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Nevens English Food Tour S01E07 Episode 7 Engsub
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00:01We do do sponsor Nevins English Food Tour too. The gas part is only part of it.
00:42I'm on the final leg of my food tour in the north-east of England. This is Reby Castle in
00:48County Durham. It was built in the 14th century and it's considered to be one of England's most magnificent medieval
00:54castles.
00:57I heard a wild deer roam around the castle and later I'll be meeting the castle's chef to cook some
01:02venison. But first, I'm meeting guide Keith Simpson to learn a little bit more about the castle.
01:10Welcome to Reby Castle. Since 1190, only two families have owned this place. The Neville's from 1190 up to 1569
01:19when they gambled and lost everything in the rising of the north.
01:23And the vanes from roughly 1626 right up to now. Originally we think there was a large manor house on
01:29this site.
01:31But in the 14th century it was converted into the castle we pretty much see today. But John Neville in
01:37the 14th century built the castle around it.
01:39So we can see round and about there's a low parapet. Originally that was about 30 feet high and it
01:46was surrounded by a wet moat. So they constituted the outer defences of the castle.
01:51And then if you got past that, inside there were nine towers defending the heart of Reby which is the
01:58keep and the upper and lower halls.
02:00So sometimes people wonder if Reby is a proper castle. It most definitely was quite a difficult place to attack.
02:07So Keith, the walls behind you would have been originally the height of that first tower there.
02:10They would, absolutely. That was the outer defence. But once there was no threat, if you like, the outer walls
02:17were taken down so that you could have a view of the 18th century parkland which we have here today.
02:23So Keith, I noticed some red deer just out there.
02:26That's right. There's 220 acres of parkland out there and there are two herds of deer.
02:31The red are the biggest land mammal in the UK and the other herd in the park are fallow deer
02:37which are smaller, usually have dark coats but some coats are completely white.
02:42And they're wild animals, they're not farmed. And they're descendants we think of the herds which were here in medieval
02:48times with new stock introduced occasionally.
02:51And the numbers are managed by culling. And when a beast is culled, it's butchered locally and then it's either
02:58sold in the shop here at Reby or it's used in the Vinery Cafe.
03:02Well, let's go to the kitchen. Let's go.
03:16Thomas, lovely to meet you. And it's my first time cooking in a thousand year old kitchen.
03:20It's an experience to work in this type of kitchen. The last time it was used was 1954. You imagine
03:26like 30 chefs in this location.
03:2830 chefs in here. 30, yeah. And what are you going to make me? Obviously the venison here.
03:32So today we're going to be using our own produce. So we've got our own venison and we're using the
03:37loin because it's more delicate.
03:39We've got our own herbs from the Vinery and our own honey as well. Gorgeous.
03:43So we're going to make a marinade and a dressing to go with that. So what's the first thing you're
03:46going to do?
03:46We've already trimmed the meat, so that's ready to go. We're going to make a lovely marinade for you.
03:50So we're using the slow gin, which gives it an earthy sweetness to the marinade. Balsamic, because slow gin is
03:58very, very sweet.
03:59We add the balsamic for the acidity. We add the honey because it's a savory sweetness.
04:05And it also helps when you're cooking the venison to put a caramelization on top of it.
04:11This is the rosemary. Finally chop that. So we're using the pestle and water for the juniper.
04:16We're just grounding it down so the flavors of the berries will come out.
04:20And of course juniper is a classic kind of spice to use with venison, isn't it?
04:24Yeah. I try and play with sweet and sour with venison.
04:28Then we've got some whole grain mustard because we want the flavor and the texture as well.
04:33So we just put that and then we're just going to mix that together.
04:36Was venison always popular here in the estate?
04:38Yes, it was. Venison and longhorn beef.
04:41So it's all natural products that are grown on the estate and it allowed them to be self-sufficient.
04:45So we're just going to put the venison into a bowl.
04:48Just into a bowl. Lovely.
04:49And just pour that over.
04:50Pour the marinade over.
04:52So how long do you marinate the venison for?
04:54Around an hour. I wouldn't do more than an hour because you don't want to infuse too much into the
05:00venison.
05:00Because you still want the full flavor of the venison.
