All language subtitles for A.R.E.B.S01E04

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!

My mission today is sweet.
Literally.

I've come to seek out
a legendary dessert

that shares its name
with an iconic British town.

Welcome to Bakewell.

The biggest town
in the Peak District

draws thousands of tourists
each year

for its scenic beauty
and historic landmarks.

But that's not all.

Bakewell has become world known
for baking very well.

Its namesake tart
is famous the world over,

and I've been told that
the best place to try

the original Bakewell tart

is at the original
Bakewell Pudding shop.

None

Oh my God,
I want to eat everything.

Hi, Adam.

Hi, Gemma. Nice to meet you.

How do you do, Gemma?
I am driven to distraction

by the fact that I just want
like a large glass of milk,

everything in your shop,
and maybe a shot of insulin.

How long have you been open?

So we've been open
since the 1800s.

You don't look a day over 18!

I'm doing well, I am doing well.
Exactly.

Obviously, you're in Bakewell,

Bakewell tart is the first name
on everyone's lips.

Actually, the Bakewell tart
doesn't come from Bakewell.

The Bakewell tart
is an American dessert.

Say what?

Wait a minute, you're telling me
I came all the way to Bakewell,

for a tart
that came from back home?

Yeah, it's been brought over
to the UK,

so that is not original to Bakewell.

Then what I am doing in Bakewell?

This is about the Bakewell pudding,

the Bakewell pudding
is original to Bakewell.

So I am glad you have glass cases
around your food

so it doesn't get messy
when you blew my mind.

Apparently, the tart
was invented much later,

and has a different filling
and pastry than the pudding.

Which is the most popular?

The Bakewell pudding, for sure.

People travel all over to come
and try and the Bakewell pudding.

That's unique to England,
it's unique to Bakewell.

You can only buy it in Bakewell
in Derbyshire, and it's delicious.

See, I like that.

About to make some of these,

so I can take you through
and you can have a go.

So we are going to see how they
bake well the Bakewell in Bakewell.

And they bake it oh so well.

The popular belief is
this classic pudding

was a culinary mistake,
made at the nearby White Horse Inn,

now the Rutland Arms,

when soft set almond custard

was accidentally poured
on top of strawberry jam.

But their mistake was our gain,

as the puff pastry delight
is now beloved by thousands.

The filling is eggs,
almonds, sugar and butter.

Alright, so what do we add first?

OK, so, we're going
to put the eggs in first.

So we'll go for the eggs.
OK.

None

Add the butter.
We just mix that all in together.

It completely sets into more
of a custard-like,

add the almonds now,
and it starts to take form

as to what you would know
or I would know,

as the Bakewell pudding.

Seems simple enough,
but Gemma has some magic

up her sleeve
that I wasn't expecting.

That's a secret ingredient.

This is like pure tradition.

This is from the original recipe,

this is handed down
from person to person,

this is top secret.

And you won't even give a hint?

No, no, nothing, no, never.

Can you at least tell me
if its powder or liquid?

I can't no, unfortunately.
I am not telling you anything.

Really, I can't even smell it?

No, nothing.

Blink twice if it's a powder.

(THEY LAUGH)

She just gave me the Dracula eye.

I am not blinking
till my eyeballs dry out

before I tell you what's in there.

Once the top secret ingredient
is added,

the mixture
is left to rest for 12 hours.

So that is rested.

And you can see its aerated.
Yes.

The puddings have a traditional
puff pastry for the casing.

It's my job to roll it all out
before the master takes over.

So as it goes into the foil here,
I would place it in like this.

And then with my thumbs,
I work it in

to remove the air bubbles
out of the bottom.

I think it's awesome
that people love it so much.

No one likes it when I let
air bubbles out of my bottom.

None

It's usually very frowned upon
in social circles.

Hey, you're the one that's been
giving me butter and eggs.

You're doing well.

Thank you,
would you say I am baking well?

You're baking Bakewell.

Baking Bakewell well?

Bake well well.

That's what I am talking about.

