0:00:02 > 0:00:04The nation's best-loved chefs are hitting the road...
0:00:04 > 0:00:05This is not Italy.
0:00:05 > 0:00:07..to compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes.
0:00:09 > 0:00:13On the way, they'll meet some of Britain's best local food producers...
0:00:13 > 0:00:16Why would you ever eat a cupcake when you have parkin?
0:00:16 > 0:00:19..before competing head to head with each other...
0:00:19 > 0:00:23- It's only a competition. - It's only a show.
0:00:23 > 0:00:25..and the great British Public.
0:00:25 > 0:00:28I thought the competition was big enough.
0:00:28 > 0:00:30Our chef's are at the mercy of the harshest food critics
0:00:30 > 0:00:33in the land - the beady-eyed country show judges.
0:00:33 > 0:00:35We don't like odd ones.
0:00:38 > 0:00:41It's a competition and I'm taking it very seriously.
0:00:41 > 0:00:45Hold onto your aprons, it's Country Show Cook Off.
0:00:47 > 0:00:51This week, top chefs Theo Randall and Rachel Allen hit the tarmac
0:00:51 > 0:00:55to compete in the most traditional country shows in the land.
0:00:55 > 0:00:57These guys know the judges really well.
0:00:57 > 0:01:00They know exactly what they want, so being outsiders,
0:01:00 > 0:01:01we could be in trouble.
0:01:01 > 0:01:04They'll be devising dishes for a variety of strict
0:01:04 > 0:01:08show cooking categories, on a route that stretches from
0:01:08 > 0:01:11the West of Scotland to Ludlow in Shropshire.
0:01:12 > 0:01:16The beautiful Island of Bute nestles off the west coast of Scotland
0:01:16 > 0:01:19and is known as the jewel in the Clyde.
0:01:19 > 0:01:22The picturesque town of Rothesay makes this a tourist hotspot -
0:01:22 > 0:01:25and farming and food production are big business.
0:01:27 > 0:01:30Theo and Rachel are visiting a country show that's dear to
0:01:30 > 0:01:33the hearts of an island people.
0:01:33 > 0:01:36We come every year. My young niece is a highland dancer.
0:01:36 > 0:01:38I have to say she's very good.
0:01:38 > 0:01:43Bute Agricultural Society's summer show began life in 1806
0:01:43 > 0:01:46when local farmers met for ploughing competitions.
0:01:46 > 0:01:50Competitive produce categories have been a key feature of show life
0:01:50 > 0:01:52since 1825.
0:01:52 > 0:01:54I've won the cup twice.
0:01:54 > 0:01:58Our chefs will enter Class Eight in the domestic section,
0:01:58 > 0:01:59quiche - own choice
0:01:59 > 0:02:02under the close scrutiny of judge Mrs MacLachlan,
0:02:02 > 0:02:06professional baker and veteran country show prize-winner.
0:02:06 > 0:02:08Well, this is the syllabus for the show
0:02:08 > 0:02:12and it states what they want, how they want it presented usually.
0:02:12 > 0:02:15You're looking at your presentation, you're looking at your texture.
0:02:15 > 0:02:18Taste is a big thing. How does it taste?
0:02:18 > 0:02:20They'll be up against the best bakers of Bute -
0:02:20 > 0:02:23accomplished home cooks with years of show experience.
0:02:23 > 0:02:25This is quite a tricky show.
0:02:25 > 0:02:28A lot of people have been baking for years. High standards.
0:02:28 > 0:02:32It's going to be one heck of a foodie face-off.
0:02:32 > 0:02:34- Oh! My finger went through it. - Get out of it!
0:02:38 > 0:02:41Theo's passion for food began as a child on holiday in Italy.
0:02:41 > 0:02:44As a chef, he won a Michelin star for the ground-breaking
0:02:44 > 0:02:48River Cafe in London, before opening his own restaurant in the capital's
0:02:48 > 0:02:53swanky Mayfair, recently judged Italian Restaurant of the Year.
0:02:53 > 0:02:54I'm a winner.
0:02:56 > 0:02:59Professional cook Rachel Allen is a teacher at the prestigious
0:02:59 > 0:03:04Ballymaloe Cookery School in Ireland and a best-selling culinary author.
0:03:04 > 0:03:07A mother of three, Rachel is passionate about creating
0:03:07 > 0:03:09simple, yet delicious, family recipes.
0:03:09 > 0:03:12Oh, that's really quite nice.
0:03:12 > 0:03:15Later, our two cooking colossi will square up at
0:03:15 > 0:03:18the country show cook off, where the winner takes it all
0:03:18 > 0:03:20in the quiche category.
0:03:24 > 0:03:27Before they leave the mainland and catch the ferry to beautiful Bute,
0:03:27 > 0:03:31they've just got time to visit a food destination, which has really
0:03:31 > 0:03:33put the area on the seafood map.
0:03:33 > 0:03:36Loch Fyne's saltwater depths have drawn local
0:03:36 > 0:03:38fisherman for hundreds of years,
0:03:38 > 0:03:43and now these shores play host to seafood business Loch Fyne Oysters.
