Scotland Tom Kitchin and Matthew Gray battled it out to represent Scotland in the national finals. Find out more about the series.

In this article

The week's winner

Day one: Starter

Tom's starter gave a nod to traditional British breakfasts with his wild boar sausage and homemade baked beans, while Matthew Gray served beef shoulder braised in Cabernet Sauvignon. Matt's ice cream came from Mackie's Limited in Aberdeenshire, while Tom's wild boar was from Hilton Wild Boar Farm, Perthshire.

• Tom Kitchin's Wild boar British breakfast
• Matthew Gray's Braised shoulder of beef with a white turnip salad and horseradish ice cream

Day two: Fish course

For the second course, the chefs celebrated top quality Scottish seafood. Matthew showcased prawns with a vibrant mint pea purée and carrot foam, while Tom matched baby beetroots, peppery watercress and horseradish cream with wood-smoked pike. Tom's pike was from The Oak Tree Inn, Loch Lomond, while Matthew's prawns came from Ronnie Plunkett of Loch Linnhe.

• Matthew Gray's Prawns with minted pea purée and carrot foam
• Tom Kitchin's Smoked pike served with summer baby beetroot salad, watercress and horseradish cream
• Tom changed tack for the finals, opting for a simpler dish of Carpaccio of octopus

Day three: Main course

Both chefs chose Scottish lamb as their main course meat. Matthew wrapped his loin of lamb in a chicken mousse and bread crust, while Tom's dish of chops and lambs' tongues was not for the squeamish. Matthew's lamb loin was sourced from Mains of Dalrulzion farm, and Tom's offal from Glenarn home farm, both in Perthshire.

• Tom Kitchin's Barnsley chop with braised summer lettuce parcels, kidneys and sweet breads
• Matthew Gray's Loin of Scottish lamb wrapped in a bread croûton with asparagus and balsamic baby beetroot

Day four: Dessert

The chefs created dishes based around the best seasonal fruit for their final courses. Matt rustled up a rustic crumble with a scoop of homemade ice cream, made using marzipan from Mathiesons Bakeries in Larbert. Tom's delicate parfait with summer fruits was scented with heather honey from Heather Hills.

• Tom Kitchin's Heather honey parfait with gooseberries, elderflowers and raspberries
• Matthew Gray's Rhubarb and pecan crumble with marzipan ice cream

This week the judges went for Tom Kitchin to go through to the Great British Menu 2008 finals.