0:00:02 > 0:00:04Every day, after lunch,
0:00:04 > 0:00:08school canteens across the country lie empty and unused.
0:00:09 > 0:00:11Until now.
0:00:11 > 0:00:13MUSIC: "Chelsea Dagger" by The Fratellis
0:00:13 > 0:00:15Urgh!
0:00:15 > 0:00:18This term, the lid's being lifted on a brand-new venture
0:00:18 > 0:00:20based in the kitchens of a Scottish school...
0:00:20 > 0:00:21Ooh-hoo-hoo.
0:00:21 > 0:00:23..run by its sixth year students.
0:00:23 > 0:00:25I want to cry!
0:00:25 > 0:00:27You can't die if you eat fish bone.
0:00:27 > 0:00:29Nothing bad happens, does it?
0:00:30 > 0:00:32They're starting a business selling takeaway food.
0:00:32 > 0:00:35And they're building it with everything they've got.
0:00:39 > 0:00:42They're determined to make cash by the bucket-load...
0:00:42 > 0:00:44PIG GRUNTS
0:00:44 > 0:00:46..and nothing's going to put them off.
0:00:46 > 0:00:48SHE YELPS
0:00:48 > 0:00:50The only problem is they can't cook...
0:00:50 > 0:00:51No, no, no, no. Don't do that.
0:00:51 > 0:00:53Ow!
0:00:53 > 0:00:56..have no business experience...
0:00:56 > 0:00:59And it's just absolutely ridiculous that a group of teenagers -
0:00:59 > 0:01:01none of us have ever done business -
0:01:01 > 0:01:04are going to just scrap a whole stage of a business
0:01:04 > 0:01:06that every other business does.
0:01:06 > 0:01:09Have you not been listening for the past, like, hour?!
0:01:09 > 0:01:14..and their demanding coursework doesn't include customer relations.
0:01:14 > 0:01:17No, no, no, no. I want doughnuts.
0:01:17 > 0:01:18Don't give me that.
0:01:20 > 0:01:22At a time when almost a million young people
0:01:22 > 0:01:25think they're already on the scrapheap,
0:01:25 > 0:01:28can these sixth year students salvage their prospects?
0:01:28 > 0:01:30Come buy some doughnuts!
0:01:30 > 0:01:32- ALL:- GO, TEEN CANTEEN! WHOO!
0:01:32 > 0:01:36The fresh-faced teens are about to learn some valuable lessons
0:01:36 > 0:01:38from the School of Life.
0:01:40 > 0:01:42SCHOOL BELL RINGS
0:01:47 > 0:01:50MUSIC: "Ghost" by Bombay Bicycle Club
0:01:54 > 0:01:56The sixth years at Linlithgow Academy
0:01:56 > 0:01:58are about to be given the chance to demonstrate
0:01:58 > 0:02:01their creativity and leadership in the world of business.
0:02:01 > 0:02:03# Chasing the dream
0:02:03 > 0:02:05# Though I never pick up the pen... #
0:02:06 > 0:02:08In this, their final year of school,
0:02:08 > 0:02:12they're going to launch a takeaway catering company.
0:02:14 > 0:02:16It'll run for a week at the end of term,
0:02:16 > 0:02:19selling food they've cooked in their own school kitchens
0:02:19 > 0:02:21to the people of Linlithgow.
0:02:21 > 0:02:23- PHOTOGRAPHER:- One, two, three...
0:02:23 > 0:02:27# My ever-changing ghost... #
0:02:28 > 0:02:31SCHOOL BELL RINGS
0:02:31 > 0:02:33It's an experience that head teacher, David MacKenzie,
0:02:33 > 0:02:37believes will give them the edge that they need to succeed in life.
0:02:39 > 0:02:42Out in the big, bad world - in the world of employment -
0:02:42 > 0:02:44clearly the message we're getting from employers
0:02:44 > 0:02:46is that they want greater flexibility.
0:02:46 > 0:02:51They want people to be able to think for themselves, to take decisions,
0:02:51 > 0:02:54and the opportunity that Teen Canteen gives us
0:02:54 > 0:02:56is to really focus on the types of skills
0:02:56 > 0:02:58that employers will be looking for.
0:02:59 > 0:03:03MUSIC: "You May Be Blue" by Vetiver
0:03:03 > 0:03:06Help is on hand from business expert Hamish Taylor.
0:03:08 > 0:03:11Having run Sainsbury's Bank and Eurostar,
0:03:11 > 0:03:14he knows what it takes to succeed in business...
0:03:16 > 0:03:18..and he has high hopes for Teen Canteen.
0:03:20 > 0:03:22Success at the end of this, for me,
0:03:22 > 0:03:25is that I hope they have taken away some real lessons,
0:03:25 > 0:03:27whether or not they're going to go into business.
0:03:27 > 0:03:30Lessons about leadership, about communication,
0:03:30 > 0:03:33about logistics, about working with each other.
0:03:33 > 0:03:34All those sorts of lessons.
0:03:34 > 0:03:36I'd love them to go away and think, "Do you know what?
0:03:36 > 0:03:39"I got that out of my final year at school."
0:03:46 > 0:03:49It's day one of Teen Canteen
0:03:49 > 0:03:53and Hamish lays out the basics of business to the sixth year students.
0:03:53 > 0:03:55Who's your customer going to be?
0:03:55 > 0:03:57The primary customer, I guess, is going to be the person
0:03:57 > 0:03:59buying the food or buying the family meal.
0:03:59 > 0:04:02Who are THEIR customers? The rest of the family.
0:04:02 > 0:04:04So when we do customer insight on Teen Canteen,
0:04:04 > 0:04:06we'll need to know about both.
0:04:06 > 0:04:08There's no point just learning about the person who buys -
0:04:08 > 0:04:10you've also got to learn about everybody else
0:04:10 > 0:04:13who might have an influence on that decision.
0:04:13 > 0:04:15This is YOUR project and your challenge, so I want you to do this
0:04:15 > 0:04:18and you to decide what you want to find out, what you want to do.
0:04:18 > 0:04:20I want Teen Canteen to be pretty different.
0:04:20 > 0:04:22I want you to come out with really surprising ideas.
0:04:22 > 0:04:25Some radical new things that are going to astound your parents,
0:04:25 > 0:04:27astound the customers that you're going to go out to.
0:04:27 > 0:04:31But we can't do that if we don't really understand their world first.
0:04:33 > 0:04:36The teens' first task is to do their market research.
0:04:38 > 0:04:42Heather and Bhavya head into town to figure who their customers are
0:04:42 > 0:04:44and what they want from a takeaway.
0:04:48 > 0:04:52Linlithgow is a small historic town close to Edinburgh.
0:04:52 > 0:04:55Its busy main street has a handful of the usual takeaways.
0:04:57 > 0:05:00If the teens are to persuade customers to buy their food,
0:05:00 > 0:05:03they'll need to offer something a class apart.
0:05:03 > 0:05:06There's loads of pizza places and loads of Chinese but...
0:05:06 > 0:05:10Yeah. There's quite a few takeaways but there's not much variety.
0:05:10 > 0:05:14- Like, they're all good, they're just all the same, like...- Yeah.
0:05:14 > 0:05:18Most of the takeaways sell the usual high-fat, high-salt fare
0:05:18 > 0:05:20which is a big hit with the teens.
0:05:22 > 0:05:24We need them to go into the world of their customer
0:05:24 > 0:05:26and really understand what's going on.
0:05:26 > 0:05:28'The temptation will be to create something
0:05:28 > 0:05:30'that they would want to buy themselves.'
0:05:30 > 0:05:31THEY'RE not the customer.
0:05:31 > 0:05:34Families in Linlithgow are the customer.
0:05:34 > 0:05:36- Oh, this looks so good.- I know!
0:05:38 > 0:05:40While Heather and Bhavya boldly persevere
0:05:40 > 0:05:42with the market research...
0:05:42 > 0:05:44This is SUCH a good pizza.
0:05:44 > 0:05:47..some of the other sixth years are doing their research at home.
0:05:50 > 0:05:51Despite working full-time,
0:05:51 > 0:05:54Eve's mum makes a home-cooked meal every night
0:05:54 > 0:05:56and rarely buys a takeaway.
0:05:57 > 0:06:00So do you think it's important to make your own food?
0:06:00 > 0:06:02I think it's important for lots of reasons.
0:06:02 > 0:06:07It's cheaper, it's healthier and I think it tastes better.
0:06:08 > 0:06:10I prefer to eat food rather than make it.
0:06:10 > 0:06:12I'm not really a kitchen dweller.
0:06:12 > 0:06:14You can find out how to cook, you know,
0:06:14 > 0:06:18it's not like it's rocket science. No offence.
0:06:18 > 0:06:21HER MUM LAUGHS But, er...
0:06:21 > 0:06:23It's always nice when someone tells you
0:06:23 > 0:06:28that your skill is really, really simple, a matter of just nothing.
0:06:28 > 0:06:31Well, it doesn't look that hard!
0:06:33 > 0:06:35On the other side of town,
0:06:35 > 0:06:39Sean and his brothers are busy doing the cooking...
0:06:39 > 0:06:43something they've done every night since their mother had a stroke.
0:06:45 > 0:06:47Even these three teenage lads cook at home
0:06:47 > 0:06:50instead of getting a takeaway.
0:06:50 > 0:06:53Every single night, we'll either have cheese and beans on toast
0:06:53 > 0:06:55or we'll be cooking up some pasta and chicken
0:06:55 > 0:06:58and normally just kind of wraps and things that are simple.
0:06:59 > 0:07:03But Sean doesn't intend on doing the cooking for ever.
0:07:03 > 0:07:05In about 15 years', 20 years' time,
0:07:05 > 0:07:07I'm expecting my wife to make the meal for me,
0:07:07 > 0:07:10cos if I've been out working hard all day,
0:07:10 > 0:07:13and she's been in the house cleaning and tidying,
0:07:13 > 0:07:15she's had plenty of time to make a meal for me.
0:07:19 > 0:07:21Bhavya may prefer pizza
0:07:21 > 0:07:25but her parents cook fresh, home-made Indian meals every night
0:07:25 > 0:07:27and she's had enough.
0:07:27 > 0:07:30Why do you make Indian food every day, though?
0:07:30 > 0:07:33Because we're used to it and it's wholesome
0:07:33 > 0:07:35and it's a very good vegetarian option.
