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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,040 --> 00:00:05,760 I am Adam Richman, global food explorer. 2 00:00:05,840 --> 00:00:08,680 I've come all the way from the USA... 3 00:00:08,760 --> 00:00:09,840 Oh, man. 4 00:00:09,920 --> 00:00:12,040 ..to taste the very best of Britain. 5 00:00:12,120 --> 00:00:13,840 Cheese. Oh, I love that. 6 00:00:13,920 --> 00:00:16,120 Some of the world's most famous foods 7 00:00:16,200 --> 00:00:19,280 share their name with a place in Britain where they were created. 8 00:00:19,360 --> 00:00:21,240 Oh, my god! That's good. 9 00:00:22,440 --> 00:00:24,960 So I am using the map as my menu... 10 00:00:25,040 --> 00:00:28,600 If I am in Eton I have to try Eton Mess. 11 00:00:28,680 --> 00:00:31,600 ..eating my way around the country, 12 00:00:31,680 --> 00:00:34,760 place by delicious place. 13 00:00:34,840 --> 00:00:37,600 Eating Earl of Sandwich sandwich in Sandwich. 14 00:00:37,680 --> 00:00:40,520 Bakewell the Bakewell in Bakewell. 15 00:00:40,600 --> 00:00:43,320 Real Aberdeen Angus in Aberdeen. 16 00:00:44,480 --> 00:00:47,400 And, I'll be exploring all the areas nearby, 17 00:00:47,480 --> 00:00:51,360 to find out what other awesome eats are on offer. 18 00:00:51,440 --> 00:00:53,720 God, this is beautiful. 19 00:00:57,760 --> 00:01:02,040 I'm here and I'm hungry. 20 00:01:02,120 --> 00:01:03,640 Ooh... 21 00:01:05,000 --> 00:01:09,160 This is Adam Richman Eats Britain! 22 00:01:14,320 --> 00:01:16,960 This is a big day for a food adventurer 23 00:01:17,040 --> 00:01:20,160 because I am en route to a British town 24 00:01:20,240 --> 00:01:21,360 that shares its name 25 00:01:21,440 --> 00:01:25,120 with one of the most iconic foods of all time - 26 00:01:25,200 --> 00:01:27,840 the town of Sandwich. 27 00:01:31,920 --> 00:01:34,640 Now, Sandwich is a beautiful town in its own right, 28 00:01:34,720 --> 00:01:36,040 with a rich medieval heritage. 29 00:01:36,120 --> 00:01:38,240 And, legend has it, that more recently - 30 00:01:38,320 --> 00:01:39,480 in the 18th century, 31 00:01:39,560 --> 00:01:42,480 the fourth Earl of Sandwich, John Montagu, 32 00:01:42,560 --> 00:01:43,920 was an avid gambler, 33 00:01:44,000 --> 00:01:47,840 who didn't want to stop gambling for the inconvenience of eating. 34 00:01:47,920 --> 00:01:50,680 So, he demanded that his meat be placed between 35 00:01:50,760 --> 00:01:54,840 two slices of bread and, thus, the sandwich was born. 36 00:01:54,920 --> 00:01:57,320 So, if I'm going to have a sandwich in Sandwich, 37 00:01:57,400 --> 00:02:00,360 I'm going to the place that serves the Earl of Sandwich sandwich, 38 00:02:00,440 --> 00:02:02,000 The Crispin Inn. 39 00:02:03,200 --> 00:02:05,240 Founded in 1491, 40 00:02:05,320 --> 00:02:08,400 this charming inn is a local favourite, 41 00:02:08,480 --> 00:02:11,040 full of history as well as great food. 42 00:02:11,120 --> 00:02:14,280 And head chef Mark is the talent behind the menu. 43 00:02:14,360 --> 00:02:17,600 Oh, you know, it's a good day when it starts with brisket. 44 00:02:17,680 --> 00:02:19,080 What are we making today? 45 00:02:19,160 --> 00:02:22,760 I am going to make for you the Earl of Sandwich sandwich. 46 00:02:22,840 --> 00:02:27,160 The word sandwich is now known in over 100 languages - 47 00:02:27,240 --> 00:02:30,640 with thousands of variations found all over the world - 48 00:02:30,720 --> 00:02:32,960 and this is Mark's unique take, 49 00:02:33,040 --> 00:02:37,120 a beautiful beef brisket with Moorish mac 'n cheese. 50 00:02:37,200 --> 00:02:40,640 Right, I've marinated my brisket, herbs and spices. 51 00:02:40,720 --> 00:02:42,160 If I gave you the secret... 52 00:02:42,240 --> 00:02:44,040 Can I try the rub? Yeah, go for it. 53 00:02:44,120 --> 00:02:46,560 You know the street value of this cutting board, 54 00:02:46,640 --> 00:02:48,400 it's like an episode of 'Top Boy'. 55 00:02:48,480 --> 00:02:49,560 (THEY LAUGH) 56 00:02:49,640 --> 00:02:51,480 You got my food. 57 00:02:51,560 --> 00:02:52,920 Mmm. 58 00:02:53,000 --> 00:02:58,480 Chef pots the spice rubbed brisket and slow cooks it for nine hours. 