Food UK
Chef attempts 100 year old recipe with most complex method ever!! | Sorted Food
A spinning glassware polisher?! 👀
The Sparkleve claims flawless, streak-free shine… but it didn’t quite win us over 😅
Did we miss something?!
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All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
Check out Chester here: https://www.youtube.com/user/chestersee
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Join us for our biggest, weekend-long live-streamed show featuring incredible food, hilarious cooking challenges and fairytale festive fun with the tyrannical Queen Janice… And yes, we’ve actually got a real castle!!! Get your tickets HERE: https://bit.ly/3AdyjyW
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Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
https://www.youtube.com/@MattAdlardOfficial
https://www.instagram.com/mattadlard/
Chetna Makan
https://www.youtube.com/@FoodwithChetna
https://www.instagram.com/chetnamakan/
Juliet Sear
https://www.youtube.com/@JulietSear
https://www.instagram.com/julietsear/
Philip Khoury
https://www.youtube.com/@philkhoury
https://www.instagram.com/philkhoury/
A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
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@IrmaU94
December 23, 2023 at 6:07 am
Question. In Dutch the name of the fish refers to the origin. Translated it's called North Sea Sole. Would that be the Dover sole? Does anyone know?
@Amyhourigan
December 23, 2023 at 6:07 am
Congratulations Ben! For a dish that ended up quite plain looking, the skills you used and your detection work to figure it out was phenomenal. 🎉👏
@Timlagor
December 23, 2023 at 6:07 am
That is a great book… author was the ultimate troll!
@Mutukutumbuku
December 23, 2023 at 6:07 am
Lost his presentation badge with this
@FabulousKilljoy917
December 23, 2023 at 6:07 am
I freaking LOVE seeing professionals in a field really flex their brain muscles in their beloved profession, and I’m being genuine it’s just always fun to see experts always learning😊
@TheWrinkledCheese
December 23, 2023 at 6:07 am
Are you sure this is a cookbook and not a dictionary?
Répertoire alphabétique -> alphabetical repertoire or, dictionary.
@erikmardiste
December 23, 2023 at 6:07 am
Pardon my French but wtf 😂😅
@CordellWoodworks
December 23, 2023 at 6:07 am
I’d love to see Ebbers take that dish and make a more modern version!
@LednacekZ
December 23, 2023 at 6:07 am
how come Kush did not cook from the book yet
@Robin2152
December 23, 2023 at 6:07 am
Can you imagine having this on a menu in a restaurant… naw
@skilletborne
December 23, 2023 at 6:07 am
I agree with Ebbers completely. You can get delicious, flavorful, visually stunning dishes with very little effort or money.
Fine cooking like this was invented to show off how much money someone could pay a cook to basically waste as much time as possible doing impressive but ultimately pointless small details.
@erikmardiste
December 23, 2023 at 6:07 am
Omg seriously better you than me mr Evvers way over my heas😂
@monicareno4088
December 23, 2023 at 6:07 am
This was a fun video watching Ben’s thought process. He did a fantastic job.
@cynicalcitizen8315
December 23, 2023 at 6:07 am
Big operation kitchens that have a flow to them have excellent compartmentalization. It's just how that business has to operate since before the industrial revolution.
It's like that for every 5 star hotel and restaurant. Because of the sheer scale of the orders coming in and out, flow is immensely important.
@randyroo2
December 23, 2023 at 6:07 am
Has anyone else tried blending olives into bolognese? Does it work?
@alishaparr577
December 23, 2023 at 6:07 am
I think the one fancy daisy could have been plated next to a less pretentious serving of the same dish.
@schattenengel6806
December 23, 2023 at 6:07 am
that book is just plain ridiculous – as if a demented person went through a completely cluttered pantry and remen´mbered the tiniest and weirdest bits of foods without any connection to one another
@robopecha
December 23, 2023 at 6:07 am
it would have looked much less sad with lots of daisies all over the plate.
@josharmstrong5122
December 23, 2023 at 6:07 am
quite well
@sandrawood8675
December 23, 2023 at 6:07 am
great welldone
@Fillythedamned1
December 23, 2023 at 6:07 am
U should send it to other utube chefs as a challenge.
@buckrogers7498
December 23, 2023 at 6:07 am
OMG I used to have this book ages ago. I lost it and could never find it or remember the name. Thanks!
PS I'm serious it's a pretty good resource.
@jcee8493
December 23, 2023 at 6:07 am
8:53 LMAO What was THAT noise?!
@cathpalug1221
December 23, 2023 at 6:07 am
The thumbnail have that meme quality to it and I love it
@grant8653
December 23, 2023 at 6:07 am
EBBERS!? How are you going to let a woman as talented and gorgeous as Izzy call you out like that?
@grant8653
December 23, 2023 at 6:07 am
Very eloquent with the words Jamie is. Hrmmm.
@emeyers7
December 23, 2023 at 6:07 am
I think Ben did a great job, and could have easily made something equally delicious in anywhere from like 15 to an hour while not doing anything nearly as fiddly.
@shachiphene
December 23, 2023 at 6:07 am
I think Ben needs to get his own back on Kush now 😂😅
@hooermasters
December 23, 2023 at 6:07 am
That was amazing 🤣
@GlamGoreChaosQueen
December 23, 2023 at 6:07 am
Ben is just a dream to watch
@roxou493
December 23, 2023 at 6:07 am
I'm from Normandie and have never heard of the sauce Normande. That's a cool discovery!
@jimsijacob5656
December 23, 2023 at 6:07 am
if you freeze your fish for 15 mins prior, then its easier to peel off the skin