0:00:04 > 0:00:07This week on Great British Menu,
0:00:07 > 0:00:09three of Scotland's most dynamic chefs.
0:00:09 > 0:00:11Think we're all very confident with this one.
0:00:11 > 0:00:15Michael Bremner, who's not afraid to take risks.
0:00:15 > 0:00:18This dish means a lot to me, this is probably my favourite dish to do.
0:00:18 > 0:00:22Adam Handling, the youngest chef in the kitchen.
0:00:22 > 0:00:25I'm gunning for a ten, I believe in this dish.
0:00:25 > 0:00:29And Ally McGrath, who's putting bold flavours first.
0:00:29 > 0:00:31It's easy. It's only cooking!
0:00:32 > 0:00:36In the year the nation marked the Queen's 90th birthday,
0:00:36 > 0:00:39the chefs will be celebrating the everyday Great Britons
0:00:39 > 0:00:41honoured throughout her reign,
0:00:41 > 0:00:45and competing for a chance to cook at an historic banquet
0:00:45 > 0:00:47at the Palace of Westminster.
0:00:49 > 0:00:53Yesterday, Michael's fish course wowed veteran Daniel.
0:00:53 > 0:00:56I can't criticise this dish. Scoring a perfect ten...
0:00:56 > 0:00:59I think it's probably one of the best dishes
0:00:59 > 0:01:00I've ever tasted in this kitchen.
0:01:00 > 0:01:03..putting him in joint top place with Adam.
0:01:05 > 0:01:08Ally remains bottom of the leaderboard.
0:01:08 > 0:01:12He has to plate a winning main course to stay in the running.
0:01:12 > 0:01:14I love my dish, I'm confident with my dish.
0:01:14 > 0:01:19And with Adam and Michael each battling for pole position...
0:01:19 > 0:01:21I'm really hoping for a big score today.
0:01:21 > 0:01:24If this is better than your fish dish, I think we're all BLEEP.
0:01:24 > 0:01:27If this is better than his fish dish, then someone's cheating.
0:01:27 > 0:01:30The competition is heating up.
0:01:30 > 0:01:32Does that normally happen? Yes.
0:01:34 > 0:01:36BLEEP, that one's too smoked.
0:01:36 > 0:01:38It's going to be interesting to see how this comes out.
0:01:38 > 0:01:41No pressure, then? No pressure at all.
0:01:54 > 0:01:56The chefs are competing to create dishes that are
0:01:56 > 0:02:00a celebration of the complete transformation of British cuisine
0:02:00 > 0:02:02during the Queen's historic reign.
0:02:03 > 0:02:07And a fitting legacy to our modern Elizabethan age.
0:02:09 > 0:02:12Judging this week is veteran Daniel Clifford.
0:02:12 > 0:02:14As a main course banquet winner,
0:02:14 > 0:02:18he's expecting exceptional contemporary cooking.
0:02:18 > 0:02:22What I'm looking for is the hunger and the amount of drive
0:02:22 > 0:02:24they've got to get their dish all the way.
0:02:26 > 0:02:29Great day for you yesterday. How are you feeling about today?
0:02:29 > 0:02:31This is the course that I really love.
0:02:31 > 0:02:35So, hopefully, I can get a high score today as well. Like 11? Yeah.
0:02:36 > 0:02:39You've got to aim big. I'm two points behind you guys.
0:02:39 > 0:02:41So, I need a big score.
0:02:41 > 0:02:43I'm looking forward to this one.
0:02:43 > 0:02:44As long as I cook it correctly,
0:02:44 > 0:02:46I think it's going to be great as well.
0:02:46 > 0:02:48Today's going to be an exciting day. Fingers crossed.
0:02:50 > 0:02:52Michael Bremner is up first.
0:02:52 > 0:02:55He's now equal with Adam at the top of the leaderboard.
0:02:55 > 0:02:58But he's hoping to overtake him with another high-scoring dish.
0:03:00 > 0:03:04How many people's ever done a double ten? Is there many?
0:03:04 > 0:03:06I'm going for a double ten!
0:03:06 > 0:03:09This dish represents something that I strongly believe in.
0:03:11 > 0:03:13Good morning, Chef. Good morning. How are you? I'm good.
0:03:13 > 0:03:17How are you feeling? Over the moon. Yesterday was a great day.
0:03:17 > 0:03:18You've set the bar so high,
0:03:18 > 0:03:20you've got to keep that standard now, haven't you? I know.
0:03:20 > 0:03:22What's the name of the dish?
0:03:22 > 0:03:24This dish is called The Rose Of Eskdalemuir.
0:03:24 > 0:03:27There's, basically, a forest next to Loch Lomond called Eskdalemuir. OK.
0:03:27 > 0:03:32There was a gamekeeper there, he's passed away now, called Ronnie Rose,
0:03:32 > 0:03:37who has an MBE for his services and what he did for the wildlife.
