All language subtitles for A.R.E.B.S01E08

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!

Oh, this is beautiful.

Today I'm heading
to one of Britain's

most famous tourist destinations,

that's also the birthplace

of one of the greatest cheeses
known to mankind.

Yes, I'm in the village
of cheddar.

Now made all around the world,
cheddar was invented right here

in this limestone gorge
as early as the 12th century.

As the caves below
provide the perfect environment

for the cheese to mature in.

To get my first ever taste
of real cheddar cheese,

I'm heading
to a family owned business

with over two decades of experience,

both selling and cooking
with this melty masterpiece.

The Original Cheddar Cheese Company
has been here for over 150 years.

Family run for generations,

they also own the award
winning Cafe Gorge

right next door.

Here, they cook
with everything the shop supplies,

and, it's the place
to try cheddar in Cheddar.

Manager Holly is waiting for me
with all the cheeses that pleases.

Hi Adam.

Oh, hi, how are you?

Hi, welcome to Cafe Gorge.

I want to eat everything
in this display case,

but should I not start
with the cheese,

before I go to any of your
other delicious products?

Yeah, I got some cheese for you.
Oh you do? Oh.

Wow, a friend in cheese
is a friend indeed.

So, what do we have here?

So that's a traditional cheddar
but, made with goats milk.

So its traditional
but not traditional?

So, it's made with the same
process of cheddaring.

OK.

But with a goats milk
instead of a cow milk.

Cheddaring is the process
of cutting and stacking curds

which began here in Cheddar.

So it's a way of making cheese,
as well as a type of cheese.

That's a perfect omelette cheese.

All the cheeses
in an omelette is perfect.

She's, she's not wrong.

So I have heard this term,
the real Cheddar.

Yeah.

What defines it as real cheddar?

It's the cheddaring process
first of all.

To make the cheddar,
it has to be made with milk

from the west country,
and then in a 30 mile radius

of the Wells cathedral,
the city Wells.

OK, so just has to be
in that region.

Yeah.

And what is this guy right here?

So this is the one that we top
all our pies, scones, twists,

it's the Cave cheese,
that's the one we love.

Oh, and that's the one we love.

We don't love these other ones,
let's give this one to the American.

So this is cave cheddar.
Cheddar, yeah.

Yeah, oh wow. Oh wow.

I don't think I have ever had
anything like that.

Are they really still caved aged?

Yes, this one's, erm,
about 12 months old.

Is it best raw,
best melted, best baked?

You can eat it any way.

Do you have a favourite way?

In the bottom
of our club toastie, melted.

May we make one?

Definitely, let's go.
Alright, let's go to the kitchen.

Cheddar cheese makes up
more than half

of all British cheese sales.

But this club toastie's
got the real cave age stuff,

topped with thin slices
of cured salt beef.

Right, we're going to get
our farmhouse white loaf.

Alright.

Cut some thick slices of bread,

we're going to put some
local churned butter.

What I really love
is this special secret ingredient

that takes this toastie
to the next level.

So this is our rarebit sauce.

Rarebit sauce? So like Welsh?

Yeah, so there is a Welsh rarebit.

Right, with mustard,
cheese, and ale.

Yeah, so we have done
our Cafe Gorge one

because it's our own
little secret recipe.

Give us a squirt on the finger,
let me give it a taste.

Ooh.

Ooh, is there cider in it?

You don't have to...

You can blink once
if there is cider in it.

Got it, OK, it's like
a really complex mustard mayo.

Oh, I love that very much.

Sauce on the bottom,
cave cheese, generous.

I love the fact, by the way,
that it's not in perfect slices.

So next?

So this is our home cured salt beef.

May I just try a little?
Please. Please.

Mm. Mm!

That almost has like
a ham-like quality,

the steakiness of it,
it does almost fall apart.

Oh, that's good.

Next, we are going
to pop on the pickles.

And thank you
for not saying gherkin.

It's not a gherkin,
it's too big.

Slices of tomatoes,

and then we've got some locally
made piccalilli here.

So that's a sort of
a sweet mustard pickle.

(SIZZLING)
Oh, that sound though!

Just let that do its thing.

And a little cheddar
make it all better.

I love it.
Nice.

Is it odd for you when you hear
like rap cultures

start using cheddar
as a euphemism for money?

Or are you like
that's how we make our cheddar, baby!

That is how we make
our cheddar, yeah.

Believe that.

The sandwich
is then toasted to perfection

so that gorgeous cheddar
is well and truly melted.

