0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of Scotland's most exciting chefs...
0:00:08 > 0:00:10- You did say modern, Chef.- Yes.
0:00:10 > 0:00:13..Adam Handling, the youngest chef in the kitchen...
0:00:13 > 0:00:16- I don't like whisky. - Are you Scottish?
0:00:16 > 0:00:19..Michael Bremner, who's not afraid to take risks...
0:00:19 > 0:00:21It's anyone's game, really.
0:00:21 > 0:00:25..and Ally McGrath, who's putting bold flavours first.
0:00:25 > 0:00:27It's all very tense.
0:00:27 > 0:00:29Agh!
0:00:29 > 0:00:32In the year the nation marked the Queen's 90th birthday,
0:00:32 > 0:00:36the chefs will be celebrating the everyday great Britons
0:00:36 > 0:00:38honoured throughout her reign
0:00:38 > 0:00:41and competing for a chance to cook at a banquet
0:00:41 > 0:00:43at the historic Palace of Westminster.
0:00:47 > 0:00:50The chef's main courses left Daniel underwhelmed.
0:00:50 > 0:00:53He scored all three a disappointing seven.
0:00:53 > 0:00:54Today's been tough.
0:00:54 > 0:00:57Adam and Michael remained joint top of the leaderboard
0:00:57 > 0:01:00with Ally just two points behind.
0:01:02 > 0:01:05The dessert course is their final chance to impress.
0:01:05 > 0:01:08The competition is still wide open.
0:01:09 > 0:01:11- You look like you're praying.- I am!
0:01:11 > 0:01:14But one chef will be going home today.
0:01:14 > 0:01:16One little mistake...
0:01:16 > 0:01:19- Wow!- ..could be catastrophic.
0:01:19 > 0:01:22This is going to put him through. One of us is going.
0:01:34 > 0:01:38The chefs are competing to create dishes that are a fitting legacy
0:01:38 > 0:01:41to our modern Elizabethan age,
0:01:41 > 0:01:45and a celebration of the complete transformation of British cuisine
0:01:45 > 0:01:47during the Queen's historic reign.
0:01:48 > 0:01:52Judging these dishes for inventive and contemporary cooking
0:01:52 > 0:01:54is veteran Daniel Clifford.
0:01:54 > 0:01:58Having made it to the banquet with a dessert, he knows what it takes.
0:01:58 > 0:01:59I'm looking for brilliant cooking
0:01:59 > 0:02:03for people that have been honoured by the Queen.
0:02:03 > 0:02:07I've got high expectations and I'm expecting Scotland to deliver.
0:02:07 > 0:02:10This is it, guys. It's the last chance to impress Daniel.
0:02:10 > 0:02:12I'm feeling good, this is one of my strongest courses.
0:02:12 > 0:02:15I'm slightly disappointed with my seven from yesterday,
0:02:15 > 0:02:17so I'm desperate for a big score today.
0:02:17 > 0:02:20There is one person going home and, you know, it's not going to be me.
0:02:24 > 0:02:26First up is Adam.
0:02:26 > 0:02:29He's topped the leaderboard all week but as yet,
0:02:29 > 0:02:31has not scored maximum points.
0:02:31 > 0:02:33Veteran Daniel has been concerned
0:02:33 > 0:02:36about his interpretation of the brief.
0:02:36 > 0:02:39I definitely will be throwing everything at this dessert.
0:02:39 > 0:02:41I just hope that the message comes along.
0:02:41 > 0:02:44That's the thing I seem to have struggled the entire week.
0:02:46 > 0:02:48That's good to see, a smile.
0:02:48 > 0:02:49- How are you?- I'm good, thanks.
0:02:49 > 0:02:52I love this course. This one hits the brief.
0:02:52 > 0:02:53Brilliant, that's what you need to do.
0:02:53 > 0:02:56The dish is called Raise Your Glass and it's about saying thank you
0:02:56 > 0:02:59to all the great Britons that will be at the banquet.
0:02:59 > 0:03:01You raise your glass, you have a sip and you say thanks.
0:03:01 > 0:03:03- Perfect, and we're going to use whisky for that?- Yes.
0:03:03 > 0:03:06I'm going to do the flavours that I loved as a child
0:03:06 > 0:03:09- and elevate that with whisky. - So, what is that?
0:03:09 > 0:03:11- Lemon meringue pie. - I love a meringue pie!
0:03:11 > 0:03:14Fantastic, that's great to hear. But I'm not using lemons.
0:03:14 > 0:03:17The main curd will be done with yuzu. This is from Japan.
0:03:17 > 0:03:20They juice it when it's at its best and then they freeze it.
0:03:20 > 0:03:21It has a lot more floral notes
0:03:21 > 0:03:23and it'll work really well with whisky.
