Banquet Great British Menu

It's the grand finale of Great British Menu.

Service, please!

As the four winning chefs...

-Are we ready?

-We're ready.

..face the biggest challenge of their professional careers.

-This is hard.

-I feel a bit light-headed.

Cooking their dishes at an incredible Taste of Summer banquet...

Quick as you can, please.

..being held at the prestigious All England Tennis Club,

in tribute to 140 years of the Wimbledon Championships.

The chefs' winning creations represent the pinnacle of summertime cuisine.

They definitely wouldn't have seen strawberries and cream like this at Wimbledon.

Pip Lacey's Whatever The Weather starter.

I think I've done, like, four million tomatoes. Argh!

Tommy Banks's Turbot With Strawberries & Cream fish course.

This is the thing, we're trying to cook everything at the last minute. A lot of work.

Michael Bremner's The Grass Is Greener ox tongue main.

I'm really up against it, so I just need to get the job done.

And Selin Kiazim's muhallebi dessert,

Honouring Venus Rosewater Champions.

There IS no dish if they're not set.

The chefs must impress a banquet full of Wimbledon guests...

Wimbledon, to me, means everything.

..who know the skill and precision required to perform at the highest level.

Having won it, it's a great pleasure for me to come here.

-Having fought off intense competition to get here...

-Urgh!

..will the chefs rise to the occasion...

I've just got to get it done fast.

..or crumble under the pressure?

Just got to pray now.

-RATTLING

-Ah! That's not good.

Ladies and gentlemen, we are now going to make our way through to the

Great British Menu banquet.

CHEERING

This is quite intense.

It needs to go out, it's all melting.

It's 6:00am, the morning before the banquet

and the four winning chefs are on their way to the All England Tennis Club.

I love Wimbledon, I've always wanted to go, and to be cooking

at this banquet is just such an honour.

To reflect the Taste of Summer theme,

tomorrow's banquet will be held at lunchtime,

meaning there's just 30 hours before the guests start to arrive.

There's a huge amount of pressure, so just fingers crossed, I suppose.

In charge of the main course is Scotland's Michael Bremner,

who just missed out on a place at the banquet last year.

It feels like it's been a lifetime getting here,

and now that I'm finally here...

I can't wait.

The North East's Tommy Banks will be cooking the fish,

the second year in a row he's won a spot on the final menu.

It's quite cool to be here and know that you've earnt it,

and it can't be taken away from you.

Michael, how are you doing?

Good to see you. How are you feeling? Are you all right?

-I'm nervous, mate, yeah. I'm not going to lie.

-Quite a daunting thing, isn't it?

Yeah, it's busy. There's a lot of work to do, you know?

This year, for the first time ever,

two female chefs will be cooking at the banquet.

Selin Kiazim, representing London and the South East,

will be delivering the dessert.

First time being in the competition

and I can't believe that I've made it.

While the Central region's Pip Lacey will be cooking the starter.

I've just been smiling since I got up, really, so it's finally here.

It's going to be one of the biggest things we've ever done, really.

They're meeting outside the official entrance to Wimbledon's world-famous

Centre Court.

-Hey, how are you doing?

-Nice to see you.

-Yeah, good.

-How are you?

-How are you doing?

-I can't believe we're finally here!

-It's crazy, isn't it? To think that we're going to be cooking at Wimbledon.

-So excited.

Welcoming the chefs is Wimbledon's Master of Ceremonies, Dan Bloxham,

who's charged with keeping proceedings on Centre Court running on time

during the Championships.

Wimbledon's all about excellence.

Our pursuit of greatness is what we live by,

and the standards we set the standards that we expect anyone here to follow.

Morning, everyone. How are we?

-Morning.

-Good to see you.

Welcome to the All England Club.

We're the home of champions

and tomorrow, you guys are all going to be champions, hopefully.

I can't believe we all made it here, you know, it's just such a grand occasion.

I'm Master of Ceremonies for the Championships

so I look after all the players and all the matches on Centre.

So how about I give you guys a little tour, just to get you in the mood?

-That would be great, yeah.

-Come with me.

-Thank you.

The chefs are being given a backstage glimpse of Wimbledon's prestigious

clubhouse, usually reserved for All England Club members and VIP guests,

on their way to Centre Court's most exclusive seats.

Wow.

Well, welcome to the Royal Box.

This is the hottest seat in world sport.

-It's incredible.

-I feel very privileged to be in here.

The Queen, Royal family, celebrities.

It's a real fantastic atmosphere.

Knowing the Queen would sit right there, it's quite special.

It's pretty epic.

As well as dignitaries and celebrities,

each match on Centre Court is watched by up to 15,000 spectators.

It's been the focus of the Championships

since the tournament was first held on this site in 1922,

and has seen some of the greatest moments in tennis history.

When you walk in here through the door, your heart starts pumping.

At the Club, our motto really is, "In pursuit of greatness",

and tomorrow, you've got champions,

you've got the chairman Mr Philip Brook, you've got members,

you've got everyone really that works on the tournament.

Well, you just really put the pressure on there!

With such discerning guests to impress,

the chefs are itching to get on with their prep for tomorrow's lunch.

But before they get into the kitchen, Dan has a final surprise for them.

We couldn't get you all the way here to Wimbledon without playing,

so we've organised you some whites.

They're not your chef's whites.

But we've got you tennis whites.

-Wow. Wow.

-I don't think I've worn shorts since about 2002.

THEY LAUGH

At least you can say you've played at Wimbledon now.

Ladies, your dressing room's that way. If you're a top seed

in the Championships, you'll be using that dressing room.

Gents, we're on this side. See you in five minutes on the court.

