Original subtitles

Welcome to Dinner Club.

You must be willing to travel.

In any manner...

Screw this.

...and to any place.

You get to know each other well on such a trip, right?

You always travel in pairs.

This year, my motto is, "Be brave."

One of them is always me.

Then we got lucky.

Guys, hurry up.

3 MICHELIN STARS THE WORLD'S 50 BEST RESTAURANTS

It's getting more lovely to be with you by the minute.

We are taking a culinary inspiration trip.

Teddy, are you okay?

Where shall we begin?

That's so yummy.

I feel like the entrails are still in there.

I'm a bit afraid, if I'm honest.

After each trip, there'll be a dinner.

The person who traveled with me

cooks for everyone.

I have the feeling that I'm a really good cook.

We're cooking together.

You're doing great.

Not against each other.

Eating triggers emotions.

Oh, that's yummy.

Nothing is nicer than eating well in great company.

In fine dining it's also about the food looking good.

DINNER CLUB: GERMANY

You just made me laugh.

I had the pleasure of traveling with Caro.

We weren't in Miami as you might assume.

Not LA, New York, or Paris.

We went to Scotland.

-Scotland. -Has anyone of you ever been there?

-I've been before. -Me too.

Maybe you know Scottish cuisine a bit?

-Not at all. -A little.

It's not the most famous.

The more rural it gets, the trickier it becomes.

-Very surprising. -Yes?

People were very honest.

Scotland is rough. Scotland is raw, it's real.

I thought, "That's where we'll go."

-It's cool. -It was great.

SCOTLAND

I feel like my hat might fly off.

Maybe we'll see Nessi.

Scotland has more than 6,000 lochs.

-Okay. -Amazing already.

Nessi lives in this loch.

The Loch Ness monster.

-But I love adventure. -Okay.

And I love challenges.

If I don't want to do something,

even when I was a kid,

just tell me that it's challenging.

And say to me, "I don't think you can do it."

Then I'll do it.

-My kid's the same. -Yes?

Everything has to be a challenge.

There.

-Great. -It was cold, right?

That's Cameron's cottage.

-We'll have breakfast here. -So sweet.

-Cool, right? -I love it.

That's... wow.

I'd say, it's best to keep an arm's length distance.

-I think this is the boss. -It's the boss.

And they also have a real hierarchy.

It's hierarchical... Finely tuned.

In our family, the hierarchy is...

-Mother! -Are you the boss?

-Then daughter, then Dad. -Dad.

-Then you? -No.

My sister and me.

And Dad. He's happy when we're happy.

That's what dads are like. Especially when they've got daughters.

I'm curious what we'll have.

We'll have a typical Scottish breakfast.

Caro, let's go in the kitchen and let's make the breakfast.

Where do you want to sit?

-Here? Okay. -It's cozy here.

Wonderful.

Let's try it.

I love mushrooms. And tomatoes.

I ordered that for myself.

-I've never eaten black pudding... -Never?

-That's blood sausage. -Yes.

It's chunkier here.

Looks like coal.

You'll like it. Tastes like a brownie.

Very British, right?

With bacon, potatoes and baked beans.

It's like a main meal.

Do you cook sometimes?

-Yes. -Yes?

I love it to cook for people.

For myself, it doesn't have to be super perfect or great.

I'm more pragmatic.

But when I cook for someone or someone is visiting,

then I always want to give 100%.

-You're hosting then... -I love to be the host.

I have to add some salt.

On the egg, right?

-I tell you... -Breakfast egg.

-A boiled egg. -I love eggs.

-You love eggs? -Yes.

It's an egg surprise.

FIRST COURSE EGG, POTATO, BACON, BLOOD PUDDING

-That looks great. -Yes.

We included all the ingredients

that we had for breakfast.

You can guess what else is in there?

What kind of foam is that? Is that egg foam?

-Mushroom. -Ah, mushroom.

It's good though, right?

This is very, very yummy. Wow.

Would you have guessed that this is blood sausage? Or bacon?

I hadn't gotten that far yet.

Really, blood sausage?

-I thought... -The crumble is blood sausage.

That's why you haven't got the crumbles.

-Great. -Dude, great.

Really great.

Look how nice, right?

