Like the way he praises his staff. His presenting his restaurant is so understated. Is that typical British. He is proud of his restaurant, his food and his staff.
The calm, confident energy that Ed carries himself with is really impressive. Definitely wise beyond his years, and the type of lad you have no issues busting your ass for! Food looks tremendous, looking forward to trying it one day. 👍
he is arrogant as hell. maybe rightfully so but modest ist the last word you‘d associate with someone saying: „6:15 is too short and 6:25 is too long“ he is trying hard to say the right things too balance off his cockiness but just is a pain to listen to
He is so knowledgeable! I feel like you can’t learn all that stuff in cooking school alone. Also super humble and the food looks so good. Such a colorful creative display of food, and environmentally conscious too! Gotta go here
This guy has such good vibes. I go back to that first fish and chips ep sometimes because I find the perspective he exudes there to be...comforting? And this one is getting added
This guy has nailed it. Taking influences in the food from St Johns, decor from Hawksmoor and then overlapping his own skills to produce some really great versions of British classics. The Scotch Egg is brilliant...I would never have thought to encase the egg in lamb mince...and then to add Indian spices...that's really clever. I know it will taste great and its something totally different to any Scotch egg that came before it. Very impressed....this guy will open restaurants all over the world I'm sure.
Thanks Ed for referencing Fergus Anderson - and last time Heston Blumenthal. Giving respect and reference is great style! All the best to you (and the Eater-team)!
I love how the passion for what he does isn't belied by his calmly confident demeanour. The ethos is terrific and unwasteful, and that beef cheek pie looks gorgeous
I want a beer with this man. Seems so down to earth, and lovely. I also want to eat 7 of everything he made here. British food gets a bad wrap, but when done well, the rich and simple flavours are hard to beat.
I have never tried any of these dishes but good to see people trying to use everything possible from an animal instead of wasting it.That egg looks like something I will definitely be trying soon. Just love seeing anything being made by people with care and passion.
@@rsii83 yes mate St. John's in london, my cousin worked there for three years. I saw the chef in the video, Ed, doing a fish n chips video a few months back. Sry for the confusion haha
Just went to his restaurant today. Incredibly incredibly delicious food. One of the best restaurant meals i have had in a while. The scotch eggs and pork loin were absolutely divine. Not exaggerating. I plan to go back there next month again.
Really humble and has a calm energy. Would love to try this place one day! (Side note, when he was swishing the beans in the pot for the pork head dish, I thought they were eyeballs at first as he just talked about trying to use all the animal lol)
I’m certainly adventurous in my dining, but making a pigs head look that amazing and palatable is an art and absolutely delicious. Well done and can’t wait to try.
So knowledgeable, thoughtful, seemingly kind, and I assume culinarily talented! As I can't travel, hope a cookbook, someday. I very much want an 'intensely flavored duck thing' 🙂!
Its not typical "british" as except for the scotch egg n meat pie the other dish is from other nation. Granted he elevated these foods by adding steps to it
@@GuRReN1495 They are typical if you go to St Johns, Fallow, Dinner by Heston or any other modern British restaurant in London particularly. These recipes are probably actually base on very old British dishes.
A pie does NOT need a side or bottom. Even if it's just a lid it's technically a pie. Mary Berry says that and she's never wrong. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.
Really enjoyable video, the pig's head terrain I must try to do it looked delicious. I like my black pudding for breakfast cooked in bacon fat the traditional way, but my favourite is black pudding and Cumberland sausage rolls or black pudding added to burger meat. Ed Scotch eggs are now gourmet food in England, with many artisan varieties. Have you introduced sausage rolls, the most popular takeaway food in the England yet, as a starter? I am a great proponent of good British food. Would love to see him do a steak and kidney pie and a fish pie. We have French and German friends who turn their noses up to Steak and Kidney pie when they know that's what they are going to get, but it's great to see the amazement on their faces when they tuck in. Also, same response when trying the best West country Farmhouse Cheddar when served cut from the truckle, especially with Stinking Bishop as an alternative to highlight the amazing cheeses now produced in the UK.