0:03:23 > 0:03:26OK, and with the white chocolate, what's your plans for that?
0:03:26 > 0:03:27I'm going to aerate it.
0:03:27 > 0:03:30It's going to have bubbles that all pop and melt in your mouth.
0:03:30 > 0:03:33- With the whisky, I'm going to do a frozen granita.- OK.
0:03:33 > 0:03:36I'm going to make a salted peanut shortbread and then smash it all up.
0:03:36 > 0:03:39- You're going to put a lot of love into it and then smash it up.- Yes.
0:03:39 > 0:03:42- This is going to be a completely different style for your food.- Yes.
0:03:42 > 0:03:44Brilliant, I can't wait.
0:03:44 > 0:03:49Adam's dish, he's turning a lemon meringue pie upside down.
0:03:49 > 0:03:52This is not the way that he normally cooks.
0:03:52 > 0:03:54I just hope it works for him.
0:03:56 > 0:03:58Next up is Michael.
0:03:58 > 0:04:02After a slow start to the week, his fish dish scored a perfect ten,
0:04:02 > 0:04:05but his main course failed to impress.
0:04:05 > 0:04:09He needs a high score to secure a place in Friday's head-to-head.
0:04:09 > 0:04:12I'm disappointed by my seven from my main course,
0:04:12 > 0:04:14but it's made me even more determined
0:04:14 > 0:04:16to get a good score for my dessert.
0:04:16 > 0:04:18- Hi, Chef. You all right? - Very well, thank you.
0:04:18 > 0:04:20- You?- Good, yes. Recovered?
0:04:20 > 0:04:22Yes, I'm back in for the dessert.
0:04:22 > 0:04:24Take me through your box, Michael.
0:04:24 > 0:04:26Explain to me where the passion's come from.
0:04:26 > 0:04:28I've called this dish Home Sweet Home.
0:04:28 > 0:04:31If someone was to ask me what I remember about my childhood
0:04:31 > 0:04:34when I was growing up, one would be a chocolate teacake.
0:04:34 > 0:04:37And then one would also be a Mackie's ice cream. OK.
0:04:37 > 0:04:40And Maitland Mackie comes from where I come from in Scotland.
0:04:40 > 0:04:44- He had an MBE and he also got a CBE.- OK.
0:04:44 > 0:04:47I'm going to do a Whisky Mac ice cream,
0:04:47 > 0:04:49which is basically the whisky,
0:04:49 > 0:04:51ginger wine, burnt orange.
0:04:51 > 0:04:53I'm making a salted caramel mousse
0:04:53 > 0:04:55and then I'm also going to make a Whisky Mac jelly
0:04:55 > 0:04:58- to spray over the top of it. - Over the top of the ice cream?
0:04:58 > 0:05:02Yes, so you get an intensified initial whisky taste.
0:05:02 > 0:05:06- OK.- I'm taking another classic Scottish thing, shortbread.
0:05:06 > 0:05:08And then with the influence of a teacake,
0:05:08 > 0:05:12I'm making like a marshmallow chocolate shortbread sandwich.
0:05:12 > 0:05:14You're both level points.
0:05:14 > 0:05:16It's really, really close.
0:05:16 > 0:05:18Is desserts your strong point?
0:05:18 > 0:05:21- Yeah, I trained as a pastry chef when I started.- Adam?
0:05:21 > 0:05:23Pastry is one of my strong points as well,
0:05:23 > 0:05:25so I'm looking forward to who has that little edge.
0:05:27 > 0:05:30Michael's making ice cream with whisky.
0:05:30 > 0:05:34The alcohol content is so strong, it might not freeze.
0:05:34 > 0:05:38This could be a dessert that sends him home.
0:05:40 > 0:05:42Last up is Ally.
0:05:42 > 0:05:45He's struggled to plate the modern refined dishes
0:05:45 > 0:05:47veteran Daniel is looking for.
0:05:47 > 0:05:52He may be trailing by two points, but he isn't giving up.
0:05:52 > 0:05:55I am feeling more confident today because I think
0:05:55 > 0:05:57I'm in with a chance, we're all in with a chance.
0:05:57 > 0:05:59Anything can happen.
0:06:00 > 0:06:04- Hiya, Chef. How are you?- Very well.
0:06:04 > 0:06:05Two points behind.
0:06:05 > 0:06:07- Are you going to be cooking tomorrow?- Yes, Chef.
0:06:07 > 0:06:10- That's why we're here, isn't it? - That's what I want to hear.
0:06:10 > 0:06:13The inspiration for this one, we've based it on Scotland's
0:06:13 > 0:06:15- highest award, the Order of the Thistle.- OK.
0:06:15 > 0:06:17So, shall we put a thistle in the...?
