Judge asks Chef some key questions about the finished dish

Aktar Islam: "Starting off with the panna cotta. Have you got that texture right?"

Chef Scott: "Yeah, I think it's there. It holds up nicely.

Fellow Chefs, talking behind the scenes:

Obviously. It's visually super impressive.

Aktar Islam: "The next element is the Tonburi. Is that adding what you wanted it to do?"

Chef Scott: "It's been bound in that Yuzu Ponzi, which is just reinforcing that umami flavour coming through. Yes."

Fellow Chefs, talking behind the scenes:

I think he did well without considering how late he actually got the tonburi. Yeah, it's probably something I'll look at using.

Aktar Islam: "And then onto the Daikon radish. You've put a lot of work into this."

Chef Scott: "Yes, I finished it with a little bit of togarashi ... which I actually forgot."

Andi Oliver (behind the scenes): "What this daikon doesn't need is more stuff on it" 

Aktar Islam: "Together, as a dish, is it working for me?" 

Chef Scott: "Yeah, for me, it works."

Aktar Islam: "What score would you give it out of ten?"

Chef Scott: "Because the togarashi's not on there and because I would have liked to have marinated the tonburi seeds overnight, I give it an eight."

Summary

Aktar Islam: "Scott, for your dish, "Agitos", you represented the logo really well. The panna cotta. I think the heat that came through was absolutely fantastic, but it does need to be firmer and then have that more decadent mouth feel. The daikon, for me, it's like the most pampered piece of daikon I've seen in my life. You know, you really put some work into it, but the flavour was almost too intense. The tonburi, I think, is just a bit too much on the plate. So, for me, this dish feels like a collection of ideas. It was just all over seasoned. It just didn't create a cohesive starter."