0:00:02 > 0:00:07It's the national finals of Great British Menu...
0:00:07 > 0:00:09- Sweating a little bit. - You want to give it everything.
0:00:09 > 0:00:13..as the eight regional champions go head-to-head...
0:00:13 > 0:00:15- Pretty stressed. - Yeah. Tell me about it.
0:00:15 > 0:00:19..for a place at this year's glorious Taste of Summer banquet...
0:00:19 > 0:00:21Fingers crossed.
0:00:21 > 0:00:26..celebrating 140 years at the iconic Wimbledon Championships,
0:00:26 > 0:00:30the oldest and most prestigious tennis tournament in the world.
0:00:32 > 0:00:36Yesterday, the chefs battled it out for the starter course.
0:00:36 > 0:00:39I think I'm just getting more nervous.
0:00:39 > 0:00:41When you're up against the best of the best,
0:00:41 > 0:00:42that's when you want to do even better.
0:00:42 > 0:00:45And after a fiercely fought competition,
0:00:45 > 0:00:47the three returning finalists found themselves
0:00:47 > 0:00:49at the bottom of the leaderboard.
0:00:49 > 0:00:51You've got rid of the old guard now.
0:00:51 > 0:00:54The old guard will come back to fight again.
0:00:54 > 0:00:56While, for first, there was a three-way tie,
0:00:56 > 0:00:59with the judges eventually choosing
0:00:59 > 0:01:02Pip Lacey's Whatever the Weather to open the banquet.
0:01:02 > 0:01:04It was a perfect dish for the occasion.
0:01:04 > 0:01:06- Congratulations, Pip.- Thank you.
0:01:08 > 0:01:09Today...
0:01:10 > 0:01:12..the heat is on for the fish course...
0:01:12 > 0:01:14I really want to get a dish to the banquet.
0:01:14 > 0:01:15All or nothing.
0:01:15 > 0:01:18..and the chefs are all feeling the pressure.
0:01:18 > 0:01:21It's not an easy one to do whilst you're shaking, right enough.
0:01:21 > 0:01:24But, with last year's fish champion hoping to do the double...
0:01:24 > 0:01:26I'm desperate to get to that banquet again.
0:01:26 > 0:01:28..who will be crowned the winner?
0:01:28 > 0:01:33With just one point in it, the winner is...
0:01:45 > 0:01:48Today, the chefs will be cooking their fish courses,
0:01:48 > 0:01:51and, with the first spot on the final banquet menu already taken,
0:01:51 > 0:01:53the pressure is on.
0:01:53 > 0:01:55I'm nervous about today.
0:01:55 > 0:01:57I got straight tens for my fish course in regionals,
0:01:57 > 0:01:59so, at the end of today I want to know
0:01:59 > 0:02:00that I'm cooking at the banquet.
0:02:00 > 0:02:03Yeah, I really love my dish today, so I'm really excited to cook it.
0:02:03 > 0:02:06Bit of pressure on you, mate, seafood restaurant.
0:02:06 > 0:02:07Oh, no...
0:02:09 > 0:02:11Judging on the standard of cooking yesterday,
0:02:11 > 0:02:14I think today we're going to see some really good food.
0:02:15 > 0:02:18To stand a chance of getting their dish to the banquet,
0:02:18 > 0:02:22the chefs will need to impress the discerning panel of judges.
0:02:22 > 0:02:23Matthew Fort...
0:02:23 > 0:02:24Oliver Peyton...
0:02:24 > 0:02:26and Andi Oliver.
0:02:26 > 0:02:27Well, the fish course today,
0:02:27 > 0:02:31what we need for Wimbledon is something that truly celebrates
0:02:31 > 0:02:32the British summer time.
0:02:32 > 0:02:33Well, I think we're going to get it.
0:02:33 > 0:02:37Fish, it lends itself so beautifully to fresh, beautiful ingredients,
0:02:37 > 0:02:39that sort of punch of flavour.
0:02:39 > 0:02:41Summertime, and the eating is easy,
0:02:41 > 0:02:45but the judging is really, really hard.
0:02:45 > 0:02:49Pip Lacy has already taken the first spot on the final menu
0:02:49 > 0:02:51with her starter Whatever The Weather.
0:02:51 > 0:02:53Pip, you must have had a good night's sleep last night.
0:02:53 > 0:02:55Yeah, slept really well, thank you.
0:02:55 > 0:02:57How about you guys? Did you sleep well?
0:02:57 > 0:02:59- No.- No.
0:03:00 > 0:03:02I'm particularly excited because I cooked last year.
0:03:02 > 0:03:05Fish was a strong dish and it's a strong dish for me again this year.
0:03:05 > 0:03:08For me, that ups the nerves a little bit and really ups the ante.
0:03:08 > 0:03:12Sounds like everyone's going to be raising their game to catch Pip up.
0:03:12 > 0:03:15I'm excited about revisiting some of these dishes today.
0:03:15 > 0:03:17Yep. I'll be even more excited if they can cook them
0:03:17 > 0:03:20- as well as they did last time. - Or better!
0:03:23 > 0:03:25Before they get into the kitchen,
0:03:25 > 0:03:28the chefs have been summoned to the judges' chamber.
0:03:35 > 0:03:36Welcome back, chefs.
0:03:36 > 0:03:40I hope you've recovered after the first day of the finals.
0:03:40 > 0:03:42Obviously, we already have one winner amongst you.
0:03:42 > 0:03:45Pip, you'll be cooking the starter at the banquet.
0:03:45 > 0:03:49Tommy Heaney, and Tom Brown, you were that close.
0:03:49 > 0:03:51It was a dead heat right to the end.
0:03:51 > 0:03:53Yeah. I was a bit gutted. Got so close yesterday.
0:03:53 > 0:03:57But, it's fish today, so hopefully going to do a little bit better.
0:03:57 > 0:04:01Yeah, I mean, I was delighted to get into the top three.
0:04:01 > 0:04:03But, you know, push on today.
0:04:03 > 0:04:06Tommy Banks, this is the course that you won last year.
0:04:06 > 0:04:07Can you repeat it today?
0:04:07 > 0:04:10I hope so. I've got to do better than yesterday.
0:04:10 > 0:04:11I really like this dish,
0:04:11 > 0:04:13so I'm looking forward to cooking it for you.
0:04:13 > 0:04:15The standard is extremely high.
0:04:15 > 0:04:17You're going to have to be cooking at the top of your game
0:04:17 > 0:04:21- to get through.- We're looking for perfectly executed dishes
0:04:21 > 0:04:24that celebrate a taste of summer and, of course,
0:04:24 > 0:04:28pay tribute to 140 incredible years of the Wimbledon Championship.
0:04:28 > 0:04:31Remember, just like in the Wimbledon finals,
0:04:31 > 0:04:34there can be only one winner.
0:04:34 > 0:04:36I wish you all the luck in the world.
0:04:36 > 0:04:37Get back in the kitchen.
0:04:37 > 0:04:38- Let's go. - Thank you.
0:04:38 > 0:04:39Good luck.
0:04:39 > 0:04:43Today, the judges will each mark the chefs' fish dishes out of ten,
0:04:43 > 0:04:47with the highest scorer winning a place on the final banquet menu.
0:04:48 > 0:04:52The first chefs to cook for the judges are all newcomers,
0:04:52 > 0:04:53hungry for victory.
0:04:53 > 0:04:55- Good luck.- Good luck.- Good luck.
0:04:55 > 0:04:58- Good luck.- Good luck, mate. - Good luck.
0:04:58 > 0:05:01Selin Kiazim, representing London and the South East.
0:05:01 > 0:05:03Ellis Barrie from the North West,
0:05:03 > 0:05:06and Northern Ireland's Tommy Heaney.
0:05:06 > 0:05:09All three are hoping to impress with dishes that pay tribute
0:05:09 > 0:05:13to some of Wimbledon's greatest champions.
0:05:13 > 0:05:17I think we've lived in a great era of great tennis players.
0:05:17 > 0:05:18To be able to cook for this brief,
0:05:18 > 0:05:21honouring these fantastic players, like Nadal and Federer.
0:05:21 > 0:05:23I'm a huge tennis fan as it is,
0:05:23 > 0:05:26so, yeah, I really want to get a dish to the banquet.
0:05:26 > 0:05:27I bet you do, yeah.
0:05:31 > 0:05:35The chefs' fish courses will also be judged by Tim Henman -
0:05:35 > 0:05:37one of Wimbledon's biggest stars.
0:05:37 > 0:05:40A former British number one, and world number four,
0:05:40 > 0:05:43who reached the semifinal on four occasions,
0:05:43 > 0:05:46and now commentates for the BBC.
0:05:51 > 0:05:53Welcome to the Great British Menu.
0:05:53 > 0:05:55- Thank you for having me.- Oliver.
0:05:55 > 0:05:59- Morning.- Andi.- Nice to see you.
0:05:59 > 0:06:01I feel I should warn you at the very beginning
0:06:01 > 0:06:04that Sue Barker left very strict instructions
0:06:04 > 0:06:07that we're to fill you with as much food as you can possibly cope with.
0:06:07 > 0:06:10Yeah, she gave me strict instructions not to have breakfast.
0:06:10 > 0:06:12How old were you when you decided
0:06:12 > 0:06:13you were going to take tennis seriously?
0:06:13 > 0:06:15Not very old.
0:06:15 > 0:06:17My mum took me to Wimbledon for the first time when I was six.
0:06:17 > 0:06:21I was lucky enough to watch Bjorn Borg play in 1981.
0:06:21 > 0:06:23I was there on Centre Court.
0:06:23 > 0:06:25Saw him walk on and the green grass.
0:06:25 > 0:06:28I just knew that's what I was going to do.
0:06:28 > 0:06:31What is it about Wimbledon that makes it so special for people?
0:06:31 > 0:06:34I think, really, the cornerstones of Wimbledon,
0:06:34 > 0:06:36the history and tradition of the event.
0:06:36 > 0:06:38I always felt very lucky that that was like my home tournament,
0:06:38 > 0:06:42so to be able to play there and have that amazing support that I had...
0:06:42 > 0:06:44Were the crowds important to you?
0:06:44 > 0:06:46That was probably part of the motivating factor, I guess,
0:06:46 > 0:06:50when I saw Centre Court for the first time as a six-year-old.
0:06:50 > 0:06:52To sort of experience that atmosphere.
0:06:52 > 0:06:54As I started playing more and more seriously,
0:06:54 > 0:06:57- that was always the motivation, really.- You like fish?- I do.
0:06:57 > 0:07:00You're going to have a lot of it.
0:07:00 > 0:07:04You are the voice of Wimbledon in the judges' chamber today.