0:03:43 > 0:03:47First set up in 1978, the company ships its seafood to
0:03:47 > 0:03:51customers around the globe - up to half a million Pacific
0:03:51 > 0:03:55or rock oysters are grown each year in the clear waters of Loch Fyne.
0:03:58 > 0:04:02Oyster farm manager Andre Hughes is a keen cook, often to be
0:04:02 > 0:04:06found in the staff kitchen knocking up a feast for colleagues.
0:04:06 > 0:04:08So this is our oyster beds here,
0:04:08 > 0:04:12and this is how we grow all of our oysters at the moment.
0:04:12 > 0:04:14They're grown in trestles, as you can see,
0:04:14 > 0:04:16just about half a metre off the ground.
0:04:16 > 0:04:19It's funny, it's not actually that many oysters in each bag.
0:04:19 > 0:04:21No, you've got to allow for growth
0:04:21 > 0:04:23and you've got to allow for the water to get through the bag.
0:04:23 > 0:04:26You don't want the oysters pressed tight together or then
0:04:26 > 0:04:28they won't be able to open and filter feed,
0:04:28 > 0:04:30you want to give them plenty of room.
0:04:30 > 0:04:32So there's room for them feeding as well.
0:04:32 > 0:04:33And do you love eating oysters yourself?
0:04:33 > 0:04:35Aw, I absolutely adore oysters, yeah.
0:04:35 > 0:04:37What do you like doing with them?
0:04:37 > 0:04:39My favourite way is just as they are.
0:04:39 > 0:04:42I wouldn't even put lemon juice, I wouldn't even put Tabasco sauce.
0:04:42 > 0:04:45I just think the natural taste of the oyster is
0:04:45 > 0:04:48so good that it doesn't need anything else, really.
0:04:51 > 0:04:55Our busy times, we're talking Mother's Day, Valentine's Day,
0:04:55 > 0:04:57- about 80... - Of course, Valentine's Day.
0:04:57 > 0:04:59- Valentine's Day, yeah. - Yeah, of course.
0:04:59 > 0:05:01- ..about 80,000 a week.- Aphrodisiac.
0:05:01 > 0:05:03So they say, yeah. I've got eight children.
0:05:03 > 0:05:05THEY ALL LAUGH
0:05:07 > 0:05:08I'll have what he's having.
0:05:08 > 0:05:11Time to see if Andre's appeal rubs off in the kitchen.
0:05:13 > 0:05:15Now, the way we'd open an oyster is,
0:05:15 > 0:05:18you've got the round bit there little pointed hinge.
0:05:18 > 0:05:21Now, hold the oyster steady and go down with the knife.
0:05:21 > 0:05:24Don't go across with the knife or you'll go in your hand,
0:05:24 > 0:05:27which I have managed to do before, but just go down.
0:05:27 > 0:05:28- Have you?- Yeah.
0:05:28 > 0:05:30Once it's in the oyster. just give it a little twist
0:05:30 > 0:05:32and then just work under.
0:05:32 > 0:05:34Now then what you would do,
0:05:34 > 0:05:37is you would then go round the underside of the oyster.
0:05:37 > 0:05:40You just loosen that off and then that oyster's good to go then.
0:05:40 > 0:05:42Can I? Can I have one?
0:05:42 > 0:05:46Yeah, of course you can, yeah there's plenty. 20,000.
0:05:48 > 0:05:51Mm. Yum! Lovely.
0:05:53 > 0:05:56Goodness, is it getting hot there?
0:05:56 > 0:05:58Thanks very much!
0:05:58 > 0:06:00Just test that bit to make sure it's OK.
0:06:02 > 0:06:05Oh, yum!
0:06:05 > 0:06:07Cold shower for Rachel!
0:06:07 > 0:06:11Right, enough tasting and on with the cooking, you've a ferry to catch
0:06:11 > 0:06:15and Andre is looking to impress with his tempura oyster dish.
0:06:20 > 0:06:24The important thing with making a tempura batter is having
0:06:24 > 0:06:28ice cold water, getting the water as cold as you can possibly have.
0:06:28 > 0:06:31That's what makes the batter nice and crispy.
0:06:31 > 0:06:35And then just a case of adding the water a little at a time.
0:06:35 > 0:06:37Are you the cook at home?
0:06:37 > 0:06:40I do a lot of cooking at home, yeah. I absolutely love cooking.
0:06:40 > 0:06:41So what are you looking for?
0:06:41 > 0:06:44I just want it just to coat the back,
0:06:44 > 0:06:46probably just a little bit thinner.
0:06:46 > 0:06:50What I'm just going to do is just add a little bit of lemon juice
0:06:50 > 0:06:51to that as well.
0:06:51 > 0:06:54Yep, and that's more or less good to go.
0:06:54 > 0:06:56I've pre-heated some oil here.
0:06:56 > 0:06:59The oysters there, I've just shucked them and just put them
0:06:59 > 0:07:02on absorbent paper just to take any excess liquid off them.
