, it's got me quite worried, actually.
0:21:01 > 0:21:03- How did it go? - You never know, do you?
0:21:03 > 0:21:05I thought it was really delicious, actually, Tom.
0:21:05 > 0:21:07I think it's been your best course of the week.
0:21:07 > 0:21:09- Really?- Yeah.- Great.
0:21:10 > 0:21:14Mike is last to the pass with his dish, Wimbledon Whites,
0:21:14 > 0:21:16inspired by the flavours of the Caribbean.
0:21:16 > 0:21:18Any props with this one, Mike?
0:21:18 > 0:21:19- Tennis court?- Andy Murray?
0:21:19 > 0:21:21Tennis court, maybe!
0:21:21 > 0:21:23I tried Andy, he wasn't available.
0:21:24 > 0:21:26He begins with the coconut sago,
0:21:26 > 0:21:29his tropical take on traditional rice pudding.
0:21:29 > 0:21:32- What's going on the plate, Mike? - Smoked mango.
0:21:32 > 0:21:35Ah, so you pureed it? That's all the barbecued mango, yeah?
0:21:35 > 0:21:36Yeah, exactly.
0:21:37 > 0:21:40He adds white chocolate and elderflower mousse.
0:21:42 > 0:21:45Next, his unusually-cooked yoghurt sponge...
0:21:46 > 0:21:48..followed by his buttermilk crumb.
0:21:50 > 0:21:51- OK, Mike.- Yeah.
0:21:51 > 0:21:54What's our little bit of grass here for?
0:21:54 > 0:21:57Just to serve up on, Angela. Just to take you to Wimbledon,
0:21:57 > 0:21:59so that the white dish really pops.
0:21:59 > 0:22:03He tops with coconut powder and apple blossom
0:22:03 > 0:22:06to create the all-white effect.
0:22:06 > 0:22:07OK, are you ready?
0:22:07 > 0:22:10- I forgot one element. - What are you putting on there, Mike?
0:22:10 > 0:22:13Just the yuzu, which is really important.
0:22:15 > 0:22:16It's like it never happened.
0:22:20 > 0:22:21OK.
0:22:23 > 0:22:24Wimbledon Whites.
0:22:24 > 0:22:27- What do you think, Tom? - Yeah, it looks really impressive.
0:22:27 > 0:22:29Really nice and clean. I love that look.
0:22:29 > 0:22:30Right, let's go.
0:22:39 > 0:22:41It certainly is white.
0:22:47 > 0:22:49It's biscuity. What's the biscuity thing?
0:22:49 > 0:22:51- That's the milk crumb.- Really?
0:22:51 > 0:22:54Yeah, you know, it's a fancy way of making a crumble.
0:22:54 > 0:22:57I wouldn't know it was made from milk.
0:22:57 > 0:22:59I think maybe it's just got lost with everything.
0:23:04 > 0:23:06- You certainly get that smokiness with the mango.- Yeah.
0:23:06 > 0:23:08It's surprising, actually.
0:23:11 > 0:23:13It's got a really nice balance of the barbecued flavour
0:23:13 > 0:23:17but also kind of still keeping that mango flavour, as well.
0:23:17 > 0:23:20- Where's the sponge in that? - As you're cutting, you should get
0:23:20 > 0:23:23- a little bit of the bite of the sponge.- Right, yeah, I see that.
0:23:23 > 0:23:26So you should get a little bit of sourness from that.
0:23:29 > 0:23:33It is yoghurty, but I just think that there's not much sponge texture
0:23:33 > 0:23:34to it. It's quite dense.
0:23:34 > 0:23:38- Yeah.- You've got that subtlety of the coconut in the sago.
0:23:38 > 0:23:39It's not overpowering.
0:23:39 > 0:23:43I wanted to keep the sago really airy, and not too in your face.
0:23:44 > 0:23:47- I just think that there's too much going on in this dish.- I agree.
0:23:47 > 0:23:50- I think you could have stripped it back.- Some mouthfuls, the flavours
0:23:50 > 0:23:53- all work, but otherwise, it's kind of a bit pot luck.- Yeah.
0:24:01 > 0:24:03How did that go for you?
0:24:03 > 0:24:04I'm so glad that's over!
0:24:05 > 0:24:07I was happy with it. What did you guys think?
0:24:07 > 0:24:09The yoghurt sponge was a bit flat.
0:24:09 > 0:24:11I think there was a bit too much going on,
0:24:11 > 0:24:13which is quite rich coming from me, probably!
0:24:15 > 0:24:17Hoping Angela doesn't agree with either of you!
0:24:20 > 0:24:23It so close between us, it really is about this dessert,
0:24:23 > 0:24:25and I'd be gutted if I went out.
0:24:25 > 0:24:27I'd be devastated.
0:24:38 > 0:24:40Don't look so nervous!
0:24:42 > 0:24:45Selin, I'm going to start with your dish...
