0:00:03 > 0:00:07It's Judgment Day for our two newcomers.
0:00:09 > 0:00:10Adam Handling...
0:00:10 > 0:00:13I'm gunning for a 10. ..is up against Michael Bremner...
0:00:13 > 0:00:15I'm quietly confident about this one.
0:00:15 > 0:00:19..for the chance to represent Scotland in the national finals.
0:00:19 > 0:00:22How are you going to feel if you lose this one? Absolutely gutted.
0:00:22 > 0:00:23The ultimate goal -
0:00:23 > 0:00:27to see their dish on the menu of an historic banquet,
0:00:27 > 0:00:30celebrating the everyday Great Britains honoured by the Queen
0:00:30 > 0:00:33throughout her remarkable reign,
0:00:33 > 0:00:36at London's iconic Palace of Westminster.
0:00:39 > 0:00:44Adam has topped the leaderboard all week and is focused on glory today.
0:00:44 > 0:00:45That dish is perfect.
0:00:45 > 0:00:46I wouldn't change it.
0:00:46 > 0:00:50But Michael is determined to end Adam's winning streak
0:00:50 > 0:00:52and take the crown himself.
0:00:52 > 0:00:53That's a great piece of advice.
0:00:53 > 0:00:55I'll remember it when I'm at the banquet.
0:00:55 > 0:00:59Only the finest chef will continue in the competition.
0:00:59 > 0:01:01All to play for.
0:01:01 > 0:01:03Neck and neck, mate. Neck and neck.
0:01:05 > 0:01:06You all right, chief?
0:01:06 > 0:01:08The pressure in this kitchen is very, very high.
0:01:08 > 0:01:10So, I can tell you that the winner is...
0:01:25 > 0:01:27Adam Handling has reason to be confident,
0:01:27 > 0:01:30after cooking consistently all week.
0:01:30 > 0:01:32But he's striving for perfection
0:01:32 > 0:01:35in his quest to be crowned Scottish champion.
0:01:35 > 0:01:38I'm tweaking almost every dish, but to make it better.
0:01:38 > 0:01:41And if you don't make risks, you don't get rewards.
0:01:41 > 0:01:42So I just want to get back in there,
0:01:42 > 0:01:45cook my little socks out and hopefully go through.
0:01:45 > 0:01:46Great, let's do this. Yeah.
0:01:48 > 0:01:49Good luck, chief. Good luck.
0:01:52 > 0:01:54Michael Bremner has had a mixed week.
0:01:54 > 0:01:58A disastrous dessert course left him in joint second place,
0:01:58 > 0:02:02but the perfect 10 he scored for his fish dish nudged him through to
0:02:02 > 0:02:04cook for the judges.
0:02:04 > 0:02:05This week has been extremely tough.
0:02:05 > 0:02:08But I've definitely got what it takes to win for Scotland.
0:02:08 > 0:02:09Adam's going home.
0:02:13 > 0:02:17Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:17 > 0:02:19are examining the chefs' menus.
0:02:20 > 0:02:22Scotland - big competition,
0:02:22 > 0:02:24two new chefs - it's very exciting.
0:02:24 > 0:02:28Isn't it? And Adam Handling is one hell of a competitive guy.
0:02:28 > 0:02:31Well, he's going to have stiff competition from Michael Bremner.
0:02:31 > 0:02:34He's built up a terrific reputation on the south coast,
0:02:34 > 0:02:36although, looking at his menu, I'd say his heart is
0:02:36 > 0:02:37north of the border.
0:02:37 > 0:02:39I'm looking forward to his food.
0:02:39 > 0:02:42I'm hungry - let's go for it.
0:02:42 > 0:02:44Michael, how do you feel about cooking for the judges?
0:02:44 > 0:02:47I'm a lot more nervous than I thought I was going to be.
0:02:50 > 0:02:51Morning, chefs. How are you?
0:02:51 > 0:02:54It's been hard. It's been a hard week.
0:02:54 > 0:02:55It's been a good experience.
0:02:55 > 0:02:57But very stressful.
0:02:57 > 0:03:01Well, it's going to get a bit more stressful now. Michael, you got a ten for your fish, but the rest of
0:03:01 > 0:03:04those scores aren't going to see through, are they? No.
0:03:04 > 0:03:07No. I've learned from my mistakes, I've changed a few things.
0:03:07 > 0:03:11And, Adam, I hear you are the most competitive of chefs, and you've had
0:03:11 > 0:03:13good scores. Do you think you can win this one?
0:03:13 > 0:03:16Yeah, definitely. I'm not going to be happy unless I get a ten.
0:03:16 > 0:03:19We are looking for the best British food.
0:03:19 > 0:03:21Yep. So best of luck.
0:03:21 > 0:03:23Thank you very much. Thank you.
0:03:28 > 0:03:31It's quite funny, the comment made about your competitiveness.
0:03:31 > 0:03:35Yeah? How are you going to feel if you lose this one?
0:03:35 > 0:03:37Gutted. Absolutely gutted.
0:03:38 > 0:03:42Michael is first to plate up his beetroot and goat's cheese starter,
0:03:42 > 0:03:45inspired by his mum's favourite gardening programme
0:03:45 > 0:03:48and its presenter, Jim McColl, MBE.
