Scottish cook takes Masterchef title
Jamie Scott, a sous-chef from Arbroath in Angus, has been crowned the winner of this year's MasterChef: The Professionals.
In the final challenge of the BBC2 series, the 26-year-old made a three-course dinner reflecting his career.
He beat Brian McLeish, head chef at an Aberdeen restaurant, and Sven-Hanson Britt.
Jamie, who currently works at Rocca in St Andrews, said: "I want to cry a little bit I'm so happy."
He added: "It's not settled in yet, I wasn't expecting to win.
"The blood, the sweat, the tears - it's hard to fathom how much emotion goes into cooking and I hope I've showed that."
Jamie, who lives in Arbroath with his wife Kelly, is the eighth winner of the show.
He was praised by the judges on Tuesday's show for his passion for food and love of cooking.
Judge Marcus Wareing said: "Jamie is a fantastic chef that has a personality and a big, big heart. That goes a long way in food and this is reflected in his plates - you can see it.
"I know we have found a true champion, we've found one of the future chefs of the country."
Monica Galetti said: "Jamie has always given us delicious food, food that he enjoys eating. I am going to be so happy to follow this chef's career."
The finalists had to complete tasks including preparing a Michelin-standard dish for 25 acclaimed Michelin-starred chefs, inspectors and restaurateurs, and travelling to San Sebastian in Spain to cook for influential chef Andoni Luis Aduriz at his famous restaurant Mugaritz.
Jamie started his career at 14 as the most junior person in the kitchen of his parents' pub, and eventually worked his way up to running it.
He was inspired by his mother, who was herself a chef.
He hopes to cook on TV and publish a book, as well as opening his own restaurant, which would be "modern British with personal references", including his love of Thai food and the classic French cuisine he learned to cook with his mother.
For the starter on his winning menu he served crab with pickled cucumber and apples, served with savoury doughnuts filled with flaked smokies and cheddar cheese.
His main course was glazed short rib of beef with beef dripping, fried croutons and onion, smoked beef sirloin, salt baked turnips and burnt shallot puree, served with watercress puree and a beef jus.
For pudding he served lemon cake topped with Italian meringue with lemon macarons, almond crumb, lemon curd and salted almonds, with a basil sorbet.