0:07:35 > 0:07:36So is other food.
0:07:36 > 0:07:38It's so simple to make.
0:07:38 > 0:07:41You could just buy the same thing from a shop and then not cook it
0:07:41 > 0:07:43so it doesn't smell bad.
0:07:43 > 0:07:48It's not fresh and there are also added ingredients
0:07:48 > 0:07:52like preservatives, added chemicals, which I want to avoid.
0:07:52 > 0:07:55Why you don't like to eat it?
0:07:55 > 0:07:57Because it's really spicy
0:07:57 > 0:08:00and it smells really bad when you cook it.
0:08:00 > 0:08:03I know you're more worried about your clothes getting smelly
0:08:03 > 0:08:06and your hair getting smelly than the taste of it.
0:08:06 > 0:08:08Are you ready to eat now?
0:08:08 > 0:08:09Are you ready to eat now?
0:08:09 > 0:08:11I'm not really hungry.
0:08:11 > 0:08:13Help yourself to veg.
0:08:13 > 0:08:16So the real competition for Teen Canteen's takeaway food
0:08:16 > 0:08:18is the healthy, home-cooked meal.
0:08:18 > 0:08:22MUSIC: "On The Radio" by Regina Spektor
0:08:24 > 0:08:26With the research complete,
0:08:26 > 0:08:28it's time to use what they've learned
0:08:28 > 0:08:30to make key business decisions
0:08:30 > 0:08:33and, to do that, they've set up a management team.
0:08:33 > 0:08:37Welcome to the first management meeting. You've all been selected...
0:08:37 > 0:08:40The newly-elected managers, Bhavya and Stuart, lead the meeting.
0:08:40 > 0:08:43So we've probably all thought about who we want to sell to,
0:08:43 > 0:08:45when we're going to sell, that kind of thing.
0:08:45 > 0:08:48You need something like a pushing point to really attract people,
0:08:48 > 0:08:51say, "This is what we do. This is why we're different."
0:08:51 > 0:08:52The typical image of a takeaway
0:08:52 > 0:08:55is kind of like the cheap and nasty meat and all the rest of it.
0:08:55 > 0:08:57We're competing with the home-cooked food.
0:08:57 > 0:09:01Home-cooked's kind of... Your mum makes it and it's nice and healthy.
0:09:01 > 0:09:05So would you order more takeaways if it was healthy, tasty and cheap?
0:09:05 > 0:09:08I think with this horse meat scandal, we could...
0:09:08 > 0:09:10It's a really good selling point for us.
0:09:10 > 0:09:13- We can use that to our advantage. - Totally. Totally. I totally agree.
0:09:13 > 0:09:17- Where the horse meat was found was in frozen "value" products.- Yeah.
0:09:17 > 0:09:21If you're going to pay next to nothing, you're going to get...
0:09:21 > 0:09:24If you're going to pay 40p for six burgers,
0:09:24 > 0:09:25is it going to be pure beef?
0:09:25 > 0:09:28No. You'd be naive to think it's pure beef.
0:09:28 > 0:09:31If it's healthy and local, it's going to make it more expensive
0:09:31 > 0:09:33but the people that are going to order it are people from Linlithgow
0:09:33 > 0:09:36and the people who live in Linlithgow, like,
0:09:36 > 0:09:39putting it a nice way, all have a lot of money.
0:09:39 > 0:09:42If your mum gets, like, a takeaway for dinner,
0:09:42 > 0:09:45she might feel guilty that it's not healthy enough for her kids.
0:09:45 > 0:09:49If we had a kind of direction so, for example, what would make
0:09:49 > 0:09:52a guilt-free, you know, takeaway or something like that?
0:09:52 > 0:09:54- A guilt-free takeaway. That's actually really good.- Yeah.
0:09:54 > 0:09:56It's a good slogan.
0:09:56 > 0:09:59I think if you came up with something that would be healthy
0:09:59 > 0:10:02and also really quick, I think they will really go for it.
0:10:02 > 0:10:05- I think the guilt-free takeaway. - This is brilliant.
0:10:05 > 0:10:07A guilt-free takeaway? Yeah, I think so.
0:10:07 > 0:10:10We're going to nail every other takeaway to the wall
0:10:10 > 0:10:11and we'll destroy them.
0:10:11 > 0:10:12THEY LAUGH
0:10:15 > 0:10:17To deliver a guilt-free night off for Mum,
0:10:17 > 0:10:20the pupils' top priority will be learning how to cook.
0:10:23 > 0:10:25With only ten weeks until the doors open,
0:10:25 > 0:10:29the food team have their first workshop in the home economics room.
0:10:31 > 0:10:32Food professional Fi Buchanan
0:10:32 > 0:10:35has run her own successful catering company.
0:10:35 > 0:10:38Moisten with olive oil. It's stopping a crust...
0:10:38 > 0:10:40Let me just... Thank you.
0:10:40 > 0:10:43She's agreed to help set up Teen Canteen.
0:10:45 > 0:10:47This is the fist time we've got everybody
0:10:47 > 0:10:51who has expressed an interest in food all together in the one place
0:10:51 > 0:10:57and it gives me a chance just to see the different levels of experience.
0:10:57 > 0:11:01Most of the sixth years have never cooked a meal before.
0:11:01 > 0:11:04I'm not very good at cooking. I'm not very good at all.
0:11:04 > 0:11:07So, like, I make pasta and that's about it.
0:11:07 > 0:11:09I don't really know what I'm doing but... Kneading it?
0:11:09 > 0:11:11Is that kneading it? I don't know.
0:11:11 > 0:11:13I'm not good at cooking, really, I don't think.
0:11:13 > 0:11:16Chloe can do that. She's a good cook.
0:11:16 > 0:11:17How do you hold a knife?
0:11:17 > 0:11:20- Like a pencil.- Like that? - Yeah. With one finger on...
0:11:20 > 0:11:23It's, like, digging into my finger.
0:11:25 > 0:11:27With the basics covered, Fi teaches the teens
0:11:27 > 0:11:31how to prepare a simple takeaway snack - Mexican fajitas.
0:11:31 > 0:11:34It's a combination of spiced meat and fresh vegetables,
0:11:34 > 0:11:36wrapped in a tortilla.
0:11:36 > 0:11:39So are you going for spicy...?
0:11:39 > 0:11:41I want to but Amy doesn't really eat veg.
0:11:41 > 0:11:43It's like I don't like the taste of a lot of them.
0:11:43 > 0:11:44But, like, peas?
0:11:44 > 0:11:46I'll eat peas if I have to.
0:11:46 > 0:11:50Fi's beginning to realise the scale of the task ahead.
0:11:52 > 0:11:56It's going to be a mountain for them to climb to get to the point,
0:11:56 > 0:11:58from where they are now,
0:11:58 > 0:12:01to actually creating a product they have to sell for cash.
0:12:01 > 0:12:03LAUGHTER
0:12:03 > 0:12:05Ah!
0:12:05 > 0:12:07That is going to be an intense journey.
0:12:07 > 0:12:09It's an intense journey for a chef,
0:12:09 > 0:12:11let alone guys who don't eat vegetables
0:12:11 > 0:12:13and have never cooked before.
0:12:14 > 0:12:18Even so, the first meal the food team have ever cooked
0:12:18 > 0:12:20is going down surprisingly well.
0:12:20 > 0:12:24It's nice to know we actually made this and it was, like...
0:12:24 > 0:12:26- Edible?- Yeah.
0:12:26 > 0:12:29Nobody's, like, puking or anything. People are actually enjoying it.
0:12:29 > 0:12:32When it's members of the public and it's food we've made
0:12:32 > 0:12:36and they're enjoying it, it's going to be even more satisfying.
0:12:40 > 0:12:43They're so pleased with their efforts,
0:12:43 > 0:12:46the teens decide Mexican is the ideal cuisine for their takeaway.
0:12:48 > 0:12:50Mexican food actually is really healthy
0:12:50 > 0:12:52but it's also really tasty at the same time.
0:12:52 > 0:12:55So I think that's going to be a great combination.
0:12:56 > 0:13:00And where better to prepare that food than the school kitchen?
0:13:02 > 0:13:04Once lunch is over, it lies unused.
0:13:07 > 0:13:09Now it's where the teens will be cooking all the food
0:13:09 > 0:13:11for their catering company.
0:13:12 > 0:13:15In charge of the kitchen is Linda Smith.
0:13:15 > 0:13:17There's all your pots and pans, et cetera.
0:13:17 > 0:13:21To your left here, we've got plastic bowls, glass bowls...
0:13:21 > 0:13:25It's really, really exciting being in the kitchen for the first time.
0:13:25 > 0:13:27I don't know what these are - we'll just shove them in.
0:13:27 > 0:13:31'Teen Canteen is, like, starting to manifest itself now.'
0:13:36 > 0:13:39The plan is to create Mexican bite-size tasters
0:13:39 > 0:13:41for an up-and-coming parents' night.
0:13:41 > 0:13:45Oh, is that it? I worked it out. It's OK.
0:13:45 > 0:13:48They've only ever cooked Mexican food once.
0:13:48 > 0:13:52Now it needs to be accomplished enough to impress their parents.
0:13:56 > 0:13:59This is a huge ask for these guys.
0:13:59 > 0:14:03They've got 15 quid to put together 150 pieces of food
0:14:03 > 0:14:06in a very, very short space of time.
0:14:07 > 0:14:10This is all about bringing the parents on board,
0:14:10 > 0:14:12saying, "This is what we're doing."
0:14:15 > 0:14:17I don't cook. I'm rubbish.
0:14:17 > 0:14:21You're going to have to put this in the bin because this won't be good.
0:14:21 > 0:14:23I don't have much experience in cutting vegetables,
0:14:23 > 0:14:25so it's just kind of guessing.
0:14:25 > 0:14:27I don't really know what I'm doing.
0:14:27 > 0:14:29I'm trying to make the popcorn at the moment
0:14:29 > 0:14:32but the oil's taking a while to heat up.
0:14:32 > 0:14:34So could be a bit pushed for time.
0:14:34 > 0:14:37Everybody OK about finishing the job they've got by four?
0:14:37 > 0:14:39ALL: Yes!
0:14:39 > 0:14:41If the food goes down well,
0:14:41 > 0:14:44the parents will be asked to make a donation.
0:14:44 > 0:14:46- What is in here? I've never been in here.- Everything.
