0:00:02 > 0:00:05It's judgment day on Great British Menu...
0:00:05 > 0:00:06- Whoo!- Whoo!
0:00:06 > 0:00:08..as rising star Selin Kiazim...
0:00:08 > 0:00:11I'm going to nail every course today and give you a run for your money.
0:00:11 > 0:00:14..and Michelin-starred Tom Kemble go head-to-head...
0:00:14 > 0:00:16Ready to impress the judges today.
0:00:16 > 0:00:21..for the chance to represent London and the South East in the national finals.
0:00:21 > 0:00:23- The pressure's definitely on. - Yeah, it is.
0:00:23 > 0:00:26I'm really focused today, I want to get a nine, I want to get a ten.
0:00:26 > 0:00:29They're competing for an incredible prize.
0:00:29 > 0:00:32To cook at a Taste of Summer banquet
0:00:32 > 0:00:37celebrating 140 years of the Wimbledon Tennis Championships.
0:00:37 > 0:00:40Today they're cooking their menus again
0:00:40 > 0:00:43for the formidable panel of judges.
0:00:43 > 0:00:44Matthew Fort.
0:00:44 > 0:00:45Oliver Peyton,
0:00:45 > 0:00:50and for the first time this year, food expert Andi Oliver.
0:00:50 > 0:00:52This is a weird little number, isn't it?
0:00:52 > 0:00:54I think it's a good plate of food
0:00:54 > 0:00:58- and I won't have it denigrated any further.- Oh! Very good, ma'am.
0:00:59 > 0:01:02Both chefs are newcomers to the competition.
0:01:02 > 0:01:05- I'm going to let my food speak for itself.- OK.
0:01:05 > 0:01:09But, having finished just one point apart during the week...
0:01:10 > 0:01:14..each is determined to prove they've got what it takes.
0:01:14 > 0:01:17So the chef going forward to the national finals is...
0:01:33 > 0:01:37Michelin-starred Tom Kemble ended the week in front with 32 points,
0:01:37 > 0:01:39impressing veteran judge Angela Hartnett
0:01:39 > 0:01:42with elegant flavours and techniques,
0:01:42 > 0:01:45but he was criticised for failing to tell a story with his dishes.
0:01:45 > 0:01:48It'll be a great feeling to get through and to represent
0:01:48 > 0:01:52London and the South East and to be in the final of the competition.
0:01:52 > 0:01:53Yeah, it'll mean a lot.
0:01:54 > 0:01:57- Good luck, Tom.- Good luck, Selin.
0:01:57 > 0:02:01Fellow newcomer Selin Kiazim finished just one point behind Tom.
0:02:01 > 0:02:05Veteran Angela felt she put too many elements on her plate
0:02:05 > 0:02:08but praised her bold Turkish-Cypriot flavours.
0:02:08 > 0:02:10I think myself and Tom have got really contrasting styles,
0:02:10 > 0:02:13his is a lot more classical, so I think it'll be a great battle
0:02:13 > 0:02:15and I hope I'm the one who comes out on top.
0:02:17 > 0:02:20This year, judges Oliver Peyton and Matthew Fort are joined
0:02:20 > 0:02:23by a new member on the judging panel.
0:02:23 > 0:02:26Food broadcaster and restaurateur Andi Oliver.
0:02:26 > 0:02:30They're looking for dishes that honour 140 years of Wimbledon
0:02:30 > 0:02:32and celebrate a taste of summer.
0:02:32 > 0:02:34I think this is terribly exciting,
0:02:34 > 0:02:37we've got two chefs here that really represent
0:02:37 > 0:02:39what's happening in London at the moment.
0:02:39 > 0:02:42Tom Kemble has a Michelin star at Bonhams,
0:02:42 > 0:02:45we'll see he's a much more classic chef, really.
0:02:45 > 0:02:47I'm very excited about Selin.
0:02:47 > 0:02:49I used to live in Cyprus when I was a kid
0:02:49 > 0:02:51and she is of Turkish-Cypriot origin
0:02:51 > 0:02:53so they're flavours I'm quite familiar with.
0:02:53 > 0:02:57Given the fact that the two styles of cooking are so different,
0:02:57 > 0:03:00that suggests there are different qualities on either side
0:03:00 > 0:03:03which makes it for an even more interesting day than I thought it was.
0:03:03 > 0:03:05Let's hope so.
0:03:05 > 0:03:07How are you feeling, Tom?
0:03:07 > 0:03:11Really good today. Ready to impress the judges today.
0:03:11 > 0:03:12- Yeah?- What about you?
0:03:12 > 0:03:14I'm going to nail every course today, I reckon.
0:03:14 > 0:03:17I'm going to give you a run for your money.
0:03:22 > 0:03:24- Hello, chefs.- Morning.
0:03:24 > 0:03:28How very nice to see two bright new faces at the Great British Menu.
0:03:28 > 0:03:30Tom, how have you found it so far?
0:03:30 > 0:03:33First day was really tough, but I feel I'm settling in nicely.
0:03:33 > 0:03:36Selin, it's been a really tight race this week,
0:03:36 > 0:03:38there's like one point between you.
