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The Hairy Bikers' Food tour of Britain continued and they kept the best to last by arriving in Moray for the final episode in the series. The programme opened with scenes of Cullen and Bow Fiddle Rock. The motorbiking chefs then decided to bike along Speyside to Aberlour in an attempt to find out what represented Moray on a plate. Visits to the Spey Larder delicatessen, The Pantry and Walkers Shortbread Shop were interspersed with suggestions from locals. These included mince & tatties, salmon, haggis and Cullen Skink
After deciding Cullen Skink was the most representative dish, it was back on their bikes to cook in the centre of Elgin. Their version of Cullen Skink had a few unusual ingredients, including garlic. Onlookers were initially sceptical of the garlic but they enjoyed the end results.
The two bikers went on a mission to gather the ingredients for the cook off, visiting picturesque Ballindalloch Castle. They were given access to the famous junction pool, where the River Spey meets the River Avon. The trip wasn't a fishing success but in the best traditions of TV, a trout and salmon had been prepared earlier (caught that morning by Steve Brant, head gamekeeper).
Then it was off to Lossie Seafoods in Buckie to discover the secrets of smoking salmon to a high standard, followed by a tasting session.
The bikers eventually produced a dish of wild Spey salmon on a bed of lentils, honey roasted sea trout, smoked salmon and a scotch egg with a difference -
They say too many cooks spoil the broth -
Dave Myers, rounded the programme off by saying "Moray has so much stunning food, incredible countryside and welcoming people, it's definitely worth the journey".
Hairy Bikers Food Tour of Britain. Episode 30 Moray. BBC2 1715 2/10/09. Pub. 6/10/09