IRL Chef Stream - Developing a New Fish Dish

0:04 Hello everyone.

0:07 Hope you're having a really good day.

0:09 So, thirsty Thursdays as they call it.

0:13 So, this is an idea from one of our team that they would like

0:19 to see a bit more of how development gets done in one of the restaurants.

0:23 So, we have to sort of check seasonally change

0:27 the menu at certain different points throughout the year.

0:30 And also things happen like different sort of fish come in from our suppliers.

0:36 And also it's just important that the menu is sort of moving and progressing.

0:43 So, what we're doing today is we're going

0:44 to do a different sort of little fish dish.

0:47 Uh so, we've got a turbot from one of our suppliers.

0:50 And quite often when we're developing food,

0:55 you'll start with a few of the base recipes that we know and then we'll kind

0:59 of build things around it that we've already

1:00 got kind of in the men- on the menu.

1:05 And then we will slowly try and sort of introduce new techniques to the team.

1:13 There's no point in doing like loads of crazy[ __]

1:18 straight away cuz the team will struggle to keep up.

1:22 So, we're going to keep it simple.

1:23 We'll get a good base idea for a dish and then we'll work on it a few times.

1:28 So, this stage when I'm sort of creating the dish,

1:33 I'm not thinking a huge amount about what um like you know,

1:40 what the recipe's going to look like.

1:41 I'm thinking does do the the core components work?

1:44 Are they available?

1:45 Are they available for the right price?

1:47 And then we'll kind of work backwards from there.

1:49 So, once we've sort of tasted [snorts] it with Jack and we're all happy,

1:53 then we'll work on it.

1:53 So, what we're going to do today, we've got a turbot.

1:56 We have we want to do some pickled mussels.

1:59 It's a really nice way to cook mussels.

2:01 And then we want to do a little bit of um sea beet,

2:05 which is a really beautiful seasonal I just

3:29 need to flame a few mussels really quickly.

3:32 Uh oh, no, it's it's all right.

3:34 I need it under the extract.

3:44 Behind you?

3:45 Sorry.

3:47 Keep hanging it up.

3:47 Oh, yeah.

3:48 Yeah, yeah.

3:48 Cheers, mate.

3:50 Um What's that for, Chef?

3:53 Uh this is the this is the um the Oh, is that the cod?

3:55 Oh, nice.

4:05 We're back.

4:06 We're back online.

4:07 Well, don't worry, nothing's happened.

4:09 So, we're just going to flame some mussels.

4:12 So, this is one of my favorite way to cook mussels.

4:14 Basically, just really hot pan.

4:19 And then we flame them.

4:20 Then we're going to deglaze the pan with wine.

4:22 Just cook them out slightly.

4:51 So, turbot is one of those fish.

4:53 It's pretty pretty expensive.

4:54 At the moment, it's I think it's like £18 a kilo,

4:57 but sometimes our our supplier just seasonally gets a little bit more of it,

5:03 and we decide to put it on the menu, but for a slightly higher price point.

5:06 So, this will probably be like a premium sort of special.

5:21 So, flaming the mussels, pretty simple, just to get a nice smoky flavor on them.

5:33 These are just going to be cooked now in a little bit of white wine.

5:37 They really don't need long to cook at all, so turn the heat off at that stage.

5:43 Just going to steam them until they reach around about 70°,

5:48 and then we'll chill them down.

5:50 And then we'll submerge them in that that pickle that we made earlier.

6:00 This is nice way of cooking them because you can remove

6:01 all the beards and then just submerge them into the pickle.

6:16 Huh?

6:28 No, that's right.

6:32 Okay, it's nice and open.

6:33 Beautiful.

6:43 So, they'll continue to cook.

6:47 You still want to overcook them at this stage cuz when they

6:49 go in the pickle they'll firm up a little bit more as well.

6:52 And then save that juice.

6:53 We'll add that to our fish stock later.

6:56 So, these will go into the blast chiller.

7:13 Sorry?

7:25 Huh?

7:27 Oh, yeah.

7:29 On what?

7:30 On um Right.

7:41 Mussels are done.

7:41 Pickled mussels are almost ready.

7:43 We're going to go and grab the tub.

7:46 Can you come in now and grab the tub?

7:48 We're going into the meat section.

7:59 Maybe you'd like to meet some key members of the team today.

8:03 What are you working on, chef?

8:04 Uh I'm just confiting a brown butter cod.

8:06 Um we're doing a mission at home film on Monday.

8:10 So, just prepping for that.

8:11 Well, Ramsay recipe, right?

8:12 Old school.

8:14 And that's working on What are you working on?

8:16 Doing a beef stock for our masterclass.

8:19 Soup stock.

8:20 Beef stock.

8:20 Perfect beef stock.

8:21 Cooked under pressure.

8:22 This is our banana setup.

8:33 If you're squeamish, there are a lot of dead pigs in this room.

8:36 So, just Here we are, Albert.

8:42 These are our rolled suckling pig bellies.

8:46 They're brined, deboned, stuffed, and rolled by Albert over here.

9:07 Where did he go?

9:14 Okay.

9:17 Sorry, we ran out of uh ran out of internet there.

9:20 In the uh prep dungeon.

9:43 Right, so a lovely turbot, flat fish.

9:46 Sometimes referred to as the king of the sea.

9:54 These are really really stunning.

9:55 It's such firm flesh.

9:59 Really nice and dry.

10:00 You can always tell when it's a wild turbot because

10:02 they've got these sort of much sort of darker markings.

10:06 Farm turbots are typically like a lot lighter.

10:11 [snorts]

10:12 Um so you really want like a wild turbot to look like this, super nice and dark.

10:17 Like I say, they are expensive.

10:18 They're not cheap at all.

10:20 But most chefs will say that they're pretty much the best fish that you can get.

10:29 So we're just going to take this apart.

10:31 And the best thing about turbot is um it's

10:33 the quality of the stock that you get from the bones.

10:37 There's lots of collagen, so like in northern Spain and areas

10:40 like that this is their absolute favorite fish.

10:45 So turbots are really easy to fillet actually

10:47 cuz you can kind of see the blueprint.

10:50 If you can see this line here which moves up a up along and down the fish.

10:55 Start at the head, work your way down.

10:59 And then just work either side.

11:04 There's a fillet.

11:06 So you can use any sort of knife for this, but a flat fish I

11:10 always think is a little bit easier with a nice sort of like flexible knife.

11:14 So this is like a butchery knife.

11:16 But it's just got a little bit of flex to it.

11:18 So I really enjoy using this one for for turbot and stuff like that.

11:22 So once you're in there and you've got that sort of like guideline set out,

11:26 you can just go in slowly and just lightly

11:30 lightly lightly peel away the flesh from the bone,

11:34 and it kind of like gives you a guide so you know where to work.

11:37 It's really easy to to do a flat fish, but also they're well expensive,

11:41 so you don't want to naturally uh screw it up.

11:44 So, inside here you've got the the row sack as well, which we'll just take out.

11:50 You can use turbot row for like all sorts of different things.

11:54 So, sometimes when it's it's it's spawning and in season,

11:57 you get this sort of row sack.

12:52 Okay, so once you've taken that fillet off, you can do it two two ways.

12:55 You can turn it round.

12:57 Sometimes people find it easier to turn it round.

13:00 And then you're going to go down all the way down this one as well.

13:14 And just hook under there.

13:22 And always with your fish,

13:22 you want to put them sort of flesh to flesh like that.

13:26 You imagine you've got like sort of bacteria on the outside of the skin,

13:29 you don't want to introduce it to that side of the fish as well.

13:34 I just hack through the the head,

13:36 otherwise it sort of creates a bit more of a uneven surface

13:40 when you're uh when you're doing the other side of the fish.

13:45 Just try and take as little of the flesh off as possible.

13:48 And obviously, as we are uh we'll be using that head.

13:54 I love turbot head.

13:55 And I think it's got so much natural collagen and gelatin.

13:59 Really, really enjoy it.

14:10 What do you think this dish is going to be?

14:13 [clears throat] So, I'm pretty confident.

14:14 So, I wanted to I mean, you're sort of thinking about these these dishes.

14:19 I think it's important to sort of think about the balance of the dish.

14:22 So, we want a really nice intense sort of creamy turbot sauce,

14:28 but almost like a velouté style.

14:31 And then we're going to do a little bit of brown butter sort of cauliflower.

14:40 [snorts] And some beautiful sea beet.

14:44 Which is also in season.

14:45 So, we just changed to sea beet from agretti,

14:48 which is a type of like monk's beard.

14:51 And yeah, I think to be honest we've got lovage,

14:55 which is sort of coming into season.

14:56 Like, it's a really good time of year at the moment cuz

14:58 you get the asparagus that's sort of just starts to come in.

15:01 And then you get like it's just sort of like the first glimpses of of summer.

15:07 So, you like the last couple of months are kind

15:10 of a bit of a dead zone in in in cooking.

15:15 So, it's really nice to get to this sort

15:17 of stage in the year and start thinking about [clears throat]

15:21 thinking about summer rather than you know, all the pretty limited,

15:26 but like still really good sort of um winter stuff.

15:29 But So, nice and nice and full of row.

15:35 That means it usually means obviously that this this fish is in spawning.

15:43 All right, so taking our fillets off.

15:46 And then what I do, just going to make a bit of fish stock.

15:50 So, I'll just take this off now.

15:53 Take these fins off.

16:15 All right, chef man.

16:15 How's lunch service?

16:17 Good.

16:17 Busy.

16:18 Yeah, looked really busy.

16:19 Is there sun out?

16:20 Very good.

16:20 Yeah, everyone's Yeah, half time is over now.

16:22 So.

16:24 Nice.

16:52 So, I'll just going down the sort of natural spine.

16:57 Just increasing the surface area of the bone so they cook a little bit quicker.

17:00 I've got some more bones I'm going to go and grab in a minute.

17:18 Yes, chef.

17:19 Yeah, sweet.

17:32 So, turbot bones.

17:33 King of the sea.

17:35 Best bones for stock.

17:36 I'm going to go grab some more halibut bones.

17:40 What?

17:42 I'm sorry.

17:43 Huh?

18:11 Can you get some more halibut bones?

18:12 Pull out the stock.

18:14 Yeah, from the fish room.

18:38 What, tuna?

19:06 So, I got some halibut bones.

19:07 Not exactly the uh the primo gear like the turban, but still good.

19:54 How's the cod?

19:58 What does that mean?

19:59 Is that proper feedback or constructive?

20:23 What you got, chef?

20:27 Oh, Jersey pearls.

20:31 I think that's development.

20:33 I know they're absolutely tiny.

20:38 No, that's for me, mate.

20:50 What?

20:55 On what?

21:15 Just laying some questions on me then, uh, Kelly.

21:29 Feel free to ask some questions, guys.

21:31 I'll try and answer them while hacking away at these fish bones.

22:15 Staff food coming.

22:16 What's staff food today?

22:20 Oh.

22:22 Moroccan style rice.

22:24 Like couscous?

22:26 What's it What's it like?

22:27 Like like a spicy rice?

22:33 Oh, nice.

