0:00:02 > 0:00:04It's the national finals...
0:00:04 > 0:00:05HE WHISTLES
0:00:05 > 0:00:07..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 of the iconic Wimbledon Championships,
0:00:26 > 0:00:32the oldest and most prestigious tennis tournament in the world.
0:00:32 > 0:00:33Yesterday...
0:00:33 > 0:00:34Bit smoky there, Pip.
0:00:34 > 0:00:36I feel like I've turned up at the wrong party, here.
0:00:36 > 0:00:37I'm the only one without a barbecue.
0:00:37 > 0:00:40..the chefs went all out with their mains.
0:00:40 > 0:00:43If I don't make this one, I think I might have run out of chances.
0:00:43 > 0:00:45Every man for himself now, yeah.
0:00:45 > 0:00:47I'm nervous right now. Very.
0:00:47 > 0:00:49And with the standard so high,
0:00:49 > 0:00:54both Selin and Michael achieved near-perfect scores...
0:00:54 > 0:00:58I can reveal that we had a tie-break situation.
0:00:58 > 0:01:01..with the judges crowning Michael's grass-infused ox tongue
0:01:01 > 0:01:03as the winner.
0:01:03 > 0:01:05I can't believe I won.
0:01:05 > 0:01:08Today, it's the dessert course...
0:01:08 > 0:01:11- Last chance saloon for both of us. - I'm nervous.
0:01:11 > 0:01:14..and the final chance for a place on the banquet menu.
0:01:14 > 0:01:16It's the last course, you want to give it everything.
0:01:16 > 0:01:19But with all eight chefs desperate to impress...
0:01:19 > 0:01:22Probably going to be some blood, sweat and tears happening.
0:01:22 > 0:01:24..who will secure the closing dish?
0:01:24 > 0:01:27The winning chef cooking the dessert
0:01:27 > 0:01:30at this year's banquet at Wimbledon is...
0:01:43 > 0:01:47Today, the chefs will be cooking their dessert courses,
0:01:47 > 0:01:52and they're all vying to secure the last spot on the Wimbledon banquet.
0:01:52 > 0:01:54It is the last chance today, so,
0:01:54 > 0:01:57as much as it's going to be all, sort of, fun,
0:01:57 > 0:01:59I want to beat you all.
0:01:59 > 0:02:01HE LAUGHS
0:02:01 > 0:02:02To get their dessert through,
0:02:02 > 0:02:06the chefs will need to impress the highly critical panel of judges -
0:02:06 > 0:02:10Oliver Peyton, Andi Oliver and Matthew Fort.
0:02:10 > 0:02:13We have chosen three amazing dishes.
0:02:13 > 0:02:15I mean, that is an abundance of riches.
0:02:15 > 0:02:17Yesterday, the judges selected
0:02:17 > 0:02:21Michael Bremner's The Grass Is Greener main course
0:02:21 > 0:02:24after a nail-biting tie-break with Selin Kiazim.
0:02:24 > 0:02:27As fraught tension goes, yesterday...
0:02:27 > 0:02:29- Oh!- Oh, my word.
0:02:29 > 0:02:31You could have cut the air with a knife.
0:02:31 > 0:02:34We had Selin's tears, we had Michael, head in hands.
0:02:34 > 0:02:37It was actually pretty dramatic.
0:02:37 > 0:02:38Today is dessert course.
0:02:38 > 0:02:40It's the last stop for all of them.
0:02:40 > 0:02:43This is, you know, last chance saloon,
0:02:43 > 0:02:45so hopefully, I can be up there,
0:02:45 > 0:02:48at least in the top three, hopefully winning.
0:02:48 > 0:02:49I really like my dessert, actually.
0:02:49 > 0:02:51It's got great meaning behind it,
0:02:51 > 0:02:53so, yeah, fingers crossed that I can pull it off.
0:02:58 > 0:03:02Today, the judges will each mark the chefs' dishes out of ten,
0:03:02 > 0:03:06with the highest scorer winning the final place on the banquet menu.
0:03:09 > 0:03:13Good morning, chefs, for the final time.
0:03:13 > 0:03:14- CHEFS:- Morning.
0:03:14 > 0:03:17Well, yesterday was a pretty emotional day.
0:03:17 > 0:03:21Michael, has your victory of yesterday sunk in yet?
0:03:21 > 0:03:22It hasn't registered at all.
0:03:22 > 0:03:24I'm just getting this week out of the way,
0:03:24 > 0:03:25and I'm going to celebrate after today.
0:03:25 > 0:03:28Selin, you came so close yesterday.
0:03:28 > 0:03:29I know you were deeply disappointed,
0:03:29 > 0:03:32but you have shown an extraordinary ability
0:03:32 > 0:03:35to lift your dishes through every single stage of this competition.
0:03:36 > 0:03:39Fingers crossed, I do better this time on that.
0:03:39 > 0:03:42Well, chefs, today we are looking for something to complete the menu,
0:03:42 > 0:03:44something light, delicate.
0:03:44 > 0:03:47We are all really looking forward to trying your dessert courses,
0:03:47 > 0:03:50so, good luck, we will see you all later.
0:03:50 > 0:03:51Good luck, chefs.
0:03:51 > 0:03:52Good luck.
0:03:57 > 0:04:00The first group of chefs to cook are Selin Kiazim,
0:04:00 > 0:04:02representing London and the South East...
0:04:03 > 0:04:05..Scottish champion Michael Bremner...
0:04:05 > 0:04:07- Good luck.- Good luck.
0:04:07 > 0:04:08- Good luck.- Good luck.
0:04:08 > 0:04:11..and Pip Lacey from the Central Region.
0:04:12 > 0:04:17Both Pip and Michael have got a dish on to this year's banquet menu,
0:04:17 > 0:04:19but after narrowly missing out to Michael yesterday,
0:04:19 > 0:04:22Selin is still yet to win a course.
0:04:22 > 0:04:23Last day, today, guys.
0:04:23 > 0:04:26- How are we feeling?- I'm nervous.
0:04:26 > 0:04:28- SELIN:- Everyone's really gunning for it.
0:04:28 > 0:04:30This is last chance.
0:04:30 > 0:04:33Probably going to be some blood, sweat and tears happening.
0:04:36 > 0:04:38Helping the judges choose the dessert today
0:04:38 > 0:04:41is tennis star Annabel Croft.
0:04:41 > 0:04:43A former British number one,
0:04:43 > 0:04:46she was junior Wimbledon champion in 1984
0:04:46 > 0:04:48and is now a sports commentator,
0:04:48 > 0:04:51having worked on the coverage of Wimbledon for over a decade.
0:04:54 > 0:04:56Hi, there.
0:04:56 > 0:04:58Hiya, nice to meet you. Thanks for coming, my love.
0:04:58 > 0:05:00- This is Oliver.- Hello.
0:05:00 > 0:05:01- Hi.- This is Matthew.
0:05:01 > 0:05:02Hello. Very good to see you.
0:05:02 > 0:05:04Very nice to meet you.
0:05:04 > 0:05:08- Thank you.- I hope you've got a sweet tooth.
0:05:08 > 0:05:10I have got a little bit of a sweet tooth.
0:05:10 > 0:05:13I always like something a little bit sweet after a meal.
0:05:13 > 0:05:15- Well, we've got eight courses. - Oh, my goodness. OK.
0:05:15 > 0:05:16I'm ready!
0:05:16 > 0:05:19How old were you when you discovered tennis?
0:05:19 > 0:05:23Do you know, I discovered tennis on a family holiday in Spain,
0:05:23 > 0:05:25and I had never picked up a racket before,
0:05:25 > 0:05:26and I have to say, from that day,
0:05:26 > 0:05:28I was absolutely hooked.
0:05:28 > 0:05:30You are a former British number one.
0:05:30 > 0:05:32You were very young when you were excelling at tennis.
0:05:32 > 0:05:36Was it difficult to find that kind of focus and dedication
0:05:36 > 0:05:38- at such a young age?- It wasn't, actually.
0:05:38 > 0:05:42I kind of had my heart set on playing at Wimbledon,
0:05:42 > 0:05:44and you just know what you want and...
0:05:44 > 0:05:46Yeah, you are not thinking of it as a sacrifice,
0:05:46 > 0:05:48you're just going after your dream.
0:05:48 > 0:05:51Did Wimbledon live up to that dream, when you finally got there?
0:05:51 > 0:05:55I think Wimbledon is the most special tournament in the world.
0:05:55 > 0:05:56Every child who ever picks up a racket
0:05:56 > 0:05:58that wants to be a professional tennis player
0:05:58 > 0:06:00dreams of playing at Wimbledon,
0:06:00 > 0:06:02more than any other tournament.
0:06:02 > 0:06:05The brief this year is to celebrate summer
0:06:05 > 0:06:06and also 140 years of Wimbledon.
0:06:06 > 0:06:09Now, does that suggest anything to you?
0:06:09 > 0:06:11Well, something to do with strawberries.
0:06:13 > 0:06:15Something a little bit special.
0:06:15 > 0:06:18I think, today, you are going to get lots of dishes with finesse,
0:06:18 > 0:06:22lots of strawberries, and really, truly, some amazing desserts.
0:06:22 > 0:06:23I can't wait.
0:06:27 > 0:06:30Pip Lacey is first to serve her dessert.
0:06:30 > 0:06:34After her triumphant start to the week with her winning starter,
0:06:34 > 0:06:38she's come last in both the fish and main courses.
0:06:38 > 0:06:42To be in the elite that have done two dishes at the banquet
0:06:42 > 0:06:45would just be a massive achievement. To do two would be amazing.
0:06:46 > 0:06:48So, Pip, you didn't get a great score yesterday,
0:06:48 > 0:06:50but this is one of your stronger dishes.
0:06:50 > 0:06:53Are you excited or nervous?
0:06:53 > 0:06:55A bit of both. Sort of ready to finish the week
0:06:55 > 0:06:57and want to finish on a high.
0:07:01 > 0:07:02She's had an interesting week, Pip.
0:07:02 > 0:07:05She's got this beautiful tomato consomme
0:07:05 > 0:07:07that's starting the whole banquet off
0:07:07 > 0:07:09that's so elegant and fresh.
