0:00:02 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of Scotland's most dynamic chefs...
0:00:08 > 0:00:09It's going to get smoky now.
0:00:09 > 0:00:13..Adam Handling, the youngest chef in the kitchen...
0:00:13 > 0:00:15Everything I do is for a reason.
0:00:15 > 0:00:18..Michael Bremner, who's not afraid to take risks...
0:00:18 > 0:00:20Now everyone's going for top of the leaderboard
0:00:20 > 0:00:23- and I want to be the one that's there.- Ah!
0:00:23 > 0:00:26..and Ally McGrath, who is putting bold flavours first.
0:00:26 > 0:00:28Ahh!
0:00:28 > 0:00:30- Do you need me to jump in? - I'll be fine.
0:00:31 > 0:00:35In the year the nation marked the Queen's 90th birthday,
0:00:35 > 0:00:38the chefs are celebrating the everyday great Britons
0:00:38 > 0:00:40honoured throughout her reign
0:00:40 > 0:00:43and competing for the chance to cook for them at a banquet
0:00:43 > 0:00:46at the iconic Palace of Westminster.
0:00:48 > 0:00:51One course in and Adam Handling is out in front,
0:00:51 > 0:00:53impressing the most with his starter.
0:00:53 > 0:00:55I'm going to give you an eight.
0:00:55 > 0:00:58Ally and Michael are trailing in joint last place.
0:00:59 > 0:01:04Today is the fish course and the pressure is on Adam to stay ahead.
0:01:04 > 0:01:05There are loads of risks.
0:01:05 > 0:01:07I'm cooking three types of shellfish.
0:01:07 > 0:01:11But Ally and Michael are both determined to plate a winning dish.
0:01:11 > 0:01:13We all know that anything can happen and today's a different day.
0:01:13 > 0:01:15I like that fighting talk.
0:01:15 > 0:01:18It's easy! It's only cooking.
0:01:18 > 0:01:21- The competition...- Your pan. - ..is getting serious.
0:01:22 > 0:01:25- I'm not messing up.- I knew you'd mess this up for me.- No.
0:01:38 > 0:01:41The chefs are competing to create dishes that are
0:01:41 > 0:01:44a fitting legacy to our modern Elizabethan age.
0:01:45 > 0:01:49And a celebration of the transformation of British cuisine
0:01:49 > 0:01:51during the Queen's historic reign.
0:01:53 > 0:01:56Judging these dishes for innovative and contemporary cooking
0:01:56 > 0:01:58is veteran Daniel Clifford.
0:01:58 > 0:02:03Twice a banquet winner, he's seeking excellence.
0:02:03 > 0:02:07Some of the best shellfish comes from Scotland.
0:02:07 > 0:02:11There's no reason they can't produce scores of nine and ten.
0:02:11 > 0:02:14- Ready for the next course? - I'm feeling good.
0:02:14 > 0:02:16- I'm feeling good as well. - Yeah, yeah, you're looking better.
0:02:16 > 0:02:20I didn't expect someone like Daniel Clifford to give me an eight.
0:02:20 > 0:02:23I'm relatively happy. I'm very happy, actually.
0:02:23 > 0:02:25There's only two points between it.
0:02:25 > 0:02:26Today, I'm going to get it done.
0:02:28 > 0:02:29Fingers crossed.
0:02:29 > 0:02:32Well, I don't second that, but, sure.
0:02:36 > 0:02:38First up, Adam Handling.
0:02:38 > 0:02:41His starter impressed with strong presentation
0:02:41 > 0:02:42and clever cooking.
0:02:42 > 0:02:45He's determined to keep his two-point lead.
0:02:45 > 0:02:47My strategy is to make an even bigger bang
0:02:47 > 0:02:49than I did with the starter.
0:02:49 > 0:02:53You know, any one of these guys can just jump ahead of me straightaway.
0:02:53 > 0:02:54I don't want that.
0:02:57 > 0:02:59- Hi, Chef. You all right? - I'm good, thanks.
0:02:59 > 0:03:01I'm going to see great scores like I did yesterday?
0:03:01 > 0:03:03- I really hope so. - Right. So take me through your box.
0:03:03 > 0:03:06- What's the dish called? - The Jewels In Our Seas.- OK.
0:03:06 > 0:03:09Scotland has the best things in their seas, I personally think,
0:03:09 > 0:03:12- than anywhere in the world. So I'm going to showcase that...- OK.
0:03:12 > 0:03:15..to represent the Queen's Great Britain as well.
0:03:15 > 0:03:16So here we have a crab.
0:03:16 > 0:03:18I'm just going to boil it, pick the white crab meat down,
0:03:18 > 0:03:21mix it with a little touch of creme fraiche and some lemon.
0:03:21 > 0:03:22The brown crab meat, take it out.
0:03:22 > 0:03:24That will be put in a sauce at the end.
0:03:24 > 0:03:26And the shells, I'm going to roast the bones and use them as well.
