0:00:03 > 0:00:05Great British Menu is back.
0:00:05 > 0:00:07- It's hot in here. - Phew, deep breaths.
0:00:07 > 0:00:09Calm down, it's not that bad!
0:00:09 > 0:00:13This time, the chefs are competing to become ambassadors
0:00:13 > 0:00:15for contemporary British cooking.
0:00:15 > 0:00:16You did say "modern", Chef.
0:00:16 > 0:00:17Yeah.
0:00:17 > 0:00:19Come on baby, come on baby.
0:00:19 > 0:00:22- The pressure in the kitchen is ridiculous.- Arrrgh!
0:00:22 > 0:00:23I just want to smash it.
0:00:25 > 0:00:28In the year the nation marks the Queen's 90th birthday,
0:00:29 > 0:00:32the chefs are celebrating the everyday great Britons
0:00:32 > 0:00:35she's honoured for their extraordinary achievements.
0:00:37 > 0:00:41The prize, to cook at the ultimate banquet held at the country's
0:00:41 > 0:00:43most iconic building,
0:00:43 > 0:00:45the Palace of Westminster.
0:00:47 > 0:00:51The chefs must showcase the coming of age of British cuisine.
0:00:51 > 0:00:53Going for gold all the way, mate.
0:00:54 > 0:00:56But first, our eager newcomers...
0:00:56 > 0:00:58I'm here to get a dish to the banquet.
0:00:58 > 0:00:59I'm gunning for a ten.
0:00:59 > 0:01:01This one's going to smack them in the chops, I reckon.
0:01:01 > 0:01:03It's anyone's game, really.
0:01:03 > 0:01:05..and returning chefs.
0:01:05 > 0:01:06Ha-ha!
0:01:06 > 0:01:08I'm feeling the pressure.
0:01:08 > 0:01:12..have to impress our formidable team of veterans...
0:01:12 > 0:01:14Ah, you're joking.
0:01:14 > 0:01:15It's stressful, isn't it?
0:01:15 > 0:01:19..who are expecting nothing but excellence.
0:01:19 > 0:01:20It's pretty much faultless.
0:01:20 > 0:01:23Are you sure you're talking about me?
0:01:23 > 0:01:25It was amazing.
0:01:25 > 0:01:27That was a stunning dish.
0:01:30 > 0:01:31One little mistake...
0:01:31 > 0:01:33Wow!
0:01:33 > 0:01:34..could be catastrophic.
0:01:45 > 0:01:49This year, our chefs have travelled across the country to meet
0:01:49 > 0:01:53everyday great Britons recognised for their remarkable work...
0:01:53 > 0:01:54Put it in the oven!
0:01:56 > 0:01:58..and dedicated commitment to their communities.
0:02:01 > 0:02:03Since her coronation in 1953,
0:02:03 > 0:02:06thousands of people have been honoured by the Queen.
0:02:06 > 0:02:08This is my Queen's Young Leaders Award.
0:02:08 > 0:02:10- You must be so proud.- I am.
0:02:10 > 0:02:11This is my OBE.
0:02:11 > 0:02:14You must feel very honoured to receive it.
0:02:14 > 0:02:16Inspired by these great Britons,
0:02:16 > 0:02:20the chefs must demonstrate the transformation of British food
0:02:20 > 0:02:23during the Queen's historic reign.
0:02:23 > 0:02:24Wow.
0:02:24 > 0:02:25Their challenge?
0:02:25 > 0:02:28To produce a lasting legacy...
0:02:28 > 0:02:29Oh, look at you.
0:02:29 > 0:02:31..to this new Elizabethan age.
0:02:33 > 0:02:36This week, competing to become Scottish champion
0:02:36 > 0:02:39are three talented newcomers.
0:02:39 > 0:02:42Adam Handling, highly competitive and the youngest chef
0:02:42 > 0:02:43in the kitchen.
0:02:43 > 0:02:46I'm a competition fanatic. I've won quite a few national awards,
0:02:46 > 0:02:49but the one I really want to win will be Great British Menu.
0:02:50 > 0:02:54Michael Bremner, who's not afraid to take risks.
0:02:54 > 0:02:58My food is contemporary, exciting, interesting.
0:02:58 > 0:03:01Erm, I'm feeling good, yeah, I think I'm going to smash it.
0:03:01 > 0:03:06And Ally McGrath, who favours rustic cooking and classic techniques.
0:03:06 > 0:03:09Hopefully with the big, bold, gutsy flavours that I'm going to bring
0:03:09 > 0:03:11to the competition, that'll see me through.
0:03:13 > 0:03:16Judging is a chef who's no stranger to the pressure of
0:03:16 > 0:03:19the Great British Menu kitchen.
0:03:19 > 0:03:21So, who do you think it's going to be?
0:03:21 > 0:03:23I'm concerned about all of them.
0:03:23 > 0:03:27A four-time competitor who was twice crowned banquet champion.
0:03:27 > 0:03:29- ADAM:- They're all going to be terrifying.
0:03:29 > 0:03:31I'm expecting the toughest one.
0:03:31 > 0:03:33Yeah, it's going to be, like, "Oh, God."
0:03:33 > 0:03:37Two Michelin-starred Daniel Clifford.
