All language subtitles for Remarkable.Places.to.Eat.S03E01.Yorkshire.1080p.HDTV.H264-DARKFLiX

Experiencing great food is one
of the best things about visiting

a new city.

But how can you be sure
that you find the real gems?

Good afternoon, ladies.

Is everything all right?

I'm Fred Sirieix...

Did you enjoy your desserts?

..and I've been working in the
restaurant business

for over 30 years.

I'm a seasoned professional,
and even for me,

it's difficult to find amazing
places to eat.

So I've asked some of Britain's
most celebrated foodies

to open up their little black
books...

Come on! I'm coming!

..and take me to their all-time
favourite places to eat.

You can find gems and little
amazing places down these streets.

This is a tea straight out
of Alice in Wonderland.

Oh! Cheesy mash.

But we won't just be eating.

Look at this!

We'll be meeting the people
behind the scenes...

I can see the sun is shining
in this kitchen. Yeah, man.

..and rolling up our sleeves...

HE EXCLAIMS TRIUMPHANTLY

..to find out how they deliver the
ultimate dining experience.

Oh, it's the best thing ever,
ever, ever!

World-class food...

..and a meal you'll never forget.

How amazing is this?

This is very good.
I'm going to get emotional.

This week, I'm off to Yorkshire
to explore one of the UK's most

varied food scenes.

And my guide will be Britain's
queen of baking,

Nadiya Hussain.

I adore Yorkshire.

It will always have a really special
place in my heart.

It's the place where my
husband's from.

It's where I lived for ten years,

and I had all my babies.

So it's my home away from home.

Because Yorkshire is so huge,

there is just so much to see
and so much to eat.

And the reason why it's so special
to me is because it's all

about humble ingredients
that are affordable,

but out of this world,

and Fred's mind
is about to be blown.

Yorkshire has a population
as large as Scotland,

and is the biggest county
in Britain,

stretching from the Humber,
up into the Pennines

and across to the dramatic
North Sea coast.

It is home to multicultural cities
like Bradford and Leeds...

..plus spectacular and unspoiled
landscapes,

including the Moors and the Dales,

giving it the nickname
"God's own country".

Each geographical area has its own
unique food story,

and I can't wait to see what
Nadiya has in store for me.

Isn't it just glorious?

It's beautiful.

You know, Nadiya, when I think
about Yorkshire,

I think of Yorkshire tea,

pies, Yorkshire pudding.

Postman Pat.
SHE LAUGHS

I don't think about it as a
centre of gastronomy in the UK.

Because it's so massive,
with the different landscape,

you get some of the most
dynamic food,

using the humblest ingredients.

The most amazing cheeses,

beautiful, beautiful, fresh seafood,

some of the most authentic
Asian food,

and the best cakes.

So you know what, Fred? It's not
all about pies,

and we are going to experience
some extraordinary,

absolutely dynamic food.

I can't wait.

The first place in Nadiya's little
black book in the heart of the

county is the elegant and
fashionable spa town of Harrogate,

home of Yorkshire Tea.

She's asked me to look smart,

so I'm expecting somewhere
very special.

Fred, you are in for a treat.

We are going to Bettys Tea Room.

I've never heard of it.

How have you never heard of Bettys?!

Anybody who comes to the UK,
if you want the best afternoon tea,

the best cakes, the best tea, the
best service, you come to Bettys.

And people come from all over
the world to come here?

Yeah, it is THE tea room
of all tea rooms.

So we have this rite of passage.
Whenever we bring the kids -

which isn't very often because
it's a treat -

I make them walk right from down
there, all the way up. Right.

Right up this steep hill, because
if you're going to have your cake,

you've got to work for it.

Well, I'd rather have some fun.
Oh, I can't do it!

You don't make them do that?!

I don't make them do that!
It's because it's wet.

You're a bigger kid than them! Come
on, let's go in and have a brew.

We have to come here in the
sunshine,

and then we can slide all the way
down. It never shines.

Bettys is set in a Victorian
building that dates back to 1900.

Built in the Scottish baronial
style, with its ornate facade,

it's simply stunning.

Come on, come on. You're in a rush!
I am, come on!

What's going on with you and your
little legs?

This is the best bit. Come over
here, come over here.

This, right...

Just take a moment to just
enjoy this.

I mean, look at the effort
that's gone into

creating this beautiful display.

I mean, if this doesn't make
you stop and wonder what's inside,

I don't know what else will.

You don't come up with a display
like this if you don't know

what you're doing.

It's like, you know, those beautiful
Christmas windows in New York,

like the big Christmas displays?

well, every season, this display
changes.

And we're in the middle
of Yorkshire, in Harrogate.

I like the way you say Harrogate.
Say it again? 'Arrogate.

Oh, yes! Come on, let's go inside.

Come on.

This place is a Yorkshire
institution.

Opened over 100 years ago by Swiss
confectioner and baker

Frederick Belmont,

it is still family-owned today -

Swiss and Yorkshire dual heritage
showcased in outstanding patisserie,

cakes and local Yorkshire produce.

But as you enter, it's the grandeur
and ambience that transports you

back in time and signifies you are
in for a luxurious experience.

It's going to be good. I'm with the
queen of cakes. Uh-huh.

The restaurant serves breakfast,
lunch and dinner.

But for Nadiya, it's all about
the legendary afternoon teas.

Tables here are so sought after,

the queues form around the block
the moment it opens.

Nadiya, I'm so excited to be here.

You know what? Whenever I come
here, I'm always really distracted

by the sounds and, like, just
being in this space,

because it is really special.

So they're not taking any
reservations here.

It's just that you just turn
up and then they give you a table.

I've had to queue. Right.

But I've always just turned up, and
that's what I quite like about it.

So it's an institution for
everybody. Yes.

It's not just one that's reserved
for the elite.

The tea room serves 220 covers
and several table turns per day,

which is no mean feat, but how do
the team here achieve this?

And I think it's partly to do
with the Yorkshire charm.

I'm married to a Yorkshireman.
Can I just say...? Oh, here we go.

So you would say that!

There is nothing like it. I think
this is the epitome of that.

I lived in Yorkshire for nearly a
decade,

and there's just something here that
you don't get anywhere else.

It's pretty special,

and I think they've encapsulated
that here at Bettys really well.

This is what it is. It's magical,
because when you look around,

it's so pretty, it's so charming.

The whole place is just beautiful.

Yeah, but wait till you've had this
afternoon tea.

This is the icing on the cake.

And look, £19.95.

That's quite good, right?

For that sum we shall receive a
selection of sandwiches,

a multitude of mini cakes, and,
of course, tea.