Strawberry jam
fills the base of the pastry.

Do you want to put the jam in?

Yes, yes, I certainly do.

Oh, that's delicious.

Did you like that?
I sure do.

Yeah, it's good,
so just cover the bottom with jam.

I am still having a moment,

that's some of the best
strawberry jam I have ever had.

Just the bottom?

Yeah, just the bottom.

And finally the filling
with the secret ingredient

takes its place.

How long have you been making them?

I have been here and making
Bakewell puddings for 20 years.

And do you still like them?

I absolutely love
the Bakewell pudding.

None

Bakewell, Derbyshire,

I feel absolutely privileged to be
part of a traditional pudding,

shouting about England
and how fantastic it is, yeah.

The puddings are baked
for 20 minutes

until they become
ooey gooey, golden and gorgeous,

and, since Gemma still won't tell me
what is in the darn bottle,

I will head
to the beautiful dining room

and await my taste of a beautiful
British baking legend.

Here you go.
Thank you very much.

My first Bakewell pudding.

Oh god, this flakey pastry
already just looks delightful.

Wow.

Mm.

Oh my goodness gracious.

The pudding is delightful,
it really is.

Moist, and it never gets too sweet,
which is remarkable.

I love that almond flavour
cutting through.

I'll be honest,
I love the texture of the custard,

but the pudding is so good.

I kind of want nothing
in between me and the jam.

Come to Bakewell, eat well,

and while there is art to the tart,
what's really good?

You need the pud.

None

Mm.

I've had a Bakewell pudding
in Bakewell,

mission accomplished.

But now
it's time to leave Bakewell

and see what other delights await

in this insanely beautiful
bit of Britain.

Right now, I am driving
through the Peak District.

God, this is beautiful.

And I've heard that
as stunning as it is to see,

the Peak District has a variety
of incredible produce,

including some
unbelievable game birds.

I am heading to a village
called Little Hucklow

for my first ever taste
of a very special bird.

And the place I am going to try it

is the award winning
destination restaurant

the Blind Bull.

With its refined pub menus
and the cosiness of scenic settings,

people drive for miles
just for the experience.

And I'm in luck
because head chef Luke

is going to cook me
one of his favourite local dishes.

This is the most single triggering
poultry segment I have ever done,

because I seldom see both feathers
and beak in the same shot.

These incredible grouse

come from a shoot that is about
10 miles away.

We pluck 'em,
it's a nice little team activity,

so it's outside
the front of the pub.

You guys really need to get like
a checkers set or something.

So do we have to process this one

or do you have one that has
already been broken down?

I have got one
that is already processed here.

Oh thank god, thank god!

Grouse is only available
between August and December

so I have come
just at the right time.

So what are we going
to make today, chef?

Right, we're basically going to do
a damson sauce,

roasted cep, confit legs,

and a beautiful grouse, obviously,
that we have been discussing.

Now let's dial it back
for the American a little bit.

Yes, sorry.

Now damson is a plum?

Yeah, yeah, exactly,
it's a little small, purple plum.

Damn, son, don't touch my damson.

Boom, didn't see that coming.

Don't mean to grouse about it.

Now let's talk about the fact

that you called the mushroom a cep.
I am assuming C-E-P.

That's a cep mushroom, again,
it's in season at the moment.

They are absolutely beautiful,
really meaty,

really earthy in flavour.
Let's get started.

First it's time to cook
the crown of the grouse.

Nice little bit of sea salt,

we're just going to get
a nice colour on the skin.

And then once that's got
a nice colour,

we are going to get some
butter in there.

Give it a good baste,

and that will go in the oven
for about five, six minutes.

The key to keeping
the grouse golden and moist,

lashings of butter and herbs.

What are you putting in now? Thyme?

Little bit of thyme from the garden,
bit of bay leaves.

Get that flavour in.

Wow, that's amazing.

Get this in the oven now.

Next are the legs.

Cooked confit,
slowly at low temperature in butter,

along with the mushrooms.