0:07:04 > 0:07:08We are looking for dishes that will celebrate 140 years of Wimbledon
0:07:08 > 0:07:11and the British summer. Can you see that in food terms?
0:07:11 > 0:07:13We have a strap line at the club,
0:07:13 > 0:07:14which is "In the pursuit of greatness."
0:07:14 > 0:07:18Whether it's the grass courts or the stadiums, or the food,
0:07:18 > 0:07:20it's got to be absolutely perfect.
0:07:20 > 0:07:21It's got to be great.
0:07:21 > 0:07:22- Yeah.- Tim, are you ready?
0:07:22 > 0:07:26I certainly am. Looking forward to it.
0:07:26 > 0:07:28After yesterday's closely-fought contest,
0:07:28 > 0:07:32the chefs are all desperate to come out on top today.
0:07:33 > 0:07:35Tommy, you made it into the top three yesterday.
0:07:35 > 0:07:37You didn't quite make it. How are you feeling today?
0:07:37 > 0:07:40Yeah, thanks for that, mate.
0:07:40 > 0:07:43No, I mean, I've just got to be head down today.
0:07:43 > 0:07:45Forget about yesterday and just keep cracking on.
0:07:45 > 0:07:47A lot of people are saying,
0:07:47 > 0:07:48fish is their strongest course,
0:07:48 > 0:07:52- but I got sixes and sevens and eights for mine...- Good.
0:07:52 > 0:07:55So that'll put your mind at ease.
0:07:55 > 0:07:57I'd love this dish to get through as well.
0:07:57 > 0:07:58It's probably one of my strongest dishes.
0:07:58 > 0:08:01So it would mean a lot for this to go through
0:08:01 > 0:08:03and be where Pip is and have a good night's sleep.
0:08:03 > 0:08:04That's it, isn't it?
0:08:06 > 0:08:09First to cook for the judges today is self-taught chef
0:08:09 > 0:08:12and North West champion Ellis Barrie, with his dish -
0:08:12 > 0:08:15You Cannot Be Sea-rious, It Was On The Line.
0:08:15 > 0:08:18I got good scores in regionals -
0:08:18 > 0:08:20doesn't necessarily make me more confident today
0:08:20 > 0:08:22because the calibre of chefs in there is really high.
0:08:22 > 0:08:24Got to make sure I nail every component of this dish
0:08:24 > 0:08:26and hopefully get tens from the judges.
0:08:28 > 0:08:31Ellis's dish features sea bass, slow-cooked in pork fat,
0:08:31 > 0:08:35with an elaborate garnish, including a sea bass crisp, mussels,
0:08:35 > 0:08:37and salted blackcurrants.
0:08:37 > 0:08:40So, what is the dish that you're cooking, Ellis?
0:08:40 > 0:08:42The dish I'm cooking is based on summer barbecue on the beach
0:08:42 > 0:08:44when we were younger in Anglesey.
0:08:44 > 0:08:47It's called, You Cannot Be Sea-rious, It Was On The Line.
0:08:47 > 0:08:49So it's paying homage to John McEnroe.
0:08:49 > 0:08:51It's also that thing - you cannot be serious.
0:08:51 > 0:08:53Sea bass cooked in pork fat.
0:08:53 > 0:08:55It plays throughout the whole concept of the dish.
0:08:55 > 0:09:00During the regional heats, the dish wowed veteran judge Daniel Clifford.
0:09:00 > 0:09:02Ellis...I'm giving you a ten.
0:09:03 > 0:09:06I've never tasted a plate of food like that.
0:09:06 > 0:09:08And the judges were equally impressed,
0:09:08 > 0:09:12giving it the highest score of any dish on his menu.
0:09:12 > 0:09:14Well, our first dish of the day
0:09:14 > 0:09:18is Ellis Barrie's You Cannot Be Sea-rious, It's On The Line.
0:09:18 > 0:09:20Do you know? A double pun!
0:09:21 > 0:09:23Well, we know the food is much better than the pun.
0:09:23 > 0:09:25This was a delicious dish.
0:09:25 > 0:09:28There were loads of little moments of genius on the plate, as I recall.
0:09:28 > 0:09:31I loved this dish so much the last time, I gave it a ten,
0:09:31 > 0:09:33and I really do think it's one of the dishes in contention
0:09:33 > 0:09:35for the banquet.
0:09:35 > 0:09:37Well, you've given it a pretty big intro,
0:09:37 > 0:09:38so I'm looking forward to it.
0:09:38 > 0:09:40What do you think of the pun at the top?
0:09:40 > 0:09:41Er, very average.
0:09:45 > 0:09:48Ellis's dish might pay tribute to the summer barbecue,
0:09:48 > 0:09:49but, rather than use one,
0:09:49 > 0:09:51he's showcasing innovative techniques
0:09:51 > 0:09:54he hopes will give a smoky flavour.
0:09:54 > 0:09:55What are you doing there, Ellis?
0:09:55 > 0:09:57I'm just confit-ing the sea bass in the pork fat.
0:09:57 > 0:09:59I've blowtorched it to get the flavour in there.
0:09:59 > 0:10:03He starts by plating charred cauliflower puree,
0:10:03 > 0:10:05followed by sea bass fillets...
0:10:05 > 0:10:08florets of charred orange and purple cauliflower...
0:10:08 > 0:10:10and Romanesco.
0:10:10 > 0:10:13Next, salted blackcurrants.
0:10:13 > 0:10:15- So, what's that going on there? - Pickled radish.
0:10:15 > 0:10:18Just finished with a little vinaigrette.
0:10:18 > 0:10:19He adds shards of sea bass skin...
0:10:21 > 0:10:23..mussels steamed in white wine...
0:10:25 > 0:10:27..and tops with crispy seaweed.
0:10:27 > 0:10:29Have you done anything to change the dish?
0:10:29 > 0:10:31Last time I deep-fried the seaweed.
0:10:32 > 0:10:34It was a bit too oily, so I've dehydrated it now
0:10:34 > 0:10:36with a little bit of fennel pollen.
0:10:36 > 0:10:38He finishes with oyster leaf...
0:10:40 > 0:10:42..and places on to presentation barbecues.
0:10:48 > 0:10:51- Well done.- Well done.
0:10:54 > 0:10:55Wow!
0:10:59 > 0:11:02There's a happy sense of familiarity about this dish.
0:11:02 > 0:11:05It's like an old friend. I'm very happy to see it again.
0:11:05 > 0:11:06I hope they like it.
0:11:06 > 0:11:09If I get another few tens then I'll be happy.
0:11:09 > 0:11:11If I get four of them, I'll be grand. You know?
0:11:15 > 0:11:17The sea bass is beautifully cooked.
0:11:17 > 0:11:19It flakes away in good, generous amounts.
0:11:19 > 0:11:24It's kind of firm and then soft and flaky at the same time.
0:11:24 > 0:11:27- So beautiful.- The flavours are absolutely amazing.
0:11:29 > 0:11:31I think the salted blackcurrants do exactly what you want them to do.
0:11:31 > 0:11:35The blackcurrant just cuts right through that cauliflower.
0:11:35 > 0:11:39Caramelised cauliflower puree's so smooth and silky.
0:11:39 > 0:11:41It's beautiful. Just like it was last time.
0:11:41 > 0:11:43It works extremely well with the fish.
0:11:43 > 0:11:45You are expecting it to actually overpower the fish,
0:11:45 > 0:11:47but it doesn't overpower the fish.
0:11:47 > 0:11:49I love the crispy skin as well.
0:11:50 > 0:11:51The seaweed...
0:11:51 > 0:11:53it is very, very chewy.
0:11:54 > 0:11:56I think I preferred it fried.
0:11:56 > 0:11:58I changed the seaweed from the original dish.
0:11:58 > 0:12:00I dehydrated it, dried it out, rather than done it in the oil.
0:12:00 > 0:12:02They said it was too oily last time.
0:12:02 > 0:12:05This is a very unusual piece of cooking.
0:12:05 > 0:12:06You know, it is not often you see
0:12:06 > 0:12:10these sorts of combinations of flavour together.
0:12:10 > 0:12:13Why do I no longer think this is a ten, though?
0:12:13 > 0:12:15Well, maybe it's because we knew what to expect,
0:12:15 > 0:12:18so that wonderful sense of surprise is no longer there.
0:12:18 > 0:12:21I absolutely love all the different flavours.
0:12:21 > 0:12:23I absolutely could see it at Wimbledon.
0:12:23 > 0:12:26I think it's an absolutely magnificent dish.
0:12:26 > 0:12:28You cannot take it out of contention.
0:12:33 > 0:12:37Next to serve her fish course is South East contender Selin Kiazim -
0:12:37 > 0:12:40a rising star on London's restaurant scene.
0:12:40 > 0:12:42Fish course today, I'm really excited.
0:12:42 > 0:12:43I really love this dish.
0:12:43 > 0:12:46Hopefully I can get tens all round this time.
0:12:46 > 0:12:50Selin's menu is inspired by her Turkish-Cypriot background,
0:12:50 > 0:12:54and her love of the Wimbledon Championships.
0:12:54 > 0:12:56My dish is called Nadal Versus Federer...
0:12:56 > 0:12:59- OK.- ..and it's paying homage to one of the greatest finals
0:12:59 > 0:13:01in Wimbledon history, in 2008,
0:13:01 > 0:13:04when Nadal finally triumphed over Federer.
0:13:04 > 0:13:07Picked out a couple of their favourite ingredients.
0:13:07 > 0:13:11So, for Nadal, I'm doing barbecued octopus,
0:13:11 > 0:13:14and then, to represent Federer, I'm doing these potato rostis.
0:13:14 > 0:13:16I love octopus. For me, it's a winner.
0:13:19 > 0:13:22Selin's serving her octopus and rostis with a wide range
0:13:22 > 0:13:24of Mediterranean-inspired accompaniments,
0:13:24 > 0:13:27including pea and samphire relish,
0:13:27 > 0:13:30and red grape and cods roe purees.
0:13:30 > 0:13:31In the regional heats,
0:13:31 > 0:13:33despite scoring her an eight for her cooking,
0:13:33 > 0:13:36veteran judge Angela Hartnett urged Selin
0:13:36 > 0:13:39to show restraint in the number of components.
0:13:39 > 0:13:42I think you can strip it back, lose one or two elements.
0:13:43 > 0:13:44So, it's Selin's dish up next.
0:13:44 > 0:13:46It's called Federer Versus Nadal,
0:13:46 > 0:13:49in reference, of course, to that famous Wimbledon final.
0:13:49 > 0:13:52It was the first Wimbledon final that I ever commentated on, 2008.
0:13:52 > 0:13:56So, it was probably the best match I've ever seen.
0:13:56 > 0:13:57Do you like octopus?
