0:00:03 > 0:00:10'Just what do you have to do when a Queen decides to pop in to see you? Not just any old Queen - Victoria.
0:00:10 > 0:00:13'Like a pair of obsessed Victoria groupies,
0:00:13 > 0:00:17'we're pursuing her around the country to the posh pads she visited.
0:00:17 > 0:00:22'We'll be delving into her personal diaries to reveal what happened behind closed doors.
0:00:22 > 0:00:25'Today, Scone Palace.'
0:00:25 > 0:00:29We've come north of the border to the gateway of the Highlands
0:00:29 > 0:00:34- in the steps of Queen Victoria when she journeyed to Scotland in 1842. - Och, you're right, pet.
0:00:34 > 0:00:39'As someone who has spent a lifetime getting excited by antiques,
0:00:39 > 0:00:45'I'll be upstairs exploring just what would have excited Victoria on her visit here.'
0:00:45 > 0:00:47These Scots have got our chair.
0:00:47 > 0:00:52'And as a chef who's passionate about all sorts of food,
0:00:52 > 0:00:58'I'll be going downstairs to the kitchen where I'll be rediscovering a fantastic 19th century recipe
0:00:58 > 0:01:00'that was served to Victoria.'
0:01:00 > 0:01:03Give it a good breathe. Get breathing on that.
0:01:03 > 0:01:07- 'And letting Tim take the biscuit.' To Queen Victoria!- Queen Victoria!
0:01:11 > 0:01:13PLAYS: "Scotland The Brave"
0:01:15 > 0:01:17Here we are in Scotland
0:01:17 > 0:01:19and what a wonderful setting!
0:01:19 > 0:01:21It sure is.
0:01:21 > 0:01:24It's nearly 140 years
0:01:24 > 0:01:28since Victoria and her almost newly wed husband set out
0:01:28 > 0:01:33on their ground-breaking tour of this northern outpost
0:01:33 > 0:01:38which started a lifelong love affair with Scotland.
0:01:38 > 0:01:43For the young married couple, this was a pleasure trip.
0:01:43 > 0:01:46Now, they had left their two young children at home,
0:01:46 > 0:01:51but they didn't know how this visit was going to be received.
0:01:51 > 0:01:57That's because it was less than 100 years since the English massacre of the Scots at Culloden,
0:01:57 > 0:02:02so Victoria had to find a way of reconnecting with the Scottish people
0:02:02 > 0:02:06and what better place for this charm offensive than Scone Palace
0:02:06 > 0:02:10where all the ancient Kings of Scotland were crowned.
0:02:10 > 0:02:12What a fascinating place!
0:02:12 > 0:02:17I can't wait to have a look and see what it looked like when Victoria arrived in 1842,
0:02:17 > 0:02:19so I'll be heading upstairs.
0:02:19 > 0:02:25I'm heading downstairs to see how the servants coped north of the border for the Queen's visit.
0:02:26 > 0:02:30Victoria and Albert, who had been married for two years,
0:02:30 > 0:02:36travelled from Edinburgh and arrived here on the evening of Tuesday, September the 6th.
0:02:36 > 0:02:41This was a whistle-stop tour of Scotland and they had to leave the very next morning for Perth.
0:02:41 > 0:02:47Amazingly, their host, the Earl of Mansfield, had been planning the trip for two years,
0:02:47 > 0:02:51but ended up with just 12 hours to impress the Queen. No pressure then!
0:02:51 > 0:02:54It would have been just like this for Victoria
0:02:54 > 0:02:58because she too was piped in to Scone,
0:02:58 > 0:03:01except by masses of bagpipers.
0:03:01 > 0:03:03You can imagine the scene -
0:03:03 > 0:03:10her carriage majestically driving up this driveway through that rather quaint archway behind me.
0:03:10 > 0:03:13Well, you'd be wrong
0:03:13 > 0:03:17because actually that archway was too small for her carriages
0:03:17 > 0:03:24and the Earl of Mansfield had especially constructed a massive new driveway into the palace,
0:03:24 > 0:03:29so that Scone Palace would have looked like this.
0:03:30 > 0:03:35In her diary, Victoria recalls "a fine-looking house of reddish stone".