22:44 They're having They're having a Mexican style rice

22:49 with uh like a beef bourguignon style thing.

22:52 So, quite a eclectic today.

22:58 What fish do you recommend for someone who doesn't like fishy taste?

23:02 To be honest, turbot's really good.

23:04 I think turbot, halibut are good like sort of entry-level fish.

23:10 They're very sort of mild in flavor, nice sort of soft texture,

23:13 but you shouldn't really I don't know if

23:15 you ever really have a fishy taste apart

23:16 from like maybe mackerel and sometimes like salmon

23:20 can have a bit of a fishy taste.

23:22 But oily oily fish will taste a bit fishier.

23:25 What do we have here then, chef?

23:27 Good chef.

23:31 Thought I might find you skulking around down here.

23:33 Have you been on service, have you, chef?

23:45 Do a little laugh.

23:46 Do a little fish medley here, chef.

23:49 Turbot palisade.

23:51 I need to take this back.

23:53 Hey, hold the fort.

23:55 Answer some questions.

23:57 Uh what?

24:09 Hey you crazy cats and kittens, how's it going?

24:11 Answer some questions.

24:12 Hit me.

24:15 Questions.

24:16 Can't read my glass on.

24:16 I can't see that far.

24:18 You'll have to shout them out to me.

24:20 Here you go.

24:21 There you go.

24:25 What's up?

24:26 Shark fin soup.

24:29 Slightly different.

24:32 What would you do with meat and fish bones after you boil them?

24:36 Meat and fish bones, not a lot.

24:38 Uh I don't know if Will's described it already,

24:40 but fish bones usually don't want to overcook them because

24:43 you start to get a stewed sort of muggy fish flavor.

24:46 So we would usually sort of bring the fish bones up, purge all the blood out,

24:50 and then cook them for less time, and then let them relax.

24:52 So once they've been boiled,

24:53 they're kind of there's not much left in them, really.

24:55 They're a bit bit much.

24:57 They're a bit much.

24:58 What are you saying, chef?

25:00 Just just vibing with the gang.

25:01 Oh, yeah.

25:02 Let them cook.

25:03 them a good rinse.

25:05 Any recommendations on a good knife sharpener or style of sharpener?

25:09 That's an easy one.

25:10 If you're really committed, get yourself some whetstones and start practicing.

25:14 Practice on a on a on a cheaper, softer steel knife.

25:19 And really practice before you before you cuz

25:21 you can ruin a knife on a whetstone.

25:23 If you don't want to go whetstones,

25:24 uh get a diamond steel and then a honing rod.

25:27 A diamond steel will sharpen your knife a bit more than a honing rod.

25:31 A honing rod is just for keeping the edge.

25:33 Um but then also taking your knives to shop

25:36 to get professionally done sort of once a year.

25:38 If you don't use your knives that often,

25:39 every 2 or 3 years is is perfectly fine.

25:41 That's what We would do that with all our knives,

25:44 you know, sort of periodically once a year.

25:50 How are you doing, chef?

25:51 All right.

25:51 Back in the mix.

25:52 Fish balls ready, chef.

25:53 Back in the Carolina wine mixer.

25:55 Do you want to do any prep for you?

25:57 Yeah, you want to do I got spare 10 minutes.

25:59 10 minutes, chef?

26:02 Nice and cold.

26:09 What do you want?

26:10 All right.

26:12 All right, we're going to do some pickled mussels.

26:13 I'm going to get a little fish stock on.

26:28 Time for dinner, chef?

26:30 Huh?

26:30 Yeah, I know.

26:31 Going to Ellison Street tonight.

26:34 With uh Fergus, who is unfortunately leaving us as head chef at Fallow.

26:40 So, we're going to go and celebrate with him.

26:43 How long's he been with us now, Fergus?

26:45 Long timer.

26:48 4 years.

26:49 That's a long old time.

26:52 So, going to Ellison Street tonight.

26:55 Ellison Street's what?

26:56 One Michelin star, right?

26:57 One Michelin star.

26:58 Phil Howard.

27:02 Legend of the game.

27:03 I'm actually really excited.

27:04 I've never I've never been before.

27:06 I've heard good things.

27:22 So, I'm just going to do one portion of turbot

27:24 because it sort of holds better as a fillet.

27:29 So, I'm not going to uh do this sort of portion the whole thing.

27:33 I'm just going to portion one up nicely.

27:35 Any trim goes into the uh into the broth.

27:40 And I'm just going to use this as well.

27:41 This is like the What do they call that, Jack?

27:43 What do they call this?

27:45 I would call that the

27:47 skirt.

27:47 Skirt, yeah.

27:47 I flavor that.

27:48 Yeah, it's got a lot of flavor.

27:50 What I've done is I pick the muscles,

27:51 I keep that juice that comes off them and pour them back on the muscles.

27:55 And then they're just like sort of steep

27:57 in that in that uh the juice that you cooked in it.

28:00 That is a That is a super trick.

28:02 Don't want to let Don't want to lose that extra flavor.

28:05 So, normally this gets thrown away, this little skirt.

28:09 Yeah, go for it, Chef.

28:12 But, it's got loads of flavor.

28:13 It's a really nice texture as well.

28:15 So, I'm just going to portion that up and we can put that on the dish.

28:20 Once I've got nice bit of turbot, then we'll move on to the next stage,

28:24 which is unless you want to do it, Chef.

28:27 You want to make a little mirror fire?

28:28 Whack in that stock.

28:33 Yeah.

28:32 I'll get it up for So, roughly with our fish portion, it's normally about 120 g.

28:45 Nice generous portion.

28:48 Like that there.

28:49 So, we got all these beautiful these mussels now

28:52 that have been sort of uh You know what they're called?

28:57 It's called the mirepoix cloth.

28:59 The mirepoix cloth, yes, that's right.

29:01 So, we've got these little mussels.

29:02 I'm going to whack them into this little pot.

29:05 And they're going to get a very light pickle.

29:10 So, normally it's best to do this for 24 hours,

29:12 but we can for the purposes of this we can

29:15 taste them and then pickle them a little bit longer.

29:19 I'm just whacking that juice into the stock pot as well,

29:22 so we're not wasting any of that smoked mussel juice.

29:27 We're on the move.

29:29 Yeah, chef.

29:45 Carrot, celery, parsley, onion, right?

29:48 Fennel?

29:50 Yeah, whack all in there, mate.

29:53 That's a nice knife, isn't it?

29:54 Is that your dad's knife?

29:54 That is actually funny, that's my oldest knife.

29:58 My favorite knife.

29:59 So, we were actually chatting to a knife maker yesterday cuz

30:03 world exclusive we are looking at designing our own chef knife.

30:09 Chop horror.

30:10 And I was actually saying to the knife maker, that is my favorite knife.

30:13 It was my dad's knife and he got it when he was like 50,

30:16 55 and he said it was rubbish and it was a rubbish knife, so he gave it to me.

30:22 And then over like the course of 3 years,

30:24 I learned to sharpen it and managed to get it super

30:27 sharp and then I used it to do my whole career.

30:31 I'll do a little bit of cauliflower.

30:38 What's on the menu for staff food, guys?

30:40 We have a veggie rice, normal rice?

30:42 We have it for dinner.

30:43 What do

30:46 Is that yesterday's biryani?

30:48 It's yes.

30:49 Nice.

30:50 Rebrand.

30:51 Moroccan rice.

30:54 [laughter]

30:54 That's sustainable.

30:55 It's I love that.

31:00 Sweet chili chicken?

31:02 Yeah.

31:03 Oh.

31:03 What a treat.

31:05 Sandra, hands off the star food.

31:12 Right, you want me to go straight in with the veg, chef?

31:17 Will it be on sale for the public?

31:20 Oh, nice.

31:22 Feel it's a bit weighted that question, but yes, it will.

31:25 Absolutely.

31:28 Um Okay.

31:30 You go straight with the veg or just on the Yeah, whack it all in there, mate.

31:34 Okay, so we've got me um Got some carrots.

31:40 I'll grab you some water.

31:46 Sandra, you ready?

31:48 Been working all day, right?

31:50 You're pushing.

31:52 How are those tables looking?

31:54 This one, yeah?

31:56 The big one.

31:57 I saw you going at it.

32:11 So, we've got some lovely carrot.

32:12 The carrot and the onion is going to add sweetness.

32:16 That's going into the stock pot.

32:17 And then the fennel and the leeks,

32:21 they're going to add a nice sort of aroma

32:22 to the to this to the stock and a nice sort of background,

32:25 but they all the different vegetables do slightly different things.

32:29 The fennel with fish is fennel and leeks with fish,

32:32 I say, is a great non-negotiable.

32:34 Then your onions and your carrots are pretty much like this is

32:36 standard veg that you're always going to want in a stock.

32:40 Are you going to Are you planning on the mushrooms and the seaweed as well?

32:44 Um yeah.

32:45 So, I'll whack all that in there.

32:48 Fish, this.

32:49 Right, cauliflower.

32:51 I'm going to whack this on.

32:52 As soon as you That's on, I'll whack over there.

32:55 We'll use some brown butter cauliflower.

33:09 What's the questions there when it comes up?

33:12 Skip it.

33:13 Can't you come to New York to do a pop-up for a short time?

33:17 Oh, that is if I magic.

33:19 To be honest.

33:20 Can we say Can we say yet?

33:22 I think so.

33:23 So, we actually pretty much got almost confirmation this morning that we

33:26 will be doing a pop-up in New York October time at some point.

33:31 Um and somewhere in the region of probably just a couple of days.

33:35 Uh so, stay tuned.

33:37 We'll probably do some sort of like I don't know,

33:39 drop the touch right and drop a couple tickets exclusively.

33:42 Oh, that'd be good.

33:42 On YouTube, yeah.

33:44 Yeah.

33:45 So, yeah, stay tuned.

33:47 Stay active in the community.

33:53 So, this is just some seaweed.

33:57 Oh, Aaron Weasley.

34:01 Someone's mugging you off in the chat.

34:04 So, you get back to work, Weasley.

34:06 Absolutely right.

34:10 Weasley's coming up to a year of service on our development side.

34:12 Aaron, do you know Do you know Joe Meller?

34:17 You're going to his stag do tomorrow.

34:19 Joe Meller's on a stag do?

34:20 Jeez.

34:22 What What Joe's getting married?

34:24 Joe's getting married?

34:25 Yeah, I think so.

34:26 Congratulations, Joe Meller.

34:29 We'll wait for our invitation [snorts] to your wedding.

34:33 I'll go to the stag.

34:34 So, into You go to the stag, I go to the wedding.

34:37 I love a wedding.

34:38 I love a good sing-song, me.

34:40 As I'm sure you all know.

34:41 Uh so, into the stock pot,

34:42 we're going to go over these amazing dried shiitake mushrooms.

34:46 You can get very similar effect at home as well.

34:48 If you ever have any old mushrooms that are

34:49 knocking around in the bottom of your fridge, everyone does.

34:51 If you just dehydrate them in your oven,

34:53 chuck them into a cupboard, into a container,

34:55 they will increase the umami in them,

34:58 and then they're great to chuck into stocks, soups, sauces.