But Nadiya wants me to try two of
her favourite

Yorkshire bakes as well.

I'll be stuffed!

There's no way, mm-mm, no way I'm
coming here and not

having a fat rascal
and fondant fancies.

So, what's the Fat Rascal?

It's like a fat scone. Ah!

It's the only place in the world
where you can say "fat"

and not get in trouble.

This is a completely Yorkshire
thing.

Like, you are not going to get
a fat rascal anywhere else

but in Yorkshire.

We'll have the afternoon tea,

and please can we have some
fondant fancies?

What is that?

Just, like, little iced squares
of cake.

Come on. Like, right? They're the
best fondant fancies.

Never had it before.
SHE EXHALES

Your world is about to be changed.
Really? Yes.

Thank you.

The service is so pleasant.

But there's, like, a choreography
that they do. Yeah.

I love how everything is
so precise here, because you want

to reserve your energy to eat
the scones.

SHE LAUGHS

Scones. The scones.
Get it right, Fred.

Look at the silver. You know
the cake is going to be good

when the silver is like this.

It's like a mirror!

There's some poor soul out there,
polishing it, you know. Yes.

It's... For me, it's an insight
about the back of house,

into the values and the vision
of the business,

and everything has to follow.
I knew you'd like this place,

and we haven't even got our
afternoon tea yet.

Oh, la, la. Thank you.

Oh, he said, "Oh, la, la"!
Ooh, look!

Two fat rascals.

Thank you. Thank you.

OK!

I mean, this is a tea straight
out of Alice in Wonderland.

The cakes here are delightful.

Rich chocolate cubes,
zesty lemon tart,

Engadine slice.

And that's just on our tea tower.

For me, this is just a delight
for the eyes. Tea?

Yes, please. Let's do it.

The team here serve over 62,000

afternoon teas every year.

You have a fat rascal.

Before you do anything, look at
this, Fred. Do you see it?

Well, it's a face. It's a face!

You're so excited about this
fat rascal.

They're so delicious.

Smell good, right? I can smell the
butter. Yes.

Oh! Yeah.

For anyone who's never had a fat
rascal before, I would say

it's like a cross between a scone
and a rock cake. Oh!

See? He's in. Mm.

This is very good. And they've
got oranges in there, no?

Is it orange zest? Yes, so you've
got currants and that mixed peel,

that little chew that you get
inside.

Oh, I just... That... Oh, my.

Yeah.

These plump and crumbly
currant-filled fruit bakes

have chewy candied peel inside.

Best served warm,
with lashings of butter,

they melt in the mouth
and taste luxurious.

Somebody's going to become
a fat rascal

by the time they're out of here!

Yes. This is so indulgent.

Fat rascals are Bettys'
biggest selling bakery product.

Around 2,000 are sold every week
in their Harrogate branch alone.

Oh... There's no going back.

This is very good.
Isn't it delicious?

For me, this is a revelation.

If we were going to sum up Yorkshire
in a sweet treat,

it would be a fat rascal,

because it's delicious,
it's indulgent, and it's simple

and it's fun.

I would love to know
how to make this.

I want to have the recipe.

Can I get in on that?

I know that afternoon tea is sacred,
but I like to dunk my...

What are you doing?
..my scone in my tea.

That's hideous.

Why would you do that?!

It's lovely.

We don't do that up here.

This is very nice. People are
watching, Fred, stop it.

I think we should try
our fondant fancies.

You've never had a fondant fancy
before, ever, ever? Never.

So let me set it up for you.

So two layers of cake with jam
in between, and then it's got,

like, a sweet fondant icing, and
each one is always decorated.

I think that's what makes it
special, is that somebody

is piping them individually.

Look at the detail.
Look how beautiful these cakes are.

Precision, right? Yes.

Genoese sponge forms a sandwich,
spread with buttercream

and raspberry preserve, and covered
with a layer of soft marzipan

and finally fondant icing.

It's a cake fit for a queen -

even if she's one that bakes.

It's just the right amount
of sweet, tart,

buttery goodness, all in one cake.

Just need one fondant fancy.
It's perfect. Very good.

I don't normally go for cakes
like this, but this one

is really well made.

If you have too much fondant,
then it would be too sweet,

it would be inedible. Yeah, exactly.

And that marzipan
is really delicious, you know,

and it's the subtlety of it
that's really impressive.

And the fact that, like, every time
I've come here, each one is exactly

the same, every single time,
and it doesn't taste different,

it doesn't look different.
I think that's good going, that is.

They do 1,000 covers
every single day.

Can you imagine how organised
you have to be?

I mean, look how many staff there
are here.

I can transport myself two years
in the future and I could be doing

this and it would be
exactly the same flavours,

the same sounds, the same happy,

smiley waiters, waitresses.

You have an experience,
you have a good time.

You have good quality food
in amazing surroundings,

and that makes you feel special.
Yeah.

Bettys have taken the humble ritual
of a bake and a brew

and elevated it into an experience
worthy of a fine dining restaurant.

And we'll be back to uncover some of
the secrets of their cakes later.

The Yorkshire food scene
is as varied as its scenery,

and our next stop
in the industrial south

is its second largest city, Leeds.

We are bypassing the centre
in favour of Harehills,

two miles north-east of the city
centre.

This is the place that I lived
for almost a decade.

I had my three kids here.

So there's so many amazing memories
attached to this place,

and I really, really can't wait
for you to check this place out.

After the Second World War,
thousands of immigrants

from all over South Asia
travelled to West Yorkshire

to take up jobs in
its booming textile industries.

The Asian population in some areas
is now as much as 40%,

and the delicious food here
reflects its diverse community.

I am taking you to this amazing
place called Anand's,

and you would never know by looking
at it that it's special at all.

But one of my favourite things
in the world to eat is samosas.

I've had samosas. I mean, I don't
know if they were as good as

the one we're going to have now,
but I don't say I'm a specialist

of samosas, so I need educating.

OK, it's hard to perfect
the perfect samosa,

and I'm telling you,
these guys have... Like, honestly,

they make the best samosas,

and I cannot wait for you
to try them.

Anand Sweets has been a fixture
in the area for 25 years.

The Chera family, from the Punjab
in India's north,

run this vegetarian cafe,

specialising in handmade
Indian sweets

and savoury street food snacks.

Mum Surjit and dad Harvinder
run the kitchen,

and their daughters
work front of house.

Wait, wait! You wait! You wait!

OK, come on. You are just in a rush
to go to Anand's!

Oh, I'm so excited!

We are here!

Nadiya, can I just say,

you are as colourful
as all the desserts behind you?

You see where I get
my inspiration from, right?

You always say you eat
with your eyes first.