0:03:35 > 0:03:37And that was it!
0:03:39 > 0:03:45The poor old Earl of Mansfield might have been hoping for a slightly better write-up,
0:03:45 > 0:03:49given the incredible DIY job he did on the place.
0:03:49 > 0:03:54He not only laid a new driveway, he completely renovated the palace.
0:03:54 > 0:03:59Of course, it wasn't strictly a do-it-yourself job. He was far too posh for that.
0:03:59 > 0:04:06The architect William Atkinson was charged with re-establishing the Gothic style,
0:04:06 > 0:04:09based on the original medieval building,
0:04:09 > 0:04:12but there were one or two problems along the way.
0:04:12 > 0:04:15His clerk of works misunderstood instructions
0:04:15 > 0:04:21and as a result, a lot of those original medieval features were lost for ever.
0:04:21 > 0:04:26A great shame, but strangely reassuring that even in the early 19th century,
0:04:26 > 0:04:28there were cowboy builders.
0:04:28 > 0:04:33Let's hope the Earl had enough dosh left for the inside.
0:04:37 > 0:04:43Today, these corridors lead to the offices that keep the modern palace running,
0:04:43 > 0:04:48but in 1842, they would have been bustling with maids, housekeepers and butlers.
0:04:48 > 0:04:51Once room does remain downstairs -
0:04:51 > 0:04:54the kitchen where all the royal food was prepared.
0:04:57 > 0:05:01Our own head chef, food historian Ivan Day, has been researching
0:05:01 > 0:05:05just what Scone served up for Victoria and Albert.
0:05:06 > 0:05:10- Hello, Ivan.- Rosemary. - I'm so excited to be in Scotland!
0:05:10 > 0:05:14So what have you got for Scottish cookery for me today?
0:05:14 > 0:05:20Well, it's very, very Scottish and it's something that was actually served to Queen Victoria.
0:05:20 > 0:05:25We're going to be making shortbread and what's so exciting about it
0:05:25 > 0:05:31- is that an Italian confectioner was brought up from London, William Jarrin...- Jarrin.- Very famous.
0:05:31 > 0:05:35He produced a wonderful ornamental shortbread in the form of a thistle.
0:05:35 > 0:05:41So very, very simply, we've got butter, flour and sugar which are the main elements.
0:05:41 > 0:05:47We've got two ounces of self-raising flour which we're going to put into 19 ounces of plain flour.
0:05:49 > 0:05:52And then two ounces of rice flour that goes in.
0:05:52 > 0:05:59And we're specifically told in this Victorian recipe to put half of the sugar in.
0:05:59 > 0:06:04So I'm going to put about four ounces. There's eight ounces there altogether.
0:06:04 > 0:06:11- Then the next job, which I'm going to give to you...- Good. I've just rolled my sleeves up. I'm so pleased.
0:06:11 > 0:06:16If I cut the butter in for you, you can start to rub it in.
0:06:16 > 0:06:20- That's holding together nicely. - It's holding together brilliantly.
0:06:20 > 0:06:26What we do now is I'd like you to stop. You, nowadays, would not moisten this with an egg.
0:06:26 > 0:06:28- No, I wouldn't.- What would you...
0:06:28 > 0:06:31I'd bring it together, get it into the ball
0:06:31 > 0:06:36and then I would literally just mount it round and press it down.
0:06:36 > 0:06:41- We'll add an egg because that's how it was done in the 19th century. - How interesting!
0:06:41 > 0:06:47- We're going to put the sugar in. - Right.- We're going to break the egg into that, OK?
0:06:47 > 0:06:52You rub the egg into the sugar and gradually work it with the tips of your fingers
0:06:52 > 0:06:59until you have it completely evenly amalgamated throughout the bowl. OK?
0:06:59 > 0:07:02I'll do a bit of clearing away while you do that.
0:07:02 > 0:07:06'This is what it's all about, preparing real Scottish fare,
0:07:06 > 0:07:10'just as they did for the Queen in 1842
0:07:10 > 0:07:12'and in this very same kitchen.