That's also nice.

That's our car.

Do you want to drive?

I'll let you go first today.

Oopsie.

You stalled the car.

Shifting gears on the left is tricky.

There we go.

Is that in fourth gear?

Jeez.

-Come on. -Ever shifted on the left?

Do you want me to shift?

-Come on. -Yes.

-Great. -Yes, great? Teamwork.

NAIRN EN ROUTE TO DINGWALL

-Where are we going? Tell me. -It's on there.

The destination is George...

-Oh, haggi... Haggis. -Yes, haggis.

-Oh, God. -We'll make haggis.

You know haggis, right?

-Haggis, yes. -Ever eaten it?

-No and I think... -Would you try it?

Yes.

-Shall I shift? -Do you want to?

I don't want to take over your job.

Next left.

I've been wanting to shift.

-Hands off. -Hands off.

Ouch, that hurt!

Don't hurt me.

DINGWALL "GEORGE COCKBURN & SON" BUTCHERS

-Nice. -There's much to see.

FRASER MACGREGOR BUTCHER

He is the Scottish champion in haggis making.

-Okay. That's a... -Pepper.

-He shows it all, but not the seasoning. -Seasoning?

What's that? Brain...

This is offal. Stomach, liver...

-Tripe too, right? -From sheep.

Heart too.

And we made it together as well.

Now you can mix it. Come on.

-No, that... -Come on.

Like this.

-Are you ready? -Mix it.

-You may. -It's still too wet.

-It's too wet. -It's too wet for you?

Do it.

Come on. You can start on the outside.

Okay, let's see.

Smells good.

-Cooking is always teamwork. -True.

We are a good team, I think. I'm a good assistant.

I'm excited.

You know she was like...

She had her hands in it and said, "Yes, I like that."

Two days later, she, "I still have haggis under my nails."

And you also put them inside the gut lining.

-It reminds me of... -You can do it.

Your turn now.

I'm just being used.

Oh, hang on. Like this?

Make a big one.

It's big, looks like Nessi.

Now they'll get cooked.

-What is it? -I want to try it too.

Haggis water.

-Haggis water. -Like sausage water.

No, that's an Earl Grey tea.

With oat milk.

Folks.

Now it's happening. Oh, gosh.

In fine dining it's also about the food looking good.

Therefore,

we prepared something.

SECOND COURSE HAGGIS

Tastes like sausage.

I just have to try it now, right?

Up to you. You made it.

-Okay. -Be brave.

Think, "It's roast lamb." Great.

It's quite good actually.

Scottish culture.

-Worth a try. -Yes.

I'll just try it now.

And?

-Really? -Good?

-Good. -What does it taste like?

I can't see it without glasses.

It reminds me of Nasi Goreng.

Did you order it?

Oh, yes. Yes, totally.

-Nasi Goreng. -If you didn't know what it is.

I like it.

When it comes to Scottish food, I can't picture anything.

Just beer.

I don't think I would've necessarily traveled to Scotland for my job.

Especially, since my job is very much bound to the fashion cities.

That's why I chose this.

-So you get to go somewhere rural. -Great.

But I love it. I grew up in the countryside.

I kind of grew into my role.

I never really planned

to work in the entertainment industry.

I always thought I'd work in a company.

I always had...

-You studied business. -...a business mindset.

Since my job also means

that I take my community and

my followers with me.

And at the end of the day, there's so much more.

You're doing so much. Insane.

And I've got my own workout program.

Right now, I'm writing a children's book, which is a lot of fun.

I also invested in start-ups.

People aren't stupid. They can tell

that you do many different things, you branched out.

You can tell. There's no other way.

Are we going for a walk in the city?

-I'd love that. -Yes.

Yes, right?

-Do you want more, Moritz? -No.

-Shall I make you a little plate? -No.

He's like, "No."

You've got to embrace the culture, then it will taste good.

Even the bagpipes become cool then.

Just get used to it, I know.

-We also wore a kilt. -Fashion.

-That was my highlight. -What?

When we went to the kilt shop.

She didn't want to leave.

-Yes. -Really.

-Let's go in there. -Very nice.

INVERNESS "CHISHOLMS HIGHLAND DRESS" KILT SHOP

So cold. Come in.