0:03:38 > 0:03:40It's been incredibly intense
0:03:40 > 0:03:42up until Angela announced those scores yesterday.
0:03:42 > 0:03:44We didn't know who was going through.
0:03:44 > 0:03:48Did you know that it's very unusual for a chef from the South East
0:03:48 > 0:03:51or London not to be at the final banquet?
0:03:51 > 0:03:53- So the pressure's on, then. - Pressure's definitely on.
0:03:53 > 0:03:56Good luck to you. Look forward to eating your food.
0:03:56 > 0:03:57- Thank you.- Good luck, guys.
0:04:01 > 0:04:03Taking anything that Angela said into account?
0:04:03 > 0:04:05Are you going to make any changes?
0:04:05 > 0:04:07I'm going to take on board a little bit of her advice.
0:04:07 > 0:04:10- Less is more.- What about you?
0:04:10 > 0:04:12Yes, there's a few elements, but still sticking to white plates,
0:04:12 > 0:04:16no crazy props. And I'm going to let my food speak for itself.
0:04:16 > 0:04:17OK.
0:04:18 > 0:04:22Selin is first to plate up her starter - Queue-cucumber -
0:04:22 > 0:04:25a Turkish-Cypriot twist on the cucumber sandwiches
0:04:25 > 0:04:28eaten by Wimbledon fans lining up to get a ticket.
0:04:28 > 0:04:31Veteran judge Angela thought the dish was tasty
0:04:31 > 0:04:34but found some of the flavours overpowering.
0:04:34 > 0:04:36What about your inspiration for your starter?
0:04:36 > 0:04:38Do you think the judges will get that?
0:04:38 > 0:04:41With the prop and the grass turf and it having a little nod to a picnic,
0:04:41 > 0:04:43I think it's a really nice touch.
0:04:47 > 0:04:49The chefs will also be marked by a guest judge
0:04:49 > 0:04:53who's seen first-hand the drive and determination required
0:04:53 > 0:04:56to win at the Wimbledon Championships.
0:04:56 > 0:04:58This week it's Leon Smith,
0:04:58 > 0:05:02former coach and long-time friend of Andy Murray
0:05:02 > 0:05:05and current captain of the British Davis Cup team.
0:05:05 > 0:05:08Leon, welcome to the Great British Menu.
0:05:08 > 0:05:10This is Oliver and Andi.
0:05:10 > 0:05:12- Hi, there!- Hello! Thanks for having me.
0:05:12 > 0:05:15Leon, you come here with a tremendous reputation
0:05:15 > 0:05:17because you helped coach Andy Murray
0:05:17 > 0:05:21and you've guided the Davis Cup team to triumph.
0:05:21 > 0:05:23What haven't you been able to do?
0:05:23 > 0:05:25More from you, please, this is great praise indeed.
0:05:25 > 0:05:28As I always say, it's definitely been a team effort.
0:05:28 > 0:05:31We're very lucky to have the likes of Andy Murray being the talisman.
0:05:31 > 0:05:33You've known Andy Murray most of his life.
0:05:33 > 0:05:36When did you understand that here was a champion in the making?
0:05:36 > 0:05:39I think the first glimpse is when he was 11 years old.
0:05:39 > 0:05:40We went on a trip to Miami
0:05:40 > 0:05:42to the Under-12 World Championships
0:05:42 > 0:05:45and that was my first trip away with him and he won the thing.
0:05:45 > 0:05:47His mum was there, his granny was there as well.
0:05:47 > 0:05:49We're all going, "I think he's quite good."
0:05:49 > 0:05:52- What does Wimbledon mean to you? - An awful lot. In the UK,
0:05:52 > 0:05:55it's what everyone's brought up watching if you're into tennis,
0:05:55 > 0:05:57it's literally the perfect environment to play tennis.
0:05:57 > 0:06:00That's what we're looking for today, perfect food.
0:06:00 > 0:06:02I'm slightly worried about the nutritional content
0:06:02 > 0:06:05- of some of this food, though! - LAUGHTER
0:06:05 > 0:06:08When I talk about nutrition, that's definitely for the players,
0:06:08 > 0:06:10us coaches, that's a different story.
0:06:10 > 0:06:11Anything goes.
0:06:17 > 0:06:20Selin is ready to plate her Queue-cumber starter.
0:06:20 > 0:06:24She begins with compressed cucumber, dressed in mint and coriander,
0:06:24 > 0:06:28and adds seared watermelon topped with a verjus dressing.
0:06:28 > 0:06:32Next, she deep-fries her boreks - a filo-like pastry
0:06:32 > 0:06:36filled with Turkish Tulum goat's cheese and egg yolk.
0:06:36 > 0:06:38She adds pickled cucumber and shallots
0:06:38 > 0:06:41and an aerated yoghurt and hazelnut foam.
0:06:41 > 0:06:44So are you going to tone down the garlic in the sauce?
0:06:44 > 0:06:46Yeah, I have toned it down.
0:06:46 > 0:06:51She tops with lavender seeds and dukkah, a smoked bacon seasoning,
0:06:51 > 0:06:55before finishing with sorrel leaves and the deep-fried borek.
