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I am Adam Richman,
global food explorer.
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I've come all the way from the USA.
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00:00:08,920 --> 00:00:09,920
Oh man.
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To taste the very best of Britain.
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00:00:12,200 --> 00:00:13,920
Cheese, oh I love that.
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00:00:14,000 --> 00:00:16,000
Some of the world's
most famous foods,
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share their name with a place
in Britain
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where they were created.
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Oh my god! That's good.
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00:00:21,840 --> 00:00:24,720
So I am using the map as my menu.
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If I am in Eton,
I have to try Eton Mess.
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00:00:29,360 --> 00:00:32,080
Eating my way around the country,
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00:00:32,160 --> 00:00:34,640
place by delicious place.
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Eating earl of sandwich,
Sandwich in Sandwich.
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00:00:37,680 --> 00:00:41,040
Bakewell the Bakewell in Bakewell.
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Real Aberdeen Angus in Aberdeen.
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And, I'll be exploring
all the areas nearby,
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to find out what other awesome eats
are on offer.
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God, this is beautiful.
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I'm here...
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..and I am hungry
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Ooh.
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This is Adam Richman eats Britain!
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I love that before I eat,
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I get to feast on the sheer scenery
of this place.
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This is beautiful.
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Today, I'm in Scotland
exploring a delicious destination
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that shares its name
with a beautiful breed of cattle.
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A place that meat eaters
the world over
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are forever indebted to.
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Ladies and gentlemen,
welcome to Aberdeen.
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Now, the world has no shortage
of delicious destinations
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to satisfy
your carnivorous cravings.
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Argentina. Australia.
Canada. America.
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And they all have cattle that can
trace their roots back here.
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But this will be my first
opportunity to taste the OG.
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The undiluted,
the authentic Aberdeen Angus beef.
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(COW MOOING)
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00:02:04,720 --> 00:02:05,880
And from what I've been told,
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Vovem Restaurant right here
in Aberdeen,
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respects this unbelievable bit
of Scottish produce,
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by cooking it in a way
that is both pure and primal,
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and flavoured with fire.
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Boasting a unique menu,
using the finest premium meat.
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Vovem has become a destination
for great steak in Aberdeen.
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Head chef Mark sets himself apart
by using an Argentinean grill
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or Parrilla.
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He's considered an Asador
or grill master,
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an honoured role
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that takes an enormous amount
of technique and skill.
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What is the dish that we're going to
be making today chef?
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So today I'm going to make for you,
a Aberdeen Angus rib eye,
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with our bone marrow butter,
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I'm going to show you,
triple cooked chips,
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and a pork belly.
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Oh what more do you need?
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Talk to me a little bit
about using an Argentinean
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cooking modality in Scotland.
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00:03:03,600 --> 00:03:06,280
So there's a few different options
for Argentinean grill.
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We got this pretty much made for us,
to fit this space specifically.
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So, the double beds, the flat bars,
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the wood that we use
is silver birch, it's kiln dried,
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so it burns quite slow,
and incredibly hot.
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Really intense heat
with a little bit of smoke,
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but not too much.
But you get that nice sear.
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You get the hard sear.
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But the reason I'm here,
is the real Aberdeen Angus beef.
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It comes from the exceptional
breed of hardy cattle,
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that originated from areas
of Aberdeenshire and Angus
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in the early 19th century,
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and now so highly ranked
for its quality,
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it's gone global.
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Bred around the world, and the meat
is now simply known as Angus,
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securing its dominance as
a superior superstar beef,
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with fat marbled throughout,
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giving it the most unbelievably
juicy flavour.
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I'm super excited.
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I mean the Aberdeen Angus
I'm having today
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is really the source code.
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It's about as close to the source
as you can get
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short of eating it in the field.
You know..
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Yeah which is frowned upon.
It is.
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00:04:06,760 --> 00:04:10,520
But before the steak,
comes the bone marrow butter,
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Mark seasons the bones lightly
before laying them on the grill,
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which is burning
at around 700 degrees.