05:03So that's ready to go. We're going to make a salad.
05:05So the first thing we're going to do is we're going to shave the sprouts.
05:08All right.
05:09We're then going to zest the orange.
05:12We only need half an orange for this small amount of portion.
05:16When we finish the salad, I want to be able to add some orange segments to it.
05:20So we're just going to do the natural orange segments.
05:23Tom, an amazing kitchen here. I'm looking at all the copper.
05:27And then these big kind of poles on the ceiling. What are they for?
05:30So in the corner of the kitchen, they used to pull the venison up because you need to hang venison.
05:37And they used to infuse them in the natural smoke for about six days.
05:41God.
05:42So you imagine now, it's the late 1800s. That's when the light was put in.
05:46Before that, it was just a slit.
05:48Just those thin little pine windows.
05:49Just slits for the arrow slits.
05:51So it wasn't until the 1800s later that actually changed.
05:55So they would have been really dark.
05:57Really dark.
05:57So the only natural light was in the ceiling, the chimney.
06:01So that was the only extract for all the smoke as well.
06:04So it wouldn't be a pleasant kitchen to work in like you've got now with all the natural extractions.
06:09Extractions. And as you said, 30 shacks in here.
06:11Yeah. And no air con either.
06:14This apples from the walls of the castle.
06:18And this adds a slight bite to the salad as well.
06:21And the same marinade that we had for the venison, we're actually going to do for the dressing.
06:26So it's the same dressing.
06:28We're now at the stage where we're going to cook the venison.
06:30And how do you cook the venison? Because you have something already here.
06:33How do you cook?
06:33So we're going to actually pan fry it.
06:35So we've got a really scalding hot pan.
06:38We'll then cook it three minutes on each side.
06:41And then we'll let it rest for six minutes.
06:43No oven?
06:43No oven.
06:44The main thing I say to people when we're doing venison is,
06:48wherever you cook it for, you rest it for.
06:50Oh, very good.
06:51So we're ready to start plating.
06:53Okay.
06:53There's a lot of strong flavours with the mustard, the venison and the sprouts.
06:58So what I want to do is I want to put some creaminess to it and more acidity.
07:02So I'm using some creme fraiche.
07:03And we're going to add some fresh horseradish to it.
07:06Oh, yeah.
07:06So we're just going to mix that.
07:09Just do a natural sweep onto the plate.
07:11And as you can see, it's nice and rare.
07:13Yeah.
07:14And as you said, you utilise all the cuts, the slow cooked ones probably for the shoulder,
07:18is it, or different cuts like that.
07:20Yeah.
07:20So we do a lovely ragu and we're using the haunches and the shoulders.
07:24And that's your salad there.
07:25Lots of really good flavours here.
07:28We've got some pomegranate, the sweetness but earthiness as well.
07:30And then we've toasted some sunflower seeds and some pumpkin seeds for textures.
07:36Tom, that looks so colourful, so it does.
07:38Really beautiful.
07:39I'm dying to taste this venison.
07:40Took in and I'm going to enjoy it.
07:41Yeah, took in.
07:42Look at how tender that is.
07:44Like, it's a beautiful cut, isn't it?
07:45Yeah.
07:46Nice and delicate.
07:47And you're right, it has to be rare.
07:49Yeah.
07:49Nice and pink.
07:51So full of flavour.
07:52The horseradish works really good with it.
07:53Really, really enjoyed cook with you in this stunning kitchen.
07:56Thank you so much.
07:56It's been an absolute pleasure.
08:04I've come back to Newcastle, where I started my food tour around the northeast of England.
08:09The city is often associated with coal mining, railway engineering and shipbuilding.
08:14But the centre of Newcastle is also well-known for its stunning classical architecture, particularly
08:20the elegant streets in a part of the city known as Granger Town.
08:25I've brought you here to the centre of the modern city of Newcastle.
08:30Okay.
08:30If you like.
08:31So this is generally known as Granger Town.
08:33As you look around here, you'll see very, very distinctive architecture.
08:37I think it's not necessarily what a lot of visitors to Newcastle first expect.
08:41Industrial city.
08:42They're expecting it to be quite grim.
08:44Yeah.
08:44And actually, you've got all this beautiful sandstone kind of classical architecture.