35:00 Can you taste it?

35:01 I would.

35:01 I think the shiitakes especially give you a better like umami.

35:06 So, those are going to go into the stock pot.

35:08 We love kombu.

35:10 One of our retail products, um our focus is all around kombu.

35:15 The kombu seasoning is something we use on probably 50% of the dishes

35:18 on our on the restaurant menu at Fallow and Roe and Fallow to be honest.

35:22 So, we're going to just break a few sheets

35:24 of the kombu up into the into the liquid.

35:27 That's going to give a really a incredible umami.

35:32 Yeah.

35:32 So, is that How you getting on, chef?

35:36 Good.

35:38 Do we need this right now?

35:40 Do you mind if I whack a pot on there for a minute?

35:43 So, it's not coming up to temp?

35:44 No, it's just being

35:49 Aw, you were so optimistic about that pressure cooker as well.

35:53 Aw, I'm just whacking this on.

35:55 Probably take about 25 to 35 minutes.

36:00 On a nice gentle heat.

36:08 So, I'm thinking, Crofty.

36:09 Yeah, I'm thinking, Murray.

36:11 Herb gel.

36:12 That's what I normally do.

36:13 I'll bring it over with the lid off.

36:14 Oh, yeah.

36:15 That makes sense.

36:18 Connection's a bit laggy.

36:19 Sorry about that.

36:19 We will work on that for the next time.

36:21 This was almost a bit of a test.

36:22 We were just going rogue.

36:24 Um but, we will work on the Wi-Fi.

36:26 Apologies.

36:27 Do you want to do a little bit of um brown butter cauliflower for me, Chef?

36:31 Would I ever?

36:35 I'll get you a pot I'll get you a pot if you break it down.

36:38 Chef.

36:40 Any more questions?

36:41 Give the fans what they want.

36:42 Car two.

36:43 Stay tuned.

36:50 Coway?

36:52 I'll take both.

36:54 Yeah, I'll take both.

37:00 Well, we're giving a bit of car two chef action.

37:11 Can we move upstairs?

37:12 I just want to go to the wall.

37:14 Pick a few bits.

37:16 Yeah.

37:18 Yeah.

37:17 I think it was probably get out a little bit.

37:21 Yeah.

37:20 Just have a little bit of it.

37:23 Chef, you get started on this brown butter cauliflower.

37:25 We'll be back in a minute, right?

37:25 Yeah.

37:29 Leave him do the cooking.

37:30 Car two.

37:33 [laughter] [laughter] There you go.

37:43 See you in a little bit.

37:46 I'll bring that out later.

37:53 I'm going to go up to the wall to see if

37:54 we can get anything in for the uh Internet might cut out,

37:58 but we're going to try and see if we

37:59 can get some stuff from the vertical growing wall.

38:25 This is our unfinished PDR.

38:34 [snorts]

38:36 Check out this.

38:38 This is our uh aeroponic farming system.

38:42 So, chillies, we've got the hottest chilli in the world here.

38:46 We're trying to crossbreed the Devon Naga with Pepper X.

38:53 So, we're trying to make the row reaper,

38:55 which would be hopefully the hottest chilli in the world,

38:57 but I think there's a lot more qualified brains working on that at the moment.

39:02 [panting]

39:06 Oh, wow.

39:06 Okay, cool.

39:08 Oh, so this is a type of sorrel, which might be really nice on the dish.

39:12 This is red vein sorrel.

39:13 Normally, it comes in a in a little punnet.

39:18 And it's well expensive.

39:22 But, we've planted it and sort of allowed it

39:24 to grow into this really beautiful like It's, you know,

39:28 very acidic sorrel, so it's got this like really

39:30 nice freshness that might go really nice on the dish.

39:33 So, that'll be banging.

39:35 So, we use that for garnish.

39:37 Got some really nice parsley down here, as well.

39:41 Could whack a bit of that in the stock.

39:57 Woah!

39:59 So, we've got some nasturtium here.

40:02 This is like really strong and peppery.

40:07 Absolute shitload of basil.

40:08 That needs to be cut.

40:10 We could use a bit more of that up.

40:13 It's amazing system, but the problem is when you leave it for too long,

40:16 and it gets too too much, You get lots of pests on it.

40:19 So, you got to like keep on top of it all the time.

40:21 So, ideally there's a chef up here all the time.

40:24 Trying to snip something off.

40:33 All right.

40:34 So, we got red vein sorrel.

40:35 I'm going to put a bit more.

40:37 See this color of this parsley?

40:39 So mad.

40:48 So, we use that to finish the stock.

40:50 Like a like last minute infusion to give it a bit of freshness.

40:53 And some marigold up here.

40:57 Beautiful beautiful plant and it grows like a weed up here.

41:14 How are you doing?

41:14 You still with me?

41:15 Yeah.

41:15 Yeah.

41:16 Okay.

41:16 This that's good.

41:17 Um And uh Okay.

41:21 This Yeah.

41:23 This Yeah.

41:25 Yeah.

41:26 Um Um So, red vein sorrel.

41:39 Very rarely ever see it like that.

41:46 Go on now.

41:47 Chef?

41:50 Chef.

41:52 You finished, mate?

41:55 Yes.

41:54 See you later, mate.

42:09 All right.

42:10 Pickled mussels.

42:12 Herb gel CB.

42:14 Hello.

42:15 Stock.

42:32 What's that?

42:34 So, I got some sexy I got some uh I have no idea.

42:40 So, I broke down the cauliflower, so I've got the larger florets.

42:44 We're going to roast these in brown butter.

42:45 And then I always find that that little middle bit,

42:47 like the very top of the cauliflower Get soft.

42:49 It's almost too thin, so I was going to do a couple of uh little shavings.

42:55 Nice.

42:54 Just I ice it down.

42:56 But, freshness, yeah?

42:58 Extra freshness.

43:00 Freshness.

43:00 Can't have too much.

43:01 You can never have too much freshness.

43:04 So, for this cauliflower, this is a sick technique.

43:06 I would recommend you trying it at home.

43:09 You're going to get a pan on sort of like medium heat.

43:12 Um and then I'm going to go into the pan with my butter.

43:14 The cauliflower is going to go in completely raw.

43:17 Um so, you're going to get like full-on butter-basted beautiful, sexy color.

43:22 Going to go in with the butter, get it going a little bit,

43:25 and then cauliflower is going to go straight in.

43:26 And we're going to baste it as it cooks in the butter.

43:31 Chef, I'm going to get a bit of olive oil, okay?

43:34 Great.

43:37 Here you go, cut side down.

43:39 Right, boss.

43:40 That's good.

43:42 Quite a high heat.

43:49 And then with that center bit of the cauliflower

43:50 there just going to like do some like light shavings.

43:59 Just sort of like just like ice it down a bit.

44:32 Yeah.

44:32 What about it?

44:34 Probably a little bit.

44:50 How do you guys get on in the wall?

44:59 Always like sending chefs up to the wall.

45:01 I feel like I'm on Game of Thrones.

45:03 Send them to the wall.

45:29 Yeah, good.

45:30 Interesting.

45:34 As you can see there, the cauliflower starts to go brown on the top.

45:38 You see that color brown butter roasting all around.

45:42 And he's going to turn the heat down a little bit, just keep it going, really.

45:45 What's up?

45:47 Does it not Does it not work?

45:48 It keeps showing error.

45:49 It's been working fine.

45:50 Get that girl.

45:52 Substack behind the scenes.

45:53 the lid on, it's like I'm not happy.

45:56 It keeps showing error, nothing.

45:57 And also Swiss Swiss Swiss technology.

46:01 Yeah, I mean it's really good.

46:03 Will went for a smoke and a Will, did you go for a[ __] Apparently,

46:08 he went off for a[ __] Is it Is it like set up properly?

46:18 I mean, it or it was all right.

46:20 It didn't tell me to set anything up.

46:22 That comes up as an indication of like Garnish.

46:28 So, the code word is for the garnish.

46:30 He's going to roast this baby up.

46:35 James Martin Yeah.

46:39 What?

46:40 I know.

46:41 I'm trying to work out to[ __] work this beef precious cooker.

46:49 You have to line up this Yeah, line up the arrows.

46:53 No.

46:54 Line up this.

46:56 How the hell?

46:57 Line up the arrows.

47:00 I don't think I'm going to be able to help you out.

47:05 Right, so the issue is it's not good That's It's not going under pressure.

47:09 Does it Does it It doesn't I will.

47:13 Come here.

47:14 You probably need to release the steam first, mate.

47:16 And then start again.

47:21 That's not the issue.

47:22 It's not come to pressure, okay?

47:25 Yeah, if only.

47:26 If only that was the

47:26 Does anybody in the in the chat have a dramatic pressure cooker?

47:32 A Kuhn Rikon.

47:32 They're still normally a really good brand as well.

47:34 But, the thing is it's been it's been

47:36 uh it's been working fine when I've been using Oh, I know.

47:39 Why don't you Why don't you take it upstairs

47:41 and leave it on the um on the plancha?

47:44 And then it won't be able to turn off.

47:47 Maybe it just can't get hot enough.

47:50 No, no, no.

47:50 They'll be fine.

47:51 Just put it on the Get Put it on the veg section.

47:54 Will's first time with a pressure cooker, GOOD QUESTION.

47:57 [laughter]

48:01 ARE THEY HAVING STAFF LUNCH ON THE COUNTER?

48:02 YEAH, they are.

48:03 Let me take you for a world tour.

48:06 Okay, come meet the team.

48:07 Hey, come meet the staff food.

48:09 Hey, I want your cauliflower, chef.

48:11 You stay connected.

48:13 Well, what's my colleague doing now?

48:18 I'll make I'll make a plate, I'll bring it to you.

48:48 So, an army marches on its stomach.

48:50 So, today on the Row restaurant menu, we have Moroccan rice.

48:55 That's yesterday's biryani.

48:56 Sorry, yeah.

48:57 Not not not the Row menu, the Row staff thing.

49:00 Yesterday's biryani with Moroccan spices.

49:02 Moroccan spiced rice, some lovely steamed white rice.

49:06 We have a potato and beef mince curry.

49:09 And we have a nice little salad with some carrot.

49:11 Look at that.

49:13 Beautiful.

49:13 Not sure what's Moroccan about that, but um I've

49:18 got a little bit of sliced apple on that.

49:29 [laughter] Oh dear, that man bun has to go.

49:34 Sandra.

49:39 Sandra, he is quite a muscular guy, so I'd keep that comment to yourself.

49:42 I would have to say he's just been sanding down

49:43 the tables outside for the first uh Absolute machine, that guy.

49:50 I actually love uh cooking cauliflower like this.

49:53 It's definitely the best way.

49:55 Right, what else we do?

49:56 What's next chef?

49:57 Oh, I'll check on the stock.

50:11 Difficult thing is getting staff food in because we're open

50:14 all day and then if the sun comes out here,

50:17 you get all these like the office boys

50:20 or or ladies come out and they're big boys.

50:27 I knew you'd love that Crofty.

