Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,000 --> 00:00:05,040
ADAM VOICEOVER: I'm Adam Richman,
global food explorer.
2
00:00:06,160 --> 00:00:08,440
I have come all the way
from the USA...
3
00:00:08,520 --> 00:00:09,560
Oh, man.
4
00:00:09,640 --> 00:00:12,040
..to taste the very best of Britain.
5
00:00:12,120 --> 00:00:13,800
Cheese... Oh, I love that.
6
00:00:13,880 --> 00:00:15,840
Some of the world's
most famous foods,
7
00:00:15,920 --> 00:00:19,000
share their name with the place
in Britain where they were created.
8
00:00:19,080 --> 00:00:21,080
Oh, my god, that's good.
9
00:00:22,160 --> 00:00:25,520
So, I'm using the map as my menu...
10
00:00:25,600 --> 00:00:29,040
If I'm in Eton,
I have to try Eton Mess.
11
00:00:29,120 --> 00:00:32,240
..eating my way around the country,
12
00:00:32,320 --> 00:00:34,800
place by delicious place.
13
00:00:34,880 --> 00:00:37,600
Eating earl of a sandwich,
sandwich in Sandwich.
14
00:00:37,680 --> 00:00:40,760
Bakewell the Bakewell in Bakewell.
15
00:00:40,840 --> 00:00:42,840
Real Aberdeen Angus in Aberdeen.
16
00:00:43,920 --> 00:00:48,120
And I'll be exploring
all the areas nearby,
17
00:00:48,200 --> 00:00:51,760
to find out what other awesome eats
are on offer.
18
00:00:51,840 --> 00:00:53,600
God, this is beautiful.
19
00:00:57,880 --> 00:00:59,000
I'm here...
20
00:01:00,520 --> 00:01:01,800
and I'm hungry.
21
00:01:01,880 --> 00:01:02,960
Whoa!
22
00:01:05,600 --> 00:01:09,040
This is Adam Richman Eats Britain!
23
00:01:14,320 --> 00:01:17,240
(CHEERFUL MUSIC)
24
00:01:17,320 --> 00:01:18,600
Right now,
I'm in the North of England,
25
00:01:18,680 --> 00:01:20,120
in the county of Yorkshire,
26
00:01:20,200 --> 00:01:21,280
and it's my first visit
27
00:01:21,360 --> 00:01:23,560
and my first chance
to explore a place
28
00:01:23,640 --> 00:01:25,480
that my family is connected to.
29
00:01:25,560 --> 00:01:26,800
But where do I start?
30
00:01:26,880 --> 00:01:29,520
Yorkshire tea? Yorkshire parkin.
31
00:01:29,600 --> 00:01:32,720
I am gonna go with one of the UK's
top ten favourite foods,
32
00:01:32,800 --> 00:01:34,320
Yorkshire puddin'.
33
00:01:34,400 --> 00:01:37,040
Yorkshire is the biggest county
in Britain,
34
00:01:37,120 --> 00:01:40,960
so, heading to its biggest city,
Leeds, is a no brainer.
35
00:01:41,040 --> 00:01:43,560
And here in Kirkgate Market,
36
00:01:43,640 --> 00:01:47,800
there's a stall that's serving up
mouth-watering Yorkshire puddings,
37
00:01:47,880 --> 00:01:50,520
in a deliciously different way.
38
00:01:50,600 --> 00:01:54,360
The Yorkshire puds that Mike makes
at the Yorkshire Wrap company,
39
00:01:54,440 --> 00:01:57,400
look very different to the ones
you would be used to seeing
40
00:01:57,480 --> 00:01:58,960
on your roast dinner.
41
00:01:59,040 --> 00:02:03,000
But I've been assured that
they have the same glorious taste,
42
00:02:03,080 --> 00:02:05,200
just in a different shape.
43
00:02:05,280 --> 00:02:06,600
29.
44
00:02:06,680 --> 00:02:08,600
29 if you don't come, I'm taking it.
45
00:02:08,680 --> 00:02:09,680
(LAUGHS)
46
00:02:09,760 --> 00:02:11,440
Alright, you got lucky there, 29.
47
00:02:11,520 --> 00:02:12,520
Enjoy, boss.
Thank you.
48
00:02:12,600 --> 00:02:15,040
Alright, So, first of all
this is a big day for me,
49
00:02:15,120 --> 00:02:16,440
because my great granddad
50
00:02:16,520 --> 00:02:17,520
came from Leeds.
51
00:02:17,600 --> 00:02:19,240
So, to think like, that he walked
52
00:02:19,320 --> 00:02:20,320
this market stall
53
00:02:20,400 --> 00:02:22,040
is pretty amazing to me.
54
00:02:22,120 --> 00:02:25,400
But, what is it that sets
the Yorkshire Wrap Company,
55
00:02:25,480 --> 00:02:26,640
Yorkshire Wrap apart?
56
00:02:26,720 --> 00:02:28,440
I've heard that yours
is exceptional.
57
00:02:28,520 --> 00:02:31,800
Everything I do is homemade,
on site here.
58
00:02:31,880 --> 00:02:34,080
I make all my homemade Yorkshires,
59
00:02:34,160 --> 00:02:36,600
the gravy,
the meat's all cooked on site.
60
00:02:36,680 --> 00:02:39,400
OK, that sounds insanely delicious.
Would you make me one?
61
00:02:39,480 --> 00:02:40,680
Slow roast beef course I can, man.
62
00:02:40,760 --> 00:02:42,960
Oh, slow roast beef,
can you imagine this?
63
00:02:43,040 --> 00:02:45,200
We are gonna get slow roast beef,
64
00:02:45,280 --> 00:02:48,080
Yorkshire pudding, made in Leeds,
65
00:02:48,160 --> 00:02:49,520
where my family hails from.
