Original subtitles

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!

Some delicious chicken in my face.

Get that bird, y'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 tastebuds just qualified for the Champions League.

This is Adam Richman Eats Football!

(THEY CHEER)

Welcome to Glasgow, Scotland's largest city.

The name means 'the dear, green place' in Gaelic

and this place is legendary for its impact on football.

Since I'm making a Celtic FC match my menu,

my trip to Glasgow begins in a different dear green place.

Right now,

Celtic Park is preparing for their game

against RB Leipzig in the Champion's League.

And I'm going to make that match my menu

and try a little bit of Weegie wonderfulness on my plate.

So, this is Glasgow - welcome to paradise.

As kick-off isn't until tonight,

I have a whole day to explore the city, fork-first.

And I'm starting with a bit of breakfast

in the city's East End.

Right now, I am in The Barras -

the market district on the east side of Glasgow,

a little less than a mile-and-a-half

from Celtic Park.

And I finally get to try some proper scran.

Literally, the restaurant is called Scran -

which is kind of a great name, if that is what you're serving.

(SCOTTISH ACCENT) So, whether you're a football fan -

a woman or a man -

let's starts our day the Scottish way,

with a lovely bit of scran.

Owner and chef, Chris, is a massive Hoops fan

but is equally passionate about using local ingredients

in his kitchen.

What's going on, man? Hey there.

So nice to meet you. Good to see you, brother.

Thank you for having me. The man behind the scran.

This is Chris, this is his 'laboratoire'.

I can also slowly feel

that this is going to turn into 'Singin' In the Rain',

unless I take this jacket off.

(LAUGHS) Alright.

So, while he slices the bread, I'm going to disrobe.

No, not like the good kind of disrobing -

you got to wait for Adam Richman Eats Britain After Dark.

It's a very different thing.

Did you grow up here, in Glasgow?

Er, just outside Glasgow,

in a small town called Strathaven, which...

A lot of the produce comes quite near there.

But what was your formal training as a chef?

Er, everything from, say, fine dining to good pizzas.

Before, I was doing 90 hours a week and I was done in.

Good God.

So, I thought, "Open a cafe, get the nights off

"and chill out a bit."

But...pfft, I'm not.

It's more stressful than anything I've ever done.

Alright. So, what dish are you making me today, my brother?

So, I'm going to cook you the Stornoway Egg.

Legendary Stornoway black pudding is the centrepiece of the dish -

with poached eggs, creamy hollandaise sauce

and bacon crumbles.

So, much in the same way that champagne

has to come from the region of Champagne -

otherwise it's sparkling white wine.

So, it's PGI, Protected Geographical Indication,

which means, if it says "Stornoway Black Pudding",

it's from Stornoway.

And it's held to very, very rigorous standards.

So, here you go.

Pulls right off, in one.

It's more of a reddish colour than the, like,

sort of, jet black that you often find.

And there's no casing?

No, that's ready to grill.

The texture totally changes on the outside.

On the inside, it's really soft.

Outside you're crispy? Crispy, yeah.

So, we'll get that cooking with a bit of bread.

I'll show you how to poach an egg next.

He's going to teach me how to poach an egg.

Er, do you know how to poach an egg?

(SCOTTISH ACCENT) Oh, laddie. I think I do.

Let's go poach an egg.

I've cooked a few of these in my time

but we all have our secret hacks and every day is a school day.

So, the thing that I was taught by my aunt

is you create a vortex, you crack the egg into that vortex

and basically the albumen - the white -

wraps itself around the yolk.

So, yeah, when you're doing 300 eggs a day,

you haven't got that time for that, man. So...

I don't have time for that. So, they key is...

Er, obviously, the freshest of eggs -

that's the top, top tip.

Mm-hm.

Take your thumb and forefinger...

OK.

..and then you lower your egg in.

And then you let the water come back into the ramekin,

Whoa! ..just for a few seconds.

So, this is a technique I developed myself.

Then it seals it.

Just for a few seconds - not even a few seconds -

and then you can tip it out.

And it's going to keep the perfect shape.

Failsafe.

I feel like you just did a magic trick.

Over a week, we probably go through a thousand eggs.

And, on a busy Saturday/Sunday,

you're probably going to do 300, 400.

Oh, what did you put on there?

Er, that's a bit of Lorne. Yeah.

What is the Lorne sausage?

So, Lorne is minced steak with, kind of, oatmeal in.

