Making a Michelin Star Pub with Josh Eggleton & the Pony and Trap, Bristol @FineDiningTV

Fine Dining TV In this video we speak to Josh Eggleton, owner and chef patron of the Michelin Starred Pony & Trap Pub in Chew Magna, just south of Bristol.

Recently voted 8th on the Top 50 Gastropubs list, Josh breaks down what it takes to elevate the humble pub lunch to a world class culinary level. From fresh, homegrown produce to hyper local, high quality meat, cheese, and wheat sourced for the surrounding Somerset countryside.

Josh also talks about the food and culture in the Bristol area, how he like to support local artists and how he believes the local restaurants, bars, cafes, pubs, and bistros make for the best food in the country outside of London.

updated 6 years ago

Making a Michelin Star Pub with Josh Eggleton & the Pony and Trap, Bristol

Fine Dining TV 2020-02-18 | In this video we speak to Josh Eggleton, owner and chef patron of the Michelin Starred Pony & Trap Pub in Chew Magna, just south of Bristol.

Recently voted 8th on the Top 50 Gastropubs list, Josh breaks down what it takes to elevate the humble pub lunch to a world class culinary level. From fresh, homegrown produce to hyper local, high quality meat, cheese, and wheat sourced for the surrounding Somerset countryside.

Josh also talks about the food and culture in the Bristol area, how he like to support local artists and how he believes the local restaurants, bars, cafes, pubs, and bistros make for the best food in the country outside of London.

Food from the Ends of the Earth - Nordic Fine Dining with Aquavit

Fine Dining TV 2021-05-01 | In this video we speak to Jorjon Colazo, the Argentinian Head Chef of Nordic restaurant, Aquavit London.

He talks to us about his roots growing up in the most southerly part of Argentina, Tierra Del Fuego, how this has shaped his cooking style, and why being the head chef of a fine dining Nordic restaurant is the best way to showcase Argentinian food heritage.

How Mexican Food is a World Leading, with Martha Ortiz

Fine Dining TV 2020-07-22 | #documentary
In this video we speak to Martha Ortiz, about her new restaurant in London, Ella Canta.

Although educated in political science, Ortiz became a pioneer of the Mexican fine dining scene, with her first restaurant, Águila y Sol. Since it's closure (due to it not having enough parking spaces), Ortiz has gone on to open her flagship restaurant, Dulce Patria, winning her a multitude of awards and recognition, including the best restaurant in Mexico, listed on Latin America's 50 Best, as well as being part of La Liste.

She opened Ella Canta at the Park Lane Hotel, London in 2017 and has remained as one of the only fine dining Mexican restaurants in the country, despite this type of cuisine becoming vastly popular in recent years.

Martha speaks to us about her ethos on food and how she deals with the balance of creating authentic Mexican cuisine, including edible insects, using British produce, as well as what the UK has to offer to the menu.

Restaurants,

ellacanta.com
http://www.dulcepatriamexico.com
restaurantefiligrana.com

Additional footage filmed with Taco Dirty to Me,
instagram.com/tacodirtytomefrome

Xier | XR - Angela Hartnett and Galvin Brothers trained Carlo Scotto

Fine Dining TV 2020-01-21 | In this episode we speak to Carlo Scotto, head chef of Xier | XR restaurant in Marylebone, London. The duel concept restaurant boast casual dining on the ground floor, XR, and fine dining upstairs, Xier.

Scotto tells us about his ambitious 10 course tasting menu, which changes every two weeks, and how he looks to create bold, inventive, and unique dishes for guests, as showcased in his signature dish, Salmon Foie Gras.

Scotto also tells us how a tragic circumstances in his childhood lead him into cooking, and how he finds piece and purpose in the kitchen. He talks about training, first in his home country of Italy and then Michelin star chefs, Angela Hartnett and the Galvin Brothers, once he had moved over to London.

Indias No. 1 Restaurant - Indian Accent with Manish Mehrotra

Fine Dining TV 2019-12-17 | In this video we speak to Manish Mehrotra, executive chef and owner of Indian Accent, a fine dining Indian restaurant with branches in Delhi, New York, and London.

Manish speaks to us about how his training in India and London shaped his cooking style and ideology towards food, and how this ultimately lead to opening his revolutionary restaurant in Delhi. We also speak to him about making Asia's 50 Best Restaurants list and being the only restaurant in India currently on it.

Making Seared Stonebass with with Guillaume Gillan of Bokan - Fine Dining Recipes

Fine Dining TV 2019-10-08 | In this Video Guillaume Gillan, Executive Chef of Bokan London, shows us how to create his Seared stonebass, with white coco bean, lemon verbena foam, potato scale, cockles, and turmeric sauce.

Looking for a More Sustainable Fish Dish? Making Nobus Arctic Char with Shiso Salsa

Fine Dining TV 2019-10-03 | In this video Joao Miguel Da Fonseca Alegria, Head Chef of Nobu Berkeley Street, show us how to make their Arctic Char with Shiso Salsa. From there seasonal menu, this dish centres around a more sustainable, lesser know cousin of Salmon, the Artic Char, served with the citrusy salsa to compliment the flavour of the fish.

Recipe,

Arctic char with Shiso Salsa:
Make the Shiso Salsa (2 table spoons of chopped red onion, 1 tea spoon of chopped red chilli, 2 shiso leaves finely chopped, 2 table spoons of tabasco sauce, 2 table spoons a neutral flavour oil and 4 table spoons of soya sauce infused with shiso leaves)
Spread the salsa in the bottom of the plate.
Pan fry the arctic char.
Put the arctic char on top of the salsa and garnish with crispy deep fried shiso leaves.

