Original subtitles

ADAM VOICEOVER: I'm Adam Richman, global food explorer.

I have 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'm using the map as my menu...

If I'm in Eton, I have to try Eton Mess.

..eating my way around the country,

place by delicious place.

Eating earl of a sandwich, sandwich in Sandwich.

Bakewell 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'm hungry.

Whoa!

This is Adam Richman Eats Britain!

(CHEERFUL MUSIC)

Right now, I'm in the North of England,

in the county of Yorkshire,

and it's my first visit

and my first chance to explore a place

that my family is connected to.

But where do I start?

Yorkshire tea? Yorkshire parkin.

I am gonna go with one of the UK's top ten favourite foods,

Yorkshire puddin'.

Yorkshire is the biggest county in Britain,

so, heading to its biggest city, Leeds, is a no brainer.

And here in Kirkgate Market,

there's a stall that's serving up mouth-watering Yorkshire puddings,

in a deliciously different way.

The Yorkshire puds that Mike makes at the Yorkshire Wrap company,

look very different to the ones you would be used to seeing

on your roast dinner.

But I've been assured that they have the same glorious taste,

just in a different shape.

29.

29 if you don't come, I'm taking it.

(LAUGHS)

Alright, you got lucky there, 29.

Enjoy, boss. Thank you.

Alright, So, first of all this is a big day for me,

because my great granddad

came from Leeds.

So, to think like, that he walked

this market stall

is pretty amazing to me.

But, what is it that sets the Yorkshire Wrap Company,

Yorkshire Wrap apart?

I've heard that yours is exceptional.

Everything I do is homemade, on site here.

I make all my homemade Yorkshires,

the gravy, the meat's all cooked on site.

OK, that sounds insanely delicious. Would you make me one?

Slow roast beef course I can, man.

Oh, slow roast beef, can you imagine this?

We are gonna get slow roast beef,

Yorkshire pudding, made in Leeds,

where my family hails from.

Pretty exciting, just play it cool, everyone.

Play it cool.

Thank you, some of my finest work.

The wrap is filled with slow roasted beef,

red cabbage and onions, all enrobed in rich, silky gravy.

And these are no ordinary Yorkshire puddings.

Right, So, these are the homemade,

Yorkshire pudding wraps.

I've never seen them like that,

I usually just see a sort of cupcake shape.

Yeah.

Mike has been at the market

selling his tasty Yorkshire pudding wraps

for seven years.

This is straight out of the oven.

Straight out the oven.

So, we don't use these as fresh. Oh, you don't.

No, because they are a tiny little bit crispy.

When the Yorkshire puddings are portioned, they're left to cool.

And then to serve,

the pliable puddings go back into the oven,

which makes them easier to roll.

May I try one while it's hot?

Yeah, course you can. Go for it, boss. Yeah.

This is amazing.

Love it, the Yorkshire Pudding bookmark.

Why would you even bother reading?

(LAUGHS) I mean, kids still read.

Alright.

Dude.

I know you use less eggs,

it's... I don't know how you did it,

like it's almost like a little mini quiche in here.

Yeah yeah yeah.

Faintly sweet, really custardy

I don't even know we really need to fill this,

this could just be a fun segment of me

just eating this giant rectangle of love.

Yorkshire puddings used to be known as dripping puddings,

as the batter was placed under roasting meats,

to catch the cooking juices and fats.

In years gone by, meat was more expensive,

so, the puddings were served first to fill you up.

So, I will start with slow roast beef.

So, it's roasted overnight.

12 hours.

It's kind of amazing, 'cause this is something

that people are getting quickly at like a market stall

and they don't realise how much hard work it takes.

The raw veggies are added to the roast

which is crispy and caramelising on the flat top,

and then this beautiful gravy avalanche.

Now, tell me a little bit about this gravy.

Nice and thick, so, it's made from the stock

that the meat is roasted in overnight.

So, it's like a stir-fried Sunday roast.

I love it.

Even the technique you're using

is so much like Mongolian barbeque which is cool.

Like using it on the flat top, spreading it out

Yeah. Right, let's go.

(CHEERFUL MUSIC)

Ooh!

Are you hungry? I am not gonna say potted meat.

Are you hungry? There you go.

Looking at it, definitely.

Now, it's time to add the homemade horseradish sauce.

Homemade horseradish sauce, let's do it.

Let's do it.

So, what goes into... I mean, obviously, horseradish.

Freshly grated horseradish, sour cream, cayenne pepper,

salt and pepper, bit of lemon juice and a bit of cider vinegar.

