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 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!

I'm kind of going back in time with this one.

Seeing as how I'm in a place that's given its name to something

that is so delicious that it's just as popular now

as it was when it was first created 200 years ago.

I'm in the county of Lancashire, and the main reason I'm here

is to taste their iconic namesake dish, the Lancashire hotpot.

And I've been told that one of the best places

for an authentic taste

is the award winning Bees Country Kitchen in Chorley,

where chef Mike considers the hotpot

one of his specialities.

So what is the first step in making a traditional

and authentic Lancashire Hotpot?

Get a nice pan, nice and hot with a touch of oil.

OK.

And I am going to sauťe some onions.

What sets a Lancashire hotpot aside from things that,

say like Scouse, which is just to the south of you.

Yeah sure, a Lancashire hotpot would always have lamb.

In Liverpool, the dish Scouse is always made with beef.

So, this is lamb, which has come from our local butchers in Chorley.

Beautiful looking meat. Look at that.

Mike's pro tip is using two types of lamb.

The second is minced.

What's the reason for doing the lamb two different ways?

Its more unctuous, so it's richer, it's meatier.

You score points for unctuous

because that's one of my favourite, and I love that.

It's a great word, isn't it?

Oh, it's a great word and it's a great word to describe

culinary-like consistencies.

Yeah, unctuous.

Mike then seasons everything with salt, black pepper and rosemary.

The smell and the caramelisation, bonkers already.

Can see all that colour on both the onions and the meat.

Gonna add it to my pan with my stock,

so we're just going to go in now with our vegetables.

Local carrots, then we've got some...

Is that cheese?

Swede, it's quite an old fashioned vegetable.

May I grab one? Yeah, yeah, it's...

Admit it, admit it, you thought that was a cheese cube.

It's a little bit peppery.

Mm. I am right there, OK.

OK.

It is snopey crossed with hicama and horseradish,

that swede, don't at me.

And then finally... Leeks

Some leeks.

I love the respect and use of root vegetables,

especially in autumn throughout Britain.

We add water and we let it all stew for 45 minutes.

The hotpot became popular in England's northwest

in the 1800s during the textile industry boom.

The secret of this humble dish

was that it could be left cooking all day long,

as workers built up an appetite at the mill.

When they returned home, they'd be instantly satisfied

with this hearty, hot meal.

This is one that I've cooked.

This reduces down to that? Yeah, yeah, yeah.

So that meat... Stop it!

..is so lovely and tender.

We can just have a little taste of that.

Oh, can I, please? Thank you, yes!

# Ain't never gonna stop

# Yeah, I'm at the top. #

What happened? Just suddenly I was transported.

Tell me what you think of that.

Oh.

I went to chew the lamb,

and then pressed it against the roof of my mouth

and it just fell to pieces.

And no hotpot is complete

without adding layers of thinly sliced potato.

Wait a minute, you layer it like lasagne?

Yeah.

Until Mike has created what I already know

will be hotpot perfection.

Melted some butter, this is going to make it again,

we use that word unctuous. Yes.

The mummy barm is real.

And it kind of doesn't matter, at this stage,

if a bit of that butter goes down into the casserole.

Hell no it doesn't, its butter, baby!

It'll make it even better.

I am very excited about this.

Once layered, it goes in the oven for 45 minutes,

and it comes out looking like this.

Scalloped potato heaven.

You're gonna want to get a spoon on that, aren't you,

and scrape that. A spoon?

I am going to literally pick this bowl up

and, and just put my face in it.

Served with pickled beets. Excuse me.

Beetroot and cabbage, to give it that extra bite.

Alright.

I already love it because, as you put the spoon through,

you can feel the little bit of slight resistance

from that layer of potatoes.

Mm, meat sauce, soux,

the filling of a good pie,

and roast potatoes had a baby.

And it's all in one pot, that is the beauty of it.

The crispiness of the potatoes on top is the best contrast ever.

But then, the potatoes that are inside there,

like the little bits of bread sopping up the gravy.

(CRUNCH)

I know you heard that crunch. I love pickled beets.

Mm. These are excellent. Wow!

