0:00:02 > 0:00:05- This year on Great British Menu... - Oh!
0:00:05 > 0:00:09..24 of the country's top chefs...
0:00:09 > 0:00:11HE LAUGHS
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17- The competition is on. - I'm going to flip out.
0:00:17 > 0:00:24..celebrating 140 years of the iconic Wimbledon tennis championships,
0:00:24 > 0:00:28the oldest and most revered Grand Slam in the world.
0:00:29 > 0:00:34This week, battling to represent the South West in the national finals
0:00:34 > 0:00:41are Tom Brown, who took the lead yesterday with his elegant Cornish starter.
0:00:41 > 0:00:44I really can't fault the cooking in it, and this is a cooking competition.
0:00:44 > 0:00:48Returning chef Dominic Chapman, who's just one point behind.
0:00:48 > 0:00:51The old gloves are off now, ain't they?
0:00:51 > 0:00:54And newcomer Andy Clatworthy,
0:00:54 > 0:00:59in last place after failing to deliver a taste of summer with his starter.
0:00:59 > 0:01:02I'm really sorry, but I think you're miles off.
0:01:02 > 0:01:07Today, they're cooking their fish courses, and Tom is going for glory
0:01:07 > 0:01:09- once again.- Is there a chance it could be too runny?
0:01:09 > 0:01:11It won't be. I'll have it sorted.
0:01:11 > 0:01:15But with Dom and Andy both eager to close the gap,
0:01:15 > 0:01:17who will take the all-important lead?
0:01:17 > 0:01:22- Whose is going to be better? - The competition is on.
0:01:22 > 0:01:23Mine!
0:01:23 > 0:01:25THEY LAUGH
0:01:36 > 0:01:40To reach the banquet, the chefs must create outstanding dishes,
0:01:40 > 0:01:44fit to celebrate 140 years of Wimbledon,
0:01:44 > 0:01:47which capture a taste of summer.
0:01:48 > 0:01:51Fish specialist Tom is currently in first place,
0:01:51 > 0:01:54with seven points, after his lobster starter.
0:01:54 > 0:01:59With Dom just behind on six and Andy in third on five.
0:02:00 > 0:02:03I need to improve on the starter, but today is another day.
0:02:03 > 0:02:05Yeah, I'm definitely in the same boat as you.
0:02:05 > 0:02:09I feel like I didn't really get the score that I wanted yesterday as
0:02:09 > 0:02:12well, so hopefully today... I mean, it's South West, isn't it?
0:02:12 > 0:02:15- Fish, we should do all right. - Coming out of a fish restaurant,
0:02:15 > 0:02:17there's got to be a bit of pressure there, isn't there?
0:02:17 > 0:02:20Yeah, a little bit. I'm going to look a bit silly if I don't do well
0:02:20 > 0:02:23- in this course, aren't I?- How much more pressure do you reckon we can
0:02:23 > 0:02:25put on you, that you work at a fish restaurant?
0:02:25 > 0:02:27I'm not going to tell you, Chef!
0:02:27 > 0:02:29THEY LAUGH
0:02:29 > 0:02:34Judging their dishes this week is Michelin starred chef Michael O'Hare,
0:02:34 > 0:02:38A former competition winner who got his own fish course all the way to
0:02:38 > 0:02:39the banquet.
0:02:40 > 0:02:43Chefs, how are you feeling?
0:02:43 > 0:02:45- Ready.- Yeah, ready.
0:02:45 > 0:02:47So, going into the fish course today.
0:02:47 > 0:02:50The South West is renowned for its fantastic seafood,
0:02:50 > 0:02:52so this should be the strongest region.
0:02:52 > 0:02:56This is a banquet celebrating Wimbledon and we need to see top-class dishes.
0:02:56 > 0:02:59I want to be wowed, I want to see some fantastic plates of food.
0:02:59 > 0:03:02- Get cooking.- Thank you. - Thank you.
0:03:05 > 0:03:09This year's brief is all about the taste of summer for a banquet at
0:03:09 > 0:03:11Wimbledon, so I'm looking for the glamour,
0:03:11 > 0:03:13the prestige and the elegance of Wimbledon,
0:03:13 > 0:03:16using the absolute finest British summer produce.
0:03:17 > 0:03:21Seafood chef Tom is hoping his experience will work in his favour
0:03:21 > 0:03:24today with his dish, Soused Breal and Scrumpy,
0:03:24 > 0:03:27another nod to his Cornish roots.
0:03:29 > 0:03:32So, today's fish course, you have a Michelin starred fish restaurant...
0:03:32 > 0:03:35Would it be unreasonable to expect big things from you today?
0:03:35 > 0:03:38This is the one everyone's going to be watching me for, right?
0:03:38 > 0:03:42- What is the dish?- This dish is called Soused Breal & Scrumpy.
0:03:42 > 0:03:43Soused Breal?
0:03:43 > 0:03:48So, breal is the nickname that the old boys from Penzance used to call
0:03:48 > 0:03:53- mackerel when they were out catching it, so you'd be out whiffing for breal.- Whiffing for breal?