66
00:02:49,600 --> 00:02:51,880
Pretty exciting,
just play it cool, everyone.
67
00:02:51,960 --> 00:02:53,480
Play it cool.
68
00:02:56,800 --> 00:02:59,080
Thank you, some of my finest work.
69
00:02:59,160 --> 00:03:02,160
The wrap is filled
with slow roasted beef,
70
00:03:02,240 --> 00:03:06,920
red cabbage and onions,
all enrobed in rich, silky gravy.
71
00:03:07,000 --> 00:03:09,960
And these are no ordinary
Yorkshire puddings.
72
00:03:10,040 --> 00:03:12,600
Right, So, these are the homemade,
73
00:03:12,680 --> 00:03:13,760
Yorkshire pudding wraps.
74
00:03:13,840 --> 00:03:14,920
I've never seen them like that,
75
00:03:15,000 --> 00:03:16,680
I usually just see
a sort of cupcake shape.
76
00:03:16,760 --> 00:03:17,960
Yeah.
77
00:03:18,040 --> 00:03:19,640
Mike has been at the market
78
00:03:19,720 --> 00:03:22,080
selling his tasty
Yorkshire pudding wraps
79
00:03:22,160 --> 00:03:23,560
for seven years.
80
00:03:23,640 --> 00:03:24,680
This is straight out of the oven.
81
00:03:24,760 --> 00:03:25,800
Straight out the oven.
82
00:03:25,880 --> 00:03:27,720
So, we don't use these as fresh.
Oh, you don't.
83
00:03:27,800 --> 00:03:29,840
No, because they are
a tiny little bit crispy.
84
00:03:29,920 --> 00:03:32,440
When the Yorkshire puddings
are portioned, they're left to cool.
85
00:03:32,520 --> 00:03:33,560
And then to serve,
86
00:03:33,640 --> 00:03:35,920
the pliable puddings go back
into the oven,
87
00:03:36,000 --> 00:03:37,840
which makes them easier to roll.
88
00:03:37,920 --> 00:03:38,960
May I try one while it's hot?
89
00:03:39,040 --> 00:03:41,600
Yeah, course you can.
Go for it, boss. Yeah.
90
00:03:41,680 --> 00:03:43,520
This is amazing.
91
00:03:43,600 --> 00:03:46,320
Love it,
the Yorkshire Pudding bookmark.
92
00:03:46,400 --> 00:03:47,720
Why would you even bother reading?
93
00:03:47,800 --> 00:03:49,680
(LAUGHS)
I mean, kids still read.
94
00:03:50,720 --> 00:03:51,800
Alright.
95
00:03:55,440 --> 00:03:57,240
Dude.
96
00:03:57,320 --> 00:03:59,200
I know you use less eggs,
97
00:03:59,280 --> 00:04:00,400
it's... I don't know how you did it,
98
00:04:00,480 --> 00:04:02,280
like it's almost like
a little mini quiche in here.
99
00:04:02,360 --> 00:04:03,360
Yeah yeah yeah.
100
00:04:03,440 --> 00:04:05,320
Faintly sweet, really custardy
101
00:04:05,400 --> 00:04:07,280
I don't even know
we really need to fill this,
102
00:04:07,360 --> 00:04:09,120
this could just be
a fun segment of me
103
00:04:09,200 --> 00:04:11,440
just eating this giant
rectangle of love.
104
00:04:11,520 --> 00:04:14,920
Yorkshire puddings used to be
known as dripping puddings,
105
00:04:15,000 --> 00:04:17,800
as the batter was placed
under roasting meats,
106
00:04:17,880 --> 00:04:20,440
to catch the cooking juices
and fats.
107
00:04:20,520 --> 00:04:23,400
In years gone by,
meat was more expensive,
108
00:04:23,480 --> 00:04:26,240
so, the puddings were served first
to fill you up.
109
00:04:26,320 --> 00:04:29,040
So, I will start
with slow roast beef.
110
00:04:29,120 --> 00:04:30,240
So, it's roasted overnight.
111
00:04:31,280 --> 00:04:32,280
12 hours.
112
00:04:32,360 --> 00:04:34,200
It's kind of amazing,
'cause this is something
113
00:04:34,280 --> 00:04:37,720
that people are getting quickly
at like a market stall
114
00:04:37,800 --> 00:04:42,120
and they don't realise
how much hard work it takes.
115
00:04:42,200 --> 00:04:44,200
The raw veggies
are added to the roast
116
00:04:44,280 --> 00:04:47,000
which is crispy and caramelising
on the flat top,
117
00:04:47,080 --> 00:04:49,960
and then this beautiful
gravy avalanche.
118
00:04:50,040 --> 00:04:51,880
Now, tell me
a little bit about this gravy.
119
00:04:51,960 --> 00:04:54,200
Nice and thick,
so, it's made from the stock
120
00:04:54,280 --> 00:04:55,680
that the meat is roasted
in overnight.
121
00:04:55,760 --> 00:04:57,840
So, it's like
a stir-fried Sunday roast.
122
00:04:57,920 --> 00:04:58,920
I love it.
123
00:04:59,000 --> 00:05:00,960
Even the technique you're using
124
00:05:01,040 --> 00:05:03,880
is so much like Mongolian barbeque
which is cool.
125
00:05:03,960 --> 00:05:06,640
Like using it on the flat top,
spreading it out
126
00:05:06,720 --> 00:05:08,400
Yeah. Right, let's go.
127
00:05:08,480 --> 00:05:11,480
(CHEERFUL MUSIC)
128
00:05:13,440 --> 00:05:15,040
Ooh!
