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Britain is world-famous for its stately homes. | 0:00:02 | 0:00:05 | |
And, when it comes to food, | 0:00:05 | 0:00:07 | |
our country houses were the taste-makers. | 0:00:07 | 0:00:11 | |
Curry and cockles, it's an absolute first for me. | 0:00:11 | 0:00:15 | |
In this series, we'll sample delicious dishes... | 0:00:15 | 0:00:18 | |
They look wonderful, Mary. | 0:00:18 | 0:00:21 | |
..and enjoy the lavish hospitality | 0:00:21 | 0:00:23 | |
that these homes were celebrated for. | 0:00:23 | 0:00:26 | |
You look absolutely stunning. | 0:00:26 | 0:00:28 | |
I'll show you how to cook tasty, | 0:00:28 | 0:00:31 | |
modern recipes inspired by the history of our great houses. | 0:00:31 | 0:00:35 | |
This is actually Napoleon's chair from Waterloo. | 0:00:35 | 0:00:38 | |
Mind you, I could do with a cushion! | 0:00:38 | 0:00:40 | |
Join me as I meet the families who own these exceptional homes. | 0:00:40 | 0:00:45 | |
The best thing about the staircase, obviously, | 0:00:45 | 0:00:47 | |
is going down on a tray, or on your bottom. | 0:00:47 | 0:00:49 | |
And find out what it's really like to live... | 0:00:49 | 0:00:52 | |
That looks quite saucy. | 0:00:52 | 0:00:54 | |
..work... | 0:00:54 | 0:00:55 | |
-It's very like cutting a hedge. -I think you're better at baking! | 0:00:55 | 0:00:58 | |
..and party in the nation's most beautiful stately homes. | 0:00:58 | 0:01:03 | |
I'm not going to drop it. | 0:01:03 | 0:01:05 | |
This week, I'm visiting Scone Palace, Scotland's crowning glory... | 0:01:05 | 0:01:10 | |
They were crowned on this very stone. | 0:01:10 | 0:01:13 | |
..where I get to feast and party like a royal. | 0:01:13 | 0:01:17 | |
This is your invitation to dine at some of Britain's grandest tables | 0:01:17 | 0:01:22 | |
in some of the most beautiful houses in the land. | 0:01:22 | 0:01:25 | |
I'm in Scotland, | 0:01:39 | 0:01:41 | |
just outside Perth, and approaching Scone Palace, | 0:01:41 | 0:01:45 | |
world-famous as the crowning place of Scottish kings. | 0:01:45 | 0:01:48 | |
For over 400 years, | 0:01:51 | 0:01:52 | |
this extraordinary site has been home to the Murray family, | 0:01:52 | 0:01:56 | |
now the Earls of Mansfield. | 0:01:56 | 0:01:58 | |
Gosh, this is a pretty impressive approach. | 0:02:00 | 0:02:03 | |
A crest above, how grand is that? | 0:02:04 | 0:02:06 | |
This is amazing. | 0:02:15 | 0:02:16 | |
It is enormous. | 0:02:16 | 0:02:17 | |
It's my great pleasure to join the family for a few days | 0:02:21 | 0:02:24 | |
in the build-up to one of their renowned dinner parties, | 0:02:24 | 0:02:28 | |
culminating in some traditional Scottish reeling. | 0:02:28 | 0:02:31 | |
-Hello, Mary. -There we are. -Fantastic to meet you. Welcome to Scone. | 0:02:38 | 0:02:41 | |
Just a minute, you look far too young to be the Earl of Mansfield. | 0:02:41 | 0:02:45 | |
I am not the Earl of Mansfield. I am the Earl's son, Viscount Stormont. | 0:02:45 | 0:02:48 | |
-Please call me William. -Oh, hello, William. That's lovely. | 0:02:48 | 0:02:51 | |
Come on inside. | 0:02:51 | 0:02:52 | |
-I brought the sunshine for you. -Yes, you have! | 0:02:52 | 0:02:55 | |
Being part Scottish, | 0:02:55 | 0:02:57 | |
I do know Scone Palace stands on one of the most significant sites | 0:02:57 | 0:03:01 | |
of Scotland's history. | 0:03:01 | 0:03:03 | |
Once an abbey, Scone has seen the coronations of all Scotland's kings. | 0:03:03 | 0:03:09 | |
Welcome to our home. | 0:03:10 | 0:03:11 | |
Now, I want to show you something special in here. | 0:03:11 | 0:03:14 | |
This goes on forever. | 0:03:14 | 0:03:16 | |
This is the Long Gallery, | 0:03:16 | 0:03:18 | |
and this is where the kings processed to their coronation. | 0:03:18 | 0:03:21 | |
-So a very sacred and hallowed ground. -This is amazing. | 0:03:21 | 0:03:25 | |
How many kings were crowned here? | 0:03:25 | 0:03:27 | |
42, supposedly, but I believe there may have been many more than that. | 0:03:27 | 0:03:30 | |
So a very, very special palace. | 0:03:30 | 0:03:33 | |
Steeped in history. | 0:03:33 | 0:03:34 | |
Today, this is the home of William's parents, | 0:03:34 | 0:03:37 | |
the ninth Earl and Countess of Mansfield. | 0:03:37 | 0:03:40 | |
William and his three sisters grew up amongst these grand surroundings, | 0:03:40 | 0:03:44 | |
and, with such a royal history, | 0:03:44 | 0:03:46 | |
I'm keen to discover how the family first came to live here. | 0:03:46 | 0:03:51 | |
Now, there's one thing in here that I particularly want to show you. | 0:03:51 | 0:03:54 | |
This is a little picture of a man called David Murray. | 0:03:54 | 0:03:58 | |
He's the first man in our family to come to Scone, | 0:03:58 | 0:04:01 | |
and he became the first Lord of Scone in 1608 | 0:04:01 | 0:04:04 | |
and was given the land by King James I, | 0:04:04 | 0:04:07 | |
having foiled a plot to kidnap and murder the King. | 0:04:07 | 0:04:11 | |
He was given the position of the King's cup bearer. | 0:04:11 | 0:04:13 | |
Cup bearer? What does cup bearer mean? | 0:04:13 | 0:04:16 | |
There was a ceremonial part to it, | 0:04:16 | 0:04:18 | |
but also they had to guard against the King being poisoned. | 0:04:18 | 0:04:20 | |
This was a very dangerous time in Scotland. | 0:04:20 | 0:04:22 | |
And a brave chap, because if he took a mouthful, | 0:04:22 | 0:04:26 | |
he'd die himself before the King, wouldn't he? | 0:04:26 | 0:04:29 | |
Well, he was rewarded well for his service. | 0:04:29 | 0:04:32 | |
Having proved themselves loyal servants to the Crown, in 1776, | 0:04:35 | 0:04:40 | |
the Murrays were promoted to the title of the Earls of Mansfield. | 0:04:40 | 0:04:44 | |
Their footing with royalty was assured | 0:04:44 | 0:04:47 | |
and it paved the way for even further royal connections abroad. | 0:04:47 | 0:04:52 | |
So the second Earl of Mansfield, | 0:04:52 | 0:04:54 | |
he was the ambassador to Louis XVI in France | 0:04:54 | 0:04:57 | |
just before the French Revolution broke down. | 0:04:57 | 0:05:00 | |
This is our library. | 0:05:00 | 0:05:01 | |
Now, just a minute... Where are the books? | 0:05:01 | 0:05:05 | |
The books were removed, as we have our collection of porcelain in here. | 0:05:05 | 0:05:08 | |
It's not our most precious thing. | 0:05:08 | 0:05:10 | |
Our most precious thing is actually this table here, | 0:05:10 | 0:05:13 | |
which was given to us by Louis XVI's wife, Marie Antoinette, | 0:05:13 | 0:05:17 | |
who was a very close friend of the second Earl. | 0:05:17 | 0:05:20 | |
You do know people in the right places. | 0:05:20 | 0:05:23 | |
It went so far as the second Earl actually taught Marie Antoinette | 0:05:23 | 0:05:26 | |
how to Scottish reel, how to dance. | 0:05:26 | 0:05:28 | |
Talking of reels, I haven't done one since I was very young, | 0:05:28 | 0:05:32 | |
but it was the Gay Gordons and Strip The Willow, because I am half Scots. | 0:05:32 | 0:05:36 | |
My mum was Scots. | 0:05:36 | 0:05:37 | |
-Brilliant. -I'm very proud of that side. | 0:05:37 | 0:05:40 | |
I hope you brought your dancing shoes, we'd love you to join us. | 0:05:40 | 0:05:42 | |
I'm a bit heavy footed, but I'll have a go. | 0:05:42 | 0:05:44 | |
Don't worry, Mary, I'll look after you on the dance floor. | 0:05:44 | 0:05:47 | |
-OK. -And it will be great for you to see the palace | 0:05:47 | 0:05:49 | |
really alive in its full glory, lots of guests. | 0:05:49 | 0:05:51 | |
Sorry to interrupt. | 0:05:51 | 0:05:52 | |
Coffee is now served down in the private sitting room. | 0:05:52 | 0:05:55 | |
Lady Mansfield is down there waiting on you both. | 0:05:55 | 0:05:57 | |
-Thank you very much, Jean. -Thank you. -Jean is our housekeeper. | 0:05:57 | 0:06:00 | |
Really, we call her our butler-ess. | 0:06:00 | 0:06:02 | |
It's a very grand title to have. | 0:06:02 | 0:06:04 | |
-Yes, it is. -How long have you had that title? | 0:06:04 | 0:06:06 | |
Oh, since the 19-early-80s. | 0:06:06 | 0:06:08 | |
And what does that entail? | 0:06:08 | 0:06:10 | |
Everything. Cleaning, serving the public... | 0:06:10 | 0:06:13 | |
What Jean is trying to say is that she's in charge. | 0:06:13 | 0:06:15 | |
The house... The palace wouldn't function without Jean. | 0:06:15 | 0:06:20 | |
Thank you very much, Jean. We'll be down soon. | 0:06:20 | 0:06:23 | |
I'm heading from the public side of the palace | 0:06:23 | 0:06:26 | |
to the Mansfield private quarters, | 0:06:26 | 0:06:28 | |
for coffee with William's mother, the Countess. | 0:06:28 | 0:06:31 | |
Hello, Mary. Great pleasure to welcome you here to Scone today. | 0:06:31 | 0:06:35 | |
Having heard of the family's close ties with royalty in the past, | 0:06:35 | 0:06:40 | |
I wonder if these connections are still as strong today. | 0:06:40 | 0:06:43 | |
Has the royal entertaining continued as the years have gone by? | 0:06:44 | 0:06:48 | |