And go so well with the hotpot!

It's the contrast I didn't know I needed.

That is absolutely terrific.

A Lancashire hotpot in Lancashire.

So now I've have had my fill of the county's namesake dish.

But just down the road is the great city of Manchester.

Home to a vibrant culinary scene,

and one exciting new cross-cultural eatery is The Flat Baker.

It's run by a Brazilian couple

who literally started baking from their flat.

They're now so popular in the city

that they've moved into a kitchen with a takeout window,

and they can sell up to a thousand pastries a day.

Locals have told me that I absolutely can't miss

their famous take on the humble sausage roll.

Wow. Hello!

I am coming in for something savoury.

Is it in the window, the.. The sausage roll.

Brazilian sausage roll. Yeah, just there.

Can I see how you make the sausage rolls?

Of course, yeah, come in.

Alright, this way. Come on, let's go this way.

Deb and Mat moved to Manchester five years ago.

But before that, they lived in Italy,

where their passion for baking was born.

In Italy, he learnt how to bake.

Were you learning from a baker in Italy?

Not bakery, like old ladies.

It was just literally our neighbours.

So she was like, "Come on, I am doing focaccia today,

"do you want to come over?"

So how did you go from learning Italian baking from Italian ladies

to making French pastries?

I start to make some croissants, just for fun.

It just happened.

He fell in love and then I was supporting him

throughout the way, obviously eating,

because this is what I do. (LAUGHS)

And this idea for the bakery came up and we were like,

"OK, let's try it."

These guys are now so popular they have queues around the corner.

Now with lines like these, I have to try

their take on the classic British sausage roll.

How are we Brazil-iafying the sausage roll?

So we have this, erm...

That's scrap pork. That's minced pork,

and what makes the Brazilian style

is this part, which is the smoked Calabria.

This sausage, it doesn't come like that,

so we just have to mix it. Gotcha. Now what is this?

This is a different kind of meat. So that's bacon.

I think its off-cuts, bacon, you know, the cheaper...

Yeah, but I love that.

The fat.

Oh, the fat, and you're also going to get

that kind of cured flavour. Oh, that's awesome, love that.

It's almost like pork three ways.

And also, there is another secret ingredient that we put in.

This is called hecajon. Hecajon.

It's like as Brazilian style of cheese spread.

It's crazy, it looks just like mayo but it's cheese.

It's cheese and it's fricking delicious.

Mat then seasons the mixture,

onion, salt, garlic and herbs and chilli.

And then, it's all mixed up to go into the casing.

But this is no ordinary pastry.

So this is the iconic croissant dough?

Yeah.

That has helped you go from flat to hatch.

Yes.

I am so excited to see this.

It's like wrapping the sausage into the layer.

By the way, the butteringness and the buttery delicious smells

in this kitchen before anything has been cooked,

makes my heart happy

but makes my cardiologist probably very unhappy.

Imagine working in a bakery every day.

You guys look fantastic, you're gonna have to use

the butter to lubricate the door to get me in and out.

That's how you do the egg wash?

I do it twice, yeah, before and after.

I have never seen that.

I have always been the idiot with the brush.

Oh my gosh, he turns polish sausage

and British pork into Brazilian sausage.

Turns croissant into a sausage roll,

and turns a yard sprayer

into the means of doing the egg wash.

Matt has done legitimate magic.

Whoo.

As they bake in the oven,

my desire to devour them and my impatience

is growing with every second.

Woo! Whoa.

Are you ready to tuck in?

Yeah, I am ready to just take this tray to my car

and drive away!

(CRUNCH)

That sound alone! It's like magic.

Ooh, yes!

The smell is wild.

Don't wait too long 'cause...

No, I promise, I think it's that combination of garlic and chilli.

Wow. And that smoke flavour is just so pronounced.

It makes the difference, yeah.

Ooh, lush.

Mm.

If you like it very much, just whoo.

For you, I'll do that. Whoo! Hey!

Muito, muito gostoso.

I am glad you liked it.

You've created a sausage with the texture

of a juicy, rich meatball, and that's why I love it.

