麻豆社

24 of Britain's top chefs compete for the chance to cook at a most prestigious banquet at the Palace of Westminster. In the year of the Queen's 90th birthday, the chefs are celebrating the everyday great Britons who have been honoured for their selfless work to charities, to their communities and to the country. The chefs have to showcase the transformation in British cuisine during the Queen's historic reign, creating dishes that could be a legacy to the new Elizabethan age.

This week, three of Scotland's finest chefs are competing to be crowned champion. All week, Ally McGrath has been keeping the veteran judge entertained with his very individual approach. His main course is called the backbone of Britain - a hearty dish for all those hard-working great Britons. The highly competitive Adam Handling has been showcasing the finest produce grown and caught in and around the UK in his menu. His main course is no exception - he is creating a modern take on a Sunday lunch by using premium-grade wagyu beef and combining it with langoustine and Asian flavours. It is an unusual combination that has got the veteran's interest. Once again, Michael Bremner is out to show how inventive he can be. He is cooking mallard with his version of the famous Scottish dish of stovies. He is also being innovative by using beeswax with blackberries, but will it pay off?