0:00:02 > 0:00:07It's Judgment Day on Great British Menu, as newcomer Tommy Heaney...
0:00:07 > 0:00:10No disrespect, mate, but I'm looking to go all the way.
0:00:10 > 0:00:14..goes head-to-head with returning chef Eddie Attwell.
0:00:14 > 0:00:17I'm not here to show them jokes. I'm here to show them good food.
0:00:17 > 0:00:19..for the chance to represent Northern Ireland
0:00:19 > 0:00:21in next week's national finals.
0:00:21 > 0:00:23When it comes to the end of the competition,
0:00:23 > 0:00:25- I'll shake your hand.- That's it.
0:00:25 > 0:00:29The prize - to cook at a glorious taste of summer banquet,
0:00:29 > 0:00:31held in honour of 140 years
0:00:31 > 0:00:35of the iconic Wimbledon tennis Championships.
0:00:35 > 0:00:38Today, they're cooking their menus again,
0:00:38 > 0:00:42in the hope of impressing the formidable panel of judges -
0:00:42 > 0:00:46Matthew Fort, Oliver Peyton and Andi Oliver,
0:00:46 > 0:00:50who are expecting nothing short of exceptional dishes.
0:00:50 > 0:00:52Quite liking something isn't really enough, is it?
0:00:52 > 0:00:54We want love, we want passion.
0:00:55 > 0:00:58Having missed out on cooking for the judges last year,
0:00:58 > 0:01:01Eddie is determined to impress them today.
0:01:01 > 0:01:04I came here to get as far as I possibly could this time
0:01:04 > 0:01:05and redeem a bit of myself.
0:01:05 > 0:01:08But newcomer Tommy cooked strongly all week,
0:01:08 > 0:01:11and also has his eyes firmly on the final.
0:01:11 > 0:01:13I'm sure you've got a bit of confidence coming in here
0:01:13 > 0:01:15- with that scoreboard. - That's at the back of my mind now.
0:01:15 > 0:01:19- That was yesterday. - Only one can come out on top.
0:01:19 > 0:01:21- Shouldn't it be a bit more crisp? - It was undercooked in your eyes.
0:01:21 > 0:01:24Each to their own, mate. Let's hope the judges agree with ME then.
0:01:24 > 0:01:28Going through to the national finals is...
0:01:43 > 0:01:45Returning chef Eddie Attwell failed to make it
0:01:45 > 0:01:50to the Judges' Chamber last year and is determined to make amends.
0:01:50 > 0:01:51After a string of sevens,
0:01:51 > 0:01:55an eight from veteran judge Michael Smith for his dessert
0:01:55 > 0:01:57got him through by a single point.
0:01:57 > 0:02:00This is something completely new for me in this competition
0:02:00 > 0:02:04but, obviously, the end goal is to represent Northern Ireland
0:02:04 > 0:02:05and that would be unbelievable.
0:02:07 > 0:02:10- All right?- Good luck, mate. - Good luck.
0:02:10 > 0:02:13Newcomer Tommy Heaney topped the leaderboard all week,
0:02:13 > 0:02:15finishing six points clear of Eddie,
0:02:15 > 0:02:17after scoring a perfect ten for his dessert.
0:02:19 > 0:02:22After last year, I think Eddie's come in all guns blazing.
0:02:22 > 0:02:24I'm going to go in there, cook my dishes the best I can
0:02:24 > 0:02:27and I don't see any reason why I don't go through to the next round.
0:02:27 > 0:02:31To get through to next week's national finals,
0:02:31 > 0:02:34the chefs will need to impress Matthew Fort, Oliver Peyton
0:02:34 > 0:02:38and Andi Oliver, with their taste of summer menus.
0:02:38 > 0:02:39So, Northern Ireland.
0:02:39 > 0:02:42Eddie Attwell - he didn't get to cook for us last time.
0:02:42 > 0:02:46But that experience of last year should stand him in good stead.
0:02:46 > 0:02:48I have really keen expectations.
0:02:48 > 0:02:51So, Tommy Heaney is the other contender today.
0:02:51 > 0:02:53Interestingly, even though Eddie is the returner,
0:02:53 > 0:02:55Tommy's the one who's had really high scores this week.
0:02:55 > 0:02:58He's had a ten, a couple of nines.
0:02:58 > 0:03:01So, poor Eddie, I think, has got his work cut out for him again.
0:03:01 > 0:03:03The scores weren't THAT far apart.
0:03:03 > 0:03:06This should be a really fierce competition between these two chefs.
0:03:06 > 0:03:08I'm sure you've got a bit of confidence,
0:03:08 > 0:03:09coming in here with that scoreboard.
0:03:09 > 0:03:12That's at the back of my mind now, mate. That was yesterday.
0:03:12 > 0:03:14Well, we've got four judges out there now,
0:03:14 > 0:03:16four new people to impress.
0:03:21 > 0:03:23- Hello, Chefs.- Morning.- Morning.
0:03:23 > 0:03:26- Eddie, you're back again. - Back again.
0:03:26 > 0:03:29What does it feel like, the second time? Under more pressure, right?