0:03:26 > 0:03:28- You're using the whole crab? - The whole crab.
0:03:28 > 0:03:30- And the whole lobster? - The whole lobster as well.
0:03:30 > 0:03:35Little bearnaise made out of it, as well as the tail, poached.
0:03:35 > 0:03:39- Just lobster-y. Nice, simple... - Lobster-y.- Lobster-y.
0:03:39 > 0:03:41- That's a new word to me.- Yeah.
0:03:41 > 0:03:44- And I can't have a fish dish without scallops on.- OK.
0:03:44 > 0:03:45I absolutely adore them.
0:03:45 > 0:03:47And then you've got English caviar.
0:03:47 > 0:03:51- Yeah.- We are using the best of the best here.- Luxury.
0:03:51 > 0:03:55How are you going to tell me that these are meant to represent
0:03:55 > 0:03:56the Queen's jewels?
0:03:56 > 0:03:58- I have quite a fun presentation... - Right.
0:03:58 > 0:04:02- ..which I want to leave for the last minute so you can see it.- OK.
0:04:02 > 0:04:05- I can't wait to see it. Good luck. - Thank you very much.
0:04:05 > 0:04:08Adam's dish, the Jewels In Our Seas,
0:04:08 > 0:04:10lots of different shellfish going on.
0:04:10 > 0:04:12The difficulty is cooking them to perfection.
0:04:12 > 0:04:15I'm looking for something that's going to blow me away.
0:04:16 > 0:04:19Next is Ally McGrath, his rustic starter
0:04:19 > 0:04:23left veteran judge Daniel underwhelmed.
0:04:23 > 0:04:26So today, he's focusing on serving a more contemporary dish.
0:04:26 > 0:04:30He mentioned about being a bit more modern.
0:04:30 > 0:04:32It tastes good and it looks good,
0:04:32 > 0:04:35so we'll see what he says at the end of the day.
0:04:38 > 0:04:41- Hi, Chef. You all right?- Very well, thanks.- Good, good.- Very well.
0:04:41 > 0:04:43Was you happy yesterday? Six points.
0:04:43 > 0:04:45I think it could be better.
0:04:45 > 0:04:47If you could put your personality on a plate,
0:04:47 > 0:04:49- I think you'll do very well. - Thank you, Chef.
0:04:49 > 0:04:51Name of the this is Best Of British
0:04:51 > 0:04:54and we're going to work with some of the best ingredients that
0:04:54 > 0:04:55I think you can get.
0:04:55 > 0:04:57We've got the salmon.
0:04:57 > 0:04:59I live in Peebles. It sits on the River Tweed.
0:04:59 > 0:05:02It's a famous salmon river with good fish in it.
0:05:02 > 0:05:05- So this is something that's really close to your heart?- It is.
0:05:05 > 0:05:08- It's not my favourite fish, Chef. - It's not?- It's not, no.
0:05:08 > 0:05:11- Especially...- So you're cooking me something that you don't enjoy
0:05:11 > 0:05:13- eating yourself?- No, its not that I don't enjoy it.
0:05:13 > 0:05:15- It's not my favourite. - Adam, do you like salmon?
0:05:15 > 0:05:17I love salmon. I'll taste it for you.
0:05:19 > 0:05:21So we've got the crab, we're going to use the brown meat,
0:05:21 > 0:05:23we're going to use the white meat.
0:05:23 > 0:05:26And then we're going to use the shell to make a sauce
0:05:26 > 0:05:27to pour over the dish.
0:05:27 > 0:05:31We've got fantastic hand-dived scallops from Scotland.
0:05:31 > 0:05:32Very interested, Adam.
0:05:32 > 0:05:35- He's using crabs, he's using scallops.- Yes.
0:05:35 > 0:05:37Yeah, we have very, very similar ingredients,
0:05:37 > 0:05:40so it will be very interesting to see.
0:05:40 > 0:05:42Ally's dish, the Best Of British,
0:05:42 > 0:05:45he's got a box, full of amazing ingredients,
0:05:45 > 0:05:48I just want him to take it to the next level
0:05:48 > 0:05:51and show me it's not all about rustic cooking,
0:05:51 > 0:05:55he can hit the brief by cooking great modern food, too.
0:05:58 > 0:06:00Last up, Michael Bremner.
0:06:00 > 0:06:03He failed to get the best out of the unusual ingredients
0:06:03 > 0:06:05he used in his starter.
0:06:05 > 0:06:07Today, he's out to impress.
0:06:07 > 0:06:09I really believe in my fish dish.
0:06:09 > 0:06:13I'm putting yesterday behind me and I'm going to focus on today.
0:06:13 > 0:06:16- Hi, Chef. How are you? - Very well, thank you. How are you?
0:06:16 > 0:06:18Yeah, not too bad. How are you feeling?
0:06:18 > 0:06:20I'm a little bit disappointed with my score for the starter,
0:06:20 > 0:06:22but I'm really excited about this dish.