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00:04:19,120 --> 00:04:21,200
See you'll start to get that
beefiness now.
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00:04:21,280 --> 00:04:25,160
And maybe it's a primarial
white chromosome thing.
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Yeah its very primitive,
beef and fire and bones,
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00:04:28,120 --> 00:04:30,200
it's about as far back
as you can go.
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The way you said it,
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with the tattoo of the knife on the
side of your face,
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00:04:34,320 --> 00:04:36,600
like I felt that in my nethers.
(LAUGHS)
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After searing the bones
that get finished off in the oven.
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They're then chilled and scraped
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into a deliciously beefy
finishing butter.
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00:04:45,400 --> 00:04:47,320
We got our softened butter
in the bowl here.
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Right.
We are just going to add
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our bone marrow in. Beautiful.
Oh that's cheat code.
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00:04:53,360 --> 00:04:55,160
And now we are just going to whip.
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We are just trying to aerate
the butter slightly
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just to combine
all the ingredients together.
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It's to go along with,
it's not to overtake.
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Amen.
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You want the beef to be the star
of the show.
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Let the butter be the friend.
106
00:05:06,280 --> 00:05:09,160
Ah, yeah but seriously
since I have been in Britain,
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butter has been one
of my dearest friends,
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maybe too good. Can I?
Please.
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Sorry I feel like a little kid
asking mum if I can lick the spoon.
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Oh man that is fantastic.
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The butter is then rolled
into a cylinder,
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and then placed in the fridge
to set for four hours.
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Alright, carnivores,
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this is the moment
you've all been waiting for.
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Official real Aberdeen Angus
in Aberdeen.
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Oh..
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To me personally, the rib eye
is the king of all cuts
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because of its mouth-watering
depth of flavour.
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So this really just emphasises
Aberdeen Angus.
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The marbling,
the fat rippling through.
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Let's cook it up, man.
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It's medium rare
is what I would normally go.
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Oh yes.
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00:05:58,440 --> 00:06:00,480
Straight on.
Chef is the toughest man alive.
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00:06:00,560 --> 00:06:03,920
I am standing here right now
I could cook an egg on my tricep
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00:06:04,000 --> 00:06:05,000
right now.
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00:06:05,080 --> 00:06:06,080
Wow.
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00:06:06,720 --> 00:06:09,480
Chef Mark believes that movement
on the grill
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makes for more even cooking,
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00:06:11,360 --> 00:06:14,160
and allows him to sense
when it's cooked to perfection.
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00:06:14,240 --> 00:06:16,320
You have to connect with it.
You have to feel.
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You have to touch.
It will tell you what's going on.
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That's how I cook, you know.
He's a steak whisperer,
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00:06:21,600 --> 00:06:22,920
a steak seminary.
Yeah.
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While my rib eye rests,
the dreamy sides get plated up,
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and I'm off for my own
private dining experience,
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before the restaurant is even open.
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Here you are.
Oh my. Oh my God.
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00:06:36,800 --> 00:06:38,920
Aberdeen angus rib eye
with your bone marrow butter.
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Pork belly bites,
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and the triple chips. Enjoy.
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I am going to get back
to the kitchen.
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How can you not enjoy.
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This is the OG.
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I'm sure this OG is G.O.O.D.
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I've got to get in there.
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Oh, look at that.
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00:07:07,920 --> 00:07:11,080
Oh I can't even talk to you
right now.
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Just forward my mail to this booth.
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I'm going to be here for a bit.
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There's a depth of the flavour.
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There's, inherent richness,
and it's just...
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There's something about the carbon,
the smoke, the char, the crisp.
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It's just beefier.
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And now I'm going to incorporate
that marrow butter.
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And then I'm sure my head
is just going to explode
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and they're going to have to clean
off the cameras.
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We'll go to commercial
and come back,
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and give the host
a brand new head.