0:03:49 > 0:03:53Veteran Daniel Clifford thought it lacked impact and scored it a six.
0:03:53 > 0:03:56So Michael's making changes in a bid to redress that.
0:03:58 > 0:04:01It was my own fault. With his advice,
0:04:01 > 0:04:04I've then used the top layer as classic, and then the bottom layer
0:04:04 > 0:04:07as contemporary. I'm quietly confident about this one.
0:04:07 > 0:04:10The chefs will also be marked by a guest judge,
0:04:10 > 0:04:14who understands how British cuisine has totally transformed during the
0:04:14 > 0:04:16Queen's reign -
0:04:16 > 0:04:19three-times food journalist of the year Tim Hayward,
0:04:19 > 0:04:22who knows British food culture inside out.
0:04:23 > 0:04:24Tim, welcome. How are you?
0:04:24 > 0:04:27Good to see you. Great to have you here.
0:04:27 > 0:04:28Hello.
0:04:28 > 0:04:31Tim. Well, I think when Her Majesty came to the throne,
0:04:31 > 0:04:34I don't suppose there were too many food writers about.
0:04:34 > 0:04:37Now, you can't step out of the room without...
0:04:37 > 0:04:40Ten a penny. Ten a penny. There's a lot of us, yes.
0:04:40 > 0:04:44I started as a kitchen porter when I was about 17,
0:04:44 > 0:04:46and I've been in it ever since.
0:04:46 > 0:04:49Now I write about it, I broadcast about food,
0:04:49 > 0:04:50I run a little restaurant,
0:04:50 > 0:04:53and I'm pretty much obsessed with food in all its forms.
0:04:53 > 0:04:55So, Tim, what are you expecting today?
0:04:55 > 0:04:57Oh, gosh. I'm going to be pretty harsh.
0:04:57 > 0:04:59I want really, really good stuff, here.
0:04:59 > 0:05:02Frankly, I'm just looking for brilliance.
0:05:03 > 0:05:07In the kitchen, Michael is finishing his reworked starter
0:05:07 > 0:05:08with a new addition -
0:05:08 > 0:05:10compressed apple slices.
0:05:10 > 0:05:11They go in the bottom bowl,
0:05:11 > 0:05:13and represent the modern part of his salad.
0:05:15 > 0:05:16Golden and candy-striped beetroot,
0:05:16 > 0:05:20stuffed with pistachio and Japanese miso, is next,
0:05:20 > 0:05:23with whipped yoghurt and goat's milk,
0:05:23 > 0:05:27and pistachio, oatcake and wild rice for texture.
0:05:27 > 0:05:29You're doing a vegetarian starter.
0:05:29 > 0:05:32It's very risky. I think having a vegetarian starter would be amazing.
0:05:32 > 0:05:35I'm hoping for a high score on this.
0:05:35 > 0:05:37On the top plate is cubed beetroot,
0:05:37 > 0:05:42dressed in the birch sap which he didn't reduce enough in the week,
0:05:42 > 0:05:47apple matchsticks, Douglas Fir oil and a new addition of goat's cheese.
0:05:48 > 0:05:52Michael burns Douglas Fir and whisky chips for a smoky aroma.
0:05:57 > 0:06:00The handles are at the side - that would be great.
0:06:00 > 0:06:01Thank you.
0:06:11 > 0:06:13Let's see what the red letter says, shall we?
0:06:13 > 0:06:17"Michael's mother loved watching the Beechgrove Garden,
0:06:17 > 0:06:21"which was presented by the legendary gardener Jim McColl.
0:06:21 > 0:06:25"Jim was awarded an MBE in 1996 for his devotion to horticulture."
0:06:25 > 0:06:28I am so much more happy with that dish.
0:06:28 > 0:06:30It looked way better. It got me worried, a little bit.
0:06:31 > 0:06:34Wow. The smoke's still going from underneath. Wow.
0:06:34 > 0:06:39I just do love the old classic combination of goat's cheese and
0:06:39 > 0:06:40beetroot. Always works.
0:06:40 > 0:06:44I think I took all the advice from Daniel... Yeah.
0:06:44 > 0:06:46..improved it. I'm hoping I get a good score there.
0:06:47 > 0:06:50I can't taste the birch sap at all.
0:06:50 > 0:06:51But the rest of it I love.
0:06:51 > 0:06:55The little crunchy oat cakes and the popped rice.
0:06:55 > 0:06:59I think the real problem is that the bottom half is actually so
0:06:59 > 0:07:01interesting and so pretty... You don't need the top.
0:07:01 > 0:07:03..you don't need the top at all.
0:07:03 > 0:07:05The layer beneath is very well-balanced.
0:07:05 > 0:07:07I like all those combination of flavours.
0:07:07 > 0:07:09I think it meets the brief quite well,
0:07:09 > 0:07:12in going from the past to the present.
0:07:12 > 0:07:14I do think, as a...
0:07:14 > 0:07:17as an opening salvo, we have done a great deal worse.
0:07:17 > 0:07:18What is the world coming to?
0:07:18 > 0:07:21Matthew Fort in praise of a vegetarian dish!
