Cooking grouse with Boundary's head chef Peter Weeden

[@Gourmet_Goon80]

This video is a testament to the skill in the British kitchen, the history of the island-nation’s cuisine, and that it is recognized alongside the French and Italian cuisine as well.

[@BELLAPHONTOO]

Why is this chef not on national tv is beyond question!

[@theeccentricenglishman]

Oh, you are good!! Nor just as a chef but as a cimmunicator. You make cooking accessible. Thank you.

[@Gourmet_Goon80]

0:41 A "what" of herbs!? 🤣

[@TheBigMclargehuge]

When did restaurants stop using normal restaurant names?

[@kubotamaniac]

pink meat is OK, just as long as you don't find any tape worms in your grouse, which is not that unusual...

[@eat-sleep-prep-Sasquatch]

Wow you really butchered that one.........👎🏼