0:03:53 > 0:03:55- Whiffing for breal.- What are you doing with the mackerel?
0:03:55 > 0:03:58I'm going to lightly cure it all with a little bit of thyme salt, and
0:03:58 > 0:04:02because it's so fresh, some of it, I'm going to serve actually raw.
0:04:02 > 0:04:03Some of that mackerel,
0:04:03 > 0:04:07I'm going to grill as well because it's lovely, you get a really nice caramelisation
0:04:07 > 0:04:11on the skin when it's had that light cure. And the rest of it, I'm going to make a mackerel pate with.
0:04:11 > 0:04:14- I'm going to make some bread.- You're making your own bread?- Soda bread.
0:04:14 > 0:04:16I'm using black treacle in it and buttermilk in there as well, so it's
0:04:16 > 0:04:19got a bit of sweetness, a bit of sharpness.
0:04:19 > 0:04:21Dom, what do you think? Mackerel?
0:04:21 > 0:04:25Mackerel is a really tasty fish, but is it luxurious enough?
0:04:25 > 0:04:29It is a cheap... A peasants' fish almost, but it does have a habit of making
0:04:29 > 0:04:33- it to the banquet. - There's nothing wrong with being humble and beautiful.
0:04:33 > 0:04:34Do you know what I mean?
0:04:34 > 0:04:36THEY LAUGH
0:04:38 > 0:04:40Really intrigued by Tom's fish course.
0:04:40 > 0:04:44To go with lobster for his starter and mackerel for his fish is unusual,
0:04:44 > 0:04:47but this is a guy with a Michelin star fish restaurant, so I'm
0:04:47 > 0:04:49expecting really big things from him.
0:04:53 > 0:04:56Returning chef Dominic Chapman is in second place,
0:04:56 > 0:04:58following a disappointing starter.
0:04:58 > 0:05:02But he hopes to take the lead with a dish inspired by his memories of
0:05:02 > 0:05:05summers spent by the sea, in Dorset.
0:05:05 > 0:05:07- Dom.- Michael.- How are you feeling?
0:05:07 > 0:05:10Good. Love the fish course, so really confident.
0:05:10 > 0:05:14It looks like you've got some fantastic ingredients. What's the name of your dish?
0:05:14 > 0:05:17Fishing The Cobb. The Cobb in Lyme Regis, where I grew up.
0:05:17 > 0:05:21On the beach, you've got scallop shells that wash up and you go fishing for
0:05:21 > 0:05:24turbot and mackerel as well, so this is not just a childhood memory,
0:05:24 > 0:05:25I take the kids down there now.
0:05:25 > 0:05:28- So, how are you cooking it?- So, I'm going to do crystallised seaweed,
0:05:28 > 0:05:31I'm going to do a beautiful fillet of turbot,
0:05:31 > 0:05:33pan-fried finished in foaming butter.
0:05:33 > 0:05:35I'll take the scallop out of the shell, seared either side.
0:05:35 > 0:05:37I want it to be nice and opaque inside,
0:05:37 > 0:05:40and then a selection of sea vegetables, so sea purslane,
0:05:40 > 0:05:42samphire and a little seaweed sauce.
0:05:42 > 0:05:46The thing from the starter course, I felt, is some of the elements weren't executed perfectly.
0:05:46 > 0:05:50- Correct.- But I think with these ingredients, if you can get that right,
0:05:50 > 0:05:51then this could be a great dish.
0:05:51 > 0:05:55Going up against Tom, the bar has been raised, so let's see what we can do.
0:05:57 > 0:05:59I think Dom really needs to raise his game.
0:05:59 > 0:06:01His ideas are great, he hits the brief,
0:06:01 > 0:06:04and he's got some great produce, but if he wants to get a dish to the
0:06:04 > 0:06:06banquet, the execution needs to be so much better.
0:06:08 > 0:06:11Having missed the brief with his starter yesterday,
0:06:11 > 0:06:12and only scoring a five,
0:06:12 > 0:06:17Andy is hoping to claw back points today with a dish that pays tribute
0:06:17 > 0:06:20to the history of the Wimbledon championships.
0:06:23 > 0:06:25Disappointing score for you with the starter?
0:06:25 > 0:06:29Yeah, but that was the starter, this is fish. Get on with it, move on.
0:06:29 > 0:06:31So, what's the name of your fish course?
0:06:31 > 0:06:33It's called For The Ladies & Gentry.
0:06:33 > 0:06:36When Wimbledon started, obviously it was just males only.
0:06:36 > 0:06:39It was only seven years later that women were allowed to join in.
0:06:39 > 0:06:44Lobster was huge back in the 1880s, so they all kind of tie in together.
0:06:44 > 0:06:45How are you cooking your lobster?
0:06:45 > 0:06:49I'm going to poach it. We're going to have the claw with a caper and
0:06:49 > 0:06:53dill breadcrumbs. And then the knuckle, flavour that up with a little paprika and vanilla.