0:07:09 > 0:07:11She was first on day one,
0:07:11 > 0:07:14- and then she's come bottom for the last two days.- Oh!
0:07:14 > 0:07:17And to come bottom twice is a little bit embarrassing.
0:07:17 > 0:07:19So, she's got to pick her momentum up.
0:07:19 > 0:07:21Yeah. So, I think, today,
0:07:21 > 0:07:22she's very determined to get back up
0:07:22 > 0:07:24on to the top of the pile, for sure.
0:07:26 > 0:07:28Pip's dessert, 'Why The Pineapple?',
0:07:28 > 0:07:29is a tribute to the pineapple
0:07:29 > 0:07:32on the top of the Wimbledon Men's Singles trophy.
0:07:32 > 0:07:35She's serving variations of the fruit,
0:07:35 > 0:07:38including pineapple sorbet and charred pineapple,
0:07:38 > 0:07:40alongside a coriander semifreddo.
0:07:40 > 0:07:42In the regional heats,
0:07:42 > 0:07:44veteran judge Richard Bainbridge
0:07:44 > 0:07:46didn't think the flavours quite balanced
0:07:46 > 0:07:48and scored the dish an eight.
0:07:48 > 0:07:51I love the freshness of that pineapple sorbet,
0:07:51 > 0:07:55but I thought the coriander flavour in the semifreddo was lost.
0:07:56 > 0:07:58When it came to the judges,
0:07:58 > 0:08:00she improved the execution of the dish,
0:08:00 > 0:08:04and earned an almost perfect score.
0:08:04 > 0:08:07I absolutely loved this dessert.
0:08:07 > 0:08:09I seem to recall I wanted to give it a round of applause.
0:08:09 > 0:08:11It was a beautiful pudding.
0:08:11 > 0:08:12It looked fantastic.
0:08:12 > 0:08:15The technical skill in every element of it was there.
0:08:15 > 0:08:20There was also just that element of surprise and vivacity.
0:08:20 > 0:08:21It really uplifted me.
0:08:21 > 0:08:22It was beautiful.
0:08:23 > 0:08:27Today, Pip's determined to put the last two days behind her
0:08:27 > 0:08:30and end the week on another high.
0:08:30 > 0:08:32So, Pip, how did you get on with your dessert in regionals?
0:08:32 > 0:08:35Yeah, I got really good, good marks for it.
0:08:35 > 0:08:36Tens, and I think one nine.
0:08:36 > 0:08:38I take it you haven't made any changes, then?
0:08:38 > 0:08:40No. Nothing.
0:08:40 > 0:08:43There's a bit of pressure because I want to do just as well or better.
0:08:43 > 0:08:46So, fingers crossed, might get another one through.
0:08:46 > 0:08:50Pip starts by placing chunks of barbecued and fresh pineapple
0:08:50 > 0:08:53on top of her coriander semifreddo.
0:08:53 > 0:08:57- How do you feel, Pip?- Yeah, I'm just conscious of the time now.
0:08:57 > 0:09:00Next, she adds quenelles of pineapple sorbet.
0:09:02 > 0:09:04What's that you've got going in there?
0:09:04 > 0:09:06This is a rum and pineapple punch.
0:09:06 > 0:09:08It's just to start the judges off,
0:09:08 > 0:09:10so they like the rest of your desserts.
0:09:11 > 0:09:14She pours her punch into bottles engraved with the date
0:09:14 > 0:09:17when the Singles trophy was first used.
0:09:17 > 0:09:20It's a cocktail in there. Result.
0:09:20 > 0:09:25She adds pineapple crisps and puts everything into wooden boxes,
0:09:25 > 0:09:28before turning to her special presentation.
0:09:28 > 0:09:30What's going to happen here?
0:09:30 > 0:09:33I'm just going to put the dry ice into the box.
0:09:33 > 0:09:37Oh, so the sort of scent of the pineapple comes out over,
0:09:37 > 0:09:38- whilst you pour it over?- Yeah.
0:09:38 > 0:09:40That's cool, that.
0:09:40 > 0:09:42She finishes with coriander crisps.
0:09:47 > 0:09:48Thank you very much.
0:09:49 > 0:09:50Looks incredible, Pip.
0:09:50 > 0:09:53- MICHAEL:- It does look incredible. Well done.- Cheers. Woo.
0:09:57 > 0:09:59Wow.
0:10:00 > 0:10:02- Ba-boom.- Ah!- Wow.
0:10:04 > 0:10:06It's even more beautiful.
0:10:06 > 0:10:07Isn't it pretty?
0:10:09 > 0:10:12This says, "Welcome to the Royal Box.
0:10:12 > 0:10:16"You are cordially invited to pour your punch over the golden grill
0:10:16 > 0:10:21"and the pineapple in celebration of the Gentlemen's Singles trophy."
0:10:24 > 0:10:26That is amazing.
0:10:26 > 0:10:28Do you feel as though you did that as good as you did in the regionals?
0:10:28 > 0:10:30I feel like I was more calm doing it,
0:10:30 > 0:10:32so that should hopefully come through.
0:10:36 > 0:10:38I've never seen a pudding quite like this.
0:10:38 > 0:10:40I know. That's how I feel.
0:10:40 > 0:10:43It's so detailed and it's so beautifully presented.
0:10:43 > 0:10:45These little...
0:10:45 > 0:10:47pineapple crisps...
0:10:47 > 0:10:50- Oh, my goodness.- ..are gorgeous. - Those are delicious.
0:10:50 > 0:10:51Crisp. Light.
0:10:51 > 0:10:54There seems to be a bit of a love-in going on down there.
0:10:54 > 0:10:56- Yes.- Delicious.
0:10:56 > 0:10:59I think the semifreddo is the best I've done, so, yeah, happy.
0:11:01 > 0:11:05I don't think that the semifreddo has got the same balance as before.
0:11:05 > 0:11:07Might be. The coriander isn't as strong
0:11:07 > 0:11:09and you need the coriander to counterbalance
0:11:09 > 0:11:11the sweetness of the pineapple.
0:11:11 > 0:11:13I'm a bit upset that the balance isn't there
0:11:13 > 0:11:15because when it came out,
0:11:15 > 0:11:16I was still thoroughly excited.
0:11:16 > 0:11:19The crisps on the top were amazing and toasty and gorgeous,
0:11:19 > 0:11:21and I thought I was going to dig in
0:11:21 > 0:11:23and find what I found before, and I didn't.
0:11:23 > 0:11:27The dividing line between triumph and not quite triumph
0:11:27 > 0:11:30is, actually, a very, very small one.
0:11:30 > 0:11:31I feel a bit sorry for Pip,
0:11:31 > 0:11:33because I was expecting to give this dish ten.
0:11:33 > 0:11:36She just hasn't reproduced in the same way as in the heats.
0:11:40 > 0:11:41Next to plate up is Selin
0:11:41 > 0:11:44representing London and the South-east.
0:11:44 > 0:11:47Having just missed out on winning the main course,
0:11:47 > 0:11:50she's pinning all her hopes on today.
0:11:50 > 0:11:52Yesterday was a complete roller-coaster of emotion
0:11:52 > 0:11:55and, you know, it was a really tough day.
0:11:55 > 0:11:58I think it's a day that I'll certainly never forget.
0:11:58 > 0:12:01Selin's original dish got the lowest marks
0:12:01 > 0:12:03of any of the finalists' desserts from the judges.
0:12:03 > 0:12:06This is a weird little number, isn't it?
0:12:06 > 0:12:09This pudding is a remarkable agglomeration
0:12:09 > 0:12:11of some singularly unpleasant textures and flavours.
0:12:11 > 0:12:14In the hope of transforming her fortunes,
0:12:14 > 0:12:18Selin's created a completely new dessert for the judges today.
0:12:18 > 0:12:21I think the judges should enjoy it.
0:12:21 > 0:12:24Well, hopefully, they will more than they did my last dessert, anyway.
0:12:24 > 0:12:25Selin's new dish...
0:12:28 > 0:12:31..centres on a white peach and raspberry jelly,
0:12:31 > 0:12:33served with a peach sorbet,
0:12:33 > 0:12:37raspberry and rose water sauce, almond shard, and a peach Bellini.
0:12:37 > 0:12:41The Venus Rosewater is the Ladies' Championship trophy.
0:12:41 > 0:12:43I really wanted to do something that honoured
0:12:43 > 0:12:45the female greats of Wimbledon.
0:12:45 > 0:12:47Very clever, Selin.
0:12:47 > 0:12:49Even though it was an unmitigated disaster the first time,
0:12:49 > 0:12:51that doesn't mean she won't be able to pull...
0:12:51 > 0:12:52OK, she wasn't put off,
0:12:52 > 0:12:54she didn't get beaten down by what was happening?
0:12:54 > 0:12:58- No.- When Selin changes something, it is always for the better.
0:12:58 > 0:13:02If she shows her customary intelligence, I must say,
0:13:02 > 0:13:04she could leap from zero to hero.
0:13:06 > 0:13:08In a strange way, I feel like
0:13:08 > 0:13:10I quite prefer doing a new dessert today
0:13:10 > 0:13:13cos I'm kind of just going into this blind.
0:13:13 > 0:13:15I really hope that I can execute this perfectly
0:13:15 > 0:13:18and see if I've got a chance of getting there with you guys.
0:13:19 > 0:13:22Selin starts by filling her champagne bottles
0:13:22 > 0:13:25with peach and rose Bellini.
0:13:25 > 0:13:27Next, she coats the tops of her glasses
0:13:27 > 0:13:29with freeze-dried raspberries.
0:13:29 > 0:13:31- They get a bottle each?- Yeah.
0:13:31 > 0:13:34She fills jugs with raspberry and rose water sauce.
0:13:34 > 0:13:38Do you find it quite hard to put the rose water in, to make it subtle,
0:13:38 > 0:13:40cos it's quite strong sometimes?
0:13:40 > 0:13:43It's a really lovely rose extract that I've used
0:13:43 > 0:13:46and I think it's a nice subtle touch
0:13:46 > 0:13:47and really complements the...