0:07:02 > 0:07:05- You're a very natural cook.- Yeah.
0:07:05 > 0:07:07You've a lovely, lovely way about you.
0:07:07 > 0:07:09Would you take him on in your kitchen, Theo?
0:07:09 > 0:07:11I think I might do.
0:07:11 > 0:07:16The thing about this is, don't try and do too many oysters
0:07:16 > 0:07:19at the same time, because if you do, it'll cool down the fat, then
0:07:19 > 0:07:23you'll end up with a soggy batter instead of a nice crispy batter.
0:07:23 > 0:07:27They'll probably take, not long, about two or three minutes
0:07:27 > 0:07:29and that'll be them good to go.
0:07:29 > 0:07:31They're just about ready now.
0:07:32 > 0:07:37Ah-h! Serve with a simple chilli dipping sauce and scoff!
0:07:40 > 0:07:43Andre, thank you so much, it's absolutely delicious,
0:07:43 > 0:07:44it's been really, really fun.
0:07:44 > 0:07:46Glad you enjoyed it. It's been a pleasure.
0:07:46 > 0:07:48Absolutely delicious, thank you very much.
0:07:48 > 0:07:51- Really good.- I can't stop eating them.- Yeah, I know.
0:07:51 > 0:07:52I've got to stop now.
0:07:57 > 0:07:59Yeah. Enough eating, more cooking!
0:07:59 > 0:08:02It's time for our chefs to focus on the quiche category
0:08:02 > 0:08:04for the country show ahead.
0:08:04 > 0:08:07The judges are going to be looking for something quite traditional.
0:08:07 > 0:08:09That's exactly what I thought.
0:08:09 > 0:08:13- I've done the kind of traditional route of a quiche Lorraine.- Me too.
0:08:13 > 0:08:16Yeah, and I think you'll win on the quality of the pastry
0:08:16 > 0:08:20and how it tastes and not so much about the quirkiness.
0:08:20 > 0:08:22More about what the true flavours are.
0:08:22 > 0:08:25Exactly. There's not point trying to re-invent the wheel.
0:08:25 > 0:08:27Let's hope the judge doesn't mark them down
0:08:27 > 0:08:29for their lack of adventure.
0:08:34 > 0:08:37Although the Isle of Bute is only five miles across,
0:08:37 > 0:08:40it's stuffed with beautiful locations,
0:08:40 > 0:08:43ideal for our chefs' alfresco kitchen.
0:08:45 > 0:08:47But you've got to go somewhere, so our chefs establish camp
0:08:47 > 0:08:52near the magnificent Gothic towers of Mount Stuart House.
0:08:52 > 0:08:54- This is OK, isn't it? - Yeah, it's nice.
0:08:54 > 0:08:56This vintage van contains a dinky kitchen with everything
0:08:56 > 0:08:58a chef could want.
0:08:58 > 0:09:00Ta-da!
0:09:00 > 0:09:03- Great! Oh, fabulous!- Good, eh?
0:09:03 > 0:09:07This splendid ancestral home hides a bountiful kitchen garden
0:09:07 > 0:09:11packed with ingredients so fresh they're still growing!
0:09:11 > 0:09:14So the category is quiche - own choice.
0:09:14 > 0:09:18- Now what is the prize... - For the?- ..if we win?
0:09:18 > 0:09:22Prize money. First - £1. Second prize - 75p.
0:09:22 > 0:09:25And third prize - 50p.
0:09:25 > 0:09:27What are you going to do with your money if you win?
0:09:27 > 0:09:29I'll put it towards a nice Scotch whisky to
0:09:29 > 0:09:30have at the end of the day.
0:09:30 > 0:09:32What are you going to do with your money?
0:09:32 > 0:09:34Well, we could club together and share one.
0:09:34 > 0:09:36THEY LAUGH
0:09:36 > 0:09:38A bit previous - you've got to win first!
0:09:38 > 0:09:41When I was about ten, I entered into
0:09:41 > 0:09:43the Sutton Mandeville Horticultural Show, the flower show,
0:09:43 > 0:09:46and me, my dad and my grandfather all entered into
0:09:46 > 0:09:49the apple pie competition, and I won.
0:09:49 > 0:09:53I came first, my dad came third and my grandfather came last.
0:09:53 > 0:09:54I'm a...I'm a winner.
0:09:54 > 0:09:57Apple pie, schmapple pie!
0:09:57 > 0:10:01This quiche gig is all about eggs, Theo, not apples. Come on, chefs!
0:10:01 > 0:10:04Less chatting, more chopping. Time to get cooking!
0:10:04 > 0:10:08Theo needs to produce something very special out of his chef's hat today
0:10:08 > 0:10:10if he's to beat master-baker Rachel.
0:10:13 > 0:10:17Now the secret of a good quiche Lorraine is the pastry.
0:10:17 > 0:10:19The pastry has to be really kind of crisp and dry.
0:10:19 > 0:10:22We've got some plain flour here so we're just going to put
0:10:22 > 0:10:26it into a large bowl and we've got some unsalted butter.
