0:00:02 > 0:00:06- This year on Great British Menu... - I'm just going to go for it.
0:00:06 > 0:00:09- ..24 of the country's top chefs... - Everything's got to be perfect.
0:00:09 > 0:00:11That's what we're here for, isn't it?
0:00:11 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet...
0:00:15 > 0:00:17- Everyone's got high hopes. - I'm going to flip out!
0:00:17 > 0:00:20..celebrating 140 years
0:00:20 > 0:00:23of the iconic Wimbledon tennis championships,
0:00:23 > 0:00:28the oldest and most revered Grand Slam in the world.
0:00:30 > 0:00:35This week, battling to represent the South West in the national finals
0:00:35 > 0:00:40are Tom Brown, who took the lead yesterday with a perfect ten...
0:00:40 > 0:00:42It was a beautiful, clever plate of food.
0:00:42 > 0:00:46..returning chef Dominic Chapman, who's three points behind
0:00:46 > 0:00:49following a disappointing main course...
0:00:49 > 0:00:51I've got to make sure I execute on dessert properly,
0:00:51 > 0:00:54- take it to Friday. - ..and Andy Clatworthy, who,
0:00:54 > 0:00:57despite getting his highest score of the week yesterday,
0:00:57 > 0:00:59is still in third place.
0:00:59 > 0:01:02You don't have any room for a single mistake any more.
0:01:02 > 0:01:04Today, it's the dessert course,
0:01:04 > 0:01:07but with all three chefs using the same ingredient...
0:01:07 > 0:01:09My strawberries will taste better than both of yours.
0:01:09 > 0:01:11Anything can happen on the dessert course.
0:01:11 > 0:01:12We're all up against it.
0:01:12 > 0:01:14Dom, if you could just get your dish a little bit wrong,
0:01:14 > 0:01:16that'd be amazing, thanks.
0:01:16 > 0:01:19..which two will make it through to cook for the judges tomorrow?
0:01:19 > 0:01:22- Timer, Chef. - No idea what that timer was for.
0:01:22 > 0:01:24Dom, remember when you said you simplified everything?
0:01:24 > 0:01:26THEY LAUGH
0:01:37 > 0:01:40To get a course to the Wimbledon banquet,
0:01:40 > 0:01:42the chefs must create gastronomic dishes
0:01:42 > 0:01:45that capture the taste of summer.
0:01:46 > 0:01:52With three courses down, Tom is in first place on 25 points,
0:01:52 > 0:01:54Dom is in second with 22,
0:01:54 > 0:01:57and Andy's in third on 17.
0:01:58 > 0:02:01- Here we are again, then. - Here we go again.
0:02:01 > 0:02:03- Good day for you yesterday, huh?- Yeah.
0:02:03 > 0:02:06Obviously over the moon with the ten.
0:02:06 > 0:02:09- I wasn't expecting that.- Do you reckon your dessert could get a ten?
0:02:09 > 0:02:11If the main did, then why not, eh?
0:02:11 > 0:02:13Yours? Do you reckon you could get a ten with yours?
0:02:13 > 0:02:15If Tom's main did, then my dessert could, yeah.
0:02:15 > 0:02:18THEY LAUGH
0:02:19 > 0:02:22Judging their dishes this week is Michelin-starred chef
0:02:22 > 0:02:24Michael O'Hare.
0:02:24 > 0:02:26A former North East champion,
0:02:26 > 0:02:29he knows what it takes to make it to the banquet.
0:02:30 > 0:02:32- Hello, chefs.- Morning.
0:02:32 > 0:02:35- How are you feeling? - Good.- Really good.
0:02:35 > 0:02:37Dessert is the one course that trips chefs up.
0:02:37 > 0:02:40You know, this still needs to be the fresh taste of summer.
0:02:40 > 0:02:43I want to see something inventive, creative and fun.
0:02:43 > 0:02:45- Get cooking.- Thank you.
0:02:48 > 0:02:51Dessert course today - the last chance to impress me
0:02:51 > 0:02:53and the last chance to secure a place
0:02:53 > 0:02:55cooking for the judges tomorrow.
0:02:55 > 0:02:57I want to see originality and creativity
0:02:57 > 0:03:00coming out of the kitchen.
0:03:00 > 0:03:04Tom is currently in the lead after his perfect-ten score yesterday.
0:03:04 > 0:03:08He's hoping for a repeat performance with a dessert celebrating
0:03:08 > 0:03:10Cornish strawberries and clotted cream.
0:03:12 > 0:03:14- Tom.- Michael.
0:03:14 > 0:03:17- You must be feeling pretty good. - Yeah, yeah. Amazing.
0:03:17 > 0:03:21- What's the name of this one?- This is Sevi and Leti.- Sevi and Leti?- Yeah.
0:03:21 > 0:03:25- In the Cornish language, that's strawberries and cream.- OK.
0:03:25 > 0:03:29- So, what is this dish?- This is a way of showcasing amazing strawberries.
0:03:29 > 0:03:31I don't want to do too much to them,
0:03:31 > 0:03:32so I'm going to make a jam with them.
0:03:32 > 0:03:34I'm going to use them raw
0:03:34 > 0:03:36because I think they're stunning as they are.
0:03:36 > 0:03:39- And I'm going to make basically an ice cream sandwich.- OK.
0:03:39 > 0:03:41So, vanilla cream as a parfait,
0:03:41 > 0:03:44bit of jam inside - bit like a Jammie Dodger -
0:03:44 > 0:03:46brandy snaps at either side.