0:03:29 > 0:03:31I was under more pressure up until this point.
0:03:31 > 0:03:32We're both under even pressure today.
0:03:32 > 0:03:35How's it been for you, Tommy? Your first time in the kitchen.
0:03:35 > 0:03:37You have an idea what it's going to be like
0:03:37 > 0:03:39and it's completely different. The pressure.
0:03:39 > 0:03:42You may think the pressure's been pretty tough so far
0:03:42 > 0:03:46- but today, it gets real. - Great - more pressure!
0:03:46 > 0:03:47- Yeah.- I needed that - thanks!
0:03:47 > 0:03:52So, just raise the game. We want tens right the way across the board.
0:03:52 > 0:03:55Very good luck to you both, and we look forward to eating.
0:03:55 > 0:03:58- EDDIE:- Thank you.- Good luck, Chefs. See you later.- Thank you.
0:04:02 > 0:04:05Now we're through to the next stage, no disrespect, mate,
0:04:05 > 0:04:07but I'm looking to go all the way.
0:04:07 > 0:04:09I came here with a label of redemption
0:04:09 > 0:04:11to get as far as I possibly could this time
0:04:11 > 0:04:13and redeem a bit of myself,
0:04:13 > 0:04:16but when it comes to the end of the competition, I'll shake your hand.
0:04:16 > 0:04:17That's it.
0:04:18 > 0:04:22Eddie is first to plate up his starter, Womble Common,
0:04:22 > 0:04:24a humorous homage to Wimbledon,
0:04:24 > 0:04:27inspired by the popular fictional characters.
0:04:27 > 0:04:30The dish scored a seven from veteran judge Michael Smith,
0:04:30 > 0:04:33who didn't think the salad evoked British summertime.
0:04:34 > 0:04:38So, thinking of what Michael said about your starter,
0:04:38 > 0:04:41are you going to brighten it up or change any elements on it?
0:04:41 > 0:04:43I think I'd be a fool not to.
0:04:43 > 0:04:46I want to use these leaves and let the summer shine on top more so.
0:04:49 > 0:04:52The chefs will also be marked by a guest judge.
0:04:52 > 0:04:56This week, it's tennis's greatest entertainer, Mansour Bahrami,
0:04:56 > 0:04:59who's been delighting crowds with his trick shots
0:04:59 > 0:05:01and on-court antics for years.
0:05:05 > 0:05:08- Hello.- Hello.- Welcome, Mansour. Thank you for coming.
0:05:08 > 0:05:11- Nice to see you.- How are you? This is Oliver. This is Matthew.
0:05:11 > 0:05:15- Oliver, how are you? Matthew. - Nice to see you.- Nice to see you.
0:05:17 > 0:05:20You make people laugh and you bring a lot of entertainment to Wimbledon.
0:05:20 > 0:05:22It's a very serious place to be.
0:05:22 > 0:05:25The traditions are there, but also, the pressure of the tournament.
0:05:25 > 0:05:28When people come to see me, and they say,
0:05:28 > 0:05:31"Mr Bahrami, my son didn't like tennis.
0:05:31 > 0:05:34"Since he saw you, he loves to play tennis, you know,"
0:05:34 > 0:05:37and that's fantastic. When I see these people leaving
0:05:37 > 0:05:40with the big smile after my match,
0:05:40 > 0:05:43- I think I am just the happiest man on the Earth.- Ah.
0:05:43 > 0:05:47How did you discover that humour was the right way to play tennis?
0:05:47 > 0:05:51I started playing tennis in Tehran in Iran.
0:05:51 > 0:05:54I played with a shovel, with a broom, with a piece of wood,
0:05:54 > 0:05:58and my best partner was the wall, against whom I played.
0:05:58 > 0:06:00I never had a tennis lesson in my life.
0:06:00 > 0:06:02So, do you think that more tennis players should learn to play
0:06:02 > 0:06:06- with frying pans? - If you want to win, no, you know.
0:06:06 > 0:06:08LAUGHTER
0:06:08 > 0:06:11This year's brief is a taste of summer and Wimbledon.
0:06:11 > 0:06:12What does that mean to you?
0:06:12 > 0:06:16I remember I was 17 when I came to London first time for Wimbledon,
0:06:16 > 0:06:21and this strawberry and cream. I could eat ten of them.
0:06:21 > 0:06:25Mansour, just as you managed to put a smile on other people's faces,
0:06:25 > 0:06:29we hope that some of the food you eat today will put a smile on yours.
0:06:29 > 0:06:31I'm sure it will.
0:06:36 > 0:06:38Eddie starts his Womble Common dish
0:06:38 > 0:06:41by plating his Coolea cheese custard.
0:06:41 > 0:06:45He tops with nettle powder and adds pickled mushrooms.
0:06:45 > 0:06:47The mushrooms - I can't really lose that element.
0:06:47 > 0:06:50Said he didn't get them, so I've been trying to bring them up.
0:06:50 > 0:06:55Then charred romaine lettuce leaves, broccoflower and radicchio.
