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[dramatic bagpipe and drum music plays]
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♪
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[Sam] Scotland...
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[sprightly music plays]
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it's an ancient land with
incredible history and tradition...
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♪
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castles,
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warriors...
[man yells]
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[both] Yeah!
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[Sam] and battlefields.
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♪
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[Graham] It is a land of dark secrets,
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one-of-a-kind music...
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♪
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delicious bounty,
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and some of the warmest,
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most welcoming people in the world.
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♪
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[Graham] A land that is cut through
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with lochs and rivers
and valleys and mountains
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that altogether weave, like, some kind of
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- tartan kilt.
- Oh, I knew you were gonna go there.
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- That was beautiful.
- Into a beautiful fabric which is called...
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Scotland.
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Scotland.
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♪
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Synced & corrected by minouhse
www.addic7ed.com
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[rain pattering]
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[engine turning over]
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[engine revving]
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- [Sam] On the road.
- [Graham] It's happening.
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Finally, we are on the road, mate.
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Born in the crucible of our imagination,
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we have finally manifested...
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A TV show.
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Men in Kilts.
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- Men in...
- In...
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- Kilts.
- Kilts:
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a Roadtrip with Sam and Graham.
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[bright guitar music plays]
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[Graham] Let the roadtrip begin, Sam.
I think we need to bless the van.
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[Sam] Bless this van.
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[Graham] We love you, van.
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I've given you maps to eat.
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Please look after us.
Be good to us.
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Because we're going on the trip
of a lifetime.
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[dramatic music plays]
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[Dougal] Have you no welcome
for your beloved uncle?
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- Dougal!
- Ah!
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[Sam]
You know, we were lucky enough
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to work together on a show...
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- You look well, lad.
- Aye.
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- Outlander.
- Outlander.
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You are the interloping nephew
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that is just a bit of a...
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pain.
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James Alexander
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Malcolm MacKenzie Fraser.
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[soft music plays]
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Well, if you two are quite finished.
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[Graham] I am the war chief.
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You can call me MacKenzie
iffen it please you.
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But if we're being formal,
you can call me Chief MacKenzie.
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[tense music plays]
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Well, I don't know about the rest
of you, but I failed to understand
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a single word the creature said.
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I love Scotland,
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and I've spent a lot of time here,
obviously, shooting Outlander
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and, along that period, have seen
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some amazing locations, incredible places,
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experienced some great things, and I
kind of wanted to share it with everyone.
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Yeah, I feel that too.
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And I think that you and I,
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well, we've got the same thirst
for adventure as our characters.
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I have been waiting for the day
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when we would fight together
on the same side
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for Scotland.
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[Graham] The Outlander is a wonderful show,
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but what is portrayed in the show
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is truthful in-in many ways.
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- Mm-hmm.
- But it is still...
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Time travel is truthful.
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- Yeah.
- Oh.
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Yeah, I wasn't necessarily thinking
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- of the time travel bit, but...
- Oh.
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the truth about Scotland is so
much more interesting, I think,
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and more exciting than anything
that could be portrayed in any fiction.
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[Graham] For example, on Outlander,
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we didn't really tap into the more, well,
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distinguished portion of our palate.
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Quite the appetite.
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I should think you'd eat grass
if there was nothing else.
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I have.
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Doesna taste bad, but it's not very filling.
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[Sam] But in Scotland, the
food is actually quite glorious.
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The national dish is haggis,
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a savory meat pudding
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with a sheep's heart, liver, and lungs
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traditionally cooked while
encased in the animal's stomach.
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Delicious, though not for everyone.
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[Graham] But Scotland's cuisine
doesn't stop with haggis.
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The country's highland landscapes
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and clear coastal waters
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are fertile ground for everything
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from Angus beef and Ayrshire potatoes
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to mouth-watering salmon,
oysters, and langoustine.
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[lively music plays]
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[Sam] Our roadtrip therefore begins
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with a tour of Scottish food and drink.
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First stop: the capital city of Edinburgh.
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This is where I grew up as a teenager.
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In recent years, though,
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Edinburgh has become renowned
for its fine food scene
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and is home to four
Michelin-starred restaurants.
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And here is one of the greatest restaurants
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arguably in Scotland
and in the UK, The Kitchin.
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Tom Kitchin is gonna make you
your first meal.
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- Hello, sir. How you doing?
- Wow.
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- [Sam] How you doing?
- [Graham] Hello.
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- What is that?
- Oh.
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[Tom] This is a halibut, a whale halibut.
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I mean, it's one of the best fish
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- we have here in Scotland.
- [Graham] Ah.
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And then we got some beautiful
scallops from Orkney.
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And each one of these has been hand...-
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- Hand-dived.
- Hand-dive.
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- You take a knife, don't you, and you...
- [Tom] Well, literally, we just take the spoon
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in the top there...
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and then off the scallop bit.
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- [Sam] Oh-ho-ho-ho, wow.
- [Tom] It's beautifully fresh.
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[Tom] And some lobsters just in
from Newhaven down the road
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- which are just sensational.
- [Sam] So these are-these are local.
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- These are...
- [Tom] Yeah, these are local.
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These were swimming this morning, so
when you were still having your breakfast.
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And it comes in fresh every day.
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That's what we're all about
here at the restaurant.
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I'm hungry. I'm salivating.
This man is always hungry.
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- I don't like sharing.
- Okay.
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[soft music plays]
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♪
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[Graham] Oh, yes.
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- Oh, wow.
- Okay.
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Look at that.
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[Tom] So we got a real taste of
what's good in Scotland, okay?
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- Oh.
- Oh, it smells delicious.
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[Tom] So the scallop here
is really interesting.
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It's what we call the scallop
baked in the shell.
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For the magic moment, we twist...
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- [Graham] Oh, wow.
- [Sam] Oh, no!
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[Tom] the shell.
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Stop it.
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And then you can see the beautiful scallops
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- are baked inside the shell.
- [Graham] I'm gonna start crying.
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This dish, I can't take it off the menu.
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Every time I take it
off the menu, people complain.
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Please don't take it off the menu.
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[Sam] Well, Scotland has,
you know, incredible produce,
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like, from-from seafood to...
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- It's not just haggis, is it?
- No.
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You know, we have all this
great seafood, and actually,
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we don't celebrate it enough.
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Oh, no, but honestly, it's-it's...
The Larder is the envy of the world.
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You know, as a young chef, I went to work
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in three-star Michelin restaurants in Paris,
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and the first thing the chef would talk
about is the lobsters, the langoustine,
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the grouse, the beef, you know.
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[Graham] Really?
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Everyone knows about our wonderful Larder.
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And it's great now that people are
coming and really we can showcase it.
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- My God.