0:03:46 > 0:03:52And on the side, I'm going to be doing a sparkling rose wine jelly.
0:03:52 > 0:03:54OK. Any big risks for you with this?
0:03:54 > 0:03:56The biggest risk is just getting everything set in time.
0:03:56 > 0:03:58So, you've got a lot to do straight away?
0:03:58 > 0:04:01- Yeah, a lot to do early on. If I get it done, then I'm plain sailing.- OK.
0:04:03 > 0:04:06The things I'm really worried about is Tom needs to make a parfait,
0:04:06 > 0:04:09set that in time, make a jam and cool that in time,
0:04:09 > 0:04:12and make his brandy snaps and set his jelly really early doors.
0:04:12 > 0:04:13He has a lot to do.
0:04:16 > 0:04:20Third-timer Dom has previously failed twice in the competition
0:04:20 > 0:04:22after serving disastrous desserts.
0:04:22 > 0:04:26He's hoping that his strawberry dish will see him through today.
0:04:27 > 0:04:30- Dom.- Michael.- So, dessert?- Yeah.
0:04:30 > 0:04:32- Been a bit of a nemesis for you in the past.- Oh, yeah.
0:04:32 > 0:04:34What are you going to do different today?
0:04:34 > 0:04:36Today, I'm focusing on simplicity
0:04:36 > 0:04:38rather than trying to be too complicated.
0:04:38 > 0:04:41- What's the name of your dessert? - Strawberry Sundancing.
0:04:41 > 0:04:44That comes from a local pick-your-own raspberry/strawberry fields.
0:04:44 > 0:04:47- They've done a painting of the fields and it's called Strawberry Sundancing, so...- OK.
0:04:47 > 0:04:50- What will you do with the strawberries?- I'm going to do
0:04:50 > 0:04:52some strawberries and raspberries in an everlasting syllabub.
0:04:52 > 0:04:54Sorry, what do you mean by everlasting syllabub?
0:04:54 > 0:04:58So, a lovely cream flavoured with cider and wine and sherry.
0:04:58 > 0:05:01And then, on top, there'll be a lovely little crunch
0:05:01 > 0:05:02of candied pistachio nuts,
0:05:02 > 0:05:05popping candy, a nice tuile - almond tuile.
0:05:05 > 0:05:08And then I'm going to do some jam doughnuts, as well.
0:05:08 > 0:05:09I like doughnuts.
0:05:09 > 0:05:12- And a little... Clean little strawberry sauce, as well.- OK.
0:05:12 > 0:05:15So, the doughnuts - you're going to have time to prove those?
0:05:15 > 0:05:16Well, this is the challenge.
0:05:16 > 0:05:18There's always got to be one little challenge.
0:05:18 > 0:05:20So, the first job is get the dough on for the doughnuts.
0:05:22 > 0:05:25Dom's dish of strawberry doughnuts and syllabub
0:05:25 > 0:05:27sounds like a lot of fun.
0:05:27 > 0:05:29I hope it's refined enough to be a banquet-worthy dish.
0:05:31 > 0:05:32Currently in third place,
0:05:32 > 0:05:36Andy is aiming for a high score to make it through to the judges.
0:05:36 > 0:05:39He's going all out with another strawberry dish
0:05:39 > 0:05:44inspired by a summer cup cocktail - Doubles Back and Forth.
0:05:44 > 0:05:46- Andy.- Michael. How are you, Chef?- Good. You?
0:05:46 > 0:05:49Yeah, I'm all right, actually. Dessert, I'm feeling confident.
0:05:49 > 0:05:52So, we're going to be serving a lovage cake
0:05:52 > 0:05:53and then, on top of the cake,
0:05:53 > 0:05:56we're going to be doing two types of all the different ingredients
0:05:56 > 0:05:59you'd normally have from the traditional drink of summer cups.
0:05:59 > 0:06:01So, you'd have two types of strawberries,
0:06:01 > 0:06:03two types of mint, two types of orange.
0:06:03 > 0:06:05It's a sharing dessert.
0:06:05 > 0:06:07- Is the cake, then, the tennis court?- Yes.
0:06:07 > 0:06:09So, it's going to be bright green
0:06:09 > 0:06:12and then drawing out with some malt cream
0:06:12 > 0:06:14the lines of the tennis court.
0:06:14 > 0:06:16So, Andy, the lovage - what's that for?
0:06:16 > 0:06:18So, that's going to be the flavour for the cake,
0:06:18 > 0:06:20and that's also going to be the one
0:06:20 > 0:06:22that really, really makes it bright and green.
0:06:22 > 0:06:23- OK.- I'm excited.
0:06:23 > 0:06:26- Just so I've got it right - this is an edible tennis court...- Yeah.
0:06:26 > 0:06:29- ..topped with the flavours of a fruit summer cup?- Correct.
0:06:29 > 0:06:31I'm excited to see this one.
0:06:31 > 0:06:34- You know you haven't got a single room for a mistake.- No.
0:06:34 > 0:06:36Ignore these guys. Set this stove on fire.
0:06:36 > 0:06:38- Do whatever you can.- Yeah.
0:06:38 > 0:06:41Andy's dish of Doubles Back and Forth
0:06:41 > 0:06:43is shaped like a tennis court.