Isn't this a feast for your eyes?

It looks beautiful,
but you know what?

I have no idea
what's in front of me here.

Asian sweets and savouries
adorn the counter,

like gulab jamun,
pakoras and kulfi.

The smell of spices fill the air
in this humble cafe,

but we are here to try Nadiya's
absolute favourite

South Asian snack - the samosa.

Do you know how many samosas
I can eat in one go?

Within 24 hours? Go on.

58 samosas.

This size? Yeah, about that size.

Eating samosas is a part of
growing up as an Asian child.

And this place, they are
the king of samosas.

And it's evident by
the amount of people you see

just hanging around
desperate to get in,

the queues during Ramadan
when we're fasting -

this place is heaving!

There's a reason why it has
such a great reputation,

is because they do make
the best samosas.

In the kitchen at the rear of
the cafe, over 150,000 samosas

are handmade personally by Surjit
and Harvinder every year.

That's five for every person
living in Harehills.

What would you like to order?

We're going to have some samosas.

Surprise, surprise!
We're having some samosas.

Well, of course!

But also, can we have a couple of
samosa chaats as well, please?

Yeah, sure. And some chai.
Of course, yeah. That's it.

Thank you. Thank you.
Thank you very much.

Why did you bring me
to this particular shop?

So this is where
we started a family.

This is where... Like,
this is my children's home.

They were born right down the road
in that hospital.

This is more than
a samosa for you here.

This is a memory.

Are these ones the best recipe?
Everyone has their own recipe.

Everyone has their own traditions.

And sometimes, it's lovely to find
a little taste of home

away from your own home,

and this is
what this place is about.

Samosas can be found all over India.

Each region has its own recipe.

Commonly thought of
as an Indian snack,

they were actually introduced
to South Asia by traders

from the Middle East
in the 13th century.

Wow! Right?

Is your mouth watering?
Because mine is.

Oh, it's so exciting! I am so
excited,

because for me, it's completely new.

Can you smell it? Can you smell it?

Yeah. And it's beautiful to look at.

So tell me, what have we got here?

That's a samosa, and that's, like,
two different types of chutney.

So you've got, like, a green one.

Usually that's chilli and coriander,
and this one's tamarind,

so you've got spice and tart.

It sounds like
it's going to be delicious.

These tasty, savoury parcels
are filled with potato, peas

and coriander, then spiced with
masala and green chilli

to produce a mouthful of
balanced South Asian perfection.

Nadiya's also ordered something
I've never heard of -

samosa chaat,

which has a base of crumbled samosa,

covered with a chickpea curry

that's been infused with paprika,

cumin and many other spices,

all to be washed down with
an aromatic chai tea.

Oh, it's very soft.

I was expecting it to be quite hard.

Yeah, it's, like, really
kind of buttery, soft pastry

and you just go straight in.

Mmm! Right?

Oh, wow! Oh, wow.

I like that. Fred, Fred, Fred...

Drop it in and then it goes
all the way to... Eventually,

that's going to be packed
with sauce, so drop some in.

Oh, no, no. No, no, no.

No, but if you do that,
your filling falls into the sauce.

So I put the two sauce... Ooh!
Oh, yeah, man. That's it.

That tamarind sauce. Oh, yes.

The two sauces together, yeah?
Mm-hm.

You have to have it together.

It's like an explosion in my mouth.

Is it like...? Where are you going
to get flavour like this?

This is why a place like this
has lasted the test of time.

You are getting right into it,
Freddo! It's nice!

Oh, we are going to make
a Bengali out of you yet.

Samosas are made
using an all-purpose flour dough

that's flattened
and turned into cones.

They are then filled with a mix of
potatoes, peas and spices

before being deep-fried
for 15 minutes.

In India, they are a cheap
street food snack -

quick, hot and delicious -

and here at Anand's,
they are just 60p each.

Know what the best bit is?
I'll show you. Hold on.

Keep the end...and you're going to
hate me for this, because....

Ah, look at you!

And you were telling me at Bettys
that I was not sophisticated enough!

And look at you!

Nadiya the hypocrite. Yeah! I know!

I'm sorry. It's really
good when you drop it in.

Dunking is one thing, but it's
what you dunk into that's important,

and in Nadiya's case,
it's this distinctive masala chai.

The chai's delicious. Everyone
has their own version of a chai,

every family. And, like,
normally you'd have cinnamon,

a little bit of bay leaf,
some cardamom and lots of milk.

You start it off in the morning
and it sits on the stove

and you just drink it through the
day, and the smells in the house,

like, when you're making the chai...
Wow. Nadiya, please, enough chat.

I want to eat the chaat.
Oh, I like that. Allez.

OK, and the trick is to get,
like, everything.

Like, get it all in one spoon.

The history of chaat
can trace its roots back

to the 16th century.
Mmm!

The word itself means
"to lick your fingers",

something which
I'm tempted to do right now.

This is delicious.

Bombay mix, raw onions, coriander.

It is like, boom! Oh, it's
the best thing ever, ever, ever!

The heat is building up in my mouth,
just building up. Your face!

As you were speaking,
the heat is going up to my brains!

It's like, you know, like there's
a little bit of everything happening

in your mouth. And that's what
I love about these combinations.

You literally get everything
in one mouthful every single time.

Like, the saddest thing for me is,
I get to a point

where I know it's going to end.

You know, when you know
it's going to end?

Everything ends at the end, Nadiya.

Shall we get the bill? Mm.

This is the bit that's
going to shock you.

So what's the damage?

I mean, is there a mistake here?

There is no mistake.

But it's £11.40!

Exactly! Like, how amazing is that?

Like, it's so cheap.

Isn't that wonderful?

But the point is, it's delicious!
Exactly.

It's all beautiful ingredients.

It's made fresh every day.
The flavour is incredible.

Nadiya, I am so grateful
that you've taken me here.

I would have never come here
by myself, and I've had

such a great experience. Thank you.
You're very welcome. Shall we go?

Yeah, let's go. That was amazing.

Thank you very much!
Thank you! Bye-bye.

Oh, I'm so glad you enjoyed it.

Not only is Anand's value for money,
it has lifted a simple snack

to the highest level,
using basic ingredients

cooked to perfection,
and is a truly special place to eat.

I can see why Nadiya loves it.

In Harrogate,
elevating humble ingredients

is what Bettys have built
their brand on.

Their six tearooms across the county

serve over two million
customers a year.

They are producing their
signature bakes on a vast scale.

We're back to discover
what goes on in their bakery.

I can't take you seriously
with that thing on your face!

Come on. Look at this!

I mean, look at the scale of this.
This is enormous.

I wonder how many fondant fancies
come out of here. A lot!

