0:00:02 > 0:00:04It's the grand finale of Great British Menu.
0:00:04 > 0:00:05Service, please!
0:00:05 > 0:00:07As the four winning chefs...
0:00:07 > 0:00:08- Are we ready?- We're ready.
0:00:08 > 0:00:11..face the biggest challenge of their professional careers.
0:00:11 > 0:00:15- This is hard.- I feel a bit light-headed.
0:00:15 > 0:00:19Cooking their dishes at an incredible Taste of Summer banquet...
0:00:19 > 0:00:20Quick as you can, please.
0:00:20 > 0:00:23..being held at the prestigious All England Tennis Club,
0:00:23 > 0:00:28in tribute to 140 years of the Wimbledon Championships.
0:00:33 > 0:00:37The chefs' winning creations represent the pinnacle of summertime cuisine.
0:00:37 > 0:00:41They definitely wouldn't have seen strawberries and cream like this at Wimbledon.
0:00:41 > 0:00:44Pip Lacey's Whatever The Weather starter.
0:00:44 > 0:00:47I think I've done, like, four million tomatoes. Argh!
0:00:47 > 0:00:51Tommy Banks's Turbot With Strawberries & Cream fish course.
0:00:51 > 0:00:54This is the thing, we're trying to cook everything at the last minute. A lot of work.
0:00:54 > 0:00:58Michael Bremner's The Grass Is Greener ox tongue main.
0:00:58 > 0:01:00I'm really up against it, so I just need to get the job done.
0:01:00 > 0:01:03And Selin Kiazim's muhallebi dessert,
0:01:03 > 0:01:05Honouring Venus Rosewater Champions.
0:01:05 > 0:01:08There IS no dish if they're not set.
0:01:08 > 0:01:13The chefs must impress a banquet full of Wimbledon guests...
0:01:13 > 0:01:15Wimbledon, to me, means everything.
0:01:15 > 0:01:20..who know the skill and precision required to perform at the highest level.
0:01:20 > 0:01:24Having won it, it's a great pleasure for me to come here.
0:01:24 > 0:01:28- Having fought off intense competition to get here...- Urgh!
0:01:28 > 0:01:30..will the chefs rise to the occasion...
0:01:30 > 0:01:32I've just got to get it done fast.
0:01:32 > 0:01:34..or crumble under the pressure?
0:01:34 > 0:01:36Just got to pray now.
0:01:36 > 0:01:37- RATTLING - Ah! That's not good.
0:01:39 > 0:01:43Ladies and gentlemen, we are now going to make our way through to the
0:01:43 > 0:01:46Great British Menu banquet.
0:01:46 > 0:01:47CHEERING
0:01:47 > 0:01:48This is quite intense.
0:01:48 > 0:01:50It needs to go out, it's all melting.
0:02:04 > 0:02:08It's 6:00am, the morning before the banquet
0:02:08 > 0:02:12and the four winning chefs are on their way to the All England Tennis Club.
0:02:12 > 0:02:15I love Wimbledon, I've always wanted to go, and to be cooking
0:02:15 > 0:02:17at this banquet is just such an honour.
0:02:19 > 0:02:21To reflect the Taste of Summer theme,
0:02:21 > 0:02:24tomorrow's banquet will be held at lunchtime,
0:02:24 > 0:02:28meaning there's just 30 hours before the guests start to arrive.
0:02:28 > 0:02:32There's a huge amount of pressure, so just fingers crossed, I suppose.
0:02:32 > 0:02:35In charge of the main course is Scotland's Michael Bremner,
0:02:35 > 0:02:38who just missed out on a place at the banquet last year.
0:02:39 > 0:02:42It feels like it's been a lifetime getting here,
0:02:42 > 0:02:44and now that I'm finally here...
0:02:44 > 0:02:46I can't wait.
0:02:46 > 0:02:49The North East's Tommy Banks will be cooking the fish,
0:02:49 > 0:02:52the second year in a row he's won a spot on the final menu.
0:02:52 > 0:02:55It's quite cool to be here and know that you've earnt it,
0:02:55 > 0:02:57and it can't be taken away from you.
0:02:58 > 0:02:59Michael, how are you doing?
0:02:59 > 0:03:02Good to see you. How are you feeling? Are you all right?
0:03:02 > 0:03:05- I'm nervous, mate, yeah. I'm not going to lie.- Quite a daunting thing, isn't it?
0:03:05 > 0:03:07Yeah, it's busy. There's a lot of work to do, you know?
0:03:07 > 0:03:10This year, for the first time ever,
0:03:10 > 0:03:13two female chefs will be cooking at the banquet.
0:03:13 > 0:03:16Selin Kiazim, representing London and the South East,
0:03:16 > 0:03:18will be delivering the dessert.
0:03:18 > 0:03:20First time being in the competition
0:03:20 > 0:03:22and I can't believe that I've made it.
0:03:25 > 0:03:28While the Central region's Pip Lacey will be cooking the starter.
0:03:30 > 0:03:33I've just been smiling since I got up, really, so it's finally here.
0:03:33 > 0:03:37It's going to be one of the biggest things we've ever done, really.
0:03:37 > 0:03:41They're meeting outside the official entrance to Wimbledon's world-famous
0:03:41 > 0:03:42Centre Court.
0:03:42 > 0:03:45- Hey, how are you doing? - Nice to see you.
0:03:45 > 0:03:47- Yeah, good.- How are you?
0:03:47 > 0:03:50- How are you doing?- I can't believe we're finally here!
0:03:50 > 0:03:55- It's crazy, isn't it? To think that we're going to be cooking at Wimbledon.- So excited.
0:03:56 > 0:04:00Welcoming the chefs is Wimbledon's Master of Ceremonies, Dan Bloxham,
0:04:00 > 0:04:04who's charged with keeping proceedings on Centre Court running on time
0:04:04 > 0:04:06during the Championships.
0:04:06 > 0:04:08Wimbledon's all about excellence.
0:04:08 > 0:04:10Our pursuit of greatness is what we live by,
0:04:10 > 0:04:14and the standards we set the standards that we expect anyone here to follow.
0:04:15 > 0:04:17Morning, everyone. How are we?
0:04:17 > 0:04:18- Morning.- Good to see you.
0:04:18 > 0:04:20Welcome to the All England Club.
0:04:20 > 0:04:21We're the home of champions
0:04:21 > 0:04:25and tomorrow, you guys are all going to be champions, hopefully.
0:04:25 > 0:04:29I can't believe we all made it here, you know, it's just such a grand occasion.
0:04:29 > 0:04:31I'm Master of Ceremonies for the Championships
0:04:31 > 0:04:33so I look after all the players and all the matches on Centre.
0:04:33 > 0:04:36So how about I give you guys a little tour, just to get you in the mood?
0:04:36 > 0:04:38- That would be great, yeah. - Come with me.- Thank you.
0:04:40 > 0:04:44The chefs are being given a backstage glimpse of Wimbledon's prestigious
0:04:44 > 0:04:49clubhouse, usually reserved for All England Club members and VIP guests,
0:04:49 > 0:04:53on their way to Centre Court's most exclusive seats.
0:04:53 > 0:04:54Wow.
0:04:54 > 0:04:56Well, welcome to the Royal Box.
0:04:56 > 0:04:59This is the hottest seat in world sport.
0:04:59 > 0:05:02- It's incredible.- I feel very privileged to be in here.
0:05:02 > 0:05:04The Queen, Royal family, celebrities.
0:05:04 > 0:05:07It's a real fantastic atmosphere.
0:05:07 > 0:05:10Knowing the Queen would sit right there, it's quite special.
0:05:10 > 0:05:11It's pretty epic.
0:05:11 > 0:05:14As well as dignitaries and celebrities,
0:05:14 > 0:05:19each match on Centre Court is watched by up to 15,000 spectators.
0:05:19 > 0:05:22It's been the focus of the Championships
0:05:22 > 0:05:26since the tournament was first held on this site in 1922,
0:05:26 > 0:05:30and has seen some of the greatest moments in tennis history.
0:05:30 > 0:05:33When you walk in here through the door, your heart starts pumping.
0:05:33 > 0:05:37At the Club, our motto really is, "In pursuit of greatness",
0:05:37 > 0:05:39and tomorrow, you've got champions,
0:05:39 > 0:05:42you've got the chairman Mr Philip Brook, you've got members,
0:05:42 > 0:05:45you've got everyone really that works on the tournament.
0:05:46 > 0:05:48Well, you just really put the pressure on there!
0:05:51 > 0:05:53With such discerning guests to impress,
0:05:53 > 0:05:57the chefs are itching to get on with their prep for tomorrow's lunch.
0:05:57 > 0:06:01But before they get into the kitchen, Dan has a final surprise for them.
0:06:01 > 0:06:04We couldn't get you all the way here to Wimbledon without playing,
0:06:04 > 0:06:06so we've organised you some whites.
0:06:06 > 0:06:08They're not your chef's whites.
0:06:08 > 0:06:10But we've got you tennis whites.
0:06:10 > 0:06:14- Wow. Wow.- I don't think I've worn shorts since about 2002.
0:06:14 > 0:06:15THEY LAUGH
0:06:15 > 0:06:18At least you can say you've played at Wimbledon now.
0:06:18 > 0:06:20Ladies, your dressing room's that way. If you're a top seed
0:06:20 > 0:06:22in the Championships, you'll be using that dressing room.
0:06:22 > 0:06:25Gents, we're on this side. See you in five minutes on the court.
0:06:25 > 0:06:26Perfect, thank you.
0:06:29 > 0:06:32Guys, that is sharp.
0:06:32 > 0:06:35You are looking unbelievable, I can't believe it!
0:06:35 > 0:06:36Let's go.
0:06:38 > 0:06:42- OK, fast feet.- As well as being Wimbledon's Master of Ceremonies,
0:06:42 > 0:06:45Dan is also the Head Coach.
0:06:45 > 0:06:46Are we ready? Game on.