0:06:22 > 0:06:24It's called A Message To The Lode Star.
0:06:24 > 0:06:27- The Lode Star?- There's a fisherman by the name of Willie Hay,
0:06:27 > 0:06:29and I'm dedicating this whole dish to him.
0:06:29 > 0:06:32He started as a crab picker for his dad
0:06:32 > 0:06:34and then he climbed the ladder to owning his own boat
0:06:34 > 0:06:35called The Lode Star.
0:06:35 > 0:06:38- Then he was the president of the Scottish Fishermen's Federation.- OK.
0:06:38 > 0:06:42Not only did he win an MBE, he also got a CBE as well.
0:06:42 > 0:06:45- So we've got deep history here. - Yeah. Definitely.
0:06:45 > 0:06:46So I've taken some humble ingredients,
0:06:46 > 0:06:48one of my favourite fish, mackerel.
0:06:48 > 0:06:50- A great ingredient, you know, I think.- Oh, amazing.
0:06:50 > 0:06:53- But it's one of the cheapest fish in the sea.- Yeah.
0:06:53 > 0:06:56- Are you the tight Scotsman? - Oh, yeah. Massively.
0:06:58 > 0:07:00Basically, I'm going to cure the mackerel,
0:07:00 > 0:07:02so then I'm going to have five components.
0:07:02 > 0:07:05I'm going to start with seaweed, then I'm going to go onto potato...
0:07:05 > 0:07:10- OK.- ..pickled vegetable, then I'm going to do smoke pancetta.
0:07:10 > 0:07:13I'm going to set that like a jelly and that will wrap my clams.
0:07:14 > 0:07:15OK.
0:07:15 > 0:07:18I'm going to finish with a native oyster.
0:07:18 > 0:07:20Got your work cut out here, Chef.
0:07:20 > 0:07:21I've got... There's a lot of elements.
0:07:21 > 0:07:23It's basically five stages.
0:07:24 > 0:07:27Michael's dish, A Message To The Lode Star.
0:07:27 > 0:07:29Mackerel, smoked bacon.
0:07:29 > 0:07:32For me, he's taking the biggest risk.
0:07:32 > 0:07:36To take a poor man's food and make it banquet-worthy,
0:07:36 > 0:07:37that's a challenge.
0:07:39 > 0:07:44As cooking starts, Adam reminds his competitors that he's in the lead.
0:07:44 > 0:07:48So, boys, the youngest one in the kitchen is two points ahead of you.
0:07:48 > 0:07:51Fractionally, you're only fractionally younger than me.
0:07:51 > 0:07:53Fraction? You're about ten years older than me, mate.
0:07:53 > 0:07:55Age is a number, boys.
0:07:55 > 0:07:57I think with age comes experience.
0:07:57 > 0:08:00- Good. I like that fighting talk. - HE LAUGHS
0:08:00 > 0:08:04And if Scotland doesn't get seafood to a banquet to represent
0:08:04 > 0:08:07what's great in this country, we're doing something wrong.
0:08:09 > 0:08:12Michael is pickling vegetables
0:08:12 > 0:08:15and making a delicate potato salad.
0:08:16 > 0:08:19He's an experimental chef, but his interpretation
0:08:19 > 0:08:21of a classic starter disappointed.
0:08:21 > 0:08:25He's determined to score more highly with his contemporary fish dish.
0:08:25 > 0:08:30He's preparing salt-cured mackerel with five different accompaniments.
0:08:30 > 0:08:34Now, I love raw mackerel, I think it's a great flavour,
0:08:34 > 0:08:36but do you think that's a gamble?
0:08:36 > 0:08:41It's a massive gamble, but, you know, we are here to take chances.
0:08:42 > 0:08:46The most technically challenging element is a gel made from dashi,
0:08:46 > 0:08:48a Japanese fish-based stock.
0:08:51 > 0:08:54- This is just infusing with the smoked pancetta.- OK.
0:08:54 > 0:08:57I finished it with the ginger and spring onions.
0:08:57 > 0:09:00- It's a new technique, dashi, that Japanese influence.- Yeah.
0:09:00 > 0:09:03- Is this going to take your dish to the next level?- I think so.
0:09:03 > 0:09:04The whole dish sort of works together.
0:09:04 > 0:09:07The whole point of the dish is that if you start with seaweed
0:09:07 > 0:09:09and then you go potato, and they work together,
0:09:09 > 0:09:11and then you go from potato to the pickled vegetables,
0:09:11 > 0:09:13they work together, and it, like, evolves.
0:09:13 > 0:09:16The presentation, how I serve it, is what is going to really,
0:09:16 > 0:09:18- you know, it's... - It's got the wow factor.- Wow factor.
0:09:18 > 0:09:20- Yeah, I think so.- OK.
0:09:21 > 0:09:24Ally is preparing dressed crab meat
0:09:24 > 0:09:28and making a crab sauce for his Best Of British dish.