0:06:53 > 0:06:56The tail with some dill and some butter. And then the shells,
0:06:56 > 0:06:59- we're going to roast them off and make a bisque. - What are you doing with this?
0:06:59 > 0:07:03Deep-fry them, cover them in Chinese five spice and salt, and the flavour
0:07:03 > 0:07:07of that is exactly what people associate with Chinese takeaway seaweed.
0:07:07 > 0:07:10So, Dom, Andy, you're both doing crispy seaweed.
0:07:10 > 0:07:14- Yeah.- Whose is going to be better? - Mine!
0:07:14 > 0:07:17- Said with confidence. - Yeah, you can have that.
0:07:17 > 0:07:20This is a tried and tested recipe and I'm
0:07:20 > 0:07:22using experience to get it right.
0:07:22 > 0:07:24- Cool.- Well, we'll see.
0:07:26 > 0:07:29'Andy scored low with his starter and really needs to claw some points
0:07:29 > 0:07:31'back, but a lobster can be excellent.'
0:07:31 > 0:07:35If he can pull this off, then he's got an opportunity to get those points back.
0:07:37 > 0:07:41With all three chefs aiming to score highly today,
0:07:41 > 0:07:44they're each hoping to learn from yesterday's mistakes.
0:07:44 > 0:07:47- Do you think Michael is a harsh veteran?- I don't think he was overly harsh.
0:07:47 > 0:07:49I think he was really fair with me.
0:07:49 > 0:07:51He told me why he thought it was wrong.
0:07:51 > 0:07:53I don't think he's too harsh, no.
0:07:53 > 0:07:55I think you're right. The points he made were quite valid.
0:07:55 > 0:07:57Yeah.
0:08:00 > 0:08:05Tom is working on his two-part mackerel dish, Soused Breal & Scrumpy,
0:08:05 > 0:08:09inspired by his Cornish heritage.
0:08:09 > 0:08:11As his rivals are going for luxury,
0:08:11 > 0:08:14with Dom serving turbot and Andy cooking lobster,
0:08:14 > 0:08:19Tom has to make sure his more modest mackerel is executed perfectly.
0:08:19 > 0:08:21What element of the mackerel is that?
0:08:21 > 0:08:26That's going to be for the pate. I'm gonna flavour that up with horseradish, lemon.
0:08:26 > 0:08:28- It's going to be lovely.- Fantastic.
0:08:30 > 0:08:33Tom's serving his fish alongside black treacle soda bread.
0:08:33 > 0:08:37A similar style of dish to Andy's starter yesterday.
0:08:37 > 0:08:40We all know how my mushrooms on toast went.
0:08:40 > 0:08:42How's your mackerel on toast going to go?
0:08:42 > 0:08:44Better, I hope!
0:08:44 > 0:08:45THEY LAUGH
0:08:49 > 0:08:51Dom's working on his Fishing The Cobb,
0:08:51 > 0:08:54a complicated dish featuring turbot and scallops,
0:08:54 > 0:08:59both of which require precision cooking at the last minute.
0:08:59 > 0:09:02He starts by prepping the turbot fillets.
0:09:02 > 0:09:05Next, he moves on to cleaning the shellfish.
0:09:06 > 0:09:10Wow, look at them scallops. They're huge. That's great produce.
0:09:10 > 0:09:14No, they're lovely. We're really lucky. I honestly believe we have some of the best fish in the world.
0:09:14 > 0:09:16I think that's going to take some cooking.
0:09:16 > 0:09:19A seared scallop, a little bit opaque in the middle so it's not dry.
0:09:19 > 0:09:23- Beautiful.- The turbot's all prepped, you're cooking that off the bone? - Yeah, it's a big old fish.
0:09:23 > 0:09:27I'll pan fry it on one side, finish it in foaming butter, flip it over out.
0:09:27 > 0:09:31I'm confident that we can produce a beautiful piece of fish.
0:09:31 > 0:09:32I'll leave you to it, Chef.
0:09:33 > 0:09:36'Dom seems relatively in control.
0:09:36 > 0:09:39'His produce is beautiful and that's what I expected to see,
0:09:39 > 0:09:40'but he has to cook everything last minute.'
0:09:40 > 0:09:42This is a big risk for him.
0:09:45 > 0:09:48Andy is pulling out all the stops for his dish,
0:09:48 > 0:09:51For The Ladies & Gentry, which features lobster,
0:09:51 > 0:09:56the same fish Tom used to get a winning score for his starter.
0:09:56 > 0:09:58So, Andy, you're doing lobsters, yeah?
0:09:58 > 0:10:01Yeah, I am doing lobster. I thought I'd follow Mr Fish by doing the same
0:10:01 > 0:10:04fish he did, but doing it on a fish course.
0:10:04 > 0:10:06- So... - HE LAUGHS
0:10:06 > 0:10:08- Is that maybe why I'm out in front, lads? - HE LAUGHS
0:10:08 > 0:10:12- There's no response to that, is there?- Sorry?