0:07:24 > 0:07:26Adam is up next.
0:07:27 > 0:07:28But he's having problems with the
0:07:28 > 0:07:31ham hock for his packed-lunch- inspired starter.
0:07:31 > 0:07:32My BLEEP ham hock!
0:07:35 > 0:07:37Are you all right, chief? BLEEP pressure cooker's broken.
0:07:40 > 0:07:42I think he's struggling over there.
0:07:42 > 0:07:43Cracking.
0:07:44 > 0:07:46Adam has to swap pressure cookers,
0:07:46 > 0:07:49hoping it won't affect the finished ham.
0:07:50 > 0:07:53Boarding Passes Ready, with ingredients from around
0:07:53 > 0:07:55the British Isles, scored a strong eight in the week.
0:07:55 > 0:07:58But competitive Adam is aiming for higher today.
0:08:00 > 0:08:03I ultimately want what you've got. I want one 10, at least.
0:08:03 > 0:08:05I thought your seasoning was quite strong.
0:08:05 > 0:08:08Daniel said everything was perfectly seasoned.
0:08:08 > 0:08:09Let's hope the judges don't, then.
0:08:09 > 0:08:11Fingers crossed for that.
0:08:12 > 0:08:16First into Adam's Union Flag suitcases is chicken butter,
0:08:16 > 0:08:18made using Northern Irish butter.
0:08:20 > 0:08:24Next, tins of the rescued Scottish ham hock.
0:08:24 > 0:08:26How's the ham hock? Perfect.
0:08:26 > 0:08:28Is it a bit salty? No.
0:08:28 > 0:08:32Adam grates English truffle onto the Cheddar and Gruyere cheese tarts,
0:08:32 > 0:08:35and serves with sourdough rolls.
0:08:35 > 0:08:39Curried Welsh mussels are added, in sealed paper bags.
0:08:39 > 0:08:42Finally, on the advice of veteran Daniel Clifford,
0:08:42 > 0:08:45individual bottles of gin and freshly made lemonade.
0:08:47 > 0:08:48Well done, man.
0:08:49 > 0:08:51Yeah, cool. Take it.
0:08:52 > 0:08:54That was very hard. Very, very hard.
0:08:56 > 0:08:58JUDGE LAUGHS
0:09:00 > 0:09:02Ooh, what a nice box.
0:09:04 > 0:09:07Well, I come to think of shades of the British Empire
0:09:07 > 0:09:08when I look at this.
0:09:08 > 0:09:10LAUGHTER
0:09:10 > 0:09:12Who's going to start? It's lemonade, isn't it?
0:09:12 > 0:09:15Tastes pretty good. It's not bad, actually, is it?
0:09:16 > 0:09:20And you're happy with all the components that were in there? Everything was great.
0:09:20 > 0:09:23The ham scared the life out of me, but all worked in the end - perfect.
0:09:23 > 0:09:26I think the tinned pork is absolutely delicious.
0:09:26 > 0:09:28This has fantastic flavour but, my goodness,
0:09:28 > 0:09:30it's got a lot of fat in it, hasn't it?
0:09:30 > 0:09:33The bread was perfect. More, this time, cos that is proved.
0:09:33 > 0:09:34I got that on even quicker.
0:09:34 > 0:09:37The bread is, frankly, a disgrace.
0:09:37 > 0:09:39I think it's slightly under-baked.
0:09:39 > 0:09:41Lovely sour smell to it, though.
0:09:41 > 0:09:45Chicken batter. That could just enliven almost anything, I think.
0:09:45 > 0:09:49I think the Wiltshire truffle cheese tartlet is delicious,
0:09:49 > 0:09:50and very good pastry.
0:09:50 > 0:09:53I think it's an absolute shocker. I think it's terrible.
0:09:53 > 0:09:55I mean, there's just no flavour to it at all.
0:09:55 > 0:09:56I think you're being a bit unkind.
0:09:56 > 0:10:00This is probably a celebration of food at the beginning...
0:10:01 > 0:10:04..of Her Majesty's reign.
0:10:04 > 0:10:06Which reveals what a long way we've come, really.
0:10:10 > 0:10:14Michael is first to plate up his fish course, in honour of decorated
0:10:14 > 0:10:16Scottish fishermen Willie Hay.
0:10:16 > 0:10:20The cured mackerel dish impressed veteran Daniel, for its attention to
0:10:20 > 0:10:23the brief and for flawless contemporary cooking.
0:10:23 > 0:10:26It scored the only 10 of the week.
0:10:26 > 0:10:29Michael's under pressure to plate a perfect dish again.
0:10:29 > 0:10:31Oh!
0:10:31 > 0:10:33Man down. Dropped your seaweed?
0:10:33 > 0:10:35Are you stressing out?
0:10:35 > 0:10:36Erm...
0:10:36 > 0:10:40Yeah, I want to get this right, you know? Surely, if you want to get this right,
0:10:40 > 0:10:42it's best to not drop your seaweed. That's a great piece of advice.
0:10:42 > 0:10:45No problem. I think you should keep it for the...
0:10:45 > 0:10:47I'll remember it when I'm at the banquet.
0:10:49 > 0:10:54Michael lays five pieces of cured mackerel in bisected glass bottles.
