Chef Reviews MICHELIN STAR Restaurant Kit | Sorted Food
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- čas přidán 17. 03. 2024
- In today's delicious episode we are reviewing multi Michelin Star Chef Simon Rogan's at home Restaurant DIY Food Kit! Will our chef and home cooks create a feast that’ll taste as good as Michelin Star dishes?!
Check out the meal kit here: www.simonrogan.co.uk/shop/home
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I really appreciate Barry's honest take on the main course. I have also been to michelin star restaurants and just been a little underwhelmed for the price at times. I think that's a really valid normal's perspective and I respected that a lot.
yeh tbh i think sometimes the guys are a bit too nice with stuff and don't want to offend the people theyre reviewing especially other chefs.
Yeah, that's the point of "normals". If I, a normal who considers myself a foodie, went to spend 250 on food (not the kit, but going to the restaurant), I'd better be blown away.
I used to do Guinea Fowl for Xmas dinner when it was just me and my daughters. Thirty years ago! Maybe not as stylishly as Mr Rogen but, it's not something the home cook doesn't try.
I appreciated Barry's take. Then after a cut, he was talking it up. Sorted still tries too hard to praise. If it's just poultry with stuffing, it is. I'm sure the sauce was amazing. You just can't duplicate that at home.
@@melissalambert7615I agree about things like sauces, they need a level of skill and dedication that few home cooks would have. My comment was more in response to Ebbers saying people don't do Guinea Fowl at home!
As a vegetarian, I really appreciated Ben's initial reaction to the price/value disparity between guinea fowl and a carrot. I constantly bristle at the prices of vegetarian entrees vs meat ones, although I'm not eating at Michelin star restaurants.
Restaurants pay Michelin to have people come in and judge them... so you know there is 100% no corruption whatsoever. These restaurants are also able to jack up their prices to nonsense levels that are probably 90% profit. Your vegetarian entrees are probably only making them another couple percent.
If you are slow enough to think you can buy prestige then you deserve to go to these restaurants and then play pretend after to keep their image up and so you can feel like you belong to a high class group. I have been before and it isn't worth it. I have literally had better food at places that were a fraction of the price. You are probably smart not to go.
In terms of value, something that I think we should also factor in, the vegetarian meal is kind of lacking in protein, mostly consisting of fibre and some carbs (if we're assuming carrot can count as carbs?) It's less about whether it's "healthy" or not but I do think it can be good to keep in mind that there's components in a meal that'll help you feel more satisfied. If you're offering alternative meals for different diets, it would be really cool if they all had similar nutritional value so they're equally satisfying for the same price!
@@Flareontoast I really thought the same thing. I do love carrots, but I would expect some form of protein in a main course. Especially if I´m paying the same price as for good quality meat. If I ordered a meal kit like this and received just vegetable and sauce for the main course, I would be disappointed.
one reason why I quit using hello fresh. The same coast for a couple of vegs or beef filet was just not ok for me.
@@Flareontoast I mean, there's the mushrooms, but yeah. Compared to the meaty dish it really feels lacking.
12:52 Hat's off to Barry ... not simply thinking but voicing for the brunt of us on the overall value vs. expectation. 👏
For all those asking about the packaging. Simon Rogan is pretty hot on sustainability so I had a look-see:
Kraft brown food boxes, made from plant fibre (including the grease-proof liner) commercially recyclable or can be put in normal recycling.
Clear containers & pots, made from plant starch (PLA). Can reuse at home or treat as the brown boxes.
Food pouches, 100% BPA free. Not recyclable ATM due to having to withstand boiling, heating. But they're working in it.
Glass bottles & Aluminium, treat as you would other bottles & cans.
Kraft brown wine wraps, shredded packing & tape, all recyclable.
Menus & wine tags, all recyclable.
Packing peanuts, Made from GM-free starch, can be composted or will dissolve under running water without clogging pipes.