How to Make Fondue with Aarik Persuad

Fine Dining TV 2019-10-01 | In this video Chef Aarik Persuad of Heritage, Rupert St. show us how to make his take on a Swiss Classic with his Moitie-Moitie Fondue.

See our video on Heritage here,
youtu.be/Qka-IcJzzxw

Restaurant,
heritagerestaurant.co.uk

How to make Chicken Pepper Fry, with Rohit Ghai

Fine Dining TV 2019-09-26 | In this video Rohit Ghai, chef Patron of Koolcha, shows us how to make his Chicken Pepper Fry dish.

Koolcha - Street Food from Michelin Star Chef, Rohit Ghai

Fine Dining TV 2019-09-24 | In this video we take a look Koolcha, a new street food inspired venture from Rohit Ghai, former Executive Chef of the Michelin Starred Jamavar.

Rohit speaks to us about how he took inspiration from various regions of India to deliver this authentic cuisine to Londoners, just outside of the Wembley Stadium, at the Box Park.

How to Make Sashimi Beef with Mark Edwards of Nobu.

Fine Dining TV 2019-09-19 | In this video Mark Edwards, Executive Chef of Nobu London and Nobu Berkeley Street, show us how to make Beef New Style. This dish was invented by Nobu Matsuhisa himself originally to ease his western customers into the world of Japanese sashimi, but has become a long customer favourite.

Beef New Style:
Cut the beef (raw) thinly and arrange it around the plate.
Smear a bit of garlic puree (Blended garlic with a neutral flavour oil), and arrange 3 pieces of julienne ginger and chives.
Pour the yuzu soy sauce (soy sauce with a dash of yuzu juice) on top of the beef and then sear the meat with smoking hot new style oil (Mixed olive oil with sesame oil)
Finish the dish with roasted white sesame seeds and cooked cherry tomato.

Nobu - Inside Robert De Niro & Nobu Matsuhisas Japanese Fusion Restaurant

Fine Dining TV 2019-09-17 | In this video we visit the famed restaurant, Nobu Berkley St. of the pioneering, Michelin, Japanese fusion brand. Owned by Nobu Matsuhisa and Academy Award winning actor, Robert De Niro.

We speak to Executive Chef, Mark Edwards, and Head Chef, Joao Miguel Da Fonseca Alegria, about the history of Nobu, the various restaurants around the world, and the secret to keeping this established brand exciting and contemporary for over 20 years.

How to Make Veal Carpaccio with Guillaume Gillan of Bokan - Fine Dining Recipes

Fine Dining TV 2019-09-12 | In this Video Guillaume Gillan, Executive Chef of Bokan London, shows us how to create his Milk fed veal carpaccio, with coastal herbs, seaweed dressing, and Baerii caviar.

Restaurant with a View. The Alain Ducasse & Joël Robuchons Trained Guillaume Gillan on Bōkan.

Fine Dining TV 2019-09-10 | Bokan sits across 3 floors at the top of the Novatel in Canary Wharf. This 2 AA Rosette restaurant features some of the most stunning unobscured views of London, from a contemporary and elegant space.

In this video we speak to Guillaume Gillan, the executive chef of Bokan, about his training under the well-known Michelin Starred Alain Ducasse and Joël Robuchon, at restaurants like l'atelier, and how this has shaped his ideology towards cooking and produce.

How to Make a Rösti with Maple Glazed Pork Belly

Fine Dining TV 2019-09-05 | In this video Chef Aarik Persuad of Heritage, Rupert St. show us how to make his take on a Swiss Classic, the Rösti. Topped with Tomette de Brebis cheese and maple syrup glazed thick cut bacon.

See our video on Heritage here,
youtu.be/Qka-IcJzzxw

Restaurant,
heritagerestaurant.co.uk

Modern Swiss Indulgence with Aarik Persaud & Heritage

Fine Dining TV 2019-09-03 | In this video we speak to Aarik Persaud, Head Chef of the newly open Heritage. With the restaurant situated on the vibrant Rupert Street, Soho, it joins established restaurants like Hovarda, The Palomar, and The Blue Posts, and is just a stones throw away from London's main tourist hotspots including Leicester Square, Piccadilly Circus, and China Town.

Aarik tells us about his time spent working across the globe, from his home town of Toronto, Canada, through Europe, Asia, and Australia, to opening up his own butchers shop/restaurant, The Butchers Club in Hong Kong.

Video Credits:
Producer/Editor/Camera - Richard Dimery
Camera - Jenny Rygalska

Restaurant:
www.heritagerestaurant.co.uk

New Series Coming September 3rd!

Fine Dining TV 2019-08-27 | The new series of Fine Dining TV is coming to the small screen on 3rd September.

How to Make Tandoori Lamb Chops at Home

Fine Dining TV 2019-04-03 | In this video Santosh Shah, Executive Chef of Baluchi at Lalit London shows us how to make his Tandoori Lamb Chops at home.

Recipe

Tandoori lamb

Serves 12

Ingredients

3 racks of lamb cut into 1 bone chops

first marination

1/2 tbsp ginger& garlic paste
juice of a lemon
1tsp turmeric powder
1 tsp salt
1tbsp vegetable or corn oil

Method

Marinate the lamb chops in ginger& garlic paste, lemon juice and salt and keep aside for 20 minutes.

In the meantime, make the green paste with all the ingredients listed above for the paste.

In a separate mixing bowl prepare the second marination and fold in the green paste.

Now add the mixture to the lamb chops.

with the help of your palm rub the chops evenly so that they are marinated thoroughly and keep it aside for another 15 minutes.

Place the lamb on a pre-heated barbeque and cook it to taste.

Alternatively, you could cook them in a preheated oven at 180 ‘C. 6mins for medium rare, 10mins for medium, 14mins for medium well.