50:28 __] love it.

50:28 Love about So I can't swear.

50:30 Stop swearing.

50:30 You can have a go.

50:31 We don't have to swear.

50:32 All right.

50:33 Here we go.

50:33 __] jam.

50:37 Oh,[ __] me.

50:38 Is it very acidic?

50:39 Yeah, it's almost too tart.

50:42 It's like it's almost like proper sour.

50:46 Maybe there's a reason they keep it mini.

50:48 Hey, nature's done you nature's done the hard work.

50:51 We'll do the We'll blanch it a little bit with the sea beet.

50:55 Why does everyone keep thinking that we leave the stream and go out for a smoke?

50:59 I actually don't smoke.

51:01 I used to smoke.

51:02 You didn't remember that.

51:03 You used to smoke about The old rollies, didn't you?

51:05 I used to smoke the rollies, yeah, back in the day.

51:08 Gave up now, though.

51:09 Gave up like 4 years ago.

51:11 Never felt better.

51:16 Do a goat curry sometime with a cartouche.

51:19 Yeah, we can do that.

51:21 Love goat.

51:22 That's going to be nice.

51:23 We've got billy goats.

51:24 We've got We used to start with kids.

51:25 Kid goats?

51:26 We had a goat rib su tra vite on our opening pop up menu.

51:29 Yeah, that was our opening other menu.

51:30 Absolute curveball.

51:38 All right, these are getting there now.

51:39 But I still continue to cook.

51:41 You got a camera fish?

51:43 Yeah.

51:42 Yeah, I got a cast iron down there.

51:43 I haven't got a nonstick.

51:44 Might give Give a little season when you're done.

51:48 This is what you're looking for with the cauliflower.

51:49 You want it to be like really nice and golden.

51:54 And foaming all over.

51:58 And then you're going to save that butter.

52:01 So that brown butter is really good to finish the sauce.

52:03 So we're going to finish sauce with basically lovage oil,

52:07 which is a For those of you who don't know lovage,

52:10 lovage is like I would say a would reckon mixture of parsley and celery.

52:15 Parsley and celery?

52:16 I would say that's what lovage Oh, yeah.

52:17 Yeah.

52:18 What about cauliflower?

52:18 What the hell are you talking about?

52:21 Yeah.

52:21 Yeah.

52:21 Definitely.

52:21 It's like an old English herb, isn't it?

52:24 Yeah.

52:23 I don't know if you get it outside the UK.

52:25 I've never seen it, though.

52:26 I've never seen I've never seen it on any any other menus.

52:29 No, true.

52:30 But maybe they call it some Maybe they call it something else.

52:33 I suppose very very For American audience, have you celery root?

52:36 No?

52:37 Similar?

52:38 No, I think that's I think that's celeriac.

52:40 Is it?

52:42 Yeah.

52:46 Is Mexican cuisine our thing?

52:48 Well, funny you should say that.

52:53 [laughter]

52:53 At Roe, this summer, 4 months, um we're actually launching a taco stand.

52:58 Which is going to be We're doing like the most

53:00 amazing dry-aged bavette that we're layering up on a rotisserie.

53:04 Sorry, on a fat machine.

53:06 We're going to carve it off.

53:07 Um it's just simply marinated salt, pepper, and oil and stuff.

53:10 And then we're serving that with um We've got a garlic crumb, corn tortillas,

53:16 Oh.

53:15 epic sort of like spicy salsa verde.

53:17 Um

53:19 Right.

53:19 And a little bit of seaweed and garlic.

53:21 It's going to be epic.

53:22 If you're in London, definitely come down and try it.

53:25 We're going to be running it from Monday to Friday, sort of like 11:00 a.m.

53:29 through till 4:00 p.m.

53:31 Going to be epic.

53:32 Right.

53:32 So, Cauliflower is beautiful.

53:35 done.

53:35 We'll save that butter.

53:36 I might infuse that butter with a bit of thyme.

53:39 Look at that.

53:40 Save a bit of that butter or put it on the fish.

53:43 Chef.

53:43 Hey, now I've got to have a bit.

53:44 No, seriously.

53:46 diesel.

53:47 So, we're going to cook the fish in a heavy bottom cast iron pan.

53:50 But, I am going to these pans obviously used quite a lot in the restaurant.

53:54 So, we're going to just going to going to heat it up,

53:56 give it a little clean and a season just to make sure our fish doesn't stick.

54:00 Uh the Is that Is that cold enough on?

54:04 Uh yeah.

54:05 You You don't need it frozen there.

54:23 Right.

54:24 You got a veggie you veggie all right?

54:27 I'm just using grapes here.

54:35 [whistles] All right.

54:38 That's been about what about half an hour for the fish stock?

54:40 How long we've been streaming?

54:43 Uh

54:50 Oh.

54:51 55 minutes.

54:51 Oh, nice.

54:52 So, it's definitely been about half an hour.

54:56 Nice.

54:56 So, I'm just going to take that off.

54:59 I've got some more um parsley stalks I'm just going to whack in.

55:03 And you remember we picked all that parsley upstairs.

55:10 So, whack in some parsley.

55:11 Guys, the nice thing about having the wall up

55:13 there is you can use a hell of a lot

55:16 of herbs without even worrying about it cuz sometimes

55:18 you they actually just need a bit of a prune.

55:21 So, once you've been like sort of put

55:23 those in we're going to let them infuse for a minute.

55:25 And then we'll pass pass off the whole pan.

55:28 We can reduce it nice and quick cuz we're going to make a velouté essentially.

55:34 Ooh, delicious.

55:35 Delicious.

55:47 What's the CSR?

55:57 They're very rough those pans.

55:58 I just seasoned it.

55:59 They need a I think they need uh they need

56:00 like a bit of a hopefully I've just done it.

56:02 Do you want to give it a go now?

56:04 Hopefully.

56:05 You want fish weight.

56:10 Yeah, keep this uh brown butter for your fish.

56:13 Our two snipers.

56:21 Right.

56:25 Are you ready on We need to wait on the fish, right?

56:27 We got to do the sauce.

56:28 Yeah, I'm going to have to pass this sauce stock off.

56:30 We can get it reducing quite quickly though.

56:32 Then we'll make a nice velouté out of it.

56:43 So, we're looking for really really cuz you know,

56:46 we're coming out of this time of year.

56:50 We want to create something that's just nice and light.

56:53 So, this is probably going to be for our set menu.

56:56 Or a special.

56:57 So, we'll use the sauce for like the set menu and then we'll

57:00 upgrade the fish for like turbot obviously we can't put on the set menu,

57:03 but we'll use the this sauce to put on to like a a special sort of side

57:10 dish with some more premium green so often we

57:12 double up things we'll use them in different ways.

57:15 So, this is going to be a a white velouté.

57:19 So, a traditional sort of white vin blanc I guess you'd call it.

57:22 So, so we'll let that settle.

57:28 Yeah, actually mind getting rid of that for me, boss?

57:30 Yes, chef.

57:30 No worries.

57:31 Got it covered.

57:32 Thank you very much.

57:33 Thank you so much, man.

57:49 I just love the I love the cartouche coming.

57:57 Yeah, absolutely.

57:59 We do it quite regularly on different items.

58:01 Probably haven't got time to do it with this one today.

58:02 We were just talking about that today.

58:03 We were talking about how you can um uh Heston's,

58:08 they used to clarify stock by quail whole quail, isn't it?

58:12 They used to put quail in the stock

58:13 and then they used to clarify their stock with gelatin.

58:16 So, you had to Yeah.

58:18 And then you freeze it with the gelatin and then it the gelatin keeps everything

58:22 all the matters in there and then you have to strain it for a cheesecloth.

58:25 You used to take Yeah, yeah, yeah.

58:26 The old We used to do that one at dinner, actually, as well.

58:29 Um No, I think clarifying with egg whites is great.

58:30 I think a more modern way, but not necessarily modern,

58:33 but the ways that I would recommend is

58:35 by taking using just egg white has little flavor.

58:38 But if you can take um a mix vegetables,

58:42 mint Let's say you're making a chicken stock and you want to clarify it.

58:45 If you take chicken mince and loads of herbs

58:47 and onions and vegetables and blend that with the egg white

58:50 and then clarify with that, you actually impact the flavor

58:53 from the items you're putting in alongside the egg white.

58:55 Egg white is just a neutral flavor, which is good for taking out the impurity,

58:58 but you can enhance that by adding so much more to it.

59:04 Chef, dice a bit of butter, won't you?

59:05 Sorry, yeah.

59:05 I was just reading the comments.

59:06 Sir, sir, chef.

59:07 No worries.

59:18 How many people are watching, Joe?

59:22 What, 4K?

59:23 How many?

59:24 1.4K.

59:26 That good?

59:28 Is that more than H Is that more than HS tiki-taka gaps?

59:34 I often think of you as a bit of a HS tiki-taka.

59:39 What the hell does that mean?

59:58 Oh, the hair comments are [laughter] coming in.

1:00:01 That's your fault.

1:00:04 Think he's starting an only fans page.

1:00:10 There we are.

1:00:12 HS tiki-taka actually could do with a hair transplant.

1:00:14 Well,

1:00:15 Stop stop stop following the fellow

1:00:19 Jack, how many comments you get on a daily basis about your hair?

1:00:22 A lot.

1:00:24 Probably at least three to four DMs.

1:00:26 Let alone, I mean YouTube comments I wouldn't know.

1:00:30 They're building a statue for Jack in Turkey.

1:00:37 You need a job in the kitchen?

1:00:39 Never fear, we're here.

1:00:41 You need only apply.

1:00:47 Wait, I'm not really doing much yet.

1:00:49 Chef, do you need me on anything?

1:00:54 I've diced the butter.

1:00:54 I'm actually done.

1:00:55 in with David?

1:00:58 lovage oil and herb oil on pass.

1:01:00 I'm set.

1:01:00 Yeah, yeah, it's up there.

1:01:01 I I was using it a lot.

1:01:02 Cuz I need to cuz I need to make sure they've got to go want to do it to lovage.

1:01:04 Do you need that?

1:01:06 Do you need the lovage oil down here?

1:01:07 I think we'll play it up there.

1:01:08 Maybe just got something oil and herb oil and lovage oil and herb oil.

1:01:15 I've got the sorrel, but it's pretty it.

1:01:17 Uh the sea beans are all good.

1:01:19 I've got the pickled mussels.

1:01:20 I might blanch this for us.

1:01:21 I just need to check the herb I blanched the herbage.

1:01:30 No, I'm going to do it here.

1:01:44 Yeah, Colin, you're you're on camera.

1:01:46 Smile Smile, you're live on Channel 4.

1:01:49 Please do not swear.

1:02:08 Say again.

1:02:10 [laughter] OH, YOU MISSED IT.

1:02:15 OH.

1:02:16 Colin the gardener, absolute character.

1:02:28 Ninja.

1:02:39 I'm just going to remove [snorts] our cauliflower shavings.

1:02:42 And I'm going to get some of these sea vegetables blanched.

1:02:46 So, that's in a Foster's you're drinking.

