0:00:07 > 0:00:10It's the national finals of the Great British Menu.
0:00:10 > 0:00:12Sweating a little bit.
0:00:12 > 0:00:19Want to give it everything.
0:00:19 > 0:00:21As eight of the country's most talented chefs...
0:00:21 > 0:00:22Pretty stressed.
0:00:22 > 0:00:23Yeah, tell me about it.
0:00:23 > 0:00:25Go head-to-head for a place at this year's glorious
0:00:25 > 0:00:26Taste of Summer banquet.
0:00:26 > 0:00:27Fingers crossed.
0:00:27 > 0:00:30It's not an easy one to do while you're shaking, right enough.
0:00:30 > 0:00:34Celebrating 140 years of the iconic Wimbledon Championships,
0:00:34 > 0:00:37the oldest and most prestigious tennis tournament in the world.
0:00:37 > 0:00:39Over the past eight weeks...
0:00:39 > 0:00:41Go, go, go.
0:00:41 > 0:00:43They've faced the toughest competition of their lives.
0:00:43 > 0:00:45Whoo!
0:00:45 > 0:00:47It's stuck to the shell.
0:00:47 > 0:00:49I've never had this before in my life.
0:00:49 > 0:00:52I've never tasted a plate of food like that.
0:00:52 > 0:00:55Now the regional champions must do everything they can to win a place
0:00:55 > 0:00:58on the final banquet menu.
0:00:58 > 0:01:00This is the last chance.
0:01:00 > 0:01:02I'm nervous.
0:01:02 > 0:01:05Standing in their way are the formidable panel of judges.
0:01:05 > 0:01:09We're talking about chefs who are cooking perfect food.
0:01:09 > 0:01:11It's got a proper taste of summer about it.
0:01:11 > 0:01:16Wow, this is definitely a contender for me.
0:01:16 > 0:01:19They will be joined by a host of Wimbledon icons who know what it
0:01:19 > 0:01:23takes to compete in the world's toughest grand slam.
0:01:23 > 0:01:27If you would stop interrupting me I could eat the other.
0:01:27 > 0:01:29This is a very special pudding.
0:01:29 > 0:01:33LAUGHTER.
0:01:33 > 0:01:36Today, it's the battle for the starter course.
0:01:36 > 0:01:38I'm just getting more nervous.
0:01:38 > 0:01:41But with a former banquet winner taking on a host of first-timers...
0:01:41 > 0:01:43This has just made it a lot more competitive.
0:01:43 > 0:01:46When you are up against the best of the best, that is
0:01:46 > 0:01:47when you want to do even better.
0:01:47 > 0:01:49Which chef will come out on top?
0:01:49 > 0:01:53The person who will be cooking at the banquet is...
0:02:05 > 0:02:09Before the eight national finalists get into the kitchen, they've come
0:02:09 > 0:02:11to the All-England Lawn Tennis Club in SW19, home to the
0:02:11 > 0:02:14Wimbledon Championships.
0:02:14 > 0:02:18They're meeting judge Andy Oliver, who's summoned the chefs to give
0:02:18 > 0:02:22them a taste of where they could be cooking if they win a place on this
0:02:22 > 0:02:25year's prestigious banquet menu.
0:02:25 > 0:02:27Hello, chefs, and welcome to Wimbledon.
0:02:27 > 0:02:29ALL: Hello.
0:02:29 > 0:02:31Well done for making it this far.
0:02:31 > 0:02:34This is where every summer, the best of the best do battle
0:02:34 > 0:02:37in a bid to raise these coveted trophies, and of course
0:02:37 > 0:02:39where our own glorious Andy Murray rose to triumph again in 2016.
0:02:39 > 0:02:43The Wimbledon motto is, "In pursuit of greatness,"
0:02:43 > 0:02:48and that is what we're looking for from you this week.
0:02:48 > 0:02:51So best of luck.
0:02:51 > 0:02:52OK.
0:02:52 > 0:02:54Thank you.
0:02:54 > 0:02:56The finalists include three chefs who have competed
0:02:56 > 0:02:58in the finals before, and five who have made
0:02:58 > 0:03:02it for the first time, but for all of them,
0:03:02 > 0:03:04setting foot in Centre Court makes them feel one step
0:03:04 > 0:03:08closer to the prize.
0:03:08 > 0:03:11Cooking at Wimbledon, that will be up there with one
0:03:11 > 0:03:13of the best things I've ever done in my career.
0:03:13 > 0:03:16You can imagine what this place is like when it's absolutely packed.
0:03:16 > 0:03:17The pressure must just be immense.
0:03:17 > 0:03:20I wonder if it will be similar in the kitchen.
0:03:20 > 0:03:22Some big names on there, boys.
0:03:22 > 0:03:25It must be a great feeling to lift that.
0:03:25 > 0:03:26It definitely drives you forward.
0:03:26 > 0:03:29You want to be successful in this.
0:03:29 > 0:03:32It is great being in a place where champions are made.
0:03:32 > 0:03:34Hopefully, this is my time.
0:03:34 > 0:03:37Standing between the chefs and their place at the Wimbledon banquet
0:03:37 > 0:03:44is a week of tough competition.
0:03:44 > 0:03:48Each day they will be cooking one of their dishes again in the hope
0:03:48 > 0:03:52of beating their rivals in the kitchen.
0:03:52 > 0:03:54You're actually here in finals week and you're that close.
0:03:54 > 0:03:58You just think you really want to get over the line and get
0:03:58 > 0:03:59that dish on the banquet.
0:03:59 > 0:04:02I'm just going to give it everything and hopefully get there.
0:04:02 > 0:04:04I'm here to get to the banquet.
0:04:04 > 0:04:05My blood pressure is already there.
0:04:05 > 0:04:08I just need to show you all what I've got.
0:04:08 > 0:04:09Bring it on.
0:04:09 > 0:04:11Today they'll be serving their starter courses
0:04:11 > 0:04:15for the discerning panel of judges.
0:04:15 > 0:04:19Andy Oliver, Matthew Fort and Oliver Peyton, who are looking
0:04:19 > 0:04:23for the very finest Taste of Summer dishes.
0:04:23 > 0:04:24Andy. Hello.
0:04:24 > 0:04:25Finals week.
0:04:25 > 0:04:27Quite exciting, isn't it?
0:04:27 > 0:04:29It's fascinating to see how they're going to elevate what they've
0:04:29 > 0:04:31already done and how they are going to push
0:04:31 > 0:04:34themselves over the final part of this competition.
0:04:34 > 0:04:36There will be ferocious competition but there will also
0:04:36 > 0:04:39be great camaraderie.
0:04:39 > 0:04:42I actually think this competition is going to be greater than ever.
0:04:42 > 0:04:44We've got a fantastic array of chefs this year.
0:04:44 > 0:04:46All of them, amazingly talented people.
0:04:46 > 0:04:49But some have been here before.
0:04:49 > 0:04:52Some have the advantage of previous experience.
0:04:52 > 0:04:54Some of them, this will be their first time under
0:04:54 > 0:04:56really serious pressure.
0:04:56 > 0:04:58Yeah, it was tough last time and it's going to be
0:04:58 > 0:04:59tough again this week.
0:04:59 > 0:05:01We all have to have our A-game on.
0:05:01 > 0:05:02You cannot underestimate finals week.
0:05:02 > 0:05:03It is so tough.
0:05:03 > 0:05:05You have to work so hard this week.
0:05:05 > 0:05:07You live on your nerves.
0:05:07 > 0:05:09The interesting thing is always to see how much the chefs have
0:05:09 > 0:05:12responded to feedback because change demonstrates a desire to win.
0:05:12 > 0:05:14They are following in the footsteps of the country's finest chefs.
0:05:14 > 0:05:17They need to be performing at that level to be successful,
0:05:17 > 0:05:22so let's get those chefs in and put some fear in them.
0:05:33 > 0:05:36Welcome to the finals of the Great British Menu.
0:05:36 > 0:05:39This is where it gets serious.
0:05:39 > 0:05:41Some of you have been here before.
0:05:41 > 0:05:44Phil, Michael, Tommy Banks, do you think you will do it again?
0:05:44 > 0:05:45I hope so.
0:05:45 > 0:05:49As soon as I get in this room, I don't want to be rude,
0:05:49 > 0:05:52I don't know if it's you guys, I don't know if it's this room,
0:05:52 > 0:05:54but it makes me very nervous, whichever way it is.
0:05:54 > 0:05:57Pip, you were here a couple of years ago and didn't
0:05:57 > 0:05:59make it quite this far, but you have this time.
0:05:59 > 0:06:02Yeah, I'm really happy to be here, and hopefully just one more step
0:06:02 > 0:06:04and get through to the banquet.
0:06:04 > 0:06:07And all those who made it through it for the first time.
0:06:07 > 0:06:10And all those who made it through for the first time.
0:06:10 > 0:06:13Ellis, do you think you've got what it takes to get a dish
0:06:13 > 0:06:14through to the banquet?
0:06:14 > 0:06:17Hopefully the food speaks for itself and I can get there, you know?
0:06:17 > 0:06:19Yeah, I'm feeling really excited, can't wait to get cooking.
0:06:19 > 0:06:21Good luck, guys. Enjoy yourselves.
0:06:21 > 0:06:22Easy for you to say!
0:06:22 > 0:06:26Let's get into the kitchen and get those starters started.
0:06:29 > 0:06:32Well, I think they looked a bit shocked going out there.
0:06:32 > 0:06:33A little alarmed.
0:06:33 > 0:06:36What was interesting for me when they came was I didn't get that
0:06:36 > 0:06:38sense from the returning chefs that they were feeling
0:06:38 > 0:06:41all that confident.
0:06:41 > 0:06:44I think there's a lot of very good new talent there.
0:06:44 > 0:06:45I'm really excited.
0:06:45 > 0:06:48It's my first finals week and I can't wait to get started.
0:06:50 > 0:06:55The first chefs into the kitchen are the three returning finalists.
0:06:56 > 0:06:58All right, buddy. Best of luck, mate.
0:06:58 > 0:07:00Good luck, mate.
0:07:00 > 0:07:01Let's crack on.
0:07:01 > 0:07:03Michael Bremner, representing Scotland.
0:07:03 > 0:07:05Phil Carmichael from Wales and north-east champion and former
0:07:05 > 0:07:09banquet winner Tommy Banks.
0:07:09 > 0:07:12You get to cook at the banquet this year at Wimbledon,
0:07:12 > 0:07:15you get to bore everybody for the rest of your life.
