[theme music] ♪ ♪ As a chef, I've been privileged to travel to all corners of the globe.

But there are one small group of islands that, in my mind, has it all.

From farmers to fishermen.

And great seafood!

These are delicious.

Absolutely delicious.

Joining me on my journey, I'll be meeting some of my mates, who just happen to be some of the finest chefs in the entire world.

[laughing] Butter.

Where is that special place?

Great Britain, of course.

Woo-hoo!

♪ ♪ [scottish music] JAMES (VOICEOVER): I'm on an awesome adventure around the United Kingdom, and I've been making my way through Bonny Scotland.

I've got my traveling companion and top Scottish chef, Tom Kitchin, in the passenger seat.

We've been having a blast, and I'm hoping today will be no different.

[upbeat music] ♪ ♪ The trip continues.

To Edinburgh?

My hometown?

JAMES: Yeah, exactly.

Why did you set up in Edinburgh in the first place?

I was originally born in Edinburgh, but my wife and I-- we weren't married at the time.

But we were looking to set up a business, and the choice was London, Edinburgh.

And the draw of coming home was too much.

And do you know what?

It was the best decision we ever made.

Because you trained all over the place, didn't you, really?

Classically French.

- Yeah.

Classically French, London for many years, Paris, south of France with Alain Ducasse in Monte Carlo.

And what was that like, coming back to your hometown and opening a restaurant?

How was it taken?

Because sometimes, it's-- it's a slow burner.

How was it?

Yeah no, it was.

I mean, it was a very humble start.

We had a 50 grand overdraft from the bank.

We had mom and dad savings, granddad savings, our savings.

And we even like, got the old pots and pans from Pierre Koffmann's old restaurant, La Tante Claire.

Yeah.

And just started.

We had 20 bottles of wine on the list at the beginning.

Can you imagine?

That's it?

You know, so I'm really proud of the journey that we've come on.

Yeah.

JAMES (VOICEOVER): Speaking of journeys, we're heading south, to Scotland's capital city, Edinburgh, situated on the southern shores of the Firth of Forth.

But before we get there, I'm taking Tom on a little detour to Edradour Whisky Distillery in Pitlochry.

And here they are, the iconic white and red buildings of Edradour Distillery.

JAMES: I'm going to get you to have a look around because I think you'll love this place.

I certainly fell in love with it when I came here, so it'd be interesting to see what you think of, what is Scotland's smallest whisky distillery?

TOM: I look forward to seeing it.

[scottish music] ♪ ♪ JAMES (VOICEOVER): They must have known we were coming.

Founded in 1825, originally as a cooperative of local farmers, Edradour has been producing traditional handmade whisky and innovative new single malts ever since.

The distillery is now under the watchful eye of owner Andrew Symington, who's committed to safeguarding the history and integrity of scotch whisky.

Just the man to show us around.

He produces 200,000 liters of pure alcohol a year which, after 10 years of maturation, yields approximately 480,000 bottles of whisky.

That sounds like a lot.

But what he makes in a year, larger distilleries churn out in a week.

So there really is something extra special about this place.

Now, the reason why I brought you here is twofold, really.

One of which, you haven't been here before.

Yeah.

The other one of which is I wanted to come here because this is my whisky barrel.

Five years ago, I came here.

Yeah, it was 2013.

It was filled by your own fair hand.

And when will this be ready?

Because it's already been here five years.

Another five years.

You could bottle some off at 10, and then you could maybe leave some to go for 12 years, 15, 18, 21.

The world's your oyster.

But the problem is with that, you're getting less and less liquid, aren't you?

Becomes less and less, but it becomes more concentrated, more flavorsome, more full.

Now, I always remember what you said.

It smells of money, but your money disappearing.

It's fascinating.

I mean, the term angel's share, that's where it comes from, isn't it?

Yeah, angel's share is the whiskey evaporating.

But it's my bloody money that's-- [laughter] And you don't want it warm weather, do you?

No it's been warm for the last four weeks.

As I said, this is hell.

Please, rain, cold, snow.

Anyway, I'm going to leave you to have a taste of some of this because it is fantastic.

I think I'm in safe hands here.