0:13:57 > 0:14:01Yeah, I do, but I think it's quite easy for it to be a bit chewy,
0:14:01 > 0:14:03and so I think you've got to obviously have the skills
0:14:03 > 0:14:05to get it absolutely spot-on.
0:14:05 > 0:14:06I liked this dish.
0:14:06 > 0:14:09I thought the grapes and the octopus worked very well together.
0:14:09 > 0:14:10It tasted incredible.
0:14:10 > 0:14:14We wanted a little more refinement in the presentation.
0:14:15 > 0:14:17Today, Selin is hoping to finesse her dish
0:14:17 > 0:14:20by presenting the elements more delicately.
0:14:20 > 0:14:22I got eights and nines for it.
0:14:22 > 0:14:24I think they liked all the flavour combinations,
0:14:24 > 0:14:27so I think this time I've just got to try and cook it even better.
0:14:27 > 0:14:29Selin starts by putting her octopus,
0:14:29 > 0:14:32which she's blanched with bay leaves, onto the barbecue.
0:14:32 > 0:14:34What are you rubbing the octopus in?
0:14:34 > 0:14:37Just a bit of olive oil, lemon juice, and dried oregano.
0:14:37 > 0:14:40Next she deep-fries her potato rostis,
0:14:40 > 0:14:43before seasoning with sumac and ground coriander.
0:14:43 > 0:14:46I think, so far, it's coming out better this time.
0:14:46 > 0:14:47So, fingers crossed.
0:14:50 > 0:14:52She plates her red grape puree...
0:14:53 > 0:14:57..followed by cod's roe puree tarama...
0:14:57 > 0:14:59and the barbecued octopus.
0:14:59 > 0:15:02That's a really good-looking piece of octopus right there.
0:15:03 > 0:15:05Then grape slices...
0:15:06 > 0:15:08..pea and green chilli relish,
0:15:08 > 0:15:11samphire, asparagus spears,
0:15:11 > 0:15:14and pickled caper leaves.
0:15:14 > 0:15:16She serves the dishes in a display box,
0:15:16 > 0:15:19complete with a cartoon commemorating the epic match.
0:15:23 > 0:15:26OK, guys, as it's facing you, please, in front of the judges.
0:15:28 > 0:15:30- It smells beautiful. - Yeah, it does.- Really does.
0:15:37 > 0:15:39Oh, yes, the drawing.
0:15:39 > 0:15:40I quite like this cartoon.
0:15:40 > 0:15:42I'm not sure Nadal's going to be that happy.
0:15:42 > 0:15:44LAUGHTER
0:15:45 > 0:15:47I love when you open it up, actually.
0:15:47 > 0:15:49I think it looks more elegant than it did before.
0:15:49 > 0:15:52I think she's sharpened up the presentation quite a lot.
0:15:52 > 0:15:54- Yep.- It does look nice.
0:15:54 > 0:15:56I've been eyeing it up anyway.
0:15:59 > 0:16:02The octopus is actually really well cooked.
0:16:02 > 0:16:06It's lovely. It's smoky and rich and beautiful texture.
0:16:06 > 0:16:11My original concern that it can be a bit sort of tough and a bit chewy...
0:16:11 > 0:16:15far from it. It's tender and a really delicious flavour.
0:16:15 > 0:16:18- What about the potatoes? - I love the rostis.
0:16:18 > 0:16:20- Very good. - They're actually quite light.
0:16:20 > 0:16:22You get all that lovely crunchiness on the outside,
0:16:22 > 0:16:25but because the potato's been shredded, it's not too heavy.
0:16:25 > 0:16:27The pea salad is quite hot.
0:16:27 > 0:16:29I think the heat is definitely up there but, for me,
0:16:29 > 0:16:33if you eat it with everything, it should mellow out a little more.
0:16:34 > 0:16:37It has that element of spice but it's not overpowering.
0:16:37 > 0:16:40You just get little hits of warmth
0:16:40 > 0:16:42every time you kind of get a different combination on your fork.
0:16:42 > 0:16:45- It's really great.- She's marshalled her flavours a lot better.
0:16:45 > 0:16:47It's a much more cohesive dish.
0:16:47 > 0:16:49You know, I think it's a greater balance in flavour.
0:16:49 > 0:16:51I'm liking this a lot more this time.
0:16:51 > 0:16:53Well done. That's your fish course out of the way.
0:16:53 > 0:16:55I think everything's spot-on, as I wanted it.
0:16:55 > 0:16:56Happy.
0:16:56 > 0:16:59Something I can't quite get my head round is octopus
0:16:59 > 0:17:00at a Wimbledon banquet.
0:17:00 > 0:17:03It's still essentially a rustic dish.
0:17:03 > 0:17:05I don't agree it's essentially a rustic dish.
0:17:05 > 0:17:06I think that's not true.
0:17:06 > 0:17:08Is it banquetable?
0:17:08 > 0:17:09No.
0:17:12 > 0:17:16Next up is Northern Ireland champion Tommy Heaney.
0:17:16 > 0:17:19Yesterday, his starter tied at the top of the scoreboard,
0:17:19 > 0:17:22but narrowly lost out when the judges had to decide
0:17:22 > 0:17:24which dish to put through.
0:17:25 > 0:17:27Yesterday really got me pumped up, ready to go.
0:17:27 > 0:17:30I can push on and get a dish to the banquet.
0:17:30 > 0:17:31I've definitely gone for it today.
0:17:31 > 0:17:34Tommy's fish course pays tribute to the famous hill at Wimbledon
0:17:34 > 0:17:37where fans gathered to watch the action.
0:17:37 > 0:17:41But he's unaware of the guest judge who'll be tasting his food today.
0:17:41 > 0:17:42So, what is your dish?
0:17:42 > 0:17:44It's called Murray Mound.
0:17:44 > 0:17:46It used to be called Henman Hill.
0:17:46 > 0:17:48Controversially it was changed to...
0:17:49 > 0:17:50..Murray Mound.
0:17:50 > 0:17:53Looking at this, Tommy Heaney's got no chance, has he?
0:17:53 > 0:17:54Murray Mound?
0:17:54 > 0:17:56Have you got an objection to that?
0:17:56 > 0:17:57Absolutely.
0:17:58 > 0:17:59It doesn't exist.
0:18:00 > 0:18:02And it never will.
0:18:02 > 0:18:06I'm starting to feel sorry for him already, actually.
0:18:06 > 0:18:08You never know, it could be Tim Henman today,
0:18:08 > 0:18:10so you might want to change the name, just in case.
0:18:10 > 0:18:11We had Sue Barker yesterday.
0:18:11 > 0:18:14So, the dish today is called Henman Hill.
0:18:14 > 0:18:16LAUGHTER
0:18:18 > 0:18:23Tommy's homage to the British picnic serves salmon two ways.
0:18:23 > 0:18:26Curate confit salmon and a cucumber and salmon tartare.
0:18:26 > 0:18:30He's also making a technical horseradish sorbet,
0:18:30 > 0:18:34and a lovage and cucumber granita, topped with summer cup foam.
0:18:34 > 0:18:37In the regional heats, veteran judge Michael Smith
0:18:37 > 0:18:39scored the dish a nine.
0:18:39 > 0:18:43I can picture myself on Murray Mound on a summer's day
0:18:43 > 0:18:45watching Andy win another championship,
0:18:45 > 0:18:47eating your fish course.
0:18:47 > 0:18:51But, when it came to the judges' chamber, the dish divided opinion.
0:18:51 > 0:18:53I actually liked this dish.
0:18:53 > 0:18:56You liked the horseradish sorbet, which I didn't expect you to,
0:18:56 > 0:18:58but you did. It worked quite well.
0:18:58 > 0:18:59If you're going to put a sorbet in,
0:18:59 > 0:19:02you cannot have the sorbet melting by the time it gets to us.
0:19:02 > 0:19:05- Well, he's a clever boy. Let's see how he does today.- Yes.
0:19:06 > 0:19:08Have you made any changes?
0:19:08 > 0:19:10I mean, they said the salmon could have had a bit more flavour,
0:19:10 > 0:19:12so I've cured it a bit longer.
0:19:12 > 0:19:15They said the sorbet melted too quickly,
0:19:15 > 0:19:18so I'm just trying to stabilise that a little bit.
0:19:19 > 0:19:23With a total of 12 tricky elements to complete,
0:19:23 > 0:19:25Tommy is feeling the heat.
0:19:25 > 0:19:26How are you looking, Tommy?
0:19:26 > 0:19:29I've stitched myself up with all these components, haven't I?
0:19:30 > 0:19:34He starts by pouring summer herb jus into mini serving bottles.
0:19:35 > 0:19:38He removes his confit salmon from the water bath
0:19:38 > 0:19:43before charring with a blowtorch, and adding to the plate.
0:19:44 > 0:19:45Then, compressed cucumber...
0:19:46 > 0:19:50..topped with a salmon tartare and a quenelle of horseradish sorbet.
0:19:50 > 0:19:53So, is that some form of caviar?
0:19:53 > 0:19:55Yeah, we've got pickled red cabbage caviar,
0:19:55 > 0:19:58to give it that little nudge towards Wimbledon.
0:19:58 > 0:20:04Next, rolled, compressed cucumber, pickled cucumber, and samphire,
0:20:04 > 0:20:09followed by oyster leaves, mooli spaghetti, coriander cress,
0:20:09 > 0:20:11and avocado puree.
0:20:11 > 0:20:15- So, what's that? - Like a lovage and cucumber granita.
0:20:15 > 0:20:17He tops the granita with summer cup foam
0:20:17 > 0:20:20and places everything in a picnic basket.
0:20:24 > 0:20:25Thank you.
0:20:27 > 0:20:29- How you feeling? - Not overly happy with that,
0:20:29 > 0:20:32to be honest with you, no. I mean, one of the comments they made
0:20:32 > 0:20:35the last time was the sorbet was melting, and it's sitting there
0:20:35 > 0:20:37melting again. So, what can you do?
0:20:37 > 0:20:39- It looked fantastic, though. - Thank you.
0:20:41 > 0:20:45Oh, I remember the little perky umbrellas.
0:20:45 > 0:20:46Wow!
0:20:48 > 0:20:51I really like the hamper. That's got a sort of Wimbledon feel to it,
0:20:51 > 0:20:52but this plastic cup...
0:20:53 > 0:20:55That's Murray Mound for you, isn't it?
0:20:55 > 0:20:57Yes.
0:20:57 > 0:20:59I really enjoyed the presentation.
0:20:59 > 0:21:00Felt it was spot-on.
0:21:00 > 0:21:03And like a picnic, like a really posh picnic.
0:21:03 > 0:21:04Posh picnic, aye!
