so the idea is really is that I’m going
to sort of make some dishes that I think
will get a cheese I’m going to pass on
over and then finish them off she’s a
book yep nice very nice to have you near
blog thanks for coming last beer I’m not
sure we share that later in the evening
we did write the first dish I’m going to
do is get Alex to this one all right
back right I’ll just do this first bit
we’re gonna do have you see these once
this is a set these are steps English
chef look at that when then this good
you don’t need to actually cook them so
alex is going to do a dish with
completely wore sets thinly sliced
aren’t y’all it yeah I’ll do that for
you say that’s in the sliced yep just
about well you can do the whole thing
lovely pop them in a bowl that’s going
to have some lemon juice and a bit of
rapeseed all lovey oh this is such a
nice sharp knife it’s probably the most
important thing you can have it there in
the kitchen it is really self nice the
first it’s the first thing you need
there’s no point in starting to cook
with a blunt old knife so we’re
literally we’re going to mix the SEPs
with a bit of lemon juice bit of
rapeseed oil salt and pepper
okay the other great thing with not
having to cook so when you’ve got lovely
asparagus like this it’s quite nice to
actually shave it war as well it’s got
really strong like pea flavor when it’s
when it’s great i’m just gonna pop him
in the oven Zen if anyone here um not
had grouse before I’m gonna say it’s my
absolute favorite thing in the whole
world I mean how much out which is a
grouse like 12 quid or something yeah if
you buy a great as a punter in a butcher
shop probably 10 or 12 quid yeah in a
restaurant they start off you know we
have to flog them for like twenty eight
quid or something but like this time of
year in the ground Cesar iions book a
table for one a Mark’s restaurant in
Soho just to go and have a grouse on my
own later it’s just like the absolutely
most delicious thing I’ll be 12 grade
but they’re they’re a wild bird and they
live on on grouse moors that cost like
them good just their very best of
incredible amount of bird you know it’s
like the ultimate free-range sort of
organic bird you know that wild and the
other and these Moors are maintained a
massive cost and then they’re shot
basically by captains of industry and
billionaires taking a day off work piggy
you go shooting with no Mike Brown
shootings like the poshest kind is
really dangerous as well I’ve only done
it once I’m didn’t get invited back the
shoe thing you’re going with the posh
billionaires that you know you get the
Brett ground small was a full of grouse
of billionaires that’s that’s all that’s
all there is there so you know 12 quit
you know they cut when you think of like
how much it cost to get that bird here
it does is it 12 quiz attentive our
business ah thank you
that’s good boiling hot I like it
boiling hot do you remember when when I
was cooking dinner for my friends up
here at Christmas I said you wanted a
gang Marco said you want a car he said
sure what time I said about five o’clock
in the morning and he cooked everything
for me but the thing you’ve got what
give you Libby yes very spontaneous
you’ve got watching like a hawk cuz i
ugly watching really carefully and he
say go just go and do that you could
just chop that onion or something and
I’d spent ten seconds chopping an onion
and then I’d missed it like suddenly set
something delicious it would have
appeared you’ve gotta like what’s really
careful it’s like kind of Alex my
chicken my addiction is well haven’t you
I have got a chicken addictions we sure
we serve whole chickens with their feet
on in the restaurants and Alex a few
years ago became you must cook chicken
every Dana well I put a big rotisserie
oven from on ebay from a kebab shop in
Newcastle and that’s because they like
we’ve got five kids so like one chicken
doesn’t really cut it so I could do 80
chickens at a time and then say last
night we made I thought he’s gonna give
me dinner when I arrived and then he got
this roasting track with all these odds
and ends of chicken from the last few
days so I decided to make a chicken and
sweet corn soup for him that’s a good
hangover cure actually isn’t it that’s
like the Japanese saw headmaster so
we’re going to have that for breakfast
tomorrow morning chicken and sweet corn
soup and i bought some smoked salmon
which we smoke on the roof of Selfridges
do you want these sets in the popular
there give it a good old mix up just
with a bit of pepper yeah where the
fingers if patty even if you can’t get
um SEPs it’s a it’s a lovely salad yeah
chopped raw mushrooms with olive oil
salt pepper and parsley maybe squish
squish 11 but quaint you know great
ingredients just don’t need to be cooked
necessarily you I’m busting it all up
that is that that’s fine just is in just
