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Fine Dining TV
United Kingdom
Registrace 15. 08. 2013
From street chefs to culinary connoisseurs and the artisans behind gastronomy’s finest creations, Fine Dining TV takes you into the mind and onto the plate of the best chefs in the world.
FDTV - Gastronomy
From cooking Venison with Masterchef’s Michel Roux Jnr, to mastering Gordon Ramsay’s Lobster Ravioli, we step behind the scenes in Europe’s leading Michelin-starred kitchens. During rare interviews celebrity chefs discuss the challenges of the business, share their cooking secrets and most famous recipes.
FDTV - Cocktails, Wines and Spirits
Learn how to make The Savoy’s famous White Lady cocktail, or Kensington Rooftop Garden’s modern version of the classic whisky sour - the Coquettier, while seeing inside these prestigious London locations on Fine Dining TV.
Today’s leading chefs, stunning recipes and unforgettable restaurant experiences, only on Fine Dining TV.
If you would like to be featured on Fine Dining TV please get in touch.
FDTV - Gastronomy
From cooking Venison with Masterchef’s Michel Roux Jnr, to mastering Gordon Ramsay’s Lobster Ravioli, we step behind the scenes in Europe’s leading Michelin-starred kitchens. During rare interviews celebrity chefs discuss the challenges of the business, share their cooking secrets and most famous recipes.
FDTV - Cocktails, Wines and Spirits
Learn how to make The Savoy’s famous White Lady cocktail, or Kensington Rooftop Garden’s modern version of the classic whisky sour - the Coquettier, while seeing inside these prestigious London locations on Fine Dining TV.
Today’s leading chefs, stunning recipes and unforgettable restaurant experiences, only on Fine Dining TV.
If you would like to be featured on Fine Dining TV please get in touch.
Food from the Ends of the Earth - Nordic Fine Dining with Aquavit
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.
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.
zhlédnutí: 34 402
Video
How Mexican Food is a World Leading, with Martha Ortiz
zhlédnutí 9KPřed 3 lety
#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 a...
Making a Michelin Star Pub with Josh Eggleton & the Pony and Trap, Bristol
zhlédnutí 28KPřed 4 lety
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...
Xier | XR - Angela Hartnett and Galvin Brothers trained Carlo Scotto
zhlédnutí 8KPřed 4 lety
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 signatur...
India's No. 1 Restaurant - Indian Accent with Manish Mehrotra
zhlédnutí 92KPřed 4 lety
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'...
Making Seared Stonebass with with Guillaume Gillan of Bokan - Fine Dining Recipes
zhlédnutí 79KPřed 4 lety
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 Nobu's Arctic Char with Shiso Salsa
zhlédnutí 7KPřed 4 lety
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...
How to Make Fondue with Aarik Persuad
zhlédnutí 1,4KPřed 4 lety
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, czcams.com/video/Qka-IcJzzxw/video.html Restaurant, www.heritagerestaurant.co.uk/
How to make Chicken Pepper Fry, with Rohit Ghai
zhlédnutí 3,1KPřed 4 lety
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
zhlédnutí 5KPřed 4 lety
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.
zhlédnutí 11KPřed 4 lety
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 (Blend...
Nobu - Inside Robert De Niro & Nobu Matsuhisa's Japanese Fusion Restaurant
zhlédnutí 120KPřed 4 lety
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 exc...
How to Make Veal Carpaccio with Guillaume Gillan of Bokan - Fine Dining Recipes
zhlédnutí 11KPřed 4 lety
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 Robuchon's Trained Guillaume Gillan on Bōkan.
zhlédnutí 15KPřed 4 lety
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, an...
How to Make a Rösti with Maple Glazed Pork Belly
zhlédnutí 3,3KPřed 4 lety
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, czcams.com/video/Qka-IcJzzxw/video.html Restaurant, www.heritagerestaurant.co.uk/
Modern Swiss Indulgence with Aarik Persaud & Heritage
zhlédnutí 2,5KPřed 4 lety
Modern Swiss Indulgence with Aarik Persaud & Heritage
How to Make Tandoori Lamb Chops at Home
zhlédnutí 31KPřed 5 lety
How to Make Tandoori Lamb Chops at Home
How to Make Indian Grilled Zucchini (VEGAN)
zhlédnutí 2,2KPřed 5 lety
How to Make Indian Grilled Zucchini (VEGAN)
How to Cook Tandoor Octopus (GLUTEN FREE!)
zhlédnutí 2,8KPřed 5 lety
How to Cook Tandoor Octopus (GLUTEN FREE!)
Fine Dining Indian Food in London at Baluchi with Chef Santosh Shah
zhlédnutí 110KPřed 5 lety
Fine Dining Indian Food in London at Baluchi with Chef Santosh Shah
Pimento Cheese Recipe, with The Fat Bear
zhlédnutí 1,2KPřed 5 lety
Pimento Cheese Recipe, with The Fat Bear
How to Make Vegan Teriyaki Tofu Salad, with The Gate
zhlédnutí 2,2KPřed 5 lety
How to Make Vegan Teriyaki Tofu Salad, with The Gate
How to Make Vegan Scrambled Eggs Shaksuka, with The Gate
zhlédnutí 1,1KPřed 5 lety
How to Make Vegan Scrambled Eggs Shaksuka, with The Gate
Who comes up with these terrible melodies one hears at substandard western cooking shows and documentaries on India?
