All language subtitles for A.R.E.B.S01E03

I am Adam Richman,
global food explorer.

I've come all the way from the USA.

Oh man.

To taste the very best of Britain.

Cheese, oh I love that.

Some of the world's
most famous foods,

share their name with a place
in Britain

where they were created.

Oh my god! That's good.

So I am using the map as my menu.

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

Eating my way around the country,

place by delicious place.

Eating earl of sandwich,
Sandwich in Sandwich.

Bakewell the Bakewell in Bakewell.

Real Aberdeen Angus in Aberdeen.

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

to find out what other awesome eats
are on offer.

God, this is beautiful.

I'm here...

..and I am hungry

Ooh.

This is Adam Richman eats Britain!

I love that before I eat,

I get to feast on the sheer scenery
of this place.

This is beautiful.

Today, I'm in Scotland
exploring a delicious destination

that shares its name
with a beautiful breed of cattle.

A place that meat eaters
the world over

are forever indebted to.

Ladies and gentlemen,
welcome to Aberdeen.

Now, the world has no shortage
of delicious destinations

to satisfy
your carnivorous cravings.

Argentina. Australia.
Canada. America.

And they all have cattle that can
trace their roots back here.

But this will be my first
opportunity to taste the OG.

The undiluted,
the authentic Aberdeen Angus beef.

(COW MOOING)

And from what I've been told,

Vovem Restaurant right here
in Aberdeen,

respects this unbelievable bit
of Scottish produce,

by cooking it in a way
that is both pure and primal,

and flavoured with fire.

Boasting a unique menu,
using the finest premium meat.

Vovem has become a destination
for great steak in Aberdeen.

Head chef Mark sets himself apart
by using an Argentinean grill

or Parrilla.

He's considered an Asador
or grill master,

an honoured role

that takes an enormous amount
of technique and skill.

What is the dish that we're going to
be making today chef?

So today I'm going to make for you,
a Aberdeen Angus rib eye,

with our bone marrow butter,

I'm going to show you,
triple cooked chips,

and a pork belly.

Oh what more do you need?

Talk to me a little bit
about using an Argentinean

cooking modality in Scotland.

So there's a few different options
for Argentinean grill.

We got this pretty much made for us,
to fit this space specifically.

So, the double beds, the flat bars,

the wood that we use
is silver birch, it's kiln dried,

so it burns quite slow,
and incredibly hot.

Really intense heat
with a little bit of smoke,

but not too much.
But you get that nice sear.

You get the hard sear.

But the reason I'm here,
is the real Aberdeen Angus beef.

It comes from the exceptional
breed of hardy cattle,

that originated from areas
of Aberdeenshire and Angus

in the early 19th century,

and now so highly ranked
for its quality,

it's gone global.

Bred around the world, and the meat
is now simply known as Angus,

securing its dominance as
a superior superstar beef,

with fat marbled throughout,

giving it the most unbelievably
juicy flavour.

I'm super excited.

I mean the Aberdeen Angus
I'm having today

is really the source code.

It's about as close to the source
as you can get

short of eating it in the field.
You know..

Yeah which is frowned upon.
It is.

But before the steak,
comes the bone marrow butter,

Mark seasons the bones lightly
before laying them on the grill,

which is burning
at around 700 degrees.

See you'll start to get that
beefiness now.

And maybe it's a primarial
white chromosome thing.

Yeah its very primitive,
beef and fire and bones,

it's about as far back
as you can go.

The way you said it,

with the tattoo of the knife on the
side of your face,

like I felt that in my nethers.
(LAUGHS)

After searing the bones
that get finished off in the oven.

They're then chilled and scraped

into a deliciously beefy
finishing butter.

We got our softened butter
in the bowl here.

Right.
We are just going to add

our bone marrow in. Beautiful.
Oh that's cheat code.

And now we are just going to whip.

We are just trying to aerate
the butter slightly

just to combine
all the ingredients together.

It's to go along with,
it's not to overtake.

Amen.

You want the beef to be the star
of the show.

Let the butter be the friend.

Ah, yeah but seriously
since I have been in Britain,

butter has been one
of my dearest friends,

maybe too good. Can I?
Please.