It's not far off a black pudding but it's more steak.

There's no blood in it and it's a famous Glasgow,

kind of, staple.

It's also called 'square sausage' or 'flat sausage'

and it's spiced with paprika, coriander and nutmeg.

So, first of all, we're going to take the sourdough bread.

Beautiful.

Two bits of the best black pudding in the world - Stornoway.

OK, yeah. Er, so, place two eggs on.

Inside the Thermos,

freshly-made hollandaise

with local eggs, Dijon mustard and clarified butter.

I just want to see that moment

that he thinks his coffee is in there,

and he just takes a big old swig of hollandaise.

(LAUGHS) You have?

It's happened.

He adds a Celtic Green garden pea-and-chilli puree.

Oh, that's wonderful.

You know what this would be a great sub with?

Guacamole.

And he tops it off with bacon crumb and micro greens.

There you have it -

your Egg Stornoway, with a couple of sides.

Bon appetit. Mmm!

This is truly a taste of Scotland -

less than a mile-and-a-half away from the Celtic grounds -

a delicious, decadent dish

that will make wearing horizontal hoops very difficult for me.

(LAUGHS)

The Stornoway is really an homage to Scottish produce -

fresh sourdough, Stornoway black pudding,

local eggs, topped with lush hollandaise

and Ayrshire bacon crumb, along with pea-and-chill puree.

That's fantastic.

It's so savoury, like an American stuffing.

So, really autumnal spices,

really, like, warm, home-and-heart spices.

Very big white onion note coming over the top,

a little bit of black pepper...

Mmm!

..and great, great, great sourdough.

The black pudding itself, it's incredibly delicious.

Then, when you add those perfectly-poached eggs,

it becomes a sauce unto itself.

Far bet it from me to tell chef how to run his business

but, if he doesn't sell that bacon/onion dust,

I don't know what to tell him

because that's his retirement plan.

I'm not the only football fan getting his fill

of this famous food, my friends.

Is there a bit of Scottish slang I need to pick up?

I think we're going to see a lot of folk go mad wi' it tonight.

So, "mad wi' it" is one. "Mad wi' it"?

"Mad wi' it." It's like "mad with it".

I'm already hearing a few people out there

that are a bit mad wi' it.

(LAUGHS) That's not bad, by the way.

(SCOTTISH ACCENT) I've got a lot of friends that are Scottish -

you know I do - that also support Celtic.

So, I've heard it a lot.

(THEY LAUGH)

So, you're gearing up for the match.

What are you ordering today?

I quite like a roll and either black pudding or Lorne sausage.

Yeah. Probably Stornoway, to be honest.

He's going for a Stornoway so, that way,

he's insulated before he gets mad wi' it.

(THEY LAUGH)

TV-teleporting over to Glasgow's West End,

I am blown away by the variety of food and flavours that I see,

in a city legendary for its deep-fried decadence.

Not that there's anything wrong with that

but Scotland's produce is unbelievable.

And there is a restaurant that celebrates it,

right here on Ashton Lane.

And, in fact,

their name shows their defiance to the typical fast food culture

that permeates so much here in Glasgow.

Head Chef Doug - and his sous, Jacob -

are true champions of everything edible in and around Scotland.

How's it going, chef? Good, thanks. You?

I'll give you an elbow bump -

I know you're working with seafood.

Tell me about these mussels.

Do you cook, like, with all-local seafood?

Er, these mussels are from The Shetlands.

Has that always been the mission here at Ubiquitous Chip?

Um, yeah. It's definitely a bit of an ethos.

We try and use as much local produce as we can

and not just shellfish.

We've got game and other things as well but ...

Um, so, we use as much of that as we can.

What's the best game meat to try, in your opinion?

Everybody would probably say venison.

But I don't know, maybe...

We've got mallard ducks on the menu at the moment.

I actually have a pretty good mallard call.

Let me see if I've still got it - it's been a while.

(CLEARS THROAT)

I learned from someone in Arkansas.

(QUACKING) That's it.

(QUACKING) That's, that's ...

That's killing a mallard duck.

That's what it sounds like, when it comes to Ubiquitous Chip.

Now, the other question I have is this -

usually, football food, especially match day food,

it's quick, it's cheap.

It's not always well made.

Yeah, you want to get it and get back to the game at half-time.

Exactly right.

Celtic, you've got everyone from a knight,

you have Billy Connolly,

you have Rod Stewart, James McEvoy.