0:10:14 > 0:10:16Andy's serving his lobster four ways.
0:10:16 > 0:10:21Having poached it in an aromatic vegetable stock, he picks the meat.
0:10:21 > 0:10:24He'll also use the shells to make a sauce.
0:10:24 > 0:10:27Have you got enough time to make a nice roast lobster stock?
0:10:27 > 0:10:32When we make ours, it's two hours boiling, three hours sitting,
0:10:32 > 0:10:35another three hours reducing. Are you going to have time to get that done?
0:10:35 > 0:10:38I'm going to have enough time to make sure it's a really, really tasty lobster stock.
0:10:40 > 0:10:43Next, he moves on to the lobster claws,
0:10:43 > 0:10:47coating them in capers and breadcrumbs, which he hopes will add a salty
0:10:47 > 0:10:50flavour and crunch to balance the sweetness of the meat.
0:10:50 > 0:10:52- Andy?- Yes.
0:10:52 > 0:10:54How do you feel about getting a dish to the banquet?
0:10:54 > 0:10:57It would mean the world. This dish means the most to me in terms of
0:10:57 > 0:11:01what the brief is saying. We're going to Wimbledon, so there's going to be loads
0:11:01 > 0:11:04of old Wimbledon greats there. It's going to be incredible.
0:11:10 > 0:11:15Andy's dish pays tribute to the first time women competed at Wimbledon.
0:11:15 > 0:11:17To find out more about the history of the women's game,
0:11:17 > 0:11:19he went to meet Jo Durie,
0:11:19 > 0:11:24one of Wimbledon's greatest tennis players and a former British number one.
0:11:25 > 0:11:28- Hiya.- Hi, Andy, nice to meet you. - Nice to meet you, Jo.
0:11:28 > 0:11:31Jo's professional career spanned 18 years,
0:11:31 > 0:11:35playing in all the major Grand Slams. In 1984,
0:11:35 > 0:11:39she had her best ever performance in the Wimbledon women's singles...
0:11:39 > 0:11:42- COMMENTATOR:- She didn't get the winner, she forced the error.
0:11:42 > 0:11:46..beating a 15-year-old Steffi Graf to reach the quarterfinals.
0:11:46 > 0:11:50- COMMENTATOR:- A relieved Jo Durie and the crowd around the Centre Court.
0:11:50 > 0:11:55She finally got to lift the coveted Wimbledon trophy in 1987 when she
0:11:55 > 0:11:59won the mixed doubles with her partner, Jeremy Bates.
0:12:00 > 0:12:02I was standing there on match point.
0:12:02 > 0:12:05I was at the net and the racket was shaking in my hand.
0:12:05 > 0:12:09The roar from the crowd on that match point just really lifted us.
0:12:09 > 0:12:12That's incredible. That's given me goose bumps!
0:12:12 > 0:12:13SHE LAUGHS
0:12:13 > 0:12:16Literally, that's given me goose bumps.
0:12:16 > 0:12:19Despite women now being a firm fixture of the tournament,
0:12:19 > 0:12:24when the championships first began, it was a very different story.
0:12:24 > 0:12:27So, am I right in thinking that women weren't actually allowed to compete
0:12:27 > 0:12:29at the beginning, when the first championships started?
0:12:29 > 0:12:31Yes, that's right, Andy,
0:12:31 > 0:12:37so 1877 for the men's, but not until 1884 for the women's, and actually,
0:12:37 > 0:12:40that was pretty amazing in its day because they had all the long skirts
0:12:40 > 0:12:43they had to wear. I don't know how they used to get around the court.
0:12:43 > 0:12:44It was incredible.
0:12:45 > 0:12:50Even with the huge talent of female tennis players today,
0:12:50 > 0:12:54Jo feels that it's taken some time for the women's game to gain the
0:12:54 > 0:12:56same recognition as the men's.
0:12:58 > 0:13:03I think, just generally, men in sports were watched and it's as though,
0:13:03 > 0:13:06well, the women can play the sport and just have a nice time,
0:13:06 > 0:13:09and that was the barrier to get through.
0:13:09 > 0:13:11Jo now works as a coach,
0:13:11 > 0:13:15putting the next generation of female players through their paces.
0:13:15 > 0:13:20So, Jo, do you feel that women are recognised equally as men are today?
0:13:20 > 0:13:24There's always going to be debate about it, but I think we're getting
0:13:24 > 0:13:27there because women's tennis is really good to watch.
0:13:27 > 0:13:31Come on, we've got Serena Williams. Who wouldn't want to go and watch her?
0:13:31 > 0:13:33Meeting Jo today has taught me a very,
0:13:33 > 0:13:36very important lesson, and that's that you can't stop. You've got to give 100%.
0:13:36 > 0:13:40She's inspired me to just throw everything I've got at this competition.
0:13:47 > 0:13:48Back in the kitchen,
0:13:48 > 0:13:52Tom has moved on to his treacle soda bread, which he plans to serve on
0:13:52 > 0:13:54the side of his dish.