Serve hot with mint chutney and raita.

How to Make Indian Grilled Zucchini (VEGAN)

Fine Dining TV 2019-03-26 | In this video Santosh Shah of Baluchi at LaLit London shows us his recipe for the naturally vegan, Grilled Zucchini with Masala Cashew Nuts dish.

Recipe

Grilled Zucchini with Masala Cashew Nuts

Serves 4

Ingredients

2 zucchinis green or yellow cut in
half lengthways
2 tbsp. vegetable or corn oil
1 tsp. salt
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. carom seeds
1/4 tsp. black onion seeds
1/4 tsp. fennel seeds

For Tamarind Chutney

150 ml tamarind pulp
1no bay leaf
1no black cardamom
50g Jaggery
1tsp ground red chili
1½ tsp ground dry ginger
¼ tsp salt

Method

Take the tamarind pulp in a thick bottomed pan and bring it to boil adding the bay leaf and the black cardamom.

When the tamarind pulp is boiling add the jaggery and cook further stirring for another 12-15 minutes, then add the ginger powder and salt and stir well.

The chutney should be glossy by now, strain the chutney through a sieve and to get a smooth pulp. Cool it and serve as a dip.

Score and marinate the Zucchini with red chilli powder, turmeric, salt, carom seeds, onion seeds, and fennel seeds. Keep aside for 10 minutes.

In the meantime, combine all the ingredients for the spice crust and grind them to a coarse powder. Spread the spice crust on a tray and leave to dry.

Place the flat side of the Zucchini on a hot grill or pan and sear for 2 minutes. Repeat the same on the other side by brushing it with butter or oil and cooking for about 3 minutes. Ensure it is cooked through.

Place them on a plate with the flat side facing upwards. Apply a dash of tamarind chutney on the Zucchini, sprinkle the spice crust and serve hot with green salad.

How to Cook Tandoor Octopus (GLUTEN FREE!)

Fine Dining TV 2019-03-21 | In this video Santosh Shah, Executive Chef of Baluchi at Lalit London shows us how to make his delicious Tandoor Octopus and Colocasia Leaf Terrine.

Recipe (modified for home cooking)

Tandoor Octopus and colocasia leaf terrine
Serves 6
1kg/2lb octopus

For the braising
For cooking
Octopus 1kg
Ginger garlic paste 100 grams
Chilli powder 25 grams
Turmeric powder 25 grams
Coriander roots 1 bunch
Whole spice 100 grams
(clove, cardamom, cinnamon, bay leaf, star anise, black peppers)
Salt to taste

for marination
Fresh Coriander chopped 20 grams
Chilli powder or smoked paprika powder 15 grams
Mustard oil 75ml
Lemon juice 2 tbsp
Garam masala 15 grams
Ginger and garlic paste 60 grams
Greek yogurt 80 grams
Salt to taste

Tandoori alo
Royal jersey potato boiled and peeled (x12)
Pickling spice ½ tbsp
Turmeric powder ½ tsp
Greek yogurt 100 grams
Chopped coriander ½ tbsp
Lemon juice ½ lemon
Ginger, garlic and green chilli paste 1 tbsp

Colocasia leaf terrene (Patra)
Colocasia leaf (x6)
Gram flour 150 grams
Sesame seeds 10 grams
Ginger garlic paste 2 tbsp
Mango powder ½ tbsp
Carom seeds ½ tsp
Red chilli powder ½ tsp
Water 100 ml

Labneh
Greek yogurt 100 g
Chopped garlic 1 clove
Tahini paste 2 tbsp
Salt ½ tbsp
Olive oil 1 tbsp
Fine Chopped coriander 1tbsp
Coriander chutney
Coriander 1 bunch
Green chilli (x3)
Ginger 1 inch
Garlic 3 cloves
Lemon juice ½ lemon
Vegetable oil 1 tbsp
Greek yogurt 100g

Method
• STEP 1
Wash the octopus well under cold running water. If not prepped already, remove the beak, ink sac and eyes, put into a large pan with the all the braising ingredients.
Pour over cold water, until the octopus is covered. Cover with an upside-down saucer if it won’t completely submerge. Bring to boil, and simmer gently with the lid on for 1 – 1½ hours. Check after 1 hour by testing one of the tentacles with a knife. It should easily go through without much resistance. Remove from the heat and allow to cool completely in the liquid.

• STEP 2
Drain the cooled octopus and cut into bite-size pieces in a large bowl with some salt. Add the octopus pieces and mix with all the ingredients for marination and leave to marinate in the fridge for at least 2 hours, or overnight.

• STEP 3
Heat a griddle pan to high and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char. Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon and add a pinch of oregano and a little sea salt to serve.

• STEP 4
Clean colcocasia leaf and leave in water for 1-2 hours. Mix all ingredients for making colocasia leaf terrene – texture should be thicker than pancake mixer. Take out leaf from water and dry with z-cloth or any clean cloth.

How to Make the Best Sazerac Cocktail

Fine Dining TV 2019-03-19 | In this video Gareth Rees of the Fat Bear, London, shows us how to make the best version of the classic sazerac cocktail.

The Best Way to Drink Whiskey

Fine Dining TV 2019-03-14 | What's the best way to drink whiskey?

Whether it's classic Irish whiskey, Scotch single malts, American bourbon, Irish whiskey, Japanese whisky, getting the best flavour and most enjoyable experience out of the drink is key.

In this video Gareth Rees of the Fat Bear, London explains the different ways to serve whiskey and what types of whiskeys are best served either with water, on the rocks, or just straight.