And I'm going to-- I'm going to cook for you afterwards, all right?

Come on, I'll show you.

Come on.

Love it.

[gentle music] ♪ ♪ ANDREW: OK, Tom, let's get to the more interesting side of things, yeah?

Does that mean taste it?

That means tasting, yeah.

Brilliant.

This baby is a 1993 Edradour, an oloroso sweet sherry cask.

So it's just short of 25 years.

It's got a real richness to it.

So let's crack it open and have a look.

That looks a bit like a giant corkscrew you got there.

Yeah, exactly.

♪ ♪ ♪ ♪ This is what's known as a dooker.

A dooker?

Like dookin' for apples.

We're dookin' for whisky.

♪ ♪ That's a good color, that.

Isn't that brilliant?

It really has a deep, dark color, doesn't it?

This is 25 years in a very, very good cask.

TOM: That'll put hairs on your chest, eh?

ANDREW: It certainly will.

TOM: Wow, thank you.

Look at that color.

Now, just swirl it around the glass like so.

And if you let that settle.

Gather some saliva.

Take a sip of whisky.

Hold it for five or six seconds, and then just let it go.

Then you'll get a sensational-- ♪ ♪ Wow.

[cough] Isn't that wonderful?

That is unbelievable.

It's probably around 55% to 57% alcohol.

TOM: It feels it.

Congratulations, that is quite something.

To your health, sir.

Sláinte.

- Sláinte.

JAMES (VOICEOVER): While Tom's getting stuck into the good stuff, I've set up my mobile kitchen on the banks of the Edradour Burn to cook up some whisky chicken with mustard sauce.

How fabulous is this place?

It really is special.

I'm so glad I've come back again.

Now, I've got to taste this.

This is the 10-year-old one.

That is going to be perfect for this dish.

So first of all, the chicken.

What we're going to do is break this up into sort of eight pieces.

Remove the legs.

Just literally break it through there, so you've got the little knuckle.

Cut through.

Do the same with the other side, break it through.

Find the little knuckle and cut through with your knife.

So you end up with one leg, one thigh and same thing again.

Cut through, one leg, one thigh.

We've got our nice little winglets, which I'm going to use as well.

Trim these off.

And then for our white meat, of course, you've got the chicken breast here.

The easiest way to look at that, you've got a wishbone here.

If you create a little V from that wishbone, one cut either side, one that side and one that side, cut through that little V all the way down and through the joint, and you end up with a nice piece of white meat.

Same thing with the other side.

Cut through.

This is just a simple preparation.

It's called cut for saute.

It's one of the things that you learn at college.

That and not to drink too much whiskey before you start class.

That's the only bone that we whack through.

So get rid of that.

And then with this joint of meat, I like to keep it on the bone, so we just cut all the way through like that.

And to simply cook this, what we're going to do, take a touch of butter in our pan and start to color our chicken.

No need to season it yet.

This is actually quite a crucial part of it, so we leave that to gently color.

Meanwhile, I go wash my hands in very, very clean Scottish water.

[instrumental folk music] ♪ ♪ Now, the chicken should be coloring nicely.

Look at that.

So just leave that searing nicely.

While that's happening, we can take a bit of shallot or a little bit of onion, depends what you want to use.

But just chop this up.

Now, this is going to cook for at least 20 minutes, so you don't have to chop this too small.

But then again, you don't want it too big.

So same time, just a touch of garlic.

We don't want too much because we want the flavor of the whisky and the mustard predominantly for this.

And then our potatoes.

I just cut them straight in half, or the smaller ones you can put in whole.

But what I like about this is it's one-pot cooking, really.

So all your starch and everything else is all in here.

So we can then take our onions and our garlic now, throw that in.

Start to cook that.

And now for our whiskey.

Now, I'm using a 10-year-old cask whiskey for this one.

You want a decent amount of whiskey.

Now, when you're doing this over a gas fire, stand well back a little bit.

Flame it up.

So you've now got your own camping gas fire.

Lovely.

So that's flaming nicely.

Now in here, I'm going to add two different types of mustards for this.

Now, I love Dijon mustard in things with chicken.

It's just fabulous.

So a good dollop of Dijon mustard.