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Ah you're still here.
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Sorry.
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All I can say is,
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this butter literally is
an amplifier.
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It's an enhancer.
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One thing that I really want to do,
is get one bite of like steak,
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steak juice and chip
all in one fork.
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00:08:03,680 --> 00:08:04,680
Oh my god.
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00:08:04,760 --> 00:08:06,920
Before I've even eaten it.
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I can confidently say,
this next bite is going to be
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one of the best things
I've ever eaten.
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Every man dines,
but not every man truly lives.
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I've had an Aberdeen Angus steak
in Aberdeen.
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Does it get any better?
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Now, if I've learned anything
throughout my travels in Britain,
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it's that new deliciousness awaits
around every corner,
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and I can't wait to explore
some more.
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So let's explore some more.
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Right now, I'm driving around
in the outskirts of Aberdeen,
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in search of a butcher
that I've been told,
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makes some of the most amazingly
and interestingly flavoured pies
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available anywhere.
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The Tilly Butcher
or Liam to his friends
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describes himself
as the alternative butcher,
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his speciality,
making groundbreaking pie pairings.
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His crazy concoctions
have taken the internet by storm,
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00:09:18,040 --> 00:09:21,760
with people desperate to try pies
like brisket-macaroni,
187
00:09:21,840 --> 00:09:25,480
Buckfast-barbecue and chilli cheese
steak with onion rings.
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Liam's pie wizardry has seen him
named butcher of the year,
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but his main mission is to provide
quality food at affordable prices
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for the good people of Aberdeen.
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00:09:35,000 --> 00:09:37,000
Hey what's up man.
How are you sir?
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This is the most colourful
butcher counter I've ever seen.
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Even the vibe of this place.
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Like you're a colourful cat.
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00:09:45,240 --> 00:09:47,720
Then there's definitely like
the rock and roll butcher
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kind of vibe.
Your prepared stuff.
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The marinated stuff looks glorious.
Thank you sir.
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I try and gear everything towards
twenty minutes in the oven.
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If I can make it as easy as possible
and have good meat,
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that's what I am here for.
That's beautiful. So tell me...
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00:10:02,040 --> 00:10:03,080
Yes.
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00:10:03,160 --> 00:10:04,680
..how long have you been
making pies?
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00:10:04,760 --> 00:10:05,920
About four years.
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00:10:06,000 --> 00:10:08,560
And I sampled a lot
of different pies.
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00:10:08,640 --> 00:10:10,760
And the biggest problem was filling.
206
00:10:10,840 --> 00:10:12,680
There was never enough in a pie.
207
00:10:12,760 --> 00:10:15,960
You wanna get hernia
when you pick up one of these pies.
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00:10:16,040 --> 00:10:18,040
So, as long as it's full,
that's all you want.
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00:10:18,120 --> 00:10:19,480
As long as it's full.
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00:10:19,560 --> 00:10:21,400
You know what,
I've got so many pie questions,
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00:10:21,480 --> 00:10:23,760
do you make the pies here?
Would you like to make a pie sir?
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00:10:23,840 --> 00:10:25,160
Can we make a pie?
We can indeed.
213
00:10:25,240 --> 00:10:26,880
Alright lets go to the kitchen
make a pie.
214
00:10:26,960 --> 00:10:28,160
Let's make some pies.
215
00:10:31,760 --> 00:10:35,760
We're gonna make chicken, gravy
and mealy pie.
216
00:10:35,840 --> 00:10:40,480
Mealy is a traditional Scottish dish
made from oats, onions, and fat,
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00:10:40,560 --> 00:10:42,320
very similar to American stuffing.
218
00:10:42,400 --> 00:10:45,080
Mealy pudding can be dated back
to the medieval times,
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00:10:45,160 --> 00:10:47,200
and it is a way to use up
your offal.
220
00:10:47,280 --> 00:10:50,840
So, suet, suet is...
Super hard fat.