0:06:55 > 0:06:58- That's your lovage? - No, it's the artichoke.
0:06:58 > 0:07:01I've added a bit of nettle to this one, try and brighten it up.
0:07:01 > 0:07:06Next, he adds watercress, edible flowers and a Douglas fir oil,
0:07:06 > 0:07:10then fills his deep-fried Jerusalem artichoke skins
0:07:10 > 0:07:13with Jerusalem artichoke puree and malt crumb.
0:07:13 > 0:07:16He finishes with more Douglas fir oil to dress.
0:07:22 > 0:07:25- Thank you very much.- Happy with that, mate?- Happy enough.
0:07:27 > 0:07:31- Food!- ANDI:- Wow! I love the way it looks.
0:07:31 > 0:07:33I want to get in there and see what's going on.
0:07:33 > 0:07:34It's going to be very healthy, isn't it?
0:07:34 > 0:07:38That's not a bad thing. Don't sound so scared!
0:07:38 > 0:07:40Are you happy with the changes you made?
0:07:40 > 0:07:42I'll take whatever comments are coming.
0:07:44 > 0:07:48Oh, that's the cheesy custard at the bottom. I like the way this looks.
0:07:49 > 0:07:53This is a bit of, I think, Jerusalem artichoke skin
0:07:53 > 0:07:55which has been crisped up to look like bark.
0:07:55 > 0:07:59- You eat this?- Yeah, eat it. - Oh, I thought it was...
0:07:59 > 0:08:03- I thought I couldn't eat it. - It's Jerusalem artichoke.
0:08:03 > 0:08:07Mm, I'm glad you said to me I could eat it.
0:08:07 > 0:08:09LAUGHTER
0:08:09 > 0:08:11- OLIVER:- It's not gastronomic enough.
0:08:11 > 0:08:13I don't think just sticking in a bit of dehydrated artichoke
0:08:13 > 0:08:15is going to win me over.
0:08:15 > 0:08:18The cheese, I thought, is a little bit in the winter time, so...
0:08:18 > 0:08:21I do think Mansour's made a very important point there.
0:08:21 > 0:08:24That cheese sauce is quite wintry. This is not really a summer salad.
0:08:24 > 0:08:26I quite like some of the flavours,
0:08:26 > 0:08:29but quite liking something isn't really enough, is it?
0:08:29 > 0:08:32- Listen, we want love.- Yes. - We want passion.
0:08:32 > 0:08:34It's certainly not going to wow people at a banquet, is it?
0:08:39 > 0:08:41Tommy is next to the pass,
0:08:41 > 0:08:44with his warm pigeon salad...
0:08:44 > 0:08:47Veteran judge Michael gave the dish seven points,
0:08:47 > 0:08:49Tommy's lowest score of the week,
0:08:49 > 0:08:51because he thought the pigeon leg was dry
0:08:51 > 0:08:56and that serving it with the claw attached might put people off.
0:08:56 > 0:09:00I was hoping it was going to be awful, but I like it.
0:09:00 > 0:09:01So, full confited, yeah?
0:09:01 > 0:09:05Yeah, maybe I'll just trim them down and take the claw off.
0:09:05 > 0:09:09Tommy starts by coating pigeon legs in egg and breadcrumbs
0:09:09 > 0:09:12before putting them in the fryer. But there's a problem.
0:09:12 > 0:09:14What's up?
0:09:14 > 0:09:16Fryer turned itself off. Apparently, they're on timers.
0:09:16 > 0:09:20I have one ticking over here if you want to try and jump in.
0:09:21 > 0:09:24First, Tommy dots a beetroot emulsion.
0:09:24 > 0:09:28He adds pigeon breast, smoked beetroot
0:09:28 > 0:09:30and pickled and fresh berries,
0:09:30 > 0:09:34followed by candy cane, white and red pickled beetroot.
0:09:34 > 0:09:37Michael said he thought the breast was a bit under for the banquet.
0:09:37 > 0:09:38How did you find it?
0:09:38 > 0:09:41I'm trying to take everything he said on board but I liked it.
0:09:42 > 0:09:47Next, pickled shallots, green leaves and nasturtium oil and flowers.
0:09:49 > 0:09:53He finishes with the breaded pigeon leg and scroll on the side.
0:09:57 > 0:09:59It's just getting the first one out of the way, isn't it?
0:10:05 > 0:10:08- Very nice plate. - LAUGHTER
0:10:08 > 0:10:12There's a little note here. "My name is Rufus the Hawk.
0:10:12 > 0:10:14"Every morning at Wimbledon, I have the very important task
0:10:14 > 0:10:18"of chasing away those pesky pigeons so that play can begin.
0:10:18 > 0:10:22"I present to you this morning's catch, served up with beetroot."
0:10:22 > 0:10:24- ANDI:- I guess we're going to take it out.
0:10:24 > 0:10:28- I think this could be this year's Wimbledon headwear.- Yeah, wonderful!
0:10:28 > 0:10:32Lost the claw. Hopefully makes it a bit more appealing.
0:10:34 > 0:10:37I like the look of this little pigeon leg lollipop.
