Francis Legge is Scottish and runs Shortbread Society — a Goldbelly bakery built on a shortbread recipe that, judging by his Instagram, has not changed since his grandmother first wrote it down. He competed in fish and chips, which is the British dish a Scottish chef can be expected to defend on national television without breaking a sweat.
His fish was haddock, not cod — a quiet Scottish flag — and his peas were mushed by hand with a little mint and butter. Bobby's mushy peas, per the broadcast, were "smooth." Smooth mushy peas are processed mushy peas. Real ones have texture. The judges, two of whom have eaten the real thing in pubs in actual Scotland, picked Legge's.