[gentle music playing]
-Oh! -Hi. Hello!
[Phil] Oh my goodness.
-Wow! -This is my favorite.
-[Phil] This is a crème brûlée donut. -[woman] A crème brûlée. Yeah.
-[Phil] Can I taste that? -[woman] Of course!
[Phil giggles]
Mm!
I love the crackly on the top. What's that right there?
So that's vanilla custard.
-We make our own custard as well. -I want to break your glass.
[giggles]
Did you guys have this?
-Yeah! The day got a little better. -[laughs]
You finish that. I'm going up into chocolate.
Mm!
Wow! That's good!
-I got through the custard part. -[giggles]
[Phil] I'm moving on to Mississippi Mud Pie.
My son when he was, like, four, he just walked up to me for no reason,
and he said, "Hello, mud pie!"
[giggles]
"I call you mud pie because you're disgusting."
[woman and Richard laugh]
[upbeat theme music playing]
♪ A happy hungry man ♪
♪ Is traveling all across The sea and the land ♪
♪ He's trying to understand ♪
♪ The art of pasta Pork, chicken, and lamb ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing He asks in return ♪
♪ Somebody please, somebody please ♪
♪ Can somebody ♪
♪ Somebody feed Phil? ♪
♪ Somebody feed him now ♪
I was in Edinburgh first ten years ago just for a few days.
A little vacation with some friends.
And I thought it was just historically gorgeous.
I just fell in love with the cobblestone streets,
the hills and the lush greenery all around.
The castles and the deep, dark buildings set against the sometimes gloomy skies.
Very evocative of a time and a place long ago.
And so now I'm back!
And no surprise, Scotland is as stunning as ever.
What you will find surprising is the food.
[rock music playing]
Some food that, maybe, you weren't expecting to find here.
First, I want to kick off my visit
with some traditional hearty Scottish fare.
We're heading to a section of town called Leith, on Edinburgh's North Side,
for a proper breakfast at a gastropub called Roseleaf.
Hospitality's about hospitality. That's why Roseleaf is amazing.
You feel part of the family here.
[Phil] This is Tony Singh,
an amazing Scottish chef and restaurateur.
He grew up in this neighborhood.
Hi! How you doing?
This is Tony's friend, Johnny, and he owns the pub.
And this is Kylie, our manager. Graham, our manager.
And this is a local barfly.
-Are you the owner? -He's the boss.
You're the boss? Someday, all this will be yours!
[laughs]
-What's your name, my friend? -Sam.
Sam.
Sam, hi! I'm Phil.
[Phil] You were born and raised here.
Around the corner. I started cooking when I was 16.
The first place I worked in was a pub, and I thought, like,
mac and cheese and full Scottish breakfast was the height of gastronomy.
-Two small Cullen skinks! -Here comes something! What is it?
[Kylie] It's like a smoked fish chowder with leeks and potatoes.
[Johnny] Cullen skink is a creamy base with potatoes, leeks and smoked fish.
Say it again.
-Cullen skink. -Cullen skink.
-Cullen is an actual place. -Doesn't sound nice.
No, no.
So skink's an old Scots word for soup.
This is delicious! You have to change the name.
[laughs]
Our food is like a hug. A belly hug. This soup, I think, personifies it.
What is that fish? What is it?
-A smoked haddock. -Smoked haddock, yeah.
-[Phil] This is great! -[Tony] It's lovely.
I can't stop, but it looks like I have to.
[Phil] I love a big breakfast.
And just this may be the biggest of 'em all.
-The full Scottish. -Love the toast.
This is happy food.
[Johnny] Ten items on our breakfast. So you have to have our home recipe.
Sausages, mushrooms, beans, bacon, egg, homemade tattie scone,
and obviously Stornoway black pudding, and haggis.
[Phil] This is haggis, the infamous national dish of Scotland.
A crumbly mix of sheep liver and other organy unmentionables
mixed with oats and onion and spices,
and stuffed into a sheep's stomach.
Believe it or not, unexpectedly delicious.
That'll set you up, not for the day, but for pretty much the week.
-Yeah. -[laughs]
[Phil] This is like a pita. What is this?
It's a potato scone.
It was designed for mopping everything up.
[Phil] Mopping!
-[Tony] Here is the trout. -[Phil] Oh my God!
-It looks like beautiful smoked salmon. -[Tony] Yeah.
-It's very similar. -[Johnny] But it's trout!
-[Johnny] I'll have to get a bit as well. -[Tony] Yeah.
[Johnny] Delicious.
-[Phil] That's good. -[Tony] The light smoke on it is amazing.
Hey, Sam! Can we try one of your chips?
That's a nice boy! Sam, come on down!
[pleasant Scottish music playing]
Oh, Sam!
-[Tony] They're amazing. -[Johnny laughs]
-Yay. -Yeah!
[laughter]
Thank you, Sam. That was very nice of you.
Sixty years ago, pubs were pubs, you know?
-They'd really do crisps and maybe a pie. -Right.
[Johnny] So it's nice to see the evolution.
-[Phil] You know your stuff. -Pleasing bellies since 2007.
Not only are you pleasing bellies, you're making bellies.
