Episode 1 Teen Canteen

Every day, after lunch,

school canteens across the country lie empty and unused.

Until now.

MUSIC: "Chelsea Dagger" by The Fratellis

Urgh!

This term, the lid's being lifted on a brand-new venture

based in the kitchens of a Scottish school...

Ooh-hoo-hoo.

..run by its sixth year students.

I want to cry!

You can't die if you eat fish bone.

Nothing bad happens, does it?

They're starting a business selling takeaway food.

And they're building it with everything they've got.

They're determined to make cash by the bucket-load...

PIG GRUNTS

..and nothing's going to put them off.

SHE YELPS

The only problem is they can't cook...

No, no, no, no. Don't do that.

Ow!

..have no business experience...

And it's just absolutely ridiculous that a group of teenagers -

none of us have ever done business -

are going to just scrap a whole stage of a business

that every other business does.

Have you not been listening for the past, like, hour?!

..and their demanding coursework doesn't include customer relations.

No, no, no, no. I want doughnuts.

Don't give me that.

At a time when almost a million young people

think they're already on the scrapheap,

can these sixth year students salvage their prospects?

Come buy some doughnuts!

-ALL:

-GO, TEEN CANTEEN! WHOO!

The fresh-faced teens are about to learn some valuable lessons

from the School of Life.

SCHOOL BELL RINGS

MUSIC: "Ghost" by Bombay Bicycle Club

The sixth years at Linlithgow Academy

are about to be given the chance to demonstrate

their creativity and leadership in the world of business.

# Chasing the dream

# Though I never pick up the pen... #

In this, their final year of school,

they're going to launch a takeaway catering company.

It'll run for a week at the end of term,

selling food they've cooked in their own school kitchens

to the people of Linlithgow.

-PHOTOGRAPHER:

-One, two, three...

# My ever-changing ghost... #

SCHOOL BELL RINGS

It's an experience that head teacher, David MacKenzie,

believes will give them the edge that they need to succeed in life.

Out in the big, bad world - in the world of employment -

clearly the message we're getting from employers

is that they want greater flexibility.

They want people to be able to think for themselves, to take decisions,

and the opportunity that Teen Canteen gives us

is to really focus on the types of skills

that employers will be looking for.

MUSIC: "You May Be Blue" by Vetiver

Help is on hand from business expert Hamish Taylor.

Having run Sainsbury's Bank and Eurostar,

he knows what it takes to succeed in business...

..and he has high hopes for Teen Canteen.

Success at the end of this, for me,

is that I hope they have taken away some real lessons,

whether or not they're going to go into business.

Lessons about leadership, about communication,

about logistics, about working with each other.

All those sorts of lessons.

I'd love them to go away and think, "Do you know what?

"I got that out of my final year at school."

It's day one of Teen Canteen

and Hamish lays out the basics of business to the sixth year students.

Who's your customer going to be?

The primary customer, I guess, is going to be the person

buying the food or buying the family meal.

Who are THEIR customers? The rest of the family.

So when we do customer insight on Teen Canteen,

we'll need to know about both.

There's no point just learning about the person who buys -

you've also got to learn about everybody else

who might have an influence on that decision.

This is YOUR project and your challenge, so I want you to do this

and you to decide what you want to find out, what you want to do.

I want Teen Canteen to be pretty different.

I want you to come out with really surprising ideas.

Some radical new things that are going to astound your parents,

astound the customers that you're going to go out to.

But we can't do that if we don't really understand their world first.

The teens' first task is to do their market research.

Heather and Bhavya head into town to figure who their customers are

and what they want from a takeaway.

Linlithgow is a small historic town close to Edinburgh.

Its busy main street has a handful of the usual takeaways.

If the teens are to persuade customers to buy their food,

they'll need to offer something a class apart.

There's loads of pizza places and loads of Chinese but...

Yeah. There's quite a few takeaways but there's not much variety.

-Like, they're all good, they're just all the same, like...

-Yeah.

Most of the takeaways sell the usual high-fat, high-salt fare

which is a big hit with the teens.

We need them to go into the world of their customer

and really understand what's going on.

'The temptation will be to create something

'that they would want to buy themselves.'

THEY'RE not the customer.

Families in Linlithgow are the customer.

-Oh, this looks so good.

-I know!

While Heather and Bhavya boldly persevere

with the market research...

This is SUCH a good pizza.

..some of the other sixth years are doing their research at home.

Despite working full-time,

Eve's mum makes a home-cooked meal every night

and rarely buys a takeaway.

So do you think it's important to make your own food?

I think it's important for lots of reasons.

It's cheaper, it's healthier and I think it tastes better.

I prefer to eat food rather than make it.

I'm not really a kitchen dweller.

You can find out how to cook, you know,

it's not like it's rocket science. No offence.

HER MUM LAUGHS But, er...

It's always nice when someone tells you

that your skill is really, really simple, a matter of just nothing.

Well, it doesn't look that hard!

On the other side of town,

Sean and his brothers are busy doing the cooking...

something they've done every night since their mother had a stroke.

Even these three teenage lads cook at home

instead of getting a takeaway.

Every single night, we'll either have cheese and beans on toast

or we'll be cooking up some pasta and chicken

and normally just kind of wraps and things that are simple.

But Sean doesn't intend on doing the cooking for ever.

In about 15 years', 20 years' time,

I'm expecting my wife to make the meal for me,

cos if I've been out working hard all day,

and she's been in the house cleaning and tidying,

she's had plenty of time to make a meal for me.

Bhavya may prefer pizza

but her parents cook fresh, home-made Indian meals every night

and she's had enough.

Why do you make Indian food every day, though?

Because we're used to it and it's wholesome

and it's a very good vegetarian option.

So is other food.

It's so simple to make.