Sorry I feel like a little kid
asking mum if I can lick the spoon.

Oh man that is fantastic.

The butter is then rolled
into a cylinder,

and then placed in the fridge
to set for four hours.

Alright, carnivores,

this is the moment
you've all been waiting for.

Official real Aberdeen Angus
in Aberdeen.

Oh..

To me personally, the rib eye
is the king of all cuts

because of its mouth-watering
depth of flavour.

So this really just emphasises
Aberdeen Angus.

The marbling,
the fat rippling through.

Let's cook it up, man.

It's medium rare
is what I would normally go.

Oh yes.

Straight on.
Chef is the toughest man alive.

I am standing here right now
I could cook an egg on my tricep

right now.

Wow.

Chef Mark believes that movement
on the grill

makes for more even cooking,

and allows him to sense
when it's cooked to perfection.

You have to connect with it.
You have to feel.

You have to touch.
It will tell you what's going on.

That's how I cook, you know.
He's a steak whisperer,

a steak seminary.
Yeah.

While my rib eye rests,
the dreamy sides get plated up,

and I'm off for my own
private dining experience,

before the restaurant is even open.

Here you are.
Oh my. Oh my God.

Aberdeen angus rib eye
with your bone marrow butter.

Pork belly bites,

and the triple chips. Enjoy.

I am going to get back
to the kitchen.

How can you not enjoy.

This is the OG.

I'm sure this OG is G.O.O.D.

I've got to get in there.

Oh, look at that.

Oh I can't even talk to you
right now.

Just forward my mail to this booth.

I'm going to be here for a bit.

There's a depth of the flavour.

There's, inherent richness,
and it's just...

There's something about the carbon,
the smoke, the char, the crisp.

It's just beefier.

And now I'm going to incorporate
that marrow butter.

And then I'm sure my head
is just going to explode

and they're going to have to clean
off the cameras.

We'll go to commercial
and come back,

and give the host
a brand new head.

Ah you're still here.

Sorry.

All I can say is,

this butter literally is
an amplifier.

It's an enhancer.

One thing that I really want to do,
is get one bite of like steak,

steak juice and chip
all in one fork.

Oh my god.

Before I've even eaten it.

I can confidently say,
this next bite is going to be

one of the best things
I've ever eaten.

Every man dines,
but not every man truly lives.

I've had an Aberdeen Angus steak
in Aberdeen.

Does it get any better?

Now, if I've learned anything
throughout my travels in Britain,

it's that new deliciousness awaits
around every corner,

and I can't wait to explore
some more.

So let's explore some more.

Right now, I'm driving around
in the outskirts of Aberdeen,

in search of a butcher
that I've been told,

makes some of the most amazingly
and interestingly flavoured pies

available anywhere.

The Tilly Butcher
or Liam to his friends

describes himself
as the alternative butcher,

his speciality,
making groundbreaking pie pairings.

His crazy concoctions
have taken the internet by storm,

with people desperate to try pies
like brisket-macaroni,

Buckfast-barbecue and chilli cheese
steak with onion rings.

Liam's pie wizardry has seen him
named butcher of the year,

but his main mission is to provide
quality food at affordable prices

for the good people of Aberdeen.

Hey what's up man.
How are you sir?

This is the most colourful
butcher counter I've ever seen.

Even the vibe of this place.

Like you're a colourful cat.

Then there's definitely like
the rock and roll butcher

kind of vibe.
Your prepared stuff.

The marinated stuff looks glorious.
Thank you sir.

I try and gear everything towards
twenty minutes in the oven.

If I can make it as easy as possible
and have good meat,

that's what I am here for.
That's beautiful. So tell me...

Yes.

..how long have you been
making pies?

About four years.

And I sampled a lot
of different pies.

And the biggest problem was filling.

There was never enough in a pie.

You wanna get hernia
when you pick up one of these pies.

So, as long as it's full,
that's all you want.

As long as it's full.

You know what,
I've got so many pie questions,

do you make the pies here?
Would you like to make a pie sir?

Can we make a pie?
We can indeed.

Alright lets go to the kitchen
make a pie.

