0:00:03 > 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 > 0:00:12..as the eight regional champions go head-to-head...
0:00:12 > 0:00:15- Pretty stressed. - Tell me about it.
0:00:15 > 0:00:18..for a place at this year's glorious Taste of Summer banquet...
0:00:18 > 0:00:20Fingers crossed.
0:00:20 > 0:00:25..celebrating 140 years of the iconic Wimbledon Championships,
0:00:25 > 0:00:30the oldest and most prestigious tennis tournament in the world.
0:00:32 > 0:00:36Yesterday...the chefs did battle for the fish course.
0:00:36 > 0:00:39- I really want to get a dish at the banquet.- All or nothing.
0:00:39 > 0:00:42And after an intensely fought competition...
0:00:42 > 0:00:46All four of your dishes were absolutely delicious.
0:00:46 > 0:00:49There really weren't many points between you at all.
0:00:49 > 0:00:53..returning chef Tommy Banks won for the second year in a row...
0:00:53 > 0:00:56Congratulations, Tommy, you've done it again.
0:00:56 > 0:00:59Thank you very much, that's amazing. Thank you.
0:00:59 > 0:01:02..with his unique dish combining turbot with strawberries
0:01:02 > 0:01:03and cream.
0:01:03 > 0:01:07It hasn't sunk in. I feel really nervous and shaky, to be honest.
0:01:07 > 0:01:11Today, the heat is on for the main course.
0:01:11 > 0:01:13I feel like I've turned up for the wrong party here.
0:01:13 > 0:01:14I'm the only one without a barbecue.
0:01:14 > 0:01:17But with only two spots left on the final menu...
0:01:17 > 0:01:20If I don't make this one, I think I might have run out of chances.
0:01:20 > 0:01:24..and champion Tommy Banks hoping to make history with a third win...
0:01:24 > 0:01:26I'm nervous right now, very.
0:01:26 > 0:01:28..whose dish will go all the way?
0:01:28 > 0:01:33So the chef going forward to cook the main course at the banquet is...
0:01:45 > 0:01:48Today, the chefs will be cooking their main courses,
0:01:48 > 0:01:51and with the standard of the competition so high,
0:01:51 > 0:01:54they all know they'll need to deliver perfection.
0:01:54 > 0:01:55Big day today, guys.
0:01:55 > 0:01:59Today's main course, it's the course everyone wants. I'm very nervous.
0:01:59 > 0:02:01Today's my shaky day.
0:02:01 > 0:02:04Pressure is still on. But looking forward to it.
0:02:04 > 0:02:06Definitely feeling the butterflies!
0:02:06 > 0:02:08To succeed,
0:02:08 > 0:02:11the chefs will need to impress the discerning panel of judges -
0:02:11 > 0:02:15Matthew Fort, Oliver Peyton and Andi Oliver.
0:02:15 > 0:02:17I cannot imagine how the chefs
0:02:17 > 0:02:20have got any energy left today for the main course,
0:02:20 > 0:02:23because the amount of effort they put in yesterday into that fish
0:02:23 > 0:02:25course was just absolutely amazing.
0:02:25 > 0:02:27It was phenomenal yesterday, the level of cooking,
0:02:27 > 0:02:30the beautiful dishes that came out of that kitchen
0:02:30 > 0:02:31were really extraordinary.
0:02:31 > 0:02:34Yesterday, the judges selected Tommy Banks' turbot
0:02:34 > 0:02:36with strawberries and cream
0:02:36 > 0:02:39to follow Pip Lacey's Whatever the Weather starter.
0:02:39 > 0:02:42I think I'm still kind of buzzing a bit and some point it's going to
0:02:42 > 0:02:45really sink in that I'm actually going.
0:02:45 > 0:02:47For Tommy Banks to win the fish course yesterday,
0:02:47 > 0:02:50he had to get four tens.
0:02:50 > 0:02:52Tom Brown had 39 and it wasn't good enough.
0:02:52 > 0:02:55So they know they've got to get four tens today.
0:02:55 > 0:02:57There's only two spots left.
0:02:57 > 0:03:00I don't want come second every time, I want to win one.
0:03:00 > 0:03:02Well, the pressure is on.
0:03:06 > 0:03:10Today, the judges will each mark the chefs' dishes out of ten,
0:03:10 > 0:03:14with the highest scorer winning a place on the final banquet menu.
0:03:18 > 0:03:20Hello, chefs. Welcome.
0:03:20 > 0:03:23Yesterday was such a fantastic day.
0:03:23 > 0:03:26You cooked some incredible fish dishes.
0:03:26 > 0:03:29Tommy Banks, you must be feeling fantastic,
0:03:29 > 0:03:32second year in a row with the fish course at the banquet. You going to
0:03:32 > 0:03:35push on today and see if you can get the main course as well?
0:03:35 > 0:03:38Absolutely, yeah. I'd like to make your jobs difficult.
0:03:38 > 0:03:40Oh, thanks!
0:03:40 > 0:03:43Michael and Phil, you've both been to the finals before,
0:03:43 > 0:03:47and yesterday you were so unlucky with your fish courses,
0:03:47 > 0:03:50but the standard is just so high this year.
0:03:50 > 0:03:52Do you think you can crack it with your mains?
0:03:52 > 0:03:56Hopefully. I'm just going to cook it to the best of my ability
0:03:56 > 0:03:59and hopefully you'll enjoy it more than my fish course.
0:03:59 > 0:04:00- How about you, Michael? - I'm very nervous.
0:04:00 > 0:04:03I got four tens for the regional, I'm just going to cook hard today
0:04:03 > 0:04:05and see how it works out.
0:04:05 > 0:04:08We've seen some really amazing cooking this year and the standard
0:04:08 > 0:04:10is getting higher and higher,
0:04:10 > 0:04:13so we're really excited to see what you come up with today.
0:04:13 > 0:04:17- Good luck to you all and we'll see you all later. Good luck.- Thank you.
0:04:21 > 0:04:25First into the kitchen are Pip Lacey representing the central region,
0:04:25 > 0:04:29Phil Carmichael for Wales, and Tom Brown from the south-west.
0:04:29 > 0:04:32- Good luck, Pip.- Good luck, man. Good luck, Tom.- Good luck, Pip.
0:04:32 > 0:04:34- Good luck, Tom.- Good luck.
0:04:34 > 0:04:37With only two more places on the final banquet menu,
0:04:37 > 0:04:39and the chefs all gunning for glory,
0:04:39 > 0:04:42the pressure in the kitchen is immense.
0:04:42 > 0:04:45- Guys, main course, how are you feeling?- Pretty stressed, actually.
0:04:45 > 0:04:47The standard was so high yesterday,
0:04:47 > 0:04:49that the atmosphere seems a little bit different.
0:04:49 > 0:04:53- I think everyone is a bit more serious.- Every man for himself now.
0:04:53 > 0:04:55- Yes.- Definitely a bit more competitive, I think.
0:04:55 > 0:04:57Yeah, absolutely.
0:04:59 > 0:05:02Helping to choose the main course for the banquet
0:05:02 > 0:05:06is guest judge wheelchair tennis champion Gordon Reid.
0:05:06 > 0:05:11In 2016 he won the first-ever men's singles wheelchair championships
0:05:11 > 0:05:15at Wimbledon, as well as triumphing in the men's doubles event
0:05:15 > 0:05:18and taking gold at the Paralympics in Rio.
0:05:20 > 0:05:23Gordon, welcome to the judges' chamber.
0:05:23 > 0:05:25Thanks very much, great to meet you.
0:05:25 > 0:05:27Come and meet Andi and Matthew.
0:05:27 > 0:05:29- Hi, there.- Good to see you.
0:05:29 > 0:05:32Well, we hope you're hungry.
0:05:32 > 0:05:33- Very hungry.- Do you like meat?
0:05:33 > 0:05:37- I love meat, yeah.- You're about to have a lot of it!
0:05:37 > 0:05:39Gordon, what does it take to be a champion?
0:05:39 > 0:05:43Good question. The right diet, a lot of meat!
0:05:43 > 0:05:45THEY LAUGH
0:05:45 > 0:05:50No, I mean, it takes a lot. I'm a full-time athlete so that's my job
0:05:50 > 0:05:52and I dedicate my life to the sport.
0:05:52 > 0:05:54You started off in tennis at a pretty young age, didn't you?
0:05:54 > 0:05:58I started playing tennis when I was six and then I got injured
0:05:58 > 0:06:01when I was 12, and that's when I got into wheelchair tennis.
0:06:01 > 0:06:05In 2016, you played at Wimbledon and you won the first-ever men's
0:06:05 > 0:06:09wheelchair singles final, just an extraordinary feat.
0:06:09 > 0:06:13Yeah, it was an amazing experience for me,
0:06:13 > 0:06:15to go out there and play singles at Wimbledon.
0:06:15 > 0:06:19It's the tournament I grew up as a boy watching on TV, so to have
0:06:19 > 0:06:22the chance last year for the first time ever was a dream come true.
0:06:22 > 0:06:26- Have you got a medal to show for it? - I have something to show you, yeah.
0:06:26 > 0:06:28Oh, we like medals.
0:06:28 > 0:06:30Look at that baby.
0:06:30 > 0:06:33That's the doubles and this is the singles.
0:06:33 > 0:06:35So you're a doubles champion and singles champion?
0:06:35 > 0:06:38- Yep.- Do you give anybody else a chance?
0:06:38 > 0:06:40It seems to be a bit harsh on everybody else.
0:06:40 > 0:06:42I'm a little bit greedy, aren't I?!
0:06:42 > 0:06:45The banquet is designed to celebrate summer and also
0:06:45 > 0:06:48140 years of Wimbledon. Now, bearing those in mind,
0:06:48 > 0:06:51what does that sort of food image conjure up for you?
0:06:51 > 0:06:53Wimbledon is a very classic tournament,
0:06:53 > 0:06:55so probably a few classic dishes today.
0:06:55 > 0:06:58You know, mixed in with that summer vibe, barbecue style.
0:06:58 > 0:07:01- There are one or two of those! - Expecting a lot of that.
0:07:01 > 0:07:04But I'm looking forward to it. Summer food always brings
0:07:04 > 0:07:06good memories of spending time
0:07:06 > 0:07:08with family and friends outside in the sun.