0:06:46 > 0:06:48Knees bent, back straight, head up, go!
0:06:48 > 0:06:50Beautiful! Beautiful!
0:06:50 > 0:06:52Similar to the ballet, I would have said there!
0:06:53 > 0:06:55Great rally, ladies!
0:06:55 > 0:06:57If your cooking's this good tomorrow, guys, we'll be on fire!
0:07:01 > 0:07:04Eight! I've never seen such things at Wimbledon!
0:07:04 > 0:07:06A little bit quicker, come on, this is good...
0:07:06 > 0:07:08But there's one chef who's enjoying the game the most.
0:07:08 > 0:07:10Beautiful backhand. Forehand.
0:07:10 > 0:07:12I've just played tennis at Wimbledon, I can't believe it.
0:07:12 > 0:07:15- Yes! - THEY CHEER
0:07:16 > 0:07:20Pip might now be head chef at a Michelin-starred restaurant,
0:07:20 > 0:07:23but she once dreamed of a very different career -
0:07:23 > 0:07:25being a professional tennis player.
0:07:25 > 0:07:29I was a member of two clubs, I played to a pretty high standard.
0:07:29 > 0:07:32It was a major part of my life...
0:07:32 > 0:07:34playing tennis.
0:07:34 > 0:07:37She travelled back to her home town of Nottingham...
0:07:37 > 0:07:39Hi! Ah, you've made it.
0:07:39 > 0:07:43- Good trip?- ...to visit her parents, Les and Paul,
0:07:43 > 0:07:45for a trip down memory lane.
0:07:45 > 0:07:49How good is it that the banquet is actually at Wimbledon?
0:07:49 > 0:07:51I can remember when you rang me and you said,
0:07:51 > 0:07:54"You'll never guess what it is," and I said, "What?"
0:07:54 > 0:07:58And you said, "Wimbledon! How amazing is that?"
0:07:58 > 0:08:03I found a random photo the other day.
0:08:03 > 0:08:05Gosh, how old are you there?
0:08:06 > 0:08:09- I'm not sure.- About nine or ten, I think.
0:08:09 > 0:08:13All the times we used to take you for your lessons.
0:08:13 > 0:08:18- You didn't like losing, though. - No, I hated losing. Well, I still do, in anything.
0:08:18 > 0:08:21Yeah, I can remember your coach saying, "She's such a little fighter."
0:08:21 > 0:08:22A bit like your cooking.
0:08:24 > 0:08:28By the age of 14, Pip was on the verge of playing for her county
0:08:28 > 0:08:30and training up to four times a week.
0:08:32 > 0:08:35Today, she's come back to the club where she used to practise,
0:08:35 > 0:08:38to meet her old coach Barry Moore.
0:08:38 > 0:08:41Still got it!
0:08:41 > 0:08:44- Hiya, love, how are you?- I'm good. - Nice to see you.- Good to see you.
0:08:44 > 0:08:45- I haven't seen you for ages!- I know!
0:08:45 > 0:08:47I think it's been about...20 years?
0:08:47 > 0:08:52I can remember when you did come, because you did have a lot of talent and a lot of ability.
0:08:52 > 0:08:55Yeah, I know, it was such an enjoyable memory, so,
0:08:55 > 0:08:57- yeah, thanks.- That's nice for you to say that, that's good.
0:08:57 > 0:09:00That's exactly the sort of thing that I work for, that's brilliant.
0:09:02 > 0:09:06Pip's dreams of turning pro were cut short when she sustained a back
0:09:06 > 0:09:09injury, but her love for the sport endures to this day.
0:09:11 > 0:09:12It's really nice to come back here,
0:09:12 > 0:09:15just fond memories of coming after school.
0:09:15 > 0:09:19I always wanted to get every tennis ball in, and win.
0:09:19 > 0:09:20Oh! No chance!
0:09:21 > 0:09:23Well done, Pip, that was good.
0:09:24 > 0:09:29I'm going to be cooking at the banquet, and it is at Wimbledon.
0:09:29 > 0:09:34- Fantastic!- And I'd love it so much if you could...
0:09:34 > 0:09:37- join me.- That's amazing, thank you so much, that's really kind.
0:09:38 > 0:09:41Anybody from a tennis club, going to Wimbledon is a great honour.
0:09:41 > 0:09:45I think her talents will shine through as a chef and that's a great, great thing.
0:09:47 > 0:09:49Oh, God!
0:09:49 > 0:09:51- Oh, wow!- Wow!- OK.
0:09:53 > 0:09:55Finally, in their chef whites...
0:09:55 > 0:09:57The size of that bad boy.
0:09:57 > 0:10:00..the chefs can get down to business.
0:10:00 > 0:10:03Have you got enough of those?
0:10:03 > 0:10:07For the next 24 hours, they'll be based in Wimbledon's courtside
0:10:07 > 0:10:10kitchens, deep in the heart of Centre Court...
0:10:10 > 0:10:13I don't think I ever quite have seen quite so many peaches.
0:10:13 > 0:10:15It's quite a lot to be dealing with.
0:10:15 > 0:10:20..as they now face the enormous task of scaling up their dishes for a banquet full of diners.
0:10:20 > 0:10:22Seeing all the ingredients now,
0:10:22 > 0:10:24it's almost quite overwhelming, to be honest.
0:10:25 > 0:10:26Ah!
0:10:28 > 0:10:32The banquet might not be until tomorrow, but each of the chefs has
0:10:32 > 0:10:34a mountain of prep they have to complete today.
0:10:37 > 0:10:41Michael's first job is to prepare the 20kg of ox tongue needed
0:10:41 > 0:10:44for his main course, but he's not sure how the diners will react to
0:10:44 > 0:10:47such an unusual cut of meat.
0:10:47 > 0:10:50So the ox tongue, it's the first time that offal has ever been presented
0:10:50 > 0:10:52as a main ingredient at the Great British Menu.
0:10:52 > 0:10:55I believe that people will be quite surprised by it.
0:10:55 > 0:10:56Fingers crossed.
0:10:56 > 0:10:58His dish, The Grass Is Greener,
0:10:58 > 0:11:01also features a complex jus-filled ravioli,
0:11:01 > 0:11:05which should burst when it's cut into, as well as potatoes infused
0:11:05 > 0:11:07with the same grass used on the
0:11:07 > 0:11:08courts at Wimbledon.
0:11:08 > 0:11:13I think the thought of people eating something that's been in the grass
0:11:13 > 0:11:16that's played on at Wimbledon, I think that's quite cool.
0:11:16 > 0:11:20With the pressure on, he's brought along a photo of his two biggest
0:11:20 > 0:11:22fans to wish him luck.
0:11:22 > 0:11:25That's my little girls. So that's Bonnie and Heidi.
0:11:25 > 0:11:28Oh, that's cute!
0:11:28 > 0:11:29MICHAEL LAUGHS
0:11:29 > 0:11:33It might have taken Brighton-based Michael two attempts to reach the
0:11:33 > 0:11:37banquet, but for his partner Carla and daughters Bonnie Rose and Heidi,
0:11:37 > 0:11:40his victory was worth waiting for.
0:11:40 > 0:11:43He was so close last year, so he was kind of heartbroken that he didn't
0:11:43 > 0:11:47- make it.- He's a very good cook. - Yeah.
0:11:47 > 0:11:50I can't believe I'm Scottish champion on the Great British Menu.
0:11:50 > 0:11:52It's a massive honour, and something I'm extremely proud of.
0:11:54 > 0:11:56In preparation for the banquet,
0:11:56 > 0:11:59Michael and his family travelled north of the border...
0:11:59 > 0:12:02It's lovely to be back in Scotland, isn't it?
0:12:02 > 0:12:04..to meet a woman who knows first-hand
0:12:04 > 0:12:06the pressures of Wimbledon,
0:12:06 > 0:12:07Judy Murray.
0:12:09 > 0:12:10- Nice to meet you.- Hi, Michael.
0:12:10 > 0:12:13As well as being proud mum of Andy and his doubles partner
0:12:13 > 0:12:16Jamie, and a tennis coach in her own right,
0:12:16 > 0:12:20Judy runs a tennis education initiative in schools.
0:12:20 > 0:12:22- Congratulations.- Thank you very much.
0:12:22 > 0:12:25Absolutely thrilled to bits that there is a Scottish player in the
0:12:25 > 0:12:28- final at Wimbledon.- I'm absolutely over the moon,
0:12:28 > 0:12:29still can't quite believe it.
0:12:29 > 0:12:32It takes such a long time to sort of sink in.
0:12:32 > 0:12:36Judy's Tennis On The Road travels Scotland, running sessions to get
0:12:36 > 0:12:40kids interested in the sport and perhaps even creating future Wimbledon champions.
0:12:40 > 0:12:44Is this something you did yourself with your sons?
0:12:44 > 0:12:45Yeah, it is.
0:12:45 > 0:12:49I had two kids that were 15 months apart, very lively boys.
0:12:49 > 0:12:52We live in Scotland where the weather's terrible, we had no money,
0:12:52 > 0:12:55so I was always inventing things for them to play actively at home in the
0:12:55 > 0:12:58hope that it would tire them out and I'd get a bit of peace and quiet.
0:12:59 > 0:13:04OK, so if your racket crashes into you, or it hits the ground,
0:13:04 > 0:13:06then you are "oot", which is Scottish for "out".
0:13:09 > 0:13:11Let's go, Michael and Bonnie.
0:13:11 > 0:13:14Imagine that's something in your dad's frying pan.
0:13:17 > 0:13:18Right. Are you ready?
0:13:19 > 0:13:21Whoa!
0:13:22 > 0:13:23- Yes!- Yay!
0:13:24 > 0:13:25Good one!
0:13:25 > 0:13:27This is such a great environment -
0:13:27 > 0:13:31you get parents and children working together sort of having fun,
0:13:31 > 0:13:35but at the same time, the kids are learning how to do something that's really lots of fun.