But I couldn't resist.

While Tom's having a wander around and being shown the distillery, I've just gone in the shop and got this.

This is their own whisky grain mustard.

So I'm going to add that to it as well.

Bit of that.

Add your potatoes.

They're going to go in.

Then we can add some tomatoes.

Just chop these up.

Now look, this is how popular this place gets.

We're, what, just in the morning now?

And you're in the middle of nowhere.

This is what happens when TV chefs just come wandering over here.

So we've got our tomatoes in.

Now for our mushrooms.

Now, these mushrooms are amazing.

And Tom got these while he was foraging at Blair Castle.

The key to this, really, is don't wash them, whatever you do.

If you want to clean them, use a brush.

And for this one that he's found, you're going to need a paintbrush, I think.

But like a toothbrush is probably the best thing to clean the mushrooms with.

Chicken of the Wood mushrooms, that beautiful orange color, which is similar to what I had when I had a spray tan once.

But beautiful, beautiful mushrooms.

So we're just going to chop these up and just add these to the mix as well.

And then finally, just to allow the chicken to cook, we're going to cover this with a bit of chicken stock.

Now bring this to the boil and gently simmer this now for about 20 minutes.

Cheers.

[upbeat music] ♪ ♪ All I'm going to do now is just finish this off with some parsley, just some chopped parsley.

You don't have to be too fancy with it, but just a touch of parsley.

That's going to go in there.

A little bit of cream, double cream, just to stabilize it.

Just a touch.

Not too much.

That's all we need.

Black pepper.

And just keep it boiling.

And as the cream starts to mix together it starts to thicken up.

Look, if you just get in here, look.

Look at this.

You get this lovely, mustardy mushroom tomato sauce.

Look at that over the top of the chicken.

It tastes amazing, this.

But stir it in.

Now, I couldn't resist not putting this in it.

We've got some wild garlic.

When it's in season like this-- there's the white flower start to come through-- you've just got to use it.

Just let that wilt down.

Now this, you don't have to put it in.

You've got garlic anyway to start with.

This is just me being a bit-- just me, really.

Chuck it in.

Because I love all this sort of stuff.

And then, finally, before we give it a quick taste-- ♪ ♪ There are certain dishes that make my left leg twitch.

This is one of them.

You know, just-- that's all it is.

Just that.

We just take the leaves and the flowers of the garlic.

That, in a stew, with the potatoes and the cream and those mushrooms?

Taste off the scale.

Mwah!

Where's Tom?

JAMES (VOICEOVER): So there you have it.

My leg-twitchingly good whisky chicken with wild mushrooms, potatoes, and mustard sauce.

♪ ♪ [stirring music] I'm in Scotland with my pal and traveling companion, Tom Kitchin.

And now we're in Tom's hometown of Edinburgh, where he's going to let us in on one of his top local food secrets.

TOM: We're in Newhaven, Edinburgh.

And I'm going to take you to meet one of my suppliers, Gary Welch who's got a family-run fish shop.

Let's go see some of the produce.

♪ ♪ ♪ ♪ Hi, Gary.

- Hi, Tom.

How are you doing?

- You all right?

- Good to see you, yeah.

- Good?

Good to see you.

TOM: Wow, looking good today.

GARY: Yeah.

TOM: Well, what I love about this place is you've always got such a great selection of fish, for not just the restaurants, but for Joe Public as well.

I think that's absolutely brilliant.

But today, Gary, I want to know about the smoked salmon.

I want to go through the whole process of how we smoke it.

And then, more importantly, I want to taste it as well.

Can we do that?

- Aye, yeah.

Let's go to the smokehouse.

Yep.

Right.

This is a traditional smoker, Tom.

Uh-huh.

Ooh.

Smell that.

That's amazing, isn't it?

So, Gary, I've been coming here for a long time now.

And I've met your brother and your daughters.

But this was a family business, your father who set up.

60 years ago, actually, aye.

60 years ago.

So the recipe for this incredible smoked salmon, does that come from back then?

GARY: Yep, yep, yep.

TOM: It's the same recipe?

GARY: Long, long, long way back.

TOM: Wow.

- Shall I get one out?