0:03:37 > 0:03:40He basically increased the bird population by 300%. Wow.
0:03:40 > 0:03:44He's a true Great Briton. Take me through the box.
0:03:44 > 0:03:47One of my favourite ingredients - mallard.
0:03:47 > 0:03:49I'm going to make confit leg stovies,
0:03:49 > 0:03:51which is something that I love.
0:03:51 > 0:03:54Game, is that going to be everyone's cup of tea?
0:03:54 > 0:03:58I think for how I do the game, it doesn't come across really gamey.
0:03:58 > 0:04:00All right. And then, the different components
0:04:00 > 0:04:01I'm going to serve with it.
0:04:01 > 0:04:05Blackberry, which I'm going to confit in some beeswax.
0:04:05 > 0:04:07Beeswax and blackberries?
0:04:07 > 0:04:12It adds more of a scent than it does a flavour. OK.
0:04:12 > 0:04:15I'm going to make a clove oil, I love that.
0:04:15 > 0:04:16Truffle?
0:04:16 > 0:04:19Yeah, I'm going to be serving that with some, I call it turnip,
0:04:19 > 0:04:21you'll probably call it a swede.
0:04:21 > 0:04:25OK, so the mallard is the key ingredient, but I'm going to have
0:04:25 > 0:04:28different elements to eat with that mallard? Exactly.
0:04:28 > 0:04:29I really love this dish.
0:04:31 > 0:04:34Michael's dish, The Rose Of Eskdalemuir.
0:04:34 > 0:04:36Mallard is a strong flavour.
0:04:36 > 0:04:39The ingredients that he puts with this are going to have to
0:04:39 > 0:04:41better stand up to it.
0:04:41 > 0:04:43He's got to make sure it's absolutely perfect.
0:04:45 > 0:04:48Next is Ally McGrath.
0:04:48 > 0:04:51His fish course showed more refinement than his starter.
0:04:51 > 0:04:55But he has to deliver more than just big, bold flavours.
0:04:55 > 0:04:59I got a six in my starter, I got an eight with my fish course.
0:04:59 > 0:05:02I need to score high today. I love my main course, it's really good.
0:05:02 > 0:05:04But I'm up against two very strong chefs.
0:05:06 > 0:05:10Good morning, Chef. How are you? I'm good, thank you. I'm good.
0:05:10 > 0:05:13Six, eight, you climbing today? Yeah.
0:05:13 > 0:05:15I need to score big with this, yes.
0:05:16 > 0:05:19This dish, hopefully will do that. So, what's it called?
0:05:19 > 0:05:21It's called Backbone Of Britain.
0:05:21 > 0:05:24Great name. What's the inspiration?
0:05:24 > 0:05:26The people that are the backbone of their country
0:05:26 > 0:05:29and give themselves wholeheartedly.
0:05:29 > 0:05:33Whether it's raising money for charity and working on the NHS,
0:05:33 > 0:05:35social services, all the rest of it.
0:05:35 > 0:05:39Take me through it and explain to me how you're going to make this a ten.
0:05:39 > 0:05:43OK, so I've got a beautiful bit of Scottish sirloin here.
0:05:43 > 0:05:45We've got the bone marrow there. OK.
0:05:45 > 0:05:48I'm going to smoke the bone marrow very lightly.
0:05:48 > 0:05:50I've got beef shin, which is my favourite.
0:05:50 > 0:05:51We're going to shred it and we're
0:05:51 > 0:05:53going to serve that in the bone
0:05:53 > 0:05:55with the smoked bone marrow on top.
0:05:55 > 0:05:58The mushrooms, I'm going to do a mushroom ketchup, so that...
0:05:58 > 0:06:01Mushroom ketchup? Yes, that helps balance the whole dish.
0:06:01 > 0:06:05It's a classical box of ingredients. Yes, Chef. Mushroom ketchup.
0:06:07 > 0:06:09Is that your modern edge?
0:06:09 > 0:06:13It brings that little bit extra something to the plate.
0:06:13 > 0:06:15Is this your strongest dish of the week?
0:06:15 > 0:06:17I think it needs to be.
0:06:18 > 0:06:20I might never be in this room again,
0:06:20 > 0:06:22so I've come all guns blazing.
0:06:25 > 0:06:26Ally's Backbone Of Britain,
0:06:26 > 0:06:29it looks like it's going to be a rustic plate of food.
0:06:29 > 0:06:31He's added a mushroom ketchup.
0:06:31 > 0:06:35Is that enough to modernise his cooking?
0:06:36 > 0:06:38Last up is Adam Handling.
0:06:38 > 0:06:41So far, he's delivered consistently good dishes.
0:06:41 > 0:06:45He's been top all week and wants to maintain that lead
0:06:45 > 0:06:48to make it through to the judging chamber.
0:06:48 > 0:06:51I'm feeling very confident that I'll get there on Friday.