Perfect, thank you.

Guys, that is sharp.

You are looking unbelievable, I can't believe it!

Let's go.

-OK, fast feet.

-As well as being Wimbledon's Master of Ceremonies,

Dan is also the Head Coach.

Are we ready? Game on.

Knees bent, back straight, head up, go!

Beautiful! Beautiful!

Similar to the ballet, I would have said there!

Great rally, ladies!

If your cooking's this good tomorrow, guys, we'll be on fire!

Eight! I've never seen such things at Wimbledon!

A little bit quicker, come on, this is good...

But there's one chef who's enjoying the game the most.

Beautiful backhand. Forehand.

I've just played tennis at Wimbledon, I can't believe it.

-Yes!

-THEY CHEER

Pip might now be head chef at a Michelin-starred restaurant,

but she once dreamed of a very different career -

being a professional tennis player.

I was a member of two clubs, I played to a pretty high standard.

It was a major part of my life...

playing tennis.

She travelled back to her home town of Nottingham...

Hi! Ah, you've made it.

-Good trip?

-...to visit her parents, Les and Paul,

for a trip down memory lane.

How good is it that the banquet is actually at Wimbledon?

I can remember when you rang me and you said,

"You'll never guess what it is," and I said, "What?"

And you said, "Wimbledon! How amazing is that?"

I found a random photo the other day.

Gosh, how old are you there?

-I'm not sure.

-About nine or ten, I think.

All the times we used to take you for your lessons.

-You didn't like losing, though.

-No, I hated losing. Well, I still do, in anything.

Yeah, I can remember your coach saying, "She's such a little fighter."

A bit like your cooking.

By the age of 14, Pip was on the verge of playing for her county

and training up to four times a week.

Today, she's come back to the club where she used to practise,

to meet her old coach Barry Moore.

Still got it!

-Hiya, love, how are you?

-I'm good.

-Nice to see you.

-Good to see you.

-I haven't seen you for ages!

-I know!

I think it's been about...20 years?

I can remember when you did come, because you did have a lot of talent and a lot of ability.

Yeah, I know, it was such an enjoyable memory, so,

-yeah, thanks.

-That's nice for you to say that, that's good.

That's exactly the sort of thing that I work for, that's brilliant.

Pip's dreams of turning pro were cut short when she sustained a back

injury, but her love for the sport endures to this day.

It's really nice to come back here,

just fond memories of coming after school.

I always wanted to get every tennis ball in, and win.

Oh! No chance!

Well done, Pip, that was good.

I'm going to be cooking at the banquet, and it is at Wimbledon.

-Fantastic!

-And I'd love it so much if you could...

-join me.

-That's amazing, thank you so much, that's really kind.

Anybody from a tennis club, going to Wimbledon is a great honour.

I think her talents will shine through as a chef and that's a great, great thing.

Oh, God!

-Oh, wow!

-Wow!

-OK.

Finally, in their chef whites...

The size of that bad boy.

..the chefs can get down to business.

Have you got enough of those?

For the next 24 hours, they'll be based in Wimbledon's courtside

kitchens, deep in the heart of Centre Court...

I don't think I ever quite have seen quite so many peaches.

It's quite a lot to be dealing with.

..as they now face the enormous task of scaling up their dishes for a banquet full of diners.

Seeing all the ingredients now,

it's almost quite overwhelming, to be honest.

Ah!

The banquet might not be until tomorrow, but each of the chefs has

a mountain of prep they have to complete today.

Michael's first job is to prepare the 20kg of ox tongue needed

for his main course, but he's not sure how the diners will react to

such an unusual cut of meat.

So the ox tongue, it's the first time that offal has ever been presented

as a main ingredient at the Great British Menu.

I believe that people will be quite surprised by it.

Fingers crossed.

His dish, The Grass Is Greener,

also features a complex jus-filled ravioli,

which should burst when it's cut into, as well as potatoes infused

with the same grass used on the

courts at Wimbledon.

I think the thought of people eating something that's been in the grass

that's played on at Wimbledon, I think that's quite cool.

With the pressure on, he's brought along a photo of his two biggest

fans to wish him luck.

That's my little girls. So that's Bonnie and Heidi.

Oh, that's cute!

MICHAEL LAUGHS

It might have taken Brighton-based Michael two attempts to reach the

banquet, but for his partner Carla and daughters Bonnie Rose and Heidi,

his victory was worth waiting for.

He was so close last year, so he was kind of heartbroken that he didn't

-make it.

-He's a very good cook.

-Yeah.

I can't believe I'm Scottish champion on the Great British Menu.

It's a massive honour, and something I'm extremely proud of.

In preparation for the banquet,

Michael and his family travelled north of the border...

It's lovely to be back in Scotland, isn't it?

..to meet a woman who knows first-hand

the pressures of Wimbledon,

Judy Murray.

-Nice to meet you.

-Hi, Michael.

As well as being proud mum of Andy and his doubles partner

Jamie, and a tennis coach in her own right,

Judy runs a tennis education initiative in schools.

-Congratulations.

-Thank you very much.

Absolutely thrilled to bits that there is a Scottish player in the

-final at Wimbledon.

-I'm absolutely over the moon,

still can't quite believe it.

It takes such a long time to sort of sink in.

Judy's Tennis On The Road travels Scotland, running sessions to get

kids interested in the sport and perhaps even creating future Wimbledon champions.

Is this something you did yourself with your sons?

Yeah, it is.

I had two kids that were 15 months apart, very lively boys.

We live in Scotland where the weather's terrible, we had no money,

so I was always inventing things for them to play actively at home in the

hope that it would tire them out and I'd get a bit of peace and quiet.