0:07:12 > 0:07:16'Apparently, Victoria was very fond of her shortbread
0:07:16 > 0:07:22'and I can't wait to try it out on the nearest I'm going to get to royalty today - Tim.'
0:07:22 > 0:07:28Queen Victoria and her party would have descended from the carriages outside
0:07:28 > 0:07:33and come into this delightful space called the Octagon.
0:07:33 > 0:07:38And I bet you a quid she would have noticed this table
0:07:38 > 0:07:41which is a particular treasure of Scone Palace
0:07:41 > 0:07:45and is of course octagonal to fit this room.
0:07:45 > 0:07:50It was created by the Regency cabinetmaker George Bullock
0:07:50 > 0:07:53who was a specialist in cut brass
0:07:53 > 0:07:57and most appropriately, the border running round the outside
0:07:57 > 0:08:01is inlaid with the quintessential Scottish element -
0:08:01 > 0:08:04a thistle in cut brass.
0:08:04 > 0:08:08One thing that Victoria would not have done, though, I promise you,
0:08:08 > 0:08:13is to hunker down like this and sniff the drawer lining.
0:08:13 > 0:08:18Not many visiting Queens go round sniffing drawer linings in stately homes,
0:08:18 > 0:08:22but if she had, her nose would have told her
0:08:22 > 0:08:25that that's made of solid cedar.
0:08:25 > 0:08:29And I reckon that a cedar will have fallen in the park
0:08:29 > 0:08:33and George Bullock will have taken that timber away
0:08:33 > 0:08:37and crafted this extraordinary object.
0:08:37 > 0:08:40- Timber! - LOUD CRASH
0:08:40 > 0:08:46Many trees on the Scone estate ended up as beautiful furniture, made just for Victoria's visit,
0:08:46 > 0:08:50and most of it was produced by a local company called Ballingall's
0:08:50 > 0:08:53who formed a close alliance with the Earl.
0:08:53 > 0:08:57It was a bit sticky, all this, for the Earl of Mansfield.
0:08:57 > 0:09:01He knew two years beforehand that Victoria was due to visit,
0:09:01 > 0:09:04but yet he was sworn to secrecy.
0:09:04 > 0:09:08He wanted to upgrade the facilities inside the palace.
0:09:08 > 0:09:15And he writes, "I have been obliged to take Ballingall into my confidence,
0:09:15 > 0:09:19"otherwise, my furniture would not be ready."
0:09:19 > 0:09:25We know that the Earl spent the equivalent of £75,000 with Ballingall,
0:09:25 > 0:09:30doing re-upholstery in the palace before Victoria arrived.
0:09:30 > 0:09:37And it's also known that he provided this suite of dining room furniture.
0:09:37 > 0:09:43There's one interesting thing that I've loved finding out from the family papers
0:09:43 > 0:09:48and that is that the Earl, when writing to his mother on the 8th of August, 1842,
0:09:48 > 0:09:51so barely a month before the Queen's arrival,
0:09:51 > 0:09:56he's saying that "the visit is very inconvenient, yet impossible to decline".
0:09:56 > 0:10:03But such is his pride in playing host to Her Majesty that he simply couldn't say no.
0:10:03 > 0:10:07Here at eight o'clock, just an hour after she arrived,
0:10:07 > 0:10:12with the porcelain, crystal and silverware gleaming in the light of candles and lamps,
0:10:12 > 0:10:15Victoria dined with her loyal subjects.
0:10:15 > 0:10:20The guest list, carefully chosen by the Earl, included the Duchess of Norfolk,
0:10:20 > 0:10:26the Earl of Aberdeen, the Earl of Liverpool. Even the Prime Minister Robert Peel was here.
0:10:26 > 0:10:32Ballingall, the interior furnisher, makes another appearance here in the drawing room
0:10:32 > 0:10:39because, no doubt as a part of his £75,000 re-upholstery bill,
0:10:39 > 0:10:46he provided for the Earl all this silk for the panels in the drawing room walls,
0:10:46 > 0:10:49specifically for Victoria's visit.
0:10:49 > 0:10:52Now, they look somewhat "deshabille",
0:10:52 > 0:10:55which is a French word for "clapped-out".
