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That is not the chateaubriand. That’s actually mostly the only half of the tension that isn’t considered a chateaubriand.
Go on Barry you legend. Long time no see 😅😂
❤
Also if I ever find myself in London I have to come try your food.
Looks absolutely lovely
Those roast spuds don't look great
Yea id rather go to butcher, buy 2kg of sirloin for 40 quid and eat more than 4 miserably stingy slices of meat for dinner.
That roast looks banging
What accent is that? I can't pin it down
The problem with a lot of Michelin star restaurants is they don’t actually do food that you want to eat a lot of the time, but fallow looks banging consistently
Ive been preaching the virtue of eating retired and dry aged dairy cows for ages. Even a lot of people in europe dont realize it's been done for centuries.
Beautiful breakdown n presentation looks amazing
We don't eat cow
What are the black spots
Congrats on top 50!🎉
Chef, please! Remove your rings when working in the kitchen.
I fear that what you just heard was bring me a lot of beef, I want all your beef.
Let me break it down for you mark
Fantastic showing us how all the parts of the meat at used.
Wow how are we ignoring the Beef fat for chimmichuri?? That’s genius!
some parts of the meat were green and moldy
The darker the beef the better the flavour will be inside when I get a hard on when I see this dry aging is next level
That meat aged?
Wtf is up with that portion size? I'm paying £10 for that with a free beer. And that's generous.