221
00:10:50,920 --> 00:10:53,240
It's the fat,
basically from the kidneys.
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00:10:53,320 --> 00:10:54,320
Is that what it is?
223
00:10:55,480 --> 00:10:57,120
Look, fatuccini...
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00:10:57,200 --> 00:11:01,320
the freshly minced suet
is mixed with oats and onions.
225
00:11:01,400 --> 00:11:04,440
So it's mixed
and this is the end product.
226
00:11:04,520 --> 00:11:06,720
Can see how the moisture
from the onions
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00:11:06,800 --> 00:11:08,360
has swelled up the oatmeal.
228
00:11:08,440 --> 00:11:12,720
So what happens after we've created
this mince with now, swollen oats,
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00:11:12,800 --> 00:11:14,560
that sounds very bad.
230
00:11:14,640 --> 00:11:17,200
'Swollen Oats'
were one of my favourite bands
231
00:11:17,280 --> 00:11:20,320
from the eighties, 'Swollen Oats'?
Huge fan.
232
00:11:20,840 --> 00:11:23,640
'Haggis Eater'
was one of their biggest hits.
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00:11:23,720 --> 00:11:27,040
What actually happens,
is that it's then piped into a casing
234
00:11:27,120 --> 00:11:29,040
and boiled until it looks like this.
235
00:11:29,120 --> 00:11:30,360
A mealy pudding.
236
00:11:30,440 --> 00:11:32,520
And these are the same things
just different sizes.
237
00:11:32,600 --> 00:11:33,600
Different sizes.
238
00:11:33,680 --> 00:11:37,800
Liam slices up the larger pudding
to make the base for the pie.
239
00:11:37,880 --> 00:11:40,000
Next, chicken breast is what I use,
right.
240
00:11:40,080 --> 00:11:42,240
I've bone out the chicken,
I boil it.
241
00:11:42,320 --> 00:11:45,640
Do you normally use boiling chicken
might take the flavour out of it
242
00:11:45,720 --> 00:11:48,200
but you put it right back
into this gravy
243
00:11:48,280 --> 00:11:50,720
and then it's going to be
like the perfect canvas.
244
00:11:50,800 --> 00:11:54,200
The boiled chicken is coated
in the thick gravy
245
00:11:54,280 --> 00:11:56,480
to make the hero of the hour,
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00:11:56,560 --> 00:11:58,160
the filling.
247
00:11:58,240 --> 00:12:01,080
Its taking a lot of willpower
not to...
248
00:12:01,160 --> 00:12:03,040
Would you like a bite out of here?
249
00:12:03,120 --> 00:12:05,320
Hook your brother up.
Hook a brother up.
250
00:12:09,760 --> 00:12:10,800
Yeah that's awesome.
251
00:12:11,680 --> 00:12:13,480
Good job brother.
Thank you sir.
252
00:12:14,240 --> 00:12:15,360
Once filled,
253
00:12:15,440 --> 00:12:18,040
Liam dips the puff pastry lids
in water
254
00:12:18,120 --> 00:12:20,800
to lightly attach them to the pie.
255
00:12:20,880 --> 00:12:22,880
Now, these are monstrously filled.
256
00:12:22,960 --> 00:12:25,520
So..
Is that like a Tilly Butcher thing?
257
00:12:25,600 --> 00:12:26,600
That is the thing.
258
00:12:28,280 --> 00:12:29,880
Open the door sir, thank you.
259
00:12:29,960 --> 00:12:31,640
Your room sir.
Thank you.
260
00:12:31,720 --> 00:12:35,080
The pies are left to rise
in the oven for twenty minutes.
261
00:12:35,160 --> 00:12:36,480
Now we wait.
262
00:12:36,560 --> 00:12:39,560
Until the filling is bubbling
inside.
263
00:12:39,640 --> 00:12:40,640
Ooh.
264
00:12:42,120 --> 00:12:43,960
Right.