0:13:35 > 0:13:36Winner.
0:13:38 > 0:13:39The next Scottish champion.
0:13:42 > 0:13:45Thank you very much for having us today. My kids have absolutely loved it,
0:13:45 > 0:13:50and it would be an honour if you could come to the banquet and check out my main course.
0:13:50 > 0:13:51Well, I will be there for sure.
0:13:51 > 0:13:55A Scottish finalist in Great British Menu at Wimbledon -
0:13:55 > 0:13:57I will be there with the roar and the fist pump.
0:14:01 > 0:14:04Despite the enormous task ahead of the chefs,
0:14:04 > 0:14:07they're all still talking about this morning's activity.
0:14:08 > 0:14:10It was my first time playing tennis, and I smashed it.
0:14:11 > 0:14:12You smashed something.
0:14:15 > 0:14:16Like her fellow chefs,
0:14:16 > 0:14:20Selin has a number of tasks she must complete today if she's to have any
0:14:20 > 0:14:23chance of her dish being ready tomorrow.
0:14:23 > 0:14:26There's a lot going on here, there's a lot to do.
0:14:26 > 0:14:30After all of this hard work of actually getting here to the banquet, I don't want to ruin it.
0:14:31 > 0:14:34Crucial to the success of her dessert is her technical
0:14:34 > 0:14:37two-layered Turkish-inspired centrepiece,
0:14:37 > 0:14:39flavoured with peach and vanilla.
0:14:41 > 0:14:44She's working on the first layer, called a muhallebi,
0:14:44 > 0:14:47made by setting milk with cornflour.
0:14:47 > 0:14:49It's most similar to a panna cotta.
0:14:49 > 0:14:53I think the most I've made at once is, like, about 12 portions.
0:14:53 > 0:14:56But she needs to get the consistency just right
0:14:56 > 0:14:58if it's to support the second layer.
0:15:00 > 0:15:04This needs to set so it's firm enough to hold the jelly on the top,
0:15:04 > 0:15:07so I need to catch it at the perfect setting point.
0:15:11 > 0:15:15Selin's dessert, Honouring Venus Rosewater Champions, is named after the dish
0:15:15 > 0:15:18which the ladies' singles champions are presented with
0:15:18 > 0:15:19having won the tournament.
0:15:21 > 0:15:25To find out how it feels to lift the trophy, Selin met Angela Mortimer...
0:15:25 > 0:15:28- Hi, Angela.- Oh, hello.
0:15:28 > 0:15:29I'm Selin.
0:15:29 > 0:15:31..a former British Wimbledon winner.
0:15:32 > 0:15:35So this picture here, you've got quite the pose going on.
0:15:35 > 0:15:40Well, it just shows how I was chasing like mad.
0:15:40 > 0:15:44Angela first reached the final in 1958,
0:15:44 > 0:15:47finally lifting the dish in 1961.
0:15:47 > 0:15:50She also won the women's doubles in 1955.
0:15:50 > 0:15:54How did it feel to win, and get your hands on the Venus Rosewater Dish?
0:15:54 > 0:16:00When you've been striving for something for probably ten, 12 years,
0:16:00 > 0:16:03it's quite a fantastic experience.
0:16:03 > 0:16:06When you actually hold that plate,
0:16:06 > 0:16:09it's something that no-one can take away from you.
0:16:12 > 0:16:16Angela is one of just five British women to have won the singles trophy
0:16:16 > 0:16:18in the last 100 years,
0:16:18 > 0:16:23along with Ann Haydon-Jones and Virginia Wade.
0:16:23 > 0:16:26To find out more about the Championships' first ever female winners,
0:16:26 > 0:16:28Selin went to see Anna Renton...
0:16:28 > 0:16:30- Hi.- Hi.- Welcome to Wimbledon.
0:16:30 > 0:16:33..curator of the Wimbledon Museum.
0:16:33 > 0:16:37- This photo is of Maud Watson.- Mm-hm.
0:16:37 > 0:16:40So Maud was the very first ladies' champion here at Wimbledon.
0:16:40 > 0:16:44It's incredible that she could actually play with all of that stuff on.
0:16:44 > 0:16:47This is Suzanne Lenglen, and she was the first player to compete
0:16:47 > 0:16:50in Wimbledon without wearing a corset,
0:16:50 > 0:16:53and that really enabled her to be a lot more athletic.
0:16:54 > 0:16:57The Venus Rosewater Dish presented to the champions
0:16:57 > 0:16:59never leaves the Wimbledon site,
0:16:59 > 0:17:02with the winners given a specially commissioned three-quarter-sized
0:17:02 > 0:17:04version to keep for themselves.
0:17:05 > 0:17:08So here it is, this is the real thing.
0:17:08 > 0:17:10Wow, this is the actual Venus Rosewater Dish.
0:17:10 > 0:17:11Yeah, absolutely.
0:17:11 > 0:17:15So why is the trophy called the Venus Rosewater Dish?
0:17:15 > 0:17:19Well, it's actually a copy of a much earlier pewter dish, which is in the
0:17:19 > 0:17:23Louvre in Paris. So it was used in medieval Renaissance times for
0:17:23 > 0:17:27people to kind of wash their hands after eating, with rose water.
0:17:27 > 0:17:30- So would it be OK if I picked it up? - Yeah, go ahead.
0:17:34 > 0:17:36Wow, it's so amazing!
0:17:36 > 0:17:39It's quite an incredible feeling to be able to, like, lift something
0:17:39 > 0:17:42that all these champions have held.
0:17:42 > 0:17:45Well, you're a champion in your own right, you've made it to Wimbledon.
0:17:51 > 0:17:52With the clock ticking,
0:17:52 > 0:17:56the scale of the challenge ahead has dawned on the chefs.
0:17:56 > 0:17:59I've got so much to do my brain is thinking, "You've got to do this,
0:17:59 > 0:18:01"got to do this, got to do this."
0:18:01 > 0:18:02Suddenly the pressure's hit me now.
0:18:02 > 0:18:05It just feels like the enormity of the event.
0:18:08 > 0:18:13Pip's working on the mountain of prep for her starter, Whatever The Weather.
0:18:14 > 0:18:17It features three tomato elements,
0:18:17 > 0:18:21including honey-soused tomatoes and a tomato rain, which the diners will
0:18:21 > 0:18:23pour over the dish at the table.
0:18:24 > 0:18:27But with so much of her dish needing to be prepared today,
0:18:27 > 0:18:29Pip has got her work cut out.
0:18:29 > 0:18:31I think I've done, like, four million tomatoes.
0:18:31 > 0:18:34Aargh!
0:18:34 > 0:18:37She's working on the tomato rain, which she needs to marinate for the
0:18:37 > 0:18:41maximum time possible, to extract the full flavour of the tomatoes.
0:18:43 > 0:18:46This is, like, the main part of my dish,
0:18:46 > 0:18:51so I've got to get it marinating. I've just got to get it done fast.
0:18:53 > 0:18:56Pip's not the only one facing an uphill struggle.
0:18:58 > 0:19:01Lovely. Let's get some fish.
0:19:01 > 0:19:05Tommy must fillet the 50kg of turbot he needs for his dish,
0:19:05 > 0:19:08which he'll have to cook to perfection at the very last minute.
0:19:09 > 0:19:12Oh, the biggest worry of this is not getting the prep done,
0:19:12 > 0:19:14it's the actual service.
0:19:14 > 0:19:16I don't want to overcook this fish.
0:19:17 > 0:19:19Tommy's serving his turbot with pickled strawberries
0:19:19 > 0:19:23and strawberry tartare, as well as a chive cream sauce.
0:19:24 > 0:19:28But he's not sure how the diners will react to his unusual take on
0:19:28 > 0:19:30strawberries and cream.
0:19:30 > 0:19:33You're quite controversial with your dish...
0:19:33 > 0:19:34I think when people read that on the menu
0:19:34 > 0:19:37- they're going to think I'm a bit of a madman. - HE LAUGHS
0:19:38 > 0:19:42Michelin-starred Tommy Banks has reached the banquet for an incredible
0:19:42 > 0:19:47second time, one of only a handful of chefs in GBM history to do so.
0:19:47 > 0:19:50I'm absolutely ecstatic to get through to the banquet again.
0:19:50 > 0:19:52It's one of them things that once you get through, no-one can
0:19:52 > 0:19:54take it away from you and that feels quite special.
0:19:54 > 0:19:58Last year, Tommy's guests of honour at the Houses of Parliament banquet
0:19:58 > 0:20:01were his dad Tom, and his mum Anne.
0:20:01 > 0:20:02He nailed it.
0:20:02 > 0:20:05And Tommy's invited them to this year's Wimbledon banquet too.
0:20:07 > 0:20:11It feels like deja vu, does this, wrapping plates for a banquet again.
0:20:11 > 0:20:14- Are you looking forward to it again? - Oh, yes. Absolutely, yes.
0:20:14 > 0:20:16Yeah, it was a proper deal, weren't it?
0:20:16 > 0:20:20The idea of Wimbledon has some mystique about it, hasn't it?
0:20:20 > 0:20:22- But to think we're going... - It's something you watch
0:20:22 > 0:20:26- on the television, isn't it?- Yeah. - It's going to be amazing. - It'll be special. It will.
0:20:28 > 0:20:33Tommy's dish uses a unique ingredient - unripe, green strawberries,
0:20:33 > 0:20:36which must be picked from the plant before they've sweetened.
0:20:36 > 0:20:39To source his unusual requirement, he went to visit local
0:20:39 > 0:20:41Yorkshire farmer Matthew Machin...
0:20:41 > 0:20:44- Morning, how are we doing?- Morning, Tommy, pleased to meet you.
0:20:44 > 0:20:48..to see if he could supply the 20kg Tommy needs for the banquet.
0:20:50 > 0:20:53- That's the right one right there. - That's what you're after.- Yeah.
