Fergus Henderson, easly the single most influential and important chef in British cooking in the last 15 years! His influence on nose to tail British cooking is the most important yet least known gifts TO British cooking!
@@leflopjames5628 Ramsay was a good chef in his prime but Fergus's cooking was far more influential. Thanks for illustrating the fact that Fergus gets far less credit for his contributions though
Painted And loaded He’s definitely sedated on something. Either way he looks like the exact kind of guy to put ox heart on a plate with betroot and horse radish.
The Meat Show viewers: Make hate comments on Nick's vocabulary, make fun of the reactions he gives and yet watch each and every episode of The Meat Show!
Bone marrow is perhaps one of the finest dishes you will ever have, to me it has a somewhat similar flavor as Wagu A5 which is a savory fatty steak that melts in your mouth and that you feel guilty for eating but you have to have it once in a while also A5 has a more buttery flavor and bone marrow has a more meaty flavor. Don't listen to me go try for yourself lol
Anthony Bourdain dined at St John in 2001 in his A Cook's Tour, Season 1, and the food looks exactly the same, while the owner and Bourdain looks like kids 16 years ago... along with a chef named Gordon Ramsay on the same episode. If ever in London again, this one's on the bucket list.. hope it's around by the time I get around, that and Quebec chef Martin Picard's Au Pied de Cochon ... meat lovers rejoice.
Nick's thoughts on Bone Marrow: "It's such a remarkable dish, because it seems like it's almost limitless in it's boundaries. Yet everything is so constrained". .... I'll never look at meat jelly the same!
I actually thought that was a very apt description, perhaps even the best of the vide. I understood "Limitless in its boundaries" to mean that the dish (and restaurant) pushes the boundaries of how animals were and are eaten - there is now nothing that cannot be touched on the animal. Yet "everything is so constrained" because its put together very simply, very basically, there is no pretence in how it is put together, the chef has been constrained in not over-complicating the dish, and letting the ingredients be themselves.
@@MoonV29lots of poor peasants were watching this show n hating as he had a good vocab which most of this peons never understood just look at this peon typing some words which he havnt heard in his life
I ate there a couple of years ago. It does live up to its reputation. I never thought that an English meat restaurant could ever live up to an US steakhouse but it did. Don't ever believe someone who says that British food us bad. Its not! Something's may taste or are presented differently but almost every meal I have had in England and Scotland has been great. I have made 18 trips there and my average stay is 7 to 10 days.
@@bonzai8316 dont mind the apparent majority of Nicks bizarre viewership. Any descriptor beyond "hm tastes good, I like, tastes like food, like meat hur hur" is considered pretentious to these haters lol, most of which have probably never even had dry aged steak.
Fergus Henderson looks like the James Bond villain of gastronomy. Chicken: "Do you expect me to cluck?" Henderson: "No, Mr. Rooster; I expect you to fry."
@5567 5555 it is great,ive lived all over the world .England is great country in relation,culture ,community,music festivals,great parties,friendly ppl,fun cities,beautiful nature spots.
When a person interrupts you with his/her own ideas while you are thoroughly explaining something regarding your profession, of which that person is knows of only briefly, chances are that person is most likely annoyingly pretentious - like Nick.
I'm gonna create a bucket list based off of every restaurant recommendation Nick Solares has made/will make. His palate amazes me, as is his ability to explain taste. @Eater, your show and hosts/hostesses are phenomenal! Thank you!!!
Yes, I've been following Nick's "career"! Admit it, folks. And did I just see Nick being truly humbled and awestruck, when having a drink with Mr Fergus Henderson?
Veterinary student opinion: You know how he says that the heart doesn't get any fat? That's true, and not at the same time. (This is a super dumbed down version) Because the heart has a lot of nooks and crannies around the outside, and there is a lot of blood supply, fat tends to build up around the heart, but not within the muscle itself, much like the fat cap on a sirlion steak. Obviously I'm really bored.