08:48It goes back about 200 years.
08:50Beautiful.
08:50Beautiful.
08:51Back to the 1830s, most of this was built.
08:54And it was all the money coming in from industry and from coal mining in the area.
08:57And the people who ran Newcastle really wanted to show off that it was a modern, forward-looking town.
09:05And you'll notice all the signposts around here, all the street names have Granger Town underneath them.
09:10And Richard Granger was really the mastermind behind all of this.
09:13Okay.
09:13Him and a guy called John Dobson.
09:15They were the architect and the builder who made pretty much all of these buildings.
09:19You've got the wonderful Theatre Royal there.
09:21And all these lovely classical sandstone buildings stretch off down that nice curve.
09:27Designed to look like Regent Street.
09:28And it's, you know, and they wanted these beautiful wide boulevards and shopping streets.
09:32That, you know, all the people in their fancy top hats could go up and down and do their shopping
09:37in.
09:38The centrepiece of it, I suppose, is here, is the Grey's Monument.
09:42It was built in 1838, which is a monument to a local politician.
09:48A chap called Earl Grey.
09:50Is that the same person, the T?
09:51The T.
09:52The T fella.
09:53That is him.
09:54Very famous man all over the world.
09:56Very famous all over the world.
09:57Exactly.
09:58But mostly, yeah, for being the name of a brand of tea.
10:01The tea connection really is a kind of legend, almost, that the tea was first made for him.
10:06Okay.
10:06So this particular blend of tea.
10:08He lived not far from Newcastle in a place called Howick Hall, just to the north of here.
10:13And yeah, the tea with that very distinctive flavour, like the bergamot, supposed to have been made to work well
10:20with the water on his estate.
10:21Okay.
10:22And yeah, that's kind of what he's generally known for today.
10:24Which is kind of a shame, because he is also responsible for some of the great political reforms in Britain
10:32in the 1830s.
10:33He was the Prime Minister.
10:34And he was responsible for the Great Reform Act, which reformed British politics massively at the time.
10:41Allowed a lot of kind of common people to vote for the first time.
10:45And he's also responsible for the abolition of slavery in the British Empire.
10:51That's it.
10:51I didn't know any of this.
10:52Which is staggering really that, as I say, now he's remembered really for tea.
10:56And there's an Irish connection too, isn't there, with him?
10:59There is actually.
10:59So the monument was paid for by public subscription.
11:03So basically people signed up money to actually build this.
11:06It wasn't government money that did it.
11:08And if you look on the list of subscribers, one of the subscribers is Daniel O'Connell, who was an
11:14MP at the same time.
11:15So they were kind of political allies in the 1820s.
11:19They were pushing for things like Catholic emancipation.
11:22So to allow Catholics to become MPs and to vote for the first time.
11:26And then in the 1830s, the reforms, various political reforms, the abolition of slavery, they were working together on that.
11:34It is a very small city, so there's a lot packed into a small space.
11:38You know, you can walk around the whole city centre in kind of 25 minutes and see all sorts.
11:47We do, do sponsor this show, too.
11:59Just round the corner from Grey's Monument is a new castle institution, Fenix.
12:03It opened in 1882, where it's all clothes, materials and silk.
12:07It's now an apartment store with an amazing food hall.
12:17This really is an impressive food hall.
12:19A treasure trove of fantastic local and international produce.
12:23It's my kind of shop.
12:25But as Newcastle is so close to the sea, I've decided to focus on the seafood.
12:30The Saltwater Fish Company is a combined seafood bar and fishmonger,
12:35where an innovative new menu is created every day based on the catch.
12:39I'm here to taste today's specials.
12:44There you go.
12:45Richard, this looks amazing.
12:47I have to say, such a beautiful presentation.
12:49And an amazing concept within a food hall.
12:51People can sit here, watch the chefs at work.
12:53It's unique.
12:54The menu, I'm sure, can change every day.
12:55Yep, on the daily.
12:57So whatever we can get hold of the day before.
12:59And it'll go on the specials board.
13:01And when it's gone, it's gone.
13:02When it's gone, it's gone, yeah.
13:03So what do I start with?
13:04I mean, this is like...