0:21:07 > 0:21:11I like the bitterness of this foamy loveliness in the cup.
0:21:15 > 0:21:17It's very sour and sharp.
0:21:17 > 0:21:19I think the salmon's cooked really well.
0:21:19 > 0:21:21I like the kind of rare nature of it.
0:21:21 > 0:21:23I like that it's really pink in the middle.
0:21:23 > 0:21:28- It's seared.- I think it's delicious, but I'm almost eating this
0:21:28 > 0:21:30thinking it should be a starter.
0:21:30 > 0:21:33Maybe because it's salmon.
0:21:33 > 0:21:35I like the horseradish sorbet, but it is melting.
0:21:35 > 0:21:38I think there's a technical issue here with the horseradish sorbet.
0:21:38 > 0:21:41I don't think at a banquet, it would be able to last.
0:21:41 > 0:21:43What are we supposed to do with this?
0:21:43 > 0:21:46Pour it in. Maybe that'll make the whole thing...
0:21:46 > 0:21:48You see, then it just starts swimming.
0:21:48 > 0:21:51That's like one too many liquids, I think, in there.
0:21:51 > 0:21:55Once you put that jus on there, it almost melts the sorbet on its own.
0:21:55 > 0:21:57Maybe I should have left that off.
0:21:57 > 0:21:59He hasn't cooked it as well this time.
0:21:59 > 0:22:04There's a certain sort of unity or cohesion missing from the dish.
0:22:04 > 0:22:05It's a bit of a jumble.
0:22:05 > 0:22:06It's perfectly fine.
0:22:06 > 0:22:10I don't think it's original enough and personal enough to the chef.
0:22:10 > 0:22:12It's not doing it for me.
0:22:12 > 0:22:14So, you think, Andy Murray, he's welcome to this dish.
0:22:14 > 0:22:16Yeah, that's fine by me.
0:22:16 > 0:22:18We'll have to find something different for Henman Hill.
0:22:22 > 0:22:24With the first three fish dishes cooked,
0:22:24 > 0:22:27the judges are considering their scores so far.
0:22:27 > 0:22:29What a morning!
0:22:29 > 0:22:32We start off on a superb high note.
0:22:32 > 0:22:35We've had two very high-scoring dishes, one that missed the mark,
0:22:35 > 0:22:37but I think two out of three's not bad.
0:22:37 > 0:22:40I was really happy with my fish course, so I'm quite hopeful.
0:22:40 > 0:22:41I was a little bit deflated.
0:22:41 > 0:22:44Just felt I didn't execute it the way I wanted to.
0:22:44 > 0:22:47We're always going to be incredibly critical with ourselves, aren't we?
0:22:47 > 0:22:50Yeah. I'm pretty sure they're going to be critical in there as well.
0:22:50 > 0:22:53I'm enjoying it and looking forward to this afternoon.
0:22:53 > 0:22:56I can feel a slew of tens coming this afternoon.
0:22:56 > 0:22:58Oh, optimistic Oliver!
0:22:58 > 0:22:59- No, I really am.- It's great.
0:23:03 > 0:23:07Next into the kitchen are south-west champion Tom Brown,
0:23:07 > 0:23:10and Pip Lacey, who won central region.
0:23:10 > 0:23:11- BOTH:- Good luck!
0:23:13 > 0:23:16As the chefs get cooking, unbeknownst to them,
0:23:16 > 0:23:20today's guest judge Tim Henman is on his way to pay them a visit.
0:23:22 > 0:23:25- Good afternoon.- Hello. - How are you?- Yeah, good, thank you.
0:23:25 > 0:23:28- Nice to see you.- Lovely to meet you. - Pip.- Yep.- Nice to meet you.
0:23:28 > 0:23:29- How are you?- Yeah, good.
0:23:29 > 0:23:31- Good, good. How's it all going? - Yeah...
0:23:31 > 0:23:34- Everything under control? - No, but...
0:23:34 > 0:23:38I do have one favour that you might be able to help me with.
0:23:39 > 0:23:42Any chance I can speak to Tommy Heaney?
0:23:42 > 0:23:44Yeah. I'll go and get him.
0:23:45 > 0:23:47He wants to speak to you.
0:23:47 > 0:23:49- He wants to speak to me?- Yeah. - OK.
0:23:52 > 0:23:54Tommy, how are you?
0:23:54 > 0:23:56- Pleased to meet you. Very good. - Nice to see you, too.
0:23:56 > 0:23:59I was just wondering whether we could have a bit of a debate
0:23:59 > 0:24:02about the title of your dish.
0:24:02 > 0:24:03I thought that was coming.
0:24:05 > 0:24:07Yeah, I mean, I kicked off when it was changed as well.
0:24:09 > 0:24:11We'll just change it back to Henman Hill.
0:24:11 > 0:24:14- There we go, we've got a deal. - Perfect.- Thanks.
0:24:14 > 0:24:15Cheers. Sorry about that!
0:24:18 > 0:24:21Yesterday, along with Tommy Heaney,
0:24:21 > 0:24:25both Tom and eventual winner Pip tied at the top of the scoreboard.
0:24:25 > 0:24:27With the competition so tight,
0:24:27 > 0:24:31they're each hoping to pull clear of their rivals today.
0:24:31 > 0:24:33You've got one dish through already.
0:24:33 > 0:24:35Are you going to try and make it a double?
0:24:35 > 0:24:38I'm not taking it easy. It'd be amazing to get another one through.
0:24:38 > 0:24:40I came so close to getting one yesterday.
0:24:41 > 0:24:42You just got me.
0:24:44 > 0:24:49Tom is up first with another dish from his Cornwall-inspired menu.
0:24:49 > 0:24:51Waiting, in that moment, when they're going to tell you
0:24:51 > 0:24:52about the tie-break...
0:24:53 > 0:24:55..you know, your sort of heart's going,
0:24:55 > 0:24:57and you think, "Could it be, could it not be?"
0:24:57 > 0:24:59It was an amazing feeling coming that close.
0:24:59 > 0:25:01Now I just want to get over the last bit.
0:25:02 > 0:25:06As head chef at a Michelin-starred fish restaurant,
0:25:06 > 0:25:07all eyes are on Tom to deliver.
0:25:09 > 0:25:12Pressure on you this time then, eh? You work in a fish restaurant,
0:25:12 > 0:25:13it's the fish course.
0:25:13 > 0:25:15Yeah. I cook fish every day.
0:25:15 > 0:25:17If I make a mistake, I'm going to look a bit silly.
0:25:20 > 0:25:23Soused Breal & Scrumpy pays tribute to Cornish mackerel
0:25:23 > 0:25:26and features mackerel pate with cider jelly,
0:25:26 > 0:25:30served with grilled mackerel, and black treacle soda bread.
0:25:30 > 0:25:32How strong do you think this course is for you?
0:25:32 > 0:25:35For me, it's one of my strongest, definitely.
0:25:35 > 0:25:37I just think it's very much me.
0:25:37 > 0:25:38It really comes from the heart.
0:25:38 > 0:25:40I think it's a tasty plate of food.
0:25:40 > 0:25:43In the regional heats, the dish scored an eight
0:25:43 > 0:25:45from veteran judge Michael O'Hare.
0:25:45 > 0:25:47To me, this hit the brief.
0:25:47 > 0:25:50It was light and refreshing and, ultimately, summery.
0:25:52 > 0:25:55Tom Brown, it's all about the south-west, isn't it?
0:25:55 > 0:25:57You want fish off the Cornish coast,
0:25:57 > 0:26:01scrumpy from the orchards of the south-west.
0:26:01 > 0:26:03I really like this dish, because I thought the cooking
0:26:03 > 0:26:05was very, very precise.
0:26:05 > 0:26:07The flavours were beautiful.
0:26:07 > 0:26:09It was fine, it was delicate.
0:26:09 > 0:26:12- But the bread...- Was underdone.
0:26:12 > 0:26:15We saw yesterday how it completely transformed a dish
0:26:15 > 0:26:20which was a disaster into something very, very close to a triumph.
0:26:20 > 0:26:23If you can take a very good dish and make it even better,
0:26:23 > 0:26:24then we could have a banquet.
0:26:26 > 0:26:28What are you going to do to make it a ten then?
0:26:28 > 0:26:32I'm just going to execute the dish perfectly, and, if I do that,
0:26:32 > 0:26:33then hopefully it's going to be a ten.
0:26:35 > 0:26:39With plate up approaching, Tom removes his black treacle soda bread
0:26:39 > 0:26:40from the oven.
0:26:40 > 0:26:43Tom, how's your bread? Looks nice?
0:26:43 > 0:26:45Yeah, it's good. It's risen up nicely. It's one of the things
0:26:45 > 0:26:48the judges commented on in the regions, actually.
0:26:48 > 0:26:50They felt it was a little bit doughy in the middle, so...
0:26:50 > 0:26:54Yeah, I mean, for me, it's bang on now.
0:26:55 > 0:26:58Tom decorates his mackerel pate with slices of cured mackerel
0:26:58 > 0:27:00and leeks.
0:27:02 > 0:27:07- How are we doing now, Tom? - Yeah, just all the fiddly bits now.
0:27:07 > 0:27:10He tops the pate with a sprinkling of seaweed and dill,
0:27:10 > 0:27:14and finishes his mackerel fillets under the grill.
0:27:14 > 0:27:16If anybody knows about fish, mate, it's you.
0:27:16 > 0:27:19- No pressure, eh? - Yeah, no pressure!
0:27:19 > 0:27:24He serves the grilled mackerel with his black treacle soda bread.
0:27:32 > 0:27:35- That looked brilliant. - Happy with that.- Yeah.- Nice.
0:27:38 > 0:27:40Oh, I love the way this looks, actually.
0:27:42 > 0:27:43I like the look of this.
0:27:43 > 0:27:45Oh, that bread smells amazing.
0:27:45 > 0:27:48- Really does.- Yum.
0:27:48 > 0:27:49Visually, looks stunning.
0:27:49 > 0:27:51- Looks really elegant.- Cheers.
0:27:53 > 0:27:57The pate is silky, got beautiful flavour,
0:27:57 > 0:28:00and then you just get that slightly acidic little jelly.
0:28:00 > 0:28:01I'm loving this.
0:28:01 > 0:28:04It is elevating the mackerel pate to such a level
0:28:04 > 0:28:07that it becomes pretty close to the sublime.
0:28:07 > 0:28:08Yeah.
0:28:08 > 0:28:10I think this is great.
0:28:10 > 0:28:13This bread, to me, is absolutely delicious,
0:28:13 > 0:28:15and it goes so well with the pate.
0:28:15 > 0:28:17I'd quite like to eat it all.
0:28:17 > 0:28:19- Feel free.- Thank you.