Yes, it has. And the latest one, which was really good fun, | 0:06:48 | 0:06:52 | |
was in 2012 when the Queen had her jubilee. | 0:06:52 | 0:06:55 | |
Queen Elizabeth, the Queen Mother, she came quite a lot, | 0:06:55 | 0:06:57 | |
because it was so near her own home. | 0:06:57 | 0:06:59 | |
And she sort of loved Scotland. | 0:06:59 | 0:07:01 | |
I always wondered, when you have something like royalty to stay, | 0:07:01 | 0:07:04 | |
do they come with a huge entourage that you have to put up as well? | 0:07:04 | 0:07:08 | |
Sometimes they do, sometimes they don't. | 0:07:08 | 0:07:10 | |
But with the Queen, it was quite large and quite a big thing. | 0:07:10 | 0:07:13 | |
-They don't come with their own cooks, do they? -No, they don't. | 0:07:13 | 0:07:17 | |
We have great fun choosing the menus and getting everything organised, | 0:07:17 | 0:07:20 | |
and the royal household are very helpful in just tipping you off. | 0:07:20 | 0:07:24 | |
Her Majesty the Queen Mother loved any bird, | 0:07:24 | 0:07:27 | |
but she didn't like salmon so much, | 0:07:27 | 0:07:29 | |
and this is the menu when the Queen Mother came | 0:07:29 | 0:07:33 | |
on September 29th, 1978. | 0:07:33 | 0:07:36 | |
We can see she had Oeufs Benedict. | 0:07:36 | 0:07:39 | |
Canard a l'orange. | 0:07:39 | 0:07:42 | |
Duck, which we know she liked, and then tarte aux pommes. | 0:07:42 | 0:07:45 | |
And this is also a visitor's book. | 0:07:45 | 0:07:47 | |
-Yes. -I've always wondered, | 0:07:47 | 0:07:49 | |
if royalty come, or somebody very grand, | 0:07:49 | 0:07:51 | |
do they put messages inside? | 0:07:51 | 0:07:53 | |
No, they just sign their name, and date it. | 0:07:53 | 0:07:56 | |
They just do it on one whole page of their own, and that's that. | 0:07:56 | 0:07:59 | |
I'm in awe. | 0:08:01 | 0:08:02 | |
When we have very special visitors, | 0:08:03 | 0:08:06 | |
my parents-in-law started always asking them to plant trees, | 0:08:06 | 0:08:09 | |
and if I take you to the window, we have a couple straight outside here. | 0:08:09 | 0:08:14 | |
The most exciting and the oldest one is the one straight ahead of you. | 0:08:14 | 0:08:19 | |
It's an oak, and that was planted by James VI and James I of Scotland. | 0:08:19 | 0:08:23 | |
And that's quite some tree of quite some age. | 0:08:23 | 0:08:27 | |
And to the right, | 0:08:27 | 0:08:28 | |
we have a Swedish whitebeam planted by the King of Sweden. | 0:08:28 | 0:08:32 | |
And then to the left, we have an acer planted by the Queen in 1967. | 0:08:32 | 0:08:38 | |
And the river is the River Tay? | 0:08:38 | 0:08:41 | |
Yes. The silvery Tay. | 0:08:41 | 0:08:43 | |
One of the most famous salmon rivers in the world. | 0:08:43 | 0:08:46 | |
We might have to take you down there for a spot of fishing. | 0:08:46 | 0:08:48 | |
-Might be a bit of fun. -I would love that. | 0:08:48 | 0:08:50 | |
If we're going on a fishing trip, | 0:08:51 | 0:08:53 | |
I'd better prepare something warming. | 0:08:53 | 0:08:56 | |
So I've availed myself of the butler-ess | 0:08:56 | 0:08:59 | |
to lead the way downstairs. | 0:08:59 | 0:09:01 | |
Jean, you've spent most of your working life here at Scone. | 0:09:01 | 0:09:05 | |
Yes. I've been here nigh on 40 years, and I've had a lovely time, | 0:09:05 | 0:09:09 | |
and got on really, really well with the late Earl. | 0:09:09 | 0:09:12 | |
You must have seen William growing up here. | 0:09:14 | 0:09:16 | |
Oh, yes. | 0:09:16 | 0:09:18 | |
He has turned out a very nice young man. | 0:09:18 | 0:09:21 | |
Very much like his late grandfather. | 0:09:21 | 0:09:23 | |
Goodness gracious! | 0:09:29 | 0:09:30 | |
-Now... -That's a range and a half, isn't it? | 0:09:30 | 0:09:32 | |
Yes. It's not in use any more, but it was, | 0:09:32 | 0:09:36 | |
and the staff at that time had to get up at maybe five o'clock | 0:09:36 | 0:09:40 | |
-in the morning... -I would think so. | 0:09:40 | 0:09:42 | |
..to get it all warm for the cook coming in. | 0:09:42 | 0:09:45 | |
That was in Victorian times? | 0:09:45 | 0:09:46 | |
-Yes. -And how many kitchen staff would be here in the heyday? | 0:09:46 | 0:09:50 | |
Well, at that time, there was 40 staff. | 0:09:50 | 0:09:53 | |
28 worked in the house itself, and then we had 12 for the horses. | 0:09:53 | 0:09:58 | |
But when you came, how many were here? | 0:09:58 | 0:10:01 | |
-Five. -Only five. | 0:10:01 | 0:10:03 | |
You must have been run off your feet. | 0:10:03 | 0:10:05 | |
Yes. At times, we were. | 0:10:05 | 0:10:07 | |
They call you the boss sometimes. | 0:10:07 | 0:10:08 | |
Yes, William does. | 0:10:08 | 0:10:09 | |
-Does he? -Yes. But now I think it's time for you to take over | 0:10:09 | 0:10:14 | |
-and do your little bit. -Well, I had better get going. -Yes! | 0:10:14 | 0:10:17 | |
Let loose on this historic kitchen, | 0:10:17 | 0:10:20 | |
I'm inspired to make a Scots classic. | 0:10:20 | 0:10:23 | |
What better for a fishing trip than a warming broth? | 0:10:23 | 0:10:27 | |
So, I've got a very nice chicken here | 0:10:30 | 0:10:33 | |
and I'm going to first of all cook the chicken, | 0:10:33 | 0:10:36 | |
then I'm going to cook the vegetables in the stock | 0:10:36 | 0:10:39 | |
that I make from the chicken. | 0:10:39 | 0:10:40 | |
In the olden days, they used to put the whole lot in the pot, | 0:10:40 | 0:10:44 | |
and have the vegetables overcooked, but I like mine just done. | 0:10:44 | 0:10:48 | |
So, to start, lift the whole bird into a large pan | 0:10:48 | 0:10:53 | |
with a few bay leaves, season well, and add water. | 0:10:53 | 0:10:56 | |
You really want to cover the chicken. | 0:10:56 | 0:10:59 | |
Because it makes a lot of soup. | 0:11:00 | 0:11:03 | |
Bring to the boil, then simmer the chicken for an hour and a quarter. | 0:11:04 | 0:11:07 | |
Then leave aside to cool while you get on with the veg. | 0:11:07 | 0:11:11 | |
I've got four leeks here that I've finely shredded. | 0:11:13 | 0:11:17 | |
In they go. | 0:11:17 | 0:11:18 | |
Now, that looks a lot of leeks, | 0:11:18 | 0:11:21 | |
but they will lose their bulk as they're cooked. | 0:11:21 | 0:11:24 | |
Then add a couple of carrots for colour and a few sticks of celery. | 0:11:24 | 0:11:29 | |
Now for the unusual ingredient. | 0:11:30 | 0:11:32 | |
Prunes. | 0:11:32 | 0:11:34 | |
They're a classic for cock-a-leekie | 0:11:34 | 0:11:36 | |
and north of the border they always add prunes. | 0:11:36 | 0:11:39 | |
Everything's in the pot now and I'm going to simmer that | 0:11:41 | 0:11:44 | |
until they're tender. | 0:11:44 | 0:11:46 | |
That'll be sort of 20 minutes, but keep your eye on it. | 0:11:46 | 0:11:49 | |
That gives me time to get on with the chicken. | 0:11:49 | 0:11:52 | |
So I've taken all the meat off, | 0:11:54 | 0:11:56 | |
and then you have the two oysters either side. | 0:11:56 | 0:12:00 | |
I reckon that's the cook's perk. | 0:12:00 | 0:12:02 | |
A bit of salt. | 0:12:02 | 0:12:04 | |
That's pretty good. | 0:12:05 | 0:12:07 | |
It's going to make a very good cock-a-leekie soup. | 0:12:07 | 0:12:10 | |
Let's have a look at that. | 0:12:10 | 0:12:13 | |
There's still a little bite in the carrot. | 0:12:17 | 0:12:20 | |
That's how I like it. So, in goes all the chicken. | 0:12:20 | 0:12:24 | |
It needs to be piping hot, and don't forget to check the seasoning. | 0:12:24 | 0:12:29 | |
That's a bit of all right. | 0:12:32 | 0:12:33 | |
I was a bit nervous of doing that, | 0:12:33 | 0:12:35 | |
cos they have very high standards in the Mansfield household. | 0:12:35 | 0:12:38 | |
But I think it'll do nicely. | 0:12:38 | 0:12:40 | |
It's a thrill to be heading out with William and the family dog, Pickles, | 0:12:43 | 0:12:46 | |
to the Tay. | 0:12:46 | 0:12:48 | |
It's Scotland's longest river | 0:12:48 | 0:12:50 | |
and world-famous for the pursuit of the elusive king of fish, | 0:12:50 | 0:12:55 | |
the magnificent wild Atlantic salmon. | 0:12:55 | 0:12:58 | |
So how many have you actually landed in your life? | 0:12:58 | 0:13:02 | |
Not as many as I would like, | 0:13:02 | 0:13:04 | |
I mean, it's quite tough! | 0:13:04 | 0:13:05 | |
-Welcome, Mary. -Good morning. | 0:13:07 | 0:13:10 | |
-Can I introduce you to my husband, Lord Mansfield? -Hello, how do you do? | 0:13:10 | 0:13:13 | |
-And this is Iain, our ghillie. -Good morning. -Mary Berry. | 0:13:13 | 0:13:16 | |
Good morning, Mary, pleased to meet you. | 0:13:16 | 0:13:18 | |
As ghillie, Iain Kirk runs all the fishing trips | 0:13:18 | 0:13:22 | |
on the estate's seven-mile stretch of the Tay, | 0:13:22 | 0:13:24 | |
where the family have enjoyed fishing rights since 1608. | 0:13:24 | 0:13:28 | |
Mary's going fishing! | 0:13:28 | 0:13:30 | |
But today, he's got me, a complete novice. | 0:13:30 | 0:13:34 | |
-OK? -Yes. -Wonderful. | 0:13:34 | 0:13:36 | |
-Then onto the seat. You're good at this, eh? -I'm... Yes! | 0:13:36 | 0:13:39 | |
Right, and down we come. | 0:13:39 | 0:13:41 | |