0:14:46 > 0:14:49Ever hopeful, the management team are trying to find
0:14:49 > 0:14:51something big enough for collecting the cash.
0:14:51 > 0:14:54A bucket looks better than a kettle...
0:14:54 > 0:14:57If we have a big box, it makes it look like we need more donations.
0:14:57 > 0:14:58So they'll give us more money..
0:14:58 > 0:15:01We can decorate it with, like, Christmas decorations.
0:15:01 > 0:15:03We're totally getting off-task here. Totally off-task.
0:15:03 > 0:15:06- This cupboard's amazing. - Can we use a bucket?
0:15:07 > 0:15:11However, the bucket will be useless if there's no food to serve.
0:15:11 > 0:15:13Ten minutes to go. Ten minutes to go, folks!
0:15:15 > 0:15:17The pressure mounts when the parents' evening
0:15:17 > 0:15:20finishes ten minutes earlier than expected.
0:15:20 > 0:15:22- Stuart, everyone's coming out.- What?
0:15:22 > 0:15:25There's people... Like, there's parents outside.
0:15:25 > 0:15:27- Has it finished?- I don't know.
0:15:27 > 0:15:28Right, I'm going to go check.
0:15:29 > 0:15:31They're finishing up? Right.
0:15:31 > 0:15:34MUSIC: "Chelsea Dagger" by The Fratellis
0:15:40 > 0:15:43Sorry to keep you, everyone. This is just something really quick.
0:15:43 > 0:15:45There is a new food business in town.
0:15:45 > 0:15:47We would appreciate all donations
0:15:47 > 0:15:49cos it would give us a little bit of money
0:15:49 > 0:15:51to get our business up and running.
0:15:51 > 0:15:52Just put it all in!
0:15:52 > 0:15:54Go, go, go, go, go! We need food!
0:16:04 > 0:16:05Who's ready for service?
0:16:05 > 0:16:08There's a little bit of beef in there. Some cheese, salsa as well.
0:16:08 > 0:16:09Thank you!
0:16:09 > 0:16:11What did you think of the food?
0:16:11 > 0:16:14I thought it was really good, actually. It was excellent.
0:16:14 > 0:16:16I had one of the flatbread things from over there.
0:16:16 > 0:16:18They were really nice.
0:16:18 > 0:16:20Had the Mexican popcorn, which was nice as well.
0:16:20 > 0:16:22You go into town, you see the usual takeaways.
0:16:22 > 0:16:24It's the same things again and again.
0:16:24 > 0:16:26So something like Mexican food would be great.
0:16:26 > 0:16:27There's really good feedback.
0:16:27 > 0:16:30It's really relative to what we've been discussing beforehand,
0:16:30 > 0:16:34so that's good. We can feed that back in to the management meeting.
0:16:34 > 0:16:37Everybody was finished half and hour faster
0:16:37 > 0:16:38than we thought they would be,
0:16:38 > 0:16:44so where we were sort of just pushing forward at a steady pace,
0:16:44 > 0:16:48everything had to come really fast, really, really quickly.
0:16:48 > 0:16:51So... But I think we made it happen.
0:16:52 > 0:16:55The taster evening's been a big success.
0:16:55 > 0:16:57The hungry parents loved their Mexican food,
0:16:57 > 0:16:59which means the management team can count their spoils.
0:16:59 > 0:17:03We made £62.30. So that's good.
0:17:03 > 0:17:07- So good.- Cos that's like £50 profit from that.
0:17:07 > 0:17:11But £62.30 doesn't amount to much in the real business world.
0:17:12 > 0:17:16Now they'll need to raise some proper start-up cash.
0:17:22 > 0:17:25Business expert Hamish Taylor knows only too well
0:17:25 > 0:17:29that substantial investments are hard to find.
0:17:29 > 0:17:31This is not go out to your friends and neighbours
0:17:31 > 0:17:34and get them to sponsor you 50p to swim lengths of the swimming pool.
0:17:34 > 0:17:37This is much more serious than that in the sense that,
0:17:37 > 0:17:39if you want to run a business,
0:17:39 > 0:17:40you're going to have to invest up front
0:17:40 > 0:17:43and that means either you've got to get other people
0:17:43 > 0:17:44to contribute some funds
0:17:44 > 0:17:47or you're going to have to raise the money yourselves.
0:17:58 > 0:18:01The management team have a brainstorming session.
0:18:02 > 0:18:05Basically, we need as much capital as we can get.
0:18:05 > 0:18:09So any ideas any of you guys have, you have write them down,
0:18:09 > 0:18:12even if it is really unexciting and it's a disco.
0:18:12 > 0:18:13It'll make us money.
0:18:13 > 0:18:15Obviously, it's going to be kind of...
0:18:15 > 0:18:17The basics of it will be like a disco or a ceilidh
0:18:17 > 0:18:21but I think we should probably try and look for a bit of a twist...
0:18:21 > 0:18:22More exciting.
0:18:22 > 0:18:24We need to find something that we can do
0:18:24 > 0:18:28that's different form everyone else to maximise the profit.
0:18:33 > 0:18:36To help them come up with a great idea,
0:18:36 > 0:18:40they've come to Glasgow to visit high-profile events company DADA
0:18:40 > 0:18:43and to meet managing director Oli Norman.
0:18:44 > 0:18:46Guys, come on in, grab a seat.
0:18:46 > 0:18:49So the starting point when you're doing an event
0:18:49 > 0:18:51is thinking of something unique.
0:18:51 > 0:18:54That's the absolute key singular thing.
0:18:54 > 0:18:57Well, in this event that we did, we got them all naked.
0:18:57 > 0:18:59Quite spectacular.
0:18:59 > 0:19:02I'm not suggesting that you get all your people
0:19:02 > 0:19:05coming along to your event naked. Cos I don't think your headmaster
0:19:05 > 0:19:07would be too chuffed with me right now.
0:19:07 > 0:19:09But the point here is, I'm showing you radical things,
0:19:09 > 0:19:11things that we've done. One of the starting points
0:19:11 > 0:19:14is get some famous people there. People love other famous people.
0:19:14 > 0:19:17There's something we did with Gok Wan. Women love him.
0:19:17 > 0:19:19They came in their droves of thousands
0:19:19 > 0:19:20and bought tickets from us.
0:19:20 > 0:19:23A lot of these people you might think are untouchable - they're not.
0:19:23 > 0:19:24So, golden rule - ask.
0:19:24 > 0:19:25And what's one of the best ways
0:19:25 > 0:19:28you can get in touch with a celebrity these days?
0:19:28 > 0:19:29Twitter?
0:19:29 > 0:19:31Twitter. Exactly. Reach for the stars.
0:19:31 > 0:19:34Go really high if you're asking for someone to come along.
0:19:34 > 0:19:36SCHOOL BELL RINGS
0:19:39 > 0:19:42Inspired by the advice they've been given,
0:19:42 > 0:19:46the teens decide to organise a glamorous, star-studded event.
0:19:47 > 0:19:51And they're selling tickets to the big bash to the school juniors.
0:19:52 > 0:19:54S1 to S3, girls?
0:19:54 > 0:19:55You interested in our disco Monday?
0:19:55 > 0:19:57You can buy one here if you've got £3.
0:19:57 > 0:20:00Any of you guys in S1 to S3?
0:20:00 > 0:20:03- It'll be a really good night. And bring your friends.- Thank you!
0:20:03 > 0:20:05- Bring along your friends. Yeah? - Will do.
0:20:05 > 0:20:08- It's the place to be on Monday night.- It is.
0:20:08 > 0:20:12They're using every marketing trick in the book to sell tickets.
0:20:13 > 0:20:15Just go into, like, classes
0:20:15 > 0:20:18and shout, "Party on Monday," or something, then get out.
0:20:18 > 0:20:22- Yeah. Be, like, really excited. - Be enthusiastic, yeah.- Yeah.
0:20:22 > 0:20:26MUSIC: "Wraith Pinned To The Mist" by of Montreal
0:20:28 > 0:20:30It's the big night.
0:20:31 > 0:20:33The school is about to be transformed
0:20:33 > 0:20:38into Linlithgow's red-carpet venue of the year.
0:20:48 > 0:20:51But, with only an hour to go until the guests arrive,
0:20:51 > 0:20:54the organisers have only just turned up.
0:20:54 > 0:20:56Cool. Then just adjust this...
0:20:56 > 0:20:59# Let's have bizarre celebrations... #
0:20:59 > 0:21:00Let's go!
0:21:00 > 0:21:02There's still so much to do.
0:21:02 > 0:21:05# Let's forget who, forget what, forget where... #
0:21:05 > 0:21:10Along with the ticket sales, they plan to sell sweets and treats.
0:21:10 > 0:21:12I think 50p for a bag.
0:21:12 > 0:21:14Now, I don't know how many we've bagged, actually.
0:21:14 > 0:21:16- We've no more?- That's not great.
0:21:16 > 0:21:18To add to the Hollywood atmosphere,
0:21:18 > 0:21:21they've even hired a popping-corn duck...
0:21:21 > 0:21:23which is bound to impress.
0:21:23 > 0:21:25Guys, the popcorn machine broke again.
0:21:25 > 0:21:30# Let's pretend we're in Antarctica
0:21:30 > 0:21:32# Let's have bizarre celebrations... #
0:21:33 > 0:21:36At last, the celebrities arrive...
0:21:36 > 0:21:37fashionably late.
0:21:39 > 0:21:41People can get their photo taken with Lara Croft.
0:21:41 > 0:21:44Hey, think about that!
0:21:44 > 0:21:45Sit her right there. Sorted.
0:21:47 > 0:21:49- Who's that? - He's out of One Direction. Niall?
0:21:49 > 0:21:51- That's Louis Tomlinson!- Louis?
0:21:51 > 0:21:53- That's Louis!- Well, I don't know.
0:21:53 > 0:21:55- How can you not know that? - As long as he stands up...
0:21:55 > 0:21:57How could you not know that?
0:21:57 > 0:21:59Right, when's the red carpet going out?
0:21:59 > 0:22:00Right, er...
0:22:00 > 0:22:03The trickiest job at their red-carpet event
0:22:03 > 0:22:05is the red carpet itself.
0:22:05 > 0:22:07Could you pull that through the door?
0:22:07 > 0:22:09I could. If you asked nicely.
0:22:09 > 0:22:11Please, Eve.
0:22:11 > 0:22:14- Right.- Twist it. - If I lift it up here...