0:28:19 > 0:28:21I just want them to like it now, like I like it.
0:28:21 > 0:28:24I just want them to like it as well, so fingers crossed.
0:28:24 > 0:28:25Fingers crossed, mate, yeah.
0:28:27 > 0:28:29The mackerel is perfectly cooked.
0:28:29 > 0:28:31I mean, it really is. It's just absolutely delicious.
0:28:31 > 0:28:34It's so clean tasting.
0:28:34 > 0:28:37The skin's been perfectly seasoned.
0:28:37 > 0:28:40It's very brave to put a piece of mackerel on its own
0:28:40 > 0:28:42on a plate like that. It takes a great deal of skill
0:28:42 > 0:28:44to be able to do that.
0:28:44 > 0:28:45What about hitting the brief?
0:28:45 > 0:28:47You've hit it, the brief, you know, with the summer bit.
0:28:47 > 0:28:51I'm worried that the link to Wimbledon isn't there.
0:28:51 > 0:28:52Yeah.
0:28:52 > 0:28:55It's a great summery dish, isn't it?
0:28:55 > 0:28:58It's got all that sense of freshness and lightness and clarity
0:28:58 > 0:29:00that you want on a summer's day.
0:29:01 > 0:29:04I don't want to rudely interrupt you, but you are here
0:29:04 > 0:29:06to speak as well as eat, you know that?
0:29:06 > 0:29:10Well, I am, but I think that speaks volumes, doesn't it,
0:29:10 > 0:29:13because I'm enjoying it so much.
0:29:13 > 0:29:16- If you would stop interrupting me, I could eat the other...- Sorry.
0:29:16 > 0:29:17THEY LAUGH
0:29:17 > 0:29:19This is definitely a contender, for me.
0:29:19 > 0:29:22Absolutely. I'd kind of struggle not to give it a ten.
0:29:22 > 0:29:23I'm sensing this as four tens.
0:29:23 > 0:29:25Is that correct?
0:29:25 > 0:29:27- Um...- Oh!
0:29:27 > 0:29:29- I'm going to think.- You do that.
0:29:29 > 0:29:30I'm going to think.
0:29:34 > 0:29:37Pip is next to serve her fish dish.
0:29:37 > 0:29:39Having already won the starter course,
0:29:39 > 0:29:42today she's hoping to do the double.
0:29:42 > 0:29:43I really want to push on.
0:29:43 > 0:29:46It'd be amazing to get more than one dish at the banquet.
0:29:46 > 0:29:48There's only a few select people that have done it.
0:29:48 > 0:29:51So if I can be one of them, then that'd be amazing.
0:29:51 > 0:29:55Pip's original fish course, which combined strawberry and lobster,
0:29:55 > 0:29:56didn't go down well.
0:29:57 > 0:29:59How did you do with fish in regionals, then?
0:29:59 > 0:30:02They didn't like it, so I had to change it completely.
0:30:03 > 0:30:07In the heats, veteran judge Richard Bainbridge wasn't sure
0:30:07 > 0:30:10Pip's unusual flavour pairing paid off.
0:30:10 > 0:30:13You took a risk, and I'm sorry, but I'm still not convinced.
0:30:15 > 0:30:17The dish also failed to impress the judges,
0:30:17 > 0:30:21who gave it the lowest score of all the finalists' fish courses,
0:30:21 > 0:30:23advising her to start again.
0:30:24 > 0:30:26Pip, Pip, Pip.
0:30:26 > 0:30:29I mean, at least she's had a starter through to the banquet,
0:30:29 > 0:30:33- because if it was reliant on her fish course...- Oh!
0:30:33 > 0:30:34..she'd be in big trouble today.
0:30:34 > 0:30:36It was ill thought out and it didn't work.
0:30:36 > 0:30:38Let us draw a veil over that dish.
0:30:38 > 0:30:42Her second dish contains cured trout and smoked trout.
0:30:42 > 0:30:45This could be the most exciting dish of the day,
0:30:45 > 0:30:47because we haven't tried it in any shape or form.
0:30:47 > 0:30:49- It's new.- It's new.
0:30:50 > 0:30:52Pip's new dish, First & Second Serve,
0:30:52 > 0:30:55is designed to be eaten in two stages,
0:30:55 > 0:30:58starting with a jasmine tea-smoked trout tartare,
0:30:58 > 0:31:02followed by citrus cured trout, served under a net.
0:31:02 > 0:31:04Do you feel like it's a better dish?
0:31:04 > 0:31:06I'm happy with it. Hopefully they'll like this.
0:31:06 > 0:31:08It's really different.
0:31:08 > 0:31:11Pip begins by frying her potato game chips,
0:31:11 > 0:31:13before mixing her smoked trout tartare.
0:31:16 > 0:31:18She plates horseradish creme fraiche,
0:31:18 > 0:31:20followed by citrus cured trout on top.
0:31:22 > 0:31:24- How's it going, Pip? - Yeah, all good.
0:31:24 > 0:31:26Just got to get it right.
0:31:26 > 0:31:30She adds charred watermelon, slices of compressed cucumber,
0:31:30 > 0:31:32and covers with a mini net.
0:31:32 > 0:31:35That is really interesting, Pip. What's the presentation there?
0:31:35 > 0:31:36So it's called First & Second Serve.
0:31:36 > 0:31:39- It's like two servings of trout.- OK.
0:31:39 > 0:31:41- And, obviously, one's in the net, so second serve.- Ah.
0:31:43 > 0:31:45Next, her trout and broad bean tartare...
0:31:46 > 0:31:49..followed by game chips.
0:31:49 > 0:31:51Is this another winner, do you reckon, or...?
0:31:51 > 0:31:53Who knows? I really don't know.
0:31:53 > 0:31:55She finishes with potato espuma,
0:31:55 > 0:31:58topped with a pancetta crumb and watercress.
0:32:05 > 0:32:07OK.
0:32:08 > 0:32:10- Nice one.- Looked really nice. - Well done.
0:32:16 > 0:32:18Thank you very much. Wow.
0:32:18 > 0:32:20Completely new.
0:32:20 > 0:32:22A few sort of doubts creeping in a little bit?
0:32:22 > 0:32:26Yeah, I think so, just because I was so sure on my original.
0:32:28 > 0:32:31Can I just be the first to say that I think this looks really weird?
0:32:31 > 0:32:33This hat thing's peculiar, right?
0:32:33 > 0:32:34It's just not right.
0:32:34 > 0:32:37You think this is something we put on in order to eat
0:32:37 > 0:32:38this in a ritual form?
0:32:38 > 0:32:41It's different, it's interesting.
0:32:41 > 0:32:45I don't know if it's as wow as your starter.
0:32:45 > 0:32:47I think it's a sign that this is one serve,
0:32:47 > 0:32:49and the other one is the other serve.
0:32:49 > 0:32:52It's two parts. We're supposed to approach each part separately.
0:32:58 > 0:33:00I think the trout tastes good.
0:33:00 > 0:33:02I think it's a bit underwhelming.
0:33:02 > 0:33:05There's a little bit of smoke coming through eventually.
0:33:06 > 0:33:08There's not enough curing, there's not enough smoking.
0:33:10 > 0:33:12The chips are just pretty average, aren't they? I mean...
0:33:12 > 0:33:15Quite nice and crunchy.
0:33:15 > 0:33:16The espuma?
0:33:16 > 0:33:19There's no distinct flavour, there's no clarity.
0:33:19 > 0:33:21Everything just tastes a little sort of muddy.
0:33:22 > 0:33:25My confidence has been knocked by them slating my first one,
0:33:25 > 0:33:28but normally I'm really good at fish.
0:33:28 > 0:33:31- Fingers crossed they like it better than my first.- Yeah.
0:33:31 > 0:33:34It sort of looks like it's just a bit tired.
0:33:34 > 0:33:35It looks exhausted.
0:33:35 > 0:33:37It's making me feel exhausted.
0:33:37 > 0:33:40There is no more greater condemnation that I can give
0:33:40 > 0:33:42than this - that I do not want to eat another mouthful.
0:33:42 > 0:33:44- Oh, dear.- Wow.
0:33:44 > 0:33:47I'm wanting to have another mouthful because I feel like
0:33:47 > 0:33:49I've missed something, but then I have another mouthful
0:33:49 > 0:33:51and it was the same as the first.
0:33:51 > 0:33:53There just isn't really any flavour to it.
0:33:53 > 0:33:54We know that Pip can cook.
0:33:54 > 0:33:57Yesterday was incredible, and then this appears.
0:33:57 > 0:34:00It's really confusing that it's from the same person.
0:34:00 > 0:34:01This is a double fault.
0:34:01 > 0:34:03As opposed to a first or second serve.
0:34:03 > 0:34:04It's out.
0:34:09 > 0:34:13With five fish courses down, today's competition has passed
0:34:13 > 0:34:18the halfway mark and the judges are reflecting on their scores so far.
0:34:18 > 0:34:21We've had some excellent cooking and a couple of howlers there.
0:34:21 > 0:34:24But do you think we've had the banquet dish already?
0:34:24 > 0:34:26I think it's possible.
0:34:26 > 0:34:28How are you holding up? Are you ready for three more?
0:34:28 > 0:34:30I'm very ready for three more.
0:34:30 > 0:34:33- I've still got room.- I take my hat off to you as an eater.
0:34:33 > 0:34:35You don't look much of a trencherman,
0:34:35 > 0:34:37but you can stash it away, all right.
0:34:37 > 0:34:39- I'll take that as a compliment. - Yeah.
0:34:42 > 0:34:45The last group to cook for the judges are the three chefs
0:34:45 > 0:34:48who've each made it to the finals before.
0:34:48 > 0:34:49Good luck, buddy.
0:34:49 > 0:34:52- Good luck, Michael. - Good luck, fella.- Good luck, mate.
0:34:53 > 0:34:54Scotland's Michael Bremner...
0:34:56 > 0:34:59..north-east champion Michelin-starred Tommy Banks...
0:35:00 > 0:35:03..and Phil Carmichael for Wales.
0:35:03 > 0:35:06But despite their experience in the competition,
0:35:06 > 0:35:09yesterday, all their starters came in the bottom three.
0:35:09 > 0:35:11Are we excited about fish course?
0:35:11 > 0:35:12I just hope it's not the same as yesterday
0:35:12 > 0:35:14and us three leaving the chamber first.
0:35:14 > 0:35:17Obviously I'm hoping for a better score than yesterday.
0:35:20 > 0:35:22Last year, both Tommy and Michael's fish courses
0:35:22 > 0:35:24paid tribute to mackerel.
0:35:24 > 0:35:27And there's a similarity with their dishes this year, too.