-Right. -Wonderful. -Now, you really do look the part of a fisher woman, | 0:13:41 | 0:13:44 | |
but you don't have to worry, | 0:13:44 | 0:13:46 | |
you won't accidentally catch sharks or anything, | 0:13:46 | 0:13:48 | |
-cos there aren't any here. -We'll see, we'll see! | 0:13:48 | 0:13:51 | |
-Are we ready? -I'm ready, yes. | 0:13:51 | 0:13:53 | |
-Let's go and do it, then, eh? -Woo! | 0:13:53 | 0:13:55 | |
Bye-bye. | 0:13:55 | 0:13:56 | |
She's very brave. | 0:13:59 | 0:14:01 | |
She's fantastic. | 0:14:01 | 0:14:02 | |
When you consider that she's decidedly over 21. | 0:14:02 | 0:14:05 | |
It's absolutely fantastic. | 0:14:05 | 0:14:07 | |
To jump into a boat like that and go tearing off upstream | 0:14:07 | 0:14:10 | |
is really quite something. | 0:14:10 | 0:14:11 | |
Scotland is one of the few places where Atlantic salmon | 0:14:16 | 0:14:20 | |
are still thriving, and that's why people come. | 0:14:20 | 0:14:22 | |
I get people here from America, Japan, Mexico, Australia. | 0:14:22 | 0:14:26 | |
Because it's the best. | 0:14:26 | 0:14:27 | |
Because it's the best. It's like St Andrews for golf. | 0:14:27 | 0:14:30 | |
The River Tay is for salmon fishing. | 0:14:30 | 0:14:33 | |
Amazingly, the salmon in this river travel back from their Atlantic | 0:14:33 | 0:14:37 | |
feeding grounds to breed in the very waters that they were born. | 0:14:37 | 0:14:41 | |
They can leap an incredible 12 feet | 0:14:41 | 0:14:44 | |
to overcome obstacles on their journey upstream. | 0:14:44 | 0:14:48 | |
Being this clever, I don't hold much hope of catching one. | 0:14:48 | 0:14:51 | |
Now, I'm going to pay the line out for you. | 0:14:51 | 0:14:54 | |
Do you want me to share the cast with you to begin with? | 0:14:54 | 0:14:57 | |
Yes, come on, let's do it together. | 0:14:57 | 0:14:59 | |
Right, up, around... | 0:14:59 | 0:15:01 | |
Back, two, three, tap. | 0:15:02 | 0:15:04 | |
There you are, well done! | 0:15:04 | 0:15:05 | |
-Come along, friend. -Right. So, rod tip comes down. | 0:15:05 | 0:15:09 | |
This is a good spot because there's stones out here, | 0:15:10 | 0:15:13 | |
the fish like to sit in here. | 0:15:13 | 0:15:15 | |
If I am lucky enough to catch a salmon, | 0:15:15 | 0:15:18 | |
there's a good chance we'll have to throw it back. | 0:15:18 | 0:15:21 | |
Here on the Tay, | 0:15:21 | 0:15:22 | |
there are strict rules for catch and release | 0:15:22 | 0:15:25 | |
that ensure salmon fishing will be enjoyed for generations to come. | 0:15:25 | 0:15:29 | |
Ah, wonderful. That was a good cast. | 0:15:29 | 0:15:32 | |
I'm much happier when you're near me. | 0:15:32 | 0:15:34 | |
So, Iain, which of the fish can you take out of the river, | 0:15:37 | 0:15:40 | |
and which are the ones that you've got to leave in? | 0:15:40 | 0:15:42 | |
We at Scone Palace return over 90% of the fish. | 0:15:42 | 0:15:46 | |
Because you're interested in conservation? | 0:15:46 | 0:15:48 | |
Conservation is the key. | 0:15:48 | 0:15:50 | |
Iain tells me that in the 19th century, | 0:15:50 | 0:15:52 | |
the fourth Earl of Mansfield, | 0:15:52 | 0:15:54 | |
another William Murray, | 0:15:54 | 0:15:56 | |
could see that overfishing was endangering the salmon population. | 0:15:56 | 0:16:01 | |
Back in 1852, it was all netting, netting, netting, killing, killing. | 0:16:01 | 0:16:06 | |
The Earl of Mansfield decided, no, we can't do this any more, | 0:16:06 | 0:16:09 | |
so he said, "Right, from now on, any salmon that you net, | 0:16:09 | 0:16:13 | |
"we're going to strip the eggs from the females | 0:16:13 | 0:16:16 | |
"and the milt from the males, | 0:16:16 | 0:16:18 | |
"we're going to mix them up and we're going to plant those | 0:16:18 | 0:16:21 | |
"fertilised eggs in the fish ponds." | 0:16:21 | 0:16:23 | |
The fourth Earl built two fish ponds which were used as a hatchery | 0:16:23 | 0:16:27 | |
to rear salmon from eggs to restock the river. | 0:16:27 | 0:16:31 | |
This ingenious conservation programme | 0:16:31 | 0:16:34 | |
saw as many as 300,000 salmon nursed into life every two years. | 0:16:34 | 0:16:39 | |
Was this something that nobody else was doing? | 0:16:39 | 0:16:41 | |
-Nobody else was doing. -He was the first? -He was the first. | 0:16:41 | 0:16:44 | |
-He was way ahead of his time. -Oh, way ahead! | 0:16:44 | 0:16:47 | |
Quite remarkable, and the family like to think | 0:16:47 | 0:16:50 | |
that the fourth Earl's actions 150 years ago | 0:16:50 | 0:16:53 | |
helped secure the Tay as one of the best spots for salmon fishing | 0:16:53 | 0:16:58 | |
in the world. | 0:16:58 | 0:16:59 | |
Right, Mary, it's up to you now. | 0:16:59 | 0:17:01 | |
A big friendship could go on this. | 0:17:01 | 0:17:03 | |
-Oh, it could, couldn't it? -Yes. | 0:17:03 | 0:17:05 | |
-Right. -Up, around... | 0:17:05 | 0:17:08 | |
That's it. | 0:17:08 | 0:17:09 | |
Back, just... | 0:17:09 | 0:17:11 | |
Nearly, nearly, nearly. That was the wind that caused that. | 0:17:11 | 0:17:14 | |
Do you know, Iain, I don't think our luck's in, | 0:17:16 | 0:17:18 | |
and I think the fish are all smiling down there, | 0:17:18 | 0:17:21 | |
thinking, "You didn't get me today!" | 0:17:21 | 0:17:24 | |
-Hello, Mishka! -On you go. | 0:17:29 | 0:17:31 | |
I may be empty-handed, | 0:17:40 | 0:17:42 | |
but there's always a warming consolation of my cock-a-leekie soup | 0:17:42 | 0:17:45 | |
and good company. | 0:17:45 | 0:17:47 | |
Gosh, that looks steaming. It's a long time since breakfast. | 0:17:47 | 0:17:52 | |
-Marvellous. -There you are. | 0:17:52 | 0:17:53 | |
Thank you. | 0:17:53 | 0:17:54 | |
So what was the biggest salmon that's ever been caught | 0:17:54 | 0:17:57 | |
on the Tay out there? | 0:17:57 | 0:17:59 | |
Oh, in the 1920s there was one that was 64lbs, | 0:17:59 | 0:18:03 | |
and it was caught by Miss Ballantine, | 0:18:03 | 0:18:06 | |
who was a...slip of a girl. | 0:18:06 | 0:18:09 | |
Was it shown to everybody? | 0:18:09 | 0:18:11 | |
Oh, golly, yes. It was put on show in the Perth high street. | 0:18:11 | 0:18:15 | |
-At Malloch's. -Yes, the Monster of the Tay. | 0:18:15 | 0:18:19 | |
If you were wading and that swam past you, | 0:18:19 | 0:18:22 | |
you would come out the water, I'm certain! | 0:18:22 | 0:18:24 | |
I must say, this is very good soup indeed. | 0:18:24 | 0:18:28 | |
My instinct is to rush off and look for some more, | 0:18:28 | 0:18:30 | |
but I think probably we've eaten the lot. | 0:18:30 | 0:18:33 | |
No, no, there's more in the pot, I'm sure. | 0:18:33 | 0:18:36 | |
It brings out the inner pig in me! | 0:18:36 | 0:18:38 | |
With the Tay on their doorstep, | 0:18:40 | 0:18:42 | |
the king of fish has featured on royal menus at Scone for centuries. | 0:18:42 | 0:18:47 | |
Lady Mansfield, herself a trained cook, | 0:18:47 | 0:18:50 | |
is going to show me how she likes to prepare it. | 0:18:50 | 0:18:53 | |
And I'm privileged to be invited into her family kitchen. | 0:18:53 | 0:18:57 | |
I'm really pleased we're back warming my bottom here. | 0:19:00 | 0:19:03 | |
-We are so lucky because Iain has managed to find us a salmon. -Lovely! | 0:19:03 | 0:19:07 | |
Virtually all the Atlantic salmon you can buy is farmed, | 0:19:07 | 0:19:11 | |
but the wild fish have a firmer texture and makes a rare treat. | 0:19:11 | 0:19:17 | |
What I like to do is to cook it completely naturally, | 0:19:17 | 0:19:20 | |
just baking it in the oven and with a delicious hollandaise sauce. | 0:19:20 | 0:19:24 | |
Not mucking it about. | 0:19:24 | 0:19:26 | |
Just simple and have the real flavours. | 0:19:26 | 0:19:29 | |
To keep the salmon succulent, | 0:19:29 | 0:19:30 | |
Lady Mansfield is going to wrap it in a large sheet of buttered foil, | 0:19:30 | 0:19:34 | |
and to bring out the delicate flavour, she's simply using lemon, | 0:19:34 | 0:19:39 | |
fresh dill, and a sprinkle of seasoning. | 0:19:39 | 0:19:42 | |
Can I make a cheeky suggestion? | 0:19:42 | 0:19:44 | |
-Yes! -I find that the way you automatically do it | 0:19:44 | 0:19:47 | |
is wrap it up and do a great big roll of the foil on top, | 0:19:47 | 0:19:50 | |
which stops the top of it getting cooked. | 0:19:50 | 0:19:52 | |
But a slightly better way is to pull this over the top like that... | 0:19:52 | 0:19:57 | |
..and then imagining it's a huge Cornish pasty, | 0:19:58 | 0:20:03 | |
you just turn that round. | 0:20:03 | 0:20:05 | |
But you must tuck it in, | 0:20:05 | 0:20:07 | |
because I don't want all the juices going over your oven, | 0:20:07 | 0:20:10 | |
which I've already noticed was exceedingly clean. | 0:20:10 | 0:20:13 | |
So we've got our wonderful Cornish pasty, | 0:20:13 | 0:20:16 | |
-and none of the juice should come out. -That is such a good tip! | 0:20:16 | 0:20:19 | |
While that goes into a hot oven for 20 minutes, | 0:20:19 | 0:20:23 | |
we're joined by Lady Mansfield's daughter, Iona. | 0:20:23 | 0:20:27 | |