0:20:53 > 0:20:54So it's, like... It's not red.
0:20:54 > 0:20:58That's just starting to blush, you can almost see the pink forming.
0:20:58 > 0:21:02I've been a strawberry farmer for 25 years, and I've never heard of anybody
0:21:02 > 0:21:05picking or eating green strawberries.
0:21:05 > 0:21:08I feel a bit silly now. I guarantee you, they are delicious.
0:21:08 > 0:21:10- I'm intrigued, yeah.- Try that.
0:21:11 > 0:21:13It's got a hell of a bite to it.
0:21:15 > 0:21:16It's a bit like eating an apple.
0:21:16 > 0:21:18Yeah, quite a sour apple.
0:21:18 > 0:21:21With the British weather so unpredictable,
0:21:21 > 0:21:24Tommy's worried his green strawberries might not be ready in time.
0:21:24 > 0:21:26There isn't a lot like this at the moment.
0:21:26 > 0:21:29They do come on fast, don't they, at this time of the year?
0:21:29 > 0:21:31They do. Well, in two weeks' time?
0:21:31 > 0:21:34- Yeah, two weeks.- In two weeks' time they should be perfect.
0:21:35 > 0:21:38The strawberries LOOK great, but they're not quite ready yet.
0:21:38 > 0:21:41We'll have to hope the sun gets out for the next few weeks and they'll be ready in time.
0:21:45 > 0:21:50Back in the kitchen, Tommy's parents have arrived with a special delivery.
0:21:50 > 0:21:51Hiya. How are you doing?
0:21:51 > 0:21:52- Are you doing all right?- Yeah.
0:21:52 > 0:21:55- Brought you some strawberries, Tommy.- We brought you strawberries.
0:21:55 > 0:21:58When I visited the farm, I was quite concerned they weren't quite ripe.
0:21:58 > 0:22:01I was worried you weren't going to get any, but we've had day after day
0:22:01 > 0:22:04of sunshine and it's just brought them perfect.
0:22:04 > 0:22:05Are you happy?
0:22:06 > 0:22:09They're absolutely perfect. Really good flavour as well.
0:22:09 > 0:22:10Well, best of luck, Tommy.
0:22:12 > 0:22:15With no let-up in the chefs' prep,
0:22:15 > 0:22:18they're starting to get worried about the number of jobs they've
0:22:18 > 0:22:20each got left to complete today.
0:22:20 > 0:22:22I'm ready for the buzz of service. Really looking forward to that.
0:22:22 > 0:22:26- I'm looking forward to just being ready.- Will you know that you're ready, though?
0:22:26 > 0:22:28- How do you know?- When I stop crying, you'll know.
0:22:28 > 0:22:30We'll all know.
0:22:31 > 0:22:32With the clock ticking,
0:22:32 > 0:22:36judge Andi Oliver arrives to see how the chefs are feeling
0:22:36 > 0:22:37ahead of the big event.
0:22:37 > 0:22:40I have every faith in them, I know they can do it,
0:22:40 > 0:22:43but my heart is still in my mouth.
0:22:46 > 0:22:48- Hi, guys.- Hey, how are you doing?
0:22:48 > 0:22:52- Hello.- I can't believe the banquet's finally here, it's really amazing.
0:22:52 > 0:22:56A Herculean task ahead of you, massive.
0:22:56 > 0:22:57How are you all feeling?
0:22:57 > 0:22:59Nervous now you're here.
0:22:59 > 0:23:00I'm knee-deep in fish, Andi.
0:23:00 > 0:23:02Knee deep in fish.
0:23:02 > 0:23:05So there is one crucial thing we haven't discussed and that's where
0:23:05 > 0:23:06we're going to hold this banquet.
0:23:06 > 0:23:09I think we should all go, leave the kitchen just for five minutes,
0:23:09 > 0:23:12- and have a look at the space. Want to come with me?- Yeah.- Marvellous.
0:23:12 > 0:23:16The Wimbledon site stretches over 40 acres,
0:23:16 > 0:23:20including 18 championship tennis courts
0:23:20 > 0:23:23and space for almost 40,000 visitors,
0:23:23 > 0:23:26and Andi thinks she's found the perfect spot for tomorrow's
0:23:26 > 0:23:28- banquet lunch.- Here we are.
0:23:29 > 0:23:30Lovely, isn't it?
0:23:30 > 0:23:33This is where we are going to have the banquet.
0:23:33 > 0:23:36THEY LAUGH
0:23:36 > 0:23:37- Do you like it?- Yeah.
0:23:37 > 0:23:40It's amazing, look at the view, it's beautiful.
0:23:40 > 0:23:44It's Taste of Summer, we thought it would be glorious to be outside.
0:23:44 > 0:23:47I think we maybe look a little bit shell-shocked, because we thought we
0:23:47 > 0:23:49were going to be inside. You surprised me.
0:23:49 > 0:23:51- You thought we were going to be inside?- Yeah, I thought we were.
0:23:51 > 0:23:55Obviously it's a bit of a risk. We're at Wimbledon as well,
0:23:55 > 0:23:58the most famous place where rain stops play.
0:23:58 > 0:23:59Let's hope it's good weather.
0:23:59 > 0:24:02THEY LAUGH
0:24:02 > 0:24:06Being a massive tennis fan, it's too good.
0:24:06 > 0:24:09It suits me down to the ground. I'm so happy that it's here.
0:24:09 > 0:24:14The weather today is looking a little bit gloomy, so fingers crossed the sunshine comes out.
0:24:17 > 0:24:19Back in the kitchen, the chefs are pushing hard
0:24:19 > 0:24:22to get all of today's prep completed.
0:24:22 > 0:24:26Michael's working on the centres for his jus-filled raviolis,
0:24:26 > 0:24:30but he's also got to get his ox-tongue centrepieces into the water bath
0:24:30 > 0:24:33to cook overnight, or they won't be ready in the morning.
0:24:33 > 0:24:36The job for the ox tongue alone, I've got to cook them, peel them,
0:24:36 > 0:24:38smoke them, roll them, set them.
0:24:41 > 0:24:43Selin must get her muhallebis in the chiller,
0:24:43 > 0:24:45or they won't be set tomorrow.
0:24:45 > 0:24:47She's also worried about her peach sorbet,
0:24:47 > 0:24:49which she's yet to get into the freezer.
0:24:49 > 0:24:52I really need to get this to freeze overnight.
0:24:52 > 0:24:54If it doesn't, then... there's no sorbet.
0:24:55 > 0:24:59As the sun begins to set, the race is on for the chefs.
0:25:01 > 0:25:02Urgh!
0:25:04 > 0:25:08- RATTLING - Ah! That's not good.
0:25:09 > 0:25:14With Michael finally getting his ox tongues into the water bath...
0:25:14 > 0:25:17Just pray everything's cooked and everything's set
0:25:17 > 0:25:18by the time I come in tomorrow.
0:25:18 > 0:25:22..and Selin placing her muhallebis in the fridge...
0:25:22 > 0:25:25There IS no dish if they're not set.
0:25:25 > 0:25:28..the chefs have done all they can.
0:25:29 > 0:25:33So that's it, then, there's nothing else we can do for tonight.
0:25:33 > 0:25:34Might as well get our heads down.
0:25:36 > 0:25:38I think the sun could come out.
0:25:38 > 0:25:39Yeah, I think we might get lucky.
0:25:39 > 0:25:41Glorious sunshine tomorrow morning.
0:25:45 > 0:25:47It's early in the morning on banquet day,
0:25:47 > 0:25:51and just six hours before the first dishes must be served.
0:25:51 > 0:25:54You can't sleep very well when you know you've got this to do today.
0:25:54 > 0:25:58Just a bit worried. Just don't want to mess up,
0:25:58 > 0:26:00I just want to make it the best it can be.
0:26:00 > 0:26:05To the chefs' dismay, the weather has taken a turn for the worse
0:26:05 > 0:26:08and the forecast is looking gloomy.
0:26:08 > 0:26:10I reckon the sun's going to come out.
0:26:10 > 0:26:13- Yeah?- I can sense it, that's why I didn't take a jacket.
0:26:13 > 0:26:15- THEY LAUGH - You're being very optimistic!
0:26:18 > 0:26:20Keen to check on the food they left overnight,
0:26:20 > 0:26:23Selin and Michael are first into the kitchen.
0:26:25 > 0:26:27Selin's heading straight to the chiller,
0:26:27 > 0:26:30to see if the first layer of her desserts, her muhallebis, are ready.
0:26:31 > 0:26:34Yep, they're perfect.
0:26:34 > 0:26:36Nicely set.
0:26:36 > 0:26:41She must now move on to the second layer, a peach and vanilla jelly,
0:26:41 > 0:26:46but she'll have to prepare over 200 marinated peaches.
0:26:46 > 0:26:47Now I just need to peel them all.
0:26:49 > 0:26:53Michael still has seven stages of his complex cooking process
0:26:53 > 0:26:57left to complete, before his ox tongues are ready to serve.
0:26:57 > 0:26:59You've got a lot to do today, huh?
0:26:59 > 0:27:02I've got enough to do, yeah. I'll be busy.
0:27:03 > 0:27:05Pip and Tommy aren't far behind,
0:27:05 > 0:27:09and they're concerned about the clouds gathering outside.
0:27:09 > 0:27:11- Morning.- Morning.
0:27:11 > 0:27:14On the weather today, it's not great, is it?
0:27:14 > 0:27:16There was a few spots this morning.
0:27:16 > 0:27:19You know, it wouldn't be Wimbledon without a bit of rain, right?
0:27:19 > 0:27:22I still think it might change. I've got faith.
0:27:22 > 0:27:23THEY LAUGH
0:27:23 > 0:27:28Like the others, both Pip and Tommy also have a long list of jobs
0:27:28 > 0:27:31they must complete before the guests arrive.
0:27:31 > 0:27:34Tommy's working on the five litres of chive cream sauce he needs
0:27:34 > 0:27:36to serve alongside his dish.