0:07:15 > 0:07:18Every summer when Wimbledon comes on you get to say, I cooked there.
0:07:18 > 0:07:19That's true.
0:07:19 > 0:07:20Are you a Wimbledon fan?
0:07:20 > 0:07:22Yeah, I watch it every year.
0:07:22 > 0:07:23My mum is a crazy Wimbledon fan.
0:07:23 > 0:07:27If I get a dish at the banquet and I can take her, it will be
0:07:27 > 0:07:30brownie points for life I think.
0:07:31 > 0:07:34The chefs' dishes will also be scored by a guest judge.
0:07:34 > 0:07:39Today it's tennis icon Sue Barker.
0:07:39 > 0:07:42A former British number one and world number three,
0:07:42 > 0:07:44Sue reached the semi-finals of Wimbledon in 1977 and has
0:07:44 > 0:07:47hosted the BBC's coverage of the Championships for more
0:07:47 > 0:07:52than 20 years.
0:07:54 > 0:07:55This is it.
0:07:55 > 0:07:57Andy, lovely to meet you.
0:07:57 > 0:07:59Come on in.
0:07:59 > 0:08:01I'm so looking forward to this.
0:08:01 > 0:08:03Welcome to the Great British Menu.
0:08:03 > 0:08:04Thank you.
0:08:04 > 0:08:05This is Matthew.
0:08:05 > 0:08:07This is your seat.
0:08:07 > 0:08:09I know. I watch the show.
0:08:09 > 0:08:11I know where my seat is.
0:08:11 > 0:08:14Oh, OK. I'm so looking forward to it.
0:08:14 > 0:08:16Sue, you played there, you comment there, what makes
0:08:16 > 0:08:18Wimbledon the place where players will actually want to
0:08:18 > 0:08:19go and play and win?
0:08:19 > 0:08:23Talk to any player from any nation, it's not just the British that feel
0:08:23 > 0:08:26it, walk through those gates, there is a special feeling about it.
0:08:26 > 0:08:28It is the greatest tennis tournament in the world.
0:08:28 > 0:08:31It has an aura about it that the other grand slams don't.
0:08:31 > 0:08:32There is a class about it.
0:08:32 > 0:08:34Who was the hardest person you played against?
0:08:34 > 0:08:37I was in the era of Chris Evert and Martina Navratilova,
0:08:37 > 0:08:40so that was why the best I got to was world number three
0:08:40 > 0:08:41because they were there.
0:08:41 > 0:08:45I did beat them a couple of times each but I won't tell you how
0:08:45 > 0:08:47many times they beat me.
0:08:47 > 0:08:50What's nice is we are still all really good friends.
0:08:50 > 0:08:52And every year you meet up at Wimbledon?
0:08:52 > 0:08:55We do. Yes, we do.
0:08:55 > 0:08:57The banquet is celebrating 140 years of Wimbledon.
0:08:57 > 0:09:00Part of that brief is a taste of summer.
0:09:00 > 0:09:03I always feel when you go to banquets, the starter sets the tone.
0:09:03 > 0:09:05You want to go wow.
0:09:05 > 0:09:06I'm looking for a wow factor today.
0:09:06 > 0:09:08Particularly on this occasion it needs to be amazing.
0:09:08 > 0:09:10Absolutely.
0:09:10 > 0:09:13All I can say is, bring it on.
0:09:14 > 0:09:17Each of the chefs' starters will be marked out of ten by the judges,
0:09:17 > 0:09:20with the highest scoring dish winning a place on the
0:09:20 > 0:09:23final banquet menu.
0:09:23 > 0:09:25So we've all been here before.
0:09:25 > 0:09:27I don't think you get any less nervous, though.
0:09:27 > 0:09:29No.
0:09:29 > 0:09:31I feel absolutely, probably even more nervous than last year,
0:09:31 > 0:09:33because I know what to expect.
0:09:33 > 0:09:34I'm definitely nervous.
0:09:34 > 0:09:36I'm petrified really of the whole thing.
0:09:36 > 0:09:40We know we've just got to smash it out and move as quickly as possible.
0:09:40 > 0:09:42Phil Carmichael is up first.
0:09:42 > 0:09:45It's his third attempt at the competition and the second
0:09:45 > 0:09:48time he has made it to the national finals, but he's always missed out
0:09:48 > 0:09:51on a place at the banquet.
0:09:51 > 0:09:54Yeah, I'm very proud to be here representing Wales.
0:09:54 > 0:09:57Going up against some of the best chefs in the country.
0:09:57 > 0:10:01This year I'm going to deliver and get a dish to the banquet.
0:10:01 > 0:10:04Phil Carmichael has worked with Jason Atherton,
0:10:04 > 0:10:08Gordon Ramsay, Michel Roux Jr, chefs with the highest
0:10:08 > 0:10:10pedigree in the UK.
0:10:10 > 0:10:12I am very surprised Phil has not got to the banquet already.
0:10:12 > 0:10:14Maybe it is nerves.
0:10:14 > 0:10:17So, how are you feeling about finals this year?
0:10:17 > 0:10:18Yeah, terrified.
0:10:18 > 0:10:19First up.
0:10:19 > 0:10:24Hopefully they'll like the dish.
0:10:24 > 0:10:27Phil's challenging himself with a complex starter, paying
0:10:27 > 0:10:30tribute to a colourful summer fruit.
0:10:30 > 0:10:33What's the idea behind this dish, Phil?
0:10:33 > 0:10:36I'm literally doing a sort of celebration of tomatoes,
0:10:36 > 0:10:39yellow ones, gold ones, plum.
0:10:39 > 0:10:41When I see see this first lot of British summer tomatoes
0:10:41 > 0:10:44coming into the kitchen, I know it's summertime.
0:10:44 > 0:10:49Called The Greenhouse, the dish features tomatoes served
0:10:49 > 0:10:54four ways including a technical consomme jelly and a tomato tartare.
0:10:54 > 0:11:02But, during the regional heats, despite victory and judge
0:11:02 > 0:11:03But, during the regional heats, despite veteran judge
0:11:03 > 0:11:06Tom Aitkens feeling Phil had hit the summertime brief...
0:11:06 > 0:11:08I'm going to give you a score of nine.
0:11:08 > 0:11:10The judges weren't convinced by the central shared tomato element.
0:11:10 > 0:11:13I hope he's changed his dish because there were some details
0:11:13 > 0:11:16there that I must say disappointed me last time.
0:11:16 > 0:11:19As I recall, I wasn't that keen on the rather large
0:11:19 > 0:11:21oxheart tomato at all.
0:11:21 > 0:11:26Really lacking in punch.
0:11:26 > 0:11:29There was no real flavour kind of wallop to it.
0:11:29 > 0:11:31You want that first dish to make a statement
0:11:31 > 0:11:32about the rest of the banquet.
0:11:32 > 0:11:35If you could send down an ace first serve, you think,
0:11:35 > 0:11:37OK I'm in with a chance now.
0:11:37 > 0:11:39I've made a couple of tweaks.
0:11:39 > 0:11:43They said it was a little bit awkward to cut and eat so I've
0:11:43 > 0:11:45just scaled it down, given them each an
0:11:45 > 0:11:46individual plum tomato.
0:11:46 > 0:11:48Hopefully it'll get the scores up there.
0:11:48 > 0:11:50Phil is ready to plate up.
0:11:50 > 0:11:53He starts with balsamic gel and black olive crumble.
0:11:53 > 0:11:55What's that you've got going on there, Phil?
0:11:55 > 0:11:58Semi-dried tomato tartare.
0:11:58 > 0:12:00He adds dressed Heritage tomatoes, tomato consomme jelly
0:12:00 > 0:12:04and charred onions.
0:12:04 > 0:12:07Next, focaccia crisps and fresh herbs.
0:12:07 > 0:12:09That looks amazing.
0:12:09 > 0:12:10Thanks.
0:12:10 > 0:12:13He dresses the plum tomatoes with pea shoots and serves
0:12:13 > 0:12:16under a mini greenhouse.
0:12:18 > 0:12:20Well done, man. Nice one.
0:12:20 > 0:12:22Looks great.
0:12:22 > 0:12:24Well done. First one out the way.
0:12:24 > 0:12:26Took one for the team, went first.
0:12:38 > 0:12:40I mean, it looks a lot better, I have to say.
0:12:40 > 0:12:42Inside its wee house.
0:12:42 > 0:12:43Different.
0:12:43 > 0:12:45Let's have a look underneath here.
0:12:45 > 0:12:47It's spectacular, though, isn't it?
0:12:47 > 0:12:51It did look very beautiful, I think it looks good.
0:12:51 > 0:12:53It looked better than it did in regionals.
0:12:53 > 0:12:56The sort of flavour changes I made will hopefully give it more punch
0:12:56 > 0:12:59of tomato which they wanted.
0:13:02 > 0:13:05There's a little bit of charred onion.
0:13:05 > 0:13:08I would guess tomato jelly.
0:13:08 > 0:13:11The flavours are lovely.
0:13:11 > 0:13:15The burrata is quite delicious, as it was before.
0:13:15 > 0:13:17Tomato burrata is a very well trodden path, it's
0:13:17 > 0:13:18a classic Italian dish.
0:13:18 > 0:13:21I think the problem's with the plum tomato.
0:13:21 > 0:13:25There's a sort of slightly "so what" feeling about it.
0:13:25 > 0:13:28There's also quite a persistent taste of onion.
0:13:28 > 0:13:30Yeah, I've just got that.
0:13:30 > 0:13:31I quite like the taste of onion.
0:13:31 > 0:13:34I think it's quite nice.
0:13:34 > 0:13:37Really, really tasty.
0:13:37 > 0:13:39I've got a few elements of tomato on my dish as well.
0:13:39 > 0:13:41Yeah, you can do so much with the tomato.
0:13:44 > 0:13:47I love the little olive flavours.
0:13:47 > 0:13:50The little hit you get from them is quite pleasing, actually.
0:13:50 > 0:13:52I agree with you there, Sue.
0:13:52 > 0:13:55Around the edge, there are all these quite powerful punchy flavours,
0:13:55 > 0:13:58you come to the middle of it and it just sort of collapses.
0:13:58 > 0:14:01That plum tomato in the middle is just not doing it for me.
0:14:01 > 0:14:04I like the fact you've put the seeds on because they are actually
0:14:04 > 0:14:05really, really tasty.
0:14:05 > 0:14:08To be fair to Phil, he has changed the dish.
0:14:08 > 0:14:09I just don't think it's right for the banquet.