-Very nice to see you. -You too. | 0:20:27 | 0:20:28 | |
-What's that you've got there? -This is wild garlic. | 0:20:28 | 0:20:31 | |
Wow, that's memories of walking through woods, | 0:20:31 | 0:20:34 | |
and it just knocks you back. | 0:20:34 | 0:20:36 | |
-What are you going to do with it? -My mother's favourite sauce | 0:20:36 | 0:20:38 | |
is a hollandaise, but mine is a wild garlic pesto. | 0:20:38 | 0:20:41 | |
Have I got to say which is the best? | 0:20:41 | 0:20:43 | |
I think I'll be very tactful, I know which side my bread's buttered. | 0:20:43 | 0:20:46 | |
Lady Mansfield's traditional hollandaise | 0:20:46 | 0:20:49 | |
starts with a white wine vinegar reduction, | 0:20:49 | 0:20:52 | |
flavoured with parsley stalks, bay leaves, | 0:20:52 | 0:20:55 | |
a few peppercorns, and a large blade of mace. | 0:20:55 | 0:20:59 | |
The cooled reduction is added to four egg yolks | 0:20:59 | 0:21:03 | |
and then heated gently over a pan of hot water, | 0:21:03 | 0:21:06 | |
while adding the softened butter. | 0:21:06 | 0:21:08 | |
To make her pesto, Iona just blitzes the wild garlic with pine nuts, | 0:21:10 | 0:21:15 | |
lemon juice and a good glug of olive oil. | 0:21:15 | 0:21:19 | |
Then, Mary, if you could possibly start grating some Parmesan. | 0:21:21 | 0:21:25 | |
I thought you'd find something for me to do! | 0:21:25 | 0:21:27 | |
She finishes it off by stirring in the Parmesan, | 0:21:29 | 0:21:31 | |
and adding a little more olive oil to get it to the right consistency. | 0:21:31 | 0:21:35 | |
That's just perfect to put straight onto the salmon when it's ready. | 0:21:35 | 0:21:39 | |
Well, it's got another friend over there that's going with the salmon. | 0:21:39 | 0:21:43 | |
-How's that going? -I think we're nearly there. | 0:21:43 | 0:21:45 | |
Here we are, we're going to get it out. | 0:21:47 | 0:21:49 | |
Just look at that! | 0:21:53 | 0:21:55 | |
That looks beautiful, doesn't it? | 0:21:57 | 0:21:59 | |
And the skin comes off so easily when it's straight out of the oven. | 0:21:59 | 0:22:02 | |
It is such an enormous treat to have wild salmon, | 0:22:06 | 0:22:10 | |
and this is straight out of the Tay, it couldn't be better. | 0:22:10 | 0:22:13 | |
No, it's a real, real, real treat. | 0:22:13 | 0:22:16 | |
That hollandaise is rich, | 0:22:17 | 0:22:19 | |
and it's just a classic to go with the salmon. | 0:22:19 | 0:22:23 | |
Now, new for me is your pesto. | 0:22:23 | 0:22:25 | |
Mmm! It's far more interesting than just putting crushed garlic in it. | 0:22:28 | 0:22:33 | |
The colour is amazing, and it's a good flavour. | 0:22:33 | 0:22:36 | |
But this is so delicate, | 0:22:36 | 0:22:38 | |
I think the hollandaise goes a little more with it. | 0:22:38 | 0:22:42 | |
So I think Mary's got your vote, mummy. | 0:22:42 | 0:22:44 | |
I didn't say I didn't like it, I love it! | 0:22:45 | 0:22:48 | |
The Scone Estate has always provided its royal visitors | 0:22:50 | 0:22:55 | |
with some of the finest fare in Scotland. | 0:22:55 | 0:22:57 | |
To discover why this place became such a draw for royalty, | 0:22:59 | 0:23:04 | |
William's going to show me the very spot where 42 Scottish kings | 0:23:04 | 0:23:08 | |
were crowned. | 0:23:08 | 0:23:09 | |
Now, Mary, this is the Moot Hill, | 0:23:09 | 0:23:11 | |
and this is the reason why people come to Scone, | 0:23:11 | 0:23:14 | |
to see this, and to stand on top of it. | 0:23:14 | 0:23:17 | |
This looks more like a mound to me than a hill. | 0:23:17 | 0:23:20 | |
Well, it's a very important mound. | 0:23:20 | 0:23:22 | |
Legend has it that this hill was not just called the Moot Hill, | 0:23:22 | 0:23:25 | |
but it was also the Boot Hill. | 0:23:25 | 0:23:27 | |
That's because when the kings and all their magnates came here, | 0:23:27 | 0:23:31 | |
they all brought in their boots the soil of their own land. | 0:23:31 | 0:23:34 | |
So when they arrived here, | 0:23:34 | 0:23:36 | |
they then poured that soil out to create what is now the Moot Hill, | 0:23:36 | 0:23:40 | |
and the king would be crowned on that hill. | 0:23:40 | 0:23:43 | |
So there's a huge significance around that, | 0:23:43 | 0:23:45 | |
and this is a real relic of the past, | 0:23:45 | 0:23:47 | |
a real sort of important place for the Scottish nation. | 0:23:47 | 0:23:50 | |
And it's what stands on top of Moot Hill that, for nearly 1,200 years, | 0:23:51 | 0:23:56 | |
has been at the heart of Scottish, and later British, coronations. | 0:23:56 | 0:24:01 | |
So as we walked up this hill, | 0:24:01 | 0:24:02 | |
we were leaving the secular world and coming into a very sacred place, | 0:24:02 | 0:24:06 | |
which housed the Stone of Scone, | 0:24:06 | 0:24:09 | |
commonly known as the Stone of Destiny. | 0:24:09 | 0:24:11 | |
This stone was brought here in 840 | 0:24:11 | 0:24:14 | |
by the first king of Scotland, Kenneth McAlpine. | 0:24:14 | 0:24:17 | |
Some people say it is a Roman altar, | 0:24:17 | 0:24:20 | |
some people say it came from the Holy Land, | 0:24:20 | 0:24:23 | |
but what we do know, Mary, | 0:24:23 | 0:24:24 | |
is that the stone has been used for important coronations, | 0:24:24 | 0:24:27 | |
coronations of James I, Charles II, Robert the Bruce, Macbeth. | 0:24:27 | 0:24:32 | |
When you say Macbeth, is that Shakespeare's Macbeth? | 0:24:32 | 0:24:35 | |
Not specifically Shakespeare's Macbeth. | 0:24:35 | 0:24:36 | |
Shakespeare created a sort of, like, wicked and evil king. | 0:24:36 | 0:24:39 | |
Historians now think Macbeth was actually a very good Scottish king. | 0:24:39 | 0:24:42 | |
And they were crowned on this very stone? | 0:24:42 | 0:24:45 | |
Well, not this exact stone, | 0:24:45 | 0:24:48 | |
but one that looks very similar to this that's no longer here, | 0:24:48 | 0:24:51 | |
because the original stone taken from here in 1297 by... | 0:24:51 | 0:24:57 | |
what I call the bad guy in Braveheart, | 0:24:57 | 0:25:00 | |
Edward I, the Hammer of the Scots. | 0:25:00 | 0:25:02 | |
He took it to Westminster, where all coronations since have used it. | 0:25:02 | 0:25:06 | |
The Stone of Destiny is wrapped in myth and legend | 0:25:06 | 0:25:10 | |
and is a revered symbol of the Scottish nation. | 0:25:10 | 0:25:13 | |
I remember the news on Christmas Day in 1950, | 0:25:13 | 0:25:18 | |
four Scottish students stole back the stone from Westminster Abbey. | 0:25:18 | 0:25:22 | |
It caused a lot of problems. | 0:25:22 | 0:25:23 | |
In fact, they shut the border between England and Scotland | 0:25:23 | 0:25:26 | |
for the first time in 400 years. | 0:25:26 | 0:25:28 | |
After, I think, a very long chase, | 0:25:28 | 0:25:30 | |
the stone was returned to Westminster Abbey, | 0:25:30 | 0:25:33 | |
before ending up in Edinburgh now. | 0:25:33 | 0:25:35 | |
So when the next monarch is crowned? | 0:25:35 | 0:25:37 | |
It will be on the Stone of Scone, in Westminster. | 0:25:37 | 0:25:40 | |
-OK. -With all the magnates around them and the bishops, | 0:25:40 | 0:25:44 | |
and, of course, then there'll be the grand ceremony, | 0:25:44 | 0:25:46 | |
and they will plant a crown on their fair head. | 0:25:46 | 0:25:49 | |
In this case, it would be, "Arise, Queen Mary of Cakes." | 0:25:49 | 0:25:53 | |
Well, when it really happens I shall be watching, | 0:25:53 | 0:25:57 | |
and I shall have a very special memory of coming here to Scone. | 0:25:57 | 0:26:00 | |
But William tells me | 0:26:01 | 0:26:02 | |
after the Crowns of Scotland and England were joined | 0:26:02 | 0:26:05 | |
by the 1707 Act of Union, | 0:26:05 | 0:26:07 | |
that the subsequent rebellions caused Scotland to fall from favour, | 0:26:07 | 0:26:11 | |
and not a single Royal visited Scone for almost two centuries. | 0:26:11 | 0:26:17 | |
Scotland was not a la mode. | 0:26:17 | 0:26:19 | |
So what changed all that, then? | 0:26:19 | 0:26:22 | |
That was actually partly to do with a very important visit | 0:26:22 | 0:26:25 | |
here by Queen Victoria on her Jubilee tour in 1842. | 0:26:25 | 0:26:29 | |
That must have been absolutely amazing. | 0:26:29 | 0:26:32 | |
Did she come through that arch down there? | 0:26:32 | 0:26:34 | |
She didn't come through that archway, | 0:26:34 | 0:26:36 | |
because we built an entirely separate and new driveway there. | 0:26:36 | 0:26:40 | |
It wasn't the only thing they did, either. | 0:26:40 | 0:26:42 | |
They brought the butlers out of retirement, | 0:26:42 | 0:26:45 | |
they had furniture specially made, so this was a gargantuan effort. | 0:26:45 | 0:26:48 | |
-And the expense? -A huge amount. | 0:26:48 | 0:26:50 | |
And how long did all that take? | 0:26:50 | 0:26:52 | |
It took two years. | 0:26:52 | 0:26:53 | |
But how long did she stay? | 0:26:53 | 0:26:55 | |
-Just the one night. -And that's all? | 0:26:55 | 0:26:58 | |
-That's all, one night. -All that effort and expense, just for one night? | 0:26:58 | 0:27:01 | |