You could just buy the same thing from a shop and then not cook it

so it doesn't smell bad.

It's not fresh and there are also added ingredients

like preservatives, added chemicals, which I want to avoid.

Why you don't like to eat it?

Because it's really spicy

and it smells really bad when you cook it.

I know you're more worried about your clothes getting smelly

and your hair getting smelly than the taste of it.

Are you ready to eat now?

Are you ready to eat now?

I'm not really hungry.

Help yourself to veg.

So the real competition for Teen Canteen's takeaway food

is the healthy, home-cooked meal.

MUSIC: "On The Radio" by Regina Spektor

With the research complete,

it's time to use what they've learned

to make key business decisions

and, to do that, they've set up a management team.

Welcome to the first management meeting. You've all been selected...

The newly-elected managers, Bhavya and Stuart, lead the meeting.

So we've probably all thought about who we want to sell to,

when we're going to sell, that kind of thing.

You need something like a pushing point to really attract people,

say, "This is what we do. This is why we're different."

The typical image of a takeaway

is kind of like the cheap and nasty meat and all the rest of it.

We're competing with the home-cooked food.

Home-cooked's kind of... Your mum makes it and it's nice and healthy.

So would you order more takeaways if it was healthy, tasty and cheap?

I think with this horse meat scandal, we could...

It's a really good selling point for us.

-We can use that to our advantage.

-Totally. Totally. I totally agree.

-Where the horse meat was found was in frozen "value" products.

-Yeah.

If you're going to pay next to nothing, you're going to get...

If you're going to pay 40p for six burgers,

is it going to be pure beef?

No. You'd be naive to think it's pure beef.

If it's healthy and local, it's going to make it more expensive

but the people that are going to order it are people from Linlithgow

and the people who live in Linlithgow, like,

putting it a nice way, all have a lot of money.

If your mum gets, like, a takeaway for dinner,

she might feel guilty that it's not healthy enough for her kids.

If we had a kind of direction so, for example, what would make

a guilt-free, you know, takeaway or something like that?

-A guilt-free takeaway. That's actually really good.

-Yeah.

It's a good slogan.

I think if you came up with something that would be healthy

and also really quick, I think they will really go for it.

-I think the guilt-free takeaway.

-This is brilliant.

A guilt-free takeaway? Yeah, I think so.

We're going to nail every other takeaway to the wall

and we'll destroy them.

THEY LAUGH

To deliver a guilt-free night off for Mum,

the pupils' top priority will be learning how to cook.

With only ten weeks until the doors open,

the food team have their first workshop in the home economics room.

Food professional Fi Buchanan

has run her own successful catering company.

Moisten with olive oil. It's stopping a crust...

Let me just... Thank you.

She's agreed to help set up Teen Canteen.

This is the fist time we've got everybody

who has expressed an interest in food all together in the one place

and it gives me a chance just to see the different levels of experience.

Most of the sixth years have never cooked a meal before.

I'm not very good at cooking. I'm not very good at all.

So, like, I make pasta and that's about it.

I don't really know what I'm doing but... Kneading it?

Is that kneading it? I don't know.

I'm not good at cooking, really, I don't think.

Chloe can do that. She's a good cook.

How do you hold a knife?

-Like a pencil.

-Like that?

-Yeah. With one finger on...

It's, like, digging into my finger.

With the basics covered, Fi teaches the teens

how to prepare a simple takeaway snack - Mexican fajitas.

It's a combination of spiced meat and fresh vegetables,

wrapped in a tortilla.

So are you going for spicy...?

I want to but Amy doesn't really eat veg.

It's like I don't like the taste of a lot of them.

But, like, peas?

I'll eat peas if I have to.

Fi's beginning to realise the scale of the task ahead.

It's going to be a mountain for them to climb to get to the point,

from where they are now,

to actually creating a product they have to sell for cash.

LAUGHTER

Ah!

That is going to be an intense journey.

It's an intense journey for a chef,

let alone guys who don't eat vegetables

and have never cooked before.

Even so, the first meal the food team have ever cooked

is going down surprisingly well.

It's nice to know we actually made this and it was, like...

-Edible?

-Yeah.

Nobody's, like, puking or anything. People are actually enjoying it.

When it's members of the public and it's food we've made

and they're enjoying it, it's going to be even more satisfying.

They're so pleased with their efforts,

the teens decide Mexican is the ideal cuisine for their takeaway.

Mexican food actually is really healthy

but it's also really tasty at the same time.

So I think that's going to be a great combination.

And where better to prepare that food than the school kitchen?

Once lunch is over, it lies unused.

Now it's where the teens will be cooking all the food

for their catering company.

In charge of the kitchen is Linda Smith.

There's all your pots and pans, et cetera.

To your left here, we've got plastic bowls, glass bowls...

It's really, really exciting being in the kitchen for the first time.

I don't know what these are - we'll just shove them in.

'Teen Canteen is, like, starting to manifest itself now.'

The plan is to create Mexican bite-size tasters

for an up-and-coming parents' night.

Oh, is that it? I worked it out. It's OK.

They've only ever cooked Mexican food once.

Now it needs to be accomplished enough to impress their parents.

This is a huge ask for these guys.

They've got 15 quid to put together 150 pieces of food

in a very, very short space of time.

This is all about bringing the parents on board,

saying, "This is what we're doing."

I don't cook. I'm rubbish.

You're going to have to put this in the bin because this won't be good.

I don't have much experience in cutting vegetables,

so it's just kind of guessing.

I don't really know what I'm doing.

I'm trying to make the popcorn at the moment

but the oil's taking a while to heat up.

So could be a bit pushed for time.

Everybody OK about finishing the job they've got by four?

ALL: Yes!

If the food goes down well,

the parents will be asked to make a donation.