Oh, we are ready.

Ooh.

Oh, I love that.

Right.

The cheese takes on
a whole new characteristic

when its toasted.

But there we have it,
the Cafe Gorge club toastie,

made with love,
by everyone here.

Cheers.
Cheese.

Cheese, oh, I love that.

Oh my dear god.

All too often,
cheese is thrown on a sandwich,

almost as like a textural element,

just to have something ooey gooey.

The cave age cheddar is not
like anything I have ever had.

Oh my word.

This is amazing.

Every bite is super substantial,
it is extraordinary,

and this is the club
you want to belong to.

Eat cheddar in Cheddar.
Done and dusted.

Now it's time for me to find
what other deliciousness

is on offer
in this beautiful county.

The mild climate here
creates rich, fertile soil.

So, Somerset has some
of the greatest dairy on earth,

and other unbelievably
farm fresh produce.

And just down the road from cheddar,

I've heard there's a farm cafe
combining all the best of it.

I have honestly no idea
what I'll be eating,

because their menu changes
depending on what's harvested.

Hey, how's it going?
I am Adam, nice to meet you.

Hey, Holly, hi.

How's it going, Holly?
So this is leek harvest season?

It's leek harvest, season yeah.

We are switching over
from the summer crops.

The autumn crops now.

What are the summer crops
you guys grow?

Leeks and celeriac's.
And kale and all that kind of thing.

So may I help?
I have never harvested a leek.

You can pull one up,
maybe this one looks good.

Just give it a pull
and then we take the root off.

And then the leaves come off,
and you've got your leek!

Do you want to have a go?

Yeah, sure.

It's super sharp.

Alright, and then you whack away
from you obviously.

Yeah, like, swipe it, yeah, great.

Nice!

Is that alright?

Yeah and then take some
of the greens off.

Just watch your hands, and then
maybe take off the outer leaf.

Yeah, I am going to use the knife
as little as possible.

Perfect, perfect.

Otherwise it will be like
Captain Hook eats Great Britain.

Yah, you remember the time
I went to Pitney Farm?

So what happens
with all the veggies in this bin?

It goes to a lovely cafe up on site,
run by Olga.

Maybe you can
take it over for her.

I would be honoured take it over.

So she can cook you up some food.

Why, thank you so much.
You're welcome.

Pitney Farm Cafe
is run by head chef Olga.

Her specialised seasonal dishes

have given the cafe
cult status in the area.

I come bearing gifts from Holly.

Oh, that's lovely, look at that.

Let me go.
You go through the produce.

You can guess which of these
was the one that I trimmed

and which was the one
that Holly trimmed.

I think, I think...
Yeah.

..you did that one.
Oh, look at those celeriacs.

Those look amazing.

On the menu today is roast chicken
with Olga's signatures side dish.

A cheesy celeriac and leek bake.

So this dish, I made it up
because celeriac was something

that I really wanted to like
but I hated it.

And erm, then I came up
with this dish.

Your honesty is unbelievable, Olga.
Everybody loves it.

Olga roasts the celeriac

with one of the coolest,
smartest kitchen hacks

I have seen,
and I am totally stealing.

I always have minced garlic
and olive oil in a glass jar.

Because that's my secret weapon
for mostly everything.

We combine the celeriac
with the minced garlic in oil,

put it in a pan to be roasted,

and the sauce
is made from fried onions

and the big debut
from that leek I just harvested.

So, whilst the leek
is going to cook,

I am going to show you the beautiful
colourful chard that we just...

Oh, we call it rainbow chard
in America.

Rainbow chard.
One vegetable we agree on the name.

Nice.

The thing for me that was hard

was putting the em-pha-sis
on the second syl-lable of shallot.

Shallot.

We say shallot like mallet.

The thing that people want
to hit me with when I say shallot.

Along with paprika,

Olga adds in the finest
local dairy products,

including double cream,

the famous cheddar
and some blue cheese.

This dish can have blue cheese
or not, so...

Oh my gosh,
the smell from the smoked paprika.

Makes the dish, doesn't it?

Holy moly, the whole thing changes.
Yeah.

Once thickened, the sauce
is layered on to the celeriac.

We do a little bit of leek sauce,
we just going with layers.

Oh man, the smell in here,

it's like,
like the sweetness of an onion

with that perfumy,
like, spicy onion smell,

and then on top of that,
you have that celeriac,

so it's really earthy.
And, and garlic.

Handful of cheese.

So it's almost
like celeriac gratin.

Yes.

