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Rules Restaurant
Registrace 1. 11. 2013
Rules was established by Thomas Rule in 1798 making it the oldest restaurant in London. It serves traditional British food, specialising in classic game cookery, oysters, pies and puddings.
Rules is fortunate to own the Lartington Estate, in the High Pennines, where we learn how to source the highest quality game birds, roe deer and Belted Galloway beef. Rules is renowned for its game dishes and as such, the Game Season dates play an important part in shaping our menus.
Rules is fortunate to own the Lartington Estate, in the High Pennines, where we learn how to source the highest quality game birds, roe deer and Belted Galloway beef. Rules is renowned for its game dishes and as such, the Game Season dates play an important part in shaping our menus.
How to Prepare Oysters | Rules Restaurant
Head chef at Rules, David Stafford, shows you how to prepare oysters.
Rules: rules.co.uk/
Rules: rules.co.uk/
zhlédnutí: 40 101
Video
Grouse Season at Rules | Rules Restaurant
zhlédnutí 26KPřed 7 lety
Head chef at Rules, David Stafford, shows you how we prepare Grouse at the oldest restaurant in London. Rules: rules.co.uk/
How to Make Cocktails | Fruit Cup
zhlédnutí 1,1KPřed 7 lety
One for the summer! Bar Manager at Rules, Mike Cook, shows you how to make Summer favourite - The Fruit Cup: Rules: rules.co.uk/
How To Make Cocktails | Winter Cup
zhlédnutí 717Před 7 lety
Next in our series of 'How to Make Cocktails - Bar Manager at Rules, Mike Cook, shows you how to kick of the new year in style, and warmth, with the Winter Cup! Rules: rules.co.uk/
Christmas at Rules Restaurant | The Oldest Restaurant in London
zhlédnutí 4,1KPřed 7 lety
Christmas arrives at Rules this weekend. Here’s how we do it at the oldest restaurant in London:
How To Make Cocktails | The Toast of Paris
zhlédnutí 887Před 7 lety
Bar Manager, Mike Cook, is back to show you how to make another one of our signature cocktails - The Toast of Paris A nod to Courvoisier: courvoisier.com/global/toast-of-paris Rules: rules.co.uk/
The Royal 29 Cocktail | Rules Restaurant
zhlédnutí 3KPřed 8 lety
Fitting name, for a fitting cocktail - created to commemorate the marriage of Prince William & Kate Middleton, Mike Cook, Bar Manager at Rules, shows you how to make The Royal 29. Cocktail Bar at Rules: rules.co.uk/cocktail-bar/
Rules Restaurant | View our Menu | Beef
zhlédnutí 15KPřed 8 lety
Our Beef is sourced from British Farms and aged for 28 days. Rules - serving the traditional food of this country, at its best. View our menu: rules.co.uk/menu/
The Lucia Sciarra Cocktail | Rules Restaurant
zhlédnutí 2,3KPřed 8 lety
Bar Manager at Rules, Mike Cook, shows you how to make another of our signature cocktails, Lucia Sciarra Cocktail, named in recognition of Rules links to Bond, James Bond. Cocktail Bar at Rules: rules.co.uk/cocktail-bar/
Rules famous Belted Galloway
zhlédnutí 37KPřed 8 lety
What makes Belted Galloway so special? Rules exclusive supplier Paul Coppen talks about his unique herd
The Upstart Cocktail | Rules Restaurant
zhlédnutí 2,6KPřed 8 lety
Mike Cook, Bar Manager at Rules, shows you how to make one of our signature cocktails - Bourbon based The Upstart! Cocktail Bar at Rules: rules.co.uk/cocktail-bar/
Don't Mention the Spey Cocktail | Rules Restaurant
zhlédnutí 2,9KPřed 8 lety
Bar Manager at Rules, Mike Cook, shows you how to make 'Don't Mention the Spy' - a Scotch single malt whiskey based cocktail, served to you at the oldest restaurant in London. Rules Cocktail Bar: rules.co.uk/cocktail-bar/
Rules Restaurant at Christmas | Covent Garden
zhlédnutí 6KPřed 8 lety
November is a highly anticipated time of year at the oldest restaurant in London, Rules in Covent Garden - as the flamboyant Christmas decorations go up! Here's how we do festive at Rules: Rules Restaurant: rules.co.uk/
Rules & Lavinton Lamb
zhlédnutí 1,2KPřed 9 lety
Rules, the oldest London Restaurant and Lavington their supplier of lamb.
❤😂
Can someone please tell me how long to hang after slaughter. I have 6 grass feed only. In New Zealand. I'm growing to 3yrs old and butcher tells me 18 months to 2 yrs is better. My meats been tough! Hence I'm doing a lot of sausages and mince. The butcher is hanging the meat for 4-5 days. I'm wondering is this is the problem and if so how to tell the butcher 😢
And an older animal isn't necessarily tough...they need time to get that marbling unless you're really stuffing them with feed. 3-4 years. 18 months is okay, but overall short.
any experience as working Oxen with belted Galloway?