265
00:12:44,040 --> 00:12:45,440
We're not done yet.
266
00:12:45,520 --> 00:12:48,600
The piece de resistance
is Liam's homemade glaze
267
00:12:48,680 --> 00:12:52,960
that he calls, beef bark
to give that last touch of flavour.
268
00:12:53,040 --> 00:12:57,560
Is the final Tilly Butcher
stamp of approval.
269
00:12:58,600 --> 00:13:01,800
Alright with the glazing,
this isn't Adam Glazes Britain,
270
00:13:01,880 --> 00:13:03,160
let's eat!
271
00:13:03,240 --> 00:13:04,520
Oh I love that sound.
272
00:13:06,760 --> 00:13:07,760
Oh, oh oh.
273
00:13:13,640 --> 00:13:15,000
Oh that smells so good.
274
00:13:15,080 --> 00:13:18,000
You can actually smell the glaze,
even though you can't see it.
275
00:13:25,560 --> 00:13:27,680
Mmn mmn.
276
00:13:29,360 --> 00:13:30,520
That is excellent.
277
00:13:31,960 --> 00:13:35,120
The chicken now that its had
a little bit of heat
278
00:13:35,200 --> 00:13:37,600
and that sauce
and the gravy can penetrate,
279
00:13:37,680 --> 00:13:39,800
it just it just softens
quite frankly,
280
00:13:39,880 --> 00:13:43,400
it's really really good.
281
00:13:43,480 --> 00:13:45,040
Mmn.
282
00:13:45,120 --> 00:13:48,000
That gravy should be a food group
on to itself.
283
00:13:48,080 --> 00:13:49,440
Thank you again for these.
284
00:13:49,520 --> 00:13:51,080
I will take this whole tray,
285
00:13:51,160 --> 00:13:52,880
and I think it will fit
in the mini.
286
00:13:52,960 --> 00:13:55,040
Of course we'll pack it up.
Erm three fifty a pie sir.
287
00:13:55,120 --> 00:13:57,360
Let's do it.
Thank you.
288
00:14:05,040 --> 00:14:06,840
My mission is to explore Britain,
289
00:14:06,920 --> 00:14:08,640
one iconic food place at a time,
290
00:14:09,200 --> 00:14:13,120
and sample as many culinary gems
as I can find along the way.
291
00:14:13,200 --> 00:14:15,840
I came to Aberdeen
for the Angus Steak,
292
00:14:15,920 --> 00:14:19,120
but my next stop, I'm told,
is unmissable,
293
00:14:19,200 --> 00:14:22,120
as they serve up a must eat
in this part of Scotland.
294
00:14:22,200 --> 00:14:26,520
It's a traditional Scottish
baked food known as the buttery,
295
00:14:26,600 --> 00:14:29,960
and I can taste an authentic one
here at a wonderful bakery
296
00:14:30,040 --> 00:14:32,000
known as The Bread Bakery.
297
00:14:32,080 --> 00:14:35,040
Hi there.
Hi.This place is amazing.
298
00:14:35,120 --> 00:14:37,440
Now the buttery
that's one of the things
299
00:14:37,520 --> 00:14:39,880
I've been told
I need to try from you guys.
300
00:14:39,960 --> 00:14:40,960
Yeah.
301
00:14:41,040 --> 00:14:44,760
The bakery is a social enterprise
that gives opportunities to adults
302
00:14:44,840 --> 00:14:46,160
with learning disabilities.
303
00:14:46,240 --> 00:14:47,960
Their baked goods are so popular,
304
00:14:48,040 --> 00:14:51,440
that you'll find them in cafes
and restaurants across Aberdeen,
305
00:14:51,520 --> 00:14:53,920
including their renowned buttery.
306
00:14:54,000 --> 00:14:56,400
Are buttery's served cold, hot?
Either or..
307
00:14:56,480 --> 00:15:00,160
Cold, hot with butter, with jam,
you can put cheese in it.
