0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:06Hey!
0:00:06 > 0:00:09..24 of the country's most talented chefs...
0:00:09 > 0:00:11- Hold on to your hats. - The pressure's on.
0:00:11 > 0:00:14..are fighting it out in the toughest competition of their lives.
0:00:14 > 0:00:18- Everything's got to be perfect. - That's what we're here for it, ain't it?
0:00:18 > 0:00:21- I need to keep pushing here. - As previous competitors...
0:00:21 > 0:00:25- Literally blood, sweat and tears. - ..and ambitious newcomers...
0:00:25 > 0:00:26Don't jinx me.
0:00:26 > 0:00:30..go head-to-head for the chance to cook at this year's banquet...
0:00:32 > 0:00:38..celebrating 140 years of the iconic Wimbledon Championships,
0:00:38 > 0:00:42the oldest and most prestigious tennis tournament in the world.
0:00:43 > 0:00:45Go, go, go!
0:00:45 > 0:00:49To get there, the chefs must create outstanding dishes which match the
0:00:49 > 0:00:54exceptional skill and flair of the tournament's greatest champions...
0:00:54 > 0:00:57- Perfect harmony.- ..and celebrate the incredible smells,
0:00:57 > 0:00:59colours and tastes...
0:00:59 > 0:01:03- Beautiful.- ..of the best of British summertime.
0:01:03 > 0:01:05I've never tasted a plate of food like that.
0:01:05 > 0:01:10First they'll have to impress a formidable veteran of the competition...
0:01:10 > 0:01:13I wasn't sure if it came together as a dish.
0:01:13 > 0:01:18..who between them hold a total of eight Michelin stars.
0:01:18 > 0:01:20The presentation of this dish was stunning.
0:01:22 > 0:01:25This week, competing to represent the South West,
0:01:25 > 0:01:28a chef hoping it's third time lucky...
0:01:28 > 0:01:30Let's push the tents, rock and roll.
0:01:30 > 0:01:32..who's being challenged by two newcomers.
0:01:32 > 0:01:34I'm not going to give you boys an easy day.
0:01:34 > 0:01:36If I get this one right, it's a ten all day long.
0:01:36 > 0:01:40But which two will make it through to cook for the judges on Friday?
0:01:40 > 0:01:42Was that a little dig there, bro?
0:01:42 > 0:01:44We've got to watch this Tom!
0:01:56 > 0:02:00This year marks the 140th anniversary of the Wimbledon
0:02:00 > 0:02:02tennis championships.
0:02:02 > 0:02:06The competition first took place in 1877 and since then...
0:02:06 > 0:02:08You cannot be serious!
0:02:08 > 0:02:11..has become the ultimate Grand Slam tournament...
0:02:13 > 0:02:15That's absolutely fantastic.
0:02:15 > 0:02:19..attracting the greatest players from around the globe and signalling
0:02:19 > 0:02:21the start of the British summer.
0:02:23 > 0:02:25Straight sets again.
0:02:25 > 0:02:27Wimbledon champion again!
0:02:32 > 0:02:37This week, battling to become South West champion,
0:02:37 > 0:02:39third time competitor Dominic Chapman,
0:02:39 > 0:02:43who's determined this year to make it through to the finals.
0:02:44 > 0:02:47Spirit is a beautiful thing. I've been in the judge's chamber,
0:02:47 > 0:02:49this time they're not sending me home.
0:02:49 > 0:02:52- I'm going to win. - Making his competition debut,
0:02:52 > 0:02:55proud Cornishman and seafood specialist Tom Brown.
0:02:55 > 0:02:58It would mean so much to get through and represent the South West.
0:02:58 > 0:03:01It's where my heart is. I'm really, really confident in what I'm doing,
0:03:01 > 0:03:03and I think I'm going to smash it.
0:03:03 > 0:03:07And fellow newcomer Andy Clatworthy, who's keen to make his mark.
0:03:08 > 0:03:10I'm not here to make up the numbers,
0:03:10 > 0:03:12I'm here to make sure that I cook for the judges on Friday
0:03:12 > 0:03:15and ultimately get through to the banquet.
0:03:15 > 0:03:18Judging this week is a chef familiar with the pressures of the
0:03:18 > 0:03:21Great British Menu kitchen.
0:03:21 > 0:03:23Finding who the veteran is is the highlight of the week.
0:03:23 > 0:03:26It will be very interesting to see who walks through that door.
0:03:26 > 0:03:30A former banquet champion and the holder of one Michelin star,
0:03:30 > 0:03:33who's renowned for his flamboyant style.
0:03:33 > 0:03:36I don't want someone that's going to come in looking for big,
0:03:36 > 0:03:38showy presentation. It's not really what I'm about.
0:03:38 > 0:03:41Whoever the veteran is, they're going to expect the best.
0:03:42 > 0:03:44Michael O'Hare.
0:03:48 > 0:03:50- Chefs, welcome.- Morning.
0:03:50 > 0:03:52- Morning.- Dom, you must be used to this?