59 00:02:58,560 --> 00:03:00,360 I already know that you put mac 'n cheese 60 00:03:00,440 --> 00:03:01,520 right on the sandwich. 61 00:03:01,600 --> 00:03:02,600 I do indeed, yes. 62 00:03:02,680 --> 00:03:04,160 Is that the mac 'n cheese right there? 63 00:03:04,240 --> 00:03:05,920 Mac 'n cheese, right here. May I try some? 64 00:03:06,000 --> 00:03:07,320 This is a true friend - 65 00:03:07,400 --> 00:03:08,920 when you meet someone for the first time 66 00:03:09,000 --> 00:03:10,480 and they give you macaroni and cheese. 67 00:03:12,560 --> 00:03:14,440 That's good. You know what? 68 00:03:15,560 --> 00:03:17,480 Having just had the spice rub, 69 00:03:17,560 --> 00:03:19,400 it, like, compliments the heat... Yep. 70 00:03:19,480 --> 00:03:21,240 ..in that rub. so well. 71 00:03:21,320 --> 00:03:23,800 Alright, let's make the sandwich. I'm excited to try it. 72 00:03:23,880 --> 00:03:26,840 What do we do first? Right, so toasted ciabatta. 73 00:03:26,920 --> 00:03:28,560 Some lettuce. OK. 74 00:03:28,640 --> 00:03:30,960 This is a red onion chutney that I make myself. 75 00:03:31,040 --> 00:03:34,360 Mark's adding some pickles - 'scuse me I mean gherkins - 76 00:03:34,440 --> 00:03:38,480 for maximum flavour and then the decadent mac 'n cheese. 77 00:03:38,560 --> 00:03:40,560 Taking this little bit of mac 'n cheese stuff. 78 00:03:40,640 --> 00:03:41,640 Mmm. 79 00:03:41,720 --> 00:03:44,880 The final layer is that shredded brisket. 80 00:03:44,960 --> 00:03:47,040 The earl's preference was salt beef 81 00:03:47,120 --> 00:03:49,640 so this is most definitely an upgrade. 82 00:03:51,080 --> 00:03:53,520 Lid on, little push out, oozes out the sides. 83 00:03:53,600 --> 00:03:55,680 And you know when that arrives at your table 84 00:03:55,760 --> 00:03:57,080 how good that is going to be. 85 00:03:57,160 --> 00:03:58,280 Add some French fries - 86 00:03:58,360 --> 00:04:00,720 or chips, as I know you call them - 87 00:04:00,800 --> 00:04:04,320 plus some salad and it's become a meal truly fit for a king 88 00:04:04,400 --> 00:04:06,360 or maybe I should say an earl. 89 00:04:06,440 --> 00:04:08,560 That is a beautiful-looking platter, Chef. 90 00:04:08,640 --> 00:04:09,880 Let's go downstairs 91 00:04:09,960 --> 00:04:12,800 and eat the Earl of Sandwich sandwich in Sandwich. 92 00:04:15,920 --> 00:04:18,960 Oh, right. My first sandwich in Sandwich. 93 00:04:19,040 --> 00:04:21,400 Uh-oh, lost a bit of mac 'n cheese. 94 00:04:29,200 --> 00:04:32,520 I think I have it from ear-to-ear right now. (LAUGHS) 95 00:04:32,600 --> 00:04:33,640 It just gets everywhere. 96 00:04:33,720 --> 00:04:38,120 It's delicious and it's very cool that the onion chutney 97 00:04:38,200 --> 00:04:39,600 and the gherkins are on the sandwich, 98 00:04:39,680 --> 00:04:41,320 because you get two different kinds of sour 99 00:04:41,400 --> 00:04:42,600 and you need both - 100 00:04:42,680 --> 00:04:46,160 because the brisket's rich, the mac 'n cheese is rich. 101 00:04:46,240 --> 00:04:48,240 You need some sour as a counterpoint 102 00:04:48,320 --> 00:04:50,920 but absolutely terrific, terrific ciabatta. 103 00:04:51,000 --> 00:04:52,640 Ironically enough, 104 00:04:52,720 --> 00:04:55,280 the earl didn't actually live in Sandwich. 105 00:04:55,360 --> 00:04:58,440 But, not one to be put off by a disappointing revelation, 106 00:04:58,520 --> 00:05:00,160 I'm going all in. 107 00:05:00,240 --> 00:05:02,520 If I'm in Sandwich, having a sandwich, 108 00:05:02,600 --> 00:05:06,360 I need to do a proper homage to the man that created it. 109 00:05:06,440 --> 00:05:11,080 I have the sandwich in one hand, let me see if I can still eat it, 110 00:05:11,160 --> 00:05:13,160 while holding playing cards. 111 00:05:14,800 --> 00:05:16,200 Perfect. 112 00:05:17,440 --> 00:05:21,920 (LAUGHS) Smooth as sandpaper, baby. 113 00:05:22,000 --> 00:05:23,360 Wait a minute, I have an idea. 114 00:05:23,440 --> 00:05:25,440 I'm holding the sandwich in one hand 115 00:05:25,520 --> 00:05:28,440 but can I eat it while holding playing cards? 