The people commenting have never seen this channel before, it looks like. It's meant to showcase the creativity and diversity of the British restaurant and dining world, which is exactly what this is. Worry about eating this when you eat it, which considering how popular The Coach is amounts to a metric boatload of people
She seems very nice to work with. Happy, loves her job. Very impressed to see pub classics elevated at The Coach. Viewing the menu online, prices are surprisingly approachable for all and value appears much greater than what I regularly see here in the US. I'm from and live in the US but my inspirations often come from young British chefs in their respective restaurant shops. Thanks to The Staff Canteen, I never wish for ideas or content to stimulate.....such a well-made YT channel featuring exciting chefs in properties filmed beautifully. /🍻
have we seriously gotten to that point in the food industry, where we have completely forgotten what a burger is, and the factor that the consumer is supposed to get their mouth one a single bite to said burger, whats this obsession with really high burgers
Agreed. Found the addition of sodium nitrate to the burger mix very strange too. Usually that's only used in cured meats, and is top of the list for unhealthy additives.
Who cares? It’s just a bit of fun, I’m sure that tastes banging even if you have to eat it with a knife and fork. If you want a more traditional burger I’m pretty sure you literally cross the road and go to his other pub “the butcher’s tap and grill”
@@Chrisjohnharrison well, who care?,..... a number of people t seems. and its amazing how only a few like you got bent out of shape from my very simply bit og honest consumer views of consumer goods and services. and if anything, the video demonstrates why consumers like me dont under the intensely high burgers, we like the burgers as done on here that understandably won. that was built for the more understanding consumer. but you continue yelling in the corner being annoyed that somebody had an opinion that others actually agreed with.
• meat prepared incorrectly, cooked incorrectly, nuked on the grill • dill pickle slice the width of a hockey puck • completely, categorically impossible to eat • pathetic novely sombrero of a sesame bun • chicken inexplicably included on a beef burger • No bottom bun whatsoever (?!?!!) • silhouette of a childs toy tower • impossible to pick up and served on a plate the width of a saucer This is it guys, this is it. We've searched all our lives. But this is surely the absolute worst burger ever created and I dont know if this can be topped or beaten from any angle
I've had this burger. (For context I'm a chef that's been trained in a michelin star restaurant and casual restaurants too) Was it a ridiculously unnecessary size and shape that was pretty much impossible to eat like a normal burger? Absolutely. Did each element taste really great though? Yes. (The bottom bun is actually there, just flattened to fuck lol) If they had made a normal shaped burger with the same care and attention it would be a mind-blowing burger.
Love it , fantastic food . Food that we all love to eat but elevated to a level to make it something special. Still quite labour intensive and most punters wouldn't cook at home and this is why we go out to restaurants and pubs like this. Something extra special that we don't/ can't make art home. Great stuff, keep these videos coming. Would be nice to get Tom on the camera doing a couple of dishes. ❤
somebody would prefer this burger, which is not so like normal ones but nothing wrong about it as long as it tastes great, fit in the atmosphere and the price tag. i"d love to try it too, will be an experience for sure
What a strange, challenging video. The Kyiv represents the food that I remember from the Coach when I dined there just before they got their Star. It was elegant, refined bistro/pub food that felt like you were getting a little bite of the Flagship just up the road. There’s technique involved, but it doesn’t seem to encroach on the dish or the flavours. The “Burger” on the other hand is completely, utterly, unbelievably stupid. I cannot fathom how a pub in any guise can look a guest that orders the House Burger in the eye and place down 250g of meatloaf in front of them. I’m convinced this is an elaborate joke.
what an absolute joke of a burger, they should be ashamed. Had enough of chefs thinking they are artists, just cook a decent burger I can eat without having to play jenga or get it all over me. They are clueless to what a good burger is.
I love the flavours in Tom's food. I also love hamburgers, and Michelin-starred fine dining. But that 'burger' is an absolute abomination. It isn't a burger. It shows a complete misunderstanding of what a burger is. It's a meat loaf that's been salted internally (massive no no for a great burger) poached, burnt then cooked all the way through. Served with an unappealingly thick pickle. A burger is a sandwich. You must be able to taste all the elements in one mouthful. This dish represents the chef's ego. Tom needs to go and taste some proper burgers like Bleecker, Fred Smith at Flat Iron etc, to understand what a great burger is, and what it is not.