0:10:54 > 0:10:57Do you think the diners are going to all like cured fish?
0:10:57 > 0:11:00For a banquet of large numbers, do you not think that's a risky move?
0:11:00 > 0:11:01I don't think so.
0:11:02 > 0:11:05The toppings begin with humble ingredients
0:11:05 > 0:11:06and progress to luxurious.
0:11:06 > 0:11:08The first is the seaweed,
0:11:08 > 0:11:10with crispy mackerel trim.
0:11:10 > 0:11:14The second is potato and caper salad.
0:11:14 > 0:11:16Then, pickled vegetables.
0:11:16 > 0:11:19So, all the elements come together like before? I believe so, yeah.
0:11:19 > 0:11:23Next, is a clam wrapped in pancetta and dashi gel.
0:11:23 > 0:11:27The last, most luxurious topping is a cooked oyster
0:11:27 > 0:11:28with oyster emulsion.
0:11:35 > 0:11:36All right - stuff going out.
0:11:44 > 0:11:48From the humble origins of Portsoy Bay, Willie Hay rose.
0:11:48 > 0:11:51Your life was a lodestar, a beacon, a guide,
0:11:51 > 0:11:53to respect the seas and she will provide.
0:11:54 > 0:11:56Very nice. It looks really interesting.
0:11:56 > 0:11:57I'm intrigued by it.
0:11:57 > 0:12:02You hit the brief perfectly well with this one. I think this is the best one you did hit the brief with.
0:12:02 > 0:12:05I think the quality of the mackerel is absolutely outstanding.
0:12:05 > 0:12:08With ingredients out of our own waters - that's phenomenal.
0:12:08 > 0:12:09This is modern British cooking, for me.
0:12:09 > 0:12:12I think it's got exactly the same character. It's got exactly the same
0:12:12 > 0:12:15respect that I gave the first time I did it for Daniel.
0:12:15 > 0:12:19So, hopefully... hopefully they see that, yeah. It's the only one of yours I want to do well.
0:12:19 > 0:12:21MICHAEL LAUGHS Cos I really, really like this one.
0:12:21 > 0:12:25There's a good deal of clever, understated technique.
0:12:25 > 0:12:28Gosh, that pickled veg is astounding.
0:12:28 > 0:12:30It was so carefully thought out.
0:12:30 > 0:12:35Tiny clams, wrapped in a sheet of some kind of thin gelatine material.
0:12:35 > 0:12:37Gosh, that's incredibly technical.
0:12:37 > 0:12:39Let us not forget the little oyster at the end.
0:12:39 > 0:12:42They are completely different, but they all work in harmony together.
0:12:42 > 0:12:45Every flavour was delicious.
0:12:45 > 0:12:47I think this is faultless cooking.
0:12:47 > 0:12:48I'd have to agree. 10.
0:12:48 > 0:12:50Quite right. Good.
0:12:51 > 0:12:52Adam's fish course,
0:12:52 > 0:12:55using the very best of Scottish seafood,
0:12:55 > 0:12:56won points from veteran Daniel
0:12:56 > 0:12:58for its theatrical presentation,
0:12:58 > 0:13:01but dropped marks because the lobster was overcooked
0:13:01 > 0:13:03and the sauce was tepid -
0:13:03 > 0:13:05errors he must rectify today.
0:13:05 > 0:13:07You got an eight for your dish.
0:13:07 > 0:13:09Yeah. Are you making any changes?
0:13:09 > 0:13:12If I get the two elements right that I didn't quite with Daniel,
0:13:12 > 0:13:15I'm gunning for a 10. I believe in this dish.
0:13:15 > 0:13:16I really, really do.
0:13:17 > 0:13:21First on Adam's plate is poached lobster...
0:13:21 > 0:13:23I just gave the lobster a little flash in the oven
0:13:23 > 0:13:24to make sure it's piping hot.
0:13:24 > 0:13:26..and white crab meat.
0:13:26 > 0:13:28So, you reckon that you've got a high score here?
0:13:28 > 0:13:29Ask me in two minutes.
0:13:31 > 0:13:35Then avocado puree, English caviar,
0:13:35 > 0:13:38sea herbs, lobster tempura...
0:13:39 > 0:13:42..and a squeeze of finger lime.
0:13:42 > 0:13:45The crab sauce is served in individual jugs,
0:13:45 > 0:13:47and the scallops on a treasure chest.
0:13:52 > 0:13:53Thank you. Let's go.
0:13:55 > 0:13:56Happy?
0:13:56 > 0:13:58That was bloody brilliant.
0:14:05 > 0:14:06Ready? Oh...
0:14:07 > 0:14:09..wow.
0:14:09 > 0:14:11JUDGES LAUGH
0:14:11 > 0:14:12Looks fantastic.
0:14:12 > 0:14:15Gosh, those are huge, monster scallops.
0:14:15 > 0:14:17I'm so happy with that dish. The sauce was delicious.
0:14:17 > 0:14:21So, I'm really looking forward to hearing what they say about that.
0:14:21 > 0:14:23I love the crab sauce stuff.
0:14:23 > 0:14:24It's got all sorts of lovely things in it.