Producer: get as ***many*** close ups of the eye as possible. Don’t be afraid to really get in there, nothing is too morbid. Cameraman: like what about when he sprinkles salt ***in*** it’s eye? Producer: oh yeah, like all of that Cameraman: o-okay…
Yeah, French chef is like: How can we make this tasty and beautiful looking dish ever better? British chef is like: Yo add some green leaves there so people forget what they are eating.
he was hugely oversellimg Europe (ESPECIALLY UK which has by far the worst in the EU, edited for clarity, the US sucks harder, but UK still isnt good) food standards in general. but I guess thats just what happens when you dont live "home" anymore and the rose tinted glasses appear. anyways - grass fed is a more strictly protected label in Europe, but maaaaybe 10% of cattle actually gets raised that way. Europe isnt this weird elven utopia, its still a capitalist society, and most people dont want to pay for good protein.
Is like he's making hog head cheese my mom just to get a pig's head and grind it and add rice and make hog head cheese which is the greatest thing around on New Year's Eve peace-loving
I'm so glad this series exists
Yes true, now I can avoid these type of dishes
@@RSY7 sucks to be you !
You and me both!
@@RSY7what
@@RSY7 Why do you want to avoid these dishes?
Like the way he praises his staff. His presenting his restaurant is so understated. Is that typical British. He is proud of his restaurant, his food and his staff.
The calm, confident energy that Ed carries himself with is really impressive. Definitely wise beyond his years, and the type of lad you have no issues busting your ass for! Food looks tremendous, looking forward to trying it one day. 👍
I would definitely bust my ass for Ed that’s for sure
These mini-docs are incredible. Handmade, Smoke Point, etc. I hope they never stop.
What an absolute beauty. Man this guy is so modest and yet so obviously talented.
no he's a bell
@@rowluxillusion5235 What makes him a bell?
he is arrogant as hell. maybe rightfully so but modest ist the last word you‘d associate with someone saying: „6:15 is too short and 6:25 is too long“ he is trying hard to say the right things too balance off his cockiness but just is a pain to listen to
He is so knowledgeable! I feel like you can’t learn all that stuff in cooking school alone. Also super humble and the food looks so good. Such a colorful creative display of food, and environmentally conscious too! Gotta go here
This guy has such good vibes. I go back to that first fish and chips ep sometimes because I find the perspective he exudes there to be...comforting? And this one is getting added
This guy has nailed it. Taking influences in the food from St Johns, decor from Hawksmoor and then overlapping his own skills to produce some really great versions of British classics. The Scotch Egg is brilliant...I would never have thought to encase the egg in lamb mince...and then to add Indian spices...that's really clever. I know it will taste great and its something totally different to any Scotch egg that came before it.
Very impressed....this guy will open restaurants all over the world I'm sure.
It's not an original recipe but it very similar to nargisi kofta which is an Indian recipe
Yes it is kind of like a nargisi kofta. He makes it really delicious though. I had it just today. It was incredibly tasty
Thanks Ed for referencing Fergus Anderson - and last time Heston Blumenthal. Giving respect and reference is great style! All the best to you (and the Eater-team)!
I love how the passion for what he does isn't belied by his calmly confident demeanour. The ethos is terrific and unwasteful, and that beef cheek pie looks gorgeous
I want a beer with this man. Seems so down to earth, and lovely. I also want to eat 7 of everything he made here. British food gets a bad wrap, but when done well, the rich and simple flavours are hard to beat.
At least 10 great techniques in a 13 min video. That's top content
I have never tried any of these dishes but good to see people trying to use everything possible from an animal instead of wasting it.That egg looks like something I will definitely be trying soon. Just love seeing anything being made by people with care and passion.
This was such a cool episode! Chef is super chill guy too, love the attitude towards the creatures, the product, his team..super classy.
If Fergus Henderson is ever mentioned... u know the food is good. Saw this Chef making fish n' chips a few months ago, awesome to see the progress!
Fergus Henderson is one of the pioneer and the master of head to tail chef.
Fergus is king.