308
00:15:00,240 --> 00:15:02,040
Erm.
Yes, you know what,
309
00:15:02,120 --> 00:15:05,520
make me just the buttery sampler
platter please.
310
00:15:05,600 --> 00:15:07,160
We'll do that for ya.
311
00:15:07,240 --> 00:15:10,880
A buttery, is a cross
between a croissant and a roll
312
00:15:10,960 --> 00:15:12,960
with layers of flaky pastry,
313
00:15:13,040 --> 00:15:16,240
and loaded with, you guessed it,
butter.
314
00:15:18,240 --> 00:15:19,880
Oh thank you so much.
315
00:15:20,760 --> 00:15:22,280
Alright.
316
00:15:22,360 --> 00:15:25,440
You know one thing I love,
is when you see something made well,
317
00:15:25,520 --> 00:15:27,320
you already start eating
with your eyes.
318
00:15:27,400 --> 00:15:28,800
Look at that colour.
319
00:15:28,880 --> 00:15:30,960
Oh this one is toasted ooh...
320
00:15:37,120 --> 00:15:39,720
That's crazy.
It's like crispy on the bottom.
321
00:15:39,800 --> 00:15:44,120
It's flaky on the top.
Chewy in the centre.
322
00:15:44,200 --> 00:15:45,360
This is delicious.
323
00:15:46,480 --> 00:15:48,680
Imagine a crumpet,
324
00:15:48,760 --> 00:15:50,680
an American biscuit,
325
00:15:50,760 --> 00:15:53,520
and a croissant ran into each other
so hard,
326
00:15:53,600 --> 00:15:54,840
that they flatten out.
327
00:15:54,920 --> 00:15:58,600
And all three of them got trapped
in this little gorgeous,
328
00:15:58,680 --> 00:16:00,840
carbohydrate rich disc of love,
329
00:16:00,920 --> 00:16:02,160
that is so good.
330
00:16:06,960 --> 00:16:10,080
My food mission in Aberdeen
isn't over yet,
331
00:16:10,160 --> 00:16:13,760
so I'm driving east
to stunning Aberdeen Harbour.
332
00:16:15,680 --> 00:16:20,280
Fishing has always been a major part
of culture,
333
00:16:20,360 --> 00:16:23,640
and the economy here in Aberdeen.
334
00:16:23,720 --> 00:16:28,560
And no one does seafood
quite like The Silver Darling.
335
00:16:28,640 --> 00:16:30,560
Panoramic views of the harbour,
336
00:16:30,640 --> 00:16:32,320
and a delicious menu,
337
00:16:32,400 --> 00:16:35,880
reflecting the very best
of Scottish seafood.
338
00:16:35,960 --> 00:16:39,200
Sous chef John is making me
one of their signature dishes.
339
00:16:39,280 --> 00:16:42,000
A decadent, delicious
traditional soup.
340
00:16:43,640 --> 00:16:45,080
What are we making today?
341
00:16:45,160 --> 00:16:48,560
We're gonna make The Silver Darling
version of Cullen Skink.
342
00:16:49,400 --> 00:16:53,120
Cullen's skink is a creamy
and hearty seafood soup.
343
00:16:53,200 --> 00:16:55,680
Cullen is the name
of a Scottish fishing village,
344
00:16:55,760 --> 00:16:59,440
and historically, skink refers to
scrapings of beef shin.
345
00:16:59,520 --> 00:17:03,120
Nowadays, fish is used instead,
and here they're using haddock,
346
00:17:03,200 --> 00:17:04,880
fresh out of the North Sea.
347
00:17:04,960 --> 00:17:07,480
We put it on in winter,
348
00:17:07,560 --> 00:17:10,040
it's quite a little bit
of our warming heavier dish.
349
00:17:10,120 --> 00:17:12,680
Traditionally,
it is quite a rustic chunky soup,
350
00:17:12,760 --> 00:17:14,280
but we're going to puree it,
351
00:17:14,360 --> 00:17:17,080
and then, just leave some
of the haddock flakes at the end.