0:14:24 > 0:14:29The problem with the sauce is that, beautiful though it is,
0:14:29 > 0:14:32it is so powerfully flavoured, you can't taste anything else with it.
0:14:32 > 0:14:35The two elements that you didn't quite get right when you cooked for
0:14:35 > 0:14:37Daniel? Everything was perfect on that one.
0:14:37 > 0:14:40I think the lobster has been extremely well cooked, you know.
0:14:40 > 0:14:44The scallop's amazing. It's...
0:14:44 > 0:14:46..just exactly the right amount of raw in the centre there.
0:14:46 > 0:14:48I love it.
0:14:48 > 0:14:52Although it's almost perfect as it is,
0:14:52 > 0:14:55I don't think it quite fulfils the brief.
0:14:56 > 0:14:57At the halfway point,
0:14:57 > 0:15:00the chefs are working on their main courses
0:15:00 > 0:15:02as the judges consider their scores.
0:15:02 > 0:15:04We have two chefs who have very,
0:15:04 > 0:15:08very markedly different approaches to the brief.
0:15:08 > 0:15:09Michael nailed it on one.
0:15:09 > 0:15:11But there are two more courses to come.
0:15:11 > 0:15:13It's really very, very hard to call.
0:15:13 > 0:15:15I've given a 10 and I've given a 5 as well.
0:15:15 > 0:15:18It think that's diversity of scores.
0:15:18 > 0:15:20Have we seen stuff that we could put in a banquet?
0:15:20 > 0:15:23I think there's one or two in there that would work.
0:15:26 > 0:15:28Adam is first to plate up his main course,
0:15:28 > 0:15:30using the Scottish Wagyu beef -
0:15:30 > 0:15:33a premium-grade meat with rich, fatty marbling.
0:15:35 > 0:15:37Not these tactics again, chief?
0:15:37 > 0:15:38Smoking the kitchen out?
0:15:41 > 0:15:45Adam's twist on a great British dinner using Asian flavours
0:15:45 > 0:15:48scored his lowest mark of the week - a 7.
0:15:48 > 0:15:52Veteran Daniel didn't like the use of shellfish, and felt it
0:15:52 > 0:15:55wasn't a strong enough dish for the banquet.
0:15:55 > 0:15:57So, Adam's making changes.
0:15:57 > 0:15:59I'm going to do a sharing dish.
0:15:59 > 0:16:02And an evolution of British dinner.
0:16:02 > 0:16:05So an offal, I'm going to make into little popcorn.
0:16:05 > 0:16:07I'm going to do a little hotpot.
0:16:07 > 0:16:10OK. And I'm going to do the end of the journey, the Wagyu.
0:16:10 > 0:16:14I, personally, think it's a massive risk, changing your whole dish.
0:16:14 > 0:16:15I think it's a brave move.
0:16:16 > 0:16:19Adam's hopeful that replacing the shellfish with more traditional
0:16:19 > 0:16:24elements will tell a stronger story and appeal to the judges.
0:16:24 > 0:16:25All to play for.
0:16:25 > 0:16:27Neck and neck, mate. Neck and neck.
0:16:28 > 0:16:33He's combining both classic and modern cooking to elevate the dish.
0:16:33 > 0:16:37Traditional salt-baked vegetables are served in earthenware bowls,
0:16:37 > 0:16:40mashed potato in miniature saucepans,
0:16:40 > 0:16:42and gravy in individual jugs.
0:16:42 > 0:16:45Has it hit the brief? I think it has.
0:16:45 > 0:16:48The family dinners of the UK, you know?
0:16:48 > 0:16:49When we all get together, we talk...
0:16:49 > 0:16:51It's always a celebration.
0:16:51 > 0:16:54And I'm using the best of British...
0:16:54 > 0:16:55for the best Britains.
0:16:57 > 0:17:00The classic lamb, black pudding and oyster hotpot
0:17:00 > 0:17:03is served alongside modern popcorn sweetbreads in a bag.
0:17:04 > 0:17:11The contemporary flame-cooked Wagyu beef will be carved at the table.
0:17:11 > 0:17:13And we're there.
0:17:13 > 0:17:14Yes, perfect. Thank you.
0:17:18 > 0:17:21That looked pretty impressive.
0:17:23 > 0:17:24Whoa!
0:17:27 > 0:17:30Ooh, it looks like Sunday lunch through the ages, isn't it?
0:17:30 > 0:17:33Yes, doesn't it? Smells delicious.
0:17:33 > 0:17:35This is how I wanted this dish to go out.
0:17:35 > 0:17:37Do you think that would be classed as a Great British Dinner,
0:17:37 > 0:17:40or would it just be classed as, like, an everyday dinner?
0:17:40 > 0:17:41You have Wagyu every day?
0:17:41 > 0:17:42I'm moving in with you.
0:17:44 > 0:17:45Ooh...!
0:17:45 > 0:17:47This doesn't need a knife.
0:17:47 > 0:17:49This is butter. Oh, look at that.
0:17:51 > 0:17:53I found what appears to be black pudding in the hotpot as well,
0:17:53 > 0:17:55which looks very good.
0:17:55 > 0:17:58I really love these little sweetbread nuggets.