0:06:51 > 0:06:53I've still got a couple of things up my sleeve,
0:06:53 > 0:06:54so I'm going to give it my all.
0:06:57 > 0:07:00How are you feeling? Good, good.
0:07:00 > 0:07:03So, is this the dish that's going to take you
0:07:03 > 0:07:05to the top of the leaderboard? I hope so.
0:07:05 > 0:07:07OK, what's the inspiration?
0:07:07 > 0:07:11My inspiration is to make the ultimate Great British dinner
0:07:11 > 0:07:14to give back to the Great Britons. Right.
0:07:14 > 0:07:17Everything that they would have all known as
0:07:17 > 0:07:19a roast dinner with the family.
0:07:19 > 0:07:22You know, carving the meat and quite modern
0:07:22 > 0:07:26in terms of the influence of Asia, which I truly love.
0:07:26 > 0:07:29Ingredients-wise, what are you actually cooking?
0:07:29 > 0:07:32Roast beef, really. But using Scottish beef.
0:07:33 > 0:07:35It's amazing. Yes, I can see it.
0:07:35 > 0:07:38Scottish Wagyu, amazing stuff.
0:07:38 > 0:07:40I can see langoustines. Yes, great langoustines.
0:07:40 > 0:07:43Are they missing from yesterday's box? No, surf and turf.
0:07:43 > 0:07:46I'm just going to poach them and then I'm going to make
0:07:46 > 0:07:49a mousse, flavour it with ginger and lime.
0:07:49 > 0:07:52So, this is your Asian influence. Yes. OK?
0:07:52 > 0:07:55Courgette flowers. What are we doing with those?
0:07:55 > 0:07:58The mousse is going inside them and then the courgettes will be roasted.
0:07:58 > 0:08:00Two completely different beefs here. Yeah. Yeah.
0:08:00 > 0:08:03Absolutely. Are you looking forward to a bit of Wagyu, Chefs?
0:08:03 > 0:08:06ALLY AND MICHAEL: Oh, yeah. Looking forward to it!
0:08:06 > 0:08:10Adam's dish, The Great British Dinner.
0:08:10 > 0:08:13He's got a beautiful piece of Wagyu,
0:08:13 > 0:08:15but he's got limes and ginger in the box.
0:08:15 > 0:08:20Is his Asian influence going to kill the Great British Sunday roast?
0:08:25 > 0:08:29As they get cooking, the chefs are focused on the leaderboard.
0:08:29 > 0:08:31So, who wants this main course dish?
0:08:31 > 0:08:33I'm really hoping for a big score today.
0:08:33 > 0:08:36Not as big as mine, Chef. Or mine. We'll see.
0:08:36 > 0:08:38I think we're all very confident with this one.
0:08:38 > 0:08:40You know, I'm sensing that as well.
0:08:42 > 0:08:45Michael is using wild duck in his dish,
0:08:45 > 0:08:48in honour of gamekeeper Ronnie Rose, MBE.
0:08:48 > 0:08:52He's confiting mallard leg and cooking the breast meat
0:08:52 > 0:08:54in a brine water bath.
0:08:54 > 0:08:55After his winning fish course,
0:08:55 > 0:08:59Michael's just as confident that he's on brief today.
0:08:59 > 0:09:01I've done a lot of research about it.
0:09:01 > 0:09:04More so, I think, than my fish dish.
0:09:04 > 0:09:06Your fish dish was great.
0:09:06 > 0:09:09And if this is better than your fish dish...
0:09:09 > 0:09:11I think we're all BLEEP.
0:09:11 > 0:09:13If this is better than his fish dish, then someone's cheating.
0:09:17 > 0:09:21All week, Michael has used unusual ingredients and techniques
0:09:21 > 0:09:23to impress veteran Daniel.
0:09:23 > 0:09:25And today is no exception.
0:09:26 > 0:09:29Michael, how is it going? Good, thank you. You all right? Yeah.
0:09:29 > 0:09:33I'm just in the process of doing my confit blackberries. OK.
0:09:33 > 0:09:38This is in the beeswax, yeah? Yeah. This is completely unique.
0:09:38 > 0:09:39I've never seen this before.
0:09:39 > 0:09:41Yeah, I've done a few things
0:09:41 > 0:09:44that involve using beeswax as preservation
0:09:44 > 0:09:46to sort of ripen things and so on and so forth. Yeah.
0:09:46 > 0:09:49What's this going to add to the blackberry?
0:09:49 > 0:09:51It's to add a flavour in the background,
0:09:51 > 0:09:53it's going to be... You'll definitely taste the beeswax.
0:09:53 > 0:09:55I'm going to puree it.
0:09:55 > 0:09:59So, make it... All this hard work and then you puree it. Pureeing it.
0:09:59 > 0:10:01Good luck. Thank you. Good luck!
0:10:01 > 0:10:06Michael is confiting beautiful blackberries in beeswax.
