Calum: "I'm just going to make this muscle butter, which is basically 50:50 mussels and butter. Hot, hot, hot. The title's in Gaelic called 'Glan Namara' which basically means clean the sea. And it's inspired by a man called Dave McKay, who spent a lot of his career cleaning all the shorelines around Scotland, basically. He was a marine environmentalist.'

Calum: "These scallops have actually just been picked up coming down for the competition. Some sea spaghetti as well, some celeriac purée, some muscles and cockles and things like that as well."

Notes taken during cooking

Calum works on his sauce made with champagne fish stock and vanilla pods.

Later ...

Calum's blitzing the root vegetables with milk and butter for his celeriac puree. He's also prepping his foraged seaweed.

Calum: "This is a dulse that I've pickled with champagne vinegar."

Aktar Islam: "I do like seaweed in plates of food, but I just hope it's not too much."

Plating

Calum is serving locally sourced shellfish, foraged seaweeds, and a coral shaped pastry made with milk, gram flour and olive oil. Next, his champagne sauce is finished with vanilla.

Celeriac puree is first onto the shell dishes.

Steamed clams, cockles, and the edible deep fried coral pastry are next.

Each dish is finished with the seaweeds, followed by the champagne and vanilla sauce.