0:17:58 > 0:18:01I quite like that crisp, crunchy exterior.
0:18:01 > 0:18:04I think what Adam's done here is he's going for the jugular
0:18:04 > 0:18:07in terms of flavour. And he's done it extremely well.
0:18:07 > 0:18:10I think it's absolutely perfect.
0:18:10 > 0:18:13The amazing hotpot with oysters in it and black pudding.
0:18:13 > 0:18:15I think the Wagyu is
0:18:15 > 0:18:18obviously the most impressive looking thing on here.
0:18:18 > 0:18:21Actually, it's a little bit much.
0:18:21 > 0:18:22What's not to like about this?
0:18:22 > 0:18:26I mean, if you just have a little bit of everything...
0:18:26 > 0:18:27it's wonderful.
0:18:30 > 0:18:33Michael's also making changes to his main course,
0:18:33 > 0:18:36in honour of Scottish gamekeeper Ronnie Rose, MBE.
0:18:37 > 0:18:40Veteran Daniel felt he didn't do justice to the mallard
0:18:40 > 0:18:42by cooking it sous-vide
0:18:42 > 0:18:45and serving it with pureed, confit blackberries.
0:18:45 > 0:18:47You know I wasn't happy with the serving.
0:18:47 > 0:18:49I'm definitely...
0:18:49 > 0:18:52taking on board what he said, to make it the dish that it can be.
0:18:52 > 0:18:54And the dish I believe it can be.
0:18:55 > 0:18:58Michael's keeping the confit blackberries whole.
0:18:58 > 0:19:01He's still cooking one half of the mallard breast sous-vide,
0:19:01 > 0:19:02but he's roasting the other half.
0:19:02 > 0:19:05Do you think that's going to make the dish work, make it better?
0:19:05 > 0:19:07I don't want to change the whole thing,
0:19:07 > 0:19:09cos I love the story of Ronnie Rose.
0:19:10 > 0:19:13First on to Michael's boards is clove oil.
0:19:13 > 0:19:18The final new element he's adding is roasted hispi cabbage.
0:19:18 > 0:19:20King oyster and girolle mushrooms are next.
0:19:21 > 0:19:25Adam helps grate truffle into salt-baked turnip...
0:19:25 > 0:19:27If this goes to the banker, you know who helped you out, yeah?
0:19:27 > 0:19:30..and plates fondant onions.
0:19:30 > 0:19:32Stovies are served on the plate
0:19:32 > 0:19:35with the roast and sous-vide mallard breast
0:19:35 > 0:19:38and blackberries confited in beeswax.
0:19:45 > 0:19:47Great. Thank you very much.
0:19:50 > 0:19:51I'm happy with that.
0:19:58 > 0:19:59Thank you.
0:20:02 > 0:20:04This is a monument,
0:20:04 > 0:20:06a palette of caramelisation, isn't it?
0:20:06 > 0:20:07Yeah, this is good.
0:20:08 > 0:20:10Oh, that looks a bit dry to me.
0:20:11 > 0:20:14Sort of...slight acidity of the blackberry,
0:20:14 > 0:20:17it helps to balance out the slightly metallic flavour of the mallard.
0:20:19 > 0:20:21It's a blackberry.
0:20:21 > 0:20:23The changes that I made make sense, you know?
0:20:23 > 0:20:25A mallard roasted.
0:20:25 > 0:20:27And stovies - I made them smaller.
0:20:27 > 0:20:30The mallard is too dry for me.
0:20:30 > 0:20:34I think the stovie as well is too dried out.
0:20:34 > 0:20:37I'm not finding much in harmony with the mallard.
0:20:37 > 0:20:38What about the cabbage?
0:20:38 > 0:20:42I find that quite nice and bitter and surprising.
0:20:42 > 0:20:44The onion, it doesn't taste of onion very much.
0:20:44 > 0:20:47The mushroom, sadly, doesn't have a great deal of mushroominess to it.
0:20:47 > 0:20:49I hope you get better than a seven.
0:20:49 > 0:20:50Ooh, I will.
0:20:50 > 0:20:53I'm nowhere near Daniel's seven on this at all.
0:20:53 > 0:20:55Sad disappointment.
0:20:55 > 0:20:56I am almost moved to tears.
0:20:59 > 0:21:02First to plate up dessert is Adam.
0:21:02 > 0:21:06He scored a solid eight for taking a British classic, lemon meringue pie,
0:21:06 > 0:21:07and modernising it
0:21:07 > 0:21:11using contemporary techniques and ingredients.
0:21:11 > 0:21:13If I make everything perfect, as it should have been,
0:21:13 > 0:21:16then I think it's going to score well. Or I hope it does.
0:21:16 > 0:21:19Adam dropped points for an overly sweet dish.
0:21:19 > 0:21:21So, for his last chance to impress the judges,
0:21:21 > 0:21:24he's aiming to reduce the sweetness.
0:21:24 > 0:21:27The pressure in this kitchen is very, very hard.
0:21:27 > 0:21:30First onto Adam's plate is meringue,
0:21:30 > 0:21:32toasted with a blowtorch.