0:10:06 > 0:10:10The bit I don't understand is why have such an amazing product
0:10:10 > 0:10:11and then pureeing it.
0:10:13 > 0:10:17Adam and Ally are both using Scottish beef in their dishes.
0:10:17 > 0:10:21Adam's Great British Dinner is a twist on a traditional roast.
0:10:21 > 0:10:23He's using Scottish Wagyu,
0:10:23 > 0:10:27a premium-grade meat with rich, fatty marbling.
0:10:27 > 0:10:28It's going to get smoky now.
0:10:33 > 0:10:37Is this some sort of mind trick to put us off our course?
0:10:39 > 0:10:41Mate, everything I do is for a reason.
0:10:44 > 0:10:48This dish will be glazed in bulgogi, which is a Korean marinade.
0:10:48 > 0:10:50It means meat fire.
0:10:50 > 0:10:53Are you roasting your one like that? I'm not doing that, no.
0:10:54 > 0:10:57Ally's natural style is classical.
0:10:57 > 0:11:00However, he knows he needs to demonstrate some innovative ideas
0:11:00 > 0:11:03to score highly in the competition.
0:11:03 > 0:11:04For his beef dish,
0:11:04 > 0:11:08he's adding sweetbreads and smoked bone marrow to a roast sirloin.
0:11:09 > 0:11:11I desperately need to get a high score.
0:11:11 > 0:11:13I need to bring myself back up.
0:11:13 > 0:11:15I love my dish, I'm confident with my dish.
0:11:15 > 0:11:17There's no point worrying about what they do.
0:11:17 > 0:11:20I'll worry about mine and make sure that's good.
0:11:20 > 0:11:24Ally's Backbone Of British dish pays homage to the everyday Britons
0:11:24 > 0:11:25honoured by the Queen.
0:11:25 > 0:11:29He's hoping the strong message will result in high scores.
0:11:30 > 0:11:33It's for the people that fought tirelessly, fundraising for
0:11:33 > 0:11:37exceptionally good causes and raising millions on the back of it
0:11:37 > 0:11:40and at the same time, they were holding down jobs,
0:11:40 > 0:11:44they're holding families together, and it's kind of an ode to them.
0:11:44 > 0:11:46That's great. It's a good reason.
0:11:48 > 0:11:52Back home in Scotland, Ally visited a local Great Briton
0:11:52 > 0:11:54who'll be invited to the banquet.
0:11:54 > 0:11:58Lynne McNicoll was honoured with an OBE for her work fundraising
0:11:58 > 0:12:00in aid of young people with cancer.
0:12:01 > 0:12:05We're on our way in this absolutely amazing part of the world.
0:12:05 > 0:12:11Off to meet a woman who can be the epitome of the dish we've created.
0:12:11 > 0:12:15She gives so much for her charity, I'm really quite excited about this.
0:12:15 > 0:12:18Ten years after setting up her It's Good 2 Give charity,
0:12:18 > 0:12:22Lynne has helped raise ?1.3 million...
0:12:22 > 0:12:24It's just going to be so spectacular.
0:12:24 > 0:12:28..and is overseeing the building of her prized project,
0:12:28 > 0:12:31the Ripple Retreat on the shore of Loch Venachar, in Stirling.
0:12:33 > 0:12:35Hi, Lynne. Hi, Ally. Nice to meet you. And you, and you.
0:12:35 > 0:12:38What an amazing place and set-up you've got here.
0:12:38 > 0:12:40So, what's the retreat all about?
0:12:40 > 0:12:42Well, our charity supports young cancer patients
0:12:42 > 0:12:44in the whole of Scotland.
0:12:44 > 0:12:47What we wanted to do was to give them somewhere they could go
0:12:47 > 0:12:49to have time together as a family.
0:12:49 > 0:12:53The retreat has been designed to reflect the ripples of the loch
0:12:53 > 0:12:56and its glass walls will give each room stunning views.
0:12:56 > 0:12:59Fantastic, that. It is. Absolutely amazing design.
0:12:59 > 0:13:00It is, very proud of it.
0:13:02 > 0:13:05The fundraising, how's it managed to raise all this money?
0:13:05 > 0:13:07It's very much community fundraising.
0:13:07 > 0:13:09So, we do all kinds of events.
0:13:09 > 0:13:11We've got a signature event called Blingo,
0:13:11 > 0:13:13which is bingo and dinner for ladies -
0:13:13 > 0:13:14it's a sell-out every year.
0:13:14 > 0:13:16We've had schools getting involved,
0:13:16 > 0:13:19businesses have taken us on as Charity Of The Year.
0:13:19 > 0:13:21And this year, we had a group of people who went out
0:13:21 > 0:13:24and did the Arctic for us, an Arctic challenge.
0:13:24 > 0:13:28The charity has become even more significant to Lynne this year.
0:13:28 > 0:13:31Don't usually have a haircut like this.
0:13:31 > 0:13:34I've had my own battles with cancer, ironically.