I'm impressed with your ethics!
I sat at the bar on Sunday just gone and had a glass of Oban….. pure magic
I want to come for lunch sometime.
I have been dropping off passengers at rules for years, can’t wait to enjoy the Rules experiance one day.
does it taste like chicken?
Oh for a time machine... things were better when this was made...
We were walking thru LDN, noticed the HUGE delivery of Linen, asked Delivery Driver if Restaurant was any good, he said “yes”, booked for next night. … Best Roast Beef ever. Had no clue about the Restaurant. Years later, Seen it on a James Bond Film, and i was like, to my dad, THAT! was the Restaurant we went to in LDN, he didn’t believe me til he seen Spectre recently.
Looking forward to eating a succulent little grouse when I'm in London next month.....
Going tonight!
Respect….
Soigné Chef
Nice
why you have to use your left hand every time on it. rather use some sort of tools or fork or spoon. isnt it..
One day.
Love your beautiful place!…and the cows are so lovely, I wish I was there💕🌸💕
How the hell would you make this to order? Seems like it would take an hour onc the order is fired
15 mins max roasting time - everything will be wrapped in bacon etc in advance. Even with 10 mins resting time, the waiter takes the starter and main order at the same time so you start cooking it straight away. Can hit the table 30 mins after seating no problem (well, not saying I could, but they could)
I would have been greatly disappointed if I had been served those as chips .
Respect to his trade and the ingredients, you are a true craftsmen
What is the 'mallard reaction' please?
Basically the Maillard reaction is the browning that occurs when proteins, enzymes, sugar and heat react together.
think he cut his hand...@2:00
Bummer
Nice! Thank you.
Whoa he called chips chips?
Lovely video David. Thank you. So looking forward to dining at Rules once this virus is over and done with... whenever that will be. We did plan to travel on the QM2 from Sydney to Southampton, but thats all up the shoot for now. Can only but wait it out.
Mumble, mumble !
Lovely countryside for your beautiful cows.
Are the game chips store bought? I RULES??? Shocking!!
Yum. Had dinner there in 1998.....private room, good company, excellent food, great night.
Wonderful magical place
Great video, I’m surprised you don’t have more subscribers than you do, keep at it pal
Barry is devoid of percipience and refinement. Lamentable choice considering the aforementioned clientele.
What about the bacteria? Do you cook them somehow beforehand?
You can eat oysters raw, the acid in the lemon and red wine vinegar will also kill the bacteria. You should discard any oysters where the shell is broken or that are open (as you would with mussels).
people in the provinces of my country, the philippines, flash steam them, but then again, they aren't usually cleaned on the outside quite as much as the ones in the video. oyster bars in the big metros like manila and cebu do serve them like this, though.
@@olliet7739there is no hot sauce/wine/lemon that can kill bacteria like that only heat.
You don't that's the point
I heard them mention John Barry writing Dances with Wolves and found the music. Thank you!
What is the background music at the beginning? I've heard it before, but can't place it.
Great place.
What’s grouse?
en.wikipedia.org/wiki/Grouse
That's not how an American bartender would shake a cocktail....interesting.
Correction: the modern version of it was created here at OSU.
Fun fact: the Maraschino cherry was created here in Corvallis, Oregon, USA.
I really enjoy this kind of instructional clips from one of the most significant London restaurants, but the somehow melancholic Background Music doesn't seem to suit the occasion. A bit too depressive for something as enjoyable as eating and drinking. ;-)
Five years later.... it’s much, much more appropriate in tone...
@@paulklee5790 Sad but true.
One of my favourites inLondon...where M dines... thetravellinggourmet.wordpress.com The OLDEST restaurant however, is in Austria...St. Peter's Stiftskeller :-)
How would Belted Galloway do in 100 F deg temperatures and down to 5 F deg temperatures?
Eldon Garner I know that Highlands retain heat through 2 layers of hair, and down in Dixieland where I live, I have friends that raise Highlands and their Highland Cattle lose their undercoat of hair which retains most of the heat, leaving only the outercoat.
I show Belted Galloways and I live in southwest Arkansas. Last week, it got up to 105 F. They must have water at all times and I like to spray them off with a water hose in the afternoons.
Near my farm in NE Texas (105F Summer, 20F winter) there is a gentlemen that has about 80 Oreos. They do just fine. I'm think of getting some for me.
The bartender is named Cook. Is the cook named Bartender?
Yes.
First
Merry Christmas.
Wonderful videos!
Excellent stuff... See you next time I'm in London!