-What is in here? I've never been in here.

-Everything.

Ever hopeful, the management team are trying to find

something big enough for collecting the cash.

A bucket looks better than a kettle...

If we have a big box, it makes it look like we need more donations.

So they'll give us more money..

We can decorate it with, like, Christmas decorations.

We're totally getting off-task here. Totally off-task.

-This cupboard's amazing.

-Can we use a bucket?

However, the bucket will be useless if there's no food to serve.

Ten minutes to go. Ten minutes to go, folks!

The pressure mounts when the parents' evening

finishes ten minutes earlier than expected.

-Stuart, everyone's coming out.

-What?

There's people... Like, there's parents outside.

-Has it finished?

-I don't know.

Right, I'm going to go check.

They're finishing up? Right.

MUSIC: "Chelsea Dagger" by The Fratellis

Sorry to keep you, everyone. This is just something really quick.

There is a new food business in town.

We would appreciate all donations

cos it would give us a little bit of money

to get our business up and running.

Just put it all in!

Go, go, go, go, go! We need food!

Who's ready for service?

There's a little bit of beef in there. Some cheese, salsa as well.

Thank you!

What did you think of the food?

I thought it was really good, actually. It was excellent.

I had one of the flatbread things from over there.

They were really nice.

Had the Mexican popcorn, which was nice as well.

You go into town, you see the usual takeaways.

It's the same things again and again.

So something like Mexican food would be great.

There's really good feedback.

It's really relative to what we've been discussing beforehand,

so that's good. We can feed that back in to the management meeting.

Everybody was finished half and hour faster

than we thought they would be,

so where we were sort of just pushing forward at a steady pace,

everything had to come really fast, really, really quickly.

So... But I think we made it happen.

The taster evening's been a big success.

The hungry parents loved their Mexican food,

which means the management team can count their spoils.

We made £62.30. So that's good.

-So good.

-Cos that's like £50 profit from that.

But £62.30 doesn't amount to much in the real business world.

Now they'll need to raise some proper start-up cash.

Business expert Hamish Taylor knows only too well

that substantial investments are hard to find.

This is not go out to your friends and neighbours

and get them to sponsor you 50p to swim lengths of the swimming pool.

This is much more serious than that in the sense that,

if you want to run a business,

you're going to have to invest up front

and that means either you've got to get other people

to contribute some funds

or you're going to have to raise the money yourselves.

The management team have a brainstorming session.

Basically, we need as much capital as we can get.

So any ideas any of you guys have, you have write them down,

even if it is really unexciting and it's a disco.

It'll make us money.

Obviously, it's going to be kind of...

The basics of it will be like a disco or a ceilidh

but I think we should probably try and look for a bit of a twist...

More exciting.

We need to find something that we can do

that's different form everyone else to maximise the profit.

To help them come up with a great idea,

they've come to Glasgow to visit high-profile events company DADA

and to meet managing director Oli Norman.

Guys, come on in, grab a seat.

So the starting point when you're doing an event

is thinking of something unique.

That's the absolute key singular thing.

Well, in this event that we did, we got them all naked.

Quite spectacular.

I'm not suggesting that you get all your people

coming along to your event naked. Cos I don't think your headmaster

would be too chuffed with me right now.

But the point here is, I'm showing you radical things,

things that we've done. One of the starting points

is get some famous people there. People love other famous people.

There's something we did with Gok Wan. Women love him.

They came in their droves of thousands

and bought tickets from us.

A lot of these people you might think are untouchable - they're not.

So, golden rule - ask.

And what's one of the best ways

you can get in touch with a celebrity these days?

Twitter?

Twitter. Exactly. Reach for the stars.

Go really high if you're asking for someone to come along.

SCHOOL BELL RINGS

Inspired by the advice they've been given,

the teens decide to organise a glamorous, star-studded event.

And they're selling tickets to the big bash to the school juniors.

S1 to S3, girls?

You interested in our disco Monday?

You can buy one here if you've got £3.

Any of you guys in S1 to S3?

-It'll be a really good night. And bring your friends.

-Thank you!

-Bring along your friends. Yeah?

-Will do.

-It's the place to be on Monday night.

-It is.

They're using every marketing trick in the book to sell tickets.

Just go into, like, classes

and shout, "Party on Monday," or something, then get out.

-Yeah. Be, like, really excited.

-Be enthusiastic, yeah.

-Yeah.

MUSIC: "Wraith Pinned To The Mist" by of Montreal

It's the big night.

The school is about to be transformed

into Linlithgow's red-carpet venue of the year.

But, with only an hour to go until the guests arrive,

the organisers have only just turned up.

Cool. Then just adjust this...

# Let's have bizarre celebrations... #

Let's go!

There's still so much to do.

# Let's forget who, forget what, forget where... #

Along with the ticket sales, they plan to sell sweets and treats.

I think 50p for a bag.

Now, I don't know how many we've bagged, actually.

-We've no more?

-That's not great.

To add to the Hollywood atmosphere,

they've even hired a popping-corn duck...

which is bound to impress.

Guys, the popcorn machine broke again.

# Let's pretend we're in Antarctica

# Let's have bizarre celebrations... #

At last, the celebrities arrive...

fashionably late.

People can get their photo taken with Lara Croft.

Hey, think about that!

Sit her right there. Sorted.

-Who's that?

-He's out of One Direction. Niall?

-That's Louis Tomlinson!

-Louis?

-That's Louis!

-Well, I don't know.

-How can you not know that?

-As long as he stands up...

How could you not know that?

Right, when's the red carpet going out?

Right, er...

The trickiest job at their red-carpet event

is the red carpet itself.

Could you pull that through the door?

I could. If you asked nicely.

Please, Eve.

-Right.

-Twist it.

-If I lift it up here...

What are you doing?