be gentle we get a bit salt and pepper
bitter lemon pepper lemon we get puff
balls
rowing here on the farm actually
interestingly a lot less since we went
organic I know you couldn’t move for him
when we moved here when it was an
intensive bee farm like everywhere but
take away all the fertilizers and stuff
they’re not look so happy what’s dusting
the first dish we’re going to do is I’m
going to do some cockles steamed with
wildwood cider which though they’re made
by westerns this is my second point I
had to chop up before I left so that’s
it that’s a good old traditional British
ingredient your cockle isn’t it mark it
is cockles if you buy fresh cockles not
the gritty things that you get by the
seaside in tubs but fresh cockles can be
better than any clam you can imagine oh
yeah and about half the price as well so
really simple to cook you know just like
cooking mussels I just got yeah like we
know how to cook mussels so just gonna
pop them in there easy stuff got some
cider in there right okay Alex this I
was have to tidy up after i’m at wells
grace what’s your up man five years no
he’s over there doing that ok so these
raw SEPs if you just get lamb out and
it’s all thin layer what she’s doing
Alex with him what else is going with it
you got sense well I was going to just
simply put some add cheese on top yeah
um which one is sort of shave abou the
firmest one that i would say that one oh
that’s delicious man you want to talk
about this oh yeah um so this is um this
is made this is actually washed in
temporally side of Randy this one it’s
made down in our glastonbury um and it’s
guernsey milk cheese so it’s very
buttery it’s cool god s and it won a
gold medal yeah just
want to gold medal at the World cheese
boards double fist pump yeah I mean it’s
sort of like a really sort of crack form
of butter really it’s it looks like
butter yeah but it’s sort of even
creamier and battery oh oh oh that’s
really looking good there that’s where
the close-up said this they’ve got a
lovely Sheen on of the muscle barely
have him silky and you just need to
leave him for a few minutes really then
you meeting them at that cheese now we
could be really indulgent here and great
from truffle on top oh man so I mean
wild wild mushrooms that there’s you
know there’s millions of species of
mushroom unlike 99% 99.9 percent of them
you can eat yeah the trouble is they’re
like the point one percent that are
poisonous tend to be really poisonous
and they really tend to look like once
that you can’t eat that you can eat and
you have got to be really haney you need
to really go out with someone that knows
what they’re doing the first few times
because as Alex said there yeah a bit
tricky I mean their cities what these
jewels or chanterelles is a couple of
one was it looks slightly similar yeah
the woods kill you dead to that which
she wouldnt want to mess with so mark
and Alex know what when you do this they
produce quite a lot of dishes very very
quickly so you’ve got a nice little
space to Hannah shall I start lining the
plates up so yeah come on over look like
lied about lining up sadly that is judge
you’re not allowed to taste this they
offer I know isn’t that weird they often
safety police so on your number on do
you mind if I taste it yeah I’m gonna go
in for a bit of that cheese with a cert
actually it’s a tough job up here but
someone’s gonna do it um I’ll turn a
blind eye if you do clean quick sighs
amazing
you won’t be disappointed everybody
wanna put any i’ll put some see after so
signer see at asda so that’s this thing
and i’m gonna put some see purslane as
well which is another little sea
vegetable that’s just like eating a bush
yeah family show family show a very
salty bush we were playing Kate Bush
last night room we were playing capers
okay so that’s a really simple one just
like muscles i just added a little tiny
bit of queen so just run me through that
again that was simply just cider cider
onions yep in the pan just to watch
their eyes when I added a sea vegetables
I mean it gives it a lovely pop of color
doesn’t it the oranges and agrees that
this the purslane even it doesn’t taste
horrible now in that in that same vein
actually then guys because it’s all
about the insurance gonna get my wife up
on stage coming up though so this is my
wife Zoe she’s hosting the table
sessions over there and because you’re a
pescetarian that’s just about perfect
for you it’s not sorry I’ve just been
with you over there Nintendo hello did
you tell your husband goes on the market
bit later you going straight after this
mark we doing a book signing first you
be there I’ve been over here excellent
good stuff are you dive in there Zoe and
then we want some some reaction Oh My
Luck up cleaning cuttlefish I got this
something happening a chicken livers