0:06:43 > 0:06:45Sounds like it's going to be really visual, and I think,
0:06:45 > 0:06:48if he pulls this off, he's really hit the brief on this one.
0:06:51 > 0:06:54With only one chance left to impress Michael,
0:06:54 > 0:06:58the chefs are each hoping their dish will stand out from the crowd.
0:06:58 > 0:07:00You're doing strawberries.
0:07:00 > 0:07:02Andy, you're doing strawberries. I'm doing strawberries.
0:07:02 > 0:07:05Who's going to have the best strawberries, then, do we think?
0:07:05 > 0:07:07My strawberries aren't actually, like, the main,
0:07:07 > 0:07:09main part of my dish. They're not the star of the show.
0:07:09 > 0:07:12But they will taste better than both of yours!
0:07:14 > 0:07:17For his strawberry dessert, Sevi and Leti,
0:07:17 > 0:07:21Tom's doing a twist on the Wimbledon classic strawberries and cream.
0:07:21 > 0:07:24But with three very technical elements to complete,
0:07:24 > 0:07:26he has to work quickly.
0:07:26 > 0:07:29He starts by making his sparkling wine jelly,
0:07:29 > 0:07:33which he pours into champagne glasses and places in the fridge.
0:07:33 > 0:07:35Have you got any concerns for your dish, Tom?
0:07:35 > 0:07:37I just want to make sure everything's set on time.
0:07:37 > 0:07:40If the jelly's not set, it's not going to be great.
0:07:40 > 0:07:42If the ice cream sandwich is too hard, too soft,
0:07:42 > 0:07:45it's not going to work.
0:07:45 > 0:07:48Next, he moves on to his clotted cream parfait -
0:07:48 > 0:07:50the filling for his sandwich.
0:07:50 > 0:07:52He pours the mixture into moulds
0:07:52 > 0:07:55before leaving to freeze in the blast chiller.
0:07:55 > 0:07:57The atmosphere's a little bit tense.
0:07:57 > 0:07:59Anything can happen on the dessert course.
0:07:59 > 0:08:01We're all up against it. I want to get another ten,
0:08:01 > 0:08:04and I want to finish in front, at the end of the day.
0:08:05 > 0:08:08Hoping to impress Michael, Andy's taking a risk
0:08:08 > 0:08:12with his Doubles Back and Forth tennis-themed dessert,
0:08:12 > 0:08:15which includes three unusual elements using lovage,
0:08:15 > 0:08:19a herb with an intensive celery flavour.
0:08:19 > 0:08:22The chances of this being a perfect dish are 50-50.
0:08:22 > 0:08:24He's either going to love the idea or he's going to hate it.
0:08:24 > 0:08:26It's a ten or a zero, simple as that.
0:08:28 > 0:08:32He starts by making meringues with citric acid and dried lovage.
0:08:32 > 0:08:35Next, he moves on to his sponge cake,
0:08:35 > 0:08:39using fresh lovage to create the colour of a Wimbledon tennis court.
0:08:41 > 0:08:43So, Andy, do you think there's a chance Dom could slip up
0:08:43 > 0:08:44and you might sneak back?
0:08:44 > 0:08:47It'd be nice if he did. But, no, I think, looking over,
0:08:47 > 0:08:49there's a lot of good stuff going on.
0:08:49 > 0:08:51Still going to give him a run for his money today, though, no?
0:08:51 > 0:08:54Oh, I never give up, Chef. Anything could happen.
0:08:57 > 0:08:59Dom is working on his doughnuts -
0:08:59 > 0:09:03the riskiest element of his dish, Strawberry Sundancing.
0:09:03 > 0:09:06He starts by making a dough, which will need time to prove
0:09:06 > 0:09:10for the doughnuts to have a light and fluffy consistency.
0:09:12 > 0:09:15Next, he moves on to his strawberry sauce,
0:09:15 > 0:09:17combining sugar and strawberries
0:09:17 > 0:09:21before placing in a water bath to intensify the flavour.
0:09:21 > 0:09:25- Timer, Chef.- Thank you.- Mon plaisir.
0:09:25 > 0:09:28- DOM EXHALES - What was that timer for?
0:09:28 > 0:09:29I don't know. It's your timer!
0:09:29 > 0:09:32Oh, I've no idea what that timer was for.
0:09:32 > 0:09:34Dom, remember when you said you simplified everything?
0:09:34 > 0:09:37I have got no idea what that timer was for!
0:09:40 > 0:09:43Dom's also making a syllabub flavoured with brandy,
0:09:43 > 0:09:46sherry and lemon rind.
0:09:46 > 0:09:48So, Dom, are you confident about this dish?
0:09:48 > 0:09:49You have to be confident.
0:09:49 > 0:09:52You have to believe in what you're putting on the plate, haven't you, you know?
0:09:52 > 0:09:55- If you didn't, why do it?- Yeah.
0:09:55 > 0:09:58For me, summer is strawberries, it's raspberries.
0:09:58 > 0:10:00- Down the road from my house...- Yeah.
0:10:00 > 0:10:02..when I was a kid, I used to go strawberry picking,
0:10:02 > 0:10:05raspberry picking, so that's the inspiration.
0:10:05 > 0:10:07- You know, Strawberry Sundancing. - I like the title, if I'm honest.
0:10:07 > 0:10:10Pretty much sums you up - a bit of fun, classic flavours.
0:10:10 > 0:10:12- Exactly.- But, yeah, Dom, if you could just get your dish
0:10:12 > 0:10:14a little bit wrong, that'd be amazing, thanks.