129
00:05:15,120 --> 00:05:16,880
Are you hungry?
I am not gonna say potted meat.
130
00:05:16,960 --> 00:05:18,360
Are you hungry? There you go.
131
00:05:18,440 --> 00:05:20,520
Looking at it, definitely.
132
00:05:20,600 --> 00:05:23,080
Now, it's time to add
the homemade horseradish sauce.
133
00:05:23,160 --> 00:05:24,360
Homemade horseradish sauce,
let's do it.
134
00:05:24,440 --> 00:05:25,480
Let's do it.
135
00:05:25,560 --> 00:05:27,520
So, what goes into...
I mean, obviously, horseradish.
136
00:05:27,600 --> 00:05:31,040
Freshly grated horseradish,
sour cream, cayenne pepper,
137
00:05:31,120 --> 00:05:34,840
salt and pepper, bit of lemon juice
and a bit of cider vinegar.
138
00:05:34,920 --> 00:05:37,840
(CHEERFUL MUSIC)
139
00:05:37,920 --> 00:05:41,320
Right, so you can taste,
then let's...
140
00:05:41,400 --> 00:05:44,080
I wanna just one second,
no shame in my game.
141
00:05:48,080 --> 00:05:50,920
Can I steal this and go
to that fishmonger's hall
142
00:05:51,000 --> 00:05:53,800
and have this on every shrimp
till the day I die?
143
00:05:53,880 --> 00:05:57,480
This is like white cocktail sauce,
this is white gold.
144
00:05:57,560 --> 00:05:58,600
OK?
145
00:05:58,680 --> 00:06:00,240
This is bloody delicious.
146
00:06:00,320 --> 00:06:01,400
Right, let's go, sir.
147
00:06:03,920 --> 00:06:05,440
And...
148
00:06:05,520 --> 00:06:06,520
there you go.
149
00:06:06,600 --> 00:06:08,520
Whoo whee, may I?
150
00:06:08,600 --> 00:06:10,120
Of course you can.
151
00:06:10,200 --> 00:06:11,200
(CHEERFUL MUSIC)
152
00:06:11,280 --> 00:06:13,800
# The man's got the power
With no eggs and flour
153
00:06:13,880 --> 00:06:16,240
# When you got hunger needs
And you're in Leeds
154
00:06:16,320 --> 00:06:18,360
# With the most to most
With coast to coast
155
00:06:18,440 --> 00:06:20,640
# When you need that roast.
156
00:06:20,720 --> 00:06:22,760
# That's that Yorkshire
Pudding wrap! #
157
00:06:22,840 --> 00:06:24,920
Alright, I am deeply grateful.
158
00:06:25,000 --> 00:06:26,240
And I hope it stands up to the test
159
00:06:26,320 --> 00:06:27,400
I'm sure it will.
160
00:06:27,480 --> 00:06:29,080
And not only am I deeply grateful,
I am deeply hungry,
161
00:06:29,160 --> 00:06:30,400
let's go and have a seat.
162
00:06:30,480 --> 00:06:33,480
(CHEERFUL MUSIC)
163
00:06:34,880 --> 00:06:36,680
Alright, I don't know
which end to eat this from.
164
00:06:36,760 --> 00:06:38,280
I am going to hold this
in with my finger.
165
00:06:44,560 --> 00:06:45,600
Mm.
166
00:06:45,680 --> 00:06:48,560
It's delicious
and its super-duper rich,
167
00:06:48,640 --> 00:06:51,240
and the meat is super tender.
168
00:06:51,320 --> 00:06:55,760
But to me, the real star of the show
is the Yorkie itself,
169
00:06:55,840 --> 00:06:58,040
and that insanely
good horseradish sauce.
170
00:06:58,120 --> 00:06:59,360
It's really amazing,
171
00:06:59,440 --> 00:07:04,120
I just don't know how anyone eats it
in anything less than a wet suit.
172
00:07:04,200 --> 00:07:06,120
I feel like you have to like hold
the plate on it,
173
00:07:06,200 --> 00:07:07,720
so, it doesn't come out the bottom.
174
00:07:11,640 --> 00:07:12,720
Mm...
175
00:07:14,120 --> 00:07:17,280
I don't know your work rate,
but if you need to work late,
176
00:07:17,360 --> 00:07:20,280
whatever you needin'
when it's time for your feedin'
177
00:07:20,360 --> 00:07:22,800
get your Yorkshire wrap at Kirkgate.
178
00:07:22,880 --> 00:07:25,000
And that is my Yorkshire rap.
179
00:07:27,040 --> 00:07:28,600
Maybe it's not traditional
180
00:07:28,680 --> 00:07:31,640
but I have had my Yorkshire pudding
in Yorkshire.
181
00:07:31,720 --> 00:07:35,240
The county is rich with heritage
and scenic beauty,
182
00:07:35,320 --> 00:07:38,280
from rolling hills,
to incredible coastline
183
00:07:38,360 --> 00:07:40,160
to contemporary cities.
184
00:07:40,240 --> 00:07:43,120
And the food here,
has a modern sensibility,
185
00:07:43,200 --> 00:07:45,280
but with a really
respectful connection
186
00:07:45,360 --> 00:07:46,800
to Yorkshire tradition.
187
00:07:46,880 --> 00:07:48,720
There is as perfect example of this,
188
00:07:48,800 --> 00:07:52,280
on the other side of Leeds
at a restaurant called The Owl.
189
00:07:52,360 --> 00:07:55,800
Chef patron Mark
combines traditional game,
190
00:07:55,880 --> 00:07:59,360
and locally grown veg
with a prodigious amount
191
00:07:59,440 --> 00:08:02,960
of modern culinary wizardry
to create elevated plates,
192
00:08:03,040 --> 00:08:05,840
that are equal parts hearty
and haute cuisine.
