All language subtitles for A.R.E.B.S01E06

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 the 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.

Bake well 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!

From Cardiff to Carnarvon,

Wales is a country
with a rich culinary tradition.

So, I'm beginning my journey

in a beautiful,
historic Welsh county

that's the birthplace
of a dish like no other.

I'm in Glamorgan.

Right now I'm in Rubina,

three miles north
of the city centre of Cardiff,

for my first taste
of authentic Glamorgan sausage.

And the locals have told me

that the best place to try it
is here at Snail's Deli.

Fran?

Hi Adam, welcome to snails Deli.
How are you? Are we hugging?

We're hugging, we're hugging.
I like this, I like this.

Nice to meet you.

Now where does the name
snail come from?

So our daughter at the time,
who was obsessed with bugs,

absolutely loved bugs,

and she always had snails
crawling up her arm.

So we thought,
"Well, it's short and sweet,

"and people will remember it."

Do you serve snails?

We used to. We don't...
They are not so popular.

In fact, my daughter
is the only one that eats them.

(LAUGHS)

She went from playing with them
to eating them.

Playing them to eating them
with a bit of garlic.

It's the circle of life.
Yeah.

Fran has created a thriving
community hub in her cafe,

where locals flock
for the fresh local fare.

And their Glamorgan sausage,

cooked by chef Finn,
is a consistent crowd pleaser.

I think I'd be remiss
to come to Wales

and not talk
about Glamorgan sausage.

Of course, and being in Glamorgan,
we are in south Glamorgan,

so the Glamorgan sausage
did originate here.

Well, I've never seen it made.

It seems like somewhere
between croquettes...

Yes, like a little mini croquette,

you make up the mix together,
so you get...

Show me, show me, show me,
can we see it made?

OK we're going to bring you
through to the kitchen

and we're going to show you
how to make some.

Glamorgan isn't
your traditional meat sausage.

It's vegetarian,
and it's coated in breadcrumbs.

It rose in popularity
in World War II,

when meat was strictly rationed.

So, instead of being
filled with meat,

it's filled
with the finest Welsh cheese,

and the most iconic vegetable
in Wales, the leek.

This is where the magic happens.

Now first of all,
what kind of steroids

are you feeding those leeks?

This...

Could you just hold up
that Olympic torch looking thing?

Look, you, see? This is what
we grow here in Wales.

It's so fertile, our land
is so fertile and so luscious.

Look at that for a specimen.
Isn't that wonderful?

Is that standard issue,
like that's the normal size leek?

That is a good one, that is...
They obviously had good fertiliser.

Now chef you are making
the beginnings of the Glamorgan?

I am yes, so, we have these
sliced and diced up leeks,

nice and fine,

and the better it is
to squeeze them all together.

Traditionally,
the Glamorgan sausages

are made with Caerphilly cheese,

although before that,
it was Glamorgan cheese,

but unfortunately
the Glamorgan cattle

in which Glamorgan cheese
was accessed

had gone extinct for a while.

So what are we working with,
cheddar?

So today we are working
with Welsh cheddar

because it gives
a nice, strong kick at the end.

We also had about two tablespoons
worth of powdered mustard

and a handful of parsley.

With a big handful of thyme,

with around three eggs
in this batch.

What is it
traditionally served with?

So, traditionally,
it's served in a sandwich,

with a pot of chilli jam
and a bit of rocket.

I love the fact that we've hit on
yet another vegetable

that Americans
call something different.

We usually say arugula
or baby arugula.

Ah, that's it.

But I think rocket's way cooler.
Mm.

Like before it was a racoon
in Guardians of the Galaxy,

it was a delicious bitter green

that, you know, yuppies
put on their crab cakes.

Yeah, well, it's not rocket science,
is it?

Oh, nicely done.

Oh, I am a quick one.

He is, I am going to send him
to the pun-itentiary.

So what are you putting
into the egg wash now?

This, this is what is going
to make the breadcrumbs

stick to the Glamorgan sausages.

Oh, so they're all going to get
a breadcrumb coating.

Oh yes.

They'll be paneed before they go
ready for the fryer.

Listen to her with 'pane'!

And then they go in the deep fryer?

They do, yes, so all set.

We fry them until golden brown.

And then I finally get to taste
this Glamorgan legend.

Ooh!

This is your glam and jam.

We've got the Glamorgans
on their own.

Or you can have them
here in a sandwich,

and we have the chilli jam,
all homemade, enjoy.