Yeah, let's have a taste.

Look at that.

The natural fat of the salmon is coming out.

Ooh!

Smoky.

- Yep.

- So tell me the process.

What happens once you've got the salmon fillets?

Well, then it goes into a salt and sugar cure, and then some spices.

And it lies in that for about six hours.

TOM: Right, OK.

And then it gets washed off.

And it's in here for two days.

TOM: OK.

And what is it you're smoking it with?

GARY: It's oak.

Oak chips.

TOM: Oak chips.

And I can see them smoldering away there.

GARY: Yep.

So nonstop.

And that is nonstop, is it?

GARY: 365 days a year.

TOM: Is it really?

So how many sides would you be smoking a week, Gary?

GARY: About 500, 600.

TOM: 500, 600?

GARY: They're very popular.

Shall we take one and slice it?

TOM: Let's do that, Gary.

GARY: Yep.

TOM: I can't wait to taste this.

Let's try it, shall we?

GARY: Get on it.

TOM: And get out.

GARY: Thank you, Tom.

♪ ♪ Oh!

That is unbelievable smoked salmon.

I mean, it's one of the best I've ever tasted.

I can't thank you enough.

I've got to dash, big man.

Take care, young chef.

Thanks very much.

Thanks very much.

JAMES (VOICEOVER): Welch Fishmongers is only 500 down the road from Tom's Edinburgh restaurant, which makes him a very lucky chef indeed.

But so am I, because I've got some to cook with, too.

And I'm not the only one who's feeling lucky.

Now, when you get really good quality smoked salmon like this, it would be a sin, really, to do anything with it other than to turn it into a simple little mousse.

And I'm going to serve that with a nice dill and cucumber pickle.

So the first thing we're going to do is prepare our pickling liquid.

Now, pickling liquid is done with vinegar.

The two vinegars that I would recommend really for this are white wine vinegar or cider vinegar.

Then we add a good pinch of sugar, chef's pinch.

And the same chieffy pinch of salt.

And that's really it for your pickle.

All you're doing is just warming this vinegar, sugar, and salt up until it dissolves.

As soon as you've done that, turn the heat off.

And then we can pay attention to the cucumber.

So peel it, first of all.

[sprightly music] And remove the seeds like that.

And then I can chop this.

And all you do is just take the veg and pop it into the pickling liquid.

A few little bits of dill now, and just sit that in the pickle a couple of hours.

It'll be fine.

Just off the heat.

It sits in there and absorbs that nice vinegar, sugar, and salt, which gives it enough time to make our mousse.

So what I'm going to do is just cut the salmon in half, leave that to one side.

And then I'm going to skin this.

Now, the best way to do this is to skin it whole.

So what you do is you just hold the fish down and wiggle the skin like that.

Then cut some of this gorgeous salmon into pieces.

I'm going to leave that to one side.

And then I'm going to turn this into a classic smoked salmon mousse.

Very simple.

So first thing you want to do is chop this up smaller.

Now, you can do it with pre-sliced salmon.

It's actually quicker with that as well.

So we just pop the salmon in there, and then a good dollop of cream cheese, some double cream, squeeze of lemon.

And then it's a good idea to season this up beforehand.

No need to put any salt in this, just black pepper.

And really keep your eye on this, because this will have a habit of actually cooking and heating the fish.

So if you leave it on, this is ruined in about two minutes.

So we just basically just stick it in the blender and pulse it only for about 30 seconds.

[gentle music] ♪ ♪ And that's it.

That's all we want.

You can see inside here, you get this amazing, simple, classic smoked salmon mousse.

Tastes really good as well.

And then what better way to serve smoked salmon pate or mousse than Melba toast?

You take sliced bread, and you pop it underneath the grill first.

♪ ♪ You can't really do Melba toast in a toaster.

It's got to be under the grill.

♪ ♪ ♪ ♪ To turn this into Melba toast is pretty straightforward.

You've got to remove the crust.

And then what you need to do now is cut the bread in half.

So literally keeping your fingers well out of the way, slice it straight in half.

It's weird doing dishes like this.

I remember doing these as a young kid.

We used to love Melba toast.

I couldn't have enough of it.

