All language subtitles for A.R.E.B.S01E10

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!

Today, I find myself
in bonny Scotland,

in Perthshire,
just north of Edinburgh.

My savoury sweet surge
begins in a place

whose name looks familiar
on a map and a menu.

But it can mean a whole lot
of different delicious things,

depending on who you're talking to.

Now, the classic carbohydrate
that shares the name with this place

in America,
we call it a scone.

Most of Britain calls it a scone.

I have no idea
what they call it here in Scone.

But I'm not here
for a Devonshire Scone

with jam and cream.

I want a Scottish scone.

And it's here at Brown & Blacks
that all my wishes can come true.

Here they serve a hugely popular
full Scottish breakfast,

which is a fry up
with all the trimmings.

And the crowning glory is a scone
unlike any I've ever seen,

or heard of,

a savoury potatoey
pillow of perfection,

the tattie scone,

and I'm meeting head chef Andrew,

who has agreed to educate
my taste buds

while also running the incredibly
busy breakfast service.

But first, he's giving me
a culinary language lesson.

Well, let's just get this
out of the way.

In America, we are clearly lost.

We pronounce everything
with a hard O.

It's scone, it rhymes with stone.

Let's just get it settled.

The name of the place is...
Scone, so we're in Scone.

Scone, but the actual
baked item is...

A potato scone.

Scone, now, I have always thought

that it was in that sort of
crumbly almost shortbread thing,

but we are making a different
variation on it called...

A tattie scone,

a potato base which has got flour
to bind into a dough.

So the whole dish that we're making
is called what?

A full Scottish breakfast,

and it's accompanied
with a tattie scone.

There are mentions
of the tattie scone

as far back as 1880,

and have been deemed
an inevitable creation,

due to Scotland's
love of potatoes,

and they're just as popular today

as they were almost 150 years ago.

Alright, so we have to work quickly

because obviously
this is a working kitchen,

full dining room.
Let's go.

Alright, I love this.
We're dodging it.

Here we go. Little, little tango,
little, little breakfast tango.

The potatoes for the base

have already
been boiled and strained.

Just got the potatoes here, dried,

and put a knob of butter in

and then started to mash them,
get all the lumps out.

You have to get in there chef.
Come on, get in there.

Come on, we got sausage cooking.
Meat loaf.

I love it
when my sausages get like that.

So, so I take it off the heat now.
Beautiful.

And once it's fully mashed,
I will add my flour...

You just eyeball it
cause you know consistency,

what you're looking for.

Yeah, and a good handful of salt.
Just keep mixing.

Do we use anything like milk
or anything to help?

No milk, just...
No milk?

The butter is enough for it.

Like, if I put the egg
and a bit of sausage on it,

and rolled it up
like a little Scottish taco,

like is that frowned upon,
is that like OK?

That guy
definitely pronounces it scone.

Aye, probably, yeah, I mean...

Oh, look at that coming together,
like a proper dough...

It blows my mind like knowing those
were just potatoes a moment ago.

You see, with the gluten there
with the flour,

you can see it all stretching
so it will be easier to roll out.

The dough is rolled out
to an even thickness.

Then sliced into triangles.

Pan fried in bubbling oil
for only a few minutes

to reach pillowy
potato perfection.

And a nice, good sprinkling of salt
just before you serve it and then...

And they come up
piping hot like this?

Piping hot.

Oh, that smells so good.

None

That is insane.

Wow, wow. This is just enough
of every texture you want.

This is insane.

This is truly one of the best
potato dishes I have ever had.

Mm, that is nuts.

To accompany my tattie scone
on this breakfast bonanza

is Lorne sausage, Lincs sausage,

bacon, mushrooms, tomatoes,
beans, and fried eggs.

And I poured myself
a lovely cup of tea,

to really get
the full fry up experience.

There is your full Scottish.

Thank you, chef, thank you so much.
Enjoy it.

Appreciate it. About time
I got a fry up on this show.

Alright.

I need the Joint Chiefs of Staff
to help me devise an attack plan.

I don't know where to start.

This is what I was
looking forward to the most,

was dunking these in a fried egg.

Oh yes.

It's still amazing to me
because I'm expecting it

to be like pita or a tortilla
or a bread product,

and then it's like the tastiest chip
I've ever had in pancake form.