0:13:34 > 0:13:38I've definitely learned just how horrible the treatments are.
0:13:38 > 0:13:40And how special a place like this will be. Yes.
0:13:40 > 0:13:44I just love doing this. And you've raised an awful lot of money.
0:13:44 > 0:13:47As Ally's dish is dedicated to the selfless efforts of people
0:13:47 > 0:13:52like Lynne, he wants to see what she thinks of his beef and bone marrow.
0:13:52 > 0:13:55That looks really nice. Thank you.
0:13:55 > 0:13:56The smell is delicious!
0:14:01 > 0:14:03The bone marrow is really nice.
0:14:03 > 0:14:06It's the first time I've ever had it.
0:14:06 > 0:14:08It is, this is quite possibly the least stressful dish.
0:14:08 > 0:14:11If you can do it at lochside, you can do it in the kitchen.
0:14:11 > 0:14:12Oh, thank you very much!
0:14:18 > 0:14:21All week, Ally's challenged himself to produce bold dishes
0:14:21 > 0:14:22with many components.
0:14:22 > 0:14:26His Backbone Of Britain beef dish is no exception.
0:14:26 > 0:14:30He works on his vegetable garnishes - artichoke puree...
0:14:31 > 0:14:34Should have got a bigger one! Ha!
0:14:34 > 0:14:36You are one of the most crazy people I've met.
0:14:36 > 0:14:40..and leeks, which he'll cook sous-vide before roasting.
0:14:40 > 0:14:42You look extremely organised.
0:14:42 > 0:14:44Compared to yesterday, Chef, I am.
0:14:44 > 0:14:47So, this is the mushroom ketchup? That's the mushroom ketchup, Chef.
0:14:51 > 0:14:54With everything else on the plate, it works well.
0:14:54 > 0:14:57What's going to give you the edge? That's what we're looking for.
0:14:57 > 0:15:00Hopefully, the food... Have you got a dynamic way of serving this?
0:15:00 > 0:15:02The shin in the bone marrow is going on the bone,
0:15:02 > 0:15:04representing the backbone of Britain.
0:15:04 > 0:15:07It's going on a beautiful board. I'm really happy with this dish.
0:15:07 > 0:15:08Fighting spirit, good luck.
0:15:09 > 0:15:13Adam is busy prepping his garlic parsley veloute.
0:15:15 > 0:15:19He's a bit behind with his Wagyu beef dish.
0:15:19 > 0:15:21BLEEP, that looks too smoked.
0:15:21 > 0:15:24An Asian-influenced take on a roast dinner.
0:15:24 > 0:15:28You think that's risky, doing a classic dish that everyone knows,
0:15:28 > 0:15:29to kind of mix it up a bit?
0:15:29 > 0:15:32It's a very risky challenge, but we all know what my food's like.
0:15:32 > 0:15:35If I don't take risks... Bland! ..it's just boring.
0:15:41 > 0:15:43Adam, what are you doing?
0:15:43 > 0:15:46I'm just going to fill the courgette flowers with a langoustine,
0:15:46 > 0:15:49ginger, and spring onion mousse.
0:15:49 > 0:15:51I am slightly concerned.
0:15:51 > 0:15:54You need to explain that to me. I love the flavour.
0:15:54 > 0:15:58The Wagyu is very delicate and langoustine's also very delicate.
0:15:58 > 0:15:59I think it works great.
0:15:59 > 0:16:02You know, Asian influence nowadays is
0:16:02 > 0:16:04a massive input into British food. Oh, massive.
0:16:04 > 0:16:06If it's an amazing plate of food,
0:16:06 > 0:16:08no-one can argue with that, can they?
0:16:08 > 0:16:09I'm really stressed. Take a deep breath.
0:16:12 > 0:16:14Michael's taking a risk with his mallard too.
0:16:14 > 0:16:16He's preparing his stovies,
0:16:16 > 0:16:19a Scottish dish traditionally made from leftovers.
0:16:19 > 0:16:23He's hoping by layering thinly-sliced potatoes, onion
0:16:23 > 0:16:28and pieces of confit mallard leg, he'll refine this rustic staple.
0:16:28 > 0:16:30Quite a different way of doing stovies, Chef.
0:16:30 > 0:16:32Everyone's got memories of stovies.
0:16:32 > 0:16:34I mean, it's a classic Scottish thing.
0:16:34 > 0:16:36I had it at my wedding, you know.
0:16:36 > 0:16:39It's going to be interesting to see how this comes out.
0:16:39 > 0:16:41No pressure, then. No pressure at all.
0:16:44 > 0:16:47Adam's first to plate up his Great British Dinner
0:16:47 > 0:16:48with an Asian twist.
0:16:50 > 0:16:53First onto the serving plate are courgette flowers
0:16:53 > 0:16:56stuffed with ginger, spring onion and langoustine mousse.
0:16:58 > 0:17:00They smell amazing.