You have Hollywood stars that support this club.

Do you find the more informed eater/football fan

coming in before or after a match?

We used to get Neil Lennon

and his family would often come in,

when he was the manager of Celtic.

Of course.

Er, and there's a lot of players and managers, I think,

who live in and around the West End.

So, what dish are we going to make today, chef?

Today, we're going to make Barra scallops, Shetland mussels.

Comes in a chowder sauce.

Pink Fir potatoes, which we get from Arran.

Er, so we use as much local stuff as we can.

He pops open these beautiful bivalves,

puts them in the pan and bastes them with butter.

Whoa!

This is called 'arroser'.

Am I right, chef? Yeah.

Skill McGill!

So, that's essentially a great way

you could even treat a fried egg in the morning.

In this celebration of the sea,

Chef makes a chowder sauce that sort of tastes like love.

The chowder has got fish stock,

which we infuse with langoustine bones.

Er, then there's fennel, there's celery,

there's onion, there's leek - that's sweated off.

Some white wine, some vermouth.

The stock's added in and it's reduced right down.

And then it's finished with just a little bit of cream.

Forget about coating the back of a spoon,

that'll coat the back of a house.

Like it?

Why would you put this in a bowl, bro?

Why don't you put this in a juice box?

(LAUGHS) That's a good idea.

Seriously, I want a CamelBak of it - just a pouch.

I have a football match to go to later.

It's going to be cold.

I just want to ... (LAUGHS) It will be.

Can I tell you? It is so soothing, it feels like a hug.

Honestly, the depth of craft and flavour in this dish

is next level.

So, I'm going to get out their way

and I'm going to go enjoy some of the finest produce

I can get in Scotland,

here on match day in Glasgow.

That's some true Weegie wonderful.

Ooh!

A true celebration of Scotland's sea and soil -

seared, basted scallops, Shetland mussel chowder,

charred onion petals and pickled onion jelly,

with salted cucumber and fresh dill.

Now, that is a perfectly-cooked scallop.

Oh, so good.

It's like having scallop with a refreshing relish.

There's like this depth,

really fragrant from all that dill, the dill oil.

And, now, these Shetland mussels -

that's what I'm excited to try, too.

That bite was the essence

of warm seafood by the ocean in winter.

The broth is classic, rollneck sweater, sit-by-a-fire,

dog-at-your-feet, comfort food.

When you have technique and people who understand

and are proud of where they are from, well,

then you get more than a meal -

you get a memory

and this is one hell of a Glaswegian memory.

2 We're nearing kick-off for Celtic v. Leipzig

but there is still time for one more pre-match mouthful.

Right now, I'm in an area of Glasgow called Cardonald.

And I've heard I need to get to this Italian restaurant

that locals and famous fans can't get enough of.

The chef, Mimmo, created a pizza that went viral

because, much as he hails from Napoli,

he has truly made Scotland his home.

(THEY SPEAK ITALIAN)

So, I see the shield on your hat and on your heart.

Yes, Napolitano. Napolitano.

Bay Napolitano. That was your first team?

Yes. It's always been Napoli, yeah.

Always. From the Maradona days?

Yeah, from the Maradona.

That's when I used to go to watch.

At The San Paolo?

At the San Paolo. Yeah, in Napoli.

Went there over 30...journey. 14-year-old boy.

Really? What brought you to Scotland?

English, I need to speak English.

And you came to Scotland? Yes.

(LAUGHS) I came to learn the Scottish.

You know, the proper, proper English.

Your accent is magnificent.

I've come to try his legendary meatball pizza,

named in honour of a pair of Scottish players

that have been signed to his home team of Naples.

There are two very talented Scottish footballers -

one of whom I largely associate with Chelsea,

the other one has been always linked with Manchester United -

Billy Gilmour and Scott McTominay.

Scott McTominay.

The two surnames put together is Gilmour and McTominay.

So, it's the Gil-McTominay pizza.

Mimmo is also famous for his fresh pasta

and there's no way of missing that.

So, he suggests I go 'Jimmy-style' -

a classic Glaswegian solution, if you want a little bit of both.

'Jimmy-style' is what?

It's half pizza of your choice and half past of your choice.

In this case,

we're going to do our special pizza and the fresh pasta.

I want a closer look at that fresh fettucine.

Can I actually try a little bit of the pasta?

Yeah, yeah. Yeah, that's...