That's fantastic.

I'm going to drown my sorrows
in my cup of brew.

That the tattie scone
are already gone.

Got to come here and get your own

because they're
ridiculously amazing.

I've sampled a tattie scone
in Scone,

and now I'm heading Ford first
into the nearby city of Perth,

on the banks of the River Tay,

to sample
the Scottish national dish.

I know that Scotland
is famous culinary

for a variety of things,

but if there is one thing
that I am going to make sure I try,

it's haggis, neeps, and tatties.

And from what I've heard,

Northport Scottish Restaurant
in Perth

serves up a delicious version
of this iconic and traditional dish.

Chef and owner Andrew is so good
at creating Scottish dishes

that his restaurant
has been hailed by inspectors

as a favourite new spot
in the Michelin Guide.

Officially, I don't know
if there is an official title.

What are we going to make now?

Haggis, neeps, and tatties.

Haggis, neeps, and tatties
is known across the world,

and it's always eaten
on the annual Scottish celebration

of Burns Night.

On January 25th,

Burns Night marks the birthday
of the famous Scottish writer

Robert Burns, who incidentally,
dedicated an entire poem to haggis.

It's a savoury meat pudding,

served with mashed potatoes
and turnips,

but this lamb dish doesn't start off
looking like this.

This looks definitely
like we were filming

like a sci-fi movie
or something like this.

This is the lamb pluck, so...
Pluck?

Pluck, yeah, I think it's just
a term for the internal organs,

so windpipe, lungs,
heart's underneath there,

and the liver.
The heart is in there?

Yeah.
What is this bit right here?

That is the windpipe.
That's the windpipe?

Yeah, yeah.

Wow.

OK, I know this all looks
a little bit intense,

but remember, traditionally,
haggis was a way

of using organ meat,
a valuable protein source,

before it spoilt.

Nowadays, using these ingredients
carries on that tradition,

and is essential to the flavour
of an authentic haggis.

Haggis, neeps, and tatties,
is it the national dish?

Yeah, I would say so.

I would deep fry it and it becomes
even more of a national dish.

Mm, tempting, but I think
I should start with the OG version.

So the lamb pluck is chopped,
topped with onions and lamb fat,

and then it all gets roasted
in the oven.

With the haggis underway,
it's time for the neeps.

Alright, so this is
what you are calling a neep.

This is what we call a neep, erm...

OK, so I have heard turnip,
but is this swede,

or is this a turnip?
Cause to me in America,

we call this here rutabaga.

South of the border
it's called a swede.

South of which border?

The Scotland England border.

So they are called swede
in England,

and so no one calls
this a swede in Scotland?

We call it a neep.

Fair enough, and then...

All neeps are turnips
but not all turnips are swedes.

I am so confused.

The whole turnip or neep or swede

is gently roasted in the oven
for up to six hours,

with a little oil and seasoning
before it's ready for the blender.

So just scooping all of the flesh
out of these neeps, erm...

I'll try this little bit
that fell out.

Sometimes when you roast it,
you get a bit of juice

in the bottom as well which is,
it comes out like honey sweet,

almost, it's like you wonder
if you can actually make a dessert.

Then you think no one
is going to eat a dessert

made of neeps, are they?
I would have a neep brulee.

I think you could,
you could do a like a neep bacada.

Neep tarte Tatin.

The roasted haggis mix,
once out of the oven, is minced,

transferred to a pot,

and then chef adds lamb stock
and seasoning.

It all cooks for five hours
to deepen and combine the flavours.

And the final ingredient
is the pinhead oats.

Tip all this in here.

And then let that cook away
for another hour or so,

just until the oats have sucked up
all the, all the liquid

and all the fat and puffed up
and bind it all together.

And it'll actually expand.
Yeah.

And then we have the tatties
right here. What happens to them?

Yeah, mash some butter,
salt, cream, all the good things.

While chef plates it all up,
I head the dining room

to prepare myself
for what I am sure will be

a savoury Scottish masterpiece.

Oh, right, chef, thank you.

There's your finished dish.

I love that you actually put it
in order

with haggis, neeps, and tatties.

Thanks very much, enjoy.

Thank you so very much.