0:03:52 > 0:03:55I don't think you ever get used to it. The nerves are going even more than usual.
0:03:55 > 0:03:57- Oh, really?- Yeah, they are!
0:03:57 > 0:04:00- And Tom?- I'm feeling really confident about it, yeah,
0:04:00 > 0:04:03but just hoping you're going to like me food.
0:04:03 > 0:04:07And Andy, first time here, how does that feel, a little bit of pressure with these guys?
0:04:07 > 0:04:10I've got nothing to lose, I'm just here to cook good food.
0:04:10 > 0:04:13This year's brief is an excellent one, you know the taste of the summer.
0:04:13 > 0:04:16As chefs, that's a time of year that we all love cooking.
0:04:16 > 0:04:19I'm looking for creativity and beautiful produce and ingredients.
0:04:19 > 0:04:21So best of luck to you all.
0:04:21 > 0:04:23- Thank you.- I'll see you in the kitchen.- Thank you.
0:04:29 > 0:04:31Oh, that's unreal, you know!
0:04:31 > 0:04:33How quickly do you think I can get a disco ball?
0:04:33 > 0:04:36THEY LAUGH
0:04:40 > 0:04:43If the chefs are to make it through to the regional final,
0:04:43 > 0:04:47they'll need to impress Michael with food that captures the taste of
0:04:47 > 0:04:51summer, worthy of a banquet held in honour of Wimbledon.
0:04:52 > 0:04:54The brief this year, a taste of summer.
0:04:54 > 0:04:56There's so much great produce out there.
0:04:56 > 0:04:59But I'm looking for someone that can produce a great plate of food
0:04:59 > 0:05:00that's new and exciting.
0:05:00 > 0:05:03And I really hope that these chefs can deliver.
0:05:05 > 0:05:08On his third attempt to make it through to the national finals is
0:05:08 > 0:05:12Dominic Chapman. He's hoping to win over Michael with a salad
0:05:12 > 0:05:15celebrating summer garden produce -
0:05:15 > 0:05:16It's A Summer Bonanza.
0:05:18 > 0:05:20So, Dom, talk to me about your starter.
0:05:20 > 0:05:22My starter's very simple - summer,
0:05:22 > 0:05:25fresh produce that's grown in a British garden.
0:05:25 > 0:05:27- Is it cold, hot, salad? - It's going to be a salad.
0:05:27 > 0:05:31- Yeah. I'm going to stuff the courgette. - What are you stuffing those with?
0:05:31 > 0:05:34The flowers are going to be stuffed with buffalo ricotta, direct from Italy.
0:05:34 > 0:05:37- Yep.- Through the buffalo ricotta is going to be a little bit of truffle,
0:05:37 > 0:05:40a little bit of black olive, then I'm going to cook my beetroot
0:05:40 > 0:05:44in a pickle vinegar. The same with the artichokes.
0:05:44 > 0:05:46Some lovely herbs, some chervil, some basil.
0:05:46 > 0:05:48It's a really fresh dish.
0:05:48 > 0:05:52Humble ingredients that are very, very true to summertime.
0:05:52 > 0:05:54- What do you think, guys?- Oh, yeah,
0:05:54 > 0:05:57it's going to be a great celebration of British summer
0:05:57 > 0:06:00with the Italian cheese and the French-inspired courgette flowers.
0:06:00 > 0:06:03THEY LAUGH
0:06:03 > 0:06:05Dom's dish is definitely on brief.
0:06:05 > 0:06:09But essentially it is just a salad and as delicious as that may be,
0:06:09 > 0:06:13I'm not sure that's exciting enough to be a banquet-winning dish.
0:06:13 > 0:06:15Next, newcomer Tom Brown,
0:06:15 > 0:06:19who's showcasing ingredients from his home county, Cornwall,
0:06:19 > 0:06:23with his summer update of a traditional Cornish fisherman's soup.
0:06:24 > 0:06:26Tom.
0:06:26 > 0:06:28- Good to meet you.- Talk to me about your dish, what's the name of it?
0:06:28 > 0:06:30So the name of it is cowl bysk.
0:06:30 > 0:06:33- Cowl bysk?- Cowl bysk.
0:06:33 > 0:06:37It's a really old Cornish tomato and bacon soup with lobster.
0:06:37 > 0:06:41My whole menu is based around summers I spent growing up there.
0:06:41 > 0:06:45My first ever job was on a little boat pulling in the lobster pots.
0:06:45 > 0:06:48- All right.- I've got beautiful lobsters here from St Ives in Cornwall.
0:06:48 > 0:06:53For the bacon element of the soup I've got this lovely cured Mangalitsa pork belly.
0:06:53 > 0:06:55And what are you going to do with that?
0:06:55 > 0:06:58I'm going to serve that raw, very thinly sliced but raw on the dish.
0:06:58 > 0:07:00- Kind of like lardo?- Exactly.
0:07:00 > 0:07:01So I've got these beautiful tomatoes,
0:07:01 > 0:07:04and these are grown in the Tamar Valley in Cornwall.