0:14:11 > 0:14:14It does have a real sense of summer about it.
0:14:14 > 0:14:16What I don't get is Wimbledon final about it.
0:14:16 > 0:14:19You don't have that lovely sense of that shaft of sunlight
0:14:19 > 0:14:20beaming down on you.
0:14:20 > 0:14:22It's Wimbledon.
0:14:22 > 0:14:24In that case, rain will be pouring.
0:14:30 > 0:14:34Next up is returning Scottish champion Michael Bremner.
0:14:34 > 0:14:36Having just missed out on the banquet last year,
0:14:36 > 0:14:38he's more determined than ever to win a place
0:14:38 > 0:14:43on the Wimbledon menu.
0:14:43 > 0:14:45Last year I was so close to getting it.
0:14:45 > 0:14:47I actually believed when I was standing there,
0:14:47 > 0:14:50I believed they were going to say my name, and when they
0:14:50 > 0:14:51didn't I was gutted.
0:14:51 > 0:14:55This year I'm going to do whatever I can to get there.
0:14:55 > 0:14:56Michael, what a talented chef he is.
0:14:56 > 0:14:57Yes.
0:14:57 > 0:15:00The boy really knows how to cook.
0:15:00 > 0:15:02He knows what flavour means and he has this very distinctive
0:15:02 > 0:15:04approach to cooking.
0:15:04 > 0:15:06One of the reasons he's so successful actually
0:15:06 > 0:15:07is because he takes risks.
0:15:07 > 0:15:10He was that close to getting to the banquet last year
0:15:10 > 0:15:12with his fish dish, which was absolutely amazing.
0:15:12 > 0:15:14We've got high hopes.
0:15:15 > 0:15:17Michael's whole menu reflects his award-winning,
0:15:17 > 0:15:18innovative and experimental approach, including his
0:15:18 > 0:15:23unusual summer starter.
0:15:23 > 0:15:26I'm taking more risks this year than I did last year I think.
0:15:26 > 0:15:29But I think that's what you've got to do.
0:15:29 > 0:15:30A bit of jeopardy.
0:15:30 > 0:15:31Yeah.
0:15:31 > 0:15:33The dish, Watermelon Summer Cup, is a technical salad featuring
0:15:33 > 0:15:35complex modern elements including compressed watermelon
0:15:35 > 0:15:38and lime infused cucumber.
0:15:38 > 0:15:42Like Phil's starter, Michael's also features tomatoes.
0:15:42 > 0:15:45Although he has made some changes to the original dish today he's
0:15:45 > 0:15:47keeping one original aspect the same.
0:15:47 > 0:15:49My one's vegan this year.
0:15:49 > 0:15:50Vegan?
0:15:50 > 0:15:54Vegan, yeah.
0:15:54 > 0:15:57How amazing would it be to get a vegan dish into the banquet?
0:15:57 > 0:15:59I bet that has never happened before.
0:15:59 > 0:16:02Maybe for a reason, but we'll see.
0:16:02 > 0:16:05During the heats it was his second lowest scoring dish with the judges
0:16:05 > 0:16:09who felt the flavours of the salad were unbalanced and found the home
0:16:09 > 0:16:12made gin drink he served on the side too bitter.
0:16:12 > 0:16:13Blimey.
0:16:13 > 0:16:16I think he should stick to cooking.
0:16:16 > 0:16:19Today, in the hope of impressing the judges, Michael has introduced
0:16:19 > 0:16:21a new, sweeter watermelon cocktail and refined the number
0:16:21 > 0:16:25of elements on the plate.
0:16:25 > 0:16:27I've made a few changes.
0:16:27 > 0:16:30Hopefully to get a better score.
0:16:30 > 0:16:36Michael starts by plating compressed watermelon infused with fennel seed.
0:16:36 > 0:16:40Followed by compressed lime infused cucumber.
0:16:40 > 0:16:41What's the puree?
0:16:41 > 0:16:42Avocado.
0:16:42 > 0:16:44OK, nice.
0:16:44 > 0:16:48Next, cherry tomatoes and pink grapefruit segments.
0:16:48 > 0:16:53He dresses with coriander cress and micro basil.
0:16:53 > 0:16:58Adds dehydrated tomato slices and sprinkles soy glazed seeds.
0:16:58 > 0:17:00It looks summery, that is for sure.
0:17:00 > 0:17:03He puts his new watermelon cocktail on ice.
0:17:03 > 0:17:05It wouldn't be summer without a cocktail.
0:17:05 > 0:17:10Exactly.
0:17:11 > 0:17:14So, yeah, just as it is, please.
0:17:14 > 0:17:16That looks beautiful, Michael, well done.
0:17:16 > 0:17:17Thanks, man.
0:17:17 > 0:17:18Cheers.
0:17:18 > 0:17:21Yeah, ready.
0:17:28 > 0:17:29I think it's really colourful.
0:17:29 > 0:17:31I like the idea of having gin with the starter.
0:17:31 > 0:17:33A little tennis racket opener.
0:17:33 > 0:17:36I am more happy than I was with the regionals.
0:17:36 > 0:17:39Do you think the changes are going to get you those tens you need?
0:17:39 > 0:17:40I hope so.
0:17:40 > 0:17:45But I know it's a risk.
0:17:45 > 0:17:50I think I might start with the gin.
0:17:50 > 0:17:51That's delicious.
0:17:51 > 0:17:52There's summer in every sip.
0:17:52 > 0:17:53Wow, that's quite strong.
0:17:53 > 0:17:54It is, isn't it?
0:17:54 > 0:17:56The perfect way to start the banquet.
0:17:56 > 0:17:59I agree.
0:17:59 > 0:18:02I'm going to be tiddly when I'm plating mine up.
0:18:02 > 0:18:05You've got the watermelon, the different types of tomato,
0:18:05 > 0:18:06little creamy avocado.
0:18:06 > 0:18:07It's OK.
0:18:07 > 0:18:09I'm not a huge fan of watermelon.
0:18:09 > 0:18:13I don't think it really packs a punch.
0:18:13 > 0:18:14The dish itself is pretty boring.
0:18:14 > 0:18:16I don't think he's changed it enough.
0:18:16 > 0:18:19There's tomatoes and watermelon, a few micro leaves.
0:18:19 > 0:18:22Some bits you find lying around a chopping board and you just
0:18:22 > 0:18:23scrape them into a bowl.
0:18:23 > 0:18:27It tastes like a fairly mediocre salad.
0:18:27 > 0:18:29It looks beautiful but I hate watermelon.
0:18:29 > 0:18:30I really dislike avocado.
0:18:30 > 0:18:32I really don't like that coriander cress either.
0:18:32 > 0:18:35So you might turn me.
0:18:35 > 0:18:39If you want to win you've got to take a risk and it
0:18:39 > 0:18:39certainly is a risk.
0:18:39 > 0:18:42There is just nothing at all here that I'm loving.
0:18:42 > 0:18:44Where is the sort of wow factor?
0:18:44 > 0:18:46This is even more boring than it was before.
0:18:46 > 0:18:48It's very fresh, it's very light.
0:18:48 > 0:18:50But I don't think it has enough flavour in it,
0:18:50 > 0:18:56whereas this is divine.
0:18:59 > 0:19:02Third to plate up is Michelin starred Tommy Banks.
0:19:02 > 0:19:04Having last year cooked his winning fish dish at the Houses
0:19:04 > 0:19:07of Parliament, he's hoping to make it onto the final menu
0:19:07 > 0:19:10for a second year in a row.
0:19:10 > 0:19:12The Great British Menu is one of the hardest things that
0:19:12 > 0:19:14a chef will ever do.
0:19:14 > 0:19:17It literally takes everything out of you to go all the way,
0:19:17 > 0:19:20but I'm prepared to do it all again and I'm ready for it.
0:19:20 > 0:19:23You've got a little more to prove.
0:19:23 > 0:19:25You've been to the banquet.
0:19:25 > 0:19:28You kind of need to get yourself back to the banquet, don't you?
0:19:28 > 0:19:31Having been there, it's the only reason why I entered
0:19:31 > 0:19:32the competition again.
0:19:32 > 0:19:33I want to get there again.
0:19:33 > 0:19:34Yeah.
0:19:34 > 0:19:36The thing in my head, it would be more pressure
0:19:36 > 0:19:38on myself if that was me.
0:19:38 > 0:19:39More to lose.
0:19:39 > 0:19:41Yeah.
0:19:42 > 0:19:44Like his competitors, Tommy's dish, Midsummer, features tomatoes,
0:19:44 > 0:19:47and is a tribute to the summer solstice, the longest
0:19:47 > 0:19:51day of the year.
0:19:51 > 0:19:53Traditionally for hundreds of thousands of years
0:19:53 > 0:19:56in Britain we celebrated midsummer, an ancient pagan festival.
0:19:56 > 0:19:59All of the food is cut in round shapes to celebrate the sun
0:19:59 > 0:20:01and the harvest and the bounty.
0:20:01 > 0:20:04He is quite an inspired character, Tommy Banks, isn't he?
0:20:04 > 0:20:09I love Tommy's cooking and I love his sort of 360 thinking.
0:20:09 > 0:20:10He is a really accomplished chef.
0:20:10 > 0:20:13I'm very excited about his food.
0:20:13 > 0:20:15Except for his starter.
0:20:15 > 0:20:19It was the one dish on his menu that was not up to scratch.
0:20:20 > 0:20:23In the regional heats both the judges and veteran chef
0:20:23 > 0:20:28Jeremy Lee agreed the dish was style over substance.
0:20:28 > 0:20:31The drama of the dish was much more in the presentation
0:20:31 > 0:20:34than in the eating.
0:20:34 > 0:20:38I'm hoping he's taken on board our gentle suggestions.
0:20:38 > 0:20:40The gentle suggestion in this case was to change the dish completely.
0:20:40 > 0:20:43Sort it out!
0:20:43 > 0:20:46Today, Tommy has significantly changed his dish, filling
0:20:46 > 0:20:49the tomatoes with goat's curd and cod's roe emulsion.
0:20:49 > 0:20:55He is also adding a brand-new element, a bloody Mary sorbet.
0:20:55 > 0:20:58But despite altering the dish itself, he's keeping his theatrical
0:20:58 > 0:21:02presentation, referencing an ancient summer solstice ritual.
0:21:02 > 0:21:05My idea is I'm going to set fire to the starter.
0:21:05 > 0:21:09The flames are going to lick around and they are going to bring the food
0:21:09 > 0:21:12to that nice sort of temperature you associate with when you pick
0:21:12 > 0:21:14tomatoes and they've had the sun on them all day.