0:13:54 > 0:13:59- Soda bread, Tom?- Yeah. - Nice and moist?- I use a little bit of self-raising just to give it a
0:13:59 > 0:14:01- bit more rise.- So that will rise up quite a bit, will it?
0:14:01 > 0:14:04Yeah, it should come just above these tins.
0:14:04 > 0:14:08Next, he prepares the mackerel for his mackerel pate, which he will
0:14:08 > 0:14:11cover in apple cider jelly once set.
0:14:12 > 0:14:16- So, what are you doing here, Tom? - So, this is the mackerel pate.
0:14:16 > 0:14:19I've just adjusted the seasoning with a little more horseradish.
0:14:19 > 0:14:21I'm just going to pass it off to keep it super smooth.
0:14:21 > 0:14:23And what's in it that's going to set it?
0:14:23 > 0:14:26Just the natural fat of the mackerel and the cream cheese.
0:14:26 > 0:14:29So the idea is that the oil in the fish will firm up in the fridge?
0:14:29 > 0:14:33- Exactly, yeah, yeah.- So, is there a chance it could be too runny?
0:14:33 > 0:14:36Yeah, I suppose there's a slight chance, but it won't be,
0:14:36 > 0:14:38I'll have it sorted.
0:14:40 > 0:14:43Tom's mackerel pate is loose at the moment and he's confident that
0:14:43 > 0:14:47it's going to set, but the heat of that kitchen is something else and I
0:14:47 > 0:14:50wouldn't be as confident if I was in his shoes.
0:14:53 > 0:14:57Both Andy and Dom are using seaweed to create technical garnishes for
0:14:57 > 0:15:02their dishes. Dom wants his to have a natural sea flavour.
0:15:02 > 0:15:06- Doing your washing there, Chef? - Doing my washing, yeah. - Hanging out your curtains?
0:15:06 > 0:15:08That's it. Believe it or not, I did this 20 years ago.
0:15:08 > 0:15:12- It looks about 20 years old! - I tell you, it's a fantastic little recipe.
0:15:12 > 0:15:16While Andy hopes his will taste like the seaweed that comes with a
0:15:16 > 0:15:19- Chinese takeaway.- How are you doing your crispy seaweed, Andy?
0:15:19 > 0:15:24So, you take dry nori, and literally rub water so it just becomes that texture,
0:15:24 > 0:15:28so it's not even hydrated yet. It's just a little bit damp.
0:15:28 > 0:15:33To finish, Andy deep-fries his seaweed and sprinkles with five spice.
0:15:35 > 0:15:37- Andy, can I try this?- Absolutely.
0:15:40 > 0:15:42It's nice and crisp.
0:15:42 > 0:15:44Is this the Chinese takeaway kind of feeling that you wanted?
0:15:44 > 0:15:47It's that association or flavour with it.
0:15:47 > 0:15:49You know, I'm not trying to replicate it.
0:15:50 > 0:15:52'Andy's last dish was incredibly overpowering.'
0:15:52 > 0:15:56I'm hoping this time he can balance the flavours of the five spice with
0:15:56 > 0:15:57the delicacies of his shellfish.
0:15:59 > 0:16:01For Don's elaborate fish course,
0:16:01 > 0:16:05both his turbot and scallops require cooking just before serving.
0:16:05 > 0:16:07Yeah, always feel it last minute.
0:16:07 > 0:16:10That's the pressure point and that's when you realise you haven't got a
0:16:10 > 0:16:13team of chefs behind you and you've got to do it all yourself.
0:16:13 > 0:16:17He's working on the seaweed emulsion that he hopes will tie all the
0:16:17 > 0:16:20elements of his dish together.
0:16:20 > 0:16:21It's quite tense, actually.
0:16:21 > 0:16:25After starters, everybody's really keen to produce a great dish.
0:16:25 > 0:16:27I want to concentrate on getting this right...
0:16:27 > 0:16:28and make sure it's beautiful.
0:16:31 > 0:16:32With time running out,
0:16:32 > 0:16:36Andy checks on the lobster shells he's roasting to make his lobster sauce.
0:16:41 > 0:16:42BLEEP!
0:16:46 > 0:16:50So, a couple of the lobster shells that I roasted off have just gone a bit too far.
0:16:50 > 0:16:52So, I'm just having to pick through them,
0:16:52 > 0:16:54make sure we got rid of the burnt ones.
0:16:54 > 0:16:57The sauce might not be as powerful as I wanted it to be, but I'm trying
0:16:57 > 0:16:58to rectify it.
0:17:00 > 0:17:04First to the pass is Dom with his Fishing The Cobb.
0:17:04 > 0:17:08Before he can start plating, he needs to cook his turbot and scallops.
0:17:10 > 0:17:13OK, Dom, you're actually due up at the pass now.
0:17:13 > 0:17:15- OK.- How long do you need, Dom?
0:17:15 > 0:17:18Just a couple of minutes, if I can.
0:17:19 > 0:17:23He drains his sea vegetables and coats in his emulsion.