0:07:00 > 0:07:03As it's facing me, so the judges, please.
0:07:05 > 0:07:07That was tough.
0:07:12 > 0:07:15- This couldn't be more Wimbledon, could it?- If it tried.
0:07:15 > 0:07:19- It definitely looks more refined. - I'm hoping for a higher score.
0:07:22 > 0:07:24Mm, the bacon dukkah, it's quite nice.
0:07:26 > 0:07:28I love a borek, it's really crisp on the outside.
0:07:30 > 0:07:33There is egg in the middle, perfect breakfast, really, isn't it?
0:07:33 > 0:07:37You got that beautiful Turkish Tulum cheese inside which is salty
0:07:37 > 0:07:39and works really well with the runny egg yolk.
0:07:39 > 0:07:41I'm enjoying that quite a lot.
0:07:41 > 0:07:43I like the cucumber, it's actually something
0:07:43 > 0:07:45that's hitting me more than anything else
0:07:45 > 0:07:47because that's what I'm expecting.
0:07:47 > 0:07:50Everything else may be just be a bit too powerful for me.
0:07:50 > 0:07:53There are lots of nice things going on here, but it's like
0:07:53 > 0:07:56a sort of child who's been left unrestrained in a candy shop.
0:07:58 > 0:07:59I think there's a lack of balance,
0:07:59 > 0:08:02there's a lack of real sense of direction about the dish.
0:08:02 > 0:08:04I don't think it's right for the banquet
0:08:04 > 0:08:06but I think it's a good plate of food
0:08:06 > 0:08:08and I won't have it denigrated any further.
0:08:08 > 0:08:11Oh! Very good, ma'am. Very good, ma'am! OK, ma'am!
0:08:17 > 0:08:21Tom's starter, Marbella Memories, is an unusual combination
0:08:21 > 0:08:24of tomato gazpacho served with
0:08:24 > 0:08:26a mustard and dill flower ice cream.
0:08:26 > 0:08:28Inspired by summer holidays spent in Spain.
0:08:28 > 0:08:31Earlier in the week, veteran judge Angela scored him a seven
0:08:31 > 0:08:34after he forgot to plate a key element.
0:08:34 > 0:08:36What's that you've got going on there, some croutons?
0:08:36 > 0:08:37Ha-ha!
0:08:37 > 0:08:40I'm remembering the croutons this time!
0:08:40 > 0:08:43First, Tom puts crab meat into chilled bowls
0:08:43 > 0:08:47before adding his cold tomato and red pepper gazpacho.
0:08:48 > 0:08:51- Give me a shout if you need anything.- Yeah.
0:08:51 > 0:08:55Next, quenelles of his mustard and dill flower ice cream.
0:08:55 > 0:08:59He tops with edible flowers, his brioche croutons and olive oil.
0:09:05 > 0:09:07Thank you.
0:09:07 > 0:09:09I'm glad I remembered every element of the dish this time.
0:09:12 > 0:09:14This is as restrained and neat
0:09:14 > 0:09:18as the last dish was sort of funky and all over the place.
0:09:18 > 0:09:21I'm really happy with the ice cream, the gazpacho.
0:09:21 > 0:09:23Gunning for a nine or a ten on this one.
0:09:26 > 0:09:27What do we think of the gazpacho?
0:09:27 > 0:09:30It's a very smooth texture, I think it's just very bland.
0:09:30 > 0:09:33The one thing I would say, it's quite cold!
0:09:33 > 0:09:37It's light, but as you say, there's not really many flavours here.
0:09:37 > 0:09:39I think it's not seasoned enough, the gazpacho, itself,
0:09:39 > 0:09:41possibly because of the use of dill.
0:09:41 > 0:09:43I think the crab's not very flavoursome.
0:09:43 > 0:09:46What he's also done, he's just taken lumps of claw meat,
0:09:46 > 0:09:48there is no sense of refined technique here.
0:09:48 > 0:09:52The tomatoes, there's no tomatoey punch to them at all.
0:09:52 > 0:09:55The ice cream was dill flower and mustard
0:09:55 > 0:09:57and I think they've actually gone on holiday.
0:09:57 > 0:09:59They've gone off to Marbella.
0:09:59 > 0:10:01Marbella Memories. I don't know,
0:10:01 > 0:10:03maybe he was very young and this memory...
0:10:03 > 0:10:05Can't quite remember it!
0:10:05 > 0:10:08This one's going out in straight sets, I'm afraid!
0:10:11 > 0:10:16Next, it's the fish course and Selin is first to plate up her dish,
0:10:16 > 0:10:17Nadal Versus Federer,
0:10:17 > 0:10:23a tribute to the epic 2008 Wimbledon final between the great champions.
0:10:23 > 0:10:26Veteran judge Angela scored the dish an eight for the cooking
0:10:26 > 0:10:29but thought Selin delivered too many elements.
0:10:29 > 0:10:32So, Selin, you were late up to the pass on this one.
0:10:32 > 0:10:34- Forgot the grapes?- I actually did remember the grapes,
0:10:34 > 0:10:39they were last minute, it wasn't like your croutons, either.