0:09:28 > 0:09:30He prides himself on bold flavours,
0:09:30 > 0:09:34but his starter was marked down for lacking originality.
0:09:34 > 0:09:39Today, he's pushing hard to produce a more refined, contemporary dish.
0:09:39 > 0:09:40Got the salmon, going to brine it
0:09:40 > 0:09:43and then I'm going do it at 40 degrees
0:09:43 > 0:09:48- which cooks the protein very lightly.- OK.
0:09:48 > 0:09:51I'm looking forward to that cos I really, really do love salmon.
0:09:51 > 0:09:53Getting the stuff to taste as good as it did
0:09:53 > 0:09:55when I practised it at home, that's the key.
0:09:55 > 0:09:58I need to bring out my character onto the plate.
0:09:58 > 0:10:01It's easy! It's only cooking.
0:10:05 > 0:10:07Like Ally...
0:10:07 > 0:10:11Adam is serving crab meat and making a crab sauce.
0:10:11 > 0:10:15He's also shucking scallops which he'll pan fry at the last minute,
0:10:15 > 0:10:17again, the same as Ally.
0:10:18 > 0:10:21- You two are very similar. Are you nervous about that?- Yeah.
0:10:21 > 0:10:23I think it's great competition.
0:10:23 > 0:10:25Which one's going to be the better one?
0:10:27 > 0:10:30I've not seen his yet, so I'll just say mine.
0:10:31 > 0:10:34My dish is very much classic cooking.
0:10:34 > 0:10:36What's your modern part of it?
0:10:36 > 0:10:38The execution, the way that I'm going to present it,
0:10:38 > 0:10:40is very fun, it's very funky.
0:10:44 > 0:10:47Fish is my favourite course. I absolutely love to eat fish.
0:10:47 > 0:10:48But in my research,
0:10:48 > 0:10:52I met the most incredible man that I've ever met in my life
0:10:52 > 0:10:55with more honours than I even knew existed,
0:10:55 > 0:10:59well into his 90s, done so much.
0:10:59 > 0:11:01I was actually speechless to even be in his company.
0:11:05 > 0:11:09Adam's great Briton is fellow Scot Captain Eric Brown.
0:11:09 > 0:11:13Now 97, Eric is the greatest aviator the country has known
0:11:13 > 0:11:17and one of the most decorated great Britons.
0:11:17 > 0:11:22If you put them down in order of importance,
0:11:22 > 0:11:26I've got to the CBE, OBE, MBE,
0:11:26 > 0:11:29the Distinguished Service Cross,
0:11:29 > 0:11:31the Air Force Cross
0:11:31 > 0:11:37and the King's Commendation For Valuable Service In The Air.
0:11:37 > 0:11:39So who was it that gave you your awards?
0:11:39 > 0:11:43The main person was King George VI.
0:11:43 > 0:11:46I think it was on my fourth award,
0:11:46 > 0:11:51he smiled as he gave it to me and he said, "Not you again."
0:11:51 > 0:11:54He was always charm itself.
0:11:54 > 0:11:59The Queen gave me awards after her father had died,
0:11:59 > 0:12:02and of course, this lady is just perfection.
0:12:03 > 0:12:06Eric became the Navy's chief test pilot
0:12:06 > 0:12:10and holds two world records for flying a staggering 487
0:12:10 > 0:12:12different types of aircraft
0:12:12 > 0:12:18and for completing more than 2,400 aircraft carrier landings.
0:12:18 > 0:12:20You were on the aircraft carriers for a long time.
0:12:20 > 0:12:23- What was the food like on them? - The food?- Yeah, the food.
0:12:23 > 0:12:27Those days, it was wartime standard.
0:12:27 > 0:12:31There was enough of it, but I wouldn't say it was delicate.
0:12:34 > 0:12:37As one of the Queen's honoured great Britons,
0:12:37 > 0:12:41Adam wanted Eric to try his fish course in the hope
0:12:41 > 0:12:46that the luxurious seafood would eclipse the memory of Navy rations.
0:12:47 > 0:12:49Oh, this looks very intriguing.
0:12:49 > 0:12:51- The sauce is made from crab.- Mm-hm.
0:12:55 > 0:12:58Adam, what I'll say to you is that it's superb.
0:12:58 > 0:13:01Thank you very much. I'm glad you liked it.
0:13:01 > 0:13:04Well, you made this country proud, now I've got to make it food proud.
0:13:05 > 0:13:07Very nice to have met you.
0:13:07 > 0:13:09Nice to have met you too. A great honour.
0:13:14 > 0:13:17In the kitchen, Adam's got a lot to do.
0:13:17 > 0:13:21He has crab and scallops to prepare as well as lobster two ways.
0:13:21 > 0:13:22There are loads of risks.
0:13:22 > 0:13:24I'm cooking three types of shellfish
0:13:24 > 0:13:28that are completely the opposite in terms of how they get cooked.
0:13:28 > 0:13:31They all need to be done at the same time and served warm.
