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