193
00:08:05,920 --> 00:08:09,960
Even the restaurant's aesthetic,
blends this stylish, modern interior
194
00:08:10,040 --> 00:08:12,080
with the ancient canal outside.
195
00:08:12,160 --> 00:08:14,640
Chef, what is the recipe called
today that we are making.
196
00:08:14,720 --> 00:08:17,720
Just gonna make a dish
of Yorkshire rabbit.
197
00:08:17,800 --> 00:08:20,520
This delicious dish
celebrates the flavour
198
00:08:20,600 --> 00:08:23,160
and the versatility
of the whole rabbit,
199
00:08:23,240 --> 00:08:25,480
the rabbit saddle is stuffed
and wrapped
200
00:08:25,560 --> 00:08:27,920
and served alongside
the decadent combo
201
00:08:28,000 --> 00:08:31,000
of rabbit ham
and rabbit pate on toast.
202
00:08:31,080 --> 00:08:32,720
I'm very happy about this,
203
00:08:32,800 --> 00:08:34,400
so what is the first step?
204
00:08:34,480 --> 00:08:36,920
We get
some nice wild rabbit like this
205
00:08:37,000 --> 00:08:38,320
and then we are going
to break it down.
206
00:08:38,400 --> 00:08:43,280
Now, the thing is, in America
we don't really do rabbit.
207
00:08:43,360 --> 00:08:47,080
In Yorkshire, are people
in the city into game meats?
208
00:08:47,160 --> 00:08:48,280
Sometimes, yes,
209
00:08:48,360 --> 00:08:50,120
sometimes some people
are scared to jump in,
210
00:08:50,200 --> 00:08:51,200
so, you have to help them.
211
00:08:51,280 --> 00:08:52,280
Exactly.
212
00:08:52,360 --> 00:08:56,560
Yeah, 'cause to me,
this is like watership down bad.
213
00:08:56,640 --> 00:08:58,920
Mark first removes the saddle
of the rabbit
214
00:08:59,000 --> 00:09:00,840
to use for another part of the dish.
215
00:09:00,920 --> 00:09:03,280
Then the back legs
and he debones them.
216
00:09:03,360 --> 00:09:06,440
This will be our rabbit ham
that goes on our rabbit on toast.
217
00:09:06,520 --> 00:09:09,520
The meat is rolled,
vacuum packed with soy sauce
218
00:09:09,600 --> 00:09:13,080
for a punch of umami and salt
and then it's ready to be cooked.
219
00:09:13,160 --> 00:09:17,120
What is the ideal like doneness
for rabbit?
220
00:09:17,200 --> 00:09:18,840
Its closest to medium
than it is rare.
221
00:09:18,920 --> 00:09:20,920
Thank god, OK good.
222
00:09:21,000 --> 00:09:24,120
The idea of raw bunny,
it's like I can feel like Gollum.
223
00:09:24,200 --> 00:09:25,360
(CHEERFUL MUSIC)
224
00:09:25,440 --> 00:09:27,880
We are gonna finish off
the rabbit saddle.
225
00:09:27,960 --> 00:09:29,640
So, first thing I do
is I take the York ham
226
00:09:29,720 --> 00:09:31,520
and I'm gonna blare it on.
227
00:09:31,600 --> 00:09:33,760
Is the flavour
kind of like prosciutto or...
228
00:09:33,840 --> 00:09:34,880
Yeah it's definitely like that
229
00:09:34,960 --> 00:09:37,240
so, it's got that kind of aged ham
kind of salty.
230
00:09:37,320 --> 00:09:38,320
Can I try some?
231
00:09:38,400 --> 00:09:41,160
That's crazy and this is a product
of England?
232
00:09:41,240 --> 00:09:42,320
Yeah.
233
00:09:45,440 --> 00:09:47,240
It's wild,
I have never had a ham like that.
234
00:09:47,320 --> 00:09:49,880
It's more buttery
while you are actually eating it.
235
00:09:49,960 --> 00:09:51,520
And a really nice texture too.
236
00:09:51,600 --> 00:09:54,400
It's really good land up here,
so all the animals are grey grazing,
237
00:09:54,480 --> 00:09:56,840
so, you're tasting
Yorkshire basically, aren't you?
238
00:09:56,920 --> 00:09:58,920
I love it.
Well, that's what I came to do.
239
00:09:59,000 --> 00:10:03,400
This is blended rabbit
with egg whites,
240
00:10:03,480 --> 00:10:05,440
cream, and then some breadcrumbs,
241
00:10:05,520 --> 00:10:07,520
so, this acts essentially
like a glue.
242
00:10:07,600 --> 00:10:08,920
So, our rabbit will stick to it.
243
00:10:09,000 --> 00:10:10,560
And then the next stage
is I take my rabbit.
244
00:10:10,640 --> 00:10:11,680
OK.
245
00:10:11,760 --> 00:10:13,200
I've got the livers,
and then I've got,
246
00:10:13,280 --> 00:10:16,480
er, some kidneys as well,
so, we get everything,
247
00:10:16,560 --> 00:10:17,560
just gonna roll it tight.
248
00:10:17,640 --> 00:10:20,800
That's wild,
and this is a profoundly high level
249
00:10:20,880 --> 00:10:22,360
of culinary skill to create this.
250
00:10:22,440 --> 00:10:23,960
So, this is a pig caul fat,
251
00:10:24,040 --> 00:10:26,240
so, it just basically
it's like a safety net.
