Original subtitles

I am Adam Richman, global food explorer.

I've come all the way from the USA...

Oh, man.

..to taste the very best of Britain.

Cheese. Oh, I love that.

Some of the world's most famous foods

share their name with a place in Britain where they were created.

Oh, my god! That's good.

So I am using the map as my menu...

If I am in Eton I have to try Eton Mess.

..eating my way around the country,

place by delicious place.

Eating Earl of Sandwich sandwich in Sandwich.

Bakewell the Bakewell in Bakewell.

Real Aberdeen Angus in Aberdeen.

And, I'll be exploring all the areas nearby,

to find out what other awesome eats are on offer.

God, this is beautiful.

I'm here and I'm hungry.

Ooh...

This is Adam Richman Eats Britain!

This is a big day for a food adventurer

because I am en route to a British town

that shares its name

with one of the most iconic foods of all time -

the town of Sandwich.

Now, Sandwich is a beautiful town in its own right,

with a rich medieval heritage.

And, legend has it, that more recently -

in the 18th century,

the fourth Earl of Sandwich, John Montagu,

was an avid gambler,

who didn't want to stop gambling for the inconvenience of eating.

So, he demanded that his meat be placed between

two slices of bread and, thus, the sandwich was born.

So, if I'm going to have a sandwich in Sandwich,

I'm going to the place that serves the Earl of Sandwich sandwich,

The Crispin Inn.

Founded in 1491,

this charming inn is a local favourite,

full of history as well as great food.

And head chef Mark is the talent behind the menu.

Oh, you know, it's a good day when it starts with brisket.

What are we making today?

I am going to make for you the Earl of Sandwich sandwich.

The word sandwich is now known in over 100 languages -

with thousands of variations found all over the world -

and this is Mark's unique take,

a beautiful beef brisket with Moorish mac 'n cheese.

Right, I've marinated my brisket, herbs and spices.

If I gave you the secret...

Can I try the rub? Yeah, go for it.

You know the street value of this cutting board,

it's like an episode of 'Top Boy'.

(THEY LAUGH)

You got my food.

Mmm.

Chef pots the spice rubbed brisket and slow cooks it for nine hours.

I already know that you put mac 'n cheese

right on the sandwich.

I do indeed, yes.

Is that the mac 'n cheese right there?

Mac 'n cheese, right here. May I try some?

This is a true friend -

when you meet someone for the first time

and they give you macaroni and cheese.

That's good. You know what?

Having just had the spice rub,

it, like, compliments the heat... Yep.

..in that rub. so well.

Alright, let's make the sandwich. I'm excited to try it.

What do we do first? Right, so toasted ciabatta.

Some lettuce. OK.

This is a red onion chutney that I make myself.

Mark's adding some pickles - 'scuse me I mean gherkins -

for maximum flavour and then the decadent mac 'n cheese.

Taking this little bit of mac 'n cheese stuff.

Mmm.

The final layer is that shredded brisket.

The earl's preference was salt beef

so this is most definitely an upgrade.

Lid on, little push out, oozes out the sides.

And you know when that arrives at your table

how good that is going to be.

Add some French fries -

or chips, as I know you call them -

plus some salad and it's become a meal truly fit for a king

or maybe I should say an earl.

That is a beautiful-looking platter, Chef.

Let's go downstairs

and eat the Earl of Sandwich sandwich in Sandwich.

Oh, right. My first sandwich in Sandwich.

Uh-oh, lost a bit of mac 'n cheese.

I think I have it from ear-to-ear right now. (LAUGHS)

It just gets everywhere.

It's delicious and it's very cool that the onion chutney

and the gherkins are on the sandwich,

because you get two different kinds of sour

and you need both -

because the brisket's rich, the mac 'n cheese is rich.

You need some sour as a counterpoint

but absolutely terrific, terrific ciabatta.

Ironically enough,

the earl didn't actually live in Sandwich.

But, not one to be put off by a disappointing revelation,

I'm going all in.

If I'm in Sandwich, having a sandwich,

I need to do a proper homage to the man that created it.

I have the sandwich in one hand, let me see if I can still eat it,

while holding playing cards.

Perfect.