5 Top American Whiskeys Explained

Fine Dining TV 2019-03-12 | What is American Whiskey? In this video Gareth Rees of The Fat Bear, American restaurant in the City of London, explains Bourbon, Rye Whiskey, Tennessee Whiskey, as well as the difference between them and their Irish and Scottish counterparts.

Gareth also explains the different distilling processes and what it is that makes these whiskeys better than the cheaper, mass produced products.

The 5 whiskey's used in this video are, Eagle Rare, George T. Stagg, Thomas H. Handy, Sazerac, and William Larue Weller, from the Buffalo Trace Distillery.

Fine Dining Indian Food in London at Baluchi with Chef Santosh Shah

Fine Dining TV 2019-03-07 | In this video we speak to Santosh Shah, recently appointed executive chef of Baluchi, at LaLit's London Hotel.

Santosh speaks to us about how he went from a small village in Nepal though his education and training in India, and eventual career in the UK, working at some of London's most prestigious Michelin Star Restaurant and chefs, such as Atul Kochhar at Benares and Raymond Blanc.

Santosh explains how Baluchi not only produces some of the best traditional and authentic Indian recipes in London, but how he is pushing the envelope in this cuisine and constantly adapting and creating new progressive dishes.

Crew
Richard Dimery - Producer/Camera/Editor
Jenny Rygalska - Camera
Modestas Jurkus - Motion graphics/Camera

Pimento Cheese Recipe, with The Fat Bear

Fine Dining TV 2018-08-09 | In this video, Judy Ong of The Fat Bear in the City of London, shows us how to make Pimento Cheese. A hearty sharing snack, great for BBQ's and social events.

Pimento Cheese
Amount Unit Ingredient
300 kilo Mature Cheddar Cheese
200 gram Red Leicester Cheese
80 gram Green Bellpepper
2 each Piquillo Pepper
2 each Spring Onion
1 each Jalapeno Chilli
.25 each Red Onion
300 gram Mayonnaise
5 mL Tabasco Hot Sauce
15 gram Dijon Mustard

Procedure:
1. Grate the cheese using the fine grate option of hand grater or food processor. Set aside in bowl.
2. Rough dice all the onions and peppers and pulse in food processor or fine dice by hand. You want small visible pieces of veg and not a fine, watery mush. Add to bowl of cheese.
3. Add the mayo, mustard and hot sauce and combine everything until a smooth consistency.
4. Garnish with minced chives and serve cold or at room temperature with crackers or toasted bread.

How to Make Vegan Teriyaki Tofu Salad, with The Gate

Fine Dining TV 2018-08-08 | In this video, Yossi Edri of The Gate Restaurant shows up how to make the Japanese inspired Glazed Miso Teriyaki Tofu Salad.

How to Make Chicken & Waffles

Fine Dining TV 2018-08-02 | In this video Judy Ong of The Fat Bear, Nr. St Pauls Cathedral, shows us how to make the southern USA favourite, chicken and waffles.

Sriracha Maple Syrup
Amount Unit Ingredient
300 ml Maple Syrup
300 ml Sriracha Hot Sauce
15 ml Wholegrain Mustard

Procedure:
1. Measure and whisk all ingredients together.

Waffle Mix
Amount Unit Ingredient
80 gram Plain Flour
250 gram Self Raising Flour
10 gram Bicarbonate of soda
6 gram Salt
165 gram Caster Sugar
15 ml Vanilla extract
165 ml Buttermilk
200 ml Milk
2 each Eggs

Procedure:
1. Measure all dry ingredients and add to bowl. Whisk to combine.
2. Next add eggs and the milk and buttermilk.
3. Whisk to combine until mixture is smooth, making sure not to over mix.
Brined Buttermilk Fried Chicken
Amount Unit Ingredient
1 each Whole, Corn fed Chicken
500 ml Salt Brine 5%
100 ml Buttermilk

Procedure:
1. Butcher whole chicken into quarters: 2 breasts and 2 legs. Further cut each quarter into halves, leaving you with 8 pieces: 4 breast, 2 drumsticks and 2 thigh fillets.
2. Place into a container and pour over your salt brine, making sure all pieces are submerged in the brine. Cover and refrigerate for up to 6 hours.
3. Drain off the brine thoroughly and add in buttermilk, mixing and coating all chicken pieces.
Fried Flour Mix
Amount Unit Ingredient
300 gram Flour- Plain
100 gram Flour- Corn
50 gram Flour- Rice
50 gram Onion powder
20 gram Garlic powder
3 gram Salt
5 gram Cayenne
7 gram Baking Powder

Procedure:
1. Measure and whisk all ingredients to combine.

Chicken and Waffles
Procedure:
1. Pre heat oil temperature to 175 C. Pre heat the waffle iron and set to medium.
2. Take the chicken pieces out of the buttermilk and dredge in the flour mix, evenly coating and shaking any excess flour off.
3. Carefully lower into the hot oil and cook for about 8-9 minutes, using a temperature probe to ensure all pieces are cooked through.
4. While chicken rests and drains, cook the waffles as appropriate to the waffle maker instructions.
5. To serve, arrange chicken and waffle pieces and top with sriracha maple syrup sauce.

Londons Secret Cajun Restaurant

Fine Dining TV 2018-08-01 | In this video we visit, The Fat Bear, a restaurant serving Southern American style food, hidden above a pub in the picturesque back streets of the City of London, just a stones throw away from St. Pauls Cathedral.

Taking inspiration mainly from Louisiana, Cajun, Creole, and Southern American food, American ex -pat, Judy Ong, delivers a classy take on traditional comfort foods like fried chicken and waffles, gumbo, and jambalaya. Her Partner, Gareth Rees, takes on the front of house and bar, providing a substantial choice of whiskies, including high-end American, bourbon's, and rye whiskies, such as Pappy Van Winkle, and George T. Stagg.