352
00:17:17,160 --> 00:17:19,120
Will some of the haddock
be pureed as well?
353
00:17:19,200 --> 00:17:21,440
Yeah yeah.
Wow, I didn't see that coming,
354
00:17:21,520 --> 00:17:25,600
but then again,
probably neither did the haddock.
355
00:17:25,680 --> 00:17:27,920
Have you never had Cullens Skink
before?
356
00:17:28,000 --> 00:17:29,280
Never.
No, OK.
357
00:17:29,360 --> 00:17:31,000
Never.
And I am super excited.
358
00:17:32,800 --> 00:17:35,920
Chef John sweats some onions
and celery
359
00:17:36,000 --> 00:17:38,400
then adds potatoes,
360
00:17:38,480 --> 00:17:40,800
and prepares to smoke the haddock.
361
00:17:43,040 --> 00:17:45,640
We put it into the, the smoker.
362
00:17:47,480 --> 00:17:50,000
Is there wood at the bottom there?
There is yeah,
363
00:17:50,080 --> 00:17:52,040
so we've got apple wood chips
in here.
364
00:17:52,120 --> 00:17:53,120
Oh the best.
365
00:17:53,200 --> 00:17:57,760
Apple wood chips are often used
for their delicate sweet flavour.
366
00:17:57,840 --> 00:18:00,640
How long does the haddock
get smoked for chef?
367
00:18:00,720 --> 00:18:04,400
Erm one on its own like that,
will probably take four minutes,
368
00:18:04,480 --> 00:18:05,680
three four minutes.
369
00:18:06,360 --> 00:18:10,160
Now, I am going to put
the fish stock in the pan.
370
00:18:13,880 --> 00:18:17,160
Chef John then adds milk
to the mixture,
371
00:18:17,240 --> 00:18:20,080
creating the perfect level
of creaminess.
372
00:18:20,160 --> 00:18:22,520
Yes a little bit of the moo juice,
373
00:18:22,600 --> 00:18:25,080
white gold baby, Wisconsin tea.
374
00:18:27,440 --> 00:18:30,640
I have worked in kitchens
since I am thirteen years old chef,
375
00:18:30,720 --> 00:18:33,000
and I never once had that view.
376
00:18:33,080 --> 00:18:36,360
Huge ships go by, beautiful birds,
377
00:18:36,440 --> 00:18:40,040
there is an old kind of
cannon battery across the water.
378
00:18:40,120 --> 00:18:42,720
You know it definitely beats
being in a basement kitchen
379
00:18:42,800 --> 00:18:44,040
in Brooklyn.
380
00:18:44,920 --> 00:18:46,600
Oh, look its smouldering now.
381
00:18:46,680 --> 00:18:47,800
Yeah.
382
00:18:47,880 --> 00:18:50,040
After smoking to savoury succulents,
383
00:18:50,120 --> 00:18:52,640
we reveal the star ingredient,
the haddock.
384
00:18:52,720 --> 00:18:54,120
That smells amazing!
385
00:18:55,880 --> 00:18:57,040
I don't know, man.
386
00:18:57,120 --> 00:18:59,640
From the whisky to the food,
I got to say,
387
00:18:59,720 --> 00:19:02,360
you guys up here
in beautiful Caledonia
388
00:19:02,440 --> 00:19:04,360
are crushing the smoking game.
389
00:19:04,440 --> 00:19:07,520
Is this edible now?
Yeah absolutely, yeah.
390
00:19:07,600 --> 00:19:09,880
So let's just say I had a spoon.
391
00:19:09,960 --> 00:19:12,760
Oh my god I've got a spoon. May I?
392
00:19:14,080 --> 00:19:17,680
Dive in.
Oh my gosh.
393
00:19:23,880 --> 00:19:26,320
Oh. oh my god.