OK, so if your racket crashes into you, or it hits the ground,

then you are "oot", which is Scottish for "out".

Let's go, Michael and Bonnie.

Imagine that's something in your dad's frying pan.

Right. Are you ready?

Whoa!

-Yes!

-Yay!

Good one!

This is such a great environment -

you get parents and children working together sort of having fun,

but at the same time, the kids are learning how to do something that's really lots of fun.

Winner.

The next Scottish champion.

Thank you very much for having us today. My kids have absolutely loved it,

and it would be an honour if you could come to the banquet and check out my main course.

Well, I will be there for sure.

A Scottish finalist in Great British Menu at Wimbledon -

I will be there with the roar and the fist pump.

Despite the enormous task ahead of the chefs,

they're all still talking about this morning's activity.

It was my first time playing tennis, and I smashed it.

You smashed something.

Like her fellow chefs,

Selin has a number of tasks she must complete today if she's to have any

chance of her dish being ready tomorrow.

There's a lot going on here, there's a lot to do.

After all of this hard work of actually getting here to the banquet, I don't want to ruin it.

Crucial to the success of her dessert is her technical

two-layered Turkish-inspired centrepiece,

flavoured with peach and vanilla.

She's working on the first layer, called a muhallebi,

made by setting milk with cornflour.

It's most similar to a panna cotta.

I think the most I've made at once is, like, about 12 portions.

But she needs to get the consistency just right

if it's to support the second layer.

This needs to set so it's firm enough to hold the jelly on the top,

so I need to catch it at the perfect setting point.

Selin's dessert, Honouring Venus Rosewater Champions, is named after the dish

which the ladies' singles champions are presented with

having won the tournament.

To find out how it feels to lift the trophy, Selin met Angela Mortimer...

-Hi, Angela.

-Oh, hello.

I'm Selin.

..a former British Wimbledon winner.

So this picture here, you've got quite the pose going on.

Well, it just shows how I was chasing like mad.

Angela first reached the final in 1958,

finally lifting the dish in 1961.

She also won the women's doubles in 1955.

How did it feel to win, and get your hands on the Venus Rosewater Dish?

When you've been striving for something for probably ten, 12 years,

it's quite a fantastic experience.

When you actually hold that plate,

it's something that no-one can take away from you.

Angela is one of just five British women to have won the singles trophy

in the last 100 years,

along with Ann Haydon-Jones and Virginia Wade.

To find out more about the Championships' first ever female winners,

Selin went to see Anna Renton...

-Hi.

-Hi.

-Welcome to Wimbledon.

..curator of the Wimbledon Museum.

-This photo is of Maud Watson.

-Mm-hm.

So Maud was the very first ladies' champion here at Wimbledon.

It's incredible that she could actually play with all of that stuff on.

This is Suzanne Lenglen, and she was the first player to compete

in Wimbledon without wearing a corset,

and that really enabled her to be a lot more athletic.

The Venus Rosewater Dish presented to the champions

never leaves the Wimbledon site,

with the winners given a specially commissioned three-quarter-sized

version to keep for themselves.

So here it is, this is the real thing.

Wow, this is the actual Venus Rosewater Dish.

Yeah, absolutely.

So why is the trophy called the Venus Rosewater Dish?

Well, it's actually a copy of a much earlier pewter dish, which is in the

Louvre in Paris. So it was used in medieval Renaissance times for

people to kind of wash their hands after eating, with rose water.

-So would it be OK if I picked it up?

-Yeah, go ahead.

Wow, it's so amazing!

It's quite an incredible feeling to be able to, like, lift something

that all these champions have held.

Well, you're a champion in your own right, you've made it to Wimbledon.

With the clock ticking,

the scale of the challenge ahead has dawned on the chefs.

I've got so much to do my brain is thinking, "You've got to do this,

"got to do this, got to do this."

Suddenly the pressure's hit me now.

It just feels like the enormity of the event.

Pip's working on the mountain of prep for her starter, Whatever The Weather.

It features three tomato elements,

including honey-soused tomatoes and a tomato rain, which the diners will

pour over the dish at the table.

But with so much of her dish needing to be prepared today,

Pip has got her work cut out.

I think I've done, like, four million tomatoes.

Aargh!

She's working on the tomato rain, which she needs to marinate for the

maximum time possible, to extract the full flavour of the tomatoes.

This is, like, the main part of my dish,

so I've got to get it marinating. I've just got to get it done fast.

Pip's not the only one facing an uphill struggle.

Lovely. Let's get some fish.

Tommy must fillet the 50kg of turbot he needs for his dish,

which he'll have to cook to perfection at the very last minute.

Oh, the biggest worry of this is not getting the prep done,

it's the actual service.

I don't want to overcook this fish.

Tommy's serving his turbot with pickled strawberries

and strawberry tartare, as well as a chive cream sauce.

But he's not sure how the diners will react to his unusual take on

strawberries and cream.

You're quite controversial with your dish...

I think when people read that on the menu

-they're going to think I'm a bit of a madman.

-HE LAUGHS

Michelin-starred Tommy Banks has reached the banquet for an incredible

second time, one of only a handful of chefs in GBM history to do so.

I'm absolutely ecstatic to get through to the banquet again.

It's one of them things that once you get through, no-one can

take it away from you and that feels quite special.

Last year, Tommy's guests of honour at the Houses of Parliament banquet

were his dad Tom, and his mum Anne.

He nailed it.

And Tommy's invited them to this year's Wimbledon banquet too.

It feels like deja vu, does this, wrapping plates for a banquet again.

-Are you looking forward to it again?

-Oh, yes. Absolutely, yes.

Yeah, it was a proper deal, weren't it?

