0:00:02 > 0:00:07- It's showtime.- The Scottish heat has been a battle of epic portions.
0:00:07 > 0:00:09- You want it, you're going to feel pressure.- Fire!
0:00:09 > 0:00:12One of us has to go home, I just don't want it to be me.
0:00:12 > 0:00:16But Mark Greenaway's dreams were dashed when he crashed out of the competition.
0:00:16 > 0:00:20I'm obviously gutted not to be cooking for the judges.
0:00:20 > 0:00:25So which of these two culinary heavyweights will impress the judges?
0:00:25 > 0:00:27This shows such intelligence.
0:00:27 > 0:00:28It's a dish of quiet pleasures.
0:00:28 > 0:00:30This person wants to win.
0:00:30 > 0:00:31It's outright war.
0:00:31 > 0:00:35- You sweating there, chef?- Me? Nah.
0:00:35 > 0:00:37I think that dish has put you under a lot of pressure.
0:00:37 > 0:00:41- What is the point of doing simple safe food?- Ooh, is that a dig?
0:00:41 > 0:00:43I can see a bit of fear in him. I can see fear in his eyes.
0:00:43 > 0:00:46And in the judges' chamber, Prue is outnumbered.
0:00:46 > 0:00:49- Prue, Prue.- I think something's the matter with you two.
0:00:49 > 0:00:53- Seriously, I'm getting quite cross here.- Aw! Prue!
0:01:03 > 0:01:05- Good morning, Alan. - Very relaxed, chef.
0:01:05 > 0:01:09Colin and Alan have sweated blood and tears to get this far
0:01:09 > 0:01:12and both have that place in the Great British Menu final
0:01:12 > 0:01:15- firmly in their sights. - What's changed overnight?
0:01:15 > 0:01:19I'm going to come in and try and knock you off the top spot today.
0:01:19 > 0:01:21I only came back in here to win this competition.
0:01:21 > 0:01:25- I hope you're not panicking, Alan. - I know what I've got to do.
0:01:25 > 0:01:28Having failed to get to the banquet twice before,
0:01:28 > 0:01:31Alan Murchison is striving to go all the way this year
0:01:31 > 0:01:35- with a technically challenging menu. - I believe I've nailed the brief.
0:01:35 > 0:01:39Hopefully they'll see sparks of excellence and passion in my menu
0:01:39 > 0:01:41that'll take me to the final banquet.
0:01:41 > 0:01:44Snapping at his heels is newcomer Colin Buchan,
0:01:44 > 0:01:49whose use of unusual ingredients has made him a hot contender.
0:01:49 > 0:01:52My dishes capture the Olympic spirit.
0:01:52 > 0:01:56I put a lot of heart in them, as the athletes do in their profession.
0:01:56 > 0:02:00Both chefs have given their all, in a bid to create groundbreaking menus
0:02:00 > 0:02:02to capture the spirit of the Olympic Games.
0:02:02 > 0:02:05But only one chef can go forward
0:02:05 > 0:02:08to represent Scotland in the national finals.
0:02:08 > 0:02:12Their fate lies in the hands of our three discerning judges,
0:02:12 > 0:02:14Prue Leith,
0:02:14 > 0:02:15Oliver Peyton
0:02:15 > 0:02:16and Matthew Fort,
0:02:16 > 0:02:20who will accept nothing short of Olympic brilliance.
0:02:21 > 0:02:26This year it really opens the door to the most creative chefs around.
0:02:26 > 0:02:27We want them to be daring.
0:02:27 > 0:02:30This is an opportunity for them to push themselves here,
0:02:30 > 0:02:33and that's what the Olympics are about, challenge.
0:02:33 > 0:02:37This is high-octane cooking. There's a lot of risk involved, isn't there?
0:02:37 > 0:02:40I hope we'll be faced with some ingredients and techniques
0:02:40 > 0:02:42that even we won't recognise.
0:02:42 > 0:02:45- I want to be surprised. - This is a world-class stage,
0:02:45 > 0:02:48and a once-in-a-lifetime opportunity for the chefs.
0:02:48 > 0:02:51You know what, Olympians stop at absolutely nothing.
0:02:51 > 0:02:55They will just go for it, and these guys have to do the same.
0:02:59 > 0:03:01Having pushed to get this far,
0:03:01 > 0:03:05Alan and Colin are going head to head with an enormous challenge.
0:03:05 > 0:03:08They must cook their entire menus again for the judges,
0:03:08 > 0:03:13and in an attempt to unnerve each other, it's a war of words.
0:03:13 > 0:03:16A sneaky feeling it'll be me today. I think I'll pip you over the edge.
0:03:16 > 0:03:20You've been behind all week, so it'd be nice to see you come to the fore.
0:03:20 > 0:03:22I never came here to lose, Alan.
0:03:22 > 0:03:24Colin has been quite vocal. It's interesting.
0:03:24 > 0:03:27I think, personally, it's nervous energy.
0:03:27 > 0:03:30I can feel the tension there and I know it's only going to build.
0:03:30 > 0:03:33Unshaken by his rival's confidence,
0:03:33 > 0:03:35Alan's quick off the blocks
0:03:35 > 0:03:38with his starter, an intricate duck terrine
0:03:38 > 0:03:40with five different textures of pineapple,
0:03:40 > 0:03:44which he's tackling with the same steely precision he's shown all week.