116 00:05:29,480 --> 00:05:31,960 This worked out much better in my mind. 117 00:05:36,240 --> 00:05:38,200 Feel like a bit of a joker right now. 118 00:05:38,280 --> 00:05:41,200 Oh, you didn't unwrap them. (LAUGHS) 119 00:05:43,280 --> 00:05:46,040 I refuse to put the sandwich down. 120 00:05:46,120 --> 00:05:47,720 Need some help. 121 00:05:48,760 --> 00:05:50,920 MAN: Ready? Yeah, right. Exactly. 122 00:05:51,880 --> 00:05:55,000 52 pick up. Thank you, OK. 123 00:05:56,480 --> 00:06:02,000 Playing cards in this hand, sandwich in Sandwich in the other. 124 00:06:07,360 --> 00:06:10,320 I could tick this box off a bucket list. 125 00:06:10,400 --> 00:06:13,800 Mmm, how am I gonna eat my chips? 126 00:06:15,320 --> 00:06:18,040 I've eaten a sandwich in Sandwich. 127 00:06:19,200 --> 00:06:22,120 Now that that mouthwatering milestone is complete, 128 00:06:22,200 --> 00:06:24,480 I get to explore more deliciousness 129 00:06:24,560 --> 00:06:26,640 found in the county of Kent. 130 00:06:26,720 --> 00:06:30,640 Now, Kent has often been referred to as the Garden of England, 131 00:06:30,720 --> 00:06:36,000 with over 2700 farms and 350 miles of coastline. 132 00:06:36,080 --> 00:06:40,560 So in Kent you can sample the very best of land and sea. 133 00:06:40,640 --> 00:06:43,040 And, not far from Sandwich, 134 00:06:43,120 --> 00:06:45,440 the iconic seaside town of Whitstable 135 00:06:45,520 --> 00:06:49,440 has been food famous for centuries for a good reason. 136 00:06:49,520 --> 00:06:51,840 Ancient Romans flocked to Whitstable 137 00:06:51,920 --> 00:06:53,760 for their oyster beds 138 00:06:53,840 --> 00:06:57,280 and generations of people from all over England have come here, 139 00:06:57,360 --> 00:06:59,840 to sample these briny beauties. 140 00:06:59,920 --> 00:07:02,440 So if I'm in Whitstable and I'm talking about oysters, 141 00:07:02,520 --> 00:07:05,560 then I have to be talking about Wheeler's Oyster Bar. 142 00:07:05,640 --> 00:07:08,240 Established in 1856, 143 00:07:08,320 --> 00:07:10,920 Wheeler's is the oldest restaurant in Whitstable 144 00:07:11,000 --> 00:07:13,200 and an adored local landmark. 145 00:07:13,280 --> 00:07:15,280 Head chef Marc is the mastermind 146 00:07:15,360 --> 00:07:17,680 behind their specialised seafood menus. 147 00:07:17,760 --> 00:07:20,960 Chef. My gosh, I'll take one of everything 148 00:07:21,040 --> 00:07:23,760 One of everything. (LAUGHS) This is incredible. 149 00:07:23,840 --> 00:07:25,840 Have you always had this kind of variety here at Wheelers? 150 00:07:25,920 --> 00:07:26,920 Yeah, always. 151 00:07:27,000 --> 00:07:28,640 You know, over the years that I've been here, 152 00:07:28,720 --> 00:07:30,720 we've kind of developed it and now we've got a smokehouse. 153 00:07:30,800 --> 00:07:31,920 We smoke our own stuff, 154 00:07:32,000 --> 00:07:34,200 all our salmons and prawns and butter. 155 00:07:34,280 --> 00:07:37,840 But, obviously, Whitstable is synonymous with oysters. 156 00:07:37,920 --> 00:07:40,440 Will you give me my intro to my first Whitstable oysters? 157 00:07:40,520 --> 00:07:41,720 We certainly can. 158 00:07:41,800 --> 00:07:43,360 Let's go through to the kitchen, shall we? 159 00:07:43,440 --> 00:07:44,600 After you, Chef. 160 00:07:44,680 --> 00:07:47,520 So, Adam, this is where we open many, many an oyster. 161 00:07:47,600 --> 00:07:49,640 Now, how many - in your time here at Wheelers - 162 00:07:49,720 --> 00:07:51,560 do you think you have shucked personally? 163 00:07:51,640 --> 00:07:53,240 100,000, something like that. Really? 164 00:07:53,320 --> 00:07:55,640 So, this is the native... Which is the wild one. 165 00:07:55,720 --> 00:07:57,560 ..and this is the cultivated. 166 00:07:57,640 --> 00:07:59,040 So tell me about the difference 167 00:07:59,120 --> 00:08:01,280 between the rocky and the native, flavour wise. 168 00:08:01,360 --> 00:08:03,080 Well, this is in the water a lot longer. 169 00:08:03,160 --> 00:08:04,640 This takes about two years to mature, 170 00:08:04,720 --> 00:08:06,360 whereas this takes five years to mature. 171 00:08:06,440 --> 00:08:09,840 So I think it's got a, you know, a more subtle flavour. 