0:21:32 > 0:21:34He pipes yuzu curd,
0:21:34 > 0:21:36a Japanese citrus fruit,
0:21:36 > 0:21:37and fills with a raspberry sauce.
0:21:38 > 0:21:40Chunks of aerated white chocolate...
0:21:41 > 0:21:43..peanut shortbread
0:21:43 > 0:21:46and freeze-dried raspberries are next.
0:21:46 > 0:21:50Trying to plate up delicately with these massive alien gloves.
0:21:50 > 0:21:52Milk and whisky granita completes the dish.
0:21:54 > 0:21:55Looks great.
0:21:57 > 0:21:59Adam's serving with glasses of whisky,
0:21:59 > 0:22:03a toast, at the end of the banquet, to the Queen's Great Britons.
0:22:05 > 0:22:06Yep. Thank you.
0:22:11 > 0:22:12JUDGES CHUCKLE
0:22:14 > 0:22:15Wow.
0:22:19 > 0:22:20Ooh...
0:22:20 > 0:22:21Hello, hello!
0:22:23 > 0:22:27Oh, there's something red and liquidity in the middle of the...
0:22:27 > 0:22:30Oh... Oh, it's raspberry ripple. It is.
0:22:30 > 0:22:34I would have to say that the raspberry is tooth-shatteringly sweet, though.
0:22:34 > 0:22:37Daniel made a comment saying that you should maybe freshen it up a bit...
0:22:37 > 0:22:40I put lemon in the meringues.
0:22:40 > 0:22:43And the acidity from the raw raspberries, as well.
0:22:43 > 0:22:45The peanut shortbread...
0:22:46 > 0:22:51..I thought was absolutely delicious. I loved the little frozen raspberry bits.
0:22:51 > 0:22:54Do you think you can make that dish any better? Or is that it nailed?
0:22:54 > 0:22:57I thought I couldn't make it any better yesterday, until I got some pointers.
0:22:57 > 0:22:59So, for me, that dish is perfect. I wouldn't change it.
0:22:59 > 0:23:01I think it's almost impossible to eat.
0:23:01 > 0:23:03It is ginormously sweet.
0:23:03 > 0:23:05It is just...
0:23:05 > 0:23:07hard work from beginning to end.
0:23:08 > 0:23:09Whisky's nice.
0:23:13 > 0:23:16Michael's dessert, inspired by childhood favourites
0:23:16 > 0:23:19and ice cream maker Maitland Mackie, CBE,
0:23:19 > 0:23:21scored only six in the week.
0:23:21 > 0:23:23Like Adam, he's using whisky.
0:23:23 > 0:23:25But veteran Daniel felt Michael's ice cream
0:23:25 > 0:23:27didn't have enough flavour.
0:23:28 > 0:23:31If you add more whisky into the ice cream, it doesn't set as hard.
0:23:31 > 0:23:33Oh, really? So, I'm going to make a chocolate sauce
0:23:33 > 0:23:34that's got whisky in it.
0:23:36 > 0:23:39Michael plates up slabs of shortbread,
0:23:39 > 0:23:42with sticks of chocolate ganache covered in meringue.
0:23:42 > 0:23:46These flavours represent his favourite Scottish teacakes.
0:23:46 > 0:23:49A new addition, honeycomb, finishes the board.
0:23:49 > 0:23:51I think I was very lucky getting through yesterday.
0:23:51 > 0:23:53I failed on my dessert quite badly
0:23:53 > 0:23:56and I hope I don't do that today, as well.
0:23:56 > 0:23:59On a side plate is salted caramel mousse,
0:23:59 > 0:24:01Whisky Mac jelly,
0:24:01 > 0:24:04new chocolate orange crumb
0:24:04 > 0:24:06and topped with Whisky Mac ice cream -
0:24:06 > 0:24:10a grown-up take on jelly and ice cream.
0:24:10 > 0:24:13The new chocolate whisky sauce finishes the dessert.
0:24:18 > 0:24:18Thank you very much.
0:24:20 > 0:24:23It's been an honour. It has indeed. Thanks a lot, buddy. Cheers.
0:24:23 > 0:24:25May the best man win. May the best man win.
0:24:34 > 0:24:36Well, I must say. Something here for everybody, isn't there?
0:24:36 > 0:24:38What do you think?
0:24:38 > 0:24:42Much better than yesterday. I'm happy with the changes I made, yeah.
0:24:42 > 0:24:45The chocolate is nicely bitter.
0:24:45 > 0:24:47So, it's a contrast with the creaminess...
0:24:47 > 0:24:50Oh, and the whisky ice cream is not too sweet either.
0:24:50 > 0:24:53And the salted caramel mousse is delicious.
0:24:53 > 0:24:56It's very elegant, very sophisticated. I love it.
0:24:56 > 0:24:59Does that dish represent the Great Britons of this country?
0:24:59 > 0:25:01I think it's a dessert that is fun,
0:25:01 > 0:25:04you know? It's interactive. You get to toast your own marshmallow...
0:25:04 > 0:25:05Here we go.
0:25:05 > 0:25:08Oh, guess what? There's chocolate inside.
0:25:08 > 0:25:10It's not just marshmallow.
0:25:10 > 0:25:14I'm trying to work out the relationship between the two things. The deconstructed teacake.