0:06:17 > 0:06:20- There you go.- Thank you, Chef. That's very kind.- So?
0:06:20 > 0:06:23We've based on the dish on the colours of the thistle,
0:06:23 > 0:06:25the green and the purples.
0:06:25 > 0:06:28I'm going to make a cherry sorbet,
0:06:28 > 0:06:31pistachio and yoghurt mousse,
0:06:31 > 0:06:32some aerated chocolate.
0:06:33 > 0:06:36Adam's doing aerated chocolate as well.
0:06:36 > 0:06:38- Such a copycat!- Yes!
0:06:38 > 0:06:41- Going to make a pistachio sponge. - OK.
0:06:41 > 0:06:44And then, I'm going to temper some chocolate,
0:06:44 > 0:06:46which I'm quite nervous about.
0:06:46 > 0:06:48I've been very lucky in my hometown.
0:06:48 > 0:06:50- We've got a world-class chocolatier.- Yes.
0:06:50 > 0:06:53And she very kindly took, I'm not joking,
0:06:53 > 0:06:56ten minutes to show me how to do it.
0:06:56 > 0:06:57So, a ten-minute crash course.
0:06:57 > 0:07:00Yes, this is totally different from what I've done so far.
0:07:00 > 0:07:02It's got really modern techniques,
0:07:02 > 0:07:05something that I've been lacking from other courses.
0:07:05 > 0:07:07- Should they be worried?- Yes.
0:07:07 > 0:07:10I think he's gritting his teeth on this one.
0:07:10 > 0:07:12- He's come out...- Grr! - Yeah, look at him!
0:07:12 > 0:07:16- He's charged! This guy, he means business.- Grr!
0:07:19 > 0:07:20I'm really excited about this.
0:07:20 > 0:07:23Ally's promised me he's modernising his food.
0:07:23 > 0:07:25He's come out of the Dark Ages
0:07:25 > 0:07:27and he's going to give me a show stopper.
0:07:30 > 0:07:31Cooking starts.
0:07:31 > 0:07:34And the chefs are discussing the risks
0:07:34 > 0:07:35they're taking with their desserts.
0:07:37 > 0:07:40- So, how are we feeling, guys?- Could be the last time in the kitchen.
0:07:40 > 0:07:43- Anything you're worried about in your dish?- Yeah, my curd setting.
0:07:43 > 0:07:47Chocolate setting, my raspberry setting.
0:07:47 > 0:07:49Everything, then?
0:07:49 > 0:07:52My ice cream, it's quite high in alcohol. It might not set.
0:07:53 > 0:07:55If that's the case, I'm going home.
0:07:55 > 0:07:56So, Ally, what's your risk?
0:07:56 > 0:08:00Similar, I've got a sorbet to do. I've got my mousse setting.
0:08:03 > 0:08:06Ally is all too aware that he has to score more highly
0:08:06 > 0:08:07than his competitors today.
0:08:09 > 0:08:11He's hoping to impress with a technically demanding
0:08:11 > 0:08:13aerated dark chocolate.
0:08:14 > 0:08:16Ally is obviously pushing himself
0:08:16 > 0:08:20because he's doing some chocolate work, so respect for that.
0:08:20 > 0:08:24Ally's whipped melted chocolate with pistachio oil in a charger
0:08:24 > 0:08:26to make it light and airy.
0:08:26 > 0:08:29Now in a container, he pumps out all the air,
0:08:29 > 0:08:32so the tiny bubbles inside the chocolate expand.
0:08:33 > 0:08:35You look like you're praying?
0:08:36 > 0:08:39I am. I might be doing this again.
0:08:39 > 0:08:42He has to make sure all the air is pumped out.
0:08:42 > 0:08:44Without a vacuum, the bubbles in the chocolate
0:08:44 > 0:08:46will collapse before it sets.
0:08:46 > 0:08:48Fingers crossed.
0:08:50 > 0:08:53It's all very...tense.
0:08:53 > 0:08:56One little mistake could be catastrophic.
0:08:58 > 0:09:01Adam is also making aerated white chocolate
0:09:01 > 0:09:05for his unusual reinvention of the classical lemon meringue pie.
0:09:07 > 0:09:11But his different technique is proving problematic.
0:09:11 > 0:09:13Wow! Sorry.
0:09:13 > 0:09:16That was me. At least it's aerated.
0:09:17 > 0:09:20- I think he's panicking, I think he's made a mistake.- Mistake?
0:09:20 > 0:09:24- And I think he's hiding it.- BLEEP - mistake?- With his cool exterior.
0:09:24 > 0:09:25Shall we just see if it's
0:09:25 > 0:09:27the best aerated chocolate you've seen yet?
