All language subtitles for A.R.E.B.S01E05

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'm heading to a small
but globally known town

known for a world famous
culinary mess.

I'm off to do some eating in Eton.

One of the things I love the most
about coming here,

is that you are surrounded
by history.

Famed for Eton College,
a private all boys school

founded in 1440,

that has since educated both princes
and prime ministers alike.

And across the River Thames,
is the stately Windsor Castle,

a royal palace and family home
of British kings and queens

for nearly one thousand years.

So even though Eton is a place
synonymous with all things regal,

prim and proper,

I hear The George
makes a glorious mess,

and I can't wait to start Eton.

Eating. You know what I mean?

Built in 1750,

this cornerstone of the high streets
is flocked to by regulars

and tourists all year round.

At the helm of it all,

is one of the nicest humans
I've ever met.

Executive Chef Paul whipping up
all the tasty delights

in the kitchen.

Do you feel a heightened sense
of pressure

making Eton Mess in Eton?

We do, but of course,
the Eton Mess here,

is the best Eton Mess.

The Eton mess is simplicity
at its best,

and this is Paul's perfect portrayal
of the time honoured pudding,

made from local cream,
beautiful mixed berries,

and an ooey gooey, chewy meringue.

I admit, I heard Eton Mess
and I thought they were referring to

Boris Johnson's haircut

Ha ha, all I know is that
it originates you know, from Eton.

No worries Paul.

You do the cooking
and I'll take it from here.

Supposedly, the dessert was born
in the 19th century,

when Eton College played old rivals
Harrow School at cricket.

A beautifully crafted dessert
of strawberries, meringue and cream,

was prepared for refreshments,

but it was dropped on the floor
before it could be enjoyed.

The resulting mess
was then scooped up

and served in individual bowls.

So, the first thing we do,
is we've whipped Chantilly Cream.

What would be the tip
for a good Eton Mess?

The whole idea of calling it
a mess.

is is it is a mess,
but it's a tasty mess.

So the more you make a mess
on the plate,

the better The Eton Mess.

Ah ha.
OK sugar,

then you've got some nice vanilla.

Erm so that's the first thing
that we do,

but we must make sure
that we don't over whip.

Oh my god.

I never knew it was so good,
that is outstanding,

I mean you could pipe that
into a trainer

and I would be like delicious!

For the none Brits out there,
that's sneakers.

We'll put the Chantilly
into the bowl.

OK.
What we then do

is move on the meringues.

So the meringues are made
with egg whites and sugar

and what we do is leave them
in the oven,

dry them out a bit,

but you will still get that
gooey centre.

OK so from what I have been told,

a good meringue can make or break
a good Eton Mess.

So please believe me when I tell you
that these crunch, chewy babies,

maybe the best meringues
I have ever tasted.

Dear lord, that is wonderful.

And now they are being made
a mess of.

OK so now we're going to move on
to our coulis.

Its sugar berries
you've got raspberries

and strawberries in there,

reduced right down.

A ribbon of coulis is swirled
through the mixture

and then plump
fresh strawberries are added.

Then over fluffy fantastic
confection cloud

is generously spooned
on to the plate.

What you're looking for
really Adam...

Yes sir.
..is height.

Tell me about it, that's why I do
all these posture exercises.

So we're going to put
a few strawberries on the top.

We are going to take some more
meringue and crumble it over.

Oh I love that gooiness inside.

And then of course,
we're going to finish it off,

with a bit of coulis
around the plate.

But then that finishing touch,
of course,

is a nice stands strawberry.
That's lovely looking.

And the last thing is
we will put a nice sprig of mint.

And there you go one Eton Mess.

That is outstanding.

You've managed to take a dish
that was throw in ball mix,

throw in ball mix

and really make it look
both elevated and fun

at the same time, chef,

you're an absolute legend thank you.

Thanks Adam.
I am going to head

to your dining room
and start eating this mess.

Enjoy.

Oh, that looks magnificent.

I know I am in for a treat.

That's extraordinary.

It is so incredibly light
for a dessert

that looks like it might be dense.

And then when you get, like,
a nice chunk of strawberry in there,

in England,
you guys are very fortunate

to have some of the greatest
strawberries on Earth.