Guys, there's folk arriving.

-Oh, no!

-Give me a hand with this quickly?

-Quick, quick!

-No!

-I don't know!

What are you doing? Are you broken?

"Are you broken?"

Can someone make sure my duck's not going to overheat?

Calum, just shake it - don't put your fingers in it.

-Anybody got a pen?

-This is a lot harder than anticipated.

Have any of you got a pen?

I just can't believe this is still in set-up stage

and people are at the door.

Like, it's not great but we'll have to work with it.

You can't... You don't need to keep an eye on it!

Guys! The duck's working!

LAUGHTER AND CHATTER

At last they open the doors, just in time.

Have fun, guys.

We literally got everything set up

like two minutes before people started arriving.

And it's really stressful and everyone's just running about.

Do you guys want a photo ticket?

You guys? Get a photo ticket. Come on, guys, get a photo ticket!

-Everyone ready? Everyone smile!

-Three, two, one.

CAMERA CLICKS

At a pound a pose,

the paparazzi photos are proving to be a great money-spinner.

I think the photos are going very well, actually.

Everyone seems quite keen to get one taken

and, yeah, it's just a bit of a laugh.

# We've come too far

# To give up

# Who we are

# So let's raise the bar... #

Even the takings on the door are exceeding expectations.

So it's looking good.

We're pleased!

They may be raking in the cash but the overpriced confectionary

isn't popular with all the customers.

I only have 5p.

Well, you're not getting anything, are you?

-£1.50.

-That's outrageous!

You're not a satisfied customer? We have a policy.

You need to e-mail someone who'll phone us

who'll then e-mail your parents who'll phone you

to make sure it's OK and then you'll get a refund.

-Is the duck still broken?

-Yes!

# We've come too far... #

To complete the celebrity experience,

the highlight of the evening is about to arrive.

# Let's raise the bar... #

Take a step. Take a step.

THEY CHEER

Have the management team pulled it off and booked One Direction?

No. They could barely afford the popcorn duck.

It's only a lucky first year and her friends,

who won a free limo ride to the event.

The night of a thousand stars is starting to sparkle.

Oh, it was amazing. I'm quite buzzing from that.

It was just brilliant to see.

Everyone was obviously quite excited by it.

I think we've got a good buzz going in the kids.

You can see there's absolutely tonnes of them now.

It's going to be chaos back in there but it was amazing.

# Let's go crazy, crazy, crazy

# Till we see the sun... #

The money they've raised from the disco

takes them closer to opening their takeaway business.

# Tonight let's get some

# And live while we're young... #

Despite the chaos,

it's been a vital step towards making Teen Canteen a success.

# Tonight let's get some

# And live while we're young. #

We all get very excited about the end point

because that's what we're all aiming for.

For them, it was running this disco, with the red carpet

and the limousines and all that wonderful stuff going on.

What I think they underestimated is the amount of planning

and preparation that's required to get there

and that's quite common because you're always going to get excited

about the end point because that's the bit you've been envisaging.

That's the future.

They're going to make mistakes through this project

around planning and preparation. I expect that, you know.

Would I have done it differently in their shoes? Of course I would.

But I've had 30 years of trial and error

to learn about the importance of getting the first bits right.

They're learning it on the go.

Better they learn it at the disco than in the final Teen Canteen.

Hamish wants to hammer home the message

that it's vital to be organised in business.

He's brought the team to Pinto,

an established Mexican takeaway in Glasgow.

Here, preparation is king.

It's a chance for the teens to see

how important planning and logistics are in business.

OK, girls, you're going to go on to the line.

Remember, it's all about keeping the smile on your face,

making the customer want to come back.

The food will speak for itself here.

-Right. So, Hannah, you're on the meats and beans station on here.

-OK.

Bhavya, you're on salsas, here.

-And then you just pass that to the salsas there.

-There you go.

While the girls deal with front-of-house,

Adam's back in the kitchen doing research.

We're, like, interested in doing Mexican food for our takeaways.

Is that something you think would work?

-If you went with Mexican food for your menu?

-Yeah.

The Mexican food seems to be the new in.

So you've had Chinese, you've had Italian, you've had Indian.

Now people are going for Mexican.

Organisation is key to this takeaway's success.

There's a valuable lesson for the teens to learn.

Who's next, please?

Hi. Would you like some salsa on this?

Which one would you like?

This one's spicy, this one's medium, this one's mild.

It's confirmed to them that Mexican food

is tasty, popular and profitable.

I really like the idea of Mexican.

It's quite fun and everyone seems to really enjoy it.

And the way it seems like a treat

but it's still healthy and really fresh, I like that as well.

-Sure.

-Anything else?

But not everyone's convinced about the merits of Mexican.

If they were serving just themselves,

I think it would be a great, great option.

But therein lies, potentially, the concern that I would have

on their behalf around Mexican.

If I was a mum, am I going to feed my family

Mexican Monday, Tuesday, Wednesday and Thursday?

I suspect probably not.

And I think that's the challenge for them.

Having said that, this is their business, it's their call.

We'll see what they come up with.

Far from Glasgow, the rest of the management team

are off to find out what Scotland's larder has to offer.

-Hello, Fi.

-Morning. How are you?

Fi's brought them to Monachyle Mhor, a hotel in Perthshire,

to meet Tom Lewis, one of Scotland's finest chefs,

who also keeps his own livestock.

How you doing, guys?

So we're going to go show you the pigs,

then we're going to go to the butchery

and we're going to butcher a pig. Well, the girls are.

-And, er...

-THEY ALL LAUGH

Do you want to meet the pigs first?

-Oh, my God!

-Come on.

-You can give it a name.

Yeah. They taste better if they're named.

THEY LAUGH

I bet they taste nice but I don't want to see it!

