%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Tattie Scone
Adam Richman Eats Britain - S1 - E10
Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.
Adam Richman Eats Britain: Season 1 - 10 Episode s
1x1 - Yorkshire Pudding
March 11, 2024
Adam ticks "Yorkshire Pudding in Yorkshire" off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.
1x2 - Sandwich
March 18, 2024
Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, 'The Cruffin'.
1x3 - Aberdeen Angus
March 25, 2024
In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.
1x4 - Bakewell Pudding
April 1, 2024
In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.
1x5 - Eton Mess
April 8, 2024
Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge
1x6 - Glamorgan Sausage
April 15, 2024
In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.
1x7 - Lancashire Hot Pot
April 22, 2024
Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.
1x8 - Cheddar
April 29, 2024
Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.
1x9 - Melton Mowbray Pork Pie
May 6, 2024
Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.
1x10 - Tattie Scone
May 13, 2024
Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.