Oh.

Don't judge me.

Don't judge me.

I don't live here.

You guys can get this
anytime you want.

Mmn.

You may as well go
because I'm going to keep on eating.

OK, I promise
that's the final cringy

Eton eating eating joke.

It's the last,

but I'm still hungry.

And across the River Thames
is Windsor Castle,

the oldest permanently
inhabited castle in the world.

And a stone's throw away
from that castle,

is another castle,
where I can eat like a king.

Since we're talking
about all things regal,

I've decided to dress
for the occasion.

This place began as a humble inn
in the 1500s.

By the 1700s was a hotel
with a royal warrant.

And I have heard,
that if I want to indulge

in a royal edible English tradition,

then I have to have
the royal afternoon tea,

at the Castle Hotel.

The Duke of Wellington dined here

after his victory over Napoleon
at the Battle of Waterloo.

So, I mount my charge
into the kitchen

to meet executive Head chef Sura€

and his team

to see what really goes
into making their teatime treats.

You're a stone's throw
from the castle

and you're making like royalty.

Is that a lot of pressure
for a chef?

It is a lot of pressure.
Your name is royal afternoon tea...

Right.
So people expect the royal treat.

This quintessentially
British tradition

became popular
in the mid-19th century

as a pit stop
between lunch and dinner,

consisting of a collection
of sweet and savoury snacks

and all washed down
with a cup of tea.

Tell me what is going on over here?

The chocolate mousse being done
through the mould.

OK.
Inside is a cherry compote

and its sealed
with the chocolate brownie as well

underneath.
This is brownie?

Underneath.
Erm not this one underneath the...

So in those little,
in those little world on top of...

See the chocolate brownie
underneath.

Sorry this one you can't serve
because you touched it right..

Yes.
OK...

You can try it,
it's not a problem ha ha go on.

Wow!

Mm chocolate and cherry,

like classic combo.
They marry each other.

Right and for me like
they were just dating.

We got nice chocolate shortbread
as well for crunch.

Eat that too, OK good thank you.
Please, go on.

Mmn.

Everything is fit for royalty.

I'm ready to see what else
they have to offer.

OK let's talk about the savoury
so coronation chicken,

so that's the chicken salad raisin.

Well not only raisin
so you put apricot as well,

little madras curry powder
as well there,

so it's not curry,

but is erm kind of twist.

You do raisins in it
and that makes you very mean to me.

Ha ha.

OK, tell me about the tea.
Because I think afternoon tea.

I mean, it starts with the tea.

So the tea at the moment
we using the Loose tea

and it's from Darwins' of Windsor.

Does Darwins of Windsor
also supply the crown?

Correct.
Oh I love that.

OK I will eat at least one
of everything,

I am just going to have
a little culinary adventure,

but today,
its all about the Earl Grey.

Oh wow.

There you go your royal
afternoon tea please enjoy.

Thank you so much.

I'm having royal tea like royalty.

Y'all checking out this pinky?
Are you checking out the pinky?

I'm going to try everything,

but I want to pair with that
gorgeous, gorgeous flavour

I just took on.

So, I'm going to get this
gorgeous ham sandwich,

with the mustard mayo.

The spice of the mustard.
The saltiness of the ham.

It's delicious.

That's really delicious.

Coronation chicken
with apricot and raisins.

Mm.

OK, I admit it.

Yeah, sure. Suraj is a genius
that was wonderful.

The flavours are so profound,

but it's all done
in such a tiny package.

Alright. I have had some
unbelievable savoury offerings.

So I'm going to grab
this choux pastry

with matcha and strawberry.

It's like delicate
and substantial at the same time.

That's amazing.

That's amazing.

Literally, there's so many things
going on right now.

This thing is like
the Glastonbury Festival

for your taste buds.

It's crunchy, it's creamy,
it's sour, and it's not too sweet.

Now then, perhaps a scone.

OK.

A little bit of clotted cream.
Mmn.

Clotted cream.

The cardiologist's dream.

Yes, ma'am. Give me that jam.

Get that jelly down in my belly.

And now, as I eat my scone,

kindly leave me alone.

We'll be right back.

Oh, you're still here?

Bye.

This is a private moment.