Gel packs,
MULTITUDE OF WAYS
Ice packs can be recycled in a multitude of ways, from re-using in your home, donating to local food banks or simply recycling them. We've made a few suggestions of how to recycle and re-use them below:
RE-USE
Wipe down and re-freeze the packs, ready to use in a picnic bag or on your next fishing trip.
FREECYCLE
Freecycle is a global grassroots and entirely non-profit movement that enables individuals to give and receive products for free. Its mission is to reduce waste, save resources and ease the burden on landfills whilst building stronger and larger communities. For more information, please visit freecycle.
DONATE
Contact your local food bank as they may be able to put these to good use to keep food donations cool.
FREEZER INSULATION
Another inventive way to re-use these packs is to line the bottom and sides of your freezer with them. This will help keep the temperature of your freezer more consistent.
REDUCE & RECYCLE
These gel packs are filled with non-toxic water-based salt solution, so simply defrost, cut open the bag and pour the contents down the drain using hot tap water to help dissolve the gel. Recycle the plastic according to your local recycling regulations.
Woolcool fleece lining, made from real wool. Biodegradable or can be reused in many ways.
Well, thank you for looking this up are sharing 👍 love to see the effort of you and the creator regarding this topic
This is so cool, thank you for looking it up and sharing with us!
Thanks for the deep dive but, does it really matter if it's all compostable... Most of it won't be properly recycled and will likely end up tossed in the bin and into the land fill. So *many* little bottles, bags, boxes, etc. Most of them not even half full... just ridiculous.
@@_SurferGeek_ Yeah I imagine a fair few won't recycle their stuff. But it doesn't mean that companies shouldn't make an effort to get the ball rolling & make it easier for their customers.
Plus much of the stuff is made from material that will biodegrade of its own accord even in a landfill.
I've followed Simon Rogan's career for a long time now as his food interests me. He was considered quite a pioneer in foraged & sustainable cooking & restaurant practice. So if he were to just stick food into cheap, nasty plastic it would stick out like a sore thumb against his other business practice.
Plus from a personal point of view, if you're the type to be buying food from him & paying the prices charged. Chances are you're going to recycle.
@@Getpojke I agree with you both, but I do think that companies should be working towards compostability, not 'recycleability,' because the vast majority of recycling just gets incinerated or shipped to landfills in countries like Indonesia or (until recently) China.
When Mike said that "Simon Rogan has a farm", I was a bit disappointed that no one replied with "E-I-E-I-O" 😛😆
Yeah I heard it too!!
I did. Out loud. Alone in front of my computer.
I would if his name had a Mcdonald
Missed opportunity!!
Does it help that I seen Ur comment an said it 😂😂😂😂 x
I wonder how much of this is the placebo of knowing that it's a michelin star meal, I'd love to see a blind comparison to either a similar meal cooked from scratch or another meal kit that doesn't have the same prestige branding. I think the results would be interesting no matter what happens
Interesting idea... especially if Kush cooked up one of those meals, considering he has experience of working in Michelin star restaurants so he knows what those standards are...
Really good idea!
That honestly sounds so fun! @@toni_go96
Thats what I thought the whole time. Do they like it because it's actually good or only because there is a 'brand' name behind it.
Yeah especially from what Barry was saying where it feels like a really nice, put together meal, but not 3 Michelin star, maybe that’s what they were going for tho, maybe they wanted the same kind of meaning about using local in season ingredients but in a menu not too complicated for ppl at home, would love to hear his thoughts on what he was trying to achieve with this meal kit, because maybe we just assume because his restaurant is 3 star, this has to be 🤷🏽♂️
That carrot dish as a main feels almost like an insult TBH. Even recognizing that the restaurant grew it themselves and did any number of things cooking it, a split braised carrot as the center piece of a main just seems bonkers compared to the guinea hen. The mushrooms are certainly a thing, and goes a little toward evening it out, but the visual is pretty shockingly bad.
