Michelin star chef Tom Aikens cooks House made ricotta, green olive juice and pine nut ice cream

Michelin star chef Tom Aikens cooks House made ricotta, green olive juice and pine nut ice cream



Views:36790|Rating:4.19|View Time:7:25Minutes|Likes:88|Dislikes:17
Michelin Starred Chef Tom Aikens, From Tom Aikens and Tom’s Kitchen Is Octobers featured Chef, watch Tom Aikens as he prepares a stunning dish of House made ricotta, green olive juice and pine nut ice cream a dish from his award winning Chelsea Restaurant. You can read Tom’s interview here

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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

3 Michelin star chef Matt Abé cooks an asparagus with morel and wild garlic recipe

3 Michelin star chef Matt Abé cooks an asparagus with morel and wild garlic recipe



Views:20656|Rating:4.75|View Time:3:27Minutes|Likes:187|Dislikes:10
Watch Matt Abé cook one of the dishes from the menu at 3 Michelin-starred Restaurant Gordon Ramsay; Jérôme Galis asparagus, wild garlic, confit egg yolk, morels.

This dish were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.

Get Matt’s recipe here:

The Staff Canteen Live 2018 was held in conjunction with specialist produce supplier, Westlands.

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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world’s best chefs.

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Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib

Michelin star chef Michael Smith cooks Scotch Lamb PGI Haggis pasty with Talisker Whisky glazed rib



Views:23278|Rating:4.47|View Time:3:39Minutes|Likes:109|Dislikes:13
Michael Smith, Michelin star chef from the Three Chimneys on the Isle of Skye creates a dish of Scotch Lamb rib, that is glazed in a Talisker whisky made only on the Isle of Skye which he uses to glaze the rib. He serves this with braised shoulder haggis with hearts and liver and the traditional oatmeal, which he wraps in a cabbage ball and then in pastry before baking. The dish is served with a sticky rib and really captures the essence of Michael’s cooking and his homage to the island

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Michelin star chef Simon Hulstone cooks roasted Skrei, spinach, clams, poached cod cheeks

Michelin star chef Simon Hulstone cooks roasted Skrei, spinach, clams, poached cod cheeks



Views:7486|Rating:5.00|View Time:3:Minutes|Likes:47|Dislikes:0
Watch Simon Hulstone from Michelin-starred the Elephant cook roasted Skrei, buttered spinach, clams, poached cod cheeks and fish sauce. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Simon’s recipe here:

The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Simon was sponsored by Norweign Seafood.

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Michelin star chef John Williams cooks a fillet of turbot with baby leeks and morels recipe

Michelin star chef John Williams cooks a fillet of turbot with baby leeks and morels recipe



Views:7098|Rating:4.38|View Time:2:42Minutes|Likes:64|Dislikes:9
Watch John Williams cook one of the dishes from the menu at Michelin-starred The Ritz, London; fillet of turbot with baby leeks and morels.

This dish were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.

For John’s recipe please click here:

For more Turbot recipes click here:

The Staff Canteen Live 2018 was held in conjunction with specialist produce supplier, Westlands and they also sponsored John.

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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world’s best chefs.

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Binging With Babish Cooks In-N-Out and Shake Shack Clones | The Burger Show

Binging With Babish Cooks In-N-Out and Shake Shack Clones | The Burger Show



Views:2366310|Rating:4.91|View Time:10:19Minutes|Likes:47404|Dislikes:913
In the world of burgers, the In-N-Out vs. Shake Shack rivalry is the stuff of legend, pitting east coast against west coast in a battle of patty supremacy. But rather than feed the fire of an old flame, Alvin Cailan is teaming up with YouTube legend Andrew Rea (Binging With Babish) to teach people how to make both of these iconic burgers at home. Better yet, they’ve devised the ultimate peace treaty: a Double Shack x Double-Double Animal-style Voltron burger. It’s a moment in burger history you won’t want to miss.