172 00:08:09,920 --> 00:08:13,000 The native is only available for half the year 173 00:08:13,080 --> 00:08:16,160 so I've timed my visit to perfection. 174 00:08:16,240 --> 00:08:18,480 So, what we do is we go in and we twist here. 175 00:08:18,560 --> 00:08:20,520 And what I do is I just slide the knife, 176 00:08:20,600 --> 00:08:22,480 angling up towards the shell and I said to you... 177 00:08:22,560 --> 00:08:23,840 Beautiful job. ..this was going to be 178 00:08:23,920 --> 00:08:24,920 a beautiful oyster. 179 00:08:25,000 --> 00:08:27,160 It's one cut and then flip and one turn. 180 00:08:27,240 --> 00:08:29,320 Look at that, man. Respect. 181 00:08:29,400 --> 00:08:32,440 This is, perhaps, what excites me the most 182 00:08:32,520 --> 00:08:35,960 because this is the OG native oyster. 183 00:08:36,040 --> 00:08:37,960 This is like getting your passport stamped. 184 00:08:38,040 --> 00:08:39,240 (LAUGHS) 185 00:08:44,520 --> 00:08:46,600 Oh, my god. That's good! 186 00:08:47,840 --> 00:08:49,240 Mmm! 187 00:08:49,320 --> 00:08:50,520 This is, bar none, 188 00:08:50,600 --> 00:08:52,840 one of the absolute best oysters I've ever had. 189 00:08:54,000 --> 00:08:58,600 Ah, that is just exquisite. (LAUGHS) 190 00:08:58,680 --> 00:09:01,160 I'm dying to know what dish we're making 191 00:09:01,240 --> 00:09:03,040 with these magnificent molluscs . 192 00:09:04,280 --> 00:09:08,240 It's a steak and oyster pudding with, er, Guinness. 193 00:09:08,320 --> 00:09:09,960 Off we go, let's make it. Let's go. 194 00:09:10,040 --> 00:09:12,800 This pudding is a classic Victorian dish 195 00:09:12,880 --> 00:09:14,120 when beef was expensive 196 00:09:14,200 --> 00:09:17,640 so adding oysters meant cheap extra protein. 197 00:09:17,720 --> 00:09:19,720 So, we've gone for the chuck. 198 00:09:19,800 --> 00:09:22,440 OK, so...look at the marbling we have got going through this. 199 00:09:22,520 --> 00:09:23,760 Beautiful. 200 00:09:23,840 --> 00:09:25,400 Now it's going to kind of guarantee us 201 00:09:25,480 --> 00:09:28,880 a lovely kind of melty beefy kind of flavour. 202 00:09:28,960 --> 00:09:30,280 Beautiful cut of meat. 203 00:09:30,360 --> 00:09:34,000 Mark cubes the beef, then sears it in a hot pan 204 00:09:34,080 --> 00:09:37,320 and does the old deglaze and braise 205 00:09:37,400 --> 00:09:40,160 with a delicious Irish stout - 206 00:09:40,240 --> 00:09:42,200 a perfect companion to beef. 207 00:09:42,280 --> 00:09:46,240 This is going to go into the braise with the beef stock 208 00:09:46,320 --> 00:09:47,360 and the chicken stock. 209 00:09:47,440 --> 00:09:49,040 Little deglazing into the pan. 210 00:09:49,120 --> 00:09:50,280 Whoa! 211 00:09:51,160 --> 00:09:52,880 Ah! 212 00:09:52,960 --> 00:09:57,360 Beef, Guinness, all that beef fat, ah! 213 00:09:57,440 --> 00:09:59,400 You can keep your Chanel Number Five, 214 00:09:59,480 --> 00:10:01,680 this is Chanel Number Six right here. 215 00:10:01,760 --> 00:10:05,000 The kitchen's getting so hot, even the veggies are sweating - 216 00:10:05,080 --> 00:10:08,000 shallots, carrots, celery and garlic, 217 00:10:08,080 --> 00:10:10,240 along with tomato puree, thyme 218 00:10:10,320 --> 00:10:12,760 and that beef stout braising liquid. 219 00:10:12,840 --> 00:10:14,160 Ah! 220 00:10:14,240 --> 00:10:17,120 Just nod to camera, if this doesn't make you happy. 221 00:10:17,200 --> 00:10:18,800 Come here. 222 00:10:20,680 --> 00:10:22,120 While the beef braises, 223 00:10:22,200 --> 00:10:26,640 Chef caramelizes some onions that smell heavenly. 224 00:10:26,720 --> 00:10:28,280 That's cooking in beef drippings? Yeah. 225 00:10:28,360 --> 00:10:30,680 Oh, no wonder it smells so good. 226 00:10:30,760 --> 00:10:32,840 The pastry is made from suet 227 00:10:32,920 --> 00:10:35,520 that adds a richness and depth of flavour, 228 00:10:35,600 --> 00:10:37,680 while also remaining light and fluffy. 229 00:10:38,680 --> 00:10:42,240 Lay it in. So now for the beef inside. 230 00:10:42,320 --> 00:10:46,600 Take some of the onions that are here. 231 00:10:46,680 --> 00:10:49,080 Oh, you naughty little monkey. Oh, my goodness. 