0:10:26 > 0:10:29Just using your fingertips and just sort of break up the butter,
0:10:29 > 0:10:31so it just sort of breaks into little pieces.
0:10:31 > 0:10:32Pinch of salt.
0:10:32 > 0:10:39And then break an egg add that, then just bring it all together.
0:10:39 > 0:10:46And that is a really lovely short-crust pastry. In clingfilm.
0:10:46 > 0:10:49If you don't wrap it in clingfilm and you put it in the fridge,
0:10:49 > 0:10:51the fridge will evaporate the moisture
0:10:51 > 0:10:54and you end up with a really sort of dry pastry.
0:10:54 > 0:10:57Theo pops the pastry in the fridge to cool.
0:11:01 > 0:11:05So we're just going to get some flour and...I don't like these things.
0:11:06 > 0:11:08We get some flour.
0:11:08 > 0:11:10Put that on top,
0:11:10 > 0:11:13then we're just going to make sure there's enough flour on the board,
0:11:13 > 0:11:17and then using our rolling pin, we'll just start rolling it gently.
0:11:17 > 0:11:19Just to start ourselves off.
0:11:19 > 0:11:23Just keep turning it around so we keep that round shape.
0:11:23 > 0:11:25Be quite forceful.
0:11:26 > 0:11:28Uh-oh.
0:11:28 > 0:11:32The pastry's gone, it's just gone, it's just gone too dry.
0:11:32 > 0:11:38Looks like Theo's pastry hasn't come up to scratch. Oh, dear!
0:11:40 > 0:11:43As Theo goes off to contemplate his problem pastry,
0:11:43 > 0:11:46Rachel's keen to get cracking in our camp kitchen with her version
0:11:46 > 0:11:48of a classic quiche.
0:11:52 > 0:11:56I want to have the shortcrust pastry really lovely and short and crumbly.
0:11:56 > 0:12:00Short means that it's crumbly, buttery, delicious.
0:12:00 > 0:12:03So just over half the amount of butter to flour.
0:12:03 > 0:12:06Wow, this is quite amazing. The smell of the sea air.
0:12:06 > 0:12:09I don't often get to make shortcrust pastry in front
0:12:09 > 0:12:14of a neogothic house, on Bute.
0:12:14 > 0:12:17So once it comes together, stop kneading it and flatten it out,
0:12:17 > 0:12:20because if I flatten it out a bit, then it's going to chill
0:12:20 > 0:12:22faster than if it's in one big ball.
0:12:28 > 0:12:31Rachel's left her pastry to chill for 30 minutes.
0:12:31 > 0:12:35This is a good tip. If your pastry is lovely and chilled,
0:12:35 > 0:12:39you can roll it out between two sheets of clingfilm.
0:12:39 > 0:12:43You don't have to add extra flour, so you're keeping
0:12:43 > 0:12:46the butter/flour ratio just as it was when you made the pastry.
0:12:46 > 0:12:50So roll out the pastry, and you see when you've got it covered in
0:12:50 > 0:12:53clingfilm on both sides, you can just toss it over like this.
0:12:53 > 0:12:56It's not going to stick to the worktop or your rolling pin.
0:12:56 > 0:12:59I feel there should be a little string quartet
0:12:59 > 0:13:01playing in the background.
0:13:01 > 0:13:03Would be quite fitting, so, OK,
0:13:03 > 0:13:06one more roll just for luck, and now time to line the tin.
0:13:06 > 0:13:10Take off the top layer of clingfilm and then lift it up from under
0:13:10 > 0:13:13the clingfilm and you see, this way is really easy.
0:13:13 > 0:13:19Then you just tip it into the tin, and now just push it into the edges
0:13:19 > 0:13:26and now I can remove the clingfilm and cut the pastry to fit the tin.
0:13:26 > 0:13:29And you can just cut it with your thumb like this,
0:13:29 > 0:13:32giving you a really lovely neat edge. OK.
0:13:32 > 0:13:35If I put the filling into the pastry base now
0:13:35 > 0:13:38and bake it in the oven, the base is going to be really soggy,
0:13:38 > 0:13:41so I need to bake it blind, that is to cook the pastry first.
0:13:41 > 0:13:44We have to improvise because we don't have ceramic baking beans.
0:13:44 > 0:13:47I've got some pebbles from the little gravel path here
0:13:47 > 0:13:50that I'm going to use.
0:13:50 > 0:13:52How inventive!
0:13:56 > 0:13:58Time for the quiche filling.
0:13:58 > 0:14:01This is actually what I want, I want the slightly fatty bit.
0:14:01 > 0:14:04I need about 175 grams for this recipe.
0:14:04 > 0:14:06Don't have a clue how much that is in weight
0:14:06 > 0:14:08but I'd say that could be close to it.
0:14:08 > 0:14:10Oh, look, I may as well just use all this.
0:14:10 > 0:14:13Hopefully, the judges will like lots of bacon in their quiche.
0:14:15 > 0:14:17Do I have enough bacon, actually?