0:10:39 > 0:10:42Selin begins by plating a red grape puree
0:10:42 > 0:10:45and tarama, a cod's roe emulsion.
0:10:45 > 0:10:47Next, she deep-fries her potato rosti,
0:10:47 > 0:10:52a Swiss favourite, and her tribute to Swiss player Roger Federer.
0:10:52 > 0:10:54How are your rostis looking, are you happy with the colour?
0:10:54 > 0:10:57- They've stuck together a little bit. - Are they falling apart?
0:10:57 > 0:10:59No, they're all right, they're just really delicate.
0:10:59 > 0:11:02After separating, she dusts with mixed spices
0:11:02 > 0:11:04and adds to a serving bowl.
0:11:06 > 0:11:08Next, she plates her barbecued octopus,
0:11:08 > 0:11:11a nod to Spanish champion Rafa Nadal,
0:11:11 > 0:11:13and rumoured to be a favourite of his.
0:11:13 > 0:11:15Octopus is looking better.
0:11:15 > 0:11:17Yes, it's got a much better char on it.
0:11:17 > 0:11:23She adds a pea and samphire relish and a sherry vinegar caramel.
0:11:23 > 0:11:26To finish, asparagus spears and sliced grapes
0:11:26 > 0:11:28topped with pickled caper leaves.
0:11:28 > 0:11:32She places her dish in special presentation boxes.
0:11:35 > 0:11:39OK, guys, as it's facing me, please, in front of the judges.
0:11:39 > 0:11:41- Another course down.- Yeah.
0:11:47 > 0:11:49I'm loving this prop and this drawing is fabulous.
0:11:49 > 0:11:54It's depicting what was arguably the greatest men's final at Wimbledon
0:11:54 > 0:11:57of all time between Rafa Nadal and Roger Federer.
0:12:01 > 0:12:04If you look at the picture, the octopus is for Nadal
0:12:04 > 0:12:08and the rosti is the Swiss element for Federer.
0:12:11 > 0:12:15I think the combination of octopus, asparagus, peas,
0:12:15 > 0:12:16I think it all works really well.
0:12:16 > 0:12:17The tastes are great.
0:12:17 > 0:12:21Quite interesting, the tarama with the peas,
0:12:21 > 0:12:23such an unusual combination but it's quite delicious.
0:12:23 > 0:12:26Also the octopus has been just slightly griddled,
0:12:26 > 0:12:29it's got that little bit of hint of smokiness and burnt.
0:12:29 > 0:12:34Oh, I just got some of that sherry and vinegar caramel,
0:12:34 > 0:12:35absolutely lovely.
0:12:35 > 0:12:37What about the rosti?
0:12:37 > 0:12:39I like the rosti, it's very nice.
0:12:39 > 0:12:42I'm struggling to speak actually since I'm going through this,
0:12:42 > 0:12:43I'm enjoying it a lot.
0:12:43 > 0:12:46Yes, I think this is a refined dish.
0:12:46 > 0:12:49I think this is a really exciting and enjoyable dish to eat,
0:12:49 > 0:12:50but it's not refined.
0:12:50 > 0:12:53Actually it's quite rustic.
0:12:53 > 0:12:55I hate to agree, but I think you might be right.
0:12:55 > 0:12:56It lacks polish.
0:12:56 > 0:12:58How do you think Nadal and Federer would feel about this dish?
0:12:58 > 0:13:00I think Nadal would be probably more pleased.
0:13:00 > 0:13:03He's got a showcase on the plate and Federer's a few rostis,
0:13:03 > 0:13:07so I think Nadal wins this one, just like he did in that actual match.
0:13:11 > 0:13:14Next up is Tom's dish - It's No Picnic.
0:13:14 > 0:13:16A refined take on the British summer classic.
0:13:16 > 0:13:21Veteran judge Angela criticised the dish for its simple presentation
0:13:21 > 0:13:22and failure to tell a story.
0:13:24 > 0:13:27So, Tom, Angela also mentioned maybe a missing link to the brief?
0:13:27 > 0:13:30It fits the brief. I think salmon and cucumber is kind of
0:13:30 > 0:13:32a classic English picnic staple.
0:13:33 > 0:13:37Tom starts by plating a salad of pickled dulse and mustard seeds
0:13:37 > 0:13:39with compressed cucumber.
0:13:39 > 0:13:41So Tom, how are you adapting this dish?
0:13:41 > 0:13:43I'm adding a little bit of sliced fennel.
0:13:44 > 0:13:48Next, he adds his butter-poached trout, oyster leaves and caviar.
0:13:51 > 0:13:55To finish, he pours cucumber beurre blanc into serving jugs.
0:14:01 > 0:14:02It's No Picnic.
0:14:03 > 0:14:05Doesn't feel like one!
0:14:06 > 0:14:10Bom-bom-bom-bom! Oh, healthy helping of caviar.
0:14:10 > 0:14:13I love that smell of cucumber so much.
0:14:13 > 0:14:18I think this looks summery, looks fresh, clean.
0:14:18 > 0:14:19Beautiful.
