All language subtitles for Adam.Richman.Eats.Football.2024.S01E04_[eng]

I'm Adam Richman,
global food explorer.

I'm back in Britain on a mission

to combine
two of my biggest passions,

food and football.

Come on!

This is some delicious chicken
in my face,

get that bird, ya heard!

Making the match-my-menu,

I'm visiting some of the biggest
clubs in Britain,

exploring football
culture fork-first.

Do you need me to tell you this
is going to be spectacular?

From classic fan favourites...

Scran! Scran!

..to fine dining footie style.

You don't want a burger, no.

It's where beautiful grub
meets the beautiful game.

My taste buds just qualified
for the Champions League.

This is Adam Richman
eats Football!

(THEY CHEER)

I'm in Birmingham,

a city with a diverse food culture

that draws on influences
from around the world.

It's also home
to one of England's oldest

and most famous football clubs.

This is Aston Villa's
home turf of Villa Park.

The team is currently preparing

to take on Bologna
in the Champion's League.

But until kick-off,
I'm going to make this match my menu

and I am going to explore
Birmingham fork-first.

A cosmopolitan city

where over a hundred
different languages are spoken,

the city's culinary diversity
is reflected

in more than 2,000 restaurants
and takeaways in and around it.

And my first stop
is one of its oldest,

an iconic local landmark
steeped in history.

But right now I've come here
to the Barton Arms,

a classic British pub
that was built in 1901

and has since become
a match day staple

for Aston Villa fans.

They've managed to preserve
all of the details,

and the ornate tiles on the wall
have even been officially designated

as being of profound
historical significance.

So, at a legendry traditional
English pub that caters to the fans

of a traditional
legendary English club,

naturally their dining room
is gonna serve Thai food.

They serve Thai food here?

Birmingham's foodies have plenty
of Thai restaurants to choose from.

But its historic setting
gives this one a unique feel.

It's also just a mile
from Villa Park,

so no wonder it's many fans'
match-day choice.

Alright, we are in the nerve centre,

the smell of lemongrass
and fish sauce...

Yeah.
..and shrimp

permeate everything lovely.
To my left, this is Pink.

Yes.

I know she looks different
than she does on MTV.

Tell me about the football fans
in Birmingham, what are they like?

It's just over here,
it's not too far, you know.

So, everybody, they come here
because one thing, Thai food,

beautiful buildings else.

If I walk out there now,
because it's game day,

is it all gonna be
claret and blue?

Yes, you will see.

We have in front of us the making
of their number one seller,

which is...
What we have here is Pad Thai.

Pad Thai is not only
the best seller here,

but it's also the national dish
of Thailand.

And a lot more goes into it
than you think.

OK.

Just walk me through the ingredients
that we have for the Pad Thai.

I know there's these are onions,
I'm assuming this is Nam pla?

Yeah, yeah, fish sauce.
Nam pla, yes.

In Thai, it's Nam pla.

Get in.

Next one is our fried onions,
and that one is palm sugar.

Oh, palm sugar?

So, we don't use the white sugar

because it's more tangy taste,
this one is more like smooth, yes.

Shrimp, obviously.
Yes.

What do we have here?

That one is tamarind sauce, yes.
Tamarind?

Yes. Tamarind sauce.

OK. Sprout, carrots...

With sprouts, with carrot
and spring onion and...

And that's the noodle?
Noodle, a little bit

like rice noodle,

but it's made to be like, be
the big size, yeah, for Pad Thai.

For Pad Thai?

Yeah, for Pad Thai, yes.

And then what are the two sauces
here on the end?

That one is chilli sauce
and ketchup.

Ketchup?

Yes, yes, that's the ingredients,

that's what we Thai people
know is an ingredient

in the homemade sauce,
but you may never know about that.

Yeah.
Wow.

Yeah.
And here I am

talking about the exotic flavours
of southeast Asia.

And they're like, "No, dude,
that's Tommy K right there."

Yes.

So, Pad means to stir fry?

Stir fry, in Thai,
Pad it means to fry or quick wok.

So, it's the stir fry of Thailand?

Yeah.
Pad Thai.

That means, yeah,
that's it's means.

So, let's make the number one dish.

Yes.

So, you put a little oil in the pan?
Yeah, start with palm sugar.

This is amazing, so basically

what chef did first
is to kind of make a caramel.

Yeah.

You heard Pink say it has to be
like a jam to get started.

So, now he's gonna flavour it
with tamarind?

Yes, so following by tamarind sauce.

So, then the test from caramel
will mix with tamarind sauce,

so it's real like balance,
you know, but sweet.

Sour.

And sour together now.

So now, some Nam pla.

Fish sauce, yes. Yes, then...