This echoes your Brazilian heritage.

This echoes amazing French patissiere heritage.

And here you are creating a dish

from English heritage in a brand new way.

I'm sorry. I'm talking too much.

I have to eat. Thank you so much.

Point me in the direction of another sausage roll that does that.

I'll wait.

Well, I'm back on the road, using the map as my menu

and as ever, seeking the finest food

that this incredible island has to offer.

And all across this beautiful expanse

of rolling Lancashire countryside, some of the best local produce

is sold in the county's traditional markets.

So, I've come here, to the 600 year old Bury market,

which has been voted the nation's favourite.

It's so popular, in fact, that people come

from far and wide to sample all the fantastic food on offer.

And one of the consistently sell out items

is the traditional Bury black pudding

from the family run Chadwick's store.

I've come to meet Tony

so I can get one before there is none.

So there's a huge sign right here that says

you're not going to find these in any supermarket,

you can only get them here.

The family of Chadwick's have been making black pudding since 1865.

Here in the market? Yeah.

We stuck to that recipe, kept it simple,

kept it really small, but have grown a reputation.

Dating back as far as 4000 years,

black pudding is essentially a sausage,

stuffed with blood,

fat, a filler like oatmeal, and herbs and spices.

And in these parts, it is considered a delicacy.

So are you a Chadwick?

No, I married a Chadwick.

You married a Chadwick.

I married a Chadwick.

That is going to be like the new like late night movie on BBC2,

"I Married a Chadwick."

So Mary's been working on the market for over 50 years now.

And the Chadwick family recipe is a secret taken very seriously.

I had to marry Mary, she still didn't tell me the recipe.

How long were you married before you got the recipe?

About three years, she went in hospital

to have our daughter and that's when she realised

I couldn't make black puddings the next day unless she told me.

It was a price to pay, Adam.

He knows how lucky he is, trust me.

Would you like to try one?

May I try it hot? Of course, yeah.

Simmered at a steady temperature,

the pudding can be eaten hot or cold,

as a snack or as part of a meal.

If you open it up, there is the inside.

An I am meant to just scoop the inside out?

Pick it up, use your fork, whatever you want.

Alright. If you're just tuning in. this isn't chocolate cake.

It's better than.

The man is not wrong, that's fantastic.

It's not mineral-ly as you would think from blood.

Or not very iron-y.

It's actually much more like a richness, I guess,

is the best way I can describe it.

It's somewhere between like a pate or a liver mousse kind of taste.

And then as you actually get to the back of your palette,

you get all the herbs, spices.

That's exactly right.

Let me just try a little bit with this home made mustard.

Whoa, that's the jump off right there.

That's awesome, give me some.

That is awesome. Like the perfect contrast.

Anyone who looks at a black pudding

and says, "I don't want something with blood in it,"

you're missing the boat completely. This is the best?

It is, yes.

You heard him right here.

I'm 74 and I have always had them.

Really?

See, and look at how spry he is, and the secret is black pudding.

Tony, you're the best. Cheers.

I'm back in central Manchester

for my last stop in the northwest of England.

And if there's one thing I've learned in my travels

here so far is that people in Britain seriously love potatoes.

But there is one incarnation of the beautiful potato

that we love across the pond as much as you do.

We call them waffle fries. You call them potato waffles.

And quite frankly, I don't trust anyone who doesn't love them.

But there is a chef at a restaurant here in central Manchester

who has a restaurant called Thief Street,

and he combines potato waffles with all the amazing,

delicious, and wild flavours of international Manchester.

So come on, don't be a dud.

Let's get down on some spuds.

Chef John has a globally inspired menu

that features treats like Asian street food

served atop his signature potato waffle.

Set inside this busy brew bar,

he serves up comfort food with a kick,

and I've heard that it's so mouth-watering

that the good people of Manchester can't get enough.

What are you working on, over here?

So making our homemade potato waffle mix.

Which is the base to pretty much do most of our dishes.

What can you tell me? I know it's a secret recipe

but what is the, the basis for...

I mean, it's quite simple, really.

So we've got some mashed potato, right?