0:07:04 > 0:07:07Hopefully it's just going to really sing about summer.
0:07:08 > 0:07:10Tom's dish looks great.
0:07:10 > 0:07:12These are ingredients that are close to his heart.
0:07:12 > 0:07:15It sounds a lot like a fish course and not a starter but he's clearly
0:07:15 > 0:07:17very passionate about it.
0:07:19 > 0:07:25Fellow newcomer Andy Clatworthy's food style is inspired by the land.
0:07:25 > 0:07:29His dish pays tribute to the park near the Wimbledon Championships.
0:07:30 > 0:07:32- Andy.- Michael. - Welcome to the kitchen.
0:07:32 > 0:07:34- Thank you very much. - What's the title of your dish?
0:07:34 > 0:07:35Walking Through Wimbledon Common.
0:07:35 > 0:07:39- And what is it? - Essentially, mushrooms on toast.
0:07:39 > 0:07:41- What mushrooms are you using? - So we've got micro-button mushroom,
0:07:41 > 0:07:44we've got the dried mushrooms, we've got the gnocchi mushrooms,
0:07:44 > 0:07:48we're going to be doing some mousse, some biscuits, some mushroom vinegar,
0:07:48 > 0:07:50and we're also going to make a mushroom tea,
0:07:50 > 0:07:52which is going to be infused with green tea and lots of lemons
0:07:52 > 0:07:55to make it quite fresh and lively.
0:07:55 > 0:07:57It doesn't scream summer to me.
0:07:57 > 0:07:58It will when you see it on a plate.
0:07:58 > 0:08:00Credit to you for originality.
0:08:00 > 0:08:03Thank you very much. Cheers.
0:08:03 > 0:08:05I really don't understand Andy's dish at all.
0:08:05 > 0:08:07The mushrooms on toast is incredibly autumnal
0:08:07 > 0:08:10and says nothing about the celebration of the British summer.
0:08:10 > 0:08:12He's going to have to do an awful lot to surprise me,
0:08:12 > 0:08:15because my initial thoughts are that he's completely missed the point.
0:08:20 > 0:08:22Dom, you've got tons of ingredients going on there, mate.
0:08:22 > 0:08:25Yeah, there's a bit to do. You can't turn up here and do a burger,
0:08:25 > 0:08:27- can you?- Well, it's been done, hasn't it?
0:08:27 > 0:08:29What about turning up to do a bowl of soup?
0:08:29 > 0:08:31Nothing wrong with a bowl of soup. Simplicity is beautiful, you know.
0:08:31 > 0:08:34It's got to be a good one though, ain't it!
0:08:36 > 0:08:41Third-timer Dom's going all out to win over Michael with his intricate
0:08:41 > 0:08:44salad, It's A Summer Bonanza.
0:08:44 > 0:08:47He's hoping it will see him through to cook for the judges on Friday.
0:08:49 > 0:08:51So, Dom, it's your third time back here?
0:08:51 > 0:08:55Third time. Sent out by the kids, you got to win.
0:08:55 > 0:08:58Sent out by the kids, against the kids, yeah.
0:08:58 > 0:09:01- How old are you boys? 30? - 32.- 29.
0:09:01 > 0:09:04- How old are you, sir? - I'm 42 for another week.
0:09:04 > 0:09:05- For another week?- Yeah.
0:09:05 > 0:09:08How long have you been saying that for?
0:09:08 > 0:09:11We got to watch this Tom - the old gloves are off now, ain't they, you know?
0:09:13 > 0:09:18Dom's using 12 different ingredients including globe artichokes,
0:09:18 > 0:09:22which he's poaching, and beetroot, which he's lightly pickling,
0:09:22 > 0:09:25techniques he hopes will showcase the summer flavours.
0:09:27 > 0:09:30- There's some beautiful colours going on over there.- That's the thing,
0:09:30 > 0:09:33- all the dishes should be very, very colourful today.- Yeah.
0:09:35 > 0:09:38Having worked for top chefs like Heston Blumenthal
0:09:38 > 0:09:40and won a Michelin star,
0:09:40 > 0:09:42Dominic Chapman now runs his own restaurant,
0:09:42 > 0:09:44The Beehive in Berkshire.
0:09:46 > 0:09:50Within be a year of opening, it was awarded two AA Rosettes.
0:09:51 > 0:09:54It doesn't knock my confidence having been in the competition
0:09:54 > 0:09:57twice before. If anything, it makes me stronger to come back and give it a better shot.
0:09:57 > 0:10:00I reckon I've got a great chance to be at that banquet.
0:10:00 > 0:10:03To get inspiration for his summer menu,
0:10:03 > 0:10:05Dom went to visit his local vegetable supplier
0:10:05 > 0:10:07Susie Watt in her kitchen garden...
0:10:07 > 0:10:11- Hi, Susie.- Hi, Dom, welcome to my garden.
0:10:11 > 0:10:12Nice to see you.