(CHEERFUL MUSIC)

Right, so you can taste, then let's...

I wanna just one second, no shame in my game.

Can I steal this and go to that fishmonger's hall

and have this on every shrimp till the day I die?

This is like white cocktail sauce, this is white gold.

OK?

This is bloody delicious.

Right, let's go, sir.

And...

there you go.

Whoo whee, may I?

Of course you can.

(CHEERFUL MUSIC)

# The man's got the power With no eggs and flour

# When you got hunger needs And you're in Leeds

# With the most to most With coast to coast

# When you need that roast.

# That's that Yorkshire Pudding wrap! #

Alright, I am deeply grateful.

And I hope it stands up to the test

I'm sure it will.

And not only am I deeply grateful, I am deeply hungry,

let's go and have a seat.

(CHEERFUL MUSIC)

Alright, I don't know which end to eat this from.

I am going to hold this in with my finger.

Mm.

It's delicious and its super-duper rich,

and the meat is super tender.

But to me, the real star of the show is the Yorkie itself,

and that insanely good horseradish sauce.

It's really amazing,

I just don't know how anyone eats it in anything less than a wet suit.

I feel like you have to like hold the plate on it,

so, it doesn't come out the bottom.

Mm...

I don't know your work rate, but if you need to work late,

whatever you needin' when it's time for your feedin'

get your Yorkshire wrap at Kirkgate.

And that is my Yorkshire rap.

Maybe it's not traditional

but I have had my Yorkshire pudding in Yorkshire.

The county is rich with heritage and scenic beauty,

from rolling hills, to incredible coastline

to contemporary cities.

And the food here, has a modern sensibility,

but with a really respectful connection

to Yorkshire tradition.

There is as perfect example of this,

on the other side of Leeds at a restaurant called The Owl.

Chef patron Mark combines traditional game,

and locally grown veg with a prodigious amount

of modern culinary wizardry to create elevated plates,

that are equal parts hearty and haute cuisine.

Even the restaurant's aesthetic, blends this stylish, modern interior

with the ancient canal outside.

Chef, what is the recipe called today that we are making.

Just gonna make a dish of Yorkshire rabbit.

This delicious dish celebrates the flavour

and the versatility of the whole rabbit,

the rabbit saddle is stuffed and wrapped

and served alongside the decadent combo

of rabbit ham and rabbit pate on toast.

I'm very happy about this,

so what is the first step?

We get some nice wild rabbit like this

and then we are going to break it down.

Now, the thing is, in America we don't really do rabbit.

In Yorkshire, are people in the city into game meats?

Sometimes, yes,

sometimes some people are scared to jump in,

so, you have to help them.

Exactly.

Yeah, 'cause to me, this is like watership down bad.

Mark first removes the saddle of the rabbit

to use for another part of the dish.

Then the back legs and he debones them.

This will be our rabbit ham that goes on our rabbit on toast.

The meat is rolled, vacuum packed with soy sauce

for a punch of umami and salt and then it's ready to be cooked.

What is the ideal like doneness for rabbit?

Its closest to medium than it is rare.

Thank god, OK good.

The idea of raw bunny, it's like I can feel like Gollum.

(CHEERFUL MUSIC)

We are gonna finish off the rabbit saddle.

So, first thing I do is I take the York ham

and I'm gonna blare it on.

Is the flavour kind of like prosciutto or...

Yeah it's definitely like that

so, it's got that kind of aged ham kind of salty.

Can I try some?

That's crazy and this is a product of England?

Yeah.

It's wild, I have never had a ham like that.

It's more buttery while you are actually eating it.

And a really nice texture too.

It's really good land up here, so all the animals are grey grazing,

so, you're tasting Yorkshire basically, aren't you?

I love it. Well, that's what I came to do.

This is blended rabbit with egg whites,

cream, and then some breadcrumbs,

so, this acts essentially like a glue.

So, our rabbit will stick to it.

And then the next stage is I take my rabbit.

OK.

I've got the livers, and then I've got,

er, some kidneys as well, so, we get everything,

just gonna roll it tight.

That's wild, and this is a profoundly high level

of culinary skill to create this.

So, this is a pig caul fat,

so, it just basically it's like a safety net.

Not for the pig.

No, not anymore.

So, we are going to roll it tight. So, this will be a nice shape.

When we come back,

I am gonna lay down on this cutting board,

and chef is gonna wrap my mid-section.

With the hams ready to come out of the oven...