The idea of Wimbledon has some mystique about it, hasn't it?

-But to think we're going...

-It's something you watch

-on the television, isn't it?

-Yeah.

-It's going to be amazing.

-It'll be special. It will.

Tommy's dish uses a unique ingredient - unripe, green strawberries,

which must be picked from the plant before they've sweetened.

To source his unusual requirement, he went to visit local

Yorkshire farmer Matthew Machin...

-Morning, how are we doing?

-Morning, Tommy, pleased to meet you.

..to see if he could supply the 20kg Tommy needs for the banquet.

-That's the right one right there.

-That's what you're after.

-Yeah.

So it's, like... It's not red.

That's just starting to blush, you can almost see the pink forming.

I've been a strawberry farmer for 25 years, and I've never heard of anybody

picking or eating green strawberries.

I feel a bit silly now. I guarantee you, they are delicious.

-I'm intrigued, yeah.

-Try that.

It's got a hell of a bite to it.

It's a bit like eating an apple.

Yeah, quite a sour apple.

With the British weather so unpredictable,

Tommy's worried his green strawberries might not be ready in time.

There isn't a lot like this at the moment.

They do come on fast, don't they, at this time of the year?

They do. Well, in two weeks' time?

-Yeah, two weeks.

-In two weeks' time they should be perfect.

The strawberries LOOK great, but they're not quite ready yet.

We'll have to hope the sun gets out for the next few weeks and they'll be ready in time.

Back in the kitchen, Tommy's parents have arrived with a special delivery.

Hiya. How are you doing?

-Are you doing all right?

-Yeah.

-Brought you some strawberries, Tommy.

-We brought you strawberries.

When I visited the farm, I was quite concerned they weren't quite ripe.

I was worried you weren't going to get any, but we've had day after day

of sunshine and it's just brought them perfect.

Are you happy?

They're absolutely perfect. Really good flavour as well.

Well, best of luck, Tommy.

With no let-up in the chefs' prep,

they're starting to get worried about the number of jobs they've

each got left to complete today.

I'm ready for the buzz of service. Really looking forward to that.

-I'm looking forward to just being ready.

-Will you know that you're ready, though?

-How do you know?

-When I stop crying, you'll know.

We'll all know.

With the clock ticking,

judge Andi Oliver arrives to see how the chefs are feeling

ahead of the big event.

I have every faith in them, I know they can do it,

but my heart is still in my mouth.

-Hi, guys.

-Hey, how are you doing?

-Hello.

-I can't believe the banquet's finally here, it's really amazing.

A Herculean task ahead of you, massive.

How are you all feeling?

Nervous now you're here.

I'm knee-deep in fish, Andi.

Knee deep in fish.

So there is one crucial thing we haven't discussed and that's where

we're going to hold this banquet.

I think we should all go, leave the kitchen just for five minutes,

-and have a look at the space. Want to come with me?

-Yeah.

-Marvellous.

The Wimbledon site stretches over 40 acres,

including 18 championship tennis courts

and space for almost 40,000 visitors,

and Andi thinks she's found the perfect spot for tomorrow's

-banquet lunch.

-Here we are.

Lovely, isn't it?

This is where we are going to have the banquet.

THEY LAUGH

-Do you like it?

-Yeah.

It's amazing, look at the view, it's beautiful.

It's Taste of Summer, we thought it would be glorious to be outside.

I think we maybe look a little bit shell-shocked, because we thought we

were going to be inside. You surprised me.

-You thought we were going to be inside?

-Yeah, I thought we were.

Obviously it's a bit of a risk. We're at Wimbledon as well,

the most famous place where rain stops play.

Let's hope it's good weather.

THEY LAUGH

Being a massive tennis fan, it's too good.

It suits me down to the ground. I'm so happy that it's here.

The weather today is looking a little bit gloomy, so fingers crossed the sunshine comes out.

Back in the kitchen, the chefs are pushing hard

to get all of today's prep completed.

Michael's working on the centres for his jus-filled raviolis,

but he's also got to get his ox-tongue centrepieces into the water bath

to cook overnight, or they won't be ready in the morning.

The job for the ox tongue alone, I've got to cook them, peel them,

smoke them, roll them, set them.

Selin must get her muhallebis in the chiller,

or they won't be set tomorrow.

She's also worried about her peach sorbet,

which she's yet to get into the freezer.

I really need to get this to freeze overnight.

If it doesn't, then... there's no sorbet.

As the sun begins to set, the race is on for the chefs.

Urgh!

-RATTLING

-Ah! That's not good.

With Michael finally getting his ox tongues into the water bath...

Just pray everything's cooked and everything's set

by the time I come in tomorrow.

..and Selin placing her muhallebis in the fridge...

There IS no dish if they're not set.

..the chefs have done all they can.

So that's it, then, there's nothing else we can do for tonight.

Might as well get our heads down.

I think the sun could come out.

Yeah, I think we might get lucky.

Glorious sunshine tomorrow morning.

It's early in the morning on banquet day,

and just six hours before the first dishes must be served.

You can't sleep very well when you know you've got this to do today.

Just a bit worried. Just don't want to mess up,

I just want to make it the best it can be.

To the chefs' dismay, the weather has taken a turn for the worse

and the forecast is looking gloomy.

I reckon the sun's going to come out.

-Yeah?

-I can sense it, that's why I didn't take a jacket.

-THEY LAUGH

-You're being very optimistic!

Keen to check on the food they left overnight,

Selin and Michael are first into the kitchen.

Selin's heading straight to the chiller,

to see if the first layer of her desserts, her muhallebis, are ready.

Yep, they're perfect.

Nicely set.