0:10:12 > 0:10:18..where she grows over 50 varieties of vibrant fruit and vegetables.
0:10:18 > 0:10:21Oh, look at those, fresh borlotti beans.
0:10:21 > 0:10:22Absolutely amazing.
0:10:22 > 0:10:24Go ahead, try a raspberry.
0:10:25 > 0:10:26Delicious.
0:10:26 > 0:10:29Tasting a raspberry like that, I mean that's just blown my head off.
0:10:29 > 0:10:34Susie also grows courgettes and Dom needs their flowers for his
0:10:34 > 0:10:35summery starter.
0:10:36 > 0:10:40This is what I'm after. That is the perfect courgette flour.
0:10:40 > 0:10:44And you can make that taste delicious with a lot of love.
0:10:44 > 0:10:47Seeing the beautiful produce that are grown in British gardens,
0:10:47 > 0:10:50it's just brilliant. I'm going to take my vegetable starter to the
0:10:50 > 0:10:53competition and I want to take it all the way to the banquet.
0:10:58 > 0:11:04First time competitor Tom's focus is on Cornish summer ingredients in his cowl bysk,
0:11:04 > 0:11:07a two-part dish of lobster salad and tomato soup.
0:11:09 > 0:11:12He starts by preparing his lobster, which he'll steam later.
0:11:14 > 0:11:16I did a soup in my first year here for the starter.
0:11:16 > 0:11:18- How did that go? - I went home on Thursday.
0:11:20 > 0:11:21Cheers, chef!
0:11:23 > 0:11:26Cornish born and bred Tom Brown
0:11:26 > 0:11:29is head chef of the Michelin-starred Outlaws at the Capital
0:11:29 > 0:11:31in London's Knightsbridge.
0:11:31 > 0:11:34This is actually the first Michelin-starred kitchen
0:11:34 > 0:11:37I've been running. Yeah, I'd say there's a little bit of pressure,
0:11:37 > 0:11:41a few sleepless nights trying to make sure that we maintain their standards.
0:11:41 > 0:11:44To get his break, he took his destiny into his own hands
0:11:44 > 0:11:46and has quickly risen through the ranks.
0:11:46 > 0:11:49I actually just wrote to a lot of people that were actually on
0:11:49 > 0:11:53Great British Menu and Bryn Williams phoned me back so I went to
0:11:53 > 0:11:56Odette's in Camden, now, which was amazing.
0:11:58 > 0:12:03Tom's Cornish heritage is a big influence on his competition menu.
0:12:03 > 0:12:05Having grown up near Portreath,
0:12:05 > 0:12:08he has fond memories of fishing in the summer with his dad, Jeff.
0:12:10 > 0:12:13Tom's starter is inspired by his old Saturday job,
0:12:13 > 0:12:15helping out on the lobster boats.
0:12:17 > 0:12:19You don't get fresher than that, do you?
0:12:19 > 0:12:21Beautiful. Where's the best meat there, the tail?
0:12:21 > 0:12:24Yeah, inside the tail. This is what I'm about,
0:12:24 > 0:12:27this is what Cornwall's about, this is what the taste of summer really,
0:12:27 > 0:12:30really means to me. I think because of these memories that I have,
0:12:30 > 0:12:34that personal touch is really going to come through in the food, hopefully.
0:12:34 > 0:12:36He works very hard, he puts so much into it,
0:12:36 > 0:12:39I'm very proud of him, he's really done well.
0:12:39 > 0:12:41Lovely lobsters, worth every penny.
0:12:45 > 0:12:49Newcomer Andy is pulling out all the stops with his starter,
0:12:49 > 0:12:51Walking Through Wimbledon Common,
0:12:51 > 0:12:54featuring seven different mushroom elements.
0:12:55 > 0:12:58- What's going on over there? - This is called being organised.
0:12:59 > 0:13:01He's making a mushroom stock,
0:13:01 > 0:13:05which he'll use to flavour his mushroom mousse biscuits and mushroom tea
0:13:05 > 0:13:10with a mix of porcini mushrooms, cinnamon and yeast extract,
0:13:10 > 0:13:12a potent combination of flavours
0:13:12 > 0:13:14he's hoping won't overpower the dish.
0:13:16 > 0:13:18I do think this is the riskiest dish out of the three.
0:13:18 > 0:13:21I also think that it's going to pay off.
0:13:21 > 0:13:23He's also making a rye roll,
0:13:23 > 0:13:28flavoured with lovage, a powerful herb with an intense celery flavour.
0:13:28 > 0:13:29Andy, what are you grinding over there?
0:13:29 > 0:13:33The herb powders - lovage, sage, rosemary.
0:13:33 > 0:13:35Are you using lovage quite a lot, are you?
0:13:35 > 0:13:37I'm using it in all four of my dishes, actually.
0:13:37 > 0:13:38What if Michael don't like lovage?
0:13:38 > 0:13:41I don't know too many people that don't like it.
0:13:41 > 0:13:42I hate lovage.
0:13:42 > 0:13:43Do you?