232 00:10:49,160 --> 00:10:51,720 Those onions would be good on anything - 233 00:10:51,800 --> 00:10:54,400 toast, piece of carpet. 234 00:10:54,480 --> 00:10:55,520 (LAUGHS) 235 00:10:55,600 --> 00:10:58,280 Yeah, that stuff is made of pure magic. 236 00:10:58,360 --> 00:11:00,400 There we go, right. 237 00:11:02,640 --> 00:11:04,360 And then what we do is put it on, 238 00:11:04,440 --> 00:11:05,760 bring it up to the boil. 239 00:11:05,840 --> 00:11:07,760 90 minutes steaming. 90 minutes, done. 240 00:11:07,840 --> 00:11:09,960 And while the pudding steams, 241 00:11:10,040 --> 00:11:14,440 the cultivated oysters get ready to make their grand entrance. 242 00:11:17,400 --> 00:11:19,320 Ah, that looks incredible. 243 00:11:19,400 --> 00:11:24,720 And, now, just making incision, take the oyster, slip that in. 244 00:11:24,800 --> 00:11:26,800 This is the coolest thing ever. 245 00:11:28,200 --> 00:11:32,640 And then all that heat is going to slightly cook the oysters, 246 00:11:32,720 --> 00:11:34,560 without having to actually cook them.Yeah. 247 00:11:36,080 --> 00:11:39,640 Then the final touch of a simple sauce - 248 00:11:39,720 --> 00:11:43,320 red wine, poured beetroot, wild mushroom and bacon, 249 00:11:43,400 --> 00:11:45,200 you know, simple. 250 00:11:45,280 --> 00:11:46,680 That is a sexy dish. 251 00:11:46,760 --> 00:11:48,120 And it's all yours. 252 00:11:49,120 --> 00:11:50,440 England in a bowl. 253 00:11:50,520 --> 00:11:52,400 Oh, Whitstable in a bowl. 254 00:11:52,480 --> 00:11:54,280 Yeah. One sec, Chef. Let's do this. 255 00:12:01,520 --> 00:12:03,280 Oh, that's delicate. 256 00:12:03,360 --> 00:12:05,400 It's like cake, the way it slices. 257 00:12:05,480 --> 00:12:10,000 Oh, the smell is...unreal. 258 00:12:14,880 --> 00:12:16,160 Mmm. 259 00:12:19,240 --> 00:12:21,800 It's like sending your taste buds to an amusement park. 260 00:12:23,200 --> 00:12:27,680 You get through the beef, to those amazing local oysters 261 00:12:27,760 --> 00:12:30,880 and, because they begun to cook, the flavour has changed. 262 00:12:30,960 --> 00:12:34,120 And they've taken on some of the flavour of the beef 263 00:12:34,200 --> 00:12:36,800 and of that amazing, amazing rich gravy. 264 00:12:40,560 --> 00:12:41,960 Oh, my goodness. 265 00:12:42,040 --> 00:12:43,280 It's just amazing. 266 00:12:43,360 --> 00:12:45,720 I don't know how Chef has managed to achieve this. 267 00:12:45,800 --> 00:12:49,640 It's sort of, at once, light and substantial - 268 00:12:49,720 --> 00:12:52,800 at once this beautiful ode to seafood 269 00:12:52,880 --> 00:12:55,040 but also being, like, 270 00:12:55,120 --> 00:12:58,200 the beefiest, richest, most gorgeous thing ever. 271 00:12:59,400 --> 00:13:02,480 Mmm, that's one of the best things I've ever eaten. 272 00:13:02,560 --> 00:13:04,280 Oh, my word. 273 00:13:10,000 --> 00:13:11,280 I'm touring Britain, 274 00:13:11,360 --> 00:13:14,640 visiting places that share their name with world famous foods 275 00:13:14,720 --> 00:13:16,960 and then see what other exciting eats 276 00:13:17,040 --> 00:13:18,560 are lurking around the corner. 277 00:13:18,640 --> 00:13:21,320 So, I have already had my sandwich in Sandwich 278 00:13:21,400 --> 00:13:23,000 and now I'm up the road in Whitstable, 279 00:13:23,080 --> 00:13:26,280 to continue my feast in the south east. 280 00:13:29,520 --> 00:13:32,640 In Kent, I've had local meat, local fish, local veg 281 00:13:32,720 --> 00:13:34,880 but give me this day my daily bread. 282 00:13:34,960 --> 00:13:37,840 That's why I have come here to Grain and Hearth, 283 00:13:37,920 --> 00:13:40,840 one of the most beloved bakeries here in Whitstable. 284 00:13:40,920 --> 00:13:43,640 Adam opened the shop - the owner, not me - 285 00:13:43,720 --> 00:13:47,320 in 2019 and now it's been crowned a local gem, 286 00:13:47,400 --> 00:13:50,800 with its imaginative, yet delicious approach to baking. 287 00:13:50,880 --> 00:13:52,080 And, on their busiest day, 288 00:13:52,160 --> 00:13:55,200 they can sell up to 300 loaves of their white sourdough. 289 00:13:55,280 --> 00:13:57,200 But I haven't come here for bread, 290 00:13:57,280 --> 00:14:02,160 I've come here to answer the call of the cruffin. 