0:21:14 > 0:21:16Very clever.
0:21:16 > 0:21:21Tommy starts by placing his reworked tomatoes into serving bowls.
0:21:21 > 0:21:26Next he adds pickled and charred cucumber and his bloody Mary sorbet.
0:21:26 > 0:21:29Won't it melt when you set the bowl on fire?
0:21:29 > 0:21:33It shouldn't do because I've got stabilisers in it.
0:21:33 > 0:21:37He pours on tomato consomme and finishes with basil oil.
0:21:37 > 0:21:45OK, that's good to go.
0:21:45 > 0:21:50So, down in front of the judges and then just light each one.
0:21:50 > 0:21:54Splendid.
0:21:54 > 0:21:57I don't know how well it's going to work and things like that.
0:21:57 > 0:21:59Or whether the ice cream is going to melt or whatever.
0:21:59 > 0:22:01Or if it sets the judges on fire.
0:22:01 > 0:22:05Yeah, or if Matthew loses his eyebrows or something.
0:22:13 > 0:22:15It's quite exciting, isn't it?
0:22:15 > 0:22:18I love the fire, the little balls as well, it's kind
0:22:18 > 0:22:20of like great balls of fire.
0:22:20 > 0:22:24She's started.
0:22:24 > 0:22:27I don't think it screams summer quite as much as yours did.
0:22:27 > 0:22:29They were like very light summery sort of white plates and mine
0:22:29 > 0:22:31is on a black plate.
0:22:31 > 0:22:32It is kind of...
0:22:32 > 0:22:33It's alternative, you know?
0:22:33 > 0:22:34I love the goat's cheese.
0:22:34 > 0:22:37It's quite nice, isn't it?
0:22:37 > 0:22:39I think the clear tomato's really well done.
0:22:39 > 0:22:42There's a much better sense of flavour out of the dish.
0:22:42 > 0:22:45The problem of actually setting fire to the bowl,
0:22:45 > 0:22:47the bloody Mary sorbet, which he's added to this, melts,
0:22:47 > 0:22:49which rather spoils the point of it.
0:22:49 > 0:22:52I didn't really taste a lot of bloody Mary in it, I have to say.
0:22:52 > 0:22:55You're probably still drunk from the last dish!
0:22:55 > 0:22:58Yes, I'm still tasting the gin!
0:22:58 > 0:23:01I don't think the combination of tomato and goat's cheese
0:23:01 > 0:23:03is particularly exciting.
0:23:03 > 0:23:05Do you get the sense of a bountiful summer harvest
0:23:05 > 0:23:07from looking at this plate?
0:23:07 > 0:23:08No.
0:23:08 > 0:23:16I think it just looks like a collection of sad melon balls.
0:23:16 > 0:23:17Are you happy with it?
0:23:17 > 0:23:18You made a lot of changes.
0:23:18 > 0:23:20I'm very nervous about it.
0:23:20 > 0:23:22They didn't like it first time and although it's a completely
0:23:22 > 0:23:24different dish you kind of get your confidence
0:23:24 > 0:23:27knocked a little bit when you get a low score.
0:23:27 > 0:23:29It was all very nice but it didn't excite me.
0:23:29 > 0:23:31I think it's a much improved dish.
0:23:31 > 0:23:33I think the clear tomato is really well done.
0:23:33 > 0:23:35I actually think there's a much better sense of flavour.
0:23:35 > 0:23:38Do you know we've had three tomatoes on the trot?
0:23:38 > 0:23:39That's a good thing.
0:23:39 > 0:23:40Is it?
0:23:40 > 0:23:41And it's very summer, isn't it?
0:23:41 > 0:23:43We asked him to change the dish.
0:23:43 > 0:23:45The dish is better than its previous incarnation.
0:23:45 > 0:23:46I can't believe you are saying that.
0:23:46 > 0:23:48It's better.
0:23:48 > 0:23:51It's better but it's not good, is it?
0:23:53 > 0:23:55With the first group's starters done the judges
0:23:55 > 0:23:59are considering their scores so far.
0:24:01 > 0:24:04I must say, these three chefs this morning have shown a truly
0:24:04 > 0:24:09astonishing ability to raise our hopes and trample all over them.
0:24:09 > 0:24:11They dashed them.
0:24:11 > 0:24:14I was expecting quite a lot from all of them and I haven't been
0:24:14 > 0:24:16able to give anybody a decent score yet.
0:24:16 > 0:24:18I think two of the dishes were perfectly good.
0:24:18 > 0:24:21I just don't think they are good enough for the banquet.
0:24:21 > 0:24:22That's what I mean.
0:24:22 > 0:24:24I've loved every dish.
0:24:24 > 0:24:27I thought they were really tasty, but I know you have to be harsh
0:24:27 > 0:24:29and we're looking for something that is spectacular.
0:24:29 > 0:24:33It's not harsh, it's being just.
0:24:35 > 0:24:37Next in to the kitchen are newcomers Ellis Barry,
0:24:37 > 0:24:39representing the north-west, and Selin Kiazim from London
0:24:39 > 0:24:43and the south-east.
0:24:43 > 0:24:44Good luck.
0:24:44 > 0:24:48Good luck.
0:24:48 > 0:24:51Despite both being first timers in the competition they are hoping
0:24:51 > 0:24:55they can give the returning chefs a run for their money.
0:24:55 > 0:24:58Having got here to the finals I am hoping to step up
0:24:58 > 0:24:59my game a little bit.
0:24:59 > 0:25:01Yeah.
0:25:01 > 0:25:03After this morning's dishes are you feeling more
0:25:03 > 0:25:04confident in your own dish?
0:25:04 > 0:25:07I'm definitely feeling more confident in my own dish, yeah.
0:25:07 > 0:25:12Without bragging.
0:25:13 > 0:25:16Both Ellis and Selin's starters are inspired by picnics
0:25:16 > 0:25:22and celebrate a classic summer ingredient, the cucumber.
0:25:22 > 0:25:24So you copied me then with the cucumber dish?
0:25:24 > 0:25:28I think you'll find you copied me!
0:25:28 > 0:25:30First to plate is Selin, a rising star in the London
0:25:30 > 0:25:32restaurant scene, who draws inspiration from her
0:25:32 > 0:25:36Turkish-Cypriot roots.
0:25:36 > 0:25:37I love Wimbledon.
0:25:37 > 0:25:39I love summer food.
0:25:39 > 0:25:42I really enjoyed cooking this brief, so to be here cooking
0:25:42 > 0:25:45for the finals with the chance of getting through to the banquet
0:25:45 > 0:25:46is just incredible.
0:25:46 > 0:25:48So how was the brief for you?
0:25:48 > 0:25:51A taste of summer is really when my food is at its best.
0:25:51 > 0:25:54With my heritage, I have spent long hot summers
0:25:54 > 0:25:57in Cyprus or Turkey and kind of that whole barbecue
0:25:57 > 0:26:00vibe, eating outdoors.
0:26:00 > 0:26:02She is using clever techniques in the hope
0:26:02 > 0:26:04of elevating a picnic staple.
0:26:04 > 0:26:09My dish is inspired by a cucumber sandwich
0:26:09 > 0:26:12and it is called Queue-cumber, as in with a play on words.
0:26:12 > 0:26:15It is inspired by all the thousands of people who would spend hours
0:26:15 > 0:26:18and hours queuing up outside Wimbledon and who would be there
0:26:18 > 0:26:20with their packed lunch or a picnic.
0:26:20 > 0:26:23In the regional heats veteran chef Angela Hartnett thought the dish
0:26:23 > 0:26:28was tasty but disjointed, scoring Selin a seven.
0:26:28 > 0:26:32Much as I loved tasting every little element of it I wasn't sure if it
0:26:32 > 0:26:34came together as a dish.
0:26:35 > 0:26:40And when it came to the judges, her dish divided opinion.
0:26:40 > 0:26:43I quite enjoyed the abundance, the sort of slightly
0:26:43 > 0:26:45chaotic nature to her dish.
0:26:45 > 0:26:48It kind of made me quite happy.
0:26:48 > 0:26:50Her starter was a bit nervous, that's all I'd say.
0:26:50 > 0:26:53It was a bit busy, there was a bit too much going on,
0:26:53 > 0:26:56and she needed to simplify it.
0:26:57 > 0:26:59Determined to score highly today, Selin has reinvented the dish,
0:26:59 > 0:27:01replacing her original cheese and egg filled
0:27:01 > 0:27:02pastry with a gozleme,
0:27:02 > 0:27:03a traditional Turkish flatbread,
0:27:03 > 0:27:08which she hopes will give the dish more cohesion.
0:27:08 > 0:27:11I had to make quite a few tweaks, hopefully to please
0:27:11 > 0:27:13the judges a bit more.
0:27:13 > 0:27:18I've just toned it down and it's definitely more about the cucumber.
0:27:18 > 0:27:22She starts by serving the gozleme flatbread filled
0:27:22 > 0:27:27with caramelised onions, olives and Turkish tulum cheese.
0:27:27 > 0:27:30Before piping Cacik, a yoghurt and mint dressing, on top.
0:27:30 > 0:27:32Next she adds compressed cucumber and drizzles with a verjus dressing.
0:27:32 > 0:27:40Then pickled cucumber and pickled mustard seeds.
0:27:40 > 0:27:41How is everything?
0:27:41 > 0:27:43Yeah, not bad, getting there.
0:27:43 > 0:27:45Wow, this looks great.
0:27:45 > 0:27:48She tops with shredded spring onion.
0:27:48 > 0:27:49So you've got bacon going on?
0:27:49 > 0:27:52Just a little bit of crispy pancetta.
0:27:52 > 0:27:54She pours a new addition, cucumber gazpacho, over
0:27:54 > 0:27:58chopped cucumber and herbs.
0:27:58 > 0:28:00Looks really tasty, doesn't it?
0:28:00 > 0:28:02Looks good, yeah.
0:28:02 > 0:28:05Just tried to make the dish a bit more singing of cucumber.
0:28:05 > 0:28:07She dresses the gazpacho with olive oil.
0:28:07 > 0:28:11OK, ready.
0:28:13 > 0:28:17Looks good.
0:28:17 > 0:28:18Well done.
0:28:18 > 0:28:19Thank you very much.
0:28:19 > 0:28:20Glad it's over?
0:28:20 > 0:28:25Yeah.
0:28:33 > 0:28:35Completely different.
0:28:35 > 0:28:37Wow.
0:28:37 > 0:28:39Too good to eat!
