Great British Menu S16E04 Scotland Starter and Fish (1280x720p HD, 50fps, soft Eng subs)

Great British Menu S16E04 Scotland Starter and Fish (1280x720p HD, 50fps, soft Eng subs)

Great British Menu moves on to the Scotland heats. Competing for the top spot are four chefs, three of them all known to each other as they all have their own restaurants in Edinburgh. There is a reigning champion from last year for Scotland, Roberta Hall, and she is joined by fellow capital chefs Stuart Ralson and Scott Smith. The fourth competitor is returner Amy Elles, who has a seafood restaurant by the coast in Fife. She lost out to Roberta in last year's Scotland final. / / Presenter Andi Oliver welcomes them to the kitchen, where the theme for this year's competition is a celebration of British invention and innovation. Given Scotland's historic success with scientific discovery, the chefs have plenty of inspiration to draw upon, from the invention of television and toasters to penicillin. / / One of the four must leave the competition at the end of the episode. Which one that is will be decided by the veteran judge of this week's competition, a previous winner who remains a surprise to the chefs until the moment they walk into the kitchen to taste their first course: canapes. / / Veteran and Michelin-starred Tom Brown, a seafood specialist, tastes their canapes, which range from a cheese tart to a duck liver parfait. / / The starter dishes draw upon Scotland's proud history of medical discovery and innovation, with a crispy shredded beef and Lanark blue cheese dish presented in a dish shaped like a giant petri dish to celebrate Alexander Fleming's invention of antibiotics, and another a homage to the 'Edinburgh Seven', the first women medical students at Edinburgh University. The other two starters both take as their inspiration the invention of 'family planning'. One, 'the birds and the bees', is a quail and honey dish, while the other uses aphrodisiac ingredients. But which will Tom score highest? / / Then it is on to the fish course, veteran judge Tom's specialty. He has a traditional Cullen Skink soup served with turbot to try from Roberta, on a dish celebrating the work of Edinburgh born physicist James Maxwell. The dish is served on a colour wheel as an homage to his invention of the first colour photograph. Another lobster dish pays homage to Scottish scientific pioneer Mary Sommerville and her work in the field of astronomy. But one chef must be sent home by Tom.

First broadcast: 31 March 2021
Duration: 1 hour

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Media info:-
Format : MPEG-4
Format profile : Base Media
Codec ID : isom (isom/iso2/avc1/mp41)
File size : 2.14 GiB
Duration : 58mn 57s
Overall bit rate mode : Variable
Overall bit rate : 5 196 Kbps

Video
ID : 1
Format : AVC
Format/Info : Advanced Video Codec
Format profile : [email protected]
Format settings, CABAC : Yes
Format settings, ReFrames : 4 frames
Codec ID : avc1
Codec ID/Info : Advanced Video Coding
Duration : 58mn 57s
Bit rate : 5 061 Kbps
Width : 1 280 pixels
Height : 720 pixels
Display aspect ratio : 16:9
Frame rate mode : Constant
Frame rate : 50.000 fps
Color space : YUV
Chroma subsampling : 4:2:0
Bit depth : 8 bits
Scan type : Progressive
Bits/(Pixel*Frame) : 0.110
Stream size : 2.08 GiB (97%)
Encoded date : UTC 1904-01-01 00:00:00
Tagged date : UTC 1904-01-01 00:00:00
Color range : Limited
Color primaries : BT.709
Transfer characteristics : BT.709
Matrix coefficients : BT.709

Audio
ID : 2
Format : AAC
Format/Info : Advanced Audio Codec
Format profile : LC
Codec ID : 40
Duration : 58mn 57s
Bit rate mode : Variable
Bit rate : 128 Kbps
Maximum bit rate : 137 Kbps
Channel(s) : 2 channels
Channel positions : Front: L R
Sampling rate : 48.0 KHz
Frame rate : 46.875 fps (1024 spf)
Compression mode : Lossy
Stream size : 54.0 MiB (2%)
Language : English

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