0:14:19 > 0:14:22I'm really happy with the results and I think I definitely had
0:14:22 > 0:14:24a better crack at that dish than on my first go.
0:14:27 > 0:14:32There's a lovely dollop of caviar on top which works well as a seasoning.
0:14:32 > 0:14:34Then we've got trout underneath.
0:14:34 > 0:14:38I mean, to me, the fennel and the trout work well together.
0:14:38 > 0:14:42Those vegetables with bits of dill against that fennel is quite nice.
0:14:42 > 0:14:45I wouldn't say it's making my taste buds go alive.
0:14:45 > 0:14:48I think it's a bit restauranty.
0:14:48 > 0:14:50- Is that such a bad thing?- Yes... Well, it's not a bad thing,
0:14:50 > 0:14:53- but I don't think it's enough. - I think that's probably it.
0:14:53 > 0:14:56I think it's a pretty safe dish to put out because it looks nice.
0:14:56 > 0:14:59You've got all the bother of poaching a piece of trout,
0:14:59 > 0:15:03having nice healthy vegetables and then it is swimming
0:15:03 > 0:15:07in a sea of absolutely shocking beurre blanc.
0:15:07 > 0:15:08It fits the dish perfectly.
0:15:08 > 0:15:12If I was umpiring this one, I would say, yeah,
0:15:12 > 0:15:13I would lose a bit of the sauce.
0:15:13 > 0:15:15No...no sauce?
0:15:15 > 0:15:18- No sauce! Oh, my God, just leave our sauce alone!- Sorry!
0:15:22 > 0:15:27At the halfway point, the judges are weighing up the dishes so far.
0:15:27 > 0:15:30Really hoping that the second half is going to give us
0:15:30 > 0:15:32a lot more surprises, a lot more excitement.
0:15:32 > 0:15:35Maybe someone will come out of their shell, go after the shot
0:15:35 > 0:15:37a bit more and just show what they're really capable of.
0:15:37 > 0:15:39This competition is not about nice.
0:15:39 > 0:15:41- What is it about, Oliver?- Greatness.
0:15:41 > 0:15:42- Thank you.- Ramp it up.
0:15:42 > 0:15:45Yeah, get stuck in! Give it some welly.
0:15:48 > 0:15:52It's the main course next and both chefs are cooking lamb.
0:15:52 > 0:15:55Tom's dish, Sea And Smoke, features two cuts,
0:15:55 > 0:15:57which he's flavouring with juniper smoke.
0:15:57 > 0:16:01Angela was impressed with the cooking and his presentation,
0:16:01 > 0:16:02scoring him a nine.
0:16:02 > 0:16:04Are you making any improvements?
0:16:04 > 0:16:07Yeah, I tasted your lamb and the way you scored it.
0:16:07 > 0:16:09Although I'm not doing it on a barbecue,
0:16:09 > 0:16:11I'll render it down a bit more and bring out those fat flavours.
0:16:11 > 0:16:16You're saying you prefer my barbecue lamb cutlet on the main course?
0:16:16 > 0:16:18I'm saying I preferred your crispy lamb fat,
0:16:18 > 0:16:19that's as far as I'm going.
0:16:22 > 0:16:25Tom begins with piquillo pepper puree,
0:16:25 > 0:16:27followed by warm pea and nori puree.
0:16:28 > 0:16:31And petits pois a la francaise,
0:16:31 > 0:16:35a mix of guanciale, shallots, samphire and peas.
0:16:35 > 0:16:38Next, he plates his salt marsh lamb neck,
0:16:38 > 0:16:41juniper-smoked lamb rack and tops with lamb jus.
0:16:41 > 0:16:44So, is that fat rendered down enough for you, Tom?
0:16:44 > 0:16:46Yeah, I'm happy with it.
0:16:46 > 0:16:49Finally, he fills a cloche with juniper smoke
0:16:49 > 0:16:51and places over the dish.
0:16:51 > 0:16:53OK, and then down.
0:16:59 > 0:17:01Can you plate it as if I'm the judge?
0:17:02 > 0:17:04Are you OK, Tom?
0:17:04 > 0:17:07- Yeah, just about, a finickety bit of smoking at the end.- Yeah.
0:17:08 > 0:17:10- ANDI:- I like a dome.
0:17:12 > 0:17:13Mmm!
0:17:13 > 0:17:15Salt marsh lamb.
0:17:15 > 0:17:17COUGHS
0:17:17 > 0:17:18It's quite smoky underneath there!
0:17:18 > 0:17:20Are you happy with all the components on the plate?
0:17:20 > 0:17:22I am, everything was cooked how I wanted it.
0:17:22 > 0:17:25I'm really happy with the lamb, so, I hope the judges feel the same way.
0:17:25 > 0:17:26That was tough.
0:17:29 > 0:17:31The meat is so well cooked, it feels.
0:17:31 > 0:17:34I love the puree. This is a winner for me. I'm enjoying this.
0:17:34 > 0:17:37That lamb's lovely, it's got a really lovely bite.
0:17:37 > 0:17:40- Can you taste the salt marsh? - No, but it does taste delicious.