0:28:39 > 0:28:40It's pretty, isn't it?
0:28:40 > 0:28:42It's really appealing-looking.
0:28:42 > 0:28:44I'm just trying to work out how to eat it, though.
0:28:44 > 0:28:47Get stuck in, my dear.
0:28:47 > 0:28:52I think I might be wearing some of it!
0:28:52 > 0:28:54Looks great, I thought the presentation was amazing.
0:28:54 > 0:28:55It's really fun.
0:28:55 > 0:28:57So hopefully they get stuck in with their hands
0:28:57 > 0:28:58and eat it, as I intended.
0:28:58 > 0:29:00This wasn't here before. Is it nice?
0:29:00 > 0:29:05It's quite nice.
0:29:05 > 0:29:09Some little gozleme is delicious, lovely little toasty thing
0:29:09 > 0:29:13happening, then you get the gorgeous fresh cucumber.
0:29:13 > 0:29:16Little bit of salty bacon, then you get a zingy little bit
0:29:16 > 0:29:17of coriander on the top.
0:29:17 > 0:29:18I'm loving that.
0:29:18 > 0:29:20The flavours and the textures as well, it's...
0:29:20 > 0:29:23I think the flavours are very nice, I think it's
0:29:23 > 0:29:24really beautifully made.
0:29:24 > 0:29:25Oh, it's nice, that.
0:29:25 > 0:29:27Really is a nice combination of flavours.
0:29:27 > 0:29:29It could get pretty messy, couldn't it?
0:29:29 > 0:29:30Yeah.
0:29:30 > 0:29:31That's probably the only negative I've got.
0:29:31 > 0:29:32Taste-wise, it's brilliant.
0:29:32 > 0:29:33Thanks very much, guys.
0:29:33 > 0:29:35Oliver, you've eaten the whole thing!
0:29:35 > 0:29:37Wow.
0:29:37 > 0:29:39That is a massive change in a dish.
0:29:39 > 0:29:42This is now what I would describe as street food, in a way.
0:29:42 > 0:29:43Flavours are wonderful.
0:29:43 > 0:29:45I just cannot imagine this at the banquet.
0:29:45 > 0:29:47Oh, I think it's fun.
0:29:47 > 0:29:49It's got a proper taste of summer about it.
0:29:49 > 0:29:51It's fresh, it's light, it's clean.
0:29:51 > 0:29:53It's not gastronomic enough for the banquet,
0:29:53 > 0:29:56I really don't think that.
0:29:59 > 0:30:02Self-taught Ellis Barry, representing the north-west,
0:30:02 > 0:30:06is next to plate his starter.
0:30:06 > 0:30:09He impressed in the regional heats with his unusual dishes
0:30:09 > 0:30:12featuring diverse flavours, and he's determined to build
0:30:12 > 0:30:15on that success today.
0:30:15 > 0:30:18I've got a lot to prove, that's why I want to push
0:30:18 > 0:30:19right to the banquet.
0:30:19 > 0:30:21Can I compete against these big boys?
0:30:21 > 0:30:23I think so, so bring it on.
0:30:23 > 0:30:25Ellis Barry, an absolutely wonderful chef, he's self-taught,
0:30:25 > 0:30:27really throws himself into it.
0:30:27 > 0:30:29He's quite inventive.
0:30:29 > 0:30:32One of the advantages, I think, of being a self-taught chef is that
0:30:32 > 0:30:34you're not constrained by the sort of classical training
0:30:34 > 0:30:36that some of them may struggle to get from under.
0:30:36 > 0:30:41Like 's dish, Ellis' starter also showcases cucumber.
0:30:41 > 0:30:43Like Selin's dish, Ellis' starter also showcases cucumber.
0:30:43 > 0:30:46Summer Is Icumen In, named after a 13th century song,
0:30:46 > 0:30:51features seven complex cucumber elements, and is inspired
0:30:51 > 0:30:55by childhood memories of eating cucumber sandwiches on the beach.
0:30:55 > 0:30:57So you reckon you've got a good chance of getting
0:30:57 > 0:30:59this one to the banquet?
0:30:59 > 0:31:02Well, they enjoyed the plate of food that I put up.
0:31:02 > 0:31:04I haven't done too much to change that.
0:31:04 > 0:31:05It shouts Wimbledon, it shouts summer.
0:31:05 > 0:31:08This is all about the cucurbits family, cucumber,
0:31:08 > 0:31:10courgette, cucamelons.
0:31:10 > 0:31:11Summer's all about family, so...
0:31:11 > 0:31:14Why not?
0:31:14 > 0:31:18In the heats, veteran chef Daniel Clifford said the dish
0:31:18 > 0:31:20was spot on the brief, but felt it needed more excitement
0:31:20 > 0:31:23to become banquet-worthy.
0:31:23 > 0:31:26Make that piece of cucumber in the middle of the plate smaller,
0:31:26 > 0:31:29and stuff it with a fresh oyster so you have a surprise.
0:31:29 > 0:31:31And, after Ellis took Daniel's advice on board,
0:31:31 > 0:31:33the judges thought it had banquet potential.
0:31:33 > 0:31:35As I recall, this dish scored quite highly.
0:31:35 > 0:31:38We all sort of gave a little cheer when it came in because it looked
0:31:38 > 0:31:43so pretty, little summery picnic.
0:31:43 > 0:31:46I think he cooks with a lot of freedom and this
0:31:46 > 0:31:48dish represented that.
0:31:48 > 0:31:51In a bid to further elevate his dish, Ellis has replaced his bread
0:31:51 > 0:31:54and oyster butter with a filled soda bread roll, his refined take
0:31:54 > 0:31:56on a cucumber sandwich.
0:31:56 > 0:32:01Before he can start plating, Ellis must finish his complex
0:32:01 > 0:32:07compressed cucumber element.
0:32:08 > 0:32:13He fills cucumber batons with oyster and confit cucumber.
0:32:13 > 0:32:15Before topping with lardo - a cured pork fat -
0:32:15 > 0:32:19charring and adding to his plate.
0:32:19 > 0:32:24Next he adds cucumber tagliatelle and pipes in courgette puree.
0:32:24 > 0:32:26How's it going, Ellis?
0:32:26 > 0:32:30Very well, mate.
0:32:30 > 0:32:33Then yellow courgettes with rice wine vinegar gel, borage flowers
0:32:33 > 0:32:35and a new addition, cucumber crisps.
0:32:35 > 0:32:39Crisps in a packed lunch, can't get any more British than that.
0:32:39 > 0:32:42He decorates the plate with more edible flowers and baby herbs.
0:32:42 > 0:32:44Quite a fiddly number to finish off there, Ellis?
0:32:44 > 0:32:48No, it's quite a simple one.
0:32:48 > 0:32:50Next, Ellis fills his soda bread rolls with shallot
0:32:50 > 0:32:54marmalade and oyster butter, along with compressed cucumber,
0:32:54 > 0:33:00rice wine vinegar gel and lardo.
0:33:00 > 0:33:02Might put a few little crisps in there as well,
0:33:02 > 0:33:04because everyone likes a crisp butty!
0:33:04 > 0:33:07He adds oyster leaf to complete his cucumber sandwich,
0:33:07 > 0:33:10then pours a gin and cucumber cocktail, garnishing with a ribbon
0:33:10 > 0:33:13of cucumber and pink peppercorns.
0:33:13 > 0:33:15Just open them up for me.
0:33:15 > 0:33:25He serves all the elements in picnic hampers.
0:33:26 > 0:33:31HE SINGS: Summer Is Icumen In in cuca bits and bobs.
0:33:32 > 0:33:42MUSIC: Summer Is Icumen In.
0:33:48 > 0:33:49Did you like that little ditty?
0:33:49 > 0:33:52I loved it!
0:33:52 > 0:33:56That little ditty, 13th century round, it was.
0:33:56 > 0:34:00One of the earliest pieces of music in English.
0:34:00 > 0:34:05That is a very refined picnic.
0:34:05 > 0:34:07I think this is incredibly appealing.
0:34:07 > 0:34:09Just looking at it, it's a taste of summer.
0:34:09 > 0:34:11It does really say summer to me.
0:34:11 > 0:34:15It's a beautiful looking dish, little colours of Wimbledon,
0:34:15 > 0:34:19the green and the purple, bringing it all together.
0:34:19 > 0:34:22Makes me feel sort of wistful for my long school summer holidays!
0:34:22 > 0:34:24Happy? Yeah, I think so, yeah.
0:34:24 > 0:34:26It is what it is.
0:34:26 > 0:34:29Hopefully I get the scores which are needed.
0:34:29 > 0:34:33The drink is not quite as successful as the earlier cocktail was.
0:34:33 > 0:34:36But I love this drink, it's not just like a great big hit
0:34:36 > 0:34:38of alcohol, it's delicious and it works beautifully.
0:34:38 > 0:34:39I think it's a bit sweet.
0:34:39 > 0:34:40Oh, no, I like it.
0:34:40 > 0:34:41Oh, no.
0:34:41 > 0:34:43I'm going to try my first cucumber crisp.
0:34:43 > 0:34:45These were olive crisps before. Which you didn't like?
0:34:45 > 0:34:48Which we didn't like, they were a bit too strong
0:34:48 > 0:34:50and a bit too heavy.
0:34:50 > 0:34:54That's absolutely delicious. This is gastronomic.
0:34:54 > 0:34:58I really like this.
0:34:58 > 0:35:02I think it's a really, really very sophisticated bit of cooking.
0:35:02 > 0:35:04I've failed miserably with my little sandwich and I had
0:35:04 > 0:35:06to take the hat off. It's too big.
0:35:06 > 0:35:08It's a bit cumbersome, isn't it?
0:35:08 > 0:35:10It should just be a bit more dainty.
0:35:10 > 0:35:13Trying to pick that up and eat it... Yeah, it's a bit awkward.
0:35:13 > 0:35:16It's just a bit of a big one to get through.
0:35:16 > 0:35:19With the exception of the bun it's a perfect dish, it's sophisticated
0:35:19 > 0:35:21in an understated way.
0:35:21 > 0:35:24I absolutely, you know, top marks.
0:35:24 > 0:35:29I would actually love to give this dish aten,
0:35:29 > 0:35:31I would actually love to give this dish a ten,
0:35:31 > 0:35:33but unfortunately I can't because of the bun.
0:35:33 > 0:35:36If he'd left off the bun, I would have given it a ten.
0:35:36 > 0:35:38With five chefs down, today's competition for the starter
0:35:38 > 0:35:41course has passed the halfway mark, and the judges are reflecting
0:35:41 > 0:35:44on the dishes so far.