0:03:39 > 0:03:41Good morning, Chefs.
0:03:41 > 0:03:42- CHEFS:- Morning.
0:03:42 > 0:03:44Adam, how are you feeling?
0:03:44 > 0:03:48Terrified seeing you come through them doors, if I'm honest.
0:03:48 > 0:03:51Michael, you've got a brilliant reputation.
0:03:51 > 0:03:54Ally, you're the only chef still working in Scotland.
0:03:54 > 0:03:56Do you think that gives you the edge?
0:03:56 > 0:03:57If it is, magic.
0:03:57 > 0:04:00But, you know, anything to eke out an extra point.
0:04:00 > 0:04:01Yeah.
0:04:01 > 0:04:06I've been here, I've won it twice, but I've also lost it twice.
0:04:06 > 0:04:08I think this is one of the hardest things you'll ever do.
0:04:09 > 0:04:10Good luck, boys.
0:04:18 > 0:04:20First up is Adam Handling.
0:04:22 > 0:04:23Morning, Chef.
0:04:23 > 0:04:24Morning. You all right?
0:04:24 > 0:04:26- I'm good.- Good.
0:04:26 > 0:04:28So, what's the inspiration and the name of the dish?
0:04:28 > 0:04:31My whole menu is about what Britain does best,
0:04:31 > 0:04:34and my first course is called Boarding Passes Ready.
0:04:34 > 0:04:36- Boarding Passes Ready? - Boarding Passes Ready.
0:04:36 > 0:04:39Think of it as something you'd have in the airport.
0:04:39 > 0:04:42You know, you have yourself a ham sandwich,
0:04:42 > 0:04:43you have a packet of crisps,
0:04:43 > 0:04:45you have a little tart, that sort of thing.
0:04:45 > 0:04:48So, I'm going to take you on a journey around the UK,
0:04:48 > 0:04:51but not highlighting well-known suppliers, but really,
0:04:51 > 0:04:55really good small ones that do fantastic things for the UK.
0:04:55 > 0:05:00So, Scotland, I'm going to use ham hocks, one smoked and one plain.
0:05:00 > 0:05:02And we're just going to do potted ham.
0:05:02 > 0:05:06England will be represented by truffles.
0:05:06 > 0:05:09- OK. And this is from?- Wiltshire.
0:05:09 > 0:05:10Lovely.
0:05:10 > 0:05:12Northern Ireland will be represented by butter.
0:05:12 > 0:05:15- They do great butter over there. - Yes.- Really, really good stuff.
0:05:15 > 0:05:17And Wales will be represented by mussels.
0:05:17 > 0:05:20Is there anything you left out of the kitchen?
0:05:20 > 0:05:22I'm really looking forward to it.
0:05:22 > 0:05:24- Good luck. - Thank you very much.
0:05:25 > 0:05:28He's brought a beautiful box of ingredients.
0:05:28 > 0:05:31I don't know if all these ingredients are going
0:05:31 > 0:05:33to work together. But, do you know something?
0:05:33 > 0:05:36He could have the skill to pull off an amazing dish.
0:05:37 > 0:05:40Next up is Michael Bremner,
0:05:40 > 0:05:43with a box of classic and modern ingredients.
0:05:43 > 0:05:45- Morning, Chef.- Good morning.
0:05:46 > 0:05:47This is your starter.
0:05:47 > 0:05:49What's the name of your dish?
0:05:49 > 0:05:52I've named it The Beet Grove Garden.
0:05:52 > 0:05:54When I was growing up, my mum was a big inspiration to me.
0:05:54 > 0:05:55She got me into the kitchens.
0:05:55 > 0:05:59She was a chef, and her favourite TV programme when I was growing up
0:05:59 > 0:06:01- was The Beechgrove Garden.- OK.
0:06:01 > 0:06:05And this guy here, Jim McColl, he's got an MBE,
0:06:05 > 0:06:07he's still one of the presenters on that show right now.
0:06:07 > 0:06:11So, I've tried to use some interesting flavours,
0:06:11 > 0:06:14but I've based it around, loosely, a goat's cheese and beetroot salad.
0:06:14 > 0:06:16I'm using humble ingredients
0:06:16 > 0:06:19and trying to put them into a position of greatness.
0:06:19 > 0:06:22OK. So, how did you come about that?
0:06:22 > 0:06:25I'm doing the beetroot, which I'm just salt baking.
0:06:25 > 0:06:29I'm going to finish that off with a
0:06:29 > 0:06:32birch sap and whey reduction.
0:06:32 > 0:06:34So, this is a real modern way of cooking.
0:06:34 > 0:06:36It's quite a new ingredient, for me.
0:06:36 > 0:06:38So, what made you put this with beetroot?
0:06:38 > 0:06:41It's got a slight sweetness to it, and when you put it with the whey,
0:06:41 > 0:06:44it's kind of doing that sweet and sour sort of thing.
0:06:44 > 0:06:45So, full vegetarian?
0:06:45 > 0:06:46Full vegetarian.
0:06:46 > 0:06:49Adam, what do you think?
0:06:49 > 0:06:50Completely the opposite of me.
0:06:50 > 0:06:52I'm looking forward to seeing it.