You wanted to learn how to make
fat rascals, and I want to know

how they make the fondant fancy.
I can't wait.

There are ten
different departments here,

with a total of 129 bakers
working in shifts, 24 hours a day.

I'm joining manager Gemma Pickup

to find out the secret formula
for their fabulous rascals.

Hello! How are you, Gemma?

Tell me, how long have you been
making rascals for?

Me personally, about 18 years.

How did you get into it?

Well, my mum works here.
Before that, my nana worked here.

So it's kind of
a bit of a family tradition, really.

Really?! My two sisters at some
point have worked here, so... OK.

But what I really want to do
is make a rascal at home.

Can you tell me the recipe, please?

Our recipe is top secret.

But I am not going to tell anyone.
No, no, my lips are sealed.

I'll tell you the main
core ingredient. Go on. Love.

HE LAUGHS

I mean, I could have come up
with that myself!

Although Gemma can't share
the exact recipe with me,

she can tell me the ingredients.

First, brown sugar is added
to butter and churned.

Mix that for three minutes.

We don't want them too tough.

So how many rascals
do you make every year?

Of this variety,
what we call the fat rascal,

we make about 14,000 a week.

Wow!

Alongside the fat rascals,
the bakery's churning out

little gooey rascals
and cheeky rascals,

amounting to over a million of
these signature bakes every year.

Tip this in gently so the flour
doesn't go airborne.

So, gently, gently, gently.

So what's the difference
between the fat rascal

and a scone in terms of recipe?

A traditional rascal used to be
all the scraps, all the leftovers.

From the scones? From scones, cakes,

whatever you had
lying around at home.

Fruitcakes, all sorts. Wow!

So is it where the reputation of
a Yorkshireman is coming from?

Definitely. Definitely.
We don't like waste.

The recipe goes back to
the 15th century and is based on

the Yorkshire turf bun,

so called because they were often
baked over a turf fire

at the end of the cooking day.

So how many eggs
have you got in there? A lot.

Each batch can make
up to 435 rascals,

and at £3.95 each,
there's a lot of profit gone

if you don't get
this part of the process right.

You really have to think about
what you're doing.

As much as this is automated,
there is the touch,

the feeling. Correct.

How do you make sure that
your staff know what to do?

I'll do it first,

we'll do it together,
then you'll do it on your own.

When the dough is perfect,
it's taken out of the mixer

and transferred to its
bigger brother, the rascalator.

18 months ago, everybody was
handballing all the rascals. Oh!

A million of them every year.
Yep. Wow.

So this is a game-changer for you?

Oh, without a doubt.

The rascalator weighs out the dough
and forms the round shape,

producing 480 rascals
every ten minutes.

Then, that all-important
almond and cherry face is put on

in the old-fashioned way, by hand.

Can I just make them smile?

Well, they're rascals!
We want them happy.

We want them cheeky. Look!

That's what makes us unique.
That's what makes it craft.

Every single one has character.

While I get on with making faces,

Nadiya has joined up with product
development manager Lisa Bennison

to find out the secret
behind the bakery's

delectable fondant fancies.

Fondant fancies can be really,
really sweet, but these are not.

They're just
the perfect amount of sweetness.

How do you do that?

So we try to make sure that
each layer has a job to do,

and it's almost a marriage
of the other flavours.

So, with this one, we have
a white chocolate layer,

which is a Swiss white chocolate,

and it has a slight white peppery
flavour profile for me.

And then you've got the sponge.
In the middle,

we have a beautiful
raspberry preserve,

and we chose raspberry,
slight sour kind of tone to it.

If we did strawberry jam,
we've got sweetness

and sweetness and sweetness.

OK. Next thing, we have our vanilla
buttercream. But a pinch of salt.

So, again, we're trying to
counteract that sweetness

in all of those layers.

And then the very last layer
there on the top,

we have our almond marzipan.

That is such a surprise.

That hint of that marzipan
right at the end. It's like,

"Ooh, I did not know
that was happening!" Absolutely.

I feel really privileged to be able
to see a fondant fancy naked,

because very few people get to see
a fondant fancy naked.

Dressing each individual fancy
with its fondant icing coating

is carried out in the enrobing room.

Oh, look at that!

Fondant fancies are getting dressed.

Around 640,000 fancies
are made here every year.

Whenever I've made a fondant fancy,

the icing usually gets
mixed with the crumb.

How can I achieve that really clean
finish with a really clean icing?

So we'd make the whole cake,
chill it down,

so it's really, really cold,
so then you can cut it... Yeah.

..and then when you've got the
individual portions,

you freeze those. So you get
that solid, clean edge. Yeah.

And then when you hand-dip them
in your fondant, they don't kind of

fall apart and all your crumb
doesn't fall into your fondant.

Like, that's such a good tip! Yeah.

It makes all the difference.

Each fancy is decorated by hand.

Not only do the bakers here fill
the trolleys at Bettys Tea Rooms

across Yorkshire, but their sweet
treats are exported to 44 countries

around the globe.

Standards are incredibly important,

and to maintain them
is a job in its own right.

How long have you been
working here, Lisa?

I've been working for Bettys
for 33 years.

Wow. And still smiling. Love it.

Still love it. Guys, how long have
you guys been working here?

30 years on Thursday.

30 years? Yeah.

Wow!

You actually want to be here.
We actually want to be here.

You're not locked in, there's
no contract saying you have to do

three decades? No, no. You actually
quite like it here! We love it.

That shows in your baking,
in what you produce

time and time again, and maybe
that's why it's lasted 100 years.

We'd like to think so. Yeah.

Ah, Nadiya. Ah, you've got him
hard at work! Always!

As soon as you come through the
front door, you're working for me.

It's the quietest he's been all day.

It's quite difficult
to keep up the pace

that these two are having. Yeah.

I'm doing my best.
When I think about how popular

fat rascals are and how many
are eaten and how many go through

the tea room and how many
I've bought online,

I have this image that
they're made through a machine.

But... I mean, the dough
comes out of the machine. Yep.

But you are stood here
hand-decorating every single one.

Indeed. You guys are like
superheroes in this factory.

It really is staggering
what you can achieve. Being able

to do something
at an industrial level

and still retain that craftsmanship.

That's just, like...
Very few people can do that,

and you guys have nailed that.

Everything here
revolves around tea,

and the team serve
over 1,000 cups a week.

The hundreds of pieces of
signature silver are polished

by just one member of staff,

and the process takes an entire day.

On shift is waitress Joanne,

and Nadiya's getting stuck in, too.

This is a lot of silver.
A lot, yeah.

There's a lot in the building.

I have never done this before.

