Michelin star chef Richard Phillips, creates scallops, beef and strawberry recipes
Michelin star chef Richard Phillips, creates three dishes from his award winning Michelin starter recipe at Thackerays in Kent, using products from the Brakes group.
His first dish is a
Pan fried diver-caught scallops
Shallot Bavarois, Charred Cipollini Onions, Pickled Girolle Mushrooms, Fermented Garlic,
Langoustine and Lemon Grass Bisque
Followed by a
’28 day hung’ Herefordshire beef fillet
Truffle Mousseline, Button Mushroom Purée, Charred Baby Gem Lettuce, Braised Beef Feather Blade,
Smoked Bone Marrow, Red Wine Sauce
Then to finish a
Gariguette strawberry ‘salad’
Aged Balsamic, Fresh Ricotta, Stem Ginger Granite, Strawberry Ice Cream, Meringue Shard
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Fucking 10/10 everything 😆
That doesn't look like any wood sorrel I've ever seen…
Didn't get to see him cook.
So obviously this guy is a great chef, but his food knowledge is a bit lacking… Black garlic is not fermented despite popular belief. Bit misleading to tell people that!
Black garlic isn’t fermented.
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"Lil Bits"
where is recipes ?
Finally a LARGE portion Michelin starred dishes!!
BRAKES! M & J SEAFOOD! USE SOME INDEPENDENT LOCAL SUPPLIERS INSTEAD!!!!!!
Lobster bones?
That accent is somehow a seasoning too
I could not allow myself to destroy this beautyful art by just eating it.
Lobsters don't have bones
Very nice présentation, loooked good 👍😍BRAVO
Any idea how to make that potato circle ?
0:35 shake it all about
I've been watching videos of Michelin chefs putting together artsy dishes like this, and appreciated their talent, but wasn't very impressed overall. These dishes are beautiful, however.
The way he says potatoe
I love the main dish. The contrast between most expensive to cheap gives a bit of the talent in technique that the chef has. And the dessert needs a bit of work. Because it’s too too simple, doesn’t work for me in this menu. He needs a pastry chef
Amazing!
100 on main then went to 0 on dessert. Thats just strawberries and sorbet? How much is sorbet cost? And That was all of it. Sorry just my opinion I love the main.
Either I have no class or im just stating the obvious, to me, that shit looks so over exaggerated, I'd rather have pizza with some fried chicken and fries to go with it..
i am my self dream chef
This is some seriously Gourmet shit
y is it okay for world class chefs to put food into plastic containers? i would never do that no matter how easier it makes it .
actual michelin starred dishes that are not 1 bite
Those tiny skillets are so cute!
What accent is that
First one wasn't appealing to me, but damn the two other ones looked very good. That meat looked so juicy.
lovely balanced choice of dishes, pretty much what I would look to eat when out!!
Go to this restruant if you want to impress your freinds and if u have money to spare. don't go here for lunch or dinner. or brunch. or any point in the day u r hungry
that desert look more like a painting than food
His face looks really soft
please can i get this potato recipes
Top-notch plating for the fillet beef!
beautiful cooking, reminds me of raymond blanc's style, elaborate but not contrived and completely appetizing and natural
can't say I like the powder peppered around the plate when everything else looks so clean and beautiful, but that's my only nitpick
Great food. That accent, though!
oi don't see something in those rec. classic things nothing special or difficult…I don't understand really showing things like to be the first and last supper…..this is ordinary cooking tips…..
This is excellent. Much better than the so called "three-star" chefs you see who produce shoddy quality dishes (see Rene Redzepi)
Those scallops look amazing!
why cant they show the whole process of making the food instead of the chef sitting around talking about it
Drooooooooooooooling