She must now move on to the second layer, a peach and vanilla jelly,

but she'll have to prepare over 200 marinated peaches.

Now I just need to peel them all.

Michael still has seven stages of his complex cooking process

left to complete, before his ox tongues are ready to serve.

You've got a lot to do today, huh?

I've got enough to do, yeah. I'll be busy.

Pip and Tommy aren't far behind,

and they're concerned about the clouds gathering outside.

-Morning.

-Morning.

On the weather today, it's not great, is it?

There was a few spots this morning.

You know, it wouldn't be Wimbledon without a bit of rain, right?

I still think it might change. I've got faith.

THEY LAUGH

Like the others, both Pip and Tommy also have a long list of jobs

they must complete before the guests arrive.

Tommy's working on the five litres of chive cream sauce he needs

to serve alongside his dish.

There's a lot of us have got a lot of work to do, so I think people

are a little bit stressed, but spirits are pretty good

at the moment. See what they're like in an hour or so.

Pip still has hundreds of delicate ravioli to complete,

made in the Wimbledon colours,

and she's worried about getting them done in time.

A lot of raviolis for all the guests.

Texture's got to be right, got to make two colours,

just got to get it spot on.

Outside, as work starts on transforming the open-air banqueting space

and the clouds continue to gather, Pip's roped in her boss

and Great British Menu judge Angela Hartnett to give her a hand.

-Morning, Pipperine!

-SHE LAUGHS

-You all right? How are you?

-Yeah, good.

-How's it going?

-Just in time.

-You having a breakdown?

-How many you got to make?

-Few hundred.

-Jeepers.

All right, so I'll give you a little push then, Pip, yeah?

Let's start rolling. Shall I roll and you fill?

Yep.

So it's great that there's two women in the banquet.

Me and Pip are pretty chuffed about that,

-that we made it through.

-Yeah, normally

you've had too many years where it's four blokes and stuff

so it's quite cool.

I think we're starting a trend there, Tom, yeah, Michael?

This could well be the last year. Next year, four women.

THEY LAUGH

As the chefs push on with their prep,

Michael's concerned about HIS pasta element.

He's removing the centres of his technical jus-filled raviolis

from their moulds - but with so many jobs left to complete,

he's worried he's running out of time.

Time is not on my side.

I'm really up against it, really, so I just need to focus,

push on, and get the job done.

I've just got a lot to do.

Outside, judges Oliver Peyton,

Andi Oliver and Matthew Fort

have arrived in preparation for the main event.

Here we are at Wimbledon.

It is the big day.

This is the Championship final, if you like.

This is the day

when they've absolutely got to deliver

the finest performance of their cooking lives.

With the weather getting worse by the minute

and the thermometer at a chilly 14 degrees,

the judges have summoned the chefs to an emergency meeting.

Chefs, welcome to Wimbledon, and the British summertime weather.

It's been raining, it's grey, I am freezing cold!

No, we were optimistic - perhaps a little too optimistic!

So, what are we going to do?

We're going to take the outdoors indoors.

-It's a bit of a shame, though.

-It is a shame.

It is a shame. It would have been so beautiful out here,

but you know what, your food is going to be the star,

no matter what happens, and that's what's exciting about today.

So, one thing I will say, though, is we're going to have to move some

-stuff, and we're going to need help.

-Let's clear.

-Let's clear.

Let's do it, people!

With the forecast too uncertain to risk...

I mean, what British person hasn't had to do this?

Take the picnic inside.

..the entire banquet must be moved to an emergency back-up space

in the vast, courtside dining room, which overlooks Court One.

But transforming this empty shell in just a few hours is a massive task.

Ah...!

Round a bit, round a bit, round a bit.

-You guys go cook.

-Sweet.

It's a waste of talent, get in the kitchen where you belong.

Off you go.

As the chefs get back into the kitchen...

Is there Dijon mustard anywhere?

..they waste no time.

It's really busy right now, I've got quite a lot of work to get on with,

a short time, guests are coming soon,

so I've really just got to crack on.

Selin's pushing hard to get the second layers

of her dessert finished.

It's the sheer, like, volume, basically, of what we're doing,

I think, is the thing that's, like, playing on everyone's minds.

As she's only just getting the jellies into the fridge to firm up,

she's worried they might not be ready for service.

I hope they set in time.

Tommy's working on the 400 green strawberry slices

he has to prepare by hand.

I seem to have been chopping green strawberries for, like, an eternity.

Yeah, every time I look round, I see you chopping those.

You just can't have enough, can you?

As work continues on transforming the new banquet room...

..Pip's still working on her tomato rain, but she's worried she hasn't

scaled up the quantities for all the diners correctly.

I'm hoping that this is enough rainwater to feed the whole banquet.

My maths isn't the strongest point, but we'll soon find out, so...

Across the kitchen, Michael's struggling with the thin pasta dough

for his jus-filled raviolis.

-Oh,

-BLEEP!

If he leaves even the smallest air bubble around the filling,

there's a danger the pasta will burst when it's cooked.

Extremely delicate, you know?

When I've done some practices recently...

..one in three popped.

-Let's hope they

-BLEEP

-work.

With the Wimbledon guests due to arrive any minute,

the judges are considering the enormous task ahead of the chefs.

When you walk around here,

you realise the sort of standard that this place is used to

is so fantastically high,

and the chefs have to produce food of the same quality.

Everything here is so precise. I mean, the grass...

I think they must count the individual blades of grass.

So, you know, I do think the chefs will be quite intimidated.

It must be quite overwhelming to deliver at the level that they have

to deliver - and those dishes are very complex.

I have every faith in them, but for them, I'm sure they're not so sure!