chicken livers it’s gonna be for my
asparagus my wife’s absolute favorite
thing it’s such that’s a real Sunday
night snack for us right when she files
off to bed and I am I tied up downstairs
after little pan of chicken livers
sunday night in bed perfect well alex i
want either clean the cuttlefish what’s
that have you done that before so chef
Bev honest appraisal now okay Zoe go is
amazing house you’d expect there’s this
is a fish militant offers a kanay ‘then
okay cuttlefish corsica job delicious
the good job please don’t live on land
isn’t it wasn’t really scary why’d you
target one of those do you I’ve got a
message from Nathan I’ve got Nathan
outlaw on my stage he stole my um prune
burger recipe he says just starts
walking any he told ever what is his own
dish he actually says a message for you
is coming over and he’ll show you how to
fill it a fish got it right and talk
everybody Alex give that little
rinse please in the sink be on you thank
you ok second dish and you know what so
this is a 13 minutes in second dish
already yeah don’t worry it’s one of
those it’s more to come not gorgeous
look at us please these cuttlefish are
the things that you find their shells
washed up on the seashore the little
girls like collecting yeah exactly I’ve
got a drink to go with this one as well
yes go Alex this yep and actually really
two salads so this one deserves some
little nuggets of your best soft goat
cheese I think we are we gonna give them
a tour dates of the spod just various
vodka thinking is that alone this is
under that’s delicious Iver I’ve already
had mine already i was gonna get a knife
erfurt Alex what I love to get flowers
right this is the dressing alex cider
vinegar wakes at all yeah just those two
things so alex is gonna finish off this
dish do you want the one that the flavor
with the time or the one that’s the vine
leaves of the table ii itches okay i
think this would be around who wants to
try some asparagus vodka alright we’ll
go on the front here you get one no
because you said first you go sir share
share the love show the love so i miss
this one I like to tell us about this
particular cheese oh this is a this is a
goat cheese the classic sort of chèvre
log effects but it’s rolled in time
there’s a really good connection between
goat’s milk and time
and it’s it’s I mean the nice thing
about goats milk it’s got a lovely silky
texture this is this is actually quite a
delicate goat’s milk cheese if you ever
had those sort of really puti billy goat
tasting goat’s milk cheeses that that’s
the floor they shouldn’t sort of tastes
like a farmyard really cuz uh it’s but
it’s quite delicate goat’s milk if it’s
not handled carefully it starts to break
down and that’s when you get that so
this capric acid smelly children do it
why this one alex is gonna be your spot
at the same dishes now but it’s cooked
okay so you want the same cheese or
different genes paint their blue cheese
or won’t blue cheese so let’s have a bit
of blue monday but that one may be a
move blue with that one yeah so similar
dish or uncooked oh so then that is
absolutely delicious thank you I’m very
malicious love you too um cheese up me
area nice and blue um we’re um we’re
sampling all the blue cheeses up at the
cheese up to help with health and safety
you could come and eat some of that and
this the blue mondays really on song at
the moment blue cheeses are is a unique
thing you know you cannot you can hop
out all the thousands of different
smells but you can only taste six
different tastes and you can demonstrate
this to yourself by getting a jelly
belly jelly bean or Bertie Botts jelly
bean you know the ones that come in
hundreds of flavors you hold your nose
and put in your mouth can’t tell what
flavor it is until you till you till you
release your nose but blue cheese is all
the six things we could taste it’s all
of them the same time it’s salty because
it’s got salt in it it’s a little bit of
bitterness in the ride it’s sour from
from the milk asses sweet from the milk
sugars blue cheeses is is intensely
savory umami that’s the sort of that Mar
mighty kick that you get from a really
good blue that’s that’s the sort of that
that’s the most exciting thing of all
about blue to be there the intense
savoriness but it and a blue cheese is
also the new one that the Japanese
discovered Kaku me which is eNOS the
taste that’s common to to bacon butter
olive oil yeah serrano ham Salinas so
when you get blue cheese right it’s it’s
a real explosion in the mouth and say
it’s everything you can taste at the
same time but it’s very hard to get it
right actually we’ve never really had a
chance to ask you the question what what
was it about cheese that just got you
really excited made you want to do it as
a just cheese you know just is that
always been there for as a kid or bit
later on no I mean people used to throw