Amazing glam and jam from Fran
for the man, I love that.

There's a faint, almost perfuminess
to the local leeks

that I was not prepared for.

It's really just so fragrant,
and it's so much fun to eat.

Like, they have
all this fresh bread

loaded with jam.

Super soft.
Oh, I love this bread.

Oh my god.
Oh, that is fantastic.

That is really fantastic.

There's something about high quality
soft white bread,

going soft to crunchy to soft,

to the crunchiness
of the rocket again,

going spicy savoury,
from that jam,

through a very different sort
of aromatic, allium-onion note

from the actual Glamorgan.

And then going to,
oh my God, butter.

They may call this the snail,

but I'm going to eat this
very quickly.

Mm! Good morning Glamorgan.

Glamorgan sausage in Glamorgan.
Done and dusted.

But that is not the only dish
to put Wales on the culinary map.

So, I'm heading into the centre
of Cardiff to seek out some more.

Now this is something
I'm really looking forward to.

I'm feeling pretty lucky
because I get to meet head chef Matt

at the acclaimed restaurant
The Potted Pig.

Matt's the guy behind
the mouth-watering menu

of their modern British dishes,

with their strong Welsh flavours
and heritage.

And I'm kind of feeling
twice as lucky,

because Matt's making me two
of their most popular dishes.

Thank you for having me
in the kitchen.

I've heard so much
about this restaurant.

What are the two dishes
we're going to make?

Welsh lamb faggots,
traditional ones,

served with mustard mash,

sauteed peas,
and then a rich jus to finish.

These large sort of meatballs

were a South Wales staple
200 years ago,

as they were pretty cheap to make,
as well as delicious and nutritious.

Now, they're a household name
found in pubs across the country.

And then our second dish
will be Welsh rarebit.

Essentially, cheese on toast
but pimped up a little bit.

First up, Matt
is prepping the meaty dish

made from off cuts and offal.

Originally made from pork offal,
the recipe has been adapted

over time, and lamb has become
the meat of choice.

We have our Welsh lamb trim.
Yeah.

I also have heart, lungs, gall fat,
all of those put together.

Once minced, dried herbs,
cumin, Madeira wine,

and garlic puree are added.

The mixture
is then shaped into balls,

and wrapped in pig caul fat,

which is kind of like
nature's cheesecloth.

It keeps it moist
and it helps keep its shape.

That is amazing.

My mum and dad, apparently,
tried to get me to eat this

when I was younger.

Course I didn't like it back then
because it is...

It's offal.

You don't really want
to eat that as a child, so...

O-F-F-A-L.
Not A-W-F-U-L.

It's not awful,
it's jut offal.

These are our final products,
we will get them into the oven.

With one dish in the oven.
It's on to the next.

Arguably the best known
of all the Welsh named classics,

Welsh rarebit.

So basically, the base of a rarebit,

you make, you make a roux
containing butter, flour.

It's not entirely clear
where the name rarebit comes from.

One theory suggests it derives
from Welsh rabbit,

an old slur used by the English
towards Welsh peasants

for substituting pricey meat
for cheaper cheese.

Well, whatever the reason, this one
has an extra local ingredient

that's not
in the history books.

Is that the beer we're using, chef?

Here we have cutch,
it is a dark red ale.

Seeing this word everywhere,
what does it mean?

Cutch? Hug.
Aww.

Cutch as well, it's a slang word
for hug in Wales.

Give me a cutch.

That's awesome. I am going
to bring that back to Brooklyn

Warm milk is then added
to the roux and whisked together.

The mixture is finished off
with mustard and, most importantly,

a strong Welsh cheddar, which goes
by a different name round here.

Here is our
Welsh dragon cheese here.

Welsh dragon cheese.

I didn't know
you could milk a dragon.

Probably be about half at a time,

again just so that you're not
getting lumpy rarebit essentially.

That's a whisky business.

So this is our
final product here, so...

Ooh...

Nice thick rarebit.

Whilst we've got this cooking,
I am just going to add

a few knobs of butter to the pan
to add our leeks to.

To add yet another layer
of Welsh wonderfulness,

Matt layers melted leeks
on the toast,

before topping it with a generous
serving of his cheese mix,

and grilling it to perfection.

And how about that?

My offally good meatballs
are cooked too,

waiting to be coated
in lamb and beef jus.

While Matt plates it up,

I take my seat and get my taste buds
ready for a big old cutch.

Oh, thank you, chef.