0:03:44 > 0:03:47I can tell you that the terrine's 12cm square,
0:03:47 > 0:03:50I can tell you the jelly's 6cm.
0:03:50 > 0:03:52That may seem obsessive, but
0:03:52 > 0:03:55the difference between success and failure comes down
0:03:55 > 0:03:57to these details, like the Olympics.
0:03:57 > 0:04:00- I like this fighting talk. - It's not fighting talk, it's fact.
0:04:00 > 0:04:02Alan Murchison, very obsessive.
0:04:02 > 0:04:05He's got rulers, he's making sure everything is square.
0:04:05 > 0:04:08I don't have to use rulers to make me a good chef.
0:04:08 > 0:04:11Alan's first to the pass with his duck terrine and pineapple.
0:04:11 > 0:04:15Will his meticulous attention to detail pay off?
0:04:15 > 0:04:19Be very, careful. Really important to use two hands for this dish,
0:04:19 > 0:04:21cos if that tips out, you're dead.
0:04:23 > 0:04:25That was seamless as far as I'm concerned.
0:04:25 > 0:04:28Nothing I'd change, nothing I'd do differently or better.
0:04:30 > 0:04:32Is Alan's precision-made terrine
0:04:32 > 0:04:35groundbreaking enough to kick off the Olympic feast?
0:04:36 > 0:04:38Oh! This is such a good start.
0:04:38 > 0:04:42If it tastes as good as it looks, then I think he's in with a chance.
0:04:44 > 0:04:46I love this sort of Battenberg idea.
0:04:46 > 0:04:50Each single square of the terrine is better than the last.
0:04:50 > 0:04:54- This is an Olympian dish.- There are five different kinds of pineapple
0:04:54 > 0:04:55and they're all different,
0:04:55 > 0:04:58and they all go with the terrine.
0:04:58 > 0:05:00The pineapple isn't too assertive.
0:05:00 > 0:05:03Sometimes you eat pineapple and it's acidic and too strong,
0:05:03 > 0:05:07whereas here it's beautiful playing second fiddle to the terrine.
0:05:07 > 0:05:11This shows such intelligence. This chef really thought about this.
0:05:11 > 0:05:14This was not invented in a night.
0:05:14 > 0:05:17I am so happy, because you can sense the chef's thought process here.
0:05:17 > 0:05:20You can feel that this person wants to win.
0:05:20 > 0:05:23We asked for Olympian heights, and if this guy hasn't delivered, then,
0:05:23 > 0:05:27I mean, this is just amazing. I think he's done it.
0:05:27 > 0:05:29Steady the buffs, Prue. We've a long way to go.
0:05:29 > 0:05:34So Alan's starter has lit the judges' Olympic torch.
0:05:35 > 0:05:38Will rookie Colin be able to reach the same dazzling heights?
0:05:38 > 0:05:41The pressure's going to build today.
0:05:41 > 0:05:43Now it's showtime.
0:05:43 > 0:05:46Colin's Olympic hopes rest on the humble pigeon.
0:05:46 > 0:05:49He's serving smoked breast and heart,
0:05:49 > 0:05:50confit leg
0:05:50 > 0:05:52and an unusual nettle foam.
0:05:52 > 0:05:54Reading through the brief, Colin,
0:05:54 > 0:05:57I noticed we have to find new technologies.
0:05:57 > 0:05:59What new technologies did you explore in that dish?
0:05:59 > 0:06:02Smoking the pigeon would use a bit of brown sugar.
0:06:02 > 0:06:05I've used a little javelin thing through the heart.
0:06:05 > 0:06:09It represents athletes using their heart. I'm using mine on a plate.
0:06:09 > 0:06:12I think my food is more challenging. I have more new elements,
0:06:12 > 0:06:14more new techniques on the plate.
0:06:14 > 0:06:17First dish on the pass, Colin. Feeling any pressure?
0:06:17 > 0:06:21- I don't feel pressure.- If you cook half as well as you have this week,
0:06:21 > 0:06:24you might have a chance of coming second again.
0:06:24 > 0:06:29Undeterred, Colin starts to plate up, serving the date puree
0:06:29 > 0:06:32and brown buckwheat. For a final Olympic flourish,
0:06:32 > 0:06:35Colin adds his javelin-speared pigeon hearts
0:06:35 > 0:06:37and finishes with nettle foam.
0:06:37 > 0:06:40OK, guys. Put that down to the customer like that.
0:06:40 > 0:06:43That to the left-hand side of the customer, please.
0:06:43 > 0:06:45Quick as you can. Thank you.
0:06:50 > 0:06:52Smoked pigeon, lovely dish.
0:06:52 > 0:06:54Looked great. Executed it so well.
0:06:54 > 0:06:57I think it was better than the one I did at the start of the week,
0:06:57 > 0:06:59so I'm really happy with that dish.
0:06:59 > 0:07:03Will Colin's celebration of pigeon tick the box on innovation?
0:07:08 > 0:07:09Ah.
0:07:13 > 0:07:15Interesting little heart there
0:07:15 > 0:07:17- on the end of the skewer. - I love the heart.
0:07:17 > 0:07:20- I would've liked some more. - Almost the highest flavour profile
0:07:20 > 0:07:22of everything we've eaten so far.