1:02:52 And then uh we're going to Are we going to cook the fish upstairs?

1:02:57 Nice one.

1:02:59 I'm going to blanch a little bit of sea herb, so we've got some CB here.

1:03:02 I think we've already explained it.

1:03:03 The blanch that give it a little refresh.

1:03:06 Just take away a little bit of bitterness.

1:03:07 Tender it up a little bit.

1:03:44 Cottage.

1:03:44 He stopped.

1:03:45 Never Never thought Never fear.

1:03:50 Do you think proper culinary schooling is still required

1:03:52 to work in high-end kitchens with all the resources online?

1:03:55 Good question these days, {question mark}.

1:03:59 It's such a hard question.

1:04:00 think it's bloody expensive.

1:04:02 I don't like I don't like to just say no,

1:04:05 don't colleges are dead cuz I don't think that's true.

1:04:08 Because actually you know,

1:04:09 I would say 10% 5 to 7% of our workforce comes through colleges.

1:04:15 And they're incredible.

1:04:15 They're very well-trained.

1:04:17 They've got great skills.

1:04:19 Um they do an incredible job.

1:04:20 It's just you know, you have to weigh

1:04:22 up where you what it is for you personally.

1:04:23 I think I think they need to potentially change a little bit.

1:04:27 I think there's a lot of stuff taught that's not necessarily needed.

1:04:30 Um I think it's mixed.

1:04:33 I think I quite like the model where it's a little bit

1:04:35 of both where you where you're on the you've got on-the-job training,

1:04:37 but you also make sure that you have your curriculum from the college.

1:04:42 I think it's quite quite good.

1:04:43 Well, I think the thing is you're not going to earn that money back.

1:04:49 Like as you start as a commis or it's better than it used to be,

1:04:52 the pay and stuff, but still hard to get paid enough to earn the What is it?

1:04:57 Like it's like 20K, isn't it, for some of the Yeah, probably.

1:05:00 more premium ones.

1:05:01 I'm not actually 100% sure.

1:05:02 Takes ages to to earn that back as a chef.

1:05:07 The thing is chefs like kitchens are quite kitchens kind of need staffing,

1:05:11 so you're in a good you're in a good spot.

1:05:13 I think the key thing is the right kitchen.

1:05:17 Yeah.

1:05:16 That's the key.

1:05:17 Like Yes, you can learn what you learn in the college in a kitchen.

1:05:21 Yes, absolutely.

1:05:22 But it needs to be the right kitchen.

1:05:24 And I think there's so many which are the wrong ones.

1:05:26 Um I did my I did my uh apprenticeship

1:05:31 at a hotel in Gloucestershire uh in the Cotswolds.

1:05:35 Called Calcot And that was amazing cuz we learned how to make bread,

1:05:40 I learned how to make pastry, how to make ice cream, how to do butchery.

1:05:43 But there's not many places like that.

1:05:46 And quite often you find you might get chefs that go, "Oh, yeah,

1:05:49 I'll do I'll just go into a job." And they'll

1:05:50 be working in a a bad restaurant in their local town.

1:05:54 And they won't learn the right skills.

1:05:55 They won't learn the right foundation.

1:05:57 And that's where it can be really bad.

1:05:59 Um But you need to make sure Time to change.

1:06:02 you're building a solid foundation.

1:06:04 And how you do that uh whether it's college or restaurant as I said,

1:06:08 it needs to be the right it needs to be good quality.

1:06:10 the restaurant The the puree stuff.

1:06:12 You've only got puree.

1:06:14 Ah, okay.

1:06:16 Want it?

1:06:17 No, it's all good.

1:06:17 What's that?

1:06:19 Uh

1:06:19 All right.

1:06:20 It's going to drain out your vegetables.

1:06:22 That sounds nice.

1:06:29 Look at them.

1:06:29 Beautiful.

1:06:31 Done ya.

1:06:31 Done ya.

1:06:48 We're just waiting for that stock, chef.

1:06:53 What's the least amount of experience on an individual

1:06:55 you've had ever work in a kitchen?

1:06:56 Day one.

1:06:58 One of our two chefs we've got numerous chefs.

1:07:01 Quite often the amount of um I very much I say

1:07:05 to our recruitment team all the time CV is almost slightly irrelevant to me.

1:07:11 Um It depends on the level of the position,

1:07:13 but I'll take a good good energy and a good work ethic and a passionate

1:07:17 person any day over someone with buckets and buckets and buckets of experience.

1:07:22 Um one of our sushi chefs now, AJ,

1:07:25 who's actually been on the channel quite a bit,

1:07:26 he started with us just after lockdown and he had zero days

1:07:30 he was a he was working as a was it a nurse?

1:07:33 He was um [clears throat] medical or receptionist, I think.

1:07:36 Medical reception, no experience.

1:07:38 He worked with us for 3 years.

1:07:40 He then went to Le Manoir under Raymond Blanc for a year.

1:07:43 Now he's back with us and he's one

1:07:45 of our he's one of the most talented chefs we have.

1:07:47 Did it work?

1:07:47 I think it's going to be okay.

1:07:48 She didn't like noise.

1:07:49 It was just anger at our abduction.

1:07:51 There we go.

1:07:51 Smash that.

1:07:53 What How did you do it on the puncher?

1:07:56 No, I just did it on the upstairs abduction.

1:07:58 Oh, okay.

1:07:58 Yeah, they are pretty uh pretty weak.

1:08:01 How long are you going to punch your cookie for?

1:08:08 Okay.

1:08:08 All right, nice.

1:08:12 Right.

1:08:15 Ah.

1:08:16 Okay, so.

1:08:19 I'm ready, chef.

1:08:21 I don't I don't know what I'm ready for, but

1:08:22 Right, do you want to go upstairs and see if AJ um if

1:08:25 they've got all the lovage oil and herb gel and all that[ __]

1:08:28 You take that up.

1:08:28 I'll I'll finish the stock.

1:08:29 I'll bring it up.

1:08:30 Yes, chef.

1:08:33 I'll come up I'll come up in like 5 minutes.

1:08:35 Yes, master.

1:08:36 Come Mr.

1:08:36 T.

1:08:38 Hey.

1:08:40 Bring the cart here, Kelly.

1:08:41 Bring the cart here.

1:08:43 What now?

1:08:43 Got some brown butter?

1:08:49 We might lose Wi-Fi for a second.

1:08:51 We're just going to we're going from the prep

1:08:52 kitchen we're going upstairs to service kitchen.

1:09:01 Come on.

1:09:02 Corner.

1:09:04 Come on, listen, boy.

1:09:05 Back space, corner out.

1:09:06 Back Don't be filming my backside for the viewers, right?

1:09:22 What is it?

1:09:22 This is turning into OnlyFans.

1:09:25 Back space.

1:09:28 Do you want to serve Do you want to film here, bud?

1:09:31 What?

1:09:35 We're live streaming, okay?

1:09:39 We're live.

1:09:40 What if he's already doing already started?

1:09:42 I told him we're live streaming.

1:09:44 Is that what?

1:09:47 You're fired.

1:09:49 [laughter] Are we back online?

1:09:50 We are back online, I think.

1:09:52 Yeah.

1:09:55 Is this our battery?

1:10:01 What?

1:10:04 Got any charge?

1:10:06 I'll just move this out the way.

1:10:10 So, we're up here.

1:10:11 This is actually our This is our cold larder station.

1:10:16 Oh, thanks.

1:10:19 It's cold larder larder station.

1:10:22 Huh?

1:10:22 It's cold larder People got no idea.

1:10:23 Oh, sorry.

1:10:24 I'm just trying to get a bit more light in here.

1:10:27 Failing on the lights.

1:10:30 I apologize, everyone.

1:10:32 So, this is the cold larder station, which is effectively the cold starters.

1:10:35 Um so, uh we're upstairs in the service kitchen,

1:10:38 so we've got the main entrance here.

1:10:42 Coming into reception,

1:10:43 and then as soon as you walk in, you've got the cold larder,

1:10:46 and we've got our flatbread station here.

1:10:47 So, we're going to set ourselves up here

1:10:49 on the pass and uh finish this dish for you.

1:10:52 Mhm.

1:10:55 Just recap all the bits we've got.

1:10:57 So, we've got pickled mussels.

1:11:01 The beautiful mussels that will open which are pickling now.

1:11:04 We've got a little bit of the butter reserved from the cauliflower cooking,

1:11:07 which we're going to use um just to brush over the fish.

1:11:11 We've got the lovely prepped fish.

1:11:12 And we've got a little bit of garnish there as well.

1:11:14 So, I'm going to um head over to the garnish section.

1:11:20 We're going to start cooking the fish.

1:11:25 Is that plancha clean?

1:11:27 Can be, yes.

1:11:29 Right now, we're live streaming.

1:11:32 Right now.

1:11:32 You let me know.

1:11:35 Huh?

1:11:34 You let me know.

1:11:38 You'll have to excuse the mess.

1:11:39 We've We've just uh It's uh What time is it here?

1:11:43 1/2 3 London, UK time.

1:11:47 So, we're just cleaning down after lunch service.

1:11:50 So, we're taking the opportunity to come up here

1:11:51 and cook this dish up here while between services.

1:11:55 So, uh don't cook it, you nutter.

1:11:57 No, no, I'm just wiping it.

1:11:59 Not with the fish, though.

1:12:02 No.

1:12:01 So, don't take Don't take it to him.

1:12:04 You're a nutter.

1:12:07 So, as you can see, after lunch service, obviously,

1:12:09 they they turn everything off or turn it down,

1:12:12 move everything off the benches, clean down,

1:12:14 and then they'll clean the rest of the kitchen as well.

1:12:15 So, it looks a bit messy at the moment.

1:12:17 Apologies.

1:12:19 Um and we're going to get stuck in there and cook cook the fish.

1:12:23 Is he ready?

1:12:23 Will's ready, right?

1:12:24 We can start cooking.

1:12:25 Yeah, I'll just come back over.

1:12:31 Nice fish.

1:12:33 Can you see me?

1:12:35 That's it.

1:12:39 Right on, brother.

1:12:43 Chef.

1:12:47 Right, brother?

1:12:50 Yeah.

1:12:50 Tomorrow.

1:12:59 Turbot.

1:13:01 I need a bit of herb oil for our gel, a bit of herb gel.

1:13:05 A herb cream.

1:13:13 Turbot.

1:13:15 Right.

1:13:17 So, I'm going to take a little bit of fine salt.

1:13:22 Let's season our fish.

1:13:25 A little bit of fine salt.

1:13:30 This is Chef Zack.

1:13:32 He's on the grill station.

1:13:34 So, he's going to oil my plancha nicely.

1:13:35 Oil the fish a little bit as well.

1:13:38 Hey, man.

1:13:40 Yes, sir.

1:13:42 And then I'm going to uh take a nice clean fillet.

1:13:47 Turbot is quite a lovely meaty fish.

1:13:51 So, what you can unlike sort of really delicate fish like um sort of cod,

1:13:56 flaky cod fish, things like halibut that are very delicate to cook,

1:14:01 turbot, monkfish, they're meaty fish.