0:13:34 > 0:13:37- So what are we doing now? - I'm just trimming up the lobster.
0:13:37 > 0:13:40- The main dish on the actual plate will be the lobster...- OK.
0:13:40 > 0:13:41..and the crab.
0:13:41 > 0:13:45- So the lobster, you've poached it. - Yeah.- Gently.- Very gently.
0:13:45 > 0:13:48You're two points ahead, is this dish going to keep you there?
0:13:48 > 0:13:49I certainly hope so.
0:13:49 > 0:13:52Every single element that I'm doing, I making sure it's 1,000% correct.
0:13:52 > 0:13:54I'm looking for strong points here,
0:13:54 > 0:13:57I don't want to see you start well and decline.
0:13:57 > 0:13:59I want to see you carry on growing.
0:13:59 > 0:14:01- Yeah, I want that more than you do. - I'm sure.
0:14:03 > 0:14:08Ally's hoping to show a modern side to his cooking with his fish course.
0:14:08 > 0:14:09Your pan.
0:14:12 > 0:14:15He's made the salt and vinegar crispy kale,
0:14:15 > 0:14:18but still needs to finish lightly poaching the salmon.
0:14:18 > 0:14:21I've got a lot to do so I am feeling a little bit of pressure.
0:14:21 > 0:14:23It's all going to come together.
0:14:23 > 0:14:26Maybe in the next wee while, I can calm down slightly.
0:14:29 > 0:14:31- You look extremely busy.- Yeah.
0:14:31 > 0:14:33- Is salmon cooked already? - The salmon is done.
0:14:33 > 0:14:36I'm just going to take the skin off, trim it up.
0:14:36 > 0:14:39It must be quite difficult to do something that you're not sure about
0:14:39 > 0:14:40that you don't like in the first place.
0:14:40 > 0:14:42Yeah, it's a bit of a challenge.
0:14:42 > 0:14:45I don't like salmon, but I quite like it done this way.
0:14:45 > 0:14:48OK. So if you're scoring yourself now, what would you give yourself?
0:14:48 > 0:14:49A ten for effort.
0:14:49 > 0:14:52If it was just an effort, Chef, and being sweaty,
0:14:52 > 0:14:54I'd be right up there.
0:14:54 > 0:14:56What do you think about the boys? How are they getting on?
0:14:56 > 0:14:58They look very calm, don't they?
0:15:00 > 0:15:03They don't look like someone's dropped a grenade on their section,
0:15:03 > 0:15:04no, I'll be totally honest with you.
0:15:04 > 0:15:08Keep smiling, yeah? Keep smiling, keep pushing. You'll get there.
0:15:08 > 0:15:11Michael is finishing the last element of his mackerel dish -
0:15:11 > 0:15:15in honour of Willie Hay, a leading Scottish fishermen -
0:15:15 > 0:15:19steaming clams and using setting agents to turn his pancetta
0:15:19 > 0:15:22and dashi broth into a gel.
0:15:22 > 0:15:24And then, as soon as you kind of hit down,
0:15:24 > 0:15:27you just keep moving it until it sets.
0:15:27 > 0:15:29It smells delicious.
0:15:29 > 0:15:30That's it.
0:15:30 > 0:15:32So that's a very modern technique you just did there.
0:15:32 > 0:15:34How does that work in your dish?
0:15:34 > 0:15:37I'm basically picking off the clams
0:15:37 > 0:15:40and I'm going to roll it in the pancetta broth jelly.
0:15:40 > 0:15:42So it's kind of like a ravioli.
0:15:44 > 0:15:48Ally will be the first to serve up his Best Of British fish dish.
0:15:48 > 0:15:51He leaves pan frying the scallops to the last minute.
0:15:53 > 0:15:54Are you wanting a hand, Ally?
0:15:54 > 0:15:56No, I'm fine. I've got it.
0:15:56 > 0:16:01I know it's been a bit chaotic, but I'm near now, Chef, thank you.
0:16:01 > 0:16:05First into bowls is pickled fennel and fennel puree.
0:16:06 > 0:16:09Then the lightly poached salmon
0:16:09 > 0:16:12and white and brown crab meat with herbs.
0:16:12 > 0:16:15Ally, you confident?
0:16:15 > 0:16:17Yes, Chef. I'm not shaking, Chef.
0:16:19 > 0:16:23Next are seared scallops and mini broccoli florets.
0:16:23 > 0:16:27Sea vegetables and radish provide a garnish,
0:16:27 > 0:16:30along with contemporary salt-and-vinegar crispy kale.
0:16:32 > 0:16:35Ally is serving his dish on a board of pebbles,
0:16:35 > 0:16:38hoping to transport the diner to the Scottish shores.
0:16:38 > 0:16:39What's that?
0:16:39 > 0:16:41Bits of driftwood, seaweed, just to build it up,
0:16:41 > 0:16:44make it a bit more beachy feel.
0:16:44 > 0:16:46His crab sauce is served in individual jugs.