0:13:49 > 0:13:51..the peaches and the raspberry.
0:13:52 > 0:13:57She serves the centrepiece of her dish - the vanilla muhallebi,
0:13:57 > 0:13:59a Turkish panna cotta topped with jelly.
0:14:01 > 0:14:03What's inside the jelly?
0:14:03 > 0:14:05Poached peach and some raspberries.
0:14:06 > 0:14:09She scatters freeze-dried raspberries
0:14:09 > 0:14:11in crystallised rose blossom,
0:14:11 > 0:14:13before adding her peach sorbet.
0:14:13 > 0:14:16Finally, a caramelised almond filo shard,
0:14:16 > 0:14:19topped with more freeze-dried raspberries.
0:14:32 > 0:14:34Off you go.
0:14:37 > 0:14:38How does that feel?
0:14:38 > 0:14:40Yeah, really good. I'm really happy with it, actually.
0:14:40 > 0:14:41- It looked class.- Yeah.
0:14:51 > 0:14:53- Wow.- Bribery and corruption.
0:14:53 > 0:14:55Yeah, well, can't have enough of that.
0:14:55 > 0:14:57- Yeah.- How do you feel about Bellinis?
0:14:57 > 0:14:59I love Bellinis,
0:14:59 > 0:15:01and there's something a little bit special about a Bellini.
0:15:01 > 0:15:03It always feels like it's a special occasion.
0:15:05 > 0:15:07Oh, isn't this lovely?
0:15:07 > 0:15:09What fun!
0:15:10 > 0:15:12- Cheers.- Cheers, this is lovely.
0:15:12 > 0:15:13What a treat.
0:15:15 > 0:15:17- Oh, that's yum.- That is good.
0:15:17 > 0:15:19Oh, it's gorgeous.
0:15:19 > 0:15:21It all came out exactly as I wanted it to.
0:15:23 > 0:15:25So, yeah, fingers crossed they just enjoy the flavours of it.
0:15:30 > 0:15:33Oh, wow. That's beautiful.
0:15:33 > 0:15:38It's creamy. You've got the lovely sharpness from that raspberry sauce,
0:15:38 > 0:15:40and it's not too sweet.
0:15:40 > 0:15:43That raspberry sauce is absolutely beautiful
0:15:43 > 0:15:47because it is so fresh and it just complements the jelly,
0:15:47 > 0:15:49which is so delicious.
0:15:49 > 0:15:53I think that what we have here is a really perfect-textured jelly.
0:15:53 > 0:15:55Mm.
0:15:55 > 0:15:58It just hangs upon the tongue and then dissolves.
0:15:58 > 0:16:02Really lovely sharpness to that sorbet, that I love.
0:16:03 > 0:16:07All of the singular components work really nicely.
0:16:07 > 0:16:09Rose bud is one of those things that, you know,
0:16:09 > 0:16:13- it is like saffron or something like that.- Like lavender.
0:16:13 > 0:16:16You know, you have just got to keep the tap pretty much off on it.
0:16:19 > 0:16:22So many different vibrant flavours coming through.
0:16:22 > 0:16:25It's really fresh, fruity.
0:16:25 > 0:16:29It's a tough round, this, already. We're only two dishes down!
0:16:29 > 0:16:32This is one of the most beautiful puddings I've ever had.
0:16:32 > 0:16:35It all just seems to balance and seems to work.
0:16:35 > 0:16:38What Selin does so well is she has that sort of ability
0:16:38 > 0:16:41to sort of meander through flavours
0:16:41 > 0:16:45and then you sort of just end up in this real place of joy.
0:16:45 > 0:16:46Yeah. I like that about her.
0:16:46 > 0:16:49I think there is a sort of whimsical nature to it
0:16:49 > 0:16:53that's light and cheering, which I'm really enjoying.
0:16:53 > 0:16:56It has that sort of little waft of breeze, the warmth,
0:16:56 > 0:16:59the sharpness, the clarity.
0:16:59 > 0:17:02You two are not allowed any more alcohol, by the way. That is it.
0:17:02 > 0:17:03I've cut you off.
0:17:07 > 0:17:11Last to cook in this group is Scottish champion Michael Bremner,
0:17:11 > 0:17:14who won the main course with his ox-tongue dish yesterday.
0:17:16 > 0:17:18I'm feeling great, you know,
0:17:18 > 0:17:21there is no doubt that me doing the main course at Wimbledon
0:17:21 > 0:17:23for the banquet is an incredible feeling,
0:17:23 > 0:17:25but I don't want it to cloud my judgment for today,
0:17:25 > 0:17:27you know, I am very focused on today.
0:17:28 > 0:17:32Like Selin, Michael's serving an entirely new dessert,
0:17:32 > 0:17:35after failing to impress the judges in the regional heats
0:17:35 > 0:17:38with his banana and pecan dish.
0:17:38 > 0:17:41Banana is a very odd choice for a summer fruit.
0:17:41 > 0:17:43It is a soft, mushy, not very attractive...
0:17:43 > 0:17:47- It is not exciting, is it?- It's not exciting. It's not even very nice.
0:17:47 > 0:17:51Michael's new dessert, Back To Love, features a white chocolate parfait,
0:17:51 > 0:17:55served with passion fruit and yoghurt sorbet and hibiscus jelly.
0:17:57 > 0:17:59What's the relevance of passion fruit, then?
0:17:59 > 0:18:02So this is things that I love, things that remind me of summer.
0:18:02 > 0:18:04Passion fruit is very sort of fresh.
0:18:04 > 0:18:07So I've called this dish Back To Love,
0:18:07 > 0:18:09and I did a lot of research about why they call it love.
0:18:09 > 0:18:12Some people say it's because when you walk into a match
0:18:12 > 0:18:14and you're on 0-0, you've got love for each other.
0:18:14 > 0:18:17- I'm not sure about that.- Yeah.
0:18:18 > 0:18:21Today he has completely changed his dessert,
0:18:21 > 0:18:23because we didn't really like it before, did we?
0:18:23 > 0:18:26It was bananas, and we weren't bananas for his bananas,
0:18:26 > 0:18:28I have to tell you.
0:18:28 > 0:18:33No. It was a little heavy and colourless and unappetising, really.
0:18:33 > 0:18:36Now he has a completely new dish called Back To Love.
0:18:36 > 0:18:38It's got white chocolate in it, it's got passion fruit in it,
0:18:38 > 0:18:40and it's got hibiscus.
0:18:40 > 0:18:42Interesting.
0:18:42 > 0:18:44With all my other dishes, I sort of walked into it,
0:18:44 > 0:18:46knowing what position I could be in
0:18:46 > 0:18:48whereas with this one, I'm wide open,
0:18:48 > 0:18:49which, you know,
0:18:49 > 0:18:52potentially means it could be a killer or it could be a...
0:18:52 > 0:18:54you know, on the other side.
0:18:55 > 0:18:59Michael starts by plating his passion fruit pastilles
0:18:59 > 0:19:02and adds golden honey to his plate.
0:19:02 > 0:19:04Next, his white chocolate parfaits.
0:19:04 > 0:19:07What's the biggest risk with it?
0:19:07 > 0:19:08All of it.
0:19:08 > 0:19:10The fact that I am willing to put myself out there,
0:19:10 > 0:19:12to try and do something different,
0:19:12 > 0:19:14you know, that's what matters to me.
0:19:14 > 0:19:16He tops his parfaits with a sheet of hibiscus jelly...
0:19:16 > 0:19:17It looks great,
0:19:17 > 0:19:20I like the way you've done those really thin sheets.
0:19:20 > 0:19:22..adds basil cress
0:19:22 > 0:19:25and finishes with a quenelle of passion fruit and yoghurt sorbet.
0:19:30 > 0:19:32Great. Thank you very much.
0:19:35 > 0:19:39- All good?- Relief. - First three to finish.
0:19:39 > 0:19:41ALL: Yes!
0:19:48 > 0:19:51- Wow!- Wow!
0:19:51 > 0:19:54It looks more like an artefact than a pudding.
0:19:55 > 0:19:57I am a sucker for shiny gold things.
0:19:57 > 0:20:00I'm glad that's the last dish.
0:20:00 > 0:20:03I'm happy with how it went out. I am over the moon.
0:20:07 > 0:20:12The hibiscus sheet is just not working, sadly.
0:20:12 > 0:20:13It's sticky.
0:20:13 > 0:20:16I would be worried if I ate this red sheet
0:20:16 > 0:20:18that I might end up with it stuck on my teeth.
0:20:21 > 0:20:23The sorbet's so sharp.
0:20:23 > 0:20:25I don't like it.
0:20:25 > 0:20:28The trouble is that the sorbet just kills absolutely everything else.
0:20:28 > 0:20:32- It sort of sears your taste buds. - What are the gold bits?
0:20:32 > 0:20:35- What is that?- Passion fruit, like little pastilles.- Passion fruit.
0:20:35 > 0:20:36Oh, OK.
0:20:36 > 0:20:39The white chocolate parfait is extremely dense,
0:20:39 > 0:20:44and then the passion fruit on top of it is just too heavy.
0:20:44 > 0:20:48I think that the parfait, the texture, may be a little bit dense.
0:20:48 > 0:20:53Maybe the parfait has set a little bit too much.
0:20:53 > 0:20:54It's like a brick.
0:20:54 > 0:20:57You could take someone out with that.
0:20:57 > 0:21:00That's just terrible, I'm sorry. I mean, it's just...
0:21:00 > 0:21:02It's wrong on all sorts of levels.
0:21:02 > 0:21:04There's no sense of balance about it.
0:21:04 > 0:21:07There's no sense of joy, there's no sense of...
0:21:07 > 0:21:08really, of pleasure about it.
0:21:08 > 0:21:12I did notice you've eaten quite a lot of it, Matthew.
0:21:12 > 0:21:14- I believe in forensic analysis.- OK.
0:21:14 > 0:21:18That requires a certain amount of tasting.
0:21:27 > 0:21:30With the first three desserts served,
0:21:30 > 0:21:33the judges are considering the calibre of the dishes so far.