0:07:08 > 0:07:11Not that we get that much of that in Glasgow!
0:07:13 > 0:07:17Back in the kitchen, both Pip and Phil are using barbecues in the hope
0:07:17 > 0:07:20of capturing the taste of summer brief.
0:07:22 > 0:07:25So it's the heat with us both barbecuing, it's getting a bit hot
0:07:25 > 0:07:28- in here.- I feel like I've turned up at the wrong party. I'm the only one
0:07:28 > 0:07:31- without a barbecue.- British summer time, you have to have a barbecue.
0:07:31 > 0:07:32As soon as the sun comes out,
0:07:32 > 0:07:36every man and woman under the sun thinks they know how to barbecue.
0:07:36 > 0:07:37Invariably burn lots of stuff.
0:07:37 > 0:07:39Just want to celebrate that with my main course.
0:07:39 > 0:07:42Hopefully not burning stuff!
0:07:42 > 0:07:47Returning finalist Phil Carmichael is first to serve for the judges.
0:07:47 > 0:07:49Yesterday, he had high hopes for his fish dish
0:07:49 > 0:07:51but ended up in third place.
0:07:51 > 0:07:52I was really disappointed,
0:07:52 > 0:07:55didn't get what I wanted yesterday out of the fish course,
0:07:55 > 0:07:58so just got to dust myself off,
0:07:58 > 0:08:01get in the kitchen and smash my main course.
0:08:01 > 0:08:05Phil Carmichael's a wonderful chef, really inventive, beautiful food.
0:08:05 > 0:08:09This is his third time at the competition,
0:08:09 > 0:08:11and he hasn't actually ever made it to the banquet.
0:08:11 > 0:08:15I think he'll be really gunning for it today.
0:08:15 > 0:08:17Phil's main course, Fired!,
0:08:17 > 0:08:20is a sophisticated take on the British summer barbecue,
0:08:20 > 0:08:23featuring barbecued Welsh leg of lamb,
0:08:23 > 0:08:27with a barbecue sauce served with four different salads.
0:08:29 > 0:08:33In the regional heats, the dish impressed veteran judge Tom Aikens.
0:08:33 > 0:08:36You took the humble barbecue to another level.
0:08:36 > 0:08:39I'm giving you a nine.
0:08:41 > 0:08:44But the judges felt it wasn't quite refined enough
0:08:44 > 0:08:47for the grandeur of the banquet.
0:08:47 > 0:08:49Gordon, you said you like barbecue and we're here to please
0:08:49 > 0:08:51- because the first dish is barbecue. - Perfect.
0:08:51 > 0:08:53That's what I like to hear!
0:08:53 > 0:08:54There was some very fine lamb.
0:08:54 > 0:08:57I really like that purple potato salad.
0:08:57 > 0:09:00I wasn't keen on it, actually, but there was a lovely barbecue sauce.
0:09:00 > 0:09:02Perfect start. Look forward to it.
0:09:02 > 0:09:05In a bid to finally win a place on the menu,
0:09:05 > 0:09:09today Phil is attempting to elevate his salads to banquet standard.
0:09:09 > 0:09:10What tweaks have you made, then?
0:09:10 > 0:09:13They didn't like my pickled turnip slaw that I did in the regionals
0:09:13 > 0:09:16so I've changed that to pickled barbecue cabbage,
0:09:16 > 0:09:18refining the potato salad. They said it wasn't creamy enough.
0:09:18 > 0:09:21My mum makes a beautiful potato salad.
0:09:21 > 0:09:24- Yeah?- Are the judges going to think this is special enough?
0:09:24 > 0:09:26I've confited the potatoes,
0:09:26 > 0:09:30just a little bit of oil and just mix them with some shallots, chives,
0:09:30 > 0:09:31quark cheese and some sour cream.
0:09:31 > 0:09:35Hopefully, that will be enough to get me a good score.
0:09:36 > 0:09:40Phil starts by adding his wrapped potato filled with sour cream
0:09:40 > 0:09:43and quark cheese, then tops with chives.
0:09:43 > 0:09:46Next, he starts work on his serving plates.
0:09:46 > 0:09:50- What's the sauce you're putting on? - Special barbecue ketchup.- Nice.
0:09:50 > 0:09:54Then a new addition - pickled barbecue cabbage,
0:09:54 > 0:09:57followed by barbecued green and yellow courgettes,
0:09:57 > 0:09:59and baby aubergine.
0:10:00 > 0:10:03What's the garnish you're going with there, Phil?
0:10:03 > 0:10:06Charred sweetcorn with a little bit of lemon in there.
0:10:06 > 0:10:09Oh, nice. Can't wait to eat this.
0:10:09 > 0:10:13He dresses with mint oil and slices his leg of lamb.
0:10:13 > 0:10:17- How is the lamb?- Yeah, it's looking good.- Yeah? Nice and pink?
0:10:17 > 0:10:19In a change to the presentation,
0:10:19 > 0:10:23he places the lamb onto mini coal-fired barbecues with thyme.
0:10:29 > 0:10:31Thank you.
0:10:31 > 0:10:32Phew!
0:10:32 > 0:10:35- All right?- Yeah.
0:10:35 > 0:10:36That was tough.
0:10:50 > 0:10:53Ooh. It's very different.
0:10:53 > 0:10:55He's really neatened the whole thing up, hasn't he?
0:10:55 > 0:10:59There was a lot, it was much more sprawling last time, as I recall.
0:10:59 > 0:11:01- Gordon, what do you think? - Yeah, it's interesting.
0:11:01 > 0:11:04Probably a combination I wouldn't have put together with the sweetcorn
0:11:04 > 0:11:07in there as well, but it looks tasty, it looks juicy.
0:11:07 > 0:11:10It definitely looks like summer to me.
0:11:10 > 0:11:12Hopefully they'll like the tweaks I made.
0:11:12 > 0:11:15It wasn't my strongest dish in regionals so...
0:11:20 > 0:11:23I like the sort of smokiness of the meat straightaway.
0:11:23 > 0:11:26The meat is really well cooked, lovely, well seasoned.
0:11:26 > 0:11:29I've got to say, he should just bottle that barbecue sauce,
0:11:29 > 0:11:30he'll make a fortune.
0:11:30 > 0:11:33Yeah, I think it goes well with the meat and, yeah, I'm a big fan of it.
0:11:33 > 0:11:38If yesterday was anything to go by, then there'll be another seven
0:11:38 > 0:11:42world-class dishes going out so, who knows?
0:11:42 > 0:11:46I love the cabbage. I remember I had issues with the coleslaw before
0:11:46 > 0:11:50so I think that actually just treating it as pickled cabbage
0:11:50 > 0:11:54- has actually transformed that. - The potato salad's much better.
0:11:54 > 0:11:58Much better. And these little curls are absolutely...
0:11:58 > 0:12:00- wonderful.- The potato salad's delicious.
0:12:00 > 0:12:02Just way better than my mum's.
0:12:02 > 0:12:04THEY LAUGH
0:12:04 > 0:12:06I don't think it's exciting enough for the banquet.
0:12:06 > 0:12:10- There's no magic.- I think there's an enormous amount going on here,
0:12:10 > 0:12:15but it's lost that sort of lovely free and easy outdoor feeling
0:12:15 > 0:12:16of the proper barbecue.
0:12:16 > 0:12:18Could you see this at the Wimbledon banquet, Gordon?
0:12:18 > 0:12:23I'm not sure if it stands out for me as a Wimbledon dish.
0:12:23 > 0:12:26- I don't know if it's really blown me away.- You are being tough!
0:12:26 > 0:12:29You're starting off as you mean to go on.
0:12:32 > 0:12:34Next to cook for the judges
0:12:34 > 0:12:37is first-time finalist from the south-west, Tom Brown,
0:12:37 > 0:12:41head chef at a Michelin-starred fish restaurant.
0:12:41 > 0:12:45So far, he's narrowly missed out on a place at the banquet,
0:12:45 > 0:12:48coming in the top three for his starter
0:12:48 > 0:12:51and second for his fish course.
0:12:51 > 0:12:53I've been up near the top twice now,
0:12:53 > 0:12:56so obviously the judges like what I'm doing.
0:12:56 > 0:12:59I'm dying to get to the banquet, I really want to finish first today.
0:12:59 > 0:13:02Tom Brown is the "nearly man."
0:13:02 > 0:13:05He very nearly went through on the first course.
0:13:05 > 0:13:09Yesterday, he was one point off the lead.
0:13:09 > 0:13:12Trust me, in tennis, one point can make all the difference.
0:13:12 > 0:13:15- The same here, obviously.- So, I'm wishing very good things for him.
0:13:15 > 0:13:18I'm hoping he'll just make that breakthrough.
0:13:18 > 0:13:20Tom's main Porthilly Under Roast
0:13:20 > 0:13:24is an elegant modern take on a traditional Cornish dish,
0:13:24 > 0:13:27which makes use of surplus veg and is based on the recipe
0:13:27 > 0:13:29cooked by his mum.
0:13:29 > 0:13:31They mean a lot to me, all of these dishes.
0:13:31 > 0:13:35They are from the heart, every one. So I'd love this one to do well.
0:13:35 > 0:13:40His version features rib of beef and oysters in a complex beer sauce,
0:13:40 > 0:13:42topped with potato cake,
0:13:42 > 0:13:46served with sweet gem lettuce in an oyster emulsion.
0:13:46 > 0:13:48In the regional heats,
0:13:48 > 0:13:52Michael O'Hare was bowled over by the execution of the cooking.
0:13:52 > 0:13:54I'm scoring you a ten.
0:13:56 > 0:14:00- The food was impossible to fault. Congratulations.- Cheers, thank you.
0:14:00 > 0:14:03But the judges disagreed and didn't think the dish fitted
0:14:03 > 0:14:05the taste of summer brief.
0:14:05 > 0:14:09It was a bit of a sort of hotpot affair.
0:14:09 > 0:14:11You felt like you needed a nap afterwards,
0:14:11 > 0:14:12which wasn't very summery.
0:14:12 > 0:14:15We want dishes fit for Wimbledon champions.
0:14:15 > 0:14:17Why don't we ask somebody who knows?