0:17:40 > 0:17:45To me, salt marsh lamb should be the primary taste on the dish.
0:17:45 > 0:17:47There's so much going on,
0:17:47 > 0:17:51that you have to battle your way to the chop's flavour.
0:17:51 > 0:17:54There is one particular element that gives me huge pleasure -
0:17:54 > 0:17:56petits pois a la francaise.
0:17:56 > 0:17:58My problem is that it's just again,
0:17:58 > 0:18:00it's a perfectly nice plate of food,
0:18:00 > 0:18:02but it's not setting the world on fire.
0:18:02 > 0:18:05For me, it's cooked well, but I do understand
0:18:05 > 0:18:08where you'd be looking for some more technical skill.
0:18:08 > 0:18:11Leon, you are an absolutely master diplomat.
0:18:14 > 0:18:18Next up is Selin with her dish, Grand Slam Lamb,
0:18:18 > 0:18:20featuring four different lamb elements,
0:18:20 > 0:18:22including her take on the Duchy sausage,
0:18:22 > 0:18:25a type of hot dog served only at Wimbledon.
0:18:25 > 0:18:28Veteran judge Angela thought the dish had Banquet potential,
0:18:28 > 0:18:32but felt the cooking of some of the lamb elements could be improved.
0:18:32 > 0:18:35Angela thought your lamb shoulder was rushed a little bit
0:18:35 > 0:18:38and a little bit dry. Are you changing anything up to that?
0:18:38 > 0:18:41I've been a lot more in control of it today and been able
0:18:41 > 0:18:43to cook it for longer and at a better temperature.
0:18:45 > 0:18:48Selin begins by plating her barbecued lamb shoulder
0:18:48 > 0:18:51along with charred onions and parsley.
0:18:51 > 0:18:53Next, her freekeh salad.
0:18:53 > 0:18:57She covers lettuce leaves with feta dressing, lamb bacon,
0:18:57 > 0:18:59candied walnuts and Parmesan.
0:18:59 > 0:19:04She adds onion puree to her plates, but with her dish due at the pass,
0:19:04 > 0:19:08she's not sure if her remaining lamb elements are ready.
0:19:08 > 0:19:11- Happy with the lamb neck?- No, I'm not happy with my lamb neck.
0:19:11 > 0:19:13It's a little bit rarer than I want it to be.
0:19:13 > 0:19:15Selin adds the lamb neck,
0:19:15 > 0:19:19then plates her lamb chop and lamb Duchy sausage.
0:19:19 > 0:19:23She adds caramelised onions, parsley and coriander,
0:19:23 > 0:19:27before topping with a pomegranate dressing and a sprinkling of sumac.
0:19:32 > 0:19:33Thank you.
0:19:33 > 0:19:36Well done. It looks beautiful.
0:19:36 > 0:19:38Was that a real push, cos it looked like it!
0:19:38 > 0:19:40Yeah, that was a major push.
0:19:42 > 0:19:45- Oh!- Oh, wow...
0:19:45 > 0:19:46- Whoa...- Lamb shoulder.
0:19:46 > 0:19:48This is more like it. This is what we like to see.
0:19:48 > 0:19:50This has cheered you up, hasn't it?
0:19:50 > 0:19:52- Oh, he's woken up!- Yes, I'm back.
0:19:56 > 0:19:58Wow, look at this!
0:19:58 > 0:20:00I love this kind of group effort.
0:20:00 > 0:20:04This one has grasped the concept of what could be required at Wimbledon
0:20:04 > 0:20:07during a banquet, getting everyone working together as part of a team,
0:20:07 > 0:20:09I like it.
0:20:11 > 0:20:13I think that is just cooked to perfection.
0:20:13 > 0:20:15This is the Duchy sausage, I'm not really sure,
0:20:15 > 0:20:17I know it's got something to do with Wimbledon...
0:20:17 > 0:20:19It's Wimbledon's take on a hot dog,
0:20:19 > 0:20:22in essence. Which has always got a large queue
0:20:22 > 0:20:24because it is very, very popular.
0:20:25 > 0:20:28When the plate was put down, there was a Jackson Pollock-like
0:20:28 > 0:20:32smear of something red across the bottom of the plate.
0:20:32 > 0:20:34And I think it just didn't work.
0:20:34 > 0:20:37You know what's really great, is this onion puree on here.
0:20:37 > 0:20:39It's making me very happy.
0:20:39 > 0:20:42Well, I'm not quite sure there's a connection to Wimbledon,
0:20:42 > 0:20:44although, I suppose, Grand Slam, yeah, it's a Grand Slam.
0:20:44 > 0:20:49It is a Grand Slam for me because the flavour packs such a punch.
0:20:49 > 0:20:53I really feel like she has put in the work here.
0:20:53 > 0:20:55This is the sort of food I want to see at the banquet.
0:20:59 > 0:21:01First to plate his dessert is Tom
0:21:01 > 0:21:05with his delicate, stacked raspberry and elderflower dish,
0:21:05 > 0:21:07From The Hedgerows.
0:21:07 > 0:21:09It earned him a nine from Angela, but today,
0:21:09 > 0:21:14he's having problems with the tuiles he uses to build his layers.