0:09:27 > 0:09:28Because the bubbles are fantastic!
0:09:31 > 0:09:34Keeping his cool, Adam moves on to his milk and whisky granita.
0:09:36 > 0:09:39He used dry ice for his fish course, which scored an eight,
0:09:39 > 0:09:42and hopes it'll impress Daniel again today.
0:09:43 > 0:09:46So, explain to me, Chef, what's the liquid nitrogen doing?
0:09:46 > 0:09:49It's basically just freezing it really, really quickly.
0:09:49 > 0:09:51Making sure there are zero ice crystals
0:09:51 > 0:09:53and melts cleanly in the mouth.
0:09:53 > 0:09:55Will this mask the flavour of the alcohol?
0:09:55 > 0:09:58- No, quite the opposite. - It'll intensify it?
0:09:58 > 0:09:59- Quite the opposite, yes.- OK.
0:10:01 > 0:10:04So, it's quite exciting. This is modern cooking at its best.
0:10:04 > 0:10:06- You did say modern, Chef.- Yes.
0:10:11 > 0:10:14Michael's also using whisky in his dessert,
0:10:14 > 0:10:16a grown-up take on childhood favourites -
0:10:16 > 0:10:20jelly and ice cream and chocolate teacakes.
0:10:20 > 0:10:22Everybody likes a nice little dram after their dinner.
0:10:22 > 0:10:26- Don't like- whisky! Are you Scottish?- You don't like whisky?
0:10:26 > 0:10:29- I want to see your passport.- You're not going to like my dish, then.
0:10:29 > 0:10:32Michael's making a whisky and ginger wine jelly,
0:10:32 > 0:10:36inspired by the ingredients of a Whisky Mac cocktail
0:10:36 > 0:10:38and also, a Whisky Mac ice cream.
0:10:40 > 0:10:41I'm infusing the whisky with ginger.
0:10:41 > 0:10:44Will boiling the whisky take the alcohol content away?
0:10:44 > 0:10:46It'll take the alcohol content away but keep the flavour.
0:10:46 > 0:10:49- So, it's going to have a lot of kick?- It's not overpowering.
0:10:49 > 0:10:52I've made a burnt orange beurre noisette.
0:10:52 > 0:10:53I'm going to pour into it as well.
0:10:53 > 0:10:55So, it gives it a bit of an orange flavour.
0:10:55 > 0:10:59- You're joint leader, you need a high score today.- I know.
0:10:59 > 0:11:03- But I can't express how this needs to be right.- It will be.
0:11:06 > 0:11:10Michael has fond childhood memories of Mackie's ice cream,
0:11:10 > 0:11:13made just a few miles from where he grew up in Aberdeenshire.
0:11:16 > 0:11:19Michael's been inspired by late owner Maitland Mackie.
0:11:19 > 0:11:22Today, he's meeting Maitland's daughter, Karen,
0:11:22 > 0:11:24who helps run the family business.
0:11:25 > 0:11:29Dad was born here, grew up here, spent his whole working life here
0:11:29 > 0:11:32and involved in and engaged in lots of other things -
0:11:32 > 0:11:34agriculture, education.
0:11:34 > 0:11:35Was he a whisky man?
0:11:35 > 0:11:37- He was certainly a whisky man. - Was he?
0:11:37 > 0:11:40I'm making a Whisky Mac ice cream. You think he'd be a fan of that?
0:11:40 > 0:11:42He would, he'd absolutely.
0:11:42 > 0:11:44I think he'd probably encourage you
0:11:44 > 0:11:46to take a generous measure of a whisky
0:11:46 > 0:11:49with or alongside the ice cream.
0:11:49 > 0:11:53The Mackie business was originally a dairy farm,
0:11:53 > 0:11:57but it was innovative Maitland who diversified into ice cream.
0:11:57 > 0:12:00He was honoured by the Queen for his services to agriculture.
0:12:01 > 0:12:05And there he is. CBE.
0:12:05 > 0:12:09He was ahead of his time and a pioneer of sustainable energy,
0:12:09 > 0:12:12building wind turbines and trying to persuade other farmers
0:12:12 > 0:12:15to do the same, as son Mac explains.
0:12:16 > 0:12:19Dad, he was a larger-than-life character,
0:12:19 > 0:12:21he was always keen to try new things.
0:12:21 > 0:12:24So, this place was never just going to stay like a normal farm.
0:12:24 > 0:12:27Green energy for the last five, ten years of his life,
0:12:27 > 0:12:29that was his big focus.
0:12:29 > 0:12:34Maitland's vision has left behind far more than just ice cream.
0:12:34 > 0:12:37Four wind turbines now on top of the hill, Scotland's largest solar farm.
0:12:37 > 0:12:40So, that's quite a big legacy, really.