So, this is the finished rabbit ham product.

It actually smells really nice.

..the rabbit saddle is ready to go in.

After it's cooked through, it goes into the pan to crisp up.

I'm just gonna roll it round...

Just look at that.

..to get a nice colour.

Oh, that browns fast.

Yeah.

And now we are just gonna pop our butter in.

And then our English carrots.

So, you get nice roasted meat flavour in the carrots.

That's the stage I want it, ready to go in the oven.

Alright chef,

I'm excited to try my first taste of Yorkshire rabbit.

Look, I'm not gonna lie, I'm not a big rabbit eater.

And I'm pretty apprehensive.

But with skills like Mark has, I'm sure I'm in good hands.

So, I hop right in.

See what I did there?

Wow, that looks beautiful, chef.

And then we've got you sauce.

Oh! Oh, my gosh wow!

And then also, used the tops of the carrots

to make a little pesto.

And then the rabbit on toast, with some of the other livers

and the rabbit we make a little pate.

Thank you so much.

Pleasure, just enjoy it.

Alright.

(CHEERFUL MUSIC)

OK, wanna make sure you get a little bit of everything.

Mm, mm!

Oh, man that's extraordinary.

The textures, that crispy outside, super moist,

super soft buttery creamy interior.

That alone is really great.

That carrot pesto lifts the dish.

And I also love when chefs can cook a vegetable like carrot

and it still has a bit of bite.

Mm.

It feels like autumn is the best way I can describe it.

So, we have the rabbit ham

which I didn't think was a thing that existed.

It's delicious that is really delicious.

Fried toast, always good, right?

The mousse is really really light.

So, if you want to know who can make me enjoy eating rabbit,

blow my mind and give me a true taste of Yorkshire?

Who? The Owl, that's who.

(CHEERFUL MUSIC)

I'm travelling to places all across Britain sampling

one legendary name sake food after another.

I've had my Yorkshire pudding in Yorkshire,

so now I am exploring even more

of Kirkgate market in the heart of Leeds.

(CHEERFUL MUSIC) Oh, wow.

It's one of the largest indoor markets in Europe,

a true foodie paradise for a gastronaut like me.

A Yorkshire Curd tart

I haven't heard of any of these things.

Flake cake. Carrot cake.

It's been a quintessential part of Leeds for over 160 years.

That's the Marks and Spencer clock, got to take a picture of it, guys.

Serving up everything from Crostations to cake.

I've heard of Eccles cakes.

And I've come here for my very first taste

of an iconic slice of Yorkshire.

Yorkshire parkin please. There you go.

Thank you very much thank you.

Thank you, cheers.

Is this a no parking zone.

If I eat this in here is it public parking?

Huh? huh? Oh.

Parkin is traditionally eaten on Guy Fawkes night,

and in 19th century Leeds,

the 5th of November was even known as Parkin day,

this sumptuous squishy cake is baked

and left for at least three days, to allow it to soften

so, it can get its characteristic stickiness.

I've seen a lot of things I've never seen before,

this same place, does jacket potatoes with tuna fish,

my brain is exploding.

I am trying to eat this cake to keep calm.

Parkin cake, from what I understand,

the ingredients are flour, molasses, um, and oatmeal.

Oh, yeah, super-duper sticky.

Super moist, which I really like.

(CHEERFUL MUSIC)

Mm.

It's a texture of a less than moist brownie

still moist, though...

mild gingerbread...

with a centre like an oatmeal cookie.

In fact, you can actually see the oats,

and you can see that they settled at the bottom of it.

Hey, guys, look, parallel parkin'.

No?

This is an argument for having a cup of tea on you at all times.

I love a sticky toffee pudding,

and lord knows you can see on my thumb

that this is proper sticky.

My rating on the parkin cake? Thumbs up.

But what's cake without tea?

Brits certainly love their tea,

drinking over 165 million cups

of it every single day, so.

For my final bite in Leeds,

I've decided to see how head chef Sam at the Empire Cafe

is using the traditional Yorkshire brew,

to create a very none traditional desert.

What are we making today, chef?

We are making our Yorkshire tea

inspired desert, which is a vegan desert,

it's a waffle that is served with a brown bread cream

with brown bread crumbs in, um, and a Yorkshire tea foam.

Yorkshire tea foam?

Yeah, we kind of wanted to mix in those more traditional elements

of Yorkshire into our deserts.

Alright, I love it.

The cafe itself has been standing for over 100 years.