So here we have our traditional
Welsh rarebit,

and here we have our
traditional Welsh faggots,

mustard mash peas,
and a rich jus to finish it on top.

Chef, thank you so much.

Hope you enjoy it. I really hope
you enjoy it, thank you.

Thank you! Oh my gosh.

I legitimately don't know
what I want to eat first.

I mean, you eat with your eyes

and it's just amazing,

like the glaze on this alone,

how creamy and whipped the potatoes,

you can see grains
of mustard in them.

And the rarebit,
I got to try the rarebit.

I got to.

I just know it's going to be
so like melty magnificent.

I got to get in there.

Oh, those leeks, though.

Forgot he was putting these leeks in.

Where to begin?

It's overwhelming
in the best way possible.

Holy moly.

It's got, like,
a creaminess and depth

of almost like a lobster thermidor.

And it gets every part
of your tongue.

I've never had anything like this

in all of my life,
in all of my life.

I am floored.

Like, I will be thinking
about the flavours in this rarebit

on my flight home to America.

I've gone for my cheese course.
Let's get on to the meat.

Look at it.

It's almost like a sausage casing,

but you can see
it's got this shiny coating.

Oh.

It is like a doner kebab,

lamb meatballs,
Shawarma, and falafel

had a baby.

And then coated it
in the single most glorious glaze

I've ever had in my life.

OK, a little bit of peas.

There's layers of flavour,

a variety of techniques,
a variety of textures.

One of the best meals
I've had in my life.

My mission to eat
the very best of Britain

has led me
to beautiful South Wales.

Now, I've already sampled
glorious Glamorgan sausage,

and wonderful Welsh rarebit,
but I'm still in Cardiff

and there is more synonymous treats

that are calling my name,
Welsh cakes.

So I'm heading to a shop across
the street from Cardiff Castle,

to meet Jo, who's been baking them
for over 15 years.

Ooh, hi.
Hi there.

Smells amazing in here.

Also known as bakestones,

or, if I am kinda showing off,

Pice ar y Lychwan in Welsh.

How many different varieties
do you have?

Oh we do, probably about
30-40 different varieties.

What's the most extreme?

Mainly the sour cherry
and dark chocolate.

That is quite unusual.
Oh my god, that sounds amazing.

Urm, we do pistachio and lemon.

Do you guys have a favourite?

My favourite is traditional.

Yeah, me too, can't go wrong.
Traditional too?

Yeah.

What's inside them?
Well, we use sultanas.

But I think years and years ago,
traditionally,

it would have been currants.

Essentially sultanas,
just like raisins with attitude?

They are like big raisins,
I guess.

Big raisins. What kind of dough
is it made from?

It's very similar to a scone dough.

Would you like to try one?

Oh yes,
I most certainly would, please.

The best way to try it,
hot from the griddle.

Thank, duvachoid.

Cresa.

Oh boy. Oh, it smells amazing.
It smells like Christmas.

(GIGGLES)

It's super comforting,
like the smell reminds me

of making sugar cookies
with my mother at home.

Oh, it smells so good.

Right, my very first authentic
Welsh cake in Wales.

Mm, that's fantastic.

It's somewhere right between
shortbread and cake.

Way more moist.

This puts the traditional scone
in a headlock

and it goes,
"Why are you hitting yourself,

"why are you hitting yourself?"

And, listen to me,
you got me loving raisins,

that alone, you deserve
like a Nobel prize for, I mean...

Calling them sultanas,
it's like the stage name of raisins.

They used to call me dried grapes
but now I'm sultana.

These were magnificent.

While they are warm,
may I take some to go?

Of course.

Thank you so very much.

I love these,
you're going to love these. Onward.

So far, everything I've tried
on my tasting tour of South Wales

has been delicious and traditional,

and, well, super Welsh,
which is awesome.

But my final destination takes
its inspiration from further afield.

Housed in this beautiful
Victorian building is Cardiff Market.

What started off in the 18th century
as a farmer's market

now sells everything under one roof,
including a huge variety of food.

And excitingly for me,
there's one trader here

that reminds me
of my own family's kitchen.

There is a restaurant here
that makes pirogues,

polish dumplings,

authentic but with
a little bit of a twist.

And I have heard that this is
a bite I cannot miss.

Now, this is pretty big for me,

because you may not know this,
but I am half polish,

so I get to experience
a bite of Wales,

and a bite of my family's own past.

I am extremely excited,
and I am also extremely hungry.