0:12:40 > 0:12:41It's amazing.
0:12:47 > 0:12:50In the kitchen, Michael's made his chocolate ganache
0:12:50 > 0:12:53and has moved on to the salted caramel mousse.
0:12:53 > 0:12:56He knows he needs a good score for his grown-up take
0:12:56 > 0:13:00on jelly and ice cream with a chocolate teacake.
0:13:00 > 0:13:02I think they're both a bit threat in this course.
0:13:02 > 0:13:06Adam is doing something quite innovative and different,
0:13:06 > 0:13:07Ally is taking it up a level.
0:13:09 > 0:13:12Like Adam, Michael's also preparing Scottish shortbread.
0:13:13 > 0:13:16- Has yours got cornflour in it?- No.
0:13:16 > 0:13:18It's quite an old-fashioned recipe.
0:13:18 > 0:13:21Yeah, well, I can crack so many old jokes at that, I won't.
0:13:21 > 0:13:24- Cos it's the end course, I'm going to go out nicely.- Yeah, refrain.
0:13:26 > 0:13:31Adam's using another different ingredient to Michael, peanuts.
0:13:31 > 0:13:34And he's opting to serve his shortbread as a crumb
0:13:34 > 0:13:36rather than a classic biscuit.
0:13:36 > 0:13:38- Adam, how are you getting on? - A little bit busy.
0:13:38 > 0:13:40A lot of things to make sure I do right.
0:13:42 > 0:13:44Adam's also replacing lemon with yuzu,
0:13:44 > 0:13:49a Japanese citrus fruit, in his reimagined lemon meringue pie,
0:13:49 > 0:13:52hoping it will make it banquet worthy.
0:13:52 > 0:13:54It's a risk after he was criticised
0:13:54 > 0:13:56for his Asian-influenced main course.
0:13:58 > 0:14:01Sitting two points behind the joint leaders,
0:14:01 > 0:14:04Ally's determined to plate a winner with his dessert,
0:14:04 > 0:14:08inspired by Scotland's highest honour, the Order of the Thistle.
0:14:08 > 0:14:12He's made a pistachio sponge and cherry sorbet
0:14:12 > 0:14:15to match the colours of a thistle.
0:14:15 > 0:14:18Ally can't afford any slip-ups.
0:14:18 > 0:14:20- BLEEP.- That's...!
0:14:20 > 0:14:24But he's having problems tempering his white chocolate,
0:14:24 > 0:14:27a technique he only learned for the competition.
0:14:27 > 0:14:30Ally was praying to the Chocolate Gods earlier.
0:14:30 > 0:14:31I think he might need it.
0:14:31 > 0:14:36Ally's overheated the chocolate and has to start again.
0:14:36 > 0:14:39Tempering chocolate requires precision heating and cooling
0:14:39 > 0:14:41to achieve a shiny, crisp finish.
0:14:44 > 0:14:47- What are we up to? - Tempering chocolate, Chef.- OK.
0:14:49 > 0:14:52It's beginning to go, just going to do it in little bursts.
0:14:52 > 0:14:54Just to get it to temperature.
0:14:55 > 0:14:59Fingers crossed this one doesn't go to 50 degrees.
0:15:00 > 0:15:03I'm going to leave you alone because I don't want to get in your way.
0:15:03 > 0:15:04- Thank you, Chef.- Good luck.
0:15:08 > 0:15:11Adam is first to plate up his Scottish Asian twist
0:15:11 > 0:15:15on a lemon meringue pie, hoping it'll score him top marks.
0:15:17 > 0:15:20He pipes meringue onto the plate
0:15:20 > 0:15:22and toasts with a blowtorch.
0:15:24 > 0:15:27The curd using Asian yuzu instead of lemon is next,
0:15:27 > 0:15:31with raspberry sauce hidden inside.
0:15:31 > 0:15:32It's a deconstructed pie.
0:15:32 > 0:15:35The aim is to modernise the dish in keeping with the brief.
0:15:36 > 0:15:41- Adam, last to dish up from you, are you ready?- Almost, Chef, almost.
0:15:41 > 0:15:44Next are pieces of his salvaged aerated white chocolate.
0:15:46 > 0:15:49Is that how you want it? It's very airy, like you said.
0:15:49 > 0:15:52Aerated chocolate, Chef.
0:15:52 > 0:15:54Adam crumbles the peanut butter shortbread
0:15:54 > 0:15:56and covers the yuzu curd.
0:15:58 > 0:16:01He garnishes with confit lemon peel and lemon verbena.
0:16:02 > 0:16:05Liquid nitrogen whisky granita completes the dessert.
0:16:08 > 0:16:11Adam's serving the dishes in miniature whisky barrels.