1:14:05 So, you can [snorts] really treat them a bit more like meat.

1:14:08 So, when I put this down,

1:14:09 I'm going to put a little weight on top of it just to push down

1:14:12 the flesh a little bit and get that really

1:14:13 beautiful crust on the top of the fish.

1:14:16 And I'll do the same.

1:14:17 I'll probably do is actually cook the fish,

1:14:19 flip it, and then put the skirt on afterwards.

1:14:23 So, I'm just going to cook it.

1:14:24 Whenever you like to cook,

1:14:25 I always find that the skin side has almost like the the the lines on it.

1:14:30 Um and that's always presentation side for us.

1:14:32 We always cook fish on the skin side,

1:14:34 whether the skin whether the skin's actually on there or not.

1:14:36 So, I'm just going to place the fish down onto the preheated plancha,

1:14:41 and then just put a little weight on it.

1:14:42 Just give it a little bit uh push it down.

1:14:45 Not looking to squash it.

1:14:46 I'm just looking to hold it in place.

1:15:10 This is great.

1:15:11 I'm loving that.

1:15:15 Don't look over there.

1:15:15 It's filthy.

1:15:21 Okay.

1:15:40 Yeah, bob on, Jeff.

1:15:43 Turbos on.

1:15:45 What I like to do as well with my fish is just every now while it's cooking,

1:15:48 the fish will tell you when it's ready to lift.

1:15:51 You can just sort of go around the edges and you

1:15:52 can sort of see the crust start to develop around the edges.

1:15:56 I like to just every now and then put a touch more oil,

1:15:59 put it onto a fresh part of the plancha.

1:16:02 It's very similar to what I do in a pan.

1:16:04 I wouldn't be moving the steak or moving my fish around the pan

1:16:07 cuz you're going to an obviously where that fish is is cooling down.

1:16:11 So, by lifting it up, putting it onto a fresh bit of the plancha,

1:16:14 you're keeping the heat nice and even.

1:16:16 Butter's on garnish now.

1:16:21 Butter's shouting you out.

1:16:23 Is it Emma?

1:16:25 Mhm?

1:16:24 Who is it?

1:16:25 Is it Emma?

1:16:26 Emma.

1:16:27 [laughter] [music] Butter's on go home.

1:16:37 Huh?

1:16:38 Huh?

1:16:40 Emma.

1:16:40 That walking space is terribly narrow.

1:16:41 It needs to be wider.

1:16:44 Yeah.

1:16:44 I was a young naive but didn't think about that.

1:16:48 Right, skirt steaks going on.

1:16:53 [music] The place all the skirt on.

1:16:55 Just going to cook it basically a lot like the the lot of stuff.

1:16:57 Right Jeff, I'm going to bring the sauce over here.

1:16:58 Give me a minute.

1:16:59 He garnishes on the cold out of chef.

1:17:01 And the place on the pass.

1:17:04 And I'm just going to push that down a little bit as well,

1:17:06 make it nice and crispy on the skirt.

1:17:09 The skirt I'm not going to be too fussed about.

1:17:11 I want to get a really nice crust on it.

1:17:14 So, I need to get me fish slice.

1:17:16 One second, the proper fish slice.

1:17:19 There we go.

1:17:28 Oh.

1:17:37 Touch lighter.

1:17:49 Oh, this is good now.

1:17:51 Just looking for a really nice crust to form.

1:18:18 I'm just going to lift up my fish.

1:18:21 And just press all down.

1:18:24 Pop it onto a new part of the plancha.

1:18:52 The skirt is coming off now.

1:18:53 Look at them.

1:18:55 They're like little nuggets of deliciousness.

1:18:59 They're like really gelatinous.

1:19:02 And like fatty, almost like It's almost like you're getting the top of a ribeye.

1:19:36 What time is it?

1:19:48 Then just They've cooked it about 90% on one side,

1:19:50 and I'm just going to flip it over and just do the underside.

1:19:58 And we take it off.

1:19:59 And just grab a probe.

1:20:18 So, we turn it over.

1:20:21 We're looking for sort of I'm going to get the bloody right.

1:20:32 Yeah, it's about right.

1:20:34 We're looking for sort of like mid mid to late 40s and then let it rest nicely.

1:20:38 So, once it comes off the plancha, we can just leave it.

1:20:43 And then we can just going to put a touch of lemon juice on.

1:20:49 Good few twists of pepper.

1:20:58 And then nice Maldon salt to finish.

1:21:00 And then we're going to take it over

1:21:02 to baste it in a little bit of brown butter.

1:21:09 Heads up.

1:21:45 So, [snorts] then that fish is while that fish is resting,

1:21:47 I'm just going to brush a little bit of that brown butter

1:21:51 on it that was like left the residual from that roasting that cauliflower.

1:21:55 Just let that melt over the top of it and you get a lovely shine.

1:22:00 And also, what's great about the turbot is it really the juice

1:22:05 that comes out of the turbot when it's resting is incredible.

1:22:08 So, what we're looking for is the juice from the turbot

1:22:11 mixed with um the lemon juice and the butter

1:22:16 and it's going to make like a beautiful little

1:22:17 emotion which you can then baste over the fish.

1:22:20 Got a spoon there, bud?

1:22:25 That's all good.

1:22:25 All good.

1:22:25 All You'll see it a minute as it starts to leak out.

1:22:32 Oh, there you go.

1:22:32 See that?

1:22:34 You see the turbot juice there with the lemon juice and the butter.

1:22:38 And you can almost just keep basting that back over the turbot.

1:22:43 It's like so tasty.

1:22:45 It's like a classic sort of sauce they do in the Basque Country.

1:22:48 It's where they cook all those turbots on the bone.

1:22:51 Cook all the turbots on the bone and the juices that come

1:22:53 out of it mix it with lemon juice and olive oil.

1:22:55 Now I use that as a sauce.

1:22:56 So that brown butter, lemon juice, and the turbot juice juice there.

1:23:03 There we go.

1:23:03 Got to eat one.

1:23:05 Put it here so you can see it.

1:23:09 Need a little No, you're good.

1:23:16 Sorry.

1:23:17 It's dancing.

1:23:18 Look at that salt, chef.

1:23:24 I don't know what to do.

1:23:26 All right, turbot's here, rested.

1:23:27 That's now ready to go.

1:23:29 Always want to make sure you rest your fish.

1:23:31 All right, very similar to sort of how you cook a steak.

1:23:35 Doesn't need quite as long resting cuz they're obviously quite small.

1:23:38 Okay, sauce-wise?

1:23:40 Sauce-wise?

1:23:40 Over to you, chef.

1:23:42 It's very light in the like like velouté.

1:23:46 What did you do since we left?

1:23:47 So just made a roux and then wanted to have a little bit of body.

1:23:51 It's nice and light.

1:23:54 Mhm.

1:23:55 I'll just season it with a little bit of lemon juice now.

1:23:59 So that Remember I said I don't want it to be too thick.

1:24:02 So I've got this um this forum vinegar which is super fruity and sweet.

1:24:11 Fruity.

1:24:15 A little turnip, I think.

1:24:17 Yeah, sorry.

1:24:21 I'm just going to season this cauliflower.

1:24:24 Stitcher.

1:24:24 Ah, corkscrew.

1:24:26 Could you get the uh bar team to open that up for us?

1:24:31 Do you think a bowl?

1:24:32 Cuz it is quite It's quite loose.

1:24:34 Holy boy.

1:24:34 I reckon so.

1:24:35 I think it's going to be a And a sauce jug maybe to split the whole lot.

1:24:46 All right, so these are our core elements.

1:24:49 Lightly pickled mussel.

1:24:51 Sounds a bit weird, but trust me, it's delicious.

1:24:55 Then we've got brown butter turbot, some blanched sea veg,

1:25:01 which we can just dress with a little bit of rapeseed oil.

1:25:09 Chef.

1:25:11 What do we need that for?

1:25:14 I reckon just drain them off and then we uh Crack and away we go.

1:25:18 What do you reckon, plate or bowl?

1:25:21 You know what?

1:25:23 Should we have like a larger bowl?

1:25:25 I reckon nice on a plate.

1:25:27 I reckon plate.

1:25:28 All right.

1:25:31 [music]

1:25:40 So when you're plating, always odd numbers.

1:25:45 Ones, threes, fives, never twos and fours.

1:25:48 And always make sure you leave enough for tasting, very important.

1:25:53 You always got to taste everything as you go.

1:25:55 So four?

1:25:57 Is that open?

1:25:59 Yeah, it's all right.

1:26:01 Nice.

1:26:02 We've got this really beautiful minus eight vinegar.

1:26:05 This is from uh Canada.

1:26:05 It's ice vinegar, isn't it?

1:26:07 They make it like

1:26:08 Yeah, I'm not sure the process.

1:26:08 It's super sweet.

1:26:10 Super delicious.

1:26:11 White wine.

1:26:12 Yeah, they they grapes some of it special quite made the vinegar then.

1:26:18 So I know it sounds a bit grim vinegar in there like to finish it.

1:26:20 But what it will do is just give it this really nice sort of freshness.

1:26:27 Looking for like a good consistency.

1:26:29 It doesn't need to be too thick.

1:26:33 Oh yeah, nice.

1:26:34 Nice and sweet.

1:26:35 All right.

1:26:36 So to plate up So we've got our herb gel here.

1:26:47 So this is just a set gel with a little bit of mint.

1:26:51 Basically we we like this gel because you

1:26:53 can use you can use all of yesterday's herbs.

1:26:57 Fresh haircut as well.

1:27:02 Can use all of yesterday's herbs to make this gel.

1:27:04 [music] So it means that basically you can always work really nice and fresh.

1:27:16 So [snorts] few little bits of that.

1:27:21 Then what we're going to use is this skirt.

1:27:26 Layer it up so you got a little bit of pickled mussel.

1:27:30 Pickled mussel.

1:27:33 [music]

1:27:34 Skirt.

1:27:34 You want to try and aim to get a tiny little bit of height on all this stuff.

1:27:38 Hey, lovely cooking on that fish there chef.

1:27:43 [music] So, nice.

1:27:44 And again with the height.

1:27:48 Just a little bit of sea beet.

1:27:52 Dressed with a bit of rapeseed oil.

1:27:59 Bit of Crofties uh fresh cauliflower.

1:28:05 Thank you.

1:28:07 __] Jack, I need brown with cauliflower on the fly.

1:28:10 Oh, where is that?

1:28:12 Downstairs.

1:28:14 Check.

1:28:16 I just need a few more racks.

1:28:20 Where are those?

1:28:21 Downstairs, in the in the in the fridge.

1:28:26 Right.

1:28:27 Boom.

1:28:27 So, while Scott is getting that, I'll add this turbot to the plate.

1:28:34 And then we've got this like natural sort

1:28:35 of well that we're going to leave in the middle.

1:28:40 And then just one more little seabream there.

1:28:43 And then got these really beautiful little bits of uh sorrel,

1:28:53 but it's very very acidic.

1:28:56 Having said that, fish dishes like this just

1:29:00 really benefit from like a little pop of acidity.