0:21:33 > 0:21:35Well, an interesting morning, I think.
0:21:35 > 0:21:38We seem to have hit every part of the scale.
0:21:38 > 0:21:41Do you think we've found our banquet dish yet?
0:21:41 > 0:21:44I think there's one which certainly has banquet potential.
0:21:44 > 0:21:47So, Annabel, are you ready for some more desserts?
0:21:47 > 0:21:50- I am always ready for more dessert. - Wow, you are a pro.- I am.
0:21:53 > 0:21:56The second group of chefs into the kitchen are Phil Carmichael,
0:21:56 > 0:21:58representing Wales,
0:21:58 > 0:22:00and Northern Ireland's Tommy Heaney.
0:22:00 > 0:22:03- Good luck to you.- Good luck, mate.
0:22:03 > 0:22:06Both chefs have had a mixed week so far,
0:22:06 > 0:22:09with none of their dishes making it on to the banquet menu.
0:22:09 > 0:22:12Dessert course, last chance saloon for both of us.
0:22:12 > 0:22:15It's the last course. You want to give it everything.
0:22:15 > 0:22:18Guest judge Annabel Croft is keen to see how both chefs
0:22:18 > 0:22:22are coping with the pressure of perfecting their final courses.
0:22:22 > 0:22:25- Hi, Annabel. I'm Phil.- Phil, nice to meet you.- Nice to meet you.
0:22:25 > 0:22:28- I'm Tommy.- Hey, Tommy. How are you? - Yeah. Nervous.- How is it going?
0:22:28 > 0:22:30- Stressed.- I'm not, I'm all right.
0:22:30 > 0:22:32THEY LAUGH
0:22:32 > 0:22:34Not as stressful as playing at Wimbledon, I'm sure.
0:22:34 > 0:22:36There is probably a lot of similarities building up.
0:22:36 > 0:22:39I mean, tennis players have a lot of stress ahead of matches,
0:22:39 > 0:22:41and they deal with it in different ways, and of course,
0:22:41 > 0:22:44tennis matches are always about how you deal with the pressure.
0:22:44 > 0:22:47Yeah. What has been your most memorable moment at Wimbledon?
0:22:47 > 0:22:50It was winning Junior Wimbledon as... I think I was 17 or 18.
0:22:50 > 0:22:52There's not many tennis courts in the world that you can hear,
0:22:52 > 0:22:55like, a pin drop, because there is so much sort of tension
0:22:55 > 0:22:58and excitement around the matches.
0:22:58 > 0:23:00- Completely.- Well, very best of luck.
0:23:00 > 0:23:02- And I can't wait to try your puddings.- Thank you very much.
0:23:02 > 0:23:04- Thank you very much.- Thank you.
0:23:08 > 0:23:11Both Phil and Tommy are hoping to win over the judges
0:23:11 > 0:23:14with desserts featuring edible tennis balls.
0:23:14 > 0:23:17I think they'll be looking for something fun, you know,
0:23:17 > 0:23:19like, you know, Wimbledon is obviously a fun tournament.
0:23:19 > 0:23:21So they will be looking to finish the banquet
0:23:21 > 0:23:23with something fun, as well.
0:23:23 > 0:23:24When it comes to the actual dessert,
0:23:24 > 0:23:27- it's got to shout out summer, doesn't it?- Yeah.
0:23:27 > 0:23:31Returning finalist Phil is first to plate up his tennis-themed dessert.
0:23:31 > 0:23:34It's his third time in the competition,
0:23:34 > 0:23:37and he is more determined than ever to get a dish to the banquet.
0:23:38 > 0:23:41If, heaven forbid, I don't get through to the banquet again
0:23:41 > 0:23:44this time, yeah, I will be gutted.
0:23:44 > 0:23:46I've just got to give everything.
0:23:46 > 0:23:52- Three times, Phil has come in for the competition.- Persistent.
0:23:52 > 0:23:56- Very persistent.- Yeah, you can't mark him down for not trying.
0:23:56 > 0:23:58He is a great chef, he makes some beautiful food.
0:23:58 > 0:24:01- So, high expectations? - High expectations.- OK.
0:24:01 > 0:24:07- Phil, what is the dish?- So, it's called Game, Set & Massive Mess,
0:24:07 > 0:24:09which puts a smile on my face. When I put it up on the pass,
0:24:09 > 0:24:11I was just grinning from ear to ear.
0:24:11 > 0:24:16Phil's dish centres on a champagne mousse and jelly base,
0:24:16 > 0:24:18topped with a tennis ball meringue,
0:24:18 > 0:24:22filled with strawberries, cream and a summer cup jelly.
0:24:22 > 0:24:25I love this dish. You know, it's fun,
0:24:25 > 0:24:27you can really smash into it, meringue goes everywhere.
0:24:27 > 0:24:30- Oh, so it's actually going to be a mess?- Yeah, yeah, yeah.- Oh!
0:24:32 > 0:24:35In the regional heats, the dish was a smash
0:24:35 > 0:24:37with veteran judge Tom Aikens.
0:24:37 > 0:24:41I love the surprise of the Eton mess inside the tennis bowl.
0:24:41 > 0:24:46It had all the best summer fruits in it and tasted delicious.
0:24:46 > 0:24:48Game, Set & Massive Mess.
0:24:48 > 0:24:51I like the name. A bit of humour in there.
0:24:51 > 0:24:54It was a bit bonkers and then the more we made peace with that,
0:24:54 > 0:24:57the more you enjoyed it. It kind of became quite delightful.
0:24:57 > 0:25:00It was a nine, we all gave it nines.
0:25:00 > 0:25:04After scoring so well with the judges in the regionals,
0:25:04 > 0:25:07he's doing all he can to impress even more today.
0:25:07 > 0:25:11I've made, like, a couple of minor presentation changes.
0:25:11 > 0:25:13Hopefully, they'll still love it
0:25:13 > 0:25:15after seeing everybody else's desserts.
0:25:17 > 0:25:20Phil starts by sprinkling green hundreds and thousands
0:25:20 > 0:25:23on top of his champagne mousse and jelly.
0:25:23 > 0:25:26Next, he begins work on his tennis ball meringues.
0:25:26 > 0:25:28So, what you got going on there, Phil?
0:25:28 > 0:25:30So you got the sandpaper out, a bit of DIY, is it?
0:25:30 > 0:25:33Yeah! Just going to give them a quick shave,
0:25:33 > 0:25:36a quick sand and a polish.
0:25:36 > 0:25:38They look great.
0:25:38 > 0:25:41He fills the centre of his balls with Calvados cream,
0:25:41 > 0:25:43adds strawberries,
0:25:43 > 0:25:47another layer of cream, and cubes of summer cup jelly.
0:25:48 > 0:25:51He places his balls on top of his jellies
0:25:51 > 0:25:55and adds raspberries and crystallised basil leaves.
0:25:55 > 0:25:57So what you got going on there, Phil?
0:25:57 > 0:25:59- More tennis balls.- Edible?
0:25:59 > 0:26:03Edible, yeah. Edible tennis rackets, edible balls.
0:26:03 > 0:26:04Just a bit of fun.
0:26:04 > 0:26:06Puts a smile on my face.
0:26:14 > 0:26:15OK.
0:26:17 > 0:26:19- Happy?- Yeah.
0:26:19 > 0:26:21Just glad it's over with!
0:26:21 > 0:26:23It'll be great.
0:26:26 > 0:26:27There we go.
0:26:27 > 0:26:30It's kind of wobbling in a pleasing manner.
0:26:30 > 0:26:33I like a wobbly jelly.
0:26:33 > 0:26:36Wow, I'm not sure about the green balls, which looks very artificial.
0:26:38 > 0:26:39They're a bit too vivid.
0:26:39 > 0:26:43Really fun. Yeah. I think that's what you were looking for, you know.
0:26:43 > 0:26:45It's also quite technically challenging, as well,
0:26:45 > 0:26:48to get all those bits and bobs right, the right consistency.
0:26:48 > 0:26:50- Well done, mate.- Stressed me out!
0:26:52 > 0:26:53Ooh. See?
0:26:55 > 0:26:56Ooh.
0:26:58 > 0:27:00The jelly's nice.
0:27:00 > 0:27:03- Inside? It is, isn't it? - Mm, very nice.
0:27:03 > 0:27:06- That's quite a delicious... - Little number.
0:27:06 > 0:27:09..little combination of things inside the tennis ball.
0:27:09 > 0:27:10What's underneath here?
0:27:10 > 0:27:11Is that...
0:27:11 > 0:27:13- Is that the trifley bit, that wasn't a trifle?- Mm.
0:27:15 > 0:27:18The fruit in the bottom.
0:27:20 > 0:27:22I think the champagne mousse is great.
0:27:22 > 0:27:24Got a real...
0:27:24 > 0:27:26real good flavour in there.
0:27:26 > 0:27:28The only thing I don't like about it is the hundreds and thousands.
0:27:28 > 0:27:31- That's just personal, cos I don't like them.- OK.
0:27:31 > 0:27:32They stick in my teeth.
0:27:33 > 0:27:36I think this would provoke a great deal of laughter and ribaldry
0:27:36 > 0:27:39if it went through to the banquet.
0:27:39 > 0:27:41I'm just not convinced that it sums up
0:27:41 > 0:27:43the sort of sophistication of Wimbledon.
0:27:43 > 0:27:47It's a bit too sort of, well, Playschool.
0:27:47 > 0:27:49Yeah.
0:27:49 > 0:27:51I think the problem is there's too much going on.
0:27:51 > 0:27:53- Yeah.- Oh, no!
0:27:53 > 0:27:55Yes, there's too much going on. Come on, Matthew.
0:27:55 > 0:27:57You've got a double hit of cream here,
0:27:57 > 0:28:00you've got the jelly, you've got the meringue,
0:28:00 > 0:28:02you've got all these other bits and bobs.
0:28:02 > 0:28:04I think what the whole thing is is terrifically good fun.
0:28:04 > 0:28:07I think it's fun, but I can't see it at the banquet.