Oh, so then ketchup.

Ketchup and some of the chilli, yes.
Chilli sauce.

After this we need to leave
in the low heat in pan

until it's got like meld,
reduced, sticky,

like the sauce got to be like,
yeah, sticky sauce.

But now he ready for onions
and then some prawns.

One thing that I noticed
that chef did

that kind of broke my brain
a little bit...

Yeah, yeah?

..you know, he tipped the wok
and he caught some

of that flavour oil
and he splashes it back on top.

And now and...
Noodle, noodle on now, yeah.

My mind is blown, this is a dish
I have eaten in Thailand,

in New York,
in Los Angeles, in Chicago,

and I, I, I don't think
I thought I knew everything

but I thought I knew
what I was eating.

The fact that
you've seasoned the wok

then leave the caramel out,
then you add the sauce back into it.

I know, can smell now.

It smells ridiculous.

Pink, I hate to dine and dash...
Yes.

..but this smells amazing,
it just came out of the wok.

Yes.

I'm gonna go to your beautiful
dining room and eat,

and I'll let set up because I'm sure
the Villa fans are coming in.

And they look hungry.
Make it spicy for them.

I'm wanna see what happens
in the...

Yeah, yeah, sure!

Alright, I have a such different
appreciation of the sauce

because now that I realise
it's the caramel

meant to coat the noodles.

The real sweetness
is coming from sugar,

the heat is coming
from the chilli paste,

the umami and savoury
is coming from the fish sauce,

and the sour from the tamarind.

But if you look at it,
you will still see the noodle,

you don't see a heavy,
thick Alfredo-like sauce on it,

yet it possesses
like that incredible characteristic.

To me it, it doesn't matter
how well you cook the noodles,

if the protein you add
is mush or tough.

The shrimp are perfect,
and whether you come for one

of their famous ales
or you come for a Thai curry,

you can get it all,
walk to Villa Park,

have a bit of Thai tradition,
bit of English history,

and then go watch new history
being made right on the pitch.

Birmingham's pub-grub scene

is clearly thriving,
and thriving right along with it,

an impressive selection
of fine dining restaurants.

And just a short cab ride South
from Villa Park

is a restaurant called Chapter.

Since opening in 2021,
it has specialised

in elevated but accessible food,
using local seasonal ingredients,

and even growing its own 'erbs
and vegetables.

What's not to like about that?

You can eat well without joining
the prawn sandwich brigade.

Head chef Ben is gonna show me
how he crafts

a delicious dish
using local mushrooms.

And I know I'm up for it,
because I'm a fun guy,

a fungi because
they're fungus..?

OK, let's just get to the cooking.

Admit it, good knife skills
are additive to watch.

Sorry chef,
I'm just totally enjoying.

This is Ben.
Hey.

This is his labatoire,
and I am just watching.

He is really,
he's the world champignon right now,

this is the champignon league.

Have you been a Villa fan
your whole life?

Yeah, since I was,
since I was a little boy.

All time favourite Villa memory?

2nd of October
against Bayern Munich.

I've seen them since a youngster,

but that night, the atmosphere,

just the build-up,
the actual performance itself

was just so special,
it was, it was such a good night.

So, where are
the mushrooms from?

So, mushrooms are from
just up the road

in a little place
called Ashby-De-La-Zouch.

And they're grown by a guy
called Tim Livesey.

I like the fact that you actually
know the name of the person

from whence
the vegetables come.

I'm a, I'm a proud Brummy.

I've, I've been here pretty much
all my, all my life,

so it's the centre
of the universe to me.

So, if I can use something from
as close to home as possible

and showcase it in a restaurant,

that's a real
sort of bonus, is it.

So, what were the mushrooms
that you diced first..?

The first mushrooms
are chestnut mushrooms,

we're gonna use that
to make a nice duxelles.

And we have King Oyster right here?

They're gonna be roasted.

I've heard them called enoki,

pure peeny,
what do you call them, chef?

A Shimeji.
So oyster?

So, yeah, so that's your oyster,
that's your...

Shiitake.

Shiitake,
some more chestnut in there,

so this is their sort
of wild mushroom mix.

Reminds me of like really good
like broth in Japan.

Really good dashi.

Incidentally, don't just
like jump into foraging.

Read and take classes, folks.

What dish are we making
with this mushroom medley?

So, we're making
a wild mushroom ravioli. So...

And it goes in the ravioli,
or it's served on top?

Yeah, so the duxelles fillings gonna
be the filling for the ravioli.

So, we're gonna serve it
with some roasted wild mushrooms,

some local seasonal greens
and a truffle cheese custard.

So, you kind of get the spectrum

of the mushroom flavour,
what it can be.