On this leg of my first tour
of great British grub.

I've landed in Eton
and sampled a proper mess,

as well as a tea fit for a king.

So now I'm heading out of town, to
continue the royal theme.

I'm right on the edge
of Windsor Great Park.

It's essentially Windsor Castle's
backyard.

And what does the King like
to keep in his yard?

Oh, dear.

500 deer, to be more precise.

All running free in the forty eight
hundred acre park.

And just on its doorstep

the team at the Bailiwick are doing
some visionary things with venison.

Stephen and his wife Amy took over
the pub three years ago,

and using their fine dining skills
honed in Michelin starred kitchens,

they create beautifully seasonal
dishes,

that I've heard make this pub
a must eat destination.

I've come here for a one of a kind
bar snack

known as the venison bon bon.

It's going to be the bon bon.

This popular bar snack
is made from mouth-watering,

slow braised venison

coated in panko breadcrumbs
and deep fried to crispy perfection,

and served with a creamy,
homemade mustard mayo.

How's it going chef?

Hi Adam how you doing?
This is the venison?

Yes this is the red deer
from the park

got dropped off this morning,
by the head game keeper.

The thing that blows my mind,

though is if you walk out
the front door here,

and walk approximately
fifteen feet, you're in the park.

Mmn this whole abundance
of wild game that's on our doorstep

so why would we not want
to utilise it?

Absolutely.
It's just amazing.

Deer were introduced
to Windsor Great Park in 1979

by the Duke of Edinburgh,

but their population
has to be managed.

So, the head gamekeeper selectively
culls some deer

for the benefit of the whole herd.

The Bailiwick puts this wonderful
free range meat to good use.

Which cuts are you using
for the venison bon bon?

The shoulders.
Ah ha.

The neck and the the belly and I am
going to add the chicken stock

and the veal stock.

And then we are going to
braise this down for four hours.

While this glorious game
does its thing,

just beautifully bubbling away.

Let's make some bon bon.

Steven and his team
have some already cooked,

picked and ready to roll.

Oh the Sunday line is in full effect

but it smells amazing.

This is the meat
and then the chicken stock

and veal stock that its cooked in,

reduced down,
we fold the meat back through it.

Oh wow.
A really rich flavour

and then we add some vinegar to it.

What kind of vinegar chef.
Erm Cabernet Sauvignon vinegar.

How are you ever going to give them
balsamic

once they've had
Cabernet Sauvignon vinegar,

I love that.
So, talk to me a little bit

about this breading station,

it goes flour egg panko
back into egg.

Back into the egg and then
you end up with spherical

and fully pan balls.

It's taken six hours to craft these
tiny flavour bombs.

Then they're dropped
in the deep fryer

till the outside becomes crispy,
golden and crunchy.

Oh lovely.
Alright.

The completed crispy venison
bon bon.

And then we serve them
with some mustard mayonnaise

which just helps cut through
all that flavour.

So you got these like lovely balls
of goodness, really.

And then you dip them
in the mayonnaise.

At some point, like if you're not
ordering something

called Lovely balls of goodness.

Like what, what are you doing?

That is gorgeous, chef.

Are you joining me for one?
Go on then.

Cheers.

Bon bob.

Oh.

oh dear,
that is out of this world.

Lovely balls of goodness

I don't need to say anything else.

Mmn.

so savoury what I am blown away by
is this is something

that has richness in it,

we are dunking it
in a creamy creamy sauce

and somehow it doesn't get heavy,
it doesn't get rich

but it almost reminds me
of like a mashed potato croquet.

But there is as crisp
to this mummy bomb inside.

Dear oh dear,
you need to come here

and get the deer,
this much is clear.

And get it with a beer.

What are you still doing here?

Oh dear was that delicious.

But, I still have one last stop
to make,

so, I head back into Windsor
to finish on a sugar high.

Fudge kitchen,

tiny shop that's been serving up
big flavours

for over a quarter of a century.

These slices of melt in your mouth
magic are made fresh every day,

with tourists and locals flocking
to the shop to get their fudgy fix.

I'm meeting Krista,

as she makes a batch of their
luscious chocolate swirl fudge.

What do we have
in this copper kettle

right in front of us?