0:10:55 > 0:10:59That's because the brilliant sunshine streaming into this room
0:10:59 > 0:11:02has faded them and made them brittle,
0:11:02 > 0:11:06but originally, when Victoria walked through this room,
0:11:06 > 0:11:09they would have been as blue, as blue...
0:11:11 > 0:11:14..as blue as my eyes.
0:11:14 > 0:11:18'As Victoria was being ushered through the drawing room,
0:11:18 > 0:11:21'downstairs, the kitchen would have been in full swing.
0:11:21 > 0:11:25'I'm making an original shortbread recipe with food historian Ivan Day
0:11:25 > 0:11:28'which was served to the Queen during her stay.'
0:11:28 > 0:11:33Isn't it wonderful? 'So far, we've mixed sugar, butter and flour.
0:11:33 > 0:11:39'Next we press and roll the dough, ready to place in the mould.'
0:11:39 > 0:11:43- We're going to start off by making a very traditional shortbread.- Right.
0:11:43 > 0:11:49It will be in this form here, which I'm sure everyone has seen.
0:11:49 > 0:11:55It's a shortbread mould. This is a 19th century one, probably from the time of Victoria's visit.
0:11:55 > 0:12:00It has another bit of kit which is absolutely essential, which is this.
0:12:00 > 0:12:05- This is called a docker. You know the little holes you get in biscuits?- Yes.
0:12:05 > 0:12:08That's a biscuit or shortbread docker.
0:12:08 > 0:12:13So what we've got to do is to ensure that we can get this out of the mould.
0:12:13 > 0:12:16We'll dust it with some rice flour.
0:12:16 > 0:12:20We're also going to put a little bit on the board.
0:12:20 > 0:12:24So this is the traditional way of dusting your board.
0:12:24 > 0:12:30- We're going to take a little bit more than half a pound off the... - It's gorgeous, Ivan.
0:12:30 > 0:12:34- Isn't it beautiful?- I have to tell you, this is absolutely beautiful.
0:12:34 > 0:12:37I'm going to make it into a round.
0:12:37 > 0:12:40- I'm going to pop it on to the mould. - Mm-hm.
0:12:41 > 0:12:47Like that. Then with a great deal of care, again with a hand, we're going to push it in.
0:12:47 > 0:12:52And using the knife, we first of all trim a little bit off from one side.
0:12:52 > 0:12:54OK.
0:12:54 > 0:13:00We can then get the excess off which I'd like you to just gently roll up into a little ball
0:13:00 > 0:13:04- and we can make some smaller ones with that.- Good.
0:13:04 > 0:13:08Now I'm going to separate the edges out, so that they're not touching.
0:13:08 > 0:13:11And I'm going to push that in like that.
0:13:11 > 0:13:17The next thing is to make sure this is going to come out and we can guarantee that
0:13:17 > 0:13:20by banging it,
0:13:20 > 0:13:26and then it's a very swift and careful movement and there is our perfect shortbread.
0:13:26 > 0:13:28That is brilliant.
0:13:28 > 0:13:30Then you take your docker...
0:13:30 > 0:13:37Be very careful because the first one... We'll be able to test the quality of the dough.
0:13:37 > 0:13:40- Right.- If we put it in like that...
0:13:40 > 0:13:43- You go right to the bottom? - You go right through.
0:13:43 > 0:13:48The docking is essential. It stops the shortbread from puffing up.
0:13:48 > 0:13:52Any air that gets trapped is released when you put the holes in.
0:13:52 > 0:13:58The next thing is to get it onto the baking tray. Just let it go... You've got room for another one.
0:13:58 > 0:14:00- Can I have a go?- Yeah, definitely.
0:14:00 > 0:14:04Why don't you make one in the form of a thistle like Jarrin?
0:14:04 > 0:14:06Fantastic.
0:14:06 > 0:14:10- Pat that out into a round. - I need to do my flour.- Exactly.
0:14:13 > 0:14:17Get it exactly in the middle and make sure that it's even.
0:14:19 > 0:14:21OK, now a gentle push.
0:14:23 > 0:14:25Stop. Take it off.
0:14:28 > 0:14:30- Perfetto!- How wonderful!