IAN CHISHOLM RETAILER AND OWNER

-Hello. -Nice to see you, Caroline.

-That's the wrong color? -That's your "Pride of the Highlands."

-They really don't wear underwear? -No, nothing.

-Shall we try it? -I'd love to try.

-Let's see who gets changed first. -Okay.

The man dressed us, because it's a bit complicated.

He just got into the changing room with me.

Really!

-Who me? Well, yes. -No.

Yes, the salesperson.

I've never worn a skirt before.

Are you ready?

I won.

-Is there a traditional dance? -Great.

A Scottish dance?

It's definitely more elegant without hairy legs.

You look great. I love it.

Well, I think this is okay.

-Looks good, right? -Yes.

I love the blazer.

And you wear that to the Highland Games?

Yes.

I could get used to this.

He was so sweet, the man.

-The one in the changing room? -Yes.

There are these Highland Games.

They throw it there and then eat it. It is like a party.

We also wore a kilt for the haggis throwing.

-Are you ready for the competition? -I'm so ready.

-That must be John. -Ooh-la-la.

What do you think? We'll beat him, right?

I think we're overdressed. He thinks so too.

THE HIGHLAND GAMES ARE TRADITIONAL FESTIVALS WITH SPORTING COMPETITIONS

-I'm warmed up. -What a talent.

-Yes, looks good. -It's more like ballet.

HAGGIS THROWING IS A NATIONAL SPORT IN SCOTLAND

Are they thrown in the raw form...

-No, the cooked ones. -No, that's so hard...

No, they're not cooked. They were completely frozen.

Yes, but they were cooked first.

-Yes, but then frozen. -Right?

Maybe they were frozen raw and then cooked. You don't know.

-But they were frozen. -Okay.

You've to let it all out.

-With screaming? -With screaming.

Scream as loud as you can.

Come on. And scream.

-It's game on. -Sure.

Do you want to keep it?

-Yes. -Yes, right.

I have another spoon.

-I'll pack you some. -Leave it with him.

He's always hungry.

Earlier it was the small spoon.

Maybe I have one more.

-Now the second challenge. -Discipline?

So a weight up in the air.

THE PERFECT THROW REQUIRES A 180 DEGREE ROTATION OF THE CABER

That's nothing.

Do you know how heavy that is?

I can't even lift it.

Bravo!

-Very good. -Good teacher.

-Good teacher. -He's great, right?

-That was a really Scottish... -Day.

We were at... What was it called? Boath House.

Yes, castle.

-It was a mansion. -A mansion.

We found it and just booked it.

That's almost too nice.

That was fine dining, right?

He was too young. They hadn't been evaluated yet.

But it was great.

-Yes. -Okay.

Where do you want to sit?

I'll adjust your chair. Come one.

Oh, how nice. Wow.

What kind of surprise have you prepared?

-I pre-ordered the menu. -Okay.

You know what's coming? Did you give the cook instructions?

No, they said it'll be a surprise menu.

I'm going to sit on the other side

so I can see what Caro is doing better.

Well, we've got to hurry up now.

Can I call you Caro? Otherwise, I'll be confused.

-When you sit here. -You can call me anything, Knut.

Scottish lobster!

We can make that too. I think it's great.

SCOTTISH LOBSTER IS ONE OF THE BEST IN TERMS OF QUALITY

Try it, it's really good.

The sauce is good.

It's ten out of ten.

We have to cut the pumpkin

in really thin slices, if possible.

You can't breathe anymore?

I tell you, the haggis will kill someone today.

Have you been interested in fashion since you were a kid...

I wonder sometimes why I've had the privilege, the luck,

to do this.

Because I'm really more of a peasant.

A village kid that liked to look at stuff.

But a lot is just down to discipline,

ambition and keeping one's eyes open.

But partly, I just had some luck.

The luck of the hard worker.

I'm not really that spoiled.

-Why not? -Since...

my mother is a good cook.

And if she puts the effort in, she puts something great on the table.

But as a kid... I think my highlight were always pancakes.

And then I saw at friends' houses,

they had a starter, dessert, they had meat.

We only had that at Christmas.

-Really! -But that's okay.

For Scottish cuisine.