(LAUGHS) Smooth as sandpaper, baby.

Wait a minute, I have an idea.

I'm holding the sandwich in one hand

but can I eat it while holding playing cards?

This worked out much better in my mind.

Feel like a bit of a joker right now.

Oh, you didn't unwrap them. (LAUGHS)

I refuse to put the sandwich down.

Need some help.

MAN: Ready? Yeah, right. Exactly.

52 pick up. Thank you, OK.

Playing cards in this hand, sandwich in Sandwich in the other.

I could tick this box off a bucket list.

Mmm, how am I gonna eat my chips?

I've eaten a sandwich in Sandwich.

Now that that mouthwatering milestone is complete,

I get to explore more deliciousness

found in the county of Kent.

Now, Kent has often been referred to as the Garden of England,

with over 2700 farms and 350 miles of coastline.

So in Kent you can sample the very best of land and sea.

And, not far from Sandwich,

the iconic seaside town of Whitstable

has been food famous for centuries for a good reason.

Ancient Romans flocked to Whitstable

for their oyster beds

and generations of people from all over England have come here,

to sample these briny beauties.

So if I'm in Whitstable and I'm talking about oysters,

then I have to be talking about Wheeler's Oyster Bar.

Established in 1856,

Wheeler's is the oldest restaurant in Whitstable

and an adored local landmark.

Head chef Marc is the mastermind

behind their specialised seafood menus.

Chef. My gosh, I'll take one of everything

One of everything. (LAUGHS) This is incredible.

Have you always had this kind of variety here at Wheelers?

Yeah, always.

You know, over the years that I've been here,

we've kind of developed it and now we've got a smokehouse.

We smoke our own stuff,

all our salmons and prawns and butter.

But, obviously, Whitstable is synonymous with oysters.

Will you give me my intro to my first Whitstable oysters?

We certainly can.

Let's go through to the kitchen, shall we?

After you, Chef.

So, Adam, this is where we open many, many an oyster.

Now, how many - in your time here at Wheelers -

do you think you have shucked personally?

100,000, something like that. Really?

So, this is the native... Which is the wild one.

..and this is the cultivated.

So tell me about the difference

between the rocky and the native, flavour wise.

Well, this is in the water a lot longer.

This takes about two years to mature,

whereas this takes five years to mature.

So I think it's got a, you know, a more subtle flavour.

The native is only available for half the year

so I've timed my visit to perfection.

So, what we do is we go in and we twist here.

And what I do is I just slide the knife,

angling up towards the shell and I said to you...

Beautiful job. ..this was going to be

a beautiful oyster.

It's one cut and then flip and one turn.

Look at that, man. Respect.

This is, perhaps, what excites me the most

because this is the OG native oyster.

This is like getting your passport stamped.

(LAUGHS)

Oh, my god. That's good!

Mmm!

This is, bar none,

one of the absolute best oysters I've ever had.

Ah, that is just exquisite. (LAUGHS)

I'm dying to know what dish we're making

with these magnificent molluscs .

It's a steak and oyster pudding with, er, Guinness.

Off we go, let's make it. Let's go.

This pudding is a classic Victorian dish

when beef was expensive

so adding oysters meant cheap extra protein.

So, we've gone for the chuck.

OK, so...look at the marbling we have got going through this.

Beautiful.

Now it's going to kind of guarantee us

a lovely kind of melty beefy kind of flavour.

Beautiful cut of meat.

Mark cubes the beef, then sears it in a hot pan

and does the old deglaze and braise

with a delicious Irish stout -

a perfect companion to beef.

This is going to go into the braise with the beef stock

and the chicken stock.

Little deglazing into the pan.

Whoa!

Ah!

Beef, Guinness, all that beef fat, ah!

You can keep your Chanel Number Five,

this is Chanel Number Six right here.

The kitchen's getting so hot, even the veggies are sweating -

shallots, carrots, celery and garlic,

along with tomato puree, thyme

and that beef stout braising liquid.

Ah!

Just nod to camera, if this doesn't make you happy.

Come here.

While the beef braises,

Chef caramelizes some onions that smell heavenly.

That's cooking in beef drippings? Yeah.

Oh, no wonder it smells so good.