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First We Feast’s “The Burger Show” is a new web series that explores everything about modern burger culture—from the rise of Instagram-bait stunt burgers, to the enduring influence of regional styles—through the eyes of Eggslut chef, Alvin Cailan. Alvin’s breakfast-sandwich empire in Los Angeles put him on the culinary map, but it’s burgers that are his true passion. Now he’s in NYC to understand what drives his obsession, and he’s linking up with folks like Adam Richman, Matty Matheson, and Binging With Babish’s Andrew Rea to help him along the way.

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.

Michelin star Martin Wishart cooks pan roasted Turbot, morels, broad beans and Devon snails

Michelin star Martin Wishart cooks pan roasted Turbot, morels, broad beans and Devon snails



Views:62961|Rating:4.74|View Time:7:42Minutes|Likes:200|Dislikes:11
Martin Wishart from Restaurant Martin Wishart at Cameron House and Martin Wishart in Leith Cooks Pan Roasted Turbot, with Morels mushroom broad beans and Devon snails

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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs. It’s free to register, so why not join today?
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

2-Michelin starred chef Arnaud Bignon cooks lobster with watermelon lime and satay sauce

2-Michelin starred chef Arnaud Bignon cooks lobster with watermelon lime and satay sauce



Views:17054|Rating:4.53|View Time:3:47Minutes|Likes:96|Dislikes:10
Two Michelin star chef Arnaud Bignon creates a dish from the menu of his London restaurant The Greenhouse in Mayfair: Scottish lobster with fresh watermelon that has been marinated in lime. Once lightly cooked the lobster is spread with satay sauce and rolled in paper, then just warmed in the pan and served with the melon and a reduced lobster sauce. It’s a simple dish that is packed with great flavour and non-traditional combinations that really work.

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Michelin Star chef- Nuno Mendes, Cooks Charred Rainbow Trout with Potato Noodles

Michelin Star chef- Nuno Mendes, Cooks Charred Rainbow Trout with Potato Noodles



Views:63698|Rating:4.66|View Time:6:50Minutes|Likes:192|Dislikes:14
Nuno Mendes Chef Patron from ViaJante in Bethnal Green London, Cooks Charred Rainbow Trout with Potato Noodles, Watercress and Radish. For more great Chef videos and features please go to

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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

Three-Michelin star chef Jonnie Boer , cooks langoustine & pumpkin, distilled cucumber juice recipes

Three-Michelin star chef Jonnie Boer , cooks langoustine & pumpkin, distilled cucumber juice recipes



Views:183346|Rating:4.54|View Time:6:55Minutes|Likes:606|Dislikes:62
Three Michelin star chef Jonnie Boer from De librije, Zwolle the Netherlands is this month’s Nisbets Featured Chef. World-renowned Chef Jonnie Boer cooks two dishes from his award-winning restaurant. The first dish is a charred and raw langoustine, with bergamot, pumpkin, pumpkin seed puree and distilled cucumber juice. The second dish is a visual play called “On The Beach” that combines oysters foie gras, and puffed rice.

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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs. It’s free to register, so why not join today?
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Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt

Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt



Views:30652|Rating:4.93|View Time:2:39Minutes|Likes:282|Dislikes:4
Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt, a dish from his award winning restaurant in Anstruther in Fife on Scotland’s east coast. The dish that uses both saddle and belly of Scotch Lamb also uses the local clams from the coast. for more great lamb recipes go to

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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs.

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Restaurant Reviews - Cooks & Soldiers, Tin Lizzy's Cantina, Dantanna's | Atlanta Eats

Restaurant Reviews – Cooks & Soldiers, Tin Lizzy’s Cantina, Dantanna’s | Atlanta Eats



Views:469|Rating:5.00|View Time:41Minutes|Likes:1|Dislikes:0
This week on Atlanta Eats it’s a pilgrimage to food mecca on the West Side as we stop by Cooks & Soldiers with dishes inspired by the Basque Region of Spain. Next we’re off to an Atlanta neighborhood icon Tin Lizzy’s Cantina with it’s funky, fresh flex-mex taco’s and patios built for parties. Finally if you’re serious about food & sports then Dantanna’s in Buckhead is calling your name for incredibly fresh seafood and killer burgers and of course big TV’s.

If you’re not hungry, you’re not paying attention!

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