291 00:14:02,240 --> 00:14:07,280 The cruffin is a genius cross between a croissant and a muffin 292 00:14:07,360 --> 00:14:10,880 and it all starts with this delectable dough. 293 00:14:10,960 --> 00:14:12,560 Adam, I love this. 294 00:14:12,640 --> 00:14:14,760 Two Adams who basically just made a molecule. 295 00:14:14,840 --> 00:14:18,120 Is this the dough that is the basis of the cruffin? 296 00:14:18,200 --> 00:14:20,760 This dough's actually the basis of all of the, erm, 297 00:14:20,840 --> 00:14:23,000 like Viennoiserie products we make in the bakery - 298 00:14:23,080 --> 00:14:25,160 so cruffins, croissants, pan au choc. 299 00:14:25,240 --> 00:14:26,600 What goes into this? 300 00:14:26,680 --> 00:14:29,720 Milk, flour, little bit of sugar, yeast. 301 00:14:29,800 --> 00:14:31,760 Er, that's mixed and fermented overnight. 302 00:14:31,840 --> 00:14:34,840 In the morning we, erm, then add butter, 303 00:14:34,920 --> 00:14:37,520 sending it through a roller, folding it, 304 00:14:37,600 --> 00:14:39,360 sending it through again, folding it, 305 00:14:39,440 --> 00:14:42,520 to start creating laminated layers of dough and butter. 306 00:14:42,600 --> 00:14:45,360 Oh. So that's how you get those, like, really delicate, like, 307 00:14:45,440 --> 00:14:47,000 frilly layers inside the croissant? 308 00:14:47,080 --> 00:14:48,160 That's it, yeah. 309 00:14:48,240 --> 00:14:51,720 This dough is already laminated with, I kid you not, 310 00:14:51,800 --> 00:14:54,120 27 layers of butter. 311 00:14:54,200 --> 00:14:57,800 So we're just gonna reduce it so it starts at 23 millimetres. 312 00:14:57,880 --> 00:14:59,960 And we take it down to four millimetres 313 00:15:00,040 --> 00:15:01,040 so nice and thin. 314 00:15:01,120 --> 00:15:03,480 The roller takes the dough back and forth, 315 00:15:03,560 --> 00:15:06,000 reducing the thickness each time. 316 00:15:06,920 --> 00:15:10,760 Holy smoles. So four millimetres now. 317 00:15:10,840 --> 00:15:13,800 Four millimetres, 27 layers of butter. 318 00:15:13,880 --> 00:15:16,440 So, now we're talking about a hybrid 319 00:15:16,520 --> 00:15:18,240 of a croissant and a muffin. 320 00:15:18,320 --> 00:15:19,360 Yeah. 321 00:15:19,440 --> 00:15:21,560 How do you start constructing that? 322 00:15:21,640 --> 00:15:23,440 I'll show you. I'm taking the jacket off. 323 00:15:23,520 --> 00:15:24,680 I'm getting in this. 324 00:15:25,880 --> 00:15:28,640 Now, here's the big question - why? 325 00:15:28,720 --> 00:15:31,400 What was the notion of re-interpreting the croissant 326 00:15:31,480 --> 00:15:32,600 as a muffin? 327 00:15:32,680 --> 00:15:35,760 I just love seeing people getting messy. 328 00:15:35,840 --> 00:15:36,880 (LAUGHS) 329 00:15:36,960 --> 00:15:38,640 Once the dough is marked up, 330 00:15:38,720 --> 00:15:42,600 it's ready to be made into Adam's custom creation. 331 00:15:42,680 --> 00:15:46,680 You take three strips, lay them on top of each other 332 00:15:46,760 --> 00:15:48,480 and then we roll... 333 00:15:49,440 --> 00:15:50,680 ..and then fold the bottoms in 334 00:15:50,760 --> 00:15:52,280 and that creates a little base for it. 335 00:15:52,360 --> 00:15:54,920 When it goes into the tin, it goes in that way. 336 00:15:55,000 --> 00:15:56,080 Oh, that's beautiful. 337 00:15:56,160 --> 00:15:57,440 All rolled and wrapped, 338 00:15:57,520 --> 00:16:00,400 they go into the oven for 20 minutes. 339 00:16:00,480 --> 00:16:03,400 Now, onto the filling, which changes every week 340 00:16:03,480 --> 00:16:05,640 and I'm dying to know what today's filling is. 341 00:16:05,720 --> 00:16:09,440 So, I've infused some milk with pecan, egg yolks, 342 00:16:09,520 --> 00:16:11,080 sugar, corn flour. 343 00:16:11,160 --> 00:16:13,160 How did you come up with the idea of pecan milk. 344 00:16:13,240 --> 00:16:15,440 Well, we just wanted to make a, erm, 345 00:16:15,520 --> 00:16:17,600 like, almost like a pecan pie cruffin. 346 00:16:17,680 --> 00:16:18,840 Oh, my god. 347 00:16:18,920 --> 00:16:21,760 I love Whitstable! That looks absolutely glorious. 