0:22:14 > 0:22:15What are you doing?
0:22:15 > 0:22:17Guys, there's folk arriving.
0:22:17 > 0:22:20- Oh, no!- Give me a hand with this quickly?
0:22:20 > 0:22:23- Quick, quick!- No!- I don't know!
0:22:23 > 0:22:25What are you doing? Are you broken?
0:22:25 > 0:22:27"Are you broken?"
0:22:27 > 0:22:30Can someone make sure my duck's not going to overheat?
0:22:30 > 0:22:33Calum, just shake it - don't put your fingers in it.
0:22:33 > 0:22:36- Anybody got a pen?- This is a lot harder than anticipated.
0:22:36 > 0:22:37Have any of you got a pen?
0:22:40 > 0:22:43I just can't believe this is still in set-up stage
0:22:43 > 0:22:45and people are at the door.
0:22:45 > 0:22:48Like, it's not great but we'll have to work with it.
0:22:48 > 0:22:51You can't... You don't need to keep an eye on it!
0:22:51 > 0:22:54Guys! The duck's working!
0:22:54 > 0:22:57LAUGHTER AND CHATTER
0:22:57 > 0:23:00At last they open the doors, just in time.
0:23:00 > 0:23:02Have fun, guys.
0:23:02 > 0:23:04We literally got everything set up
0:23:04 > 0:23:07like two minutes before people started arriving.
0:23:07 > 0:23:10And it's really stressful and everyone's just running about.
0:23:10 > 0:23:11Do you guys want a photo ticket?
0:23:11 > 0:23:15You guys? Get a photo ticket. Come on, guys, get a photo ticket!
0:23:18 > 0:23:22- Everyone ready? Everyone smile! - Three, two, one.
0:23:22 > 0:23:24CAMERA CLICKS
0:23:24 > 0:23:25At a pound a pose,
0:23:25 > 0:23:28the paparazzi photos are proving to be a great money-spinner.
0:23:28 > 0:23:30I think the photos are going very well, actually.
0:23:30 > 0:23:33Everyone seems quite keen to get one taken
0:23:33 > 0:23:35and, yeah, it's just a bit of a laugh.
0:23:35 > 0:23:38# We've come too far
0:23:38 > 0:23:41# To give up
0:23:41 > 0:23:42# Who we are
0:23:42 > 0:23:47# So let's raise the bar... #
0:23:47 > 0:23:51Even the takings on the door are exceeding expectations.
0:23:51 > 0:23:54So it's looking good.
0:23:54 > 0:23:55We're pleased!
0:23:55 > 0:23:58They may be raking in the cash but the overpriced confectionary
0:23:58 > 0:24:01isn't popular with all the customers.
0:24:01 > 0:24:02I only have 5p.
0:24:02 > 0:24:05Well, you're not getting anything, are you?
0:24:05 > 0:24:07- £1.50.- That's outrageous!
0:24:07 > 0:24:09You're not a satisfied customer? We have a policy.
0:24:09 > 0:24:12You need to e-mail someone who'll phone us
0:24:12 > 0:24:14who'll then e-mail your parents who'll phone you
0:24:14 > 0:24:17to make sure it's OK and then you'll get a refund.
0:24:17 > 0:24:20- Is the duck still broken?- Yes!
0:24:22 > 0:24:26# We've come too far... #
0:24:26 > 0:24:29To complete the celebrity experience,
0:24:29 > 0:24:32the highlight of the evening is about to arrive.
0:24:32 > 0:24:33# Let's raise the bar... #
0:24:33 > 0:24:36Take a step. Take a step.
0:24:36 > 0:24:38THEY CHEER
0:24:38 > 0:24:43Have the management team pulled it off and booked One Direction?
0:24:43 > 0:24:46No. They could barely afford the popcorn duck.
0:24:46 > 0:24:48It's only a lucky first year and her friends,
0:24:48 > 0:24:50who won a free limo ride to the event.
0:24:52 > 0:24:55The night of a thousand stars is starting to sparkle.
0:24:56 > 0:25:00Oh, it was amazing. I'm quite buzzing from that.
0:25:00 > 0:25:01It was just brilliant to see.
0:25:01 > 0:25:03Everyone was obviously quite excited by it.
0:25:03 > 0:25:05I think we've got a good buzz going in the kids.
0:25:05 > 0:25:07You can see there's absolutely tonnes of them now.
0:25:07 > 0:25:10It's going to be chaos back in there but it was amazing.
0:25:10 > 0:25:12# Let's go crazy, crazy, crazy
0:25:12 > 0:25:14# Till we see the sun... #
0:25:14 > 0:25:16The money they've raised from the disco
0:25:16 > 0:25:19takes them closer to opening their takeaway business.
0:25:22 > 0:25:24# Tonight let's get some
0:25:24 > 0:25:27# And live while we're young... #
0:25:30 > 0:25:31Despite the chaos,
0:25:31 > 0:25:35it's been a vital step towards making Teen Canteen a success.
0:25:37 > 0:25:39# Tonight let's get some
0:25:39 > 0:25:42# And live while we're young. #
0:25:43 > 0:25:45We all get very excited about the end point
0:25:45 > 0:25:47because that's what we're all aiming for.
0:25:47 > 0:25:50For them, it was running this disco, with the red carpet
0:25:50 > 0:25:53and the limousines and all that wonderful stuff going on.
0:25:53 > 0:25:56What I think they underestimated is the amount of planning
0:25:56 > 0:25:59and preparation that's required to get there
0:25:59 > 0:26:02and that's quite common because you're always going to get excited
0:26:02 > 0:26:05about the end point because that's the bit you've been envisaging.
0:26:05 > 0:26:06That's the future.
0:26:06 > 0:26:09They're going to make mistakes through this project
0:26:09 > 0:26:12around planning and preparation. I expect that, you know.
0:26:12 > 0:26:15Would I have done it differently in their shoes? Of course I would.
0:26:15 > 0:26:17But I've had 30 years of trial and error
0:26:17 > 0:26:20to learn about the importance of getting the first bits right.
0:26:20 > 0:26:21They're learning it on the go.
0:26:21 > 0:26:25Better they learn it at the disco than in the final Teen Canteen.
0:26:28 > 0:26:30Hamish wants to hammer home the message
0:26:30 > 0:26:33that it's vital to be organised in business.
0:26:33 > 0:26:35He's brought the team to Pinto,
0:26:35 > 0:26:38an established Mexican takeaway in Glasgow.
0:26:38 > 0:26:40Here, preparation is king.
0:26:42 > 0:26:44It's a chance for the teens to see
0:26:44 > 0:26:47how important planning and logistics are in business.
0:26:48 > 0:26:51OK, girls, you're going to go on to the line.
0:26:51 > 0:26:53Remember, it's all about keeping the smile on your face,
0:26:53 > 0:26:55making the customer want to come back.
0:26:55 > 0:26:57The food will speak for itself here.
0:26:58 > 0:27:02- Right. So, Hannah, you're on the meats and beans station on here.- OK.
0:27:02 > 0:27:05Bhavya, you're on salsas, here.
0:27:06 > 0:27:10- And then you just pass that to the salsas there.- There you go.
0:27:10 > 0:27:12While the girls deal with front-of-house,
0:27:12 > 0:27:15Adam's back in the kitchen doing research.
0:27:15 > 0:27:18We're, like, interested in doing Mexican food for our takeaways.
0:27:18 > 0:27:20Is that something you think would work?
0:27:20 > 0:27:23- If you went with Mexican food for your menu?- Yeah.
0:27:23 > 0:27:26The Mexican food seems to be the new in.
0:27:26 > 0:27:29So you've had Chinese, you've had Italian, you've had Indian.
0:27:29 > 0:27:31Now people are going for Mexican.
0:27:35 > 0:27:38Organisation is key to this takeaway's success.
0:27:39 > 0:27:41There's a valuable lesson for the teens to learn.
0:27:41 > 0:27:44Who's next, please?
0:27:44 > 0:27:46Hi. Would you like some salsa on this?
0:27:46 > 0:27:48Which one would you like?
0:27:48 > 0:27:50This one's spicy, this one's medium, this one's mild.
0:27:50 > 0:27:53It's confirmed to them that Mexican food
0:27:53 > 0:27:55is tasty, popular and profitable.
0:27:55 > 0:27:57I really like the idea of Mexican.
0:27:57 > 0:27:59It's quite fun and everyone seems to really enjoy it.
0:27:59 > 0:28:01And the way it seems like a treat
0:28:01 > 0:28:05but it's still healthy and really fresh, I like that as well.
0:28:05 > 0:28:07- Sure.- Anything else?
0:28:09 > 0:28:12But not everyone's convinced about the merits of Mexican.
0:28:12 > 0:28:14If they were serving just themselves,
0:28:14 > 0:28:16I think it would be a great, great option.
0:28:16 > 0:28:20But therein lies, potentially, the concern that I would have
0:28:20 > 0:28:22on their behalf around Mexican.
0:28:22 > 0:28:24If I was a mum, am I going to feed my family
0:28:24 > 0:28:26Mexican Monday, Tuesday, Wednesday and Thursday?
0:28:26 > 0:28:28I suspect probably not.
0:28:28 > 0:28:30And I think that's the challenge for them.
0:28:30 > 0:28:32Having said that, this is their business, it's their call.
0:28:32 > 0:28:34We'll see what they come up with.
0:28:40 > 0:28:43Far from Glasgow, the rest of the management team
0:28:43 > 0:28:46are off to find out what Scotland's larder has to offer.
0:28:54 > 0:28:56- Hello, Fi.- Morning. How are you?
0:28:56 > 0:29:00Fi's brought them to Monachyle Mhor, a hotel in Perthshire,
0:29:00 > 0:29:03to meet Tom Lewis, one of Scotland's finest chefs,
0:29:03 > 0:29:05who also keeps his own livestock.
0:29:05 > 0:29:06How you doing, guys?
0:29:06 > 0:29:09So we're going to go show you the pigs,
0:29:09 > 0:29:11then we're going to go to the butchery
0:29:11 > 0:29:13and we're going to butcher a pig. Well, the girls are.
0:29:13 > 0:29:15- And, er... - THEY ALL LAUGH
0:29:15 > 0:29:17Do you want to meet the pigs first?
0:29:17 > 0:29:20- Oh, my God!- Come on. - You can give it a name.
0:29:20 > 0:29:22Yeah. They taste better if they're named.