0:17:23 > 0:17:25Right, put it together.
0:17:25 > 0:17:29Onto his plates goes a bed of sea lettuce for the scallop.
0:17:29 > 0:17:32- Those scallops are stunning, aren't they?- Big is sometimes beautiful, you know?
0:17:32 > 0:17:35- Turbot looks nice there, Dom. - Thank you.
0:17:35 > 0:17:39Next, blanched emulsion dressed samphire and tomatoes.
0:17:39 > 0:17:41Followed by sea purslane.
0:17:41 > 0:17:47He serves his seaweed emulsion and tops his scallop with a seaweed crisp.
0:17:47 > 0:17:50- OK, everything's on the plate. Coming up now. - What about your shrimp?
0:17:50 > 0:17:51Thank you.
0:18:01 > 0:18:03Well done, mate, I have to say, that looks wonderful.
0:18:03 > 0:18:05- What do you think, chefs? - A very pretty dish.
0:18:05 > 0:18:09- Really nice.- Lovely colours. - Got you worried?- Yeah, a little bit.
0:18:09 > 0:18:12- Maybe a little bit, yeah.- Right, shall we go and taste your fish?
0:18:12 > 0:18:13Please.
0:18:22 > 0:18:25It's a lovely looking plate of food. It looks like the summer.
0:18:25 > 0:18:28So, I'm going to start with that beast of a scallop.
0:18:28 > 0:18:30The big ones, it's quite hard to get right.
0:18:30 > 0:18:33Sometimes they're really overcooked on the outside and still raw, but
0:18:33 > 0:18:35he's handled that well there.
0:18:35 > 0:18:37I think you've done really well with the scallop like that.
0:18:37 > 0:18:40A lovely bit of translucency through the centre and nice
0:18:40 > 0:18:43caramelisation on the outside.
0:18:43 > 0:18:45I've been dying to try this.
0:18:45 > 0:18:49It's definitely crisp and it's not as salty as I expected it to be.
0:18:49 > 0:18:50That's really nice.
0:18:52 > 0:18:55I would have left the seaweed crisp off, personally, because the outside
0:18:55 > 0:18:58is delicious. The inside's soft.
0:18:58 > 0:18:59Your turbot.
0:19:02 > 0:19:03It's a really nice piece of fish.
0:19:03 > 0:19:07Do you think it's creative or inventive enough for a banquet?
0:19:07 > 0:19:12I think, sometimes if I try to be too inventive,
0:19:12 > 0:19:15I get things wrong.
0:19:15 > 0:19:17That's a really, really worrying dish.
0:19:18 > 0:19:21Dom, what would you score this dish?
0:19:21 > 0:19:25- I want a ten.- So, aiming high, then? - I'm aiming high, yeah.
0:19:25 > 0:19:26HE LAUGHS
0:19:31 > 0:19:33- All right, boys? - How was that?- Yeah, good.
0:19:33 > 0:19:35- Happy?- Yeah, good, I am happy, yeah.
0:19:35 > 0:19:36Oh, feels good, you know.
0:19:36 > 0:19:38I feel like I cooked how I should cook.
0:19:40 > 0:19:44Tom is next to the pass with his dish, Soused Breal & Scrumpy,
0:19:44 > 0:19:48celebrating the mackerel caught off the Cornish coast in summer.
0:19:48 > 0:19:51- Tom, what's that? That looks wicked. - That's the cured mackerel.
0:19:51 > 0:19:55Yeah, no, love that. With a bit of soda bread, absolutely fantastic.
0:19:55 > 0:19:57Let's hope so.
0:19:57 > 0:20:00He places his thyme cured mackerel fillets quickly under
0:20:00 > 0:20:01the grill.
0:20:01 > 0:20:06Next onto his plates go blanched baby leeks and dried seaweed.
0:20:06 > 0:20:08Just finishing with a little bit of dill.
0:20:08 > 0:20:12- That's straight out of the Nathan Outlaw cookbook, isn't it? - THEY LAUGH
0:20:12 > 0:20:17Finally, he serves with his black treacle soda bread and the freshly grilled mackerel.
0:20:24 > 0:20:26- There we go. - Are you happy with everything?
0:20:26 > 0:20:28I think so, yeah. Yeah.
0:20:28 > 0:20:31- Chefs, what do you think?- It looks like a mackerel creme brulee.
0:20:31 > 0:20:34- I really want to get stuck into it. - Let's go and eat it.- Please.
0:20:42 > 0:20:45So, do you think it hits the brief, summer?
0:20:45 > 0:20:47I think it looks quite summery.
0:20:47 > 0:20:50My initial thoughts were, "Is this potentially a starter?"
0:20:50 > 0:20:54Do you think this looks like a main fish dish?
0:20:54 > 0:20:55I think so, yeah. It's very,
0:20:55 > 0:20:58very clean just with mackerel, so I think it's certainly a fish dish.
0:20:58 > 0:21:01Has the bread worked out how you expected?
0:21:01 > 0:21:04It's got the right texture, it's really crispy on the outside.