This video gave me a fun Pass It On Idea,
make a meal out of meal kits but the recipes have been removed and the contents have been mixed up between a few different kits.
I imagine the boys would have a great time with this.
As a vegetarian for 30+ years, the carrot as a veg option is taking the P. You need something hearty and savory, as well as of decent value, to be a genuine alternative. I've lost count of the number of times restaurants have come up with lazy, cheap and poorly-thought out vegetarian "options", while chargjng the same price as a meat dish. I think they see it as a way of making up their profit margins, because - let's face it - a lot of "fine dining" restaurants despise vegetarians anyway.
So agree as a fellow vegetarian! The amount of vegetables sides I’ve had passed off as a main course! Yes they are delicious but there’s no creativity! There are so many vegetarian sources of protein that get looked over
I used to hate going out to eat as a vegetarian in the 90s the options were heavily cheese based. I like cheese but when that's the only option it's not great. The best vegetarian meal was in a cheap hotel in Portugal it was amazing but I can't remember the name of the hotel annoyingly.
@@nat3007cheese and / or mushroom.
I think I’ve had my lifetime limit of mushroom risotto or goats cheese whatever!
It’s also so lazy. That’s why I’m loving that the Great British Menu now has a plant based starter. It’s really pushing the chefs to be creative
@shortiebrunetti I consider myself lucky if I get a mushroom risotto! "Fine dining" establishments are the worst. In my previous job, I was forced to go to fancy restaurants as an end-of-year "team building" activity, and they seem to go out of their way to humiliate you. I'm the least vocal or demanding vegetarian on earth, yet I've had chefs come out of their kitchens and demand to know WHY I'm a vegetarian - complete with eye-rolling - in front of a table of work colleagues. I've been served a boiled carrot wrapped in pastry... diced boiled pumpkin as a "main" for $50... the stories are endless. Yet travelling somewhere like Italy is effortless, with a million easy options. I just laugh at the stereotype of the "demanding" vegetarian/vegan, when my experience over 30+ years has been the opposite.
yeah I really struggle when I visit the US and have had some difficult chefs when in some restaurants in NY despite informing them in advance I’m vegetarian and checking thats ok.
Thankfully the UK is a lot better for veggie food and a lot of fine dining places will have veg options and if not will happily cater (and state if they cannot).
In fact some of the best veggie food I had was at a seafood place called Prawn on the Lawn where they had only a side salad on the menu that was veg but made a whole array of inventive and delicious dishes.
I love carrots but I would absolutely be disappointed with carrots as the star of my plate if I were still vegetarian.
Same it feels insulting even if it will be delicious
Yup me too. I’m allergic to scallops and once got a piece of turnip as substitute… definitely felt hard done by.
Agree. You'd want a properly big chunky mushroom
@@thomasnuhse2158 Oyster mushrooms are the only acceptable substitute for scallops in my book.
I know the goal isn't fullness, but it would make sense for the kit to have more grains or something else to match the feeling of satiety you'd get consuming the guinea fowl.
As a mother of three. I could see ordering a box for like a "special night" for hubby and myself after the kids are asleep. You get a somewhat experience w/o having to hire a sitter for the night. Granted it a bit more fuss but I think that out weighs negatives of going out.
Exactly what I was thinking! £45 per person for a high quality meal, at a fraction of the time & effort, whilst not having to arrange childcare?! Count me in... I know what I'm getting for our anniversary 😁
@@RichardDuncan too bad in the US. Enjoy!🤗
Hardly more fuss than going out, right? Yeah I could really see this as well :) Too bad about all the packaging, though. That would give me pause.
I never even imagined that those kind of kit existed in the first place. That would make a great gift.
won't be able to get it outside of the UK though, I'm sure.
Definitely falls in that category of “I would never spend that much to try it myself, but I’d but it for someone else in a heartbeat”
Tough as a gift. You have to give that to someone who loves to cook, Someone who isn’t a cook isn’t going to want all the work involved. As a home chef I would rather experience making the dishes not warming them up.