0:10:38 > 0:10:41Very nicely presented, very colourful.
0:10:41 > 0:10:44The flavours are good.
0:10:44 > 0:10:46- ANDI:- I think the breast is beautiful.
0:10:46 > 0:10:49He's got the smoking of it just right.
0:10:49 > 0:10:52I think the one problem I'm having is the way it's presented.
0:10:52 > 0:10:54I could see this at the banquet, I really could.
0:10:54 > 0:10:56Do you think that this starter would be a good way
0:10:56 > 0:10:58to kick off a banquet at Wimbledon?
0:10:58 > 0:11:00It's a very good idea. Why not?
0:11:00 > 0:11:03It leaves me cooing with pleasure.
0:11:03 > 0:11:06- ANDI:- Oh!- OLIVER:- Oh!
0:11:09 > 0:11:11Next, it's the fish course.
0:11:11 > 0:11:13Eddie was praised for the summery ingredients
0:11:13 > 0:11:15on his dish, Strawberries And Cream,
0:11:15 > 0:11:18but dropped points for an extra buckwheat element,
0:11:18 > 0:11:20which he added at the last minute.
0:11:20 > 0:11:22Michael's biggest issue was the buckwheat.
0:11:22 > 0:11:25- What did you think about that? - It was heavy. There was a lot on it.
0:11:25 > 0:11:28Scaled it back. Maybe just a wee sprinkle cos I like that texture.
0:11:29 > 0:11:32Eddie begins with toasted scallops,
0:11:32 > 0:11:35then adds charred and pickled strawberries,
0:11:35 > 0:11:38topped with a sprinkling of buckwheat.
0:11:38 > 0:11:39Next, his buckwheat crisps,
0:11:39 > 0:11:43filled with strawberry and raw scallop tartare.
0:11:43 > 0:11:46Do you think, with the texture of the raw scallop
0:11:46 > 0:11:49and that on the cooked scallop should have been a bit more crisp?
0:11:49 > 0:11:51That was undercooked in your eyes, to be honest.
0:11:51 > 0:11:53Each to their own, mate. Let's hope the judges will be with ME then.
0:11:53 > 0:11:56Eddie drizzles on strawberry-top dressing
0:11:56 > 0:12:00and garnishes with sea purslane.
0:12:00 > 0:12:03To finish he adds aerated scallop cream.
0:12:06 > 0:12:10- Thanks very much.- Well done, mate. Looks as good as the first time.
0:12:10 > 0:12:12- I hope so.- If not better.
0:12:15 > 0:12:18- Well!- I'm happy to see the strawberry here.
0:12:18 > 0:12:20It makes me think of Wimbledon.
0:12:20 > 0:12:23I very much hope that this dish does not taste as nasty as it looks.
0:12:23 > 0:12:25ANDI LAUGHS
0:12:25 > 0:12:27Do you think you've done enough this time to get more than a seven?
0:12:27 > 0:12:29Let's see what the judges think.
0:12:30 > 0:12:33I can't pick up any scallop flavour from the espuma.
0:12:35 > 0:12:38I don't like that tartare at all. Bit unpleasant.
0:12:38 > 0:12:43This tartare is not my thing. I'm sorry.
0:12:43 > 0:12:46- ANDI:- You quite like it, don't you? - It's actually much better
0:12:46 > 0:12:47than I expected it to be.
0:12:47 > 0:12:51The only thing I like is the little nutty buckwheat.
0:12:51 > 0:12:54I think the buckwheat actually brings out the sweetness,
0:12:54 > 0:12:56that sort of muskiness of the buckwheat
0:12:56 > 0:12:58helps bring out the sweetness of the scallop.
0:12:58 > 0:13:01- OLIVER:- I think the scallops themselves are overcooked,
0:13:01 > 0:13:06I don't get the espuma thing at all, I think the strawberries are wrong.
0:13:06 > 0:13:09I always like to hear you in a really positive mood!
0:13:09 > 0:13:12- This is me being positive! - Is that what it was?
0:13:15 > 0:13:16Next up is Tommy's dish,
0:13:16 > 0:13:19Murray Mound, a picnic-style nod
0:13:19 > 0:13:21to Andy Murray's love of sushi.
0:13:21 > 0:13:24It wowed veteran Michael, who gave it nine,
0:13:24 > 0:13:26deducting a point for the cooking of the confit salmon
0:13:26 > 0:13:30and failing to finesse the cucumber sushi roll.
0:13:30 > 0:13:32That was your take on the sushi roll, was it?
0:13:32 > 0:13:36Michael said he liked it, but it wasn't sushi, so why call it sushi?
0:13:38 > 0:13:41First onto Tommy's plate is the cucumber roll,
0:13:41 > 0:13:45filled with a salmon, cucumber and oyster emulsion tartare.
0:13:46 > 0:13:51He bottles summer jus, then plates his confit salmon,
0:13:51 > 0:13:55avocado puree and buttermilk and horseradish sorbet.
0:13:55 > 0:13:57Happy with the cooking of that salmon this time, Tom?