252
00:10:26,320 --> 00:10:27,440
Not for the pig.
253
00:10:27,520 --> 00:10:28,840
No, not anymore.
254
00:10:28,920 --> 00:10:32,320
So, we are going to roll it tight.
So, this will be a nice shape.
255
00:10:32,400 --> 00:10:33,480
When we come back,
256
00:10:33,560 --> 00:10:35,160
I am gonna lay down
on this cutting board,
257
00:10:35,240 --> 00:10:37,720
and chef is gonna wrap
my mid-section.
258
00:10:37,800 --> 00:10:40,760
With the hams ready to come
out of the oven...
259
00:10:40,840 --> 00:10:43,320
So, this is the finished
rabbit ham product.
260
00:10:43,400 --> 00:10:45,760
It actually smells really nice.
261
00:10:45,840 --> 00:10:49,280
..the rabbit saddle
is ready to go in.
262
00:10:49,360 --> 00:10:52,800
After it's cooked through,
it goes into the pan to crisp up.
263
00:10:52,880 --> 00:10:54,840
I'm just gonna roll it round...
264
00:10:54,920 --> 00:10:56,400
Just look at that.
265
00:10:56,480 --> 00:10:57,600
..to get a nice colour.
266
00:10:58,800 --> 00:10:59,880
Oh, that browns fast.
267
00:10:59,960 --> 00:11:01,480
Yeah.
268
00:11:01,560 --> 00:11:03,720
And now we are just gonna pop
our butter in.
269
00:11:03,800 --> 00:11:06,160
And then our English carrots.
270
00:11:06,240 --> 00:11:08,640
So, you get nice roasted
meat flavour in the carrots.
271
00:11:08,720 --> 00:11:10,640
That's the stage I want it,
ready to go in the oven.
272
00:11:14,320 --> 00:11:15,360
Alright chef,
273
00:11:15,440 --> 00:11:20,480
I'm excited to try my first taste
of Yorkshire rabbit.
274
00:11:20,560 --> 00:11:23,520
Look, I'm not gonna lie,
I'm not a big rabbit eater.
275
00:11:23,600 --> 00:11:25,320
And I'm pretty apprehensive.
276
00:11:25,400 --> 00:11:28,320
But with skills like Mark has,
I'm sure I'm in good hands.
277
00:11:28,400 --> 00:11:30,960
So, I hop right in.
278
00:11:31,040 --> 00:11:32,760
See what I did there?
279
00:11:32,840 --> 00:11:34,800
Wow, that looks beautiful, chef.
280
00:11:34,880 --> 00:11:36,600
And then we've got you sauce.
281
00:11:36,680 --> 00:11:38,680
Oh! Oh, my gosh wow!
282
00:11:38,760 --> 00:11:40,520
And then also,
used the tops of the carrots
283
00:11:40,600 --> 00:11:42,040
to make a little pesto.
284
00:11:42,120 --> 00:11:44,640
And then the rabbit on toast,
with some of the other livers
285
00:11:44,720 --> 00:11:46,200
and the rabbit
we make a little pate.
286
00:11:46,280 --> 00:11:47,680
Thank you so much.
287
00:11:47,760 --> 00:11:48,920
Pleasure, just enjoy it.
288
00:11:49,000 --> 00:11:50,200
Alright.
289
00:11:50,280 --> 00:11:53,200
(CHEERFUL MUSIC)
290
00:11:53,280 --> 00:11:55,600
OK, wanna make sure
you get a little bit of everything.
291
00:12:02,480 --> 00:12:04,440
Mm, mm!
292
00:12:04,520 --> 00:12:06,120
Oh, man that's extraordinary.
293
00:12:06,200 --> 00:12:10,040
The textures,
that crispy outside, super moist,
294
00:12:10,120 --> 00:12:13,840
super soft buttery creamy interior.
295
00:12:13,920 --> 00:12:15,320
That alone is really great.
296
00:12:15,400 --> 00:12:17,440
That carrot pesto lifts the dish.
297
00:12:17,520 --> 00:12:21,040
And I also love when chefs
can cook a vegetable like carrot
298
00:12:21,120 --> 00:12:22,680
and it still has a bit of bite.
299
00:12:25,160 --> 00:12:26,240
Mm.
300
00:12:28,240 --> 00:12:31,560
It feels like autumn is the best way
I can describe it.
301
00:12:32,560 --> 00:12:34,480
So, we have the rabbit ham
302
00:12:34,560 --> 00:12:36,480
which I didn't think was a thing
that existed.
303
00:12:43,160 --> 00:12:45,400
It's delicious
that is really delicious.
304
00:12:45,480 --> 00:12:47,320
Fried toast, always good, right?
305
00:12:47,400 --> 00:12:49,840
The mousse is really really light.
306
00:12:49,920 --> 00:12:53,280
So, if you want to know
who can make me enjoy eating rabbit,
307
00:12:53,360 --> 00:12:56,880
blow my mind and give me
a true taste of Yorkshire?
308
00:12:56,960 --> 00:12:58,880
Who? The Owl, that's who.
309
00:13:04,160 --> 00:13:05,760
(CHEERFUL MUSIC)
310
00:13:05,840 --> 00:13:09,440
I'm travelling to places
all across Britain sampling
311
00:13:09,520 --> 00:13:12,760
one legendary name sake food
after another.
312
00:13:12,840 --> 00:13:14,760
I've had my Yorkshire pudding
in Yorkshire,
313
00:13:14,840 --> 00:13:17,120
so now I am exploring even more
314
00:13:17,200 --> 00:13:19,160
of Kirkgate market
in the heart of Leeds.
315
00:13:19,240 --> 00:13:21,280
(CHEERFUL MUSIC)
Oh, wow.