It's fantastic with smoked salmon mousse.

And then what you do is you hold the bread the other way up.

You just rub the bread on the board.

You just want normal sliced bread, nothing fancy.

And then what you want to do is basically just cut each piece on an angle.

Put it back on the tray, but the other way up.

Put it back under the grill.

Now, this is the important bit because this is the bit that makes it curl up.

And it's only going to take probably 30 seconds, so don't go wandering off.

It's only toast, but concentrate.

♪ ♪ And now to simply serve this, we're going to take some of this gorgeous smoked salmon.

Then for your smoked salmon mousse.

Now, you can dollop this or quenelle it.

This is kind of a cross between the two, really.

[sprightly music] ♪ ♪ Lovely little bit of fresh watercress.

And then some of this gorgeous little pickle.

♪ ♪ And then, of course, some classic Melba toast.

♪ ♪ There you have it.

It's simple.

But trust me, when you've got smoked salmon that good, you don't need to do anything else.

JAMES (VOICEOVER): So a huge thank you to Gary Welch and fishmongers like him all over Scotland, keeping the tradition of smoking salmon alive.

Without them, my smoked salmon mousse wouldn't be half as delicious.

[bagpipe music] And now I'm visiting kilt makers to the royal family, Kinloch Anderson.

And I'm meeting the delightful Deirdre, matriarch of this long-established family business.

Thanks for having me.

Tell me about the particular look.

Where did that originate from?

Was that a military uniform?

No, no.

Where did that come from?

The original kilt was one very, very large piece of cloth or fabric.

And he tied a bit of it round his waist, and he put the rest of it over his shoulder, and it kept him warm.

And he slept in it, and he used it as a pillow, and it was a sort of garment.

And then it really wasn't as practical as it should be, so they cut it into two.

And we had the lower half, which was the kilt, and the upper half, which was the plaid.

Now, tell me, as an Englishman, is there any do's and don'ts?

There are certain do's and don'ts, in that certain clans have control over certain tartans, and they believe that their tartans belong to them.

But there are also many tartans which everyone can wear.

Was there a Martin clan in Scotland?

Yes.

The name Martin goes back to the 12th century.

So if you come with me, we've been doing a little bit of research on the Martin.

OK.

And the Clan Martin is probably the most strongly associated with the Camerons, actually.

JAMES: OK.

So tell me about the kilt, then.

How do you end up with a kilt?

Would you pick up that piece of cloth for me, please?

Right.

Would you hold that end for me, please?

I'm not that big.

This makes one kilt?

That is what goes into one kilt.

Can you believe that?

One kilt.

So, I mean, in terms of the-- 8 yards of fabric makes one kilt.

Now, if you like to look, this is a man's kilt.

I'll lay it out.

We'll start here.

Yeah.

I never knew there was this amount of work involved in a kilt.

That is one kilt.

Now, the other thing to show you, each pleat is hand deep.

Put your hand in.

It's perfectly pattern-matched.

It doesn't hang straight.

You're not straight.

It goes around the human frame.

Yeah?

And every Kinloch Anderson kilt is perfectly pattern-matched.

So that is the skill.

We never lose the pattern.

We even pattern match the buckles and the belts.

And then, because there's so much cloth in it, it doesn't have a hem.

You couldn't turn it up.

So it's made on the selvedge edge of the cloth.

JAMES: So you can't shorten it?

The only way you can shorten it is to take it apart and shorten it from the top.

So how long does it take to make a kilt?

One person, skilled person, making a kilt will take eight hours or more.

Yeah, incredible.

And then, of course, every kilt has a label in it.

And it has the name of the person.

And it has the date on which we made it.

Right.

So when they come back four or five years later and say, well, my kilt doesn't fit me very much now, and I've only had it a year-- Might be me, I think.

I've only had it a year.

Yeah.

Well, you say, well, excuse me, sir, but we made that for you 10 years ago.

It's a wraparound garment.

Right.

DEIRDRE: It wraps around, so it is a bit flexible, getting bigger or smaller.

But it's not flexible getting taller or shorter.

Quite handy for me.

DEIRDRE: So now you've learned a little bit about how we make a kilt.