0:35:27 > 0:35:30So you're cooking turbot, Michael, same as me.
0:35:30 > 0:35:31- Yeah.- Last year, we both did mackerel.
0:35:31 > 0:35:34- I'm glad you've been reading my e-mails.- That's a good point.
0:35:34 > 0:35:38Tommy Banks is first to plate up his turbot dish,
0:35:38 > 0:35:40which he's hoping will see him triumph
0:35:40 > 0:35:43for an impressive second year in a row.
0:35:43 > 0:35:44I'm desperate to get to the banquet again.
0:35:44 > 0:35:47There's not many people who've done that. Forget yesterday.
0:35:47 > 0:35:49You know, I think the fish course is a really good chance.
0:35:49 > 0:35:53Tommy, will you, being the reigning champion of the fish course,
0:35:53 > 0:35:55are you feeling any extra pressure on that?
0:35:55 > 0:35:57I didn't get my highest scores for this, but I got
0:35:57 > 0:35:59high enough scores to think I could be in the mix with it.
0:35:59 > 0:36:02- What did you get in the regions for this dish?- All nines.
0:36:04 > 0:36:08His dish combines luxurious turbot with an innovative take
0:36:08 > 0:36:10on a classic summer dessert.
0:36:10 > 0:36:12What is your inspiration?
0:36:12 > 0:36:14It's an obvious one. It's turbot with strawberries and cream.
0:36:14 > 0:36:17- Strawberries with fish? - I'm going to do red strawberries,
0:36:17 > 0:36:19and they're going to be pickled with elderflower vinegar,
0:36:19 > 0:36:21and green strawberries that are fermented,
0:36:21 > 0:36:23- so they're nice and acidic. - Sounds nice.
0:36:23 > 0:36:26In addition to his strawberry tartare,
0:36:26 > 0:36:29Tommy's serving his turbot with a creamy herb veloute.
0:36:30 > 0:36:34The unusual combination won over veteran judge Jeremy Lee
0:36:34 > 0:36:35in the regional heats.
0:36:35 > 0:36:37I thought it was a very accomplished dish.
0:36:37 > 0:36:39The turbot was excellently cooked.
0:36:39 > 0:36:41That was delicious.
0:36:41 > 0:36:44I think when we read "Turbot With Strawberries And Cream",
0:36:44 > 0:36:46we were all a bit like, "Oh..."
0:36:46 > 0:36:48Shoehorning the strawberries.
0:36:48 > 0:36:50But we all scored it a nine
0:36:50 > 0:36:51so we really enjoyed it.
0:36:51 > 0:36:53I think it was surprising.
0:36:53 > 0:36:54Well, I just thought the plate itself,
0:36:54 > 0:36:57I think for a taste of summer, I just didn't feel
0:36:57 > 0:36:59that piece of crockery benefited the turbot.
0:36:59 > 0:37:00Tim, do you feel...?
0:37:00 > 0:37:02Strawberries and fish, have you ever tried it before?
0:37:02 > 0:37:04No, no, I haven't,
0:37:04 > 0:37:08and I'm trying to use strong powers of imagination.
0:37:10 > 0:37:13- So, have you changed anything?- Well, the main complaint was they didn't
0:37:13 > 0:37:16like the plate I put it on. So I've just got like a plain plate.
0:37:16 > 0:37:18That was the only thing they didn't like about it?
0:37:18 > 0:37:20That was the only comment I got, yeah.
0:37:20 > 0:37:22So you should be scoring tens, then, if you change the plate?
0:37:22 > 0:37:24Well, unless they don't like my new plate.
0:37:27 > 0:37:30Tommy starts by plating his vegetable tartare
0:37:30 > 0:37:32with green and red strawberries.
0:37:32 > 0:37:38He serves his fish veloute in jugs, splitting with chive oil.
0:37:38 > 0:37:42At the last minute, he fries his turbot fillets in a pan.
0:37:42 > 0:37:44All that buttery goodness.
0:37:44 > 0:37:45Oh! Money-maker!
0:37:47 > 0:37:50The best way of cooking turbot is in nice, foaming butter.
0:37:50 > 0:37:52Whoa, whoa! That's not the only way that you can cook turbot.
0:37:52 > 0:37:55- I'm doing it in a water bath. - Tell me you're using butter,
0:37:55 > 0:37:57- tell me you're using butter. - I am using butter.
0:37:57 > 0:37:59- Oh, that's all right. - But it's not foaming.
0:37:59 > 0:38:01It's just gently caressing.
0:38:04 > 0:38:08Tommy serves his turbot, sprinkles with fennel pollen,
0:38:08 > 0:38:12and tops with slices of fermented green and red strawberries.
0:38:16 > 0:38:18Yeah. Lovely, thank you very much.
0:38:20 > 0:38:23- Looks good, buddy.- Yeah, looks nice. - Thanks very much.
0:38:23 > 0:38:24Yeah, looks summery.
0:38:24 > 0:38:26Hopefully better than yesterday.
0:38:32 > 0:38:34- Mm!- Thank you very much.
0:38:35 > 0:38:39I remember this, cos I remember it's the sauce that brings this to life.
0:38:39 > 0:38:41Cos when you pour this, the whole dish...
0:38:41 > 0:38:42Look at that!
0:38:42 > 0:38:44It's so beautiful.
0:38:44 > 0:38:47Oh, I see, with the sauce, I get the Wimbledon bit coming through
0:38:47 > 0:38:49- with the green. - It's so dramatic.
0:38:49 > 0:38:51It's a bit of magic.
0:38:52 > 0:38:55I've never seen strawberries with fish, ever.
0:38:55 > 0:38:58- I'm looking forward to trying it. - It's what Great British Menu does.
0:38:58 > 0:39:00Challenges you to do something you've never done before.
0:39:02 > 0:39:04Oh, wow!
0:39:04 > 0:39:06That fish is beautifully cooked.
0:39:06 > 0:39:08That is a lovely bit of cooking.
0:39:08 > 0:39:09Very elegant.
0:39:09 > 0:39:12It's cooked with great precision, great sureness.
0:39:12 > 0:39:17It's tender and soft and it's got very good flavours.
0:39:17 > 0:39:19I think the handling of the strawberries is really
0:39:19 > 0:39:22the mastery of this, because there's not too much of it,
0:39:22 > 0:39:26but it just gives it enough sharp contrast.
0:39:26 > 0:39:27I absolutely agree.
0:39:27 > 0:39:30You get little sharp bursts of acidity from it, don't you?
0:39:34 > 0:39:36Execution wise, I know it's extremely technical,
0:39:36 > 0:39:38but visually it's an extremely simple dish.
0:39:38 > 0:39:41I think that's the joy of that plate,
0:39:41 > 0:39:43but then will the judges see that?
0:39:43 > 0:39:45- I don't know.- I've have given up trying to second-guess them.
0:39:45 > 0:39:47Yeah.
0:39:47 > 0:39:49I really like this connection with Wimbledon.
0:39:49 > 0:39:51I felt with maybe one or two dishes,
0:39:51 > 0:39:54they haven't been fit for a banquet,
0:39:54 > 0:39:57and I think this is fit for a banquet.
0:39:57 > 0:40:00I'm trying to find something not to like about it.
0:40:00 > 0:40:02We even like the plate.
0:40:02 > 0:40:04Great dish. I really like it.
0:40:04 > 0:40:06Yeah, I hope it's in contention.
0:40:06 > 0:40:08I'm very aware you got straight tens for your dish.
0:40:08 > 0:40:10The fish course is my stronger dish, and, you know...
0:40:10 > 0:40:12Yeah. It's got me worried.
0:40:13 > 0:40:16We're talking about chefs here who are cooking perfect food.
0:40:16 > 0:40:18How do you divide them?
0:40:18 > 0:40:20This is a really strong contender.
0:40:25 > 0:40:27Scotland's Michael Bremner is next.
0:40:27 > 0:40:31Having just missed out on a place at last year's banquet,
0:40:31 > 0:40:33he's determined not to let it happen again.
0:40:33 > 0:40:36Last year, I was so close to getting my fish course in.
0:40:36 > 0:40:39This year, I feel like there's some unfinished business.
0:40:39 > 0:40:41So, I genuinely want to get my fish course through.
0:40:41 > 0:40:42It would be great.
0:40:44 > 0:40:47Fish is something I love doing, love cooking, love eating.
0:40:47 > 0:40:49This is your favourite of your dishes as well, isn't it?
0:40:49 > 0:40:51I'm just really excited about this dish.
0:40:51 > 0:40:54It's something that I put a lot of thought behind.
0:40:54 > 0:40:56Michael's turbot dish is called Traditions Of White,
0:40:56 > 0:41:00and like Tommy, he's also paying tribute to an iconic aspect
0:41:00 > 0:41:02of the Wimbledon Championships.
0:41:02 > 0:41:04So, what is the link to the brief?
0:41:04 > 0:41:07Tennis players have to wear white when they go on to the court.
0:41:07 > 0:41:11How I'm sort of presenting it is my take on a player
0:41:11 > 0:41:13wearing white, essentially.
0:41:13 > 0:41:17The dish features turbot served on blanc de blanc sauce,
0:41:17 > 0:41:18topped with green potato tuilles,
0:41:18 > 0:41:21to signify a tennis court
0:41:21 > 0:41:26while dots of almond puree represent the players dressed in white.
0:41:26 > 0:41:29During the regional heats, it made a big impression
0:41:29 > 0:41:31on Michelin-starred fish chef, Nathan Outlaw.
0:41:31 > 0:41:33This was a super dish.
0:41:34 > 0:41:37And very fitting for the standards of Wimbledon.
0:41:37 > 0:41:39I remember this dish quite well, actually.
0:41:39 > 0:41:40It was beautiful cooking.
0:41:40 > 0:41:43Precision again, and really extraordinary to look at,
0:41:43 > 0:41:45but yet it felt very contemporary,
0:41:45 > 0:41:47which is quite a clever juxtaposition, anyway.
0:41:47 > 0:41:49My only problem was the sauce.
0:41:49 > 0:41:51I thought that sauce was too bitter on the dish
0:41:51 > 0:41:53and I really hope he's changed that.
0:41:53 > 0:41:56Michael came last yesterday, but I hope it won't have
0:41:56 > 0:41:59demoralised him, either. I think he's got a lot to prove.
0:41:59 > 0:42:01I think it happens in any walk of life, doesn't it?
0:42:01 > 0:42:03If you have a bad day at the office, you've got to be able
0:42:03 > 0:42:06to bounce back. He needs to respond and put in a good showing today.
0:42:06 > 0:42:09There's no reason at all, with a chef of his calibre,
0:42:09 > 0:42:11why he can't turn this into a winning dish.