@@Thestaffcanteen I'm going to the gym soon so I will make a video. Oh you meant the cost of the dish. Chicken breast ( didn't mention any special chicken and it didn't look corn feed) £2.20 but you only need half so £1.10. brick de feuille is £0.19 per sheet which is more than enough to make 3 small sheets, ricotta is £8/kg but it max 50-80g per portion so £0.5, fresh broad beans £2/kg you need 30 g so it's £0.08, fresh peas £4.5/kg you need 30 g so it's £0.15, parmesan crisps : parmegiano reggiano is £25/kg crisps is 20 g so £0.5. Butter, parsley and garlic £0.60 max.The rough estimate is £3.1 The jus: I used to make a Madeira jus which cost me £120/130 for 5 litre. I used only a tablespoon which comes around £0.3. So it's approximately £3.3 Let's say he is using the highest quality ingredients so add an extra 10%. £3.6
@@Thestaffcanteen You can't pick it up and eat it - the plate's not big enough to take a knife & fork to the burger,there's no bottom bap so I'd suggest that it's there for novelty & looks as opposed to for the actual food (which to me, is not Michelin *) ? Oh and it's currently listed at £28.50 with chips but Mr Kerridge certainly knows how to charge espcially at the H&F along the road !
The people commenting have never seen this channel before, it looks like. It's meant to showcase the creativity and diversity of the British restaurant and dining world, which is exactly what this is. Worry about eating this when you eat it, which considering how popular The Coach is amounts to a metric boatload of people
👏🏻👏🏻👏🏻👏🏻
She seems very nice to work with. Happy, loves her job.
Very impressed to see pub classics elevated at The Coach. Viewing the menu online, prices are surprisingly approachable for all and value appears much greater than what I regularly see here in the US.
I'm from and live in the US but my inspirations often come from young British chefs in their respective restaurant shops. Thanks to The Staff Canteen, I never wish for ideas or content to stimulate.....such a well-made YT channel featuring exciting chefs in properties filmed beautifully. /🍻
Well said!!
have we seriously gotten to that point in the food industry, where we have completely forgotten what a burger is, and the factor that the consumer is supposed to get their mouth one a single bite to said burger, whats this obsession with really high burgers
100% - These burger towers drive me mad!
normalise wider, not taller burgers
Agreed. Found the addition of sodium nitrate to the burger mix very strange too. Usually that's only used in cured meats, and is top of the list for unhealthy additives.
Who cares? It’s just a bit of fun, I’m sure that tastes banging even if you have to eat it with a knife and fork. If you want a more traditional burger I’m pretty sure you literally cross the road and go to his other pub “the butcher’s tap and grill”
@@Chrisjohnharrison well, who care?,..... a number of people t seems. and its amazing how only a few like you got bent out of shape from my very simply bit og honest consumer views of consumer goods and services. and if anything, the video demonstrates why consumers like me dont under the intensely high burgers, we like the burgers as done on here that understandably won. that was built for the more understanding consumer. but you continue yelling in the corner being annoyed that somebody had an opinion that others actually agreed with.
• meat prepared incorrectly, cooked incorrectly, nuked on the grill
• dill pickle slice the width of a hockey puck
• completely, categorically impossible to eat
• pathetic novely sombrero of a sesame bun
• chicken inexplicably included on a beef burger
• No bottom bun whatsoever (?!?!!)
• silhouette of a childs toy tower
• impossible to pick up and served on a plate the width of a saucer
This is it guys, this is it. We've searched all our lives. But this is surely the absolute worst burger ever created and I dont know if this can be topped or beaten from any angle
THIS!
This is experimental art. Post-food
Rudnick speaks truth!
I've had this burger. (For context I'm a chef that's been trained in a michelin star restaurant and casual restaurants too)
Was it a ridiculously unnecessary size and shape that was pretty much impossible to eat like a normal burger? Absolutely.
Did each element taste really great though? Yes. (The bottom bun is actually there, just flattened to fuck lol)
If they had made a normal shaped burger with the same care and attention it would be a mind-blowing burger.
The meat was cooked fine. Agree about everything else though
Love it , fantastic food . Food that we all love to eat but elevated to a level to make it something special. Still quite labour intensive and most punters wouldn't cook at home and this is why we go out to restaurants and pubs like this. Something extra special that we don't/ can't make art home.
Great stuff, keep these videos coming. Would be nice to get Tom on the camera doing a couple of dishes. ❤
Thank you for the positive comment, we really appreciate you taking the time Tom’s diary is rammed but we’ll keep trying
somebody would prefer this burger, which is not so like normal ones but nothing wrong about it as long as it tastes great, fit in the atmosphere and the price tag. i"d love to try it too, will be an experience for sure
Trying it in two weeks can’t wait
As a Chef I will be happy when the mile high burger fad is over.
It’s over already. Big burgers were popular 10+ years ago. Most have moved to smash burgers which are bar better
Love the creativity. Might be over the top, but plenty of other places to get a normal burger, if you fancy that instead
The Kyiv looked nice
Tasted even better😮💨
Def a novel approach for a burger. I'd eat it. Vids are really improving on this channel.
Thank you, do you mean the chefs we feature or the production values or both?
@@Thestaffcanteen Both
@@bobbykeene12 thank you 🙏🏻
What a strange, challenging video.