394
00:19:27,160 --> 00:19:28,320
That's fantastic.
395
00:19:28,400 --> 00:19:31,440
I have to buy one of these,
and I am going to smoke everything
396
00:19:31,520 --> 00:19:33,480
from waffles to pop tarts.
397
00:19:33,560 --> 00:19:34,560
OK.
398
00:19:34,640 --> 00:19:36,920
Ah go fish.
399
00:19:38,120 --> 00:19:41,920
While John adds the finished soup
to the flaked haddock.
400
00:19:42,000 --> 00:19:46,240
I'm heading upstairs
to soak up the stunning view.
401
00:19:46,320 --> 00:19:49,000
Aberdeen. You are a beauty.
402
00:19:52,360 --> 00:19:54,160
Oh.
There you go, Cullens Skink.
403
00:19:54,240 --> 00:19:56,680
Thank you very much.
You're welcome. Enjoy.
404
00:19:59,440 --> 00:20:02,280
Right, like, literally
the smells right in between
405
00:20:02,360 --> 00:20:04,480
my campfire and chowder.
406
00:20:14,680 --> 00:20:15,840
Oh its so good.
407
00:20:17,000 --> 00:20:22,360
You already saw how much I loved
the smoked haddock by itself.
408
00:20:22,440 --> 00:20:24,240
But how brilliant is it,
409
00:20:24,320 --> 00:20:28,200
that you layer in the fish stock
that gets blitzed with the potatoes?
410
00:20:28,280 --> 00:20:30,800
So, there's another level
of flavour,
411
00:20:30,880 --> 00:20:32,920
and then the chunks
of fish themselves.
412
00:20:33,000 --> 00:20:35,320
When you have a kitchen
that cares enough,
413
00:20:35,400 --> 00:20:37,640
to smoke the fish on site.
414
00:20:37,720 --> 00:20:39,120
You want to taste fish.
415
00:20:39,200 --> 00:20:40,200
Look at this view.
416
00:20:42,080 --> 00:20:43,120
What?
417
00:20:45,280 --> 00:20:47,040
Wow.
418
00:20:47,120 --> 00:20:50,520
As if I needed one more
magical element,
419
00:20:50,600 --> 00:20:53,960
to bring this moment to life for me.
420
00:20:54,040 --> 00:20:58,160
Two dolphins are frolicking
in the water.
421
00:20:58,240 --> 00:21:01,200
Just over there.
There they are.
422
00:21:01,280 --> 00:21:03,160
Wow.
423
00:21:03,240 --> 00:21:04,960
You guys want some soup?
424
00:21:16,200 --> 00:21:19,760
Eating my way around Aberdeen
has been an absolute feast
425
00:21:19,840 --> 00:21:21,280
for my senses.
426
00:21:21,360 --> 00:21:22,600
Oh that smells so good.
427
00:21:24,400 --> 00:21:26,080
When you see something made well,
428
00:21:26,160 --> 00:21:27,840
you already start eating
with your eyes.
429
00:21:27,920 --> 00:21:29,800
A slice of natural splendour.
430
00:21:29,880 --> 00:21:30,880
Wow.
431
00:21:30,960 --> 00:21:32,480
A hearty helping of local talent.
432
00:21:32,560 --> 00:21:34,280
I can confidently say this next bite
433
00:21:34,360 --> 00:21:36,880
is going to be one of the best
things I have ever eaten.
434
00:21:36,960 --> 00:21:40,680
And meals and memories
that are truly unforgettable.
435
00:21:45,800 --> 00:21:48,480
Is this a cake or is it a biscuit?
436
00:21:48,560 --> 00:21:50,880
Is it actually even from the town
of Jaffa?
437
00:21:56,800 --> 00:21:57,960
Like marmalade.
438
00:22:02,400 --> 00:22:07,120
Chocolate and orange
is mystifying to me.
439
00:22:07,200 --> 00:22:09,280
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