So to the potato, we add our dry mix,

which is garlic powder, baking powder, onion powder.

So, as a vegan and gluten free,

just gives us a bit more scope to more stuff on top of it.

Oh, that's very good.

Which is always good, yeah, so, we just skip the eggs,

we use soy base, soya milk, and a vegan margarine.

Really?

Bit of veg oil and then rice flour.

I mean, I think that there is generally two kinds

of people in this world,

those that like fried potatoes and those who are dead to me.

Generally speaking.

I agree hundred percent.

John spreads the mixture onto the waffle iron

and leaves it to cook for six minutes.

As your rap song says, six, six, six, minutes.

Six, six, six.

Alright, so the baby is ready to be delivered.

Let's hope so.

Alright. Moment of truth.

Moment of truth.

Oh hells, yes!

Yeah, we're happy. Potato waffle!

And on we go.

Alright, so what are going to top this magnificent waffle with chef?

Korean fried chicken. Hell yes.

Let's do it, let's get this under the lights.

OK.

John loads up the waffles with an array

of different Asian-inspired toppings.

And today's chicken has actually been marinated

with a medley of spices for 12 hours, for maximum taste.

What are some of the other flavour combos

you have other than the Korean?

So we've got... Another popular one is the salt and pepper.

Erm... Like Liverpool style?

Kind of but not quite as Chinese chippy.

We use a homemade chilli crisp.

Will I be thrown out of Manchester because I said the word Liverpool?

Oh, not at all, not at all. Alright good,

'cause I only experienced it for the very first time,

and someone said, you know, you have a hot salt and pepper chicken,

and I said I haven't had salt and pepper chicken yet.

But today I'm here for one of my personal favourites,

Korean fried chicken.

And I can't wait to see how it goes with this wonderful waffle.

So, you have a potato waffle, kimchi slaw.

You make the kimchi?

We make the kimchi, yeah,

I mean, it's a take on kimchi, so its kimchi slaw,

so it's kind of a quicker version but...

You make kimchi, bro.

Don't hide your light under a bushel.

Let me be the gardener and I will give you your flowers,

that is impressive as all hell.

What do we add next, Chef?

Erm, so we got the fried chicken going on top of the waffle,

the Korean barbeque sauce.

Oh, I love it.

Lime yoghurt, nice and simple,

but it brings a nice sharpness and sweetness.

Then obviously garnish.

Some chilli, love it. Chillies.

It's beautiful to look at too.

Sesame seeds, black and white, toasted.

Alright, about to steal your heart one taste bud at a time,

and I am going to steal this chicken and get the hell out of your kitchen.

(LAUGHS) Cheers, guys.

So I head to the dining room, take my seat,

and get ready for this waffly good chicken.

I'm going for the chicken first.

I'll eventually get down to the waffle.

Amazing.

The flavour profile in the batter,

and the flavour profile in the chicken,

behave differently when you eat them.

There's heat, but not overwhelming.

Even the little fresh veggies he called the garnish.

It gives a very different texture.

The crunch of biting through a green onion

is different than the crunch of the chicken.

Mmm!

I just got my first bite of the kimchi slaw.

Wow. That's the element that brings the balance.

But let's not forget that chef made a dang waffle out of potatoes.

And this is my first ever potato waffle.

I'm gonna stop waffling and eat this thing already.

That is ridiculously good.

There's crisp and then there's chew,

and it's at once a chip, a waffle.

The bread you dunk in the sauce.

To call this bar food,

snack food or street food is an insult.

In my opinion, this is just extraordinarily well-made food.

That's the truth.

It just happens to be in a cool environment

and look ultra delicious because it is.

My taste throughout Lancashire has been awesome.

From the unrelenting deliciousness

that comes with unchanged, time honoured traditions...

That is awesome.

..to British classics that are updated and reimagined.

Mm!

Because whether old or new, a great meal is a great meal.

This right here, it's a great meal.

Turkish delight.

Look. Look at that. That's nuts.

The only value I can see in this,

this is the thing you can take dental impressions with.

It may be Turkish, but it is anything but delightful.

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