0:27:36 > 0:27:39There's a lot of us have got a lot of work to do, so I think people
0:27:39 > 0:27:41are a little bit stressed, but spirits are pretty good
0:27:41 > 0:27:44at the moment. See what they're like in an hour or so.
0:27:45 > 0:27:49Pip still has hundreds of delicate ravioli to complete,
0:27:49 > 0:27:51made in the Wimbledon colours,
0:27:51 > 0:27:54and she's worried about getting them done in time.
0:27:54 > 0:27:56A lot of raviolis for all the guests.
0:27:56 > 0:27:59Texture's got to be right, got to make two colours,
0:27:59 > 0:28:01just got to get it spot on.
0:28:01 > 0:28:05Outside, as work starts on transforming the open-air banqueting space
0:28:05 > 0:28:09and the clouds continue to gather, Pip's roped in her boss
0:28:09 > 0:28:14and Great British Menu judge Angela Hartnett to give her a hand.
0:28:14 > 0:28:16- Morning, Pipperine! - SHE LAUGHS
0:28:16 > 0:28:19- You all right? How are you? - Yeah, good.
0:28:19 > 0:28:21- How's it going?- Just in time. - You having a breakdown?
0:28:21 > 0:28:24- How many you got to make? - Few hundred.- Jeepers.
0:28:24 > 0:28:26All right, so I'll give you a little push then, Pip, yeah?
0:28:26 > 0:28:29Let's start rolling. Shall I roll and you fill?
0:28:29 > 0:28:30Yep.
0:28:30 > 0:28:34So it's great that there's two women in the banquet.
0:28:34 > 0:28:36Me and Pip are pretty chuffed about that,
0:28:36 > 0:28:37- that we made it through. - Yeah, normally
0:28:37 > 0:28:40you've had too many years where it's four blokes and stuff
0:28:40 > 0:28:41so it's quite cool.
0:28:41 > 0:28:44I think we're starting a trend there, Tom, yeah, Michael?
0:28:44 > 0:28:46This could well be the last year. Next year, four women.
0:28:46 > 0:28:48THEY LAUGH
0:28:51 > 0:28:54As the chefs push on with their prep,
0:28:54 > 0:28:57Michael's concerned about HIS pasta element.
0:28:57 > 0:29:00He's removing the centres of his technical jus-filled raviolis
0:29:00 > 0:29:04from their moulds - but with so many jobs left to complete,
0:29:04 > 0:29:06he's worried he's running out of time.
0:29:07 > 0:29:09Time is not on my side.
0:29:09 > 0:29:11I'm really up against it, really, so I just need to focus,
0:29:11 > 0:29:14push on, and get the job done.
0:29:14 > 0:29:15I've just got a lot to do.
0:29:20 > 0:29:23Outside, judges Oliver Peyton,
0:29:23 > 0:29:25Andi Oliver and Matthew Fort
0:29:25 > 0:29:27have arrived in preparation for the main event.
0:29:28 > 0:29:30Here we are at Wimbledon.
0:29:30 > 0:29:31It is the big day.
0:29:31 > 0:29:33This is the Championship final, if you like.
0:29:33 > 0:29:35This is the day
0:29:35 > 0:29:37when they've absolutely got to deliver
0:29:37 > 0:29:40the finest performance of their cooking lives.
0:29:40 > 0:29:43With the weather getting worse by the minute
0:29:43 > 0:29:46and the thermometer at a chilly 14 degrees,
0:29:46 > 0:29:50the judges have summoned the chefs to an emergency meeting.
0:29:50 > 0:29:54Chefs, welcome to Wimbledon, and the British summertime weather.
0:29:54 > 0:30:00It's been raining, it's grey, I am freezing cold!
0:30:00 > 0:30:05No, we were optimistic - perhaps a little too optimistic!
0:30:05 > 0:30:07So, what are we going to do?
0:30:07 > 0:30:10We're going to take the outdoors indoors.
0:30:10 > 0:30:12- It's a bit of a shame, though. - It is a shame.
0:30:12 > 0:30:14It is a shame. It would have been so beautiful out here,
0:30:14 > 0:30:17but you know what, your food is going to be the star,
0:30:17 > 0:30:19no matter what happens, and that's what's exciting about today.
0:30:19 > 0:30:22So, one thing I will say, though, is we're going to have to move some
0:30:22 > 0:30:25- stuff, and we're going to need help. - Let's clear.- Let's clear.
0:30:25 > 0:30:26Let's do it, people!
0:30:27 > 0:30:31With the forecast too uncertain to risk...
0:30:31 > 0:30:34I mean, what British person hasn't had to do this?
0:30:34 > 0:30:37Take the picnic inside.
0:30:37 > 0:30:41..the entire banquet must be moved to an emergency back-up space
0:30:41 > 0:30:44in the vast, courtside dining room, which overlooks Court One.
0:30:46 > 0:30:51But transforming this empty shell in just a few hours is a massive task.
0:30:51 > 0:30:52Ah...!
0:30:58 > 0:31:00Round a bit, round a bit, round a bit.
0:31:04 > 0:31:05- You guys go cook.- Sweet.
0:31:05 > 0:31:08It's a waste of talent, get in the kitchen where you belong.
0:31:08 > 0:31:09Off you go.
0:31:11 > 0:31:14As the chefs get back into the kitchen...
0:31:14 > 0:31:16Is there Dijon mustard anywhere?
0:31:16 > 0:31:18..they waste no time.
0:31:18 > 0:31:21It's really busy right now, I've got quite a lot of work to get on with,
0:31:21 > 0:31:23a short time, guests are coming soon,
0:31:23 > 0:31:25so I've really just got to crack on.
0:31:25 > 0:31:28Selin's pushing hard to get the second layers
0:31:28 > 0:31:29of her dessert finished.
0:31:31 > 0:31:34It's the sheer, like, volume, basically, of what we're doing,
0:31:34 > 0:31:36I think, is the thing that's, like, playing on everyone's minds.
0:31:36 > 0:31:40As she's only just getting the jellies into the fridge to firm up,
0:31:40 > 0:31:43she's worried they might not be ready for service.
0:31:43 > 0:31:45I hope they set in time.
0:31:45 > 0:31:49Tommy's working on the 400 green strawberry slices
0:31:49 > 0:31:51he has to prepare by hand.
0:31:52 > 0:31:55I seem to have been chopping green strawberries for, like, an eternity.
0:31:55 > 0:31:58Yeah, every time I look round, I see you chopping those.
0:31:58 > 0:32:00You just can't have enough, can you?
0:32:01 > 0:32:05As work continues on transforming the new banquet room...
0:32:07 > 0:32:11..Pip's still working on her tomato rain, but she's worried she hasn't
0:32:11 > 0:32:15scaled up the quantities for all the diners correctly.
0:32:15 > 0:32:20I'm hoping that this is enough rainwater to feed the whole banquet.
0:32:20 > 0:32:24My maths isn't the strongest point, but we'll soon find out, so...
0:32:24 > 0:32:28Across the kitchen, Michael's struggling with the thin pasta dough
0:32:28 > 0:32:29for his jus-filled raviolis.
0:32:29 > 0:32:31- Oh,- BLEEP!
0:32:31 > 0:32:34If he leaves even the smallest air bubble around the filling,
0:32:34 > 0:32:37there's a danger the pasta will burst when it's cooked.
0:32:37 > 0:32:39Extremely delicate, you know?
0:32:39 > 0:32:41When I've done some practices recently...
0:32:42 > 0:32:44..one in three popped.
0:32:44 > 0:32:47- Let's hope they- BLEEP- work.
0:32:48 > 0:32:52With the Wimbledon guests due to arrive any minute,
0:32:52 > 0:32:55the judges are considering the enormous task ahead of the chefs.
0:32:55 > 0:32:57When you walk around here,
0:32:57 > 0:33:01you realise the sort of standard that this place is used to
0:33:01 > 0:33:03is so fantastically high,
0:33:03 > 0:33:06and the chefs have to produce food of the same quality.
0:33:06 > 0:33:08Everything here is so precise. I mean, the grass...
0:33:08 > 0:33:11I think they must count the individual blades of grass.
0:33:11 > 0:33:14So, you know, I do think the chefs will be quite intimidated.
0:33:14 > 0:33:17It must be quite overwhelming to deliver at the level that they have
0:33:17 > 0:33:20to deliver - and those dishes are very complex.
0:33:20 > 0:33:24I have every faith in them, but for them, I'm sure they're not so sure!
0:33:24 > 0:33:27- I'm really, really looking forward to it.- Me too.
0:33:30 > 0:33:33Outside, the banquet guests start to arrive,
0:33:33 > 0:33:37welcomed to Wimbledon's clubhouse by representatives of the volunteers
0:33:37 > 0:33:40from the Armed Forces, who've stewarded the crowds
0:33:40 > 0:33:44at the Championships since the Second World War.
0:33:44 > 0:33:47The diners include tennis legends past and present,
0:33:47 > 0:33:52who know first-hand the pressures of performing at Wimbledon.
0:33:52 > 0:33:55It's always a great pleasure to come back here and to see this site.
0:33:55 > 0:33:56This is unique.
0:33:58 > 0:34:00I'm looking forward to a feast.
0:34:00 > 0:34:03You know, the chefs, I'm sure, have done a great job.
0:34:03 > 0:34:06My tummy's rumbling already.
0:34:06 > 0:34:07Wimbledon's everything,
0:34:07 > 0:34:10and to have won it, wherever you go,
0:34:10 > 0:34:12and you say you've won Wimbledon,
0:34:12 > 0:34:13is wonderful.
0:34:16 > 0:34:19We've got less than half an hour to go now, guys.
0:34:22 > 0:34:26It's quite real now, so everyone's just trying to concentrate and
0:34:26 > 0:34:27get as much done as they can.