0:07:22 > 0:07:25If I went to a restaurant of this chef
0:07:25 > 0:07:27- and had this dish, I'd leave a happy person.- Mmm.
0:07:27 > 0:07:31I do think it's slightly lacking the Olympian ideal
0:07:31 > 0:07:33in terms of going that extra mile.
0:07:33 > 0:07:34It's a dish of quiet pleasures.
0:07:34 > 0:07:36The foam is...
0:07:36 > 0:07:38- Foam.- Foam is foam.
0:07:38 > 0:07:43It does slightly lack that sort of, "Ah, whizz-bang"-ery.
0:07:43 > 0:07:45This is a beautiful piece of cooking.
0:07:45 > 0:07:48There are unusual elements I had not expected.
0:07:48 > 0:07:50Does this really make your heart beat faster?
0:07:50 > 0:07:54- It's not great cooking. It's only good.- Well, I think it's lovely.
0:07:55 > 0:07:58So Colin's starter didn't quite reach Olympic heights
0:07:58 > 0:08:02and Alan's slightly ahead going into the fish course.
0:08:03 > 0:08:06His chargrilled mackerel came out on top earlier this week
0:08:06 > 0:08:08but with beetroot meringues,
0:08:08 > 0:08:10horseradish ice cream and fruit caviar,
0:08:10 > 0:08:11Alan has his hands full.
0:08:13 > 0:08:15Quite a few elements there.
0:08:15 > 0:08:17Taking a risk, Al?
0:08:17 > 0:08:20This is about precision and flavour. It's a real eater, this dish.
0:08:20 > 0:08:23By the sound of it, I don't think you could do that alone.
0:08:23 > 0:08:26Will you take a few boys from your kitchen over there to help you?
0:08:26 > 0:08:31My fish course is probably one of my strongest dishes. Amazing impact,
0:08:31 > 0:08:33I think this is a real showboating dish.
0:08:33 > 0:08:34Nobody will be expecting this dish.
0:08:34 > 0:08:37Alan serves his beetroot meringues
0:08:37 > 0:08:39and molecular fruit caviar,
0:08:39 > 0:08:42but then disaster strikes.
0:08:42 > 0:08:43Whoa!
0:08:43 > 0:08:45- Is this a little flaw, is it? - Challenge!
0:08:45 > 0:08:47Got a little challenge there.
0:08:47 > 0:08:50Never, ever, ever, ever stuck before.
0:08:50 > 0:08:51How bad is it, Alan?
0:08:51 > 0:08:53I'm not happy, but what can I do?
0:08:53 > 0:08:55With time against him,
0:08:55 > 0:09:00he serves the rescued mackerel and adds the horseradish ice cream,
0:09:00 > 0:09:02and can only hope the dish isn't ruined.
0:09:05 > 0:09:06Lovely.
0:09:10 > 0:09:15Just a bit gutted I couldn't get that crispy skin off the fish.
0:09:15 > 0:09:16It's annoying.
0:09:23 > 0:09:24PRUE LAUGHS
0:09:27 > 0:09:29- Wowzer.- Heavens!
0:09:29 > 0:09:31Well, this looks like a rock pool
0:09:31 > 0:09:33in which fish come to breed,
0:09:33 > 0:09:35- by the number of eggs. - Yeah, little eggs everywhere.
0:09:35 > 0:09:38- Very beautiful. - Looks like art on a plate.
0:09:38 > 0:09:40It looks like pudding, you know,
0:09:40 > 0:09:42it looks sort of sweet, somehow,
0:09:42 > 0:09:43and it's mackerel.
0:09:43 > 0:09:47But the caramelisation on that mackerel is really beautiful.
0:09:47 > 0:09:51I mean, this is an absolutely excellent bit of fish.
0:09:51 > 0:09:53Is this stuff ice cream?
0:09:53 > 0:09:56- And you've got...- Horseradish. - Beetroot balls
0:09:56 > 0:09:58and beetroot, savoury beetroot meringues
0:09:58 > 0:10:01and these little green bits,
0:10:01 > 0:10:04- this.- Apple.- Apple? Mmm.
0:10:04 > 0:10:07This is some very original,
0:10:07 > 0:10:09clever cooking.
0:10:09 > 0:10:11Do you think the dish actually works?
0:10:11 > 0:10:14It's a chef completely in sympathy with his ingredients.
0:10:14 > 0:10:15This is what we're looking for here.
0:10:15 > 0:10:18A really, really beautiful bit of cooking on all levels.
0:10:18 > 0:10:20I mean, this chef has taken the high road.
0:10:20 > 0:10:22I'm going to nitpick a bit.
0:10:22 > 0:10:25Too much ice cream, too much horseradish ice cream.
0:10:25 > 0:10:29Personally, I've never seen anything like it. Colour balance is beautiful,
0:10:29 > 0:10:32the tastes are great, you know, it's fabulous.
0:10:32 > 0:10:33Very, very exciting cooking
0:10:33 > 0:10:36and I think the Olympians would be as excited as we are.
0:10:39 > 0:10:42So despite the setback, Alan scored another hit.
0:10:42 > 0:10:44Can Colin close the gap?
0:10:44 > 0:10:47He's convinced his fishbowl with squid ink poached halibut
0:10:47 > 0:10:50and seaweed is the stroke of innovation
0:10:50 > 0:10:51the judges are looking for,
0:10:51 > 0:10:53despite only scoring six during the week.