0:14:17 > 0:14:19What do you think you're looking for for a Wimbledon feast?
0:14:19 > 0:14:22Something light and fresh and nothing that is going to make you
0:14:22 > 0:14:26want to sleep afterwards cos that's not good.
0:14:26 > 0:14:29In the hope of better hitting the brief today,
0:14:29 > 0:14:32Tom is refining his dish to make it more summery,
0:14:32 > 0:14:35and serving his under roast on light green coloured plates.
0:14:35 > 0:14:38What have you got going on there on the plate, Tom?
0:14:38 > 0:14:43Cornish sea salt and seaweed picked from the beach where the oysters
0:14:43 > 0:14:47- are grown down in Porthilly in Cornwall.- Nice.
0:14:47 > 0:14:51He starts by placing his oyster-dressed baby gem lettuce
0:14:51 > 0:14:54in oyster shells and tops with mint.
0:14:54 > 0:14:57Next, his rib of beef slices go into serving pots.
0:14:57 > 0:14:59Do you not think it's a bit rare?
0:14:59 > 0:15:02By the time it goes in the pot, with a hot sauce...
0:15:02 > 0:15:03It will be all right, then.
0:15:03 > 0:15:05Then he adds cooked oysters.
0:15:05 > 0:15:09This is a beer sauce which I've poached the oysters in.
0:15:09 > 0:15:11Perfect.
0:15:11 > 0:15:15He finishes his under roast with a potato cake topping.
0:15:28 > 0:15:32It's not an easy one to get out, that. I was sweating a little bit.
0:15:39 > 0:15:41Thank you very much, my dear. Ooh!
0:15:43 > 0:15:46- A lot of Wimbledon greens in there. - A lot of greens.
0:15:46 > 0:15:48- Smells good, though, right? - It smells amazing.
0:15:48 > 0:15:50Aaah!
0:15:50 > 0:15:52It's beautiful, unctuous.
0:15:52 > 0:15:54Look at that gravy. It looks incredible.
0:15:56 > 0:16:00Happy with everything on the plate so, yes, see what the judges think.
0:16:03 > 0:16:05Well, that tastes amazing.
0:16:05 > 0:16:09The meat is really tender and juicy and with the gravy as well and the
0:16:09 > 0:16:13potatoes on top, it's really moist and kind of melts in your mouth.
0:16:13 > 0:16:15I have to say,
0:16:15 > 0:16:19it's really succulent. The gravy's rich and deep.
0:16:19 > 0:16:22The oysters help bring out the flavour of the beef.
0:16:22 > 0:16:24The gravy's quite sweet, isn't it?
0:16:24 > 0:16:28It doesn't have that deep meaty flavour that I really like.
0:16:28 > 0:16:30There's not enough potato.
0:16:30 > 0:16:33I mean, I think that little gem's gone droopy there as well.
0:16:33 > 0:16:36- It's not great, that bit.- If you are going to put away this amount
0:16:36 > 0:16:38of meat, you've got to have something to balance out
0:16:38 > 0:16:40the volume of the meat.
0:16:40 > 0:16:43- Do you think your mum will be happy with this?- Yeah, I think...
0:16:43 > 0:16:46I hope so. I hope so.
0:16:46 > 0:16:49Everyone wants their mum to be proud of them, don't they?
0:16:49 > 0:16:52It's just not very summery.
0:16:52 > 0:16:54- A bit like seeing Santa Claus on the beach.- Yes!
0:16:54 > 0:16:58A nice bit of beef and oyster in summer is perfectly acceptable.
0:16:58 > 0:17:02I think it's actually too rich for the Wimbledon banquet.
0:17:02 > 0:17:04It tastes so good though, that's the problem!
0:17:08 > 0:17:12Up next is Pip Lacey from the central region.
0:17:12 > 0:17:15Despite winning a place on the banquet menu on Monday,
0:17:15 > 0:17:19her fish course yesterday didn't fare quite so well.
0:17:19 > 0:17:21You come last yesterday, Pip, so...
0:17:21 > 0:17:24- Don't remind me. - Yeah, how did that feel?
0:17:24 > 0:17:27- Up and down.- Pretty rubbish, to be honest, yes.
0:17:27 > 0:17:29No-one wants to come last.
0:17:29 > 0:17:32But someone's got to, so that was my turn.
0:17:32 > 0:17:34Hopefully not today.
0:17:34 > 0:17:37Pip's main course, Game, Set & Match Rufus,
0:17:37 > 0:17:40celebrates an unusual Wimbledon icon.
0:17:40 > 0:17:43So, Pip, what's your take on the brief for your main course?
0:17:43 > 0:17:46The main inspiration for serving pigeon was Rufus the Hawk,
0:17:46 > 0:17:49the hawk that gets rid of all the pigeons.
0:17:49 > 0:17:50It's like a tribute to him, really.
0:17:50 > 0:17:52The dish features pigeon two ways,
0:17:52 > 0:17:56including pigeon breast which she's cooking on a barbecue.
0:17:56 > 0:17:59- A bit smoky there.- I want to give it a bit of smoky flavour as well.
0:17:59 > 0:18:02You're giving everybody a bit of smoky flavour.
0:18:02 > 0:18:05- Yes!- Fire going in my face!
0:18:07 > 0:18:09Sorry about that!
0:18:09 > 0:18:14She's also making a hot water crust pigeon pie, with a summer cup jelly,
0:18:14 > 0:18:18served alongside charred fennel and a fennel coleslaw.
0:18:18 > 0:18:24In the regional heats, veteran judge Richard Bainbridge praised the dish.
0:18:24 > 0:18:26The cooking of the pigeon was perfect.
0:18:26 > 0:18:28And the barbecue flavour was completely on point.
0:18:28 > 0:18:31However, I wanted it to be slightly larger.
0:18:31 > 0:18:34But despite increasing the size of the pie for the judges,
0:18:34 > 0:18:38they still didn't think it was big enough.
0:18:38 > 0:18:39We gave this dish seven.
0:18:39 > 0:18:42She's really going to have to change it quite markedly, I think,
0:18:42 > 0:18:44to make it a serious contender for the banquet.
0:18:44 > 0:18:48I think it was quite a little pigeon pie which was one of our complaints!
0:18:48 > 0:18:51- A little pigeon pie. - Wanted more pie and more pigeon.
0:18:51 > 0:18:54- Gordon, do you like pigeon?- I can't say I've really eating pigeon,
0:18:54 > 0:18:57I don't think ever before. It's a new experience for me.
0:18:57 > 0:18:59Yes, there's a first.
0:18:59 > 0:19:02In a bid to get a second course on the menu,
0:19:02 > 0:19:05today Pip has increased the size of her pie again,
0:19:05 > 0:19:08and is altering her accompaniment on the size.
0:19:08 > 0:19:10Change anything on yours, Pip?
0:19:10 > 0:19:12Originally I had some blackberries on there.
0:19:12 > 0:19:14They told me to take them off, so I've just added a bit more fennel,
0:19:14 > 0:19:18- just tried to refine it a bit more, really.- Yeah.
0:19:18 > 0:19:23Pip sprinkles her charred fennel with parsley before plating.
0:19:23 > 0:19:27Next, she adds fennel coleslaw along with barbecued pigeon breast.
0:19:29 > 0:19:31What's the sauce there, Pip?
0:19:31 > 0:19:35It's pigeon sauce with some orange zest in.
0:19:35 > 0:19:38Finally, she adds her bigger pigeon pie.
0:19:42 > 0:19:43OK. All right.
0:19:45 > 0:19:47And places in new serving baskets.
0:19:53 > 0:19:55Off you go, thank you.
0:19:57 > 0:19:59Looks nice, mate. Very good.
0:20:07 > 0:20:10I like the presentation. Think it's more of a summery vibe.
0:20:10 > 0:20:12I don't know how I'm going to eat it through this grass.
0:20:12 > 0:20:14I'm quite fond of a little hamper.
0:20:14 > 0:20:16It's not a hamper. All she's done here just put it...
0:20:16 > 0:20:18- Stick it in a basket!- Just put a plate in a basket.
0:20:18 > 0:20:20I mean, you know.
0:20:20 > 0:20:22Just get it out, shall we?
0:20:22 > 0:20:25- Oh.- It looks a lot smaller out of the basket, doesn't it?
0:20:25 > 0:20:27Call that a main course?
0:20:27 > 0:20:30It's a funny little plate for a main course, isn't it?
0:20:30 > 0:20:33They asked me to make the pie bigger and now it looks massive!
0:20:38 > 0:20:42- That pie is very nice.- The pastry on the pie is absolutely superb.
0:20:42 > 0:20:45Beautiful, the jelly on the inside is absolutely wonderful.
0:20:45 > 0:20:51- Yes, the jelly's delicious.- That pigeon breast is as soft as velvet.
0:20:51 > 0:20:54It's a beautifully cooked piece of pigeon, that's succulent.
0:20:54 > 0:20:55I didn't think it would be that tender,
0:20:55 > 0:20:57I thought it would be a little more chewy.
0:20:57 > 0:21:03Yeah, seems to just fall away in your mouth. It's really tasty.
0:21:03 > 0:21:06And how do you think the judges are going to score this?
0:21:06 > 0:21:08I think the few tweaks I've made, hopefully,
0:21:08 > 0:21:11it will just put an extra mark or two on it.
0:21:11 > 0:21:14It's a really well cooked plate of food,
0:21:14 > 0:21:16it's just cramped and badly presented.
0:21:16 > 0:21:18Putting it in the picnic basket
0:21:18 > 0:21:20is not disguising the issues with the dish.
0:21:20 > 0:21:23You've got a pie, you've got lots of breast and you've got very little
0:21:23 > 0:21:27- accompaniment.- Pip, what have you done? Where have you gone?
0:21:27 > 0:21:30It sounds like we need to get Rufus back to chase this pigeon away
0:21:30 > 0:21:32from your plate!
0:21:37 > 0:21:39With the first three mains served,
0:21:39 > 0:21:43the judges are considering their scores so far.
0:21:45 > 0:21:48There is really serious talent among this lot. It's just a matter of
0:21:48 > 0:21:51whether they cook them to the same level as before.