Incredible, but she was Queen of the greatest empire that's ever been, | 0:27:01 | 0:27:04 | |
she was the number one monarch. | 0:27:04 | 0:27:05 | |
William's grandfather, the eighth Earl, | 0:27:07 | 0:27:09 | |
opened the palace to the public in 1966, | 0:27:09 | 0:27:12 | |
and now 100,000 people come to Scone each year. | 0:27:12 | 0:27:16 | |
The legacy of Victoria's visit is a huge part of the draw, | 0:27:16 | 0:27:21 | |
and William has pointed me in the direction of the very room | 0:27:21 | 0:27:25 | |
where Queen Victoria and Prince Albert dined, | 0:27:25 | 0:27:28 | |
to find curator Graham McIntyre. | 0:27:28 | 0:27:30 | |
You must be Graham? | 0:27:30 | 0:27:32 | |
-Hello. -This is a very fine dining table here. | 0:27:32 | 0:27:36 | |
This is Queen Victoria's table. | 0:27:36 | 0:27:38 | |
It was made specifically for that night. | 0:27:38 | 0:27:41 | |
And was that quite expensive? | 0:27:41 | 0:27:43 | |
In today's money, £75,000. | 0:27:43 | 0:27:46 | |
£75,000?! | 0:27:46 | 0:27:49 | |
That's an enormous amount. | 0:27:49 | 0:27:51 | |
I mean, the whole visit cost so much. | 0:27:51 | 0:27:54 | |
It nearly bankrupt the Earl, it was said, | 0:27:54 | 0:27:57 | |
but it was so important to him, | 0:27:57 | 0:28:00 | |
and everything had to be right. | 0:28:00 | 0:28:01 | |
And where would Queen Victoria sit? | 0:28:01 | 0:28:04 | |
Victoria liked the heat, | 0:28:04 | 0:28:06 | |
so Victoria and Albert actually sat with their backs to the fire. | 0:28:06 | 0:28:11 | |
-What a good idea! -Yes. | 0:28:12 | 0:28:14 | |
Amongst the illustrious guests were the Prime Minister, Sir Robert Peel, | 0:28:14 | 0:28:19 | |
and the Duke and Duchess of Buccleuch. | 0:28:19 | 0:28:22 | |
Graham also tells me how the table was a feast for the eyes, | 0:28:22 | 0:28:26 | |
decorated with sugar sculptures | 0:28:26 | 0:28:28 | |
by the famous Italian confectioner William Jarrin, | 0:28:28 | 0:28:32 | |
and shortbread embossed with the Mansfield coat of arms | 0:28:32 | 0:28:35 | |
in gold leaf. | 0:28:35 | 0:28:37 | |
It's quite a special feeling to think I'm sitting on the same seat | 0:28:37 | 0:28:41 | |
as Queen Victoria. | 0:28:41 | 0:28:42 | |
Victoria was just 23 when she visited. | 0:28:44 | 0:28:47 | |
She and Albert had been married for two years, | 0:28:47 | 0:28:50 | |
and I'm told the bed the couple slept in is still here. | 0:28:50 | 0:28:54 | |
I'm hoping palace archivist Sarah Adams can tell me more. | 0:28:54 | 0:28:59 | |
-Hello. -Hello, you must be Sarah. | 0:28:59 | 0:29:00 | |
I am, it's lovely to meet you. | 0:29:00 | 0:29:02 | |
And this is Queen Victoria's bed? | 0:29:02 | 0:29:05 | |
-It is, yes. -Am I going to be allowed to sit on it? | 0:29:05 | 0:29:07 | |
I've been told we can. | 0:29:07 | 0:29:09 | |
Gracious. It isn't every day we can get to sit on Queen Victoria's bed! | 0:29:09 | 0:29:13 | |
I say, it's pretty hard, isn't it? | 0:29:15 | 0:29:17 | |
I know, it's not the most comfortable. | 0:29:17 | 0:29:19 | |
To reveal the true cost of Queen Victoria's stay, | 0:29:19 | 0:29:22 | |
Sarah has a ledger of the household accounts. | 0:29:22 | 0:29:26 | |
This section here's looking at the cost of the groceries, | 0:29:26 | 0:29:30 | |
and it's done in three-month periods. | 0:29:30 | 0:29:33 | |
So we can see that in the period before the visit, | 0:29:33 | 0:29:36 | |
the total amount that was spent was £51, 15 shillings and 9p. | 0:29:36 | 0:29:42 | |
This would roughly be just over £5,000. | 0:29:42 | 0:29:46 | |
But, for the period that she was here, | 0:29:46 | 0:29:48 | |
our total has gone up to £289, 17 shillings and 8.5p, | 0:29:48 | 0:29:56 | |
and this was roughly £30,000. | 0:29:56 | 0:29:59 | |
-They must have had the finest of ingredients. -Mmm! | 0:29:59 | 0:30:03 | |
They were killing the fatted calf. | 0:30:03 | 0:30:05 | |
Yes, and the two years leading up to the visit, | 0:30:05 | 0:30:08 | |
there was a lot of work done. | 0:30:08 | 0:30:09 | |
We've got invoices for upholstery, | 0:30:09 | 0:30:11 | |
paper hanging, painting, masonry work, | 0:30:11 | 0:30:14 | |
ironmongery, and when these were all added together, | 0:30:14 | 0:30:17 | |
the final cost was £3,800 - | 0:30:17 | 0:30:21 | |
a modern equivalent of over £377,000. | 0:30:21 | 0:30:26 | |
It's amazing, really, isn't it? | 0:30:26 | 0:30:28 | |
-Yes. -This was enormously expensive. | 0:30:28 | 0:30:30 | |
How did the fourth Earl feel? It must have worried him. | 0:30:30 | 0:30:34 | |
Well, we do know how he felt about the visit | 0:30:34 | 0:30:36 | |
because he wrote to his mother about it, just about a month beforehand. | 0:30:36 | 0:30:41 | |
"As you may easily imagine, | 0:30:41 | 0:30:43 | |
"a Royal visit this year will be very inconvenient, | 0:30:43 | 0:30:48 | |
"yet it would be perfectly inhospitable for me to decline." | 0:30:48 | 0:30:54 | |
It didn't sound as though he was that keen. | 0:30:54 | 0:30:57 | |
Do you think she appreciated coming here to Scone? | 0:30:57 | 0:31:00 | |
That's an interesting question. | 0:31:00 | 0:31:02 | |
We're told that Victoria went to bed at 11 o'clock, | 0:31:02 | 0:31:05 | |
which is an hour later than she would usually go, | 0:31:05 | 0:31:08 | |
so hopefully she was having a nice time. | 0:31:08 | 0:31:10 | |
But what we do know for certain is that Victoria and Albert | 0:31:10 | 0:31:13 | |
fell in love with Scotland on their visit, | 0:31:13 | 0:31:16 | |
and it was also not long after this that Victoria bought | 0:31:16 | 0:31:21 | |
the Balmoral Estate. | 0:31:21 | 0:31:23 | |
So they were setting the trend to visit Scotland. | 0:31:23 | 0:31:26 | |
It's a good job he spent all that money, wasn't it? | 0:31:26 | 0:31:29 | |
One of the great draws to Scotland for Victoria and Albert | 0:31:40 | 0:31:44 | |
was, of course, the landscape. | 0:31:44 | 0:31:46 | |
The Scone Estate is spread over 27,000 acres | 0:31:48 | 0:31:53 | |
and its prime position at the very beginning of the Highlands | 0:31:53 | 0:31:58 | |
made it an important first port of call | 0:31:58 | 0:32:01 | |
for visiting royalty and nobility. | 0:32:01 | 0:32:03 | |
Much of the region became a vast outdoor playground | 0:32:04 | 0:32:08 | |
for the upper classes, | 0:32:08 | 0:32:09 | |
with deerstalking seen as the pinnacle of country sports. | 0:32:09 | 0:32:13 | |
Here they come, it's about time! | 0:32:17 | 0:32:18 | |
I would love to catch sight of these magnificent wild animals, | 0:32:20 | 0:32:24 | |
and to help us are the estate's own gamekeepers, Roddy McIntosh, | 0:32:24 | 0:32:29 | |
and his son, Stewart. | 0:32:29 | 0:32:30 | |
Good morning! Roddy Mansfield, nice to see you again. | 0:32:30 | 0:32:33 | |
-Nice to see you. -Here we go. | 0:32:33 | 0:32:34 | |
Young Mary Berry, welcome to Logiealmond. | 0:32:34 | 0:32:37 | |
My, you look smart! | 0:32:37 | 0:32:38 | |
You're all in the same tweed. Is it a special family tweed? | 0:32:38 | 0:32:42 | |
It is, yes. | 0:32:42 | 0:32:43 | |
It's nice, it's warm. | 0:32:43 | 0:32:45 | |
-It's really... -It's quite waterproof. | 0:32:45 | 0:32:47 | |
Is it? I was just thinking, should you have a Mac on top of it? | 0:32:47 | 0:32:51 | |
If it keeps the sheep dry, it's good for us as well. | 0:32:51 | 0:32:54 | |
Well, you look the part, certainly. | 0:32:54 | 0:32:56 | |
-So, if we're all feeling fit, it's on foot from now. -Right. | 0:32:56 | 0:33:00 | |
It's not the hunting season, | 0:33:01 | 0:33:03 | |
so we're just going to have a look for the herd | 0:33:03 | 0:33:06 | |
and see how close we can get. | 0:33:06 | 0:33:08 | |
More of a deer safari, really. | 0:33:08 | 0:33:11 | |
Stalking, historically, has been the sport of kings. | 0:33:12 | 0:33:17 | |
Yes, it goes way back to the 11th and 12th century, | 0:33:17 | 0:33:21 | |
when it was the king's prerogative, | 0:33:21 | 0:33:23 | |
and they developed various royal forests | 0:33:23 | 0:33:26 | |
and anybody else caught poaching deer had severe, severe penalties. | 0:33:26 | 0:33:32 | |
Well, coming right up to date, venison has become really popular. | 0:33:32 | 0:33:37 | |
Of course, it's very good for us, it's lovely and lean, no fat. | 0:33:37 | 0:33:42 | |
-And it's simply delicious, too. -Ooh, it is! | 0:33:42 | 0:33:45 | |
It's a very good thing that we can now all enjoy venison, | 0:33:45 | 0:33:49 | |
and it's because landowners like the Earl of Mansfield | 0:33:49 | 0:33:53 | |
maintain these huge areas for deer and grouse | 0:33:53 | 0:33:57 | |
that we can still have this wild landscape | 0:33:57 | 0:33:59 | |
that has remained unchanged for centuries. | 0:33:59 | 0:34:02 | |
Roddy, I think Stewart and I are going to hold back now, aren't we? | 0:34:02 | 0:34:05 | |
-Yes, yes. -I think your best chance is to go off on your own. | 0:34:05 | 0:34:09 | |
OK. Right. | 0:34:09 | 0:34:11 | |
By keeping the group to a minimum and staying in line, | 0:34:12 | 0:34:15 | |