0:10:53 > 0:10:57I've got a lot of confidence in this dish. It's full of flavour.
0:10:57 > 0:10:59It's got that wow factor.
0:10:59 > 0:11:02But Alan can smell blood.
0:11:02 > 0:11:05It's twice I've done that and they're not coming together.
0:11:05 > 0:11:07Is there a problem with the broth?
0:11:07 > 0:11:09No, it's perfect.
0:11:09 > 0:11:11I wouldn't be serving it if it wasn't perfect, you know?
0:11:13 > 0:11:16Unfortunately, I had to serve something that wasn't perfect.
0:11:16 > 0:11:18I'm not going to make that same mistake, Alan.
0:11:18 > 0:11:21Unshaken by Alan, Colin's standing his ground.
0:11:21 > 0:11:24He places his squid-ink coated halibut, scallop and seaweed
0:11:24 > 0:11:26in glass bowls
0:11:26 > 0:11:29and serves the celeriac consomme in separate jugs.
0:11:31 > 0:11:35Putting it down, please be very, very careful.
0:11:35 > 0:11:37- Halfway.- Halfway, yeah.
0:11:43 > 0:11:45Ooh, it's a goldfish bowl!
0:11:47 > 0:11:48OK, what's in here?
0:11:48 > 0:11:51It is very pretty, actually.
0:11:51 > 0:11:54I think that is squid ink, that's in there.
0:11:54 > 0:11:57- Good flavour, hasn't it? - Adds that lovely sweetness.
0:11:57 > 0:12:00I think the fish has been very well treated here.
0:12:00 > 0:12:02A fine piece of halibut
0:12:02 > 0:12:05which has been just cooked to
0:12:05 > 0:12:07the point of perfection. The scallop adds
0:12:07 > 0:12:10the sweetness on top and the sweetness coming from
0:12:10 > 0:12:12the squid ink.
0:12:12 > 0:12:16I've never had a piece of fish cooked in a water bath
0:12:16 > 0:12:19surrounded by squid ink and it's wonderful.
0:12:19 > 0:12:20It's a real innovation.
0:12:20 > 0:12:23There's lots of very nice, very, very delicate flavour.
0:12:23 > 0:12:26If the broth is done well, it just makes everything sing perfectly.
0:12:26 > 0:12:30This is an absolute classic case of less is more
0:12:30 > 0:12:34and I do think this fulfils the brief really, almost to perfection.
0:12:34 > 0:12:36We're not used to these ingredients.
0:12:36 > 0:12:39This sort of seaweed I've never tasted before.
0:12:39 > 0:12:41I'm having a ball with this dish.
0:12:41 > 0:12:42THEY LAUGH
0:12:44 > 0:12:47Colin's fishbowl has got the judges excited
0:12:47 > 0:12:49and he's regained some crucial ground on Alan
0:12:49 > 0:12:51going into the main course.
0:12:51 > 0:12:53I can see a bit of fear, I can see the fear in his eyes.
0:12:53 > 0:12:55I think he thought I would buckle
0:12:55 > 0:12:58at the last stage, but now I'm clipping back at his heels.
0:12:58 > 0:13:00I think he's got something to worry about now.
0:13:00 > 0:13:03Good start, I need to build on it.
0:13:03 > 0:13:06Just retain my focus, my composure, confidence
0:13:06 > 0:13:08and keep that laser line focus. I need to keep pushing.
0:13:08 > 0:13:09It's going to come down to the wire.
0:13:16 > 0:13:20With renewed confidence, Colin's game face is back.
0:13:20 > 0:13:22So, Alan, this is my favourite course,
0:13:22 > 0:13:26lamb - the main course. I got eight, you've got seven.
0:13:26 > 0:13:29My dish could have been executed better. Could yours?
0:13:29 > 0:13:31Mine can only go one way - up.
0:13:31 > 0:13:33He's out to take the lead
0:13:33 > 0:13:35with his loin of lamb served with underused tongue
0:13:35 > 0:13:39and sweetbreads. But can he deliver?
0:13:39 > 0:13:41- You sweating there, chef?- Me? No!
0:13:41 > 0:13:43Not fazed at all, Alan.
0:13:43 > 0:13:46I think that dish has put you under pressure, if you ask me.
0:13:46 > 0:13:48What's the point of doing simple, safe food, retro cooking?
0:13:48 > 0:13:52- What's the point in doing that? - Ooh, is that a little dig?
0:13:52 > 0:13:54Think he's actually surprised that I'm calm.
0:13:54 > 0:13:58Because I'm a newcomer, I've never done this before, I'm excited. Loving the pressure!
0:13:58 > 0:14:00Determined to keep his cool,
0:14:00 > 0:14:03Colin races to plate the numerous elements of his dish.
0:14:03 > 0:14:06So, if you're under pressure doing three,
0:14:06 > 0:14:08how do you think this is going to be for 100?
0:14:08 > 0:14:10Easy. I think you'll probably be helping me, Alan.
0:14:10 > 0:14:13You'll be a great, glorified commis for me, you know?
0:14:13 > 0:14:17Fighting talk from Colin, but has he pulled it off?
0:14:20 > 0:14:23Lamb to the top of the plate please, yeah? Thank you very much.
