Men in Kilts: A Roadtrip with Sam and Graham

[dramatic bagpipe and drum music plays]

Scotland...

...it's an ancient land

with incredible history and tradition...

...castles,

warriors...

Yeah!

...and battlefields.

It is a land of dark secrets,

one-of-a-kind music...

...delicious bounty,

and some of the warmest,

most welcoming people in the world.

A land that is cut through

with lochs and rivers and valleys and mountains

that altogether weave, like,

some kind of... tartan kilt.

Oh, I knew you were gonna go there.

That was beautiful.

Into a beautiful fabric which is called...

Scotland.

Scotland.

- On the road. - It's happening.

Finally, we are on the road, mate.

Born in the crucible of our imagination,

we have finally manifested...

A TV show.

Men in Kilts.

-Men in... -In...

-...Kilts. -...Kilts:

a Roadtrip with Sam and Graham.

Let the roadtrip begin, Sam.

I think we need to bless the van.

Bless this van.

We love you, van.

I've given you maps to eat.

Please look after us. Be good to us.

Because we're going on the trip of a lifetime.

Have you no welcome for your beloved uncle?

Dougal! Ah!

You know, we were lucky enough

to work together on a show...

-You look well, lad. -Aye.

...Outlander.

Outlander.

You are the interloping nephew

that is just a bit of a...

pain.

James Alexander

Malcolm MacKenzie Fraser.

Well, if you two are quite finished.

I am the war chief.

You can call me MacKenzie iffen it please you.

But if we're being formal,

you can call me Chief MacKenzie.

Well, I don't know about the rest of you,

but I failed to understand

a single word the creature said.

I love Scotland,

and I've spent a lot of time here, obviously,

shooting Outlander

and, along that period, have seen

some amazing locations, incredible places,

experienced some great things,

and I kind of wanted to share it with everyone.

Yeah, I feel that too.

And I think that you and I,

well, we've got the same thirst for adventure

as our characters.

I have been waiting for the day

when we would fight together on the same side

for Scotland.

The Outlander is a wonderful show,

but what is portrayed in the show

is truthful in-in many ways.

-Mm-hmm. -But it is still--

Time travel is truthful.

-Yeah. -Oh.

Yeah, I wasn't necessarily thinking

-of the time travel bit, but... -Oh.

...um, the truth about Scotland

is so much more interesting, I think,

and more exciting than anything

that could be portrayed in any fiction.

For example, onOutlander,

we didn't really tap into the more, well,

distinguished portion of our palate.

Quite the appetite.

I should think you'd eat grass if there was nothing else.

I have.

Doesna taste bad, but it's not very filling.

But in Scotland,

the food is actually quite glorious.

The national dish is haggis,

a savory meat pudding

with a sheep's heart, liver, and lungs

traditionally cooked while encased

in the animal's stomach.

Delicious...

though not for everyone.

But Scotland's cuisine doesn't stop with haggis.

The country's highland landscapes

and clear coastal waters

are fertile ground for everything

from Angus beef and Ayrshire potatoes

to mouth-watering salmon, oysters, and langoustine.

Our roadtrip therefore begins

with a tour of Scottish food and drink.

First stop: the capital city of Edinburgh.

This is where I grew up as a teenager.

In recent years, though,

Edinburgh has become renowned for its fine food scene

and is home to four MICHELIN-starred restaurants.

And here is one of the greatest restaurants

arguably in Scotland and in the UK, The Kitchin.

Tom Kitchin is gonna make you your first meal.

-Hello, sir. How you doing? -Wow.

- How you doing? - Hello.

-What is that? -Oh.

This is a halibut, a whale halibut.

I mean, it's one of the best fish

-we have here in Scotland. - Ah.

And then we got some beautiful scallops from Orkney.

And each one of these has been hand--

-Hand-dived. -Hand-dive.

You take a knife, don't you, and you--

Well, literally, we just take the spoon

in the top there...

and then off the scallop bit.

- Oh-ho-ho-ho, wow. - It's beautifully fresh.

And some lobsters just in from Newhaven down the road

which are just sensational.

So these are-these are local.

-These are-- - Yeah, these are local.

These were swimming this morning,

so when you were still having your breakfast.

And it comes in fresh every day.

That's what we're all about here at the restaurant.

I'm hungry. I'm salivating.

This man is always hungry.

-I don't like sharing. -Okay.

Oh, yes.

-Oh, wow. -Okay.

Look at that.

So we got a real taste

of what's good in Scotland, okay?

-Oh. -Oh, it smells delicious.

So the scallop here is really interesting.

It's what we call the scallop baked in the shell.

For the magic moment, we twist...

- Oh, wow. - Oh, no!

...the shell.

Stop it.

And then you can see the beautiful scallops

are baked inside the shell.

I'm gonna start crying.

This dish, I can't take it off the menu.

Every time I take it off the menu, people complain.

Please don't take it off the menu.

Well, Scotland has, you know, incredible produce,

like, from-from seafood to--

-It's not just haggis, is it? -No.

You know, we have all this great seafood, and actually,

we don't celebrate it enough.

Oh, no, but honestly, it's-it's--

the Larder is the envy of the world.

You know, as a young chef, I went to work

in three-star MICHELIN restaurants in Paris,

and the first thing the chef would talk about

is the lobsters, the langoustine,

the grouse, the beef, you know.

Really?

Everyone knows about our wonderful Larder.

- Mm. -And it's great now that people

are coming and really we can showcase it.

-My God. -I'm actually quite jealous.

-But-- -The scallops--

Here-here we go.

I'm gonna dig into the lobster here.

Oh, this is amazing.

You enjoying that?

It's amazing.

Mmm! Oh!

-Yes, I know. Yes. -So creamy, so... light.

We got the lamb with courgette.

Now, these are courgette flowers,

which is really exciting for a chef, by the way.

But inside the courgette flower,

we actually have the braised lamb shoulder as well.

So tuck in, boys.

-It's amazing. -Oh, it's remarkable.

Really fragrant.

Oh, I've got to take a bit of the sauce here.

-Here we go. Mmm. -Mm-hmm.

My taste buds don't know what's happening to them.

-Oh. -It's just...