I don't own any silver.
Not like this, no, no.

So you just use this stuff? Yeah.

Just very gently. You don't
have to scrub, it just foams up.

And just buff it up,
and then that all gets rinsed off

and it comes up sparkling.

Do you really still enjoy it, even
after doing hundreds of teapots?

Yeah, it's nice seeing it
go out on the table all sparkly.

OK, so that's the satisfying bit?

That's the satisfying bit,
yes, definitely

It takes three hours to polish
the 300 teapots for Harrogate.

Then, there's just the little matter
of 1,200 pieces of silverware

that make up the rest of
the tea service.

So, Joanne, how long
have you worked here?

I've been here about 20 years now.

You must have seen generations
of people come through this door.

People that are, sort of,
in their 90s

can celebrate their 90th birthday,

they've celebrated
coming here as a child.

If a 90-year-old is coming in
for her birthday

and it feels exactly the same
as it did when she was 14 or 15,

it's working. Exactly.

It should be exactly the same
every time for every customer.

See, the hope is that,
one day, I'll be a granny,

and then my kids and their kids,
we'll all come together.

So, you know, I could
still be coming. Absolutely.

You'll still have your shiny teapots
and your fondant fancies. Yes!

Now, hours after
cleaning and polishing,

I actually get
what the fuss is all about. Yes.

Look how shiny and beautiful
that is.

And I can see why you take pride
in taking the time

to polish these beautiful teapots.

It's a lot of hard work,
but it's definitely worth it,

and makes all the difference.
Oh, yes.

The devil's in the detail, and
it's that attention to small things

that adds so much
to the big picture here.

I am so thankful that
you've taken me to Bettys.

I never knew it existed.

And here we are
in the middle of Yorkshire,

and this place has such heritage.

It's been here 101 years.
It survived two world wars.

That in itself says everything.

You know, what
I'm very impressed with

is the quality, the consistency.

I mean, clearly, everybody here

lives and breathes
the values of Bettys,

and that I find
completely extraordinary.

Bettys is truly a mainstay
on the county's food map,

offering tradition and luxury
in equal measure.

But Yorkshire's food scene

is as extensive as
its spectacular landscapes.

Today, Nadiya's taking me
60 miles north-east

to the county's rugged coastline

in search of one of her favourite
things to eat - seafood.

Look how pretty this is.
It is something special, right?

This is so wild.
I mean, it's completely unspoiled.

And that's why
we have to go on a road trip!

How else are we going
to see beautiful Yorkshire?

So, Nadiya, where are we going?

I am taking you to the coastline.

What lots of people don't know

is that Yorkshire has
an amazing fishing industry,

and we are going to eat
some of the most amazing seafood.

I love seafood. So do I.

The Yorkshire coastline
really is something to behold.

It stretches over 90 miles,

and is home to the largest brown
crab and lobster fishery in Europe.

Nadiya is taking me to the Victorian
seaside town of Saltburn-by-the-Sea

on the edge of the Yorkshire moors.

How gorgeous is this, Fred?

It's just stunning.

Look! Look at the chap there with
his parachute. Hello up there!

Have fun! Woo!

This is really special, this place,
because, for me,

when I lived in Yorkshire,
we'd always go to Scarborough

or Filey or Whitby.

But there's something
very unspoilt about this beach,

and I think lots of people
don't know that Saltburn is here.

But what a hidden gem,

and we can't come here
and not eat something delicious,

straight out of the water.

And nestled right there
in the cliff-side

is this beautiful restaurant.

When I think of seafood, I think
of Cornwall, Devon, Scotland,

but not Yorkshire.

Not a pie in sight.

Maybe a fish pie? Maybe.
Oh-la-la.

All right, shall we go and eat?
Let's go. OK, let's go.

In 2007, local boy Glen Pearson

set up an award-winning
fish and chip shop

in prime position on the seafront.

It did so well,
he opened a restaurant upstairs

serving his staple dish,

and specialising in local seafood
at an affordable price.

Now a destination restaurant,
people travel for miles to eat here.

We've got some gorgeous food to eat!
Come on! I'm coming! Come on!

I hope you're hungry. I can't wait.

Wait till you see
what it's like inside.

I'm so hungry!

What a view. Isn't this
what they call a picture window?

It is. I'm feeling so relaxed
and, you know, from outside,

you wouldn't think that
this place is like that.

There's something quite special
about this place because, like, it's

just even the way it's decorated,
like, it's just...

I was just going to say that.
I love the decor, you know.

I mean, it makes you feel like
you are near the sea.

You've got the boats there, you've
got these beautiful paintings there.

It's nautical without going
over-the-top, right? Perfect.

Hello, how are you?
How are you today?

Let me give you some menus. Thank
you very much. Thank you very much.

You know, one thing
that's very impressive

is the way they are very friendly
here, very down-to-earth,

and I think that's what makes
the atmosphere of a restaurant.

I think that's what you'll find
all through Yorkshire, you know.

Everybody is very friendly up here
in Yorkshire.

Making everyone feel welcome
is of the utmost importance

in a restaurant that can serve
up to 800 covers a day.

What are we going to have?
OK, let's have a read.

We're going to eat the best seafood,

like, the freshest crab
that's right out of the sea.

Home-made brioche with crab

and lemon aioli,
fancy salad and skinny fries.

That sounds amazing.

I promised Fred the best local crab,
straight out of the water.

Well, you've come to
the right place.

We actually have our own fisherman.
He brings in the local crabs.

I think we might have got it right.

And then we'll have two crabs,
actually. No problem. Thank you.

Look! Yorkshire love. I mean,
this is so romantic, this place.

Look at that,
these two lovers on a bench.

Oh, they hear us!

Good man! C'est l'amour!

This is Yorkshire!

I told you - the Yorkshire men!

Maybe he's not from Yorkshire.
He has to be.

FRED CHUCKLES

Aha! OK, so we have
the best Saltburn crab... Ooh.

That.. ..brioche.
Oh! That looks good, right?

Is it always decorated like this?
Always.

So pretty. When I saw the flowers,

I thought they'd put them on
just for you.

No, that's for you, too.
It's for everybody.

Our home-made brioches
are brimming with crab,

accented with
a lemon aioli dressing.

Crisp, skinny French fries,
and a fresh green salad

are all that's needed to accompany
this decadent seafood speciality.

Oh, yeah. Mm-mm-mm-mm!

Oh!

The crab - it is so simply dressed.

You don't need to do anything
with a crab like that.

You just eat it as it is.

When it's as fresh as that,

you can see there's a little bit
of brown meat in there,

and you can really taste the crab.

Look at how much crab there is here.

It's packed.