[Johnny laughs]
[Phil] From the national dish to the national drink.
During Everybody Loves Raymond, the writers and I got into Scotch a bit,
and I've collected a few bottles over the years.
I don't drink nearly as much, uh, Scotch as I used to,
but now that I'm back in Scotland...
uh, it's time to begin again.
[upbeat music playing]
[Phil] One of the biggest tourist attractions in all of Scotland
opened a couple years ago. It's called Johnny Walker Princes Street.
This is Rob, who runs the joint,
and, of course, joining me in Scotland
is Monica and Lily. Maybe you've heard about them.
Heard it was Bring Your Daughter to Work Day.
[laughs]
-[Rob] Have you ever been to Edinburgh? -Just once.
We drank too much to remember. I don't really remember much.
Right away she says the thing that you shouldn't say.
[Phil] He's taking us on a flavor journey, which sounds great to me,
since Scotch whiskey is one of my favorite flavors.
Let's see what you're a fan of.
First, they ask us some questions about foods we like.
We know that whiskey can be an intimidating category,
and you know better than anyone there's a world of flavor.
-[Phil] Here we go. -You are tropical.
-There you go. -[Lily] Woo!
[Phil] And then this nice lady Naomi
gets her special robot to mix up some drinks
using whiskies and flavors based on our profiles.
You'll get a whiskey that's personalized to you.
Whiskey soda machine? Birthday present.
[all laughing]
[Naomi] We're actually going to say Slàinte mhath.
Scots Gaelic for good health.
[all] Slàinte mhath!
-[Monica] Slàinte mhath. -[Phil] Slàinte mhath.
Mm!
We're trying to each other's.
It's so good. I can't believe how accurate because I love this.
-Not my fave. -[Naomi] Okay.
Not my favorite either.
They're talking about the person.
[all laughing]
[Naomi] In order to really understand these whiskey flavors,
we actually let people smell them through what we call a flavor bubble.
-[gasping] -[Phil] Oh!
This is a very fun tour.
-[Lily] Wow! -[Monica] Oh, wow.
[Phil] I love a rooftop tasting room.
They had it at the Guinness Storehouse in Dublin.
Showing us around is the master blender herself, Emma Walker.
No relation to Johnnie Walker. I just want to say that.
So, what do we have here?
So this is a new release. Elusive Umami.
-Elusive Umami. -[Emma] Yeah.
We thought about what umami means.
It's like the element of deliciousness in food.
Man, that's so good!
[laughing]
-Emma! -Aw.
-Monica, put that in your purse. -It's delicious.
[laughing]
[mysterious music playing]
[Phil] By the way, did you know
J.K. Rowling wrote the last couple of Harry Potter books here in Edinburgh?
That's right.
This is Victoria Street.
Some people believe it was the inspiration for Diagon Alley.
It does feel like a movie set.
[Melvin] It does.
[Phil] My friend from LA, the great producer Melvin Mar,
happens to be here in Scotland
-Look at this day! -[Melvin] It's great!
You like Edinburgh. Is this your first time?
First time.
[Phil] So we're gonna go on a little food crawl of the Grassmarket
on Victoria Street.
First stop, Oink!
Oh, boy. Wow, Melvin.
Have you had hog roast today?
-[Melvin] I have not. -[Phil laughs]
-As far as the sizes, we've got Piglet. -[Phil] Yes.
Then your Oink and your Grunter.
Let's do the big one with haggis.
-The Grunter with haggis. -[waitress] The national dish of Scotland.
[Phil] I know. I like it.
[waitress] With haggis I tend to recommend a spicier sauce.
-You like it? -Yes, yes.
And then over to the meat.
[waitress] And then this is your Grunter size.
Aren't you nice? Thank you!
Very good!
That's really good.
Mm-mm!
Good on the spicy tomato.
Yeah, I think the haggis really complements the spicy sauce.
You're a great chef.
-[laughs] -[Melvin] Wow, that's delicious.
-You like it? -Mm-hmm!
Would you like an extra napkin?
-Yes, about ten. -There we go.
There's some each.
-Thank you so much. -No bother.
-[Melvin] I think we have a crawl coming. -[Phil] We're gonna have to crawl home.
[chuckling]
[Phil] Next door is a great cheese shop,
but we're stopping in for another classic treat associated with Scotland.
I've got my Scotch eggs here if you want to come have a look.
[Phil] Let's have a look.
I'd recommend the pork and haggis, seeing as you are in Scotland.
So there is the pork and haggis.
[Phil] The actual origin of Scotch eggs is unclear,
but Fortnum & Mason in London, who also sell my favorite cookies,
made 'em famous.
So it's a hard-boiled egg with sausage around it,
in this case, haggis.
So it is a mixture of pork and haggis.
The traditional is just pork. But that's what's lovely about these.
I want to see.
This is what I do. I have my friends try things.
And if they are still alive, then I try.
There we go.
Are they always cold?
They are traditionally eaten cold. They're a good picnic snack.
-Ah! -It's perfect for sort of taking around.
Mm.
I love it.
[upbeat music playing]
[Phil] But there's more to see on Victoria Street,
which has a few pre-Hogwarts myths and legends of its own.