0:06:53 > 0:06:55Really classical ingredients,
0:06:55 > 0:06:58but he's got some contemporary ones in there as well.
0:06:58 > 0:07:00What worries me is the birch sap.
0:07:00 > 0:07:05Is that going to elevate that dish to a great score?
0:07:05 > 0:07:09Last up is Ally McGrath, who loves bold flavours.
0:07:09 > 0:07:10Morning, Chef.
0:07:10 > 0:07:11Good morning.
0:07:11 > 0:07:12You all right?
0:07:12 > 0:07:14Yeah.
0:07:14 > 0:07:15Bit nervous.
0:07:15 > 0:07:17Keep smiling, that's the most important thing!
0:07:17 > 0:07:18Ah, good.
0:07:18 > 0:07:20So, what's your idea for the starter?
0:07:20 > 0:07:24I've named the starter Guts and Glory, and it's based on
0:07:24 > 0:07:28people who go out and represent Great Britain,
0:07:28 > 0:07:31giving everything that they've got to be the best in their field,
0:07:31 > 0:07:35and then, hopefully, the glory would come on the back of that.
0:07:35 > 0:07:38Take me through the box. You've got some interesting stuff, here.
0:07:38 > 0:07:40I've got wild Scottish rabbit here,
0:07:40 > 0:07:42and we're going to use all of it.
0:07:42 > 0:07:46We're going to break it down, we're going to use the loin.
0:07:46 > 0:07:48You keep saying "we". Have you brought some mates with you?
0:07:48 > 0:07:50I absolutely wish that I had.
0:07:50 > 0:07:52OK.
0:07:52 > 0:07:53"I" am going to, er...
0:07:54 > 0:07:57break it down and I...
0:07:58 > 0:08:02- I'm going to make a haggis from the pluck of the rabbit.- OK.
0:08:02 > 0:08:03So, we've got the lungs, the heart.
0:08:03 > 0:08:06I'm going to use some of the haggis to make a scotch egg.
0:08:06 > 0:08:09I'm going to make a black pudding puree, a turnip puree,
0:08:09 > 0:08:11and turnip fondant.
0:08:11 > 0:08:14You seem to have a lot to do.
0:08:14 > 0:08:16I do.
0:08:16 > 0:08:19I've got a lot to do, but it's all about pushing yourself.
0:08:19 > 0:08:21We've got wild rabbit, we've got pig's blood,
0:08:21 > 0:08:23he's making a scotch egg,
0:08:23 > 0:08:27it's food for people who want to have a good feast.
0:08:27 > 0:08:29Is it appropriate for the banquet?
0:08:29 > 0:08:30I'm waiting to see.
0:08:34 > 0:08:36As the newcomers get cooking,
0:08:36 > 0:08:39talk immediately turns to this year's brief.
0:08:39 > 0:08:42It was like that thing of like, "Yeah, I'll do it! Yeah, no bother!"
0:08:42 > 0:08:44All very blase.
0:08:44 > 0:08:48Got the brief through and sort of went, "Oh. Oh, dear."
0:08:48 > 0:08:51I was actually quite excited by the brief. Isn't it amazing how food's
0:08:51 > 0:08:54changed since the Queen's reign, really, you know, the last 60 years?
0:08:54 > 0:08:55It's incredible.
0:08:55 > 0:08:57How confident is everyone feeling?
0:08:57 > 0:09:00I'm actually not feeling confident about this course at all.
0:09:00 > 0:09:02- Really?- The flavours and everything, they work great.
0:09:02 > 0:09:06They work how I want them to, but I think I'm starting to doubt myself,
0:09:06 > 0:09:08knowing that Daniel's the one that's going to be eating them.
0:09:12 > 0:09:17Michael is preparing the beetroot for his vegetarian starter.
0:09:17 > 0:09:21He's serving salt-baked beetroot on a top plate and sous-vide slices of
0:09:21 > 0:09:25golden and candy-striped beetroot in a bowl below.
0:09:25 > 0:09:27I am feeling extremely nervous about my dish.
0:09:27 > 0:09:29Obviously, it's a vegetarian option,
0:09:29 > 0:09:30I just hope I get the flavours right.
0:09:33 > 0:09:36Brighton is now home to Aberdeen-born Michael,
0:09:36 > 0:09:38where he's making an impact.
0:09:38 > 0:09:41His restaurant, 64 Degrees, has been placed 24th
0:09:41 > 0:09:43in the National Restaurant Awards.
0:09:46 > 0:09:49He's developed his own style after working for award-winning chefs
0:09:49 > 0:09:52in Britain and worldwide.
0:09:52 > 0:09:55We take British produce, and then we execute it in different ways,
0:09:55 > 0:09:57and it's all about experimenting.
0:09:57 > 0:10:01Each dish in Michael's competition menu is inspired by a different
0:10:01 > 0:10:03Scot honoured by the Queen.
0:10:03 > 0:10:05He's combining ideas from home
0:10:05 > 0:10:09with some original techniques and ingredients.
0:10:09 > 0:10:11- Hi!- How are you?- I'm fine.
0:10:11 > 0:10:14His sister Fiona is intrigued to find out how he's planning
0:10:14 > 0:10:17to make beetroot banquet-worthy.