0:17:00 > 0:17:01They taste even better.
0:17:03 > 0:17:05Then roasted courgette,
0:17:05 > 0:17:07charred savoy cabbage
0:17:07 > 0:17:09and poached langoustine.
0:17:09 > 0:17:12Garnished with bronze fennel and nasturtium leaves.
0:17:12 > 0:17:15Looks really good, looks good on the plate. Thank you very much.
0:17:15 > 0:17:18The garlic parsley veloute is served in jugs.
0:17:20 > 0:17:22The Wagyu beef will be carved at the table.
0:17:29 > 0:17:32Diversity, Britain. Give us a demo.
0:17:39 > 0:17:41And if you want more, there's some left. Right, enjoy.
0:17:41 > 0:17:43I hope none of you had breakfast,
0:17:43 > 0:17:44cos today we're going to eat well.
0:17:47 > 0:17:49Roast dinner.
0:17:49 > 0:17:53His take on it is way out there.
0:17:53 > 0:17:56The Wagyu. Is that the consistency you were looking for? 100%.
0:17:58 > 0:17:59It also tastes really nice.
0:18:01 > 0:18:02Wow.
0:18:04 > 0:18:06That's good. That...
0:18:06 > 0:18:08I now see why everyone talks about it like that.
0:18:09 > 0:18:10I'll just take that bit home.
0:18:10 > 0:18:14You barely need to chew that. I know, it's mad!
0:18:14 > 0:18:17This is the courgette flower, the langoustine mousse? Yeah.
0:18:20 > 0:18:21Happy with the way it's cooked?
0:18:21 > 0:18:22Perfectly well.
0:18:25 > 0:18:28I'm not sure about the mix in the middle. Yeah.
0:18:28 > 0:18:30I don't know if it's not cooked enough.
0:18:30 > 0:18:32So, the langoustine, is it working for you?
0:18:32 > 0:18:33I think it does, very much so.
0:18:34 > 0:18:38I, personally, like the langoustine. I think he's cooked it well.
0:18:38 > 0:18:40Is the dish too light for a main course?
0:18:42 > 0:18:43No.
0:18:46 > 0:18:49Not 100% convinced it hits the brief.
0:18:49 > 0:18:53This is 100% of how I wanted to describe it.
0:18:53 > 0:18:54What would you give that?
0:18:54 > 0:18:57Seven. A seven? Yeah.
0:18:57 > 0:18:59What would you score it?
0:18:59 > 0:19:00I would score it a nine.
0:19:05 > 0:19:08Ally is next to plate up his Backbone Of Britain dish.
0:19:09 > 0:19:12He cooked the beef sirloin in a water bath
0:19:12 > 0:19:15and is now finishing it by caramelising in butter and thyme.
0:19:16 > 0:19:20How did it go? I'm happy with the flavours, I am.
0:19:20 > 0:19:22I just need something to make the message more clearer
0:19:22 > 0:19:25to what's in my mind about the brief.
0:19:25 > 0:19:27What did you think of it?
0:19:27 > 0:19:29I thought the Wagyu was amazing.
0:19:29 > 0:19:32Artichoke puree is first onto Ally's serving boards.
0:19:34 > 0:19:36Then mashed potato,
0:19:36 > 0:19:38and slices of sirloin.
0:19:41 > 0:19:44Then braised beef shin with smoked bone marrow crumb,
0:19:44 > 0:19:45presented in a bone.
0:19:47 > 0:19:50Beef jus is served in individual jugs.
0:19:51 > 0:19:53Big Scottish portions, I see.
0:19:53 > 0:19:56Hearty, Chef. Hearty?
0:19:56 > 0:20:00Roasted celeriac and leeks are next.
0:20:00 > 0:20:02Everything coming together? Yes, Chef.
0:20:02 > 0:20:04Finished with mushroom ketchup.
0:20:05 > 0:20:07And fried sweetbreads.
0:20:07 > 0:20:08Right, OK, here we go.
0:20:14 > 0:20:16Boys, what do you think?
0:20:16 > 0:20:18I think it looks great. Thank you. Adam? Very nice.
0:20:18 > 0:20:22Is this the Backbone Of Britain? For me, it is, yeah.
0:20:22 > 0:20:23Enjoy it, boys. Thank you.
0:20:28 > 0:20:30Is it how you wanted it to come out? Yes, Chef.
0:20:30 > 0:20:32It's a proper
0:20:32 > 0:20:33Scottish party dish.
0:20:33 > 0:20:36It's bigger. Very big, very big portion.
0:20:37 > 0:20:38Let's taste the beef first
0:20:38 > 0:20:40before it leaks all over the table.
0:20:44 > 0:20:46Is that seasoned correctly?
0:20:46 > 0:20:48I'm happy with this, yeah.
0:20:48 > 0:20:49Tender? Yes, Chef.
0:20:53 > 0:20:55It's nice. Mm-hm. It's nicely cooked.