0:16:54 > 0:16:56- Are you happy with it?- Very.
0:16:56 > 0:16:58Best Of British. So we've got the best of British seafood.
0:16:58 > 0:17:01Same ingredients, is it worrying you?
0:17:01 > 0:17:03It is worrying me. This looks absolutely beautiful.
0:17:03 > 0:17:06- Shall we go and try, Chef? - Yes, Chef.
0:17:13 > 0:17:16The jug should hold just the right amount for the whole dish.
0:17:16 > 0:17:20Maybe I filled it too much. No, yeah.
0:17:22 > 0:17:25I'm only going to put a little bit in. It's quite a lot.
0:17:25 > 0:17:27Yeah, it is a lot.
0:17:27 > 0:17:29Presentation, are you happy?
0:17:29 > 0:17:31Yeah, very happy. I think it looks great.
0:17:34 > 0:17:36So, salmon, not your favourite.
0:17:36 > 0:17:37It's not my favourite, but to be honest,
0:17:37 > 0:17:39I actually quite liked it.
0:17:43 > 0:17:46For a man that doesn't like salmon, he's cooked it really well.
0:17:46 > 0:17:49Everything about that salmon is absolutely delicious.
0:17:49 > 0:17:50I think the crab works really well.
0:17:50 > 0:17:54- Yeah, crab is delicious.- The seasoning on that is wicked.- Yeah.
0:17:54 > 0:17:56The scallop.
0:17:56 > 0:17:57One of my favourites.
0:17:57 > 0:17:59One of the best things that Scotland produces.
0:17:59 > 0:18:02When they're done right, it's absolutely stunning.
0:18:02 > 0:18:04Bang on. He's cooked it on one side.
0:18:04 > 0:18:07I love when a scallop is only cooked on one side, it's delicious,
0:18:07 > 0:18:11- it keeps moisture.- It's great. - Really, really good.- Yeah.
0:18:11 > 0:18:14- Does that hit the brief?- I think so.
0:18:16 > 0:18:18- I'd give it a nine, it's delicious. - You know what?
0:18:18 > 0:18:19I might give it a nine as well.
0:18:19 > 0:18:22I'm definitely nervous about that.
0:18:27 > 0:18:28How did it go?
0:18:28 > 0:18:30Hopefully better than the starter.
0:18:30 > 0:18:33I'm happy with it and it was much more polished.
0:18:33 > 0:18:35I think it was a great dish.
0:18:35 > 0:18:36Yeah, me too.
0:18:36 > 0:18:39Very kind of you both, thank you.
0:18:39 > 0:18:41Michael is next to plate up his mackerel dish,
0:18:41 > 0:18:45a tribute to honoured Scottish fisherman Willie Hay.
0:18:45 > 0:18:49Five pieces of cured mackerel are laid in a bisected glass bottle,
0:18:49 > 0:18:52each will be topped with a different ingredient,
0:18:52 > 0:18:56starting with the most basic and progressing to luxurious.
0:18:57 > 0:19:01The first is seaweed, simply garnished with crispy mackerel trim.
0:19:03 > 0:19:05The second is potato and caper salad.
0:19:06 > 0:19:08Looking good. What's that bit?
0:19:08 > 0:19:10Pickled vegetables.
0:19:10 > 0:19:12Kind of like...almost like an escabeche.
0:19:14 > 0:19:18Next is the steamed clam wrapped in the clear pancetta gel.
0:19:18 > 0:19:22The final, most luxurious component
0:19:22 > 0:19:25is a cooked oyster topped with oyster emulsion.
0:19:25 > 0:19:28Michael finishes with a message in the neck of the bottle.
0:19:32 > 0:19:35So, this is my Message To The Lode Star.
0:19:35 > 0:19:37It's definitely a message in a bottle.
0:19:37 > 0:19:40- Looks good. - Incredible, looks amazing.
0:19:40 > 0:19:43- Let's go and try it, Michael, shall we?- Yeah.- Good.
0:19:49 > 0:19:53"Your life was a Lode Star, a beacon to guide."
0:19:53 > 0:19:57- "To respect the seas and she will provide."- Nice.
0:19:57 > 0:20:00- Think it hits the brief? - I think it's perfect.- Yeah.
0:20:03 > 0:20:07- The seaweed, is that overpowering? - I don't think so, no.
0:20:09 > 0:20:11You can really taste the sea in there.
0:20:11 > 0:20:14The mackerel is cured to perfection.
0:20:14 > 0:20:15I think the mackerel's brilliant.
0:20:16 > 0:20:19- Mackerel with potato salad and capers.- Yeah.
0:20:22 > 0:20:25The mackerel - do you think that's going to be everyone's cup of tea?
0:20:25 > 0:20:27I would hope so.
0:20:29 > 0:20:32- Beautiful.- Not quite as good as the seaweed one, but...
0:20:32 > 0:20:36- I like that one. I like that one better.- Do you?- Yeah.