there's less chance of the stalker being seen by the deer. | 0:34:15 | 0:34:19 | |
Roddy makes sure that we're downwind of their very sensitive noses. | 0:34:19 | 0:34:24 | |
I saw the head of a deer walking there, Mary, | 0:34:31 | 0:34:34 | |
so I don't know where they've gone just now. | 0:34:34 | 0:34:37 | |
We just need to keep creeping up here. | 0:34:37 | 0:34:39 | |
-We'll carry on and we'll see what we can see. -OK, I'll keep close. | 0:34:39 | 0:34:42 | |
Look, look, look at that! | 0:34:56 | 0:34:58 | |
Wow, look at its little white tail. | 0:34:58 | 0:35:01 | |
Isn't that beautiful? | 0:35:06 | 0:35:07 | |
There are another two up here, | 0:35:11 | 0:35:13 | |
we'll need to say low. | 0:35:13 | 0:35:15 | |
We'll go up to the top of the ridge here | 0:35:15 | 0:35:18 | |
-and hopefully get a better view. -OK, OK. I'll keep close. | 0:35:18 | 0:35:21 | |
-WHISPERING: -Now, Mary, have a wee seat here. | 0:35:29 | 0:35:32 | |
The deer have laid down in front of us. | 0:35:35 | 0:35:37 | |
Are they? | 0:35:37 | 0:35:38 | |
They're lying down like us, so we can't see them, | 0:35:38 | 0:35:42 | |
so we'll need to wait here for a little while, | 0:35:42 | 0:35:44 | |
to see if they'll stand up. | 0:35:44 | 0:35:46 | |
And will you see their heads just come up first? | 0:35:46 | 0:35:48 | |
Yeah, you'll see the ears and they will always find you | 0:35:48 | 0:35:51 | |
before you see them most of the time. | 0:35:51 | 0:35:54 | |
And you were a gamekeeper for William's grandfather? | 0:35:54 | 0:36:00 | |
Yes, yeah, that's right. | 0:36:00 | 0:36:02 | |
And how many years were you with him? | 0:36:02 | 0:36:04 | |
I was 40 years with him, yeah. | 0:36:04 | 0:36:06 | |
40 years. Did you ever travel to other estates with Lord Mansfield? | 0:36:06 | 0:36:10 | |
Travelled all over Berkshire, Lincolnshire, Northumberland. | 0:36:10 | 0:36:14 | |
Most of the times you were told where you were going. | 0:36:14 | 0:36:17 | |
There was only once when we were going away | 0:36:17 | 0:36:19 | |
and I said, "Where are we going, my Lord?" and he wouldn't tell me. | 0:36:19 | 0:36:22 | |
So we started heading east, then we started going a bit north, | 0:36:22 | 0:36:25 | |
and I was starting to twig a wee bit. | 0:36:25 | 0:36:27 | |
I said, "This wouldn't involve some corgis by any chance, my Lord?" | 0:36:27 | 0:36:31 | |
And he said, "Don't stand on them!" | 0:36:31 | 0:36:33 | |
So we knew where we were going then. | 0:36:35 | 0:36:37 | |
Now, tell me about it, who was there? | 0:36:37 | 0:36:39 | |
The Duke of Edinburgh and the Queen. | 0:36:39 | 0:36:41 | |
How did you get on, did they talk to you? | 0:36:41 | 0:36:43 | |
Oh, yes. They were the same as Lord Mansfield, | 0:36:43 | 0:36:45 | |
it's total relaxation for them. | 0:36:45 | 0:36:47 | |
You're in the hills like this, peace and quiet, no-one worrying you. | 0:36:47 | 0:36:51 | |
-What an honour. -It was an honour, yeah. | 0:36:51 | 0:36:54 | |
Since the extinction of the wolf, deer have no natural predators here, | 0:36:54 | 0:36:59 | |
and Scottish Natural Heritage recognise | 0:36:59 | 0:37:03 | |
that, in order to sustain a healthy deer population, | 0:37:03 | 0:37:06 | |
culling is necessary, | 0:37:06 | 0:37:08 | |
but William explains that it has to be done right. | 0:37:08 | 0:37:12 | |
You pick out the old, or the ones that are weak or ill, | 0:37:12 | 0:37:16 | |
and that's an effort to conserve the greater whole, | 0:37:16 | 0:37:19 | |
the greater body of animals, to keep them all stronger. | 0:37:19 | 0:37:22 | |
Well, that's quite right. | 0:37:22 | 0:37:24 | |
Well, Mary, you're looking a wee bit cold, would you like a wee dram? | 0:37:30 | 0:37:34 | |
I'll never say no, especially when there's a bit of wind coming up. | 0:37:34 | 0:37:38 | |
There we are. William? | 0:37:38 | 0:37:40 | |
Yes, please! Thank you. | 0:37:40 | 0:37:42 | |
-Don't spill any. -A Scotsman doesn't spill it! | 0:37:42 | 0:37:45 | |
There we are. | 0:37:45 | 0:37:46 | |
This will warm the cockles of our hearts. | 0:37:49 | 0:37:52 | |
Yes. | 0:37:52 | 0:37:53 | |
Here's to your very good health, anyway. | 0:37:53 | 0:37:56 | |
Cheers. | 0:37:56 | 0:37:57 | |
-If I blew and you lit a match, it would go up. -It would go up! | 0:37:59 | 0:38:04 | |
As we head back from the hills, | 0:38:10 | 0:38:12 | |
Lady Mansfield tells me venison will be the fuel for our dancing | 0:38:12 | 0:38:17 | |
at the upcoming party. | 0:38:17 | 0:38:18 | |
But first, I want her help, | 0:38:18 | 0:38:21 | |
with my take on a dish that has long been a favourite on the menu | 0:38:21 | 0:38:25 | |
for royal visitors at Scone Palace. | 0:38:25 | 0:38:28 | |
Well, Mary, we are so lucky. | 0:38:28 | 0:38:30 | |
Roddy and Stewart have managed to provide us with some fillet. | 0:38:30 | 0:38:33 | |
It looks amazing. It's quite big. | 0:38:33 | 0:38:35 | |
What kind of a deer is it from? | 0:38:35 | 0:38:37 | |
This is red deer, the Monarch of the Glen. | 0:38:37 | 0:38:39 | |
-That's the great, big, fine one that we see pictures of? -Yes. | 0:38:39 | 0:38:43 | |
Start off by sealing the meat in a very hot pan. | 0:38:45 | 0:38:48 | |
Pepper and salt on the top. | 0:38:48 | 0:38:50 | |
Gosh, you can smell it already. | 0:38:52 | 0:38:54 | |
Then I'm going to turn that over. | 0:38:55 | 0:38:57 | |
-That's just what it should do, isn't it? -Perfect. | 0:38:59 | 0:39:02 | |
When the venison is nicely browned, leave to one side to cool. | 0:39:02 | 0:39:06 | |
Instead of the usual mushroom or pate topping, | 0:39:06 | 0:39:09 | |
I'm going to use caramelised onions to crown this wellington. | 0:39:09 | 0:39:14 | |
Gently cook the onions in the same pan and, once soft and golden, | 0:39:14 | 0:39:19 | |
set aside half for the gravy. | 0:39:19 | 0:39:21 | |
Then add chopped thyme, light muscovado sugar, | 0:39:23 | 0:39:26 | |
and balsamic vinegar. | 0:39:26 | 0:39:28 | |
That's it. | 0:39:28 | 0:39:29 | |
Smell it. Have a smell. | 0:39:30 | 0:39:32 | |
Mmm! | 0:39:34 | 0:39:35 | |
You want both onions and meat completely cool | 0:39:35 | 0:39:38 | |
before you wrap them in pastry, | 0:39:38 | 0:39:40 | |
and I'm using puff pastry, rolled out nice and thinly. | 0:39:40 | 0:39:44 | |
Now, normally you would put beaten egg when you're sealing it, | 0:39:46 | 0:39:49 | |
but brushing mustard not only adds to the flavour, | 0:39:49 | 0:39:53 | |
it means that it will stick. | 0:39:53 | 0:39:55 | |
That's a really good tip, I didn't know that. | 0:39:55 | 0:39:58 | |
It sticks like mad. | 0:39:58 | 0:39:59 | |
This is where it all comes together. | 0:39:59 | 0:40:02 | |
I've got a really neat way to wrap the venison in the pastry. | 0:40:02 | 0:40:06 | |
Simply cut two rectangles from either side. | 0:40:06 | 0:40:10 | |
There we are. | 0:40:12 | 0:40:13 | |
I'm going to turn those in like that, and then roll it over gently, | 0:40:14 | 0:40:20 | |
like that. | 0:40:20 | 0:40:22 | |
Like that. | 0:40:23 | 0:40:24 | |
And then the fold is underneath, | 0:40:24 | 0:40:28 | |
and the top is where all the onions are. | 0:40:28 | 0:40:33 | |
That looks fantastic. | 0:40:33 | 0:40:35 | |
If you see a little bit of a gap there, | 0:40:35 | 0:40:37 | |
there's nothing like a little pinch to get it together, | 0:40:37 | 0:40:40 | |
because we don't want the juices coming out. | 0:40:40 | 0:40:43 | |
Use the pastry you've cut off to make some decorations for the top | 0:40:43 | 0:40:48 | |
and give it all a good brush with some egg wash. | 0:40:48 | 0:40:51 | |
Pop it in the fridge to chill right down before cooking. | 0:40:51 | 0:40:55 | |
While we're ladies-in-waiting, | 0:40:57 | 0:40:59 | |
Lady Mansfield has an amazing culinary surprise | 0:40:59 | 0:41:02 | |
from the palace archives. | 0:41:02 | 0:41:04 | |
It's a letter from the Duke of Wellington | 0:41:04 | 0:41:06 | |
to "my Dear Lady Mansfield", | 0:41:06 | 0:41:08 | |
dated September 11th, 1833, with his signature at the bottom. | 0:41:08 | 0:41:14 | |
So, isn't that fun? | 0:41:14 | 0:41:15 | |
-Absolutely amazing! -The other most extraordinary thing | 0:41:15 | 0:41:18 | |
is he's enclosed a recipe, | 0:41:18 | 0:41:21 | |
and it's a recipe for how to make butter. | 0:41:21 | 0:41:24 | |
"Put the cream into a strong linen cloth. | 0:41:24 | 0:41:28 | |
"Dig a hole and let the bottom be large enough | 0:41:28 | 0:41:31 | |
"to allow the cream to lie almost four inches deep all over it. | 0:41:31 | 0:41:36 | |
"Cover up with the earth. | 0:41:36 | 0:41:38 | |
"Let it remain 24 hours. | 0:41:38 | 0:41:40 | |
"Take it out, and pour the cream, which will be very thick, | 0:41:40 | 0:41:44 | |
"into a bowl, and stir it well with a wooden spoon or ladle. | 0:41:44 | 0:41:48 | |
"It is in bad weather that this mode of making butter | 0:41:48 | 0:41:52 | |
"is particularly advantageous." | 0:41:52 | 0:41:54 | |