Appreciate Barry and Ben's comments about value and the home/restaurant comparison. Conversations like that help it feel like more than an ad read for the pack.
I love seeing a food kit review video again, and how genuine excited everyone was by it.
Barry saying that the main isn't what he thinks of for a Michelin Star restaurant remains me of Max Miller's video on Michelin Star. Miller made a recipe from the 1930s, very simple chicken and sauce with quality ingredients, and he spoke about how now people tend to think of Michelin Star restaurants as using technology and show stopping elements or ingredients.
I love seeing a Michelin Star restaurant being local and sustainable, appearing to be very involved in sourcing, and using the ingredients to a very high level.
In the original Michelin guide, one star was "A good example of its type", two stars was "Worth a detour" and three stars was "Worth a dedicated trip"
I think some of the difference there is the prices they're charging vs. the original Michelin guide restaurants
People that aren't dumb show offs that think they can buy prestige want value for money. Those restaurants aren't giving value in any sense of the word. Their food isn't knock your socks of amazing and they take in huge profits because they got on a list.
While I agree with Ben that you should go to a Michelin star restaurant to be treated to tastes you've never experienced before, I absolutely hate the idea that you shouldn't expect a restaurant to satisfy your hunger.
No, you shouldn't expect to leave stuffed to the gills, either, but if you go away hungry, they haven't done their job.
No one dish needs to satisfy you by itself, surely, but by the time you get to finish the dessert, you should walk away from the table happily satisfied.
I will die on this hill.
Yeah, it was a bit of a ridiculous thing for Ebbers to say
My wife and I have had this conversation on a recurring basis - we don't know where this misconception comes from, but we've never walked away from a Michelin starred meal feeling hungry. In fact, we've often found ourselves really struggling to eat the last courses of a tasting menu because we're too full!
The whole point of the movie The Menu
@@jameswestbury7333 yes, exactly the same as me. I've always felt really over indulged after Michelin starred meals. It really is a misconception.
@@michaelfoley906while this holds true if you go for the discovery/tasting menus, I think his comment works when aimed at modest budget, non-foodie individuals opting for one or two dishes from the à la carte menu. After course 7 of a discovery menu I tend to be stuffed but I could still be hungry after an app an main dish depending on the dish I take. Example a fancy salad and 3 shrimps are not enough to sustain me but I could see someone inexperienced ordering something similar, based on what that order would be at their local greek restaurant and being disappointed when they are still hungry
Honestly, Ebbers? That's crazy. If I'm spending 250 on food, I'm there for the experience, sure, but if I don't ALSO leave full, I'm gonna be upset.
I am gonna reform the inside of that burgerjoint when i pay that much and leave hungry. The experiance can kiss my white b.tt. No nifty low volume things on my plate,and i need to invent difficult words to say ,Mhwah ,the food was not bad,but the question is,What have i eaten??.
Josh, I think you would enjoy the movie “The Menu.”
My aunt and uncle were invited out to a place where they spent about $500aud and got McDonald’s on the way home because they were still hungry
@MultiMel0 Ha! My brother and his wife did a 12 course tasting menu by one of our noted chefs in Australia, and also stooped at McDonalds on the way home because they were "starving".
@@MultiMel0
Yeah, I've had something similar. Years ago a guy I was dating took me out to this super fancy place where the presentation and style were clearly more important than giving you enough food to be full. When we left, we both kind of stood outside in silence for a minute and he asked me "Are you full? Because I'm still hungry." We both laughed. While we didn't go to McDonalds, we did agree that the next date was just going to be going out for pizza or something cheap and filling. :)
It's been a long time since we had a good "VELOOOUUUUUTÉÉÉÉÉÉ´!"
So, Miatake, Hen of the Wood, doesnt grow on the side of the tree, but rather grows at the base of trees near the ground. The photo you showed looks more like Chicken of the Woods, which IS similar but IS different.