- I'm actually quite jealous.
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- But...
- The scallops...
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- Here-here we go.
- I'm gonna dig into the lobster here.
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[Graham]
Oh, this is amazing.
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- You enjoying that?
- [Graham] It's amazing.
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Mmm! Oh!
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- Yes, I know. Yes.
- So creamy, so... light.
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[Tom] We got the lamb with courgette.
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Now, these are courgette flowers,
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which is really exciting
for a chef, by the way.
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But inside the courgette flower,
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we actually have the braised
lamb shoulder as well.
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So tuck in, boys.
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- It's amazing.
- Oh, it's remarkable.
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- Really fragrant.
- I've got to take a bit of the sauce here.
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- Here we go. Mmm.
- Mm-hmm.
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My taste buds don't know
what's happening to them.
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- It's just...
- [Sam] Wow.
188
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I could stay here all day.
189
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Are we not staying here all day?
I...
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I'm afraid we do have to hit the road.
191
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- No, actually, I'm gonna have a bit.
- Get-get off!
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Wow, you're literally pushing
all my buttons now.
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[Sam] It's time to leave
the comforts of the big city
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and go see Scotland's
coastal bounty for ourselves.
195
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[Graham] My taste buds are still dancing
196
00:08:09,990 --> 00:08:13,004
from my-my experience with Tom Kitchin.
197
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Yeah, it was kind of
a religious experience for you,
198
00:08:15,316 --> 00:08:16,771
- wasn't it?
- A little bit.
199
00:08:17,164 --> 00:08:18,863
Do you think...
200
00:08:19,514 --> 00:08:23,161
when he grew up with that name...
201
00:08:23,287 --> 00:08:24,604
Hmm.
202
00:08:24,734 --> 00:08:26,954
I mean, he wouldn't become, like, a postman.
203
00:08:27,084 --> 00:08:30,174
It's like if he'd been called,
you know, Tom Accountant.
204
00:08:30,304 --> 00:08:32,138
- He would have...
- Become a plumber.
205
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He...
206
00:08:34,704 --> 00:08:35,984
Yeah.
207
00:08:38,210 --> 00:08:42,710
- But now...
- Now we head to fish.
208
00:08:42,875 --> 00:08:44,544
We do head to fish.
209
00:08:44,670 --> 00:08:46,714
- It's not a place. It's an activity.
- No.
210
00:08:47,931 --> 00:08:50,495
The things that we're fishing for are...
211
00:08:50,621 --> 00:08:52,974
Compliments, mostly, about my driving.
212
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[laughs] Very good.
213
00:08:56,792 --> 00:09:00,104
[Sam] We're actually headed
to the Kingdom of Fife,
214
00:09:00,230 --> 00:09:03,237
a peninsula on the east coast of Scotland
215
00:09:03,363 --> 00:09:06,034
that is home to five picturesque,
216
00:09:06,164 --> 00:09:08,237
quaint fishing villages.
217
00:09:08,363 --> 00:09:11,301
Our final destination is Pittenweem,
218
00:09:11,427 --> 00:09:13,570
the most active of the five ports
219
00:09:13,696 --> 00:09:15,346
and, perhaps more interestingly,
220
00:09:15,472 --> 00:09:17,174
home of the first band member
221
00:09:17,304 --> 00:09:19,266
to be kicked out of the Rolling Stones.
222
00:09:19,392 --> 00:09:21,184
Uh, but anyway,
223
00:09:21,314 --> 00:09:25,322
95% of what is caught here
gets exported to other countries.
224
00:09:25,448 --> 00:09:27,947
And we're gonna head out
to catch some of that shellfish
225
00:09:28,073 --> 00:09:29,884
for our dinner tonight.
226
00:09:29,974 --> 00:09:31,759
[boat motor rumbling]
227
00:09:31,885 --> 00:09:34,472
I do feel I should have got
a bigger size pair of gloves.
228
00:09:34,598 --> 00:09:37,667
I think they were really-that's
a really good fit for you.
229
00:09:37,793 --> 00:09:40,074
- Child's gloves.
- It's a-it's a child's large.
230
00:09:44,854 --> 00:09:46,549
That's it, keep going.
231
00:09:50,096 --> 00:09:53,325
I don't know what I'm doing, but...
I'll pretend.
232
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[nautical fiddle music plays]
233
00:09:55,550 --> 00:09:58,816
We're here with Captain Kirk
on board the Charisma.
234
00:09:58,949 --> 00:10:01,995
- What is it you love about fishing?
- [Kirk] The freedom and the thrill.
235
00:10:02,121 --> 00:10:03,914
Every day is a school day.
236
00:10:04,054 --> 00:10:06,037
I mean, there's never two days
the same at this job.
237
00:10:06,163 --> 00:10:08,616
- [Sam] Oh, the birds are going crazy.
- [Kirk] Yeah, yeah, yeah.
238
00:10:08,742 --> 00:10:10,754
[Sam] I think we might have something.
239
00:10:10,884 --> 00:10:12,454
Oh, it's coming in.
I think we've got something.
240
00:10:12,584 --> 00:10:14,515
- Ah, wow.
- [Sam laughs]
241
00:10:14,641 --> 00:10:16,014
- [Graham] Look at it.
- [Sam] It's full.
242
00:10:16,144 --> 00:10:19,284
It is bursting full of prawns.
243
00:10:19,414 --> 00:10:20,674
Come on, Captain.
244
00:10:20,804 --> 00:10:22,504
- Here we go, guys.
- Here we go.
245
00:10:22,634 --> 00:10:24,114
[Kirk] It's kicking.
246
00:10:24,244 --> 00:10:25,684
Here they're all coming out.
247
00:10:25,814 --> 00:10:27,244
Oh, my word. Look at that.
248
00:10:27,374 --> 00:10:29,258
[Graham] Oh, my God.
249
00:10:29,384 --> 00:10:32,090
Wow, there's langoustines and a lobster.
250
00:10:32,216 --> 00:10:33,554
Hey, buddy, get over here.
251
00:10:33,684 --> 00:10:36,803
- [Graham] Oh-ho-ho-ho!
- Wow!
252
00:10:36,929 --> 00:10:39,754
There's prawns. There's fish.
253
00:10:39,880 --> 00:10:42,344
- Well, there's so much seafood here.
- [Graham] There's so much.
254
00:10:42,484 --> 00:10:45,687
- [Kirk] There's a nice one.
- [Sam] Oh, wow, look at him.
255
00:10:45,813 --> 00:10:48,744
You know, Scotland has, obviously,
amazing seafood. You can see it right here.
256
00:10:48,834 --> 00:10:50,874
You know, there's a real bounty
here. But where does that go? Does it...