0:34:30 > 0:34:33This is it, you know, it's showtime now, so, yeah, it's the best bit,
0:34:33 > 0:34:35it's the best bit. It's why we do it.
0:34:38 > 0:34:42Back in the clubhouse, the guests are enjoying a champagne reception,
0:34:42 > 0:34:45hosted by the man in charge of the Championships, Philip Brook.
0:34:46 > 0:34:49I have no idea what to expect,
0:34:49 > 0:34:52but, for sure, the four chefs have done very well to get to this stage,
0:34:52 > 0:34:54and it's going to be a lovely afternoon.
0:34:57 > 0:35:00Wimbledon, to me, means everything,
0:35:00 > 0:35:03and I think this is going to be a fitting celebration,
0:35:03 > 0:35:04so looking forward to it.
0:35:06 > 0:35:08From a very, very young age
0:35:08 > 0:35:10I was aiming at doing my best here in the Championships,
0:35:10 > 0:35:15and having won it, it's a great pleasure for me to come here.
0:35:17 > 0:35:20In the kitchen, guest judge and tennis icon Judy Murray
0:35:20 > 0:35:22pays the chefs a visit.
0:35:22 > 0:35:23Hello, everybody.
0:35:23 > 0:35:25Hi, Michael. Nice to see you again.
0:35:25 > 0:35:27And you.
0:35:27 > 0:35:30She's brought the same good luck gift her sons Andy and Jamie
0:35:30 > 0:35:33get given for Wimbledon every year.
0:35:33 > 0:35:37Just thought I'd come in and make sure you were getting my lunch
0:35:37 > 0:35:39up to the best possible standards.
0:35:40 > 0:35:42I've brought you some of my mum's shortbread.
0:35:42 > 0:35:45Andy and Jamie kind of, were brought up on this stuff.
0:35:45 > 0:35:47It's also very good for your forehand,
0:35:47 > 0:35:50so that's for AFTER you have served me my dinner.
0:35:52 > 0:35:54Anyway, great to see you and congratulations.
0:35:54 > 0:35:56- Thank you very much.- See you later.
0:35:56 > 0:35:58See you later, thank you very much.
0:35:58 > 0:36:00What a nice lady, bringing us shortbread.
0:36:00 > 0:36:02I absolutely love it.
0:36:04 > 0:36:05As well as players and champions,
0:36:05 > 0:36:09the diners also include those responsible for staging
0:36:09 > 0:36:12the Championships, who know all about the exacting standards
0:36:12 > 0:36:15of the world's toughest Grand Slam.
0:36:15 > 0:36:17You talk about the Great British Menu -
0:36:17 > 0:36:19this is the Great British Tennis Tournament.
0:36:19 > 0:36:22They're joined by members of the chefs' families...
0:36:22 > 0:36:25Wimbledon, wow! It's just amazing,
0:36:25 > 0:36:29everywhere you look around has just got a small piece of history.
0:36:29 > 0:36:31..as well as Great British Menu veterans,
0:36:31 > 0:36:34who champion the winning dishes.
0:36:34 > 0:36:37Being in Centre Court is a dream come true. I also know how
0:36:37 > 0:36:39them chefs are feeling, and there'll be panics,
0:36:39 > 0:36:41there'll be sweat starting to come on the brow.
0:36:41 > 0:36:43There's so much work, and I'm glad it's them and not me!
0:36:44 > 0:36:47With the guests about to take their seats...
0:36:47 > 0:36:48OK...
0:36:48 > 0:36:52..the countdown is on for Pip to get her starter ready for service.
0:36:52 > 0:36:54So now I've just sort of realised the time, it's like,
0:36:54 > 0:36:57got to get the tomatoes on, got to get everything hot.
0:36:57 > 0:36:59So yeah, tomato, tomato, tomato, tomato, tomato...
0:37:02 > 0:37:04- Where the- BLEEP- is my- BLEEP?
0:37:11 > 0:37:13- Where is it going? - In these two pans.
0:37:13 > 0:37:15Need to cook off the, erm,
0:37:15 > 0:37:17courgettes, as well.
0:37:20 > 0:37:24In the clubhouse, it's time for Master of Ceremonies Dan Bloxham
0:37:24 > 0:37:26to begin the proceedings.
0:37:26 > 0:37:29Ladies and gentlemen, we are now going to make our way through
0:37:29 > 0:37:32to the Great British Menu banquet.
0:37:32 > 0:37:34CHEERING
0:37:43 > 0:37:45Oh, look how beautiful!
0:37:46 > 0:37:48Isn't it gorgeous?
0:37:55 > 0:37:59With the guests taking their seats, Dan heads to the kitchen...
0:37:59 > 0:38:00Hi, everyone, all right?
0:38:00 > 0:38:04..to give the chefs their five-minute warning.
0:38:04 > 0:38:05Everyone relaxed? Ish?
0:38:05 > 0:38:06THEY LAUGH
0:38:06 > 0:38:09The guests are coming. Just reminding you,
0:38:09 > 0:38:10time is everything at the All England Club,
0:38:10 > 0:38:12so try and get there on time.
0:38:12 > 0:38:13And good luck, yeah?
0:38:13 > 0:38:16- Thank you.- Thanks. - Cheers.
0:38:17 > 0:38:21For Pip to get her complex starter out to the diners perfectly,
0:38:21 > 0:38:24she needs all the other chefs to give her a hand.
0:38:24 > 0:38:26I need a bit of help now.
0:38:26 > 0:38:28Can I have one person on the pasta?
0:38:28 > 0:38:29All the jugs are there.
0:38:29 > 0:38:31- Could you get that?- Yep.
0:38:31 > 0:38:33- So, start with the courgettes. - I'm there, 100%!
0:38:38 > 0:38:41I'd like to introduce Mr Phil Brook, the club chairman,
0:38:41 > 0:38:42to say a few words.
0:38:45 > 0:38:50Ladies and gentlemen, can I begin by welcoming all of you to this
0:38:50 > 0:38:53glorious Great British Menu Taste Of Summer Banquet.
0:38:53 > 0:38:57This year marks 140 years since the first Championships.
0:38:57 > 0:39:02On that occasion, there were just 22 competitors, all of them British.
0:39:03 > 0:39:07Back then, they knew how to guarantee British success.
0:39:10 > 0:39:12Before we enjoy our starters,
0:39:12 > 0:39:17I'd like to invite you to join me in raising a glass to the chefs,
0:39:17 > 0:39:20and to our guests, and to the Championships.
0:39:27 > 0:39:28With the ceremonies over,
0:39:28 > 0:39:32it's full steam ahead to get Pip's Whatever The Weather starter
0:39:32 > 0:39:33to the waiting diners.
0:39:33 > 0:39:36So four raviolis, it's two purple, two green for everybody.
0:39:36 > 0:39:38Change of plan, change of plan.
0:39:38 > 0:39:41Er... Let's do two purple, one green.
0:39:41 > 0:39:42- OK.- That's enough. Thanks.
0:39:44 > 0:39:46Before she sends the main part of her dish,
0:39:46 > 0:39:51Pip is serving her tomato rain in watering cans to reflect the title,
0:39:51 > 0:39:53along with notes explaining the idea.
0:39:54 > 0:39:56I think these are all leaking. Amazing.
0:39:56 > 0:39:58- Three minutes. - BLEEP
0:39:59 > 0:40:02There's not going to be any left by the time you get to the table.
0:40:02 > 0:40:04Right, where are they?
0:40:04 > 0:40:05Service!
0:40:05 > 0:40:08Take one watering can each, and one card.
0:40:08 > 0:40:11Place it down on the table, and then hurry back, please.
0:40:18 > 0:40:20I'm for full tea for the gardeners.
0:40:20 > 0:40:23Whatever the weather, we're out there, come rain or shine,
0:40:23 > 0:40:25it's got to be done, so, yeah, very fitting.
0:40:27 > 0:40:31I was actually one of the guest judges to this dish, so I knew,
0:40:31 > 0:40:33I kind of knew what was coming,
0:40:33 > 0:40:35but, yeah, no, I love the concept around it.
0:40:37 > 0:40:39With her first watering cans at the tables...
0:40:39 > 0:40:41OK, Tommy...
0:40:41 > 0:40:45..the main part of Pip's dish, served in special, tennis-ball bowls,
0:40:45 > 0:40:47needs to follow as soon as possible.
0:40:48 > 0:40:50- Pasta, please.- Pasta's up.
0:40:50 > 0:40:51Yup, OK.
0:40:54 > 0:40:57If you put some oil in the bowls when you just bring the ravs up,
0:40:57 > 0:40:59otherwise they're splitting.
0:40:59 > 0:41:02And just a bit less cooking, Selin, please.
0:41:02 > 0:41:04- Less cooking?- Yeah.- Yeah.
0:41:04 > 0:41:05Yeah, so lids on, guys, please.
0:41:07 > 0:41:08Service, please.
0:41:08 > 0:41:09Thank you.
0:41:15 > 0:41:19Very excited about opening my tennis ball to see what's inside.
0:41:24 > 0:41:26Lovely. Very tasty.
0:41:26 > 0:41:28The tomatoes in there are amazing.
0:41:31 > 0:41:34I think it's a great idea to put a tennis ball,
0:41:34 > 0:41:35and have the food served in it.
0:41:35 > 0:41:41And the tastes that come out, they really are fresh and summery.
0:41:45 > 0:41:46Next watering cans, Pip.
0:41:46 > 0:41:48Right, yeah. Let's go.
0:41:53 > 0:41:56Just got to keep going, there's a lot to do.
0:41:58 > 0:42:00Yep, service please.
0:42:00 > 0:42:03Yeah, like a tennis ball, just match the line.
0:42:03 > 0:42:05No, no, no, no...
0:42:05 > 0:42:08You need to match the lines, guys. Do you want to come back?
0:42:08 > 0:42:09Match the lines.
0:42:16 > 0:42:19Oh, that is delicious.
0:42:19 > 0:42:21The purple and green of the pasta...