0:13:57 > 0:14:00Cooked it a bit longer and then I blowtorched it a bit longer as well.
0:14:01 > 0:14:04Next, he adds red cabbage caviar,
0:14:04 > 0:14:08pickled cucumber and mooli spaghetti,
0:14:08 > 0:14:12before garnishing with micro coriander and oyster leaf.
0:14:12 > 0:14:15He finishes with a cup of summer jus granita,
0:14:15 > 0:14:17topped with summer cup foam.
0:14:21 > 0:14:23There you go.
0:14:25 > 0:14:27Didn't realise there were so many components on that.
0:14:27 > 0:14:29Ba-ba-ba-bam!
0:14:31 > 0:14:35- ANDI:- Oh.- Wow!- I really like the look of this.- OLIVER:- Me too.
0:14:35 > 0:14:39I think it looks very nice, very fresh.
0:14:39 > 0:14:41Excuse me, can someone give me a magnifying glass?
0:14:41 > 0:14:43Oh, is it too small?
0:14:43 > 0:14:46I think I've cooked the salmon the way I wanted it.
0:14:46 > 0:14:47I think I've nailed it this time.
0:14:48 > 0:14:52The main part of the dish would be a great deal more attractive
0:14:52 > 0:14:57if the sorbet wasn't melting and the red cabbage caviar wasn't leaking.
0:14:57 > 0:15:01- I quite like the red cabbage caviar leaking in.- Oh, do you?
0:15:01 > 0:15:04I think it all looks really fun and appealing.
0:15:04 > 0:15:07- That red cabbage was very good. - You like the little pearls.
0:15:07 > 0:15:10The colour was fantastic. Sorry, Matthew.
0:15:10 > 0:15:11- OLIVER:- I think this is delicious.
0:15:11 > 0:15:14I really do think it's a taste of summer.
0:15:14 > 0:15:18All the combinations of flavours work really, really well together.
0:15:18 > 0:15:21Can I say that this tartare is beautiful.
0:15:21 > 0:15:23I think it's one of the most disgusting pieces of salmon
0:15:23 > 0:15:26- I've eaten in about 40 years! - I'm loving that tartare.
0:15:26 > 0:15:28It's absolutely awful!
0:15:28 > 0:15:32This dish is rescued by the horseradish sorbet
0:15:32 > 0:15:35and this absolutely wonderful summer cup here,
0:15:35 > 0:15:37which I think is utterly delicious.
0:15:40 > 0:15:43At the halfway point, the judges are weighing up
0:15:43 > 0:15:45the chefs' courses so far.
0:15:45 > 0:15:48I'm a bit disappointed with Eddie.
0:15:48 > 0:15:50He'll have to do a lot better in the second half.
0:15:50 > 0:15:53There's a sort of degree of joined-up thinking
0:15:53 > 0:15:57in Tommy's dishes and you have a really strong sense of personality.
0:15:57 > 0:16:00There's no foregone conclusions, that's for sure.
0:16:00 > 0:16:03- Come on, Eddie, do it! - LAUGHTER
0:16:04 > 0:16:07For the main course, Tommy is up first,
0:16:07 > 0:16:09with his surf and turf dish, A Summer Holiday,
0:16:09 > 0:16:13inspired by childhood summer barbecues.
0:16:13 > 0:16:15You got a nine. You making any changes?
0:16:15 > 0:16:18He said he didn't think I needed the cockles but I like the cockles,
0:16:18 > 0:16:21so if somebody doesn't want them, just push them to the side.
0:16:24 > 0:16:27Tommy begins with a eucalyptus onion puree,
0:16:27 > 0:16:29followed by barbecued lamb ribs,
0:16:29 > 0:16:33barbecued lamb rump and charred onions.
0:16:33 > 0:16:35- Tommy, how's the lamb looking? - Good, mate.
0:16:35 > 0:16:37It's pink with a nice barbecue flavour on it.
0:16:37 > 0:16:39I can smell it from here, mate.
0:16:39 > 0:16:41Nerves are starting to kick in a bit here.
0:16:41 > 0:16:42All over the shop, all over it.
0:16:42 > 0:16:47Next, his pickled cockles and sea vegetables and herbs.
0:16:48 > 0:16:53He adds a pot of salsa verde and arranges a barbecue of lamb ribs,
0:16:53 > 0:16:56sweetcorn and baked potato skins,
0:16:56 > 0:17:00which he fills with aerated creamed potatoes.
0:17:00 > 0:17:03To finish, a jug of lamb sauce.
0:17:12 > 0:17:16- Thank you. One act left.- Push. - That was tough.
0:17:17 > 0:17:20Oh, look! It's a proper bit of barbecuing.
0:17:20 > 0:17:23- Oh, there's actual smoke. - There's actual lamb!
0:17:23 > 0:17:28- I hope you're hungry. - I AM hungry and this looks good.
0:17:28 > 0:17:30Let's hope it doesn't smoke the room up in there.
0:17:32 > 0:17:34Love the idea of having, at the banquet,
0:17:34 > 0:17:37something that just means people have got to kind of get stuck in.