0:14:24 > 0:14:27Is Colin's lamb with tongue and sweetbreads
0:14:27 > 0:14:31awe-inspiring enough for our world-class athletes?
0:14:31 > 0:14:34It looks lovely, clean food. Good ingredients
0:14:34 > 0:14:36and my mouth's watering.
0:14:36 > 0:14:37One of the things which does make
0:14:37 > 0:14:41my heart beat a little faster is having a bit of tongue on the plate.
0:14:41 > 0:14:43And a piece of lamb.
0:14:43 > 0:14:46And something very small, wrapped up in potato.
0:14:46 > 0:14:47- What's inside?- Sweetbread.
0:14:47 > 0:14:49I hate the look of this dish.
0:14:49 > 0:14:52I don't understand this trough-like thing for it.
0:14:52 > 0:14:55This is supposed to be a dish
0:14:55 > 0:14:58infused with Olympian ideals
0:14:58 > 0:15:03and yet I'd say this is conventional cooking to the point of boring.
0:15:03 > 0:15:05It's just too mean. It's got a little bit of this,
0:15:05 > 0:15:08a little bit of that. It's like...nothing.
0:15:08 > 0:15:11You know, I think there's something the matter with you two.
0:15:11 > 0:15:14Seriously, I'm getting quite cross here, because I think,
0:15:14 > 0:15:16we said at the beginning,
0:15:16 > 0:15:18what we were looking for was excellent,
0:15:18 > 0:15:21excellent cooking and that is what we've got.
0:15:21 > 0:15:23Couldn't agree with you more, Prue. Where I disagree
0:15:23 > 0:15:25is that's where you stop,
0:15:25 > 0:15:27and that's where, actually, this plate needs to begin.
0:15:27 > 0:15:30It's not just excellent cooking, it's about imagination,
0:15:30 > 0:15:33about creativity, pushing the boundaries of cooking.
0:15:33 > 0:15:35OK, so he needs to rethink the look of it.
0:15:35 > 0:15:37I thinking he needs to start again.
0:15:37 > 0:15:38No, he does not.
0:15:38 > 0:15:40Colin's dish has definitely
0:15:40 > 0:15:43sparked a debate in the judging chamber.
0:15:43 > 0:15:45How will Alan fare with his
0:15:45 > 0:15:49main course of barbecued veal with crispy sweetbreads
0:15:49 > 0:15:51and macaroni cheese? A dish that combines
0:15:51 > 0:15:55comfort food favourites with innovative cooking techniques?
0:15:55 > 0:15:57It proved to be problematic earlier in the week
0:15:57 > 0:16:00and lost him points when the meat was undercooked.
0:16:00 > 0:16:03I think Jeremy thought you were serving a carpaccio of veal.
0:16:03 > 0:16:05That wasn't my intention.
0:16:05 > 0:16:08A mistake he's desperate to avoid today.
0:16:08 > 0:16:11I just think if I caramelise it a bit more it'll elevate it.
0:16:11 > 0:16:14So you've changed the dish now? Done it one side yesterday.
0:16:14 > 0:16:17All being well, this is going to carry this dish through.
0:16:17 > 0:16:20I think I've improved the dish. It was a 7/10 dish.
0:16:20 > 0:16:22Hopefully this will just elevate it.
0:16:22 > 0:16:27It's the moment of truth as Alan plates up his risky main course.
0:16:27 > 0:16:31Is macaroni cheese ground-breaking enough for an Olympic feast?
0:16:31 > 0:16:32He serves warm parsley jelly,
0:16:32 > 0:16:35the barbecued veal and macaroni
0:16:35 > 0:16:38and finishes with cheese foam and veal sweetbreads.
0:16:38 > 0:16:41OK, to the guests, please.
0:16:41 > 0:16:44Ask them to share the little Olympic torch between them.
0:16:44 > 0:16:45Go, go, go. Let's go.
0:16:45 > 0:16:48Happy? Well done!
0:16:48 > 0:16:50Almost sweating, chef!
0:16:50 > 0:16:52I believe my delivery was better,
0:16:52 > 0:16:54I don't think Colin's was.
0:16:55 > 0:16:58Has Alan whipped his dish into shape?
0:16:58 > 0:17:00Is it an Olympic contender?
0:17:00 > 0:17:04- It's very geometric. - I don't know what to say.
0:17:04 > 0:17:07Why would anybody think that a slab of concentrated
0:17:07 > 0:17:11parsley jelly would be nice?
0:17:11 > 0:17:13And what's more, it's got one of your favourite ingredients,
0:17:13 > 0:17:16- elements, on top.- A foam!- A foam!
0:17:16 > 0:17:18So this is a veal sweetbread.
0:17:18 > 0:17:21- Bit dry.- Too dry.
0:17:21 > 0:17:24- You need some sauce here. I mean, what you need is sauce.- Gravy.
0:17:24 > 0:17:27It's a mish-mash and a missed-match of ingredients.
0:17:27 > 0:17:30- This thing...- That's a tragedy. - Isn't it?
0:17:30 > 0:17:32Bit of spinach and gluey macaroni,
0:17:32 > 0:17:34all carefully lined up.
0:17:34 > 0:17:36I'd love to know what they're saying, be a fly on the wall.
0:17:36 > 0:17:38Ever think about what they're saying?
0:17:38 > 0:17:41There's nothing I can do about it. I've got to believe in my dishes.