0:42:21 > 0:42:24Absolutely gorgeous. It was a perfect, light, summery
0:42:24 > 0:42:26Wimbledon-themed starter.
0:42:28 > 0:42:29Back in the kitchen...
0:42:29 > 0:42:31Hang on. 50, 51...
0:42:31 > 0:42:32- Huh? What the- BLEEP?!
0:42:32 > 0:42:35..Pip's worried she's run out of the vegetables
0:42:35 > 0:42:37which form the base of her dish.
0:42:40 > 0:42:41Where's the other tray?
0:42:41 > 0:42:43One, two...
0:42:44 > 0:42:46Erm...
0:42:47 > 0:42:48Where's the rest?
0:42:48 > 0:42:50Have I got another tray of beans?
0:42:50 > 0:42:51Yeah.
0:42:51 > 0:42:52Beans...
0:42:56 > 0:42:59With Pip's missing veg located...
0:43:01 > 0:43:04I don't know. I'm not...
0:43:04 > 0:43:06- I can't- BLEEP- out at the moment, I'm so, like, wired.
0:43:06 > 0:43:10..it's a rush to get the dishes out to the remaining guests.
0:43:10 > 0:43:13Er, yeah, let's get these filled, Michael, please.
0:43:19 > 0:43:20OK, service, guys...
0:43:26 > 0:43:30I loved the tomato rain, loved the tomato in the dish.
0:43:30 > 0:43:32It was gorgeous.
0:43:32 > 0:43:34What a dish this is.
0:43:34 > 0:43:35And in a tennis ball.
0:43:35 > 0:43:37You can't beat that, can you?
0:43:37 > 0:43:39Yeah, almost there.
0:43:39 > 0:43:40Michael...
0:43:48 > 0:43:50Service, come on.
0:43:54 > 0:43:55It was absolutely delicious,
0:43:55 > 0:43:58but I also thought the presentation was so clever
0:43:58 > 0:44:00so er...a really good start.
0:44:01 > 0:44:05Very proud of her. She's done really well. It's fantastic for her.
0:44:07 > 0:44:09I think the standard has been set very high.
0:44:09 > 0:44:10Super high standard.
0:44:12 > 0:44:13First course down.
0:44:13 > 0:44:14Yeah!
0:44:15 > 0:44:17THEY LAUGH
0:44:18 > 0:44:20Right, who's next?
0:44:20 > 0:44:24It's time for Tommy to serve his unusual turbot with strawberries
0:44:24 > 0:44:26and green chive sauce.
0:44:27 > 0:44:31His fish requires precision cooking at the last minute,
0:44:31 > 0:44:35and with eight pans on the go at once, he'll be tied up at the stove.
0:44:35 > 0:44:38- Guys, you couldn't give me a hand on the pass, please?- Yeah.
0:44:38 > 0:44:41So, he'll have to rely on the other chefs to plate up the remaining
0:44:41 > 0:44:43elements on the pass.
0:44:43 > 0:44:45OK, guys, what I need you to do
0:44:45 > 0:44:46is build it round the bottom of the plate.
0:44:46 > 0:44:49The turbot's got a little bit of red strawberry on top.
0:44:49 > 0:44:51It's ready to go. One jug a person of sauce,
0:44:51 > 0:44:53- If you start building them, that'd be awesome.- All right.
0:44:53 > 0:44:55Thank you very much.
0:45:03 > 0:45:06This is the thing, we're trying to cook everything at the last minute.
0:45:06 > 0:45:08It's the way it's got to be with turbot, to be honest,
0:45:08 > 0:45:10but er...a lot of work.
0:45:16 > 0:45:18Lovely.
0:45:18 > 0:45:19OK, service, please!
0:45:30 > 0:45:33Very subtle, but just right.
0:45:33 > 0:45:36The fish was lovely. Cooked... Beautiful.
0:45:37 > 0:45:39He cooked the fish perfectly.
0:45:39 > 0:45:41I think Tommy should be really pleased with that.
0:45:41 > 0:45:43Are the waiters back in yet?
0:45:43 > 0:45:45Are you regretting doing fish?
0:45:45 > 0:45:48I always want the dessert, but I never get it!
0:45:48 > 0:45:49All right...
0:45:49 > 0:45:52Thank you, lovely. Have you got the jugs ready, Michael?
0:45:52 > 0:45:53- Yep, they're ready.- Yeah, lovely.
0:45:53 > 0:45:55Thank you, let's go, thank you. Service...
0:46:01 > 0:46:03It's just come out perfectly,
0:46:03 > 0:46:05as good as I've ever tried.
0:46:05 > 0:46:06I'm obviously extremely proud.
0:46:10 > 0:46:12Back in the kitchen...
0:46:12 > 0:46:13Right. One, two, three, four,
0:46:13 > 0:46:15five, six, seven, eight, nine, ten, eleven.
0:46:15 > 0:46:18..Tommy's out of sync with the rest of the chefs.
0:46:21 > 0:46:23- How many did he do?- Tommy?
0:46:23 > 0:46:25Tommy, slow down, man.
0:46:25 > 0:46:27- What?- Slow down a minute, I think.
0:46:27 > 0:46:29How many did you... How many did you do then?
0:46:29 > 0:46:3112.
0:46:31 > 0:46:33With the pressure so intense,
0:46:33 > 0:46:35there's confusion over how many dishes
0:46:35 > 0:46:37are due to leave the pass next.
0:46:37 > 0:46:40This is hard. This is hard.
0:46:41 > 0:46:44I need one more fish, presse.
0:46:44 > 0:46:45- Fish?- Yeah.
0:46:46 > 0:46:49Determined not to let standards slip,
0:46:49 > 0:46:51Tommy tasks Pip with the cooking of the fish...
0:46:51 > 0:46:53So just bring the fish up, I'll put it on the tray,
0:46:53 > 0:46:55then I'll give it you...
0:46:55 > 0:46:57..so he can supervise the pass.
0:46:57 > 0:46:59I've just given it to Pip.
0:46:59 > 0:47:01It means a lot to him. It means a lot to all of us. Erm...
0:47:01 > 0:47:03And, you know, he wants everything to be right.
0:47:11 > 0:47:12OK. Service, please.
0:47:15 > 0:47:18With the kitchen back on track,
0:47:18 > 0:47:20the diners are enjoying Tommy's innovative take
0:47:20 > 0:47:23on strawberries and cream.
0:47:23 > 0:47:26So, that's my first taster of green strawberries, but I just thought
0:47:26 > 0:47:28the whole flavours kind of worked together.
0:47:28 > 0:47:30Full marks, because it was absolutely beautiful.
0:47:30 > 0:47:33I haven't actually seen green strawberries
0:47:33 > 0:47:34served on a plate before like that,
0:47:34 > 0:47:37and erm...yeah,
0:47:37 > 0:47:39I kind of wish there was a bit more!
0:47:40 > 0:47:43- How you doing, you all right? - Yeah, good, last one
0:47:43 > 0:47:44so I'm feeling pretty good.
0:47:44 > 0:47:46Whoo.
0:47:46 > 0:47:47These...here...
0:47:50 > 0:47:52- Service!- Yeah!
0:47:52 > 0:47:54Well done, buddy.
0:47:54 > 0:47:58- SELIN:- Well done.- Wow. that's... that's a nice feeling.
0:47:58 > 0:47:59THEY LAUGH
0:48:04 > 0:48:07The strawberries were amazing. It's all gone, put it that way.
0:48:07 > 0:48:10And, er, a bit different to what I thought it was going to be,
0:48:10 > 0:48:12but it was very impressive.
0:48:13 > 0:48:14The colours were amazing,
0:48:14 > 0:48:16each piece of fish is perfectly cooked.
0:48:16 > 0:48:18That's no mean feat.
0:48:20 > 0:48:21If lunch continues as we are now,
0:48:21 > 0:48:23we're in for a jolly good time.
0:48:26 > 0:48:28With Tommy's fish course going down a storm,
0:48:28 > 0:48:33the pressure turns to Michael to deliver his Grass Is Greener main.
0:48:33 > 0:48:36OK, so Selin, you do the green sauce.
0:48:36 > 0:48:37Pip, if you put the potatoes on,
0:48:37 > 0:48:40and you go back to doing the pickled vegetables.
0:48:40 > 0:48:42And I'll be out back, waiting, yeah? Let me know how it goes!
0:48:42 > 0:48:44With Tommy supervising
0:48:44 > 0:48:48the final cooking of the controversial ox tongue...
0:48:48 > 0:48:52Er, he gave me a big hand on my course, so I've got nothing to do
0:48:52 > 0:48:54any more, so it's the least I can do.
0:48:54 > 0:48:56..Michael turns to his innovative pasta element.
0:48:56 > 0:49:00Right, so... I'm putting the raviolis in.
0:49:00 > 0:49:03Michael's choux-filled ravioli are designed to burst when the diners
0:49:03 > 0:49:06cut into them, but as the dough is so fragile,
0:49:06 > 0:49:09there's a danger they'll split while they're being cooked.
0:49:09 > 0:49:11Just got to pray now.
0:49:11 > 0:49:12Pray that they're all good.
0:49:14 > 0:49:17I say grab this sauce off the back...
0:49:17 > 0:49:18Backs, please, backs, backs.
0:49:20 > 0:49:21Coming up now.
0:49:21 > 0:49:22- Are we good?- Yeah.
0:49:25 > 0:49:27Er, service please.
0:49:27 > 0:49:29That's the one, thank you.
0:49:34 > 0:49:35Thank you.
0:49:35 > 0:49:38Wow. Look at that.
0:49:38 > 0:49:41So, in the ravioli is a little jus.
0:49:42 > 0:49:45Oh, Lord!
0:49:45 > 0:49:47- Isn't it incredible? - This is amazing. Yeah.
0:49:55 > 0:49:57Back in the kitchen, with no let-up in the pace...