0:17:37 > 0:17:39There really is a lot happening here.
0:17:39 > 0:17:43I think that, maybe, there's just a wee bit TOO much.
0:17:44 > 0:17:46The first thing I thought was the shellfish,
0:17:46 > 0:17:48I don't see what the shellfish is doing here.
0:17:48 > 0:17:50I think they're completely wrong.
0:17:50 > 0:17:54You get none of the sweetness of the cockles, you just get the acidity.
0:17:54 > 0:17:56- ANDI:- I think the lamb's really nice. I really like that.
0:17:56 > 0:17:59I'm enjoying the salsa verde, I like the potato.
0:17:59 > 0:18:01I think the dish needs a bit of editing.
0:18:01 > 0:18:04I think the eucalyptus sauce is just not correct.
0:18:04 > 0:18:09I would take the shellfish out and put another piece of lamb there.
0:18:09 > 0:18:12LAUGHTER
0:18:12 > 0:18:17- For a taste of summer, it just seems a bit...- Heavy.
0:18:17 > 0:18:19- ANDI:- Heavy-handed.- OLIVER:- Yeah.
0:18:22 > 0:18:23Next up is Eddie
0:18:23 > 0:18:26and his dish, Lawn Fayre - his take on a summer picnic,
0:18:26 > 0:18:29using rare Irish water buffalo.
0:18:30 > 0:18:34I'm not here to show them jokes, I'm here to show them good food.
0:18:34 > 0:18:37Having received sevens for his starter and fish courses,
0:18:37 > 0:18:40Eddie failed to score higher for his main,
0:18:40 > 0:18:44with Michael criticising his overcomplicated dish.
0:18:44 > 0:18:47So, you got another seven. You going to make any changes?
0:18:47 > 0:18:49Changed the shape of the quiche. I might even go half.
0:18:49 > 0:18:51I'm not too sure. This is going right at the end.
0:18:51 > 0:18:54I'm starting to get confused again and think too much.
0:18:54 > 0:18:56I just need shut up and do what I was going to do this morning.
0:18:56 > 0:19:00Eddie begins with dots of lovage emulsion,
0:19:00 > 0:19:03before purple potato, onions and pickled beetroot.
0:19:06 > 0:19:10Next, he adds asparagus tips and a purple potato salad,
0:19:10 > 0:19:12which he tops with carrot powder,
0:19:12 > 0:19:16before adding his corned water buffalo quiche.
0:19:16 > 0:19:18- How is your quiche different? - It's a different shape.
0:19:18 > 0:19:20I wanted less pastry.
0:19:20 > 0:19:23I don't want to be banging on about a great meat and me letting it down.
0:19:23 > 0:19:25Eddie plates water buffalo steak
0:19:25 > 0:19:28and adds a braised and smoked butter reduction,
0:19:28 > 0:19:33before topping with lovage oil and a baby courgette flower.
0:19:36 > 0:19:38- Happy with that, mate?- Why not?
0:19:38 > 0:19:40You've definitely made the necessary tweaks on that.
0:19:40 > 0:19:42That steak looks so much better.
0:19:44 > 0:19:49- Ah, another box. A box of tricks. - It's a grass court.
0:19:49 > 0:19:52- It's proper grass too!- ANDI:- It is. It's actually not Astroturf!
0:19:53 > 0:19:54What you got in them boxes, mate?
0:19:54 > 0:19:57- Bricks at the bottom of them? - It's not! Real grass.
0:20:00 > 0:20:01Wimbledon grass is very, very tasty.
0:20:01 > 0:20:03- I like it. - LAUGHTER
0:20:03 > 0:20:05- OLIVER:- I'm very excited to try the buffalo.
0:20:05 > 0:20:08Oh, wow! That buffalo's lovely.
0:20:08 > 0:20:11- And it's cooked rare as well.- I have never had buffalo. First time.
0:20:11 > 0:20:14The meat is very tender.
0:20:14 > 0:20:18- Actually, it's got terrific flavour. - Nicely cooked.
0:20:18 > 0:20:22- I like the purple potato salad. - Mm...so do I.
0:20:22 > 0:20:26- I was a bit worried about the quiche.- I like it.
0:20:26 > 0:20:28I think it's got good flavour.
0:20:28 > 0:20:30- ANDI:- I'm really pleasantly surprised,
0:20:30 > 0:20:32because I was a bit, like, a quiche?! But it's yummy!
0:20:32 > 0:20:34There's a lot to love about this, actually.
0:20:34 > 0:20:36It's a very well-balanced dish, this.
0:20:36 > 0:20:39- Eddie, welcome back!- ANDI:- Indeed.
0:20:42 > 0:20:46First to plate up his dessert is Tommy, with Game, Set And Match,
0:20:46 > 0:20:49inspired by Wimbledon's tennis balls,
0:20:49 > 0:20:51which are chilled to the same temperature
0:20:51 > 0:20:54to ensure a perfect bounce.
0:20:54 > 0:20:57The dish scored a perfect ten from Michael.
0:20:57 > 0:21:00Even watching you go again at it, it's fantastic to watch.