It's all very well saying, you know, if you put on your menu,

"Oh, we've got local beef or I've got..."

Tom's renowned for using home-grown

and hand-reared produce in his cooking.

If the animal's not finished properly, it won't taste good.

Got your wellies on?

Everything is freshly produced.

-Hello!

-Hello, boys.

PIGS GRUNT

If you imagine that you're a butcher, yeah? And see that, there?

That's the most valuable part of the pig. OK?

Cos that's your loin, all the way along here.

This is your hams and this is your shoulder.

What you're trying to do with your product, you know,

at the end of the day, you want to make money.

There's no point in being a busy fool.

They all say, you can eat everything on the pig but the oink, OK?

-Any vegetarians?

-I used to be.

-Used to be.

And what changed your mind?

She realised how good meat was.

She had a steak pie at New Year and really liked it

so she decided not to be vegetarian any more!

Cool! I love that my friends are here

that know everything about me.

Come on, kids.

Tom's also famous for his home-made bacon.

Right, so this is something we're all used to seeing.

This is bacon. Everyone, even vegetarians love bacon. OK?

You can make it without putting all the chemicals and everything in it, you know?

Let's bring our pig in.

Come on, pig!

SHE SCREECHES

Your face!

-I hope he brings out a pig.

-Eve, Evie...

Eve, it's a pig's head.

It's missing a head, that's all right.

-BOY:

-I wouldn't turn round, Eve.

-What's your name?

-Eve.

SHE SCREAMS

It's fine. You eat that stuff, right?

I'm being stupid. It's fine.

-It's OK.

-Well done.

I really didn't think I was going to do that!

LAUGHTER

OK, what's happened is the link between where food comes from

and where we eat it has disappeared.

Everyone... It's very easy to blame supermarkets.

"Oh, bloody supermarkets. It's all their fault."

It's not their fault.

It's just the way our lives have changed, our buying habits

and it's very easy.

You go to the supermarket cos it's ten o'clock at night.

We need some bacon, we need some sausages and this type of stuff.

Supermarkets have been very good at fulfilling that thing

but, traditionally, what would happen,

you'd go to your traditional butcher on the high street

who's open from eight till five. You'd go along.

This would be hanging here. And you'd see it.

That's all that's changed. We're not seeing it as a whole.

You know when you kill them, like, how do you kill them?

-Boo!

-SHE SCREAMS

LAUGHTER

No, we don't do that. OK, OK.

-They're...

-OK.

-They're...

-Carry on.

-They're stunned. Electric shock.

-Oh, right.

-OK.

And with killing pigs, it's very important not to stress them.

So, literally, it's a stun to the head.

So a guy's in the pen, the pigs are quite happy.

Maybe turn one in there. He'll come in, I'll just put it,

bang, the pig falls over, get's killed.

You know, it's all done so well now.

It's the reality of how we get our food.

And we're very good at it.

Say, like, if you have them when they're piglets and then they grow up...

-They're lovely when they're piglets...

-Do you not get attached?

-No.

-Oh.

If it's a good pig, you might cut one leg off

and cut another off a month later

cos, obviously, it's too good to kill at one time. Oh.

LAUGHTER

I don't get attached.

Wonder if it's hard. Or if it's squishy.

That's a lot of fat.

-So you can see there...

-Streaky bacon.

Exactly, streaky bacon.

It's really sticky.

Like, it comes off on your fingers. Mmm. Do you want some?

Tom's keen to know what kind of food the teens will have on their menu.

-You guys are going to have a themed restaurant, is that correct?

-Yeah.

And have you got a theme yet?

-Mexican.

-Mexican. What Mexican dishes are you going to have?

Things like fajitas, enchiladas, nachos.

Why Mexican? Cos you thought the kids would like it or is that what you like or...?

In our town, we've got a lot of Chineses, Indians.

We've got an Italian and a few pizza places, but no Mexican.

Have you thought about doing something else?

What about a good Scottish restaurant?

It doesn't matter where you go in the world,

if you say Scotch beef, best in the world.

If you say smoked salmon, best in the world.

You know, we produce so many great things that you

actually need to do less to cos they're already good.

You know, it's a great way to make money.

After finishing their shift,

the other half of the management team

are sampling the Mexican fare...

..and reflecting on their time on the front line.

If you go back and you're talking to Fi tomorrow or talking to Stuart,

who's not here today or whatever and say,

"What did we learn that we can take back?"

You have to be really quick, otherwise they start getting annoyed.

You have to be quick and efficient at what you're doing.

You've got to always be thinking ahead.

Like, if you can see there's a big queue, getting things ready,

knowing what people might order, so that you're ready for the rush.

Back at Monachyle Mhor,

Tom's using his home-grown ingredients to make lunch.

He hopes to persuade them that Scottish food can taste great.

Sean's first up to the table

but will Tom's vegetable-packed lunch convince him?

Here you go, kids. Excuse me.

He's made a great-looking meal that can also turn a healthy profit.

More importantly, let's think about what does the dish cost? Yeah?

So we've got eight rashers of bacon, even though

there's seven of us, cos we're such good people, I decided

we can afford one extra bit of bacon, OK?

None of these are expensive ingredients

but look how much we've got.

Amy, be mum, Amy.

Help yourselves to bread. There's some butter on the table.

I should not be the one doing this!

Go on! Get stuck in. Don't be shy.

There we go. One egg per person.

-I'm going to have some more cos Amy was pretty stingy.

-Sorry!

This is really weird. I don't ever eat vegetables, ever.

And I'm eating this, and it's amazing.

-You don't eat vegetables?

-That's right! I forgot.

I only eat sweetcorn.

This has got so much in it and I really like it.

Well done. Take a drink. Here's to eating vegetables!

There we go. We might rush through the water...