0:10:17 > 0:10:18Am I going to like this?
0:10:19 > 0:10:22It's quite daring, is it not, pistachio and beetroot?
0:10:22 > 0:10:24I don't know. You've got to push your boundaries.
0:10:27 > 0:10:28Mmm.
0:10:29 > 0:10:31I think it's going to do really well.
0:10:31 > 0:10:32Thanks a lot, Fi.
0:10:32 > 0:10:33I'm very proud of you.
0:10:33 > 0:10:34Thank you.
0:10:34 > 0:10:37With the support of a younger fan, as well...
0:10:37 > 0:10:39Mmm-mmm, I like it.
0:10:39 > 0:10:43..Michael has his sights firmly set on winning.
0:10:43 > 0:10:45I would love to be the champion of Scotland.
0:10:48 > 0:10:53To elevate his dish above a classic beetroot and goat's cheese salad,
0:10:53 > 0:10:55Michael's using original flavours.
0:10:55 > 0:11:00Blending pistachio nuts with Japanese miso made from soy beans,
0:11:00 > 0:11:05and making a Douglas fir oil, along with a dressing made of birch sap.
0:11:05 > 0:11:06Michael, how are you getting on?
0:11:06 > 0:11:08This is my birch sap reduction.
0:11:08 > 0:11:10How do they get the birch sap?
0:11:10 > 0:11:13Well, they basically drill a hole in the birch tree, put a tap in it,
0:11:13 > 0:11:16and then they hang a bucket over it and it kind of just comes out.
0:11:16 > 0:11:19So, what are you going to do? Reduce it to intensify the flavour?
0:11:19 > 0:11:20Yeah, it gets quite sweet.
0:11:20 > 0:11:22And then I'm going to use the whey from the yoghurt.
0:11:22 > 0:11:26So, it's kind of like a sweet-sour thing to coat the beetroot in.
0:11:26 > 0:11:28You seem quite relaxed.
0:11:28 > 0:11:31I'm not relaxed, you know. I've got to push on now.
0:11:31 > 0:11:34Michael's birch sap, if you're going to put it in a dish,
0:11:34 > 0:11:37it needs to be there for a reason.
0:11:37 > 0:11:39Also feeling the pressure is Ally.
0:11:39 > 0:11:43He's prepping rabbit loin for his dish of bold flavours,
0:11:43 > 0:11:46inspired by those who show guts to achieve glory.
0:11:46 > 0:11:47Argh!
0:11:48 > 0:11:51It has many complex elements.
0:11:51 > 0:11:54Ally, how are you looking? You look like you've got a lot going on.
0:11:54 > 0:11:56I do. It's kind of busy over here.
0:11:58 > 0:12:01He's using rabbit pluck - the heart and lungs -
0:12:01 > 0:12:03to make his own version of haggis,
0:12:03 > 0:12:05which will be wrapped around the egg of his scotch egg,
0:12:05 > 0:12:08and also scattered on the plate.
0:12:08 > 0:12:12I've never even contemplated making a rabbit haggis before.
0:12:12 > 0:12:15They're Scottish after all. It'd be a shame if no-one did it.
0:12:15 > 0:12:16- ADAM:- I tell you, I love haggis.
0:12:16 > 0:12:19Fingers crossed that you're all happy with it.
0:12:21 > 0:12:24Proud Scot, Ally McGrath, has worked at Michelin-starred restaurants
0:12:24 > 0:12:26across the UK.
0:12:26 > 0:12:30Chefs he's worked for include GBM veteran Richard Corrigan.
0:12:30 > 0:12:33The only chef in the kitchen currently working in Scotland,
0:12:33 > 0:12:37his restaurant, Osso, is in Peebles in the Scottish Borders.
0:12:37 > 0:12:39We try and keep things quite simple.
0:12:39 > 0:12:42We're very much flavour-orientated in here.
0:12:42 > 0:12:45This ethos is reflected in Ally's competition menu,
0:12:45 > 0:12:46which celebrates the values,
0:12:46 > 0:12:51principles and dedication it takes to be honoured as a great Briton.
0:12:51 > 0:12:52Service please.
0:12:52 > 0:12:55The dishes that we've got, I'm very happy with them.
0:12:55 > 0:12:57They cover the brief really well.
0:12:57 > 0:12:59I think they represent myself very well.
0:12:59 > 0:13:03Ally is well known in his community, where he also runs a market stall...
0:13:05 > 0:13:07Excellent, thank you very much.
0:13:07 > 0:13:09..selling home-made sausage rolls...
0:13:11 > 0:13:12Thank you very much indeed.
0:13:12 > 0:13:14..with the help of his young son.
0:13:17 > 0:13:19To make it through to the banquet would be an absolute honour.
0:13:19 > 0:13:22When you look at the chefs that have done it,
0:13:22 > 0:13:25there's guys there you would class as heroes.
0:13:25 > 0:13:28To follow in those kind of footsteps would be massive.
0:13:30 > 0:13:34In the kitchen, Ally's still racing to get the many elements of his
0:13:34 > 0:13:36rabbit dish completed in time.
0:13:39 > 0:13:44It looks like he's got a lot of work to do over there.