316
00:13:21,360 --> 00:13:24,240
It's one of the largest
indoor markets in Europe,
317
00:13:24,320 --> 00:13:27,560
a true foodie paradise
for a gastronaut like me.
318
00:13:27,640 --> 00:13:28,840
A Yorkshire Curd tart
319
00:13:28,920 --> 00:13:31,160
I haven't heard
of any of these things.
320
00:13:31,240 --> 00:13:33,040
Flake cake. Carrot cake.
321
00:13:33,120 --> 00:13:37,160
It's been a quintessential part
of Leeds for over 160 years.
322
00:13:37,240 --> 00:13:40,640
That's the Marks and Spencer clock,
got to take a picture of it, guys.
323
00:13:42,840 --> 00:13:46,200
Serving up everything
from Crostations to cake.
324
00:13:47,480 --> 00:13:48,800
I've heard of Eccles cakes.
325
00:13:48,880 --> 00:13:51,160
And I've come here
for my very first taste
326
00:13:51,240 --> 00:13:53,160
of an iconic slice of Yorkshire.
327
00:13:53,240 --> 00:13:55,280
Yorkshire parkin please.
There you go.
328
00:13:55,360 --> 00:13:56,400
Thank you very much thank you.
329
00:13:56,480 --> 00:13:58,400
Thank you, cheers.
330
00:13:58,480 --> 00:14:00,920
Is this a no parking zone.
331
00:14:01,000 --> 00:14:03,640
If I eat this in here
is it public parking?
332
00:14:03,720 --> 00:14:06,920
Huh? huh? Oh.
333
00:14:07,000 --> 00:14:10,400
Parkin is traditionally eaten
on Guy Fawkes night,
334
00:14:10,480 --> 00:14:11,800
and in 19th century Leeds,
335
00:14:11,880 --> 00:14:15,240
the 5th of November
was even known as Parkin day,
336
00:14:15,320 --> 00:14:17,920
this sumptuous squishy cake is baked
337
00:14:18,000 --> 00:14:21,080
and left for at least three days,
to allow it to soften
338
00:14:21,160 --> 00:14:24,000
so, it can get its characteristic
stickiness.
339
00:14:24,080 --> 00:14:26,320
I've seen a lot of things
I've never seen before,
340
00:14:26,400 --> 00:14:31,000
this same place,
does jacket potatoes with tuna fish,
341
00:14:31,080 --> 00:14:32,680
my brain is exploding.
342
00:14:32,760 --> 00:14:35,080
I am trying to eat this cake
to keep calm.
343
00:14:35,160 --> 00:14:37,080
Parkin cake, from what I understand,
344
00:14:37,160 --> 00:14:42,720
the ingredients are flour, molasses,
um, and oatmeal.
345
00:14:42,800 --> 00:14:44,960
Oh, yeah, super-duper sticky.
346
00:14:46,480 --> 00:14:48,680
Super moist, which I really like.
347
00:14:48,760 --> 00:14:51,600
(CHEERFUL MUSIC)
348
00:14:51,680 --> 00:14:52,760
Mm.
349
00:14:55,080 --> 00:14:58,520
It's a texture
of a less than moist brownie
350
00:14:58,600 --> 00:15:00,840
still moist, though...
351
00:15:00,920 --> 00:15:03,400
mild gingerbread...
352
00:15:03,480 --> 00:15:05,760
with a centre
like an oatmeal cookie.
353
00:15:05,840 --> 00:15:07,320
In fact,
you can actually see the oats,
354
00:15:07,400 --> 00:15:09,880
and you can see that they settled
at the bottom of it.
355
00:15:11,080 --> 00:15:13,920
Hey, guys, look, parallel parkin'.
356
00:15:16,440 --> 00:15:17,480
No?
357
00:15:17,560 --> 00:15:20,480
This is an argument for having a cup
of tea on you at all times.
358
00:15:23,800 --> 00:15:25,600
I love a sticky toffee pudding,
359
00:15:25,680 --> 00:15:27,760
and lord knows
you can see on my thumb
360
00:15:27,840 --> 00:15:30,480
that this is proper sticky.
361
00:15:30,560 --> 00:15:33,560
My rating on the parkin cake?
Thumbs up.
362
00:15:33,640 --> 00:15:36,280
But what's cake without tea?
363
00:15:36,360 --> 00:15:39,000
Brits certainly love their tea,
364
00:15:39,080 --> 00:15:42,480
drinking over 165 million cups
365
00:15:42,560 --> 00:15:45,400
of it every single day, so.
366
00:15:45,480 --> 00:15:47,120
For my final bite in Leeds,
367
00:15:47,200 --> 00:15:51,480
I've decided to see
how head chef Sam at the Empire Cafe
368
00:15:51,560 --> 00:15:53,880
is using the traditional
Yorkshire brew,
369
00:15:53,960 --> 00:15:57,520
to create
a very none traditional desert.
370
00:15:57,600 --> 00:15:59,080
What are we making today, chef?
371
00:15:59,160 --> 00:16:01,120
We are making our Yorkshire tea
372
00:16:01,200 --> 00:16:03,720
inspired desert,
which is a vegan desert,
373
00:16:03,800 --> 00:16:06,680
it's a waffle that is served
with a brown bread cream
374
00:16:06,760 --> 00:16:09,560
with brown bread crumbs in,
um, and a Yorkshire tea foam.
375
00:16:09,640 --> 00:16:11,000
Yorkshire tea foam?
376
00:16:11,080 --> 00:16:14,640
Yeah, we kind of wanted to mix
in those more traditional elements
377
00:16:14,720 --> 00:16:16,760
of Yorkshire into our deserts.