So while the meal's cooking,
I head back outside

to one of the most beautiful
dining rooms on planet earth.

Look at this view.
Oh, look at this view.

Yes.

Oh my goodness.

Oh, here we go.

We have some Hasselback potatoes.

Yes.

With rosemary.
Rosemary from the garden.

It's all from the garden?
It's all from the garden.

Local chicken
that has also been raised here.

That beautiful rainbow chard
with garlic and oil, salt and pepper.

Yes, yes.

And an amazing celeriac bake.

I hope you enjoy it.

Mm.

Yeah? You're making that up!

Not in the slightest.

I love that the celeriac,
by roasting it,

you get texture,
you have a little crunch.

Yeah, yeah.

Like you can even see,
like, where the roasted edge

of the celeriac.
It's got a bite to it.

Mm. Mm!

Want to get some of this
delicious creamy leek magic.

Again it's just wild because I just
pulled these leeks out of the ground.

These really are
true Somerset flavours.

What is more farm to fork

than putting the farm on your fork
on a farm?

I'm eating my way through Britain,
starting with the places

that share their names with some
of the world's most famous foods.

And around Cheddar in Somerset,
there's acres of lush pasture,

making it the perfect place
for dairy cows to graze.

With over one hundred thousand
of them,

there's one thing
that they're producing

literally by the bucket load.

Milk.

Like here, at Fowlers Farm,

they're selling
their award winning milk

straight to the public
in pretty cool and imaginative ways.

And so,
if people say to Adam Richman,

you gotta try this,

how 'dairy' not listen?

This, I have never seen before.
Farm fresh milk on the farm.

The cows are literally
right over there.

And, I guess you can get
a milk bottle full of fresh milk.

Or you can get milkshakes.
So it says make your choice.

So my choices are milk,
blue raspberry, candyfloss,

banana or ban-ah-nas,
as you would say,

chocolate, strawberry,
and salted caramel.

I'm gonna go old school.

I'm gonna get a thing
of chocolate milk.

Large. This is so much better
than milking cows, I think.

No udders involved.

Oh my gosh.

So it's not an ice cream milkshake.

It's a milk that you need to shake,
for different flavours.

Oh, finished.

Remove bottle. Farm fresh milk,
right here on the farm.

That is delicious.

A milk vending machine
on a dairy farm.

That was one of the coolest things
I've ever seen.

Like the cows that probably
produce this are right over there.

I wonder which one of that makes
the chocolate one though.

My food exploring in Somerset
isn't over yet

as I'm off to the town of Langport.

It may be one of the smallest
towns in England,

but it's a big hitter when
it comes to creating delicious food

using all local produce.

And I've heard a place
that I have to try

is The Little Bakery

for their special take
on a timeless classic.

Oh, smells amazing here.
How you doing, guys?

Hello.
Hi, Adam, nice to meet you.

Nice to meet you, I am Mel.
This is Sarah, my daughter.

Hi Sarah, her daughter. Hello Mel.

Oh my goodness,
are these actual pasties?

These are pasties,
they are all hand made here.

Ours are a little bit different
to Cornish pasties.

Ours are Somerset pasties,

so we put potato,
carrot, onion, and steak.

I don't know if I am going
to get to Cornwall on this trip.

I know it's a Somerset pasty.
May I try a pasty?

Please do.

The pasty was a traditional meal
for miners

because there's
a handy way to eat it.

You hold it by the crust
so that that's where the dirt is,

and then you throw
the crust away.

This is crazy, like this?

Yes.

I almost got to the filling.

Not quite there yet.
I don't mean to offend anybody

in Somerset or Cornwall.
I am gonna break in

because the way
you describe the filling

seems absolutely delicious.

Bow chicka bow wow.

Oh yeah! Oh wow.

That smells so good!

It literally smells
like beef stew.

When you've cooked
everything down for a while.

Yes.

See, and I got nods from two people

that know what
they are talking about,

and they are like,
"Nice one, American,

"and by the way,
it's pronounced aluminium."

Oh my goodness, excuse me,
I feel like this a private moment.

Please do.

Oh my goodness gracious.
That is fantastic.

Mel makes all sorts
of baked beauties,

but the dish
I really want to try

is her homemade quiche

with the holy trinity of dairy
at its heart.

So, all of our quiches here
are made with butter,

cheese, cream, eggs, flour,
that's it.

I love that you said it slowly.
That was almost a love poem.

It is a love poem,
food is all about love,

and it's all about giving love
and sharing love and being...

..part of a community.