0:14:30 > 0:14:33Just cut it carefully. It should fit exactly.
0:14:34 > 0:14:38That's perfect. Lift it off. Look at that!
0:14:40 > 0:14:43- That is beautiful. - Just a quick slide underneath it.
0:14:43 > 0:14:46OK. Perfect.
0:14:46 > 0:14:49And again just gently next to the other one.
0:14:49 > 0:14:53- Isn't that beautiful?- I think that is absolutely stunning.
0:14:53 > 0:14:58'The shortbread now goes into the oven for 20 minutes at 180 degrees Celsius.
0:14:58 > 0:15:00'Or in those days, a moderate oven.
0:15:00 > 0:15:06'And when it's ready, Ivan and I will be adding some right royal decorations.'
0:15:06 > 0:15:13The Queen didn't want to sleep upstairs, so requested ground floor apartments instead.
0:15:13 > 0:15:16Just what the cash-strapped Earl didn't want to hear!
0:15:16 > 0:15:20So once again, in came the builders to create a new suite,
0:15:20 > 0:15:26fitted with a private dressing room for Albert and, of course, the royal boudoir.
0:15:26 > 0:15:32All this work for a 12-hour visit, about six of which would have been spent in this bed
0:15:32 > 0:15:35which Victoria and Albert shared.
0:15:35 > 0:15:37Pretty unusual for the monarchy!
0:15:37 > 0:15:41But Victoria was not strait-laced.
0:15:41 > 0:15:46She was on her hols after all and the kids were at home. Nudge, nudge, say no more!
0:15:46 > 0:15:50On arrival in her rooms, Victoria would have been on a mission.
0:15:50 > 0:15:56I mean, aren't most women, having been in an open carriage all day, on a mission?
0:15:56 > 0:16:01Where do they go when they're on a mission? Well, logically, not to a bookcase.
0:16:01 > 0:16:04But this is a bookcase with a difference.
0:16:04 > 0:16:08If you reach round here to that secret button and press it,
0:16:08 > 0:16:13the jib door which is this bookcase itself opens up.
0:16:13 > 0:16:18And Victoria would have headed inside to her other throne.
0:16:18 > 0:16:22- TOILET FLUSHES - Or at least, what's left of it.
0:16:22 > 0:16:26'The Earl had thought of everything, even a secret lady's room.
0:16:26 > 0:16:31'But it wasn't just the renovations upstairs that he had splashed out on.
0:16:31 > 0:16:35'The house archivist Sarah Adams has a revealing account
0:16:35 > 0:16:39'of exactly what he spent on the catering and the staff downstairs.'
0:16:40 > 0:16:42- Hello, Sarah.- Hello.
0:16:42 > 0:16:46- I believe you've got a very special book to show me.- Yes.
0:16:46 > 0:16:51We have a book of expenditure from the time that the Queen was at Scone.
0:16:51 > 0:16:56So it shows us what was spent on food and groceries and also on servants as well.
0:16:56 > 0:17:02'For a flying visit of just 12 hours, it's remarkable how much food was ordered in.'
0:17:02 > 0:17:09"Sum paid for butcher and meat - 38 pounds, 14 shillings and 9 and a half pence."
0:17:09 > 0:17:12'That's about £1,700 in today's money.'
0:17:12 > 0:17:16When we compare it with what was paid in preceding weeks,
0:17:16 > 0:17:22we've got £14 the week before and £6 the week before that, so there was quite a significant jump.
0:17:22 > 0:17:26The total for that week was 69 pounds, eight shillings.
0:17:26 > 0:17:29That would be in today's figure, about £3,000?
0:17:29 > 0:17:36'The Earl spent all this money on food, but it looks like Victoria might have been on a detox plan.'
0:17:36 > 0:17:40"Skimmed milk?" Were they worried about skimmed milk in those days?
0:17:40 > 0:17:45"Green tea!" That's quite healthy and organic, something you get in health shops.
0:17:45 > 0:17:51'If the Earl pushed the boat out on all the meat and groceries, you should see the booze list!'
0:17:51 > 0:17:58- Something else that may be of interest was how much they spent on wine and beer.- As always!