257
00:10:51,014 --> 00:10:53,574
A lot of it's destined for abroad.
A lot goes to Spain, France.
258
00:10:53,704 --> 00:10:56,454
Some of the better-quality stuff
goes to local restaurants.
259
00:10:56,534 --> 00:11:00,034
- [Sam] And how much would they go for?
- Anywhere about £100, £120 a box,
260
00:11:00,194 --> 00:11:02,787
20 kilos, 25 kilos or so.
261
00:11:03,154 --> 00:11:04,454
- [Sam] Oh, hi, bud.
- [Graham] Wow, look at that.
262
00:11:04,584 --> 00:11:06,594
- [Sam] Would you keep him, or you throw him out?
- [Kirk] No, he's too small.
263
00:11:06,724 --> 00:11:08,974
- He'll live to fight another day.
- [Sam] Well, let's let him go, shall we?
264
00:11:09,100 --> 00:11:11,982
- [Graham] There you go.
- [Kirk] We're always looking to keep it sustainable,
265
00:11:12,108 --> 00:11:14,044
so all the small kind of stuff,
I try to put back.
266
00:11:14,170 --> 00:11:14,717
[Graham] Yeah.
267
00:11:14,843 --> 00:11:16,741
'Cause if you just keep taking
and taking and taking,
268
00:11:16,867 --> 00:11:19,434
then the stuff's just gonna get
smaller and smaller.
269
00:11:19,564 --> 00:11:23,639
- [Sam] Oh, my God, what is that?
- That's disgusting.
270
00:11:23,765 --> 00:11:25,945
- [Graham] Ugh.
- Oh, I'm not hungry anymore.
271
00:11:26,100 --> 00:11:27,174
- [Graham] Mmm.
- Do you want to keep this one?
272
00:11:27,304 --> 00:11:28,564
No! Stop it.
273
00:11:28,654 --> 00:11:29,834
- Come on, just take...
- Get just...
274
00:11:29,964 --> 00:11:32,400
- [Sam] Take it for later.
- [Graham] Just put it over the side.
275
00:11:32,758 --> 00:11:34,027
[water splashes]
276
00:11:34,153 --> 00:11:35,855
Well, thank you very much for taking us out.
277
00:11:35,981 --> 00:11:38,404
- I-I-I'm excited to, uh...
- [Graham] Eat them.
278
00:11:38,542 --> 00:11:41,433
To try-to try some of you guys.
You look, uh, delicious.
279
00:11:41,559 --> 00:11:42,934
No, you don't have to say it
to them, you know.
280
00:11:43,064 --> 00:11:44,624
- I know. Sorry.
- You could've kept that quiet.
281
00:11:44,714 --> 00:11:46,495
So thank you for having us, Captain Kirk.
282
00:11:46,621 --> 00:11:48,804
If you could take us back
to shore, that would be great.
283
00:11:48,894 --> 00:11:50,573
- Make it so.
- [Kirk] Let's go.
284
00:11:50,699 --> 00:11:53,949
You've been-you...
"Make it so," seriously?
285
00:11:54,075 --> 00:11:55,854
Have you been waiting all day to say that?
286
00:11:55,980 --> 00:11:56,774
- Yeah.
- Wow.
287
00:11:56,904 --> 00:11:58,324
Yeah, I love Star Trek.
288
00:11:58,450 --> 00:12:01,124
♪
289
00:12:02,514 --> 00:12:05,864
[Graham] With enough seafood
to cater a small royal wedding,
290
00:12:05,954 --> 00:12:07,688
we headed back to shore,
291
00:12:07,814 --> 00:12:11,004
where a very special guest
was waiting to help us eat it.
292
00:12:11,174 --> 00:12:14,313
♪
293
00:12:14,439 --> 00:12:17,964
Well, we're here with one
of Scotland's premier chefs,
294
00:12:18,094 --> 00:12:18,924
- Tony Singh.
- [Tony] Aye.
295
00:12:19,058 --> 00:12:22,048
With some beautiful bounty
I see youse got from the ships this morning.
296
00:12:22,174 --> 00:12:24,624
We just caught these fresh
lobster and-and langoustine
297
00:12:24,754 --> 00:12:25,974
which look beautiful, don't they?
298
00:12:26,104 --> 00:12:28,504
[Tony] Scottish lobsters are the best,
the langoustines as well.
299
00:12:28,630 --> 00:12:29,934
We've got some fantastic seaweed.
300
00:12:30,064 --> 00:12:32,335
[Sam] You literally just pulled it out
of the sea here down the road, so...
301
00:12:32,461 --> 00:12:33,825
Yeah, do a fantastic
seaweed butter with that.
302
00:12:33,951 --> 00:12:35,793
Graham, if you want to keep
creaming that together.
303
00:12:35,919 --> 00:12:38,115
And we're gonna be putting
some basic things,
304
00:12:38,241 --> 00:12:39,858
'cause you don't want to mask
the flavor of the langoustine.
305
00:12:39,984 --> 00:12:43,388
We're just gonna put a little bit
of garlic in there, some lime juice.
306
00:12:44,100 --> 00:12:45,954
[Sam] What do you think
of our impromptu, uh,
307
00:12:46,080 --> 00:12:48,756
- kitchen we have here?
- I am so impressed.
308
00:12:48,882 --> 00:12:51,734
I'm really impressed with the charcoal stove
that you've got going on here.
309
00:12:51,874 --> 00:12:53,986
- Thank you. We built it ourselves.
- [Tony] Mm.
310
00:12:54,112 --> 00:12:56,025
Sam, if you can get that mortar and pestle,
311
00:12:56,151 --> 00:12:58,619
we've got a little bit of coriander seeds,
312
00:12:58,745 --> 00:13:01,540
'cause coriander adds
that lemony fragrance to it
313
00:13:01,666 --> 00:13:03,314
and a bit of texture as well.
314
00:13:03,444 --> 00:13:06,119
[Graham] I'm loving this.
We should do a cooking program.
315
00:13:06,245 --> 00:13:09,247
All we-all we've done is cream some butter
and grind some coriander.
316
00:13:09,373 --> 00:13:11,938
It's not exactly Michelin-starred stuff.
317
00:13:12,064 --> 00:13:13,458
All right, this is going
in the butter as well.
318
00:13:13,584 --> 00:13:15,508
- Yeah, okay.
- Try to not get it on you.
319
00:13:15,634 --> 00:13:17,251
Little bit...[coughing]
320
00:13:17,764 --> 00:13:19,074
Yeah. Huh.
321
00:13:19,204 --> 00:13:20,425
And then the seaweed.
322
00:13:21,764 --> 00:13:24,302
And now what we're gonna do
is get the sauce on for the lobster.