+joyjoyoo Give me a few more years :P +MdK I was wondering about that too, but I don't think it would have much time to render because of how thin the meat is sliced (if it was sliced thicker, it would be too tough). +RobinHoodUKIP Actually has almost exactly the same requirements as medical school :/ Also, human cadavers are gross :( edit for formatting
I think it's cool you dress appropriate for the restaurant. Too many of the food youtubers dress in shorts and t-shirts not matter what place they are going to. I really enjoy the content Eater puts out. Keep up the good work.
Haven't watched the vid yet. I just wanna know how many points do I get? I'll watch it later. I'll show myself out. Maillard Ethereal Profound beefiness Dry aging Artisanal Resounding Platonic Primal Iconic.
I don't believe you. Are you claiming that you eat bone marrow and sweetbreads so often that you "always get made fun of"? Presumably if your friends enjoy eating at the type of dining establishments that serve this type of food they wouldn't make fun of people for eating it. I suspect you are humble-bragging on the internet because you want people to know that you have exotic and sophisticated tastes in food.
@@BatCaveOz You replied to a 4 year old comment to spout some pointless vitriol and accuse a complete stranger of lying about something that is entirely believable. What was your end game here? Are you that insecure? Log off for a bit and go for a walk or something. Feel free to prepare some witty or constructive reply, I won't read it as we all know who the real loser is here, don't we. Try and come up something more inventive then me being a white knight for this girl or wondering why I replied to a comment by an internet stranger too, it's just a bit old and lazy now.
Maybe you can appreciate the owner more,he's the chef that start the popularity of "nose to tail" cooking,and St john is actually one of 120 best restaurant in the world with 1 Michelin star
We make bone marrow soup with the tendons and meat still on the bone, and we serve it not with a "lobster spoon" but a straw. We call it gear box soup because the bone resembles it.
I'm a native somewhere. I say that being a native with non-exclusive rights to taste a burger from a burger chain that happens to be from your native land naively insinuates you know WTF you're talking about.
Kaka KarrotCake a burger compared to bone marrow? Really out of your league here kid!!!😂😂😂 In and out is good, but nothing compared to bone marrow and sides.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Fergus looks like he's surprised he's still alive
Sean McDonagh best comment ever
Sean McDonagh he has Parkinsons
you have parkinsons
He looks like Randy Newman on a 2-day meth bender
hahahahahahahahaha good one
Fergus Henderson, easly the single most influential and important chef in British cooking in the last 15 years! His influence on nose to tail British cooking is the most important yet least known gifts TO British cooking!
According to the late great Anthony Bourdin, Henderson is one of the most influential chefs in the US too.
Not really. Gordon Ramsay is British's greatest chef.
And hes surprised to hear it
@@leflopjames5628 Ramsay was a good chef in his prime but Fergus's cooking was far more influential.
Thanks for illustrating the fact that Fergus gets far less credit for his contributions though
Good joke clown
2:38 when you are trying not to look drunk af In a serious conversation
rawe bishara 💀
The chef was diagnosed with Parkinson's disease
ABHIRUP BANERJEE i feel so bad for laughing :(
He has parkinson's, bro
delete this comment if you want to avoid bad karma bro
That Fergus Henderson looks like a scooby doo villain
Someone told me he had parkingsons disease after i commented lmao he looks like he done 20 shots .. i think we are both going to hell
Painted And loaded He’s definitely sedated on something. Either way he looks like the exact kind of guy to put ox heart on a plate with betroot and horse radish.
@@paintedandloaded7145 he has parkinsons
He will shake it off eventually
Nikolas Osinski i know he has parkingsons but before i knew i made fun of him 🙁
@@TomCL-vb6xche is disabled, scumbag
"What's your favourite smell of spring? The earth after the first spring shower? The smell of freshly mown grass?"
"Nah, lamb glands."
Poor lambs getting killed when they're young tho.. Pretty brutal
@@nycionx8328 i hope at least they make it quick
@@nycionx8328 either way they're gonna die tbh. Doesn't matter when you do it
@TheStuntdude12
Problem is that you can use that logic and on humans too.