Let's get you into one.

Can't wait.

Looking forward to this.

[bagpipe music] JAMES (VOICEOVER): This is my first time trying on a kilt, so I'm a little apprehensive.

And it turns out there's a whole lot more to it than the tartan.

So it's not until you actually put everything on you realize how much work that's involved in it, starting off with the shoes.

The laces are about 2 foot long.

I probably couldn't tie these again, to be honest with you.

It literally goes around the front, around the back, around the side.

I've got my knife.

Socks, I can put them on all right.

The jacket fits amazing.

And of course, the sporran.

But it's all about the kilt.

And it's-- it's heavy, but it's comfortable.

There's no belt.

It just sits there.

I don't think I've ever worn a skirt before.

It's not really a skirt.

It's a kilt.

But it's-- you know what I mean?

It's refreshing.

Which is quite nice, I feel proper.

[bright music] ♪ ♪ JAMES (VOICEOVER): You discover something new every day.

What do you reckon?

JAMES (VOICEOVER): It turns out I love wearing a kilt.

But not as much as I love cooking with Scottish ingredients, and that's exactly what I'm going to do right now.

Now, there is so much to celebrate in terms of ingredients in Scotland.

It's difficult to choose a dish, really.

But I'm going to go right back to when I trained as a young chef.

This was one of the dishes that I learned on work experience while I was working in a restaurant in Scotland.

The restaurant's no longer there anymore, mainly because the chef was a complete nutter, and he used to throw things, quite serious things, at you.

And this is a dish using langoustines and a little bit of plaice.

So the first thing we do is turn our attention to these lovely langoustines.

Now, you start off, just remove the tail.

And then just carefully squeeze the shell.

That just breaks it slightly.

And peel it about half the shell away.

And then if you squeeze the bottom of the tail, the meat just comes straight out.

It keeps the meat nice and whole.

Now, what I like to do, really, is keep all these shells.

Just grab a few of these and pop them in your pan.

Get a rolling pin and bash them.

Brings back memories of what I should have done with that chef, to honest.

But you get so much flavor from this to make a simple little sauce.

So what you do is you start off by just covering this with cold water.

Switch it on.

And then we can turn our attention over here to our different veg.

A little bit of shallot, some celery, and some leek.

And what you want to do is just chop these up.

Now, you chop them up quite small or quite thin.

Of course, fish stock takes 20 minutes to cook.

You don't want to overcook this.

Because if you overcook fish stock, it goes quite bitter.

A few bits of leek and then just add a few peppercorns.

Bring this to the boil now and gently simmer this for about 10 minutes.

[gentle music] ♪ ♪ Now, you know when it's ready when you can smell it.

It's like a fishy facial.

I like that sort of thing.

It's a chef's thing.

But it smells amazing.

And you can tell there's so much flavor in that liquid.

Hot pan.

And this is the key to a sauce, really, is this reduction.

It changes the texture, but it also increases the flavor.

By the way, when you make a stock like that, you can freeze it.

Turn this up now and start to reduce this.

As it starts to reduce down by half, now we can add things like our double cream.

And we continue to reduce this down again.

Now, into our pan here, we're going to cook our lovely bits of plaice.

This has been filleted.

But what we're going to do is we're going to season these on one side.

Now, the main reason for this is you don't want bits of black pepper showing up on the pure white bit of fish.

So it's always good to season on the underside.

And we use a combination of oil and butter for this.

The oil will take it to a higher temperature.

The butter won't burn straight away, and it will cook quite simply and quite quick.

So as soon as the pan's hot, in we go with the fish.

[bright music] ♪ ♪ And then, after about a minute, you can see the fish cooking halfway up the side.

And then, and only then, do we take our palette knife and turn it over.

You see you get this beautiful color.

Look.

It's that combination of butter and oil.

And then we can get ready to plate it because it's really this quick and this simple.

♪ ♪ ♪ ♪ Just leave that to one side.

Meanwhile, we can turn our attention to our langoustines.

So they're going to get warmed in the pan as well.

Just a little squeeze of lemon juice in there.

Salt and a bit of black pepper.

We can then take our fish, place it on the plate.