I think the letter is worth an awful lot more than the recipe! | 0:41:54 | 0:41:59 | |
I think the recipe's barking! | 0:41:59 | 0:42:01 | |
This Wellington goes in the oven at 200 fan for about 15 minutes, | 0:42:04 | 0:42:09 | |
while I get on with making a gravy worthy of the man himself. | 0:42:09 | 0:42:13 | |
Stir in a tablespoonful of flour to the remaining onions, | 0:42:14 | 0:42:18 | |
before gradually adding hot beef stock. | 0:42:18 | 0:42:21 | |
And in goes a dollop of redcurrant jelly. | 0:42:21 | 0:42:25 | |
There's another ingredient that's going in which is very important, | 0:42:25 | 0:42:28 | |
and that's the port. | 0:42:28 | 0:42:30 | |
Then let it bubble away until it looks rich and glossy | 0:42:33 | 0:42:37 | |
before sieving out the onions. | 0:42:37 | 0:42:39 | |
Well, Mary, here it is, | 0:42:44 | 0:42:46 | |
and the smell's so good that I met two people outside | 0:42:46 | 0:42:50 | |
who are very keen to be allowed to try some. | 0:42:50 | 0:42:53 | |
Lovely to see you again, Roddy. | 0:42:53 | 0:42:55 | |
Well, nobody knows more than you about venison and deer. | 0:42:55 | 0:42:58 | |
Roddy is joined by head gardener Brian Cunningham, | 0:42:58 | 0:43:01 | |
and I hope they're in for a treat. | 0:43:01 | 0:43:04 | |
I think it's best to do it in thick slices. | 0:43:04 | 0:43:07 | |
-You'd rather have a thick slice than a thin one, I bet! -Definitely! | 0:43:07 | 0:43:11 | |
It's going through like butter. | 0:43:14 | 0:43:16 | |
I hope that it's beautifully pink. | 0:43:16 | 0:43:19 | |
Oh, just look at that, isn't that fantastic? | 0:43:22 | 0:43:26 | |
-Is that how it should be? You're the expert. -Lovely! | 0:43:26 | 0:43:29 | |
On this occasion, it's not going to be ladies first, it's boys first, | 0:43:30 | 0:43:33 | |
because you're jolly hungry. | 0:43:33 | 0:43:35 | |
Come on. | 0:43:35 | 0:43:37 | |
It's funny, all the chaps like the gravy, don't they? | 0:43:39 | 0:43:42 | |
But we have put quite a lot of port, | 0:43:42 | 0:43:44 | |
and I know you like a wee tipple from time to time. | 0:43:44 | 0:43:47 | |
It's not often you get Mary Berry to come and cook for you, is it? | 0:43:48 | 0:43:51 | |
I love to see the smile on their faces, that's what matters to me. | 0:43:51 | 0:43:55 | |
It's very nice. I think I'll have some more. | 0:43:55 | 0:43:57 | |
That's right, come on. | 0:43:57 | 0:43:59 | |
I think I've won over the head gardener, Brian, with my Wellington. | 0:43:59 | 0:44:03 | |
And in return, he's kindly agreed to show me | 0:44:07 | 0:44:09 | |
the estate's eight-acre Pinetum, | 0:44:09 | 0:44:12 | |
a rare collection of majestic trees. | 0:44:12 | 0:44:15 | |
Planted back in 1848 by the fourth Earl of Mansfield, | 0:44:17 | 0:44:21 | |
it's a magnificent example of the Victorian craze | 0:44:21 | 0:44:25 | |
for collecting plants from around the world. | 0:44:25 | 0:44:28 | |
But it all began in 1810, | 0:44:28 | 0:44:30 | |
when the third Earl employed an 11-year-old boy | 0:44:30 | 0:44:35 | |
who would go on to become one of the most renowned plant hunters of all. | 0:44:35 | 0:44:40 | |
So do you know the name David Douglas? | 0:44:40 | 0:44:42 | |
-I think I do. -We've got strong ties with him, | 0:44:42 | 0:44:45 | |
because he was actually born here in the old village of Scone, | 0:44:45 | 0:44:48 | |
and he served his apprenticeship here, before moving on | 0:44:48 | 0:44:51 | |
and eventually working for the RHS and doing a bit of plant hunting | 0:44:51 | 0:44:54 | |
and exploration in the north-west of America. | 0:44:54 | 0:44:56 | |
And, of course, that's a huge journey in those days? | 0:44:56 | 0:44:59 | |
All to just bring us back some treasures. | 0:44:59 | 0:45:02 | |
But what he's most famous for is his trees, and his forest trees in particular. | 0:45:02 | 0:45:05 | |
So, maybe we should get out now and show you some of these, Mary. | 0:45:05 | 0:45:10 | |
So we've got some noble firs... | 0:45:10 | 0:45:13 | |
..some grand firs... | 0:45:14 | 0:45:16 | |
..but this cracker here, this is the tree that I was wanting to show you. | 0:45:17 | 0:45:21 | |
And what is it? | 0:45:21 | 0:45:23 | |
Well, this is one of David Douglas' most important introductions. | 0:45:23 | 0:45:26 | |
Must be a Douglas fir. | 0:45:26 | 0:45:28 | |
That's right. | 0:45:28 | 0:45:29 | |
And it's not just any old Douglas fir, | 0:45:29 | 0:45:31 | |
this is one of the first Douglas firs in the country, | 0:45:31 | 0:45:35 | |
planted in 1834 by seed sent back from America by David Douglas. | 0:45:35 | 0:45:41 | |
If you imagine Scotland from the 1600s onwards, | 0:45:41 | 0:45:45 | |
our trees were being decimated for the wars, for shipbuilding, | 0:45:45 | 0:45:50 | |
the Industrial Revolution, | 0:45:50 | 0:45:52 | |
and David Douglas noticed that these trees were growing straight, | 0:45:52 | 0:45:56 | |
they were going to be perfect for timber. | 0:45:56 | 0:45:58 | |
Brian explains that, along with the Sitka spruce, | 0:45:58 | 0:46:01 | |
the Douglas fir became the backbone of Scottish timber production, | 0:46:01 | 0:46:06 | |
helping the country's woodland coverage recover from 4% in 1900, | 0:46:06 | 0:46:11 | |
to almost 20% now. | 0:46:11 | 0:46:13 | |
So, we have to thank David Douglas? | 0:46:13 | 0:46:16 | |
-We certainly do. -But he never saw the result? | 0:46:16 | 0:46:19 | |
If he looked at Scotland now, | 0:46:19 | 0:46:20 | |
and the whole landscape is lots of forests of pines, | 0:46:20 | 0:46:24 | |
he'd be very proud? | 0:46:24 | 0:46:26 | |
He would be, and quite right. | 0:46:26 | 0:46:28 | |
But thanks are also due to the likes of the third Earl, | 0:46:28 | 0:46:32 | |
who supported David Douglas, | 0:46:32 | 0:46:34 | |
enabling him to transform Scottish forestry | 0:46:34 | 0:46:37 | |
into the billion pound industry it is today. | 0:46:37 | 0:46:42 | |
-OVER WALKIE-TALKIE: -Hello Brian, it's Lady Mansfield. Have you | 0:46:42 | 0:46:45 | |
-still got Mary with you? -I sure do. | 0:46:45 | 0:46:47 | |
Please could you bring her to the Royal Garden? Thank you! | 0:46:47 | 0:46:50 | |
We're on our way! | 0:46:50 | 0:46:51 | |
Today, Brian and the family are carrying on the spirit | 0:46:53 | 0:46:56 | |
of the third and fourth Earls, with plans to reinstate the orchard | 0:46:56 | 0:47:00 | |
in the four-acre Victorian walled garden. | 0:47:00 | 0:47:04 | |
-We've got here, it's been quite a trek! -That's marvellous! | 0:47:05 | 0:47:08 | |
You know I said that when we had important people to come and visit, | 0:47:08 | 0:47:12 | |
we really liked it if we could manage to get them | 0:47:12 | 0:47:16 | |
to plant a tree for us? | 0:47:16 | 0:47:18 | |
There's a lovely, great hole there, looks perfect. | 0:47:18 | 0:47:21 | |
So, it would be just fantastic if we could ask you to plant a tree. | 0:47:21 | 0:47:27 | |
-Come on, let's get going. -If I give you the planting spade... | 0:47:27 | 0:47:29 | |
Gosh, that's beautifully shiny. | 0:47:29 | 0:47:31 | |
And Mary, we've chosen a William pear. | 0:47:31 | 0:47:34 | |
Oh, it's got a good root. | 0:47:34 | 0:47:36 | |
Getting into this now. | 0:47:41 | 0:47:43 | |
-Fantastic. -In she goes! | 0:47:44 | 0:47:47 | |
-Is that OK? -That's beautiful, thank you. | 0:47:49 | 0:47:51 | |
That's absolutely perfect. | 0:47:51 | 0:47:53 | |
Well, I feel in very good company with all the royals at Scone Palace. | 0:47:53 | 0:47:58 | |
Let's hope it grows to be a very fine tree. | 0:47:58 | 0:48:01 | |
As my visit draws to an end, | 0:48:09 | 0:48:11 | |
the Palace is gearing up for what will be a real treat - | 0:48:11 | 0:48:14 | |
a grand dinner for 40 of Lord and Lady Mansfield's great friends, | 0:48:14 | 0:48:19 | |
followed by traditional Scottish reeling. | 0:48:19 | 0:48:22 | |
Now, I've got to get my bearings here. | 0:48:25 | 0:48:27 | |
This must be where the dancing is, but last time I saw it, | 0:48:27 | 0:48:31 | |
there was a table the whole length of the room. | 0:48:31 | 0:48:34 | |
I hope all those statues stay like that, | 0:48:34 | 0:48:37 | |
with the bouncing up and down of the reels, | 0:48:37 | 0:48:40 | |
because it certainly will make the floor bounce. | 0:48:40 | 0:48:42 | |
I can see that you're busy, Jean. | 0:48:45 | 0:48:46 | |
Is this an exciting time for you? | 0:48:46 | 0:48:48 | |
Yes, it's lovely, lovely, really exciting, really exciting. | 0:48:48 | 0:48:51 | |
This is for the pre-dinner drinks tonight. | 0:48:51 | 0:48:55 | |
We're having champagne. | 0:48:55 | 0:48:57 | |
Nothing but the best. | 0:48:57 | 0:48:58 | |
Talking of nothing but the best, were you here when the Queen came? | 0:48:58 | 0:49:02 | |
-Yes. -What drink did she have? | 0:49:02 | 0:49:04 | |
Dubonnet. Dubonnet, and she had to get a new bottle because, well, | 0:49:04 | 0:49:10 | |
we thought maybe somebody had served her a bad drink, maybe a bottle | 0:49:10 | 0:49:14 | |