0:13:44 > 0:13:47He's abusing that thermo blender.
0:13:47 > 0:13:48Come on.
0:13:48 > 0:13:49Oh, really?
0:13:49 > 0:13:51He's finished prepping the vegetable elements,
0:13:51 > 0:13:55turnip fondant and turnip puree,
0:13:55 > 0:13:58but he still has to make his unusual black pudding puree.
0:13:58 > 0:14:02Instead of baking it, he's mixing pig's blood, milk and spices
0:14:02 > 0:14:04in a fast-action, heated blender.
0:14:06 > 0:14:09Well, you've got loads going on boss - take me through it.
0:14:09 > 0:14:12We've got the black pudding in this one.
0:14:12 > 0:14:15- This is not how I do it at the restaurant.- OK.
0:14:15 > 0:14:17The taste's still there, we're using the same spices and
0:14:17 > 0:14:19all the rest of it, it's just the method.
0:14:19 > 0:14:23Making your own black pudding, it's a risk, but it could pay off.
0:14:23 > 0:14:24Fingers crossed. Thank you.
0:14:24 > 0:14:25Enjoy it.
0:14:27 > 0:14:30Like Ally, Adam also has many elements to his
0:14:30 > 0:14:33packed-lunch starter, using ingredients from each country
0:14:33 > 0:14:35in the British Isles.
0:14:35 > 0:14:37And he's feeling the pressure.
0:14:37 > 0:14:39I have a thousand elements going on, you know. I have bread,
0:14:39 > 0:14:43I have pastry, I have pork. A lot of stuff that could go wrong.
0:14:45 > 0:14:48He's assembled his English Cheddar tart,
0:14:48 > 0:14:52and is working on the potted ham using Scottish pork.
0:14:52 > 0:14:56It's these ham hocks that scare the life out of me,
0:14:56 > 0:14:57in the time limit we have.
0:14:57 > 0:15:00The pork has been cooked with wine and aromatics,
0:15:00 > 0:15:05but it still needs to be shredded, potted and then set with stock.
0:15:05 > 0:15:06I'm making bread, so you make
0:15:06 > 0:15:09yourself a little ham sandwich, basically.
0:15:09 > 0:15:11Adam's making sourdough in an hour.
0:15:11 > 0:15:13It takes me three days to make it.
0:15:13 > 0:15:17I'm really concerned whether it's going to taste amazing.
0:15:17 > 0:15:18Adam, how are we getting on, making bread?
0:15:18 > 0:15:20Yeah, very good.
0:15:20 > 0:15:22How have you managed to cut the time down on that?
0:15:22 > 0:15:24I had a little starter dough that we had done.
0:15:24 > 0:15:25That helped just to boost it,
0:15:25 > 0:15:27and I have to obviously make them a lot smaller,
0:15:27 > 0:15:30because I can't make a big one and have it proven in the time...
0:15:32 > 0:15:33- Risky business, Chef.- Very.
0:15:35 > 0:15:38Adam Handling may be the youngest in the kitchen,
0:15:38 > 0:15:43but this ambitious chef has already won a number of industry awards.
0:15:43 > 0:15:46Check on, one kingfish, one tuna, followed by lamb, beef and a goat.
0:15:48 > 0:15:51He now has his name above the door at Caxton Grill
0:15:51 > 0:15:53in London's Westminster.
0:15:53 > 0:15:56At the end of the day, it's all about the food and the flavour,
0:15:56 > 0:15:57what you have on the plate.
0:15:57 > 0:16:00Adam's competition menu celebrates the achievements
0:16:00 > 0:16:04of British producers, using the very best of British ingredients
0:16:04 > 0:16:07to honour the Queen's great Britons.
0:16:07 > 0:16:10We're a tiny little island in the middle of this world,
0:16:10 > 0:16:12but we do some of the best in the entire world.
0:16:14 > 0:16:16Adam grew up in Dundee.
0:16:16 > 0:16:21At 16, he told his parents he wanted to leave school and his hometown
0:16:21 > 0:16:22to train as a chef.
0:16:23 > 0:16:28When you left home, and I got quite upset, and as your dad always said,
0:16:28 > 0:16:31"We gave them roots, they know where home is. Now we've gave them wings,
0:16:31 > 0:16:32"let them go and soar."
0:16:32 > 0:16:35- Soar with the eagles, and that's what he's doing.- Yes.
0:16:35 > 0:16:36Up there with the eagles.
0:16:38 > 0:16:39What do you think my chances are?
0:16:39 > 0:16:41- You'll own it.- Yeah.
0:16:41 > 0:16:42- You'll win.- I hope so.
0:16:46 > 0:16:49In the kitchen, Adam's made chicken-flavoured butter
0:16:49 > 0:16:53using Belfast butter, and is ready to cook the Bangor mussels
0:16:53 > 0:16:56for his "Taste Of The British Isles" starter.
0:16:58 > 0:16:59How are we doing, Adam?
0:16:59 > 0:17:01Just making my batter.
0:17:01 > 0:17:02Going to get my mussels cooked.
0:17:02 > 0:17:05Who doesn't like a bit of curried mussels?
