All language subtitles for A.R.E.F.2024.S01E09.Celtic.FC_track3_[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!

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!