Let's make some pies.

We're gonna make chicken, gravy
and mealy pie.

Mealy is a traditional Scottish dish
made from oats, onions, and fat,

very similar to American stuffing.

Mealy pudding can be dated back
to the medieval times,

and it is a way to use up
your offal.

So, suet, suet is...
Super hard fat.

It's the fat,
basically from the kidneys.

Is that what it is?

Look, fatuccini...

the freshly minced suet
is mixed with oats and onions.

So it's mixed
and this is the end product.

Can see how the moisture
from the onions

has swelled up the oatmeal.

So what happens after we've created
this mince with now, swollen oats,

that sounds very bad.

'Swollen Oats'
were one of my favourite bands

from the eighties, 'Swollen Oats'?
Huge fan.

'Haggis Eater'
was one of their biggest hits.

What actually happens,
is that it's then piped into a casing

and boiled until it looks like this.

A mealy pudding.

And these are the same things
just different sizes.

Different sizes.

Liam slices up the larger pudding
to make the base for the pie.

Next, chicken breast is what I use,
right.

I've bone out the chicken,
I boil it.

Do you normally use boiling chicken
might take the flavour out of it

but you put it right back
into this gravy

and then it's going to be
like the perfect canvas.

The boiled chicken is coated
in the thick gravy

to make the hero of the hour,

the filling.

Its taking a lot of willpower
not to...

Would you like a bite out of here?

Hook your brother up.
Hook a brother up.

Yeah that's awesome.

Good job brother.
Thank you sir.

Once filled,

Liam dips the puff pastry lids
in water

to lightly attach them to the pie.

Now, these are monstrously filled.

So..
Is that like a Tilly Butcher thing?

That is the thing.

Open the door sir, thank you.

Your room sir.
Thank you.

The pies are left to rise
in the oven for twenty minutes.

Now we wait.

Until the filling is bubbling
inside.

Ooh.

Right.

We're not done yet.

The piece de resistance
is Liam's homemade glaze

that he calls, beef bark
to give that last touch of flavour.

Is the final Tilly Butcher
stamp of approval.

Alright with the glazing,
this isn't Adam Glazes Britain,

let's eat!

Oh I love that sound.

Oh, oh oh.

Oh that smells so good.

You can actually smell the glaze,
even though you can't see it.

Mmn mmn.

That is excellent.

The chicken now that its had
a little bit of heat

and that sauce
and the gravy can penetrate,

it just it just softens
quite frankly,

it's really really good.

Mmn.

That gravy should be a food group
on to itself.

Thank you again for these.

I will take this whole tray,

and I think it will fit
in the mini.

Of course we'll pack it up.
Erm three fifty a pie sir.

Let's do it.
Thank you.

My mission is to explore Britain,

one iconic food place at a time,

and sample as many culinary gems
as I can find along the way.

I came to Aberdeen
for the Angus Steak,

but my next stop, I'm told,
is unmissable,

as they serve up a must eat
in this part of Scotland.

It's a traditional Scottish
baked food known as the buttery,

and I can taste an authentic one
here at a wonderful bakery

known as The Bread Bakery.

Hi there.
Hi.This place is amazing.

Now the buttery
that's one of the things

I've been told
I need to try from you guys.

Yeah.

The bakery is a social enterprise
that gives opportunities to adults

with learning disabilities.

Their baked goods are so popular,

that you'll find them in cafes
and restaurants across Aberdeen,

including their renowned buttery.

Are buttery's served cold, hot?
Either or..

Cold, hot with butter, with jam,
you can put cheese in it.

Erm.
Yes, you know what,

make me just the buttery sampler
platter please.

We'll do that for ya.

A buttery, is a cross
between a croissant and a roll

with layers of flaky pastry,

and loaded with, you guessed it,
butter.

Oh thank you so much.

Alright.

You know one thing I love,
is when you see something made well,

you already start eating
with your eyes.

Look at that colour.

Oh this one is toasted ooh...

That's crazy.
It's like crispy on the bottom.

It's flaky on the top.
Chewy in the centre.

This is delicious.

Imagine a crumpet,

an American biscuit,

and a croissant ran into each other
so hard,

that they flatten out.