0:14:17 > 0:14:22Oh, do you know what? I'm just going to cook a tiny bit more.
0:14:22 > 0:14:28I love it. I don't know about you, but I'm feeling VERY peckish!
0:14:28 > 0:14:32You know, I think something as simple as the quiche Lorraine,
0:14:32 > 0:14:34the simpler a dish is,
0:14:34 > 0:14:37the even more reliant you are on the quality of the ingredients.
0:14:37 > 0:14:39You know what? This will be fine,
0:14:39 > 0:14:42I can just put some parchment paper over the onions,
0:14:42 > 0:14:46that'll keep the steam in and allow them to sweat a little bit.
0:14:46 > 0:14:51Into this bowl, I'm going to put two eggs.
0:14:51 > 0:14:56One and two, plus two egg yolks.
0:14:56 > 0:14:59I've got 300ml of cream, double cream.
0:14:59 > 0:15:02If you're going to make a quiche, do it properly. Use cream.
0:15:02 > 0:15:05Don't use milk, it's just going to be quite watery.
0:15:05 > 0:15:07So into the cream and the eggs I'm going to grate the cheese.
0:15:07 > 0:15:09I've got Gruyere and cheddar.
0:15:15 > 0:15:18It's time to bring all the filling together.
0:15:18 > 0:15:21There isn't a huge amount of bacon fat in there so, you know what,
0:15:21 > 0:15:23it's all going to go in.
0:15:23 > 0:15:26Followed by the onions, ooh, they smell great.
0:15:26 > 0:15:29Now bring all this together.
0:15:29 > 0:15:34And the pastry case is perfect first time for the queen of Irish cooking!
0:15:36 > 0:15:38Yum. And chive flowers.
0:15:38 > 0:15:41This isn't part of the recipe but I think they're quite pretty.
0:15:41 > 0:15:44Hopefully the judges will agree.
0:15:44 > 0:15:45Maybe I should have waited
0:15:45 > 0:15:48until the quiche was cooked to scatter with chive flowers?
0:15:48 > 0:15:50Oh, well, anyway. Too late now. OK.
0:16:00 > 0:16:05So...there it is. Just set in the centre.
0:16:05 > 0:16:09Lovely, that's it. That's my quiche Lorraine.
0:16:09 > 0:16:11It's a fantastic dish from Rachel.
0:16:13 > 0:16:17And an action replay for Theo's pastry.
0:16:17 > 0:16:21I'm going to start rolling the pastry, gently.
0:16:21 > 0:16:25Can Theo recover from his previous pastry-based bungle?
0:16:25 > 0:16:31Very gently, and just push right to the edge.
0:16:31 > 0:16:34OK, so that's our pastry shell made.
0:16:34 > 0:16:39Looks like Theo has gone for a more, how shall we say, rustic look?
0:16:42 > 0:16:46Theo dives straight in with his quiche filling - chopped bacon.
0:16:46 > 0:16:50Quite a lot of it. Nothing like the sound or the smell of fried bacon.
0:16:50 > 0:16:53Onion and garlic from the historic kitchen garden.
0:16:53 > 0:16:56Very, very fresh. Just been picked a few minutes ago.
0:16:56 > 0:17:00Two pans of bacon? What's going on? Two whole eggs.
0:17:00 > 0:17:02Two yolks.
0:17:02 > 0:17:04250ml of single cream.
0:17:04 > 0:17:08So I've got this lovely bit of Mull of Kintyre Cheddar.
0:17:08 > 0:17:12Oh, and more bacon!
0:17:12 > 0:17:14This isn't the healthiest dish in the world but it tastes good.
0:17:14 > 0:17:17So what I'm going to do is, we're going to sort of build this up
0:17:17 > 0:17:21so a little bit of cheddar cheese and a little bit of bacon.
0:17:21 > 0:17:24We want to kind of build the layers up.
0:17:24 > 0:17:26Cheese, the rest of the bacon,
0:17:26 > 0:17:31then we're going to get our mixture of cream and eggs, right to the end.
0:17:31 > 0:17:34A little bit more of our cheddar, so when it cooks,
0:17:34 > 0:17:37you'll get a lovely melted cheese, sort of brown cheese on top.
0:17:37 > 0:17:41Well, you can't have enough bacon in a quiche.
0:17:41 > 0:17:43Sprinkle that last bacon on.
0:17:43 > 0:17:46Or perhaps you can. Anyway!
0:17:46 > 0:17:49And that...is my winning quiche.
0:17:51 > 0:17:52Steady as she goes.
0:17:54 > 0:17:57So that's going to go in the oven, quite a low oven,
0:17:57 > 0:18:02for about 25, 30 minutes and then just let that set, really.
0:18:02 > 0:18:05Now here is a problem you don't get at
0:18:05 > 0:18:08Theo Randall's Mayfair restaurant - wonky wheels.
0:18:09 > 0:18:12So there she is, my quiche.
0:18:12 > 0:18:14The only problem is, we're in the van and we're at a bit
0:18:14 > 0:18:17of an angle so all the filling has gone down one side.