And the brioche is so fresh.

It's so buttery and soft,
and just very slightly sweet. Mm.

That brioche reminds me

of the kind of brioche that I used
to buy in France, at my parents'.

Really? Yeah. This is just as good.

And the mayonnaise,
just a little sprinkling of chives,

it's just so light. It must be
home-made, right? Of course.

I mean, this is proper luxury.

This is a noble produce.

This is as good as it gets.

And at £14.95 for a crab brioche
and fries, it's good value, too.

I love bringing my kids
to the beach,

but sometimes I just want
to go somewhere nice...

that isn't stuffy... Right. ..and
this is like that bit in between.

And Glen's a brave guy
to take that fish and chip shop

and to do something
entirely different, right?

Yeah. Because he's elevating
the standards

and he's creating a name for
himself, but not only for himself,

for the whole of the region.

I've got to say, I really want
to know how he dresses that crab

and how he makes that brioche.

I just... I'd love to see
how he does that.

I tell you what,
this is such a simple recipe,

but you've got to know how to do it,

because if you don't know how
to do it, you will never be able

to produce such a delicious
plate of food. Yeah.

To find out how The Seaview
makes their delicious crab brioche,

Nadiya heads to the kitchen
to meet head chef Matthew.

Look at that. This crab is enormous!
Matt, these are huge.

SHELLS CRACKING

Oh, my goodness,
that cracking sound!

Yeah. Wow!

I mean, look at the size. I need
both hands. That's big, right? Look.

Yeah. That's the big boy,
that's the male, that one.

How can you tell?

So, underneath, on yours, it's
got no hairy bits, kind of thing.

Yeah. So this one I've got
in my hand here is the female,

which is slightly smaller.

Is there a difference in the meat,
then?

The male's got more
white meat in it, basically.

The female's more brown.
I like the brown meat.

The brown meat's very important
as well, though,

because that's where
all the flavour is.

Well, it's confirmed, then -
the female's better, right? Yeah...

THEY LAUGH
Absolutely.

Are you going to show me how
to do this? Yes... Pull it apart?

Pull that apart, and it should
just come off like that.

Just get your spoon,

and it'll literally go in it,
go in the head,

and you should be able to
pull all the meat out of it.

Oh, my goodness, that is packed!

It's, like, never-ending. Yeah.

So, where does this crab come from?

Just out there. We ring Doug,
he rings his mate John,

and then he gets it to us.
I love that!

It comes in this massive bucket.

We cook them off,
on the same day.

Like, this is when you know
you're in Yorkshire, right?

Saying, "I've got my mate John..."
Yeah.

"..and he goes out, and
he gets my crab, and he comes in,"

and that's it. No middleman.

Once the shell is emptied,

the claws need to be
picked clean by hand as well.

There is no cutting corners. It's
time-consuming and very fiddly.

Now you really do see
why it's value for money.

Unless you've dressed a crab
or taken the meat out of a crab,

you don't really realise
how much effort it is. No.

So we need to get
the brioche in the oven.

You know, what really surprises me

is the fact that you make
the brioche by hand.

I mean, that's a lot of work.

Brioche is one of
the hardest doughs to get right.

Yeah. So what we'll do is
we'll prove it overnight

and then knock it back
in the morning.

Prove it again under the lights
for about 30, 40 minutes,

and then bake them.

I applaud your dedication. Yeah.

The fact that you're making it
from scratch

just shows how much you care.

Right. I'll get that in there.

We've picked the crab,
the brioche is done,

now on to that delicious filling.

So, how do you put this together?

Yes, so if you can just chop
some chives for us, please,

and we'll just add that
into this crab mix.

And what's going into the crab mix?

Yes, so we've got the white crab,
the brown crab,

and then it's just some home-made
mayonnaise that I made this morning,

which is white wine vinegar,
egg yolk, vegetable oil,

salt and lemon juice.
You don't want it too wet

but you just want the crab meat
to bind, basically.

Whatever you're doing, it works,
because it is absolutely delicious.

The chives add a subtle
onion flavour to the dish,

and the secret behind
those delicious brioches

is that they are sauteed in brown
butter before being baked yet again.

Not only is it difficult
and time-consuming

to make brioche from scratch,

you're also baking it and cutting
off the sides and then glazing it.

You are going the whole hog.

For a finishing touch,

the final dish is dressed with

frisee lettuce and viola flowers,

which adds bitterness to
cut through the rich crab meat.

That has to be the prettiest...
That's it.

..crab roll I've ever seen.

And, I mean, talk about
respecting your crab

and then dressing it up like this,
is gorgeous.

That beats a soggy crab sandwich
any day.

That's for sure!

But how is it that
this premium Yorkshire product

is not as widely known
as it should be?

I join owner Glen, who's just
arrived back at the restaurant

with his latest haul,
to find out more.

Something that puzzles me, I have
never heard of the Yorkshire crab.

And here we are in your restaurant,
having this delicious crab.

It is surprising how many people
just buy it from so far afield

when we've got this abundance of
crab directly behind us there,

just ready to be fished.

But, I mean, it's part of Yorkshire,
it's part of your culture.

So why do you think that people
don't know about Yorkshire crab?

I would just say that, basically,
they've not travelled as far.

Obviously, you've got Cornish crab.

We have such a diverse coastline
in Yorkshire.

Yorkshire is just
a beautiful, beautiful place.

Over 80% of the Yorkshire crab catch
is sold around the world,

but Glen is doing
all he can to make sure

as much of this fantastic
produce stays local,

and he sells up to
2,500 crabs a year.

I think there is a change
in the market.

People are now interested
in that sustainability -

where's it from? Is it local?

So, are you a pioneer here?
I would like to say I am,

but I'm sure some other people
might disagree,

but we obviously recognise
where the best comes from,

and just trying to support
local people, like fishermen.

I think we've got to teach people
about geography. I agree.

Because they obviously
don't know about it.

What an alternative to
fish and chips.

I mean, this is what
I want to have now.

Glen is so modest about the effort
that he's taken to create

this fabulous regional restaurant.

Wow, you made that? I did.

You know, I felt really lucky
to be able to go behind the scenes

and see how they make it,

because it takes ages
to get that crab meat out.

So much work to make this.

Like, now I understand
why it's value for money.

Wow! It's a steal!

I was just talking to Glen,

and, for him, it's not
just about making money,

it's about his passion
for the local produce,

and it's about sharing
the heritage of Yorkshire,

because he wants everybody
to enjoy that coast,

what comes out of the sea,

and what Yorkshire means to him.

And look at this.

I mean, this is beautiful.

The Seaview is a truly
special place to eat.