0:29:22 > 0:29:25THEY LAUGH
0:29:25 > 0:29:27I bet they taste nice but I don't want to see it!
0:29:27 > 0:29:30It's all very well saying, you know, if you put on your menu,
0:29:30 > 0:29:32"Oh, we've got local beef or I've got..."
0:29:32 > 0:29:34Tom's renowned for using home-grown
0:29:34 > 0:29:36and hand-reared produce in his cooking.
0:29:36 > 0:29:39If the animal's not finished properly, it won't taste good.
0:29:39 > 0:29:41Got your wellies on?
0:29:41 > 0:29:42Everything is freshly produced.
0:29:42 > 0:29:44- Hello!- Hello, boys.
0:29:44 > 0:29:46PIGS GRUNT
0:29:49 > 0:29:52If you imagine that you're a butcher, yeah? And see that, there?
0:29:52 > 0:29:55That's the most valuable part of the pig. OK?
0:29:55 > 0:29:58Cos that's your loin, all the way along here.
0:29:58 > 0:30:01This is your hams and this is your shoulder.
0:30:01 > 0:30:03What you're trying to do with your product, you know,
0:30:03 > 0:30:05at the end of the day, you want to make money.
0:30:05 > 0:30:07There's no point in being a busy fool.
0:30:07 > 0:30:10They all say, you can eat everything on the pig but the oink, OK?
0:30:10 > 0:30:13- Any vegetarians? - I used to be.- Used to be.
0:30:13 > 0:30:15And what changed your mind?
0:30:15 > 0:30:16She realised how good meat was.
0:30:16 > 0:30:18She had a steak pie at New Year and really liked it
0:30:18 > 0:30:22so she decided not to be vegetarian any more!
0:30:22 > 0:30:25Cool! I love that my friends are here
0:30:25 > 0:30:27that know everything about me.
0:30:30 > 0:30:32Come on, kids.
0:30:32 > 0:30:34Tom's also famous for his home-made bacon.
0:30:34 > 0:30:38Right, so this is something we're all used to seeing.
0:30:38 > 0:30:42This is bacon. Everyone, even vegetarians love bacon. OK?
0:30:42 > 0:30:46You can make it without putting all the chemicals and everything in it, you know?
0:30:46 > 0:30:47Let's bring our pig in.
0:30:47 > 0:30:48Come on, pig!
0:30:48 > 0:30:51SHE SCREECHES
0:30:51 > 0:30:53Your face!
0:30:53 > 0:30:55- I hope he brings out a pig. - Eve, Evie...
0:30:55 > 0:30:57Eve, it's a pig's head.
0:30:59 > 0:31:01It's missing a head, that's all right.
0:31:01 > 0:31:03- BOY:- I wouldn't turn round, Eve.
0:31:03 > 0:31:05- What's your name?- Eve.
0:31:05 > 0:31:06SHE SCREAMS
0:31:09 > 0:31:13It's fine. You eat that stuff, right?
0:31:13 > 0:31:15I'm being stupid. It's fine.
0:31:15 > 0:31:17- It's OK.- Well done.
0:31:17 > 0:31:20I really didn't think I was going to do that!
0:31:20 > 0:31:21LAUGHTER
0:31:21 > 0:31:24OK, what's happened is the link between where food comes from
0:31:24 > 0:31:26and where we eat it has disappeared.
0:31:26 > 0:31:29Everyone... It's very easy to blame supermarkets.
0:31:29 > 0:31:31"Oh, bloody supermarkets. It's all their fault."
0:31:31 > 0:31:32It's not their fault.
0:31:32 > 0:31:35It's just the way our lives have changed, our buying habits
0:31:35 > 0:31:37and it's very easy.
0:31:37 > 0:31:39You go to the supermarket cos it's ten o'clock at night.
0:31:39 > 0:31:42We need some bacon, we need some sausages and this type of stuff.
0:31:42 > 0:31:45Supermarkets have been very good at fulfilling that thing
0:31:45 > 0:31:46but, traditionally, what would happen,
0:31:46 > 0:31:49you'd go to your traditional butcher on the high street
0:31:49 > 0:31:51who's open from eight till five. You'd go along.
0:31:51 > 0:31:53This would be hanging here. And you'd see it.
0:31:53 > 0:31:56That's all that's changed. We're not seeing it as a whole.
0:31:56 > 0:31:59You know when you kill them, like, how do you kill them?
0:31:59 > 0:32:01- Boo! - SHE SCREAMS
0:32:01 > 0:32:02LAUGHTER
0:32:02 > 0:32:04No, we don't do that. OK, OK.
0:32:07 > 0:32:10- They're...- OK.- They're...- Carry on.
0:32:10 > 0:32:12- They're stunned. Electric shock.- Oh, right.- OK.
0:32:12 > 0:32:15And with killing pigs, it's very important not to stress them.
0:32:15 > 0:32:17So, literally, it's a stun to the head.
0:32:17 > 0:32:20So a guy's in the pen, the pigs are quite happy.
0:32:20 > 0:32:22Maybe turn one in there. He'll come in, I'll just put it,
0:32:22 > 0:32:25bang, the pig falls over, get's killed.
0:32:25 > 0:32:26You know, it's all done so well now.
0:32:26 > 0:32:29It's the reality of how we get our food.
0:32:29 > 0:32:31And we're very good at it.
0:32:31 > 0:32:34Say, like, if you have them when they're piglets and then they grow up...
0:32:34 > 0:32:37- They're lovely when they're piglets... - Do you not get attached?
0:32:37 > 0:32:39- No.- Oh.
0:32:39 > 0:32:41If it's a good pig, you might cut one leg off
0:32:41 > 0:32:43and cut another off a month later
0:32:43 > 0:32:45cos, obviously, it's too good to kill at one time. Oh.
0:32:45 > 0:32:47LAUGHTER
0:32:50 > 0:32:53I don't get attached.
0:32:57 > 0:33:01Wonder if it's hard. Or if it's squishy.
0:33:01 > 0:33:03That's a lot of fat.
0:33:07 > 0:33:09- So you can see there... - Streaky bacon.
0:33:09 > 0:33:11Exactly, streaky bacon.
0:33:11 > 0:33:13It's really sticky.
0:33:13 > 0:33:17Like, it comes off on your fingers. Mmm. Do you want some?
0:33:17 > 0:33:21Tom's keen to know what kind of food the teens will have on their menu.
0:33:21 > 0:33:24- You guys are going to have a themed restaurant, is that correct?- Yeah.
0:33:24 > 0:33:26And have you got a theme yet?
0:33:26 > 0:33:29- Mexican.- Mexican. What Mexican dishes are you going to have?
0:33:29 > 0:33:33Things like fajitas, enchiladas, nachos.
0:33:33 > 0:33:37Why Mexican? Cos you thought the kids would like it or is that what you like or...?
0:33:37 > 0:33:40In our town, we've got a lot of Chineses, Indians.
0:33:40 > 0:33:43We've got an Italian and a few pizza places, but no Mexican.
0:33:43 > 0:33:45Have you thought about doing something else?
0:33:45 > 0:33:47What about a good Scottish restaurant?
0:33:47 > 0:33:49It doesn't matter where you go in the world,
0:33:49 > 0:33:51if you say Scotch beef, best in the world.
0:33:51 > 0:33:53If you say smoked salmon, best in the world.
0:33:53 > 0:33:56You know, we produce so many great things that you
0:33:56 > 0:33:59actually need to do less to cos they're already good.
0:33:59 > 0:34:01You know, it's a great way to make money.
0:34:05 > 0:34:07After finishing their shift,
0:34:07 > 0:34:09the other half of the management team
0:34:09 > 0:34:11are sampling the Mexican fare...
0:34:13 > 0:34:17..and reflecting on their time on the front line.
0:34:17 > 0:34:20If you go back and you're talking to Fi tomorrow or talking to Stuart,
0:34:20 > 0:34:22who's not here today or whatever and say,
0:34:22 > 0:34:24"What did we learn that we can take back?"
0:34:24 > 0:34:27You have to be really quick, otherwise they start getting annoyed.
0:34:27 > 0:34:29You have to be quick and efficient at what you're doing.
0:34:29 > 0:34:31You've got to always be thinking ahead.
0:34:31 > 0:34:34Like, if you can see there's a big queue, getting things ready,
0:34:34 > 0:34:37knowing what people might order, so that you're ready for the rush.
0:34:46 > 0:34:48Back at Monachyle Mhor,
0:34:48 > 0:34:51Tom's using his home-grown ingredients to make lunch.
0:34:53 > 0:34:57He hopes to persuade them that Scottish food can taste great.
0:35:04 > 0:35:06Sean's first up to the table
0:35:06 > 0:35:09but will Tom's vegetable-packed lunch convince him?
0:35:10 > 0:35:13Here you go, kids. Excuse me.
0:35:13 > 0:35:17He's made a great-looking meal that can also turn a healthy profit.
0:35:17 > 0:35:20More importantly, let's think about what does the dish cost? Yeah?
0:35:20 > 0:35:23So we've got eight rashers of bacon, even though
0:35:23 > 0:35:25there's seven of us, cos we're such good people, I decided
0:35:25 > 0:35:27we can afford one extra bit of bacon, OK?
0:35:27 > 0:35:29None of these are expensive ingredients
0:35:29 > 0:35:31but look how much we've got.
0:35:31 > 0:35:32Amy, be mum, Amy.
0:35:32 > 0:35:35Help yourselves to bread. There's some butter on the table.
0:35:35 > 0:35:37I should not be the one doing this!
0:35:37 > 0:35:39Go on! Get stuck in. Don't be shy.
0:35:39 > 0:35:41There we go. One egg per person.
0:35:44 > 0:35:48- I'm going to have some more cos Amy was pretty stingy.- Sorry!
0:35:48 > 0:35:51This is really weird. I don't ever eat vegetables, ever.
0:35:51 > 0:35:53And I'm eating this, and it's amazing.
0:35:53 > 0:35:55- You don't eat vegetables? - That's right! I forgot.
0:35:55 > 0:35:57I only eat sweetcorn.
0:35:57 > 0:35:59This has got so much in it and I really like it.
0:35:59 > 0:36:02Well done. Take a drink. Here's to eating vegetables!
0:36:02 > 0:36:05There we go. We might rush through the water...
0:36:05 > 0:36:08And Amy is not the only convert.