it at me when blow were doing concerts
it and there were a couple of random
good ones that you thought yeah I’m
gonna make that I was hit I was hit just
below the knee by a low-flying tail and
camembert it Tokyo haha really hurt so
yeah cheese in tins that’s a bit weird
it is is this ready for choosing this
way go for you see I missed that cuz I
was yakking he’s making perfect
scrambled egg butter salt and pepper
just a little dip a little bit of Quinn
did it is that your wooden spoon now
it’s here in a pot is what you’ve got
some wouldn’t spin to me yeah I love a
wooden spoon okay what the next cheese
dish is did we find those crisps oh yeah
I thought think we did where’s mr. Troy
yes Oh Commission Oh perfect I’ll grab
burger oh let’s get alex is gonna make
one of you alex is gonna make the the
British equivalent of takia crisps you
know the ones you put in the oven with
the melted cheese and I’ve got some
tracker wench chili sauce oh she’s gonna
put the middle yeah life in a bowl Alex
so good good fun to be ladies and gents
my how are you Cheers tell us why these
are so good because we you’re here last
year and we love to you so you take the
microphone have a chat well basically
started the company two and a half years
ago we started off with pork crackling
pork scratchings everyone knows pork
scratchings iconic iconic British food
I love pigs when I question when I got
married we had five pigs of my wedding
my mother-in-law had no flowers she just
had pigs in a hotel in London I’ve been
in rehab ever since so we decided start
this company with pork scratching so I
love pigs I love my wife as well but i
also love pigs then we sorry what with
jalapeno I’ll point you in them as well
chili so what I reckon appear that one
bit lazy of them bibley Monday whatever
cheese you want yeah it’s Jewish is
yours you want the the UM chocolates
gubbins on first yeah I think a blob in
the middle rick wob’ the middle kidding
you’ve gotta hide us with a mate this is
a seat Bach for vodka and 11 it’s like
the purple kangaroo cure this right here
that is perfect and also Rupert you
should have a taste of this the perfect
scrambled egg a truffle there’s a spoon
sir get in there now by the way you can
get these pork scratches to these
wonderful crisps just on the jamie
oliver stad just around the corner where
you can get the magazine which i’m
pretty confident you get a deal on this
weekend by the way how good is that that
is the house this is one over there
who’s feeling hungry good work that’s
nice so 245 ladies and gents already so
we’ve got about five or six minutes left
actually chefs level you on a bit of
garnish on here as well mark to mix it
up a bit yeah gone why not why not so um
yeah those truffled eggs look absolutely
amazing that’s really a breakfast fit
for a king isn’t it here’s your
breakfast witness some they’ve worked
out how to cultivate black truffles
never sell them yea to another you have
to pick up at the right time these are
slightly slightly immature but really
you it’s easier to grind for another
month um maybe a bit darker bit more a
bit more our magic wesley butter gone
distant i’ve got it
get this out of the grill it’s like a
crisp pizza lovely pop in the oven yeah
don’t be all right you may be right okay
so this is a grace salad woods with its
livers that didn’t take very long to
cook that grouse now 15 minutes most
people say I don’t like grass it’s dry
or pheasant and the reason is mainly
they overcook it yeah but you know it i
guess you know it’s it’s quite so
counterintuitive to think of eager bird
you know with blood pouring out of it
but it is it s definitely tastes better
some personal sure all mushrooms oh I’ve
made a dressing with the elder breeze
and I’m gonna cook the rest these
mushrooms Alex yep and you’re gonna
great once they cook great orme whatever
chizel Wow right go for a little bit of
Farley what a little bullet so we’ve
just got the grill going there Alice
it’s a good opportunity to remind
everybody one of my favorite
everything’s that was ever said to any
demo anywhere by this man about three
years ago of the Mart presented you a
dish and I think you said something
along the lines of I’ve seldom seen a
dish that can’t be enhanced by a bit of
melted cheese one of my favorite things
ever that was loving this okay reboot
cuz you’re insured you can have a little
taste of that grouse with a finger
that’s good put a step in there Dustin
you got to go in there as well yes’m
let’s cobble something together
that’s nice asparagus it’s looking
really encourage down here got unique
flavor hazard a grouse it has a gross be
good aggressive the nachos are amazing
I’d say this one’s a big hit the Crips
yeah start a sharing it no effort no
prep cheap as you like at you while
you’re here I’ll it’s just well I tell