0:17:59 > 0:18:03So on the 7th of June, they spent one pound, eight shillings,
0:18:03 > 0:18:07but in September, they've spent...
0:18:08 > 0:18:1152 pounds and six shillings!
0:18:11 > 0:18:16- It's no wonder they had to save up for this particular visit.- Yes.
0:18:16 > 0:18:20- And I should think when it was done, it was a big relief.- Yes.
0:18:20 > 0:18:25Then they spent the next few years trying to recover!
0:18:25 > 0:18:29'The man who served up the booze to Victoria was the butler.
0:18:29 > 0:18:34'It was said in all establishments it was his duty to rule.
0:18:34 > 0:18:40'Derek Brown knows all about the man in charge on that special day in 1842.'
0:18:40 > 0:18:42Tell me about this butler.
0:18:42 > 0:18:44What was so special about him?
0:18:44 > 0:18:49His name was Matthew Gloag and he was the butler and cellarman here
0:18:49 > 0:18:56and gained quite a degree of experience in good, fine wines and spirits and food.
0:18:56 > 0:19:02He was, at a young age, in charge of the cellar here and he's probably in his late teens.
0:19:02 > 0:19:08And he, at the same time, started a family business in Perth.
0:19:08 > 0:19:10The Gloag family were from the area
0:19:10 > 0:19:15and he utilised the experience gained here at the palace
0:19:15 > 0:19:21to set up this business selling good food, fine wines and spirits.
0:19:22 > 0:19:26'Before Victoria's visit, Matthew Gloag had stopped working here
0:19:26 > 0:19:29'to concentrate on being an entrepreneur.
0:19:29 > 0:19:33'But his food and wine business grew such a fine reputation
0:19:33 > 0:19:39'that the Earl called him back into service for the Queen's stay. This was the ultimate honour.'
0:19:39 > 0:19:43During Victoria's visit, what exactly was his role here?
0:19:43 > 0:19:48He would have done everything from polishing the plate on the entrance into the palace
0:19:48 > 0:19:52to making sure that everything was in the right place in the bedrooms
0:19:52 > 0:19:56to the pre-dinner drinks, to the service at dinner
0:19:56 > 0:20:00and co-ordinating the position in which the Queen would sit at dinner.
0:20:00 > 0:20:04In these days, the Queen would never sit with her back to the windows,
0:20:04 > 0:20:09so it would be Matthew's job to make sure all those little details were looked after.
0:20:09 > 0:20:15'It's amazing just how much effort went into this visit, especially as it was only 12 hours long.'
0:20:15 > 0:20:19On the morning after Victoria arrived, she wrote in her diary,
0:20:19 > 0:20:25"We walked out and saw the mound on which the ancient Scotch kings were always crowned."
0:20:25 > 0:20:29They were crowned on top of this, the Stone of Scone.
0:20:29 > 0:20:33Except this one is a fake here for the tourists.
0:20:33 > 0:20:36Where the original is is a bit of a mystery.
0:20:36 > 0:20:43We know that after Edward I was crowned here, he decided to have the stone shipped down to Westminster,
0:20:43 > 0:20:49but many Scots still cling to the belief that the stone that was moved wasn't in fact the original.
0:20:49 > 0:20:55The story goes that the Abbot of Scone knew that Edward was heading to the monastery
0:20:55 > 0:20:58with the precise intention of nicking the stone,
0:20:58 > 0:21:05so he had a quick one knocked up as a replacement and it's that that he gave to Edward to take away
0:21:05 > 0:21:08whilst preserving the original safely.
0:21:08 > 0:21:13If it's true, this would mean that the stone that's been used in London
0:21:13 > 0:21:16for the coronation of generations of monarchs,
0:21:16 > 0:21:20including Victoria, is bogus.
0:21:20 > 0:21:23I wonder what Victoria's take on all this was?
0:21:23 > 0:21:28After all, she was on somewhat of a charm offensive in Scotland
0:21:28 > 0:21:32and yet she surely would have liked to have sided with Edward's story.