323
00:13:24,428 --> 00:13:25,247
[Sam] Mmm.
324
00:13:25,373 --> 00:13:27,160
[Tony] Extra-virgin rapeseed oil.
325
00:13:27,286 --> 00:13:28,734
Garlic goes in.
326
00:13:28,864 --> 00:13:30,564
[Sam] Oh, yes. Don't be shy.
327
00:13:30,694 --> 00:13:32,439
I'm not kissing anyone today.
328
00:13:33,084 --> 00:13:34,522
In goes the garlic.
329
00:13:34,650 --> 00:13:37,358
- Local tomatoes that have just been chopped.
- [Graham] Mm-hmm.
330
00:13:37,556 --> 00:13:39,134
- [Tony] Chili powder.
- [Sam] Chili powder.
331
00:13:39,264 --> 00:13:41,094
And then some garam masala.
332
00:13:41,224 --> 00:13:42,864
So garammeans "warm" in Punjabi,
333
00:13:42,990 --> 00:13:44,444
- so it's warm and spicy.
- [Graham] Mmm.
334
00:13:44,574 --> 00:13:46,884
- [Tony] So while that's cooking out...
- [Sam] That smells great already, doesn't it?
335
00:13:47,010 --> 00:13:48,223
- Doesn't it?
- Yeah.
336
00:13:48,349 --> 00:13:50,014
We're going to, uh, send these to Valhalla.
337
00:13:50,144 --> 00:13:51,494
- Okay.
- Ah. Right.
338
00:13:51,584 --> 00:13:53,414
- Okay, I don't... I'm just gonna...
- We will, um...
339
00:13:53,544 --> 00:13:55,844
- I might look away at this point.
- Well, let's go over here and, uh,
340
00:13:55,978 --> 00:13:57,225
talk amongst ourselves.
341
00:13:57,351 --> 00:14:00,146
For those that are going
to get cooked, we salute you.
342
00:14:00,272 --> 00:14:01,544
- [Sam] Yes, we'll just...
- [Graham] I'm just gonna look...
343
00:14:01,674 --> 00:14:03,634
- Hey, look at that-look at that view.
- Oh, look, is that a dolphin over there?
344
00:14:03,764 --> 00:14:05,244
Wow. That's a seagull.
345
00:14:05,374 --> 00:14:08,384
- Oh. There's a seal, look, playing.
- Ah, yes.
346
00:14:08,514 --> 00:14:11,124
- Beautiful. So beautiful.
- Oh, that's so nice.
347
00:14:11,254 --> 00:14:12,474
- Oh, that's the sound.
- Puffins as well.
348
00:14:12,604 --> 00:14:14,162
That's a lot of sound
in the background there.
349
00:14:14,288 --> 00:14:15,858
Is he finished yet?
350
00:14:17,377 --> 00:14:18,773
[Tony] Could you give that a stir, please?
351
00:14:18,899 --> 00:14:20,044
Oh, yes, I could do that for you.
352
00:14:20,174 --> 00:14:21,084
- Thank you.
- Where's your stirrer?
353
00:14:21,224 --> 00:14:22,264
Where's your stirrer?
Oh, there it is.
354
00:14:22,394 --> 00:14:24,143
- Stirrer is there.
- I'm on it.
355
00:14:24,269 --> 00:14:27,094
- Okay, we're going in with the lobster now?
- [Tony] Yes, please. Thank you.
356
00:14:27,184 --> 00:14:29,094
- I'll just whang it in, as you say.
- Whang it in, as they say.
357
00:14:29,224 --> 00:14:30,274
[Sam] Culinary term.
358
00:14:30,404 --> 00:14:33,109
[Tony] And we'll the langoustines
straight on it there.
359
00:14:33,235 --> 00:14:34,534
[Sam] You're just gonna
put them straight on the grill.
360
00:14:34,664 --> 00:14:35,615
[Tony] Straight on.
361
00:14:35,741 --> 00:14:36,836
- Wow.
- Wow.
362
00:14:36,962 --> 00:14:38,610
Are you busy for the next
couple weeks, Tony?
363
00:14:38,736 --> 00:14:39,727
'Cause we could take you, uh,
in the back of the...
364
00:14:39,853 --> 00:14:42,274
I can come along.
You just give me a shout, I'll come.
365
00:14:42,400 --> 00:14:44,217
I'll be like Batman.
You fire up the signal.
366
00:14:44,384 --> 00:14:45,894
What would the signal be?
367
00:14:46,024 --> 00:14:46,894
- I dread to think...
- A langoustine.
368
00:14:47,024 --> 00:14:48,024
- A big langoustine.
- [both] Yeah.
369
00:14:48,164 --> 00:14:50,890
[Tony] So that's it.
Just cooked there.
370
00:14:51,126 --> 00:14:53,864
[Sam] Are you putting
our seaweed chili butter on...
371
00:14:53,994 --> 00:14:55,359
- On top.
- Oh.
372
00:14:55,485 --> 00:14:57,564
So what we'll do is, once you
peel them, just dip it in the butter.
373
00:14:57,694 --> 00:14:58,789
Okay.
374
00:14:58,915 --> 00:15:00,254
You know what I mean?
It's a hard life.
375
00:15:00,344 --> 00:15:01,609
- It's a hard life.
- Oh, this is awful.
376
00:15:01,735 --> 00:15:04,484
[soft music plays]
377
00:15:04,614 --> 00:15:05,612
Oh.
378
00:15:05,738 --> 00:15:08,134
- Oh, my God.
- [Sam] It's sweet.
379
00:15:08,224 --> 00:15:11,077
And you taste the sea.
It's meaty.
380
00:15:11,501 --> 00:15:13,797
[Tony] You've got lobster there.
381
00:15:14,014 --> 00:15:15,352
There you go.
382
00:15:15,478 --> 00:15:17,584
I'm-I'm... is that for me?
I'm going-I'm going in.
383
00:15:17,714 --> 00:15:19,993
Look at that. That's terrific.
384
00:15:20,119 --> 00:15:23,544
It's dripping with the sauce here.
I'm-I'm just gonna go for it.
385
00:15:23,714 --> 00:15:25,516
♪
386
00:15:25,642 --> 00:15:27,114
[Tony] We've done them proud.
And these are langoustines.
387
00:15:27,194 --> 00:15:30,024
- Mmm! [chuckles]
- [Tony] Just done.
388
00:15:30,114 --> 00:15:31,334
Thank you, sir.
389
00:15:31,464 --> 00:15:33,391
[Graham] It's absolutely magnificent.
390
00:15:33,594 --> 00:15:34,984
- You make it look easy.
- [Sam] Mm.
391
00:15:35,124 --> 00:15:36,935
But th-this is special.