1:29:02 So, instead of like dousing that fish with lemon juice,

1:29:06 just going to add a few tiny little bits of torn red vein sorrel at the end.

1:29:14 [music] Nice.

1:29:17 Right.

1:29:18 Sauce-wise, just going to take a small amount of this sauce out.

1:29:44 [snorts]

1:29:45 And then we've got So,

1:29:46 we've got the finished sauce here, which is just a velouté.

1:29:53 Tiny touch more salt.

1:30:03 Mix your lovage in there sort of sporadically, like that.

1:30:08 And then take your spoon,

1:30:10 just place that green sauce on there just to tie the whole thing together.

1:30:19 So, you've got that herby gel, some lovage flavor coming through the sauce, CB,

1:30:28 some nice sort of acidic little bits

1:30:30 of sorrel tie all together then a very rich,

1:30:34 decadent sort of brown butter turbot.

1:30:37 Having a look at this now, I don't think it needs the brown butter cauliflower.

1:30:41 I think the I think there's going to be enough like fresh flavor

1:30:46 from the fish from the uh from that brown butter on the fish.

1:30:54 Charmaine.

1:30:57 Let's see if see if Crofty agrees.

1:30:58 Normally, he doesn't.

1:30:59 We'll go around the corner, Charmaine.

1:31:02 Yeah, where do you want to go?

1:31:08 [music] Where's the best Where is the best place to eat that in there?

1:31:29 Always coming back.

1:31:34 I don't know if it needs it, chef.

1:31:38 I think it's going to be Sorry,

1:31:39 I think it's going to be good with I didn't know until now.

1:31:42 I think there's enough brown butter on the on the fish.

1:31:44 Nah, it always needs it.

1:31:45 You reckon?

1:31:46 A few little florets?

1:31:47 You don't like vegetables, that's why.

1:31:49 Oh, yeah, I like it when they're covered in cooked in brown butter.

1:31:53 We've come this far.

1:31:54 We have, yeah.

1:31:55 We might as well try it with it.

1:31:56 You can always take it away.

1:32:01 Pizza ovens are great a great a great uh thing.

1:32:05 Great addition to a kitchen.

1:32:07 [music]

1:32:07 Underrated for how what else you can cook in them.

1:32:10 You think?

1:32:12 Yeah.

1:32:15 I'll dish up.

1:32:16 I'll cut it out little for you.

1:32:22 This one, yeah?

1:32:24 [music]

1:32:29 This is the gym.

1:32:30 What time is that?

1:32:34 I'll go and try.

1:32:36 That does look, come on.

1:32:38 Yeah, I was wrong.

1:32:47 Banging.

1:32:49 You working at Mission Star restaurant now, eh?

1:32:51 You what?

1:32:52 I said you working at Mission Star restaurant now, eh?

1:32:57 Oh.

1:33:02 [music]

1:33:07 Beautiful.

1:33:07 What a treat.

1:33:11 Banger.

1:33:11 Let's go.

1:33:18 [music] That's good.

1:33:30 [music]

1:33:36 Quick clean down, chef.

1:33:38 Yeah.

1:33:42 Heads up.

1:33:43 You want to give that herb gel?

1:33:44 That's garnish.

1:33:46 There's only a small amount in there.

1:33:47 And this little bit of gel, please.

1:33:54 How you say?

1:33:59 Nice.

1:34:00 we go?

1:34:02 Yeah.

1:34:01 Let's go have a taste.

1:34:02 We'll go in the Should we go around to the bar?

1:34:05 Yeah.

1:34:21 [music] It's cute table.

1:34:43 [laughter]

1:34:57 Let's start with the fish, yeah?

1:35:08 [music] [music] Mhm.

1:35:21 Did you put garlic on the fish?

1:35:25 [music]

1:35:25 Brown butter.

1:35:26 Salt, no lemon.

1:35:28 No garlic?

1:35:29 Uh it's it's it's in the base of the jar.

1:35:34 No garlic.

1:35:36 Mhm.

1:35:38 It's quite subtle, it's not too intense.

1:35:40 Must be on the plancha.

1:35:43 Garlic oil?

1:35:48 Something.

1:35:49 Uh that's A little bit of

1:35:50 Little little A little bit of sea bean.

1:35:52 Who doesn't like a bit of skirt?

1:36:03 It's very delicious.

1:36:04 I know.

1:36:04 It's such good food.

1:36:06 Almost feels like cheating.

1:36:08 Tasting of the carrot.

1:36:11 Needs more acidity.

1:36:13 Yeah.

1:36:16 The mussels were good.

1:36:19 Lovely one.

1:36:20 It needs more lemon in the sauce.

1:36:26 The gel maybe even.

1:36:27 [music] Maybe needs a little bit more lemon.

1:36:38 Pretty[ __] Pretty good.

1:36:45 I think you can get a bit more depth in the sauce.

1:36:48 A bit more sea bean at the beginning and [music] stronger reduction.

1:36:54 It's almost one of those ones that you All those final

1:36:59 bits though you can almost get daily as it's on the menu.

1:37:02 You know, you don't necessarily Yeah.

1:37:03 Yeah.

1:37:04 A dish you usually get 10% better the more it's on the menu.

1:37:08 I live development.

1:37:10 Yeah.

1:37:10 I think people spend too long trying to get

1:37:12 a dish 100% of the way there straight away

1:37:14 and by by practicing it over and over again once

1:37:18 it's on the menu it it gets that final 10%.

1:37:21 Yeah, but after 3 or 4 months after

1:37:24 it's been on the menu it's always way better.

1:37:25 Yeah, it goes It's like it goes like it goes up like doesn't it?

1:37:28 Goes up and gets to a point it's amazing

1:37:30 and then it only ever gets starts to deteriorate.

1:37:36 What do you reckon?

1:37:38 Special?

1:37:39 I think we need to put the We need to change the fish garnish fairly soon.

1:37:44 I think the sauce needs a little bump.

1:37:46 It needs something else, like maybe a different element.

1:37:56 Full day of eating.

1:38:01 Pretty good.

1:38:02 Pretty good.

1:38:04 Any finishing questions?

1:38:06 [music] Yeah.

1:38:06 What's that?

1:38:08 We sat down now, we can relax.

1:38:13 What would you like to see from us?

1:38:16 Uh the content-wise, question-wise?

1:38:19 Hm?

1:38:20 What?

1:38:27 [music] The sauce could have some MSG.

1:38:32 He's not wrong.

1:38:34 Get the spicy one.

1:38:37 Ask Uncle Roger.

1:38:38 Oh, that's a little bad.

1:38:41 Is there going to be more live streams?

1:38:42 I hope so.

1:38:42 We're just testing the water.

1:38:45 To be honest, like something we're really interested in.

1:38:48 Um Oh, are we going to visit Uncle Roger's new restaurant in London?

1:38:52 I don't know.

1:38:52 He hasn't invited us.

1:38:53 He's not not asked us over yet.

1:38:56 [music] Uh how can I become like you guys?

1:39:00 You don't want to be like us.

1:39:03 [music]

1:39:03 Pet transport.

1:39:06 [laughter] Um Capers, crispy capers I do love.

1:39:13 Cooking is done by It's done by turkey, and that'll probably be my ultimate.

1:39:17 Been there, done that.

1:39:18 Got the transport.

1:39:20 [laughter] Um [snorts] Washing machine.

1:39:28 Uh you got to feel the flying.

1:39:29 I can't keep up.

1:39:30 How often do you do R&D even for your restaurants?

1:39:33 It's a full-time job.

1:39:35 We have a total of about Jesus, calm down, guys.

1:39:38 It's about four We have about four people working on it full-time, really.

1:39:41 Um we were thinking about live streaming

1:39:43 our one of our development meetings next,

1:39:45 which might be quite fun.

1:39:46 But, we got We must have a list of about 30 ideas on going at all times.

1:39:50 Then we just prioritize them.

1:39:51 So, it's it's a 24/7 operation development.

1:39:54 We're constantly sending each other videos, flavor combinations,

1:39:57 stuff that's in season, so It's a It's a long time thing.

1:40:01 Love with baby fruit.

1:40:03 Sorry, again?

1:40:04 Baby fruit.

1:40:04 Yeah, but what would we do with it?

1:40:06 Oh, we can make anything.

1:40:07 A whole side of beef.

1:40:09 I want to be I want to be the one Has he ever failed?

1:40:12 Yeah, I think so.

1:40:12 I think he's failed a few times, yeah.

1:40:14 Beard Meets Food, we challenge you.

1:40:16 Come to Fallow and we will make you

1:40:20 How much would the turbot dish be?

1:40:22 I'd like to think that'd be sort of mid mid mid 40s to 50s.

1:40:26 Problem is you won't you won't necessarily make uh [music]

1:40:30 You wouldn't necessarily make the full GP on it cuz fish is super expensive.

1:40:34 I like this question.

1:40:35 Sorry, it's Andrew.

1:40:36 Very off topic, but Crofty, loving your hair.

1:40:39 I don't think that is off topic.

1:40:42 [laughter]

1:40:40 That was very much on topic.

1:40:46 Uh How do you divide your week between the restaurants?

1:40:49 Very chaotically at the moment.

1:40:51 We go through stages where it it it's we [music] set

1:40:53 the standard and we set a routine for ourselves and then it changes,

1:40:56 but usually But at the moment, we use we always usually film on a Monday.

1:41:00 Monday's like our filming day.

1:41:02 And then we I usually I myself I rotate between Fallow and Roe.

1:41:06 At the moment, I'm 3 days at Fallow, 2 days at Roe.

1:41:09 And then we sort of film in between.

1:41:11 But, we're actually planning on building We're changing some of the kitchen

1:41:15 at Roe [music] so we can do more filming there.

1:41:18 Um which means we can do more live streams and and more more recipe content,

1:41:21 but flip-flopping between the two, but predominantly,

1:41:24 we always film on a Monday.

1:41:26 And then the rest of the week sort of flip-flop between

1:41:28 the two because Fallow and Fallow are obviously in the same building,

1:41:30 so it makes it easy.

1:41:34 You got it, Will.

1:41:36 [music]

1:41:35 That's a new cook for you guys for half the dishes?

1:41:38 Classical half circle protein alone sauce in the middle.

1:41:42 I feel like height is no longer that important.

1:41:46 I love a bit of height.

1:41:47 I like a bit of height.

1:41:48 Not too much.

1:41:49 it's it's it's very when you've got like multiple elements on a plate it's

1:41:52 pretty hard to do it in a different way unless you have a massive plate.

1:41:55 I think you'll find out in restaurants often you go there and they're like

1:41:58 When is Gilbey doing a pop up?

1:42:00 Gilbey's gone.

1:42:01 Oh, Gilbey.

1:42:02 God bless Gilbey.

1:42:03 Gilbey left about a couple of months ago now.

1:42:05 I hope he's still I don't actually know what he's up to.

1:42:07 I hope he's still cooking.

1:42:07 Oh, he's at Hawksmoor.

1:42:10 Hawksmoor?

1:42:09 Gilbey's at Hawksmoor working with Joey.

1:42:11 Oh, cool.