0:36:08 > 0:36:12I'd definitely choose this kind of food over Mexican.
0:36:12 > 0:36:15Especially seeing as it's locally sourced, as well.
0:36:15 > 0:36:18But you're going to have a fight on your hands.
0:36:18 > 0:36:22How would you even get around selling an idea like this?
0:36:22 > 0:36:24If we cook it for them, then they'll realise how amazing it is
0:36:24 > 0:36:28and then they should be on board and if they aren't, then, well...
0:36:28 > 0:36:32It's locally sourced, healthy and made on a budget, which were
0:36:32 > 0:36:34the key requirements for their takeaway.
0:36:34 > 0:36:36So a dish like this fulfils...
0:36:36 > 0:36:38Can this simple Scottish fare beat
0:36:38 > 0:36:40the exotic allure of Mexican cuisine?
0:36:40 > 0:36:42It's delicious....
0:36:42 > 0:36:44BELL RINGS
0:36:44 > 0:36:48The challenge now is to convince the rest of the management team.
0:36:51 > 0:36:53Fi's prepared a Scottish stew
0:36:53 > 0:36:55in the hope of avoiding a Mexican standoff.
0:37:02 > 0:37:05The whole Mexican thing we've been talking about.
0:37:05 > 0:37:07It does seem a little bit like we've kind of just pulled
0:37:07 > 0:37:09it off a shelf, if you know what I mean?
0:37:09 > 0:37:13It's nothing that really relates to us and...
0:37:15 > 0:37:18I think we decided on Mexican quite easily
0:37:18 > 0:37:21because it appealed to all of us but when we went up there
0:37:21 > 0:37:25and what Tom actually prepared for us, the food,
0:37:25 > 0:37:29I would never have touched until it had actually got put in front of me.
0:37:29 > 0:37:31And sitting there and eating it,
0:37:31 > 0:37:33it completely changed my mind straightaway,
0:37:33 > 0:37:36from Mexican to this kind of food.
0:37:36 > 0:37:40Cos there is amazing food in Scotland and we can provide that.
0:37:40 > 0:37:42Haggis, neeps and tatties and Irn Bru.
0:37:42 > 0:37:45That's the first... I know I'm Scottish but that's the first thing
0:37:45 > 0:37:48that pops into my head when someone says Scottish food.
0:37:48 > 0:37:49All of these are really valid points
0:37:49 > 0:37:51but we need to consider the fact that
0:37:51 > 0:37:54when we were going for Mexican, we did quite a lot of market research.
0:37:54 > 0:37:57I totally think that this is, like, really nice
0:37:57 > 0:37:58and I do think it would work
0:37:58 > 0:38:03but, as a business, we need to make sure that that's what people want
0:38:03 > 0:38:05and that we would have a market for that,
0:38:05 > 0:38:07so we need to do some research.
0:38:07 > 0:38:09But if we're going to market it to parents
0:38:09 > 0:38:12and stuff, I think, personally, I think that they would be
0:38:12 > 0:38:14more inclined to go with the Scottish thing.
0:38:14 > 0:38:17When you set out to do a project, one of the first things you do
0:38:17 > 0:38:20is you go and you have, like, a focus group with your target market
0:38:20 > 0:38:22or you do market research.
0:38:22 > 0:38:25And it's just absolutely ridiculous that a group of teenagers -
0:38:25 > 0:38:28none of us have ever done business -
0:38:28 > 0:38:30are going to just scrap a whole stage of a business
0:38:30 > 0:38:33that every other business does.
0:38:33 > 0:38:37All of us were so set on Mexican. We all loved the idea
0:38:37 > 0:38:40but, as soon as we got that food put in front of us,
0:38:40 > 0:38:43the majority of us - like, 90% of us - all changed our minds.
0:38:43 > 0:38:48We sourced local food, local fish, Scottish cheese.
0:38:48 > 0:38:51Please just stop shouting at me cos I know...
0:38:51 > 0:38:52It's all your fault!
0:38:54 > 0:38:57You've not been listening for the past hour!
0:38:57 > 0:39:00We need to grow up a bit and take the decision on what we do
0:39:00 > 0:39:02and then we go and do it.
0:39:02 > 0:39:03It's either Scottish or it's Mexican.
0:39:03 > 0:39:06That's what we're voting on. Hands up if you want Scottish.
0:39:08 > 0:39:11And if you want Mexican.
0:39:11 > 0:39:13And if you don't care.
0:39:13 > 0:39:14Then let's do it.
0:39:20 > 0:39:25With the majority vote plumping for Scottish food, Fi is delighted.
0:39:25 > 0:39:29Scottish food's all about local, seasonal, cheap.
0:39:29 > 0:39:33It's all about making the best of simple things.
0:39:33 > 0:39:37So we've got a team who have got limited skills,
0:39:37 > 0:39:41a very limited budget but, really, a lot of energy
0:39:41 > 0:39:44and it's that energy that we can use,
0:39:44 > 0:39:46that's our greatest resource.
0:39:46 > 0:39:50So, we take simple things and add heart and soul to them,
0:39:50 > 0:39:52then we've got something.
0:40:00 > 0:40:03Fi's come up with a brand name she hopes will sell the concept...
0:40:07 > 0:40:09Scottish Soul Food.
0:40:10 > 0:40:12How are you? It's Fiona Buchanan...
0:40:12 > 0:40:15Keen to show the teens there is a profitable market for it,
0:40:15 > 0:40:17she hatches a plan.
0:40:17 > 0:40:19John, how are you? It's Fi.
0:40:19 > 0:40:21What are you up to next Sunday?
0:40:21 > 0:40:25I've got an idea of a plan that you might be quite interested in.
0:40:25 > 0:40:27What are you doing next Sunday?
0:40:27 > 0:40:30She's inviting some of the best chefs in Scotland to
0:40:30 > 0:40:33Linlithgow to compete against each other.
0:40:35 > 0:40:37With a small budget, she's asking them
0:40:37 > 0:40:40to create a Scottish Soul Food dish for the public to judge.
0:40:43 > 0:40:45She's chosen Linlithgow Palace,
0:40:45 > 0:40:47birthplace of Mary Queen of Scots,
0:40:47 > 0:40:50as the venue for the showdown.
0:40:50 > 0:40:51This is perfect.
0:40:51 > 0:40:57I can't imagine a better way to inspire the guys about Scottish Soul Food.
0:40:57 > 0:41:00She's calling the competition the Scottish Soul Food Takedown.
0:41:00 > 0:41:02And she's convinced ten of Scotland's
0:41:02 > 0:41:04leading chefs to take part.
0:41:09 > 0:41:11Davina and Eve have been sent to Edinburgh to meet
0:41:11 > 0:41:13one of the competing chefs.
0:41:15 > 0:41:18They'll be helping him to prepare his signature dish.
0:41:20 > 0:41:23Mark Greenaway is an award-winning chef
0:41:23 > 0:41:26who specialises in Scottish food.
0:41:26 > 0:41:28He'll be using locally sourced,
0:41:28 > 0:41:31line-caught fish for his competition dish.
0:41:31 > 0:41:33Do you know what these are?
0:41:33 > 0:41:34Langoustines, right?
0:41:34 > 0:41:36Yeah. Do you know how to tell when they're fresh?
0:41:36 > 0:41:38- No.- When they're alive.
0:41:38 > 0:41:40- Oh, my goodness. Are they alive?- No.- Yeah.
0:41:40 > 0:41:42- Are you serious? No!- It's moving!
0:41:42 > 0:41:47I don't like water. Like, sea creatures creep me out.
0:41:47 > 0:41:48At least we're not cooking it.
0:41:48 > 0:41:51So we're going to use some smoked haddock.
0:41:51 > 0:41:53This is peat smoked and it actually comes from
0:41:53 > 0:41:55round the corner from where I live.
0:41:55 > 0:41:56And Arbroath smokies.
0:41:56 > 0:41:58Where do you think these are from?
0:41:58 > 0:42:01- Arbroath.- Arbroath.- Well done.
0:42:01 > 0:42:05So, these smokies, what you want to do is remove all the skin
0:42:05 > 0:42:08and all the bone and put it in one bucket
0:42:08 > 0:42:11and all the nice meat, you want to put in the other bucket.
0:42:11 > 0:42:13And what we don't want to do is
0:42:13 > 0:42:16feed 300 people on Sunday bones.
0:42:16 > 0:42:18So you both do that.
0:42:18 > 0:42:22Cos I am the sorcerer and you are the apprentice.
0:42:22 > 0:42:24And I'll pick the parsley.
0:42:24 > 0:42:27- You can do this.- Oh, it's fishy!
0:42:27 > 0:42:30I should hope it's fishy. It's fish!
0:42:30 > 0:42:32Are you a big meat eater?
0:42:32 > 0:42:33Yeah. I love bacon.
0:42:33 > 0:42:37- Really?- Yeah.- So maybe we should just have done bacon sandwiches.
0:42:37 > 0:42:38I did it.
0:42:41 > 0:42:44- I can't do it.- You can do it. - I can't.
0:42:44 > 0:42:45There's no such thing as can't.
0:42:45 > 0:42:47- Do I just put that in there?- Yeah.
0:42:49 > 0:42:52Whee! Woo!
0:42:52 > 0:42:53It bends!
0:42:53 > 0:42:56You never been told not to play with your food?
0:42:56 > 0:42:57I'm not going to eat that.
0:43:00 > 0:43:02Mark passes on his unique recipe for kedgeree,
0:43:02 > 0:43:05hoping the girls will be able to master it on the day.
0:43:07 > 0:43:10One kilo of fish bones, to every three litres of water.
0:43:10 > 0:43:12What's the ratio between rice and stock?
0:43:12 > 0:43:14One to three.
0:43:14 > 0:43:15How much curry powder do we put?
0:43:15 > 0:43:17One and a half...
0:43:17 > 0:43:18One and a quarter spoons.
0:43:24 > 0:43:27Neil Forbes is another award-winning chef with
0:43:27 > 0:43:28a passion for Scottish food.
0:43:31 > 0:43:33Amy and Sophie are on his team and they're hoping Neil's
0:43:33 > 0:43:36traditional Scottish stew will give them the edge.
0:43:37 > 0:43:40So we want to keep it as true as possible to a Scottish
0:43:40 > 0:43:42historical, traditional recipe.
0:43:42 > 0:43:45So carrots, onions, celery, beef.
