MICHELIN STAR Scallop, Caviar, and Beef at Woven by Adam Smith | "Storytelling on a Plate"

[@MrAlexman3]

Oh I remember Adam from being on Great British Menu this year

[@Thestaffcanteen]

Indeed

[@neilkasher]

what a beautiful duo of dishes, thank you for showing these

[@Thestaffcanteen]

Glad you appreciate them. Thanks for commenting

[@sympatyk8906]

👍

[@grantgrant8554]

Beautiful kitchen with huge space

[@Thestaffcanteen]

Agree

[@alirezakarimi4977]

Really wow. It was real Michelin level

[@Thestaffcanteen]

Thanks for the comment

[@1983nanenane]

Bravo 👏

[@Thestaffcanteen]

Thanks

[@SouravPatra-w7j]

Cool

[@Thestaffcanteen]

Extremely

[@protopigeon]

Damn this looks so good!

[@Thestaffcanteen]

Thank you!

[@Tennisisreallyfun]

Oh my🤦🏻‍♂️ I mean, I think I’m ready to go to Heaven now, that looks so good! Especially the scallop dish, with that glorious crown of all of that succulent, luscious, creamy caviar goodness🤩 The beef dish looks equally glorious with that onion purée. If this is the level of cooking permeating the whole restaurant, then you can tell that the man is not only after but well on his way to his second star😉 Edit: If you’re going to feature any more Adam Smith on this channel, make sure to highlight his “turbot jubilee” dish, the dish he cooked to help him win the Roux Scholarship in 2012!

[@Thestaffcanteen]

Thanks for taking the time to leave such a positive comment. You clearly know your Chefs!

[@Tennisisreallyfun]

@@Thestaffcanteen What can I say, fine dining is a passion of mine😂 I haven’t been to Coworth Park yet, but I try to keep up with what’s going on around the world, always updating my “bucket list” accordingly!

[@dark-pt4de]

maybe i missed the terminology, but do they also use the black part of the scallop? thanks

[@Thestaffcanteen]

Not on this dish no

[@cdog6618]

coworth park has come along way since 2014 when it was a absolute shambles to even step in the kitchen

[@Thestaffcanteen]

Adam and team are building something special 👍🏻

[@julianjones9793]

The scallop dish is in the top tier of Staff Canteen exhibitions. The words "brutal ultimate" come to mind. The beef dish probably tastes divine, the components all look immaculate - EXCEPT - putting a single green bean through a cut of beef is tacky, IMO.

[@Thestaffcanteen]

Everyone has an opinion thanks for sharing your thoughts. We appreciate it

[@julianjones9793]

@@Thestaffcanteen Your channel was cardinal in inspiring me to go into the industry myself (from which I am now 'retired'). My mentors collected their first stars recently (Texas, but the guide here is weak by typical Michelin standards). The Fat Duck lamb dish is still an absolute favourite. Appreciate everything you post, to my core!

[@gab.lab.martins]

Not gonna lie, stuffing a fillet steak with green bean and carrot is pretty weird.

[@Thestaffcanteen]

Why?

[@jameswrp]

Agreed 😂

[@dark-pt4de]

end product looks like a terrine, which is pretty creative fillet steak would be a perf cut to try something like this imo

[@MrAlexman3]

More flavour