348 00:16:21,840 --> 00:16:23,920 So, how do you know when you need to whisk 349 00:16:24,000 --> 00:16:25,520 and when you need to leave it alone? 350 00:16:25,600 --> 00:16:26,600 Right. So, basically, 351 00:16:26,680 --> 00:16:28,160 as soon as it starts leaving a mark - 352 00:16:28,240 --> 00:16:30,760 and not disappearing - we know that its fully cooked. 353 00:16:30,840 --> 00:16:32,120 Oh, my word. 354 00:16:37,080 --> 00:16:40,040 You don't need pastry, you just need to leave me alone. 355 00:16:40,120 --> 00:16:42,520 Ladle. A ladle? 356 00:16:42,600 --> 00:16:45,440 I need a bathtub and a snorkel. 357 00:16:45,520 --> 00:16:47,440 Pastries are ready to come out of the oven. 358 00:16:47,520 --> 00:16:49,760 Oh, hello! 359 00:16:50,960 --> 00:16:52,560 Hello, you. 360 00:16:53,520 --> 00:16:55,800 Once cooled, they're dusted in sugar, 361 00:16:55,880 --> 00:16:59,400 which is where the cruffin design comes into its own. 362 00:16:59,480 --> 00:17:02,240 You get that really nice shape all the way round 363 00:17:02,320 --> 00:17:04,680 so that it's got all those nice lines 364 00:17:04,760 --> 00:17:06,640 and it really shows off the lamination. 365 00:17:06,720 --> 00:17:08,800 Is it weird that we're dusting something with sugar 366 00:17:08,880 --> 00:17:10,160 and it makes it look like teeth? 367 00:17:10,240 --> 00:17:12,120 Like...it's like the perfect molar. 368 00:17:12,200 --> 00:17:16,040 The cruffin is then filled with the pecan-infused custard... 369 00:17:16,120 --> 00:17:17,720 I bet like as you chill it too 370 00:17:17,800 --> 00:17:20,120 the pecan flavour really infuses the custard even more. 371 00:17:20,200 --> 00:17:21,240 Yeah. 372 00:17:22,640 --> 00:17:24,000 Damn, that's sexy. 373 00:17:24,080 --> 00:17:28,240 ..and topped with pecans candied in maple syrup... 374 00:17:28,320 --> 00:17:29,720 So good. 375 00:17:29,800 --> 00:17:31,160 Like, a perfect combination, 376 00:17:31,240 --> 00:17:33,680 very French toasty very breakfasty, 377 00:17:33,760 --> 00:17:35,040 very southern. 378 00:17:35,120 --> 00:17:37,240 ..and the creatively created cruffin 379 00:17:37,320 --> 00:17:40,120 is finally ready for consumption. 380 00:17:40,200 --> 00:17:42,840 The pecan pie cruffin, 381 00:17:42,920 --> 00:17:45,560 ready to blow your mind and your taste buds. 382 00:17:45,640 --> 00:17:48,120 I know you love seeing people get messy with it 383 00:17:48,200 --> 00:17:49,880 but I wanna see the cross section. 384 00:17:49,960 --> 00:17:51,080 Can we? Yeah. 385 00:17:52,440 --> 00:17:54,200 Oh! That sound! 386 00:17:56,400 --> 00:17:57,720 It's like you strike gold, 387 00:17:57,800 --> 00:18:01,080 you found, like, a ribbon of gold in 'Them Thar Hills'. 388 00:18:01,160 --> 00:18:02,680 Look at that! 389 00:18:02,760 --> 00:18:04,440 You're not allowed to eat that one, though 390 00:18:04,520 --> 00:18:06,120 Why? You've got to eat that one. 391 00:18:06,200 --> 00:18:08,880 It's for you, Adam, and for your hospitalitar. 392 00:18:08,960 --> 00:18:10,480 I am gonna do it. I don't know... 393 00:18:10,560 --> 00:18:12,600 Like, I'm trying to decide what my attack play should be. 394 00:18:12,680 --> 00:18:14,440 There is no good way of doing it. 395 00:18:25,080 --> 00:18:26,560 I think I have something on my face. 396 00:18:26,640 --> 00:18:27,880 Little bit there. 397 00:18:29,120 --> 00:18:30,760 Oh, my god! 398 00:18:32,160 --> 00:18:35,600 With the exclusion of the moment that a pecan went up my nose... 399 00:18:35,680 --> 00:18:38,720 (LAUGHS) ..everything about that. 400 00:18:38,800 --> 00:18:41,440 There's enough butter to fight the sweetness. 401 00:18:41,520 --> 00:18:46,400 The cream is awesome - it has a true custardy feel to it. 402 00:18:49,560 --> 00:18:51,600 Your pastry is just off the chain good. 403 00:18:51,680 --> 00:18:53,920 I don't care about my moustache right now. 404 00:18:54,000 --> 00:18:56,480 My brother, it's an honour to share a name with you 405 00:18:56,560 --> 00:18:58,360 and the pastry. 