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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...
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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
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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,
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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 -
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00:01:38,320 --> 00:01:39,480
in the 18th century,
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the fourth Earl of Sandwich,
John Montagu,
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00:01:42,560 --> 00:01:43,920
was an avid gambler,
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00:01:44,000 --> 00:01:47,840
who didn't want to stop gambling
for the inconvenience of eating.
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00:01:47,920 --> 00:01:50,680
So, he demanded
that his meat be placed between
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00:01:50,760 --> 00:01:54,840
two slices of bread and, thus,
the sandwich was born.
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00:01:54,920 --> 00:01:57,320
So, if I'm going to have
a sandwich in Sandwich,
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I'm going to the place that serves
the Earl of Sandwich sandwich,
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00:02:00,440 --> 00:02:02,000
The Crispin Inn.
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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,
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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.
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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.
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00:02:22,840 --> 00:02:27,160
The word sandwich is now known
in over 100 languages -
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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
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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?
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00:03:06,000 --> 00:03:07,320
This is a true friend -
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00:03:07,400 --> 00:03:08,920
when you meet someone
for the first time
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00:03:09,000 --> 00:03:10,480
and they give you macaroni
and cheese.
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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,
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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.
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00:03:21,320 --> 00:03:23,800
Alright, let's make the sandwich.
I'm excited to try it.
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00:03:23,880 --> 00:03:26,840
What do we do first?
Right, so toasted ciabatta.
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00:03:26,920 --> 00:03:28,560
Some lettuce.
OK.
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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 -
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00:03:34,440 --> 00:03:38,480
for maximum flavour and then
the decadent mac 'n cheese.
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00:03:38,560 --> 00:03:40,560
Taking this little bit
of mac 'n cheese stuff.
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00:03:40,640 --> 00:03:41,640
Mmm.
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The final layer
is that shredded brisket.
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00:03:44,960 --> 00:03:47,040
The earl's preference
was salt beef
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00:03:47,120 --> 00:03:49,640
so this is
most definitely an upgrade.
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00:03:51,080 --> 00:03:53,520
Lid on, little push out,
oozes out the sides.
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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 -
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00:03:58,360 --> 00:04:00,720
or chips,
as I know you call them -
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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)
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00:04:32,600 --> 00:04:33,640
It just gets everywhere.
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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,
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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.
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00:04:51,000 --> 00:04:52,640
Ironically enough,
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00:04:52,720 --> 00:04:55,280
the earl
didn't actually live in Sandwich.
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00:04:55,360 --> 00:04:58,440
But, not one to be put off
by a disappointing revelation,
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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,
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00:05:02,600 --> 00:05:06,360
I need to do a proper homage
to the man that created it.
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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
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while holding playing cards.
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Perfect.
112
00:05:17,440 --> 00:05:21,920
(LAUGHS)
Smooth as sandpaper, baby.
113
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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)
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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.
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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.
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00:06:19,200 --> 00:06:22,120
Now that that mouthwatering
milestone is complete,
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00:06:22,200 --> 00:06:24,480
I get to explore
more deliciousness
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found in the county of Kent.
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00:06:26,720 --> 00:06:30,640
Now, Kent has often been referred
to as the Garden of England,
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with over 2700 farms
and 350 miles of coastline.
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So in Kent you can sample
the very best of land and sea.
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00:06:40,640 --> 00:06:43,040
And, not far from Sandwich,
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00:06:43,120 --> 00:06:45,440
the iconic seaside town
of Whitstable
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has been food famous for centuries
for a good reason.
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Ancient Romans flocked
to Whitstable
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for their oyster beds
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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,
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then I have to be talking
about Wheeler's Oyster Bar.
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Established in 1856,
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Wheeler's is the oldest restaurant
in Whitstable
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and an adored local landmark.
145
00:07:13,280 --> 00:07:15,280
Head chef Marc is the mastermind
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00:07:15,360 --> 00:07:17,680
behind their specialised
seafood menus.
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Chef. My gosh,
I'll take one of everything
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One of everything. (LAUGHS)
This is incredible.
149
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Have you always had this kind of
variety here at Wheelers?
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Yeah, always.
151
00:07:27,000 --> 00:07:28,640
You know, over the years
that I've been here,
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we've kind of developed it
and now we've got a smokehouse.
153
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We smoke our own stuff,
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all our salmons
and prawns and butter.
155
00:07:34,280 --> 00:07:37,840
But, obviously, Whitstable is
synonymous with oysters.
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Will you give me my intro
to my first Whitstable oysters?
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We certainly can.
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Let's go through to the kitchen,
shall we?
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After you, Chef.
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So, Adam, this is where we open
many, many an oyster.
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Now, how many -
in your time here at Wheelers -
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00:07:49,720 --> 00:07:51,560
do you think
you have shucked personally?
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100,000, something like that.
Really?
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00:07:53,320 --> 00:07:55,640
So, this is the native...
Which is the wild one.
165
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..and this is the cultivated.
166
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So tell me about the difference
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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
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so I've timed my visit
to perfection.
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So, what we do is we go in
and we twist here.
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00:08:18,560 --> 00:08:20,520
And what I do is
I just slide the knife,
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angling up towards the shell
and I said to you...
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Beautiful job.
..this was going to be
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a beautiful oyster.
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It's one cut and then flip
and one turn.
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00:08:27,240 --> 00:08:29,320
Look at that, man. Respect.
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This is, perhaps,
what excites me the most
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because this is
the OG native oyster.
183
00:08:36,040 --> 00:08:37,960
This is like getting
your passport stamped.
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(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,
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00:08:50,600 --> 00:08:52,840
one of the absolute best oysters
I've ever had.
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00:08:54,000 --> 00:08:58,600
Ah, that is just exquisite.
(LAUGHS)
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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
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