And all three of them got trapped
in this little gorgeous,

carbohydrate rich disc of love,

that is so good.

My food mission in Aberdeen
isn't over yet,

so I'm driving east
to stunning Aberdeen Harbour.

Fishing has always been a major part
of culture,

and the economy here in Aberdeen.

And no one does seafood
quite like The Silver Darling.

Panoramic views of the harbour,

and a delicious menu,

reflecting the very best
of Scottish seafood.

Sous chef John is making me
one of their signature dishes.

A decadent, delicious
traditional soup.

What are we making today?

We're gonna make The Silver Darling
version of Cullen Skink.

Cullen's skink is a creamy
and hearty seafood soup.

Cullen is the name
of a Scottish fishing village,

and historically, skink refers to
scrapings of beef shin.

Nowadays, fish is used instead,
and here they're using haddock,

fresh out of the North Sea.

We put it on in winter,

it's quite a little bit
of our warming heavier dish.

Traditionally,
it is quite a rustic chunky soup,

but we're going to puree it,

and then, just leave some
of the haddock flakes at the end.

Will some of the haddock
be pureed as well?

Yeah yeah.
Wow, I didn't see that coming,

but then again,
probably neither did the haddock.

Have you never had Cullens Skink
before?

Never.
No, OK.

Never.
And I am super excited.

Chef John sweats some onions
and celery

then adds potatoes,

and prepares to smoke the haddock.

We put it into the, the smoker.

Is there wood at the bottom there?
There is yeah,

so we've got apple wood chips
in here.

Oh the best.

Apple wood chips are often used
for their delicate sweet flavour.

How long does the haddock
get smoked for chef?

Erm one on its own like that,
will probably take four minutes,

three four minutes.

Now, I am going to put
the fish stock in the pan.

Chef John then adds milk
to the mixture,

creating the perfect level
of creaminess.

Yes a little bit of the moo juice,

white gold baby, Wisconsin tea.

I have worked in kitchens
since I am thirteen years old chef,

and I never once had that view.

Huge ships go by, beautiful birds,

there is an old kind of
cannon battery across the water.

You know it definitely beats
being in a basement kitchen

in Brooklyn.

Oh, look its smouldering now.

Yeah.

After smoking to savoury succulents,

we reveal the star ingredient,
the haddock.

That smells amazing!

I don't know, man.

From the whisky to the food,
I got to say,

you guys up here
in beautiful Caledonia

are crushing the smoking game.

Is this edible now?
Yeah absolutely, yeah.

So let's just say I had a spoon.

Oh my god I've got a spoon. May I?

Dive in.
Oh my gosh.

Oh. oh my god.

That's fantastic.

I have to buy one of these,
and I am going to smoke everything

from waffles to pop tarts.

OK.

Ah go fish.

While John adds the finished soup
to the flaked haddock.

I'm heading upstairs
to soak up the stunning view.

Aberdeen. You are a beauty.

Oh.
There you go, Cullens Skink.

Thank you very much.
You're welcome. Enjoy.

Right, like, literally
the smells right in between

my campfire and chowder.

Oh its so good.

You already saw how much I loved
the smoked haddock by itself.

But how brilliant is it,

that you layer in the fish stock
that gets blitzed with the potatoes?

So, there's another level
of flavour,

and then the chunks
of fish themselves.

When you have a kitchen
that cares enough,

to smoke the fish on site.

You want to taste fish.

Look at this view.

What?

Wow.

As if I needed one more
magical element,

to bring this moment to life for me.

Two dolphins are frolicking
in the water.

Just over there.
There they are.

Wow.

You guys want some soup?

Eating my way around Aberdeen
has been an absolute feast

for my senses.

Oh that smells so good.

When you see something made well,

you already start eating
with your eyes.

A slice of natural splendour.

Wow.

A hearty helping of local talent.

I can confidently say this next bite

is going to be one of the best
things I have ever eaten.

And meals and memories
that are truly unforgettable.

Is this a cake or is it a biscuit?

Is it actually even from the town
of Jaffa?

Like marmalade.

Chocolate and orange
is mystifying to me.

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