0:25:14 > 0:25:16I can't see the teacake connection.
0:25:17 > 0:25:19That's nice, buttery shortbread.
0:25:19 > 0:25:23I think the smart money would be on persuading him not to bother with the fire and the second part,
0:25:23 > 0:25:25and just go with the very sophisticated ice creams.
0:25:25 > 0:25:27I mean, I don't really see the point.
0:25:27 > 0:25:30But it's fun! It's fun... You joyless fellow!
0:25:30 > 0:25:34I'd have that part, which is fun and which has surprises in it.
0:25:38 > 0:25:39Next up, judges' chamber.
0:25:39 > 0:25:41I'm nervous. Me too, me too.
0:25:41 > 0:25:46There's clearly two guys in there who are absolutely packed with
0:25:46 > 0:25:47passion and love for what they're doing.
0:25:47 > 0:25:50Tons and tons of skill on display.
0:25:50 > 0:25:51Tons of creativity.
0:25:51 > 0:25:54It would be massive to get through and win for Scotland. For sure.
0:25:54 > 0:25:58Both chefs have done a couple of really great dishes.
0:26:08 > 0:26:10Welcome, chefs. Thank you.
0:26:10 > 0:26:14How's it been? The most stressful thing I've ever done in my life.
0:26:14 > 0:26:15It's been stressful, yeah.
0:26:15 > 0:26:17Emotional, tiring.
0:26:17 > 0:26:20Well, I think there's no doubt we have eaten some very fine
0:26:20 > 0:26:23contemporary British cooking.
0:26:23 > 0:26:27Some of the dishes, though, didn't quite reach those heady heights.
0:26:29 > 0:26:33Well, I'm sure you'd both like to know who's going to be crowned
0:26:33 > 0:26:35the Scottish champion.
0:26:36 > 0:26:37The winner is...
0:26:44 > 0:26:45..Michael.
0:26:45 > 0:26:47Congratulations. Oh, man...
0:26:49 > 0:26:50I can't believe that.
0:26:50 > 0:26:52Well done.
0:26:52 > 0:26:53Thank you. Well done.
0:26:55 > 0:26:56Wow...
0:27:00 > 0:27:02I put so much work into it.
0:27:03 > 0:27:05Erm...yeah.
0:27:05 > 0:27:07I can't believe it, honestly.
0:27:07 > 0:27:09Adam, commiserations.
0:27:09 > 0:27:10How do you feel?
0:27:10 > 0:27:13Like you just went down my throat and pulled my heart out.
0:27:13 > 0:27:15But that's the competition and that's what happens.
0:27:15 > 0:27:19He's a fantastic chef and he's going to do Scotland proud, for sure.
0:27:19 > 0:27:21Thank you. Well, Michael,
0:27:21 > 0:27:24I have to say, you know, your standout dish for me was your fish dish.
0:27:24 > 0:27:27I thought it was absolutely faultless cooking.
0:27:27 > 0:27:30And I gave it a 10. Thank you very much.
0:27:30 > 0:27:31And I gave it a 10, too.
0:27:31 > 0:27:33Me too. I'll make it 4 out of 4.
0:27:33 > 0:27:34Oh, man. Wow.
0:27:34 > 0:27:36Thank you very much.
0:27:36 > 0:27:39Adam, your main course was an absolute delight.
0:27:39 > 0:27:43It was just gorgeous. Delicious.
0:27:43 > 0:27:47Guys, you took risks and it was an absolute honour to eat your food.
0:27:47 > 0:27:49It really was. Thank you very much. Thank you.
0:27:49 > 0:27:51See you in the finals, Michael.
0:27:51 > 0:27:52Thanks a lot. Thank you.
0:27:55 > 0:27:57Well done. Thanks a lot. No worries.
0:28:00 > 0:28:01I won!
0:28:03 > 0:28:06I can't believe that! That is insane.
0:28:06 > 0:28:07I thought Adam was amazing.
0:28:07 > 0:28:10And that is...
0:28:10 > 0:28:12That is crazy. I can't believe it.
0:28:12 > 0:28:14Well, that was really emotional.
0:28:14 > 0:28:16I felt both the pain and the joy.
0:28:16 > 0:28:17It is a massive blow.
0:28:17 > 0:28:21Michael's a great chef. There's nothing more else I could have done.
0:28:21 > 0:28:23Well done, buddy. Thank you very much. Well done.
0:28:23 > 0:28:24Guess what?
0:28:24 > 0:28:26'What?' I won.
0:28:26 > 0:28:30'Oh, no way! Woo!'
0:28:30 > 0:28:32'Congratulations, Daddy.'
0:28:32 > 0:28:33Oh, thank you!
0:29:02 > 0:29:03Home chefs with a passion for cooking
0:29:03 > 0:29:05join forces with professional chefs
0:29:05 > 0:29:07putting their reputations on the line.
0:29:07 > 0:29:08Mash the spuds!
0:29:08 > 0:29:11Take the risotto off for ten minutes!
0:29:11 > 0:29:12Who will rise and who will fall?
0:29:12 > 0:29:13How are you getting on?
0:29:13 > 0:29:15It's a cracking plate of food.