@@Cadriul except that we don't! Cause no one is Hannibal!
The Meat Show viewers: Make hate comments on Nick's vocabulary, make fun of the reactions he gives and yet watch each and every episode of The Meat Show!
Sidhant Mahajan of course! where else could we express out hate for him?😅😅😅
j burggg
I like this show but your comment is spot on! 😁
Well, we paid them actually by watching their videos, so its our job to comment on the videos,duh..
Sidhant Mahaja
It was all part of the plan, people.
audio is way to quiet :(
Colin Dykstra AV will read this comment and cry lol.
glad to see 54 people agree
makes me know its not my audio
Their accents aren't even really that strong. I'm from the Southern US and I could understand them fine.
*too
Dude with the glasses is like the mad scientist of meat cooking
Nick asks a question then interrupts the Chef by answering the question himself. No wonder he always eats alone
Bone marrow is heaven
bone marrow will also bring you to heaven hahaha
Bone marrow is perhaps one of the finest dishes you will ever have, to me it has a somewhat similar flavor as Wagu A5 which is a savory fatty steak that melts in your mouth and that you feel guilty for eating but you have to have it once in a while also A5 has a more buttery flavor and bone marrow has a more meaty flavor. Don't listen to me go try for yourself lol
@@rickmaggie1 You are 110 correct. I agree with you. Stay safe and healthy
Y u follow me¿
You again
Anthony Bourdain dined at St John in 2001 in his A Cook's Tour, Season 1, and the food looks exactly the same, while the owner and Bourdain looks like kids 16 years ago... along with a chef named Gordon Ramsay on the same episode. If ever in London again, this one's on the bucket list.. hope it's around by the time I get around, that and Quebec chef Martin Picard's Au Pied de Cochon ... meat lovers rejoice.
If you're in Quebec, don't forget Joe Beef
I just went to Au Pied de Cochon last year. Their Canard in a Can meets the hype. One of easily the best meals I have had in my life.
Does anyone else absolutely love the way this guy is able to so passionately talk about food!
No
Fergus looks like he knocks back a bottle of red for breakfast.
...awkward.
that's what eating meat does to ya.
TomValedro i hope you're joking
TomValedro what?
The dude has whiskey jaws
Nick's thoughts on Bone Marrow: "It's such a remarkable dish, because it seems like it's almost limitless in it's boundaries. Yet everything is so constrained". .... I'll never look at meat jelly the same!
London James 😂😂😂 Fuhreal though. WTH _is_ he on about!
I actually thought that was a very apt description, perhaps even the best of the vide. I understood "Limitless in its boundaries" to mean that the dish (and restaurant) pushes the boundaries of how animals were and are eaten - there is now nothing that cannot be touched on the animal. Yet "everything is so constrained" because its put together very simply, very basically, there is no pretence in how it is put together, the chef has been constrained in not over-complicating the dish, and letting the ingredients be themselves.
Jack Norman z
Jack Norman Touché
@@jackevnorman we out here
Well done Nick getting the legend of nose to tail gastronomy on the show. Very well done sir!
You know, I actually like the extremely quiet audio. I think I enjoy watching Nick EAT more than TALK imho.
Nomicro4u nomyyyyyy what are you doing here?
damn, I watch your cs vids. quite surprised to see you here :D
You are right, it would be nice if he cut out some of the incessant talking.
Why does this guy get so much hate? Stfu or gtfo!
It is profound ethereal commentary
I love the community always roasting eater hosts lol. Savage.
I took my Chinese wife for our anniversary here. She said it was best food she's ever tasted. She never knew British food could be so delicious 🇬🇧
Can't believe they got rid of this guy. Literally the only person who can describe the food in such detail.
Wait what? Why?
Why did they get rid of him?
Umami
Unctuous
Maillard Reaction
Earthy
Funky
(repeat)
You are welcome.