And Amy is not the only convert.

I'd definitely choose this kind of food over Mexican.

Especially seeing as it's locally sourced, as well.

But you're going to have a fight on your hands.

How would you even get around selling an idea like this?

If we cook it for them, then they'll realise how amazing it is

and then they should be on board and if they aren't, then, well...

It's locally sourced, healthy and made on a budget, which were

the key requirements for their takeaway.

So a dish like this fulfils...

Can this simple Scottish fare beat

the exotic allure of Mexican cuisine?

It's delicious....

BELL RINGS

The challenge now is to convince the rest of the management team.

Fi's prepared a Scottish stew

in the hope of avoiding a Mexican standoff.

The whole Mexican thing we've been talking about.

It does seem a little bit like we've kind of just pulled

it off a shelf, if you know what I mean?

It's nothing that really relates to us and...

I think we decided on Mexican quite easily

because it appealed to all of us but when we went up there

and what Tom actually prepared for us, the food,

I would never have touched until it had actually got put in front of me.

And sitting there and eating it,

it completely changed my mind straightaway,

from Mexican to this kind of food.

Cos there is amazing food in Scotland and we can provide that.

Haggis, neeps and tatties and Irn Bru.

That's the first... I know I'm Scottish but that's the first thing

that pops into my head when someone says Scottish food.

All of these are really valid points

but we need to consider the fact that

when we were going for Mexican, we did quite a lot of market research.

I totally think that this is, like, really nice

and I do think it would work

but, as a business, we need to make sure that that's what people want

and that we would have a market for that,

so we need to do some research.

But if we're going to market it to parents

and stuff, I think, personally, I think that they would be

more inclined to go with the Scottish thing.

When you set out to do a project, one of the first things you do

is you go and you have, like, a focus group with your target market

or you do market research.

And it's just absolutely ridiculous that a group of teenagers -

none of us have ever done business -

are going to just scrap a whole stage of a business

that every other business does.

All of us were so set on Mexican. We all loved the idea

but, as soon as we got that food put in front of us,

the majority of us - like, 90% of us - all changed our minds.

We sourced local food, local fish, Scottish cheese.

Please just stop shouting at me cos I know...

It's all your fault!

You've not been listening for the past hour!

We need to grow up a bit and take the decision on what we do

and then we go and do it.

It's either Scottish or it's Mexican.

That's what we're voting on. Hands up if you want Scottish.

And if you want Mexican.

And if you don't care.

Then let's do it.

With the majority vote plumping for Scottish food, Fi is delighted.

Scottish food's all about local, seasonal, cheap.

It's all about making the best of simple things.

So we've got a team who have got limited skills,

a very limited budget but, really, a lot of energy

and it's that energy that we can use,

that's our greatest resource.

So, we take simple things and add heart and soul to them,

then we've got something.

Fi's come up with a brand name she hopes will sell the concept...

Scottish Soul Food.

How are you? It's Fiona Buchanan...

Keen to show the teens there is a profitable market for it,

she hatches a plan.

John, how are you? It's Fi.

What are you up to next Sunday?

I've got an idea of a plan that you might be quite interested in.

What are you doing next Sunday?

She's inviting some of the best chefs in Scotland to

Linlithgow to compete against each other.

With a small budget, she's asking them

to create a Scottish Soul Food dish for the public to judge.

She's chosen Linlithgow Palace,

birthplace of Mary Queen of Scots,

as the venue for the showdown.

This is perfect.

I can't imagine a better way to inspire the guys about Scottish Soul Food.

She's calling the competition the Scottish Soul Food Takedown.

And she's convinced ten of Scotland's

leading chefs to take part.

Davina and Eve have been sent to Edinburgh to meet

one of the competing chefs.

They'll be helping him to prepare his signature dish.

Mark Greenaway is an award-winning chef

who specialises in Scottish food.

He'll be using locally sourced,

line-caught fish for his competition dish.

Do you know what these are?

Langoustines, right?

Yeah. Do you know how to tell when they're fresh?

-No.

-When they're alive.

-Oh, my goodness. Are they alive?

-No.

-Yeah.

-Are you serious? No!

-It's moving!

I don't like water. Like, sea creatures creep me out.

At least we're not cooking it.

So we're going to use some smoked haddock.

This is peat smoked and it actually comes from

round the corner from where I live.

And Arbroath smokies.

Where do you think these are from?

-Arbroath.

-Arbroath.

-Well done.

So, these smokies, what you want to do is remove all the skin

and all the bone and put it in one bucket

and all the nice meat, you want to put in the other bucket.

And what we don't want to do is

feed 300 people on Sunday bones.

So you both do that.

Cos I am the sorcerer and you are the apprentice.

And I'll pick the parsley.

-You can do this.

-Oh, it's fishy!

I should hope it's fishy. It's fish!

Are you a big meat eater?

Yeah. I love bacon.

-Really?

-Yeah.

-So maybe we should just have done bacon sandwiches.

I did it.

-I can't do it.

-You can do it.

-I can't.

There's no such thing as can't.

-Do I just put that in there?

-Yeah.

Whee! Woo!

It bends!

You never been told not to play with your food?

I'm not going to eat that.

Mark passes on his unique recipe for kedgeree,

hoping the girls will be able to master it on the day.

One kilo of fish bones, to every three litres of water.

What's the ratio between rice and stock?

One to three.

How much curry powder do we put?

One and a half...

One and a quarter spoons.

Neil Forbes is another award-winning chef with

a passion for Scottish food.

Amy and Sophie are on his team and they're hoping Neil's

traditional Scottish stew will give them the edge.

So we want to keep it as true as possible to a Scottish

historical, traditional recipe.

So carrots, onions, celery, beef.

Smells really, really good.

