I have always admired this man's passion and technical finesse From all the way from Perth Australia Now in London Tomorrow morning I have a trial Wish me luck 🤞🏾
Now that looks good! Sometimes I have more appreciation for the technique than the final product when it comes to the dishes on this channel, but this is definitely something I would like to eat!
I wonder where the influence of this dish has come from - his cooking style has changed a lot over the last few years. Not what you'd expect with his past experiences. Great food nethertheless!
greg sit Yes, he rebranded his previously haute cuisine oriented flagship restaurant to a much more casual setting (walk-ins are allowed) whilst still retaining top notch techniques and produce that you would expect from a fine-dining restaurant. That would explain his bistro-inspired dishes that he's serving at Marcus nowadays.
I love watching cooking programmes, but fail to understand why the hell that severely irritating rubbish music/sound has to be playing at the same time?!!!
There are other adverbs apart from 'beautiful', Marcus. Also, shave your beard. You work in a kitchen for God's sake, not rummaging through a bin at 2am.
Marcus Wareing is only a two Michelin star chef, so that pretty much makes him shit compared to the likes of real masters like Marco Pierre White or Gordon Ramsey.
I have always admired this man's passion and technical finesse
From all the way from Perth Australia
Now in London
Tomorrow morning I have a trial
Wish me luck 🤞🏾
how did you go?
Now that looks good! Sometimes I have more appreciation for the technique than the final product when it comes to the dishes on this channel, but this is definitely something I would like to eat!
Beautiful.
Very!
We get it, it's beautiful.
"lightly sliced" apple LOL!
The music wasn't loud enough, I could almost hear the chef describing his dish.
An enjoyable video
What is the liquid at 0:46 and where can i get it
Well I've searched all over Tesco's and Asda's Tinned and Packet aisles for this and can't find it anywhere,
Does anyone know which Aisle it's on ?
How much would two pieces of meat cost?
how to eat this kind of dish?
By chewing, with your mouth
I wonder where the influence of this dish has come from - his cooking style has changed a lot over the last few years. Not what you'd expect with his past experiences. Great food nethertheless!
greg sit Yes, he rebranded his previously haute cuisine oriented flagship restaurant to a much more casual setting (walk-ins are allowed) whilst still retaining top notch techniques and produce that you would expect from a fine-dining restaurant. That would explain his bistro-inspired dishes that he's serving at Marcus nowadays.
so mark froydenlunds great british menu 2016 winning dish was something they've been doing at the restaurant for a couple of years 😐
Is this two completely separate dishes or supposed to be for one person?
sorry , how is the charcoal marinade made?
Bring back 10 Questions please :-)
maz 90 haha yes we may
What is the charcoal marinade made from?
anyone fancy a line of biff? cus im racking them up
Yeah. Pass it over
gwan lad you coming round Friday for a sesh?
Put it all on one plate.
10 beautifuls in 3:02 crickey
Somebody pass Marcus an adjective thesaurus...
He’s a chef, not a word... guy..
if hes such a good chef whys he working at a tire company
Wooden boards??? on a 2 star restaurant??
It's not 2003 anymore
@@henryj8363 or 1979
Henry J dude his names beurre blanc, what ya expect
send me an order; Toledo, Ohio
this need tortillas and a salsita
Somewhere Gordon is licking his lips on that one❤❤❤ absolutely beautiful and delicious
That'll be $150
Why the wooden plate. Sauce will soak into the wood so what’s the fucking point
no pipets or tweezers, at long last
I love watching cooking programmes, but fail to understand why the hell that severely irritating rubbish music/sound has to be playing at the same time?!!!
There are other adverbs apart from 'beautiful', Marcus. Also, shave your beard. You work in a kitchen for God's sake, not rummaging through a bin at 2am.
+no flex zone Couldn't have said it better myself.
What are you talking about?
no flex zone beautiful is an adjective rofl
He doesn't really cook anymore.
Tried to much to sound like Gordon Ramsay
Too much going on there
that looks shocking to eat who is gunna pay for that shit .., really Who ?
I just hate cauliflower🤮 ne matter how you prepared it.
Too much going on.
Charcoal food no thanx
Marcus Wareing is only a two Michelin star chef, so that pretty much makes him shit compared to the likes of real masters like Marco Pierre White or Gordon Ramsey.
Right lad