I just learned about this. This is Maggie Dickson's.
Named after a convicted murderer
who was sentenced to death in the early 1700s.
She was hung apparently, and they put her in the coffin,
and they heard knocking on the coffin. [chuckles]
-Didn't work. -So, obviously didn't work, didn't take.
And there's a law you can't hang someone twice for the same crime,
so she lived another 44 years, and that was her pub.
There you go. Let's just keep drinking, Maggie.
[both laugh]
-[Phil] Oh my God. Oh, man. -[Melvin] Look at this!
-[Phil] That's a castle. Isn't that great? -[Melvin] That's cool.
Yeah, it looks like Hogwarts. Wow!
[Phil] I think the 900-year-old Edinburgh Castle
will look even better with dessert.
All right, this is Mary's Milk Bar. Wait a minute.
Hey!
There's all these beautiful ladies here!
Hi!
[Phil] This is Melvin's family. That's Wen Yee and Penny.
And it turns out we all happen to like ice cream.
Who would figure?
-How long have you been open? -This is my tenth year this week.
-[Phil and Melvin] Congratulations! -[Lily] Yeah.
♪ Happy anniversary, happy anniversary ♪
[laughs] Thank you.
-I saw something on your menu. -[Mary] Oh.
-[Phil] The spaghetti sundae. -Spaghetti, yes!
That is the milk ice cream.
Got cherry meatballs, toasted breadcrumbs,
grated white chocolate, little bit of salt.
-Yes, please. -[Mary] Okay. [giggles]
No wonder there's a giant line of people who hate us.
[laughs]
-This looks right for me! -[Lily] Oh my God!
-Can I have a few spoons? I'm gonna share. -I didn't think you were.
-I wasn't, but I'm on... on television. -We make him. That's what we do.
[laughs]
-[Melvin] Go for it. -You wanna go outside?
-[Mary] Bye! -[Phil] Come on, people.
[Lily] Bye.
-And hit by a bus! -[Melvin laughs]
Oh, life doesn't get any better. Boom!
This is so good.
[Lily] Cherry meatballs.
Ooh!
-You like it? -Mm-hmm.
-[Phil] Penny. -I'm gonna do it.
[Phil] I'm so glad you're here.
Do you want a cherry? Do you like cherry?
-Do the cherry. -[Monica] Cherries are so good.
[Melvin laughs]
You finished yours already?
Yes. A little judgment!
[laughter]
I'm so glad I didn't finish mine yet.
You know what this makes me want to do?
What?
[Melvin giggles]
[jazzy music playing]
[music peaks, fades]
[ethereal music playing]
[Phil] Now we're going west across Scotland
from Edinburgh to Glasgow. It's about an hour's drive.
I came to Glasgow for the first time a few months ago on my book tour.
It was so much fun. Lots of places to walk and great places to eat.
A little more metropolitan than Edinburgh, but charming just the same.
[Asian music playing]
We're having something you might not expect to find in Scotland.
Malaysian. At Ga Ga Kitchen.
-Hi. -[Julia] Hello.
[Phil] This is Julia Bryce,
one of the leading food writers here in Glasgow.
Julia writes about all the good food in this town,
and Ga Ga's at the top of her list.
She invited me here for lunch.
You won Food Writer of the Year about a year or so ago.
Yeah, two years ago.
-Good for you! Cheers to you! -Cheers.
-Sláinte, as we say in Scotland. -Sláinte.
-Um... -What have you got?
That's good.
I'm used to little appetizers when you first sit down,
you know, amuse-bouche.
Here's an amuse-bouche.
-[Julie Lin] Hello. -[Phil] Wow!
I thought we're gonna start small, then maybe...
I think you'll like both of these things. We want your sort of drama here.
Lovely to meet you, Phil. I'm Julie.
[Phil] This is the beautiful chef and owner of Ga Ga Kitchen, Julie Lin.
I got a call from my fishmonger this morning.
"I've caught a one-kilo lobster. Would you like it?"
Then you happened to be coming, so I knew who I was gonna feed this to. [giggles]
-Amazing! -Hope you enjoy it.
-It looks great. Thank you. -No problem.
[Julia] Go for it. You're gonna have to get your hands dirty.
[Phil] This is...
-Ah! -Yes! Go for it! This guy's huge, though.
It could also be very spicy.
Cheers.
That's really tender for a monster. Oh, and it is spicy.
A little bit of a kick. Or a lot of a kick for you?
That must be the Malaysia part.
-Definitely, that ain't the Scottish part. -No.
Change your expectations when you go to Ga Ga Kitchen, because boom!
Yes. Very spicy.
Do you want more of this, or do you want to save room?
-I'm happy to save room. -If you're okay...
You gotta share the wealth.
Of course. It would be rude not to.
-I'll be right back. -Sharing is caring.
I'll be right back.
Excuse me. Hi, I'm Phil from that table.
-Do you like spicy? -[man] Absolutely!
-[woman] I think that's a job for Charlie. -[Phil] For Charlie?
Charlie, you're our lucky winner today on Somebody Feed Charlie.
Yeah, I'll definitely have that.