It's giving local fishermen
a market for their produce,

ensuring that locals
and visitors can feast

on all the fantastic seafood
the area has to offer.

Now we are heading west,
into the Yorkshire Dales.

This timeless landscape
is dairy country,

and I can't wait to see what
Nadiya's got in store for me.

I couldn't come
all the way to Yorkshire

and not bring you to the Dales.

This is one of my favourite
places to visit.

I almost went in the ditch now...
We did almost go in.

..because I'm just looking
at the scenery,

because I'm just mesmerised by the
beauty of what we are seeing here.

I mean, this is like a postcard,
isn't it?

You like cheese, don't you, Fred?
I love cheese

but, you know, I don't remember
trying a Yorkshire cheese.

You are in for a treat

because Yorkshire produces
some of the best cheese ever.

We are going to meet
an amazing cheesemonger called Andy.

This incredible man has taken
a skill of making cheese

and brought it right back.

These are the heroes of Yorkshire.

Oh, I'm looking forward to this.

Nestled on the edge of
the National Park

is an award-winning cheesemonger.

Set up in 2012 by husband and wife
team Andy and Kathy Swinscoe,

The Courtyard Dairy
focuses on championing

the finest Northern cheese

produced by small-scale
farmhouse cheesemakers.

A lovely little cheese shop
in the middle of nowhere.

It must be popular with the locals.

Yes, very.

Andy really does have
a Yorkshire cheese menu to die for -

from Hebden Goat to Leeds Blue,

there is even a locally-made
pecorino and Dales Cheddar

to tantalise your taste buds.

There are cars parked
everywhere here,

and they are all coming
for your cheese.

I mean, this is a real success.

A lot of this produce is amazing

and it's made in this area,
and it should be sold in this area.

You know, we have such a close
relationship with the cheesemakers

that I really wanted
to champion them.

So, Andy, how many cheeses
do you sell?

Well, we actually do
quite a limited range.

We're doing just 30 cheeses, but
we try and do 30 that are proper.

We have an ethos
in what we're looking for,

and that is raw milk, farmhouse,
traditional farming methods,

making by hand.

Are they all Northern cheeses?
Pretty much.

We have a couple of Southerners
in there that we let in, you know,

just a nod, just a few!

The mark of a great cheesemonger

is being able to rely on
his recommendation.

Andy, we are going on a picnic.

I have no idea where
Nadiya is taking me,

but we'd like to get some cheese.
What do you recommend?

We've got three cheeses that
are made really traditionally

and made by hand,
and within 20 miles of us here.

Interestingly, they're all
following exactly the same recipe.

It's an old-fashioned Wensleydale
Dale-style recipe.

Because they're different farms,
because they've got slightly

different breeds of cow,
slightly different pasture,

they're distinctly different.
So, if you take the Fellstone,

the Old Roan - which is
made in Wensleydale -

and the Stonebeck -
which is from Nidderdale -

what you're really tasting is

the uniqueness of each
individual family farm.

You're talking my language.
Three cheese? Yes! Brilliant. Yeah.

Can you make sure you give us
big portions? Big chunks.

I'll try my best. Don't be stingy!

THEY LAUGH

Can we also have some crackers
or some bread, please?

Can we just educate him, please?

We are not going to have
crackers and cheese.

We're going to have fruitcake.

That's the way we eat cheese
up here in Yorkshire.

You're not going to get crackers
up here, right, Andy?

We've been having fruitcake
and cheese for hundreds of years.

Really? It is a traditional way
to have cheese up here?

A very traditional way.

Andy's not only selling cheese,

he's helping local farmers
to develop their products.

He's invited us to a local farm
to visit one of his producers

who make the Stonebeck
Wensleydale we bought from his shop.

Nadiya's checking out the cows with
farmer and cheesemaker Andrew Hatton

to find just why his cows make
a difference to his cheese.

COWS MOOING
Andrew, I can hear them.

Andrew keeps a herd of
rare Dale Shorthorns

who produce the creamy milk
for his product.

They were once the premier cow
in the Dales

before Friesian cows,
imported from Europe,

began to dominate milk production
in the '70s.

You started off with just two cows?
Yes.

Because they were so rare,
I mean, in the 1980s,

there were only 30 cows left
in the whole UK,

so it was really a taster. Yeah.

And then, once we realised that
that was going to work,

then that's when we started to
try and source Northern Dairies

from around the UK.

The cows have a wide range
of plants in their diet.

It's not simply grass.

And because we feed very little
supplementary food as well,

we often say to people that the
cheese reflects the view that

you see, the essence of the place.
The essence, that's what it is.

OK, so I'm going to go
and check the cows now. OK.

Just make sure they're all healthy.
Yeah.

So, how many cows do you have?

So, at the moment,
we've got 13 cows this summer.

We'll probably be milking 23,
24 cows next summer.

MOOING

See, that's why I'm not in there.
Yeah! It's OK, it's OK.

So, how much of your cheese
does Andy buy?

This year, Andy's probably bought
90% of it.

He can take 30 cheeses
a fortnight or something,

which, for us as a small producer,
is amazing.

He's much more than just, like,
somebody who sells cheese, right?

He is. Actually, the support started
before we'd even made any cheese.

We went into his shop and said,

"Andy, we've got
some rare breed cows

"that are native
to the Yorkshire Dales.

"What sort of cheese would we make?
Is there a market for it?"

And... You are brave.

Well, that's really interesting,
because I think that, actually,

to take this step into the unknown

makes our future, we hope,
more secure.

Whereas, if we'd have stuck
with beef and sheep,

I think we would probably be
exiting the farming industry

within the next ten years.

Andrew's farm specialises
in Wensleydale,

and at any one time there will be
as many as 300 wheels of this cheese

maturing at different rates
in the farm's barn.

Andy has 30 producers to visit,

and at each one
he will grade their produce,

allowing him to hand-pick
the best for his shop.

Hi. Hi, Sally, how are you?

Welcome.
Yeah, good to have you with us.

Sally Hatton makes the cheese
alongside her husband Andrew,

and is joining us
for the grading session,

which happens from six weeks
after the cheese is made.

What does it mean, grading?

So, it means sampling it, really,
so we'll take a little plug from it,

so we don't damage the cheese
too much. Right.

And we just have a little sample.

It's not a buffet.
All right, it's all right!

I'm not going to eat
all your cheese, don't worry!

THEY LAUGH

That's it?
That's all you're getting.

That's it!
I told you, you wouldn't get much.

Come on!

And that, for me, is
a good example of this cheese.

It's sharp, it's buttery,
it's creamy.

And then, the rest of
that plug there, you see,

we can plug it back up.
But you can give it to me.