@@MoonV29lots of poor peasants were watching this show n hating as he had a good vocab which most of this peons never understood just look at this peon typing some words which he havnt heard in his life
@@BatCaveOzbegger spotted
I ate there a couple of years ago. It does live up to its reputation. I never thought that an English meat restaurant could ever live up to an US steakhouse but it did. Don't ever believe someone who says that British food us bad. Its not! Something's may taste or are presented differently but almost every meal I have had in England and Scotland has been great. I have made 18 trips there and my average stay is 7 to 10 days.
MOST british food is bad. THIS is not. THIS is the ultimate.
No culture has a bad cuisine. Maybe some are more approachable than others but none is bad.
@@Simon-nv5zjbs
Yeah, I like Wetherspoons too!
I swear he has more than one favorite restaurant.
This guy has too many "favorite" restaurants. It's like every new video/place he goes to becomes his favorite.
At least he didn't say "Funk"
That’s the point
zulu7799 what’s wrong with funk? That is the perfect adjective to describe a “loud” dry aged steak.
@@bonzai8316 dont mind the apparent majority of Nicks bizarre viewership. Any descriptor beyond "hm tastes good, I like, tastes like food, like meat hur hur" is considered pretentious to these haters lol, most of which have probably never even had dry aged steak.
D C To ne honest, 99.9% of my friends have never had a good dry aged steak
Not surprised it's St. John. Fergus is the man. 👍👍
Tosh T I can't upvote this enough! He IS the man! I met him at St. John, and he is incredibly nice, and even cooler than I'd ever imagined.
Fergus Henderson looks like the James Bond villain of gastronomy.
Chicken: "Do you expect me to cluck?"
Henderson: "No, Mr. Rooster; I expect you to fry."
Springtime in England smells like mothballs and depression
You speaking as a local or a visitor?
Or "funk".
rofyle how deeply true...
No it doesn't, its great
@5567 5555 it is great,ive lived all over the world .England is great country in relation,culture ,community,music festivals,great parties,friendly ppl,fun cities,beautiful nature spots.
Fergus is an amazing man who pioneered nose to tail eating in the UK. It is devastating that he was afflicted by Parkinson's at such a young age.
I've been there! And yes, the bone marrow is delicious!
When a person interrupts you with his/her own ideas while you are thoroughly explaining something regarding your profession, of which that person is knows of only briefly, chances are that person is most likely annoyingly pretentious - like Nick.
I remember Bourdain singing Fergus's praises to the high heavens on one of his shows.
Fergus Henderson is a living legend in the culinary world.
Looking at Fergus, I am in no way surprised that he starts his day with a brandy...
every time i watch this guy i'm always anticipating when he'll say "Umami"
It’s an umami
tsunami !
Its one of the most wonderful restaurants in the world.
RantingGreekGamer True! The best meal of my life was at that restaurant!
Once again the comments section on RUclips is better than the actual video
beyond a shadow of a doubt you have the greatest job in the world.
Nick has a pretty broad definition for “favorite”
Fergus is such a good dude. Had a chance to meet him when he was on a book tour in the states. I want to here next time I'm in the UK.
Amazing place. Really love the sweetbreads. Down in Argentina they're barbecued alongside steaks and sausages
I'm gonna create a bucket list based off of every restaurant recommendation Nick Solares has made/will make. His palate amazes me, as is his ability to explain taste. @Eater, your show and hosts/hostesses are phenomenal! Thank you!!!
Fergus has a perma-surprised look 😲
😂😂😂😂😂😂😂😂😂😂😂
He suffers from Parkinsons :(
Haris Suskic No Parkinson's suffers from him
Does he look drunk to u guys?
He drinks all day
Yes, I've been following Nick's "career"! Admit it, folks. And did I just see Nick being truly humbled and awestruck, when having a drink with Mr Fergus Henderson?