-[woman] Thank you! -Enjoy. Nice to meet you.
Oh, hello, hello. I'm back.
I can't tell you how much I love that lobster...
-Oh, I'm so pleased. -So gigantic I shared with that table.
They're going to want you back in. This is great.
You're a sharer. I love that. I've got some mutton curry here.
-[Phil] Mutton curry. -We're using Scottish mutton.
And we've also got nasi goreng here as well.
So, what... What led you to this style of cooking?
So my mom. My mom is from Malaysia,
and she taught me everything I know about cooking,
and I've tried to bring her flavors here to Glasgow.
We do kind of mix of authentic dishes,
but also things that have got a bit of a Scottish twist.
-[Julia] You're joining us? -I'm gonna join you if that's okay.
Would you like a plate?
I've never had mutton curry. I've had mutton.
'Cause we get Scottish mutton, and it stews so well with those flavors.
What's that? What's that?
We've got some dried chili in there, so it's gonna be hot, hot, hot!
-[laughing] -Another hot one.
You are not shy with the heat on that lobster.
I'm not. I think that if you're gonna do these dishes, do them right.
In Scotland, we get like kind of delicate flavors,
but I want to go other way. Don't want to be pinchy.
My mom's come in for dinner, she comes in for a dinner quite a lot. [laughs]
-Are they eating? -She's over here.
Hi!
If customers left hungry, she would be furious at me.
So we have to make sure everyone leaves so full. [laughs]
Did you have the lobster?
-No, we weren't so privileged. -[Phil] No, no.
[laughing]
If I knew you were there, I'd have given it to you instead.
Charlie, how's the lobster?
-Going for the mutton. Here we go. -[laughter]
-We just want it to be really tender. -It's really nice.
Also spicy. Come on!
-Every single thing here is great. -I'm so pleased.
-[Phil] Including you two. -Oh! [laughing]
-We come as a pair now. -[Phil] Really lovely.
This is what you'd have for breakfast or as a snack.
You wouldn't wanna mix the flavors of the curry with the nasi grain.
I'm not a Neanderthal. I'm a Rosenthal!
[laughter]
[gentle music playing]
Time to meet some royalty.
[fanfare music playing]
[Phil] This is Shawarma King.
What human being doesn't like this?
Can you show this in slow motion?
I didn't expect to find next-level Middle Eastern food in Scotland,
but in this world, anything is possible.
-[Majed] Hello. -You are the king of shawarma?
-Yes. Yes, we are. -[Phil laughs]
-[Phil] What's your name? -Majed. Nice to meet you.
-Nice to meet you, my friend. -Thank you.
-You're from what country? -I'm Kurdish, from Syria.
What brought you to Glasgow?
It's a beautiful city.
-That's it? As good a reason as any. -Beautiful city.
Lovely people, friendly.
I find that too.
So the crew got here a little before me,
and they've all been raving about the mixed shawarma.
-[laughing] -[Richard] So happy.
-Can I have that? -Sure.
I like it with everything.
-[Majed] Chicken and lamb both? -[Phil] Yes!
[Majed] You'll try now, and you'll tell us if it's nice.
I will tell you if it's nice.
I can't see. It's underneath.
I'll have to watch on television.
Oh, we're smearing it?
Wipes it on the shawarma thing,
and then griddles it. Eh?
Eh, Seykhl.
This is gonna be good.
[Majed] Your wrap is ready.
-Yes! Yes! Is that a garlic sauce? -Yes.
I love that so much. What's the name of that sauce?
Garlic mayo, we call it here.
[Richard laughs]
Of course it is.
[fanfare music playing]
Here's a napkin.
Why? It looks like I need it?
[laughing]
You tell me now. I'm a king?
Long live the king.
[laughing]
-So juicy, crispy, beautiful flavor. -Yeah.
Can I have another hit of garlic sauce?
I love it!
I've been a lot of places.
I've been to places where they have shawarma.
This is...
I'm going to call it. I'm calling it...
the best shawarma I ever had.
Yes, in Glasgow, Scotland.
Okay, I may have said the same thing a few times before,
but this one was made by royalty.
[Majed] More garlic?
[Richard laughs]
[Phil] We're going to have that again. Maybe a couple more times.
Off camera. You won't see that part.
[music ends]
Here's something I never cared about. Golf.
[fanfare music playing]
[Phil] Scotland is actually the birthplace of golf,
so when in Rome...
One of the most magnificent places to do anything in the world.
Welcome to Archerfield Links.
I'm joining a foursome that includes me and three very lovely members of the club.
Here's Dorothy, Gordon and Nikki.
And you're Nikki? I'm gonna ask you ladies
to try to control yourselves because I've never felt sexier.
[laughing]
You're particularly sexy in that hat.
-Dorothy! -I can assure you.
You probably won't believe this, but I've never swung a club.
I've never played this game. I've never taken a lesson.
-You'll be fine. -So I hope you have a lot of patience.
-You will be fine. -You will be fine.
-[Phil] Can I drive? -[Gordon] Yes, you can drive.
[Phil] This'll be the best drive of the day for me.
This is fun.
Oh boy, look at that! Oh, is that beautiful.