they'd had in the back of the cupboard for a number of years. | 0:49:14 | 0:49:17 | |
It's the same with Princess Margaret, | 0:49:17 | 0:49:19 | |
she's only once ever been here that I know of, and when she came, | 0:49:19 | 0:49:24 | |
she made up her own gin and tonic. | 0:49:24 | 0:49:27 | |
Did she? And did she like it? | 0:49:27 | 0:49:29 | |
-Yes. -We've heard she enjoyed it, of course. -Yes. | 0:49:29 | 0:49:32 | |
I've been tasked with coming up with a suitably Scottish pud | 0:49:34 | 0:49:37 | |
for the party. | 0:49:37 | 0:49:38 | |
So, I've recruited William and a bottle of Scotch, | 0:49:40 | 0:49:43 | |
and I'm inspired to make an old favourite, | 0:49:43 | 0:49:46 | |
full of fine Scots ingredients. | 0:49:46 | 0:49:49 | |
Cranachan couldn't be more Scottish. | 0:49:49 | 0:49:51 | |
In fact, my mama would be very proud of me. | 0:49:51 | 0:49:54 | |
-Will you help me? -I'll try to help. | 0:49:54 | 0:49:56 | |
The first thing to do is to caramelise the oats | 0:49:56 | 0:49:58 | |
to make them nice and crunchy. | 0:49:58 | 0:50:00 | |
So, equal amounts of light muscovado sugar | 0:50:00 | 0:50:04 | |
and jumbo Scottish oats go into the pan with a knob of butter. | 0:50:04 | 0:50:08 | |
Just get turning with that. | 0:50:08 | 0:50:10 | |
So literally just flip it around? | 0:50:10 | 0:50:11 | |
Flip it around, preferably not all over the floor! | 0:50:11 | 0:50:13 | |
And I've got these raspberries. | 0:50:13 | 0:50:16 | |
Am I right in thinking that this area is particularly famous for raspberries? | 0:50:16 | 0:50:19 | |
Yes, yes, yes. | 0:50:19 | 0:50:21 | |
This would be the raspberry bowl of Britain. | 0:50:21 | 0:50:23 | |
We have very long summer days, a bit of rain, it is Scotland, | 0:50:23 | 0:50:27 | |
but long summer days, that's the key. | 0:50:27 | 0:50:29 | |
Now for the cream. | 0:50:31 | 0:50:32 | |
As this cranachan is for a special occasion, | 0:50:32 | 0:50:35 | |
I'm going to make it extra luxurious by whisking double cream | 0:50:35 | 0:50:40 | |
into rich mascarpone. | 0:50:40 | 0:50:41 | |
When the oats are beautifully brown, put to one side to cool. | 0:50:43 | 0:50:47 | |
Now we need the whisky. | 0:50:48 | 0:50:50 | |
Shall we judge it? What do you think? | 0:50:51 | 0:50:54 | |
-Like that? -I think that looks perfect. | 0:50:54 | 0:50:57 | |
We'll see how we go. | 0:50:57 | 0:50:58 | |
Fold the cooled oats into the whisky and cream, | 0:50:59 | 0:51:03 | |
along with those lovely Scottish raspberries. | 0:51:03 | 0:51:05 | |
It's a bit like Eton mess. | 0:51:08 | 0:51:10 | |
-It is, yeah. -But it's Scottish. | 0:51:10 | 0:51:12 | |
-Scottish mess. -Scottish mess! | 0:51:12 | 0:51:14 | |
It is really sheer luxury. | 0:51:17 | 0:51:19 | |
-Come on. -All right. | 0:51:19 | 0:51:21 | |
I reckon you might have topped the chart with that, that's very good. | 0:51:28 | 0:51:31 | |
It will give us good energy for the dancing to come, as well. | 0:51:31 | 0:51:34 | |
And we'll need it. Well, some of us will! | 0:51:34 | 0:51:37 | |
Always serve at the guest's left-hand side. | 0:51:40 | 0:51:45 | |
Water and the wine at the guest's right-hand side. | 0:51:45 | 0:51:49 | |
Down in the kitchen, Steve Gilroy, the head chef, is hard at work, | 0:51:52 | 0:51:57 | |
and I can't wait to see what he's serving ahead of my pud | 0:51:57 | 0:52:01 | |
for tonight's grand dinner. | 0:52:01 | 0:52:03 | |
May I come into the chef's domain? | 0:52:04 | 0:52:07 | |
Hello. | 0:52:07 | 0:52:08 | |
What's going on, Steve? | 0:52:08 | 0:52:10 | |
We're preparing canapes for the dinner that you're attending. | 0:52:10 | 0:52:14 | |
Lady Mansfield said you're going to have venison in some form? | 0:52:14 | 0:52:17 | |
Yeah, we have some lovely roe deer from the Estate. | 0:52:17 | 0:52:20 | |
It's the same dish that I did for Lord Mansfield's 60th last year. | 0:52:20 | 0:52:23 | |
-So, it's well practised? -Yeah, it's well practised! -Well, that's good. | 0:52:23 | 0:52:26 | |
Goodness gracious, what is this? | 0:52:26 | 0:52:27 | |
This is a haggis bonbon, and it's with a whisky jus, | 0:52:27 | 0:52:30 | |
so you eat the haggis and then drink the jus. | 0:52:30 | 0:52:33 | |
You don't want too many of those! | 0:52:33 | 0:52:35 | |
No, well, it depends! | 0:52:35 | 0:52:37 | |
BAGPIPES PLAY | 0:52:42 | 0:52:46 | |
A huge array of the Murrays' family friends have gathered for the night, | 0:52:58 | 0:53:03 | |
and I'm told that there are many fine Scottish dancers amongst them. | 0:53:03 | 0:53:07 | |
And I've got my mother's Wilson tartan sash to help me fit in. | 0:53:08 | 0:53:13 | |
Mary, can I introduce you to Jane McNab? | 0:53:13 | 0:53:16 | |
-Hello, how do you do? -How do you do? | 0:53:16 | 0:53:19 | |
This is Brian Ivory, Sir Brian Ivory, | 0:53:19 | 0:53:22 | |
and this is Jane's husband, Jamie McNab. | 0:53:22 | 0:53:24 | |
-Hello. -Hello. | 0:53:24 | 0:53:25 | |
I have to look, is that badger, | 0:53:25 | 0:53:28 | |
-or... No, what is it? -No, it's horsehair. | 0:53:28 | 0:53:31 | |
Horsehair! You can see how ignorant I am. | 0:53:31 | 0:53:35 | |
-How many's that? -Three, four, five, six, seven... 14. -Perfect. | 0:53:55 | 0:53:59 | |
Come on, then. | 0:53:59 | 0:54:00 | |
Dinner is served, | 0:54:05 | 0:54:07 | |
and Jean is in her element, keeping everything flowing smoothly. | 0:54:07 | 0:54:11 | |
Thank you. | 0:54:11 | 0:54:13 | |
The seared venison is the star of the show. | 0:54:13 | 0:54:16 | |
And, with the palace sparkling and fully brought to life, | 0:54:19 | 0:54:23 | |
it's easy to imagine the many royals enjoying the Murray hospitality | 0:54:23 | 0:54:28 | |
throughout the centuries. | 0:54:28 | 0:54:30 | |
-The one that Mary's done was like that, all right? -Right, OK. | 0:54:32 | 0:54:35 | |
And the chef has made sure there's enough of my cranachan for everyone. | 0:54:35 | 0:54:40 | |
Let battle commence, ha-ha! | 0:54:41 | 0:54:43 | |
One day you will be the Earl of Mansfield. | 0:54:53 | 0:54:55 | |
-I will. -Have you thought how you'll feel about that? | 0:54:55 | 0:54:58 | |
Quite the responsibility. | 0:54:58 | 0:55:01 | |
That's 16-plus generations. | 0:55:01 | 0:55:04 | |
One thing I've always been keen to ensure | 0:55:04 | 0:55:08 | |
is I don't want to be known as William who just went home. | 0:55:08 | 0:55:11 | |
That's what I could very easily do, | 0:55:11 | 0:55:13 | |
but I wouldn't be able to cope with that. | 0:55:13 | 0:55:15 | |
I want to go out in the world and earn my own stripes. | 0:55:15 | 0:55:17 | |
And the relationship that you have with your staff is extraordinary. | 0:55:17 | 0:55:22 | |
It means a lot to you, doesn't it? | 0:55:22 | 0:55:23 | |
It means a huge amount to me. | 0:55:23 | 0:55:25 | |
Theoretically speaking, they should call me now My Lord, | 0:55:25 | 0:55:28 | |
which I find really strange. | 0:55:28 | 0:55:30 | |
So I insist upon them all still calling me William, | 0:55:30 | 0:55:33 | |
because that's what they've called me for years. | 0:55:33 | 0:55:36 | |
So you wish to carry on the traditions of Scone? | 0:55:36 | 0:55:39 | |
Very much so, and, yeah, | 0:55:39 | 0:55:41 | |
I want to continue the tradition and marry the old to the new | 0:55:41 | 0:55:44 | |
and drag Scone into the 21st-century and beyond, | 0:55:44 | 0:55:47 | |
and I'm very excited by that. | 0:55:47 | 0:55:49 | |
MUSIC: The Dashing White Sergeant | 0:55:53 | 0:55:56 | |
And back! | 0:55:56 | 0:55:57 | |
It's all coming back to me... | 0:55:57 | 0:55:59 | |
Sort of! | 0:55:59 | 0:56:01 | |
But what fun to be reeling again. | 0:56:01 | 0:56:03 | |
And turn! | 0:56:03 | 0:56:05 | |
It's been so wonderful to be here amongst all this incredible history | 0:56:05 | 0:56:10 | |
at Scone... | 0:56:10 | 0:56:11 | |
Woo-hoo! | 0:56:11 | 0:56:12 | |
..and get a taste of the royal pleasures | 0:56:12 | 0:56:15 | |
that so delighted all the kings and queens | 0:56:15 | 0:56:18 | |
who came here over the past 12 centuries. | 0:56:18 | 0:56:21 | |
I'll never forget being given this one-off peek into the private side | 0:56:21 | 0:56:27 | |
of this Scottish national treasure. | 0:56:27 | 0:56:29 | |
And it's good to know that, with William and his family | 0:56:29 | 0:56:32 | |
and their loyal staff, its future is in safe hands. | 0:56:32 | 0:56:36 | |
Next time, I visit Powderham Castle on the Devon coast | 0:56:47 | 0:56:52 | |
to meet the youngest generation of one of Britain's oldest families... | 0:56:52 | 0:56:56 | |
The cream before the jam. | 0:56:56 | 0:56:58 | |
..who are taking on the challenge of a great estate... | 0:56:58 | 0:57:02 | |
There's an awful lot for you to do here, Charlie. | 0:57:02 | 0:57:05 | |
..and doing things a bit differently. | 0:57:05 | 0:57:08 | |
The best thing about the staircase, obviously, | 0:57:08 | 0:57:10 | |
is going down on a tray or on your bottom. | 0:57:10 | 0:57:12 |