0:16:16 > 0:16:19- Wow. Happy?- Very happy.
0:16:19 > 0:16:21- So, what's the name of the dish? - Raise Your Glass.
0:16:21 > 0:16:25- Shall we pour ourselves a glass? - Yes. One for me.
0:16:25 > 0:16:28- One for you.- Thank you. - Boys, you can do it yourself.
0:16:28 > 0:16:30- Cheers, boys.- Cheers.
0:16:36 > 0:16:41- I think it looks great.- Yes. - Take the lid off?- Yes.
0:16:41 > 0:16:42Wow.
0:16:43 > 0:16:46- This is the aerated white chocolate?- Yes.
0:16:51 > 0:16:53I like it. It's clean, it's fresh, it's light.
0:16:53 > 0:16:56The milk and whisky granita on the top, I didn't taste any of that.
0:16:58 > 0:17:01- Texture of the meringue, you happy with that?- I think it's lovely.
0:17:02 > 0:17:04- The peanut shortbread?- Yes.
0:17:08 > 0:17:11I like his peanut shortbread. It's quite peanut buttery.
0:17:13 > 0:17:16- And the raspberry's really nice. - Hmm.
0:17:17 > 0:17:19So, basically, now I've got everything on the spoon?
0:17:19 > 0:17:20That's how I wanted it.
0:17:23 > 0:17:26Is the yuzu adding enough acidity?
0:17:26 > 0:17:28Yes, I think so.
0:17:28 > 0:17:30All together, it's quite sweet,
0:17:30 > 0:17:33but I'm not sure where that's coming from.
0:17:37 > 0:17:39Has it got a wee message?
0:17:39 > 0:17:42"Here's a toast for the amazing inspirational people..."
0:17:42 > 0:17:44"..who made Britain great."
0:17:44 > 0:17:46- Cheers.- Cheers to that.
0:17:47 > 0:17:50- I can see this part of the brief. - Yes.- I understand that part.
0:17:50 > 0:17:53But I'm not sure what that's got to do with that.
0:17:53 > 0:17:55- What would you change?- Not a thing.
0:17:56 > 0:17:58So, basically, if you're not going to change anything,
0:17:58 > 0:18:00the score must be?
0:18:00 > 0:18:01Ten.
0:18:13 > 0:18:15- How did that go for you, Chef? - It couldn't have gone any better.
0:18:15 > 0:18:18- I was a thousand, million percent happy with that.- Good.
0:18:21 > 0:18:24Michael is next to plate up his Home Sweet Home dessert,
0:18:24 > 0:18:27inspired by two favourite puddings from his childhood.
0:18:29 > 0:18:31He fixes slabs of shortbread on a board.
0:18:32 > 0:18:35- Want a hand with anything?- I'm all right, actually, mate, thank you.
0:18:35 > 0:18:37- You want a glass of- whisky? No!
0:18:39 > 0:18:42Sticks of chocolate ganache are covered in meringue...
0:18:44 > 0:18:46..to represent the flavours
0:18:46 > 0:18:48of Michael's favourite Scottish teacakes.
0:18:50 > 0:18:53On a side plate, he pipes salted caramel mousse,
0:18:53 > 0:18:55Whisky Mac ice cream is covered in a whisky gel...
0:18:57 > 0:19:00..an innovative take on jelly and ice cream,
0:19:00 > 0:19:02and served on top of the mousse.
0:19:07 > 0:19:10So, this is my Home Sweet Home.
0:19:11 > 0:19:12OK.
0:19:12 > 0:19:15They've both got up two very good-looking desserts.
0:19:15 > 0:19:18I'm worried, I really needed them to slip up somewhere.
0:19:18 > 0:19:20Let's go and enjoy it.
0:19:27 > 0:19:30You turn this on, like a bonfire affect.
0:19:30 > 0:19:33And then you toast your own marshmallow.
0:19:34 > 0:19:37- So, we sandwich it together? - Sandwich it.- We pull it out.
0:19:44 > 0:19:46- Is that what you wanted?- Erm...
0:19:49 > 0:19:52I don't know, what do you do? Pour it off or eat a spoon of it.
0:19:56 > 0:19:58The shortbread, Chef.
0:19:58 > 0:20:01Is that cooked enough?
0:20:01 > 0:20:02It's a fraction thick.
0:20:03 > 0:20:08- It's a bit cloying. It's quite messy.- It is very messy.
0:20:09 > 0:20:11It's a whisky ice cream. Is there enough whisky in there?
0:20:11 > 0:20:14Can definitely taste it.
0:20:14 > 0:20:15- The caramel mousse. - I think it's delicious.
0:20:15 > 0:20:18Salted caramel is spot on, it's perfect.
0:20:18 > 0:20:20The gel on top, has about got a place on it?
