Cooking grouse with Boundary's head chef Peter Weeden

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ความคิดเห็น • 7

  • @Gourmet_Goon80
    @Gourmet_Goon80 2 ปีที่แล้ว +2

    This video is a testament to the skill in the British kitchen, the history of the island-nation’s cuisine, and that it is recognized alongside the French and Italian cuisine as well.

  • @BELLAPHONTOO
    @BELLAPHONTOO 2 ปีที่แล้ว

    Why is this chef not on national tv is beyond question!

  • @theeccentricenglishman
    @theeccentricenglishman 2 ปีที่แล้ว

    Oh, you are good!! Nor just as a chef but as a cimmunicator. You make cooking accessible. Thank you.

  • @TheBigMclargehuge
    @TheBigMclargehuge 4 ปีที่แล้ว

    When did restaurants stop using normal restaurant names?

  • @Gourmet_Goon80
    @Gourmet_Goon80 3 ปีที่แล้ว +1

    0:41 A "what" of herbs!? 🤣

  • @kubotamaniac
    @kubotamaniac 10 ปีที่แล้ว

    pink meat is OK, just as long as you don't find any tape worms in your grouse, which is not that unusual...

  • @eat-sleep-prep-Sasquatch
    @eat-sleep-prep-Sasquatch 9 ปีที่แล้ว

    Wow you really butchered that one.........👎🏼