The Fat Bear also occasionally hold crawfish/crayfish boil events, bringing a full Louisiana experience to the City.

How to make the perfect Gin and Tonic

Fine Dining TV 2018-07-26 | in this video Giovanni Magliaro of Mr Foggs Gin Parlour in Covent Garden, shows us how to pour the perfect G&T to maximise flavour and enjoyment.

How to Make Vegan Scrambled Eggs Shaksuka, with The Gate

Fine Dining TV 2018-07-24 | Recipes
Shakshuka
1 large onion chopped
1 red chilli chopped
I tesp of chopped garlic
4 ripe tomatoes chopped
1 tbsp sweet smoked paprika
0.5 tesp turmeric
1 tesp chopped coriander leaves
Salt and black pepper
Pinch of sugar
2 tbsp veg oil
1 pack silken tofu
Pinch of black salt (kala namak )

Method:
1 in heavy bottom pan fry the 70% of the onion, garlic and chilli with 1 tbsp of the oil till the onion is soft.
2 add the tomatoes, paprika and turmeric, cook for few minutes till the tomatoes are cooked .
3 in a separate pan cook the remaining onion with 1 tbsp of oil till soft , add the tofu and brake with whisk season with the black salt and 0.25m tea spoon of turmeric
Cook till you get light pale yellow scrambled tofu .
4.Add the tofu an top of the tomato sauce we made , add the remaining ingredients and cook 5 more minutes on low heat and cover the pan with lid .

Serve with crusty bread

Gourmet Vegan Food at The Gate

Fine Dining TV 2018-07-12 | In this video we speak to Yossi Edri, Head of Food and Executive Chef at The Gate. The restaurant specialises in bringing vegan and vegetarian food to the higher end of dining, taking inspiration from world cuisine, including Japanese food, Chinese food, Indian, and Middle Eastern.

Yossi talks to us about the complexity behind creating dishes for the menu without using meat, how fresh, well sourced, local produce is of paramount importance to the flavour of the dish.

How to Make Gluten-Free Coconut doughnuts, with Niche

Fine Dining TV 2018-07-10 | In this video Marc Warde of Niche Gluten Free Dining, shows us how to make their Coconut Doughnuts with a chocolate centre.

Coconut doughnuts
Serves 4/6
Preparation time: 15 minutes
Cooking time: 3 minutes

Ingredients

250g pudding or sushi rice
500g coconut milk drink
70g granulated sugar
3 tbsp maple syrup
2tsp vanilla extract
125g desiccated coconut
white drinking chocolate (optional)
Instructions
1. Place the rice in a sieve and rinse well under running water.
2. Transfer the rice to a saucepan, add the coconut milk drink, granulated sugar, maple syrup and vanilla extract. Stir through and bring to a boil.
3. Put the lid on and let simmer gently for about 15 or so minutes, stirring occasionally.
4. Place the desiccated coconut in a pan and toast for a few minutes under constant stirring - some of the flakes should go golden brown. Once this happens, remove from the heat and set aside.

5. Once the time is up on the rice, turn off the heat and leave the rice to stand for a further 10 - 15 minutes. The liquid should have soaked into the rice and it should have the consistency of a thick porridge.
6. Transfer the rice to a bowl, add the toasted coconut and mix well.
7. Sprinkle white drinking chocolate on a large plate and also place some in a small bowl. Using latex gloves, form small balls from the rice, about the size of walnuts. Then roll these in the white chocolate in the bowl and place on the plate.
8. Then fry, if you like them extra crispy, mix 125g cornflour, 25g icing sugar, tsp vanilla add enough fizzy water to make a batter (cheese sauce texture) dip in the delicious balls before you deep fry them at 180oC for 2/3 minutes or crispy.
9. Drain on kitchen paper and roll in toasted coconut sauce, serve with either a fruit compote but delicious with either a salted caramel sauce or chocolate sauce.

Gluten Free Cakes at Pearl & Groove Bakery

Fine Dining TV 2018-07-05 | In this video we speak to Serena Whitefield, Founder of Pearl & Groove about why she decided to open a fully gluten-free bakery and how they go about making cakes and baked goods without using gluten based flour and other ingredients, that this type of food would normally be dependent on.

Raspberry Gin Cocktail - The Perfect Summer Drink

Fine Dining TV 2018-07-03 | In this video Giovanni Magliaro of Mr Foggs Gin Parlour shows us how to make the Oscar Wilde Raspberry, a gin based refreshing cocktail, perfect for relaxing with on a hot summers day.

Ingredients,

Cordial Mix
(50ml - Star of Bombay Gin
20ml - Campari Cordial - Raspberry)
25ml - Lemon Juice
Citrus Dust

Vegan Pulled Pork & Plant Based Burgers at Mooshies, London

Fine Dining TV 2018-06-28 | In this video we speak to Mooshies of Brick Lane, London. A fully vegan burger bar that proves that you don't need meat get some hearty junk food.

Using ingredients like falafel, jackfruit, quinoa, aubergine, and other plant based foods, in replacement of beef, pulled pork and fish would normally be used, Mooshies provides a hearty meal that even the most dedicated carnivore would struggle to turn down.

How to make Gluten-Free Cheese Doughnuts, from Niche

Fine Dining TV 2018-06-26 | In this video Marc Warde of Niche Gluten Free Dining, London, shows us how to make their savoury Gluten-Free Parmesan & Cheddar Doughnuts.