The pastry is made from suet

that adds a richness and depth of flavour,

while also remaining light and fluffy.

Lay it in. So now for the beef inside.

Take some of the onions that are here.

Oh, you naughty little monkey. Oh, my goodness.

Those onions would be good on anything -

toast, piece of carpet.

(LAUGHS)

Yeah, that stuff is made of pure magic.

There we go, right.

And then what we do is put it on,

bring it up to the boil.

90 minutes steaming. 90 minutes, done.

And while the pudding steams,

the cultivated oysters get ready to make their grand entrance.

Ah, that looks incredible.

And, now, just making incision, take the oyster, slip that in.

This is the coolest thing ever.

And then all that heat is going to slightly cook the oysters,

without having to actually cook them.Yeah.

Then the final touch of a simple sauce -

red wine, poured beetroot, wild mushroom and bacon,

you know, simple.

That is a sexy dish.

And it's all yours.

England in a bowl.

Oh, Whitstable in a bowl.

Yeah. One sec, Chef. Let's do this.

Oh, that's delicate.

It's like cake, the way it slices.

Oh, the smell is...unreal.

Mmm.

It's like sending your taste buds to an amusement park.

You get through the beef, to those amazing local oysters

and, because they begun to cook, the flavour has changed.

And they've taken on some of the flavour of the beef

and of that amazing, amazing rich gravy.

Oh, my goodness.

It's just amazing.

I don't know how Chef has managed to achieve this.

It's sort of, at once, light and substantial -

at once this beautiful ode to seafood

but also being, like,

the beefiest, richest, most gorgeous thing ever.

Mmm, that's one of the best things I've ever eaten.

Oh, my word.

I'm touring Britain,

visiting places that share their name with world famous foods

and then see what other exciting eats

are lurking around the corner.

So, I have already had my sandwich in Sandwich

and now I'm up the road in Whitstable,

to continue my feast in the south east.

In Kent, I've had local meat, local fish, local veg

but give me this day my daily bread.

That's why I have come here to Grain and Hearth,

one of the most beloved bakeries here in Whitstable.

Adam opened the shop - the owner, not me -

in 2019 and now it's been crowned a local gem,

with its imaginative, yet delicious approach to baking.

And, on their busiest day,

they can sell up to 300 loaves of their white sourdough.

But I haven't come here for bread,

I've come here to answer the call of the cruffin.

The cruffin is a genius cross between a croissant and a muffin

and it all starts with this delectable dough.

Adam, I love this.

Two Adams who basically just made a molecule.

Is this the dough that is the basis of the cruffin?

This dough's actually the basis of all of the, erm,

like Viennoiserie products we make in the bakery -

so cruffins, croissants, pan au choc.

What goes into this?

Milk, flour, little bit of sugar, yeast.

Er, that's mixed and fermented overnight.

In the morning we, erm, then add butter,

sending it through a roller, folding it,

sending it through again, folding it,

to start creating laminated layers of dough and butter.

Oh. So that's how you get those, like, really delicate, like,

frilly layers inside the croissant?

That's it, yeah.

This dough is already laminated with, I kid you not,

27 layers of butter.

So we're just gonna reduce it so it starts at 23 millimetres.

And we take it down to four millimetres

so nice and thin.

The roller takes the dough back and forth,

reducing the thickness each time.

Holy smoles. So four millimetres now.

Four millimetres, 27 layers of butter.

So, now we're talking about a hybrid

of a croissant and a muffin.

Yeah.

How do you start constructing that?

I'll show you. I'm taking the jacket off.

I'm getting in this.

Now, here's the big question - why?

What was the notion of re-interpreting the croissant

as a muffin?

I just love seeing people getting messy.

(LAUGHS)

Once the dough is marked up,

it's ready to be made into Adam's custom creation.

You take three strips, lay them on top of each other

and then we roll...

..and then fold the bottoms in

and that creates a little base for it.

When it goes into the tin, it goes in that way.

Oh, that's beautiful.

All rolled and wrapped,

they go into the oven for 20 minutes.

Now, onto the filling, which changes every week

and I'm dying to know what today's filling is.

So, I've infused some milk with pecan, egg yolks,

sugar, corn flour.

