I also have to say how much I love the patience in this kitchen. In such a rush I'm used to having chefs yell at us to be faster, and to pick up the pace. Just lovely to see the awareness, the communication, and synchronicity in this kitchen. Always a pleasure to watch your content. You guys are definitely becoming my favorite chef's to date.
I love it too. People think that the whole yelling and screaming in the kitchen should be the norm, but if everyone is on the same page and doing their stuff correctly, there's no real need to do too much.
Its beautiful to see a Chef cleaning and organizing during service while still having a laugh and being serious with the crew. Amazing job. Beautiful dishes and organization on point. Nice one chef.
Bro I give absolute respect to you. As a line cook myself. An someone who just finished grinding an 10hr dinner service(prepping/cooking). Ik the work is hard and draining. But at the end of the day we share a passion for food❤️an that same passion is what pushes us threw the rough times in a kitchen. Keep grinding brotha🔥💎I’ll one day be able to be in your shoes. And lead a kitchen.
You are truly amazing Chef❤leading your Team from you heart, no screaming at all, I have been worked for 15 year in hospitality industry as FB Manager. Great Job Chef ❤🎉
An unwavering commitment to excellence. Killing the stereotype that British food is. Definitely pushing for a michelin! I think anyway, i've not eaten here. yet. The branding is perfect. I reallt enjoy these fly on the wall vids, theyre fascinating. Thousands of hours of high level experience and you just give it to us for free. Thank you.
these videos are super helpful for people wanting to get back into the kitchen again or also just want to do more dish testing at home (and they are insanely enjoyable, addictive to be honest....) thanks to ya!
Thanks chef I just got my daily dose of dopamine after watching this beautiful busy service I sincerely admire your work and this amazing kitchen staff you got One day you will see me at your door asking your permission to perform a stage. I will be more than honored to part or any service you are orchestrating
Hi Jack, love this POV. Lots of quality control shows and also the willing to give advices to other chefs while still maintain great services. I'm always wondering, what's that black thing on the cabbage dish? Is it savory, tangy, or maybe sweet? Thanks for your hard work!
It wasn't in this video but I am curious why a lot of restaurants cut their own vegetables and fruits and pluck leaves from bunches and stuff? Are those not available pre-cut or pre-plucked?
That's how the synchronized machine works, fast, clean, quiet... without screaming, panic and rush like many famous chefs, who think how they are awesome, when they yell at their employees like idiots :)
I don’t understand little of what you’re saying, barely what any of the food is and zero of what’s going on but your videos are captivating. California is just too far from London.
its always for the same sauce and the water in that changes itself . they serve 30+ cod heads per day,. this is pretty normal for a high turnover resto with a fixed menu.
Is his version of washing his hands really squeezing a dirty wet rag with some lightly running water for a moment? Another reason to never waste time effort or money on eating out.
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
these need to be more often.
Super positive
Yeah.
I also have to say how much I love the patience in this kitchen. In such a rush I'm used to having chefs yell at us to be faster, and to pick up the pace. Just lovely to see the awareness, the communication, and synchronicity in this kitchen. Always a pleasure to watch your content. You guys are definitely becoming my favorite chef's to date.
I also would love to date them
lol@@rasmusturkka480
Probably not getting yelled at because they’re very good chefs and he knows this and trusts them or they probably wouldn’t be there.
I love it too. People think that the whole yelling and screaming in the kitchen should be the norm, but if everyone is on the same page and doing their stuff correctly, there's no real need to do too much.
Its beautiful to see a Chef cleaning and organizing during service while still having a laugh and being serious with the crew. Amazing job. Beautiful dishes and organization on point. Nice one chef.
My thoughts exactly!
Bro I give absolute respect to you. As a line cook myself. An someone who just finished grinding an 10hr dinner service(prepping/cooking). Ik the work is hard and draining. But at the end of the day we share a passion for food❤️an that same passion is what pushes us threw the rough times in a kitchen. Keep grinding brotha🔥💎I’ll one day be able to be in your shoes. And lead a kitchen.
You are truly amazing Chef❤leading your Team from you heart, no screaming at all, I have been worked for 15 year in hospitality industry as FB Manager. Great Job Chef ❤🎉
An unwavering commitment to excellence.
Killing the stereotype that British food is.
Definitely pushing for a michelin! I think anyway, i've not eaten here. yet.
The branding is perfect.
I reallt enjoy these fly on the wall vids, theyre fascinating. Thousands of hours of high level experience and you just give it to us for free. Thank you.
Lovin this channel. Raw. Open. Honest
I like the way that you have a chef on both sides of the pass,and then a sous chef downstairs managing prep.
It’s always fun seeing the new dishes
It's so wonderful to see this side of the kitchen. Love the work chaps!
You are a team of artists!
I VERY much appreciate the work going on in this kitchen, as in soooo many kitchens. It's art in chaos. Passionate. ❤
these videos are super helpful for people wanting to get back into the kitchen again or also just want to do more dish testing at home (and they are insanely enjoyable, addictive to be honest....) thanks to ya!
Thanks chef
I just got my daily dose of dopamine after watching this beautiful busy service
I sincerely admire your work and this amazing kitchen staff you got
One day you will see me at your door asking your permission to perform a stage.
I will be more than honored to part or any service you are orchestrating
I love watching these food services. I think I missed my calling.
I can’t stop watching cooking pov’s now 😂 love your content but need more of it 👏🏻👍
It would be such a cool experience to work in a kitchen like this, love what you all do!
Bloody hard day’s work! Hats off to you chefs
i love these videos make em more often!!!!!
Hell lotta hardwork!🔥
Hi Jack, love this POV. Lots of quality control shows and also the willing to give advices to other chefs while still maintain great services. I'm always wondering, what's that black thing on the cabbage dish? Is it savory, tangy, or maybe sweet? Thanks for your hard work!