0:13:43 > 0:13:45Well, you're going to hate all my dishes.
0:13:48 > 0:13:51Having made his name at a top Bristol eatery,
0:13:51 > 0:13:56Andy Clatworthy joined the city's Brigstow Bar & Kitchen as head chef
0:13:56 > 0:13:59in early 2016.
0:13:59 > 0:14:00I'm just obsessed with food.
0:14:00 > 0:14:01It takes over my entire life.
0:14:01 > 0:14:03It's what we do for work.
0:14:03 > 0:14:05I basically get paid to do my hobby.
0:14:05 > 0:14:10His unique food style combines his passion for historical British food
0:14:10 > 0:14:12with Scandinavian influences and techniques.
0:14:14 > 0:14:17My style of cooking is taking nature and putting it back on a plate
0:14:17 > 0:14:20the way that you'd expect to see it out in the wild by using
0:14:20 > 0:14:22the right ingredients.
0:14:24 > 0:14:25To create his summer menu,
0:14:25 > 0:14:29Andy is experimenting with summer ingredients from Castle Park,
0:14:29 > 0:14:33part of the Edible Bristol project that plants herb and vegetable
0:14:33 > 0:14:35patches around the city.
0:14:35 > 0:14:36These are borage flowers.
0:14:36 > 0:14:40We use a lot of them in the summer, and they are incredibly cucumbery.
0:14:41 > 0:14:45This is fennel - the flavour that comes out of the pollen is just
0:14:45 > 0:14:46incredible, it's so intense.
0:14:48 > 0:14:52I love foraging. I love taking things from nature just simply
0:14:52 > 0:14:55because of how fresh it is, and it is just absolutely delicious.
0:14:56 > 0:14:57Amazing.
0:15:03 > 0:15:06Back in the kitchen, Dom's moved on to the courgette flower centrepiece
0:15:06 > 0:15:08for his summer salad.
0:15:09 > 0:15:13He starts by making a mix of Italian buffalo ricotta,
0:15:13 > 0:15:17with chopped courgette and grated summer truffle.
0:15:17 > 0:15:18- How are we getting on?- Good.
0:15:18 > 0:15:20I'm now just starting to make the stuffing.
0:15:20 > 0:15:23- The infamous ricotta. - Yeah, it's quite plain.
0:15:23 > 0:15:27I need to get loads of flavour in there, and it's a great texture as well.
0:15:27 > 0:15:30Particularly buffalo ricotta, which is a little more creamy,
0:15:30 > 0:15:33rather than the standard ricotta which can separate sometimes.
0:15:33 > 0:15:35Obviously it's not finished yet.
0:15:37 > 0:15:42I don't find it a particularly enjoyable taste but you've got stuff to do to make it...
0:15:42 > 0:15:43Yeah.
0:15:43 > 0:15:47Dom's Ricotta worries me. It's incredibly bland as a flavour.
0:15:47 > 0:15:49He said he's going to add more to that and adjust the seasoning,
0:15:49 > 0:15:52so maybe he's going to pull it out of the bag and surprise me
0:15:52 > 0:15:54when I taste the finished product.
0:15:55 > 0:15:59Across the kitchen, Tom's working on his tomato soup which he'll serve on
0:15:59 > 0:16:02the side, ready to be poured over his lobster salad.
0:16:04 > 0:16:07He adds deseeded, overripe heritage tomatoes to garlic
0:16:07 > 0:16:09with thyme and basil.
0:16:10 > 0:16:12- What's this?- This is sort of the soup base.
0:16:12 > 0:16:15So it's like a tomato tea.
0:16:15 > 0:16:18The way the dish is served, it's going to have a tomato salad.
0:16:18 > 0:16:19That will be cold?
0:16:19 > 0:16:22It's a cold dish. I'm serving it like a gazpacho.
0:16:22 > 0:16:25- Can I taste this? - Yeah, please.
0:16:25 > 0:16:29It's nice and sweet. Will the flavour change a great deal when it's chilled?
0:16:29 > 0:16:33When it's chilled it will have slightly less flavour because it's cold,
0:16:33 > 0:16:36so I need to make sure that the flavour is really, really potent now.
0:16:36 > 0:16:38- You'll have it chilled on time? - Yeah, it'll be chilled on time,
0:16:38 > 0:16:41- no worries.- Good luck. - It will be as chilled as I am!
0:16:45 > 0:16:50Andy still has several elements to complete for his mushroom-themed dish.
0:16:50 > 0:16:55He rolls his lovage rye dough and shapes into logs ready to bake.
0:16:55 > 0:16:56I'm quite worried about Andy's dish.
0:16:56 > 0:16:58I think the guy's a bit of a dark horse.
0:16:58 > 0:17:00I think he might pull this one out of the bag.
0:17:01 > 0:17:04Next, Andy checks on his mushrooms stocks.
0:17:05 > 0:17:08- How's the mushrooms coming along? - Yeah. Lots of them.
0:17:08 > 0:17:11This is the master mushroom stock which I need for three different
0:17:11 > 0:17:14elements, so this is the most important pot.