0:49:57 > 0:49:59- Are we good?- Yeah.
0:49:59 > 0:50:02..Michael's fragile raviolis are proving tricky.
0:50:04 > 0:50:05- BLEEP - Oh!
0:50:05 > 0:50:08- Can you drop me a ravioli, please? - Yep.
0:50:12 > 0:50:14Where are the raviolis?
0:50:14 > 0:50:16I've got them in the fridge at the back.
0:50:17 > 0:50:19Don't worry.
0:50:19 > 0:50:21It's all right. I need to get another one out.
0:50:24 > 0:50:26Michael... The waiters are here, yeah?
0:50:26 > 0:50:29Coming up in...16 seconds.
0:50:30 > 0:50:31Down, please.
0:50:33 > 0:50:36Get them dressed and we're good to go. Service, please.
0:50:40 > 0:50:42- In the dining room...- It's good.
0:50:42 > 0:50:45..Michael's unusual cut of meat and innovative Wimbledon
0:50:45 > 0:50:48rye-grass potatoes are impressing the guests.
0:50:48 > 0:50:50It's really very good.
0:50:50 > 0:50:52Very unusual,
0:50:52 > 0:50:55I mean, something you never find anywhere else.
0:50:57 > 0:51:00I think it's fantastic, to be honest. It's nice and rich.
0:51:00 > 0:51:02I've never had ox tongue before.
0:51:02 > 0:51:04Yeah, so far it's going down a treat.
0:51:04 > 0:51:07The grass courts are synonymous to the club and the Championships.
0:51:07 > 0:51:10Novak Djokovic obviously eats it every time he wins Wimbledon, so
0:51:10 > 0:51:11it's interesting to try.
0:51:11 > 0:51:13So it's very nice. Very nice dish.
0:51:13 > 0:51:16Home straight then, now.
0:51:16 > 0:51:18- How many more people have we got to do?- One table, seven left.
0:51:18 > 0:51:20Oh, the light, I can see the light.
0:51:24 > 0:51:25- We ready?- Ready.
0:51:25 > 0:51:27You all right?
0:51:27 > 0:51:28Coming through.
0:51:31 > 0:51:33Service, please.
0:51:33 > 0:51:34Yes!
0:51:34 > 0:51:37Man, I'm shaking. It was like... That was tough.
0:51:43 > 0:51:45I'm a big fan of grass-court tennis,
0:51:45 > 0:51:48but I wasn't a fan of rye-grass on my food
0:51:48 > 0:51:52but now, put it all on a plate like that, and I would like to come back
0:51:52 > 0:51:53for more, that is for sure.
0:51:55 > 0:51:57It was as good as it was in the finals,
0:51:57 > 0:52:01it is absolutely a masterly piece of cooking.
0:52:01 > 0:52:05With all the ox tongue served, Michael's partner Carla...
0:52:05 > 0:52:08Oh-ho-ho-ho!
0:52:08 > 0:52:10..comes to pay him a visit.
0:52:10 > 0:52:13- How was it?- Congratulations. You OK? - I'm OK. You look amazing.
0:52:13 > 0:52:15How was it?
0:52:15 > 0:52:17Yeah, brilliant, amazing, yeah. Super proud.
0:52:17 > 0:52:20It was by far the hardest thing I've ever done. It was, it was so insane.
0:52:21 > 0:52:23- How are you? - I'm OK. You OK?
0:52:23 > 0:52:25- Yeah.- Yeah?
0:52:27 > 0:52:31It's down to Selin to deliver the banquet grand finale...
0:52:31 > 0:52:32You all ready guys, one last push?
0:52:32 > 0:52:34Yeah, let's do it.
0:52:34 > 0:52:38..with her dessert Honouring Venus Rosewater Champions,
0:52:38 > 0:52:41in homage to the winners of the ladies' singles trophy.
0:52:41 > 0:52:44I want to make sure that we end the banquet on a high.
0:52:45 > 0:52:49She starts by sending out individual bottles of peach champagne,
0:52:49 > 0:52:53along with cards naming the champions her dish celebrates.
0:52:57 > 0:52:59Look how pretty that is.
0:53:02 > 0:53:05It's really nice to sort of draw attention to the,
0:53:05 > 0:53:07the ladies' trophy and the Rosewater Dish, and...
0:53:07 > 0:53:10you know, it was just...really nice.
0:53:10 > 0:53:13- Cheers.- Summer banquet,
0:53:13 > 0:53:15summer bubbles.
0:53:16 > 0:53:20Back in the kitchen, it's the moment of truth,
0:53:20 > 0:53:23as Selin checks to see if her two-layered desserts have set.
0:53:32 > 0:53:35Ooh, look at the set on that, that looks perfect.
0:53:35 > 0:53:37You must be happy with the way that's wibbling.
0:53:37 > 0:53:39Yeah, I'm very happy with it.
0:53:39 > 0:53:43- Michael and Tommy, if you're please unmoulding the muhallebis...- Yep.
0:53:43 > 0:53:45- Pip, if you're doing the rochers of the sorbet...- Yeah.
0:53:45 > 0:53:48..and I'll put on the shards, and then we're good to go.
0:53:56 > 0:53:57OK, service.
0:54:09 > 0:54:13To think of the rose water in our dessert, from the Rosewater bowl
0:54:13 > 0:54:16is beautiful, and a very nice touch. Lovely.
0:54:17 > 0:54:19- So lovely.- That is the most beautiful meal I've ever...
0:54:19 > 0:54:22Slightly floral. Just beautiful.
0:54:22 > 0:54:25As a sportsperson you tend not to eat desserts,
0:54:25 > 0:54:27but it was absolutely gorgeous.
0:54:29 > 0:54:31Have you tried the sorbet underneath?
0:54:31 > 0:54:32It's gorgeous!
0:54:32 > 0:54:34The sorbet is amazing.
0:54:39 > 0:54:41So obviously there's sorbet on these plates, guys,
0:54:41 > 0:54:43so we really need to work fast, OK?
0:54:43 > 0:54:45In the kitchen, it's all hands on deck.
0:54:50 > 0:54:52Service!
0:54:52 > 0:54:55But with the waiters not yet back from the dining room...
0:54:55 > 0:54:57Service!
0:54:57 > 0:55:01..there's nobody available to take the next round of desserts.
0:55:01 > 0:55:03It needs to go out. It's all melting.
0:55:06 > 0:55:10- Guys, seriously, it's like... I'm getting a- BLEEP- puddle on the plate.
0:55:10 > 0:55:11Service!
0:55:13 > 0:55:16With the waiters finally back...
0:55:16 > 0:55:18Quick as you can, please...
0:55:18 > 0:55:21..it's a race to get Selin's desserts out in time.
0:55:28 > 0:55:30The rose is gorgeous, yeah.
0:55:30 > 0:55:31Worth the wait.
0:55:31 > 0:55:33Worth the wait!
0:55:35 > 0:55:39That was really spot on. And I'd like it every day!
0:55:41 > 0:55:43No, it was beautiful.
0:55:43 > 0:55:47Right, last couple of plates, guys. Let's do this, we're nearly there!
0:55:49 > 0:55:52I will never forget this day for the rest of my life.
0:55:52 > 0:55:54- I don't think any of us will.- No!
0:55:56 > 0:55:57Service!
0:56:02 > 0:56:04It was absolutely incredible.
0:56:04 > 0:56:08The drink and the dessert together... It was just amazing.
0:56:09 > 0:56:11We're so, so proud of Selin.
0:56:11 > 0:56:14We're thinking we should text Selin and say,
0:56:14 > 0:56:17"Table three requires another six of those, please"!
0:56:19 > 0:56:22- Game, set and match, we're done. Service, please!- Yeah!
0:56:22 > 0:56:24Whoo!
0:56:24 > 0:56:26Well done, seriously. Seriously, well done.
0:56:26 > 0:56:28That was amazing, guys.
0:56:31 > 0:56:35To have the talent of the chefs that have prepared this food
0:56:35 > 0:56:37has been a real treat.
0:56:38 > 0:56:40Wimbledon's motto is "the pursuit of greatness" -
0:56:40 > 0:56:44well, actually I think this was greatness achieved.
0:56:44 > 0:56:45The whole thing's been fantastic.
0:56:45 > 0:56:47Same time next year?
0:56:49 > 0:56:53Ladies and gentlemen, I am very honoured to introduce
0:56:53 > 0:56:55the mother of two Wimbledon champions. Judy Murray.
0:56:59 > 0:57:05How wonderful to be celebrating 140 years of Wimbledon with food,
0:57:05 > 0:57:10and it gives me great pleasure to be able to introduce all of the chefs.
0:57:10 > 0:57:13We have Pip, with her sensational starter...
0:57:15 > 0:57:17'Yes. We've done it.
0:57:17 > 0:57:19'We've done it.
0:57:19 > 0:57:22'One of the best experiences of my career.'
0:57:22 > 0:57:25Secondly, we have Tommy with his fantastic fish course...
0:57:28 > 0:57:31'Wimbledon's a really special place.
0:57:31 > 0:57:34'The atmosphere's unbelievable.
0:57:34 > 0:57:35'It's just been fantastic.'
0:57:36 > 0:57:40Thirdly, we have Michael with his magical main course -
0:57:40 > 0:57:44using Wimbledon's own grass, which he's been told he's got to put back
0:57:44 > 0:57:47because the Championships start soon!
0:57:48 > 0:57:51'I will never forget what has happened today.
0:57:51 > 0:57:54'What we've done, what's been achieved...
0:57:54 > 0:57:56'It's been great.'
0:57:57 > 0:58:03And last, but certainly not least, is Selin with her delicious dessert.
0:58:06 > 0:58:08'What an incredible weekend we've had.'
0:58:08 > 0:58:11'This isn't something that really money can buy.
0:58:12 > 0:58:14'It's unbelievable.'
0:58:14 > 0:58:16WHOOPING
0:58:26 > 0:58:28CHEERING