us what’s going on on your stand as well
because I know there are things
happening tomorrow is that right yep
repair knowledge it we’re doing we’re
doing beer beer and cheap beer and
cheese on Sunday afternoon four o’clock
something that you and I do like to do
from times he’s trying to do last year’s
for 40 people with 85 came so it’s
something a bit mad but is them if you
like beer even you don’t like beer you
got cherry beers you’re all sorts of
funny flavored beers beers age you know
barrels and all the rest so we’re trying
to go lateral so even if you think I
hate beer do come along it is such a
wild event yeah I must recommend that
this you know be a beer is wonderful
stuff more flavor components than wine
you know we undervalue aight i think
that bass or some more it more
ingredients than mine there are so many
10 years ago there were 300 breweries in
britain neither 1190 so we’ve more than
tripled in 10 years there’s so many
little brewers things so many
interesting things really having to go
sideways in order to use ingredients
really cleverly to be different from all
their neighbors who know brewing as well
and beer and cheese our best friends
they go very well together the answer is
one of you but if you see in a car in a
vineyard never when have you seen a cow
in a field lots of lots of times so it’s
obvious that cheese and beer must be the
boys not cheese and wine and even the
wine writers saying nowadays he doesn’t
work the old days really wine was
oxidized so it worked well right dead
flavors no it doesn’t work at all but
the bumper wine can kill a cheese gonna
yeah yes glass of red wine can actually
kill a cheese you know everyone thinks
that you should be drinking red wine
achieves but do those bubbles like
really cut and decide to achieve a 31
she’s fake degree side of the cheese one
of the real winners
we are cheddar particularly was real
good sign up Yeah right so Alex do what
you want to talk about the four cheese’s
um yeah any origin I have got to go to
the cheese Hubbard DJ now don’t worry
now we’re going to come yeah okay so
let’s go come and taste them under the
cheese up there’s a there’s a couple of
goats milk cheeses guernsey milk cheese
blue cheese all completely different and
completely lovely but yo do come and try
them you know I could spend all day
talking about them but best thing to do
is just to have a nibble it’s almost
with Carla fixation ladies and gents
thank you so much to be in it alex has
no place on stage with great cheese is
amazing as always that is a jetes Alex
James you have to rush off and do this
thing now big round of applause of
Reapers well ladies and gents who also
dusting and finally laser judge mark
Hicks everybody
to sort of make some dishes that I think
will get a cheese I’m going to pass on
over and then finish them off she’s a
book yep nice very nice to have you near
blog thanks for coming last beer I’m not
sure we share that later in the evening
we did write the first dish I’m going to
do is get Alex to this one all right
back right I’ll just do this first bit
we’re gonna do have you see these once
this is a set these are steps English
chef look at that when then this good
you don’t need to actually cook them so
alex is going to do a dish with
completely wore sets thinly sliced
aren’t y’all it yeah I’ll do that for
you say that’s in the sliced yep just
about well you can do the whole thing
lovely pop them in a bowl that’s going
to have some lemon juice and a bit of
rapeseed all lovey oh this is such a
nice sharp knife it’s probably the most
important thing you can have it there in
the kitchen it is really self nice the
first it’s the first thing you need
there’s no point in starting to cook
with a blunt old knife so we’re
literally we’re going to mix the SEPs
with a bit of lemon juice bit of
rapeseed oil salt and pepper
okay the other great thing with not
having to cook so when you’ve got lovely
asparagus like this it’s quite nice to
actually shave it war as well it’s got
really strong like pea flavor when it’s
when it’s great i’m just gonna pop him
in the oven Zen if anyone here um not
had grouse before I’m gonna say it’s my
absolute favorite thing in the whole
world I mean how much out which is a
grouse like 12 quid or something yeah if
you buy a great as a punter in a butcher
shop probably 10 or 12 quid yeah in a
restaurant they start off you know we
have to flog them for like twenty eight
quid or something but like this time of
year in the ground Cesar iions book a
table for one a Mark’s restaurant in
Soho just to go and have a grouse on my
own later it’s just like the absolutely
most delicious thing I’ll be 12 grade
but they’re they’re a wild bird and they
live on on grouse moors that cost like
them good just their very best of
incredible amount of bird you know it’s
like the ultimate free-range sort of