That's a habit that I got from my friend's nonna -

that she actually saw her trying the pasta

to see if it was dry, yeah.

Yeah, yeah, yeah.

My grandmother used to do it as well and my mum.

I love the chew of it.

People talk about al dente

but that doesn't mean it's uncooked.

It literally means 'to the teeth'.

Mimmo's rich meat ragu -

a recipe passed down from his nonna -

is so good, it's stupid.

Seriously, it's perfection.

Can I just take a little bit of something, please?

Yeah. So, have a little bit. However much, yeah.

Thank you, you're doing the lord's work.

You are doing the lord's work, sir.

And...that's the meat. Oh!

Oh, my god.

(BLOWS)

I mean, it's like a real ragu.

All that meat has cooked into it.

It's sweet, it's fragrant.

You have a lot of aromas from basil - or basil - and garlic.

But you have beef and you have pork...

Yeah. ..cooking in.

It will... (LAUGHS)

Good? I can't let go, Mimmo.

And that's only half the dish.

Now for the infamous Gil-McTominay pizza,

fittingly combining both Scottish haggis and Italian meatballs.

It's, like, combining Italian and Scottish flavours?

Scottish. Yeah, exactly. Yeah, yeah.

So, it's...it's a little bit like meatball roulette?

Like, some... (LAUGHS) Yeah.

..some are haggis, some are meatballs?

Yeah, yeah. Meatballs.

The meatballs are already cooked in a tomato sauce.

For the last Scottish touch, Mimmo's getting mad wi' it.

And, also, we serve this with a whisky sauce.

A whisky sauce?

The whisky sauce is here, which is cold.

It's made with mascarpone cheese, some herbs

and obviously the whisky.

The man does not miss. Eugh!

The whisky's an aroma that fills your mouth.

You get herbs, the crunchiness of the herbs

and the creaminess of it.

Now, as long as I've got you - and you're clearly an expert -

what is one topping that should never go on a pizza?

Pineapple, 'ananas'. (LAUGHS)

Alright. So, he's going to go to the oven.

(SCOTTISH ACCENT) I'm going to go the dining room

and this Adam will transform into a right Jimmy.

How did I do? Was that OK? A "right Jimmy", yeah.

Jimmy-style, that's it. It's pretty good. That's right.

So, we're going to kick it big, Jimmy-style.

Chef...love you, man. Let's go in.

Oh, baby!

I'm one very happy Jimmy right now.

Behold, the magnificent cheese-pull!

It's glorious!

Don't make it weird, say something.

How's your day going?

Nice!

To me, it's not just that haggis works on pizza

and makes me wonder why I haven't tried it before on pizza.

But the idea of having the black pepper,

that distinct flavour of haggis -

to work against the richness of a pizza -

it's just incredible.

Alright, let's try some of this remarkable homemade pasta.

That bite literally is getting better,

the more I chew it.

No matter how good the sauce is,

nothing could ever possibly beat homemade pasta.

It's just like adding greatness to greatness to greatness,

going from strength to strength.

And here you are,

surrounded by arguably some of the coolest football memorabilia

I've ever seen.

And not just for Celtic or just for Rangers,

there is Italian kits.

This is almost like a football museum,

high-end dining Italian restaurant,

masquerading as cool, delicious neighbourhood gathering spot

for match day.

And, to Messrs McTominay and Gilmour,

I thank you and your agents for getting transferred to Napoli

because, otherwise, I could never have met Mimmo

and never had a chance to try this pizza.

Good luck, boys, in Italy.

And, to everyone else, I'll see you here in Glasgow.

OK, it is just before kick-off.

I can't even explain the energy in the air.

And what's amazing is you see every generation of Hoops fan.

That's the thing -

whether or not you are coming to Glasgow

for a food adventure or a football adventure,

there is something for you.

Like truly Scottish scran for breakfast,

the finest seafood from the Caledonian Coast

and the carb combo of pizza-pasta, 'Jimmy-style'.

And whether you want your Weegie wonderfulness on the pitch

or the plate,

it's a place you definitely need to explore

and I got to go get some ice tea.

I'll see you next time.

Captioned by AI-Media ai-media.tv

Deep-fried pizza.

Is there a better way to tell your body,

"I don't care about you at all"?

The double crunch.

This will not crunch, it will squish.

You get the regret

and the palpitations come through beautifully.

You can actually feel your arteries hardening.

Look at that - that rich juiciness.

That's how you know it's fresh, fresh from the fryer!