Recipe,

Serves 6
Preparation time: 15 minutes
Cooking time: 3 minutes

Do not freeze. The mixture can be kept uncooked in the fridge for 3 days
Ingredients
150ml water
200g butter
150g gluten-free plain flour
100g Parmesan cheese, freshly grated
100g Mature Cheddar cheese
25g chopped flatleaf parsley
5 eggs
1 tbsp gluten-free English mustard
1 tsp onion powder
1 tsp salt
1 tsp freshly ground black pepper
Vegetable/rapeseed oil, for deep-frying
dipping sauce, to serve

1 Put the water and butter into a saucepan and bring to the boil. Add the flour and leave over a medium heat while you stir the mixture for 1 minute.
2 Tip the mixture into a stand mixer or a mixing bowl and add both cheeses and the parsley. Mix well (this can be done by hand but is easier in a mixer) until the cheeses melt into the mixture.
3 Add the mustard, onion powder, salt and pepper and quickly mix in.
4 Allow the mixture to cool for 10 minutes
5 With the mixer running at low speed, or whisking gently, add the eggs one at a time until all the ingredients are combined together. Pour the mixture into a plastic box, cover and leave to cool.
6 Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180°C/350F, or when the oil bubbles around the edges of a wooden spoon handle inserted in the middle.
7 Shape the mixture into golf-ball-sized balls either using tw` o spoons or your hands.
8 Carefully lower the doughnuts into the hot oil and cook for 3–4minutes, shaking the basket gently every so often or turning the doughnuts with a slotted spoon, until they are evenly golden brown on all sides and floating. Do not overcook and use a timer, worth testing one so you get the cheesy centre just right. Lift out of the oil, drain briefly, kitchen paper then serve hot with your choice of dipping sauce.

The Best Gluten-Free Restaurants - Niche, London

Fine Dining TV 2018-06-21 | In this episode Marc Warde and Adrian Morgan talk to us about thier restaurant, Niche, being the first accredited fully gluten free restaurant in London, and how they strive to create high quality dishes that everyone can enjoy.

Taking inspiration from traditional British and European food, executive chef and co-owner, Marc, tells us how his relatively recent discovery of being a coeliac has driven him to challenge the traditional notions that gluten-free food needs to taste worse, creating signature dishes, normally seen to be gluten-dependent like their pie.

Speciality Food Series. Starts 21st June

Fine Dining TV 2018-06-19 | In our upcoming series we discover the best restaurants in London producing food for dietary requirements, such as Vegetarian, vegan, dairy intolerance and gluten free, as well as, trending food, and regionalised world cuisine.

Starts Thursday 21st June

Finding the Worlds Best Coffee

Fine Dining TV 2018-03-05 | This is a short clip from film, 'Everything You Don't Need to Know About Coffee', looking specifically into how coffee roaster and importer, Alchemy select their green coffee from origin.

Full film available at,

youtu.be/KUSzSK_56s4

Foraged & Wild British Food - Restaurant Rabbit

Fine Dining TV 2017-12-19 | In this video we speak to the Gladwin brothers about their restaurant, Rabbit, and how they are looking to deliver traditional British food made from wild and foraged produce.

How to Cook Calves Liver, with James Durrant of The Game Bird

Fine Dining TV 2017-12-14 | In this video James Durrant of The Game Bird in London, shows us how to make his Calves Liver Dish.

Full recipe below

Caper Raisin Purée
250g Golden Raisins, soaked in hot water
250g Capers, drain and rinse
1. Boil capers and raisins together until raisins are soft
2. Drain
3. Blend drained capers and raisins until smooth
4. Pass through a sieve
5. Serve
Red Wine Sauce
600g Beef Trim
50g Carrots
50g Shallots
50g Celery
600ml Red Wine
1.6ltr Veal Stock
Grape seed or wholegrain mustard
Double cream
1. Roast beef trim in pan until lightly browned.
2. Add diced vegetables and beef trim continuing to roast until dark brown
3. Add red wine to the pan and reduce until sticky and vegetables are coated
4. Add veal stock and simmer for 1 hour
5. Pass through a sieve and reduce liquid to desired consistency
6. To finish the sauce add sautéed shallots, mustard and double cream
Garnish
30 Potatoes
5 Shallots
20 Rashers of smoky bacon
1 Onion
30 Baby carrots
1. Boil potatoes until cooked through, chill
2. In a pan roast sliced shallots and smoked streaky bacon until golden
3. In a separate pan roast quartered new potatoes then add to bacon and shallot mixture
4. Blanch baby carrots in boiling water for 2 minutes, chill and reheat in butter for dish assembly
5. Thinly slice onion into rings, coat in milk then flour and deep fry at 160 degrees
6. Deep fry capers at 160 degrees until crisp
Calves Liver
1. Remove sinew from liver
2. Slice in to desired portion and coat in flour
3. Pan fry for 2-3 minutes and glaze in red wine sauce

How to Butcher and Cook a Grouse, with James Durrant of The Game Bird

Fine Dining TV 2017-12-07 | James Durrant, Head Chef of The Game Bird at the Stafford Hotel, London, show us how to prepare and cook his Roasted Grouse dish from scratch. Full recipe below.