Never seen somone be so Jewish with the spices- mans literally using a tiny pinch of each ffs
That Arctic Char looks WACK. I'm Inuk, my mom cut and fed me raw char growing up and yeah, I dunno where you got that fish from but it looks nothin like the Arctic Char I grew up eating, the Char I know has a redish/pinkish under belly and pink spots on a gray upper body. The fish in the video at 0:15 looks nothing like that lol
Plz tell me the temperature amd time when we cook in the oven
How can I apply sir oblix
Bloody hell, Ben! Tatted up!
What is the green herb you’re cutting? Also is there hing in this?
Stunning and fantastic recipe please
waddabout cloves?
Everyone trying to keep up with the Jones. This place can’t be that much greater than the last trending restaurant.Truth is you’re all eating overpriced trash. I have only been to one restaurant that didn’t serve trash so far in my life. In my experience the more you pay for it…the more trash you get. 😂
don't they have lead shot in them?
i went once years ago and have to say it is the perfect pairing, so sad that its closed now!
Since my daughter got diagnosed with celiac disease (a few months now), we eat gluten free as a family. I feel better and healthier than ever. And we eat the most tasty food! Coming to London in may, definitely visiting Niche😊
Inspirational
Hitting😂Eating😅Manger😊
Nice
I asked my dad what kind of cake he wants for his 70th coming up and he asked for black forest gateau, came to find a good recipe but feel this is a bit too fancy for my skills. Or lack thereof. 🤭 Maybe I'll master this recipe for his 80th. 😂 Looks absolutely incredible, I'd be sad to demolish it but I'm sure the taste is even better than the look. Aspirational for sure. 🎂❤🧁
In my humble opinion whiskey should always be drunk straight to enjoy the strong rough barbaric taste.
Un saludo Angela y un saludo y un fuerte abrazo ala distancia para todos mis amigos de cafe Murano,cuantos recuerdos de mi querida Londres,extraño mucho mi querida Londres pero algún día volveré
Stupid dining. Portion size ain’t even adequate for dog, forget human.
This is not african chicken🤦🏿♀️🤦🏿♀️
Sharparn your knife at degrees 12 past the clock and the same on the otherside. Uou knife will cut like butter
I am born and raised in Southern California. Moved to small rural town in Tennessee 4 months ago. There is only 1 sushi restaurant here, it is excellent. My daughter and I go weekly. We miss Southern California and are moving back this month January 2024. Cannot wait to go back to California, beautiful beaches, coastline, great selection of restaurants. Never been to NOBU, but definitely want to experience it at least once when we move back. Maybe for a special occasion in the future. It is expensive, been watching videos about NOBU. Sushi and sashimi are my favorite foods. Blessings 🙏
Incredible finesse
Such a star!!
Amazing work!
Anyone know where to get the sphere mold from
Since when do you pronounce the H in herbs???
A list of the menu would have helped us to know what might interest us to visit your restaurant, as I am gluten free and I did a lot of research to produce many dishes that substitute the gluten wheat.
Hashbrown with cheese
He reminds me of gareth bale for some reason!
This is shite you get one piece of ravioli fuck off Gordon
Can somebody tell the chef to cut his fingernails if you are cooking food with bare hands you always cut the fingernails
I keep seeing these videos of chefs cooking back straps and calling them loins.
Made that tonight.. 10/10
Here in Florida we call that a red fish.
Stone bass... Man that is a Red Drum. Or Red bass or Red fish.... Hell, you are right call it a white fish.
What a highly intelligent and well spoken Chef, I am now a fan of her. I going to look up her books
Can I any one tell me what is that pink and white stick in 0:44
Slow cooked this in an Instant Pot for 4 hours Turned out to be amazing! I used half a beet root, crushed and stir fried added to the dish before sealing for 4 hours, to get the colour effect. Thank you Chef 🙏
Vegan is the future
Amazing! No worries about CC! And your restaurant looks amazing! Just a note. Probably poor editting but: ofcoars he feels better because he eats gf, he is celiac.
I drink Bourbon Coca-Cola cherry. Scotch whiskey neat
Hi. What is the green sause?
Amazing video!!! Thanks!!
Butter
Someone tell this guy chilies are very much Indian lol
No, as he mentioned chilies came to India in 1500s (probably from Portugal).. Indians generally used pepper to add that heat to dishes prior to this.. :)
Salmon and sorrel velote. Classic combination n
Food has a light barcode and when you eat fruit and vegetables from countries where you don't live, its the equivalent to eating a big mac meal. Dr Jack Kruse In other words you shouldn't be eating a banana in New York during the winter. We need to live as the animals live
b s