The Kyiv represents the food that I remember from the Coach when I dined there just before they got their Star.
It was elegant, refined bistro/pub food that felt like you were getting a little bite of the Flagship just up the road.
There’s technique involved, but it doesn’t seem to encroach on the dish or the flavours.
The “Burger” on the other hand is completely, utterly, unbelievably stupid.
I cannot fathom how a pub in any guise can look a guest that orders the House Burger in the eye and place down 250g of meatloaf in front of them.
I’m convinced this is an elaborate joke.
❤
That burger is ridiculous and pisses people off....I love it.
This is the equivalent of the banana taped to a wall and sold for stupid amounts of money
This chef learned to make burgers from watching cartoons.
Chicken looks delicious, burger is a nightmare. I would pay for it but would never come back.
How on earth am I supposed to eat that burger?
Burgers should be wide not tall. Genuinely nonsense to make something like that and expect people to eat it
But people do ☺️
That burger is pathetic
what an absolute joke of a burger, they should be ashamed. Had enough of chefs thinking they are artists, just cook a decent burger I can eat without having to play jenga or get it all over me. They are clueless to what a good burger is.
I don’t understand why she added curing salt to an otherwise perfect burger patty.
@7:37. That cucumber looks like a little person with a seeded hat on.
I think you need to make a 10 layer burger
Solid idea 💡
Solid idea 💡
I love the flavours in Tom's food. I also love hamburgers, and Michelin-starred fine dining. But that 'burger' is an absolute abomination. It isn't a burger. It shows a complete misunderstanding of what a burger is. It's a meat loaf that's been salted internally (massive no no for a great burger) poached, burnt then cooked all the way through. Served with an unappealingly thick pickle. A burger is a sandwich. You must be able to taste all the elements in one mouthful. This dish represents the chef's ego. Tom needs to go and taste some proper burgers like Bleecker, Fred Smith at Flat Iron etc, to understand what a great burger is, and what it is not.
Thanks for the comment!
The chicken dish cost in the region of £3.75-4.25. sells for £29 😂😂
Can you show your working out please 🙏🏻
@@Thestaffcanteen
Frozen aisle in Sainsbury’s. 😂
@@Thestaffcanteen I'm going to the gym soon so I will make a video. Oh you meant the cost of the dish.
Chicken breast ( didn't mention any special chicken and it didn't look corn feed) £2.20 but you only need half so £1.10. brick de feuille is £0.19 per sheet which is more than enough to make 3 small sheets, ricotta is £8/kg but it max 50-80g per portion so £0.5, fresh broad beans £2/kg you need 30 g so it's £0.08, fresh peas £4.5/kg you need 30 g so it's £0.15, parmesan crisps : parmegiano reggiano is £25/kg crisps is 20 g so £0.5. Butter, parsley and garlic £0.60 max.The rough estimate is £3.1 The jus: I used to make a Madeira jus which cost me £120/130 for 5 litre. I used only a tablespoon which comes around £0.3. So it's approximately £3.3 Let's say he is using the highest quality ingredients so add an extra 10%. £3.6
@@Thestaffcanteen sorry missed out the meat glue: about £0.20 per portion
@@bertalanpongo9449 what do you mean it didnt look corn fed? How can you tell from a raw chicken breast
still remember his fish and 3 chips, funny as fuck
It was 9 chips come on 🍟
4:27 Wait...! What's that ? A BIC ball point pen contaminating the pastry with toxic ink...!!!
Just the paper on the outside!
Repeat after me: BURGERS ARE FINGER FOOD. If I need a fork and knife, it is no longer a burger.
Sorry but has to be THE most pretentious burger I have EVER seen in my life..........Michelin stars are ten a penny now anyhoo
Tasted bloody awesome don’t agree with the “Ten a penny” comment tbf
The music is too disturbing.
Noted thanks
Im sure it's all amazing but definitely not from the kind of pubs i frequent 😅
Gimmicky rubbish in my opinion and Joe Public still somehow fall for the likes of K£rridg£ as do M&S, BA, The Staff Canteen and Michelin ?
“Gimmicky Rubbish” please explain. 🧐
@@Thestaffcanteen You can't pick it up and eat it - the plate's not big enough to take a knife & fork to the burger,there's no bottom bap so I'd suggest that it's there for novelty & looks as opposed to for the actual food (which to me, is not Michelin *) ?
Oh and it's currently listed at £28.50 with chips but Mr Kerridge certainly knows how to charge espcially at the H&F along the road !
Now I know where to avoid. 🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️
This burger is ridiculous
You lost me at meat glue
Have we found you again??
The burger is a joke right?
utter bollocks, not a burger
Thought the burger was a joke BUT MEAT GLUE!!! Gordon bennett
You mean Arnold Bennett
wearing jewelry while working with raw chicken.. ill pass on this thank you
Its a watch, get over yourself
Why , what's your problem?