1:42:12 Joey's at Hawksmoor.

1:42:15 Yeah.

1:42:14 Apparently the pay is good at Hawksmoor.

1:42:17 Oh.

1:42:18 Fair enough.

1:42:20 Um Where would a slice or two of nice radish bring texture?

1:42:24 I must say I don't think that's a good idea to be honest with you.

1:42:26 I'm going to call you out on that one.

1:42:29 Um

1:42:30 Yeah, I think with a warm dish like that I don't I look I

1:42:32 I think to be honest there is one too many many elements on there.

1:42:35 There are now one too many already.

1:42:38 Um

1:42:38 But the sauce the mixture of the sauce

1:42:40 the resting juices the sauce and the veloute was delicious.

1:42:45 Would you boys ever open up in Wales?

1:42:49 [music] No.

1:42:52 [laughter] Sorry to say.

1:42:53 Nothing against Wales.

1:42:54 I'm actually a quarter Welsh.

1:42:56 Um whoa that's a wait Whoa I'm just saying no offense.

1:42:59 Guys hey we we wanted to wait to the next episode to drop that.

1:43:02 To drop that.

1:43:05 [laughter] Um next?

1:43:07 Uh [snorts] Jack have you ever tried Why

1:43:08 why specifically me have I ever tried a turducken?

1:43:10 What's a turducken?

1:43:12 It's a turkey with a duck inside.

1:43:13 Why specifically me?

1:43:15 I don't know maybe It's more of a southern thing but Next time.

1:43:18 We did do a What was it not a[ __] and bull[ __] it was a[ __] and twice.

1:43:24 Yeah.

1:43:24 We did do a[ __] and bull[ __]

1:43:25 as well but it fell over halfway through the chop.

1:43:27 Favorite staff meal?

1:43:32 [music] Favorite staff meal?

1:43:35 Tricky one.

1:43:36 I like you when they To be honest, we eat a lot rice.

1:43:39 We eat a lot of curry.

1:43:40 We do have a lot of curry.

1:43:42 My favorite is the leftover roast dinner curry on a Monday.

1:43:48 Um 1/4 Welsh, 1/20 Turkish.

1:43:50 You're not wrong there, my friend.

1:43:52 [laughter] Oh, I love that.

1:43:57 That's great.

1:43:58 Stornoway black pudding.

1:43:59 Sorry, I think that That one's actually come up three times.

1:44:01 Yes, we do actually we use Stornoway black pudding.

1:44:05 Relax.

1:44:05 What's wrong with What's wrong with No, he's saying what's your thoughts on it.

1:44:07 We use it in all three restaurants.

1:44:08 Two restaurants, so.

1:44:09 It's the best black pudding I've ever

1:44:11 black pudding I've ever tried, to answer your question.

1:44:14 Would you guys take on students?

1:44:15 Yes, we take on lots.

1:44:16 I think we have six on on the on the books currently.

1:44:19 So, there you go.

1:44:20 Yes.

1:44:21 Will you expand out of London at all?

1:44:22 Hopefully, we're planning New York is where I would really want.

1:44:26 Um planning a pop-up later this year with a view

1:44:28 to hopefully open a um a site if we can, but we'll have to see how we go.

1:44:34 How did you make the step to your own restaurant?

1:44:35 Well, actually, if you want We just did

1:44:37 a podcast yesterday with a podcast called The Business Men.

1:44:41 It's on Spotify.

1:44:43 Ben Shephard, Joe Wicks.

1:44:44 Releasing on April 21st, we just went through our whole story.

1:44:47 If you wanted to listen,

1:44:48 it might be a bit might be quicker than me explaining it right now, hey?

1:44:51 Your turn.

1:44:52 Take it from you.

1:44:53 Do you like white pudding?

1:44:54 I absolutely love white pudding.

1:44:56 Love white pudding.

1:44:56 My wife's Irish, so we have it regularly.

1:44:58 I thought white pudding was from I think they call it white

1:45:01 That's what I think that's the only difference on an on a full Irish.

1:45:05 Full Irish, and they have a black and a white pudding.

1:45:06 Oh, really?

1:45:07 Yeah, that's the only the only difference.

1:45:09 Turkish from the brows up.

1:45:10 Yeah, thank you very much.

1:45:11 Nice one.

1:45:15 Um are you planning to go for a Michelin star?

1:45:19 No.

1:45:22 Nah.

1:45:21 I mean, everyone We get that question a lot,

1:45:23 but we are very happy with what we're doing.

1:45:26 We are absolutely over the moon.

1:45:28 Um and actually I think we're just I think we're very busy, we're very chaotic,

1:45:33 we're very a very unique style that I don't think is very Michelin.

1:45:37 Um Yeah, I don't know what else to add, really.

1:45:42 Busy.

1:45:41 Restaurants are full, I've got a great team,

1:45:43 we get to do what we love, so we're very, very happy.

1:45:47 Audio not working.

1:45:49 Cameraman.

1:45:51 Technical support.

1:45:53 Technical support.

1:45:54 What's going on?

1:45:58 I'll be MOD for you guys if this continues.

1:46:00 What does that mean?

1:46:03 Like mod, like moderator.

1:46:09 Hey guys, can I have a pint of Madri and a spaghetti meatball?

1:46:12 That sounds delicious.

1:46:13 Love that.

1:46:15 Got that.

1:46:15 One second.

1:46:16 Can't keep up.

1:46:17 Been to South Africa?

1:46:18 Never been Never been to South Africa, but we got two young Oh, sorry.

1:46:23 On our honeymoon, though, I went I did the Garden Route.

1:46:25 I did the whole thing.

1:46:25 It was Well, not the whole thing, but I did a lot of it.

1:46:28 It was great.

1:46:29 It was really cool.

1:46:29 I loved the wine region, Franschhoek and Stellenbosch.

1:46:33 Very cool.

1:46:35 Food's good there.

1:46:36 We got two young They are actually We're hoping to open a restaurant with them.

1:46:41 Um amazing young chef they got a wicked project.

1:46:45 guys.

1:46:44 Very talented.

1:46:45 They got an amazing project called Durban Curry House.

1:46:48 Um so, we'll have to see how that one goes, but stay tuned.

1:46:52 Smoke break while they fix the audio?

1:46:54 Yeah?

1:46:57 Um Would love to see a fancy chef's take on American barbecue.

1:47:03 We are actually planning an American barbecue video, right?

1:47:06 We are.

1:47:06 We're DJ BBQ.

1:47:08 Um all the barbecue sauces that you can do.

1:47:11 But yeah, I think um the thing is barbecue is I don't

1:47:15 We don't know a huge amount about It's a different art form,

1:47:17 and it's way more to be honest,

1:47:20 it's way more ingrained in like American culture.

1:47:23 And if you don't have a lot of space like in London,

1:47:25 it's pretty hard to get permits to cook on live fuel.

1:47:28 So, I love barbecue food, but I think Brits are way behind.

1:47:33 Way behind from America.

1:47:36 How's Babish?

1:47:37 How's Babish?

1:47:38 Absolute legend.

1:47:39 Oh, love Babish.

1:47:41 Such a cool When's our video going live?

1:47:43 Next week.

1:47:44 Thursday, right?

1:47:46 Absolutely.

1:47:46 So, we actually did a we did a sandwich This is spoiler alert.

1:47:49 Can I say?

1:47:50 Yeah.

1:47:50 Yeah.

1:47:50 We did a spoiler alert.

1:47:52 Sorry, we did a spoiler alert.

1:47:54 Spoiler alert.

1:47:54 We've done a video with Babish, so a second video.

1:47:57 Um it's a sandwich competition.

1:47:58 Me and Will versus Babish in Brooklyn and New York, Manhattan.

1:48:04 Uh we raced around New York Um to make the best sandwich, us versus him.

1:48:09 And you have to tune in on Thursday to see how it turned out,

1:48:11 but it was actually hilarious.

1:48:12 I had a an absolute ball making that video.

1:48:14 It's so fun.

1:48:15 Ours was hectic.

1:48:16 His was I think he was pretty chill.

1:48:17 He was in his own home, just relaxing.

1:48:19 It was his That was his stomping ground.

1:48:23 Um Have you ever been to the jerk chicken garden in Brixton?

1:48:25 That's really I've not been to the jerk chicken garden,

1:48:27 but I have been to Original Flavors, which is absolutely banging.

1:48:31 And I always get the [singing]

1:48:34 uh beef pepper fry or the mutton uh or or goat curry.

1:48:38 So good.

1:48:38 Will you collab with Nick Giovanni?

1:48:40 He's been to the restaurant twice, actually.

1:48:42 Amazing guy, so professional, really friendly.

1:48:45 We would love We would love to collaborate with him.

1:48:48 Um might need to get a bit bigger.

1:48:50 Yeah, probably.

1:48:50 It's not aligned up for a while, actually.

1:48:51 [music] No, we're going to do a video with him recently, but

1:48:53 Joe, he's He's obviously He's obviously a very busy guy.

1:48:56 Yeah, busy guy.

1:48:57 But yeah, absolutely we'd love to.

1:48:59 Eating dinner at Fallow tonight.

1:49:01 Yes, Box Kev.

1:49:02 Box Kev, let us know your name, we'll give you a glass of champagne.

1:49:04 Yeah, send us a message on um DM on Fallow Chefs

1:49:08 and we'll uh try and send you a glass a drink.

1:49:12 Right.

1:49:12 So, let's wrap it up now.

1:49:14 This has It's a This has been interested.

1:49:16 To summarize the dish, probably too many things going on.

1:49:20 So, we need to pair it back a little bit.

1:49:22 But, if we're going to go for I think

1:49:24 we have to go down the route of cauliflower,

1:49:25 white sauce, and something rich, brown butter.

1:49:28 Or, we go full-on springtime uh herb gel, sorrel.

1:49:32 Yeah, I love the dirtiness of it.

1:49:34 Come on.

1:49:34 Let's let's give people what they want.

1:49:35 think it's in the middle.

1:49:36 Um so, we're going roasted cauliflower was was epic.

1:49:39 It was nice.

1:49:39 I think we should just stick to that.

1:49:41 It was delicious.

1:49:43 Um the herb gel actually makes up to us.

1:49:46 Anyway, we are going to do another one

1:49:47 of these probably next week at Fallow, maybe.

1:49:50 A little bit more I mean, if you thought this was chaotic, Fallow

1:49:53 What day What day is it for us?

1:49:56 Fallow is Today, we'll we'll put up a few stories.

1:50:00 Um we're going to taste a hair al a royale,

1:50:03 which is a new video we're working on um in Bury.

1:50:07 Can't wait for [music] that.

1:50:08 Really excited.

1:50:08 really fun stuff coming up next week.

1:50:11 Yeah, we got a New York video we're working on, and then

1:50:13 we've got another New York video we're working on with Hamburger America.

1:50:16 It's spoiler alert.

1:50:17 Oh, George Motz.

1:50:20 God bless America.

1:50:22 All right, peace out, guys.

1:50:23 You're welcome.

1:50:24 Thanks very much.

1:50:25 Peace out, A-town.