None

OK, alright,
I know the chef said

I should ideally just sort of
go across and literally go

all three main food groups,
haggis, neeps, and tatties.

But I want to just try
the haggis by itself.

Mm. Mm, that's great.

Oh, is that good.

It like develops
like as you eat it,

so you go in,
the oats get crunchy,

they get pillowy almost,
like a rice grain,

but as you bite down,
there is a little bit of a snap.

You chew it a little more,

this rush of super spicy
black pepper flavour,

and then you swallow
and then there is the livery flavour

at the very back end.

I am just excited
to stop talking about it

and have another bite
quite honestly.

OK, so my neeps.

Mm. Mm.

That's so good.
And my tatties.

That is a damn, dam, fine
mashed potato.

Super rich, oh so good.

This is like
the savoury Scottish version

of Neapolitan ice cream!

That's fantastic.

That is spectacular.

And a darn fine pluck.

None

I'm on a taste tour of Britain,

using the map as my menu,

eating my way around
the delicious destinations

that have lent their names
to world famous foods.

I've tasted a tattie scone in Scone,

and now I'm taking
the opportunity to savour

the stunning Scottish scenery.

This is beautiful. Beautiful.

Scotland is well known
for its dramatic views,

walking trails, rich pastures,
and incredible loch fishing.

And after a day
of the great outdoors,

traditionally,
fishermen and farm workers,

nowadays travellers and hikers,
might seek out a bothy,

a simple structure in which to get
some well-deserved rest.

Like this one on the River Tay.

Oh, it smells so nice in here.

This bothy
has actually been converted

into an award winning cafe
called Willow Gate.

And I've been told that I can't miss
their seasonal signature dish,

the sausage casserole
in a bread bowl.

The perfect meal to warm me up
on this cold day.

Is there any way
I could order a sausage casserole?

Have a seat,
I'll be with you shortly

and I will bring one with you.
See you in a little bit.

See you in a bit.

Loaded with delicious local sausage,
mushrooms and peppers,

this casserole is topped off
with a mountain of melted cheese,

and all served
inside a crusty bread roll.

Just heaven.

Oh. Love this.

This is just perfect.

Like, it's kind of cold
and rustic outside. Crackling fire.

Sausage casserole's what I want.

Oh, that's what I've got. OK, cool.

Here we go.

Thank you so much.
Oh, that looks fantastic.

Thank you so much.
Thank you so much.

Would you look at this?

This is, like,
just the most wonderful thing.

Oh my gosh.

Casserole in a bread bowl
to warm your soul.

Oh, smells so good.

None

It's like the essence
of comfort food.

It really is.

It almost reminds me of, like,
really good Italian sandwiches

from back home in New York.

Like the bread almost becomes
like a dessert unto itself.

How could I ever forget this?

How can I ever forget
sitting in a room like this

with a fire like this?

Eating something like this.

I mean, that's what
makes travel special.

That's what makes
going to Scotland special for me.

Before my tour of this beautiful
part of Scotland is complete,

I'm headed back
to the lovely city of Perth,

and there's
a local institution there

that I refuse to miss,

that's going to give me
the ultimate taste

of the most
traditional local treat.

Oh, I want one of everything.

Murray's Bakers
was established in 1901,

and owner Jim now sells thousands
of baked goods every single day,

including their award winning
pies, cakes,

and of course,
their legendary Scottish shortbread.

So, we're dealing
with over 120 years

in business here in Perth.
You are.

And these are all
the Murray's recipes?

We will keep to the traditional
Murray's recipes.

Erm, we haven't changed anything.

I am really keen
just to keep it the way it is

because that's why our customers
come here every day.

May I ask you,
all this stuff is made here?

Yes, everything.

Will you show me
how you make the shortbread?

Why don't you come through
and see how we make it?

Alright, I will come through.

My man baker Kev
is going to show me how it's done.

So this is where the magic happens.

How do you do?

Kev, what's up,
can I shake your hand?

I am good, man.

I know you are performing
like shortbread surgery here.

How much butter
did you just throw in there?

I just put six blocks of butter
in there.

Pure uncut butter.

So what goes
into making this shortbread?

It all starts right here
in this mixer?

Yes, everything happens in here.

We have got six blocks of butter.