0:10:14 > 0:10:16HE CHUCKLES
0:10:20 > 0:10:23To find out more about one of British summer's
0:10:23 > 0:10:24most celebrated fruits,
0:10:24 > 0:10:29Dom went to visit Marion Regan at Hugh Lowe Farm in Kent.
0:10:29 > 0:10:30- Hello.- Nice to meet you.- And you.
0:10:30 > 0:10:34They've been supplying strawberries to the Wimbledon Championships
0:10:34 > 0:10:36for the past 25 years.
0:10:36 > 0:10:39How many strawberries do you actually produce for the tournament?
0:10:39 > 0:10:41Around 30 tonnes of strawberries
0:10:41 > 0:10:44for the two weeks of the Wimbledon Championships,
0:10:44 > 0:10:45and that's about...
0:10:45 > 0:10:48Well, it's over 2 million individual strawberries.
0:10:48 > 0:10:49That's amazing.
0:10:50 > 0:10:54During the championships, up to 35 people pick the fruit,
0:10:54 > 0:10:57starting at 5am before sending it off
0:10:57 > 0:11:01to arrive at the championships by 10am the same morning.
0:11:01 > 0:11:04Wow, Marion, this is amazing. Strawberries everywhere.
0:11:04 > 0:11:07The strawberries are grown in pots on tabletops
0:11:07 > 0:11:12so they're easier to pick and to help control pests and diseases.
0:11:12 > 0:11:14As you can see, we grow them all under tunnels.
0:11:14 > 0:11:17That keeps the rain off, like the Centre Court is covered with a roof.
0:11:17 > 0:11:19It means we can deliver every day.
0:11:19 > 0:11:21To maximise the growing season,
0:11:21 > 0:11:25the farm produces seven different varieties of strawberries.
0:11:25 > 0:11:27This is Amesti here.
0:11:29 > 0:11:34- Mm. That is juicy and delicious. - Yes.- That is so good.
0:11:34 > 0:11:37We also grow another late berry called Jubilee.
0:11:37 > 0:11:39I think the Jubilees, they're beautifully sweet,
0:11:39 > 0:11:41perfectly ripe and, you know, they're a lovely colour.
0:11:41 > 0:11:43And we also try new varieties all the time.
0:11:43 > 0:11:46This is one that we're hoping to do a lot for Wimbledon
0:11:46 > 0:11:48because it comes at the right time of the year.
0:11:48 > 0:11:49This is called Malling Centenary.
0:11:51 > 0:11:54That's nice. With a little bit of sugar and cream,
0:11:54 > 0:11:56- that'd be brilliant. - Exactly. Exactly.
0:11:56 > 0:11:59My favourite is the Jubilee. That reminds me of summer.
0:11:59 > 0:12:01I actually really like the baby berries
0:12:01 > 0:12:03because I like to just put them on my cereal
0:12:03 > 0:12:06and have them for breakfast in the morning without cutting them up.
0:12:06 > 0:12:08- Do you eat a lot of strawberries? - I eat a lot of strawberries!
0:12:15 > 0:12:19Back in the kitchen, Tom is working on his technical brandy snaps,
0:12:19 > 0:12:21which he'll use to sandwich his parfait.
0:12:22 > 0:12:25He rolls the pastry into balls and places in the oven.
0:12:27 > 0:12:30Next, he moves on to his creme fraiche garnish.
0:12:30 > 0:12:33Just putting a little bit of frozen lime zest. Always freeze it.
0:12:33 > 0:12:35It comes out a little bit finer, so when you eat it,
0:12:35 > 0:12:37you don't get them big strands of hard zest.
0:12:41 > 0:12:44- Tom, how are you getting on? - Yeah, good, man. Good, yeah.
0:12:44 > 0:12:47Just about to finish off my sparkling wine jellies.
0:12:47 > 0:12:49I just kept a little bit of the jelly mix back.
0:12:49 > 0:12:52They're not quite set. Then, if you whisk it up...
0:12:53 > 0:12:55..the bubbles come back into it.
0:12:55 > 0:12:57So, then the idea is, when it's served,
0:12:57 > 0:13:00you should just see a few of them bubbles.
0:13:00 > 0:13:01Oh. So, it still looks sparkling?
0:13:01 > 0:13:03It still looks a little bit sparkling,
0:13:03 > 0:13:05like a glass of champagne.
0:13:06 > 0:13:08Tom's got a really interesting technique
0:13:08 > 0:13:12with his Cornish sparkling wine. I've not seen this done before.
0:13:12 > 0:13:15I really hope it works cos it sounds really interesting.
0:13:15 > 0:13:18Across the kitchen, Andy is making a glaze
0:13:18 > 0:13:20for his tennis court sharing cake
0:13:20 > 0:13:23by reducing cucumber, sugar and lovage.
0:13:23 > 0:13:26Next, he moves on to a malted cream,
0:13:26 > 0:13:29which he'll use to pipe the tennis court lines.
0:13:30 > 0:13:33I'm at the oven if anyone needs it, OK?
0:13:34 > 0:13:36Oh!
0:13:37 > 0:13:39BLEEP! BLEEP!
0:13:42 > 0:13:45It's not what I need right now.
0:13:45 > 0:13:49- Andy, what's happened here? - Erm, well, it was my malt cream,
0:13:49 > 0:13:52and then my timer went off for my cake so I turned it off,
0:13:52 > 0:13:54went over to sort that out.