0:35:44 > 0:35:46Things are looking up!
0:35:46 > 0:35:47Aren't they just?
0:35:47 > 0:35:50I didn't know I could learn to love a cucumber again,
0:35:50 > 0:35:51but I've been won over.
0:35:51 > 0:35:55This morning we had the returning chefs and then all of a sudden two
0:35:55 > 0:35:57new chefs, and they are doing a great job.
0:35:57 > 0:35:58Absolutely beautiful, both of those dishes
0:35:58 > 0:36:00I thought was superb.
0:36:00 > 0:36:02I've been impressed with all of them, but those last
0:36:02 > 0:36:04two were outstanding.
0:36:04 > 0:36:07The gauntlet has been thrown down, we got three more dishes to come,
0:36:07 > 0:36:11so in order to have a chance of getting through to the banquet
0:36:11 > 0:36:11they've got to be really special.
0:36:14 > 0:36:16The last group of chefs into the kitchen are three more
0:36:16 > 0:36:18first-time finalists.
0:36:18 > 0:36:19Good luck. Good luck.
0:36:19 > 0:36:21Good luck.
0:36:21 > 0:36:24Northern Ireland's Tommy Heaney.
0:36:24 > 0:36:28Tom Brown from the south-west.
0:36:28 > 0:36:32And representing the central region, Pip Lacey.
0:36:32 > 0:36:36With the competition hotting up, they are all feeling the pressure.
0:36:36 > 0:36:39You kind of think it might be a bit easier coming
0:36:39 > 0:36:44back into the kitchen, but it's not, is it?
0:36:44 > 0:36:46Nerves as soon as you come through the door again.
0:36:46 > 0:36:48When you're up against the best of the best,
0:36:48 > 0:36:51that's when you want to do even better, I think.
0:36:51 > 0:36:53I think one of us has got it.
0:36:53 > 0:36:54Yeah?
0:36:54 > 0:36:56First to cook is Tom Brown, head chef at a Michelin-starred
0:36:56 > 0:37:00fish restaurant.
0:37:00 > 0:37:02It's really great to be here, first time in the competition,
0:37:02 > 0:37:03through to the finals.
0:37:03 > 0:37:05I definitely really, really want to win.
0:37:05 > 0:37:07Unlike his rivals, Tom has based his dishes purely
0:37:07 > 0:37:09on the summer aspect of the brief, inspired by memories
0:37:09 > 0:37:12of his childhood by the sea.
0:37:12 > 0:37:16The whole menu for me is all about personal nostalgia
0:37:16 > 0:37:17and growing up in Cornwall.
0:37:17 > 0:37:21I keep seeing lots of tennis vibes.
0:37:21 > 0:37:23The brief was about Wimbledon, did you not get that one?
0:37:23 > 0:37:28I kind of stopped reading after the word summer!
0:37:28 > 0:37:30Tom's starter, Cowl Bysk, is a refined take
0:37:30 > 0:37:33on a traditional fishermen's soup.
0:37:33 > 0:37:36This dish is based on an old Cornish recipe that the crab
0:37:36 > 0:37:38fishermen used to make, and they could only make it
0:37:38 > 0:37:42in the summer when they could get the pots out, so for me it doesn't
0:37:42 > 0:37:46get a lot more summery than that.
0:37:46 > 0:37:51His dish originally combined steamed lobster claw with a warm tomato tea,
0:37:51 > 0:37:53but in the regional heats, despite veteran judge
0:37:53 > 0:37:57Michael O'Hare thinking his judge fulfilled the brief...
0:37:57 > 0:37:59Michael O'Hare thinking his dish fulfilled the brief...
0:37:59 > 0:38:09Really fresh, really vibrant and really summery.
0:38:11 > 0:38:14The judges thought it was the worst of his dishes, scoring him
0:38:14 > 0:38:15only fives and sixes.
0:38:15 > 0:38:16Tom Brown.
0:38:16 > 0:38:19The man from Cornwall whose whole menu sang of his home county.
0:38:19 > 0:38:20It didn't sing that well.
0:38:20 > 0:38:21It was a bit flat.
0:38:21 > 0:38:24I don't think he really thought about the banquet, the occasion.
0:38:24 > 0:38:26Lobster and tomato.
0:38:26 > 0:38:27It was a bit limp.
0:38:27 > 0:38:29We are looking for something with more flair.
0:38:29 > 0:38:32I've made some really really big tweaks.
0:38:32 > 0:38:36I think it is a better dish for it, to be fair, I agree with them now.
0:38:36 > 0:38:40I didn't agree with them at the time but I agree with them now.
0:38:40 > 0:38:42Sometimes it takes somebody to tell you, doesn't it?
0:38:42 > 0:38:43Yeah, exactly.
0:38:43 > 0:38:45Although it would be nice if somebody told
0:38:45 > 0:38:46you before you got here.
0:38:46 > 0:38:49Today, Tom is replacing the lobster centrepiece with Cornish crab
0:38:49 > 0:38:51and has changed his warm tomato soup for a thyme and garlic
0:38:51 > 0:38:55tomato gazpacho.
0:38:55 > 0:38:58In the regions I called it a tomato tea but they didn't know
0:38:58 > 0:39:01whether it was tea or soup, what the temperature of it was.
0:39:01 > 0:39:03So I thought I would make it a little bit easier.
0:39:03 > 0:39:04Just call it tomato.
0:39:04 > 0:39:09Yeah.
0:39:09 > 0:39:12Tom starts by plating a mix of heritage tomatoes grown
0:39:12 > 0:39:15in Cornwall's Tamar Valley.
0:39:15 > 0:39:17You know they've seen lots of tomato dishes.
0:39:17 > 0:39:20Are you a bit worried?
0:39:20 > 0:39:22I don't think anyone's going to have tomatoes like these.
0:39:24 > 0:39:28Next he adds crab mayonnaise and a new addition, a slice
0:39:28 > 0:39:30of crisp Mangalitsa pork.
0:39:30 > 0:39:35He adds mustard cress.
0:39:35 > 0:39:36You're finishing that with more fresh tomato?
0:39:36 > 0:39:38You can't get enough of these tomatoes.
0:39:38 > 0:39:39Yeah?
0:39:39 > 0:39:41And pours the tomato gazpacho.
0:39:41 > 0:39:47Finally he drizzles with Cornish rapeseed oil.
0:39:54 > 0:39:56Thanks.
0:39:56 > 0:39:57Looks good, man.
0:39:57 > 0:39:59It was really good.
0:39:59 > 0:40:00Cheers, mate.
0:40:00 > 0:40:03Nearly started sweating there.
0:40:05 > 0:40:08It looks lovely.
0:40:08 > 0:40:11Cowl Bysk, the life of crab fishermen in Cornwall has always
0:40:11 > 0:40:19been dictated by the ever changing tides and seasons.
0:40:19 > 0:40:21Summer ensures a plentiful supply of tomatoes in the garden.
0:40:21 > 0:40:23Tomatoes, we are back.
0:40:23 > 0:40:25And hence this combination of tomatoes and fresh crab.
0:40:25 > 0:40:28Are you pleased with the changes you made, crab instead of lobster?
0:40:28 > 0:40:29Yeah.
0:40:29 > 0:40:31Yeah, I mean, no one likes to admit they're wrong, do they?
0:40:31 > 0:40:34But I just hope they like the changes as much as I do.
0:40:37 > 0:40:38Gazpacho is absolutely outstanding.
0:40:38 > 0:40:41Wow.
0:40:41 > 0:40:44It's a lot better than the tomato tea that we had last time.
0:40:44 > 0:40:46I could have the soup on its own.
0:40:46 > 0:40:48That would be wonderful as well.
0:40:48 > 0:40:51It's good gazpacho.
0:40:51 > 0:40:52Thanks. You smiled when you tasted it.
0:40:52 > 0:40:53Yeah.
0:40:53 > 0:40:54Have you got any left?
0:40:54 > 0:40:59No, it was so good I had to eat it all.
0:40:59 > 0:41:00The crab is excellent.
0:41:00 > 0:41:01Really delicious.
0:41:01 > 0:41:04Beautiful crab.
0:41:04 > 0:41:06The little tomato sort of bursts through giving
0:41:06 > 0:41:09a tremendous freshness.
0:41:09 > 0:41:12Wow, that sort of massive hit of garlic, tomatoes,
0:41:12 > 0:41:14the crab is beautiful and creamy and rich.
0:41:14 > 0:41:16It's really good.
0:41:16 > 0:41:19Really happy with how it has turned out but it's my most worrying dish
0:41:19 > 0:41:22because they absolutely slated it in the first round.
0:41:22 > 0:41:23I could eat this every day.
0:41:23 > 0:41:26I think it is absolutely wonderful.
0:41:26 > 0:41:28Maybe it doesn't say Wimbledon but it says summer.
0:41:28 > 0:41:30Absolutely lovely.
0:41:30 > 0:41:32Can I point out another chef new to the competition?
0:41:32 > 0:41:34They are smashing it, aren't they?
0:41:34 > 0:41:37It is utterly transformed from a mere dish, from a five,
0:41:37 > 0:41:41to something much closer to the top.
0:41:41 > 0:41:42How close are we talking?
0:41:42 > 0:41:45That would be giving the game away, wouldn't it?
0:41:49 > 0:41:54The penultimate chef is Northern Ireland's Tommy Heaney.
0:41:54 > 0:41:58To get a dish to the banquet would be a dream come true.
0:41:58 > 0:42:03I am confident that my dish is good enough to make the banquet.
0:42:03 > 0:42:07It is just down to me whether I cook it properly or not on the day.
0:42:07 > 0:42:11Northern Ireland got all the way to the banquet
0:42:11 > 0:42:12with the starter last year.
0:42:12 > 0:42:14Are you hoping you can do the same?
0:42:14 > 0:42:17Yeah, it would be great to get their two years in a row.
0:42:17 > 0:42:19I was feeling all right until I tried everybody else's.
0:42:19 > 0:42:21He had great heats, didn't he?
0:42:21 > 0:42:23He was performing at a very high level.
0:42:23 > 0:42:25I would love to see what he has done.
0:42:25 > 0:42:26He was inventive. Good food.
0:42:26 > 0:42:27It ate really well.
0:42:27 > 0:42:33I am excited to see what changes he has made.
0:42:33 > 0:42:36Tommy's starter pays tribute to a Wimbledon icon, Rufus the Hawk.