378
00:16:16,840 --> 00:16:18,200
Alright, I love it.
379
00:16:18,280 --> 00:16:22,160
The cafe itself has been standing
for over 100 years.
380
00:16:22,240 --> 00:16:26,640
It was given a new lease on life
in 2022 when Sam took it over,
381
00:16:26,720 --> 00:16:30,240
offering everything from a breakfast
bap and a cup of tea,
382
00:16:30,320 --> 00:16:32,280
to a steak tartar and a cocktail.
383
00:16:32,360 --> 00:16:37,120
The food is tasty, exciting,
uses local and seasonal ingredients,
384
00:16:37,200 --> 00:16:39,960
and it's grabbing
everyone's attention.
385
00:16:40,040 --> 00:16:43,320
So, first things first,
we are gonna make the waffle mix.
386
00:16:43,400 --> 00:16:44,520
So,
what have we got in there already?
387
00:16:44,600 --> 00:16:46,600
Some plain flour and some yeast.
OK.
388
00:16:46,680 --> 00:16:49,520
I've got some black treacle in here.
389
00:16:49,600 --> 00:16:51,560
So, that's what we call molasses.
Yeah.
390
00:16:51,640 --> 00:16:53,160
May I just try some?
I have never had English molasses.
391
00:16:53,240 --> 00:16:54,320
Course you can.
392
00:16:57,280 --> 00:16:58,520
That's really nice.
393
00:16:58,600 --> 00:16:59,800
What are waffles like in the US?
394
00:16:59,880 --> 00:17:03,880
It varies, right, so you have
some that are yeast heavy,
395
00:17:03,960 --> 00:17:08,240
really raised fluffy kind of like
a judo mat.
396
00:17:08,320 --> 00:17:10,680
Generally speaking,
I find the European waffles,
397
00:17:10,760 --> 00:17:13,840
like specially Belgian waffles
are pretty much like
398
00:17:13,920 --> 00:17:16,480
the apex predator
of the waffle kingdom. (LAUGHS)
399
00:17:16,560 --> 00:17:19,560
(CHEERFUL MUSIC)
400
00:17:20,920 --> 00:17:22,160
(SPEAKS INDISTINCTLY)
401
00:17:26,880 --> 00:17:29,440
And so that's all mixed in,
it's nice and smooth now,
402
00:17:29,520 --> 00:17:31,040
so, we leave that out for about
for about three hours.
403
00:17:31,120 --> 00:17:32,200
So, that's essentially like
a proofing process.
404
00:17:32,280 --> 00:17:33,280
Yeah.
405
00:17:33,360 --> 00:17:37,000
And by the magic of television,
the prove is in the pudding.
406
00:17:37,080 --> 00:17:38,640
That's been made yesterday.
407
00:17:38,720 --> 00:17:39,920
It's almost like beer.
408
00:17:40,000 --> 00:17:41,120
Yeah.
409
00:17:41,200 --> 00:17:44,320
So, put a little bit of mixture
in there, we leave that in there.
410
00:17:44,400 --> 00:17:45,720
I give it three minutes.
411
00:17:45,800 --> 00:17:47,480
(CHEERFUL MUSIC)
412
00:17:47,560 --> 00:17:49,760
You know my great granddad, William
was from Leeds born in Leeds.
413
00:17:49,840 --> 00:17:50,880
Oh, wow.
414
00:17:50,960 --> 00:17:53,400
Yeah, he was a...a tailor
he made policeman uniforms.
415
00:17:53,480 --> 00:17:54,480
Right, yeah yeah.
416
00:17:54,560 --> 00:17:57,560
And realising that
I have a family tie to this city,
417
00:17:57,640 --> 00:18:01,240
believes that I am experiencing
at least culinarily
418
00:18:01,320 --> 00:18:03,600
has profound ties
to that which he had,
419
00:18:03,680 --> 00:18:05,040
like Yorkshire Parkin cake.
420
00:18:05,120 --> 00:18:06,680
Yorkshire pudding, of course.
421
00:18:06,760 --> 00:18:09,400
Even like this tea and I think that
that's kind of amazing.
422
00:18:09,480 --> 00:18:10,480
Is that almost ready?
423
00:18:10,560 --> 00:18:12,200
Almost ready just going to give it
a little flick.
424
00:18:12,280 --> 00:18:15,640
We move on. And Sam starts making
the phenomenal tea foam.
425
00:18:15,720 --> 00:18:17,520
It needs to taste
like a sweet cup of tea
426
00:18:17,600 --> 00:18:20,000
that you'd have
after a bad accident.
427
00:18:21,120 --> 00:18:23,160
So, in the UK,
if you have a bad accident,
428
00:18:23,240 --> 00:18:26,880
or you have a bad time
the medicine is a sweet cup of tea.
429
00:18:26,960 --> 00:18:27,960
I didn't know this.
430
00:18:28,040 --> 00:18:29,040
Yeah.
(CHUCKLES)
431
00:18:29,120 --> 00:18:32,120
In America, it tends to be Xanax.
(LAUGHS)
432
00:18:32,200 --> 00:18:34,040
Dairy free milk and cream
433
00:18:34,120 --> 00:18:37,000
are added to the pan to warm
along with some sugar.
434
00:18:37,080 --> 00:18:39,680
And, er, isn't there supposed to be
some tea?
435
00:18:39,760 --> 00:18:40,880
This is loose leaf.
436
00:18:43,320 --> 00:18:44,360
Mm,
437
00:18:44,440 --> 00:18:46,680
in America, it's like what kind
of tea do you have?
438
00:18:46,760 --> 00:18:48,920
We have tea in bags.