0:21:51 > 0:21:54It's all been a bit sevenish, hasn't it, really? The first three dishes.
0:21:54 > 0:21:57- What do you think, Gordon?- There's been some really good flavours.
0:21:57 > 0:22:00The meat's been great but...
0:22:00 > 0:22:04- looking for the whole package. - Upwards and onwards.
0:22:05 > 0:22:08Next to cook for the judges are Tommy Banks
0:22:08 > 0:22:13representing the north-east and the south-east's Selin Kiazim.
0:22:13 > 0:22:15- Good luck, Tommy.- Good luck.
0:22:15 > 0:22:18Yesterday, Tommy won the fish course.
0:22:18 > 0:22:22But Selin has yet to get a dish on the banquet menu,
0:22:22 > 0:22:25despite impressing the judges with her unique takes on the brief.
0:22:25 > 0:22:28The main course is definitely the one that I really want.
0:22:28 > 0:22:29There's only two spots left.
0:22:29 > 0:22:33If I don't make this one, I think I might have run out of chances!
0:22:33 > 0:22:37With the kitchen hotting up, guest judge Gordon Reid's come to take
0:22:37 > 0:22:40a look at how the chefs are coping with the pressure.
0:22:40 > 0:22:43- How's the stress levels in here? - Pretty high. I'm cooking quite a few
0:22:43 > 0:22:46different cuts of lamb so there'll be a lot of running around for me
0:22:46 > 0:22:49- shortly.- I'm nervous, I get the most nervous when I come in and see you
0:22:49 > 0:22:52guys in there, because then it's out of my hands.
0:22:52 > 0:22:53We're not that scary, are we?!
0:22:53 > 0:22:56Do you get proper goose bumps when you go out at Wimbledon?
0:22:56 > 0:22:58Yeah, you do, cos it's so iconic,
0:22:58 > 0:23:01the grass courts around you and we get such good support as British
0:23:01 > 0:23:04players, cos it's our home event, you know, there's always...
0:23:04 > 0:23:07It's always pretty noisy out there, so you get nervous as well.
0:23:07 > 0:23:10But it's all about how you kind of channel that nervous energy.
0:23:10 > 0:23:13- It can be a good thing. - I'm nervous cooking lamb,
0:23:13 > 0:23:16but I can't imagine what it's like playing in a Wimbledon final!
0:23:16 > 0:23:20I'm more comfortable doing that than I am in there judging your dishes!
0:23:20 > 0:23:22Looking forward to tasting your dishes soon.
0:23:24 > 0:23:28Both Selin and Tommy are hoping to impress with summery takes
0:23:28 > 0:23:29on the same meat.
0:23:29 > 0:23:31So we're both cooking lamb,
0:23:31 > 0:23:33but it looks like you've got a lot more cuts going on than me.
0:23:33 > 0:23:37My dish is called Grand Slam Lamb. It's about having a big barbecue.
0:23:37 > 0:23:40It's got to be a big feast, something that everyone gets involved in.
0:23:40 > 0:23:42I've got lots of meat to cook and get right.
0:23:42 > 0:23:44Selin is up first. So far this week
0:23:44 > 0:23:47she's come fifth for both the starter and fish courses,
0:23:47 > 0:23:50so is pinning her hopes on today.
0:23:50 > 0:23:53I'm hungrier than ever to get a dish through to the banquet.
0:23:53 > 0:23:58It would be a huge honour, and I would be incredibly upset, I think,
0:23:58 > 0:24:02if I didn't get a dish through. It would mean a lot to me.
0:24:02 > 0:24:04Selin's lamb dish,
0:24:04 > 0:24:08Grand Slam Lamb, is a celebration of the barbecues she remembers as
0:24:08 > 0:24:13a child. It features barbecued lamb shoulder to be carved at the table,
0:24:13 > 0:24:15served with lamb cutlet,
0:24:15 > 0:24:20lamb neck fillet and Selin's lamb version of the Duchy sausage,
0:24:20 > 0:24:23a spicy hot dog served at the Wimbledon Championships.
0:24:23 > 0:24:25In the regional heats,
0:24:25 > 0:24:29veteran judge Angela Hartnett scored the dish an eight.
0:24:29 > 0:24:32I thought the Duchy sausage was really tasty.
0:24:32 > 0:24:35However, the neck fillet was slightly chewy.
0:24:35 > 0:24:38Having perfected the cooking for the judges,
0:24:38 > 0:24:41it became Selin's highest-scoring dish on her menu.
0:24:41 > 0:24:43It was a glorious barbecue, as I recall.
0:24:43 > 0:24:45Really abundant, sharing.
0:24:45 > 0:24:47There was a great sense of conviviality to it.
0:24:47 > 0:24:49Proper sort of feast.
0:24:49 > 0:24:51- I gave her a nine. - I gave her a nine, too.
0:24:51 > 0:24:54Selin is Turkish Cypriot and she brings all of that sort of range of
0:24:54 > 0:24:57Mediterranean flavours and sense of sunshine and spice and so on.
0:24:57 > 0:25:00- Ready for some more lamb? - And barbecue?
0:25:00 > 0:25:03- Yeah, bring it on. I'm looking forward to it.- You need feeding up.
0:25:03 > 0:25:05You look very, very slender to me.
0:25:07 > 0:25:09This is your strongest dish of the week, then?
0:25:09 > 0:25:11I definitely think this is my strongest dish.
0:25:11 > 0:25:13It's all about family and childhood memories.
0:25:13 > 0:25:14I care about this dish a lot.
0:25:14 > 0:25:17- You must have been looking forward to cooking this all week then.- Yeah!
0:25:17 > 0:25:19Yeah, I really have been.
0:25:21 > 0:25:24Selin starts by serving her accompaniments -
0:25:24 > 0:25:28a freekeh and pomegranate salad...
0:25:28 > 0:25:30and romaine lettuce leaves.
0:25:30 > 0:25:32That lettuce looks absolutely gorgeous.
0:25:32 > 0:25:34- What have you spread on it? - That's a dressing.
0:25:34 > 0:25:37And it's got some caramelised walnuts, they're like bacon.
0:25:37 > 0:25:42- Nice.- And then Parmesan over the top.- Beautiful.
0:25:42 > 0:25:45She places her lamb shoulder onto a serving platter...
0:25:45 > 0:25:47- Check this out.- Wow.
0:25:47 > 0:25:49..and tops with charred onions and parsley.
0:25:49 > 0:25:51That looks amazing, Selin.
0:25:51 > 0:25:54I've glazed it in a spiced paste...
0:25:54 > 0:25:56I've got fenugreek and garlic in there.
0:25:56 > 0:26:00She finishes her lamb shoulder with salt and pomegranate dressing.
0:26:00 > 0:26:02- What's that?- It's just a bit of pomegranate dressing.
0:26:02 > 0:26:06She adds caramelised onion puree to her plate,
0:26:06 > 0:26:10followed by her sliced barbecue lamb neck
0:26:10 > 0:26:12and lamb cutlets,
0:26:12 > 0:26:14before turning to her lamb sausage.
0:26:14 > 0:26:16So, what are you doing with the sausage there?
0:26:16 > 0:26:18This is my take on the Duchy sausage.
0:26:18 > 0:26:21It's one of the most popular foods that they sell at Wimbledon.
0:26:21 > 0:26:23Normally it's a grilled sausage in a baguette.
0:26:23 > 0:26:26So, for the bread element I've made these lavash.
0:26:26 > 0:26:28- Wrapped them round. - Nice, like a sausage roll.
0:26:30 > 0:26:34She dresses the plate with charred onions and flat leaf parsley...
0:26:34 > 0:26:37I'm a bit worried they're going to be full up by the time they've eaten
0:26:37 > 0:26:41- the salads.- I know.- That's the plan. - Hope they've still got an appetite.
0:26:41 > 0:26:44..and finishes with pomegranate dressing and sumac.
0:26:44 > 0:26:48- Please, guys.- Yeah, sure. - OK?
0:26:51 > 0:26:52Thank you.
0:26:53 > 0:26:56Wow. Well done. Honestly, that looks absolutely amazing.
0:26:56 > 0:26:59- That looks incredible. Smells incredible.- Yeah.
0:26:59 > 0:27:01I am very impressed by that. Very impressed.
0:27:03 > 0:27:05Oh.
0:27:08 > 0:27:12Ah. Well, I don't know what the rest of you are going to eat.
0:27:12 > 0:27:13- Wow.- Smells amazing.
0:27:16 > 0:27:18You said you wanted barbecue, you've got barbecue.
0:27:18 > 0:27:21That is what I'm talking about. Nice big bit of meat.
0:27:21 > 0:27:24That looks amazing, smells amazing, straightaway,
0:27:24 > 0:27:27- just want to get my hands on it now. - Really glad to get that one out of
0:27:27 > 0:27:30the way. I think I've been building up to that all week.
0:27:30 > 0:27:34- One slice or two, Gordon? - I'll take two, please.
0:27:34 > 0:27:38That's what I want to hear. I hope you notice the nice thin slices.
0:27:38 > 0:27:41- That's perfect. - It's a lot of food.
0:27:43 > 0:27:47Shoulder is my favourite cut of lamb.
0:27:47 > 0:27:50- It's delicious.- It is, isn't it? - It's just delicious.
0:27:50 > 0:27:53All you've got to do is look at Gordon's face there and see that
0:27:53 > 0:27:56this absolutely hits the spot. There is a man smiling with pleasure.
0:27:56 > 0:28:00I'm just glad I asked for two slices and not one.
0:28:00 > 0:28:03I think this Duchy sausage is really... It's better than before.
0:28:03 > 0:28:06A little spicy. Have you ever queued up for the Duchy sausage at
0:28:06 > 0:28:09- Wimbledon?- Well, we don't get it in the player area.
0:28:09 > 0:28:10It's nice to be eating one for once.
0:28:10 > 0:28:14I'm really enjoying the little spices in there.
0:28:14 > 0:28:19To cook all those different elements of lamb the way you have,
0:28:19 > 0:28:21it's nothing short of phenomenal.
0:28:21 > 0:28:25The freekeh salad and the romaine, very well-balanced.
0:28:25 > 0:28:29Joy! The broad beans, a summer vegetable.