0:21:14 > 0:21:17Tom, these sourdough tuiles seem to be quite temperamental this week.
0:21:17 > 0:21:19How are they looking today?
0:21:19 > 0:21:21Not as good as yesterday's, Selin.
0:21:21 > 0:21:25Tom begins with fresh raspberries and aerated raspberry foam.
0:21:25 > 0:21:28He adds a quenelle of elderflower sorbet
0:21:28 > 0:21:31before piping creme diplomate onto his tuile.
0:21:31 > 0:21:35I think it's probably the only dish that properly gives me the shakes.
0:21:35 > 0:21:38- And why is that, then?- It's just it's a really delicate operation.
0:21:38 > 0:21:39Yeah.
0:21:40 > 0:21:43For the second layer, he adds more fresh raspberries
0:21:43 > 0:21:46and a balsamic vinegar dressing.
0:21:46 > 0:21:49He tops with another raspberry-powder-covered tuile.
0:21:55 > 0:21:57Let's go for it.
0:21:58 > 0:22:01- You must feel relieved. - Yeah, tough day!
0:22:01 > 0:22:02THEY LAUGH
0:22:06 > 0:22:09Ooh! Ooh, such beautiful colours.
0:22:09 > 0:22:12It's like a piece of modern art sculpture.
0:22:12 > 0:22:13It is, isn't it?
0:22:13 > 0:22:16I was really worried about those tuiles. My time was quite short,
0:22:16 > 0:22:18so I thought I'd boost it a little bit in the oven
0:22:18 > 0:22:21and they were slightly getting bitter round the edges,
0:22:21 > 0:22:22but I think I've just got enough.
0:22:25 > 0:22:28This tuile with the raspberry dust is just out of this world.
0:22:28 > 0:22:31The tuiles are amazingly refined.
0:22:31 > 0:22:34Guys, I've got to say, I think this is excellent.
0:22:34 > 0:22:37The elderflower sorbet and those raspberries
0:22:37 > 0:22:39are bringing me deep joy.
0:22:39 > 0:22:41I think this is really elegant.
0:22:41 > 0:22:44- Mm-hm.- I mean, I've never had anything like this before.
0:22:44 > 0:22:47I think the balsamic works extremely well.
0:22:47 > 0:22:50I think you get the feeling that possibly the real Tom Kemble
0:22:50 > 0:22:52has finally stepped forward on this plate.
0:22:52 > 0:22:56They say in a tennis match it's more important to play your best tennis
0:22:56 > 0:22:58right at the end. Win the last point and you'll be OK.
0:22:58 > 0:23:01- I've eaten all mine. - Look, you're smiling.
0:23:01 > 0:23:03I am. You know, I like to pace myself.
0:23:09 > 0:23:14The final dish of the day is Selin's dessert, Ladies Dressed In White,
0:23:14 > 0:23:16a tribute to Wimbledon's female champions.
0:23:17 > 0:23:18Aargh!
0:23:18 > 0:23:21Are you celebrating already, Selin?
0:23:21 > 0:23:25Veteran judge Angela praised her varied techniques,
0:23:25 > 0:23:30but once again marked her down for adding an unnecessary element.
0:23:30 > 0:23:34Selin starts by rolling orange blossom yoghurt parfait
0:23:34 > 0:23:38in crushed pistachio nuts before adding to the plate,
0:23:38 > 0:23:40along with her pistachio cream.
0:23:40 > 0:23:43Next, strawberries compressed in orange blossom syrup,
0:23:43 > 0:23:46sorrel leaves and a quenelle of strawberry sorbet.
0:23:48 > 0:23:52She deep-fries the kataifi of pastries before dusting with icing sugar
0:23:52 > 0:23:53and adding to a side dish.
0:23:53 > 0:23:58To finish, she surrounds her dish with dehydrated meringue shards
0:23:58 > 0:24:01and adds personalised bottles of strawberry champagne.
0:24:08 > 0:24:09Well done.
0:24:13 > 0:24:15Pretty colours.
0:24:15 > 0:24:17Well, the colours are certainly Wimbledon.
0:24:17 > 0:24:21Oh, it's a little card specially addressed to me.
0:24:21 > 0:24:24"Dear Andi, in honour of the female Wimbledon greats
0:24:24 > 0:24:28"you are cordially invited to a dessert of strawberries and cream.
0:24:28 > 0:24:30"Dress code, please wear white."
0:24:35 > 0:24:37Ooh, I quite like that.
0:24:37 > 0:24:42This is what we would refer to in our trade as coach's lemonade.
0:24:42 > 0:24:44This works very well.
0:24:46 > 0:24:48I'm not sure it needs this...
0:24:48 > 0:24:51The... Oh, I see, there's something inside.
0:24:51 > 0:24:53Mm. It's like a doughnut.
0:24:53 > 0:24:56- Mm. - LEON:- It's quite unusual, isn't it?
0:24:56 > 0:24:58This a weird little number, isn't it?
0:24:58 > 0:25:00Weird, frankly, is the mot juste.