-What a gorgeous place. -[Gordon] There you go.
-[Phil] All right, so here we go. -[Gordon] Let's go.
[Nikki laughs]
[Phil] Watch and learn, Dorothy.
[Dorothy] I'm watching, and I'll learn!
[Phil] They're already laughing at me.
[Gordon] This is what the basic is.
-[Phil] It sounds good when you do it. -No.
You can do it as well.
That's it.
Keep on just swinging and swinging and swinging and swinging.
[Richard laughs]
I must say it feels like yard work.
[royal music playing]
You're the man!
[laughter]
That's what you should be doing.
So here it is, my first swing at a ball on a golf course.
[bagpipe music playing]
-[all] Yay! -[Nikki] Way to go!
You're the man!
[laughing]
Well done.
Just saying.
-That was fantastic. -This is the best day of my life.
[Nikki laughs]
-[Gordon] Let's get our next shot. -[Nikki] Let's get our ball.
-[Dorothy] That was an amazing shot. -[Nikki] That was. Honestly, he hit it.
[Gordon] Oh, Phil! Dash it! You're in the bunker.
[laughter]
So, you're in the sand, so this is a bit of a different shot.
You sure I wouldn't have more luck with the rake?
No.
[tense music playing]
-[Phil] How's that? -[Dorothy scoffs]
-[Phil] Wow, that... -[Gordon laughs]
-[Dorothy] Eye on the ball! -I can't even see it.
[Dorothy] Swingin' right through.
[all] Yay!
[Phil] I'm on the green!
[Gordon] You're the man!
[laughter]
[Phil] Okay, this I got. This is just putt-putt.
[Dorothy] A wee bit hard.
[Gordon] You're a wee bit tough. [laughs] Oh my God!
You're not the man, Phil. You're not the man.
[laughter]
[Phil] They took pity and gave me a mulligan. So I get another shot.
[all] Yay!
[laughter]
You're the man!
Well done! Well done.
-Can we eat now? -Yes, we can.
[laughing]
[playful music playing]
[Phil] Okay, we're back in Edinburgh.
And since we're virtually surrounded by water,
how about some fish?
A very popular place on the water here in Edinburgh is called Fish Market.
And I'm bringing a very special guest with me.
-[Roy] Hello. -Hi!
How are you?
-Good to see you. -Roy.
-Ray. -Nice to meet you.
[Phil] Roy and Ray.
-So this is the Fish Market. -[Roy] Yeah.
So what's good here? [giggles]
I know what to get.
We're getting a fish and chips.
-[Lily] I need that. -You're gonna have that?
[Phil] Maybe we shouldn't eat fried everything.
I feel like we should do half fried things, half not fried.
-She takes care of me. -Yes.
-We need it, don't we? -[Lily laughs]
All right, we'll do it.
-Yeah, no worries. -No problem, guys.
-Very excited. Ray and Roy. -Ray and Roy.
-[Phil] You know how to say Edinburgh? -[Lily] Edinburgh.
-[Phil in Scottish accent] Edinburgh. -Edinburgh.
-Bo-ro. -Sounds like butter.
-Bo-ro. -Butter.
-Bo-ro. -Edin-boro.
-Say it right. -I just did. I just said it.
-Ray is here. Oh, man! -Yay!
-Look at this. A whole army. -Grilled langoustines with garlic butter.
-Wow. -This is our regular fish and chips.
-[Lily] Beautiful! -Crispy crab claws.
Oh my goodness!
[Ray] This is your mussels in a white wine and garlic broth.
[Phil] This is your mussels.
Okay.
Cold, grilled lobster.
[both] Oh my God!
[Ray] I hope you guys enjoy it.
If you can give me feedback, it'd be amazing.
-Here's the feedback. He-hee! -[Lily] You got it.
-Happy days! -[Phil] Thank you.
Crispy crab claw.
Mm!
Oh my God!
-I thought that might be good. -[Richard] You know what'd be better?
-Richard having it? -Giving one to me.
Oh, uncle.
See how he weasels his way into the show?
You know what? I think it's better when he's in it. So it's good.
Don't be on his side, Lily!
You have to go against the father sometimes. Rebel.
I don't like it. All right, but wait.
-Look at this langoustine. -Yeah, grilled.
Grilled with garlic butter.
-My goodness. Oh my God. -Yeah?
-It's sweet. It's perfect. -It's sweet and free.
-Wow! -Mm!
-[Lily] Maybe a little fish and chip. -[Phil] This is haddock, right?
-Oh! -Oh my God!
-This is nice. -You didn't always like fish.
No, but you have a rule.
You say, "You just have to try it once."
Then I tried it, and now I love it.
-You're plugging our book. -Yeah.
Tell the people. Tell the people what it is.
We wrote a book. It's called Just Try It.
It's about us. How you got me to try foods when I was little.
Because I was a picky eater. There's a lot of picky eaters.
But now look at you.
-Look at me. -You're like an animal.
This is unbelievable. Best fish and chips I've ever had.
Can you believe how sunny it is in Scotland?
Crazy!
Summer in Scotland. Very nice.
You know what it's time for?
Mr. L.
[Phil] Ooh!