0:28:29 > 0:28:32It is impossible to fault. Everything is cooked perfectly.
0:28:32 > 0:28:33And the presentations are wonderful.
0:28:33 > 0:28:37I think it's befitting of a banquet, I really do.
0:28:37 > 0:28:40- It feels really positive. - Yes.- It's like positive cooking.
0:28:40 > 0:28:45- Life affirming.- What this dish does, it makes you feel happy.
0:28:45 > 0:28:48- Yeah.- I can't really see anyone at the banquet not enjoying this.
0:28:48 > 0:28:52- Maybe unless they're a vegetarian, but...- Yeah.
0:28:55 > 0:28:58The fifth chef to face the judges is Tommy Banks.
0:28:58 > 0:29:01With his fish course winning for the second year running,
0:29:01 > 0:29:05today he's looking to move into uncharted territory
0:29:05 > 0:29:07and get a third dish to the banquet.
0:29:07 > 0:29:09I'm absolutely going for it again.
0:29:09 > 0:29:11I've been gearing towards this day all week. This is my best dish.
0:29:11 > 0:29:14I'm really looking forward to cooking it and a little bit nervous,
0:29:14 > 0:29:16but I'm just buzzing, to be honest.
0:29:16 > 0:29:19Gordon, Tommy Banks is a bit like you and it is actually starting to
0:29:19 > 0:29:21annoy me, because he's just perfect.
0:29:21 > 0:29:25Most of the time you're struggling to find anything wrong with Tommy
0:29:25 > 0:29:28- Banks' food.- Tommy Banks is actually already through to the banquet
0:29:28 > 0:29:32cooking the fish course, so if he gets through again today he's going
0:29:32 > 0:29:34- to be very busy.- It'd be like winning the singles and the doubles
0:29:34 > 0:29:38- at Wimbledon.- I can't imagine what that would be like!
0:29:38 > 0:29:41Tommy's dish, Champions Guard of Honour,
0:29:41 > 0:29:44pays tribute to the presentation ceremony at the end of the finals
0:29:44 > 0:29:46on centre court.
0:29:46 > 0:29:48So, what's the inspiration for your dish?
0:29:48 > 0:29:51When the champion wins Wimbledon, they walk down and the ball boys
0:29:51 > 0:29:54go either side and they walk down that guard of honour. And I just
0:29:54 > 0:29:57want it to be the main course of the banquet, really celebratory.
0:29:57 > 0:30:00His dish features lamb two ways,
0:30:00 > 0:30:03a rack of lamb, and slow-cooked lamb ribs,
0:30:03 > 0:30:07along with Pink Fir Potatoes and a turnip puree.
0:30:08 > 0:30:11In the regional heats, veteran judge Jeremy Lee
0:30:11 > 0:30:14was won over by the perfect cooking of the meat.
0:30:14 > 0:30:19I'm giving you a score of ten.
0:30:19 > 0:30:21- Thank you very much. - This was a beautiful dish.
0:30:21 > 0:30:23Congratulations.
0:30:23 > 0:30:27And when it came to the judges, they were just as impressed.
0:30:27 > 0:30:30The quality of that lamb was just outstanding.
0:30:30 > 0:30:34The skin on the outside of that lamb, it was all sort of crisp
0:30:34 > 0:30:37and the fat underneath was rendered out properly.
0:30:37 > 0:30:39But there were not enough vegetables.
0:30:39 > 0:30:42- You marked it down one. - I gave it a nine.
0:30:42 > 0:30:43I just long for something a bit green.
0:30:43 > 0:30:47This could be the point in the day where one point matters.
0:30:49 > 0:30:51Tommy's serving his rack of lamb whole,
0:30:51 > 0:30:54with the diners carving it at the table.
0:30:54 > 0:30:58But it means he won't know how well it's cooked when it leaves the pass.
0:30:58 > 0:31:00So, is it quite risky cooking the lamb like that?
0:31:00 > 0:31:03- Are you worried about it?- The main thing that worries me is sending it
0:31:03 > 0:31:05into the chamber without seeing what the middle bit looks like,
0:31:05 > 0:31:08cos this lamb's from my next-door neighbour,
0:31:08 > 0:31:09- he's my oldest friend.- Yeah.
0:31:09 > 0:31:11So, I just don't want to, like, miscook it,
0:31:11 > 0:31:14because I wouldn't be able to go back and tell him.
0:31:14 > 0:31:19- Yeah, a lot of pressure. - Yeah, I'm nervous right now, very.
0:31:19 > 0:31:23Tommy starts by plating fermented turnip puree.
0:31:23 > 0:31:26- So, what's going on the plate there, Tommy?- Pink Fir Potatoes.
0:31:26 > 0:31:30I've cooked them in lamb fat. Just coated them in some breadcrumbs,
0:31:30 > 0:31:33- made out of sourdough and done in smoked butter.- Sounds amazing.
0:31:33 > 0:31:36Next, he portions and serves his lamb rib,
0:31:36 > 0:31:39followed by mint gel.
0:31:39 > 0:31:41- How are we doing? - Doing all right, thanks, yeah.
0:31:41 > 0:31:44I'm just seeing Selin's going out and I'm quite worried about it,
0:31:44 > 0:31:47to be honest. Probably shouldn't be thinking about Selin's dish now,
0:31:47 > 0:31:51but it's quite hard when you've just eaten it and really enjoyed it.
0:31:51 > 0:31:53He adds slices of pickled turnip.
0:31:53 > 0:31:58Finally, he plates his sharing rack of lamb on a wooden tennis racket
0:31:58 > 0:32:01and serves his lamb sauce on the side.
0:32:01 > 0:32:02OK.
0:32:04 > 0:32:05Thank you.
0:32:07 > 0:32:08Thank you very much.
0:32:11 > 0:32:15- Good?- Yeah, I think I'm pretty happy with the cooking.
0:32:19 > 0:32:22- Oh.- Wow.- There she blows.
0:32:28 > 0:32:30- You can smell that mint straightaway.- Isn't it beautiful?
0:32:30 > 0:32:33- It smells great.- Is it one or two chops for you now, Gordon?
0:32:33 > 0:32:36I've already got a little bit of meat, so I'll go for one.
0:32:36 > 0:32:40- I'll start with one. Start with one. - Oh, you've blown it now.
0:32:42 > 0:32:44They're going to go straight into the middle of that and say,
0:32:44 > 0:32:48"How's he cooked it?" and I'm hoping that it's bang on.
0:32:48 > 0:32:53The eye of the chop is just perfectly pink.
0:32:53 > 0:32:55Oh, hello!
0:32:55 > 0:32:58I like the puree. Nice and light.
0:32:58 > 0:33:02And the potatoes as well are a nice accompaniment to the meat.
0:33:02 > 0:33:06I still think that is an absolutely majestic piece of lamb.
0:33:06 > 0:33:10The flavour on that just rolls on, like the hills from which it came.
0:33:12 > 0:33:14The lamb's really delicious.
0:33:14 > 0:33:17It's, like, perfectly seasoned, really soft, tender.
0:33:17 > 0:33:19Delicious, yeah, well done.
0:33:21 > 0:33:23When the plate gets set there in front of you,
0:33:23 > 0:33:25you're looking for a few more veggies.
0:33:25 > 0:33:28I'm not quite as moved as I was the last time.
0:33:28 > 0:33:31I have to say I think he's let his guard down, you know,
0:33:31 > 0:33:34because I actually think the gravy isn't as good.
0:33:34 > 0:33:36It's a teensy bit thin.
0:33:36 > 0:33:38It's not, it's a lot thinner than before.
0:33:38 > 0:33:42And I think the puree is also a little bitter for me.
0:33:42 > 0:33:46I think Tommy's food is cooking very fine margins.
0:33:46 > 0:33:49The margins make all the difference between absolute triumph and,
0:33:49 > 0:33:52- "Oh, I'm not sure that quite works." - I feel really impressed by it.
0:33:52 > 0:33:55I enjoyed it. I like the presentation.
0:33:55 > 0:33:56I'm just not there with it.
0:34:00 > 0:34:02With five main courses down,
0:34:02 > 0:34:06the competition has passed the halfway stage,
0:34:06 > 0:34:09and the judges are considering the chefs' efforts so far.
0:34:09 > 0:34:11It's interesting these days,
0:34:11 > 0:34:14because you just never know where you're going to get to.
0:34:14 > 0:34:16Well, no doubt, the momentum is definitely building.
0:34:16 > 0:34:19You can just feel it, because people are changing the dishes.
0:34:19 > 0:34:21And there are still three wonderful chefs to go.
0:34:21 > 0:34:23Are you ready for even more dinner?
0:34:23 > 0:34:26I am, I am, three more to go, saved plenty of room for that.
0:34:26 > 0:34:28He's young! Look at him, he can manage it!
0:34:28 > 0:34:32We're going to have to test him, double-portion him, or something.
0:34:32 > 0:34:34The final group of chefs to cook are
0:34:34 > 0:34:37Northern Ireland champion Tommy Heaney,
0:34:37 > 0:34:42Scotland's Michael Bremner, and Ellis Barrie from the north-west.
0:34:42 > 0:34:44- Good luck, buddy.- Good luck, mate. - Good luck.
0:34:44 > 0:34:46- Good luck, fella.- Good luck.
0:34:46 > 0:34:48Let's go.
0:34:48 > 0:34:51All three chefs are hoping to impress with their unusual takes
0:34:51 > 0:34:54- on the brief.- I'm feeling good about this dish.
0:34:54 > 0:34:57- What about you?- You know, I'd be lying if I said I wasn't nervous.
0:34:57 > 0:35:00There's been some fantastic dishes today, some fantastic cooking.
0:35:00 > 0:35:03But face facts. The main course is where everyone wants to be.
0:35:03 > 0:35:05But you never know what way the judges are going to go.
0:35:05 > 0:35:08You just cook it to the best of your ability and see what happens.
0:35:08 > 0:35:09Oh!
0:35:09 > 0:35:12Despite not yet getting a dish to the banquet,
0:35:12 > 0:35:14Ellis Barrie has impressed all week
0:35:14 > 0:35:17with his innovative and unique cooking style.
0:35:17 > 0:35:19Today, I feel great.
