Two Michelin starred chef Shane Osborn creates a skate wing and pork belly recipe

Two Michelin Starred Pied a Terre Restaurant London Chef Patron Shane Osborn creates a recipe dish of skate wing with pork belly and nut brown butter
Shane Osborn from London's Pied-a-Terre Restaurant is June's Featured Chef
Part of The Staff Canteen Featured Chef Series. See more featured chefs here www.thestaffcan...
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...

[@Brothabrooks27]

it's the techniques used that really creates a beautiful dish

[@SAMR33]

This is a very good channel~ as a chef myself, i got a lots of inspiration from the vids in this channel~ good work guys!!

[@Thestaffcanteen]

SAMR33 thank you very much glad we can help

[@ab7batch]

watched all the staffcanteen vids now and this is the 1st one ive been impressed by

[@diannewhitehead739]

What a beautiful dish and it looks like it tastes delicious as well. Thank you chefs for sharing this with the rest of us. I look forward to eating this as it is something I can cook at home. Cooking is really quite easy once you master the basics. Best wishes to all of the cooks at Pied a Terre.

[@Thestaffcanteen]

glad you enjoyed it

[@phroney]

Wow, the those who posted negative comments on this dish need to educate themselves. This is very nice.

[@Thestaffcanteen]

+phroney AGREE!

[@Thestaffcanteen]

tasted great though

[@Glee73]

looks amazing

[@Scbubzor]

I really need to stop watching these right before I'm of to make dinner. It's bloody torture. This looks great!

[@Thestaffcanteen]

Tasted great that's the important thing! :-)

[@matteinoX2]

Nice smile Andy!!!just like my bread... ;) Greetings by Matteo The plate is one of the best

[@jordonschneider8777]

Made this for my girlfriend last night, she seemed to like it, said it was tasty

[@Thestaffcanteen]

Here here! :-)

[@Chefrus]

how did he cook the pork (the first time).

[@kondrat112003]

Interesting recipe. I wonder how the pork belly is cooked ? Looks like he is using a combi oven and steaming it or using sous vide but without vacuum packing. The pork is very flat after the oven. Does he press it? Also the combination of skate and pork is very unusual.

[@Thestaffcanteen]

It's cooked slowly for 12-hours and pressed after that

[@AstroPhobo]

hu la lah, solid dish

[@EmberofRage]

stitch up. 12hrs or 24hrs there boss?

[@timctang]

is the sauce suppose to look broken?

[@Thestaffcanteen]

Timothy Tang Yes it is

[@kislelo]

sous vide fish sliced on blue board well done guys!!

[@Thestaffcanteen]

kislelo are you the internet board police !!!!!!

[@simonlhill-si4sx]

What board should you cut cooked fish on?

[@TheKillcamMan]

ahh but a lovely looking dish doesnt win stars does it the taste does!

[@jameswestlake3525]

is that the same board he prepped the raw skate on?

[@danysu123]

so is the fish not michelin worthy then if the head chef never tasted it?

[@darrenburns123]

i agree, chefs dont cook for customers any more they cook for critics, papers etc etc.

[@andrewmaclean2184]

Its not a split sauce it's a beurre noisette. the brown part are the solids in the butter with the rest being clarified butter. That cooked fish should not be on a blue board as a blue board is for raw fish!

[@MrDJCoulton]

No, that is a split sauce. He even said as much in the video. He might actually want it to be as such since he did mention it.

[@andrewmaclean2184]

Well done with the observations sir.

[@mckrita]

Clever. Pigs can fly

[@thakurilx]

wonderful plate if u put the green on it and not mess the spited sauce around!!

[@sass1n]

that would taste really nice, but the split sauce doesn't add to the visual appeal

[@Thestaffcanteen]

Would say most chefs do the opposite and cook for their customers

[@Thestaffcanteen]

have to disagree as it tasted great

[@fidenemini4413]

A Michelin chef that is allergic to fish 😂😂

[@kimrunic5874]

looks like boiled nob with sauce, Bet it tastes amazing tho (the skate not nob)

[@Thestaffcanteen]

Never seen a boiled nob sadly never tasted one either

[@MrBeatboxmasta]

Actually, the appearance of the dish is just as important as the flavor. That's why Jamie Oliver has never won a star. He is more about imperfect appearance, which gives a homemade feel but prevents him from getting stars.