0:25:00 > 0:25:02You know, the problem I have with kataifi
0:25:02 > 0:25:05is they always feel like a sort of excess of sugar.
0:25:05 > 0:25:08Honestly, that orange blossom is overpowering
0:25:08 > 0:25:10nearly everything else on the plate for me as well.
0:25:10 > 0:25:12I really don't like the parfait.
0:25:12 > 0:25:15It's not refreshing, it's not how I would choose to end
0:25:15 > 0:25:17what should be a great meal.
0:25:17 > 0:25:19I think this pudding is a remarkable agglomeration
0:25:19 > 0:25:22of some singularly unpleasant textures and flavours.
0:25:22 > 0:25:26I quite like the colours and I'm enjoying my strawberry champagne.
0:25:26 > 0:25:29- Cheers.- Cheers, everybody. - Cheers.
0:25:31 > 0:25:33I can't believe we're here at the end.
0:25:33 > 0:25:36We've done all the cooking. There's nothing else we can do.
0:25:36 > 0:25:39- Happy with most of my dishes, all of my dishes.- Are you sure?
0:25:40 > 0:25:43They've both excelled at some point
0:25:43 > 0:25:46and they've both failed miserably at some point.
0:25:46 > 0:25:48I thought I did know who'd won until that last course
0:25:48 > 0:25:50and then whoops-a-daisy, um,
0:25:50 > 0:25:52I think we'll have to go and do some fierce addition here.
0:25:52 > 0:25:55To represent London and the South East would just be,
0:25:55 > 0:25:56like, one of my proudest moments.
0:25:56 > 0:25:59You know, I think whoever gets through has got to smash it
0:25:59 > 0:26:01and get a dish into the banquet.
0:26:09 > 0:26:10Welcome, chefs.
0:26:10 > 0:26:11How are you feeling?
0:26:12 > 0:26:14It's very intense but it's been a lot of fun.
0:26:16 > 0:26:18It's been a bit of a mixed day.
0:26:18 > 0:26:21There's been a couple of, frankly, quite disappointing dishes.
0:26:23 > 0:26:26But on a good note, we've also had great ones that we could all see
0:26:26 > 0:26:28making their way to the banquet.
0:26:31 > 0:26:32And so to the scores.
0:26:32 > 0:26:37It was actually very, very, very close.
0:26:39 > 0:26:42So, the chef going forward to the national finals...
0:26:43 > 0:26:44is...
0:26:54 > 0:26:56..Selin. Congratulations.
0:26:58 > 0:26:59Well done.
0:27:01 > 0:27:03I can't believe it.
0:27:03 > 0:27:05- Surprised?- Yeah, I am.
0:27:05 > 0:27:06I'm very pleased.
0:27:06 > 0:27:09Selin, we thought your barbecued lamb course
0:27:09 > 0:27:11was absolutely delicious.
0:27:11 > 0:27:13And we could all see the passion that you put into that dish.
0:27:13 > 0:27:15It was a triumph. Really great.
0:27:15 > 0:27:17But I think you really need to change the dessert.
0:27:17 > 0:27:19- OK.- Completely.
0:27:19 > 0:27:21But, congratulations. Well done to you.
0:27:21 > 0:27:23Thank you very much.
0:27:23 > 0:27:25Tom, your dessert was incredible.
0:27:25 > 0:27:27I literally could eat it from now through to next week.
0:27:27 > 0:27:30- It was brilliant.- Thank you.
0:27:30 > 0:27:33Commiserations, you must be really disappointed. It was incredibly close.
0:27:33 > 0:27:35There was only four points in it at the end.
0:27:35 > 0:27:38Tom, please come back and see us again next year.
0:27:38 > 0:27:40We think there's more to come from you.
0:27:40 > 0:27:43And Selin, we look forward to seeing you in the final.
0:27:43 > 0:27:44Thank you so much.
0:27:48 > 0:27:52I can't believe it! I can't believe I'm going to be representing
0:27:52 > 0:27:54London and the South East. This is unbelievable.
0:27:54 > 0:27:55I'm so excited.
0:27:55 > 0:27:58Well, she was really surprised, Selin, wasn't she?
0:27:58 > 0:28:01Well, I sort of understand that because her food is not typical
0:28:01 > 0:28:03of what we see on the Great British Menu.
0:28:03 > 0:28:04Tom clearly has great skill.
0:28:04 > 0:28:07He didn't quite have the courage of his convictions.
0:28:07 > 0:28:10A real Tom will actually emerge next time round.
0:28:10 > 0:28:12Yeah, I'm gutted, but I'm also really, really happy.
0:28:12 > 0:28:16I mean, I just saw her reaction in there and she's over the moon.
0:28:16 > 0:28:18It means so much, yeah.
0:28:18 > 0:28:19It's just...
0:28:21 > 0:28:26- Congratulations.- Thank you.- Well done.- I can't believe it's all over.
0:28:26 > 0:28:28- Let's have a drink. - Yeah, definitely.
0:28:29 > 0:28:32Well, you're going to have to get at least one of your dishes
0:28:32 > 0:28:33- to the banquet now.- Cheers.- Cheers.