0:21:32 > 0:21:35No-one really knows the absolute truth,
0:21:35 > 0:21:40but in 1996, the stone in Westminster was returned to Scotland
0:21:40 > 0:21:43and it now stands in Edinburgh Castle.
0:21:43 > 0:21:48But somebody around here is taking the mickey because have a look at this!
0:21:48 > 0:21:54Inside the Earl's shed, I've got Edward I's coronation chair
0:21:54 > 0:21:57which has been nicked from Westminster Abbey.
0:21:58 > 0:22:02These Scots have got our chair!
0:22:02 > 0:22:04And in this box back here,
0:22:04 > 0:22:08we've got the Stone of Scone ready to tuck underneath.
0:22:08 > 0:22:12What's going on then? It's a disgrace!
0:22:12 > 0:22:15The truth of the matter is this is a film prop,
0:22:15 > 0:22:19a replica made for a movie that's been left behind in this shed.
0:22:20 > 0:22:23At least, I think it is.
0:22:24 > 0:22:26This is all very confusing.
0:22:33 > 0:22:37'What a saga! While Victoria was admiring the Stone of Scone,
0:22:37 > 0:22:41'downstairs, the royal shortbread was baking away.
0:22:41 > 0:22:44'After 20 minutes in the oven, it's left to cool
0:22:44 > 0:22:48'and as Scone's master confectioner Maitre Jarrin would have done,
0:22:48 > 0:22:53'it's time for Ivan and me to add a very special bit of decoration.'
0:22:54 > 0:23:00We're going to use some of the techniques that Jarrin used to ornament foods like shortbreads.
0:23:00 > 0:23:04I thought the most appropriate thing to do for Victoria
0:23:04 > 0:23:07is to use a mould from his time.
0:23:07 > 0:23:12You press sugar paste into these and this makes a crown.
0:23:12 > 0:23:14- And you build it together?- Yeah.
0:23:14 > 0:23:19- I've made one earlier. - Let's have a look.- There it is.
0:23:19 > 0:23:23Oh, that is amazing! Look at this!
0:23:24 > 0:23:29The traditional symbol of the crown was a crown on a cushion.
0:23:29 > 0:23:33- So shall I put that on top? - Put it on the cushion.
0:23:33 > 0:23:37But we're going to gild this, so it looks like gold.
0:23:37 > 0:23:42- Oh, how incredible!- I've actually got some gold leaf.- Mm-hm.
0:23:42 > 0:23:44And it's on what is called a gilder's pad,
0:23:44 > 0:23:48which is this soft chamois leather pad.
0:23:48 > 0:23:51- It's very delicate stuff, isn't it?- Yeah.
0:23:51 > 0:23:55The technique that I'm using is one that Jarrin tells us about.
0:23:55 > 0:23:59He tells us, the day before you gild your sugar,
0:23:59 > 0:24:02to paint gum arabic and sugar solution on to it,
0:24:02 > 0:24:07- so I did that yesterday and I've let it dry for 24 hours.- Why?
0:24:07 > 0:24:12If you feel that, it doesn't feel sticky, but it's covered with gum arabic.
0:24:12 > 0:24:17You used to get it on stamps and you licked it. Instead of licking it, we breathe on it.
0:24:17 > 0:24:20- Do that on that area there. - All round?
0:24:20 > 0:24:25While you're doing that, I'm going to cut a little bit of gold leaf
0:24:25 > 0:24:29and then with a great deal of care, I lift it up from the pad.
0:24:31 > 0:24:35- Like that. You can let me have that. - I think it's sticky enough.
0:24:35 > 0:24:38We'll concentrate on that bar there
0:24:38 > 0:24:43and we'll just drop the gold on to it like that.
0:24:43 > 0:24:47And then using a very fine brush,
0:24:47 > 0:24:49we will tap it down.
0:24:50 > 0:24:53And then we're going to brush it off.
0:24:53 > 0:24:55- Can you see what happens?- Mm-hm.
0:24:55 > 0:25:00So it only goes on to the actual yellow bit, OK?
0:25:00 > 0:25:06- And I'll get you to do the cross on the top.- Right.- So give it a really good breathe. Get breathing on that.
0:25:06 > 0:25:09And I'm going to cut you a piece of gold.