0:13:54 > 0:13:56I clearly didn't turn it off all the way.
0:13:56 > 0:13:59It's no longer malt cream, so I'm just going to start again, do it by hand,
0:13:59 > 0:14:01- which is what I should have done in the first place anyway.- OK.
0:14:01 > 0:14:03Remember, Andy, you can't make any mistakes.
0:14:03 > 0:14:07- It's got to be perfect for you. - Yeah, no worries.- Focus on it, yeah? - Thank you, Chef.
0:14:07 > 0:14:09He starts a second batch,
0:14:09 > 0:14:12whisking by hand to avoid the cream splitting again.
0:14:12 > 0:14:14- HE GROANS - Right now,
0:14:14 > 0:14:16I'm feeling the pressure
0:14:16 > 0:14:19cos I've got no time to rectify anything else, to be honest.
0:14:21 > 0:14:23Dom is working on the almond tuile
0:14:23 > 0:14:25for his Strawberry Sundancing dessert.
0:14:25 > 0:14:28In the hope of achieving the perfect crunch,
0:14:28 > 0:14:29he's using a stabiliser,
0:14:29 > 0:14:32but it's an ingredient he's not familiar with.
0:14:32 > 0:14:35Tom, have you used liquid pectin before?
0:14:35 > 0:14:39- Not liquid pectin, no.- No, I've never used it.- Dried pectin.
0:14:39 > 0:14:41Andy, have you ever used liquid pectin before?
0:14:41 > 0:14:44- Not really, no.- Does it work the same as powdered, do you know?
0:14:44 > 0:14:47I have no idea. I wouldn't want to give any advice on it.
0:14:47 > 0:14:50If it goes wrong, I don't want to be to blame.
0:14:50 > 0:14:55With time running out, Dom pours the pectin into his mix
0:14:55 > 0:15:00and adds almonds before rolling and baking in the oven.
0:15:00 > 0:15:02Next, he checks on his doughnut dough,
0:15:02 > 0:15:04which he shapes into balls.
0:15:04 > 0:15:05- How are they proving?- They're good.
0:15:05 > 0:15:07They've proved once. Knocked them back.
0:15:07 > 0:15:10Now shape them, prove them again. They'll get a little bit bigger.
0:15:10 > 0:15:13If they get too big, you've got to knock them back again.
0:15:13 > 0:15:16It's quite warm in this kitchen, so they're proving quite quickly.
0:15:16 > 0:15:18It's quite tricky to get the texture right on the doughnut.
0:15:18 > 0:15:21- Are you feeling confident with that? - It's all about the dough.
0:15:21 > 0:15:23- If the dough's right, then the texture will be lovely.- OK.
0:15:23 > 0:15:25If the dough's wrong, then no joy.
0:15:27 > 0:15:29Dom has a lot of work to do.
0:15:29 > 0:15:33My concern is has he got enough time to prove the doughnuts correctly?
0:15:34 > 0:15:36With plate-up fast approaching,
0:15:36 > 0:15:41Tom's inspecting his technical sparkling wine jelly,
0:15:41 > 0:15:44but he's worried the frothy topping isn't working.
0:15:46 > 0:15:48The bubbles in the champagne jelly weren't quite setting,
0:15:48 > 0:15:50so I've just put them in the blast chiller
0:15:50 > 0:15:52to chill them a little bit quicker.
0:15:53 > 0:15:55The pressure's still on, definitely.
0:15:58 > 0:16:01First to plate up is Andy with his sharing dish
0:16:01 > 0:16:06Doubles Back and Forth, inspired by the doubles matches at Wimbledon.
0:16:06 > 0:16:09He starts by shaping his cake into a tennis court.
0:16:09 > 0:16:11Is that the colour you were hoping for, Andy?
0:16:11 > 0:16:14- Yeah, it really, really is, actually.- What do you think, Tom?
0:16:14 > 0:16:16Yeah, it's definitely green, isn't it?
0:16:16 > 0:16:18- THEY CHUCKLE - It's a good sponge.
0:16:18 > 0:16:20- It's nice and light.- Thank you.
0:16:23 > 0:16:26He plates his cake and brushes with cucumber syrup,
0:16:26 > 0:16:30then pipes on malt cream to resemble tennis court lines.
0:16:31 > 0:16:33- Game, set and match?- Hope so.
0:16:34 > 0:16:37Next, fresh, mint-infused strawberries
0:16:37 > 0:16:40and citrus meringues,
0:16:40 > 0:16:42then slices of freeze-dried strawberry,
0:16:42 > 0:16:47deep-fried mint leaves and flakes of freeze-dried yuzu.
0:16:47 > 0:16:52He adds candied lemon peel and edible flowers,
0:16:52 > 0:16:57then grates over orange zest and serves with a jug of orange squash.
0:17:00 > 0:17:03- So, just so I've got it clear - the idea is that...- Yeah.
0:17:03 > 0:17:05- ..you'd share with the person opposite?- That's correct, yeah.
0:17:05 > 0:17:07Dom, has this got you worried?
0:17:07 > 0:17:09To be honest with you, I want a glass of that orange squash.
0:17:09 > 0:17:11- THEY LAUGH - Yeah, no, really good effort.
0:17:11 > 0:17:14- Thank you very much. - Yeah, and it looks a lot of fun.