0:28:07 > 0:28:09Listen, in the context of the banquet
0:28:09 > 0:28:10and the dishes we've chosen so far,
0:28:10 > 0:28:12I don't think this dish works.
0:28:12 > 0:28:14Yes, Dr Killjoy!
0:28:14 > 0:28:15That's me.
0:28:19 > 0:28:23Next to serve his dessert is Northern Ireland's Tommy Heaney.
0:28:23 > 0:28:25He came joint first with his starter course,
0:28:25 > 0:28:28but hasn't fared as well in the last two days.
0:28:28 > 0:28:31It would be a great feeling to go in and cook the dessert at the banquet.
0:28:31 > 0:28:33I mean, I've done a lot of research into it,
0:28:33 > 0:28:36so to actually cook at the banquet would be amazing.
0:28:36 > 0:28:39I'm just going to give it all and hopefully it's enough.
0:28:39 > 0:28:41So, Tommy Heaney is up next.
0:28:41 > 0:28:43He's an interesting chef, Tommy.
0:28:43 > 0:28:44He's a real fighter.
0:28:44 > 0:28:46Tommy's a really great chef,
0:28:46 > 0:28:51it's just when he gets hysterical with too many other things.
0:28:51 > 0:28:55I get the impression he's got a real fire in his belly,
0:28:55 > 0:28:57so he's going to want this a lot.
0:28:57 > 0:29:01Like Phil, Tommy's pinning his hopes on a tennis-themed dessert,
0:29:01 > 0:29:04centring on a tennis ball made out of white chocolate.
0:29:06 > 0:29:08So would you say your dish is quite fun?
0:29:08 > 0:29:11I think so. I mean, I enjoy it.
0:29:11 > 0:29:13It kind of shouts out summer, you know,
0:29:13 > 0:29:15with all the ingredients that are in it.
0:29:15 > 0:29:18As well as his white chocolate tennis ball,
0:29:18 > 0:29:22New Balls Please features strawberry and meringue
0:29:22 > 0:29:24and an unusual basil sponge.
0:29:25 > 0:29:28Lots of different elements, the strawberries going on there,
0:29:28 > 0:29:29we've got, you know, fresh strawberries,
0:29:29 > 0:29:31compressed strawberries,
0:29:31 > 0:29:33charred strawberries, things like that.
0:29:33 > 0:29:35And then, basil, because I love strawberries and basil,
0:29:35 > 0:29:37- I just think it really works well. - Yeah, yeah.
0:29:37 > 0:29:39In the regional heats,
0:29:39 > 0:29:42the judges felt the dish needed to be improved.
0:29:42 > 0:29:4498% devoid of flavour.
0:29:44 > 0:29:45It's a bit bland.
0:29:46 > 0:29:48I've made a few little changes.
0:29:48 > 0:29:52Originally, I had an elderflower cream.
0:29:52 > 0:29:55They didn't like it, so I've changed it.
0:29:55 > 0:30:00- What did you change it to?- I'm going to do a lemon parfait instead.
0:30:00 > 0:30:01So a bit of acidity in there.
0:30:01 > 0:30:03Was that based on the feedback from the judges?
0:30:03 > 0:30:06Yeah, you've got to play the game, so you've got to basically,
0:30:06 > 0:30:08you know, do what you're told!
0:30:11 > 0:30:15Tommy starts work on his turf-inspired presentation boxes.
0:30:15 > 0:30:17He adds hazelnut crumb,
0:30:17 > 0:30:19topped with strawberry powder.
0:30:19 > 0:30:22- Burnt strawberries?- Yeah, just little caramelised strawberries.
0:30:22 > 0:30:25Next, basil gel and his basil sponge,
0:30:25 > 0:30:28which he's made, controversially, in the microwave.
0:30:28 > 0:30:30I've got a microwave sponge.
0:30:30 > 0:30:32Sponge, OK. Why wouldn't you just make a normal sponge?
0:30:32 > 0:30:35I don't know, I like it cos it's really light.
0:30:35 > 0:30:36He plates strawberry clouds,
0:30:36 > 0:30:39strawberry and elderflower champagne sorbet,
0:30:39 > 0:30:44followed by meringue shards and basil microleaves.
0:30:45 > 0:30:49- Hi, Selin.- How you getting on, Tommy?- Getting there.
0:30:49 > 0:30:52Finally, he fetches his white chocolate tennis balls,
0:30:52 > 0:30:57filled with his new lemon parfait, strawberry puree and basil gel.
0:30:57 > 0:30:59What's with the fridges, Tommy?
0:30:59 > 0:31:02Sure, it turns out that all the balls on centre court are chilled
0:31:02 > 0:31:05- to 20 degrees...- OK.- ..so it's just a little nudge on that.
0:31:16 > 0:31:18Thank you.
0:31:19 > 0:31:21Done and dusted, chief.
0:31:21 > 0:31:23- That looked amazing. - Well done.- Thank you.
0:31:26 > 0:31:28- Ah, yes.- Ah, yes.
0:31:34 > 0:31:37- Why don't we have a...? - A peek inside the fridge?
0:31:37 > 0:31:40OK. Ooh, wow.
0:31:40 > 0:31:42There's some more balls in here.
0:31:42 > 0:31:44- More balls!- Can I offer you a ball?
0:31:44 > 0:31:46- Yes, please.- Tennis ball?
0:31:46 > 0:31:47Thank you very much.
0:31:47 > 0:31:49Wow, that's quite hefty.
0:31:49 > 0:31:52Now, this one looks like a real tennis ball.
0:31:52 > 0:31:54Well, it's missing the lines on the ball.
0:31:54 > 0:31:56It certainly evokes a tennis ball.
0:31:56 > 0:31:59I think presentation, you smashed the brief there, 100%.
0:31:59 > 0:32:01Just screams Wimbledon summer.
0:32:01 > 0:32:02Yeah, looks amazing.
0:32:04 > 0:32:06Right, are we smashing this ball?
0:32:08 > 0:32:09- It's really...- Oh.
0:32:11 > 0:32:12OK. Oh, there we go.
0:32:12 > 0:32:14There we go.
0:32:16 > 0:32:17Oh, no.
0:32:17 > 0:32:20Not sure about that.
0:32:20 > 0:32:22That's quite weird.
0:32:23 > 0:32:27It's very basily and, do you know what, it tastes like pesto.
0:32:27 > 0:32:30- It does. - It's kind of clagging my mouth up.
0:32:31 > 0:32:34Got a bit of bad moss on the court here.
0:32:35 > 0:32:37- That's not good. - Got a really horrible...
0:32:38 > 0:32:42..sort of chemical thing happens when you put it in your mouth.
0:32:42 > 0:32:44I have to be honest, I'm aiming for the strawberries.
0:32:44 > 0:32:48Well, there's compressed strawberry, there's natural strawberry,
0:32:48 > 0:32:49there's strawberry sorbet.
0:32:49 > 0:32:53I mean, I want the kitchen sink back cos I think that'd taste better.
0:32:54 > 0:32:57I've made the changes that they've asked me to do so...
0:32:57 > 0:32:59hopefully I've done enough.
0:32:59 > 0:33:01This is the Armageddon of puddings for me.
0:33:01 > 0:33:05I mean, it is just an absolute, total disaster.
0:33:05 > 0:33:10He's managed to put together a whole series of
0:33:10 > 0:33:13badly executed tastes
0:33:13 > 0:33:15into an absolute catastrophe of a dish.
0:33:15 > 0:33:17I'm feeling really sorry for him now.
0:33:17 > 0:33:19He's put in so much work to the presentation.
0:33:19 > 0:33:21It's actually just horrible,
0:33:21 > 0:33:24- I can't even find a better way to describe it.- Oh, no!
0:33:25 > 0:33:28I think the best thing that could happen to this dish is
0:33:28 > 0:33:31- put it out of its misery. - Lay it to rest!- Lay it to rest.
0:33:36 > 0:33:40With only three chefs left to cook and only one spot left on the menu,
0:33:40 > 0:33:44the judges are considering the desserts so far.
0:33:44 > 0:33:47We have been blessed with three amazing courses
0:33:47 > 0:33:48so far from this banquet.
0:33:48 > 0:33:51Each one of them is delicate, beautiful looking,
0:33:51 > 0:33:52that's what we need in the pudding.
0:33:52 > 0:33:55There's still time, there's a lot to be excited about.
0:33:55 > 0:33:57We've got incredible chefs in that kitchen.
0:33:57 > 0:33:59And there's enough talent up there to provide us with
0:33:59 > 0:34:01at least one or two pleasant surprises.
0:34:01 > 0:34:04You've got room for three more desserts?
0:34:04 > 0:34:06I'm definitely planning a very long run tomorrow
0:34:06 > 0:34:08around the park to make up for it!
0:34:09 > 0:34:12The final three chefs to cook their desserts are
0:34:12 > 0:34:15Ellis Barrie from the North West,
0:34:15 > 0:34:17the North East's Tommy Banks
0:34:17 > 0:34:19and Tom Brown, representing the South West.
0:34:19 > 0:34:21Best of luck. Good luck, Tom.
0:34:21 > 0:34:22Good luck, mate.
0:34:22 > 0:34:25Each of them is hoping to impress with a dish inspired
0:34:25 > 0:34:28by memories of where they grew up.
0:34:30 > 0:34:33So we're the last group of the day. Have you seen anything yet that
0:34:33 > 0:34:35- you're worried about?- I think there's definitely room for
0:34:35 > 0:34:36one of us to sneak in at the end.
0:34:36 > 0:34:39- You're hoping that'll be you, then? - Of course I'm hoping it's me!
0:34:41 > 0:34:44First to serve is Michelin-starred Tommy Banks.
0:34:44 > 0:34:48He's already won a spot at the banquet, cooking the fish course
0:34:48 > 0:34:49for the second year running,
0:34:49 > 0:34:52but he's hoping to go one step further,
0:34:52 > 0:34:54and make Great British Menu history.
0:34:54 > 0:34:57I'd love to get my dessert to the banquet.
0:34:57 > 0:35:00Got one dish there already, I could have a nice little break around
0:35:00 > 0:35:02main course time and cook dessert. That'd be perfect for me.