0:42:13 > 0:42:14Have you made any changes?
0:42:14 > 0:42:17I've taken on board what the comments were from the judges.
0:42:17 > 0:42:21So I'm just going to adapt the seasoning, focus on presentation.
0:42:21 > 0:42:23Hopefully I'll get there.
0:42:23 > 0:42:24Have you got quite a lot to do?
0:42:24 > 0:42:28I've got loads to do, yeah. I should probably stop chatting to you guys.
0:42:28 > 0:42:29That'd be nice.
0:42:29 > 0:42:31That would be nice, wouldn't it?
0:42:31 > 0:42:34Michael starts by dressing his intricate potato tuilles
0:42:34 > 0:42:36with cannellini bean puree.
0:42:38 > 0:42:41He dusts with parsley and spinach powder
0:42:41 > 0:42:44and pipes on watercress puree.
0:42:44 > 0:42:46- Give it a taste.- You've changed it?
0:42:46 > 0:42:49Yeah. It's a lot less bitter.
0:42:49 > 0:42:50I think it's really tasty.
0:42:50 > 0:42:53I think you've got good depth of flavour in there.
0:42:53 > 0:42:56Next, kale crisps, followed by almond puree...
0:42:58 > 0:42:59..and herb crisps.
0:42:59 > 0:43:02You're making a miniature tennis court, then?
0:43:02 > 0:43:03I mean, that's the idea.
0:43:03 > 0:43:06As you can see, it's quite loose in that sort of...
0:43:06 > 0:43:07sense.
0:43:07 > 0:43:08It's green.
0:43:09 > 0:43:13He covers the bottom of his dish with the blanc de blanc sauce,
0:43:13 > 0:43:19adds his turbot fillets, and tops with his tennis court tuile.
0:43:19 > 0:43:21It's not an easy one to do whilst you're shaking, right enough.
0:43:21 > 0:43:24I had a bit of the shakes as well. It's hard, isn't it?
0:43:24 > 0:43:26I totally get the fact it looks like a tennis court, though.
0:43:26 > 0:43:27Looks seriously cool.
0:43:32 > 0:43:34Thank you very much.
0:43:36 > 0:43:38- Glad that one's done.- Well done. That looked really good.
0:43:38 > 0:43:39Thanks a lot.
0:43:44 > 0:43:46Does this evoke Wimbledon for you?
0:43:46 > 0:43:48It certainly does.
0:43:48 > 0:43:51And I was just sort of thinking that we should probably get them all
0:43:51 > 0:43:52facing the same direction.
0:43:52 > 0:43:54Tennis courts all face north-south,
0:43:54 > 0:43:57so that the sun goes from east to west.
0:43:57 > 0:43:59If they face east to west, you can't see anything in the morning
0:43:59 > 0:44:02- from one end.- Ah!
0:44:02 > 0:44:04So north-south we should be facing.
0:44:04 > 0:44:06Right, OK. Well, turned it round now.
0:44:06 > 0:44:08I feel bad tucking into it, in a way.
0:44:08 > 0:44:10It's definitely a piece of art, isn't it, when you look at it?
0:44:10 > 0:44:14- Are you happy with that?- Definitely better than how I executed it...
0:44:14 > 0:44:15for the regions.
0:44:19 > 0:44:21The fish is absolutely...
0:44:22 > 0:44:24..brilliantly cooked.
0:44:24 > 0:44:28The texture of that, it's just amazing, actually.
0:44:28 > 0:44:31This is a piece of turbot that deserves the word "majestic".
0:44:33 > 0:44:37I love this little fine tuile.
0:44:37 > 0:44:39The potato tuile on the top, it's so beautiful.
0:44:40 > 0:44:42It is astonishing.
0:44:42 > 0:44:44It's like a tiny little layer of lacquer.
0:44:49 > 0:44:52I like it. I mean, the turbot's cooked to perfection.
0:44:52 > 0:44:54- Yeah.- Even though it's not roasted in butter.
0:44:55 > 0:44:57My problem with this is the sauce.
0:44:57 > 0:44:59- Bitter.- Yeah.
0:44:59 > 0:45:01I do find it sharper than it was.
0:45:01 > 0:45:03A bit more lemony.
0:45:03 > 0:45:07I've just got the sauce for the first time and it is a slight shock.
0:45:07 > 0:45:10It just overshadows the rest of the very fine cooking.
0:45:10 > 0:45:13It's a dish that I would definitely love to get to the banquet.
0:45:13 > 0:45:16You know, doing a fish course for me is the one I'd really love to do.
0:45:16 > 0:45:17Yeah.
0:45:17 > 0:45:19It looks fantastic as it goes down.
0:45:19 > 0:45:21I think it looks really exciting.
0:45:21 > 0:45:24I think when it's all put together, it works very well.
0:45:24 > 0:45:27It's a tough playing field. We've had some incredible cooking today.
0:45:27 > 0:45:28He's a very, very fine chef.
0:45:28 > 0:45:31This is a high-class problem we have here.
0:45:35 > 0:45:40Phil Carmichael, representing Wales, is the final chef to serve up.
0:45:40 > 0:45:44Having come seventh yesterday, he's desperate to do better today.
0:45:44 > 0:45:47Very disappointed to come out the chamber yesterday so early.
0:45:47 > 0:45:50So now I've just got to come out guns blazing for the fish course.
0:45:52 > 0:45:53It's your strongest dish, right?
0:45:53 > 0:45:56Yeah. The judges scored it strongest in regionals.
0:45:56 > 0:46:00I think, personally, it's my favourite dish, so all or nothing.
0:46:00 > 0:46:03Just have to see if I can serve an ace.
0:46:03 > 0:46:04Oh, wow!
0:46:08 > 0:46:11Phil's dish, Mackerel In Summer Flavours,
0:46:11 > 0:46:14is an elegant tribute to the classic summer cup cocktail.
0:46:15 > 0:46:19He's serving mackerel two ways - a cured and charred fillet -
0:46:19 > 0:46:23and a mackerel tartare, infused with summer cup flavours.
0:46:25 > 0:46:28In the regional heats, veteran judge Tom Aikens
0:46:28 > 0:46:31didn't think the dish quite hit the mark.
0:46:31 > 0:46:36The flavours of the summer cup, for me, were a little bit too subtle.
0:46:36 > 0:46:40But after intensifying the flavours in his tartare for the judges,
0:46:40 > 0:46:42Phil managed to turn things around.
0:46:42 > 0:46:46Phil Carmichael's dish in the heats, it was the highest scoring dish.
0:46:46 > 0:46:49He got four tens. He's just got to keep a steady ship, right?
0:46:49 > 0:46:53We've got mackerel again and it was wonderfully summery.
0:46:53 > 0:46:56It had all sorts of lovely clean flavours going on.
0:46:56 > 0:46:58It was actually a superb piece of cooking.
0:46:58 > 0:47:00So you're setting expectations pretty high.
0:47:04 > 0:47:07Phil starts by plating his cured and torched mackerel fillets.
0:47:08 > 0:47:11Next, a disc of pickled mooli.
0:47:11 > 0:47:13I just hope they like this as much as they did
0:47:13 > 0:47:14in the regionals, you know?
0:47:14 > 0:47:18He places mackerel tartare onto the mooli discs
0:47:18 > 0:47:21and tops with charred, compressed cucumber.
0:47:21 > 0:47:24- Hello!- How's it going, Phil?
0:47:24 > 0:47:25Fantastic.
0:47:25 > 0:47:29He adds Parisian apple pearls, a quenelle of creme fraiche...
0:47:30 > 0:47:32..and nasturtium leaves.
0:47:32 > 0:47:34- What's that one, Phil?- It's borage.
0:47:34 > 0:47:37In the summer cup, it's got flavour of borage, juniper.
0:47:37 > 0:47:40They're the sort of botanicals that go in gin.
0:47:40 > 0:47:43Summer cup's a gin-based drink, so all of the flavours I've added
0:47:43 > 0:47:46to the dish are flavours that are sort of present in the summer cup.
0:47:46 > 0:47:49So it should all work together.
0:47:49 > 0:47:51Are you happy with everything on the plate, Phil?
0:47:51 > 0:47:53For me, it tastes as good as it did in regions
0:47:53 > 0:47:55and it was four tens then.
0:47:55 > 0:47:57He finishes with cucumber powder.
0:48:03 > 0:48:04OK.
0:48:07 > 0:48:09- Happy to get that one out of the way.- Yeah.
0:48:10 > 0:48:11Yeah.
0:48:14 > 0:48:15I feel slightly nervous.
0:48:16 > 0:48:19- You've given it the big build up. - I know.
0:48:19 > 0:48:20Aah.
0:48:21 > 0:48:25The fillet of mackerel is just perfect.
0:48:25 > 0:48:27It looks very refined.
0:48:27 > 0:48:29There's a sort of quiet confidence about this dish.
0:48:29 > 0:48:32It's very, very simple to the eye.
0:48:33 > 0:48:35- Looks good.- Looks really nice, yeah.
0:48:35 > 0:48:37It is a very, very subtle dish.
0:48:37 > 0:48:40But in regionals, that's what the judges liked about it.
0:48:43 > 0:48:48Wow. It tastes very clean and sort of fresh and...
0:48:49 > 0:48:51And it's delicious.
0:48:51 > 0:48:54Has that freshness to it, lightness, elegance.
0:48:58 > 0:49:00I like the brining of the mackerel.
0:49:00 > 0:49:02It comes through in the flesh really nicely.
0:49:02 > 0:49:04I would have liked a little bit more torching on there,
0:49:04 > 0:49:07but I kind of quite like those charred flavours.
0:49:07 > 0:49:10The little pearls of apple on the tartare are lovely.
0:49:10 > 0:49:13It's really fresh and light.
0:49:13 > 0:49:16I'm getting some citrus from the tartare, which I really like.
0:49:16 > 0:49:18I'm not sure I'm getting summer cup.
0:49:21 > 0:49:24Yeah, I've executed it as well as the regionals, so...
0:49:24 > 0:49:26You know, nothing more I can do.
0:49:26 > 0:49:30Having eaten quite a lot of fish, this, I keep going back for more.
0:49:30 > 0:49:34Some of the other dishes today have had a certain magical element
0:49:34 > 0:49:36that this lacks.
0:49:36 > 0:49:38- But it delivers pleasure.- It does.
0:49:38 > 0:49:40Tim, I keep on going back to have another little nibble.
0:49:40 > 0:49:43"Thank you very much... Oh, it's all gone."
0:49:43 > 0:49:45- It's really, really good.- I think it will follow on really well
0:49:45 > 0:49:48from Pip's starter, so I think you're definitely a contender.