0:35:19 > 0:35:22I've been in the top four so far on the rest of my dishes and today
0:35:22 > 0:35:23I hope, hopefully, I can go further.
0:35:23 > 0:35:26Ellis is just one of these really intriguing chefs.
0:35:26 > 0:35:28He's self taught.
0:35:28 > 0:35:31Real flair, sense of individuality and a kind of wit.
0:35:31 > 0:35:33He makes you think that anything is possible.
0:35:33 > 0:35:36There is that sort of excitement that comes in every dish
0:35:36 > 0:35:39that he presents. It's never going to be like anybody else's.
0:35:39 > 0:35:41Ellis's dish is a celebration of
0:35:41 > 0:35:44one of Wimbledon's most iconic champions.
0:35:44 > 0:35:47- What's the story?- So, the story's about Fred Perry,
0:35:47 > 0:35:49a guy from humble beginnings. He won Wimbledon
0:35:49 > 0:35:52and instead of recognising it by giving him the club tie,
0:35:52 > 0:35:54they left it on a dressing room chair for him.
0:35:54 > 0:35:56He wasn't seen to be in the right social class.
0:35:56 > 0:35:59- Sounds a bit harsh, doesn't it? - Yeah, fairly harsh,
0:35:59 > 0:36:01so now he's a much-celebrated Wimbledon champion,
0:36:01 > 0:36:04and times have changed so I just thought I'll honour him
0:36:04 > 0:36:06with this dish and hopefully I'll do him proud.
0:36:06 > 0:36:07It's a great story.
0:36:07 > 0:36:12Fred Perry's Pork Tie features pork cooked two ways -
0:36:12 > 0:36:15a pig's head bonbon and a pear-stuffed pork loin,
0:36:15 > 0:36:16served with a perry sauce
0:36:16 > 0:36:19to represent the legendary tennis player.
0:36:19 > 0:36:21In the regional heats,
0:36:21 > 0:36:23veteran judge Daniel Clifford liked the presentation
0:36:23 > 0:36:27but wasn't impressed with the flavour of the pork loin.
0:36:27 > 0:36:29Is the stuffing overpowering the pork?
0:36:29 > 0:36:30You do get the pork coming through.
0:36:30 > 0:36:32Do me a favour and taste that again.
0:36:34 > 0:36:36Do you get pear?
0:36:36 > 0:36:40Despite refining the cooking of his stuffing for the regional final,
0:36:40 > 0:36:44the judges didn't give Ellis the high scores he'd hoped for.
0:36:44 > 0:36:46I liked the concept, I liked the story and when it turned up,
0:36:46 > 0:36:48we all thought it looked quite good
0:36:48 > 0:36:50and then it just didn't deliver on flavour.
0:36:50 > 0:36:52He just hadn't cooked the pork correctly.
0:36:52 > 0:36:56That was the centrepiece of the dish so then everything else went to pot.
0:36:56 > 0:36:59It was a concept dish. That story is so amazing.
0:36:59 > 0:37:01I don't think Ellis has done the story justice.
0:37:01 > 0:37:04- It didn't score high in the regions, only sixes and sevens.- All right.
0:37:04 > 0:37:09- So...- Have you made the recommended changes that they've given you?
0:37:09 > 0:37:12The judges weren't happy with the way the pork was cooked
0:37:12 > 0:37:15so I've taken the fat off the pork and cooked it with a bit of lard.
0:37:15 > 0:37:17I've added some truffles in there,
0:37:17 > 0:37:20- to emphasise the from-rags-to-riches story.- All right.
0:37:20 > 0:37:24Ellis starts by plating his confit potatoes,
0:37:24 > 0:37:27followed by peas and broad beans.
0:37:27 > 0:37:32Next, he slices and serves his stuffed pork loin and pork bonbon.
0:37:32 > 0:37:35I love the plates, man, they're great.
0:37:35 > 0:37:37They're representing being from a humble beginning.
0:37:37 > 0:37:39I think it makes sense. Well, it does to me anyway!
0:37:39 > 0:37:43He adds a garnish of pear pearls, cherry tomatoes,
0:37:43 > 0:37:49shallot rings and pea shoots, and dresses with a mustard vinaigrette.
0:37:49 > 0:37:52He completes the dish with truffle shavings
0:37:52 > 0:37:54and frosted pine nut shards.
0:37:55 > 0:37:58Finally, he fetches his special presentation
0:37:58 > 0:38:00which reflects the Fred Perry story.
0:38:00 > 0:38:02Here we are, guys.
0:38:03 > 0:38:05They look incredible.
0:38:05 > 0:38:08So these are the chairs which the tie was left over
0:38:08 > 0:38:10in the changing room...
0:38:10 > 0:38:12with a little bottle of perry sauce.
0:38:18 > 0:38:20Let's go.
0:38:20 > 0:38:21- That was incredible.- Phew.
0:38:26 > 0:38:28Ah. Do I see a tie?
0:38:28 > 0:38:30Here we go.
0:38:31 > 0:38:35- Wow! - It looks better already, actually.
0:38:35 > 0:38:36- It does, doesn't it?- Looks amazing.
0:38:36 > 0:38:40- Look, there's some peas! - Yay. Vegetables.- Nice summer peas.
0:38:41 > 0:38:43- Happy?- Yeah, I put my heart into that dish.
0:38:43 > 0:38:47I hope the tweaks I've made will please the judges.
0:38:51 > 0:38:53I've got a little bit of an issue already.
0:38:53 > 0:38:55I think the pork is dry.
0:38:55 > 0:38:58Plus, the stuffing is overpowering the flavour of the pork.
0:38:58 > 0:39:00It feels more Christmassy than summer to me.
0:39:00 > 0:39:02The pork is dry, that's annoying.
0:39:02 > 0:39:06He made a mistake making the pork loin
0:39:06 > 0:39:10the centre of attention instead of the pork ball,
0:39:10 > 0:39:12- which is infinitely superior. - Much nicer!
0:39:12 > 0:39:16I think that pork ball may be the best thing I've tasted today.
0:39:16 > 0:39:18There's a lot of work gone into this dish.
0:39:18 > 0:39:20There's so many different elements.
0:39:20 > 0:39:22They've got the little potatoes, the pine nut brittle.
0:39:22 > 0:39:24I like the pine nut brittle.
0:39:24 > 0:39:26I like the pine nut brittle a lot, actually.
0:39:26 > 0:39:29I love the sauce. The sauce, for me, just makes the whole dish.
0:39:29 > 0:39:31- Yeah.- Absolute belter.- Really nice.
0:39:31 > 0:39:33Lovely perry gravy.
0:39:33 > 0:39:35A lovely clever touch, actually.
0:39:35 > 0:39:37This is Fred Perry's tie
0:39:37 > 0:39:40and perry pear cider in the gravy,
0:39:40 > 0:39:44and it's another little way in which he has thought through this.
0:39:44 > 0:39:48Do you think this is a fitting tribute to Fred Perry, Gordon?
0:39:48 > 0:39:53I think Fred Perry is obviously one of the legends of British tennis.
0:39:53 > 0:39:56I thought it was a really smart idea and I think it's a delicious dish.
0:39:56 > 0:39:59He's a bright chef. He's got some really clever ideas.
0:39:59 > 0:40:02I think there are loads of lovely ideas about this dish, I really do.
0:40:02 > 0:40:05I just don't think it's coming together.
0:40:08 > 0:40:11The penultimate chef is Tommy Heaney.
0:40:11 > 0:40:14He narrowly missed out on winning the starter to Pip,
0:40:14 > 0:40:16but failed to impress with his fish course,
0:40:16 > 0:40:19coming a disappointing seventh.
0:40:19 > 0:40:21Today, it's back to the A game.
0:40:21 > 0:40:25I've got to push on and really go for it.
0:40:25 > 0:40:27Two spaces left in the banquet.
0:40:27 > 0:40:29Hopefully I'll be able to nick one.
0:40:29 > 0:40:33Tommy's main, A Summer Holiday, is a surf-and-turf dish,
0:40:33 > 0:40:38featuring lamb rump and lamb rib, cooked once again on a barbecue.
0:40:38 > 0:40:40I've seen quite a few barbecues today.
0:40:40 > 0:40:43Do you think that's something you're worried about?
0:40:43 > 0:40:45All I can do is cook this as best I can and then see what happens
0:40:45 > 0:40:50from there, but it's quite personal to me and, as I say,
0:40:50 > 0:40:54it's a dish I'd really like to get to the banquet. I enjoy cooking it.
0:40:54 > 0:40:57As well as eight different technical accompaniments,
0:40:57 > 0:41:00including an onion puree, sea vegetables,
0:41:00 > 0:41:03salsa verde and a potato foam,
0:41:03 > 0:41:05in the regional heats,
0:41:05 > 0:41:07the dish was also served with pickled cockles
0:41:07 > 0:41:10but despite veteran judge Michael Smith feeling
0:41:10 > 0:41:12that he enjoyed the dish overall,
0:41:12 > 0:41:15he wasn't so sure about the seafood element.
0:41:15 > 0:41:18The pickled cockles, I know they were there because you love them
0:41:18 > 0:41:22but if you took them away from that dish, they wouldn't be missed.
0:41:22 > 0:41:26When Tommy cooked for the judges, he failed to take Michael's advice,
0:41:26 > 0:41:28ending up with sevens and eights.
0:41:28 > 0:41:32Tommy Heaney's Summer Holiday, a happy experience blighted by detail.
0:41:32 > 0:41:35I just didn't get the cockle thing at all.
0:41:35 > 0:41:39I quite liked it. It was salty and zappy and worked quite well.
0:41:39 > 0:41:40I bet he's going to change it.
0:41:40 > 0:41:43He's certainly got to change some of the details.
0:41:43 > 0:41:46Despite refining his dish, today, Tommy still can't decide
0:41:46 > 0:41:50whether to include the seafood element on his plate.
0:41:50 > 0:41:53One of the things I had on the dish was pickled cockles.
0:41:53 > 0:41:56I eventually changed them to pickled clams
0:41:56 > 0:41:58but then decided to leave them off anyway
0:41:58 > 0:42:00because one of the comments he made was,
0:42:00 > 0:42:02cockles didn't bring anything to the dish.