-Livin' large! -[giggles]
Hee-hee!
[Lily] Oy.
Oh, Lily.
Yeah?
Give that to me. Don't think you'll like it.
Nope!
Does it get any better than this? Hangin' out with your daughter.
Having fish and chips and langoustines and lobster?
Looking at the water?
In Scotland? Come on.
Wowee wow wow!
Wowee wow wow is right. Wow!
[Phil] Now for something really cool.
[jazzy music playing]
[Phil] Monica and I love places that do good and have good things.
Social Bite is a coffeehouse that not only donates food and drink
to the homeless, it employs the homeless.
[laughs]
-Oh, boy! -Heard you like cakes.
-You heard that. Who told you? -Little birdie.
[Phil] Today, we're meeting the commercial and operations director of Social Bite,
Mel Swan.
And this is Colin Childs, who was homeless himself,
and now is a fantastic baker here at Social Bite.
[Mel] Colin was one of our first employees, and Colin...
You were a rough sleeper, weren't you? With your doggie?
[Colin] An ex-addict as well.
For three years, yeah.
Then I found out about this place and got a job.
-And now you're... -Now he's the top dog.
Our big mission is to end homelessness, so...
-So nothing big? -Nothing big.
[Phil] How bad is the problem in Scotland? I don't even know.
It's pretty bad in Scotland.
But food's just this magic way to communicate with people.
It starts conversations.
You come in, you get a coffee or a sandwich or mac and cheese,
and, you know, hopefully, we can start to engage in help.
What I love is that people get to come together that wouldn't necessarily
have an opportunity to meet.
I learned that's where empathy comes from.
Yeah. Great.
Whose recipe is that?
My granny's.
-Is that right? -No, it's not.
[laughing]
My father would say, "Just say it. It's nice."
[Mel] Colin's been up since five o'clock this morning baking those.
This is phenomenal.
-It's pretty good, isn't it? -Really good.
-Training comes in handy. -[laughter]
-You're living proof that it works. -[Colin] Definitely.
I'm so happy that you not only have come out on the other side...
-But you can make a cookie like this! -[laughter]
Life's too short for rubbish cakes.
[laughing]
-Helping people! -Put that on a T-shirt.
-"Life's too short for rubbish cakes." -It is, isn't it?
If you'd like to donate to Social Bite, join me right here.
Most people, doctors especially, uh, health insurance people,
will tell you never, ever go in a helicopter.
What am I doing today, Richard?
[exciting music playing]
That's high enough.
[laughing]
There's only one thing that could entice me to risk life and limb like this.
A little more Scotch whiskey at the source.
We're going to an island where a very special variety is born.
[pilot] So we've just passed 4,000 feet.
[Phil] There was, what, I would say a good 15, 20 minutes
of just whiteout all around us.
Can't see anything, not down, not up, don't see light coming from anywhere.
You're just in rainy cloud.
-Not as crazy about this. -[Richard] No.
Stupid Richard.
Everyone happy? Yeah?
[gentle music playing]
But I have to say, when the clouds part, now we come to a fairyland.
Is this the terminal?
I was hoping for a bathroom.
This is the Isle of Skye.
One of the largest islands off the Western Highlands,
Skye is spelled S-K-Y-E, and it's old.
The first known settlement here dates back to the seventh millennium BC.
It's a place deeply rooted in the Scottish psyche,
known for ocean cliffs, deep clear lochs,
a lot of these cute guys...
[mooing]
...and misty mountains.
In fact, it's kind of a miracle the clouds parted for us at all
because it rains 90% of the time in Skye.
But we have to remember,
today's rain is tomorrow's whiskey.
This is Talisker, and we're going to learn
about how one of the best things in the world is made.
Walking me through the process is Ryan, Scotch expert here at Talisker.
What does that sign say on the door?
Okay. Eh, it means the mash house.
Excuse my Gaelic.
[attempts to read Gaelic]
I can't speak Gaelic.
That's a hell of a lot better than I would've said it.
This unpronounceable room is where the magic of whiskey begins.
Ah!
There you go, breathe in.
[inhales] Smells good already!
This is our mash house.
They draw eight tons of flour
with 26,000 liters of water from that spring behind the distillery.
Then they drain all the water, and that water contains the sugar
that we turn into the alcohol.
[Phil] I've been to wineries like in Napa.
We all know that wine is the juice of grapes.
But Scotch is water that's been next to barley and malt.
And so it soaks that up.
It's almost like almond milk, only way, way better.
It's this thick, sugary liquid they call the wort.
How's it taste? Let's go in.
[Ryan laughs]
[Phil] The wort goes up to the tun room, where yeast is added,
which turns into something that resembles strong, smoky beer.
Then it's piped into these giant copper stills,
boiled down, and distilled into what we call Scotch,
and the Scottish just call whiskey.
Each distillery believes it's the unique shapes of the stills
that gives them their unique flavor to the whiskey.
-Really? -Yeah.
What happens is every time that vapor touches the copper,
it turns back into liquid. Yeah.
So we call it the reflux.
Like after I eat spicy food.
[laughs]
-Where are you taking me now? -We are now going to have a tasting.
I thought you'd never ask.