So, if I was to come round to your house, what's the perfect

dish that you would want to cook and show off?

-I'm not capable of cooking very many things.

-Bet you you are.

It would be Dairylea on crackers

or it would be pasta and cheese.

OK. A little cheesy triangle and crackers or pasta with cheese.

-No, just Dairylea. It's just this spreadable cheese. It's really good.

-OK. Right.

-I'm not very good at cooking.

-OK.

How's it looking?

It looks really good but could we make 300 portions of this with £150?

I think absolutely.

You know what? You'll probably have some change to go

and buy some Dairylea and some crackers.

With the kedgeree cooked,

Mark gives the girls a pre-competition pep talk.

So remember, girls, first and foremost, this is a competition.

And we're not going into the competition not to win, are we?

-No. It should be relatively simple.

-Yeah, it's fun.

As long as you know how.

So, as long as you get that mix right, it's going to be fine.

It's all quite simple, you know, nothing too technical about it...

-Oh, we're going to win. We're definitely going to win.

-Yeah.

-We're the best team.

-Yeah.

We've got, you know, a really good chef on our side.

We've got a really good dish that, you know,

if we do it right, it's going to be really good.

While kedgeree may be a winner, Neil's comfort food

accompaniment to his beef stew may give them the advantage.

How do you like your mashed potato?

I get in trouble cos when I go to my friend's house

I always buy mashed potato from Sainsbury's.

You buy mashed potato?! Aww!

We're going to make the best mashed potato.

Creamy mashed potato's the best.

Creamy, buttery. It's got to be silky.

-It's got to be velvety.

-Smooth mashed potato.

-Smooth, yeah.

So, I'm going to melt the butter alongside the cream,

so we then don't end up with some sloppy, kind of gluey mash.

Cos that's what we really don't like.

Add a little bit of this.

Remember, just a little bit first

cos we can always add some more.

-That looks better than Sainsbury's mash.

-Probably is.

I'll take that as a compliment.

Look at that.

It's so good.

It just is so good, isn't it?

If you don't win with this mashed potato alone,

I'll be very surprised.

It just looks nice.

Now that, to me, is proper Scottish soul food.

For you to try, Amy. Wonderful!

I think we will be able to manage it.

It's something that's not too complex and it tastes really good.

There's no really complex techniques.

It's all stuff that most people are able to do,

just put together in a different way

to produce something different, so hopefully it'll be OK.

It's the day before the competition.

The pupils are back in the school kitchen,

preparing their dishes, using the chefs' recipes.

Eurgh!

LAUGHTER

-What is that?

-I don't know! It's black.

It's probably the smoke from SMOKED haddock.

No, it's slimy.

-The fish's suffering is over.

-Exactly.

My suffering's happening right now.

While Team Kedgeree are wrestling with the fish,

the others are finishing the stew

and boiling the potatoes.

# It feels like a perfect night

# To dress up like hipsters

# And make fun of our exes

# Uh uh, uh uh

# Tonight's the night that we forget about the deadlines

# It's time... #

Meanwhile, at Linlithgow Palace,

the chefs' marquees are being erected.

Fi's culinary cook-off is beginning to take shape.

Yes and the saltire's flying on top of the castle.

It's totally inspirational.

It's an amazing place.

Well, good, great.

And if the weather stays like today, then we'll be laughing.

THUNDER RUMBLES

RAIN POURS

It's the day of the Scottish Soul Food Takedown.

Undeterred by the cold, wet conditions,

the management team starts setting up.

# Don't worry

# Sweet baby

# Don't you ever worry about a thing... #

Back in the kitchens, it's an early morning start for the cooks.

Get your pinny on, get organised.

Thank you.

Go as fast as you can.

The only thing Team Stew have to do is to make their

boiled potatoes into mash.

The whole thing with mash is that it should be silky, smooth.

I know you can do it.

You're the mash expert, Amy.

Err... You are.

Hopefully they'll be as good as the ones we made with Neil.

And, if not, then maybe he'll be able to salvage them

when he gets here. But I'll try my best.

Team Kedgeree can't boil an egg.

This has got a big dent in it already.

I don't think it's a good egg.

It's fine. Just put it in. They can use it somewhere.

I'm a bit concerned about the fact that Mark Greenaway's

reputation depends on our skills with eggs.

It's difficult. People, like, underestimate the easiness...

-No, they don't.

-They do!

-We're just a bit...

-No!

Fortunately, Chef Mark turns up to oversee their efforts.

The haddock's been chopped.

And we've got Eve, who is going to be project manager.

So it should all be, you know, a total shambles.

It'll be fine. We'll be fine.

It'll be fine.

I think, once Eve gets into her stride,

she might just step up and surprise.

She's got some of the qualities that you might expect from a chef -

wayward, wild.

Bit stressed at the moment.

It's really hot.

I've got several burns now.

I keep chucking it everywhere.

And I can't tell if it's burning to the bottom of the pot or not.

-Past caring.

-Make sure you stir it right on the bottom then.

So it's going to take as long as it takes.

And we do have time. So it's fine.

The mash is not quite as light and fluffy as they'd hoped for.

I can't feel my arms any more.

It doesn't leave a very nice taste in your mouth.

Oh! No, no, no! Don't do that! Aargh!

It's 11 o'clock and we've got an hour.

The chefs will already be rocking up up there.

And you can feel it in the air that something's going on.

THUNDER RUMBLES

These are two separate...

Yeah, two separate, yep, yep.

They're the opposition.

LAUGHTER

As the chefs begin to take their place in the arena,

the weather takes a turn for the worse.

THUNDER RUMBLES

All right, Duncan?

"It's cold, eat beef."

And rival chef Neil is concentrating on his stall,

unaware that the mash is proving an almighty headache.

These potatoes don't look like Neil's just now

and I don't know why.