-I'm really, really looking forward to it.

-Me too.

Outside, the banquet guests start to arrive,

welcomed to Wimbledon's clubhouse by representatives of the volunteers

from the Armed Forces, who've stewarded the crowds

at the Championships since the Second World War.

The diners include tennis legends past and present,

who know first-hand the pressures of performing at Wimbledon.

It's always a great pleasure to come back here and to see this site.

This is unique.

I'm looking forward to a feast.

You know, the chefs, I'm sure, have done a great job.

My tummy's rumbling already.

Wimbledon's everything,

and to have won it, wherever you go,

and you say you've won Wimbledon,

is wonderful.

We've got less than half an hour to go now, guys.

It's quite real now, so everyone's just trying to concentrate and

get as much done as they can.

This is it, you know, it's showtime now, so, yeah, it's the best bit,

it's the best bit. It's why we do it.

Back in the clubhouse, the guests are enjoying a champagne reception,

hosted by the man in charge of the Championships, Philip Brook.

I have no idea what to expect,

but, for sure, the four chefs have done very well to get to this stage,

and it's going to be a lovely afternoon.

Wimbledon, to me, means everything,

and I think this is going to be a fitting celebration,

so looking forward to it.

From a very, very young age

I was aiming at doing my best here in the Championships,

and having won it, it's a great pleasure for me to come here.

In the kitchen, guest judge and tennis icon Judy Murray

pays the chefs a visit.

Hello, everybody.

Hi, Michael. Nice to see you again.

And you.

She's brought the same good luck gift her sons Andy and Jamie

get given for Wimbledon every year.

Just thought I'd come in and make sure you were getting my lunch

up to the best possible standards.

I've brought you some of my mum's shortbread.

Andy and Jamie kind of, were brought up on this stuff.

It's also very good for your forehand,

so that's for AFTER you have served me my dinner.

Anyway, great to see you and congratulations.

-Thank you very much.

-See you later.

See you later, thank you very much.

What a nice lady, bringing us shortbread.

I absolutely love it.

As well as players and champions,

the diners also include those responsible for staging

the Championships, who know all about the exacting standards

of the world's toughest Grand Slam.

You talk about the Great British Menu -

this is the Great British Tennis Tournament.

They're joined by members of the chefs' families...

Wimbledon, wow! It's just amazing,

everywhere you look around has just got a small piece of history.

..as well as Great British Menu veterans,

who champion the winning dishes.

Being in Centre Court is a dream come true. I also know how

them chefs are feeling, and there'll be panics,

there'll be sweat starting to come on the brow.

There's so much work, and I'm glad it's them and not me!

With the guests about to take their seats...

OK...

..the countdown is on for Pip to get her starter ready for service.

So now I've just sort of realised the time, it's like,

got to get the tomatoes on, got to get everything hot.

So yeah, tomato, tomato, tomato, tomato, tomato...

-Where the

-BLEEP

-is my

-BLEEP?

-Where is it going?

-In these two pans.

Need to cook off the, erm,

courgettes, as well.

In the clubhouse, it's time for Master of Ceremonies Dan Bloxham

to begin the proceedings.

Ladies and gentlemen, we are now going to make our way through

to the Great British Menu banquet.

CHEERING

Oh, look how beautiful!

Isn't it gorgeous?

With the guests taking their seats, Dan heads to the kitchen...

Hi, everyone, all right?

..to give the chefs their five-minute warning.

Everyone relaxed? Ish?

THEY LAUGH

The guests are coming. Just reminding you,

time is everything at the All England Club,

so try and get there on time.

And good luck, yeah?

-Thank you.

-Thanks.

-Cheers.

For Pip to get her complex starter out to the diners perfectly,

she needs all the other chefs to give her a hand.

I need a bit of help now.

Can I have one person on the pasta?

All the jugs are there.

-Could you get that?

-Yep.

-So, start with the courgettes.

-I'm there, 100%!

I'd like to introduce Mr Phil Brook, the club chairman,

to say a few words.

Ladies and gentlemen, can I begin by welcoming all of you to this

glorious Great British Menu Taste Of Summer Banquet.

This year marks 140 years since the first Championships.

On that occasion, there were just 22 competitors, all of them British.

Back then, they knew how to guarantee British success.

Before we enjoy our starters,

I'd like to invite you to join me in raising a glass to the chefs,

and to our guests, and to the Championships.

With the ceremonies over,

it's full steam ahead to get Pip's Whatever The Weather starter

to the waiting diners.

So four raviolis, it's two purple, two green for everybody.

Change of plan, change of plan.

Er... Let's do two purple, one green.

-OK.

-That's enough. Thanks.

Before she sends the main part of her dish,

Pip is serving her tomato rain in watering cans to reflect the title,

along with notes explaining the idea.

I think these are all leaking. Amazing.

-Three minutes.

-BLEEP

There's not going to be any left by the time you get to the table.

Right, where are they?

Service!

Take one watering can each, and one card.

Place it down on the table, and then hurry back, please.

I'm for full tea for the gardeners.

Whatever the weather, we're out there, come rain or shine,

it's got to be done, so, yeah, very fitting.

I was actually one of the guest judges to this dish, so I knew,

I kind of knew what was coming,

but, yeah, no, I love the concept around it.

With her first watering cans at the tables...

OK, Tommy...

..the main part of Pip's dish, served in special, tennis-ball bowls,

needs to follow as soon as possible.

-Pasta, please.

-Pasta's up.

Yup, OK.

If you put some oil in the bowls when you just bring the ravs up,

otherwise they're splitting.

And just a bit less cooking, Selin, please.

-Less cooking?

-Yeah.