0:17:14 > 0:17:15- Shall we take it and test it?- Yeah.
0:17:23 > 0:17:25With regards to the presentation,
0:17:25 > 0:17:26has that turned out how you wanted it to?
0:17:26 > 0:17:28Yeah, I'm quite happy with it.
0:17:29 > 0:17:31So, these are the marinated strawberries.
0:17:33 > 0:17:35- It's mint and salt. I don't think the salt really...- Mint AND salt?
0:17:35 > 0:17:37Yeah, it's mint and salt.
0:17:37 > 0:17:40- Now I've got mint, but my initial flavour was... What's that?- Mm.
0:17:40 > 0:17:43- These are the freeze-dried ones. - They seem a little soggy.
0:17:43 > 0:17:45Was the intention for those to be crispy?
0:17:45 > 0:17:47They're not as crispy as I wanted them to be,
0:17:47 > 0:17:49and it's let it down a little bit.
0:17:49 > 0:17:51- The sponge...- Yeah.
0:17:53 > 0:17:56It's a nice sponge. It's very light. No, it's good sponge.
0:17:56 > 0:17:58The sponge is actually very nice.
0:17:58 > 0:18:01- Did you make the cake in a blender?- Yeah.
0:18:01 > 0:18:05I think it makes it really light, makes it a little bit more aerated.
0:18:05 > 0:18:08So, the texture of the meringues is quite good. They're quite crispy.
0:18:08 > 0:18:11- Yeah, the lovage flavour definitely comes through in the meringue.- Yeah.
0:18:12 > 0:18:14The cream's not split second time round,
0:18:14 > 0:18:18- and the malt flavour's actually quite nice.- Thank you.
0:18:18 > 0:18:20You've got to give Andy credit for really pushing the boat out
0:18:20 > 0:18:23on this dish and making it look summery.
0:18:24 > 0:18:27- I find the flavours a little bit confused again.- Yeah.
0:18:27 > 0:18:31- What would you score this dish? - Honestly, I'd give this a nine.
0:18:31 > 0:18:33I really... I do genuinely believe in this one.
0:18:38 > 0:18:42- All right?- Yeah. Did you like it? - It was creative.
0:18:42 > 0:18:44I'm not a big lovage fan, you know.
0:18:44 > 0:18:47But amazing effort, Andy.
0:18:48 > 0:18:52Next to the pass is Tom with his dessert Sevi and Leti,
0:18:52 > 0:18:55celebrating Cornish strawberries and clotted cream.
0:18:57 > 0:19:01He removes his clotted cream parfaits from the moulds,
0:19:01 > 0:19:04places onto brandy snaps,
0:19:04 > 0:19:08pipes in strawberry jam and tops with another brandy snap.
0:19:09 > 0:19:13He decorates with fresh strawberries and adds more strawberry jam.
0:19:15 > 0:19:16What's going on top?
0:19:16 > 0:19:19Just putting a little bit of lime zest on there to finish.
0:19:19 > 0:19:20Just frozen lime zest.
0:19:22 > 0:19:24He serves the sandwich
0:19:24 > 0:19:28and adds a dollop of elderflower and lime creme fraiche.
0:19:28 > 0:19:31- That looks lovely, doesn't it? - That looks gorgeous, yeah.
0:19:31 > 0:19:34He adds more fresh strawberries to the plate
0:19:34 > 0:19:39and tops the sandwich with a quenelle of Cornish clotted cream.
0:19:39 > 0:19:42He serves the sparkling wine jelly on the side.
0:19:43 > 0:19:48- OK. So, Tom, pleased with how it's turned out?- I'm happy with it.
0:19:48 > 0:19:53- I love this. It's nice to see a jelly that isn't flat.- Thanks.
0:19:53 > 0:19:56- Absolutely beautiful. Really nice. - Thanks.- Yeah, it's stunning.
0:20:05 > 0:20:08It's not... Maybe not visually the most exciting thing I've ever seen.
0:20:09 > 0:20:13- Visually, can't fault it. - Clean, classic.- Yeah.
0:20:13 > 0:20:15On the brief, like he has been all week.
0:20:15 > 0:20:17With the jelly, how does that work?
0:20:17 > 0:20:20- You just kind of eat a bit of this, eat a bit of the jelly.- Yeah.
0:20:20 > 0:20:22It should almost be like a palate cleanser.
0:20:22 > 0:20:25- Well, that packs a punch.- Yeah.
0:20:25 > 0:20:27It's quite boozy. Was that your intention?
0:20:27 > 0:20:31Yeah, I wanted to serve it on the side so it's almost like a drink.
0:20:31 > 0:20:33For me, this is a sideshow.
0:20:33 > 0:20:36I'd rather have a glass of sparkling wine.
0:20:38 > 0:20:41- That parfait is...- Really good. - Really good, yeah.
0:20:42 > 0:20:44- The texture of the parfait is really nice.- Thank you.
0:20:44 > 0:20:47And the brandy snaps have stayed nice and crisp, also.
0:20:47 > 0:20:50I really, really like the texture of that brandy snap.
0:20:50 > 0:20:53I really like the flavour. Very delicious.
0:20:53 > 0:20:55This is a really nice plate of food.
0:20:55 > 0:20:58So, Tom, your final dish - what would you score it?
0:20:58 > 0:21:00For me, this is an eight.
0:21:00 > 0:21:03I think you're right about the champagne jelly being very boozy,
0:21:03 > 0:21:06and also, I think I need a little bit more jam on there.