0:21:00 > 0:21:02- I love this dish. - Yeah, lots of elements to it,
0:21:02 > 0:21:04so it's a bit of a hard one, you know,
0:21:04 > 0:21:06but hopefully I get it right again here.
0:21:07 > 0:21:10Tommy begins with oat and hazelnut crumb,
0:21:10 > 0:21:12white chocolate and strawberry powder
0:21:12 > 0:21:15and a sprinkling of popping candy.
0:21:15 > 0:21:18He adds fresh strawberries, strawberry clouds,
0:21:18 > 0:21:21basil gel and compressed strawberries.
0:21:21 > 0:21:23Next, meringue shards,
0:21:23 > 0:21:26topped with freeze-dried strawberry powder
0:21:26 > 0:21:29and cubes of lemon jelly and basil sponge.
0:21:29 > 0:21:33- That's the wee lemon jellies going on last, is it?- Not quite last.
0:21:33 > 0:21:36A few more elements to go on there before that.
0:21:36 > 0:21:37He tops with a quenelle
0:21:37 > 0:21:41of strawberry and elderflower champagne sorbet
0:21:41 > 0:21:43and garnishes with micro basil.
0:21:43 > 0:21:45To finish, he places his vanilla
0:21:45 > 0:21:48and elderflower cream sphere tennis balls,
0:21:48 > 0:21:51coated with coloured white chocolate into a mini fridge.
0:21:56 > 0:21:57Thank you very much.
0:21:59 > 0:22:03- Done! Done!- What you going to do? - I'm out of here!
0:22:05 > 0:22:07MATTHEW LAUGHS
0:22:08 > 0:22:13- Mm, shall we open it? Ready, steady...- ANDI:- Go.
0:22:13 > 0:22:15- Oh!- Ah, you've got more smoke.
0:22:15 > 0:22:17Michael enjoyed it, you all enjoyed it.
0:22:17 > 0:22:19- Yeah.- Hopefully, they'll enjoy it.
0:22:21 > 0:22:24- OLIVER:- What's inside? - It's quite sort of dramatic, that.
0:22:24 > 0:22:30- It's a very nice colour.- The white chocolate's a bit bland, actually.
0:22:32 > 0:22:35I'm not sure the basil sponge quite hits the spot.
0:22:36 > 0:22:40I've just eaten a piece of the strawberry cloud
0:22:40 > 0:22:42and it's 98% devoid of flavour.
0:22:42 > 0:22:46Just doesn't deliver, in terms of sensation and flavours.
0:22:46 > 0:22:49- It's a bit bland.- If he concentrated on the tennis ball,
0:22:49 > 0:22:53I think it's a really good sorbet in the middle.
0:22:53 > 0:22:57It looks nice, but it's too much work for not much, you know.
0:22:57 > 0:23:01Yeah. I'm a bit disappointed in that.
0:23:01 > 0:23:03Well, all I say is, new balls, please.
0:23:06 > 0:23:08Eddie is last to the pass,
0:23:08 > 0:23:11with his dessert, Drop Shot,
0:23:11 > 0:23:14inspired by the skill of landing the tennis ball just over the net.
0:23:14 > 0:23:17The dish won Eddie an eight, his highest score of the week,
0:23:17 > 0:23:22but he was marked down for the overly sweet fuchsia cordial.
0:23:22 > 0:23:23The cordial's not as sweet today?
0:23:23 > 0:23:26- Have you reduced the sweetness in it?- By diluting it, I should have.
0:23:26 > 0:23:30- Dilute it, yeah.- Again, panic, panic. Too many errors.
0:23:31 > 0:23:33Eddie begins with dots of blueberry gel,
0:23:33 > 0:23:36discs of white chocolate sponge
0:23:36 > 0:23:40and a quenelle of caramelised white chocolate mousse.
0:23:40 > 0:23:42Next, a sugar icing net.
0:23:42 > 0:23:44You're putting the net directly on the plate now?
0:23:44 > 0:23:46The net's integral to the story.
0:23:48 > 0:23:51He adds his white chocolate balls, dyed with green food colouring.
0:23:53 > 0:23:56He places more caramelised mousse inside his balls,
0:23:56 > 0:24:01then fresh and marinated blueberries and a garnish of edible flowers.
0:24:01 > 0:24:04Next, a quenelle of ox-eye daisy sorbet.
0:24:04 > 0:24:06How's the sorbet looking?
0:24:06 > 0:24:08- Much better as a sorbet than a granita.- Yeah?
0:24:08 > 0:24:11He finishes with vodka-soaked berries,
0:24:11 > 0:24:14white chocolate crumb and his fuchsia cordial.
0:24:18 > 0:24:19Thanks very much.
0:24:20 > 0:24:22- Done.- Yeah.
0:24:26 > 0:24:30- ANDI:- Oh. Wow, that tennis ball's amazing.
0:24:31 > 0:24:35- Ha, ha, ha, ha!- Can I show you how to do it?
0:24:35 > 0:24:36Go on, then.
