Dined last Friday at Chefs table. Fantastic time. No faffing around with overkill presentation just great food with so much taste and flavour I can't stop talking about it. Sat Bains you are one of the most humblest superstars I have met for a long time.
Nice to see you don't have to spend 2 days prepping for 1 dish to achieve a Michelin star, I like his philosophy. It helps put this industry BACK into perspective.
A crazy fine line this kind of modern food can ride. As long as the chefs respect the foundations that built cooking and gave them the platform they can work with today I'm cool with it though.
So glad to see great food being cooked in England. Last time I was there in the mid-90's there wasn't much that was great to be had, at least in London. The only great food,service,and ambiance I had then was at a restaurant called Chez Moi in the Holland Park area of London owned and headed by a French chef. The best scallop dish I've ever had was there; I still remember it many years later.
Do I? www.oxforddictionaries.com/definition/english/seasoning This entry in the oxford english dictionary has seasoning as salt, herbs or spices used to enhance flavour.
+Steve Sharp seasoning to me means to enhance the natural flavour of whatever you are cooking. Can't believe that is the actual definition, because you can take spices and take beef and turn it into something that does not taste anything like beef. The fact they left vinegar out of the equation is retarded also. But you got me, well done.
Lol... it's so funny, after being used to watching Saturday Kitchen, Good Food Channel I was actually shocked when he said "shit" and "fuck" lol. This must be how prudes feel about swearing, all the time.. lol
Actually the term Feta has been "protected designation of origin" since 2002 so in the store it would be called something like "Greek-style cheese" or "salad cheese" ;P
That duck looks really good - don't think it needs the chocolate... but if I got that in a restaurant I would be asking why I only got half a duck breast.
The duck's heavy flavor may work with it, but I would really like to know the details of the chocolate used first. The cocoa content etc... would be extremely important to pair it properly.
Jamiesyme999 c'mon, it's not gonna be hershey's it'll be past 70% and a brand that you don't ever see in the shops. this is 2 Michelin star chef using a traditional ingredient in cooking. More usually find it with turkey or venison, but why not duck?
TheBaconWizard No doubt, I just wonder how high he would go. I would find the extreme a bit much for this dish (over a 90) and add a bit of bitterness that may pronounce itself a bit much in the dish. Around 75-85 would be a great range to me.
Jamiesyme999 Agree, although he's using it like pepper and a counter to some of the sweeter flavours working alongside the acidity of the vinegar etc. Chocolate and cheese is another classic combo in this dish. I think it's an excellent idea and would love to try it.
The Protected designation of origin is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a designation for an agricultural product or a foodstuff, which comes from such an area, place or country, whose quality or properties are significantly or exclusively determined by the geographical environment, including natural and human factors, whose production, processing and preparation takes place within the determined geographical area. Feta is under PDO.
Then is feta made in England.... not English Feta!!!! Since 2002, "feta" has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep's milk, or from a mixture of sheep and goat's milk (up to 30%) of the same area, may bear the name "feta". en.wikipedia.org/wiki/Feta
+Vasileios Vasileiadis it was pretty clear he meant it's feta cheese that's made in england, must be a sad life you lead correcting people like this...
spriggo786 Have youbever heard of Greek Lancashire cheese or Greek Dovedale cheese mate? Or how about Greek Welsh Lamb? Not only you are ignorant but you go out firing bullets as well. Some people they just cannot learn...
'English' here is an adjective. Used to describe cheese, made in England, that emulates feta production. It's not hard to process when you use your brain, is it?
I love this chef's quote! "Im not expert on foods, im an expert on my foods".. inspires me chef!
Dined last Friday at Chefs table. Fantastic time. No faffing around with overkill presentation just great food with so much taste and flavour I can't stop talking about it. Sat Bains you are one of the most humblest superstars I have met for a long time.
YES ! " i hate presentation " ! love it. "i'm not an expert on food, i'm an expert on my food ! " FUCKING QUOTE BROTHER !
what a guy, his attitude to cooking and the customer is amazing! what a guy
Probably one of my favorite chefs after watching this, due to his attitude.
Jesus this guy is so fucking cool that I'm ordering his book as we speak
Love this dude's philosophy.
“My rôle here is chef patron, Im.. Um.. The Boss” lol
Love this Chef. Great philosophy.
"Too many chefs spend too much time building fucking towers"
This guy is awesome!
"Too many chefs spend their time building ****ing towers" - well said!
he shared alot of heavy opinions haha love it. and not violently like ramsay which is good of him
Nice to see you don't have to spend 2 days prepping for 1 dish to achieve a Michelin star, I like his philosophy. It helps put this industry BACK into perspective.
That waterbath takes time though
Shut up you bellend
This man is AWESOME.
I like the chiefs attitude.
Really inspiring videos. love the passion for food. thanx for videos
Great attitude, love him!
I used to think Sat Bains was 'meh, too many components', but now, I just want to buy a plane ticket to work for this guy....
Sat is one of the most talented chefs in the Europe
A crazy fine line this kind of modern food can ride. As long as the chefs respect the foundations that built cooking and gave them the platform they can work with today I'm cool with it though.
i agree with this chef food isnt a game tool
wow, he rocks. his philosophy about food is so true
love this guys approach
what is that white ribbon thing added after the dressing?