0:17:05 > 0:17:06With plating up looming,
0:17:06 > 0:17:09he's worrying about perfecting his sourdough.
0:17:09 > 0:17:11Is it on 200 degrees now?
0:17:11 > 0:17:12- Yeah.- Has it reached temperature?
0:17:12 > 0:17:13Yeah.
0:17:13 > 0:17:15- This is such a particular- BLEEP - recipe.
0:17:17 > 0:17:19Michael's also feeling the pressure.
0:17:19 > 0:17:22He is first to plate up his vegetarian starter,
0:17:22 > 0:17:25which combines classic and modern ingredients and techniques,
0:17:25 > 0:17:29and is a tribute to one of Scotland's most famous gardeners.
0:17:29 > 0:17:32But not everything is going to plan.
0:17:32 > 0:17:34My birch sap hasn't reduced enough yet.
0:17:36 > 0:17:39He leaves the syrup on the heat to reduce,
0:17:39 > 0:17:43and pipes pistachio and Japanese miso paste onto beetroot slices.
0:17:44 > 0:17:48Then, rolls them into cylinders and places in an earthenware bowl,
0:17:49 > 0:17:52along with a whipped goat's milk and yoghurt blend,
0:17:52 > 0:17:53and sprinkles with oatcake
0:17:53 > 0:17:57crumbled with puffed wild rice and pistachios.
0:17:57 > 0:18:00For theatre and to create an earthy, smoky aroma,
0:18:00 > 0:18:04Michael burns Douglas fir, whiskey chips and birch leaves
0:18:04 > 0:18:07in a bowl beneath the serving plates.
0:18:07 > 0:18:10Michael, you're burning the leaves. Do you feel like you're on fire?
0:18:10 > 0:18:13I was hoping it'd be a lot more on fire.
0:18:16 > 0:18:19On the top plate, Michael adds the classic elements -
0:18:19 > 0:18:22cubes of salt baked beetroot and apple matchsticks.
0:18:24 > 0:18:27But the birch sap syrup still hasn't reduced enough.
0:18:27 > 0:18:29Michael has run out of time.
0:18:29 > 0:18:31He has to serve it as it is.
0:18:32 > 0:18:35Finally, he adds nasturtium leaves,
0:18:35 > 0:18:37and a drizzle of Douglas fir oil.
0:18:44 > 0:18:46- First dish up.- Yeah.
0:18:46 > 0:18:47What do you think, boys?
0:18:47 > 0:18:48It's impressive.
0:18:48 > 0:18:50- Well, shall we go and try it?- Yes.
0:18:55 > 0:18:57You get the smokiness?
0:18:57 > 0:18:58If I put my nose right in there.
0:18:59 > 0:19:01Uh-huh.
0:19:01 > 0:19:02So, the beetroot.
0:19:09 > 0:19:11This is literally just beetroot and apple.
0:19:11 > 0:19:14That, for me, is a waste of time.
0:19:15 > 0:19:19The birch sap, is that the flavour you were looking for?
0:19:19 > 0:19:21I would have preferred it to be a bit more reduced.
0:19:24 > 0:19:25Are you getting his birch sap?
0:19:25 > 0:19:27It's too light for me.
0:19:27 > 0:19:30- The oat cakes, on the other hand, are delicious.- They're fantastic.
0:19:30 > 0:19:33The oat cake, the crumble,
0:19:33 > 0:19:34is that elevating the dish?
0:19:34 > 0:19:37That just brings it together, I think. There's a bit more
0:19:37 > 0:19:38texture through it.
0:19:38 > 0:19:40Goat's milk, is that strong enough flavour?
0:19:40 > 0:19:44I just put yoghurt in there to bring out the goat-cheesy flavour,
0:19:44 > 0:19:46but it's still quite mild.
0:19:48 > 0:19:50I'm struggling with the goat's cheese.
0:19:51 > 0:19:52Do you think you've nailed it?
0:19:52 > 0:19:56I think I could nail it a bit better with the elements on the top.
0:19:56 > 0:19:59I'm going to have to say six or seven.
0:19:59 > 0:20:00Is this dish worrying you?
0:20:00 > 0:20:02Everyone's are going to worry me.
0:20:04 > 0:20:06OK. How are we doing, lads?
0:20:06 > 0:20:08- How did that go?- Stressful.
0:20:09 > 0:20:10Ally, you're up next. Are you all right?
0:20:10 > 0:20:12MANIC LAUGH
0:20:12 > 0:20:14Do you need me to jump in?
0:20:14 > 0:20:15I'll be fine.
0:20:17 > 0:20:21First on Ally's slate for his Guts And Glory starter is turnip puree.
0:20:23 > 0:20:25Then, the puree of black pudding,
0:20:26 > 0:20:27and pickled carrot.
0:20:29 > 0:20:30Are you getting there, Ally?
0:20:30 > 0:20:31Yes, Chef.
0:20:33 > 0:20:36Next is brined and seared rabbit loin,
0:20:36 > 0:20:38the confit rabbit leg,
0:20:38 > 0:20:39turnip fondant,
0:20:40 > 0:20:41rabbit haggis,
0:20:42 > 0:20:44and pickled onion crisps.
0:20:46 > 0:20:48Very big Scottish portion.