So again a little bit of butter...

not a crazy amount,

and that's the grouse ready to go.

The grouse is calling us
from its mobile

to say it's finished.

None

Look at that beautiful colour.

Stock and red wine are reduced
to a glossy velvety shine

and then,
in go the damsons.

Sauce is hot, we are just going
to chuck these damsons in,

which we have just broken down
a little bit.

And after all this waiting
and creating,

we get to the plating.

We got that nice sort of rosiness
to it, but it's not,

it's not too pink.
And then we have this lovely sauce.

None

Ooh.

We have got a little bit
of watercress

just for a nice bit of garnish,

and a lovely bit of pepperiness
to go with the dish at the end.

There we go.

What a beautiful plate.

That is your, your grouse, enjoy.

Oh man, it smells incredible.

None

Mm, that is fantastic.

Oh my god, oh my god.

Because this isn't super gamey,

I've had far, far gamier birds,

it's a much more mild flavour,

and rather than gamey,
you're getting earthy.

The damson smells amazing.

I'd put the damson sauce
on everything. Everything.

Chicken, toast, a loved one.

And the last element,

something I'm very
excited to try,

are the confit legs.

None

Oh. That was fantastic.

Crispy on the outside.

Super tender on the inside.

Get out of your house.
Go get some grouse.

Come get your fill at the Blind Bull.

But not this one. This one's mine.

None

I've come from the east coast
of the USA

to the very heart of England

in a passionate pursuit to find
the very best bites in Britain.

And as I weave my way through these
wonderful winding country roads,

I'm not just ticking dishes
off my culinary bucket list.

Everybody,
that was my first roundabout.

I have so many emotions
going on right now.

I would like to thank the Academy,
my driving instructor, Mr. Hart.

Thank you so much.

I've heard a rumour

that hidden amongst
these rolling hills

is a local legend
whipping up a feast

that you would never
in a million years expect to find

in the Peak District.

So it's time for a little bit
of West African sunshine

to cut through
all this Derbyshire rain.

Yep, you heard me right.

West African,
Cameroonian chef Stella

fell in love
with local farmer Patrick,

and moved here to this
remote farmhouse 16 years ago.

But she brought all the flavours
of home with her,

and she introduced them
at her local church lunches.

People couldn't get enough
of her incredible cooking,

and that led Stella
to opening a cosy restaurant

from her very own home,

showcasing the finest
Cameroonian flavours.

Now she serves a packed menu,
offers takeaway,

and even gives cooking classes

with the help of her
daughter in law Anclarie.

None

Stella?

I am Stella Adi.

Lovely to meet you.
Today we are making..?

Egousy soup.
Egousy soup.

But not soup as you know it,
so it's not going to be...

You are not going
to have some bread and spoon and...

It's different,
it's like a sauce.

I love this.
Egousy sauce, yes.

I'm always willing
to try something new.

Egousy soup is a rich savoury dish
made with seeds as the base.

Any meat can be added,

and today,
Stella is using local mutton

as well as an ingredient I have
never seen or even heard of before.

That smells incredible.
So what's on there?

Put some salt,
some all purpose seasoning.

OK.

Then I put some country onion.

Yeah, country onion,
is that like like green onion?

Oh no.
No. I'll show you right away.

Oh, listen to you like, oh no.

This boy doesn't know
anything about onions.

Please, if you just
chop that for me.

That's a country onion?
No.

Oh, OK.
I am going to get it eventually

This is country onion.

No way that's an onion.

Come on, Stella.

That's how I grew up knowing it.

My mum called it country onion.

Does it taste like onion?

No, it doesn't, but that's...

Why is she calling it
country onion then?

That's the name they call it
in Cameroon,

in my dialect,
we call it...

You can't call it
a Malteser kebab?

(LAUGHS)
Not really.

In my dialect,
we call it Fulum.

My friend Clint Dempsey
used to play for Fulham.

Not Fulham. Fulum.

Whoa, respect.

That's it, yes.
You can't get over on Stella.