0:24:36 > 0:24:39- Yeah, you see.... - ANDI LAUGHS
0:24:39 > 0:24:42- Think you've done enough?- Why not? I can't go back on it now, can I?
0:24:45 > 0:24:48I'm not a dessert man, but I like this dessert, really.
0:24:49 > 0:24:52The mousse inside the sphere is really delicious
0:24:52 > 0:24:54and I like the little bursts of blueberries
0:24:54 > 0:24:56that you get with it.
0:24:56 > 0:25:01I don't like the sponge and I don't like the ox-eye daisy granita.
0:25:01 > 0:25:04But all the rest of it, actually, I DO rather like.
0:25:04 > 0:25:08The mousse is good, the sphere is good
0:25:08 > 0:25:11and then we start going off-piste
0:25:11 > 0:25:13and we get into all this granita business and...
0:25:13 > 0:25:16- ANDI:- Yeah, we don't need that. - Try and persuade Mansour.
0:25:16 > 0:25:19- The man's cleaned his plate! - I thought you didn't like pudding.
0:25:19 > 0:25:23I had pleasure seeing it and I had good pleasure eating it
0:25:23 > 0:25:25and I don't eat a dessert usually.
0:25:25 > 0:25:30Mansour, do you think Eddie's Drop Shot is a winning shot?
0:25:30 > 0:25:33- It's the match point.- Ah!- Well!
0:25:36 > 0:25:37Hopefully, I've done enough.
0:25:37 > 0:25:39I haven't come this far to kind of...
0:25:39 > 0:25:42to say, "Off you go, mate, into the next round."
0:25:42 > 0:25:44Obviously, I don't want this to be the end for me.
0:25:44 > 0:25:47I'd love to be able to go on through again. It's up to the judges.
0:25:48 > 0:25:51- OLIVER:- You can see there's a lot of great quality in these two guys.
0:25:51 > 0:25:53They both worked so hard today.
0:25:53 > 0:25:55They've put everything they had into it.
0:25:55 > 0:25:58It's all down to the scores, isn't it?
0:26:05 > 0:26:08Welcome, Chefs. Has it been an easy day at the office?
0:26:10 > 0:26:13Far from it, far from it. It's been hard, really hard.
0:26:13 > 0:26:16Well, at the start of the day,
0:26:16 > 0:26:20it looked as if one of you was going to have a runaway success.
0:26:21 > 0:26:25But in the afternoon, the other chef absolutely came storming back.
0:26:27 > 0:26:31In the end, the final scores were extremely close.
0:26:33 > 0:26:36As you know, only one of you can win.
0:26:37 > 0:26:42Going through to the national finals is...
0:26:54 > 0:26:55..Tommy.
0:26:57 > 0:27:02- Go on, mate.- Congratulations, Tommy. How do you feel about that?
0:27:02 > 0:27:06Ah, speechless. Really speechless.
0:27:06 > 0:27:08We were particularly impressed
0:27:08 > 0:27:09with the effort you put in to your dishes.
0:27:09 > 0:27:12Your presentation was absolutely wonderful.
0:27:12 > 0:27:13Tommy, pigeon.
0:27:13 > 0:27:16I think it's a long time since we've had pigeon on the menu
0:27:16 > 0:27:18and particularly one that was so beautifully cooked.
0:27:18 > 0:27:21It was a delight and a surprise.
0:27:21 > 0:27:23- Eddie, commiserations.- No.
0:27:23 > 0:27:25Listen, I've never had water buffalo
0:27:25 > 0:27:27and I have to tell you
0:27:27 > 0:27:30we all thought that was a sensational dish.
0:27:30 > 0:27:32Eddie, your dessert, I ate it all.
0:27:32 > 0:27:35It was scary to see Drop Shot and then YOU walk in.
0:27:35 > 0:27:39It was obviously one of your tricks. It was my last stab.
0:27:39 > 0:27:42- It was a good drop shot! - Thanks very much.
0:27:42 > 0:27:45So, Tommy, we'll see you at the final.
0:27:45 > 0:27:49- The good news is this was the easy bit.- Oh, brilliant!
0:27:50 > 0:27:52- Thank you all again. - Thank you very much.
0:27:52 > 0:27:55Thank you, Chefs. Well done. Thanks for all your work.
0:28:01 > 0:28:04Wasn't expecting that, really wasn't.
0:28:04 > 0:28:06I came in here with redemption. I think I've done that.
0:28:06 > 0:28:08I can walk out with my head up.
0:28:08 > 0:28:10Tommy's in the right place to go forward and he's the one
0:28:10 > 0:28:12that's going to take Northern Ireland to the banquet.
0:28:14 > 0:28:17- All right, mate.- Fantastic, eh?
0:28:17 > 0:28:19- CORK POPS - If you go forward,
0:28:19 > 0:28:23you represent Northern Ireland the way you've done it this week,
0:28:23 > 0:28:25- and I want to see you at the banquet.- I'll do my best, mate.
0:28:25 > 0:28:27If you need a pot washer, let me know.
0:28:28 > 0:28:31- Congratulations, mate.- Thank you, mate.- Good luck.- Thank you.