Veterinary student opinion: You know how he says that the heart doesn't get any fat? That's true, and not at the same time. (This is a super dumbed down version) Because the heart has a lot of nooks and crannies around the outside, and there is a lot of blood supply, fat tends to build up around the heart, but not within the muscle itself, much like the fat cap on a sirlion steak.
Obviously I'm really bored.
...And you wanted to show off to the world that you're a veterinary student. Well done.
didnt have the grades for medical school then.
Ryan Luk please care for my cats =]
Very interesting. Strange that this fat is not rendered down for cooking? Normally fat has lots of flavor.
+joyjoyoo Give me a few more years :P
+MdK I was wondering about that too, but I don't think it would have much time to render because of how thin the meat is sliced (if it was sliced thicker, it would be too tough).
+RobinHoodUKIP Actually has almost exactly the same requirements as medical school :/ Also, human cadavers are gross :(
edit for formatting
I think it's cool you dress appropriate for the restaurant. Too many of the food youtubers dress in shorts and t-shirts not matter what place they are going to. I really enjoy the content Eater puts out. Keep up the good work.
Haven't watched the vid yet. I just wanna know how many points do I get? I'll watch it later.
I'll show myself out.
Maillard
Ethereal
Profound beefiness
Dry aging
Artisanal
Resounding
Platonic
Primal
Iconic.
Wilson Roño 😂😂😂
Wilson Roño i never understand what profound beefiness means
Arab Pepe lmaooo
I guess you've never eaten profound beef, then.
concussive
Real food-real ingredients -real cooking Nothing fancy but old fashioned eating
“Favorite restaurant in the world”
Hasn’t he said that about smith and wollensky everytime he eats there?
Yes he has or he'd say S&W is his fav steakhouse whereas this is fav restaurant
Every restaurant is this guy's fav restaurant
I feel like this guy needs carnival music playing on his episodes.
I feel like he needs to be fired
St John is my Favorite Resturant in London, I go most Saturdays to get either Bread or a Dounut... Food is so good.
OMG these meals look amazing. I always get made fun of when I eat these foods but I love it.
I don't believe you.
Are you claiming that you eat bone marrow and sweetbreads so often that you "always get made fun of"?
Presumably if your friends enjoy eating at the type of dining establishments that serve this type of food they wouldn't make fun of people for eating it.
I suspect you are humble-bragging on the internet because you want people to know that you have exotic and sophisticated tastes in food.
@@BatCaveOz You replied to a 4 year old comment to spout some pointless vitriol and accuse a complete stranger of lying about something that is entirely believable. What was your end game here? Are you that insecure? Log off for a bit and go for a walk or something.
Feel free to prepare some witty or constructive reply, I won't read it as we all know who the real loser is here, don't we. Try and come up something more inventive then me being a white knight for this girl or wondering why I replied to a comment by an internet stranger too, it's just a bit old and lazy now.
This dude has the best job in the world.
Is it platonic or not? Wtf
Sinned Nawari it was profound :P
Some would say concussive
Sinned Nawari I
st johns is a must to eat at ,its heaven
What career? Career in abusing the thesaurus?
Are you that insecure about your stunted lexicon?
Charmanderaznable oh god I hope you're just impersonating
Jesus Christ.... #cringe
Maybe you can appreciate the owner more,he's the chef that start the popularity of "nose to tail" cooking,and St john is actually one of 120 best restaurant in the world with 1 Michelin star
"Smells like Spring in Britain".
So... Wet grass?
You're in Australia. I'd rather smell wet grass than dust.
@@macklee6837 jesus O_o
Or bad breathe?
I've had bone marrow with toast and parsley salad before at Blue Ribbon, NYC. It's absolutely ethereal, ethereal food.
It’s better at Blue Ribbon, the combination of oxtail and salt. Having eaten at Blue Ribbon first, St John was a disappointment.
"Thank you appearing on my humble show." 🤓
"Pleasure." 😳
Every restaurant he goes to is his favorite.
I'm here to stop "profound" related comments.