0:43:45 > 0:43:48Smells really, really good.
0:43:48 > 0:43:52So, if I was to come round to your house, what's the perfect
0:43:52 > 0:43:55dish that you would want to cook and show off?
0:43:55 > 0:43:57- I'm not capable of cooking very many things.- Bet you you are.
0:43:57 > 0:43:59It would be Dairylea on crackers
0:43:59 > 0:44:01or it would be pasta and cheese.
0:44:01 > 0:44:04OK. A little cheesy triangle and crackers or pasta with cheese.
0:44:04 > 0:44:08- No, just Dairylea. It's just this spreadable cheese. It's really good.- OK. Right.
0:44:08 > 0:44:10- I'm not very good at cooking.- OK.
0:44:10 > 0:44:11How's it looking?
0:44:11 > 0:44:15It looks really good but could we make 300 portions of this with £150?
0:44:15 > 0:44:16I think absolutely.
0:44:16 > 0:44:19You know what? You'll probably have some change to go
0:44:19 > 0:44:21and buy some Dairylea and some crackers.
0:44:25 > 0:44:26With the kedgeree cooked,
0:44:26 > 0:44:29Mark gives the girls a pre-competition pep talk.
0:44:29 > 0:44:34So remember, girls, first and foremost, this is a competition.
0:44:34 > 0:44:37And we're not going into the competition not to win, are we?
0:44:37 > 0:44:41- No. It should be relatively simple.- Yeah, it's fun.
0:44:41 > 0:44:43As long as you know how.
0:44:43 > 0:44:46So, as long as you get that mix right, it's going to be fine.
0:44:46 > 0:44:51It's all quite simple, you know, nothing too technical about it...
0:44:51 > 0:44:54- Oh, we're going to win. We're definitely going to win.- Yeah.
0:44:54 > 0:44:56- We're the best team.- Yeah.
0:44:56 > 0:44:59We've got, you know, a really good chef on our side.
0:44:59 > 0:45:01We've got a really good dish that, you know,
0:45:01 > 0:45:04if we do it right, it's going to be really good.
0:45:04 > 0:45:07While kedgeree may be a winner, Neil's comfort food
0:45:07 > 0:45:11accompaniment to his beef stew may give them the advantage.
0:45:11 > 0:45:13How do you like your mashed potato?
0:45:13 > 0:45:15I get in trouble cos when I go to my friend's house
0:45:15 > 0:45:17I always buy mashed potato from Sainsbury's.
0:45:17 > 0:45:19You buy mashed potato?! Aww!
0:45:19 > 0:45:21We're going to make the best mashed potato.
0:45:21 > 0:45:22Creamy mashed potato's the best.
0:45:22 > 0:45:25Creamy, buttery. It's got to be silky.
0:45:25 > 0:45:28- It's got to be velvety. - Smooth mashed potato.- Smooth, yeah.
0:45:31 > 0:45:34So, I'm going to melt the butter alongside the cream,
0:45:34 > 0:45:38so we then don't end up with some sloppy, kind of gluey mash.
0:45:38 > 0:45:40Cos that's what we really don't like.
0:45:40 > 0:45:42Add a little bit of this.
0:45:43 > 0:45:45Remember, just a little bit first
0:45:45 > 0:45:46cos we can always add some more.
0:45:46 > 0:45:50- That looks better than Sainsbury's mash.- Probably is.
0:45:50 > 0:45:52I'll take that as a compliment.
0:45:53 > 0:45:54Look at that.
0:45:54 > 0:45:56It's so good.
0:45:56 > 0:45:57It just is so good, isn't it?
0:45:57 > 0:46:00If you don't win with this mashed potato alone,
0:46:00 > 0:46:01I'll be very surprised.
0:46:04 > 0:46:06It just looks nice.
0:46:06 > 0:46:10Now that, to me, is proper Scottish soul food.
0:46:10 > 0:46:12For you to try, Amy. Wonderful!
0:46:16 > 0:46:17I think we will be able to manage it.
0:46:17 > 0:46:20It's something that's not too complex and it tastes really good.
0:46:20 > 0:46:23There's no really complex techniques.
0:46:23 > 0:46:25It's all stuff that most people are able to do,
0:46:25 > 0:46:27just put together in a different way
0:46:27 > 0:46:30to produce something different, so hopefully it'll be OK.
0:46:35 > 0:46:37It's the day before the competition.
0:46:37 > 0:46:39The pupils are back in the school kitchen,
0:46:39 > 0:46:43preparing their dishes, using the chefs' recipes.
0:46:43 > 0:46:44Eurgh!
0:46:44 > 0:46:46LAUGHTER
0:46:46 > 0:46:49- What is that? - I don't know! It's black.
0:46:49 > 0:46:52It's probably the smoke from SMOKED haddock.
0:46:52 > 0:46:53No, it's slimy.
0:46:53 > 0:46:56- The fish's suffering is over. - Exactly.
0:46:56 > 0:46:58My suffering's happening right now.
0:46:58 > 0:47:00While Team Kedgeree are wrestling with the fish,
0:47:00 > 0:47:03the others are finishing the stew
0:47:03 > 0:47:06and boiling the potatoes.
0:47:07 > 0:47:09# It feels like a perfect night
0:47:09 > 0:47:11# To dress up like hipsters
0:47:11 > 0:47:13# And make fun of our exes
0:47:13 > 0:47:15# Uh uh, uh uh
0:47:15 > 0:47:18# Tonight's the night that we forget about the deadlines
0:47:18 > 0:47:20# It's time... #
0:47:23 > 0:47:25Meanwhile, at Linlithgow Palace,
0:47:25 > 0:47:28the chefs' marquees are being erected.
0:47:32 > 0:47:37Fi's culinary cook-off is beginning to take shape.
0:47:37 > 0:47:41Yes and the saltire's flying on top of the castle.
0:47:41 > 0:47:43It's totally inspirational.
0:47:43 > 0:47:45It's an amazing place.
0:47:45 > 0:47:47Well, good, great.
0:47:47 > 0:47:51And if the weather stays like today, then we'll be laughing.
0:47:52 > 0:47:54THUNDER RUMBLES
0:47:54 > 0:47:56RAIN POURS
0:47:58 > 0:48:01It's the day of the Scottish Soul Food Takedown.
0:48:04 > 0:48:06Undeterred by the cold, wet conditions,
0:48:06 > 0:48:09the management team starts setting up.
0:48:09 > 0:48:11# Don't worry
0:48:11 > 0:48:13# Sweet baby
0:48:13 > 0:48:17# Don't you ever worry about a thing... #
0:48:18 > 0:48:22Back in the kitchens, it's an early morning start for the cooks.
0:48:22 > 0:48:24Get your pinny on, get organised.
0:48:24 > 0:48:26Thank you.
0:48:27 > 0:48:28Go as fast as you can.
0:48:32 > 0:48:35The only thing Team Stew have to do is to make their
0:48:35 > 0:48:37boiled potatoes into mash.
0:48:37 > 0:48:41The whole thing with mash is that it should be silky, smooth.
0:48:41 > 0:48:43I know you can do it.
0:48:43 > 0:48:46You're the mash expert, Amy.
0:48:46 > 0:48:48Err... You are.
0:48:48 > 0:48:50Hopefully they'll be as good as the ones we made with Neil.
0:48:50 > 0:48:52And, if not, then maybe he'll be able to salvage them
0:48:52 > 0:48:56when he gets here. But I'll try my best.
0:48:56 > 0:48:58Team Kedgeree can't boil an egg.
0:48:58 > 0:49:00This has got a big dent in it already.
0:49:00 > 0:49:02I don't think it's a good egg.
0:49:02 > 0:49:04It's fine. Just put it in. They can use it somewhere.
0:49:06 > 0:49:10I'm a bit concerned about the fact that Mark Greenaway's
0:49:10 > 0:49:13reputation depends on our skills with eggs.
0:49:13 > 0:49:16It's difficult. People, like, underestimate the easiness...
0:49:16 > 0:49:18- No, they don't.- They do!
0:49:18 > 0:49:20- We're just a bit...- No!
0:49:20 > 0:49:24Fortunately, Chef Mark turns up to oversee their efforts.
0:49:24 > 0:49:25The haddock's been chopped.
0:49:25 > 0:49:29And we've got Eve, who is going to be project manager.
0:49:29 > 0:49:32So it should all be, you know, a total shambles.
0:49:32 > 0:49:35It'll be fine. We'll be fine.
0:49:35 > 0:49:36It'll be fine.
0:49:38 > 0:49:42I think, once Eve gets into her stride,
0:49:42 > 0:49:45she might just step up and surprise.
0:49:45 > 0:49:48She's got some of the qualities that you might expect from a chef -
0:49:48 > 0:49:51wayward, wild.
0:49:52 > 0:49:54Bit stressed at the moment.
0:49:54 > 0:49:55It's really hot.
0:49:56 > 0:49:58I've got several burns now.
0:49:58 > 0:50:02I keep chucking it everywhere.
0:50:02 > 0:50:05And I can't tell if it's burning to the bottom of the pot or not.
0:50:05 > 0:50:08- Past caring.- Make sure you stir it right on the bottom then.
0:50:08 > 0:50:11So it's going to take as long as it takes.
0:50:11 > 0:50:12And we do have time. So it's fine.
0:50:12 > 0:50:16The mash is not quite as light and fluffy as they'd hoped for.
0:50:16 > 0:50:18I can't feel my arms any more.
0:50:21 > 0:50:23It doesn't leave a very nice taste in your mouth.
0:50:24 > 0:50:27Oh! No, no, no! Don't do that! Aargh!
0:50:27 > 0:50:30It's 11 o'clock and we've got an hour.
0:50:30 > 0:50:32The chefs will already be rocking up up there.
0:50:32 > 0:50:36And you can feel it in the air that something's going on.
0:50:36 > 0:50:38THUNDER RUMBLES
0:50:41 > 0:50:42These are two separate...
0:50:42 > 0:50:44Yeah, two separate, yep, yep.
0:50:44 > 0:50:46They're the opposition.
0:50:46 > 0:50:47LAUGHTER
0:50:51 > 0:50:53As the chefs begin to take their place in the arena,
0:50:53 > 0:50:56the weather takes a turn for the worse.
0:50:56 > 0:50:58THUNDER RUMBLES
0:50:58 > 0:50:59All right, Duncan?
0:51:05 > 0:51:07"It's cold, eat beef."