0:17:41 > 0:17:44The judges'll make their own mind up.
0:17:44 > 0:17:47I think I've understood the whole thing. You've got macaroni cheese
0:17:47 > 0:17:50which is staff food.
0:17:50 > 0:17:52I think you've got the veal which is
0:17:52 > 0:17:54someone who's got a new toy with the charcoaler
0:17:54 > 0:17:57and then you've got a leftover from a kid's party.
0:17:57 > 0:18:00The only thing I can't explain is the cone of dryness.
0:18:00 > 0:18:04No chef worth his salt could have sat down and eaten this
0:18:04 > 0:18:08and said, "That's a great dish, good enough to put in front of Olympians.
0:18:08 > 0:18:11"I've got it, I've found it, I know how to win this competition."
0:18:11 > 0:18:14He hasn't even eaten this stuff or if he has,
0:18:14 > 0:18:15he shouldn't be in the kitchen!
0:18:19 > 0:18:22So, Alan's main course has failed to dazzle the judges,
0:18:22 > 0:18:25throwing the competition wide open.
0:18:25 > 0:18:29Can Colin overtake Alan on the home straight with his dessert,
0:18:29 > 0:18:31combining beetroot, fennel and chocolate -
0:18:31 > 0:18:35a dish he struggled with in the heats?
0:18:35 > 0:18:36Is your mousse set today?
0:18:36 > 0:18:40Let's just say it'll be lovely. I never give myself enough time.
0:18:40 > 0:18:42It comes down to experience, you know?
0:18:42 > 0:18:44It's his last chance to impress.
0:18:44 > 0:18:47Can he pull it out of the bag with his beetroot cake,
0:18:47 > 0:18:49fennel ice cream and chocolate mousse?
0:18:49 > 0:18:51Wow, Colin, 100 times better today.
0:18:51 > 0:18:54I want to get through today, that's why it's perfect.
0:18:54 > 0:18:57Finally, he adds a scoop of ice cream.
0:18:59 > 0:19:01Give it to the customer like that, yeah?
0:19:04 > 0:19:08It's the way I wanted it so I'm happy it's ended on a high.
0:19:10 > 0:19:12But is his combination of vegetables and chocolate
0:19:12 > 0:19:15daring enough for a podium finish?
0:19:17 > 0:19:22This smear, what's it there for? You need...
0:19:22 > 0:19:23That's fashion.
0:19:23 > 0:19:26SIGHS: I think that's what this is,
0:19:26 > 0:19:29I think that it's a fashion statement, not a pudding statement.
0:19:29 > 0:19:33I hate those smears, but I do think this ice cream looks wonderful.
0:19:33 > 0:19:34- Fennel flavour, isn't it?- Fennel.
0:19:34 > 0:19:35OMG.
0:19:35 > 0:19:38I have no idea what's going on here - chocolate mousse is OK,
0:19:38 > 0:19:40but it's chocolate mousse.
0:19:40 > 0:19:43Sponge which is...sponge.
0:19:43 > 0:19:46Oliver, you sound as if you're stunned.
0:19:46 > 0:19:49I just can't believe anybody would put up a pudding like this.
0:19:49 > 0:19:50I just don't get it.
0:19:50 > 0:19:54I agree that the chocolate mousse is not the best we've every had,
0:19:54 > 0:19:58but I do want to have the recipe for this little sponge cake.
0:19:58 > 0:20:00It was made with beetroot.
0:20:00 > 0:20:03How does it go into the pan red and come out yellow?
0:20:03 > 0:20:05I've cooked a lot of beetroot in my life,
0:20:05 > 0:20:07I've never... That's what's pushing the boundaries.
0:20:07 > 0:20:11- It's a miracle, Prue. - We have a miracle. He's trying to put unusual ingredients together.
0:20:11 > 0:20:13BOTH: Prue, Prue, Prue...
0:20:13 > 0:20:15This pudding is just wrong.
0:20:15 > 0:20:18This is a load of very average things
0:20:18 > 0:20:21that have absolutely no relation together whatsoever.
0:20:24 > 0:20:26So Colin hasn't quite hit the mark
0:20:26 > 0:20:30and it comes down to Alan's desert, his lowest scoring dish of the week.
0:20:30 > 0:20:33His Olympic hopes rest on a "Going for Gold" medal filled with
0:20:33 > 0:20:38chocolate, caramel, coffee and olives.
0:20:38 > 0:20:41A risky combination that didn't pay off in the heats.
0:20:41 > 0:20:43I got five, you got five.
0:20:43 > 0:20:44I'm just smarting.
0:20:44 > 0:20:47It took me hundreds of hours on this gold medal to get a five.
0:20:47 > 0:20:49What have you changed?
0:20:49 > 0:20:51I've changed the balance of the olives in the dish.
0:20:51 > 0:20:54I've actually put slightly less olive in and I've kind of whipped
0:20:54 > 0:20:56the mix up to make it lighter, cleaner.
0:20:56 > 0:20:59That's hopefully going to just tip the balance in my favour.
0:20:59 > 0:21:00Still on the edge, mate.
0:21:02 > 0:21:03I just don't need this pressure.
0:21:03 > 0:21:07He sprays his medals in edible gold then finishes
0:21:07 > 0:21:10with white chocolate Olympic ribbons.
0:21:10 > 0:21:12And he's got one more trick up his sleeve.