0:20:57 > 0:20:59The mushroom ketchup? Mm-hm.
0:20:59 > 0:21:01It's a very rich dish,
0:21:01 > 0:21:04so I think it does work well, it helps cut through everything.
0:21:07 > 0:21:10The mushroom ketchup is perfect.
0:21:10 > 0:21:11That is.
0:21:12 > 0:21:15So, this is the backbone? This is the backbone, Chef.
0:21:15 > 0:21:17This is where it all comes on.
0:21:17 > 0:21:18It's where the party starts. Yes.
0:21:18 > 0:21:19You happy with the smoked?
0:21:19 > 0:21:21I just wanted it to be light, Chef.
0:21:21 > 0:21:23I don't want the smokiness taking over everything.
0:21:23 > 0:21:27Can you taste the smoked bone marrow? Not massively.
0:21:27 > 0:21:30Are all the ingredients working together?
0:21:31 > 0:21:35Yes, Chef. They all work together. I'm happy with it.
0:21:35 > 0:21:36I actually think he's hit
0:21:36 > 0:21:38the brief pretty well.
0:21:38 > 0:21:39I think I'd score it an eight.
0:21:39 > 0:21:42Same as me, I'd score it an eight as well.
0:21:43 > 0:21:45Hey, man. How you doing?
0:21:45 > 0:21:48Glad it's over. Yeah? What did you think?
0:21:48 > 0:21:49I think it needs to be...
0:21:49 > 0:21:53It is a big plate of food and I think serving it on a bigger board,
0:21:53 > 0:21:56so it's more of a sharing platter, would have worked better.
0:21:56 > 0:21:57We'll see.
0:21:57 > 0:22:00Michael is last to plate up.
0:22:00 > 0:22:02The Rose Of Eskdalemuir pays homage
0:22:02 > 0:22:05to famous Scottish gamekeeper Ronnie Rose.
0:22:05 > 0:22:08The ingredients will all be served separately
0:22:08 > 0:22:10on a specially-designed board.
0:22:11 > 0:22:15First, he plates his modern take on traditional stovies.
0:22:15 > 0:22:18Then king oyster and girolle mushrooms,
0:22:18 > 0:22:21turnips topped with grated truffle...
0:22:23 > 0:22:24..and fondant onion.
0:22:25 > 0:22:28Michael seems to be as calm as ever, annoyingly.
0:22:29 > 0:22:32The unusual blackberry and honey puree is next.
0:22:35 > 0:22:38He brushes the mallard with mallard jus and tops with
0:22:38 > 0:22:40a crumb made from the duck's crispy skin,
0:22:40 > 0:22:43which is served on top of the stovies.
0:22:45 > 0:22:48And in a tiny pipette - clove oil.
0:22:53 > 0:22:54What do you think, boys?
0:22:54 > 0:22:57I think it looks great. Yeah.
0:22:57 > 0:23:00Are you worried? A little bit, yes. Yeah.
0:23:00 > 0:23:02Shall we go and enjoy it? Yes.
0:23:04 > 0:23:06Thank you.
0:23:08 > 0:23:09I first thought,
0:23:09 > 0:23:10"I need some cutlery."
0:23:10 > 0:23:13It's built into the chopping board, Chef.
0:23:16 > 0:23:17Very nice.
0:23:17 > 0:23:19Fantastic, it looks absolutely incredible.
0:23:19 > 0:23:22So, this is the mallard breast? Yeah.
0:23:30 > 0:23:33The cooking, you happy with the way it's cooked? Yeah.
0:23:34 > 0:23:37I cooked it in the water bath at 58 degrees.
0:23:41 > 0:23:43Mallard is tasty, very nice.
0:23:43 > 0:23:45Well seasoned.
0:23:45 > 0:23:47This is the stovie, yeah? Yeah.
0:23:47 > 0:23:49And this has got the... Confit duck.
0:23:49 > 0:23:51The confit duck leg in? Yeah.
0:23:53 > 0:23:55The stovies are superb.
0:23:55 > 0:23:57It's not what I remember stovies to be like
0:23:57 > 0:23:58when my mother used to make them.
0:23:58 > 0:23:59It's certainly like no other
0:23:59 > 0:24:01stovies I've ever had.
0:24:01 > 0:24:02And this is the blackberries?
0:24:04 > 0:24:07Is the beeswax taking over the blackberry? No.
0:24:09 > 0:24:11I've never tasted beeswax, but that tastes delicious.
0:24:11 > 0:24:14So, this is the yellow turnip?
0:24:14 > 0:24:16Yeah, they're hard.
0:24:18 > 0:24:19I'm disappointed by that.
0:24:21 > 0:24:24The dish in general, is it working? I think so, yeah.
0:24:24 > 0:24:26It shouts out Scotland, that dish.
0:24:26 > 0:24:29If there's stories behind these dishes, they're fantastic.
0:24:29 > 0:24:31They are. Very annoying.