0:18:17 > 0:18:20Let's just hope the judges taste this bit first.
0:18:20 > 0:18:22NARRATOR LAUGHS
0:18:22 > 0:18:25Don't worry, Theo, the judging is strictly on a level playing field.
0:18:27 > 0:18:30Both chefs have produced markedly different
0:18:30 > 0:18:33versions of the classic quiche Lorraine.
0:18:33 > 0:18:37Baker Rachel's delicate quiche is made with eggs, cream,
0:18:37 > 0:18:39bacon and Gruyere cheese.
0:18:39 > 0:18:43Theo's gone for a distinctly un-cheffy farmhouse kitchen quiche,
0:18:43 > 0:18:47using Mull of Kintyre Cheddar and plenty of smoked bacon.
0:18:47 > 0:18:50Will either of our cooks' quiches be cream of the crop
0:18:50 > 0:18:52at tomorrow's Bute Show?
0:18:52 > 0:18:56In case you're wondering, Theo will trim that pastry before the show.
0:18:56 > 0:18:58Yes, that one. Get trimming.
0:18:58 > 0:19:01I'll tell you what's in season at the moment and that's midges.
0:19:01 > 0:19:03- They are just everywhere. - They're absolutely horrible.
0:19:03 > 0:19:05Oh, my goodness.
0:19:05 > 0:19:08They can probably smell those delicious award-winning quiches.
0:19:08 > 0:19:11- Well, let's hope so. - Well?- Here's to tomorrow.
0:19:14 > 0:19:17It's the day of the Bute Agricultural summer show!
0:19:19 > 0:19:21These kind of summer shows,
0:19:21 > 0:19:23you know, people have entering these for years.
0:19:23 > 0:19:26These guys know the judges really well, they know exactly what they
0:19:26 > 0:19:31expect and what they want, so being outsiders we could be in trouble.
0:19:31 > 0:19:33We really are. I'm quite nervous.
0:19:33 > 0:19:37So we'd like to welcome you all here to Bute Agricultural Society's
0:19:37 > 0:19:40annual show, here at the showground in Rothesay.
0:19:40 > 0:19:43The show has been at the heart of this farming community for over
0:19:43 > 0:19:47two centuries and today there are over 200 competitive
0:19:47 > 0:19:51categories open to the public, all with strict judging criteria.
0:19:52 > 0:19:55This is a child's Arran jumper.
0:19:55 > 0:19:58I'm looking for the tension, the finish,
0:19:58 > 0:20:01the complexity of the design.
0:20:01 > 0:20:03I'd better get my knitting needles out, then.
0:20:03 > 0:20:06The show is a chance for farmers to display the best of their breeds
0:20:06 > 0:20:09and features nine classes for highland cattle
0:20:09 > 0:20:11and over 40 categories for sheep.
0:20:12 > 0:20:15Quiche judge Mrs MacLachlan trained as a pastry chef
0:20:15 > 0:20:18and now runs a luxury home-made cake business.
0:20:18 > 0:20:20She's a seasoned winner,
0:20:20 > 0:20:24having bagged over 20 prizes on the Bute and Argyll show circuit.
0:20:24 > 0:20:26Well, this is the syllabus for the show
0:20:26 > 0:20:29and it states what each section has.
0:20:29 > 0:20:32It states what they want, how they want it presented usually.
0:20:32 > 0:20:36You're looking at your presentation, you're looking at your texture.
0:20:36 > 0:20:38Taste is a big thing. How does it taste?
0:20:38 > 0:20:43Theo and Rachel have only 30 minutes to get their quiches
0:20:43 > 0:20:45shipshape before the tent closes.
0:20:45 > 0:20:51Oooh, that looks lovely. Can I have a little feel?
0:20:51 > 0:20:54- Oop, my finger went through it! - Get out of it. Is that a fly?
0:20:54 > 0:20:56No. It's a chive flower.
0:20:56 > 0:20:57THEY LAUGH
0:20:57 > 0:21:00- Get away.- I'll just test the pastry.
0:21:02 > 0:21:04Oh. Very nice actually.
0:21:04 > 0:21:07If I drop this now, I really will cry.
0:21:07 > 0:21:09SHE LAUGHS
0:21:09 > 0:21:12Urrgh! He's breathing all over it! Stop it!
0:21:12 > 0:21:14Might get marked down for crumbs.
0:21:14 > 0:21:16Or spit!
0:21:16 > 0:21:18OK. Actually, I'll just put mine down for one second.
0:21:18 > 0:21:20- Oh, don't do that!- Sorry.
0:21:22 > 0:21:25Oh, my God, this is, like, really dangerous.
0:21:25 > 0:21:26Aargh!
0:21:26 > 0:21:28HE LAUGHS
0:21:28 > 0:21:30I've got it, I've got it.
0:21:30 > 0:21:32That looks pretty traditional. Yours is beautiful.
0:21:32 > 0:21:35- That looks lovely.- Look at yours. - Shall we go?
0:21:35 > 0:21:37Let's go. I'm not wearing wellingtons, I'm going to slip.