0:35:02 > 0:35:04So I'm gunning for it all the way.
0:35:04 > 0:35:07Having grown up on his parents' farm, Tommy's selected
0:35:07 > 0:35:11an unusual ingredient as the central flavour of his dessert.
0:35:11 > 0:35:14I'm doing a dessert around hay, basically.
0:35:14 > 0:35:16I always think about, you know,
0:35:16 > 0:35:19late summer nights and sort of the sweet smell of hay.
0:35:19 > 0:35:21I've never really had hay flavour in a dessert before,
0:35:21 > 0:35:23so sounds intriguing.
0:35:23 > 0:35:27I've given them something alternative here and hopefully they enjoy it.
0:35:27 > 0:35:30- Hay! There's only one way to find out.- Oh!
0:35:34 > 0:35:37Tommy's using hay to infuse an aerated custard,
0:35:37 > 0:35:40served with a filo disc, topped with meadowsweet cheesecake,
0:35:40 > 0:35:44raspberries and cream cheese ice cream.
0:35:44 > 0:35:47The dessert Hay Time scored highly in the regional heats
0:35:47 > 0:35:49and surprised veteran judge Jeremy Lee.
0:35:51 > 0:35:55I thought the flavours in your dessert were beautiful, interesting.
0:35:55 > 0:35:56How does hay sound to you?
0:35:56 > 0:36:00I'm intrigued by hay. Hay custard?
0:36:00 > 0:36:02What I do remember about this dish is that it was delicious.
0:36:02 > 0:36:04It really was a thing of great beauty.
0:36:04 > 0:36:07I feel like we're in for a real surprise here.
0:36:07 > 0:36:09- Yeah.- Well, I hope you're not disappointed.
0:36:09 > 0:36:13Not only is Tommy using hay in the cooking of his dessert,
0:36:13 > 0:36:15he's also featuring it in his presentation.
0:36:15 > 0:36:19- What you up to there, Tommy? - I'm just spraying these hay wreathes
0:36:19 > 0:36:21with this hay perfume I've made.
0:36:21 > 0:36:24Just want it to be subtle but I want them to recognise
0:36:24 > 0:36:25the sweet smell of hay in the air,
0:36:25 > 0:36:27like there is on a warm summer's evening.
0:36:28 > 0:36:33Tommy starts by placing raspberry puree into the bottom of his bowls.
0:36:33 > 0:36:37He adds fresh raspberries to his filo discs and pipes on
0:36:37 > 0:36:41meadowsweet cheesecake, followed by a raspberry puree.
0:36:42 > 0:36:46- What's that there, Tommy? - So this is a hay custard.
0:36:46 > 0:36:48You want some?
0:36:52 > 0:36:55Oh, yeah, you definitely get the hay through it, don't you?
0:36:56 > 0:36:59He places his filo disc on top...
0:36:59 > 0:37:02- Looks really pretty, that, Tom. - Yeah, that looks bang on, that.
0:37:03 > 0:37:06..adds a quenelle of cream cheese ice cream...
0:37:07 > 0:37:10..and finishes with a sprinkling of dried meadowsweet.
0:37:15 > 0:37:18Thank you.
0:37:20 > 0:37:22Yeah. Cool, lovely, thanks very much.
0:37:25 > 0:37:26- Cheers.- Well done, mate.
0:37:26 > 0:37:28Thanks very much.
0:37:33 > 0:37:34Ooh!
0:37:34 > 0:37:36Ah, yes.
0:37:36 > 0:37:38That is a strong smell.
0:37:38 > 0:37:40You wouldn't want to have allergies, would you?
0:37:40 > 0:37:42THEY LAUGH
0:37:42 > 0:37:44Just so intrigued to get stuck into that.
0:37:44 > 0:37:46It's just something I've never had before.
0:37:46 > 0:37:49I think it will be one way or the other, to be honest.
0:37:51 > 0:37:55If you take it away from the plate, it looks frankly boring.
0:37:57 > 0:37:59The cream cheese ice cream's lovely.
0:37:59 > 0:38:04- Mmm.- It's really smooth and silky and sort of subtle.
0:38:04 > 0:38:06I like the flavour, it's delicious.
0:38:06 > 0:38:08Tastes are really delicate.
0:38:08 > 0:38:11Yeah. And the texture's really nice, very light.
0:38:12 > 0:38:14The hay custard, underneath,
0:38:14 > 0:38:17is a lot lighter than it looks, isn't it?
0:38:17 > 0:38:19I've never had anything like this before.
0:38:20 > 0:38:22Everything in that bowl you can taste,
0:38:22 > 0:38:26absolutely everything and it's beautiful, you know. I love that.
0:38:27 > 0:38:30I think the secret to this actually is that little filo disc...
0:38:30 > 0:38:34- It's lovely.- ..because that separates the two flavours.
0:38:34 > 0:38:37- Well, it stops it just being a bowl of mush.- Yes.
0:38:38 > 0:38:41I'd love to stand here and say how rubbish it is,
0:38:41 > 0:38:43but no, it's fantastic.
0:38:43 > 0:38:45Do you want any more, Tom?
0:38:48 > 0:38:51There is a real taste of summer to this dish.
0:38:51 > 0:38:55I just worry that it lacks impact...a bit.
0:38:55 > 0:38:57- In terms of its presentation?- Yeah.
0:38:57 > 0:39:00I don't think it lacks impact, personally I think it looks good.
0:39:00 > 0:39:06Just has a sort of delicate, sweet beauty to it
0:39:06 > 0:39:09that I really, absolutely adore.
0:39:09 > 0:39:11It's definitely a contender for me.
0:39:15 > 0:39:18The penultimate chef to serve is Cornish born Tom Brown,
0:39:18 > 0:39:20representing the South West.
0:39:20 > 0:39:22He scored highly earlier in the week,
0:39:22 > 0:39:25just missing out on both his starter and fish courses,
0:39:25 > 0:39:29but hasn't yet managed to get a dish to the banquet.
0:39:29 > 0:39:31I know the judges like my stuff,
0:39:31 > 0:39:33because I've been very, very close a couple of times now.
0:39:33 > 0:39:36I'd really, really love to get the dessert there.
0:39:36 > 0:39:39If I get there and it's the last thing the diners eat,
0:39:39 > 0:39:41then I'm going to be unbelievably proud.
0:39:41 > 0:39:45Tom Brown I guess is the most consistent chef in this competition.
0:39:45 > 0:39:49He has been there or thereabouts all the time, and he almost got through.
0:39:49 > 0:39:52Tom is one of those chefs you just long...
0:39:52 > 0:39:54you long for him to succeed.
0:39:54 > 0:39:58He's come so close twice and you just feel that last little nudge,
0:39:58 > 0:40:02net cord, and he'd be over and it'll be a winner.
0:40:04 > 0:40:08Tom's dessert, Sevi & Leti, is Cornish for strawberries and cream.
0:40:08 > 0:40:11It's a nostalgic take on an ice cream sandwich, served with
0:40:11 > 0:40:16Wimbledon-inspired strawberries and a sparkling wine jelly.
0:40:16 > 0:40:19It got the joint highest score from the judges in the regional heats
0:40:19 > 0:40:22and impressed veteran judge Michael O'Hare.
0:40:22 > 0:40:24I thought this was a really classy dish.
0:40:24 > 0:40:26It really hit the brief,
0:40:26 > 0:40:28and it was definitely a taste of summer.
0:40:28 > 0:40:31I like the idea of it. It conjures up a nice image in my head.
0:40:31 > 0:40:36For me it invoked a lot of childhood nostalgia, but actually
0:40:36 > 0:40:39it's a very adult, grown-up, quite sophisticated dessert.
0:40:39 > 0:40:42He's ticking all the boxes in terms of the brief.
0:40:42 > 0:40:45Let's just hope he does it as well as he did last time.
0:40:45 > 0:40:49Tom's working on the summery jelly which will accompany his dish.
0:40:50 > 0:40:52Tom, what are you up to there, mate?
0:40:52 > 0:40:55We do a really lovely sparkling wine in Cornwall,
0:40:55 > 0:40:58so I wanted to have something a bit celebratory for the banquet,
0:40:58 > 0:41:01so I've got a nice sparkling wine jelly for the judges.
0:41:03 > 0:41:06Tom removes his clotted cream ice creams from their moulds,
0:41:06 > 0:41:10and places them onto brandy snap discs.
0:41:10 > 0:41:13Next he pipes strawberry jam into the centre of the ice cream.
0:41:13 > 0:41:15Very classical dessert I think.
0:41:15 > 0:41:18Yeah, you know me, Tom. No school like the old school, eh?
0:41:20 > 0:41:23He tops his sandwich with another brandy snap disc,
0:41:23 > 0:41:25decorated with fresh strawberries...
0:41:25 > 0:41:26That's more jam on the top.
0:41:27 > 0:41:29Nice.
0:41:29 > 0:41:32..then grates on frozen lime zest.
0:41:32 > 0:41:35He pipes more strawberry jam onto his plate
0:41:35 > 0:41:38and places the ice cream sandwich on top.
0:41:39 > 0:41:41What's going on there, mate?
0:41:41 > 0:41:45This is a little elderflower and lime infused creme fraiche.
0:41:45 > 0:41:48Strawberries and cream, innit? So I just wanted a little bit more cream.
0:41:49 > 0:41:52He finishes with a quenelle of clotted cream...
0:41:54 > 0:41:55Give us a push.
0:41:55 > 0:41:59..and serves alongside his sparkling wine jelly.
0:42:04 > 0:42:06Looks awesome. Looks lovely.
0:42:06 > 0:42:08Yeah, thanks. You must be happy with that, are you?
0:42:08 > 0:42:10I don't know, I don't know. I don't know.
0:42:10 > 0:42:12I just hope I've done enough.
0:42:17 > 0:42:19Oh.
0:42:19 > 0:42:21- Mmmm.- Mmm.
0:42:21 > 0:42:23Thank you.
0:42:24 > 0:42:26Well, I instantly like the presentation.
0:42:26 > 0:42:30Never 100% happy, so it's just a niggle in my mind.