13:04Oh, so you can go for the crispy sushi.
13:06Mm-hmm.
13:06With the Tuna Tata.
13:08And that's finished with nori and sesame.
13:12That's delicious.
13:13Mmm.
13:13Then you've got the curried scallop.
13:16Do you know what I love about the idea of this?
13:17Serving it in the shell?
13:18Yeah.
13:19So you've opened it, you've cooked it, placed it back on sea salt.
13:22Just baked it.
13:22Yeah, baked in the jospa.
13:23So what's on top again?
13:24So you've got the curried butter.
13:26Yeah.
13:26Then it's a nigella and tomato chutney.
13:29And it's just a couple of bits of a coriander.
13:31That is so tasty.
13:32Yeah, it's good.
13:33That lovely combination.
13:34Is there lime in that too?
13:35Lime, yeah.
13:36That is so elegant.
13:37The red bream crudo.
13:38Red bream, okay.
13:39So it's just been lightly cured.
13:41Then it's finished with a yuzu vinaigrette.
13:43Love that.
13:43So nice and fresh.
13:44Yeah, just fresh, punchy.
13:46That's delicious.
13:46Bit of a kick to it.
13:47Mmm.
13:48Then you've got the tuna carpaccio.
13:50And this is pepper on top, your wee capers.
13:52Yeah, stracciatella underneath.
13:53Nice and creamy.
13:54Yeah.
13:55And again, it's a light one, quite fresh.
13:57They're all so beautiful and they're all so different and unique.
13:59Yeah, yeah.
14:00Now king crab.
14:00Then at the front you've got the Norwegian king crab leg.
14:03I know this is expensive.
14:05That's what came on today.
14:06Look at it.
14:06Just for me.
14:07I mean, yeah, it's quite hard to get hold of.
14:09But we'll be lucky enough to get some.
14:11Wow.
14:11And I'm lucky enough to taste it.
14:12Yeah.
14:13Look at that.
14:13So how have you cooked this?
14:14Has this been on the grill?
14:15Yeah, just lightly on the grill, served with like a chilli and garlic butter.
14:19Yeah.
14:19Just keep it simple.
14:21Oh my god.
14:22Like it.
14:23Do I like it?
14:23I love it.
14:24It's just amazing.
14:26It's a real fun concept.
14:28Like you're here to shop, but also it's a food destination.
14:31Richard, it's fantastic.
14:31No, thank you very much for coming.
14:33Thank you for your time and I'm honestly blown away.
14:34You're a gentleman.
14:35Thank you very much.
14:36Thank you.
14:54Just across the road from Phoenix is another Newcastle institution, Greggs.
14:58It was set up in 1939 by John Gregg.
15:00It's such a success.
15:02It has 2,600 stores in the UK.
15:04To put that into context, McDonald's in the UK and Ireland have 1,500 stores.
15:09What they're famous and well known for is their sausage rolls, their vegan sausage rolls,
15:14their pies and their bakes.
15:15And I'm about to have my first ever Gregg sausage roll.
15:20Very tasty.
15:21You know, this is what I love about food tours.
15:23Coming up on a really expensive oyster, seafood across the road,
15:25coming to Greggs.
15:27They're both delicious.
15:32I've come to Ouseburn, an interesting part in Newcastle with a vibrant creative community.
15:38The Killin Cafe is a little unusual.
15:40As the name suggests, it's both a pottery and a restaurant.
15:44Plates and ceramics are a real passion of mine and so essential to the planning and presentation of my dishes.
15:51We realized that people wanted to come to a restaurant for an experience.
15:55So we gave away a whole year of free pottery classes.
15:59So if you came here and you ate with us, you could sign up to a pottery class.
16:03So in the end, we made over 20,000 vases, little pinch pots with customers that came in.
16:11And I remember I actually went to somebody's house and I saw one sitting on the mantelpiece, which was really
16:16nice.
16:16Well, you were very proud.
16:17Yeah, yeah, no, it was really nice because it gave us an opportunity for Killin to work in the way
16:23that we imagined it to.
16:24Where ceramics and making ceramics and making food and just simple food came together in the one space.
16:31Class, class. And you're going to show me how to make now something out here.
16:34I'm going to try my best.