So this is a batch of plain
vanilla fudge,

got five types of sugar in it.

So essentially this all
just melted sugar.

And some cream

but it just needs to reach
the right temperature first really.

Got it and how do you, oh my god,

I was going to say how does
it get to temperature

and then she holds a lot
of an Excalibur.

Yeah.
She is the lady of the fudge.

So this is my thermometer,

I am going to stick it in
cause its actually reached

a rolling boil now

What temperature
are you looking for?

I am looking for two hundred
and forty degrees Fahrenheit

which is...

By the way thank you
for using Fahrenheit, thank you.

Well F is for fudge.
That's right.

You know once it reaches like
two hundred and thirty nine,

I am going to call Henry down,

he's going to be quite loud, ready?

Alright.

And with that hunk,
this cauldron of vanilla fudge

is tipped onto a marble slab
so that it will cool and thicken.

There we go.

Oh it's like Hollywood,
let me put my handprint to that.

I am not going to touch it.

Before the bars are removed.

It's so satisfying.

And the fun really begins.

All we're going to do is use
about half of the tool,

push it all the way up
as far as you can

and then just fold it back
on itself.

Do you want to have a go?
So its...

Yeah and then flip it
and then drag it back.

That's perfect.

That's really really groovy.
Yeah.

So this is five hundred grams
of dark chocolate

and now we life it,

so this bit we just fold
the fudge in of itself.

And the residual heat is going to
melt the chocolate through.

Oh we got to bleed her
we got to bleed her,

I have no tool.
Oh no its OK.

Oh hallelujah.

I saved the day its fine.

Hallelujah wow,

you were like the rock
in a disaster film right there.

Fudge can smell fear,
so I remain calm.

Don't turn your back on fudge.

'Cause dogs bees and fudge
can smell fear.

So because its got that smooth
texture now,

I just need to put into
the right shape,

this is called loafing.
Post production,

can we layer in some baroque music.

And now for your viewing pleasure,

while we loaf, some baroque music.

That selection was Krysta
and Fudge Kitchen

in loafing in A minor.

And before my eyes,

the fudge goes from gooey confection
to marbled perfection.

You can see this,
this is still one of the nibs

and its melted
but slightly formed, can I eat this?

Yeah do you want to also eat
some of the actual fudge

like it's still warm and everything.

I would, cheers.
Cheers.

It's so good.

That's insane.

That is insane,
it's amazing that,

as sweet as it is, you know
how super dark chocolate

has almost like
a bit of bitterness

or the way sticky toffee pudding,

its a cake
but it has that moist centre.

You should try sticky toffee pudding
fudge.

That stuff is amazing.

I just I just felt something
in my soul.

Let's see if it oozes
it's my favourite thing to watch.

Oh.
Ah yeah oh look at that.

Look at that.

Oh my gosh I feel like
I saw the aurora,

that is awesome.

That's the piece to have everybody
when you come in,

its the fourth slice
from the end on that tray.

People come from all over.
Yeah.

So if they're coming
to fudge kitchen

why aren't you?

Have a good long look at yourself
and then have a good long look

at this
and then look back at yourself,

and then look at the fudge,
look at me,

look at the fudge look at me
look at me fudge,

get Krista, now look at the fudge.

Thank you rock star.
Thank you.

Don't fudge it up,
come here quickly.

From a classic mess
brought me to this legendary locale.

It's the great people and places
that will keep me coming back.

When you come to a place
like Windsor,

and you come to a place like Eton.

You can be crushed by the sheer
weight of all the history,

to come here and explore fork first.

You get to really see a whole new
side of these places.

I didn't expect the joyfulness
of eating,

Eton Mess in Eton,

seeing royal deer reinterpreted
as crispy bar snacks.

Having a royal afternoon tea
in the shadow of a castle

is a little bit mind blowing.

And even having fudge,

it's foods I didn't expect,

flavours I didn't expect
and memories I'll never forget.

All in one incredible trip.

I love eating England.

I love eating Britain.

I still got room for more.

Britain's favourite yeast spread,

on toast with butter.

Whoa!

Very salty.

The only way...

I think I'm usually very good
at describing flavours.

The taste of darkness.

And you all start your day
with this?

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