That's it, yeah lots of, lots of
mushroom flavour going through,

but lots of textures, couple of
different temperature in there.

So, leaves it quite sort of
interesting dish for eating.

Next up is the every bit as decadent
as it sounds, truffle custard.

Incidentally on
my Christmas-Hannukah-Kwanza list,

it's not just a blender
and it's not just a heater,

it is all things at once.

So, now what are you programming in?

So, right,
I'm setting it to 80 degrees

just on speed three,
and just whole eggs and parmesan.

We knock it back
with a little cream,

finish it with some truffle oil
and salt at the end.

And then we're gonna chill that down

and that's gonna be poured
on the dish to finish.

Right, so we've got
this lovely fresh pasta dough.

OK.

So that we've made,
made that last night,

so it's had time to set, rest.

So the, that bright yellow coat,
is it coming from the eggs,

from semolina,
what are we, what are we...

So, yeah, so it's eggs, flour,
little bit of water,

and we do put a pinch
or turmeric in there.

Oh you do, OK?

Because I was about to say
this is golden.

Yeah, just to give it
that nice golden, golden colour.

So we don't wanna go too thin

because we'll struggle
to work with it.

So, this is out mushroom duxelles.

You put it in here and you froze it?

We froze it, yeah.

Obviously making pasta,
sort of perfect shaped pasta,

the soft duxelle's
going to be really challenging.

So, freezing this,

this is gonna allow us

to get sort of a perfect,
really well filled ravioli.

So, to stay contained,
they won't run away.

That's right, and then you freeze
the pasta raw as a ravioli stay.

And you can cook that from scratch.

By the time
this is soft in the centre

because they're only small,

the pasta's gonna be
perfectly cooked.

That is so cool. Chef,
thanks for having me in here.

Let me get out of his way.

To assemble the dish,
Ben starts with mushroom foam

then sauteed greens.

Next, it's a selection
of roasted local mushrooms

that are looking
Asby-De-La-Licious.

And that truffle custard. Oh baby!

Last but certainly not least
is the perfectly cooked ravioli.

Oh, thank you so much.

Here you go, your mushroom
and truffle ravioli.

Thank you very much, sir. Wow.

Oh, smells so good.
I wanna try the custard.

Oh my God, that's awesome.
That is awesome.

The narcotic division of the MET
needs to come and talk to the chef

because this has
additive properties.

So, the mushrooms
have also been reduced

to sort of a foam, a custard.

That's delightful, really light.

Deceptively light knowing
how many different varieties

of mushrooms
were in there.

Let's combine it all, one of
the mushrooms, some of that foam.

It tastes like a backrub feels.

You end up with this just
ridiculous spectrum of flavour,

very delicate texture,
the pasta itself,

it reminds me more
of an Asian dumpling

than it does very doughy
traditional pasta.

I feel, in many ways, my tastebuds

just qualified
for the Champions League.

2
I'm in Birmingham and the match
that I'm making my menu

is Aston Villa's Champions League
clash with Italian side Bologna.

So, I'll be eating the finest
in the Venice of the north.

Due to its large
South Asian population,

Birmingham is renowned
for excellent Indian food,

and for being the birthplace
of the curry dish

that's known as the Balti.

But the place that I'm heading
is a famously Brummy

and undeniably delicious
flavour fusion

of Indian and British culture.

When it comes to matchday,
other than the beloved pie,

what is more iconic than having
a pint and having a curry?

Well, here in Birmingham,
there's a style of place

like this one, the Grove,
which is called a Desi pub

where you can get a pint,
get a curry, enjoy the flavours

of south Asia while watching
the football of the Midlands.

'Desi' is derived
from a Sanskrit word

and literally means
'from South Asia.'

Desi Pubs are vibrant watering holes
where traditional British pub food

is served right alongside Indian,
Pakistani or Bangladeshi dishes.

Desi pubs are now found
across the UK

but originated in the Midlands.

And I'm joining
two die hard Villa fans

for a tasty tour of the menu.

Right, walk me round the table,
what do we have here?

Fries I can tell,
I'm assuming chips.

They're chilli chips.

Is that a Birmingham curry thing?

I think it's more
of a, like a Desi thing,

like when you go
to an Indian grill,

that the chilli chips
are kind of in Indian grills.

So is the definition
of a Desi pub just like, err,

a pub that serves curry
or is there more to it than that?

You can go to a curry house
and you get the curry.

But a Desi pub,
you get the mixed grill.

So, it is the mixed grill
that really defines it?

Yeah, yeah.

Is the Indian meal with a pint
part of the Indian tradition?

Usually what we would do is,
after the game,

come to a Desi pub and mull over
the game, whether we've won or not.