You can see, because I've seasoned the underside of it, it keeps the flesh nice and white.

The nice little langoustines, they're ready.

We can turn those off now.

It's all about the sauce.

This is now just about ready.

So we're going to finish this off with a touch of butter.

Because the butter will help thicken the sauce as well.

Grab some parsley.

You don't have to be too fine with it.

And then, with the parsley-- it's a bit indulgent I know, but champagne.

A little bit for the chef just to try.

That'll do.

And then we put some of this in our sauce.

Bit of parsley.

You can just put these over the top.

There's no taste like langoustines.

There really isn't.

These are ace.

And then finally, you pour the sauce over the top.

You see, I love food like this.

I love the taste of it.

And I love the simplicity of it.

And that, I've got to thank a Frenchman in Scotland.

Also the ability to dodge stuff.

JAMES (VOICEOVER): So there you have it, the pan fried plaice with langoustine and champagne sauce that I risked life and limb for in a Scottish kitchen.

Totally worth it.

[festive music] ♪ ♪ I'm wrapping up the Scottish leg of my trip.

Local boy and top chef Tom Kitchin has been with me on the road.

And now I'm paying him a visit at his Michelin-starred Edinburgh restaurant, The Kitchin.

JAMES: Well, I'm kitted out in the gear.

Now for some food.

I'm looking forward to this.

JAMES (VOICEOVER): He's had his star since 2007, when at the time, he was the youngest person in the world to get one.

And I'm a little peckish, so let's hope he's made me something delicious to eat.

Oh!

Already you were a ladies man, now you're wearing a kilt.

Come on.

What do you reckon?

It's all right, isn't it?

They'll be all over you.

They won't let you out.

I think I might wear one of these in the kitchen, actually.

It's nice and cool.

So, what have we got in here, Chief?

Oh, I just thought after this incredible few days we spent together, I'd do a dish that represented Scottish seafood, you know?

So basically, everything that I could find in today's market that represents a rock pool, in a way.

On top of that, we've got seaweed, langoustine, we've got crab, we've got winkles, we've got octopus, mussels, posh caviar, a shellfish consommé.

OK?

So that's acts a little bit like the sea coming in on the rock pool, if you see what I mean.

So this is one of your biggest sellers, isn't it?

Oh, people go crazy for it, you know?

Absolutely crazy.

So let's pour that.

There we go.

JAMES: Doesn't that look good.

- There we go, Chef.

- Looks good.

Let me know what you think about it.

It's going to taste good.

[bright music] ♪ ♪ Seriously, that is so impressive.

And this guy is a huge, huge homegrown talent behind the stove.

Cheers.

- Cheers.

To Scotland.

- To Scotland!

Why not?

JAMES (VOICEOVER): Well, there's only one thing left for me and my kilt to do before we pack up the Mini and head south for England-- make up a little dessert for the good people of Edinburgh.

Now, there's one thing I haven't touched on on my journey through Scotland, and I think it's one of Scotland's greatest ingredients.

And that's these little fellas over here, the great Scottish raspberry.

They are one of the finest soft fruits in the world.

They're just delicious.

And I thought of just a simple way of how to put this together and do like a simple summer pudding, really.

It's so easy.

For this, we need some white sliced bread.

Normal, white sliced bread.

Just remove the crusts like that.

Now, I would just put these to one side, but there's seagulls flying above my head.

So they'll probably nick these.

So we'll just leave those there.

I'm going to do it in a bowl this sort of size.

So you need a circle for the bottom and a circle for the top.

We're just going to take our little pieces of bread like that.

Now, the same person who didn't want to bring the stove up here forgot the rings, so now we've got a hexagon.

And then we've got a large piece of bread.

We just take the crusts off like that and trim off the sides, which will become the bottom, if that makes sense.

Like that.

A square and a hexagon is what you need for this.

Now, for our mold, take a little bit of olive oil and pop that in the bottom of your bowl.

It's a good idea, this, because it saves you having to spend about 20 minutes to try and get it out.

And pop the cling film inside the bowl.

Just sit that in the base.

And then what I've done-- HECKLER: You all right?

Enjoying it?

JAMES: Right.

Then we've got our bread.