0:42:32 > 0:42:33Fingers crossed, eh?
0:42:39 > 0:42:41The ice cream's perfect.
0:42:41 > 0:42:44I love the crunch on the top.
0:42:44 > 0:42:47It does seem like there's a lot of cream, but then I love cream.
0:42:47 > 0:42:51Having that brandy snap circle on top
0:42:51 > 0:42:53dividing the sort of the textures and the flavours,
0:42:53 > 0:42:56I think works extremely well.
0:42:56 > 0:42:59Yes, the flavours are just absolutely perfection.
0:43:04 > 0:43:07I really like that jelly. There is a real freshness to it.
0:43:07 > 0:43:09Do you like it? It's quite a strong flavour.
0:43:09 > 0:43:13Mmm, especially in contrast to the depth and the weight of the cream.
0:43:13 > 0:43:16To me, the clotted cream on top seems like an added extra.
0:43:16 > 0:43:18You know, it doesn't really need it,
0:43:18 > 0:43:20cos the ice cream is just absolutely perfect.
0:43:20 > 0:43:21We don't need it.
0:43:21 > 0:43:22But we want it!
0:43:22 > 0:43:24It's awfully nice, isn't it?
0:43:24 > 0:43:29I'm quite excited. I love this as much as I did last time.
0:43:29 > 0:43:31- Taste of summer. - Complete taste of summer.
0:43:31 > 0:43:36There you are, at Wimbledon, is this a dish you could see?
0:43:36 > 0:43:38The sort of classiness, the kind of, like,
0:43:38 > 0:43:40quintessential Britishness about it.
0:43:40 > 0:43:43I can definitely see this being served at the banquet.
0:43:47 > 0:43:51The final chef serving his dessert is Liverpool-born Ellis Barrie,
0:43:51 > 0:43:54representing the North West.
0:43:54 > 0:43:55I'd love to get to the banquet.
0:43:55 > 0:43:58I've got this far, I'd like to go all the way.
0:43:58 > 0:44:01After a disappointing dessert in the heats,
0:44:01 > 0:44:04today Ellis is serving a whole new creation.
0:44:04 > 0:44:08I love this dish, and hopefully I can just pull it off.
0:44:08 > 0:44:09Fingers crossed.
0:44:11 > 0:44:13Ellis's original dessert, Strawberry Fields,
0:44:13 > 0:44:16a homage to the strawberry picking he enjoyed in his childhood,
0:44:16 > 0:44:21was a miss with the judges, as well as veteran judge Daniel Clifford.
0:44:21 > 0:44:24It needs more fresh strawberry, it needs to be refined,
0:44:24 > 0:44:28- if you get through you've got a lot of work to do.- Yeah.
0:44:28 > 0:44:31Ellis Barrie, when he created his first dessert
0:44:31 > 0:44:34- it didn't really go down well with us.- What was wrong with that one?
0:44:34 > 0:44:36- It was boring.- It was boring.
0:44:36 > 0:44:39He's scrapped it completely and he's gone back to the drawing board.
0:44:39 > 0:44:41What I like about Ellis's cooking, it does have a real sense
0:44:41 > 0:44:43- of his personality to it.- Yes.
0:44:43 > 0:44:46And I do believe he has the potential to get to the banquet.
0:44:46 > 0:44:50He's got so many ideas and he just has to...
0:44:50 > 0:44:52- Discipline them somehow. - ..discipline them.
0:44:52 > 0:44:55Ellis's new dessert, Fete Makes History,
0:44:55 > 0:44:57is inspired by the Walton Village summer fete
0:44:57 > 0:44:59held annually in Liverpool.
0:44:59 > 0:45:03The idea of it is when you go to the summer fete,
0:45:03 > 0:45:06all the little events throughout the day you take part in.
0:45:06 > 0:45:08We've got some coconuts involved.
0:45:08 > 0:45:09Coconuts!
0:45:11 > 0:45:12Who knows?
0:45:13 > 0:45:17It's a complex dish featuring the elements of a coconut shy,
0:45:17 > 0:45:19including a strawberry and cream parfait ball,
0:45:19 > 0:45:22a chocolate coconut shell, filled with berry tea panna cotta
0:45:22 > 0:45:26and Earl Grey jelly, and multiple strawberry elements.
0:45:27 > 0:45:30This is the last dish of the day.
0:45:30 > 0:45:32This is the last dish of the competition.
0:45:32 > 0:45:35Are summer fetes part of your youthful memories?
0:45:35 > 0:45:40Very much so. I think of bunting, I think of the coconut shy,
0:45:40 > 0:45:44I think of going home and trying to win the goldfish in the little bag.
0:45:46 > 0:45:49Despite having so many technical elements to perfect,
0:45:49 > 0:45:53Ellis hasn't yet cooked the dish in its entirety.
0:45:53 > 0:45:55So you're taking a few risks on this one, then?
0:45:55 > 0:45:58- I've not done it yet. - Well, that's a risk!
0:46:01 > 0:46:05Ellis starts by dipping compressed strawberries into hot toffee
0:46:05 > 0:46:07to create a toffee apple effect.
0:46:10 > 0:46:13Next onto his plate goes chocolate soil,
0:46:13 > 0:46:15followed by slices of more compressed strawberries.
0:46:17 > 0:46:20- Run to get my little truck. - Yeah, we'll get it.
0:46:21 > 0:46:25He pipes on strawberry puree, and adds strawberry crisps.
0:46:27 > 0:46:29- Here.- TB Removals.
0:46:30 > 0:46:33So, this is the stall at the Walton summer fete,
0:46:33 > 0:46:34crafted by myself.
0:46:34 > 0:46:36- Extravagant.- I love my props.
0:46:36 > 0:46:38- Yeah.- I love a bit of theatre.
0:46:40 > 0:46:42Ellis places his strawberry candyfloss on top of
0:46:42 > 0:46:44his toffee strawberries,
0:46:44 > 0:46:48and sprinkles with orange and strawberry powder.
0:46:48 > 0:46:50He adds strawberry meringues to his plate,
0:46:50 > 0:46:53and places a strawberry and cream parfait ball
0:46:53 > 0:46:55into the centre of his dessert.
0:46:55 > 0:46:56What is the green ball?
0:46:56 > 0:46:59That's to represent the bowl you're about to throw at the coconut stall.
0:46:59 > 0:47:01Oh, yes. A lot of work there, Chef.
0:47:01 > 0:47:03That's very impressive.
0:47:03 > 0:47:07He adds pickled strawberries to his chocolate coconut shells,
0:47:07 > 0:47:10containing berry tea panna cotta and Earl Grey jelly,
0:47:10 > 0:47:13and places everything onto his cart.
0:47:21 > 0:47:24- Well, that was easy. - THEY ALL LAUGH
0:47:24 > 0:47:26Welcome to Walton summer fete.
0:47:26 > 0:47:27Looks smashing, mate.
0:47:27 > 0:47:30- Yeah, amazing.- Absolutely smashing. - It's very impressive.
0:47:33 > 0:47:37- Oh!- Oh, goodness me, there's a lot of detail gone into this.
0:47:37 > 0:47:39Thank you.
0:47:39 > 0:47:42So, 6th July, 1957, two big things happened.
0:47:42 > 0:47:46Althea Gibson became the first black woman to win Wimbledon.
0:47:46 > 0:47:50- That's right.- And Saturday, July 6th, 1957,
0:47:50 > 0:47:54garden fete, the Quarrymen played, and that's Paul McCartney
0:47:54 > 0:47:57- and John Lennon and that's when they met.- So, that's a very nice touch.
0:48:00 > 0:48:02I think the judges are going to like this one.
0:48:02 > 0:48:03I hope so.
0:48:03 > 0:48:06It's been four weeks of stressing out.
0:48:07 > 0:48:09- Oh, thank you.- Thank you.
0:48:11 > 0:48:12Oh, no, that's not good.
0:48:12 > 0:48:15- Oh, dear.- Oh!
0:48:15 > 0:48:17- Oh!- Oh! Blimey.
0:48:17 > 0:48:19Oh, it's a strawberry.
0:48:19 > 0:48:23- Oh, it's going everywhere.- Well, mine's gone in my mouth.
0:48:25 > 0:48:27Strawberry glaze is a bit thick, mate.
0:48:33 > 0:48:36The coconut shell with the Earl Grey tea, it's a very nice thing.
0:48:36 > 0:48:38It is good, actually.
0:48:38 > 0:48:40- Essence of strawberry.- Mm.
0:48:44 > 0:48:47Quite like that strawberry parfait in the middle of
0:48:47 > 0:48:49the little green ball - it's silky and lovely.
0:48:49 > 0:48:52What is that brown stuff at the bottom?
0:48:52 > 0:48:54- Chocolate soil.- Chocolate soil. - Chocolate soil?
0:48:57 > 0:48:58It's not good.
0:48:58 > 0:49:02If you win, are you looking forward to cooking that for the banquet?
0:49:02 > 0:49:04Yeah, well, I know what I'm doing now.
0:49:05 > 0:49:07I think the panna cotta,
0:49:07 > 0:49:10the berry panna cotta with the Earl Grey tea jelly is great!
0:49:10 > 0:49:14If he'd based his pudding around that, he'd be onto a winner,
0:49:14 > 0:49:16but this is a dish of panic.
0:49:16 > 0:49:18"Let's bung everything we can in."
0:49:18 > 0:49:21We've got pickled strawberries, we've got the dried strawberries,
0:49:21 > 0:49:24not to mention the strawberry toffee and the strawberry candyfloss.
0:49:24 > 0:49:26This is Ellis's direct response
0:49:26 > 0:49:29to him being told that his other dish was boring!
0:49:29 > 0:49:32There's just too much happening!
0:49:37 > 0:49:39With all eight desserts delivered,
0:49:39 > 0:49:42the judges must award each chef a mark out of ten.
0:49:42 > 0:49:44The scores will then be added together,
0:49:44 > 0:49:47and the dish with the highest total
0:49:47 > 0:49:51will win the final place on the banquet menu.
0:49:51 > 0:49:53I'd love to cook the last dish of the banquet, you know.