0:17:14 > 0:17:16It looks like a forest floor at the moment.
0:17:16 > 0:17:18It tastes like Wimbledon Common.
0:17:18 > 0:17:20I've never eaten it.
0:17:20 > 0:17:22So this is your main stock. This one?
0:17:22 > 0:17:24This one's for the mushroom tea.
0:17:24 > 0:17:26We've got another tea, a tomato and a mushroom tea?
0:17:26 > 0:17:28- Yeah.- Tom, how do you think his tea will compare?
0:17:28 > 0:17:32- The battle of the teas. - Everyone loves a brew, don't they?
0:17:32 > 0:17:35- It's definitely intriguing. - Thank you.
0:17:35 > 0:17:37Andy's mushroom tea actually tastes really great.
0:17:37 > 0:17:40I'm still not convinced that's a summery flavour.
0:17:40 > 0:17:43It's going to need some sharpness and freshness put into it
0:17:43 > 0:17:45before he puts that on the pass.
0:17:46 > 0:17:51Tom is first to plate up with his contemporary take on a traditional
0:17:51 > 0:17:53Cornish fisherman's soup, cowl bysk.
0:17:56 > 0:17:59- The lobster is cooked how you want it?- Yeah, it's spot on.
0:18:00 > 0:18:03First he places the steamed lobster tail and claw meat.
0:18:05 > 0:18:08Next he adds a mix of blanched heritage tomatoes.
0:18:10 > 0:18:14Tom slices cured Mangalitsa pork and dresses onto his dish.
0:18:16 > 0:18:20He serves his tomato tea and finishes with Cornish rapeseed oil.
0:18:22 > 0:18:26Finally, he adds a quenelle of tangy green sauce.
0:18:26 > 0:18:29- What's that?- Cornish salsa verde. - Nice.
0:18:33 > 0:18:36- Chefs, what do you think? - Visually stunning.- Beautiful, yeah.
0:18:36 > 0:18:38Really fresh. It's all about the ingredients.
0:18:38 > 0:18:40- Shall we go and taste it? - Let's go, yeah.
0:18:47 > 0:18:48That's beautiful, isn't it?
0:18:48 > 0:18:51It's a lovely little dish. Simplicity on a plate.
0:18:51 > 0:18:53So the idea is you pour the tea on.
0:18:54 > 0:18:57The lobster melts, doesn't it?
0:18:57 > 0:18:59That's incredible.
0:19:01 > 0:19:03The lobster's cooked really nicely.
0:19:03 > 0:19:05Cheers.
0:19:05 > 0:19:07This is tomato soup.
0:19:07 > 0:19:10- Yeah, lovely.- That's clean, it's fresh, it's summer.
0:19:10 > 0:19:12- I really like the tomato tea. - Thank you.
0:19:12 > 0:19:14I think as soon as you pour it into that dish, though,
0:19:14 > 0:19:17you lose any effort you put into the presentation
0:19:17 > 0:19:19and it looks sloppy.
0:19:19 > 0:19:21It's a scary start, isn't it?
0:19:21 > 0:19:23- High quality cooking. - It's beautiful ingredients.
0:19:23 > 0:19:26What about size, do you think this is a starter size?
0:19:26 > 0:19:30There's a fair amount of food there but I think the lightness doesn't
0:19:30 > 0:19:32make it too heavy as a first course.
0:19:32 > 0:19:34I would question if it's a starter.
0:19:34 > 0:19:37I would say this would be a very strong fish course.
0:19:37 > 0:19:40What would you score this dish?
0:19:40 > 0:19:42I'd be gutted if I got less than an eight.
0:19:45 > 0:19:46- Hello.- Hey, Tom, how did you go?
0:19:46 > 0:19:48- Yeah, it was good, yeah. - Were you happy with the dish?
0:19:48 > 0:19:52- I was really happy with it, yeah. Did you like it? - Thought it was stunning, yeah.
0:19:52 > 0:19:54We just said it might be the fish course.
0:19:55 > 0:20:00Next to the pass is Dom with his It's A Summer Bonanza,
0:20:00 > 0:20:02celebrating seasonal garden produce.
0:20:04 > 0:20:08He fills his courgette flowers with his truffle and black olive ricotta
0:20:08 > 0:20:10and puts them in the oven.
0:20:10 > 0:20:11You can't beat a courgette flower.
0:20:11 > 0:20:13They're summer, and so many people love them,
0:20:13 > 0:20:15so I hope Michael does.
0:20:15 > 0:20:18He starts by piping ricotta as a base
0:20:18 > 0:20:21to hold his stuffed courgette flower.
0:20:21 > 0:20:26Next he dresses the plate with golden sultanas, toasted pine nuts,
0:20:26 > 0:20:29tomatoes and slices of raw courgette.
0:20:29 > 0:20:31Beautiful colours on that, chef.
0:20:31 > 0:20:34That's the key, the colours, you know.
0:20:34 > 0:20:39He adds poached artichokes and pickled beetroot.
