Fine Dining TV
Fine Dining TV
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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.
zhlédnutí: 34 315

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 3,2KPřed 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
New Series Coming September 3rd!
zhlédnutí 7KPřed 4 lety
New Series Coming September 3rd!
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!)
How to Make the Best Sazerac Cocktail
zhlédnutí 28KPřed 5 lety
How to Make the Best Sazerac Cocktail
The Best Way to Drink Whiskey
zhlédnutí 344KPřed 5 lety
The Best Way to Drink Whiskey
5 Top American Whiskeys Explained
zhlédnutí 9KPřed 5 lety
5 Top American Whiskeys Explained
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 Chicken & Waffles
zhlédnutí 2,1KPřed 5 lety
How to Make Chicken & Waffles
London's Secret Cajun Restaurant
zhlédnutí 2,9KPřed 5 lety
London's Secret Cajun Restaurant
How to make the perfect Gin and Tonic
zhlédnutí 4,6KPřed 5 lety
How to make the perfect Gin and Tonic
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

Komentáře

  • @Ironlung999
    @Ironlung999 Před 15 hodinami

    Never seen somone be so Jewish with the spices- mans literally using a tiny pinch of each ffs

  • @enobariabites
    @enobariabites Před měsícem

    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

  • @AbhishekSingh-ly3sj
    @AbhishekSingh-ly3sj Před měsícem

    Plz tell me the temperature amd time when we cook in the oven

  • @mukarmeen1074
    @mukarmeen1074 Před měsícem

    How can I apply sir oblix

  • @TomokoMurakami
    @TomokoMurakami Před měsícem

    Bloody hell, Ben! Tatted up!

  • @krystalhooper1943
    @krystalhooper1943 Před měsícem

    What is the green herb you’re cutting? Also is there hing in this?

  • @pascalprunier6909
    @pascalprunier6909 Před měsícem

    Stunning and fantastic recipe please

  • @9hundred67
    @9hundred67 Před měsícem

    waddabout cloves?

  • @cynthiaprice3528
    @cynthiaprice3528 Před měsícem

    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. 😂

  • @mancunianinlondon
    @mancunianinlondon Před 2 měsíci

    don't they have lead shot in them?

  • @1a1r
    @1a1r Před 2 měsíci

    i went once years ago and have to say it is the perfect pairing, so sad that its closed now!

  • @Saray...
    @Saray... Před 2 měsíci

    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😊

  • @aloksingh5451
    @aloksingh5451 Před 2 měsíci

    Inspirational

  • @user-bc7hz3js2k
    @user-bc7hz3js2k Před 3 měsíci

    Hitting😂Eating😅Manger😊

  • @cocktailsdreams
    @cocktailsdreams Před 3 měsíci

    Nice

  • @arianaajbeaverhausen8175
    @arianaajbeaverhausen8175 Před 3 měsíci

    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. 🎂❤🧁

  • @user-jn3px2oc9k
    @user-jn3px2oc9k Před 3 měsíci

    In my humble opinion whiskey should always be drunk straight to enjoy the strong rough barbaric taste.

  • @a.geovannyvalladares7748
    @a.geovannyvalladares7748 Před 3 měsíci

    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

  • @rishikeshdeka8606
    @rishikeshdeka8606 Před 3 měsíci

    Stupid dining. Portion size ain’t even adequate for dog, forget human.

  • @lisahunter8993
    @lisahunter8993 Před 4 měsíci

    This is not african chicken🤦🏿‍♀️🤦🏿‍♀️

  • @justenoughtohandle
    @justenoughtohandle Před 4 měsíci

    Sharparn your knife at degrees 12 past the clock and the same on the otherside. Uou knife will cut like butter

  • @cm9859
    @cm9859 Před 5 měsíci

    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 🙏

  • @mewsleyshepherd1609
    @mewsleyshepherd1609 Před 5 měsíci

    Incredible finesse

  • @gabriellupu3400
    @gabriellupu3400 Před 5 měsíci

    Such a star!!

  • @jaymachin1
    @jaymachin1 Před 5 měsíci

    Amazing work!

  • @mkbriggy
    @mkbriggy Před 5 měsíci

    Anyone know where to get the sphere mold from

  • @karma4jerks731
    @karma4jerks731 Před 5 měsíci

    Since when do you pronounce the H in herbs???

  • @creationsoffarzid1154
    @creationsoffarzid1154 Před 5 měsíci

    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.

  • @rightbro
    @rightbro Před 6 měsíci

    Hashbrown with cheese

  • @BelfastManUtdTherapy
    @BelfastManUtdTherapy Před 6 měsíci

    He reminds me of gareth bale for some reason!

  • @jimmyhopkins3589
    @jimmyhopkins3589 Před 6 měsíci

    This is shite you get one piece of ravioli fuck off Gordon

  • @Ma7mmmd
    @Ma7mmmd Před 6 měsíci

    Can somebody tell the chef to cut his fingernails if you are cooking food with bare hands you always cut the fingernails

  • @johnmacdonald4511
    @johnmacdonald4511 Před 6 měsíci

    I keep seeing these videos of chefs cooking back straps and calling them loins.

  • @pauldoyle3771
    @pauldoyle3771 Před 6 měsíci

    Made that tonight.. 10/10

  • @user-vu9fj7tl4e
    @user-vu9fj7tl4e Před 7 měsíci

    Here in Florida we call that a red fish.

  • @andrewapel3604
    @andrewapel3604 Před 7 měsíci

    Stone bass... Man that is a Red Drum. Or Red bass or Red fish.... Hell, you are right call it a white fish.

  • @rightbro
    @rightbro Před 8 měsíci

    What a highly intelligent and well spoken Chef, I am now a fan of her. I going to look up her books

  • @tanishdua7163
    @tanishdua7163 Před 8 měsíci

    Can I any one tell me what is that pink and white stick in 0:44

  • @injuredsoccerplayer
    @injuredsoccerplayer Před 8 měsíci

    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 🙏

  • @BaristaWithADog
    @BaristaWithADog Před 8 měsíci

    Vegan is the future

  • @esmazingphotographycorneli6855

    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.

  • @joeappleton6849
    @joeappleton6849 Před 8 měsíci

    I drink Bourbon Coca-Cola cherry. Scotch whiskey neat

  • @THEGREEKFAMILY
    @THEGREEKFAMILY Před 9 měsíci

    Hi. What is the green sause?

  • @martinmendez789
    @martinmendez789 Před 9 měsíci

    Amazing video!!! Thanks!!

  • @vinnymccabe9269
    @vinnymccabe9269 Před 10 měsíci

    Butter

  • @416pp
    @416pp Před 10 měsíci

    Someone tell this guy chilies are very much Indian lol

    • @kaye_07
      @kaye_07 Před 8 měsíci

      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.. :)

  • @shawndurbs
    @shawndurbs Před 10 měsíci

    Salmon and sorrel velote. Classic combination n

  • @balance7350
    @balance7350 Před 10 měsíci

    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

  • @terrywatkins907
    @terrywatkins907 Před 10 měsíci

    b s

  • @kensaville5233
    @kensaville5233 Před 10 měsíci

    Thanks Mater. Enjoyed it. Just started drinking Archie Rose Single Malt from Australia. Very handy. For me is has to be neat.