0:21:04 > 0:21:06I'm pretty happy with it, yeah.
0:21:06 > 0:21:08I think the soda bread is a little under.
0:21:08 > 0:21:11- Yeah.- Onto the mackerel,
0:21:11 > 0:21:13it looks a little bit disjointed from the pate itself.
0:21:13 > 0:21:16I wanted hot and cold and obviously if I put the hot one on,
0:21:16 > 0:21:20it's going to start melting the jelly, so I wanted to keep it separate.
0:21:20 > 0:21:23- What do you think of that mackerel? - I think it's very nicely seasoned.
0:21:23 > 0:21:26The mackerel pate is delicious, but as a quantity,
0:21:26 > 0:21:29do you think that's a lot of pate to eat?
0:21:29 > 0:21:31Don't demolish it, but
0:21:31 > 0:21:33maybe not at the banquet.
0:21:33 > 0:21:37The pate's quite sickly. Would you want to eat a whole one?
0:21:37 > 0:21:39I personally would.
0:21:39 > 0:21:41So, what would score the dish, Tom?
0:21:41 > 0:21:42For this, I'd score...
0:21:44 > 0:21:45I'd score an eight.
0:21:49 > 0:21:51- All right, chaps?- Good?
0:21:51 > 0:21:53- Yeah, thanks.- Horrible.
0:21:53 > 0:21:57- Didn't like it?- I loved it. I thought it was lovely.- Really nice.
0:21:57 > 0:22:00- Thanks.- The soda bread, thought that might have been a bit under, I wasn't sure.
0:22:00 > 0:22:04- No, I wanted it to be nice and moist in the middle. - I certainly ate it all.- Yeah.
0:22:05 > 0:22:10Last to the pass is Andy with his lobster dish, For The Ladies & Gentry,
0:22:10 > 0:22:13celebrating the women's game at Wimbledon.
0:22:13 > 0:22:17- What's that, Andy?- So, this is the knuckle meat mixed with vanilla,
0:22:17 > 0:22:19a little bit of chilli, capers and dill.
0:22:19 > 0:22:23First onto the plate is his lobster sauce.
0:22:23 > 0:22:25- The sauce good?- It could do with coming down a little bit more.
0:22:25 > 0:22:31Followed by his poached lobster tail and onions filled with lobster and dill.
0:22:31 > 0:22:32Where are your lobster claws?
0:22:32 > 0:22:35We've got these claws here, butter breadcrumbs with capers.
0:22:35 > 0:22:37It's like eating buttered toast.
0:22:37 > 0:22:43Next, a garnish of purple heritage potatoes and crispy five spice seaweed.
0:22:45 > 0:22:49- Have you got that oyster leaf? - Yeah, I love oyster leaves, I think they're delicious.
0:22:49 > 0:22:51He finishes with dill oil.
0:23:00 > 0:23:03So, this dish celebrates women's tennis?
0:23:03 > 0:23:05- Yeah.- Can I read this? - Yeah, absolutely, please do.
0:23:05 > 0:23:09"The first ladies' singles tournament was held in 1884, and won by Maud Watson,
0:23:09 > 0:23:11"wearing a bustle, a hat and high-heeled shoes."
0:23:13 > 0:23:15- I like her style.- Thank you.
0:23:15 > 0:23:17What's your initial thoughts, Tom?
0:23:17 > 0:23:19It's a very colourful plate of food.
0:23:19 > 0:23:21Keen to see how it eats.
0:23:21 > 0:23:24- Shall we go and eat it, Andy? - Yeah, let's do that.
0:23:32 > 0:23:35- You feeling happy?- It's not as clean and tidy as I wanted it.
0:23:35 > 0:23:36Would you change anything?
0:23:36 > 0:23:38I would have liked the sauce to have been thicker.
0:23:38 > 0:23:40So, we should eat.
0:23:44 > 0:23:47I think the lobster tail is cooked nicely.
0:23:47 > 0:23:48Let's try the claw.
0:23:49 > 0:23:53- I find the claw a little bit under seasoned actually.- Yeah.- And very soft.
0:23:53 > 0:23:55Is that claw cooked enough for you?
0:23:57 > 0:23:59- Could have done with a little bit longer.- Should we try the seaweed?
0:23:59 > 0:24:02- Try the seaweed.- See if it matches up to your one.
0:24:03 > 0:24:06They don't seem as crispy as when I first tasted them.
0:24:06 > 0:24:07There's a little bit of a bend to that.
0:24:07 > 0:24:10I think it's just simply a case of they needed another four or five
0:24:10 > 0:24:12seconds in the fryer.
0:24:12 > 0:24:16I think that's got a nice flavour until he's added the five spice.
0:24:16 > 0:24:19I think if he left it off, it would be much, much nicer.
0:24:19 > 0:24:23- So, Andy, what would you score it? - I'd be happy with a seven, if I was honest.
0:24:30 > 0:24:32- All right, boys?- Yeah, good.
0:24:32 > 0:24:35- Yourself?- Trying to put too much on the plate, trying to work too hard.