0:49:53 > 0:49:56You're signing it off. It's the last thing that everyone will remember.
0:49:56 > 0:49:58- It would be a massive honour. - It's been a hard day.
0:49:58 > 0:50:01It's been a hard week. I put a lot of energy into today.
0:50:01 > 0:50:03Yeah, I will be honest with you, you look absolutely
0:50:03 > 0:50:06- physically drained, mate. - It's listening to your jokes!
0:50:06 > 0:50:08THEY ALL LAUGH
0:50:08 > 0:50:12This has been an epic, gladiatorial fight amongst the chefs, I feel.
0:50:12 > 0:50:16- I mean, I really do.- Each day has thrown up fresh surprises,
0:50:16 > 0:50:19- fresh wonders. - They put in so much heart and soul.
0:50:19 > 0:50:22I take my hat off to all of them, really. Amazing.
0:50:23 > 0:50:26This is my last chance, you know, to get to the banquet.
0:50:26 > 0:50:28I haven't got a dish there yet all week.
0:50:28 > 0:50:31So, yeah, I just hope I've done enough.
0:50:31 > 0:50:33After coming so close yesterday,
0:50:33 > 0:50:36I just hope I'm kind of in the mix again.
0:50:36 > 0:50:39No, I don't want to go home without a dish in the banquet,
0:50:39 > 0:50:41so I just want to get it over with now.
0:50:41 > 0:50:43I just want to get in there and get judged.
0:50:43 > 0:50:45- Is there any dish that you can see there at the banquet?- There's
0:50:45 > 0:50:48definitely a couple of dishes there that I can see at the banquet.
0:50:48 > 0:50:51You know, to marry up with the specialness of Wimbledon.
0:50:51 > 0:50:54Let's add it all up, shall we? I'm dying to know.
0:51:11 > 0:51:13- Hello, chefs.- Hello.
0:51:13 > 0:51:15So that's it.
0:51:15 > 0:51:19This was your last chance to get a dish onto this year's banquet menu.
0:51:21 > 0:51:24And so it's time to reveal the final results.
0:51:25 > 0:51:27In eighth place, it's...
0:51:30 > 0:51:32..Tommy Heaney.
0:51:32 > 0:51:35Tommy, we gave you a little advice,
0:51:35 > 0:51:39but we didn't find it really came together.
0:51:40 > 0:51:43I'm, you know, I'm obviously gutted, but privileged just to get this far.
0:51:43 > 0:51:46- So, thank you.- Thank you.
0:51:47 > 0:51:49In seventh place...
0:51:51 > 0:51:53..it's...
0:51:53 > 0:51:55Michael.
0:51:56 > 0:52:00Michael, your new dish looked like a work of art when it arrived
0:52:00 > 0:52:03in front of us, but sadly, it didn't quite taste like one.
0:52:03 > 0:52:07Yeah, well, it's been great. Thanks a lot. Good luck everyone.
0:52:11 > 0:52:14In sixth place, it's...
0:52:17 > 0:52:20..Ellis.
0:52:20 > 0:52:22There was so much going on, we didn't feel it quite came together
0:52:22 > 0:52:25as a sort of single, coherent statement.
0:52:26 > 0:52:28Yeah, cool. Um...
0:52:28 > 0:52:30THEY ALL LAUGH
0:52:30 > 0:52:33- Anyway, thank you.- No, thank you very much.- Thank you, Ellis.
0:52:36 > 0:52:37I wasn't expecting that.
0:52:37 > 0:52:40I wasn't expecting that, either! Bad luck, buddy.
0:52:40 > 0:52:42- Ah, well.- Man!
0:52:42 > 0:52:45In fifth place is...
0:52:49 > 0:52:50..Phil.
0:52:52 > 0:52:57We all thought this was a wonderful, fun dish - me in particular -
0:52:57 > 0:53:01but in the final analysis, it wasn't quite Wimbledon.
0:53:01 > 0:53:03- Thank you.- No, thank you.
0:53:10 > 0:53:11In fourth place...
0:53:13 > 0:53:15..is...
0:53:22 > 0:53:24..Pip.
0:53:25 > 0:53:30It was, as we would expect from you, a really elegant and classy dish,
0:53:30 > 0:53:33but the dish didn't have the balance that we enjoyed so much
0:53:33 > 0:53:35the first time round.
0:53:35 > 0:53:38I'm gutted, but these guys' desserts were my favourites,
0:53:38 > 0:53:41- so, thank you.- Thank you. - Thanks, Pip.
0:53:45 > 0:53:47And in third place...
0:53:47 > 0:53:48is...
0:53:54 > 0:53:55Tommy Banks.
0:53:57 > 0:54:00Tommy, the flavours were wonderfully delicate, but
0:54:00 > 0:54:05visually it slightly lacked impact that we needed to end the banquet.
0:54:05 > 0:54:07- Thank you very much. - Thank you very much.
0:54:07 > 0:54:09The best of luck to you both.
0:54:12 > 0:54:13- ALL:- Oh!
0:54:13 > 0:54:15Oh, this is going to be a tough one.
0:54:15 > 0:54:17Who's next?
0:54:17 > 0:54:19I think that's fair enough. That's all right.
0:54:24 > 0:54:27So that leaves you, Selin, and you, Tom.
0:54:28 > 0:54:33Tom, your strawberries and cream dessert was really beautiful
0:54:33 > 0:54:36in its presentation and in its flavours.
0:54:36 > 0:54:40Selin, you came up with a completely new dish today
0:54:40 > 0:54:44and produced a fantastic, refined,
0:54:44 > 0:54:49delicately flavoured, combination of textures and flavours.
0:54:49 > 0:54:54But I can now reveal that the winning chef
0:54:54 > 0:54:58cooking the dessert at this year's banquet at Wimbledon...
0:55:00 > 0:55:01..is...
0:55:07 > 0:55:09..Selin.
0:55:13 > 0:55:15You are joking!
0:55:15 > 0:55:19- Congratulations. You've made it. - That's amazing. Well done.
0:55:22 > 0:55:25I'm so shocked. Obviously, coming in with
0:55:25 > 0:55:28a new dessert I had no idea what you would think of it.
0:55:28 > 0:55:33And it will make a perfect end to our summer banquet.
0:55:33 > 0:55:35Tom, commiserations.
0:55:35 > 0:55:39You've been so close on so many occasions this week.
0:55:39 > 0:55:42You know, you are an outstanding and exciting chef.
0:55:42 > 0:55:43I'm just happy for this girl and,
0:55:43 > 0:55:46you know, she deserves to cook at the banquet,
0:55:46 > 0:55:48so well done, mate.
0:55:48 > 0:55:51Well done to both of you, actually, because, honestly, both dishes
0:55:51 > 0:55:55were absolutely delicious and I could've seen either of them
0:55:55 > 0:55:57going down extremely well at Wimbledon.
0:55:57 > 0:56:00I suggest you both go and have maybe one,
0:56:00 > 0:56:03maybe two very large celebratory drinks.
0:56:03 > 0:56:05- Thank you very much.- Thank you.
0:56:15 > 0:56:17I'm not crying again!
0:56:17 > 0:56:21I'm so happy to see Selin's type of food on the final banquet.
0:56:21 > 0:56:23- It's just so different. - It's refreshing,
0:56:23 > 0:56:26it's beautiful and it's to be celebrated.
0:56:26 > 0:56:28I wasn't expecting that whatsoever.
0:56:30 > 0:56:32It's just unbelievable.
0:56:36 > 0:56:38I would like to see a lot more from Tom Brown.
0:56:38 > 0:56:40I really hope he comes back next year.
0:56:40 > 0:56:44The quiet beauty about what he does, honestly.
0:56:44 > 0:56:46Today, the standard was so high,
0:56:46 > 0:56:49so much good food going on.
0:56:49 > 0:56:52I'm just chuffed to be up there, even if I didn't quite make it.
0:56:52 > 0:56:54I'm through to the banquet.
0:56:56 > 0:56:57Selin's winning dessert completes
0:56:57 > 0:57:00the Wimbledon Taste of Summer Banquet Menu.
0:57:00 > 0:57:05She'll be joining Pip Lacey cooking her Whatever The Weather starter...
0:57:05 > 0:57:08To be cooking at Wimbledon, absolutely amazing.
0:57:08 > 0:57:10Incredible to be, you know, doing the starter,
0:57:10 > 0:57:12the start of the banquet, it's great.
0:57:12 > 0:57:14..Tommy Banks and his
0:57:14 > 0:57:16Turbot With Strawberries And Cream
0:57:16 > 0:57:17fish course...
0:57:17 > 0:57:19I'm absolutely stoked to be going to the banquet.
0:57:19 > 0:57:22I was feeling the pressure coming back having been to
0:57:22 > 0:57:24the banquet last year. I'm so glad I've got through.
0:57:24 > 0:57:27..and Michael Bremner with his ox tongue,
0:57:27 > 0:57:30The Grass Is Greener, main course.
0:57:30 > 0:57:34I'm representing Scotland at a banquet for the Great British Menu.
0:57:34 > 0:57:36It's pretty massive, isn't it?
0:57:36 > 0:57:40To be cooking my dessert with a new dish is just truly incredible, yeah.
0:57:40 > 0:57:42I just...I can't wait.
0:57:43 > 0:57:45Congratulations, guys.
0:57:45 > 0:57:47- Here's to the banquet. - Cheers, everyone.- Cheers.
0:57:49 > 0:57:51- Next time...- Service, please!
0:57:51 > 0:57:53..the four winning chefs face the biggest challenge
0:57:53 > 0:57:55- of their professional careers... - This is hard.
0:57:55 > 0:57:59..cooking their Taste Of Summer dishes at the Wimbledon banquet.
0:57:59 > 0:58:02They definitely wouldn't have seen strawberries and cream like this at Wimbledon.
0:58:02 > 0:58:05But with a host of tennis legends to impress...
0:58:05 > 0:58:07Wimbledon to me means everything.
0:58:07 > 0:58:09..will the chefs rise to the occasion?
0:58:09 > 0:58:12- Just got to pray now. - It's all melting.