?
Ok??
Few people on Earth know how to work a piece of meat like Nick. Well done.
This guy doesn’t say anything bad on these food because it’s free
I’ve eaten at St John’s (and St John Bread and Wine) about 5 times. It’s sublime.
Anthony Bourdain’s favorite restaurant
I miss this guy so much 😩
He was the best
"fineries of fine dining"
I have eaten here and the food is fantastic the bone marrow is exceptional
Bone marrow on toast. I've been craving that lately.
Best episode yet.
We make bone marrow soup with the tendons and meat still on the bone, and we serve it not with a "lobster spoon" but a straw. We call it gear box soup because the bone resembles it.
If you wanna do the same old "Lol chef Fergerson looks Drunk!1" joke, He has Parkinson's disease, that's why he acts like that.
True, but he's also always a bit drunk
@@brycechetwynd4932 lmaoooo im crying
Damn lots of hate for a place with what looks like great food and explained in great details...
As we say in England "he's an absolute bell end"
All of those dishes seem amazing.
why was his glass of wine filled so high
John Buan He prolly bought a Glass of wine not an entire bottle
This comment is what im looking for 😂
It's Brandy!
Every restaurant is his favorite!
NIck is my favorite host. His discourse is eloquent he is obviously passionate.
Discourse? To whom was he arguing with?
discourse? nice attempt at using SAT vocabulary.
This Style is Unique , I love it
Bourdain did this exact episode on the first episode of a Cook’s tour in 2001, GTFOH
He did it way better.
The bone marrow dish, that really looks GOOD!!!
That outfit doesn’t work at all mate
Try a Chablis with the marrow next time....
And thanks for this entire London series. It will greatly enrich the trip I planned a few months hence.
In and Out is still better
Kaka KarrotCake I'm a Cali native. No, it's not. It's greatly overrated.
I'm a native somewhere. I say that being a native with non-exclusive rights to taste a burger from a burger chain that happens to be from your native land naively insinuates you know WTF you're talking about.
K H still trash tho lol
No. Really, just no.
Kaka KarrotCake a burger compared to bone marrow? Really out of your league here kid!!!😂😂😂 In and out is good, but nothing compared to bone marrow and sides.
Sweet breads are basically the best chicken nuggets you ever had. Highly recommend if you see them.
I've seen then a couple menus and definitely had reservations about trying them. I think I'm going to order some next time I see them
Chinese cuisine has it all:)
korean food rules. tasty, healthy, and leaves u comfort full afterwards.
6:22 "by stripping away the music" my American ass is over here googling "restaurants that aren't full of TVs"
The co - founder was drunk as hell.
He has Parkinsons
He has Parkinson's.
Sucks for him
Fergus’ cookbook The Complete Nose to Tail is an absolute must
i feel like this guy is just a joke now lmoa
I also really enjoy off cuts and scraps. I always order sweetbreads and bone marrow at any place that has it. It's wonderful stuff.
Unfortunately bone marrow has really become expensive here, a few years ago people were throwing those bones away.
MATE, DO US A FAVOUR AND GO BACK TO THAT MINCE ON TOAST PLACE. GO ON. EAT SOME MORE OF THAT GEAR NOW!
We need more Meat Show netflix needs to take the show and Nick
that bone marrow is one of the best things ive ever eaten. flew from prague just to eat there. so f ing good
this dude has the best job on the planet: going around the globe and eat all that fine meat
As a former restaurant manager, That WOBBLY table is killing me.
damn, all of that looks so good, with the marrow leading the trio, followed by the sweetbreads and heart.
Extraordinary. I'm SO hungry now.
4:50, donde Nick se hace un taco de tuétano, pero como no tiene tortillas, lo pone en pan tostado, y como no tiene cilantro, le echa perejil.
That ox heart is still beating. So much so that it moves the horse radish creme fraiche at 2:26
This is a great show. Brilliant articulation of food
Sadly it was shut down as lot of poor people started viewing the show