organic bird you know that wild and the
other and these Moors are maintained a
massive cost and then they’re shot
basically by captains of industry and
billionaires taking a day off work piggy
you go shooting with no Mike Brown
shootings like the poshest kind is
really dangerous as well I’ve only done
it once I’m didn’t get invited back the
shoe thing you’re going with the posh
billionaires that you know you get the
Brett ground small was a full of grouse
of billionaires that’s that’s all that’s
all there is there so you know 12 quit
you know they cut when you think of like
how much it cost to get that bird here
it does is it 12 quiz attentive our
business ah thank you
that’s good boiling hot I like it
boiling hot do you remember when when I
was cooking dinner for my friends up
here at Christmas I said you wanted a
gang Marco said you want a car he said
sure what time I said about five o’clock
in the morning and he cooked everything
for me but the thing you’ve got what
give you Libby yes very spontaneous
you’ve got watching like a hawk cuz i
ugly watching really carefully and he
say go just go and do that you could
just chop that onion or something and
I’d spent ten seconds chopping an onion
and then I’d missed it like suddenly set
something delicious it would have
appeared you’ve gotta like what’s really
careful it’s like kind of Alex my
chicken my addiction is well haven’t you
I have got a chicken addictions we sure
we serve whole chickens with their feet
on in the restaurants and Alex a few
years ago became you must cook chicken
every Dana well I put a big rotisserie
oven from on ebay from a kebab shop in
Newcastle and that’s because they like
we’ve got five kids so like one chicken
doesn’t really cut it so I could do 80
chickens at a time and then say last
night we made I thought he’s gonna give
me dinner when I arrived and then he got
this roasting track with all these odds
and ends of chicken from the last few
days so I decided to make a chicken and
sweet corn soup for him that’s a good
hangover cure actually isn’t it that’s
like the Japanese saw headmaster so
we’re going to have that for breakfast
tomorrow morning chicken and sweet corn
soup and i bought some smoked salmon
which we smoke on the roof of Selfridges
do you want these sets in the popular
there give it a good old mix up just
with a bit of pepper yeah where the
fingers if patty even if you can’t get
um SEPs it’s a it’s a lovely salad yeah
chopped raw mushrooms with olive oil
salt pepper and parsley maybe squish
squish 11 but quaint you know great
ingredients just don’t need to be cooked
necessarily you I’m busting it all up
that is that that’s fine just is in just
be gentle we get a bit salt and pepper
bitter lemon pepper lemon we get puff
balls
rowing here on the farm actually
interestingly a lot less since we went
organic I know you couldn’t move for him
when we moved here when it was an
intensive bee farm like everywhere but
take away all the fertilizers and stuff
they’re not look so happy what’s dusting
the first dish we’re going to do is I’m
going to do some cockles steamed with
wildwood cider which though they’re made
by westerns this is my second point I
had to chop up before I left so that’s
it that’s a good old traditional British
ingredient your cockle isn’t it mark it
is cockles if you buy fresh cockles not
the gritty things that you get by the
seaside in tubs but fresh cockles can be
better than any clam you can imagine oh
yeah and about half the price as well so
really simple to cook you know just like
cooking mussels I just got yeah like we
know how to cook mussels so just gonna
pop them in there easy stuff got some
cider in there right okay Alex this I
was have to tidy up after i’m at wells
grace what’s your up man five years no
he’s over there doing that ok so these
raw SEPs if you just get lamb out and
it’s all thin layer what she’s doing
Alex with him what else is going with it
you got sense well I was going to just
simply put some add cheese on top yeah
um which one is sort of shave abou the
firmest one that i would say that one oh
that’s delicious man you want to talk
about this oh yeah um so this is um this
is made this is actually washed in
temporally side of Randy this one it’s
made down in our glastonbury um and it’s
guernsey milk cheese so it’s very
buttery it’s cool god s and it won a
gold medal yeah just
want to gold medal at the World cheese
boards double fist pump yeah I mean it’s
sort of like a really sort of crack form
of butter really it’s it looks like
butter yeah but it’s sort of even
creamier and battery oh oh oh that’s
really looking good there that’s where
the close-up said this they’ve got a
lovely Sheen on of the muscle barely
have him silky and you just need to
leave him for a few minutes really then
you meeting them at that cheese now we