Next, the mutton is cooked
in the pressure cooker

for 15 minutes
until it is ridiculously tender.

I just put this to show you
Cameroonian spices that we have.

What do we have here?

This one it's a root.
It's called atchu soup.

Atchu soup.
Yes.

Good if you have a sneeze.

(LAUGHS)
No?

But if you have a sneeze
and you have that,

I am telling you,
you feel much better.

What's this?
And this one we call Butson.

You can use it when you do fish
and things like that.

This one, I know it as four corner.

Four corner?

Yes, that's what I grew up
knowing it.

By the way, I don't know.

This may not be country onion,
but man,

it is making me cry like
I am watching Blackadder.

"Over the wall, boys."

Ah, so is it hard for you
to source the flavours

and the ingredients you need
over here in the Peak district?

Yes, it is,

but the good thing is
I go back home very often.

So everyone at Heathrow airport,

this lady has important,
important spice business.

Do not stop her,
these are all important ingredients.

When they scan my bags,

they see that
there is nothing there.

Oh, they are not going,
"Oh, but..."

"Oh, isn't this the stuff
in archu soup?

"This is in archu soup. Oh good."

We got four corners.

Ironically enough,
this piece has six corners,

but it doesn't matter

because its authentic,
that's what matters.

Now we are going
to blend this agusi.

You see this one
is from pumpkin seeds.

Stella adds ginger and garlic
to the pumpkin seeds

and blends it all until smooth.

And those tear-inducing onions

cook into a rich base
with chopped tomatoes.

And the blended pumpkin seeds
are mixed in too.

I want it to be,

to thicken up a bit,
and it will be like breaking it.

I love that you still have
this profound enthusiasm and joy.

It comes through in everything
you say and do about your food.

And honestly, we are filming this
on a rainy day

here in Derbyshire,
and your whole face,

your whole demeanour,
yours too, Ann,

is like sunshine.
It's the most lovely,

lovely thing to experience.

Finally,
the mutton is mixed in

along with those amazing
Cameroonian spices,

starting with our old favourite...

Country onion.

Bush pepper.

And this English country
farmhouse kitchen

is filled
with the perfume of Cameroon.

Now we're going
to serve this with...

Dabata pe,
so double fried plantain.

You kidding me?
those are delicious.

I honestly never dreamt
of finding food like this

at a remote farmhouse
in Derbyshire.

But I am glad I did.

Oh, yes. Yes, indeed.

Oh my goodness.

None

I'm dying to try the actual mutton.

Look how fork-tender that is.

Oh my God.

Oh my God,
that rich tomato base.

It comes through.

Mouth feel.
It's crazy.

It's somewhere
in between like curry, polenta.

That is extraordinary.

The Country Onion

has one of the coolest
garlic flavours.

You better bring your mints.

Listen to this crunch by the way.

Great crunch on the outside.

Super tender
and pillowy on the inside.

This is one
of the most perfect dishes,

and it's just so crazy
to eat these flavours with you,

looking at you in this beautiful,
colourful dress, everything.

It just all brings
like West African warmth,

you know, to Derbyshire,
which is amazing.

Thank you.

So truly, thank you
from the bottom of my heart.

Miaaka.
Thank you. Mikaaka Nay.

Miaaka Nay.

This whole trip
has been kind of eye opening

and a whole trip of firsts.

I'd never seen
the Peak District before,

never understood the incredible
natural and physical beauty

of the county itself.

I had no idea the levels
of culinary diversity.

I came for a namesake tart
but found a legendary pudding.

Tried a mouth watering new dish
and had my very first taste

of authentic flavours
all the way from West Africa.

It's all been one
massive, pleasant surprise.

There is definitely something
in Derbyshire for you.

There was certainly plenty for me.

I just got to get my spare wheel.

A Wagon Wheel.

Do you break it or just eat it?

Way harder to chew
than I realised.

Hm.

I actually like it.
I like the chocolate on it

Rock me, mama, like a Wagon Wheel.
I am into it.

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