Please vist, www.thestaffcanteen.com for more news and recipes

Recipe,

Grouse
10 whole Grouse
1. Remove the legs and offal from the grouse, leaving the breast attached to the crown
2. Use all trimmings (neck and back bone) for braising the legs
3. Oven roast the breast on the crown for 2-4 minutes at 185 degrees depending on size and carve when needed
4. Keep offal to make Pâté
Braised Legs & Sauce
Legs from 10 grouse
2 Carrots
1 Celery stick
1 Garlic bulb
2 Onions
¼ bunch Thyme
500g White wine
500g Madeira
4ltr Chicken Stock
1. Roast bones from prep in a pan
2. Add diced vegetables and thyme, roasting until browned
3. Add white wine and Madeira, reducing until thickened
4. Add chicken stock, bring to the boil and add pre-seared grouse legs
5. Simmer until legs are tender
6. Remove legs and allow to chill
7. Once chilled, remove thigh bone
8. Pass off liquid to separate pan and reduce until required consistency for sauce
Thyme
Deep fry 12 sprigs of thyme at 160 degrees
Pâté
500g Grouse offal
200g Foie Gras
1 Shallot
½ Clove garlic
100ml Port
1. Pan roast all offal until golden on outside
2. Roast foie gras until golden and cook in oven until cooked through
3. Add shallots, garlic and port to pan and cook until liquid is reduced
4. Chill all elements
5. Once chilled, blend all elements together
6. Spread on to brioche when plating
Game Chips
10 Large Baking Potatoes
1. Peel potatoes and slice on mandolin, rotate by 90 degrees per slice to create a criss-cross effect
2. Fry at 160 degrees until golden
Bread Sauce
500ml Milk
½ Onion
2 Cloves
1 Bay Leaf
1. Add the onion and cloves, add to a pan with milk and heat gently for 20 minutes to infuse.
2. Remove the onion and cloves and whisk in bread crumbs. Whisk until thickened and creamy.
Parsnip Puree
500g Parsnips
150g Butter
Milk to cover parsnips
1. Roughly chop parsnips and boil in milk until soft.
2. Remove from milk and blend with butter until smooth
Baby onions
30 Baby onions
Vegetable oil
1tbsp sugar
1. Peel and roast in vegetable oil until golden
2. Add 1 spoon of sugar and chicken stock and reduce

The Gordon Ramsay Trained, James Durrant & The Game Bird

Fine Dining TV 2017-12-05 | In this video the Gordon Ramsay trained James Durrant talks us through his restaurant, The Game Bird, and how he aims to to provide exquisite traditional British cuisine with a French twist. James also speaks about how he got in to cooking, as well as what it was like training under both Ramsay and the Michelin Starred Jason Atherton.

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Please visit www.thestaffcanteen.com for more recipes

The Food of Launceston Place - Best restaurants in London

Fine Dining TV 2017-11-21 | In this video we speak to Ben Murphy, head chef of Launceston Place. He talks us though some of his favourite dishes, the process of how he makes them, and his inspiration for creating the dishes, including the all vegetarian and very unique 'Carrot, Lovage, and Caraway'.

Ben Murphy at Launceston Place - The UKs Top Chefs

Fine Dining TV 2017-11-09 | In this video we speak to Ben Murphy, head chef of Launceston about the restaurant, his background, how he trained as a chef and working at Eleven Madison Park and Per Se in New York. We also talk about his ethics and ideologies towards cooking, how he selects the produce, and how chef's like Gordon Ramsay and Pierre Koffmann inspire him.

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Fine Dining TV 2017-09-04 | ...

Trio of Suckling Pig, a Recipe from Ross Bryans of Corrigans Mayfair

Fine Dining TV 2017-08-22 | In this video Ross Bryans of Corrigan's Mayfair, shows us his Trio of Suckling Pig dish, consisting of pork chops, pork belly and pork neck. This elegant dish makes for a very hearty and delicious meal.

Recipe

Trio of suckling pig,

(Full recipe including sauces and garnish available at, www.thestaffcanteen.com)

2kg of suckling pig neck
2 carrots
3 sticks of celery
1 onion
½ bulb of garlic
¼ bunch of thyme
1tsp of fennel seeds
1tsp of white peppercorns
300ml of white wine
2 tbsp of tomato puree
1litre of reduced pork stock

Cut the carrots, celery and onion into 2 inch pieces,
Brown the suckling pig neck to a dark golden brown colour. Then remove from the pan.
Sweet the vegetables in the same pan taking a little colour. Once coloured add the fennel seeds, white peppercorns, garlic, bay leafs and thyme.
Now add the tomato puree and cook on a slightly lower heat for 6-8 minutes.
Deglaze the pan with the white wine and reduce to a paste.
Put the suckling pig neck back into the pan and cover with the reduced pork stock.
Bring up to a simmer and cover with baking parchment.
Place in the oven at 160 degrees for 3-3 ½ hours or until the meat is falling apart.
Allow the meat to cool in the cooking liquid.
When cool enough, remove the meat form the cooking liquid and gently break it down in a bowl.
Strain the vegetables and aromatics form the stock into a clean sauce pan and reduce on a medium heat to a thick glaze.
Once the cooking liquid has been reduced, add it to the broken down meat so that it coats it and is thick and sticky. Check the seasoning and add a few splashes of cabernet sauvignon vinegar to freshen that taste.
Divide the mix into two and put into medium sized Vac-Pac bags and seal on full.
With a rolling pin flatten out the mixture in the bag right into all the corners so that the same thickens all over.
Chill in the fridge until cooled and set.
Once chilled cut the suckling pork neck into 5x5cm squares.
To reheat place the square in a tray and gently warm under the salamander and glaze with some of the pork sauce.

For the pork belly marinade
500g fleur de sel
2 g coriander
2g pink pepper
2 g fennel seed
3 g secheun pepper
1 g long pepper
1 g star anise
Quarter freshly ground nutmeg
Grind in a spice blender all the spices and using a micro plain, grate the nutmeg and all together with the salt.
Curing and cooking the suckling pork

Using a sharp knife remove the rib cage from the belly (if not do already) and using the salt mixture cover the bottom of a gastro tray. Place the pork belly skin side down and then cover the top with the rest of the mixture, so that the belly is completely covered. Cling film and leave to cure for 2 ½ -3hours.
Brush off the excess salt mixture and gently rinse under a cold tap. The belly should be firm to touch all over.
Place the belly now into a vac-pac bag and add 2 tbsp of duck fat. Seal the bag on full and cook at 85 degrees for 6 hours. When cooked leave in the bag and press between two trays in the fridge until cold. Once cooled remove from the bag and any excess duck fat from them belly too. Cut into the same size as the pork neck 5x5 cm .
In a frying pan add a small splash of oil and place the belly skin side down. Roast gently until crispy and golden in colour.