0:42:36 > 0:42:37What made you choose pigeon?
0:42:37 > 0:42:40It was the story behind it.
0:42:40 > 0:42:43There is a hawk goes around Wimbledon before anything kicks off
0:42:43 > 0:42:45and it basically patrols all the courts and scares
0:42:45 > 0:42:47away the pigeons.
0:42:47 > 0:42:52So I wanted to do a little tribute to Rufus the Hawk.
0:42:52 > 0:42:56His dish, Rufus Beets The Pigeons Away, combines water-bath pigeon
0:42:56 > 0:42:57breast with deep-fried pigeon leg with three different
0:42:57 > 0:42:59beetroot elements.
0:42:59 > 0:43:03So do you reckon this one might beat me and Pip?
0:43:03 > 0:43:05I think it is ace.
0:43:05 > 0:43:08Yeah, I went there.
0:43:10 > 0:43:14During the regional heats, despite praising the cooking
0:43:14 > 0:43:17of the pigeon elements, veteran judge Michael Smith was not
0:43:17 > 0:43:19so keen on how Tommy presented the pigeon leg.
0:43:19 > 0:43:22Do you think that may be a bit too much, might scare off
0:43:22 > 0:43:23some of the banquet goers?
0:43:23 > 0:43:30I wanted it to be a bit dramatic as well.
0:43:30 > 0:43:33Having removed the claw from the pigeon leg when he cooked his
0:43:33 > 0:43:35starter for the judges, it became one of Tommy's
0:43:35 > 0:43:36highest scoring dishes.
0:43:36 > 0:43:38Solid eights across the board on this one.
0:43:38 > 0:43:39Better than what I got.
0:43:39 > 0:43:43The bowl was a bit cramped and I wasn't keen on the great big nest.
0:43:43 > 0:43:46I kept thinking something was going to emerge from the nest.
0:43:46 > 0:43:49It was impossible to get the food out of it, which was infuriating.
0:43:49 > 0:43:50I suppose if I had a beak or talon...
0:43:53 > 0:43:56Hoping to score perfect tens, Tommy has changed his original
0:43:56 > 0:44:01bird's nest presentation for a more refined bowl.
0:44:01 > 0:44:05He starts by piping on beetroot emulsion.
0:44:05 > 0:44:08Next he adds sous vide pigeon followed by a new addition,
0:44:08 > 0:44:11charred raspberries.
0:44:11 > 0:44:13I had originally blackberries on there and they said
0:44:13 > 0:44:15they were too wintry.
0:44:15 > 0:44:20Then baby beetroot, candied beetroot slices and golden beetroot.
0:44:20 > 0:44:22My only concern is that it's a bit wintry looking.
0:44:22 > 0:44:25But beetroot in the summer as well, you get nice baby beets.
0:44:25 > 0:44:27Yeah, summer beets are lovely.
0:44:27 > 0:44:30He adds his panko-coated confit pigeon leg, pickled shallots
0:44:30 > 0:44:32and edible flowers.
0:44:32 > 0:44:35Good to go.
0:44:36 > 0:44:41He covers with a cloche and infuses with applewood smoke.
0:44:47 > 0:44:48All right?
0:44:48 > 0:44:49Nice one, fella.
0:44:49 > 0:44:51How do you feel?
0:44:51 > 0:44:52I've made the changes that they've suggested.
0:44:52 > 0:44:54That's all I can do.
0:44:54 > 0:44:56Yeah.
0:45:01 > 0:45:03We've got a smokey cloche.
0:45:03 > 0:45:07Now it looks so pretty I wouldn't want to take the cloche off.
0:45:08 > 0:45:11It smells amazing.
0:45:11 > 0:45:13My name is Rufus the Hawk.
0:45:13 > 0:45:16Every morning at Wimbledon I have a very important task of chasing
0:45:16 > 0:45:18away those pesky pigeons.
0:45:18 > 0:45:21I present to you this morning's catch served up with beetroot.
0:45:21 > 0:45:22Enjoy.
0:45:22 > 0:45:28Rufus the Hawk.
0:45:28 > 0:45:29It's a great story.
0:45:29 > 0:45:32I like the way you have done what the pigeon eats as well.
0:45:32 > 0:45:36It's cool.
0:45:38 > 0:45:41The winning ticket on this is the pigeon in the beetroot sauce.
0:45:41 > 0:45:42It's excellent.
0:45:42 > 0:45:44The pigeon breast is just perfectly cooked.
0:45:44 > 0:45:49It has that sort of combination of chamois leather and velvet.
0:45:49 > 0:45:50The colour of that beetroot emulsion, the puree,
0:45:50 > 0:45:55is just so incredible.
0:45:55 > 0:45:56Lovely.
0:45:56 > 0:45:59The raspberries and the sweetness and the beetroot, I mean,
0:45:59 > 0:46:02it's beautiful flavours together.
0:46:02 > 0:46:05With the beetroot I wanted it to be almost quite raw.
0:46:05 > 0:46:08Crunchy.
0:46:08 > 0:46:12I love the smoked ones but for me I really like those ones.
0:46:13 > 0:46:14This is really fabulous cooking.
0:46:14 > 0:46:17My only concern is I feel it has been bolted into summer.
0:46:17 > 0:46:20I still look at it and it feels like autumn to me.
0:46:20 > 0:46:24Why one thinks it's autumnal is the colour.
0:46:24 > 0:46:26It sounds like you've started loving it and you are talking
0:46:26 > 0:46:29yourself out of it.
0:46:29 > 0:46:32No, I really like the cooking.
0:46:32 > 0:46:34Everyone at the banquet will love this story because Rufus
0:46:34 > 0:46:37is famous at Wimbledon.
0:46:37 > 0:46:42Rufus never caught a pigeon like that!
0:46:45 > 0:46:47The final chef to cook for the judges is Michelin starred
0:46:47 > 0:46:51Pip Lacy, representing the central region.
0:46:51 > 0:46:54In the heats her dish got the highest score of any
0:46:54 > 0:46:56starter in the competition.
0:46:56 > 0:46:59I feel really excited and just like really really ready to go.
0:46:59 > 0:47:01I think you really have to step it up.
0:47:01 > 0:47:07I just have to really nail everything and do what I do best.
0:47:07 > 0:47:09I think Pip is a very interesting chef.
0:47:09 > 0:47:10You know, Michelin starred chef.
0:47:10 > 0:47:12First time in the final, second time in the competition,
0:47:12 > 0:47:14and I am willing her on.
0:47:14 > 0:47:17Whatever The Weather is a tomato and ravioli soup celebrating summer
0:47:17 > 0:47:19produce and the determination of Wimbledon's crowds to enjoy
0:47:19 > 0:47:24themselves come rain or shine.
0:47:24 > 0:47:25What is your dish?
0:47:25 > 0:47:26Surprisingly it's tomatoes.
0:47:26 > 0:47:27I haven't eaten tomatoes today.
0:47:27 > 0:47:31Has anyone done any tomatoes today?
0:47:31 > 0:47:32Everybody has done tomatoes.
0:47:32 > 0:47:33It is difficult not to compare.
0:47:33 > 0:47:37I think I am just getting more nervous.
0:47:37 > 0:47:40In the heats, veteran chef Richard Bainbridge thought the dish
0:47:40 > 0:47:42really hit the brief.
0:47:42 > 0:47:46There was so much flavour packed into such a small bowl it made me
0:47:46 > 0:47:47want to eat more of it.
0:47:47 > 0:47:51And the judges agreed it captured the taste of summer.
0:47:51 > 0:47:54I am really excited about having this dish again.
0:47:54 > 0:47:55I really hope she does herself justice.
0:47:55 > 0:48:00Having listened to you, I can't wait to see it and taste it.
0:48:00 > 0:48:01Have you changed it at all?
0:48:01 > 0:48:04No, I'm just making sure everything is spot on this time.
0:48:04 > 0:48:07Oliver gave me a ten.
0:48:07 > 0:48:08If someone gives you a ten...
0:48:08 > 0:48:09Exactly.
0:48:09 > 0:48:11I feel a little bit less confident now.
0:48:11 > 0:48:13Pip starts by placing pickled heritage radish
0:48:13 > 0:48:20into her tennis ball bowls.
0:48:20 > 0:48:23Do you think the judges are going to relate this one to Wimbledon?
0:48:23 > 0:48:24I really hope so.
0:48:24 > 0:48:30She adds sauteed runner beans followed by pickled courgette.
0:48:30 > 0:48:31Just in case you weren't nervous enough...
0:48:31 > 0:48:33What's this?
0:48:33 > 0:48:36What are those yellow things, Pip?
0:48:36 > 0:48:38Basketballs.
0:48:38 > 0:48:44Next, honey-soused tomatoes and tomato hearts.
0:48:44 > 0:48:46It's really nice that you guys could come and join us.
0:48:46 > 0:48:50We're just here for moral support.
0:48:50 > 0:48:53The colours are awesome.
0:48:53 > 0:48:57She adds goat's cheese ravioli, places her tennis ball lid,
0:48:57 > 0:49:04and serves with hot tomato rain in watering cans.
0:49:06 > 0:49:10Off you go.
0:49:17 > 0:49:18Anyone for tennis?
0:49:18 > 0:49:23Isn't it lovely?
0:49:23 > 0:49:25I love this concept.
0:49:25 > 0:49:27It looks like it is summer.
0:49:27 > 0:49:29Underneath.
0:49:29 > 0:49:30I love doing this.
0:49:30 > 0:49:31Watering the garden.
0:49:31 > 0:49:32Yeah.
0:49:32 > 0:49:35Look how beautifully clear that is as well.
0:49:35 > 0:49:38Technically it is really well constructed, isn't it?
0:49:38 > 0:49:42Pip, are you happy with that, was it as good as you did in the regions?
0:49:42 > 0:49:45Yeah, I think it was a bit better, better pasta this time,
0:49:45 > 0:49:46so hopefully, fingers crossed.
0:49:46 > 0:49:49Really good.
0:49:49 > 0:49:50I love the little raviolis.
0:49:50 > 0:49:52I probably could have done with a couple more.
0:49:52 > 0:49:54I think you're right, actually.
0:49:54 > 0:49:56The ravioli is giving a lovely creamy sort of mellow nature
0:49:56 > 0:50:00to the middle of the dish that I am really enjoying.
0:50:02 > 0:50:04The goat's cheese raviolis you have done are amazing.
0:50:04 > 0:50:06Yes, they add a really nice creaminess to it
0:50:06 > 0:50:07as you bite into them.