0:21:37 > 0:21:40Competition in the show tent is extremely stiff.
0:21:40 > 0:21:42Other quiche category contestants
0:21:42 > 0:21:45have decades of show experience under their belts.
0:21:46 > 0:21:51This is quite a tricky show. A lot of high standards here.
0:21:51 > 0:21:54A lot of people have been baking for years.
0:21:54 > 0:21:56High standards.
0:21:56 > 0:22:00Baker Alison from Bute's capital Rothesay has been entering
0:22:00 > 0:22:03the show for 40 years.
0:22:03 > 0:22:06That big humungous one.
0:22:06 > 0:22:09She has previously won first prize for her quiche.
0:22:09 > 0:22:15Just basically cottage cheese, eggs, bacon, onions, cream, etc.
0:22:16 > 0:22:21Fellow contestant Jacqui is a former city girl turned farmer's wife.
0:22:21 > 0:22:24She has entered 12 competitions in the show this year, including
0:22:24 > 0:22:29apple pie, empire biscuits and, you've guessed it, quiche.
0:22:29 > 0:22:32I'm no' a baker. I just do it for the show.
0:22:32 > 0:22:34The show's important to the community
0:22:34 > 0:22:38because if nobody enters into it, then the show will no' continue.
0:22:38 > 0:22:41We just do it to take part. I don't do it to win anything.
0:22:41 > 0:22:45There's a huge amount of skill crammed into this tent.
0:22:45 > 0:22:49Theo and Rachel are truly taking on the matriarchs of British baking.
0:22:50 > 0:22:52Be good now.
0:22:52 > 0:22:57Rachel presents a classic quiche using eggs, cream and bacon.
0:22:57 > 0:23:00Chive flowers are a nice decorative touch.
0:23:00 > 0:23:02Theo's quiche has scrubbed up well.
0:23:02 > 0:23:05He's opted for a good Scottish cheddar to make a good,
0:23:05 > 0:23:07homely-looking quiche.
0:23:07 > 0:23:10Now I wonder if anyone's baked theirs this morning,
0:23:10 > 0:23:11shall we have a quick little feel?
0:23:11 > 0:23:13They're just so much nicer when they're a bit warm.
0:23:13 > 0:23:15Yeah, that's a six o'clock in the morning one.
0:23:15 > 0:23:17That's a six o'clock in the morning job.
0:23:17 > 0:23:21Right, ladies. It's time to go. It's ten o'clock, ready for judging.
0:23:21 > 0:23:22Thank you.
0:23:22 > 0:23:25- That's light.- Put it down! It's not...they haven't judged it yet.
0:23:25 > 0:23:26Oh, sorry.
0:23:26 > 0:23:29Yes, come on. Stop fiddling. Time for the chefs to get out.
0:23:29 > 0:23:32Judge MacLachlan is about to pass verdict on which of her
0:23:32 > 0:23:34entrants to crown king or queen of quiches.
0:23:36 > 0:23:40First to be judged is a previous double winner of the Dunlop trophy -
0:23:40 > 0:23:42awarded to the best in the baking section.
0:23:44 > 0:23:46That's still quite soft in the middle
0:23:46 > 0:23:49and the pastry's really brittle, really brittle.
0:23:49 > 0:23:50It's quite well-fired as well.
0:23:50 > 0:23:54And now Jacqui who has 12 entries in competition today.
0:23:54 > 0:23:59Presentation's quite nice on the plate. It's quite evenly fired.
0:23:59 > 0:24:03Quite a lot of flavour to that one. It's quite nice.
0:24:03 > 0:24:06Next up, Alison, who first won at the Bute Show aged just seven.
0:24:06 > 0:24:10Not a lot of filling in it but the pastry's nice.
0:24:14 > 0:24:19The next contestant has four entries in the show today.
0:24:19 > 0:24:21Peppers are very hard. It's hardly cooked at all.
0:24:21 > 0:24:25And there's not an awful lot of filling in it at all.
0:24:25 > 0:24:30OK, next under Judge MacLachlan's beady eye is Theo's quiche.
0:24:33 > 0:24:37Will he ever be able to show his face in his London restaurant again?
0:24:40 > 0:24:41It's nice.
0:24:41 > 0:24:45It's more like a quiche Lorraine, there's bacon, there's onions.
0:24:45 > 0:24:47It's quite well set.
0:24:47 > 0:24:49Em, pastry's not too bad on the bottom.
0:24:49 > 0:24:54Seems to be well cooked on the bottom of it.
0:24:54 > 0:24:58Praise indeed! But is Theo's quiche good enough to bag a prize?
0:25:00 > 0:25:03As the drama unfolds in the produce tent,
0:25:03 > 0:25:06our chefs distract themselves from the imminent verdict.
0:25:06 > 0:25:08COCKEREL CROWS
0:25:08 > 0:25:10Have you seen his teeth?
0:25:10 > 0:25:13All fun and games, but have our chefs taken on more than
0:25:13 > 0:25:17they can chew with the contenders in the quiche category?