So are you a pie eater at the match?

We have different things
at different grounds

and we rate the food
at different grounds that we go to.

I love that, so who'd got
the best ground

you've been to on
an away, away game?

For a pie?
For a pie...

Brighton.
Brighton fans, Brighton.

Yeah.
Really?

Yeah, yeah, yeah.

They do like a really nice
ham and leek pie.

Noted for my trip
to the south coast.

But that said, how is
a Brighton curry compared to...

Oh no, the curry,
not the curry, no, no.

Yeah, he's like didn't
even give it a chance.

Like la-la-la-la. He red carded me,
he's like nah-nah-nah-nah-nah.

I applaud you because,
with the team I support,

I live in squeaky bum time.

The idea of intentionally
putting curry...

Yeah.

With my, because it's the hope,

they say it's the hope
that kills you,

no, it's the hope
and chillis that kill you.

Yeah.

All this food chat
is making me hungry.

It's time to get in the kitchen.

Wow. Hey are you Gurgit?

Yeah, I am actually.
Adam, so nice to meet you.

Hi nice to meet you, man.
Thank you for having me.

We're only about 15 minutes
from Villa Park.

On matchday,
is it chocka-block blue?

The reason that Aston Villa
are doing so well.

Really?

Yeah, and if Villa do well
then you know, we obviously do well.

Do you have to hold your curries

to a higher standard
because you're here in Birmingham?

Yes, we do. I think so, yeah.

Really, tell me about that?

So, do you have
to have different recipes?

Probably the best chefs,
and also, I eat something

what I would eat
or my family would eat.

I would like to go for a curry

where, as if it's been cooked
by my old mum.

Gurgit and his team
are hooking me up

with me the fan-favourite,
the mixed grill.

And the word is these chicken wings
are next level.

With over 25 different
flavouring elements here...

Yeah.

..is this like a stock marinade or
is this just for the chicken wings?

Just for chicken wings.

Come on man, what?
Serious.

You combine this, what does
it look like when it's all done?

Here, Adam.

All this becomes that?

Yes.

Just for one dish?
That's right.

I'm just gonna try a little of this,
can I just try a little?

Course, yeah, yeah.
Alright.

I think they call it a ramekin

because every time I hold one
on camera, I ram my face in.

Oh my God, that's awesome.

First thing I was about to say

was oh, that's sour,

and then I went
oh, that's sweet.

And now the spice just caught me
in the back of the throat,

and that's before we add heat,

before we add protein,
before we add the fat.

After a deep body massage
in the marinade,

the wings are skewered.

You don't wanna a burger, no.

Then it's into
the authentic tandoor oven.

Joining this delish'
Desi meat medley

are lamb chops,
seehk kebab and juicy chunks

of chicken tikka, all bathed
in their own bespoke marinade.

Just listen
to that sizzling succulence.

It smells like everything good
in the world.

What's wild is there's a mix
of smells and a mix of spices

because the marinade
for the lamb chops

is not the same
as it is for the wings.

I'm just trying to decide
how we're gonna go in.

Oh, I already know
I'm gonna like this one.

It's like stuck, it got like...
Oh, look at that.

For my fellow wing eaters,
just look at that for a second,

because you know when a wing
gets like that,

you know it's kind of fire already.

Super juicy.

Goddamn. Wow.

There's so much going on
flavour wise,

and because they're marinaded
for days,

that flavour
goes all the way through.

What you see isn't sauce brushed on,
it's sauce cooked in.

If you've never been to a Desi pub,

come for a little mixed grilla'
when you come to see Villa.

Um!

The delicious Desi pub mixed grill

was a fitting finale to my
gastronomic visit to Birmingham.

A city that's also served me up

a luxurious
local mushroom masterpiece

and the perfect Pad Thai.

Well, the eating may be over,
but in a sporting sense,

I still have
the main course to come.

Alright, it's just before kick-off
here at Villa Park,

the energy in the air
is positively electric.

And when you wanna understand
the food culture

that surrounds this club,

well, it's as vibrant
as modern Birmingham itself.

If you ever find yourself
in Birmingham

on an away day or for work,
you can still dip your toe

into the culinary culture

and the edible excellence
that surrounds this club.

And me, I'm gonna dip my toe
in Villa Park

and watch a great game
of football.

There's a lot more footy
and a lot more food ahead.

Love each other, see you next time.

Pork scratchings,
a Birmingham treat.

Perfect for all you porky
blinders out there.

Fruity. Why is it called scratching?

This pig ain't scratching
a damn thing anymore.

That's a lot of fat.

Whoa, that's like a lot,
it's like a candle on top of it.

Up the Villa and the cholesterol,
I guess.

Captioned by AI-Media
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