0:49:49 > 0:49:52I really, really like the taste of this,
0:49:52 > 0:49:55but, going back to the banquet,
0:49:55 > 0:49:57I find it visually slightly underwhelming.
0:49:58 > 0:50:02I think the visual appeal, in the face of the competition,
0:50:02 > 0:50:03lets it down a little bit.
0:50:03 > 0:50:07It's a dish of wonderful quiet pleasures.
0:50:11 > 0:50:13With all eight dishes cooked,
0:50:13 > 0:50:17the judges must award each one a mark out of ten.
0:50:17 > 0:50:19The scores will then be added together
0:50:19 > 0:50:22and the chef with the highest total will be cooking the fish course
0:50:22 > 0:50:24at the final banquet.
0:50:24 > 0:50:25I've had a brilliant day.
0:50:25 > 0:50:28I'm available tomorrow, if at all needed.
0:50:28 > 0:50:30Have you had any surprises?
0:50:30 > 0:50:33I've had plenty of surprises and most of them have been good.
0:50:33 > 0:50:34The chefs are great though, aren't they?
0:50:34 > 0:50:37The standard of cooking today has been so high.
0:50:37 > 0:50:39Yeah, it's brilliant. Because they're all so good,
0:50:39 > 0:50:44I think they're pushing each other to bigger and better things.
0:50:44 > 0:50:46How's everyone feeling, then? A bit less nervous than yesterday?
0:50:46 > 0:50:49I just don't want to come last this time.
0:50:49 > 0:50:51That would be a killer. I can't do two lasts.
0:50:53 > 0:50:55You can see they all want to succeed.
0:50:55 > 0:50:59And they've put so much into it, and I'm so happy for them all, actually,
0:50:59 > 0:51:02because they've all, most of the time, excelled.
0:51:02 > 0:51:05Getting four tens in regionals, this is my big chance, I think.
0:51:05 > 0:51:07Obviously, I work in a fish restaurant,
0:51:07 > 0:51:09so I'd really love to do well in this one,
0:51:09 > 0:51:11but the competition's so fierce.
0:51:11 > 0:51:13It's our job to make their job difficult
0:51:13 > 0:51:15and I think we've done that today.
0:51:15 > 0:51:17I almost gave three tens.
0:51:17 > 0:51:18Tim, did you give any tens?
0:51:18 > 0:51:20Yes, I did. I gave two tens.
0:51:20 > 0:51:23Definitely gave a few nines as well, so it did, for me,
0:51:23 > 0:51:25felt like an incredibly high standard.
0:51:25 > 0:51:27It's going to be tight at the top.
0:51:27 > 0:51:28Add them up.
0:51:43 > 0:51:44Welcome, chefs.
0:51:44 > 0:51:46You've made it.
0:51:46 > 0:51:49Well, to the end of the second course of finals week, anyway.
0:51:50 > 0:51:52Has it been any easier than day one?
0:51:52 > 0:51:53- Nope.- Not at all.
0:51:55 > 0:51:58It's been an absolutely wonderful day's eating for us.
0:51:58 > 0:52:01I think it was an even higher standard than yesterday.
0:52:01 > 0:52:03However, as you know,
0:52:03 > 0:52:08only one chef can go through to cook their dish at the final banquet
0:52:08 > 0:52:09at Wimbledon.
0:52:09 > 0:52:11I'm sure you're all dying to hear the results.
0:52:11 > 0:52:14So, without further ado, in eighth place...
0:52:19 > 0:52:21..Pip.
0:52:21 > 0:52:25Now, you drastically changed your fish course, but unfortunately,
0:52:25 > 0:52:27it just failed to impress.
0:52:27 > 0:52:30- I am a bit gutted about that.- Well, at least you've given someone else
0:52:30 > 0:52:31a chance to get through.
0:52:31 > 0:52:33That was my plan. Thank you.
0:52:37 > 0:52:38In seventh place...
0:52:40 > 0:52:41..it's...
0:52:42 > 0:52:43..Tommy Heaney.
0:52:46 > 0:52:49We found your salmon dish just a little underwhelming.
0:52:49 > 0:52:51Yeah, I think I made a few mistakes.
0:52:51 > 0:52:52Thank you.
0:52:56 > 0:52:58Didn't give them a chance from yesterday!
0:52:58 > 0:53:00In sixth place is...
0:53:05 > 0:53:06..Michael.
0:53:08 > 0:53:11- Fair enough.- It was a stunning looking dish, Michael.
0:53:11 > 0:53:12Very, very beautiful.
0:53:12 > 0:53:15Sadly, it was the sauce that let you down.
0:53:15 > 0:53:16We found it a little out of balance.
0:53:16 > 0:53:17Thank you very much.
0:53:22 > 0:53:24- No way!- I'm surprised at that, mate.
0:53:24 > 0:53:27- Unlucky, man.- Bit gutted.
0:53:27 > 0:53:29I'm absolutely gutted for you.
0:53:29 > 0:53:30In fifth place...
0:53:34 > 0:53:35..is Selin.
0:53:36 > 0:53:39You did manage to refine the dish quite a lot, actually.
0:53:39 > 0:53:42It was delicious, just wasn't quite there.
0:53:42 > 0:53:43- Thank you.- Thank you, Selin.
0:53:46 > 0:53:48So there are four of you left.
0:53:49 > 0:53:53All four of your dishes were absolutely delicious.
0:53:53 > 0:53:55Such incredible cooking, guys, honestly.
0:53:55 > 0:53:58There really weren't many points between you at all.
0:53:58 > 0:54:01But I can reveal that...
0:54:02 > 0:54:04..in joint third position...
0:54:06 > 0:54:07..are...
0:54:11 > 0:54:13..Ellis...
0:54:13 > 0:54:15and Phil.
0:54:17 > 0:54:18How are you feeling about that?
0:54:18 > 0:54:21Bit gutted, but you know, everyone's tried hard today,
0:54:21 > 0:54:23so it is what it is. But thank you very much.
0:54:23 > 0:54:24Yeah, gutted.
0:54:24 > 0:54:26I thought it was a really strong dish.
0:54:26 > 0:54:29I thought I executed it as well as regions, but obviously not.
0:54:29 > 0:54:32I do think we were nit-picking on dishes because the quality
0:54:32 > 0:54:34of the food today was absolutely amazing.
0:54:34 > 0:54:35It really, really was.
0:54:35 > 0:54:38- OK. Thank you.- Thank you very much.
0:54:38 > 0:54:39Thank you, guys.
0:54:45 > 0:54:50So, that just leaves you, Tom and Tommy.
0:54:50 > 0:54:53Both of these dishes were so beautiful.
0:54:53 > 0:54:55They were cooked incredibly well.
0:54:55 > 0:54:58We could have seen either of them at the banquet, truly.
0:54:58 > 0:55:00But you know there can only be one winner,
0:55:00 > 0:55:03and with just one point in it...
0:55:05 > 0:55:06..the winner is...
0:55:19 > 0:55:20..Tommy Banks.
0:55:20 > 0:55:21Thank you.
0:55:23 > 0:55:25- Well done.- Congratulations, Tommy.
0:55:25 > 0:55:27- You've done it again. - Thank you very much.
0:55:27 > 0:55:28That's... That's amazing.
0:55:28 > 0:55:32Thank you. I was pretty nervous today after, obviously,
0:55:32 > 0:55:33yesterday really didn't go to plan.
0:55:33 > 0:55:36So thank you very much.
0:55:36 > 0:55:38We thought the concept of strawberries and cream
0:55:38 > 0:55:41was really clever, we were so taken with it,
0:55:41 > 0:55:44and you executed everything completely perfectly today.
0:55:44 > 0:55:46It's a stunning dish. So, congratulations.
0:55:46 > 0:55:49Thank you very much. I really appreciate it. Thank you very much.
0:55:49 > 0:55:52Tom, commiserations. Your dish was truly elegant
0:55:52 > 0:55:54and a sublime bit of cooking.
0:55:54 > 0:55:59- Thank you.- In actual fact, you got three tens from this table.
0:55:59 > 0:56:02And Tim here ate all of it.
0:56:02 > 0:56:06Perfect. Honestly, I saw all the dishes today and, you know,
0:56:06 > 0:56:09this kid can cook. I'm not ashamed in any way to go out to that.
0:56:09 > 0:56:11The turbot was really good so...
0:56:11 > 0:56:13Tommy, your turbot, strawberries and cream
0:56:13 > 0:56:17is going to go down extremely well at Wimbledon, so congratulations.
0:56:17 > 0:56:18Thank you very much.
0:56:18 > 0:56:21And what's it about you and fish and the banquet?
0:56:21 > 0:56:22That's two years running.
0:56:22 > 0:56:25Yeah! I'm over the moon to be cooking at Wimbledon.
0:56:25 > 0:56:27Thank you both very much indeed.
0:56:27 > 0:56:29- Thank you very much.- Thank you. - Well done.- Thank you.
0:56:29 > 0:56:31- Nice one, man.- Thanks very much.
0:56:32 > 0:56:34To do it again, it's just surreal.
0:56:34 > 0:56:36It hasn't sunk in at all.
0:56:36 > 0:56:39I feel just really nervous and shaky, to be honest.
0:56:39 > 0:56:41I don't know what to say.
0:56:41 > 0:56:44Well, Tommy Banks, second time through to the banquet.
0:56:44 > 0:56:48He joins a very small elite group who have managed to pull that off.
0:56:48 > 0:56:50Thoroughly deserved, I think.
0:56:50 > 0:56:52That dish was absolutely stunning.
0:56:52 > 0:56:54Tommy's going to the banquet.
0:56:57 > 0:56:59My heart goes out to Tom Brown because, genuinely,
0:56:59 > 0:57:03that mackerel dish is as good as any dish you're ever going to eat,
0:57:03 > 0:57:05and it could so easily have been at the banquet,
0:57:05 > 0:57:08so I'm really looking forward to what he's coming up with tomorrow.
0:57:08 > 0:57:11I'm, really, really happy. I mean, 39 out of 40
0:57:11 > 0:57:14is a pretty good score, so I'm just chuffed to be up there again,
0:57:14 > 0:57:16even if I didn't quite make it.
0:57:16 > 0:57:18So, Tom, you're back in the final two again.
0:57:18 > 0:57:19Always a bridesmaid, eh?
0:57:20 > 0:57:22The guys who have made it to the banquet twice,
0:57:22 > 0:57:24they're kind of my heroes, to be honest.
0:57:24 > 0:57:27So it's just awesome to be in the same bracket as them, it really is.
0:57:27 > 0:57:29It's just something I'm going to tell my grandkids about.
0:57:29 > 0:57:32Tommy "The Banquet" Banks.
0:57:32 > 0:57:34- Cheers.- Well done.- Cheers.