0:21:09 > 0:21:12- All right, Tom?- How was that for you?- How's it going? Yeah.- Yeah?
0:21:12 > 0:21:13You happy with it overall?
0:21:13 > 0:21:16I think possibly a tiny bit less alcohol in the jelly.
0:21:16 > 0:21:19Funnily enough, we said exactly the same thing.
0:21:20 > 0:21:23Last to the pass is Dom with his dessert,
0:21:23 > 0:21:26Strawberry Sundancing.
0:21:26 > 0:21:29He starts by deep-frying his doughnuts.
0:21:29 > 0:21:32Come on, doughnut! Let's go! They are a winner, though.
0:21:34 > 0:21:38He pipes in strawberry jam and coats in caster sugar.
0:21:38 > 0:21:41Next, he places strawberries and raspberries into a jar,
0:21:41 > 0:21:44spoons over his syllabub,
0:21:44 > 0:21:46and tops with crushed Amaretti biscuits.
0:21:46 > 0:21:49- What's that you're sprinkling on there, Dom?- Just a bit of crunch.
0:21:49 > 0:21:51Some candied pistachios,
0:21:51 > 0:21:54a little bit of popping candy and a nice little almond tuile.
0:21:56 > 0:21:59He serves with a strawberry cordial
0:21:59 > 0:22:02and places everything into a picnic-style basket.
0:22:10 > 0:22:12Strawberry Sundancing.
0:22:12 > 0:22:14- Andy, you like that? - Yeah, it's really nice.
0:22:14 > 0:22:16It's got me a little worried, if I'm honest.
0:22:16 > 0:22:19- Shall we go and taste it? - Yeah, let's go taste it.- Good luck.
0:22:19 > 0:22:21- Thank you.- Can I keep my dignity and can you carry that?
0:22:21 > 0:22:24- Yeah. - THEY LAUGH
0:22:24 > 0:22:26- Cheers.- Cheers, guys.
0:22:33 > 0:22:35I do think this really screams out summertime,
0:22:35 > 0:22:37- so, well done on that.- Brilliant.
0:22:37 > 0:22:39- Shall we give it a taste? - Let's do it. Where shall we start?
0:22:39 > 0:22:41- Doughnuts. - Straight in the doughnuts?
0:22:41 > 0:22:43- Yeah, let's have a doughnut. - Yeah, of course.
0:22:47 > 0:22:48I like the flavour of the doughnut.
0:22:48 > 0:22:50The dough seems a little tight, maybe.
0:22:50 > 0:22:52I think it's a little bit...
0:22:52 > 0:22:54- Could have been proved for a little bit longer.- Yeah.
0:22:54 > 0:22:56The doughnut's a little bit sweet...
0:22:56 > 0:22:58- Yeah.- ..as well as being a touch doughy.- Yeah.
0:22:58 > 0:23:00- Possibly a tiny bit under-proved. - Yeah.
0:23:00 > 0:23:03- I don't think he's going to be over the moon with those.- No.
0:23:05 > 0:23:08- So, this sauce - it's a sauce or a drink?- Sauce.
0:23:08 > 0:23:11- As a sauce, should I pour this...? - Yeah, that's the kind of idea -
0:23:11 > 0:23:13put a little bit of that in there and dig in.
0:23:18 > 0:23:21As a sauce, I don't think it's overly sweet.
0:23:21 > 0:23:23- I think the second you put the straw through it...- Yeah.
0:23:23 > 0:23:24- ..it's intense.- Yeah.
0:23:26 > 0:23:31- The strawberry sauce is quite sweet. - Yeah?- Yeah. It's quite powerful.
0:23:32 > 0:23:34- It's far too overpowering.- Yeah.
0:23:34 > 0:23:37- And the syllabub - has that got the level of alcohol you wanted?- Mm-hm.
0:23:37 > 0:23:40Very subtle. I mean, it's there. You wouldn't want any more.
0:23:40 > 0:23:43Any more of the sherry and it can totally overpower the dish.
0:23:43 > 0:23:46There's a really, really good level of booze in that.
0:23:46 > 0:23:49Slight issue for me, Dom - I'm covered in strawberry sauce
0:23:49 > 0:23:51and I've got sugar all over my hands.
0:23:51 > 0:23:53With the kind of prestigious, glamorous banquet,
0:23:53 > 0:23:57do you think the messiness of this dish might be an issue?
0:23:57 > 0:24:00Potentially, that could be an issue, but people do love a doughnut.
0:24:01 > 0:24:04So, do you fancy your chances up against this?
0:24:04 > 0:24:06I don't think he's done as well as he wanted.
0:24:06 > 0:24:07I've put everything into my dessert.
0:24:07 > 0:24:09He's put everything into his dessert.
0:24:09 > 0:24:12Let's just see what happens when Michael gives us the scores.
0:24:19 > 0:24:20- How did the tasting go?- Yeah, good.
0:24:20 > 0:24:23The doughnuts were a bit under, did you think?
0:24:23 > 0:24:25- Little bit heavy, I thought. - Little bit heavy, yeah.
0:24:25 > 0:24:27- Little bit sort of doughy. - They need to be lighter.
0:24:29 > 0:24:31Do you think you've done enough to get through there?
0:24:31 > 0:24:33It's down to Michael, isn't it? I've no idea.