0:25:09 > 0:25:12- OK? Pick up...- Yeah.
0:25:12 > 0:25:16Right now, just let it sort of go of its own volition...
0:25:16 > 0:25:19- No, go a bit lower. Can you see it will go to it?- Yes.
0:25:19 > 0:25:24You've got it. Perfect. Fold it down the other side. Don't worry too much.
0:25:24 > 0:25:29- No.- Just sort of damp it down, so it goes into all the little creases of the design.
0:25:29 > 0:25:32And on the back as well.
0:25:32 > 0:25:34Lovely. Just a little tap.
0:25:34 > 0:25:40Tap, tap, tap. And then once you're sure you've got it all attached, you can gently brush the excess of
0:25:40 > 0:25:45and it will shine like real gold. That's a very good attempt.
0:25:45 > 0:25:49- That's brilliant.- That's nine out of ten.- Thank you, Ivan, very much.
0:25:49 > 0:25:52'Nine out of ten? I'm pretty chuffed with that!
0:25:52 > 0:25:58'It's time to present our gilded treat to our own lord of the manor himself
0:25:58 > 0:26:02'and what better way to wash it down than a glass of Scotch whisky!'
0:26:02 > 0:26:07Now, Rosemary, I thought you'd be cooking scones here at Scone.
0:26:07 > 0:26:12- And you've been doing shortbread. - I think it's very appropriate.
0:26:12 > 0:26:17First of all, have you ever seen anything quite so grand in terms of shortbread?
0:26:17 > 0:26:23The array of shortbread, I am knocked out by this. Tell me about this joker with a crown on the top.
0:26:23 > 0:26:25- This is gold leaf.- Is it really?
0:26:25 > 0:26:32You wouldn't have eaten it, just presented it. I think Queen Victoria would have been absolutely thrilled.
0:26:32 > 0:26:36I don't like to break this. It's your special creation. I am longing to taste it.
0:26:36 > 0:26:41- There we go. I'm going to give you that bit.- Oh, yes.- There we go.
0:26:41 > 0:26:45- For my nibble?- For your nibble. I'm going to take a little bit off here.
0:26:47 > 0:26:49- Hmm!- Hmm!
0:26:49 > 0:26:53- It's buttery.- Mm-hm.- It's crumbly.
0:26:53 > 0:26:56I love this. I absolutely adore it.
0:26:56 > 0:26:59I think Ivan's very clever. I really do.
0:26:59 > 0:27:04I think you're both very clever, almost as clever as Queen Victoria.
0:27:04 > 0:27:07Here we are seated underneath this tree,
0:27:07 > 0:27:11a tree that she referred to in 1842.
0:27:11 > 0:27:16And she wrote, "Before our window stands a sycamore tree,
0:27:16 > 0:27:19"planted by James VI."
0:27:19 > 0:27:25- This is the very tree. Don't you think that's extraordinary? - I think this is a magnificent tree.
0:27:25 > 0:27:32'But the most remarkable thing is that the Earl spent two years planning this fleeting visit.'
0:27:32 > 0:27:37Despite all this work and effort, the new driveway, all this cookery you've been doing,
0:27:37 > 0:27:42the expenditure on the furniture, the whole flim-flam for this visit
0:27:42 > 0:27:47and Victoria was only here for 12 hours!
0:27:47 > 0:27:49It's incredible.
0:27:49 > 0:27:53- Therefore, I think we need to have a drink.- A toast.
0:27:53 > 0:27:56- To Queen Victoria!- Queen Victoria! Cheers.- Cheers.
0:27:59 > 0:28:02- Ah, yes.- Hmm!
0:28:03 > 0:28:07'Next time on Royal Upstairs Downstairs...'
0:28:07 > 0:28:10Wonderful Walmer Castle in Kent.
0:28:10 > 0:28:15'Like Victoria and Albert, we're going to take in the sea air
0:28:15 > 0:28:21'as they try to escape the glare of the royal spotlight for a romantic getaway by the coast.'
0:28:41 > 0:28:45Subtitles by Subtext for Red Bee Media Ltd 2011
0:28:45 > 0:28:48Email subtitling@bbc.co.uk