could be really indulgent here and great
from truffle on top oh man so I mean
wild wild mushrooms that there’s you
know there’s millions of species of
mushroom unlike 99% 99.9 percent of them
you can eat yeah the trouble is they’re
like the point one percent that are
poisonous tend to be really poisonous
and they really tend to look like once
that you can’t eat that you can eat and
you have got to be really haney you need
to really go out with someone that knows
what they’re doing the first few times
because as Alex said there yeah a bit
tricky I mean their cities what these
jewels or chanterelles is a couple of
one was it looks slightly similar yeah
the woods kill you dead to that which
she wouldnt want to mess with so mark
and Alex know what when you do this they
produce quite a lot of dishes very very
quickly so you’ve got a nice little
space to Hannah shall I start lining the
plates up so yeah come on over look like
lied about lining up sadly that is judge
you’re not allowed to taste this they
offer I know isn’t that weird they often
safety police so on your number on do
you mind if I taste it yeah I’m gonna go
in for a bit of that cheese with a cert
actually it’s a tough job up here but
someone’s gonna do it um I’ll turn a
blind eye if you do clean quick sighs
amazing
you won’t be disappointed everybody
wanna put any i’ll put some see after so
signer see at asda so that’s this thing
and i’m gonna put some see purslane as
well which is another little sea
vegetable that’s just like eating a bush
yeah family show family show a very
salty bush we were playing Kate Bush
last night room we were playing capers
okay so that’s a really simple one just
like muscles i just added a little tiny
bit of queen so just run me through that
again that was simply just cider cider
onions yep in the pan just to watch
their eyes when I added a sea vegetables
I mean it gives it a lovely pop of color
doesn’t it the oranges and agrees that
this the purslane even it doesn’t taste
horrible now in that in that same vein
actually then guys because it’s all
about the insurance gonna get my wife up
on stage coming up though so this is my
wife Zoe she’s hosting the table
sessions over there and because you’re a
pescetarian that’s just about perfect
for you it’s not sorry I’ve just been
with you over there Nintendo hello did
you tell your husband goes on the market
bit later you going straight after this
mark we doing a book signing first you
be there I’ve been over here excellent
good stuff are you dive in there Zoe and
then we want some some reaction Oh My
Luck up cleaning cuttlefish I got this
something happening a chicken livers
chicken livers it’s gonna be for my
asparagus my wife’s absolute favorite
thing it’s such that’s a real Sunday
night snack for us right when she files
off to bed and I am I tied up downstairs
after little pan of chicken livers
sunday night in bed perfect well alex i
want either clean the cuttlefish what’s
that have you done that before so chef
Bev honest appraisal now okay Zoe go is
amazing house you’d expect there’s this
is a fish militant offers a kanay ‘then
okay cuttlefish corsica job delicious
the good job please don’t live on land
isn’t it wasn’t really scary why’d you
target one of those do you I’ve got a
message from Nathan I’ve got Nathan
outlaw on my stage he stole my um prune
burger recipe he says just starts
walking any he told ever what is his own
dish he actually says a message for you
is coming over and he’ll show you how to
fill it a fish got it right and talk
everybody Alex give that little
rinse please in the sink be on you thank
you ok second dish and you know what so
this is a 13 minutes in second dish
already yeah don’t worry it’s one of
those it’s more to come not gorgeous
look at us please these cuttlefish are
the things that you find their shells
washed up on the seashore the little
girls like collecting yeah exactly I’ve
got a drink to go with this one as well
yes go Alex this yep and actually really
two salads so this one deserves some
little nuggets of your best soft goat
cheese I think we are we gonna give them
a tour dates of the spod just various
vodka thinking is that alone this is
under that’s delicious Iver I’ve already
had mine already i was gonna get a knife
erfurt Alex what I love to get flowers
right this is the dressing alex cider
vinegar wakes at all yeah just those two
things so alex is gonna finish off this
dish do you want the one that the flavor
with the time or the one that’s the vine
leaves of the table ii itches okay i
think this would be around who wants to
try some asparagus vodka alright we’ll
go on the front here you get one no
because you said first you go sir share
share the love show the love so i miss
this one I like to tell us about this
particular cheese oh this is a this is a
goat cheese the classic sort of chèvre