THEY LAUGH

But if we can seal it back up,

then that cheese
can continue to mature now.

Andy knows exactly how
a cheese should be aged and matured,

making him invaluable
to local producers.

Can I just say, I was looking
forward to a cheese tasting? No...

All I have is the crumbs. Well,
that's it. Welcome to Yorkshire!

LAUGHTER

What is going on with these guys?!

It's freezing, and all they give me
is little crumbs!

These are all the same cheeses,
right?

Yes. So, Andrew and Sally are
trying to follow the same recipe,

but they'll get variants, you know,

depending on where their cows are
on the pasture.

They're working with warm milk.

On a warm day up here,
the bacteria will happen faster.

You can really see the differences
sometimes.

If you compare that iron there,
that's what we call a full iron,

it's all rounded all the way around,
and that's quite crumbly and fresh.

And, as a result,
they will have different textures

and they'll have different
flavours as well.

And that's one of the great things
about farmhouse cheeses,

you really are showing
the nature of the farm.

It's a lot of work
and it's a lot of expertise.

I mean, you've got to know
about cows,

you've got to know how to feed them,
how to make the cheese,

how to mature the cheese.
I mean, there is so much here.

I mean, I don't know
where to start, really.

It's not something you can do
in a rush. No.

But all of that adds excitement.

It's got complexity,
it's got challenge,

and it makes it really worthwhile.

You guys support each other.

You know, they make the cheese,
you buy the cheese.

This is how it works here, isn't it?
Yeah, exactly.

It's not so much
they're just suppliers.

You know, I want their cheese to be
amazing, I want them to succeed.

I want everything to work
on this farm, you know,

and I think everybody should eat
good quality food that's made

locally, and this is a perfect
example of that.

Cheese - I couldn't think of
a more delicious food to feast on

while out exploring

the Dales' 2,628km
of public footpaths.

Nadiya's brought me to Malham Cove,

one of Yorkshire's
most iconic landmarks,

so we can settle down
and enjoy our picnic.

Just check it out, Fred,
check it out.

No matter how many times I visit,

it just gets more
and more beautiful.

I'm looking forward to
eating this cheese here

in this beautiful setting.

Fred, it's the best Yorkshire cheese
in the best spot in Yorkshire.

Can I tell you,
I feel so English right now?

And I wouldn't have anything else
but tea here.

I wouldn't have Champagne,
I wouldn't have red wine,

I wouldn't have anything but tea,

because I feel so immersed
in the culture.

I'm experiencing Yorkshire.

Shall we eat this cheese? Come on.

You know what
I'm really excited about?

It's the Wensleydale trio.

And what I find really fascinating
is that they're all the same cheese,

but they look completely different.

It's beautiful.

I think we should start with Sally
and Andrew's cheese, don't you?

Oh, yes.
Yeah. And we're going to eat it

the way we eat it here in Yorkshire,

and fruitcake and cheese
are so good together.

Can I just say, I love cheese,
and I love fruitcake,

so that combination here
is perfect for me.

Come on, let's give it a go,
shall we? All right.

Look how crumbly this cheese is!
Yes! It is really crumbly.

So, take a slice of
your fruitcake, right?

And then
a bit of your cheese on top.

It's like, so you use the fruitcake
as a cracker.

It's sweet, it's salty...

Oh! Good combination, right?

That fruitcake with the cheese
is a fantastic combination.

Oh, I really like that.

And, you know, Andrew and Sally's
cheese is really creamy,

really rich, really fatty,

and I think that's why it's
crumbling so much. I really like it.

Shall we try another one?
Yeah, let's try this one.

Mm, that one's much firmer,
more like a Cheddar.

Yes. It's got this round, mature,
milky flavour, hasn't it? Mm-mm.

Oh, this one's kind of somewhere in
between, this third cheese.

It's not crumbly,
but not really firm. Yeah.

Ooh! It's tastes really different.

It has a very nutty
but very mature flavour.

You know, what's very exciting for
me is that these three Wensleydales

are all completely different,
aren't they?

This cheeseboard is generous,

but a picnic for two from Andy
can be bought for around £12

and it's a total bargain
for this fantastic produce.

I don't know about you,
but when I go to the supermarket

and I see Wensleydale,
I'm going to remember this trip.

SHE LAUGHS

Now you've tasted this,
and this is the best,

I tell you one thing,
forget the rest.

What Andy's done is he's trusted
in the land and in the farmers,

and this is the product of hard work
and a little bit of dreaming.

And the sun is shining again.

It's glorious!

We have one last walk to do
on our Yorkshire adventure,

and that's to the top of
the glorious Malham Cove itself.

Come on! Why are you not tired?
Come on!

No! I want to go to the top!

Fred, we are finally here. We made
it to the top of Malham Cove.

This is my most favourite place
to come and sit

and really appreciate
what Yorkshire is all about.

It's a long way to the top,
but it was well worth it.

It's beautiful.

But what Yorkshire is for me

is about the people
that you introduced me to.

All these places, you know,
where we've been, you know,

from Anand Sweets to Bettys,

to this beautiful
Seaview restaurant,

the diversity of the culture,
of the produce that there is here

is just incredible.

So often, when people think
Yorkshire,

they think wellies and pies

and, actually,
it's much more than that.

I've had the privilege
of living here.

It's a wonderful place to live.

So it's really difficult for me
to pinpoint

the bits that I wanted to show you,
the little pockets of beauty.

I think that you've done very well

because you've really shown me
what it's about,

because it's about real people
that produce beautiful things

and are so proud about what they do,

about their heritage

and what they stand for.

With the variation of the landscape
comes different types of food,

humble food with humble ingredients,

made really, really well.

The places we've visited

have really showcased all this

wonderful county has to offer,

and the love and care that goes

into creating their produce

is evident for all to see.

But most of all,
it's the warmth and generosity

of the people who live here
that I will never forget.

There's one more thing, Nadiya, that
is quite incredible about Yorkshire,

and I've never encountered
to that level anywhere else,

is the value for money.

I mean, the samosa was 60p.

The crab brioche was £14.95.

And what about that delicious
afternoon tea at Bettys?

I mean, yahoo!
NADIYA LAUGHS

We know how to look after
our pennies here in Yorkshire.

And you know what? Amazing food
does not have to cost the Earth,

and I am so glad I've
proved it to you.

Exactly.

Next time,
I'm in the magical New Forest

with greengrocer extraordinaire
Chris Bavin.

I'll drink to that. Cheers!

From perfect Ploughman's,

to fine dining...

We've had the best of the Forest,

and now I'm giving you
the best of the seafood.

..he'll reveal
the region's most delicious eats.

How come I never heard about this?