0:50:07 > 0:50:09I like those honey cured tomatoes.
0:50:09 > 0:50:10They come through with a real punch.
0:50:10 > 0:50:12The consomme is lovely.
0:50:12 > 0:50:16I think it's slightly salty and it doesn't have the life of last time.
0:50:16 > 0:50:19I don't think the broth is too salty.
0:50:19 > 0:50:23It feels like a taste of summer to me.
0:50:23 > 0:50:24My word, that's lovely, that.
0:50:24 > 0:50:28That's annoyingly nice.
0:50:28 > 0:50:30I think it's different, I think it's exciting,
0:50:30 > 0:50:33and I think everyone would absolutely love it.
0:50:33 > 0:50:34It's Wimbledon.
0:50:34 > 0:50:36I've never had anything like it.
0:50:36 > 0:50:38I just think it's perfect.
0:50:38 > 0:50:43This is as much on message as you could possibly hope to be.
0:50:43 > 0:50:44Yeah.
0:50:44 > 0:50:45It is incredibly beautiful.
0:50:45 > 0:50:47And really inventive.
0:50:47 > 0:50:48I think it's a high score.
0:50:48 > 0:50:49You look quite moist eyed.
0:50:49 > 0:50:54I am a little emotional.
0:50:54 > 0:50:55People have upped their game today.
0:50:55 > 0:50:56They really have.
0:50:56 > 0:50:58Very seriously.
0:50:58 > 0:50:59You thought Wimbledon was tough.
0:50:59 > 0:51:00It's tough in here.
0:51:00 > 0:51:02I can't come back here again.
0:51:02 > 0:51:06This is far too stressful.
0:51:06 > 0:51:08With all eight starters cooked, everything is in
0:51:08 > 0:51:14the hands of the judges.
0:51:14 > 0:51:17The dish with the highest total score will win a place
0:51:17 > 0:51:18on the banquet menu.
0:51:18 > 0:51:21The chefs have done all they can.
0:51:21 > 0:51:24Definitely the worst part of the day is waiting around.
0:51:24 > 0:51:25Really nervous.
0:51:25 > 0:51:27Yeah, it's been a tough day.
0:51:27 > 0:51:29We have seen some pretty amazing dishes.
0:51:29 > 0:51:32Generally, looking across the day as a whole, they've given us
0:51:32 > 0:51:33an enormous amount of pleasure.
0:51:33 > 0:51:35Quite inspiring.
0:51:35 > 0:51:38It is inspiring when you can see that people have gone to such
0:51:38 > 0:51:40an enormous amount of effort to change their dish
0:51:40 > 0:51:42or to try to win the course.
0:51:42 > 0:51:45I wasn't sure what I was going to eat today but I've
0:51:45 > 0:51:48enjoyed every course.
0:51:48 > 0:51:51It just got better and better and better for me.
0:51:51 > 0:51:53Those courses were exemplary.
0:51:53 > 0:51:55Illustrations of great individual cooking, great technical skill
0:51:55 > 0:52:00and a wonderful understanding of the brief.
0:52:00 > 0:52:03Yeah, we are all sort of nervous waiting around,
0:52:03 > 0:52:04but it's exciting as well, right?
0:52:04 > 0:52:07After today one of us is going to find out that we're
0:52:07 > 0:52:09actually going to be on that banquet.
0:52:09 > 0:52:10Yeah, definitely ready to find out.
0:52:10 > 0:52:12It's getting too much now.
0:52:12 > 0:52:14May the best dish win.
0:52:14 > 0:52:16Good luck, everyone.
0:52:16 > 0:52:18It's going to be really really close.
0:52:18 > 0:52:22Let's add up the scores.
0:52:35 > 0:52:36Hello, chefs.
0:52:36 > 0:52:37Well done.
0:52:37 > 0:52:39You've completed one course.
0:52:39 > 0:52:41How did you find it?
0:52:41 > 0:52:42Tough.
0:52:42 > 0:52:44Yeah.
0:52:44 > 0:52:47It's time to reveal the results.
0:52:47 > 0:52:51In eighth place, it's...
0:52:51 > 0:52:54Michael.
0:52:54 > 0:52:56Michael, it was a brave decision to put a vegan dish
0:52:56 > 0:52:58on the menu.
0:52:58 > 0:53:01Unfortunately I don't think the dish was quite as good as the summer cup.
0:53:01 > 0:53:04Tomorrow is my day.
0:53:04 > 0:53:05OK.
0:53:05 > 0:53:07Good luck.
0:53:07 > 0:53:11In seventh place, it's...
0:53:11 > 0:53:15Tommy Banks.
0:53:15 > 0:53:17Tommy, we really appreciated the sort of substantial changes
0:53:17 > 0:53:19you made to your dish, however the drama of
0:53:19 > 0:53:23the presentation slightly overawed the dish.
0:53:23 > 0:53:24Thank you very much.
0:53:24 > 0:53:25Thank you.
0:53:25 > 0:53:29Best of luck, everyone.
0:53:29 > 0:53:31Mate, I didn't see that coming.
0:53:31 > 0:53:33It is what it is, you know?
0:53:33 > 0:53:35In sixth place...
0:53:35 > 0:53:38It's...
0:53:38 > 0:53:42Phil.
0:53:42 > 0:53:43It wasn't a great dish, to be honest.
0:53:43 > 0:53:45We know you can do better.
0:53:45 > 0:53:46Yeah.
0:53:46 > 0:53:50Disappointed, but you've got rid of all the old guard now.
0:53:50 > 0:53:52The old guard will come back to fight again.
0:53:52 > 0:53:53Thank you.
0:53:53 > 0:53:56See you tomorrow.
0:53:58 > 0:54:02In fifth place it's...
0:54:02 > 0:54:06Selin.
0:54:06 > 0:54:09It was a very delicious plate of food but not quite good enough.
0:54:09 > 0:54:10Thank you very much.
0:54:10 > 0:54:13Good luck, guys.
0:54:17 > 0:54:22In fourth place...
0:54:22 > 0:54:25Ellis.
0:54:25 > 0:54:28Ellis, it was one of the most creative dishes of the day.
0:54:28 > 0:54:32It was a thing of great beauty spoiled by one thing, the sandwich.
0:54:32 > 0:54:33Yeah.
0:54:33 > 0:54:34I get it.
0:54:34 > 0:54:38See you tomorrow.
0:54:40 > 0:54:42So there are three of you left.
0:54:42 > 0:54:44A Tom, a Tommy and a Pip.
0:54:44 > 0:54:46You all cooked dishes that were imaginative,
0:54:46 > 0:54:50creative and absolutely on brief.
0:54:50 > 0:55:00It all comes down to points, though, and I can tell you that...
0:55:00 > 0:55:05There has been a dead heat.
0:55:05 > 0:55:08You all got the same score.
0:55:08 > 0:55:13You look a bit startled!
0:55:13 > 0:55:16So, what we have here is a tie-break.
0:55:16 > 0:55:19We then, the three permanent judges, have to decide which of the three
0:55:19 > 0:55:22dishes we think is the most suitable to celebrate the British summer
0:55:22 > 0:55:29and 140 years of Wimbledon.
0:55:29 > 0:55:31It was a really, really tough call.
0:55:31 > 0:55:34We did finally come to a conclusion.
0:55:34 > 0:55:37And I can reveal that the person who will be cooking the starter
0:55:37 > 0:55:47course at the banquet is...
0:55:54 > 0:55:57Pip.
0:55:57 > 0:56:05Congratulations, Pip.
0:56:05 > 0:56:10We loved the dish from the moment of its arrival.
0:56:10 > 0:56:14I think Sue was particularly taken with the tennis ball reference.
0:56:14 > 0:56:17We thought it was the sort of perfect dish for the occasion,
0:56:17 > 0:56:20light, summery and just a sensational dish all round.
0:56:20 > 0:56:26Thank you.
0:56:26 > 0:56:28Tom, your Cowl Bysk crab dish was completely transformed
0:56:28 > 0:56:30from your first starter but you were just
0:56:30 > 0:56:34pipped at the post.
0:56:34 > 0:56:37I mean, I've been beaten by a brilliant dish so I can
0:56:37 > 0:56:39hold my head up high I think.
0:56:39 > 0:56:42Tommy, you executed your pigeon dish beautifully.
0:56:42 > 0:56:45It was so difficult to choose between the three of you.
0:56:45 > 0:56:50I'm just happy not to go out eighth!
0:56:50 > 0:56:54I thought these two dishes were the best I've eaten today.
0:56:54 > 0:56:56I gave all three of your dishes a perfect ten.
0:56:56 > 0:56:59I thought they were all fabulous in so many different ways
0:56:59 > 0:57:01but, as with Wimbledon, there can only be one winner.
0:57:01 > 0:57:02So congratulations, Pip.
0:57:02 > 0:57:03Thank you.
0:57:03 > 0:57:06You have all cooked absolutely superbly today.
0:57:06 > 0:57:09You've just got to go and do the same thing tomorrow.
0:57:09 > 0:57:10Thank you.
0:57:10 > 0:57:14Thank you.
0:57:15 > 0:57:18I can't believe that.
0:57:18 > 0:57:21To have that initial first thing that people see and taste
0:57:21 > 0:57:24at the banquet is amazing.
0:57:25 > 0:57:27So then, guys, what happened?
0:57:27 > 0:57:30It was a tie-break.
0:57:30 > 0:57:34And they decided that it was mine.
0:57:34 > 0:57:36Well done.
0:57:36 > 0:57:40Congratulations.
0:57:40 > 0:57:42To come joint first on points, for me that's a huge
0:57:42 > 0:57:46achievement in itself.
0:57:46 > 0:57:50It really just makes me want to go for it for the rest of the week now.
0:57:50 > 0:57:54It gives me the motivation to go and push my other dishes and maybe
0:57:54 > 0:57:57I might be able to make it to the banquet after all.
0:57:57 > 0:57:59To Pip's starter at the banquet.
0:57:59 > 0:58:01Well done, Pip.
0:58:01 > 0:58:02Cheers.
0:58:02 > 0:58:04Can't believe that.
0:58:04 > 0:58:05I think I need pinching or something.
0:58:05 > 0:58:07It doesn't feel real.
0:58:29 > 0:58:31TV is everywhere,
0:58:31 > 0:58:33but how has it changed the way we see
0:58:33 > 0:58:36our history, our politicians,
0:58:36 > 0:58:38our nation and ourselves?
0:58:38 > 0:58:41I don't think we know the scale of the television revolution,
0:58:41 > 0:58:43cos we're still living it.