0:20:39 > 0:20:41A few little peas.
0:20:41 > 0:20:43Then tops with chopped basil,
0:20:43 > 0:20:48salad leaves and edible flowers before sprinkling with vinaigrette.
0:20:49 > 0:20:51Finished with a lovely olive oil.
0:20:51 > 0:20:55He serves his salad in a vegetable box, covered with artificial grass.
0:20:59 > 0:21:03- Any problems? - I'll tell you when we eat it!
0:21:03 > 0:21:06- Chefs, what do you think?- Very vibrant.- Certainly summery, yes.
0:21:06 > 0:21:08- Shall we go and eat this? - Let's go and eat it, yeah.
0:21:16 > 0:21:17Dom, what do you think about the veg box?
0:21:17 > 0:21:19Do you think that's a little gimmicky?
0:21:19 > 0:21:23I've fallen down in this competition before for not trying with props.
0:21:23 > 0:21:25So I'm trying to use my experience.
0:21:25 > 0:21:27It just looks a little predictable.
0:21:27 > 0:21:30- Yep.- Quite keen to try this ricotta.
0:21:31 > 0:21:33- It's nice.- It is nice.
0:21:35 > 0:21:38You know what, I think my ricotta's slightly separated.
0:21:39 > 0:21:42The beetroot, is really, really delicious.
0:21:42 > 0:21:46For me, your beetroots outshine your courgette flower.
0:21:46 > 0:21:48As it is, that's not going to the banquet.
0:21:48 > 0:21:51- No.- But if he looks at the little mistakes he's made, tidies them up,
0:21:51 > 0:21:54then it's definitely more than any old salad.
0:21:54 > 0:21:57So, Dom, what would you have scored this dish?
0:21:57 > 0:22:00I'd be disappointed with less than a seven.
0:22:05 > 0:22:08- All right, chef. How was that? - I need to make improvements.
0:22:08 > 0:22:10- The filling, you know. - Curdled, didn't it?
0:22:10 > 0:22:14- That's what I thought. - Yeah, I know. Disappointing, really.
0:22:14 > 0:22:15Last to plate up is Andy
0:22:15 > 0:22:19with his homage to Walking On Wimbledon Common.
0:22:20 > 0:22:22What if I said to you, drop the props?
0:22:22 > 0:22:24- Huh?- Nothing.
0:22:25 > 0:22:26With time running out,
0:22:26 > 0:22:30Andy still has to finish the last of his seven mushroom elements.
0:22:31 > 0:22:33You are looking a bit under pressure, there, chef.
0:22:33 > 0:22:35Course I'm under pressure.
0:22:35 > 0:22:38Give yourself a bit too much to do?
0:22:38 > 0:22:39Always.
0:22:39 > 0:22:41With his mushroom biscuits done,
0:22:41 > 0:22:43he starts his plates with his mushroom mousse...
0:22:45 > 0:22:46..and adds biscuit soil...
0:22:47 > 0:22:50..followed by dried herbs.
0:22:50 > 0:22:52Next his lovage rye roll,
0:22:52 > 0:22:54then red wine poached mushrooms...
0:22:56 > 0:23:01..salted enoki mushrooms and raw, sliced button mushrooms.
0:23:01 > 0:23:05- What's that?- This is just a little bit of fennel pollen and dill pollen
0:23:05 > 0:23:07to really, really set it off.
0:23:07 > 0:23:11He adds mushroom vinegar and nasturtium leaves.
0:23:11 > 0:23:13A lot going on on a plate.
0:23:13 > 0:23:15Yeah, but it's controlled.
0:23:15 > 0:23:19He tops with dill and a twig-shaped breadstick.
0:23:20 > 0:23:23He places the dish in a tray covered with leaves.
0:23:24 > 0:23:29Finally, he pours his mushroom tea over fresh rosemary and lovage.
0:23:34 > 0:23:39This is a mushroom with rosemary tea just to have on the side.
0:23:39 > 0:23:41It's incredibly fragrant, is it not?
0:23:41 > 0:23:43- Yeah, yeah. - Shall we go and taste it?
0:23:43 > 0:23:44- I'd love to.- Enjoy.
0:23:53 > 0:23:57Would you think people will look at this box of food and think,
0:23:57 > 0:23:58"Summer, Wimbledon?"
0:23:58 > 0:24:03They had the title to read and say Walking Through Wimbledon Common,
0:24:03 > 0:24:04it would hit them straight away.
0:24:04 > 0:24:06To be fair, it's quite impressive.
0:24:06 > 0:24:08- Yeah, massively.- But I don't think it fits the brief.
0:24:10 > 0:24:13It's almost got like an espresso kick to it.
0:24:13 > 0:24:15I like my tea strong.
0:24:17 > 0:24:19It's really...
0:24:19 > 0:24:21It's hitting me in the back of the throat.
0:24:21 > 0:24:22It's not nice.
0:24:24 > 0:24:27- What is this bread? - So that's a rye roll.