How did you come up with the idea of pecan milk.

Well, we just wanted to make a, erm,

like, almost like a pecan pie cruffin.

Oh, my god.

I love Whitstable! That looks absolutely glorious.

So, how do you know when you need to whisk

and when you need to leave it alone?

Right. So, basically,

as soon as it starts leaving a mark -

and not disappearing - we know that its fully cooked.

Oh, my word.

You don't need pastry, you just need to leave me alone.

Ladle. A ladle?

I need a bathtub and a snorkel.

Pastries are ready to come out of the oven.

Oh, hello!

Hello, you.

Once cooled, they're dusted in sugar,

which is where the cruffin design comes into its own.

You get that really nice shape all the way round

so that it's got all those nice lines

and it really shows off the lamination.

Is it weird that we're dusting something with sugar

and it makes it look like teeth?

Like...it's like the perfect molar.

The cruffin is then filled with the pecan-infused custard...

I bet like as you chill it too

the pecan flavour really infuses the custard even more.

Yeah.

Damn, that's sexy.

..and topped with pecans candied in maple syrup...

So good.

Like, a perfect combination,

very French toasty very breakfasty,

very southern.

..and the creatively created cruffin

is finally ready for consumption.

The pecan pie cruffin,

ready to blow your mind and your taste buds.

I know you love seeing people get messy with it

but I wanna see the cross section.

Can we? Yeah.

Oh! That sound!

It's like you strike gold,

you found, like, a ribbon of gold in 'Them Thar Hills'.

Look at that!

You're not allowed to eat that one, though

Why? You've got to eat that one.

It's for you, Adam, and for your hospitalitar.

I am gonna do it. I don't know...

Like, I'm trying to decide what my attack play should be.

There is no good way of doing it.

I think I have something on my face.

Little bit there.

Oh, my god!

With the exclusion of the moment that a pecan went up my nose...

(LAUGHS) ..everything about that.

There's enough butter to fight the sweetness.

The cream is awesome - it has a true custardy feel to it.

Your pastry is just off the chain good.

I don't care about my moustache right now.

My brother, it's an honour to share a name with you

and the pastry.

At this point,

I'm more cruffin than man and I'm perfectly OK with it.

But I've heard that no visit to the British seaside

would be complete

without a trip to the local chippy,

for classic fish and chips.

I saw the "we cook in beef dripping" sign,

I knew I was in the right place.

100 percent.

Alright, if I'm doing the traditional meal

on the VC Jones - proper way, for my first time -

you have cod, haddock, rock, plaice, skate, roe,

which should I have?

Undoubtedly the cod.

I put myself in your capable hands,

in cod we trust.

Along with the battered cod and chips

that have been fried in beef dripping,

Matt's hooked me up with all the classic trimmings -

mushy peas, curry sauce and lashings of salt and vinegar.

And I'll just put those bits in a bag for you.

Oh, it smells incredible. Thanks.

Thank you so much. Welcome.

I've heard that this is one

of the most quintessentially British things I could do -

fish and chips by the beach,

with some of the finest sand I have ever seen.

Look at that. Mmm!

The batter is almost like cake.

Like, it's crunchy

but there's, like, a toothsome nature to it.

The beef flavour is just super unexpected

and it makes fish and chips -

sometimes already kind of decadent even more so.

But the thing that I love

is that you guys use adjectives that are not appetizing at all

for things that are delicious.

Like mushy -

nowhere else in the world is like a virtue to extol in food.

How would you like your peas, sir?

"I like 'em mushy."

Hell, you know what? Let's have some curry sauce.

That was really good.

From Sandwich to the seaside,

that was one beautiful bite of Britain.

These are the moments that make exploring fort first worth it,

to come here - to Kent - have fish, have seafood,

have, you know, local beef, local cheese...

These are the flavours that make any food journey worth it.

That's what turns a mouthful into a memory.

You have terrific bread, you get terrific crisps.

The two together, though?

I don't know.

This one is pickled onion.

I'm not mad at it

'cause I like the texture.

I like the vinegar

from the pickle, the butter.

But do you guys eat this beyond childhood?

Adults eat this?

Who hurt you?

Captioned by AI-Media ai-media.tv