That's the Pablo Neruda poem
that they've never written.

Like, that was almost like
a Beyonce lyric for me.

And actually, ironically enough,

it's your quiche
that I was told to come and have.

Apparently you make quiche
in the unique way

to Little Bakery.

We do make quiche.
It breaks all of the pastry rules.

Would you like to come
and have a look?

Hell, yeah.
Let's break some rules.

The rule breaking quiche
in the spotlight

is the mushroom cheddar,
blue cheese, and onion marmalade.

So when you make pastry, you always
have cold butter, don't you?

Right.

No, we're going to melt it.
Interesting.

So what we're going to do,
we are just going to pop it

in the microwave
for a few moments.

Just to melt down.
OK, in the juke box.

We have got a spelt flour here.

It makes a much crisper,
nicer pastry.

So the idea of melting the butter
and using this

was just trial and error,
or something you had wanted to try?

I inherited the recipe
when I first got it.

I just got a sheet of paper
with the ingredients on.

And we tried everything,
we put water in to make the pastry,

we put eggs in
to make the pastry,

and one day, myself and Sarah,

we, we were down
to our last bit of butter

and it melted so we put it all in.

And it worked,
it's a light bulb moment.

Alright, well, I think the butter
is melted now.

The butter has melted,
and as you can see...

The melted butter
is mixed with the spelt

and, surprise surprise,
cheddar cheese.

Mm. Mm!

It's beautiful, isn't it?

With the all important
Cheddar cheese

added into the mix,
the dough is rolled

before being placed in the oven

at 160 degrees for 30 minutes.

Thankfully, Mel has one
already baked for us.

Here we go.

Oh, these are the not baked beans,

you don't have these
with your full English.

These are baking beans.
Oh, that looks beautiful.

And look how the little bits
of cheese toasted up in there.

Just cover it with salsa
and guac and leave me alone.

We're going to put some bay tree
onion marmalade in the bottom.

It's lovely, have a smell.

Oh my god.

It's beautiful, isn't it?

I want that on every beef dish
from now till the end of time.

It's cheese, it's cheese every time.

I feel I am like
in the forgotten scenes

of Wallace and Gromit.
Wensleydale!

The rest of the filling is cheddar,

more cheddar, even more cheddar,

and a teeny bit of blue cheese.

I like that your idea
of a little bit

is my idea of a little bit.

I just can't do that small plate.

No. Listen, I am with you,
and local mushrooms, I am assuming.

Let me guess, local milk?
Double cream.

I am so sorry
if you've got a heart condition,

this is just not for you.

No, no, if anything,
it's from the joy.

My heart will explode,
it's going to be like the Grinch,

like it grew
three sizes that day.

So we are going to whisk up...
OK

..five eggs and double cream.
Just gonna pour it in.

I over fill everything as well.

Including me, I hope.

And then this goes straight
into the oven for one hour.

This feels like one
of the longest waits of my life.

Oh, that is glorious looking.

But, judging by the smell,
I am not going to be disappointed.

Alright, this is the part
I am so excited about.

So going to try a piece.

That is truly a slice of life.

And look at the crust,

it almost like caramelises
a little bit.

It's beautiful, isn't it?

Is it impolite
if I don't use a fork and knife

and just sort of
take it to the head?

I would be offended if you didn't.

Oh, I love you so much.

Jeez.

It's a stunner, isn't it?

I don't know how you did it,
you bite it,

it's sweet and butter,
like a confection.

You get through
and it is proper egg custard.

And then the sharpness
of those two cheeses comes through,

and for some reason,

you have just the right amount
of that onion marmalade to carry it.

And it cuts through
all of the sweetness as well.

It's my personal favourite.

I have never had anything
like this in my life.

What an amazing bite of Britain
that was.

I guess I came in thinking
that Somerset

was largely going to be
dairy and cider.

And I found amazing
culinary talent.

People that really have a lot
of local pride

in the products that they sell
and that they make.

But I am a city kid,

so seeing all of this really
beautiful farmland

took my breath away.

It's just been
the coolest experience.

And here I was thinking
it was all going to be about cheese.

I mean, it is, but it was about
a whole lot more.

But seriously
the cheese is amazing.

Branston pickle.

Small chunks, big chunks.

OK, we have some cheddar cheese
and we have some of this pickle.

That is delicious,
that is terrific.

It's somewhere between
that richness of the red onion jam.

It's a little
bit like a super rich ketchup.

Oh, I am a big fan.

Captioned by AI-Media
ai-media.tv