439
00:18:49,000 --> 00:18:51,080
You want that tea or not?
440
00:18:51,160 --> 00:18:52,880
So, that's done now,
we drain that off.
441
00:18:56,600 --> 00:18:57,960
That is delightful.
442
00:18:58,040 --> 00:19:00,200
That tastes like Christmas to me.
Yeah.
443
00:19:00,280 --> 00:19:03,520
That is somewhere between caramel
444
00:19:03,600 --> 00:19:06,120
and gingerbread dunked in tea.
445
00:19:06,200 --> 00:19:07,240
Yeah.
446
00:19:07,320 --> 00:19:08,360
That's...that's killer.
447
00:19:08,440 --> 00:19:09,480
So,
we are just gonna plate the desert.
448
00:19:09,560 --> 00:19:10,560
Plate away.
449
00:19:10,640 --> 00:19:13,880
The waffle serves as the base
for the brown bread cream,
450
00:19:13,960 --> 00:19:15,800
which is made
from whipped coconut cream
451
00:19:15,880 --> 00:19:17,720
and actual brown breadcrumbs.
452
00:19:17,800 --> 00:19:21,840
The tea mixture then gets poured
into a syphon gun and charged.
453
00:19:21,920 --> 00:19:23,000
And this is the fun bit.
454
00:19:30,080 --> 00:19:31,720
No, it's OK I'll taste it off
my coat.
455
00:19:31,800 --> 00:19:34,080
(LAUGHS)
Yeah, it's gone everywhere.
456
00:19:34,160 --> 00:19:36,560
Right do want to stand back
for this one?
457
00:19:36,640 --> 00:19:37,720
Oh.
458
00:19:39,000 --> 00:19:40,480
This has been Adam Richman
eats Britain.
459
00:19:43,560 --> 00:19:45,480
There we go.
460
00:19:45,560 --> 00:19:46,640
Ooh!
461
00:19:47,920 --> 00:19:48,920
(CHEERFUL MUSIC)
462
00:19:49,000 --> 00:19:52,680
You know I need to stop waffling,
and dive into this craziness.
463
00:19:52,760 --> 00:19:55,720
Let me get
a bit of foam bit of the waffle,
464
00:19:55,800 --> 00:19:57,480
bit of that brown bread cream.
465
00:20:03,000 --> 00:20:04,520
Mm.
466
00:20:04,600 --> 00:20:05,680
Wow.
467
00:20:05,760 --> 00:20:09,880
I love the little bit of brown bread
crumb on top,
468
00:20:09,960 --> 00:20:11,240
what the waffle does...
469
00:20:15,320 --> 00:20:16,920
it's like a flavour sponge,
470
00:20:17,000 --> 00:20:18,680
it's like there is no texture
to the brown bread
471
00:20:18,760 --> 00:20:19,800
'cause it's cream, right?
472
00:20:19,880 --> 00:20:22,600
There is no liquid to the tea
'cause it's foam.
473
00:20:22,680 --> 00:20:25,360
That the waffle ends up
being the one texture
474
00:20:25,440 --> 00:20:27,840
that all these other things
can play off of.
475
00:20:27,920 --> 00:20:30,160
I mean, we're OK we have foam tea.
476
00:20:31,480 --> 00:20:34,320
You weirdos have foam shrimp
and foam bananas.
477
00:20:34,400 --> 00:20:36,600
This is the least weird thing
you can foam.
478
00:20:37,920 --> 00:20:40,920
(CHEERFUL MUSIC)
479
00:20:42,760 --> 00:20:47,440
Exploring Yorkshire fork first
was an amazing adventure culinarily.
480
00:20:47,520 --> 00:20:52,640
I've learned that Yorkshire Parkin
is delicious and profoundly sticky.
481
00:20:52,720 --> 00:20:55,560
I've learned
that you get suddenly sprayed
482
00:20:55,640 --> 00:20:59,160
by an excessive amount
of Yorkshire tea foam,
483
00:20:59,240 --> 00:21:01,360
you need to laugh and roll
with the punches.
484
00:21:01,440 --> 00:21:03,200
And ultimately, I've realised
485
00:21:03,280 --> 00:21:06,960
that you absolutely have to push
yourself out of your comfort zone
486
00:21:07,040 --> 00:21:09,800
when you're exploring,
because you never know.
487
00:21:09,880 --> 00:21:12,160
That very thing that freaks you out,
488
00:21:12,240 --> 00:21:17,000
might end up being one of the best
bites you've ever had.
489
00:21:17,080 --> 00:21:20,120
This is a place
that connects with me personally.
490
00:21:20,200 --> 00:21:22,960
My name is Adam Richman
from Brooklyn, New York.
491
00:21:23,040 --> 00:21:27,600
I'm the grandson of Gilda Davis,
writer from Brooklyn, New York.
492
00:21:27,680 --> 00:21:30,440
And she's the daughter
of William Davis,
493
00:21:30,520 --> 00:21:32,360
from Leeds, Yorkshire, UK.
494
00:21:34,200 --> 00:21:35,320
Salad cream.
495
00:21:35,400 --> 00:21:36,400
I'd like to try it
496
00:21:36,480 --> 00:21:38,320
with a sausage roll.
497
00:21:46,840 --> 00:21:47,840
It gets creamy,
498
00:21:47,920 --> 00:21:50,160
but then it gets sour so fast.
499
00:21:50,240 --> 00:21:52,080
(COUGHS)
500
00:21:55,040 --> 00:21:56,960
Like really strong pickle juice
501
00:21:57,040 --> 00:21:58,960
and licking a 9-volt battery.
502
00:21:59,040 --> 00:22:01,040
Captioned by AI-Media
ai-media.tv38203
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.