As a vegetarian, I can imagine that carrot entree is delicious, but I would hate having that as an main. There are so many ways to celebrate local produce, vegetarian cooking, and techniques without limiting us to a plate of veg. I know that folks say going to a Michelin star restaurant is about the ~experience~ of it all, but there is a ceiling for how much money I would be able and willing to spend to leave dinner hungry. The satisfaction of the flavors and emotional satisfaction of the experience can only compensate so much for not being satiated.
well put, I totally agree
I can see adding a small winter squash half to that carrot main. The newer variety called Honeynut a half baked with that carrot mushroom in the middle withathat sauce would have bumped it right up to a main entrée caliber.
Or adding lentils or even broad beans for more protein. I'm not vegetarian but have cooked for some of my veg friends and they just dropped the ball so hard.
I've learned to make seitan and even tofu skin. Super simple easy to do and being michlan they could add so much flavor. It just is missing out.
@@Emeraldwitch30yes! all great options :)
Would love to see a battle between Kush and Ben where they each create their version of a Michelin Star level tasting menu and have the whole thing judged by a Michelin Star chef
I believe hen of the woods and chicken of the woods are actually two different species of mushroom
They are, I had a little chuckle at that.
Yeah, with Chicken of the woods you should be careful about pairing it with alcohol as it can cause a bad reaction in your body.
How does it do that? @@Getpojke
@@Fitzrovialitter When growing on most hardwoods is "should" be fine, but on coniferous species you should be more careful. Some people are more susceptible than others but it often contains phenylethylamine alkaloids. Chicken of the woods should always be cooked, never eaten raw. Alcohol can make things worse, even a couple of days after consumption of the fungi. Again most people are fine. Personally I never feed it to someone out in the wilds if they've never had it before. Wait 'till they're near home, a phone & a toilet.
They are, hen of the woods is also known as maitake which is what more people know it as
i love love love the silliness that’s left in the videos. i miss the bloopers at the end of the videos, but im loving how we get to see the banter and the way yall take the piss out of each other. i have such fun watching!
Chicken of the woods & Hen of the woods are actually different mushrooms - the oicture shown was chicken of the woods
Was rewatching the “Menus That Made History” videos yesterday and would love it if that series made a comeback! 😊
Hard to know how genuine their reactions are when Barry takes a bite out of a sourdough and acts like it's the best thing he has ever eaten.
One thing that worries me about these is the amount of plastic there seems to be. That's A LOT of plastic that in a normal home would likely just be chucked
Yes. Came here to say that. Isn’t one of the restaurant’s awards for sustainability ?
I would assume they are bio degradable. But happy to be challenged
Its certainly good to ask. It's the only way to find out
@@OldManYellsAtClouds ah, that's good to know
Who cares
Ben's idea of a night out that includes dinner at a Michelin star restaurant, also includes going home to cook something to feel sated. We have different thoughts on that. You are still adorable Ben.
It's ridiculous too as every time I've been to a Michelin star restaurant I've left feeling really overindulged.
@@michaelfoley906 So you haven't been to a Michelin star restaurant... thanks for the info
Ben actually has the bit about the mushrooms incorrect. He stated the kit gave him Maitake mushrooms, then later refers to them as "Chicken Of The Woods". Maitake mushrooms are actually "HEN Of The Woods". Very similar, but very different mushrooms. He was correct in saying Chicken Of The Woods grows on the sides of trees, where as Maitake/Hen Of The Woods grows at the base of trees rather than on the trees themselves.
Just watched Alex the Guest review on Simon Rogan restaurant which was amazing so its go to see that normal folk can also enjoy his food without paying the high costs. Good video thanks
I just watched that video - it looks amazing. I actually went over to the website and you can book the restaurant, bed and breakfast for £750 for 2. Obviously it's not cheap but that doesn't seem too bad for what you're getting. Compared to Ynyshir which Alexander did in the previous episode which is £400 per head just for dinner.....