And I've made a little sauce here.

Now, I say I've made.

Actually, it's a lovely girl called Sam.

She's sat over there with a clipboard.

She's actually made this sauce in the comfort of her bedroom last night with a food processor.

So we just dip our bread into our sauce.

And it is a sauce.

It's not a coulis.

We're not in France.

It is a sauce, raspberry sauce.

It's just blended raspberries.

Don't put anything else in it, just the fruit.

That's all it wants.

We pop that all in here so they slightly overlap, and press it in the corners.

And then really, for this fruit, it's all about the raspberries for this one.

So fresh, Scottish raspberries, plenty of them as well.

Throw those in.

And when they're this good and this fresh, don't start messing around, putting a little bit of basil in it, a little bit of mint.

Yes, I know I've done recipes with it in the past, and that's fine.

But when you get ingredients this good, don't.

Leave it, just leave it.

We've got some of our sauce like that, a few bits of this.

And mix this together.

Don't crush them too much.

And then what you do is basically just fill this bowl and pack it in.

There you go.

Pile it all in.

Now, what I love doing shows like this is when you're out and about in the countryside, it's-- it's peaceful.

It's relaxing.

Wouldn't you agree, cameraman?

Nod if you want.

You see?

They quite like it.

The minute you get into town, you see, everything gets a bit stressful.

So now I've got a load of tourists looking at me going, what is a guy dressed like he's going to a wedding making a dessert for in the middle of a small park next to Granny's Green Steps?

You take our nice little bit of bread and you pack this full, pack it down.

Flip over the cling film like that.

Pack it down really, really well, nice and compact.

And then what usually happens with summer pudding, you'd usually have to go out in the garden and find a brick.

It's quite difficult here.

You can then take your brick, sit it on the top and leave it in the fridge.

And about three days, four days later, what you end up with-- I'm careful not to bend over, to be honest with you.

What you end up with is a nice summer pudding.

But doing it this way, if you hold the bowl like that and the cling film flat to the board, you can just lift it off, and you've got your nice summer pudding.

Right.

Few bits of sauce over the top.

Bit of this over the top.

We'll just put a few bits of fruit on it as well.

Few little bits of raspberries on the top like that.

Maybe a few bits around the side, just randomly like this.

You've got to make it look pretty, you see?

And then you can put a few sprigs of this mint.

One on there, one on there.

One there.

Now, that looks OK.

Not too bad.

If I had a stove, I would finish this off properly.

But what we're going to do is use a bit of this, double cream.

And venture back to that wonderful whisky distillery.

Now, this is off the charts.

This is their creamed whisky.

Delicious.

And whisk this up.

In fact, you know what?

There's far younger people around here.

You, whisk this up.

You're sat there doing nothing, drinking your can of Lilt.

Go on, just whisk it.

Go on.

Like that fast?

JAMES: Quicker than that.

Quicker, come on.

So what do you do for a living?

Obviously, clearly not cook for yourself.

We're students.

Students.

There, you see?

Are you just here to-- recovering from a hangover or what?

Are you?

Yeah.

Come on, you wimp.

Get it.

I usually have the strength.

That'll do, that'll do.

That's all right.

We've got a nice little bit of whipped cream, compliments of my two rather rougé commis chefs.

And we just take a little bit of our cream.

There's little cheffy things you can do, little quenelle sort of thing.

Scottish raspberries with that whisky cream.

Oh, oh, oh.

[gentle music] ♪ ♪ Delicious.

So much so, I'm going to pass these around.

Look.

There you go.

Pass them around-- there you go.

It's a pleasure.

You need some sun cream.

Your mom will worry.

JAMES (VOICEOVER): With a little help from my new friends, there's my summer pudding with Scottish raspberries and Edradour whisky cream, the perfect homage to my time in this incredible place.

♪ ♪ JAMES: Scotland is definitely a food lover's paradise.

Just in the short time I've been here, I've witnessed so many different things, from as far north as the Orkney Islands to now in Edinburgh, this bustling city, famous for so many great restaurants.

And Tom Kitchin's food is just spectacular.

So if you're ever in Scotland, eat out, enjoy it and get yourself kitted up.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