Original subtitles

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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