0:20:20 > 0:20:25I was trying to maximise how much whisky you could taste in it.
0:20:28 > 0:20:30For me, I would put more whisky in there.
0:20:32 > 0:20:34Is this a dessert for the banquet?
0:20:35 > 0:20:36I think if I refined it...
0:20:39 > 0:20:41It's not exactly how I would want it.
0:20:43 > 0:20:45- This might open the door for me. - I think it has.
0:20:49 > 0:20:53Last to fight for his place in the judging chamber is Ally.
0:20:53 > 0:20:56His dish is inspired by Scotland's highest honour,
0:20:56 > 0:20:57the Order of the Thistle.
0:20:58 > 0:21:02He painstakingly removes the backing from the edible transfers,
0:21:02 > 0:21:05set on his successfully tempered chocolate.
0:21:05 > 0:21:07That looks great.
0:21:07 > 0:21:08Really good.
0:21:08 > 0:21:12But the nerves set in when he tries to cut out the medals.
0:21:14 > 0:21:16Ha! Right.
0:21:16 > 0:21:18Come on, Al. You can do it.
0:21:23 > 0:21:25How was that?
0:21:25 > 0:21:28I don't think he liked it, to be honest.
0:21:28 > 0:21:29I might have missed this one.
0:21:31 > 0:21:34Pistachio mousse and pistachio sponge are first
0:21:34 > 0:21:36into Ally's bowls...
0:21:37 > 0:21:42- Next year.- No, no! It's not over until he says.
0:21:42 > 0:21:44..then cherry sorbet.
0:21:44 > 0:21:46- I love the thistles.- Thank you. - Looks great.
0:21:46 > 0:21:48Here's hoping it's not the best bit of the plate.
0:21:48 > 0:21:53He dots cherry syrup into the bowls and onto his aerated dark chocolate.
0:21:57 > 0:21:59Freeze-dried sour cherries,
0:21:59 > 0:22:02pistachios and pink pralines provide a garnish.
0:22:04 > 0:22:07And finally, the chocolate Order of the Thistle medals.
0:22:14 > 0:22:18- Phew!- How are you feeling? - Good, Chef. I'm happy.
0:22:19 > 0:22:21- Let's go and taste it, shall we? - Yes, Chef.
0:22:27 > 0:22:29It's that patriotic, I feel like William Wallace
0:22:29 > 0:22:32is going to poke his little sword out and start running out there,
0:22:32 > 0:22:34it looks fantastic.
0:22:34 > 0:22:37- Clearly, you're tempering chocolate worked.- It did.
0:22:37 > 0:22:38Still crisp?
0:22:38 > 0:22:42It's come out great. He's certainly got a crash course in it.
0:22:42 > 0:22:43I love the pistachio sponge.
0:22:43 > 0:22:46- The texture of it is 100% correct, it's great.- Yes.
0:22:46 > 0:22:50- Pistachio sponge, is the flavour intense enough?- Yes, Chef.
0:22:52 > 0:22:54That's the cherry sorbet?
0:22:54 > 0:22:55Is that meant to be a bitter cherry?
0:22:55 > 0:22:59Slightly bitter, there's sweetness with the pistachio mousse.
0:22:59 > 0:23:03The consistency of the mousse is great. It's very airy.
0:23:05 > 0:23:07The aerated chocolate, is it light enough?
0:23:07 > 0:23:08Yeah, I think it's light enough.
0:23:08 > 0:23:11When I eat an aerated chocolate, I like it to crumble to lots of pieces
0:23:11 > 0:23:14because of all the air bubbles.
0:23:14 > 0:23:17- What are you going to score it? - At least a nine.
0:23:20 > 0:23:22I think this is extremely modern.
0:23:22 > 0:23:24This is going to put him through.
0:23:24 > 0:23:27- One of us is going.- Looks that way.
0:23:37 > 0:23:39- Here he is! - THEY CLAP
0:23:39 > 0:23:42Well done. That was a great dish. I think you smashed it.
0:23:42 > 0:23:46- Made me feel great to be Scottish. - That's very kind of you both.
0:23:49 > 0:23:51Can't do any more, guys. It's all done.
0:23:51 > 0:23:54I think if I get told I'm going home, I'll be so gutted.
0:23:54 > 0:23:56I'm worried, I'm two points behind.
0:23:57 > 0:23:59I think I'm going to get a really low score here.
0:24:15 > 0:24:17- Good evening.- Good evening, Chef.
0:24:17 > 0:24:19- Tough day.- Tough day.
0:24:19 > 0:24:21How you feeling?
0:24:21 > 0:24:23- Nervous.- Very, very nervous.
0:24:23 > 0:24:27Adam, I'm going to start with you and Raise Your Glass.