@@rsii83 yes mate St. John's in london, my cousin worked there for three years. I saw the chef in the video, Ed, doing a fish n chips video a few months back. Sry for the confusion haha
This makes me miss UK food. What a legend and proper chef
Just went to his restaurant today. Incredibly incredibly delicious food. One of the best restaurant meals i have had in a while. The scotch eggs and pork loin were absolutely divine. Not exaggerating. I plan to go back there next month again.
Really humble and has a calm energy. Would love to try this place one day! (Side note, when he was swishing the beans in the pot for the pork head dish, I thought they were eyeballs at first as he just talked about trying to use all the animal lol)
Finally real English food getting a platform! Im always trying to teach my American friends and family about real English food!
I’m certainly adventurous in my dining, but making a pigs head look that amazing and palatable is an art and absolutely delicious. Well done and can’t wait to try.
LOVE THIS TYPE OF COOKING😮💨 so much technique required
I love this series, I watched it every time I eat.
Simple and logical explanations, this guy is very pleasant.
Those scotch eggs look amazing!
So knowledgeable, thoughtful, seemingly kind, and I assume culinarily talented! As I can't travel, hope a cookbook, someday. I very much want an 'intensely flavored duck thing' 🙂!
Wow. Another good one!
Warm chicken gizzard salad is a massively underrated meal.
Always respect, what comes from nature. Really interesting series and really motivating for upcoming hospitality star . 🤞✊
my favorite in the series so far easily
I wasn't very enthusiastic about English food, but all of this dishes look really great.
He makes food with such good vibes you're like I'll still wanna go try even he's told u step by step how to make it
'Toodle pip and top of the morning' is the quintessential British greeting. It should be replied with a 'Tally Ho to you fine sir/madam/person'
No
Literally half a second into the video, I'm like, heyyyy it's the fish n chips guy. Really cool to see the evolution.
I love this series and these videos. Can't wait to try the duck!!!
Also, '6 minutes 15 sec not long enough, 6 min 25 seconds too long' (paraphrased) LOVE
Scotch eggs from M&S?! Luxury!
Great video.
This is why eater is better than munchies, focus more on the food and chefs rather than a host
Oh man, I love this guy's vibe. So great
Can anyone tell me what kind of pan that is at 4:19 ?
Looks like a de buyer blue carbon steel pan (height looks like their crepe pan)
Dude is doing it right. British food is amazing if you get the good stuff.
Its not typical "british" as except for the scotch egg n meat pie the other dish is from other nation. Granted he elevated these foods by adding steps to it
worst cuisine in the whole world
@@GuRReN1495 They are typical if you go to St Johns, Fallow, Dinner by Heston or any other modern British restaurant in London particularly. These recipes are probably actually base on very old British dishes.
I’d eat one of those scotch eggs wow that looks good. Or meat pie… this guy actually gives you some food too that’s much appreciated
Such a likeable chef and boss.
3:03 shall-it no shall-lot lmao
This is the great british food well prepared !
A book? A t.v. show? Desperately seeking to see more of this chef...
Finally some good looking food!
This all looks amazing.
Brilliant and gorgeous food!
Fantastic. I’m definitely looking forward to a visit to one of his restaurants.
Hi, Just to check my understanding is the "trotter braise" what is also called "trotter gear"? Thanks.
Very likely
That's what the chefs at St John call it
wow. it all looks delicious!
Here before this video gets demonetized/edited.
lovely stuff
I’m an executive at a large corporate. But get me a job with old mate. He’s the real deal. A real leader
great video kudos to everyone involved
A pie does NOT need a side or bottom. Even if it's just a lid it's technically a pie. Mary Berry says that and she's never wrong.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.
In Pennsylvania they say "everything from the Snooter to the Tooter" 😎
That scotch egg did indeed look perfect.
there's something about this guy's food and philosophy
More British food please :)
Fantastic stuff 👌🏻
Now that is an excellent chef
Really enjoyable video, the pig's head terrain I must try to do it looked delicious.