0:24:27 > 0:24:28Have you tasted it?
0:24:30 > 0:24:31I find the bread quite chewy.
0:24:31 > 0:24:35- Yep.- There's so many flavours here,
0:24:35 > 0:24:41that red wine mushroom is so strong next to this tea which is so strong.
0:24:41 > 0:24:43As a positive, it's definitely not bland.
0:24:43 > 0:24:44Mm-hm.
0:24:44 > 0:24:46The little breadstick with some truffle is not bad.
0:24:46 > 0:24:49You can't fault him for ambition.
0:24:49 > 0:24:50What would you score this dish, Andy?
0:24:50 > 0:24:52For me it would be a high seven, eight.
0:25:00 > 0:25:02- How did you go?- Not brilliant. There's definitely...
0:25:02 > 0:25:06- It needs improving.- I mean, I find the flavours too strong.
0:25:06 > 0:25:07It was a bit like...
0:25:11 > 0:25:14- You know, I didn't put up the dish I wanted to.- I didn't put the dish up I wanted to.
0:25:14 > 0:25:17But hopefully it's not going to be the end of the world.
0:25:17 > 0:25:20You've got to remember it's a starter. You've got a long way to go.
0:25:32 > 0:25:34Hi, chefs. First course of the week, done.
0:25:34 > 0:25:38- How did you find it? - Yeah, pressurised.
0:25:38 > 0:25:40I'm going to start with you, Tom,
0:25:40 > 0:25:41and your cowl bysk.
0:25:43 > 0:25:45The lobster was cooked beautifully.
0:25:46 > 0:25:48I felt the tomatoes were lovely.
0:25:48 > 0:25:51Really fresh, really vibrant and really summery.
0:25:52 > 0:25:56I really can't fault the cooking in it, and this is a cooking competition.
0:25:56 > 0:25:57Thank you.
0:25:58 > 0:25:59However...
0:26:00 > 0:26:05..the presentation of it served on just a duck egg-blue plate -
0:26:05 > 0:26:08I don't think enough thought had gone into that at all.
0:26:08 > 0:26:12I think you need to refine that dish to slice that lobster,
0:26:12 > 0:26:14maybe portion that ham fat so it eats a lot easier.
0:26:16 > 0:26:20Dom, It's A Summer Bonanza.
0:26:22 > 0:26:24I thought of the three dishes today, this was the most vibrant
0:26:24 > 0:26:27and colourful, it really told the story of summer.
0:26:29 > 0:26:30The beetroots were delicious.
0:26:32 > 0:26:34But...
0:26:34 > 0:26:37stuffing that courgette flower with the ricotta, it didn't work for me.
0:26:39 > 0:26:43The texture was grainy and I couldn't taste that black truffle.
0:26:43 > 0:26:47The black truffle with the olive, I think they are combating each other.
0:26:47 > 0:26:49I'd much rather eat the black truffle.
0:26:52 > 0:26:56Andy, your dish, Walking Through Wimbledon Common.
0:26:57 > 0:27:00This for me was the most inventive dish of the day
0:27:00 > 0:27:03and it was the most ambitious
0:27:03 > 0:27:06and you used a lot of interesting cooking techniques.
0:27:06 > 0:27:07But...
0:27:09 > 0:27:12..you completely ignored the brief. I think you're miles off.
0:27:12 > 0:27:14It looks like autumn on a plate.
0:27:15 > 0:27:17The mushroom tea was far too intense for me.
0:27:19 > 0:27:21The bread was difficult to eat and it was chewy.
0:27:24 > 0:27:25So to the scores.
0:27:26 > 0:27:28I'm going to start with you, Tom.
0:27:30 > 0:27:31I'm giving you a score...
0:27:34 > 0:27:35..of seven.
0:27:38 > 0:27:41Dom, I'm going to give you...
0:27:44 > 0:27:46..a six.
0:27:48 > 0:27:50Andy...
0:27:54 > 0:27:56..I'm scoring you a five.
0:27:58 > 0:28:01Don't worry. I got a four for my starter and still got a dish to the
0:28:01 > 0:28:03banquet. So it's early doors yet.
0:28:05 > 0:28:08Starters done, look forward to seeing your fish.
0:28:08 > 0:28:09- Thanks, chef.- Thank you very much.
0:28:12 > 0:28:14- Well done.- Congratulations.
0:28:14 > 0:28:17Yeah, it's good to be in front. But I'm not resting on my laurels just
0:28:17 > 0:28:19yet. I think the other guys are going to keep me on my toes.
0:28:19 > 0:28:21There we go, we can all improve a little bit, can't we?
0:28:21 > 0:28:23A bit disappointed with my score
0:28:23 > 0:28:25but I'm looking forward to the next course.
0:28:25 > 0:28:27- Early doors.- Yeah.
0:28:27 > 0:28:29- Very early doors. - Very early doors, yeah.
0:28:29 > 0:28:31I took a big risk with the brief.
0:28:31 > 0:28:34It hasn't paid off. There's one point in it, let's go.