For the Suckling pig rack
First you need to remove the chine bone. (if not done already) and proceed to French trim the bones. Once cleaned tie with butchers twine. Cover the bones with tin foil to protect them during the cooking.
Season the pork rack lightly with fine sea salt then In a large hot frying pan add a splash of oil and place the pork rack in, skin side down.
Roast the skin to a crispy crackling then seal the flesh side gently. Now add a few knobs of butter and continue cooking till a core temperature of 54-56 degrees. Allow to rest for 12-15 minutes.
Remove the butchers twine and cut of the cutlets.

Onion squash puree and balls
1 large onion squash
Few knobs of butter
2 sprigs of thyme

Using a sharp knife cut of the top and the bottom of the squash then peel it with the knife, only removing the outside skin. Cut the onion squash into quarters, remove the seeds. Take a medium sized Parisian scoop and cut out of the flesh the balls of squash and set aside, making sure they are as round as you can get them.
With the left over squash, chop in up into 2-3inch pieces. Start to sweat it down in a medium sized pot gently with no colour adding a little salt to season. Then cover with a piece of parchment paper and cook until very soft. Once cooked and no liquid left blend in a food processor until smooth and silky and pass through a strainer.
Cooking the squash balls you need too gently butter roast them in some foaming butter with some sprigs of thyme. Gently allow the squash to colour a light golden brown. But still firm to the bite.

The Best Coffee Shops in London, Alchemy

Fine Dining TV 2017-08-15 | In this video we visit Alchemy Coffee's one and only coffee shop, hidden on a cobbled side street, a stones throw away from St Pauls Cathedral, London.

Alchemy specialise in selling artisan coffee, primarily from their own roastery in South London. They offer a variety of ways to drink the coffee and meticulously brew it to their specific standard, controlling aspects like temperatures, brew time, and milk texture.

How to Make Poached Lobster, with Ross Bryans of Corrigans Mayfair

Fine Dining TV 2017-08-08 | In this video, Ross Bryans of Corrigan's Mayfair shows us his Poached Scottish lobster dish.

Recipe

Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse,

For the lobsters
2x 600-800g Scottish native lobsters.
Court bullion
3 litres of water
2 lemons cut in half
1 onion
3 sticks of celery
1 leek
¼ bunch of Thyme
1 Bay leaf
10 White peppercorns
300ml of white wine vinegar

Start by killing the Lobster by spearing a sharp knife into the head and cutting through.
Separate the claws and tail from the head and remove entrails.
In a boiling court bouillon cook the tails for 3minutes and the claws (depending on the size between 3-5 minutes). Refresh into ice water and allow to cool.
Remove the lobster flesh from the shells, check and remove any cartilage if needed.

Bring the water to the boil and add the vegetables cut into 3-4inch pieces.
Add the vinegar and the lemons and a good pinch of salt.
Add the herbs and peppercorns.

Turnip puree and glazed baby turnips
4 large white turnips
8 uniform baby turnips
300ml of chicken stock
250g of butter
Salt for seasoning

Take the large turnips and peel them, cut into 2inch pieces and sweet in a mediums size sauce pan, gently with no colour for a few seconds. Season with a pinch of salt at this stage.
Pour in 200ml of the chicken stock and 150 g of butter bring to the boil until the stock and the butter emulsify together .cover with parchment paper and cook until very soft.
Drain off any excess liquid and keep on the side. Place the cooked turnips in a food blender and process until smooth and silky. Pass through a strainer.
For the baby turnips, leaving the sprouting top on peel off the skin and trim the top neatly.
Cook In the same process as the large turnips but to a soft bite.

Pickled peppercorn and dulse sauce

1 shallot finely sliced
¼ clove of garlic finely sliced
5 white peppercorns
150ml of white wine
150ml of white wine vinegar
Splash of double cream
250g of diced cold butter
Gently sweet the shallots and garlic in a medium sized sauce pan with no colour.
Crush the peppercorns and add them in.
Add both the white wine and the white wine vinegar and reduce by ¾ .
Add the splash of cream and bring to the boil.
Pass off the shallots in to a clean pan.
Heat the liquid gently and start to whish in the cold butter few pieces at a time until all is mixed in.
Reserve on the side.

Garnish for the sauce
Pickled pink peppercorns
250ml of muscat vinegar
200ml of white wine vinegar
2 star anise
1tsp of mustard seeds
6 cloves
1 Cinnamon stick
200g of pink peppercorns

Put all but the pink peppercorns in to a medium sized sauce pan and bring to the boil. Allow to cool completely with the aromatics in side. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing in to a vac-pac bag and seal on full. Allow 24 hours of marinade before using.
To complete the sauce add a few spoons of the pickled pink peppercorns, an equal amount of chopped fresh dulse seaweed(if you can’t get fresh, use dried but hydrate it first in some look warm water until soft) and a good pinch of freshly chopped dill.
Check the seasoning with salt and fresh squeezed lemon to taste.

The Best Restaurants in London, Corrigans Mayfair.

Fine Dining TV 2017-08-01 | In this video we speak to Ross Bryans, Chef Patron of award winning restaurant, Corrigan's Mayfair in the heart of London.

Owned by famed Irish Michelin Starred Chef, Richard Corrigan, Corrigan's Mayfair provides a contemporary take on hearty British seasonal game, fish, and vegetables.