0:21:12 > 0:21:15- I've got a wee surprise for you, mate.- Oh, no.
0:21:15 > 0:21:18What you normally do with a gold medal is you serve it on a cushion.
0:21:18 > 0:21:20It's served by professional people
0:21:20 > 0:21:22that are dressed in the national dress.
0:21:22 > 0:21:24Let's hope all this effort pays of.
0:21:28 > 0:21:30OK, up on to the pass with these.
0:21:31 > 0:21:33Good luck, don't drop it!
0:21:34 > 0:21:36- Well done, mate.- Bit of man hug.
0:21:36 > 0:21:37- Man hug, that's it.- Well done, mate.
0:21:37 > 0:21:39It's been good, eh? Exciting.
0:21:45 > 0:21:48So will Alan's "Going for Gold" Olympic medal wow the judges,
0:21:48 > 0:21:50or is it a step too far?
0:21:50 > 0:21:53OLIVER LAUGHS
0:21:58 > 0:22:01- Well, it doesn't lack drama, does it?- It doesn't.
0:22:01 > 0:22:02It's fun, it's fun, it's fun.
0:22:02 > 0:22:04Except it lacks food.
0:22:04 > 0:22:07Well, it's got chocolate on the outside, it's going to be a cream centre.
0:22:07 > 0:22:08Very salty, mmm.
0:22:08 > 0:22:10Delicious.
0:22:10 > 0:22:11We LOVE the salt.
0:22:11 > 0:22:13Every aspect of it has been thought about.
0:22:13 > 0:22:15I'm going to be a killjoy here. OLIVER GROANS
0:22:15 > 0:22:19Basically, what we've got is a tiny little pot.
0:22:19 > 0:22:23And all the rest is flummery.
0:22:23 > 0:22:25Lovely guy in a kilt, two girls in a kilt
0:22:25 > 0:22:29but it's about getting a mould made and a cushion made
0:22:29 > 0:22:32and a bit of wood made, it's not about gastronomy or cooking.
0:22:32 > 0:22:35- Oh!- Don't you imagine that... - Oh, Prue!
0:22:35 > 0:22:39Here we have the final dinner, the great banquet,
0:22:39 > 0:22:43all the Olympians ranged around and suddenly this arrives and you think,
0:22:43 > 0:22:47"Hang on, let's finish off the evening with a smile on our face."
0:22:48 > 0:22:50So, emotional week, mate.
0:22:50 > 0:22:53It was an emotional week, Alan. Yeah, very emotional.
0:22:53 > 0:22:57I honestly believe this is one of the hardest weeks cooking you're every going to do.
0:22:57 > 0:23:01There's nothing the chefs can do now but anxiously await the judges' verdict.
0:23:01 > 0:23:06I'm exhausted, I've put everything into it this week and hopefully I'll go home elated.
0:23:06 > 0:23:10When the judges come to the final decision, when Alan and I go in,
0:23:10 > 0:23:13there's going to be one Scottish champion.
0:23:13 > 0:23:16I want it to be me. I want them to say my name
0:23:16 > 0:23:19when it comes to the final decision.
0:23:23 > 0:23:26Well, wasn't that a day of two halves?
0:23:26 > 0:23:28I mean, it was extraordinary.
0:23:28 > 0:23:33Main courses - frankly, I'm thinking of becoming a vegetarian.
0:23:33 > 0:23:35There are Olympian dishes on there,
0:23:35 > 0:23:38but it's just like going from extreme high to extreme low.
0:23:38 > 0:23:43Time for the judges to find out which dishes belong to which menu.
0:23:48 > 0:23:50Any surprises?
0:23:50 > 0:23:52Well, there is for me, yeah.
0:23:52 > 0:23:55I think I got the main courses the wrong way round for the chefs.
0:23:55 > 0:23:57Alan's bid for Olympic glory
0:23:57 > 0:23:59combines classic flavours with
0:23:59 > 0:24:01state-of-the-art cooking techniques
0:24:01 > 0:24:03and inventive presentation.
0:24:04 > 0:24:06Whilst Colin's strategy was
0:24:06 > 0:24:08to create a menu pairing
0:24:08 > 0:24:09under-used ingredients
0:24:09 > 0:24:11with classic cooking techniques.
0:24:11 > 0:24:13But the judges will only know whose is whose
0:24:13 > 0:24:16once they've chosen their winner.
0:24:16 > 0:24:19I know who I want, what about you, Matthew?
0:24:19 > 0:24:20Yes, I've made up my mind too.
0:24:20 > 0:24:22I have indeed, Prue
0:24:22 > 0:24:24Perfect! Let's call in the chefs.
0:24:28 > 0:24:30Alan and Colin's wait is finally over.
0:24:30 > 0:24:34For one of them the Olympic dream will continue,
0:24:34 > 0:24:36the other will be going home.
0:24:39 > 0:24:41Welcome, chefs.
0:24:41 > 0:24:43So, Alan, you've been here before.
0:24:43 > 0:24:46I have, good and bad experiences in here.
0:24:47 > 0:24:50Colin, this is your first time, how's it been for you?
0:24:50 > 0:24:53It's been very exciting, very challenging, but it's been a great week.
0:24:53 > 0:24:58I'm sure you want to know who's going forward for the national.
0:24:58 > 0:25:03So, it's a question of menus and I have made up my mind.