It was given a new lease on life in 2022 when Sam took it over,

offering everything from a breakfast bap and a cup of tea,

to a steak tartar and a cocktail.

The food is tasty, exciting, uses local and seasonal ingredients,

and it's grabbing everyone's attention.

So, first things first, we are gonna make the waffle mix.

So, what have we got in there already?

Some plain flour and some yeast. OK.

I've got some black treacle in here.

So, that's what we call molasses. Yeah.

May I just try some? I have never had English molasses.

Course you can.

That's really nice.

What are waffles like in the US?

It varies, right, so you have some that are yeast heavy,

really raised fluffy kind of like a judo mat.

Generally speaking, I find the European waffles,

like specially Belgian waffles are pretty much like

the apex predator of the waffle kingdom. (LAUGHS)

(CHEERFUL MUSIC)

(SPEAKS INDISTINCTLY)

And so that's all mixed in, it's nice and smooth now,

so, we leave that out for about for about three hours.

So, that's essentially like a proofing process.

Yeah.

And by the magic of television, the prove is in the pudding.

That's been made yesterday.

It's almost like beer.

Yeah.

So, put a little bit of mixture in there, we leave that in there.

I give it three minutes.

(CHEERFUL MUSIC)

You know my great granddad, William was from Leeds born in Leeds.

Oh, wow.

Yeah, he was a...a tailor he made policeman uniforms.

Right, yeah yeah.

And realising that I have a family tie to this city,

believes that I am experiencing at least culinarily

has profound ties to that which he had,

like Yorkshire Parkin cake.

Yorkshire pudding, of course.

Even like this tea and I think that that's kind of amazing.

Is that almost ready?

Almost ready just going to give it a little flick.

We move on. And Sam starts making the phenomenal tea foam.

It needs to taste like a sweet cup of tea

that you'd have after a bad accident.

So, in the UK, if you have a bad accident,

or you have a bad time the medicine is a sweet cup of tea.

I didn't know this.

Yeah. (CHUCKLES)

In America, it tends to be Xanax. (LAUGHS)

Dairy free milk and cream

are added to the pan to warm along with some sugar.

And, er, isn't there supposed to be some tea?

This is loose leaf.

Mm,

in America, it's like what kind of tea do you have?

We have tea in bags.

You want that tea or not?

So, that's done now, we drain that off.

That is delightful.

That tastes like Christmas to me. Yeah.

That is somewhere between caramel

and gingerbread dunked in tea.

Yeah.

That's...that's killer.

So, we are just gonna plate the desert.

Plate away.

The waffle serves as the base for the brown bread cream,

which is made from whipped coconut cream

and actual brown breadcrumbs.

The tea mixture then gets poured into a syphon gun and charged.

And this is the fun bit.

No, it's OK I'll taste it off my coat.

(LAUGHS) Yeah, it's gone everywhere.

Right do want to stand back for this one?

Oh.

This has been Adam Richman eats Britain.

There we go.

Ooh!

(CHEERFUL MUSIC)

You know I need to stop waffling, and dive into this craziness.

Let me get a bit of foam bit of the waffle,

bit of that brown bread cream.

Mm.

Wow.

I love the little bit of brown bread crumb on top,

what the waffle does...

it's like a flavour sponge,

it's like there is no texture to the brown bread

'cause it's cream, right?

There is no liquid to the tea 'cause it's foam.

That the waffle ends up being the one texture

that all these other things can play off of.

I mean, we're OK we have foam tea.

You weirdos have foam shrimp and foam bananas.

This is the least weird thing you can foam.

(CHEERFUL MUSIC)

Exploring Yorkshire fork first was an amazing adventure culinarily.

I've learned that Yorkshire Parkin is delicious and profoundly sticky.

I've learned that you get suddenly sprayed

by an excessive amount of Yorkshire tea foam,

you need to laugh and roll with the punches.

And ultimately, I've realised

that you absolutely have to push yourself out of your comfort zone

when you're exploring, because you never know.

That very thing that freaks you out,

might end up being one of the best bites you've ever had.

This is a place that connects with me personally.

My name is Adam Richman from Brooklyn, New York.

I'm the grandson of Gilda Davis, writer from Brooklyn, New York.

And she's the daughter of William Davis,

from Leeds, Yorkshire, UK.

Salad cream.

I'd like to try it

with a sausage roll.

It gets creamy,

but then it gets sour so fast.

(COUGHS)

Like really strong pickle juice

and licking a 9-volt battery.

Captioned by AI-Media ai-media.tv