0:42:02 > 0:42:05So I'm just going to leave them off.
0:42:08 > 0:42:11- What do you think? - I don't know.- What?- I don't know.
0:42:13 > 0:42:16Tommy starts by plating his onion puree,
0:42:16 > 0:42:19followed by smoky barbecued aubergine
0:42:19 > 0:42:21and slices of barbecued lamb rump.
0:42:21 > 0:42:25- Is that lamb how you wanted it cooked?- It's exactly how I wanted it cooked, yeah.
0:42:25 > 0:42:27I like your plates, they're very nice.
0:42:27 > 0:42:29Yeah, I was looking for something
0:42:29 > 0:42:31that looks a bit like a beach-front kind of thing.
0:42:31 > 0:42:33Could you not find any?!
0:42:33 > 0:42:35THEY ALL LAUGH
0:42:37 > 0:42:41He drains his sea vegetables and dresses them onto the plate.
0:42:42 > 0:42:46At the last minute, Tommy decides to plate his pickled clams.
0:42:46 > 0:42:49- So the clams are going back on the plate?- Yeah. You changed my mind.
0:42:49 > 0:42:52You can't blame me for this now.
0:42:52 > 0:42:56He places his lamb ribs onto mini presentation barbecues.
0:42:56 > 0:43:01Corn on the cob, because everybody loves corn on the cob at a barbecue,
0:43:01 > 0:43:03and then jacket potatoes.
0:43:03 > 0:43:07Next, he fills his jacket potatoes with a potato foam
0:43:07 > 0:43:11and adds pots of salsa verde to his beach-style trays.
0:43:11 > 0:43:13So what's that you're putting on there, mate?
0:43:13 > 0:43:16We've got some salsify sticks.
0:43:16 > 0:43:18Ah, cool. That looks really cool.
0:43:18 > 0:43:21Finally, he serves his lamb sauce.
0:43:24 > 0:43:27That looks impressive.
0:43:29 > 0:43:31- Well done, mate.- Well done, buddy.
0:43:37 > 0:43:40- Oh!- Another small helping!
0:43:42 > 0:43:45- Beautifully done.- Thank you.
0:43:45 > 0:43:48Yes, this is a classic kind of barbecue, isn't it?
0:43:48 > 0:43:52That kind of charcoal-y smell just instantly reminds me of summer.
0:43:52 > 0:43:54Hmm. Let's tuck in.
0:43:54 > 0:43:57Are you happy with how it went out?
0:43:57 > 0:44:01Yeah, I think so. I mean, you tend to be overly critical on yourself,
0:44:01 > 0:44:02don't you?
0:44:04 > 0:44:09The rib is absolutely fabulous and it's just perfection.
0:44:09 > 0:44:12The rib is indeed beautiful.
0:44:12 > 0:44:14- Really smoky.- Yeah.
0:44:14 > 0:44:18And the potato? I could have done with more of the creamed interior.
0:44:18 > 0:44:20It's really nice, the interior.
0:44:20 > 0:44:23Yeah, I like the crunchiness of it as well. It's a nice texture.
0:44:23 > 0:44:25Yeah, I'm enjoying it.
0:44:25 > 0:44:28One of the things I'm worried about is the clams.
0:44:29 > 0:44:32Personally, I would have lost the shellfish.
0:44:32 > 0:44:33I just don't see the point of it.
0:44:33 > 0:44:36I don't think they have any suitable place but everything else,
0:44:36 > 0:44:39I think these all do have a point. I think it's really smart, actually.
0:44:39 > 0:44:41Do you need a sauce, a salsa verde...?
0:44:41 > 0:44:43Yeah, yeah, why not? It's a barbecue, for heaven's sake.
0:44:43 > 0:44:48I quite like that, I like a few different things to dip in and out of, I think it's fun.
0:44:48 > 0:44:50Gordon, don't be silenced by Oliver.
0:44:50 > 0:44:52Well, I think I agree with Oliver, in a way.
0:44:52 > 0:44:56Oh, in that case, that's enough. That's enough!
0:44:56 > 0:45:00I think what you've got with Tommy is someone who's a very good chef.
0:45:00 > 0:45:04I think his issue is organisation. There's too much happening.
0:45:04 > 0:45:06- No.- I think it's a really, really good dish.
0:45:06 > 0:45:10I think there's a great deal of individual joy in this thing.
0:45:10 > 0:45:13He's definitely improved the dish, I would say that.
0:45:13 > 0:45:17- Absolutely.- He's made a massive effort and it's much improved.
0:45:22 > 0:45:26The last chef to cook today is returning finalist Michael Bremner.
0:45:26 > 0:45:28Main course day is the biggest day for me.
0:45:28 > 0:45:30There's no question of that.
0:45:30 > 0:45:32So I'm focused, I'm determined,
0:45:32 > 0:45:34there is no reason why I can't go to the banquet.
0:45:34 > 0:45:37I'm going to give it everything I have.
0:45:37 > 0:45:40- Big dish for you?- This is the one that I want to get to the banquet.
0:45:40 > 0:45:42I'm pretty much putting all my hopes on this dish, really.
0:45:42 > 0:45:45Michael is Scottish. It's his second time in the final.
0:45:45 > 0:45:48He's never actually made it to the banquet.
0:45:48 > 0:45:49All of Michael's dishes have
0:45:49 > 0:45:52a beautiful sense of design about them.
0:45:52 > 0:45:53They make you want to eat them.
0:45:53 > 0:45:57And he really wants this. He really wants to get to the banquet.
0:45:57 > 0:46:00You can see the look in his eyes. He's got this steely gaze.
0:46:00 > 0:46:04He's really fixed on making it through to the banquet.
0:46:04 > 0:46:08Michael's hoping to make it onto the menu with a choice of meat
0:46:08 > 0:46:11not usually thought of as a traditional summer cut.
0:46:11 > 0:46:16I'm doing ox tongue, which is a cut of meat that I passionately love.
0:46:16 > 0:46:17I think it's underused.
0:46:17 > 0:46:21I think it's something that, back in the day, they used to use a lot.
0:46:21 > 0:46:24I think now's the time to bring that back, if you like.
0:46:24 > 0:46:27Something I have never actually tried, so I'm looking forward to it.
0:46:27 > 0:46:30You either do something a little bit different and you take a chance,
0:46:30 > 0:46:34or you do something that's a little bit more obvious.
0:46:34 > 0:46:36- Yeah.- I get excited about it.
0:46:36 > 0:46:41The Grass Is Greener is inspired by Wimbledon being
0:46:41 > 0:46:44the only grand slam still played on grass.
0:46:44 > 0:46:46He's serving his ox tongue centrepiece
0:46:46 > 0:46:51with a jus-filled ravioli, pickled summer veg and wheatgrass oil.
0:46:51 > 0:46:53When cooking for Nathan Outlaw,
0:46:53 > 0:46:58Michael lost points for failing to execute crucial elements correctly.
0:46:58 > 0:47:00The pasta was raw.
0:47:00 > 0:47:03And at this level, it's unacceptable.
0:47:03 > 0:47:06But having cooked his dish perfectly and presented the dish
0:47:06 > 0:47:11in a more summery manner, the judges gave him a perfect score.
0:47:11 > 0:47:14I thought this was just a triumph of a dish.
0:47:14 > 0:47:17It is so easy to get ox tongue wrong.
0:47:17 > 0:47:20We all gave it ten in the regionals.
0:47:20 > 0:47:22Are you familiar with ox tongue?
0:47:22 > 0:47:25That's another new one for me, another first for me today.
0:47:25 > 0:47:28If I was Michael, I would really be feeling under a lot of pressure
0:47:28 > 0:47:33because it's the last dish of the day, he got four tens previously,
0:47:33 > 0:47:35he's had a mixed competition so far.
0:47:35 > 0:47:39- I would not like to be in Michael's boots.- No.
0:47:39 > 0:47:41So, the pressure's on massively.
0:47:41 > 0:47:45- Yeah.- But if I can give it justice to how I did it on the regionals,
0:47:45 > 0:47:49I genuinely believe I could see it on the banquet.
0:47:49 > 0:47:51Michael's working on his potato accompaniment
0:47:51 > 0:47:55using a specially devised method he hopes will hit the Wimbledon brief.
0:47:55 > 0:47:57So, what's the grass for, Mike?
0:47:57 > 0:47:59I'm cooking my potatoes in grass.
0:47:59 > 0:48:03Very intriguing. Literally got a bit of Wimbledon on the plate!
0:48:06 > 0:48:09Michael starts by plating parsley puree,
0:48:09 > 0:48:12followed by the glazed, water-bathed ox tongue.
0:48:12 > 0:48:16That's a big old chunk of tongue there, isn't it?
0:48:17 > 0:48:20He adds his rye-grass-cooked potatoes.
0:48:22 > 0:48:24Here we go, Mike. Here's the crew.
0:48:24 > 0:48:26- Hi, guys.- Hiya.
0:48:26 > 0:48:28- How are we all?- Michael!
0:48:28 > 0:48:31- Nice to see you.- I've never seen ox tongue done like that before.
0:48:31 > 0:48:36He dresses his plate with pickled red onions, courgettes,
0:48:36 > 0:48:39slices of pickled carrots and radish,
0:48:39 > 0:48:43and places his jus-filled ravioli on top of the meat...
0:48:44 > 0:48:48- Are you happy with the ravioli, Michael?- Yeah, I'm very happy.
0:48:48 > 0:48:51..then drizzles with wheatgrass oil.
0:48:51 > 0:48:55Finally, he adds thinly sliced cauliflower.
0:48:55 > 0:48:56Yep.
0:49:05 > 0:49:06Thank you very much.
0:49:06 > 0:49:09- Well done, sheriff.- Thanks a lot.
0:49:21 > 0:49:23- Ah!- There she is.
0:49:23 > 0:49:26I feel the love of an old friend.
0:49:26 > 0:49:28I'm just sitting here smiling at it.
0:49:28 > 0:49:30I just think it looks very elegant.
0:49:30 > 0:49:34I think it looks brilliant. Nice and colourful and summery.
0:49:34 > 0:49:37I can't believe you've made a piece of braised ox tongue
0:49:37 > 0:49:38look so summery.
0:49:39 > 0:49:44- Oh! That's the moment. - You love that.
