Going by the fact that you’re in Scotland, I’m going to hazard a guess that the No. 3 apple is James Grieve. While it’s quite acidic earlier in the season, when it is picked for use as a cooker, it mellows out considerably by this time of year, and the flesh is said to be quite soft. It’s a traditional Scots apple and frequently planted as a pollinator in the UK (particularly for Cox’s Orange Pippin, if I remember correctly). Color appears to vary, with the red streaking developing to different degrees, but I’ve seen pictures that look fairly like your apple.
Given that the first apple is very sharp and large, that you’re in the UK, and the likely age of the trees, I’m going to guess that it’s a Bramley, but it might be another English (or Scottish) style cooking apple.
Don’t have a good guess about no. 2. (Still can’t see the picture, among other things.) Maybe a Cox that was not fully ripened? Cox and Bramley with James Grieve as a pollinator would be a likely trio in the UK, but I’ve read that Cox doesn’t ripen particularly well in Scotland.
Other people here know a lot more than I do, but those would be my guesses.