0:20:48 > 0:20:51Finally, he adds the halved, rabbit-haggis scotch egg.
0:20:53 > 0:20:54Don't drop it.
0:20:55 > 0:20:58And places the slates into specially-designed
0:20:58 > 0:21:03presentation boxes, honouring those who show guts to achieve glory.
0:21:09 > 0:21:10Are you happy with it, Chef?
0:21:10 > 0:21:12Yeah.
0:21:12 > 0:21:14Maybe a couple of bits could have been smaller.
0:21:14 > 0:21:15Shall we go and taste it?
0:21:15 > 0:21:16Yes, please.
0:21:20 > 0:21:23Guts And Glory. It's a really bold name.
0:21:23 > 0:21:25It's got some bold flavours in it, Chef.
0:21:25 > 0:21:26I love the presentation.
0:21:26 > 0:21:29I think it looks amazing, yeah.
0:21:29 > 0:21:30The haggis...
0:21:30 > 0:21:32- I am happy with the haggis.- You are? - Yeah.
0:21:34 > 0:21:38It doesn't taste like that wild rabbity kind of thing.
0:21:38 > 0:21:39It just tastes like haggis.
0:21:39 > 0:21:42As a haggis goes, it's pretty good.
0:21:42 > 0:21:43- This is the rabbit leg.- Yeah.
0:21:46 > 0:21:48I thought it was a bit dry.
0:21:48 > 0:21:49Yeah. Me, too.
0:21:50 > 0:21:52So, the black pudding puree.
0:21:52 > 0:21:56It's really smooth. I like it. You get the spices through, as well.
0:21:56 > 0:21:59He has over-killed it dramatically with spices.
0:21:59 > 0:22:01- The turnip fondant.- Yeah.
0:22:01 > 0:22:02Is that how you wanted them cooked?
0:22:06 > 0:22:07No.
0:22:07 > 0:22:10That one is not done enough.
0:22:10 > 0:22:11BLEEP
0:22:14 > 0:22:16What would you score that plate of food?
0:22:16 > 0:22:17Not very highly, Chef.
0:22:19 > 0:22:20BLEEP
0:22:24 > 0:22:27Adam is last to plate up his packed-lunch starter,
0:22:27 > 0:22:28Boarding Passes Ready,
0:22:28 > 0:22:32showcasing the best ingredients of the British Isles.
0:22:32 > 0:22:35The different elements will be served in a Union Flag suitcase.
0:22:38 > 0:22:41He places his sourdough rolls into cloth sacks.
0:22:42 > 0:22:44- All right, chief?- Yeah.
0:22:44 > 0:22:46How was it?
0:22:46 > 0:22:47Pretty tough.
0:22:49 > 0:22:53Adam grates English truffle onto his Cheddar and gruyere cheese tarts.
0:22:53 > 0:22:55That's a lot of truffle.
0:22:55 > 0:22:56It's a lot of truffle, yeah.
0:22:56 > 0:22:58It's a great truffle.
0:22:58 > 0:23:01The Scottish tinned pork is next into the suitcase.
0:23:03 > 0:23:06With chicken butter topped with crispy chicken skin,
0:23:06 > 0:23:07the Northern Irish ingredients.
0:23:08 > 0:23:12Finally, he adds a bag of crispy, curried Welsh mussels,
0:23:12 > 0:23:14secured with a wax seal.
0:23:14 > 0:23:15What is that you're doing?
0:23:15 > 0:23:16- Making a- BLEEP- mess.
0:23:28 > 0:23:29Well done.
0:23:29 > 0:23:30Thank you very much.
0:23:33 > 0:23:35Is it how you expected it?
0:23:35 > 0:23:36It is. It is.
0:23:36 > 0:23:39- I'm not going to lie, I was really worried about this course.- OK.
0:23:39 > 0:23:40What about you?
0:23:40 > 0:23:41- It looks great.- ALLY:- Yeah.
0:23:44 > 0:23:46- Enjoy, boys.- Thank you.- Thank you.
0:23:49 > 0:23:52"Use your mussels - rip me to open".
0:23:52 > 0:23:54- A bit of fun, isn't it?- Yeah.
0:23:56 > 0:23:58Do you think the mussels are coming through?
0:23:58 > 0:24:00The curry is quite strong.
0:24:00 > 0:24:04I can taste the mussels, but the first I do taste is the curry.
0:24:04 > 0:24:05I'm not getting much curry...
0:24:05 > 0:24:07I don't get a lot of curry, you're right, no.
0:24:07 > 0:24:09The bread, for the time that we had,
0:24:09 > 0:24:11I think it's an OK bread.
0:24:13 > 0:24:15The potted ham.
0:24:17 > 0:24:19I think the flavour is really tasty.
0:24:24 > 0:24:28- That's strong. - That, that is quite...
0:24:28 > 0:24:29Full-on.
0:24:29 > 0:24:32- So the chicken butter and the bread...- Yeah.
0:24:32 > 0:24:34..works well together. I love that.
0:24:39 > 0:24:42Cheese and truffle tart. Plenty of truffle, wasn't shy with that.
0:24:42 > 0:24:44Is there anything you'd change about that?
