A fool and his money are soon parted.

Used to deliver the cooking oil to his pub in marlow... genuinly nice guy .. we used to chat about him being on great british menu all those years ago on bbc... really happy for his success 🙌

Sod Kerridge..Please stop showing this Labour Morons page on my feed..I have cancelled it 5 times Scum channel

no more than 12 seconds on tomatoes, there are two layers , at 12 the tomatoes are smooth and shiny. 30 seconds they are grainy and rough

Why is he doing all the work, he should be expediting instead of being all over the kitchen. I think the chefs behind him could be doing some of the plating or taking the initiative or he needs to delegate more, better. Something ain't right. Food looks good though.

ahah 0 like

In French cuisine, crêpe Suzette is often considered one of the simplest desserts-and as a Frenchman married to a Suzette for the past 30 years, I have a special fondness for this crêpe! I’d also recommend another less sweet option: a crêpe with crème de marron à la Chantilly or even a Baba au Rhum, both of which are delightfully uncomplicated.

There is no ra nor men in this. But for a soup it looks sick

Why is this crap on my feed ffs Not interested in Vegan BS

touching the food with dirty fingernails 🤮

Greetings for a New Year 2025 from Royal England yours Marquiset of Calais France Melita

All Hail Galton! Top Chef, Top Bloke Well done fella

Thats crazy ...prep

I don't know how heavy these scallops are but I've sourced beautiful "Mano de Leon" scallops from Sea of Cortez that were U5 cnt.....these may be larger! Catalina Offshore was the source out of CA.

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. /🍻

Outstanding restaurant I hope to go back one day

Call it what it is tomato ketchup 😅😂

Did he just say ring sting on a cooking show?

looks like a kids play set, get out of here with that sh**

That's not great. Three different purées on the same plate and a gratin of an ingredient that is already a bit shit. If a product is crap you're not gonna elevate it no matter what you do to it. The crab dish is absolutely class though!!

Looks amazing chef

Damn, a Michelin star meal that looks like it's actually nourrishing. Didn't think I'd ever see that.

Id rather have some food

Dread to think what they will charge for that

👍

I'll take 5 of em 😍🤤

That sumac and Aleppo smoked sausage has got to be heavenly

I must say, for a meat and potatoes guy it looks pretty good. Sadly, it wouldn't fill a cavity. Pizza for desert??

Foundation Base !

Amazing thank you 🇦🇺

Gorgeous! You can definitely see that there’s a lot of richness there with the toast, custard, and sabayon, even in what I assume is a cold dish, but I can just taste that burst of oceanic freshness from the freshly picked crab on my mouth right now!!! And the citrus must be divine, great balance🤩

I love the idea of that blue cheese. Venison and sweet condiments is a classic combination, as is venison with root vegetables like the swede. But the blue cheese gives that funk and that salt (further driven home by the deeply earthy kale) that must really add a layer of complexity to the dish. Looks delicious👌

Dickhead who give u a Michelin fucking assole who the fuck give u a Michelin

Shit disgusting recepie who give u u a Michelin that’s a lie

Class

You have balls..!!!! I like balls 😂

Fire, inspired by Core in London

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Liams a beast of a chef

Looks cool, but it's a little busy. I think one or maybe 2 less elements would serve this dish well

MSG!? LOL

Nice mouthfull

13:05 - "Find out if I loose my job -ha ha" - Colleague: ............... - Deafly silence confirming this place is no joke!😂

👍

Initially I was watching this for cooking inspiration, but now all I want to do is eat at this restaurant. Absolutely incredible dishes.

👍

This place is amazing. I’m surprised it took it a while to get its second star, not to mention that it hasn’t received its third star by now. You can just feel the quality of the ingredients, the sheer attention to every possible little detail in each dish.

The amount of effort and processes that goes into that crab dish is mind boggling

I'm on my way ....... keep the ovens on