-Yeah.

Yeah, so lids on, guys, please.

Service, please.

Thank you.

Very excited about opening my tennis ball to see what's inside.

Lovely. Very tasty.

The tomatoes in there are amazing.

I think it's a great idea to put a tennis ball,

and have the food served in it.

And the tastes that come out, they really are fresh and summery.

Next watering cans, Pip.

Right, yeah. Let's go.

Just got to keep going, there's a lot to do.

Yep, service please.

Yeah, like a tennis ball, just match the line.

No, no, no, no...

You need to match the lines, guys. Do you want to come back?

Match the lines.

Oh, that is delicious.

The purple and green of the pasta...

Absolutely gorgeous. It was a perfect, light, summery

Wimbledon-themed starter.

Back in the kitchen...

Hang on. 50, 51...

-Huh? What the

-BLEEP?!

..Pip's worried she's run out of the vegetables

which form the base of her dish.

Where's the other tray?

One, two...

Erm...

Where's the rest?

Have I got another tray of beans?

Yeah.

Beans...

With Pip's missing veg located...

I don't know. I'm not...

-I can't

-BLEEP

-out at the moment, I'm so, like, wired.

..it's a rush to get the dishes out to the remaining guests.

Er, yeah, let's get these filled, Michael, please.

OK, service, guys...

I loved the tomato rain, loved the tomato in the dish.

It was gorgeous.

What a dish this is.

And in a tennis ball.

You can't beat that, can you?

Yeah, almost there.

Michael...

Service, come on.

It was absolutely delicious,

but I also thought the presentation was so clever

so er...a really good start.

Very proud of her. She's done really well. It's fantastic for her.

I think the standard has been set very high.

Super high standard.

First course down.

Yeah!

THEY LAUGH

Right, who's next?

It's time for Tommy to serve his unusual turbot with strawberries

and green chive sauce.

His fish requires precision cooking at the last minute,

and with eight pans on the go at once, he'll be tied up at the stove.

-Guys, you couldn't give me a hand on the pass, please?

-Yeah.

So, he'll have to rely on the other chefs to plate up the remaining

elements on the pass.

OK, guys, what I need you to do

is build it round the bottom of the plate.

The turbot's got a little bit of red strawberry on top.

It's ready to go. One jug a person of sauce,

-If you start building them, that'd be awesome.

-All right.

Thank you very much.

This is the thing, we're trying to cook everything at the last minute.

It's the way it's got to be with turbot, to be honest,

but er...a lot of work.

Lovely.

OK, service, please!

Very subtle, but just right.

The fish was lovely. Cooked... Beautiful.

He cooked the fish perfectly.

I think Tommy should be really pleased with that.

Are the waiters back in yet?

Are you regretting doing fish?

I always want the dessert, but I never get it!

All right...

Thank you, lovely. Have you got the jugs ready, Michael?

-Yep, they're ready.

-Yeah, lovely.

Thank you, let's go, thank you. Service...

It's just come out perfectly,

as good as I've ever tried.

I'm obviously extremely proud.

Back in the kitchen...

Right. One, two, three, four,

five, six, seven, eight, nine, ten, eleven.

..Tommy's out of sync with the rest of the chefs.

-How many did he do?

-Tommy?

Tommy, slow down, man.

-What?

-Slow down a minute, I think.

How many did you... How many did you do then?

12.

With the pressure so intense,

there's confusion over how many dishes

are due to leave the pass next.

This is hard. This is hard.

I need one more fish, presse.

-Fish?

-Yeah.

Determined not to let standards slip,

Tommy tasks Pip with the cooking of the fish...

So just bring the fish up, I'll put it on the tray,

then I'll give it you...

..so he can supervise the pass.

I've just given it to Pip.

It means a lot to him. It means a lot to all of us. Erm...

And, you know, he wants everything to be right.

OK. Service, please.

With the kitchen back on track,

the diners are enjoying Tommy's innovative take

on strawberries and cream.

So, that's my first taster of green strawberries, but I just thought

the whole flavours kind of worked together.

Full marks, because it was absolutely beautiful.

I haven't actually seen green strawberries

served on a plate before like that,

and erm...yeah,

I kind of wish there was a bit more!

-How you doing, you all right?

-Yeah, good, last one

so I'm feeling pretty good.

Whoo.

These...here...

-Service!

-Yeah!

Well done, buddy.

-SELIN:

-Well done.

-Wow. that's... that's a nice feeling.

THEY LAUGH

The strawberries were amazing. It's all gone, put it that way.

And, er, a bit different to what I thought it was going to be,

but it was very impressive.

The colours were amazing,

each piece of fish is perfectly cooked.

That's no mean feat.

If lunch continues as we are now,

we're in for a jolly good time.

With Tommy's fish course going down a storm,

the pressure turns to Michael to deliver his Grass Is Greener main.

OK, so Selin, you do the green sauce.

Pip, if you put the potatoes on,

and you go back to doing the pickled vegetables.

And I'll be out back, waiting, yeah? Let me know how it goes!

With Tommy supervising

the final cooking of the controversial ox tongue...

Er, he gave me a big hand on my course, so I've got nothing to do

any more, so it's the least I can do.

..Michael turns to his innovative pasta element.

Right, so... I'm putting the raviolis in.

Michael's choux-filled ravioli are designed to burst when the diners

cut into them, but as the dough is so fragile,

there's a danger they'll split while they're being cooked.

Just got to pray now.

Pray that they're all good.

I say grab this sauce off the back...

Backs, please, backs, backs.

Coming up now.

-Are we good?

-Yeah.

Er, service please.

That's the one, thank you.

Thank you.

Wow. Look at that.