392
00:15:37,061 --> 00:15:38,662
Couldn't have done it without youse.
393
00:15:38,788 --> 00:15:40,824
- Well, thanks. [Laughs]
- You probably could have, to be honest.
394
00:15:40,954 --> 00:15:41,899
In fact, you did.
395
00:15:42,025 --> 00:15:44,654
[jaunty music plays]
396
00:15:44,734 --> 00:15:47,434
♪
397
00:15:54,744 --> 00:15:56,314
[Graham] I'm very full now.
398
00:15:56,404 --> 00:15:57,834
- Are you?
- Yeah, I am. I...
399
00:15:57,964 --> 00:16:01,104
- Because, well, we've been eating a lot.
- [Sam] I think we've eaten enough.
400
00:16:01,184 --> 00:16:03,086
I think it's time to drink.
401
00:16:03,212 --> 00:16:04,975
Not surprisingly,
402
00:16:05,101 --> 00:16:08,233
the national drink of Scotland is whisky.
403
00:16:08,359 --> 00:16:11,764
There are more than 100 distilleries
currently operating in Scotland,
404
00:16:11,894 --> 00:16:16,653
giving the locals and the tourists
ample opportunity to share a wee dram.
405
00:16:16,779 --> 00:16:19,255
But that popularity
doesn't end at the border.
406
00:16:19,381 --> 00:16:22,973
Whisky is the fifth-largest
export in the UK economy,
407
00:16:23,099 --> 00:16:27,208
with an average of 40 bottles of the stuff
shipped overseas every second.
408
00:16:27,334 --> 00:16:29,954
And yeah, we're sad to see them go.
409
00:16:30,084 --> 00:16:32,871
[bright music plays]
410
00:16:33,964 --> 00:16:36,894
Just-just a question.
You don't need to answer it.
411
00:16:37,020 --> 00:16:39,909
Um, would you say that you are
412
00:16:40,035 --> 00:16:42,974
somewhat prone to overindulgence?
413
00:16:43,100 --> 00:16:44,314
What?
414
00:16:44,454 --> 00:16:46,800
[sprightly music plays]
415
00:16:46,926 --> 00:16:48,884
♪
416
00:16:50,010 --> 00:16:51,280
No.
417
00:16:52,390 --> 00:16:55,114
♪
418
00:16:56,334 --> 00:16:57,284
Gabh deoch.
419
00:16:57,572 --> 00:16:59,264
I mean, it's daylight.
420
00:16:59,390 --> 00:17:00,294
♪
421
00:17:00,424 --> 00:17:01,894
The sun is out.
422
00:17:02,020 --> 00:17:02,770
♪
423
00:17:02,896 --> 00:17:04,270
- Yeah.
- It's pretty early.
424
00:17:04,830 --> 00:17:06,320
Hair of the dog.
425
00:17:06,446 --> 00:17:09,514
You are basically a raging boozehound.
426
00:17:09,644 --> 00:17:12,344
I think I may need the whole hound.
427
00:17:12,474 --> 00:17:13,961
Well thank you very much.
428
00:17:14,087 --> 00:17:15,337
Merci.
429
00:17:17,557 --> 00:17:20,874
[Sam] To get a taste of
Scotland's signature spirit,
430
00:17:21,004 --> 00:17:23,408
we're headed to Islay,
431
00:17:23,534 --> 00:17:26,752
a small island along the west coast.
432
00:17:26,878 --> 00:17:29,392
Islay became a popular place
for making whisky
433
00:17:29,518 --> 00:17:30,924
centuries ago.
434
00:17:31,050 --> 00:17:33,714
Thanks to its shipping access
to nearby Ireland
435
00:17:33,804 --> 00:17:35,948
and North America beyond.
436
00:17:36,074 --> 00:17:38,894
Ten distilleries on this small island
437
00:17:39,238 --> 00:17:42,984
produce smoky whiskies
along a rugged landscape.
438
00:17:46,074 --> 00:17:48,190
'Cause you know a lot
about whisky, don't you?
439
00:17:48,316 --> 00:17:49,604
- You're not-you...
- I may have had one or two.
440
00:17:49,734 --> 00:17:52,954
I used to think you were bluffing,
but actually, you really do know.
441
00:17:53,084 --> 00:17:54,954
I bluff. I bluff.
442
00:17:55,084 --> 00:17:56,564
-I-I...
-You actually know.
443
00:17:56,694 --> 00:17:59,094
We are actors, right,
so we generally lie a lot.
444
00:17:59,224 --> 00:18:00,524
I mean, a few of my...
445
00:18:00,654 --> 00:18:02,314
I-I remember, you know, horse riding:
446
00:18:02,444 --> 00:18:04,920
"Oh, yeah, I can do that."
"Of course."
447
00:18:05,046 --> 00:18:07,404
My entire career pretending
that I can ride a horse.
448
00:18:07,534 --> 00:18:09,014
- Oh, yeah, absolutely.
- Yes.
449
00:18:09,144 --> 00:18:11,292
Anything that they say in the audition,
"Can you do it?"
450
00:18:11,418 --> 00:18:13,108
You're like, "Yes, yes, of course I can.
451
00:18:13,234 --> 00:18:17,010
I grew up on a farm
and was born in the saddle."
452
00:18:17,414 --> 00:18:20,930
For this episode, I was born
at a distillery, right?
453
00:18:22,911 --> 00:18:25,293
And as I was saying, Islay whisky
454
00:18:25,419 --> 00:18:28,150
draws its flavor
from the environment itself.
455
00:18:28,810 --> 00:18:31,990
You see, the main ingredient in malt whisky
456
00:18:32,333 --> 00:18:33,993
is malted barley,
457
00:18:34,811 --> 00:18:37,120
fermented in giant distilling tanks.
458
00:18:38,084 --> 00:18:40,140
The clear alcoholic product
459
00:18:40,266 --> 00:18:42,434
is captured and aged in oak barrels,
460
00:18:43,054 --> 00:18:45,040
sometimes for decades,
461
00:18:45,289 --> 00:18:48,790
which give it the final
amber hue we're familiar with.
462
00:18:50,094 --> 00:18:53,104
Before fermenting, though, the
barley must be thoroughly dried.
463
00:18:53,234 --> 00:18:55,735
[dramatic music plays]
464
00:18:55,970 --> 00:18:58,180
Distilleries on Islay do this
465
00:18:58,306 --> 00:19:00,552
by burning a fossil fuel called peat.
466
00:19:00,764 --> 00:19:03,006
♪
467
00:19:03,132 --> 00:19:05,795
The smoke rising up from the great furnaces
468
00:19:05,921 --> 00:19:08,061
engulfs the barley chamber above,
469
00:19:08,187 --> 00:19:11,274
giving Islay whiskies their signature flavor.