0:25:18 > 0:25:22Rachel's reputation as a baker is in jeopardy.
0:25:24 > 0:25:27Her quiche is next in line for judgment.
0:25:28 > 0:25:30Pastry's nice and light.
0:25:30 > 0:25:33There's lovely flavour to it and it's set really nicely.
0:25:33 > 0:25:35There's a nice even colour even though it's set.
0:25:35 > 0:25:38There's quite reasonable colour through it.
0:25:38 > 0:25:40The presentation's lovely as well.
0:25:40 > 0:25:43There's a lovely golden colour to this one. It's nice.
0:25:43 > 0:25:45Oooh, promising.
0:25:45 > 0:25:50There was a good variety of entries. All of them very good. Uh-huh.
0:25:50 > 0:25:52I was quite pleased with them today.
0:25:52 > 0:25:54Judge MacLachlan deliberates
0:25:54 > 0:25:58and the hopes of all the quiche contenders hang in the balance.
0:25:58 > 0:26:01It's nearly the moment of truth when we'll find out if our
0:26:01 > 0:26:05Michelin-starred chef Theo or the best baker in the west, Rachel,
0:26:05 > 0:26:07have held their own against the finest cooks
0:26:07 > 0:26:10Bute Country Show has to offer.
0:26:10 > 0:26:15The tent is open to the public and our chefs face the music.
0:26:16 > 0:26:19OK, Theo. It's the moment of truth.
0:26:21 > 0:26:23You won first prize.
0:26:23 > 0:26:25SHE SQUEALS
0:26:25 > 0:26:27I won nothing.
0:26:27 > 0:26:30I'm really, really quite honoured. I'm thrilled.
0:26:30 > 0:26:34I think mine was a bit salty. I was a bit worried about my bacon.
0:26:34 > 0:26:35I don't... I don't think it was.
0:26:35 > 0:26:39Rachel sweeps the board. That's just £1 in prize money
0:26:39 > 0:26:42but a priceless achievement at the Bute Summer Show.
0:26:42 > 0:26:45Second prize goes to Alison's humungous quiche,
0:26:45 > 0:26:47and Jacqui scoops third.
0:26:50 > 0:26:53Winning a prize at the Bute show is a big achievement.
0:26:53 > 0:26:55That's my yoghurt loaf.
0:26:55 > 0:26:58Contenders prepare for competition weeks in advance
0:26:58 > 0:27:01and Rachel was up against steep local competition.
0:27:01 > 0:27:04But don't feel too sorry for the runner-up,
0:27:04 > 0:27:07Jacqui did go on to scoop just a few other prizes.
0:27:08 > 0:27:10Third prize in sultana cake.
0:27:10 > 0:27:13Second for that. Egg sponge.
0:27:13 > 0:27:17Second prize for floral arrangement in a teacup and a baby card,
0:27:17 > 0:27:20and first in corsage and peppermint creams.
0:27:20 > 0:27:25She did bomb out on the apple pie, though. Bad luck, Jacqui!
0:27:25 > 0:27:28Top restaurant chef Theo has completely wiped out
0:27:28 > 0:27:30at the Bute show. What on earth went wrong?!
0:27:31 > 0:27:34I think I put a bit too much bacon in there
0:27:34 > 0:27:36and I probably should have reduced the bacon
0:27:36 > 0:27:39because the temptation is to add more to make it really tasty.
0:27:39 > 0:27:41I don't think Theo's was too salty.
0:27:41 > 0:27:43I think he's being a bit hard on himself.
0:27:43 > 0:27:44He thinks it was a bit too salty.
0:27:44 > 0:27:47Well, I was a bit disappointed because I thought the pastry
0:27:47 > 0:27:51I did was really nice and crisp and the filling was quite high.
0:27:51 > 0:27:53I thought I'd at least get a third for that.
0:27:53 > 0:27:55I mean, it was pretty... it was pretty good.
0:27:55 > 0:27:58Our chefs are awarded points for a successful dish.
0:27:58 > 0:28:01- Well done, you got first prize. - Thank you!- Congratulations.
0:28:01 > 0:28:05Three for first prize, two for second and one for third.
0:28:05 > 0:28:07You've even got a wee envelope with £1 in it.
0:28:07 > 0:28:10I even have a wee envelope with £1 in it. Thank you.
0:28:10 > 0:28:14So Rachel steams ahead today with three points for her
0:28:14 > 0:28:16first-class quiche.
0:28:16 > 0:28:18Next time on Country Show Cook Off,
0:28:18 > 0:28:21our battling bakers head for the Highlands.
0:28:21 > 0:28:23They'll be strapping on their aprons
0:28:23 > 0:28:26and squaring up to see who can bake the best chocolate cake
0:28:26 > 0:28:29at the Aberfeldy Highland Games in Perth and Kinross.
0:28:29 > 0:28:30I can't wait!
0:28:30 > 0:28:34- All right. Calm down, calm down. - It's only a competition.
0:28:34 > 0:28:36It's only a show.
0:28:47 > 0:28:50Subtitles by Red Bee Media Ltd