We have done something similar for new years for the last few years, not Michelin level, but a very good local resturant. It is basically the same process and it makes it very easy and enjoyable to make your meal at home, while not having to stay in the kitchen the whole day. Every step is structured so that you can preheat ovens etc. while you eat, can highly recommend.
Mr. Barry - What a fantastic thing to say, well done M8.. I 100000% agree with you.....
Really surprised with how affordable that kit was. I thought it was going to be much more. A nice treat, and cheaper than a comparable restaurant at that price!
Really? 45 quid for that each? Absolute rip off
@@Forestgravy90 An appetizer, entree and dessert at a chain restaurant in the US will run you that much, and this is, quite obviously, WAY better food.
@Forestgravy90 there's a dive bar near me. When my brother and I go it's easily $30 each for a burger and a few sides each.
I was shocked how cheap it was. Not to go so off brand but a McDonalds burger in CA costs ten dollars, fries 5, apple pie 4. Drink 3. Tax, a buck give or take. So for half the price I got a MCD dinner or I could double it and get a Michelin chef dinner? I mean...super cheap.
I think it’s important to note for the American audience that right now 45 quid is about 57 dollars so still a great price but maybe more than some people realize.
Have to agree (vegan here) that a lot of thought seems to have been applied to a meat dish but the main veggie dish lacks imagination, that’s something i might rustle up as a home cook on a sunday, not as balanced and not as quick to prep but most of those ingredients are in my weekly veggie box.
Agreed with Baz, love to see his honesty. The rest seems a bit fanboy-esk here - and in other videos. He is not butchering the product, yet placing a nice description on the experience.
I love the dynamic of you all
More of these kind of videos please - a lot of these starred chefs have v fancy cookbooks so would be fun to see the normals cook from those!
That is a VERY fun idea!
I understand where they're coming from but if I order veggie to get a single carrot to a stuffed guinea hen. I'd have some very defined opinions and strong words.
We have a "green star" restaurant locally. Only eaten there once, and as a "green" restaurant their speciality is local ingredients and game. It is not any of the traditional stars, but it is a restaurant I would visit several times per year if I had another foodie to go with. Food is about £75 and the same for a wine pairing, or half that for the non-alcoholic drink menu which showcases the best we have locally, plus their own creations.
I think I am really lucky to live here. And while checking out things, I noticed there is one of the most Northern Wineyards close by as well. This is going to hurt financially. 🙂
1:26 VELOUTÉ. Classic, that will never get old. 😂😂😂😂😂
I'm sorry but that veggie meal was an insult. You guys went really easy on this review.
YYEESSSS love the return of the DIY kits!
I like these videos where you guys kinda nerd out about complex flavors and stuff~ so please do more !
I really love all the vibrant colours of your studio.
Pretty cool that it's more assembling a dish than cooking a dish.
A carrot as the vegetarian option just feels wrong. I might change my mind if I could taste it but it feels somewhat insulting😅
Yeah same. I agree with Ben - I believe it's been grown and prepared with care and I believe it tastes great, but it does look like a joke.
Yay more DIY kits! Loved it!!
"The honey is" (voice drops an octave) "sublime"
It's currently 1:00am where I am, and i was gonna go to bed, but I saw this video and had to watch!
We like your style!
@@SortedFoodyou're the Best 😊😊😊❤❤❤
Do u want a medal or something
Hello, my SEA brethren.
Hello from Singapore :)
Baz getting snarky at ebbers hahahaha. "I would expect more than this ebbers"
I am questioning the lack of a protein in the vegetarian dish. As a vegetarian, Ben's right I'm a little disappointed in that. I'm sure it's delicious but that's not a proper main.
I think this box demonstrates well how collaborative and reliant on teamwork properly good cooking is. You couldn't make this without having a whole host of professionals making those sauces, prepping that meat, or in this case also growing the food.