[@padstar999]

It's funny, I didn't hear him say he wanted the sauce to be emulsified. OCD central?

[@BARBONAWS]

blumenthal didnt create parsley butter and snails its classical interpretation if someone made a souflee onion gratin with gruyere then another chef did a similar dish would be a rip of or would it be a reinvention of a classical dish ...are you guys even chefs or bloggers ?

[@BARBONAWS]

lol posted that on the wrong video

[@ziggsvevo4075]

did i heard (im elergic to fish) !!!!!!!

[@kunt1969]

You are wrong, I cook to make my guests smile, but what people don't realise a chef is there to make money for the restaurant, not to put his or her ego on the plate,

[@toccure]

It looks like a sea cucumber with worm around it, and the sauce looks like a puke.

[@e21big]

Green Goblin?

[@mixromanage6777]

Allergic to fish? Isn't it like a builder allergic to stone?

[@tseringdorjee4667]

That is for cats

[@justinwalshe]

Undeniable technique. Needs colour.

[@lillibiaggi3680]

Nowadays chefs expose plastic to heat way too often. That can't be healty food, which is really sad.

[@SoS_ClapzZ]

well that depends on the plastic, there's enough types of polymeres that withstand temps high enough for them to use so the "plastic" doesnt melt or give off parts of it

[@kkgt6591]

Agree

[@jamiedavidanderson]

The sauce has just ruined the apperence of an otherwise lovely dish

[@bgam99]

Ruined the presentation with the 2nd and 3rd spoon of brown butter. The plate looked like someone shit all over a nice painting

[@iannech1973]

is good that guys????......if not you're fired!!!!!!.....

[@100leptira]

Fish and pork? i am from croatia and that i get this plate on the table i would cry. Bad end for a good piece of fish.

[@Thestaffcanteen]

100leptira classic flavours chef

[@mckrita]

Surf n' turf. Land and sea. It's stylish.

[@dmroque]

+100leptira Obviously homie's never had a bacon-wrapped scallop at a wedding reception. lolz

[@PhatPhrogStudios]

That's because Croatia is a shit hole

[@TheOmgdan]

it looks fucking horrid

[@Joxxer36]

well if youre impressed by foo foo...thats for you...if im gonna pay a shit load of money for dinner...that aint gonna be it.

[@jyhluk]

sauce looks like vomit :(

[@brynmiller7547]

Give me fish and chips fried in beef dripping with mushy peas anytime rather than this poncy food.

[@JamwithBands]

what an ugly plate

[@kirtichandrakomarraju5164]

he said that himself, that the ingredients are not there to make the plate look pretty, perhaps this kind of plating enables the diner to taste every ingredient in one proper scoop... or some other reason like that??

[@Thestaffcanteen]

tasted great

[@JamwithBands]

StaffCanteen I see you guys post this often "Tasted Great" don't we all know you eat with your eyes first? and that the presentation is the first part of presenting a dish? if my first thought I would have of a dish after seeing it is "Wow that looks bad" then I would have a bad experience through out. But hey, "Tasted GReat"

[@Thestaffcanteen]

that's because it did, most of the best chef are now much less focused on presentation and far more focused on flavour thanks for the comments

[@MrMyz123]

no most of them cook for the money

[@PeterStoreysbutler]

Pony

[@mikeevans5979]

What a dirty looking plate of food!!!

[@robinsorensen4614]

Shame he cut the cooked fish on a blue board. Whats he doing mark!

[@maximuskriningus6616]

2 stars.... in germany u wouldn even get one for a boring and unbalanced dish like this

[@answeranswered7437]

Lame dish.

[@Thestaffcanteen]

Why?

[@phroney]

+StaffCanteen He can't answer because he has no idea how to come up with a dish on his own.

[@Blagger3000]

No hats! Hair in food is not very pleasant.