0:24:44 > 0:24:46It's a little touch salty.
0:24:46 > 0:24:48I think it's over-seasoned, quite a lot of this.
0:24:48 > 0:24:49Oh. Yeah.
0:24:52 > 0:24:54- What would you give it?- Six.
0:24:55 > 0:24:57I'm much more of an eating kind of guy than a looking.
0:25:04 > 0:25:07- How was that?- I'm just glad the first one's out of the way.
0:25:07 > 0:25:09I wasn't happy with the tart.
0:25:09 > 0:25:11Apart from that, I'm relatively happy with it.
0:25:12 > 0:25:15It's not our thoughts that matter, though, it's Daniel's,
0:25:15 > 0:25:18and I think we'll find out what he thinks of all our dishes.
0:25:25 > 0:25:27Good afternoon.
0:25:27 > 0:25:28How are you feeling?
0:25:28 > 0:25:30- Slightly relieved.- Good.
0:25:30 > 0:25:32Ally, I'm going to start with you.
0:25:34 > 0:25:35Your Guts And Glory dish.
0:25:35 > 0:25:37Yes.
0:25:37 > 0:25:40What I loved about your dish is I could see Scotland on a plate.
0:25:42 > 0:25:44The black pudding puree,
0:25:44 > 0:25:45I thought the spice was right,
0:25:45 > 0:25:47and the texture was perfect.
0:25:47 > 0:25:48Thank you.
0:25:50 > 0:25:52The haggis around the scotch egg,
0:25:52 > 0:25:54I thought with the pork, it works really, really well.
0:25:55 > 0:25:58Now I've got to give you the negatives.
0:25:58 > 0:25:59The rabbit leg,
0:25:59 > 0:26:01I think that needs to be glazed,
0:26:01 > 0:26:03to stop it drying out so much.
0:26:03 > 0:26:06And I think the sauce would bring the dish together.
0:26:06 > 0:26:08The shallot rings.
0:26:08 > 0:26:10- I thought they were slightly overcooked.- Yes.
0:26:10 > 0:26:11I'm looking for modern food...
0:26:11 > 0:26:12Yes.
0:26:12 > 0:26:14..that's going to smash me in the face.
0:26:14 > 0:26:16I wanted to be amazed,
0:26:16 > 0:26:17and I just wasn't.
0:26:20 > 0:26:22Michael.
0:26:24 > 0:26:26Your Beet Grove Garden.
0:26:27 > 0:26:29I loved the way that you smoked the leaves.
0:26:31 > 0:26:33The beetroots were cooked to perfection.
0:26:33 > 0:26:37The idea of the birch sap and the Douglas fir,
0:26:38 > 0:26:41I like the idea, I just can't taste it on the plate.
0:26:43 > 0:26:48I think the top of the dish should be a traditional beetroot salad,
0:26:48 > 0:26:52and the wow factor of taking it into modern cooking would be
0:26:52 > 0:26:56the same ingredients, but completely reworked underneath.
0:26:56 > 0:26:59I just think it would give you that edge.
0:26:59 > 0:27:00Adam.
0:27:00 > 0:27:02Boarding Passes Ready.
0:27:03 > 0:27:06The tinned pork, I thought it was delicious.
0:27:06 > 0:27:09The curry flavour on the mussels, I was worried about that,
0:27:09 > 0:27:11but I thought it worked.
0:27:11 > 0:27:14Considering how little time you had to make a sourdough,
0:27:14 > 0:27:18I thought the bread came out really well...
0:27:18 > 0:27:19But...
0:27:20 > 0:27:21The cheese tart?
0:27:23 > 0:27:25We both know it was a little bit too salty.
0:27:26 > 0:27:30I think the dish, it needs a drink.
0:27:30 > 0:27:32Something like a home-made lemonade
0:27:32 > 0:27:34would have completed the whole package.
0:27:35 > 0:27:36So, for the scores.
0:27:37 > 0:27:38Ally.
0:27:41 > 0:27:43Ally, I'm going to give you a six.
0:27:45 > 0:27:46Michael.
0:27:49 > 0:27:51Michael, I'm going to give you a six.
0:27:53 > 0:27:54Adam.
0:27:58 > 0:28:00I'm going to give you an eight.
0:28:01 > 0:28:03Today's been a tough day,
0:28:03 > 0:28:06but I think the scores will start to get higher and higher.
0:28:06 > 0:28:10- Thank you very much.- Thank you. - Thanks.
0:28:10 > 0:28:13- ALLY:- Well done.- Well done, chief.
0:28:13 > 0:28:15- MICHAEL:- I was just gobsmacked.
0:28:15 > 0:28:17I was very, very shocked and surprised.
0:28:17 > 0:28:20Can't grumble too much. I thought he was going to go lower than a six.
0:28:20 > 0:28:22It could be a lot worse.
0:28:22 > 0:28:24I'm a little bit disappointed with my score.
0:28:24 > 0:28:26You know, tomorrow's a new day.
0:28:26 > 0:28:27You must be happy with that?
0:28:27 > 0:28:29An eight? Yeah.
0:28:29 > 0:28:33I don't think they were expecting a young little pup to be
0:28:33 > 0:28:34quite as fiery as what I is.