470
00:19:11,400 --> 00:19:13,814
♪
471
00:19:14,248 --> 00:19:16,610
But before the fires can be started,
472
00:19:16,967 --> 00:19:19,824
the peat must be dug by hand
473
00:19:19,954 --> 00:19:21,433
in the middle of a bog.
474
00:19:23,053 --> 00:19:25,209
So we're in the middle
of this vast peat bog.
475
00:19:25,335 --> 00:19:28,874
It goes, I mean, pretty much
as far as the eye can see here.
476
00:19:29,000 --> 00:19:30,924
Basically, the whole south of the island
477
00:19:31,050 --> 00:19:33,444
is peat bog, and so that's why
478
00:19:33,570 --> 00:19:35,708
Islay has so many peaty whiskies in it,
479
00:19:35,834 --> 00:19:38,720
because we've just got
all this natural resource.
480
00:19:39,148 --> 00:19:42,348
I mean, to me, this looks like mud.
481
00:19:42,770 --> 00:19:44,080
What-I mean, what is this?
482
00:19:44,435 --> 00:19:46,600
[Arthur]
That's decomposed vegetation,
483
00:19:46,726 --> 00:19:49,244
thousands upon thousands of years old.
484
00:19:49,370 --> 00:19:51,990
[Sam] And so traditionally, the
locals would burn that like fuel.
485
00:19:52,116 --> 00:19:55,440
Yes, and this peat bog
is 25 meters deep in places.
486
00:19:55,566 --> 00:19:57,334
You get more smoke off the top of it.
487
00:19:57,464 --> 00:19:59,839
And the deeper you go,
more coalite, more heat.
488
00:19:59,965 --> 00:20:03,434
So if you're cutting to flavor the
malted barley, we want the bit at the top.
489
00:20:03,564 --> 00:20:05,524
If you're cutting for your
house, you want deeper.
490
00:20:05,654 --> 00:20:08,290
And is this a traditional thing?
Did you do this as a-as a child?
491
00:20:09,233 --> 00:20:10,458
- Oh, yes.
- [laughter]
492
00:20:10,584 --> 00:20:11,785
Yes, yes.
493
00:20:11,911 --> 00:20:13,574
[Sam] Many a summer spent here, right?
494
00:20:13,704 --> 00:20:16,094
Many a summer evening ruined,
having to go and cut peat.
495
00:20:16,224 --> 00:20:19,686
Now, I do need to ask about this.
Why is there a-a cow horn?
496
00:20:19,812 --> 00:20:22,924
[John] So the horn
is actually molded to my hand.
497
00:20:23,064 --> 00:20:24,633
You would boil it in water
498
00:20:24,759 --> 00:20:27,328
and then put your hand on it
while it was still soft
499
00:20:27,454 --> 00:20:29,064
so that it would mold
into the shape of your hand.
500
00:20:29,194 --> 00:20:31,060
- Wow.
- That's so cool.
501
00:20:31,186 --> 00:20:33,634
- So that's my horn you've got there, Graham.
- Eh...
502
00:20:36,464 --> 00:20:37,984
- So I put it here?
- [Sam] Yeah.
503
00:20:38,114 --> 00:20:39,294
- [Graham] Yeah?
- [Sam] Not too deep now.
504
00:20:39,424 --> 00:20:42,168
- You don't want to go too deep.
- [Graham] Yeah, okay.
505
00:20:42,294 --> 00:20:43,684
Right, so just get it there.
506
00:20:43,824 --> 00:20:45,974
And a firm pressure.
You want a firm pressure.
507
00:20:46,954 --> 00:20:49,784
Don't thrust, firm pressure.
508
00:20:49,864 --> 00:20:52,920
[Graham] Right, I'm holding John's horn.
509
00:20:53,224 --> 00:20:55,094
- [Sam] Yeah.
- [Graham] And I'm ready to dig.
510
00:20:55,224 --> 00:20:57,115
- Oh, look at that.
- Yeah.
511
00:20:57,241 --> 00:20:59,670
That's it. That's it.
I've got my...
512
00:20:59,803 --> 00:21:01,224
[Sam] Oh, look, I think he's made a...
513
00:21:01,314 --> 00:21:02,754
[Graham] Oh, he's bringing in the fork.
514
00:21:02,884 --> 00:21:04,494
- Now, hold on.
- [Sam] That's terrible.
515
00:21:04,624 --> 00:21:06,194
[Graham] Hold on. Oh!
There we go.
516
00:21:06,324 --> 00:21:08,656
Teamwork, teamwork.
517
00:21:08,782 --> 00:21:11,284
For your first day at the peat,
that's not bad.
518
00:21:11,414 --> 00:21:13,114
[inspiring music plays]
519
00:21:13,194 --> 00:21:15,284
- Let's get a sweat on.
- Yeah, yeah, it's a beautiful day.
520
00:21:15,414 --> 00:21:16,204
- Come on.
- I think we...
521
00:21:16,334 --> 00:21:17,662
I'll get a wee bit of this.
522
00:21:17,788 --> 00:21:19,076
♪
523
00:21:19,202 --> 00:21:20,684
Oh, boy.
524
00:21:20,814 --> 00:21:22,244
[grunts]
525
00:21:22,384 --> 00:21:24,052
You like that?
526
00:21:24,464 --> 00:21:27,993
[Graham] I'm so into this now.
I'm gonna do a little bit more.
527
00:21:28,119 --> 00:21:29,734
♪
528
00:21:29,864 --> 00:21:31,954
[Sam] That is the master cutter, is it not?
529
00:21:32,044 --> 00:21:33,564
- Look at that.
- [Graham] Oh.
530
00:21:33,694 --> 00:21:36,046
[John] You're a natural.
You're an absolute natural.
531
00:21:36,172 --> 00:21:37,975
♪
532
00:21:38,101 --> 00:21:40,263
And how much of this bog
would you like us to finish
533
00:21:40,389 --> 00:21:41,811
before we actually get our whisky?
534
00:21:41,937 --> 00:21:44,614
Oh, this is just one bank.
We've got 16 here.
535
00:21:44,754 --> 00:21:46,296
- Six-sixteen of these?
- So 16 rows?
536
00:21:46,422 --> 00:21:47,805
[John] Yeah.
537
00:21:47,931 --> 00:21:50,770
So Arthur and I will go away
and have a wee dram,
538
00:21:51,064 --> 00:21:52,875
and we can just leave youse to cut.
539
00:21:53,001 --> 00:21:55,860
Work up a sweat, and then maybe
come back to the distillery.
540
00:21:56,157 --> 00:21:57,366
[sighs] Okay.