[Ryan] Here we go.
-[Phil] The pirate's treasure room. -[Ryan] Yep.
[Phil] I'm excited. How old is this baby?
So this is ten years old. I think it was ten years in April.
-Happy birthday! -[laughs]
So this is a valinch. Or we call it the whiskey thief.
[giggles]
-That's me! -[Ryan chuckles]
This is what you're gonna use to draw the whiskey out of the barrel.
[Phil] What do you call this hole?
Eh, I think we're gonna go with the bunghole for today.
[chuckles]
I'm gonna try.
Ooh!
-Was that good? -[Ryan] Very well done.
-I work here now. -[chuckles]
So it's gonna be smoky, fruity, peppery.
It's cask strength, so it's going to be strong as well.
[Phil] Oh, okay.
-Sláinte. -Sláinte.
[playful music playing]
Yeah, that's smoky.
What I love about whiskey,
and why I always wanted to come to the Highlands,
is because I knew it tasted of the place, and now I'm in the place.
Yeah.
So, now I want to try the big boy.
-Right. So... -[Phil] That's this guy.
I never thought I'd say this, but open your bunghole. Okay.
[Ryan chuckles]
Oh, it's a little darker.
-Look at the color of that one. -That's a beauty!
How old is this guy?
-This is about 18, 19 years. -That's it.
Mm!
-That smells so good, tastes great. -Mm. Completely different.
Lock the door.
That's one way to drink Scotch whiskey.
Ryan hands me off to his coworker Barry,
who takes me right up the road to a great place called the Oyster Shed.
I tend to suck a little bit of the brine out first.
Okay.
Then I replace the brine with some whiskey.
-Really? In there? -Yeah, go for it.
-How much... You put quite a bit in there. -[chuckles]
-Wow! -What do you think?
I'm loving this combo. This is fantastic.
It's a perfect pairing, and I would never, ever think of this.
[Phil] But it can't be all whiskey, all the time.
-[server] Your hot smoked salmon. Enjoy. -Thank you, my friend.
Look at that.
-[Barry] Pretty special, right? [laughs] -[Phil] It's why you come.
-To Scotland. For Scottish smoked salmon. -[Barry] You do the honors.
Mm. Mm!
-Mm! -[chuckles]
[Phil] That might be the best piece of salmon in the world.
Well, the oyster just hiccuped. Okay.
[music fades]
Hey, Phil! How are you?
Hello, Paula! Paula, can you, uh, go horizontal for us?
-In... In a nice way, I mean. -[Richard laughs]
Do you want me to do this while planking?
[Richard and Phil laughing]
How about that?
[Richard] A little more to your right, if you would.
I'll tell you something about me. I will not move to the right.
[laughing]
You know, I was having trouble remembering,
'cause I feel like I've known you for a long time,
and yet I can't remember how and where we met.
In your house. We met in your house.
-So who... -I'm surprised.
You may have blocked it because you were in bed...
-[Phil and Richard laughing] -...and I was...
I don't know if this is appropriate. I was coming in through the window, and...
-So yeah, that's how we met. -[laughing]
Paula, I have to say one thing. You have a podcast.
Tell the people the name.
It's called Nobody Listens to Paula Poundstone.
You like to read, uh, facts that you find.
-Yeah! -And this one got to me.
"People who smile and say hello to strangers,
they are naturally happier people."
Well, with shorter lives, because many of them are killed.
You know...
[laughing]
Where there's light, there's shadows.
No, that is a thing.
Perfect. And now, Paula, it's time for a joke for Max.
-Do you have a joke? -All right.
I do, I'm... I'm blatantly stealing...
-That's fine. -A joke from Morey Amsterdam.
-The great Morey Amsterdam. Buddy Sorrell. -Fantastic.
That's right up his alley. Yes. Perfect.
Yeah, so a guy calls a law firm,
the law firm of Schwartz, Schwartz, Schwartz and Schwartz.
And a person answers the phone, he says,
"Schwartz, Schwartz, Schwartz and Schwartz!"
And the guy says, "Can I speak with Mr. Schwartz, please?"
The guy says, "Sorry. He's at lunch."
And he goes, "Then, could I speak with Mr. Schwartz?"
And he goes, "Uh... he's in a meeting right now. I'm sorry."
And the guy goes, "Well, is it possible I could speak with Mr. Schwartz?"
And he says, "You know what? He's out sick today."
"I can leave a message."
The guy goes, "No, that's okay."
"Could I speak with Mr. Schwartz?" And he goes, "Speaking!"
[Phil and Richard laughing]
Paula Poundstone, everybody!
[applause]
So I'm going to your house now. I'll wait for you.
[Richard laughs]
[thunderclap]
[gentle music playing]
[Phil] We're back in the lovely Glasgow weather,
meeting up with a new friend.
You might know the beautiful actress Kelly Macdonald.
Not only was she in Harry Potter, she's in Trainspotting.
She's in Boardwalk Empire.
She was the voice of the little girl in Brave,
the Pixar movie about Scotland.
And she invited me to this corner café, called Sunny Acre.
This is Mary. This is her place.
-This is your place? -Yeah!
Kelly told us this is her favorite place.