0:49:44 > 0:49:47That jus, that sticky gravy...
0:49:48 > 0:49:51- Yeah.- ..is so immensely pleasurable.
0:49:52 > 0:49:55It's not what I expected to see on my plate when I heard "ox tongue".
0:49:55 > 0:49:58The ravioli's perfect.
0:49:58 > 0:50:00Just cut into it, nice and thin.
0:50:00 > 0:50:02Does the job that you wanted it to do.
0:50:02 > 0:50:04Sauce is really hot and nice inside.
0:50:04 > 0:50:07Thank you very much.
0:50:07 > 0:50:11Also, those little pickled onions, which provides a little note of
0:50:11 > 0:50:14- sharpness to it.- The balance of the veggies on the plate
0:50:14 > 0:50:17and the look of the veggies on the plate has made it feel summery.
0:50:17 > 0:50:21The potatoes have been cooked in rye grass, which is the grass that grows at Wimbledon.
0:50:21 > 0:50:23Does it taste like any other potato to you?
0:50:23 > 0:50:26After I won this year, I actually tried to tip my wheelchair over
0:50:26 > 0:50:28so I could kiss the grass.
0:50:28 > 0:50:31I didn't quite manage it, so I didn't exactly taste the grass,
0:50:31 > 0:50:33but it's really interesting.
0:50:34 > 0:50:36It's the first time I've eaten tongue.
0:50:36 > 0:50:38Certainly won't be the last.
0:50:38 > 0:50:40Mr Generosity, what are you thinking?
0:50:40 > 0:50:42I don't know if it's my favourite today.
0:50:42 > 0:50:46You will very, very rarely ever eat a piece of tongue
0:50:46 > 0:50:49as beautifully cooked as this again in your life.
0:50:57 > 0:50:59With all eight dishes served,
0:50:59 > 0:51:02the judges must award each one a mark out of ten.
0:51:02 > 0:51:05The scores will then be added together
0:51:05 > 0:51:07and the chef with the highest total
0:51:07 > 0:51:11will get their main course onto the banquet menu.
0:51:11 > 0:51:13I'm pretty glad that today's over and done with.
0:51:13 > 0:51:15That was quite full-on.
0:51:15 > 0:51:18It's that nervous time of the day again, I think, for everyone.
0:51:18 > 0:51:21- We've all done our best now. - I'm very happy it's over.
0:51:21 > 0:51:22I'm shattered.
0:51:22 > 0:51:24Gordon, how's your day been?
0:51:24 > 0:51:27Definitely meaty, that's the easiest word to describe it.
0:51:27 > 0:51:30But I think I came in here with quite high expectations.
0:51:30 > 0:51:34Some of them hit it and a couple of them were way beyond it as well.
0:51:34 > 0:51:38I think there's been moments of inspiration and some, you know,
0:51:38 > 0:51:42just patently quite uninspired moments as well.
0:51:42 > 0:51:44I think it's actually a real challenge
0:51:44 > 0:51:47to create a meat course during the summer.
0:51:47 > 0:51:51The main course, it's THE main event of any banquet,
0:51:51 > 0:51:54and I think to cook at that would just be incredible.
0:51:54 > 0:51:57I don't envy the judges having to make a decision today.
0:51:57 > 0:51:59I feel sick right now.
0:52:01 > 0:52:04I kind of want to go into that chamber, but I really don't as well.
0:52:04 > 0:52:09You really start to understand which chefs have got that extra spark
0:52:09 > 0:52:11that pushes them over the finish line, you know?
0:52:11 > 0:52:14- But the scores are very tight, aren't they?- When we add them up,
0:52:14 > 0:52:17I think we'll find there's not a lot of difference.
0:52:33 > 0:52:37Greetings, chefs. How's it been in the kitchen today?
0:52:37 > 0:52:40- Yeah, it's been tough.- Yeah, it's been stressful.
0:52:40 > 0:52:43Now, I'm sure you are all dying to know the results.
0:52:43 > 0:52:47So, in eighth place, it's...
0:52:50 > 0:52:51..Pip.
0:52:51 > 0:52:55We all thought your pigeon was, you know, really beautifully cooked.
0:52:55 > 0:52:59However, we didn't really feel it was a main course.
0:52:59 > 0:53:01- Thank you.- Thank you.
0:53:07 > 0:53:10In joint sixth place, it's...
0:53:13 > 0:53:16..Phil and Tom Brown.
0:53:17 > 0:53:20Phil, you tried to refine your dish,
0:53:20 > 0:53:23but we sort of feel it lost some of its soul.
0:53:23 > 0:53:27- Always tomorrow.- Tom, that was an exemplary piece of cooking.
0:53:27 > 0:53:31However, we just didn't feel it was correct for the banquet.
0:53:31 > 0:53:35- At least the cooking was good, eh? - The cooking was great.- Thank you.
0:53:39 > 0:53:41What happened there?
0:53:41 > 0:53:42Never mind.
0:53:43 > 0:53:45Here we are again.
0:53:45 > 0:53:48In fifth place, it's...
0:53:51 > 0:53:54..Ellis. We love the story behind your dish.
0:53:54 > 0:53:58However, we thought the pork loin itself was a bit disappointing.
0:53:58 > 0:54:00Yeah, OK. Fair enough.
0:54:03 > 0:54:05In fourth place,
0:54:05 > 0:54:06it's...
0:54:11 > 0:54:13..Tommy Heaney.
0:54:13 > 0:54:15We loved your barbecue dish.
0:54:15 > 0:54:18We didn't really feel the clams had a place on the dish, though.
0:54:18 > 0:54:20Thank you very much.
0:54:22 > 0:54:24In third place,
0:54:24 > 0:54:26it's...
0:54:32 > 0:54:33..Tommy Banks.
0:54:35 > 0:54:39I mean, the lamb itself was absolutely majestic.
0:54:39 > 0:54:41A beautiful piece of cooking.
0:54:41 > 0:54:45But some of the elements just weren't as well executed as before.
0:54:45 > 0:54:46Thank you very much.
0:54:46 > 0:54:49Thanks.
0:54:53 > 0:54:56- All right, chief? - I'm happy with that.
0:54:56 > 0:55:00It's... They were my two favourite dishes of the day, so, you know,
0:55:00 > 0:55:02either of them are worthy winners.
0:55:02 > 0:55:04So, that leaves Selin and Michael.
0:55:06 > 0:55:08And I can reveal that...
0:55:12 > 0:55:14..we had a tie-break situation.
0:55:15 > 0:55:19You both scored three tens and a nine.
0:55:22 > 0:55:24What do you think?
0:55:24 > 0:55:27I don't know what I think.
0:55:27 > 0:55:30I'm terrified. Genuinely, inside, I've got no idea what's going on.
0:55:30 > 0:55:33Yeah, I'm scared
0:55:33 > 0:55:37right now, but really glad I've made it this far.
0:55:37 > 0:55:41The three regular judges have to decide which dish we think
0:55:41 > 0:55:45is the most appropriate to go forward to the final banquet.
0:55:46 > 0:55:52So the chef going forward to cook the main course at the banquet is...
0:56:04 > 0:56:05..Michael.
0:56:07 > 0:56:09I cannot believe that!
0:56:09 > 0:56:11- Well done.- Oh, my God.
0:56:11 > 0:56:13Seriously? Wow.
0:56:15 > 0:56:16Honestly, I'm shocked.
0:56:16 > 0:56:21- Wow.- I thought both your dishes today were absolutely fantastic.
0:56:21 > 0:56:24Michael, congratulations.
0:56:24 > 0:56:28Not a surprise to see another Scotsman doing well with something about tennis.
0:56:28 > 0:56:31That truly was an amazing piece of cooking.
0:56:31 > 0:56:34That really hit the nail on the head.
0:56:34 > 0:56:36- Well done.- Thank you so much.
0:56:36 > 0:56:38Selin, commiserations.
0:56:38 > 0:56:41I absolutely loved your dish.
0:56:41 > 0:56:45We all did. It was just so beautiful, so generous,
0:56:45 > 0:56:47a sheer joy to eat.
0:56:47 > 0:56:49I'm really happy for Michael, but...
0:56:49 > 0:56:52Yes, it's tough.
0:56:54 > 0:56:59Well, I think, you know, you could see all heart and soul on that dish, and we loved it.
0:57:00 > 0:57:01You OK?
0:57:02 > 0:57:04Thank you both very, very much indeed
0:57:04 > 0:57:08for giving us so much pleasure and there's always tomorrow.
0:57:08 > 0:57:10- Thank you. - Thank YOU.
0:57:20 > 0:57:23I can't believe I've won.
0:57:24 > 0:57:26I can't believe I've won.
0:57:26 > 0:57:29The main course for the Great British Menu, I just won it.
0:57:32 > 0:57:37That ox tongue was just the best ox tongue I have ever eaten.
0:57:37 > 0:57:42- He so deserves it. You can just feel how much it meant to Michael.- Yeah.
0:57:42 > 0:57:43I got through.
0:57:49 > 0:57:53I'm really proud of myself, that I cooked that dish as I wanted to today,
0:57:53 > 0:57:55and the judges, you know, they really enjoyed it
0:57:55 > 0:57:58and I know there was nothing in it, so,
0:57:58 > 0:58:00you know, I can take that away with me.
0:58:02 > 0:58:06For both of them, they were so emotional because they'd both put so much into their cooking.
0:58:06 > 0:58:08You could taste that heart,
0:58:08 > 0:58:11you could feel it when you're eating the food they had created.
0:58:11 > 0:58:13Given how insanely competitive all these chefs are,
0:58:13 > 0:58:16it's going to be mayhem tomorrow in that kitchen.
0:58:16 > 0:58:18It's the last chance. Last chance saloon.
0:58:18 > 0:58:20- Cheers to Michael.- Cheers, Michael.
0:58:20 > 0:58:22- Well done.- You'll never guess what?
0:58:22 > 0:58:26- 'What?'- I've won the main course for the Great British Menu.
0:58:26 > 0:58:28WOMAN SHRIEKS
0:58:28 > 0:58:29'That's amazing!'
0:58:29 > 0:58:33I can't believe it. Honestly, I can't believe it. It's insane.