Some salt. That's fine.

Foam up the sauce.

Try it.

Okay, now you can put the lobster on it.

THIRD COURSE LOBSTER, PUMPKIN, VINE LEAF

Now comes the food, I'll go back to my seat.

-Here, watch out. -Thanks.

We've got a Scottish lobster

on pumpkin, blanched.

With a bisque, that's what it's called.

That's roasted head of lettuce. It's boiled.

Super nice combination.

Hey, enjoy.

-Very yummy. -Very yummy.

We have to turn right here.

Right onto Altonburn Road.

I was a bad passenger. I only said, "There." "Here."

-Over there. We've got an off-road car. -No.

English lawn here.

-Do you need help? -No.

Next to Andreas, everyone is a bad passenger.

I nearly died, had nervous breakdowns.

You always braked alongside him.

-Hands off. -Hands off.

Hands off the steering wheel.

Look here, a golf course.

-Want to play? -Definitely.

My parents play golf and I used to tag along as their caddy.

-You know the rules. -Yes, I do.

I also did my handicap.

When I said I'd drive, he said...

But I was allowed to drive the golf buggy at least.

Not so fast.

-We played golf. -Yes.

But to play golf with him...

Have fun.

-Top. -We have to sink it in four strokes.

I'm doing some test swings.

Looks good. A bit forward.

Forward.

-It's good, right? -Ambitious.

-And you can't lose. -Yes, I can.

-Yes? I wouldn't have thought so. -You didn't?

Oh, God. I'm scared.

Easy. Stay calm.

You just have to look away.

I'm feeling the pressure.

No, that will be great. I... Look, no pressure.

-Then look away. -Okay.

-I'll look out to sea. -Look at the water.

-Let's go. -Not bad.

Are you in a bad mood when you lose?

That's the reaction.

No, not too hard.

MORAY FIRTH COAST EN ROUTE TO CULLEN

We can do something delicate, something nice.

I think we should have a crunchy component with everything.

-What do you like about it? -I have ADHD.

And as someone with ADHD, you always look for a dopamine kick.

Everything that's a bit extreme.

And everything that's crunchy also ensures in your brain

a certain dopamine kick in those seconds.

My brain is like an Internet browser with loads of tabs open.

And that's how it always feels.

And you're never able to just focus on one thing.

How do you manage that? By doing a lot of sport?

Sport is also something.

In the morning when... It's really like some form of medicine.

Or like some downtime. Or like some form of meditation.

-Look at the expanse. How nice is this? -Beautiful.

We're visiting Ian now. Ian Watson.

He makes Cullen skink. That's a soup.

We're visiting him now.

Quite windy today.

Windy.

We still need a fish dish for the dinner.

Yes.

IAN WATSON HEAD CHEF AND OWNER

Look.

-What is this? Are you smoking stuff? -We smoke fish.

-Can I watch what you're doing? -Sure.

-I think that's great. -We're smoking salmon.

Looks professional.

Wow.

Now you leave it for 30 seconds.

Looks nice, right?

Some whisky with soup.

-Yes, right. Warm up. -Yes, yes. With the soup.

-That's enough. -Yes, enough.

Or it's too much.

You can smell it.

Smells nice, yes?

Barbecue vibes.

That smells so yummy.

If you take a smell of that one, you'll smell the difference.

Do you drink whisky?

-No. -I'm not a whisky drinker.

Whisky... I have had some encounter with it in my youth I think.

It reminds me of my youth.

Fish soup.

Very yummy.

In German we'd say, "I could lay down in it."

Looks good, right?

Are we ready? Shall we serve?

-It continues. -It continues.

FOURTH COURSE SALMON, PEPPER, DILL

-Wow. -Scottish salmon.

-Look so nice. -It's smoked.

We went to the Bay of Cullen

and ate a soup there.

With potatoes and fish, smoked fish.

And we smoked it there and drank whisky as well.

-It's called skink soup. -Skink soup.

And here we have a potato crème brûlée with morels.

That's not sweet.

With morels? What are morels?

-Magic mushrooms. -Mussels? Right...

-No, right? -Yes, great.

And we've got some red wine.

-Yes? -Or a whisky.

-Whisky for me. -Whisky?