-It is. -Thanks, Kelly.
-[Richard and Kelly laughing] -[Kelly] Yeah!
I very rarely leave the house. This is one of the few places I come to.
I only had a bowl of cereal this morning. I was saving myself.
-You're saying you want to eat? -Yeah.
-Oh. You're going to be very happy. -Am I?
I didn't wear elastic trousers, but I'll do my best.
Here you go. The courgette salad with mozzarella.
-Oh. -This is the foccacia with the peach.
-[Kelly] Is that pear? Oh peach! -]Mary] Uh-huh.
-This is the mackerel on rye. -Oh!
-That's my favorite. -That? Let's start with that.
Do you do this?
I don't know, you're probably gonna be a better...
I've been told I eat like Gollum from Lord of the Rings.
[laughing]
-Gollum eating a raw fish. -I look forward to that!
You might want to sort of cut in between my bites.
-Do it. -[giggles]
We'll do it together.
Cheers.
[traditional music playing]
-That was good. -That was okay.
I felt it on my nose, but...
[Phil] This might be a bite or two because it looks hefty.
-Looks like a cake. -Yeah, is this how you eat cake?
[Phil roars]
Mm.
-That's really good. -[giggles]
You know, we have a huge Harry Potter fan here.
I have heard this.
-[Phil] Have you met her? -I... I did say hello.
Emily, come over here one second.
-Hello. -[laughs]
-This is Kelly. -Nice to meet you.
-So nice to meet you. -It's really a huge pleasure.
And her character name is?
-Helena Ravenclaw. -Thank you.
Of course! She knew it like this.
I mean, I didn't. I kind of forget I was in that film.
'Cause I didn't even... They had wrapped principal photography.
Everyone else had gone, and it was just me and a cutout of Daniel Radcliffe.
-A cutout of him? -Huh-uh.
He was probably on holiday. I would've done the same thing.
Richard would rather work with a cutout of me.
-[laughing] -[Richard] Yes. So much easier.
-[giggles] -[Emily] Now he's operating my camera.
-Emily, thank you. -Thank you!
-We'll talk more after. -Okay, yeah.
[Phil] Now where were we?
-Oh, oh, oh. -[Mary] There you go.
-Selection of desserts. -Oh my God!
-[Phil] A selection! -[Mary] Yes.
[Phil] How many desserts do you make every day?
-We make a lot, actually. -I'll say.
Let's start with a little bite of chocolate chip.
-Mm. -[Richard chuckles]
That's lovely, isn't it?
Shh, shh.
[Phil and Richard laughing]
-Should I leave, Kelly? -Well, if you wouldn't mind.
Mm!
-Holy crap! -Oh my gosh!
That's like the hailstones we might get in the summer in Scotland.
That's unbelievable, that one. But I will sample the chocolate cookie.
Mm!
-So soft inside. -Wow!
[Phil] Mary!
[chuckles]
[Kelly] That looks like carrot cake to me.
-With the icing top? -Yeah.
-Do you know this guy? -No.
-But we're about to meet. -Happy to introduce you.
[Phil laughing]
Are you all right?
You're keepin' up with me. You're keepin' up with the pros.
[giggles]
[Phil] Yeah.
-Oh! -[Phil] Ah!
[Kelly] Hi!
This is my brother David.
Brother!
-[laughter] -Ah!
What is happening?
I know. This is my dog Elsie. Heya!
-That's your dog? -Yeah.
[Phil] Hi, Elsie. Hi.
-[Kelly] This is Phil. -I shook your hand already.
Very nice to see you.
[Kelly] David walks a bunch of dogs.
[Phil] For your troubles.
Oh, lovely.
-Take the whole thing. -My brother has never said no to anything.
[Kelly laughs]
-Isn't it good? -Isn't that great?
I love a carrot cake.
[giggles]
[Phil] I want to say this about Scotland, the folks I've met here are so charming.
To Sam!
So welcoming.
Dorothy.
It feels like they're on your side.
Then, when you see the physical beauty of this place,
whether you're riding high over it in a helicopter,
or just walking down the street,
that does something good for your soul too.
You gotta have one more bite before we go.
[Kelly] Am I meant to bite into that?
Go Gollum on it.
Phil, Gollum, coming up.
[Phil laughs]
[Phil] You know what's better than me traveling? You traveling.
That's what I want. Put goodness out into the world.
I think it's very important, especially today.
Plus, what you'll get back is invaluable.
[Dorothy] Yay!
[Phil] Your perspective on life will change.
You will come back from wherever you go a little bit different.
Slàinte mhath.
Ah!
♪ Somebody please, somebody please ♪
♪ Somebody ♪
♪ Somebody please, somebody please ♪
♪ Somebody ♪
♪ Somebody please, somebody please ♪
♪ Somebody ♪
♪ Somebody please, somebody please ♪
♪ Somebody ♪
♪ Somebody please, somebody please ♪
♪ Somebody ♪
♪ Somebody please, somebody please ♪
♪ Can somebody ♪
♪ Somebody feed Phil ♪
♪ Oh, please, somebody ♪
♪ Somebody feed Phil ♪
♪ Somebody feed him now! ♪