All language subtitles for A.R.E.B.S01E02

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?

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