16:35Yeah, so I saw you shaping the clay. What was the idea of doing that?
16:38Well, it's much easier if the clay's in a ball shape.
16:42OK.
16:43Because then, when you throw it onto the wheel, it's got less of a chance of flying off.
16:49So while the wheel's spinning, I'm going to throw this as hard as I can into the middle, like that.
16:54OK.
16:54And now, we're going to centre the clay on the wheel.
16:59It's the only restaurant in the world where the chefs have to make their own plates before surface.
17:04I love it.
17:04Well, it's very unique, isn't it?
17:06Now, friction's the enemy here. If your hand gets stuck to the clay, then you can imagine what happens when
17:12it's spinning.
17:12I know. OK.
17:13Now, the idea is not to centre the outside of the clay, but to get the bit that you can't
17:18see on the inside centred.
17:20So, put a little bit more water on there, and I'm just going to slowly push that shape out.
17:26Oh, that's so cool.
17:28Like that.
17:28And I'm actually just slowing the wheel down as I come up to the top.
17:34And I suppose every piece you make is unique.
17:37The idea of handmade ceramics is they're friendly. They're not supposed to be perfect. At least mine aren't.
17:43Yeah.
17:43You know, you want them to be different from ones that you can buy off the shelf that are all
17:47the same.
17:47Yeah. It's hypnotic.
17:48It is, yeah.
17:49Just the spinning and the way when you're doing your fingers and...
17:52And then with the cheese wire, confidently going to push that down on the wheel and pull it through the
17:57base.
17:57That's it.
17:58And then you leave your fingerprints on the bottom, but it's okay. You lift it off and then put it
18:03down.
18:04God.
18:04So then when we take the whole object and dip it in a bucket of liquid glaze, and then we
18:10fire it in the kiln to 1265 degrees Celsius, which is our namesake of the pottery company.
18:19That's it.
18:20That's incredible.
18:21You know what I'm really looking forward to?
18:22Is having some of your delicious food in one of your lovely bowls.
18:25The food is much better than the bowls.
18:27I'm looking forward to it.
18:30The Kilin Cafe is open from 10 in the morning to 11 at night, serving breakfast, lunch and dinner.
18:36And if that wasn't enough, you can come here for a great cup of coffee too.
18:40Breads such as focaccia, sourdough and pittas are made in-house, along with pastries, and Richard's mum Susan bakes the
18:48cafe's amazing cakes.
18:51Richard's brother Johnny invited me into the kitchen to see how he makes shakshuka.
18:56This looks like a generous portion, with two eggs on top.
18:59I haven't seen this done before, placing another serving dish on top, upside down, to act as a lid.
19:08Oh my god, that looks fantastic.
19:10Shakshuka, one of my favourite brunch dishes.
19:12Absolutely, mine as well.
19:13Is it?
19:14Is it?
19:14And is it very popular here now?
19:16Very popular indeed.
19:17So how do you finish it off now?
19:18We'll go straight in with a seasoned yoghurt.
19:22Mm-hmm.
19:22So this is Greek yoghurt.
19:24Yeah.
19:24And this is also turmeric, sumac, more spices, absolutely.
19:30It's also a bit of lemon juice for some acidity.
19:33Mm-hmm.
19:34Gorgeous.
19:34And it's also to bring the heat down from the Middle Eastern hot sauce.
19:38So next we'll finish with some zeta, sumac.
19:43Sumac.
19:44Yes.
19:44That gives a lovely floral, is it?
19:45Is it kind of like...
19:46Yes.
19:47Lovely.
19:48And then we'll just go on, a little bit of salt for the egg.
19:51Sounds beautiful.
19:52And looks beautiful.
19:53And what else in there?
19:54So here we just finish off, very basically, with some dill here.
19:58That's interesting, the dill.
20:00Johnny, this looks so colourful and delicious.
20:02I'm really looking forward to tasting it.
20:03Thank you so much.
20:04Very welcome.
20:14You know, I'm so looking forward to tasting this.
20:16Eggs are one of my favourite ingredients.
20:18Really interesting addition.
20:20It's something I love.
20:20And I suppose the whole thing is getting the eggs really lovely and soft.
20:25Isn't that beautiful?