0:20:36 > 0:20:39Right, let's try the pickled veg.
0:20:39 > 0:20:42Is that too strong for the dish?
0:20:42 > 0:20:45I don't think so. I think the mackerel can take it.
0:20:45 > 0:20:47- It's very sweet.- It is. I like it.
0:20:47 > 0:20:49- And the clams?- Yeah.
0:20:49 > 0:20:51The pancetta gel.
0:20:55 > 0:20:57It's maybe not quite got the bacon-y flavours
0:20:57 > 0:20:59- I was expecting, but... - I can taste the smoked.
0:21:01 > 0:21:04This is the oyster, so this is, like, the big finale.
0:21:08 > 0:21:10It just bursts in your mouth, it just keeps going...
0:21:10 > 0:21:12- I've still got the flavour... - I've still got it as well.
0:21:12 > 0:21:14He's going to score very highly with that.
0:21:14 > 0:21:16I think so too.
0:21:16 > 0:21:20- Anything you'd change? - I don't think so, no.
0:21:21 > 0:21:22I really like that dish.
0:21:28 > 0:21:31- How are you doing, lads? - That was great.
0:21:31 > 0:21:33- Really?- That was tremendous.
0:21:33 > 0:21:36- I liked the flavours.- That was good.
0:21:36 > 0:21:38- Adam, I need you to do me a favour. - I'm not messing up.
0:21:38 > 0:21:42- I need you to mess this up for me. - No.
0:21:42 > 0:21:46Before Adam can plate up his luxurious Jewels From The Sea,
0:21:46 > 0:21:49he needs to finish cooking his shellfish -
0:21:49 > 0:21:54deep frying lobster in a tempura batter and pan frying scallops.
0:21:54 > 0:21:56Lots of butter, Chef. Nice.
0:21:58 > 0:22:02First onto Adam's dish is poached lobster,
0:22:02 > 0:22:04then white crab meat...
0:22:04 > 0:22:09avocado puree, English caviar and the tempura lobster...
0:22:11 > 0:22:15..with a garnish of sea herbs and nasturtium leaves.
0:22:18 > 0:22:21He seasons with a squeeze of lime finger.
0:22:22 > 0:22:26Like Ally, Adam is serving the crab sauce in separate jugs.
0:22:27 > 0:22:31Finally, he's ready to reveal his theatrical presentation.
0:22:31 > 0:22:33You can put this like that.
0:22:33 > 0:22:35A treasure chest for the scallops.
0:22:35 > 0:22:38- Look at you.- And dry ice
0:22:38 > 0:22:39for a dramatic finish.
0:22:43 > 0:22:46- Well done.- Thank you very much. - Pleased?
0:22:46 > 0:22:48Yes. Yes.
0:22:48 > 0:22:50So, Adam, the title of the dish?
0:22:50 > 0:22:52The Jewels In Our Seas.
0:22:52 > 0:22:55- OK, let's go and enjoy the jewels. - Perfect.
0:23:04 > 0:23:07Visually, I thought that was epic.
0:23:07 > 0:23:10- Yeah, here's hoping it's all raw, not tasty.- Yeah.
0:23:10 > 0:23:13- Do I put the full jug on or...? - Yeah, you can do.
0:23:13 > 0:23:14Over the scallop, please.
0:23:16 > 0:23:18That's good.
0:23:18 > 0:23:20- That lobster's got amazing taste. - Hm-mm.
0:23:22 > 0:23:25- And this is the tempura lobster? - Yeah.
0:23:25 > 0:23:27Is that the texture you were looking for?
0:23:29 > 0:23:31A touch, touch, touch chewy.
0:23:31 > 0:23:33I think I overcooked it just a smidge.
0:23:35 > 0:23:37The lobster tempura, what did you think of that?
0:23:37 > 0:23:39It's really nice.
0:23:39 > 0:23:41- This is the white crab meat and the caviar?- Yeah.
0:23:46 > 0:23:49The scallop.
0:23:49 > 0:23:51- I think that scallop's delicious. - Yeah.
0:23:51 > 0:23:54The only concern would be temperature.
0:23:54 > 0:23:56I'm struggling to find fault with it.
0:23:56 > 0:23:58Can you see this dish at the banquet?
0:23:58 > 0:24:00I think I could, yeah.
0:24:00 > 0:24:02What would you change?
0:24:02 > 0:24:04The lobster tempura, I overcooked that,
0:24:04 > 0:24:07that was completely stupid, and the sauce to be warmer.
0:24:15 > 0:24:17How was that?
0:24:17 > 0:24:19- I think it went quite well. - I thought it was amazing.
0:24:19 > 0:24:20- Really?- Yeah.
0:24:20 > 0:24:24- It was better than your starter. - Really? Good.- Yeah.
0:24:24 > 0:24:25Amazing, thank you very much.
0:24:28 > 0:24:30I need a big score today.
0:24:30 > 0:24:32- Me and you are at back at the moment.- Yeah.