541
00:21:57,492 --> 00:21:59,818
Well, um, we better get to work.
542
00:21:59,944 --> 00:22:02,074
- [Graham] Um, thanks, guys.
- No problem.
543
00:22:02,204 --> 00:22:03,334
[Sam] See you back at the distillery.
544
00:22:03,464 --> 00:22:05,176
- Yes.
- Perfect. Enjoy.
545
00:22:05,302 --> 00:22:06,748
[Sam] Yeah, we-we will.
546
00:22:08,074 --> 00:22:09,569
[breathing heavily]
547
00:22:09,695 --> 00:22:12,954
You know, it's not that I'm against
a little bit of hard work, but...
548
00:22:13,034 --> 00:22:14,604
[Graham]
Oh, no. No, not at all.
549
00:22:14,734 --> 00:22:18,004
I just-I just feel bad, you
know, taking another man's job.
550
00:22:18,084 --> 00:22:20,304
[Sam] Yeah, let's go get a whisky, shall we?
551
00:22:20,434 --> 00:22:22,004
- [Graham] Yeah, okay.
- [Sam] Before they notice.
552
00:22:22,134 --> 00:22:23,964
Yup, yup.
553
00:22:24,054 --> 00:22:26,094
- That was very graceful.
- [Sam] Thanks. Come on.
554
00:22:28,014 --> 00:22:30,801
It's...
Oh, God, it's getting very boggy here.
555
00:22:31,274 --> 00:22:34,144
[upbeat music plays]
556
00:22:34,270 --> 00:22:35,980
♪
557
00:22:36,106 --> 00:22:38,060
[Graham]
Small islands like Islay
558
00:22:38,186 --> 00:22:40,920
often have only a handful of roads,
559
00:22:41,046 --> 00:22:43,024
and the best way to experience them
560
00:22:43,154 --> 00:22:45,528
isn't always by camper van.
561
00:22:45,654 --> 00:22:48,164
♪
562
00:22:50,016 --> 00:22:51,797
[Sam] So we took our time,
563
00:22:51,923 --> 00:22:54,454
enjoying the scenic route
to the distillery...
564
00:22:54,580 --> 00:22:57,172
♪
565
00:22:57,298 --> 00:22:59,698
where John said he had
a special surprise in store
566
00:22:59,824 --> 00:23:02,054
to thank us for all the hard work
567
00:23:02,180 --> 00:23:04,484
he thought we'd done.
568
00:23:04,654 --> 00:23:06,220
♪
569
00:23:10,004 --> 00:23:12,144
- [Graham] I'm excited.
- [Sam] Oh!
570
00:23:12,274 --> 00:23:14,341
- [Graham] I'm very excited.
- I can't wait.
571
00:23:14,467 --> 00:23:16,584
[gasps]
572
00:23:16,714 --> 00:23:20,014
- Oh, my God.
- That's incredible.
573
00:23:20,154 --> 00:23:22,966
[triumphant music plays]
574
00:23:23,092 --> 00:23:24,690
♪
575
00:23:24,816 --> 00:23:26,948
[Graham] This is like a...
This is...
576
00:23:27,074 --> 00:23:29,128
It's like a-a cathedral to malt.
577
00:23:29,254 --> 00:23:31,394
- I don't know. I... yeah, I have...
- To barley. [Sniffs]
578
00:23:31,520 --> 00:23:33,910
- Oh, the smell in here as well.
- Oh, my God.
579
00:23:34,036 --> 00:23:35,904
Don't you-don't you have
an overwhelming desire
580
00:23:36,034 --> 00:23:37,814
- just to run across it?
- Run into it and dive?
581
00:23:37,954 --> 00:23:39,996
- Or is that really childish of me?
- I-I want to do it.
582
00:23:40,122 --> 00:23:41,435
- [John] Go for it.
- This is... I can?
583
00:23:41,561 --> 00:23:42,914
- [John] Go for it.
- What? Really?
584
00:23:43,044 --> 00:23:45,090
- Really?
- [John] Go. Go for it, guys.
585
00:23:45,654 --> 00:23:47,403
Yes!
586
00:23:47,529 --> 00:23:49,769
- [Graham] Oh!
- [Sam] Oh, it's heaven!
587
00:23:49,895 --> 00:23:51,973
[laughter]
588
00:23:52,099 --> 00:23:54,768
Oh, it's flowing.
It smells amazing.
589
00:23:54,894 --> 00:23:56,404
[laughter]
590
00:23:56,534 --> 00:23:59,285
[sweeping orchestral music plays]
591
00:23:59,411 --> 00:24:02,194
[Graham] We have found it, Sam,
the holy grail.
592
00:24:02,324 --> 00:24:03,628
We have.
593
00:24:03,754 --> 00:24:05,494
- Paradise.
- We have found our home.
594
00:24:05,634 --> 00:24:08,064
- We're going to live here now forever.
- Can we live here forever?
595
00:24:08,194 --> 00:24:09,544
This... It's so soft.
596
00:24:09,674 --> 00:24:10,944
-It's like...
-It's like a bed.
597
00:24:11,074 --> 00:24:12,854
[Graham] It is.
You could sleep on it.
598
00:24:12,984 --> 00:24:14,634
Have you ever slept on this?
599
00:24:14,764 --> 00:24:16,334
[John] I-I could tell you,
but I'd have to shoot you.
600
00:24:16,464 --> 00:24:18,308
- [laughter]
- Ah, good answer.
601
00:24:18,434 --> 00:24:20,290
Maybe after a few, you have.
602
00:24:21,214 --> 00:24:24,254
How long is the malt, um, in this process?
603
00:24:24,680 --> 00:24:26,121
[John] Seven days.
604
00:24:27,084 --> 00:24:31,096
200 years ago, every single distillery
would have had one of these floor maltings.
605
00:24:31,222 --> 00:24:33,818
It wasn't commercial maltings
just down the road.
606
00:24:33,944 --> 00:24:37,254
[bright music plays]
607
00:24:37,553 --> 00:24:39,723
We've got the sea just outside that window.
608
00:24:39,849 --> 00:24:42,121
So just through opening
and closing the windows,
609
00:24:42,247 --> 00:24:45,687
we ventilate this room
with cool air off the sea.
610
00:24:45,813 --> 00:24:48,628
[Graham] And everything
just enhances the flavor.
611
00:24:48,754 --> 00:24:50,035
♪
612
00:24:52,435 --> 00:24:55,255
I'm never going to drink
a Laphroaig whisky again
613
00:24:55,381 --> 00:24:57,966
without thinking of this moment.
This is fantastic.
614
00:24:58,092 --> 00:24:59,814
You might taste a bit of me
in that Laphroaig.