0:24:35 > 0:24:38I should have made things a little bit more simple, more refined.
0:24:40 > 0:24:42One point in it. Are you going to knock me off the spot today?
0:24:42 > 0:24:45It would be nice to go home tonight on a level playing field.
0:24:58 > 0:25:00- Hi, chefs.- ALL:- Hi, Michael.
0:25:00 > 0:25:02So, the fish course is done. How do you feel?
0:25:02 > 0:25:04- Good.- Yeah, really good.
0:25:04 > 0:25:07I'm going to start with you, Tom, and your dish,
0:25:07 > 0:25:09Soused Breal & Scrumpy.
0:25:09 > 0:25:11For me, this hit the brief.
0:25:11 > 0:25:14It was light and refreshing and, ultimately, summery.
0:25:16 > 0:25:18The balance of flavours, I thought, was spot-on.
0:25:18 > 0:25:21The cider jelly was really delicious and the texture of the two I
0:25:21 > 0:25:22really enjoyed.
0:25:23 > 0:25:26The addition of the raw mackerel on top of the jelly, I thought, was
0:25:26 > 0:25:29inspired and added another dimension to the pate.
0:25:31 > 0:25:32But...
0:25:33 > 0:25:36..the mackerel felt a bit disjointed.
0:25:36 > 0:25:38There was little too much pate for me.
0:25:40 > 0:25:42The biggest issue I have with this dish is,
0:25:42 > 0:25:44it's more of a starter than a fish course.
0:25:46 > 0:25:48Andy.
0:25:48 > 0:25:49For The Ladies & Gentry.
0:25:51 > 0:25:54I thought your take on the brief was a lovely idea.
0:25:54 > 0:25:57The idea of celebrating the women's game at Wimbledon.
0:25:59 > 0:26:01The lobster tail was cooked nicely,
0:26:01 > 0:26:04and with the sauce, even though you weren't happy with how far it had reduced,
0:26:04 > 0:26:07I think it was perfect and didn't need any more.
0:26:08 > 0:26:12However, as a tribute to the ladies of Wimbledon,
0:26:12 > 0:26:14I was expecting something lighter.
0:26:14 > 0:26:18I instantly think of lobster in champagne sauce and something just
0:26:18 > 0:26:20elegant and crisp. I don't feel you had that.
0:26:22 > 0:26:25It didn't feel to me like a tried and tested plate of food.
0:26:26 > 0:26:29Again, it didn't taste like summer.
0:26:29 > 0:26:33I found it heavy and there was too much going on on the plate, when really,
0:26:33 > 0:26:35I just wanted that lobster to sing to me.
0:26:40 > 0:26:42Dom. Your dish,
0:26:42 > 0:26:44Fishing The Cobb.
0:26:44 > 0:26:46This wasn't the most creative we've seen...
0:26:48 > 0:26:53..but it tasted absolutely delicious.
0:26:53 > 0:26:55It was really summery, fresh and light.
0:26:57 > 0:26:59The turbot and scallops, I thought, were cooked perfectly.
0:27:01 > 0:27:04And the wilted seaweed underneath the scallop,
0:27:04 > 0:27:06I thought that was absolutely delicious.
0:27:08 > 0:27:10So, to the scores.
0:27:12 > 0:27:13I'm going to start with you, Tom.
0:27:15 > 0:27:17I'm giving you a score of...
0:27:19 > 0:27:20..eight.
0:27:22 > 0:27:24Andy.
0:27:26 > 0:27:27I'm going to give you a score...
0:27:29 > 0:27:30..of six.
0:27:33 > 0:27:35Finally, Dom.
0:27:37 > 0:27:38I'm scoring you...
0:27:41 > 0:27:42..a nine.
0:27:44 > 0:27:47Andy, you're four points behind these two.
0:27:47 > 0:27:50You can still go through, but you have to give me a taste of summer on
0:27:50 > 0:27:53- a plate. I'll see you tomorrow. - ALL:- Thank you.
0:27:56 > 0:27:59- Well done, mate.- Congratulations.
0:27:59 > 0:28:04Getting the highest score puts Dom level pegging with Tom on 15 points.
0:28:04 > 0:28:07Whilst Andy is trailing with 11.
0:28:07 > 0:28:09There's still two courses to go.
0:28:09 > 0:28:12Still two courses. I just need you boys to slip up a little bit, that would be great.
0:28:12 > 0:28:14I do like to give myself a bit of a challenge.
0:28:14 > 0:28:18I'm four points behind the other guys, so anything can happen.
0:28:18 > 0:28:21- You'll be chuffed with that, a nine. - Good, yeah.- Great score.
0:28:21 > 0:28:24Dom's neck and neck with me now, so I'm going to have to step my
0:28:24 > 0:28:26game up tomorrow to get my lead back.
0:28:26 > 0:28:31Amazing. Loved getting a nine, but you've got to remember, it's only
0:28:31 > 0:28:34the fish course, and in this kitchen, anything can happen.