0:24:34 > 0:24:37Well, I'm not going to lie, I want to keep my lead.
0:24:37 > 0:24:39Oh...
0:24:49 > 0:24:52- Good evening, Chefs. - CONTESTANTS:- Good evening.
0:24:52 > 0:24:56- How was that?- It was good.- Good. It felt good.
0:24:56 > 0:24:59Ally, I'm going to start with you, with your Best Of British.
0:25:00 > 0:25:03I feel your presentation let you down.
0:25:03 > 0:25:04OK.
0:25:06 > 0:25:09You need to measure out the sauce that you're putting into the jug.
0:25:09 > 0:25:11- Yep.- Cos if you go to the judges,
0:25:11 > 0:25:15they'll pour it all on and it'll completely ruin the dish.
0:25:16 > 0:25:20But I can't fault the cooking of the fish,
0:25:20 > 0:25:22I thought it was perfect.
0:25:22 > 0:25:26The crab, which initially I thought was going to be overworked,
0:25:26 > 0:25:27was spot on.
0:25:27 > 0:25:30I think if you work on your presentation and you give
0:25:30 > 0:25:32that the wow factor,
0:25:32 > 0:25:37this is a dish that I could eat over and over and over again.
0:25:40 > 0:25:43Adam, for your Jewels In Our Seas,
0:25:43 > 0:25:47to be fair, your own criticism of the dish was spot on.
0:25:47 > 0:25:53The lobster was slightly overcooked, the sauce could have been hotter.
0:25:53 > 0:25:56And I think it would change the whole dish.
0:25:56 > 0:26:00But the presentation, it was brilliant.
0:26:00 > 0:26:03It brought a smile to my face.
0:26:03 > 0:26:05It told a great story.
0:26:05 > 0:26:09I think this is a dish, if you put the work into it,
0:26:09 > 0:26:11it's a banquet contender.
0:26:14 > 0:26:18Michael, for your Message To The Lode Star,
0:26:18 > 0:26:21I wasn't expecting this dish at all.
0:26:21 > 0:26:25I was worried that the humble ingredient and curing of the
0:26:25 > 0:26:27mackerel wasn't going to be enough.
0:26:28 > 0:26:30However, Michael,
0:26:30 > 0:26:33you had such respect for the ingredients,
0:26:33 > 0:26:36you had such respect for the brief,
0:26:36 > 0:26:41I think this is a real testament of coming of age of British food.
0:26:43 > 0:26:45I can't criticise this dish.
0:26:50 > 0:26:54So, for the scores, I'm going to start with you, Ally.
0:26:57 > 0:26:58I'm going to give you...
0:26:59 > 0:27:01..an eight.
0:27:01 > 0:27:02- HE SIGHS - Thank you.
0:27:02 > 0:27:04Adam...
0:27:06 > 0:27:08I'm going to give you a score of eight, too.
0:27:10 > 0:27:11Michael.
0:27:14 > 0:27:16Michael, I'm going to give you a ten.
0:27:16 > 0:27:19ALLY CLAPS
0:27:20 > 0:27:23I think it's probably one of the best dishes I've ever tasted
0:27:23 > 0:27:25in this kitchen.
0:27:26 > 0:27:28I think it showed real skill
0:27:28 > 0:27:31and I really don't know how I kept
0:27:31 > 0:27:33my feelings back.
0:27:33 > 0:27:35I knew it was a ten before I even tasted it.
0:27:35 > 0:27:36It was amazing.
0:27:36 > 0:27:41I believe this is the strongest I've ever seen three fish dishes
0:27:41 > 0:27:45in any of the Great British Menu. I can't wait for tomorrow.
0:27:45 > 0:27:48- Thanks very much. Good night, lads. - Good night.
0:27:51 > 0:27:54I can't believe that.
0:27:54 > 0:27:56I loved the brief, I loved everything I did about it
0:27:56 > 0:27:58and, yeah, I'm glad that he recognised
0:27:58 > 0:28:00the amount of effort I put into that.
0:28:00 > 0:28:01That's insane, I got a ten.
0:28:01 > 0:28:04- Well done.- I can't believe it.
0:28:04 > 0:28:05That's superb.
0:28:05 > 0:28:07With two courses down,
0:28:07 > 0:28:10Michael has closed the gap and is joint top with Adam.
0:28:10 > 0:28:13Ally remains in third place.
0:28:13 > 0:28:14He's doing Scotland proud this year.
0:28:14 > 0:28:18Everyone's bringing their big guns to the show, so...
0:28:18 > 0:28:21I'm only two points behind the other two, it's still close.
0:28:21 > 0:28:23I'm shaking.
0:28:24 > 0:28:26'I'm very frustrated to lose the lead.
0:28:26 > 0:28:28'Me and Michael, we're on the same now.'
0:28:28 > 0:28:31I'm very, very competitive.
0:28:31 > 0:28:35It will spur me on. I'm not going to take it lying down.