406 00:19:00,000 --> 00:19:01,040 At this point, 407 00:19:01,120 --> 00:19:04,760 I'm more cruffin than man and I'm perfectly OK with it. 408 00:19:04,840 --> 00:19:08,440 But I've heard that no visit to the British seaside 409 00:19:08,520 --> 00:19:09,840 would be complete 410 00:19:09,920 --> 00:19:11,800 without a trip to the local chippy, 411 00:19:11,880 --> 00:19:14,240 for classic fish and chips. 412 00:19:16,840 --> 00:19:18,520 I saw the "we cook in beef dripping" sign, 413 00:19:18,600 --> 00:19:20,080 I knew I was in the right place. 414 00:19:20,160 --> 00:19:21,360 100 percent. 415 00:19:21,440 --> 00:19:23,840 Alright, if I'm doing the traditional meal 416 00:19:23,920 --> 00:19:26,520 on the VC Jones - proper way, for my first time - 417 00:19:26,600 --> 00:19:29,480 you have cod, haddock, rock, plaice, skate, roe, 418 00:19:29,560 --> 00:19:30,680 which should I have? 419 00:19:30,760 --> 00:19:32,040 Undoubtedly the cod. 420 00:19:32,120 --> 00:19:34,640 I put myself in your capable hands, 421 00:19:34,720 --> 00:19:36,520 in cod we trust. 422 00:19:36,600 --> 00:19:38,640 Along with the battered cod and chips 423 00:19:38,720 --> 00:19:40,440 that have been fried in beef dripping, 424 00:19:40,520 --> 00:19:43,640 Matt's hooked me up with all the classic trimmings - 425 00:19:43,720 --> 00:19:47,640 mushy peas, curry sauce and lashings of salt and vinegar. 426 00:19:47,720 --> 00:19:50,840 And I'll just put those bits in a bag for you. 427 00:19:50,920 --> 00:19:53,080 Oh, it smells incredible. Thanks. 428 00:19:53,160 --> 00:19:54,400 Thank you so much. Welcome. 429 00:20:02,360 --> 00:20:03,800 I've heard that this is one 430 00:20:03,880 --> 00:20:07,040 of the most quintessentially British things I could do - 431 00:20:07,120 --> 00:20:08,480 fish and chips by the beach, 432 00:20:08,560 --> 00:20:12,080 with some of the finest sand I have ever seen. 433 00:20:12,160 --> 00:20:15,360 Look at that. Mmm! 434 00:20:19,120 --> 00:20:20,920 The batter is almost like cake. 435 00:20:21,000 --> 00:20:22,640 Like, it's crunchy 436 00:20:22,720 --> 00:20:25,720 but there's, like, a toothsome nature to it. 437 00:20:25,800 --> 00:20:28,600 The beef flavour is just super unexpected 438 00:20:28,680 --> 00:20:30,400 and it makes fish and chips - 439 00:20:30,480 --> 00:20:33,800 sometimes already kind of decadent even more so. 440 00:20:33,880 --> 00:20:35,760 But the thing that I love 441 00:20:35,840 --> 00:20:41,040 is that you guys use adjectives that are not appetizing at all 442 00:20:41,120 --> 00:20:44,680 for things that are delicious. 443 00:20:44,760 --> 00:20:46,160 Like mushy - 444 00:20:46,240 --> 00:20:49,640 nowhere else in the world is like a virtue to extol in food. 445 00:20:49,720 --> 00:20:51,120 How would you like your peas, sir? 446 00:20:51,200 --> 00:20:52,400 "I like 'em mushy." 447 00:20:52,480 --> 00:20:55,040 Hell, you know what? Let's have some curry sauce. 448 00:20:59,560 --> 00:21:01,360 That was really good. 449 00:21:04,160 --> 00:21:06,680 From Sandwich to the seaside, 450 00:21:06,760 --> 00:21:09,040 that was one beautiful bite of Britain. 451 00:21:09,120 --> 00:21:13,200 These are the moments that make exploring fort first worth it, 452 00:21:13,280 --> 00:21:18,360 to come here - to Kent - have fish, have seafood, 453 00:21:18,440 --> 00:21:21,240 have, you know, local beef, local cheese... 454 00:21:21,320 --> 00:21:25,360 These are the flavours that make any food journey worth it. 455 00:21:25,440 --> 00:21:28,640 That's what turns a mouthful into a memory. 456 00:21:30,880 --> 00:21:33,400 You have terrific bread, you get terrific crisps. 457 00:21:33,480 --> 00:21:34,800 The two together, though? 458 00:21:34,880 --> 00:21:35,960 I don't know. 459 00:21:36,040 --> 00:21:37,800 This one is pickled onion. 460 00:21:42,160 --> 00:21:43,320 I'm not mad at it 461 00:21:43,400 --> 00:21:44,840 'cause I like the texture. 462 00:21:44,920 --> 00:21:46,200 I like the vinegar 463 00:21:46,280 --> 00:21:47,800 from the pickle, the butter. 464 00:21:47,880 --> 00:21:50,960 But do you guys eat this beyond childhood? 465 00:21:51,040 --> 00:21:53,080 Adults eat this? 466 00:21:53,160 --> 00:21:54,840 Who hurt you? 467 00:21:54,920 --> 00:21:55,920 Captioned by AI-Media ai-media.tv35747

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