We are just about to put in
a pound and a half of sugar.

I am going to give that a good mix.

And till it's got a nice sort of
fluffy, sort of texture to it.

So you go visually,

you don't actually like
go by time or..?

Yeah, visually, yeah.

So you can do this in your sleep
at this point?

Not quite that level,
but it's creeping up to that.

Really? It's like second nature.

It is, yeah, it's just...

You're like the Heisenberg
of shortbread

at this point? Or Baking Bad.

See, how I did that?

Shortbread has actually been
around since the 12th century,

and it used to be made
from leftover bread dough,

but, once they added butter,

it became a treat
exclusively for the rich.

Butter is mixed with sugar
and then plain and corn flour

to form our delectable dough
that we are now ready to roll out.

That's cool looking.
Can you eat shortbread dough?

I am going to find out.
Yeah, go on.

Is it going to ruin
the measurements of the recipe?

No, not at all,

I am just that guy.

What do you think?

That's delicious.

I think chocolate chip cookie dough
is stealing your thunder.

You know what I like about it?
Go on.

Even with all the sugar,
it never got too sweet,

completely and totally velvety.

I can't explain it any other way
than like a fudginess to it.

Yes.

OK, what do we do next?

Now we're actually ready
to roll it out on the pastry break

and put it out
before cutting.

The word 'short' in baking
refers to that rich,

irresistible, crumbliness

that comes from the high
fat content in the dough.

So I'm putting size five
on the break here, so...

Size five?
Yeah.

So that's obviously a higher side.
One is the smallest, thinness...

That's the size cookie I wear.
I am a size five.

The dough passes through the roller.

becoming an even sheet,
ready for the next step.

And that's it?

That's it.

So now how does it become
an iconic Murray shortbread?

Well, first of all, dock it.

Docking dough is a process
of making holes in the surface

of the dough so that the shortbread
doesn't puff up when it's baked.

So going to cut out
some biscuits.

That's the size of...

That's the size
of our biscuits, yeah.

And they don't stick?

They do not stick.

Well, why don't you give it a try?

OK, a little twist.
Twist, yeah, a wee twist.

Like that.

Yeah, perfect, look at that.

Oh right, red letter day.

I am earning these calories.
I can go home.

Do you wanna job?

None

Erm, that's what
we're speaking about.

I thought you were getting good.

So did I! I got cocky
and I made Pacman.

OK, sorry about that.

Right Kev, what do you think?
Do you think he's good enough?

I think he's doing well.

For the first ones you cut,
you never broke any?

No.
Oh...

Well, I guess I guess my future
still remains in TV, folks.

My first attempt
at shortbread cutting

is taken to the oven and baked

until it is beautifully bronzed,

then finished
with a dusting of sugar.

Baked off shortbread from Murray's.

Why don't you try them?

I am absolutely going to.
You don't have to ask me twice.

Oh. That's for later.

Mm. Oh man.

None

Gentlemen.
Told you they were delicate.

This is literally the first
and only shortbread I've ever had

where I don't feel like every ounce
of moisture from my body

is left with every bite
I take.

This is...
This is extraordinary.

It almost turns...

It has a faintly,
almost caramel kind of thing,

when it mixes
with the sugar.

It's like a little bit
of a science trick.

Like a little bit of a magic trick
you've done here.

I've never had anything like this.

This is something
quintessentially Scottish,

made by Scottish people,

in a centuries old tradition,
with Scottish produce.

They may sell hundreds,

but they're going to make
one extra hundred today.

It's OK, we got you a goodie box.

Oh fabulous.
You're OK.

Oh man, you are my goodie bag.

I guess like so many other people
that travel to Scotland,

the places that I knew about
were Glasgow, were Edinburgh,

and I had no preconceived notions
about Perth.

Good people making good food.

The truth is
I never thought I'd come to Perth,

and now I can't understand why.

And I'm glad that I got a chance
to have my meals,

memories and mouthfuls
right here in Perth.

Alright. I know in England,
everyone here calls this jelly.

We call it jello in the States.

None

Who is the person that's like,
you know what would be good?

Something that resembles
fruity mucus.

I have to say, of all
the desserts I've ever tried,

this is one of them.

Captioned by AI-Media
ai-media.tv