I love when different channels I watch hit the same places. Alexander The Guest just went here, and does reviews of Michelin Star places. Watching this a day after he released his video is awesome.
These are some of my favorite videos you guys do, especially when I cant get to the restaurants easily from the US
i have missed this thank god its back
Tbh, i remember you having stronger reactions to other meal kits in the past. For example, The Berenjak Bazaar Kabab Kit. $40 for what appears to be more, AND a much stronger positive reaction to it. I get that this one's from a Michelan star restaurant, but tbh, much different reaction between the two.
Even as a pretty dedicated carnivore, I appreciated that you got the vegetarian option and explored it. The main barrier to a lot of vegetarian cooking for me is taste so that kind of thing is really helpful.
Love you guys ❤
Love this. After the hawksmoor kit a couple of years ago I hoped you would do more of these.
"BARRY! DON'T BURN IT!" right on the intro? Oh this will be fun.
love how ebbers slapped the bag at 3:20 and it just exploded :D
I was lucky enough to buy my parent's for my dads 70th a meal kit from northcote when they were doing them in covid, it was absolutely beautiful and they loved it, was 6 courses if you included the bread and handmade chocolates. Such a lovely way to experience a restaurant that they would probably never be able to get too. I did pay for them to also go to the only stared restaurant in our county for lunch for my mums 75th who have a great set 3 course lunch for £45 each now but was £35 when they went, have to book well in advance for that one as the restaurant is small.
1:16 "...has a farm..." hee hi hee hi hooo 😂
Awesome stuff ❤😮
I brought one of the pizza pilgrims kits that you guys reviewed during lockdown and discovered Nduya and the frying pan method, never going back to oven pizza or pepperoni!
You guys always make the beggining of the week much better! Love your cooking ans your friendship😊😊😊❤❤❤❤
Please bring back signature dishes that matter! Love that cookbook! 😊😊
Always a joy to watch after work
I’m so glad Ben mentioned about the price of hen vs carrot. I’ve been noticing this a lot recently, that Michelin restaurants are charging the same, or very similar to meat prices, and the quantity is also so much smaller for the vegetarian. So the price per plate that the restaurant is making on the vegetarian vs the meat, is about 400% to 200% on the meat.
I loved the bit where one Tarquin said to the other Tarquins, "sublime". Love the relatable content.
these were my favorite videos in 2020/2021!
This was great timing as Alex the guest just did a video on the restaurant!
Ben is known to be the "chef" in this channel. But where has he been a chef? I mean before this channel got huge. Btw, love the channel (and Ben) 🤌
I have cooked a whole guinea fowl once that was frozen from Sainsbury;s and first time I tried it and loved it Also I got to try Vension and Duck when I worked for Sainsbury's. Love the concept of being able to try the kits at home and glad that you have shown us how to and reviewed them.
I've had guinea fowl a few times in my life as my aunt raised thrm.
They are delicious. Like a more meaty version of pheasant lol.
Loud and obnoxious in the yard occasionally lol there was no sneaking into their yard!😂
Omg, Alexander the guest just reviewed them! and now you guys! It's been a good week :))))))
This whole menu reminds me of ‘Carrot Gate’ at my university’s dining hall a few years ago. The main course was very carrot heavy for all (carrot purée and pickled carrot alongside a few other vegetables) but while most people had roast pork, I got yet another carrot. I was not happy but they made up for it a few weeks later with an excellent carrot tarte tatin, and they did do a very good celeriac velouté. I’ve never forgotten the injustice of that carrot-filled day though….
As a kitchen fork, I enjoyed this episode
“Or put it in your pocket to warm up” Chef Ebbers everyone!
I harvest and dehydrate miatake mushrooms on my property (Northeastern USA,) so was doubly excited when it showed up on the menu! Obviously, I cannot have the Simon Rogan experience shipped here, but it was certainly enjoyable watching you folks give it a go!