So, in the ravioli is a little jus.

Oh, Lord!

-Isn't it incredible?

-This is amazing. Yeah.

Back in the kitchen, with no let-up in the pace...

-Are we good?

-Yeah.

..Michael's fragile raviolis are proving tricky.

-BLEEP

-Oh!

-Can you drop me a ravioli, please?

-Yep.

Where are the raviolis?

I've got them in the fridge at the back.

Don't worry.

It's all right. I need to get another one out.

Michael... The waiters are here, yeah?

Coming up in...16 seconds.

Down, please.

Get them dressed and we're good to go. Service, please.

-In the dining room...

-It's good.

..Michael's unusual cut of meat and innovative Wimbledon

rye-grass potatoes are impressing the guests.

It's really very good.

Very unusual,

I mean, something you never find anywhere else.

I think it's fantastic, to be honest. It's nice and rich.

I've never had ox tongue before.

Yeah, so far it's going down a treat.

The grass courts are synonymous to the club and the Championships.

Novak Djokovic obviously eats it every time he wins Wimbledon, so

it's interesting to try.

So it's very nice. Very nice dish.

Home straight then, now.

-How many more people have we got to do?

-One table, seven left.

Oh, the light, I can see the light.

-We ready?

-Ready.

You all right?

Coming through.

Service, please.

Yes!

Man, I'm shaking. It was like... That was tough.

I'm a big fan of grass-court tennis,

but I wasn't a fan of rye-grass on my food

but now, put it all on a plate like that, and I would like to come back

for more, that is for sure.

It was as good as it was in the finals,

it is absolutely a masterly piece of cooking.

With all the ox tongue served, Michael's partner Carla...

Oh-ho-ho-ho!

..comes to pay him a visit.

-How was it?

-Congratulations. You OK?

-I'm OK. You look amazing.

How was it?

Yeah, brilliant, amazing, yeah. Super proud.

It was by far the hardest thing I've ever done. It was, it was so insane.

-How are you?

-I'm OK. You OK?

-Yeah.

-Yeah?

It's down to Selin to deliver the banquet grand finale...

You all ready guys, one last push?

Yeah, let's do it.

..with her dessert Honouring Venus Rosewater Champions,

in homage to the winners of the ladies' singles trophy.

I want to make sure that we end the banquet on a high.

She starts by sending out individual bottles of peach champagne,

along with cards naming the champions her dish celebrates.

Look how pretty that is.

It's really nice to sort of draw attention to the,

the ladies' trophy and the Rosewater Dish, and...

you know, it was just...really nice.

-Cheers.

-Summer banquet,

summer bubbles.

Back in the kitchen, it's the moment of truth,

as Selin checks to see if her two-layered desserts have set.

Ooh, look at the set on that, that looks perfect.

You must be happy with the way that's wibbling.

Yeah, I'm very happy with it.

-Michael and Tommy, if you're please unmoulding the muhallebis...

-Yep.

-Pip, if you're doing the rochers of the sorbet...

-Yeah.

..and I'll put on the shards, and then we're good to go.

OK, service.

To think of the rose water in our dessert, from the Rosewater bowl

is beautiful, and a very nice touch. Lovely.

-So lovely.

-That is the most beautiful meal I've ever...

Slightly floral. Just beautiful.

As a sportsperson you tend not to eat desserts,

but it was absolutely gorgeous.

Have you tried the sorbet underneath?

It's gorgeous!

The sorbet is amazing.

So obviously there's sorbet on these plates, guys,

so we really need to work fast, OK?

In the kitchen, it's all hands on deck.

Service!

But with the waiters not yet back from the dining room...

Service!

..there's nobody available to take the next round of desserts.

It needs to go out. It's all melting.

-Guys, seriously, it's like... I'm getting a

-BLEEP

-puddle on the plate.

Service!

With the waiters finally back...

Quick as you can, please...

..it's a race to get Selin's desserts out in time.

The rose is gorgeous, yeah.

Worth the wait.

Worth the wait!

That was really spot on. And I'd like it every day!

No, it was beautiful.

Right, last couple of plates, guys. Let's do this, we're nearly there!

I will never forget this day for the rest of my life.

-I don't think any of us will.

-No!

Service!

It was absolutely incredible.

The drink and the dessert together... It was just amazing.

We're so, so proud of Selin.

We're thinking we should text Selin and say,

"Table three requires another six of those, please"!

-Game, set and match, we're done. Service, please!

-Yeah!

Whoo!

Well done, seriously. Seriously, well done.

That was amazing, guys.

To have the talent of the chefs that have prepared this food

has been a real treat.

Wimbledon's motto is "the pursuit of greatness" -

well, actually I think this was greatness achieved.

The whole thing's been fantastic.

Same time next year?

Ladies and gentlemen, I am very honoured to introduce

the mother of two Wimbledon champions. Judy Murray.

How wonderful to be celebrating 140 years of Wimbledon with food,

and it gives me great pleasure to be able to introduce all of the chefs.

We have Pip, with her sensational starter...

'Yes. We've done it.

'We've done it.

'One of the best experiences of my career.'

Secondly, we have Tommy with his fantastic fish course...

'Wimbledon's a really special place.

'The atmosphere's unbelievable.

'It's just been fantastic.'

Thirdly, we have Michael with his magical main course -

using Wimbledon's own grass, which he's been told he's got to put back

because the Championships start soon!

'I will never forget what has happened today.

'What we've done, what's been achieved...

'It's been great.'

And last, but certainly not least, is Selin with her delicious dessert.

'What an incredible weekend we've had.'

'This isn't something that really money can buy.

'It's unbelievable.'

WHOOPING

CHEERING