0:24:33 > 0:24:36To be honest, Andy, from a creative point of view,
0:24:36 > 0:24:39- your dish was brilliant. - Thank you. May the best man win.
0:24:39 > 0:24:41- Good luck to you.- Nice one. - Thank you.- Nice one.
0:24:52 > 0:24:54- Hello again, chefs. - Michael.- Hello again.
0:24:54 > 0:24:57So, the final course was the battle of the strawberries.
0:24:59 > 0:25:01Tom, I'll start with you
0:25:01 > 0:25:03for your dish...
0:25:04 > 0:25:07Visually, this wasn't the most exciting plate of food I've seen.
0:25:09 > 0:25:13The sparkling wine jelly was nice and I enjoyed the fizz on top,
0:25:13 > 0:25:15but I think there was a little bit too much booze in that.
0:25:17 > 0:25:18However...
0:25:20 > 0:25:22..I thought this was a really classy dish.
0:25:22 > 0:25:25It really hit the brief. It was definitely a taste of summer.
0:25:27 > 0:25:29The clotted cream, the parfait and the sauce,
0:25:29 > 0:25:33visually, looked similar - they were all the same colour -
0:25:33 > 0:25:36but the flavours of each individual element really shone through.
0:25:38 > 0:25:41Dom, your dish...
0:25:44 > 0:25:46I think you really hit the brief with this one.
0:25:46 > 0:25:48The presentation was summery and fun.
0:25:49 > 0:25:52From the look of the dish, I expected it to be overly sweet
0:25:52 > 0:25:55with the doughnuts and the red colour,
0:25:55 > 0:25:58but I thought the syllabub was spot-on
0:25:58 > 0:26:00and had just the right amount of alcohol.
0:26:02 > 0:26:06But the bit that you most look forward to is the doughnut,
0:26:06 > 0:26:08and I felt this was a little under-proved,
0:26:08 > 0:26:10which made it a little bit chewy.
0:26:12 > 0:26:15I found eating the dish a bit disjointed and messy...
0:26:16 > 0:26:20..and by the end, I was covered in sugar with strawberry sauce.
0:26:20 > 0:26:22That's not the look I'd be going for at a grand banquet.
0:26:24 > 0:26:27So, Andy, your dish...
0:26:30 > 0:26:32I thought the idea of the doubles tennis court
0:26:32 > 0:26:33as a sharing dish was inspired.
0:26:35 > 0:26:38The summer cup flavours, again, I think is a really nice idea,
0:26:38 > 0:26:40and really is the taste of summer.
0:26:41 > 0:26:43You're the only chef here
0:26:43 > 0:26:45who has paid any kind of tribute to Wimbledon,
0:26:45 > 0:26:47and it's been really great to see that.
0:26:48 > 0:26:49But...
0:26:50 > 0:26:53..I didn't think there was any impressive techniques at work.
0:26:53 > 0:26:57It was a basic sponge with whipped cream on top, and some fruit...
0:26:58 > 0:27:01..and to me, that doesn't showcase the best of British cooking.
0:27:04 > 0:27:05And so to the scores.
0:27:07 > 0:27:08With a score of nine,
0:27:08 > 0:27:11and going straight through to tomorrow's regional final...
0:27:14 > 0:27:19- ..is Tom. Congratulations, Tom. - Thank you.- Well done.
0:27:19 > 0:27:21So, that leaves you, Dom and Andy.
0:27:23 > 0:27:24Dom, for your dish...
0:27:26 > 0:27:28..I'm giving you a seven.
0:27:30 > 0:27:31Andy...
0:27:32 > 0:27:34..I'm going to give you a score...
0:27:36 > 0:27:37..of five.
0:27:38 > 0:27:41So, Dom, that means you're going through.
0:27:41 > 0:27:45- Congratulations.- Thank you. Thank you. Thank you. Thank you.
0:27:45 > 0:27:48- And, Andy, commiserations. I really admire your ambition.- Thank you.
0:27:48 > 0:27:51- Just didn't quite execute it enough for us.- Thank you very much.
0:27:51 > 0:27:55It's been great food, and it's been a pleasure eating it. Thank you.
0:27:56 > 0:27:59- Congratulations, boys. Well done. - Nice one. Cheers. Well done.
0:27:59 > 0:28:02- Thanks very much.- Yeah, well done. - You must be gutted, to be honest.
0:28:02 > 0:28:05I didn't make it easy for myself, but you learn from these things, don't you?
0:28:05 > 0:28:07The competition this week has been really hard.
0:28:07 > 0:28:08I didn't want to go home.
0:28:08 > 0:28:10When you take massive risks like I did,
0:28:10 > 0:28:13sometimes, it doesn't pay off, and this time, it really hasn't.
0:28:13 > 0:28:14Good score, that. Nine.
0:28:14 > 0:28:16- Yeah, I'm chuffed with that. - Happy with that, yeah.
0:28:16 > 0:28:18I'm so happy to be going into the judging chamber tomorrow.
0:28:18 > 0:28:20And now that I'm one step closer to the banquet,
0:28:20 > 0:28:22I really, really want to get a dish there.
0:28:22 > 0:28:26Of course Tom's a tough competitor, but this competition's a marathon.
0:28:26 > 0:28:29You push too hard too early, you fall at the final hurdle.
0:28:29 > 0:28:30Let's see what the judges think.
0:28:30 > 0:28:32You ready for this?
0:28:32 > 0:28:34- I think so, yeah. - THEY LAUGH