0:24:48 > 0:24:52I like the marinated strawberries, they were really lovely.
0:24:52 > 0:24:54And I really like that deep-fried kadayif.
0:24:54 > 0:24:57You pulled it off - you had the crunchiness there of that pastry,
0:24:57 > 0:25:00you had the softness there of the cream cheese in the middle
0:25:00 > 0:25:01with the strawberry...
0:25:04 > 0:25:10..but, as you pointed out, the parfait was a little bit firm.
0:25:11 > 0:25:14You didn't need the pistachio cream.
0:25:14 > 0:25:17You had all the flavour with the pistachios round the parfait.
0:25:21 > 0:25:24Tom, your dish...
0:25:27 > 0:25:30I thought it was a very refined dessert.
0:25:30 > 0:25:31I liked the creme diplomat,
0:25:31 > 0:25:34I thought that was smart not to be whipped cream that would sink.
0:25:36 > 0:25:38It was brilliant that I could take my spoon and literally cut
0:25:38 > 0:25:41right through to the bottom of that dessert.
0:25:41 > 0:25:45It just showed that you had the most amazing consistency
0:25:45 > 0:25:46with that sorbet.
0:25:46 > 0:25:50That beautiful pink powder on top of your sourdough tuile,
0:25:50 > 0:25:53that just shone, you know, it made that dish sort of alive.
0:25:54 > 0:25:56However...
0:25:56 > 0:25:59there were a few sharp elements on your plate,
0:25:59 > 0:26:01like the raspberries and elderflower.
0:26:01 > 0:26:03A little bit more of that balsamic vinegar
0:26:03 > 0:26:05would have given that extra sweetness
0:26:05 > 0:26:07and brought that little stickiness to it.
0:26:10 > 0:26:12Mike.
0:26:12 > 0:26:13Your dish...
0:26:16 > 0:26:17I like the sago.
0:26:17 > 0:26:19It wasn't overly sharp.
0:26:20 > 0:26:24I like the smoked mango, and I thought your yuzu was delicious.
0:26:24 > 0:26:26You needed that to cut through that sweetness.
0:26:28 > 0:26:31However...
0:26:31 > 0:26:33I felt the milk crumb was too sweet.
0:26:35 > 0:26:37The yoghurt sponge did feel a bit rubbery,
0:26:37 > 0:26:39and you couldn't taste the yoghurt.
0:26:41 > 0:26:44So, to the scores.
0:26:46 > 0:26:48With a score of nine...
0:26:50 > 0:26:52..and going straight through to tomorrow's final...
0:26:55 > 0:26:57..is Tom.
0:26:58 > 0:27:00Well done, Tom. How do you feel?
0:27:00 > 0:27:02That's a great score, yeah.
0:27:02 > 0:27:06- I'm really relieved.- So that leaves you, Mike, and you, Selin.
0:27:06 > 0:27:10Mike, you were on 22, and, Selin, you were on 23.
0:27:12 > 0:27:13So, Mike...
0:27:15 > 0:27:16..I'm giving you...
0:27:19 > 0:27:20..a seven.
0:27:23 > 0:27:27Selin, I'm giving you...
0:27:31 > 0:27:34..an eight. So, Selin, well done,
0:27:34 > 0:27:37that means you'll go through to the final for the judges tomorrow.
0:27:37 > 0:27:39- Thank you.- How do you feel?
0:27:39 > 0:27:41Yeah, amazing.
0:27:41 > 0:27:43Yeah, really amazing.
0:27:44 > 0:27:45- Mike, commiserations.- Thank you.
0:27:45 > 0:27:47It's been a real pleasure working with you.
0:27:47 > 0:27:49- Well done, all of you. - Thank you very much.
0:27:49 > 0:27:50Good luck tomorrow.
0:27:50 > 0:27:53Make sure someone from London and the South East
0:27:53 > 0:27:56- gets through to the banquet. OK?- Thank you.
0:28:00 > 0:28:02- Good luck to you both.- Thank you.
0:28:02 > 0:28:04- Cheers.- Out by two points.
0:28:04 > 0:28:06I feel gutted, gutted.
0:28:06 > 0:28:08You know? I put my heart and soul into it.
0:28:08 > 0:28:10I think it's going to be really interesting.
0:28:10 > 0:28:11We've got such different food.
0:28:11 > 0:28:14I feel ecstatic. I really wanted to get the opportunity
0:28:14 > 0:28:16to showcase my food to the judges,
0:28:16 > 0:28:18and now I want to get through to the final.
0:28:18 > 0:28:20It feels amazing.
0:28:20 > 0:28:21- Yeah.- Not so much.
0:28:22 > 0:28:24- SELIN:- Tomorrow I'm going to have the upper hand on Tom,
0:28:24 > 0:28:29and be able to maybe even pull out a ten out of the bag somewhere.
0:28:29 > 0:28:31Well done.
0:28:31 > 0:28:33ALL: Awww!