I like my black pudding for breakfast cooked in bacon fat the traditional way, but my favourite is black pudding and Cumberland sausage rolls or black pudding added to burger meat.
Ed Scotch eggs are now gourmet food in England, with many artisan varieties.
Have you introduced sausage rolls, the most popular takeaway food in the England yet, as a starter?
I am a great proponent of good British food. Would love to see him do a steak and kidney pie and a fish pie. We have French and German friends who turn their noses up to Steak and Kidney pie when they know that's what they are going to get, but it's great to see the amazement on their faces when they tuck in.
Also, same response when trying the best West country Farmhouse Cheddar when served cut from the truckle, especially with Stinking Bishop as an alternative to highlight the amazing cheeses now produced in the UK.
I would love to try those scotch eggs. I always end up getting overcooked ones too.
NYC’s hottest new restaurant is Lord’s. It has everything…
It’s right next to my favorite nightclub:
……………Kevin?!
Is tureen the same as souse?
is this guy St. John alum? I used to work there and he reminds me of so many of the chefs there.
Producer: get as ***many*** close ups of the eye as possible. Don’t be afraid to really get in there, nothing is too morbid.
Cameraman: like what about when he sprinkles salt ***in*** it’s eye?
Producer: oh yeah, like all of that
Cameraman: o-okay…
Who else was laughing when he kept saying cheeks 🤣
The chef is talented.
Incredible flavours
I'd choose flavor over texture, too. 😋
awsome cooking! this is real food, as a chef im done with michelin stars and all the fancy expensive stuff.. im back to Basic man
The thumbnail could also be used for a horror movie 🍿🎥 😂
Yeah, French chef is like: How can we make this tasty and beautiful looking dish ever better?
British chef is like: Yo add some green leaves there so people forget what they are eating.
A quintessential part of a pie is that it's a pie, not a stew with a hat.
The egg is amazing
great!!
can we get reviews from restaurants from cities other than nyc??
Good job
Watching this show stoned make my stomach make noises I didn’t know it could make.
It’s a like making headcheese. Wonder what the difference is. And interesting in frying that as well.
4:28 mine too
I will die on this hill that is a stew with a suet pastry hat. I mean it looks lovely and I bet its amazing but its not a pie.
A good scotch egg is delicious 🤝
"Scotch Egg". It's a title, not a reference to Scotland. It's actually very English. Originals were quail eggs.
2:42 … so like what you’ve just done with that black pud & terrine 😂
The food looks yummy
It's exotic but wants to try someday.
And I'm curious that what Freches thinking when they watch this.
I hope he makes everyone have beans and toast before they get to the good stuff
Did anyone else wince when the salt got in the pig's eye?
The scorched egg 🥚 is eggsellent 🔥 lol
Im happy this guy is still around man
That scotch egg would look much better with orange yolk eggs.
Very good video.
Fergus Henderson has been doing this for years.
Even the parsley salad is straight out of St Johns
"make the cabbage the star of the show", with two leaves?
I feel like it’s not THAT hard to find grass fed beef in the US lol he made it sound like it’s impossible
compared to the rest of the world it is
He‘s talking ’bout locally sourced I guess…
Grass fed means nothing in the USA besides at one point in the cows life it ate Grass. Similar to the term "natural "
he was hugely oversellimg Europe (ESPECIALLY UK which has by far the worst in the EU, edited for clarity, the US sucks harder, but UK still isnt good) food standards in general.
but I guess thats just what happens when you dont live "home" anymore and the rose tinted glasses appear.
anyways - grass fed is a more strictly protected label in Europe, but maaaaybe 10% of cattle actually gets raised that way. Europe isnt this weird elven utopia, its still a capitalist society, and most people dont want to pay for good protein.
@@leonhardable Food standards in the uk are the worst? Where's your source... because our standards are far greater than that of the USA
6:02 Entree sized portion. Lol, he can't be serious.
Yeah he just tries to steal people's money basically
Is like he's making hog head cheese my mom just to get a pig's head and grind it and add rice and make hog head cheese which is the greatest thing around on New Year's Eve peace-loving