-Already? -Yes, we had it while we were eating.

-You disrupted the peace. -I just accepted the offer.

-If you get aggressive... -Aggression...

Be careful, there's a chair, Caro. Watch out.

Are you jumpy, Caro?

That was a coincidence.

That was a coincidence? You didn't stumble because of me?

-What did you say? -I said, "mmm"?

I was startled.

-Moritz, here you go. -Cheers.

That would have been funny if I had fallen into the haggis

-head first. -Oh, no.

-Enjoy your meal. -Enjoy.

Enjoy your meal.

You are pouring rather generously.

Generously, right?

After a cooking session with me you have to drink a lot. Right?

To the brim.

-Really yummy. -Super.

To you all.

That's good.

What did you do in Scotland?

-Let's go and make the dessert. -Let's go.

CULLEN THE ICE CREAM SHOP

We're now making...

What's it called?

-Fudge caramel. -Cold today for ice cream.

-Do you always eat ice cream in winter? -It's okay. Always fine.

Is that hard or is it okay?

Looks crunchy.

-You dropped it. -Matches your outfit.

Three-second rule. Yes. Come on.

-Still fine. -Nobody saw it.

Nobody saw it.

You've got to try it.

-You have to put that over your hair... -Over yours.

Over your hair.

Come here.

Come here. Come here.

Not bad.

Enough? It's fine.

-Are you pants undone? -Yes.

-You didn't look. -I also want to undo my pants.

-Do it. -But it's too obvious.

You have your shirt over it, no one would see it.

I can hold it up in front of you.

Nobody's watching.

-So. -Scrambled pancake? Nice.

-Okay... -My recipe.

-Is that a scrambled pancake? -Yes.

A Scottish one?

-Scrambled pancakes are Austrian. -Maybe with offal.

Scrambled pancake with offal. I'd like that.

I'm looking forward to the scrambled pancake.

For sure. Great.

You didn't want to do it.

Yes, but I was afraid that it wasn't embodying Scotland enough.

-It's also about you. -The mix.

It's about inspiration, your preferences. It's great.

Perfect end. Let's bring it to the table.

-The top, you also have... -I'm eating the crunchy bits.

The crunchy bits are on top.

There's also crunch down here with the Oreo.

Here, you have to dig.

FIFTH COURSE SCRAMBLED PANCAKE, WHISKY, CARAMEL

Here you have chocolate, whisky and crumble, apple crumble.

We had ice cream.

And we thought that you can add some of that on top.

I love sweet things, especially with bits.

-Anything that's crunchy. -Great.

Caro loves sweets and warm-cold things.

It's a signature dish for her.

-Scrambled pancakes. It's my recipe. -Caramelized scrambled pancakes.

-Cool, right? -I'm happy.

Thank you.

Take your time. The pan is very light.

It's just cast iron.

It was nice.

We played golf.

-Cooked a nice fish soup. -Thrown cabers.

I threw a stick, but you did a caber.

You did a good job with all of these things.

Really. It was nice.

-I had no expectations. -A surprising trip.

-No. -I don't believe it.

It makes you tear up, doesn't it?

-Great. -I'm getting emotional.

-I find it touching. -Really great.

I'm really... It's so nice.

She has goosebumps.

Because it took me right back. Since they were so...

So nice.

Be careful.

Nice ending here.

-It was nice. -It was nice.

DINNER CLUB COMING SOON...

So welcome. That's the castle, our restaurant.

-The water is amazing. -Yes, great.

Where are you? That has to be quicker, the fish mustn't get cold.

-I love you more each day. Really. -Me too.

I can also do this all by myself,

after you copied me so rudely.

It's also a really cool trick to be vegetarian.

You always get something special.

You are also so well-known and successful, I thought nobody will notice me.

-Hello. -That's Karoline.

Really great.

Matt Damon didn't like it when I came up with something.

What's that back there?

I'm from Neukölln, tricks like this won't work.

With skin?

Put it all in. With bones.

She didn't leave the bones out.

I can't meditate for three minutes.

I can't even do yoga. Or Pilates.

-As soon as you... -As soon as you go inside.

And see the demons.

-You tell yourself, "No, stop." -No, thanks.

DINNER CLUB: GERMANY