20:27Wow.
20:27There's a lovely kick to it.
20:29I can see why the yoghurt's important.
20:31That is delicious.
20:32And you might think, oh, it's going to be very spicy, but it's so beautiful.
20:37So these are some of the mesa dishes that they do at night time.
20:40First of all, they bake all their own pita bread, their own focaccia.
20:43Like, the amount of detail.
20:44Like, you can see the oven there.
20:45Look at this.
20:46Beautiful, beautiful, lovely crust on it.
20:47Lovely and kind of spongy.
20:49So first of all, we have the hummus there.
20:51And the hummus is done with some olive oil.
20:53And again, we have a little bit of sumac.
20:55Lovely and smooth.
20:58Mmm.
20:59That's beautiful.
21:00So the next one we have is a sweet potato birani.
21:03And this is done with some sweet potato, walnuts, and then feta cheese.
21:08So he was saying the walnuts are right down at the bottom.
21:10So you have to go right down.
21:12I love feta cheese.
21:14The way it's crumbled.
21:15Like, it's so beautifully done.
21:19Mmm.
21:22Mmm.
21:22It's sweet, obviously.
21:24Lovely balance from the cheese.
21:26And then the seeds there.
21:28And again, dill.
21:29Dill is very interesting.
21:30That's delicious.
21:31The next one is the labnia.
21:33And this is a strained yoghurt.
21:35So it is with extra virgin olive oil.
21:37And olive oil is one of my favourite oils.
21:40Mmm.
21:41That's probably the freshest of the malts.
21:42But it is.
21:43And they're all so different.
21:44And see with the bread.
21:44This is so delicious.
21:48That was a great experience for me.
21:50To meet Richard.
21:51To see him making the pottery.
21:52And just hearing the story.
21:53How it all started for him.
21:54It was absolutely fantastic.
21:55And he's a real craftsman.
21:57And then going into the kitchen to meet his brother Johnny.
21:59Who created the beautiful food.
22:01Gorgeous balance of flavours and textures and spices.
22:04And then I got to meet their mother Susan.
22:07Who does all the home bacon.
22:08You know, coming from a family business.
22:10I can really connect with that.
22:11They work together.
22:12And they look out for one another.
22:13But they've achieved something absolutely brilliant.
22:15And I would so recommend.
22:16And hope to come back here.
22:23I've come to the end of my two week food tour.
22:25Of the north east of England.
22:26And I have to say.
22:27I loved every minute of it.
22:29The people were so warm.
22:30Friendly.
22:30Kind.
22:31And great fun.
22:33Of course.
22:34The main reason for being here is the food.
22:36And I've been spoiled for choice.
22:39Lobster in Banborough.
22:40Capers in Craster.
22:42And seafood in Phoenix.
22:43Earlier today.
22:45And then there was venison at Reby Castle.
22:48A really tasty pork pie in an inspiring farm shop.
22:52Some amazing starters.
22:53At the sixth restaurant in the famous Baltic building.
22:57Crispy pigs ears in the broad chair pub.
23:00Whisky flavoured creme brulee at Ad Geffrin.
23:03And melt in the mouth braised beef and oyster pie.
23:05At the small canteen.
23:11But as well as all the good food.
23:13There's so much to do here in the north east.
23:15Exploring castles by the sea.
23:17Visiting Holy Island.
23:19Cut off by the tide twice a day.
23:21And a trip in a motorcycle sidecar.
23:26I learned how whisky was made.
23:28Walked through some beautiful scenery.
23:31Visited the city of Durham.
23:33And its remarkable cathedral.
23:35And I drove a locomotive.
23:37Something I've always wanted to do.
23:38I swapped stories about Jack Charlton.
23:41Had great coffee.
23:43And met some wonderful people.
23:48At the end of my food tours.
23:49I always ask myself the same question.
23:51Would I come back?
23:52And I certainly will.
23:53I had so much fun.
23:55Here in the north east of England.
23:57Once in the north west west.
23:57Only a few.
24:14Fork the Deutschlands.
24:15Want a cross in the north east.
24:16Fork the Hilary.
24:26The
24:26Do, do sponsor Neven's English Food Tour, too.
24:30The gas part is only part of it.
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