0:24:31 > 0:24:32Do you think he's going to double ten?
0:24:32 > 0:24:35I do, I think it's a great dish. Yeah, I agree.
0:24:41 > 0:24:44How are you doing, lads? How did that go for you?
0:24:44 > 0:24:46It was all right, a few things I was disappointed with,
0:24:46 > 0:24:48but let's see what he thinks.
0:24:51 > 0:24:53I need to score big.
0:24:53 > 0:24:55I'm hoping for a high score.
0:24:55 > 0:24:58I need an eight, at least, but I don't know if I'm going to get that.
0:25:08 > 0:25:11Good afternoon, Chefs. Afternoon.
0:25:11 > 0:25:13Adam? I'm going to start with you.
0:25:15 > 0:25:17For your Great British Dinner...
0:25:19 > 0:25:23..the cooking of the dish and the respect for the ingredients
0:25:23 > 0:25:25I thought was great.
0:25:26 > 0:25:28However,
0:25:28 > 0:25:33the mousse inside the courgette I felt was slightly watery.
0:25:33 > 0:25:37I think the dish would be brilliant for lunch, but I think it needs
0:25:37 > 0:25:39a little bit work to go for a dinner menu.
0:25:41 > 0:25:43Ally.
0:25:44 > 0:25:47For your Backbone Of Britain.
0:25:47 > 0:25:52The portion size is really big. Yeah.
0:25:52 > 0:25:56The sirloin, it needed to be rested more, cos the blood
0:25:56 > 0:25:59just went all over the plate. Yes, Chef.
0:25:59 > 0:26:02I thought the bone marrow was slightly over-smoked.
0:26:04 > 0:26:06But...
0:26:08 > 0:26:10..I really liked the mushroom ketchup.
0:26:10 > 0:26:14It really complemented the beef well. Thank you.
0:26:14 > 0:26:17The story and the title of your dish,
0:26:17 > 0:26:20and the impact that it made on the plate was excellent.
0:26:23 > 0:26:25Michael.
0:26:25 > 0:26:28For your dish, The Rose Of Eskdalemuir.
0:26:30 > 0:26:32It looked really impressive.
0:26:32 > 0:26:34I loved the idea behind it.
0:26:34 > 0:26:39The flavour combinations worked really, really well.
0:26:39 > 0:26:41And the hidden cutlery...
0:26:41 > 0:26:43just a touch of class.
0:26:45 > 0:26:47However,
0:26:47 > 0:26:51the blackberries, for me, I thought if you'd served them poached,
0:26:51 > 0:26:53I think it would go with the dish better
0:26:53 > 0:26:56and they would burst in your mouth.
0:26:56 > 0:26:57I didn't really like the mallard.
0:26:59 > 0:27:01I thought it needed a bit of a roasted flavour.
0:27:02 > 0:27:05Michael, you sold me this dish as your dish of the week.
0:27:07 > 0:27:08I'm not sure if it was.
0:27:10 > 0:27:13So, to the scores for the main course.
0:27:14 > 0:27:15Ally.
0:27:19 > 0:27:20Ally, I'm going to give you a seven.
0:27:23 > 0:27:25Adam.
0:27:28 > 0:27:29I'm going to give you a seven.
0:27:33 > 0:27:34Michael.
0:27:36 > 0:27:38I'm going to give you a seven.
0:27:43 > 0:27:44Today's been tough.
0:27:46 > 0:27:48I really hope desserts,
0:27:48 > 0:27:51we're going to get back into the scores like the fish.
0:27:51 > 0:27:53Thank you very much. I'll see you tomorrow.
0:28:01 > 0:28:05With only one course to go, Ally remains in third place,
0:28:05 > 0:28:08two points behind joint leaders Adam and Michael.
0:28:08 > 0:28:11I'm obviously gutted from going from a ten to a seven.
0:28:11 > 0:28:14But I just need to focus on my dessert
0:28:14 > 0:28:16and get a good score on that.
0:28:16 > 0:28:17It's all about desserts now.
0:28:17 > 0:28:20Good, my stronger course, I feel happy.
0:28:20 > 0:28:23Not one single one of us have secured a spot for Friday yet.
0:28:23 > 0:28:25One more time to shine.
0:28:26 > 0:28:28It could go either way for me, I think.
0:28:28 > 0:28:31We're all in with a chance, there's only two points in it.
0:28:31 > 0:28:33Game on. Yeah.
0:28:33 > 0:28:34Still all to play for.
0:29:00 > 0:29:03Behind the genteel facades of Victorian London's streets,
0:29:03 > 0:29:04life was bitterly hard.
0:29:04 > 0:29:07Can't believe people had to live like this all their life.
0:29:07 > 0:29:10BBC Two will bring a 19th-century slum back to life...
0:29:10 > 0:29:13I'm starving - that's what's making me a bit emotional.
0:29:13 > 0:29:14..and take its residents