0:24:28 > 0:24:32The presentation in the cask, it was really well executed.
0:24:32 > 0:24:34Thank you.
0:24:34 > 0:24:37You've struggled a bit with the interpretation of the brief,
0:24:37 > 0:24:39but I really liked the idea behind this dessert.
0:24:41 > 0:24:44And your Asian influence with the yuzu - well done, it worked.
0:24:46 > 0:24:48- Thank you.- But...
0:24:49 > 0:24:53..you've got punnets of beautiful raspberries
0:24:53 > 0:24:56and I can't see them on the presentation.
0:24:56 > 0:25:00Scatter a few of those over the top and the colour will just show
0:25:00 > 0:25:01that dish to a different level.
0:25:01 > 0:25:04I think you need to sharpen the whole dish up
0:25:04 > 0:25:06because it was very sweet.
0:25:09 > 0:25:11Michael.
0:25:11 > 0:25:16For your dish, Home Sweet Home, I found the presentation a lot of fun.
0:25:16 > 0:25:19And it evoked childhood memories.
0:25:21 > 0:25:23However...
0:25:23 > 0:25:26I thought the shortbread needed more cooking.
0:25:26 > 0:25:30For me, a good shortbread, slightly sandy, that texture in your mouth.
0:25:32 > 0:25:36The whisky ice cream, I think the whisky needs to be more prominent.
0:25:37 > 0:25:40I don't think this is your dish of the week, Michael.
0:25:45 > 0:25:47Ally, for your dish...
0:25:48 > 0:25:51..I thought the aerated chocolate was too heavy,
0:25:51 > 0:25:53it needed more bubbles.
0:25:55 > 0:25:58The pistachio sponge, really tasted the pistachio,
0:25:58 > 0:26:01but it didn't have the crisp texture that I was expecting.
0:26:03 > 0:26:04However...
0:26:04 > 0:26:08..I really liked the idea and I think you've done Scotland proud
0:26:08 > 0:26:11by honouring their highest honour.
0:26:11 > 0:26:14Tempering chocolate and you've pulled it off.
0:26:15 > 0:26:18The cherry sorbet, the sourness of the cherries worked really well
0:26:18 > 0:26:21and gave the dish great balance.
0:26:21 > 0:26:24With a few tweaks, this is your strongest dish.
0:26:27 > 0:26:30So, one of you is going to leave today.
0:26:34 > 0:26:38With a score of eight, giving them the highest score of the week...
0:26:41 > 0:26:44..Adam, you're cooking tomorrow.
0:26:46 > 0:26:48- Fantastic, thank you very much. - Pleasure.
0:26:50 > 0:26:54Michael, going into desserts, you have a two-point lead over Ally.
0:26:56 > 0:26:57Michael,
0:26:57 > 0:26:59I'm giving you
0:26:59 > 0:27:01a score of six.
0:27:05 > 0:27:06Ally?
0:27:13 > 0:27:15I'm giving you a score of eight.
0:27:18 > 0:27:22This leaves both of you tied on a score of 29 points.
0:27:22 > 0:27:25But only one of you can go through to the judges.
0:27:27 > 0:27:31Michael, you've taken risks this week
0:27:31 > 0:27:33and some of them have really paid off.
0:27:33 > 0:27:37That fish dish, I think it's one of the best dishes I've ever tasted.
0:27:39 > 0:27:41You're cooking for the judges tomorrow.
0:27:42 > 0:27:44- Good luck.- Thanks, man.
0:27:44 > 0:27:46Ally, you should be really proud of yourself.
0:27:46 > 0:27:48- Thank you.- Good luck tomorrow.
0:27:48 > 0:27:50Be ready for it. But enjoy it.
0:27:50 > 0:27:52- Well done.- Well done.
0:27:57 > 0:27:59Oh, man.
0:27:59 > 0:28:02I'm gutted. I thought I may have scraped it with the dessert.
0:28:02 > 0:28:04But sadly, it's not going to happen.
0:28:04 > 0:28:06- That was pretty scary. - That was scary.
0:28:06 > 0:28:09- I thought that was it. - Good luck tomorrow, gents.
0:28:09 > 0:28:12I'm ecstatic for getting the highest marks and then
0:28:12 > 0:28:13going into the judging chamber.
0:28:13 > 0:28:16It makes me feel a lot more confident going in there.
0:28:16 > 0:28:20It was the hardest thing I've ever had to witness.
0:28:20 > 0:28:23You know what, I think you've done Scotland proud. Definitely.
0:28:24 > 0:28:26I'm absolutely over the moon.
0:28:26 > 0:28:29I need to make a few adjustments and changes to my dishes,
0:28:29 > 0:28:32but with a few tweaks, I think I can go all the way.