0:25:03 > 0:25:05I am going for menu A.
0:25:05 > 0:25:07Prue, I hate to disagree with you,
0:25:07 > 0:25:08but actually I've gone for menu B
0:25:08 > 0:25:10Ahh!
0:25:10 > 0:25:14- Oliver, so it's up to you, then. - I'm going to go for menu B, as well.
0:25:15 > 0:25:18Now, I don't know and you don't know who cooked menu A
0:25:18 > 0:25:20and who cooked menu B.
0:25:20 > 0:25:22So, menu B...
0:25:28 > 0:25:32Right, so the chef going forward to represent Scotland
0:25:32 > 0:25:35in the Great British menu is...
0:25:43 > 0:25:46Alan Murchison.
0:25:46 > 0:25:48Well done. Well done, mate.
0:25:50 > 0:25:52That looked like relief, Alan.
0:25:52 > 0:25:53It's been a hard week.
0:25:53 > 0:25:56I was questioning the wisdom in coming back into here to cook
0:25:56 > 0:25:58so thank you very much.
0:25:58 > 0:26:01Well, you deserved it. You did do a cracking menu.
0:26:01 > 0:26:06Your first...that pineapple business was just extraordinary.
0:26:06 > 0:26:09The outstanding dish by a long way for me was the mackerel.
0:26:09 > 0:26:13It looked beautiful, I loved the colouring of the dish
0:26:13 > 0:26:15and the whole delivery of it was really, really precise,
0:26:15 > 0:26:17beautiful bit of cooking,
0:26:17 > 0:26:20and I would recommend that dish to anybody all day long.
0:26:20 > 0:26:21Beautiful bit of work.
0:26:21 > 0:26:24Well, to actually have moved olives to such poetry,
0:26:24 > 0:26:26clearly it was an exceptional dish.
0:26:26 > 0:26:30Colin, your halibut dish was absolutely outstanding.
0:26:30 > 0:26:33I loved the way the broth set off the ink
0:26:33 > 0:26:35and it's what this competition's about,
0:26:35 > 0:26:38trying to do something that other people haven't done before,
0:26:38 > 0:26:43and if you'd delivered that across the other dishes, you'd have been there.
0:26:43 > 0:26:46And I voted for you Colin, cos I thought that your cooking was absolutely spot-on.
0:26:46 > 0:26:51Very classic, perhaps not as brave as Alan's and as crazy -
0:26:51 > 0:26:54- there's something quirky and crazy about Alan...- Through experience!
0:26:54 > 0:26:57..which is very much in his personality.
0:26:57 > 0:27:00I think when it came to main courses, however, you didn't
0:27:00 > 0:27:03quite, either of you, manage the same level of inspiration,
0:27:03 > 0:27:04shall we say?
0:27:04 > 0:27:09Particularly the macaroni cheese on that dish was...
0:27:09 > 0:27:11Disgusting.
0:27:11 > 0:27:15I think the weakest dish by far was the main course, I would agree.
0:27:15 > 0:27:17The dessert is something I had in my head.
0:27:17 > 0:27:19I believe it's still got levels of refinement,
0:27:19 > 0:27:21I need the chocolate finer, the flavour slightly more clear.
0:27:21 > 0:27:24I think inside the medal should be ice cream.
0:27:24 > 0:27:26I do agree it might be nicer as ice cream
0:27:26 > 0:27:28cos when you smash into it, it looks a mess.
0:27:28 > 0:27:30Ice cream wouldn't do that.
0:27:30 > 0:27:33So, Colin, both congratulations and commiserations,
0:27:33 > 0:27:37and Alan, well, congratulations and we look forward to seeing you in the final.
0:27:37 > 0:27:39Thank you very much.
0:27:42 > 0:27:44Whee!
0:27:44 > 0:27:45Will we dish them out?
0:27:45 > 0:27:49I am gutted, of course I am. I never came here to lose. It's very close.
0:27:49 > 0:27:52I've done my best and yeah, it's been a great experience.
0:27:52 > 0:27:55LAUGHTER Very good effort, Colin, well done, mate.
0:27:55 > 0:27:57SIGHS: Got through! THEY CHEER
0:27:57 > 0:28:00I'm really, really pleased that I've qualified for the national final.
0:28:00 > 0:28:03I must look at the main course, maybe start again.
0:28:03 > 0:28:06I need to be cooking at the Olympics, that's my main goal.
0:28:06 > 0:28:09Next week it's the turn of the central region
0:28:09 > 0:28:11and the gloves are off.
0:28:11 > 0:28:13Are you taking the micky out of me, are you?
0:28:13 > 0:28:14Not at all, chef!
0:28:14 > 0:28:16Oh, a bit of drama there!
0:28:16 > 0:28:17There are culinary highs...
0:28:17 > 0:28:19I'm a master at this, boys.
0:28:19 > 0:28:21I ain't going to mess around, mate.
0:28:21 > 0:28:22I almost started crying.
0:28:22 > 0:28:25And kitchen catastrophes.
0:28:25 > 0:28:27- What's going on, Daniel? - All three at the moment, mate.
0:28:27 > 0:28:30- It's all right, meant to happen. - Really?!
0:28:30 > 0:28:31- It's not working.- BLEEP
0:28:51 > 0:28:55Subtitles by Red Bee Media Ltd