0:51:08 > 0:51:11And rival chef Neil is concentrating on his stall,
0:51:11 > 0:51:14unaware that the mash is proving an almighty headache.
0:51:16 > 0:51:18These potatoes don't look like Neil's just now
0:51:18 > 0:51:20and I don't know why.
0:51:20 > 0:51:23I want to cry. They don't.
0:51:23 > 0:51:25They're not sticking together like his are.
0:51:25 > 0:51:26They're not as light as his are.
0:51:26 > 0:51:28They're just not working and I don't know why.
0:51:28 > 0:51:31I thought I had the easy job cos I wasn't here for the stew.
0:51:31 > 0:51:33"All you need to do is just mash some potatoes."
0:51:33 > 0:51:35But it's harder than I thought it would be and I'm not
0:51:35 > 0:51:38- having a good time right now. - That's really hot! Ow!
0:51:38 > 0:51:40We'll show the potatoes to Neil and he'll say, "What have you done?
0:51:40 > 0:51:43"That's not what I taught you to do."
0:51:43 > 0:51:45Amy, MasterChef.
0:51:45 > 0:51:47Oh, no...
0:51:51 > 0:51:52This is ridiculous.
0:51:52 > 0:51:54Time to call Fi.
0:51:54 > 0:51:57- It tastes like...- It's disgusting! - ..lumpy cream.
0:51:57 > 0:51:58It's horrible.
0:51:58 > 0:52:01Hi, we're having a bit of a disaster with the mash.
0:52:01 > 0:52:05What you need to do is to take the potato out of the pan
0:52:05 > 0:52:10and push it with the back of a metal spoon through the sieve.
0:52:10 > 0:52:12Yeah, you see, I did that and we can't get them smooth.
0:52:12 > 0:52:15They're like... Oh, they're disgusting.
0:52:15 > 0:52:17Like, they're absolutely rank.
0:52:17 > 0:52:19Is it really...? Is it really bogging?
0:52:19 > 0:52:21'Well, we don't know how to get the lumps out.'
0:52:21 > 0:52:24We've been trying to mash it but the lumps just aren't coming out.
0:52:24 > 0:52:26OK. Get rid of the lumps first
0:52:26 > 0:52:28and then we'll concentrate on the taste after that.
0:52:28 > 0:52:31- Right, I'll see you soon. Bye. - Oh, my God.
0:52:33 > 0:52:34Oh, my God.
0:52:36 > 0:52:40With the rival team in meltdown, Eve rehearses her victory dance.
0:52:40 > 0:52:42Boop, boop!
0:52:42 > 0:52:43Boop!
0:52:45 > 0:52:47Look at that. Potatoes. Excellent.
0:52:47 > 0:52:51That is your cream and butter. Sophie.
0:52:53 > 0:52:56It's time for Team Stew to present their mash to the master.
0:52:56 > 0:52:58Right, Amy, what have we got in here?
0:52:58 > 0:53:00That's the butter and cream.
0:53:00 > 0:53:02OK. Excellent. And is that the mashed potato?
0:53:02 > 0:53:04That's the mash. This is just butter.
0:53:04 > 0:53:06Mmm.
0:53:06 > 0:53:08OK. That's not how I showed you how to make mash, is it?
0:53:08 > 0:53:10- No!- Back to the...
0:53:11 > 0:53:14I've put my name on this. This is my reputation.
0:53:14 > 0:53:17- Oh, my goodness. Have you tasted it? - Yes.- What does it taste like?
0:53:17 > 0:53:20- Bad things.- Bad things. OK. Do you know what?
0:53:20 > 0:53:23We're going to turn it into tasting like good things, aren't we?
0:53:23 > 0:53:26I tried my best.
0:53:26 > 0:53:29So now the mash is now going to be crushed potato.
0:53:29 > 0:53:31We're going to add loads of parsley and it'll be delicious.
0:53:31 > 0:53:33With loads of butter and more cream.
0:53:33 > 0:53:37- So will we put more butter in? - Yeah, we'll do that.
0:53:37 > 0:53:40All right. So butter, cream. Absolutely gorgeous.
0:53:40 > 0:53:42BAGPIPES: "Scotland The Brave"
0:53:45 > 0:53:49With their potato problems behind them, the competition begins.
0:53:50 > 0:53:52Each of the chefs has a teen
0:53:52 > 0:53:54showcasing their Scottish Soul Food dish.
0:53:57 > 0:54:00And Hamish is the master of ceremonies.
0:54:00 > 0:54:01My name's Hamish Taylor
0:54:01 > 0:54:04and it's my pleasant duty to welcome you to this to afternoon's,
0:54:04 > 0:54:08I guess, slightly different take on a traditional Sunday lunch.
0:54:10 > 0:54:14Along with the kedgeree and the Scottish stew is rhubarb and custard...
0:54:16 > 0:54:19..braised ox cheek, seafood bisque and lots more.
0:54:20 > 0:54:22It's traditional Scottish fare
0:54:22 > 0:54:25served up in traditional Scottish weather.
0:54:27 > 0:54:29The rules are simple -
0:54:29 > 0:54:31once all the different dishes have been sampled,
0:54:31 > 0:54:33each vote is cast using a gold coin.
0:54:35 > 0:54:39Whoever wins the most gold coins is named Scottish Soul Food Champion.
0:54:41 > 0:54:42Team Stew are raring to go,
0:54:42 > 0:54:45undeterred by their earlier problems.
0:54:45 > 0:54:47This is Amy's famous mash...
0:54:47 > 0:54:48THEY CHUCKLE
0:54:48 > 0:54:51- Take a look. It's your turn. - Not famous in a good way.
0:54:51 > 0:54:55We changed it to crushed potato instead of mash so...
0:54:55 > 0:54:58then we've got kind of an excuse for the lumps.
0:54:58 > 0:55:01They don't taste as bad as they did. Neil managed to season them
0:55:01 > 0:55:04and stuff and they're kind of covered by the stew so it's fine.
0:55:04 > 0:55:07Roll up, roll up. Quality cookery here.
0:55:08 > 0:55:11All done by the students of Linlithgow Academy.
0:55:11 > 0:55:14I'm actually stunned how many people have turned out today.
0:55:14 > 0:55:15I can't believe it.
0:55:15 > 0:55:18With weather like this and yet they've turned out,
0:55:18 > 0:55:21they've supported the cause and they seem to be really enjoying it.
0:55:21 > 0:55:23All the food is just fantastic.
0:55:23 > 0:55:26It's a chance to show just what you can do with humble ingredients
0:55:26 > 0:55:29if you put your heart and soul into it.
0:55:29 > 0:55:33The food's just wonderful. It's wonderful.
0:55:37 > 0:55:40And the competition for the gold coins is kicking off.
0:55:40 > 0:55:42Oh-ho-ho-ho! First golden coin.
0:55:42 > 0:55:44Yes. First of many.
0:55:45 > 0:55:48The only kitchen to offer a pudding is charging out in front.
0:55:54 > 0:55:56Woo-hoo!
0:55:56 > 0:55:59I've just had the rhubarb creme brulee with custard.
0:55:59 > 0:56:02It was absolutely sensational. Most enjoyable.
0:56:04 > 0:56:07We're shifting a lot. It's just whether we get the gold coins.
0:56:07 > 0:56:09Everybody seems a big fan of the rhubarb
0:56:09 > 0:56:13so I think we're just competing with that just now.
0:56:13 > 0:56:16Eve's prepared to do almost anything to win those gold coins.
0:56:16 > 0:56:18I'll pull out the waterworks if I have to.
0:56:18 > 0:56:21Heather, Heather, we've got one.
0:56:21 > 0:56:24The kids are really getting into it and they're screaming at each other,
0:56:24 > 0:56:26bribing everyone for the gold coins.
0:56:26 > 0:56:28We've got about four or five, I think.
0:56:28 > 0:56:31I think we've got about the same, yeah.
0:56:31 > 0:56:33Time's up. Forks down.
0:56:33 > 0:56:38ALL: Five, four, three, two, one!
0:56:38 > 0:56:39KLAXON BLARES
0:56:39 > 0:56:41Woo-hoo!
0:56:41 > 0:56:43Count the coins now. Off you go.
0:56:43 > 0:56:44Go count the coins.
0:56:46 > 0:56:48Now for the count.
0:56:48 > 0:56:49How many do you have?
0:56:49 > 0:56:52We've actually got 8,004!
0:56:55 > 0:56:58Those advanced maths classes are paying off.
0:57:04 > 0:57:07And the winner of the first Scottish Soul Food Takedown is...
0:57:07 > 0:57:09ANNOUNCER: Red Onions!
0:57:09 > 0:57:12It's the stall with the rhubarb and custard.
0:57:18 > 0:57:20Thank you very much.
0:57:20 > 0:57:23Yes, I guess it just goes to prove that we do have a sweet tooth.
0:57:23 > 0:57:25And I think maybe I cheated a wee bit
0:57:25 > 0:57:27because I was the only one who did pudding.
0:57:27 > 0:57:29- Well done! - CHEERING
0:57:29 > 0:57:33Despite the problems with the mash, Team Stew come a dignified fourth.
0:57:35 > 0:57:38Team Kedgeree may not have won but it's been a great experience.
0:57:38 > 0:57:40I think we've had a good time.
0:57:40 > 0:57:44- I mean, I had a good team. - Aw.- So, we had a good day.
0:57:46 > 0:57:50The Takedown's shown that people love the idea of Scottish Soul Food.
0:57:50 > 0:57:54Now the teens have the perfect platform to launch their takeaway.
0:57:54 > 0:57:57I didn't think it would be, you know, such a successful concept,
0:57:57 > 0:58:00Scottish Soul Food, but I think today proved that
0:58:00 > 0:58:02there is a market for it
0:58:02 > 0:58:06and a lot of people are willing to buy it and they enjoy it so...
0:58:06 > 0:58:09Next time on Teen Canteen, to raise more money,
0:58:09 > 0:58:12they organise an elegant afternoon tea...
0:58:12 > 0:58:15This is the number of people served. That's not a good sign.
0:58:15 > 0:58:17..build a pop-up takeaway to sell their food from...
0:58:17 > 0:58:20We're making our own doughnuts and they're really good. CHEERING
0:58:20 > 0:58:24..and go undercover to drum up business for Teen Canteen.
0:58:31 > 0:58:34Subtitles by Red Bee Media Ltd