So glad to see great food being cooked in England. Last time I was there in the mid-90's there wasn't much that was great to be had, at least in London. The only great food,service,and ambiance I had then was at a restaurant called Chez Moi in the Holland Park area of London owned and headed by a French chef. The best scallop dish I've ever had was there; I still remember it many years later.
what's the music in background??
smart guy
13 seconds in, black "Y" reg Honda Accord. Mine was a Type V. 2.3, comfy, reliable, thirsty as a walrus.
name of the song in the beginning?
Carlo Angelo Mariano Saxophone Orgy
I keep forgetting this is for a tasting menu. The duck looks gorgeous
The sea salt is the only seasoning im going to add to this duck.. Meanwhile its got five spice etc.
+Steve Sharp you need to read up on the definition of seasoning
Do I?
www.oxforddictionaries.com/definition/english/seasoning
This entry in the oxford english dictionary has seasoning as salt, herbs or spices used to enhance flavour.
+Steve Sharp seasoning to me means to enhance the natural flavour of whatever you are cooking. Can't believe that is the actual definition, because you can take spices and take beef and turn it into something that does not taste anything like beef. The fact they left vinegar out of the equation is retarded also. But you got me, well done.
Olive oil is a seasoning. I agree the definition isnt comprehensive enough
agreed, fair play
Lol... it's so funny, after being used to watching Saturday Kitchen, Good Food Channel I was actually shocked when he said "shit" and "fuck" lol. This must be how prudes feel about swearing, all the time.. lol
Forgive the typos.
English feta cheese ! Hahahaahahhhahahah I like it , love from Greece
The dish was amazing, when he ruined it with the yorkie bar
purè of what?
No! He's very much acting like himself trust me :-)
So what do you call feta cheese made in England?
Actually the term Feta has been "protected designation of origin" since 2002 so in the store it would be called something like "Greek-style cheese" or "salad cheese" ;P
go protect your ball bag
There’s one I know of called Fettle from Yorkshire, very very similar to feta
what's with the pencil... I didn't see him write anything down?!
That's for service,to mark the finished order
Im the fucking baus hahah
@BeliveInFitness the breast is not burnt!! The problem is that there is not enough light
English feta? LOL
That duck looks really good - don't think it needs the chocolate... but if I got that in a restaurant I would be asking why I only got half a duck breast.
The duck's heavy flavor may work with it, but I would really like to know the details of the chocolate used first. The cocoa content etc... would be extremely important to pair it properly.
Jamiesyme999 c'mon, it's not gonna be hershey's it'll be past 70% and a brand that you don't ever see in the shops. this is 2 Michelin star chef using a traditional ingredient in cooking. More usually find it with turkey or venison, but why not duck?
TheBaconWizard No doubt, I just wonder how high he would go. I would find the extreme a bit much for this dish (over a 90) and add a bit of bitterness that may pronounce itself a bit much in the dish. Around 75-85 would be a great range to me.
Jamiesyme999 Agree, although he's using it like pepper and a counter to some of the sweeter flavours working alongside the acidity of the vinegar etc. Chocolate and cheese is another classic combo in this dish. I think it's an excellent idea and would love to try it.
Jamiesyme999 Well, I pretty much have to agree with you when your name is bacon wizard :)
The Protected designation of origin is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a designation for an agricultural product or a foodstuff,
which comes from such an area, place or country,
whose quality or properties are significantly or exclusively determined by the geographical environment, including natural and human factors,
whose production, processing and preparation takes place within the determined geographical area. Feta is under PDO.
english milk.made into cheese.you get english cheese
actually it is 70 percent pure dark chocolate
Why would you trim and dice a beautiful duck breast into 6 pieces ? It Completely drains the heat and loses juices .
malakes e malakes
Nice not to see tweezers and 6 bottles of gel
I thought the skin was supposed to be crispy
Feta Is GREEK cheese not english.....
shut it cabbage
What da fuck is English feta???
Vasileios Vasileiadis feta made in England chef!!!!
Then is feta made in England.... not English Feta!!!!
Since 2002, "feta" has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep's milk, or from a mixture of sheep and goat's milk (up to 30%) of the same area, may bear the name "feta".
en.wikipedia.org/wiki/Feta
+Vasileios Vasileiadis it was pretty clear he meant it's feta cheese that's made in england, must be a sad life you lead correcting people like this...
spriggo786 Have youbever heard of Greek Lancashire cheese or Greek Dovedale cheese mate?
Or how about Greek Welsh Lamb?
Not only you are ignorant but you go out firing bullets as well.
Some people they just cannot learn...
does it taste good? why does it fucking matter what it's called. Call it shit on a stick, if it taste good i'll eat it
There is no English Feta cheese ,,,,
there is no english feta cheese... feta cheese is Greek
There is Bulgarian , French, Isreali, Russian.
Feta cheese made in England, with English ingredients is English feta cheese...
Thank you George
Actually the term Feta has been "protected designation of origin" since 2002 so in the store it would be called something like "Greek-style cheese"
That is europe my brother, not here
since when feta cheese is an english cheese?
England after stealing the parthenon's marble they are going to steal feta cheese? WTF?
'English' here is an adjective. Used to describe cheese, made in England, that emulates feta production. It's not hard to process when you use your brain, is it?
Can't expect an idiot who thinks he has what it gets to criticize a 2 star chef to use his brain to process such a simple thing
Feta is a protected designation of origin, much like how you can't have an English Champagne or an English Parmesan.
Btf
‘Hate presentation’
Really!??
Great chef, great dish.......thats sure!!!!!!! But the name feta its Greek so the cheese its a kind of English cheese but not ΦΕΤΑ!!!!!!!!
Too much I, ME. MYSELF waffling.
Boring.