Would love to see you prepare and review other box meals.
Love these videos!
I’d love to see you review “ Côte at Home! “
That was really cool to see! I wish I lived in the UK now, bc I can't order this 😅 on that note, if they exist: would you guys ever do an episode with international boxes like these?
An interesting idea would be chef versus the box. Have ben or kush take us through the effort of making the dish and showing what all likely went into making it. Blind taste test to see how close the box is to someone with experience and lots of time.
I can't unsee Beaker and Bunsen in that last shot at 19:23 🤣🤣
I keep Guinea hens. You can come and cook the rowdy buggers anytime.
I can’t find these kits here in Nashville. I’ve learned so much from you guys. I feel like I can make amazing food at home. Love you guys
And. 45 pounds per portion in the UK. They are wanting to charge $195 for 2 portions in the U.S.??? Crazy
Ben finally has badges!
😂
Love these kit Reviews! Just in time for lunch! 🔥🔥🔥🔥❤️❤️❤️
I definitely think we need a review of Barry's Sous Chef credentials!
"VELOUTE!" made me pause the video to laugh, thanks Mike. Though I'm surprised Barry didn't react to the bread and butter, he seemed rather peeved when Mike beat his rum cake in the Disney Battle several years ago 😂 I still laugh over Mike realizing that there wasn't actually butter in the film, my god, what a funny video.
I have eaten at L'Enclume. We were advised on check in (we were also staying overnight) that the tasting menu that evening was 21 courses!!! It was outrageously good. Instead of coffee at th end my wife requested mint tea. A waiter arrived at our table with 20-something varieties of mint to choose from. INSANE!! And need it be said? worth every penny. It only had 2 Michelin Stars when we went. The whole thing about Michelin Star restaurants, and we go to about 4 or 5 a year, is the juxtaposition of the ingredients to produce combinations you would never think of and so perfectly balanced and cooked.
Very jealous... would love to go. Thanks for sharing! *off to plant more varieties of sprigs of mint.
Looks wonderful, the hen I mean. Too bad I can't order it as I live in the US
Love your videos.
This all looked very cool. Thanks for the video. I agree with Ebbers about the crockery being important and having them on my dinner plates would be kind of just blah. Also agree with3 Baz about the food, while looking super tasty and beautiful didnt wow me. Seemed too sunday dinner to me. The DIY kits you've shown before I think are more my style. Big, punchy, unique dishes.
Great episode. Would love to see more of these. Anyone who thinks its ‘a placebo’ has no idea
Well it's 4:20am where I am and now I'm hungry so a cheese toastie awaits.
LOVE this channel
I think this is absolutely brilliant. I would pay this in the blink of an eye for this experience if I was in the UK. So cool
Barry, don't forget that Michelin stars aren't always about tiny architectural looking foods...sometimes, like the street vendor in Thailand who has a Michelin star it's about flavor (of course) and consistency, quality and the eating experience. I'd really love to have this available where I live!
Do you think Michelin stars just show up? The Michelin guide is paid by the restaurant to come to the restaurant... which of course means that the system is very trustworthy and not corruptible.
You guys are the real stars⭐⭐⭐⭐⭐ keep beign amazing! Love your content! Hearth please ❤❤❤❤❤❤❤
how perfect this is for a date night? I love it, really
Happy Spring everyone!!
Loved seeing the art and it being explained. The hardest part is that I will never be able to imagine how it actually taste like. Still beautiful to see how it gets unwrapped
I agree a little with Barry as in when I go and pay a lot of money on a meal like that I expect to see things that I can't get a hold of or know how to prepare ever. The cost isn't really relevant because to me any meal can be equivalent regardless of price its just that some ingredients and processes take longer and are more expensive. It doesn't reflect the actual taste experience of the meal much. All in all fine dining gets a bad rep because you'll pay 5x over another place and the taste will almost never justify the increase in price in a normal persons eyes.