I want to cry. They don't.

They're not sticking together like his are.

They're not as light as his are.

They're just not working and I don't know why.

I thought I had the easy job cos I wasn't here for the stew.

"All you need to do is just mash some potatoes."

But it's harder than I thought it would be and I'm not

-having a good time right now.

-That's really hot! Ow!

We'll show the potatoes to Neil and he'll say, "What have you done?

"That's not what I taught you to do."

Amy, MasterChef.

Oh, no...

This is ridiculous.

Time to call Fi.

-It tastes like...

-It's disgusting!

-..lumpy cream.

It's horrible.

Hi, we're having a bit of a disaster with the mash.

What you need to do is to take the potato out of the pan

and push it with the back of a metal spoon through the sieve.

Yeah, you see, I did that and we can't get them smooth.

They're like... Oh, they're disgusting.

Like, they're absolutely rank.

Is it really...? Is it really bogging?

'Well, we don't know how to get the lumps out.'

We've been trying to mash it but the lumps just aren't coming out.

OK. Get rid of the lumps first

and then we'll concentrate on the taste after that.

-Right, I'll see you soon. Bye.

-Oh, my God.

Oh, my God.

With the rival team in meltdown, Eve rehearses her victory dance.

Boop, boop!

Boop!

Look at that. Potatoes. Excellent.

That is your cream and butter. Sophie.

It's time for Team Stew to present their mash to the master.

Right, Amy, what have we got in here?

That's the butter and cream.

OK. Excellent. And is that the mashed potato?

That's the mash. This is just butter.

Mmm.

OK. That's not how I showed you how to make mash, is it?

-No!

-Back to the...

I've put my name on this. This is my reputation.

-Oh, my goodness. Have you tasted it?

-Yes.

-What does it taste like?

-Bad things.

-Bad things. OK. Do you know what?

We're going to turn it into tasting like good things, aren't we?

I tried my best.

So now the mash is now going to be crushed potato.

We're going to add loads of parsley and it'll be delicious.

With loads of butter and more cream.

-So will we put more butter in?

-Yeah, we'll do that.

All right. So butter, cream. Absolutely gorgeous.

BAGPIPES: "Scotland The Brave"

With their potato problems behind them, the competition begins.

Each of the chefs has a teen

showcasing their Scottish Soul Food dish.

And Hamish is the master of ceremonies.

My name's Hamish Taylor

and it's my pleasant duty to welcome you to this to afternoon's,

I guess, slightly different take on a traditional Sunday lunch.

Along with the kedgeree and the Scottish stew is rhubarb and custard...

..braised ox cheek, seafood bisque and lots more.

It's traditional Scottish fare

served up in traditional Scottish weather.

The rules are simple -

once all the different dishes have been sampled,

each vote is cast using a gold coin.

Whoever wins the most gold coins is named Scottish Soul Food Champion.

Team Stew are raring to go,

undeterred by their earlier problems.

This is Amy's famous mash...

THEY CHUCKLE

-Take a look. It's your turn.

-Not famous in a good way.

We changed it to crushed potato instead of mash so...

then we've got kind of an excuse for the lumps.

They don't taste as bad as they did. Neil managed to season them

and stuff and they're kind of covered by the stew so it's fine.

Roll up, roll up. Quality cookery here.

All done by the students of Linlithgow Academy.

I'm actually stunned how many people have turned out today.

I can't believe it.

With weather like this and yet they've turned out,

they've supported the cause and they seem to be really enjoying it.

All the food is just fantastic.

It's a chance to show just what you can do with humble ingredients

if you put your heart and soul into it.

The food's just wonderful. It's wonderful.

And the competition for the gold coins is kicking off.

Oh-ho-ho-ho! First golden coin.

Yes. First of many.

The only kitchen to offer a pudding is charging out in front.

Woo-hoo!

I've just had the rhubarb creme brulee with custard.

It was absolutely sensational. Most enjoyable.

We're shifting a lot. It's just whether we get the gold coins.

Everybody seems a big fan of the rhubarb

so I think we're just competing with that just now.

Eve's prepared to do almost anything to win those gold coins.

I'll pull out the waterworks if I have to.

Heather, Heather, we've got one.

The kids are really getting into it and they're screaming at each other,

bribing everyone for the gold coins.

We've got about four or five, I think.

I think we've got about the same, yeah.

Time's up. Forks down.

ALL: Five, four, three, two, one!

KLAXON BLARES

Woo-hoo!

Count the coins now. Off you go.

Go count the coins.

Now for the count.

How many do you have?

We've actually got 8,004!

Those advanced maths classes are paying off.

And the winner of the first Scottish Soul Food Takedown is...

ANNOUNCER: Red Onions!

It's the stall with the rhubarb and custard.

Thank you very much.

Yes, I guess it just goes to prove that we do have a sweet tooth.

And I think maybe I cheated a wee bit

because I was the only one who did pudding.

-Well done!

-CHEERING

Despite the problems with the mash, Team Stew come a dignified fourth.

Team Kedgeree may not have won but it's been a great experience.

I think we've had a good time.

-I mean, I had a good team.

-Aw.

-So, we had a good day.

The Takedown's shown that people love the idea of Scottish Soul Food.

Now the teens have the perfect platform to launch their takeaway.

I didn't think it would be, you know, such a successful concept,

Scottish Soul Food, but I think today proved that

there is a market for it

and a lot of people are willing to buy it and they enjoy it so...

Next time on Teen Canteen, to raise more money,

they organise an elegant afternoon tea...

This is the number of people served. That's not a good sign.

..build a pop-up takeaway to sell their food from...

We're making our own doughnuts and they're really good. CHEERING

..and go undercover to drum up business for Teen Canteen.

Subtitles by Red Bee Media Ltd