It's black garlic, probably all of the above
@@conkwonthechef9569 is it black garlic? The one that looks like ketchup or puree is actually black garlic? No wonder it looks good
@@hizaruasuma5689he’s guessing 😂 could literally be anything mate
Yes chef
Well organised kitchen...
We filled up our restaurant for lunch today as well. Random start to the week lol. Push push push.
Man watching this makes me want to be in the kitchen. I never cooked in my life but i would like to learn from scratch just dont know where to start.
i love these guys. always putting in work, always there with the team making sure service is up to par. hopefully i can go here
It wasn't in this video but I am curious why a lot of restaurants cut their own vegetables and fruits and pluck leaves from bunches and stuff? Are those not available pre-cut or pre-plucked?
Do you guys do brunch? If so, can we get a POV? When I was working at a restaurant, Sunday brunch was always the worst, more so than Saturday dinner
Could you make a video on seasoning your carbon steel pans please? That would be very helpful 🙏
Love the POV vids
Thanks for the video
Just love this videos guys, keep em coming, when i travel i will definitely stop by
Amazing to watch a proper kitchen after working in a subpar one before
Id love to see a pov of the chef on the other side of the pass also
@@internetexpert8153 I mean the chef standing on the restaurant side of the pass so you could see the whole kitchen
To eat at this restaurant is a Bucket List item for me...
Idk the regulations in the uk, but the watch instantly caught my eye! I wish I could were one 😅
ALL the dishes look amazing! Do you serve fish and chips? I may travel from Oklahoma to try some of your food one day!
Love these videos!
this is amazing good job
Great video once again
33:00 the hell was that sound?! 😂
8:57 Physical Identifier: "Canadian" 😂
It’s seamless. How can you go from teaching your cooks to going right back into gear with what’s next?
It’s like a dance.
🎉зор гап йок. Коришгунга колеги
13:25 anyone know what those rib cuts are called? Is it the bones of a prime rib?
That's how the synchronized machine works, fast, clean, quiet... without screaming, panic and rush like many famous chefs, who think how they are awesome, when they yell at their employees like idiots :)
Can u do lives from the restaurant
Really want to meet them
can someone tell what that dish is with the yellow sauce on it? i cannot figure out that that is
The confit smoked cabbage? Or is it the cod’s head?
17:49 what is the white stuff? some kind of mochi?
What was the first meal?
A lot of sausage lovers there. It’s a classic sausage fest!
My dishwashing brethren will push from the back.
food is so gross but so good
More vidoes ❤
What to do work in a kitchen like this lads?
Do u not use gloves when handling cooked food?
Am i some kind of autistic for loving this? It really calms me down.
What was the sauce/condiment applied to the burratta?
Actually ,it is listed on the menu online. Onion chili sauce
@@christophercieslewicz5076I’m constantly referring to their menu to see what everything is. It all sounds fantastic.
i believe it was a chili oil. this channel has a video of them making chili oil and this looked similar
To the chefs watching this, what is it in the footage you see here that tells you this guy is legit? The way he moves? Habits? Communication?
This is casual dining not fine dining right?
My therapy
Wait, at 1:36 is that a deer head with eyes in it? People eat that?
It's a fish head
its all delicious. in spain the cheeks are the best bit, in asia the eyes are.
Smoked cod’s head
Fallow Sriracha sauce, leek oil
It's especially hard to watch these, when it's 5 a.m. and you are hungry but can't go to the kitchen yet cause mum will wake up 😖
Love watching your stuff. GET A CLICKABLE SHARPIE!
🎉
Personally I think the muscles on the bread is silly it will be soaked through and you won’t even be able to pick it up and dip it
Why does some plate get CHOMPED off with the other side of the Cheek with the COD HEAD and some plate get both cheeks...?
Im so food deprived i dont recognize anything of what he is serving.
Is that fish head in the beginning?
He knows how to move the food but as a someone with food allergies (EpiPen carrying), the cross contamination is scary af :(
Plz grill pov
Grill pov day 30
1:36 is there a fukin dragon head on the plate
I don’t understand little of what you’re saying, barely what any of the food is and zero of what’s going on but your videos are captivating. California is just too far from London.
thats alot of muscvles for 1 plate
People going to the restaurant and eat bread & sausage - so dam high profit
you make it look so easy...it IS NOT!
1:50 is this normal London chef spoon hygiene behaviour?
Yes
its always for the same sauce and the water in that changes itself . they serve 30+ cod heads per day,. this is pretty normal for a high turnover resto with a fixed menu.
Are u a fkin moron? rethorical question? did you ever worked in your life, like actual real work?
dog's life
1:49 so it's normal for you guys to taste with a spoon, put it in the pot of water and then pick up that spoon to use to serve? Nasty
Stew recipe
Factory like and impersonal.
The proper way to run a kitchen
Proper Indeed. Wonder whether the food is any good.
What the hell is that first dish it looks disgusting
Is his version of washing his hands really squeezing a dirty wet rag with some lightly running water for a moment? Another reason to never waste time effort or money on eating out.
Anyone know what that large piece of meat he puts on the plate is? Almost looks like an animal head
Cod head
Oof, I'm dizzy...and hungry!!!😮
Do you guys taste anything b4 you send out? Haven't seen anyone taste what they make, weird or maybe i've missed it?
1. Do you make your own buratta?
2. What are the elements of that dish?
3. That looked fucking delicious
As a chef/expeditor you need more focus and speed. YOu start plating an order than get distract mid-plating which is poor focus.
DO A COMMENTARY OVER THE TOP OF ONE OF THESE VIDEOS!!!