615
00:24:59,944 --> 00:25:01,670
- I really hope not.
- Ah.
616
00:25:01,904 --> 00:25:03,524
Okay, let's go.
617
00:25:05,498 --> 00:25:07,564
Yes, there's definitely a...
618
00:25:09,430 --> 00:25:10,630
a bit there.
619
00:25:12,438 --> 00:25:14,528
Hopefully, John doesn't see that.
620
00:25:14,654 --> 00:25:16,372
Let's go. Wait for me, boys!
621
00:25:16,498 --> 00:25:19,014
[soft music plays]
622
00:25:19,140 --> 00:25:20,520
♪
623
00:25:20,646 --> 00:25:22,879
[Graham] We've just started our journey,
624
00:25:23,005 --> 00:25:26,020
but there's no better place
to end our first leg.
625
00:25:26,621 --> 00:25:28,887
It's perfect.
626
00:25:29,013 --> 00:25:33,298
This is the 2019 25-year-old cask strength.
627
00:25:33,424 --> 00:25:38,477
This would have been made the first year
I started at the distillery as well, 1994.
628
00:25:39,040 --> 00:25:42,684
Cheers to a great experience
of Scottish food and drink.
629
00:25:42,814 --> 00:25:44,651
[Graham] Your good self, your good health.
630
00:25:44,777 --> 00:25:45,986
- [glasses clink]
- Cheers.
631
00:25:46,112 --> 00:25:48,734
♪
632
00:25:52,734 --> 00:25:54,044
Oh.
633
00:25:55,440 --> 00:25:57,954
I...
The silence.
634
00:25:58,094 --> 00:25:59,922
[John] That's always the sign
of a good whisky. Isn't it?
635
00:26:00,048 --> 00:26:02,047
[John] Five or six seconds of just feeling.
636
00:26:02,173 --> 00:26:04,913
[water rushing]
637
00:26:06,624 --> 00:26:09,274
[birds and insects chirping]
638
00:26:11,064 --> 00:26:13,484
- [cork pops]
- [glasses clink]
639
00:26:13,610 --> 00:26:15,168
[Graham sighs] That was great.
640
00:26:15,294 --> 00:26:18,080
What a great, great first leg
of the journey, right?
641
00:26:18,206 --> 00:26:19,724
- I really enjoyed it.
- [laughs]
642
00:26:19,854 --> 00:26:21,257
- I knew you would.
- I really...
643
00:26:21,383 --> 00:26:23,684
yeah, food and drink,
644
00:26:23,814 --> 00:26:27,294
I'm glad we started with that, because
it's put me in a really good mood.
645
00:26:27,424 --> 00:26:28,880
Mm.
What was your favorite part?
646
00:26:29,006 --> 00:26:31,512
Tony Singh, I really enjoyed
the outdoor element of it.
647
00:26:31,638 --> 00:26:33,988
And he was just making it there
in front of us; that was amazing.
648
00:26:34,114 --> 00:26:37,550
But then with Tom Kitchin when he came out
with that incredible scallop...
649
00:26:37,680 --> 00:26:39,138
Oh, I think we both cried
a little, didn't we?
650
00:26:39,264 --> 00:26:41,304
I did. I did.
There's been a little bit of weeping.
651
00:26:41,434 --> 00:26:45,230
If that's the first one, we've got a
lot to live up to with the... I... Whoa.
652
00:26:45,356 --> 00:26:47,744
There's a lot of Scotland
that we need to explore.
653
00:26:47,874 --> 00:26:48,792
[lively music plays]
654
00:26:48,918 --> 00:26:50,794
[laughter]
655
00:26:50,924 --> 00:26:52,574
- History.
- [Graham] The clans.
656
00:26:52,714 --> 00:26:53,664
[engines rumbling]
657
00:26:53,754 --> 00:26:55,158
[Sam] The landscape.
658
00:26:55,284 --> 00:26:56,324
Jesus.
659
00:26:56,450 --> 00:26:57,889
[laughs]
660
00:26:58,015 --> 00:26:59,324
The music.
661
00:26:59,450 --> 00:27:01,154
♪
662
00:27:01,284 --> 00:27:02,540
- Sports.
- Yeah.
663
00:27:02,666 --> 00:27:03,620
♪
664
00:27:03,746 --> 00:27:04,889
- Culloden.
- [exhales sharply]
665
00:27:05,015 --> 00:27:07,170
♪
666
00:27:07,296 --> 00:27:09,739
- Am I doing the driving the whole way?
- [barks]
667
00:27:09,865 --> 00:27:13,107
- Uh, yeah, actually, you are.
- Huh.
668
00:27:13,233 --> 00:27:15,840
- I just feel more comfortable as the passenger.
- Yeah.
669
00:27:15,966 --> 00:27:19,224
- Because then I can moan and complain.
- It's very entertaining.
670
00:27:19,350 --> 00:27:20,629
- Cheers.
- Cheers, mate.
671
00:27:20,755 --> 00:27:22,317
[glasses clink]
672
00:27:22,474 --> 00:27:23,730
[waves rushing]
673
00:27:23,856 --> 00:27:26,309
- [Graham] I'm starving.
- [Sam] Yeah.
674
00:27:26,435 --> 00:27:28,644
I hope Tony hasn't gotten lost.
675
00:27:28,770 --> 00:27:30,913
♪
676
00:27:31,039 --> 00:27:33,221
- Question.
- [Graham] Yes.
677
00:27:33,499 --> 00:27:36,444
It's an age-old question,
and I have to ask it.
678
00:27:36,570 --> 00:27:40,555
- The question that I get asked the most...
- Yes.
679
00:27:40,960 --> 00:27:42,804
- as a Scotsman.
- Mm-hmm.
680
00:27:43,246 --> 00:27:45,790
Are you, Graham McTavish,
681
00:27:46,418 --> 00:27:48,137
a true Scotsman?
682
00:27:48,575 --> 00:27:50,724
Oh, aye, son.
683
00:27:51,184 --> 00:27:53,314
Why, it'll be men in kilts,
684
00:27:53,496 --> 00:27:56,057
but it'll be men in very little else.
685
00:27:56,183 --> 00:27:57,550
Men in very little kilts.
686
00:27:57,676 --> 00:27:58,904
- Ver... No.
- Like mini kilts.
687
00:27:59,030 --> 00:28:01,174
- Normal-sized kilts.
- No, a-a mini kilt.
688
00:28:01,304 --> 00:28:04,753
But what, are you going for some kind
of tiny tartan miniskirt?
689
00:28:04,879 --> 00:28:06,651
Men in mini kilts.
690
00:28:06,777 --> 00:28:11,377
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www.addic7ed.com
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