Chezt.

Chezt, hello.
Welcome to Pierogi Cardiff.

How have the Welsh people
responded to Polish food

in the middle of the capital city?

They are very welcome.

So many people,
tourism to the Poland,

and go to the Krakow to the Warsaw,
to the big cities,

and they know our culture
and our kitchens,

so they know Pierogi.

Violetta sold over
70,000 dumplings last year,

and her rotating menu
of seasonal fillings are a huge hit.

We have five fillers.

Butternut squash kiln and Barley.

Wow. Butter beans. Garlic. Spinach.

Fresh herbs. Duck, cottage cheese.

Potatoes.
Are there duck pierogi in Poland?

Yeah, there are, of course, our...

My bubby was holding out on me,
she never hooked it up.

Will you show me how you make some
of these amazing products?

Yeah, of course, come inside please.

How do you say 'awesome'
or 'that is really cool' in Poland?

Ziabeshta.

Alright, ziabeshta, let's go
and see some pierogi being made.

So this is the duck...

This is the duck one
you eat before, yeah.

And I know it's a secret,
can you tell me one other thing

that's in there,
other than duck,

just one thing?

I know you can't tell me
the whole recipe.

Erm...

And don't make it salt and pepper.
Spices.

Oh, I knew you were going
to say that, come on.

No, it's a hundred percent meat
and, and spices.

May I try it?
Of course.

OK, so walk me through it.
So I have my amazing dough.

Yeah.

I have my duck meatball.
Do I flatten it?

Yeah, a bit squashed.

OK, squash a little bit.

How much squash, too much?

No, it should be fine,
and I use my finger like that.

Uh-huh.
To make a taco.

Yeah, and stick the dough together.

And then you prick with the fork.

Yeah, we do it twice
to make a shell, you know.

After when they are
ready in here,

they go into the boiling water.

So first of all, we put
our dumplings to the water to make,

and waiting
about three minutes

and they are ready to go.

What is it like for you now

because you have
Wales citizenship now, right?

Yeah, I am.
Do you speak any Welsh yet?

No, not Welsh, sorry.
My daughter is learning at school.

The Welsh language, yeah.

I am still learning English, so...
(LAUGHS)

You are doing great with English.

You are doing
better than I am with Polish.

Enough talk. It's time for me
to taste a little bit of Poland

in the heart of Wales.

Between family,
friends, and travels,

I have eaten some
pretty great Pierogi,

so I got to admit
the bar is set high.

OK, Adam, it's ready.
Enjoy your pierogi.

Thank you. Oh, the plum sauce.
This is the plum sauce?

Yeah, this is the plum sauce.
And what's on top?

The fried onion.
Fried onion.

Yeah, it is.

Oh right, thank you so much.

Thank you so much,
enjoy your food.

Chenguba.
Thank you, chengbua.

These things are so tender.

Imagine just one step past
al dente pasta,

like risotto tender.

Smells bananas.

Mmm, that is crazy.

There's so much going on.
Punchy, punchy duck flavour.

So, you get the texture.
It's super pliable.

Imagine like,
I hate to say it,

almost like
a peanut butter sandwich,

on, like, soft white bread.

That tender yield, you know,
biting through like noodles,

that are just,
just a little more cooked.

So, it's super pillowy.

And this is delicious.

It's so good.

And as someone with Polish heritage,
I'm proud to take part in it.

Proud to showcase it,
not only as some

of the best pierogi
I've ever had.

Sorry, Grandma,
but it's also a place

where other people
can find this beautiful city,

make it their home, and bring
a bit of their home with them.

So, come, have a little bit
of my home, my heritage.

In the capital city of Wales
because...

I initially came to Wales to try
the iconic Glamorgan sausage,

but I've discovered
a feast of traditional treats,

from Wales and beyond,
all lovingly prepared,

to create some of the most memorable
meals of my journey so far.

But, to come to a city
that I've never been to before,

in a country that
I've only visited once before,

obviously, I want to try
the traditional dishes,

the ones that are famous
the world over,

but I've also been able to enjoy
a taste of the best of modern,

multicultural Britain as well.

Toyachanvow, Glamorgan.
I have truly loved my time here.

It's not Canadian,
but it rhymes with Mountie.

A lot of chewing involved,
a lot of chewing.

You don't like the flavour
of coconut?

You're not going to like it.
I like it.

This magical coconut chocolate bar
that comes in twos.

I am a fan of the bounty.

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