log effects but it’s rolled in time
there’s a really good connection between
goat’s milk and time
and it’s it’s I mean the nice thing
about goats milk it’s got a lovely silky
texture this is this is actually quite a
delicate goat’s milk cheese if you ever
had those sort of really puti billy goat
tasting goat’s milk cheeses that that’s
the floor they shouldn’t sort of tastes
like a farmyard really cuz uh it’s but
it’s quite delicate goat’s milk if it’s
not handled carefully it starts to break
down and that’s when you get that so
this capric acid smelly children do it
why this one alex is gonna be your spot
at the same dishes now but it’s cooked
okay so you want the same cheese or
different genes paint their blue cheese
or won’t blue cheese so let’s have a bit
of blue monday but that one may be a
move blue with that one yeah so similar
dish or uncooked oh so then that is
absolutely delicious thank you I’m very
malicious love you too um cheese up me
area nice and blue um we’re um we’re
sampling all the blue cheeses up at the
cheese up to help with health and safety
you could come and eat some of that and
this the blue mondays really on song at
the moment blue cheeses are is a unique
thing you know you cannot you can hop
out all the thousands of different
smells but you can only taste six
different tastes and you can demonstrate
this to yourself by getting a jelly
belly jelly bean or Bertie Botts jelly
bean you know the ones that come in
hundreds of flavors you hold your nose
and put in your mouth can’t tell what
flavor it is until you till you till you
release your nose but blue cheese is all
the six things we could taste it’s all
of them the same time it’s salty because
it’s got salt in it it’s a little bit of
bitterness in the ride it’s sour from
from the milk asses sweet from the milk
sugars blue cheeses is is intensely
savory umami that’s the sort of that Mar
mighty kick that you get from a really
good blue that’s that’s the sort of that
that’s the most exciting thing of all
about blue to be there the intense
savoriness but it and a blue cheese is
also the new one that the Japanese
discovered Kaku me which is eNOS the
taste that’s common to to bacon butter
olive oil yeah serrano ham Salinas so
when you get blue cheese right it’s it’s
a real explosion in the mouth and say
it’s everything you can taste at the
same time but it’s very hard to get it
right actually we’ve never really had a
chance to ask you the question what what
was it about cheese that just got you
really excited made you want to do it as
a just cheese you know just is that
always been there for as a kid or bit
later on no I mean people used to throw
it at me when blow were doing concerts
it and there were a couple of random
good ones that you thought yeah I’m
gonna make that I was hit I was hit just
below the knee by a low-flying tail and
camembert it Tokyo haha really hurt so
yeah cheese in tins that’s a bit weird
it is is this ready for choosing this
way go for you see I missed that cuz I
was yakking he’s making perfect
scrambled egg butter salt and pepper
just a little dip a little bit of Quinn
did it is that your wooden spoon now
it’s here in a pot is what you’ve got
some wouldn’t spin to me yeah I love a
wooden spoon okay what the next cheese
dish is did we find those crisps oh yeah
I thought think we did where’s mr. Troy
yes Oh Commission Oh perfect I’ll grab
burger oh let’s get alex is gonna make
one of you alex is gonna make the the
British equivalent of takia crisps you
know the ones you put in the oven with
the melted cheese and I’ve got some
tracker wench chili sauce oh she’s gonna
put the middle yeah life in a bowl Alex
so good good fun to be ladies and gents
my how are you Cheers tell us why these
are so good because we you’re here last
year and we love to you so you take the
microphone have a chat well basically
started the company two and a half years
ago we started off with pork crackling
pork scratchings everyone knows pork
scratchings iconic iconic British food
I love pigs when I question when I got
married we had five pigs of my wedding
my mother-in-law had no flowers she just
had pigs in a hotel in London I’ve been
in rehab ever since so we decided start
this company with pork scratching so I
love pigs I love my wife as well but i
also love pigs then we sorry what with
jalapeno I’ll point you in them as well
chili so what I reckon appear that one
bit lazy of them bibley Monday whatever
cheese you want yeah it’s Jewish is
yours you want the the UM chocolates
gubbins on first yeah I think a blob in
the middle rick wob’ the middle kidding
you’ve gotta hide us with a mate this is
a seat Bach for vodka and 11 it’s like
the purple kangaroo cure this right here
that is perfect and also Rupert you
should have a taste of this the perfect
scrambled egg a truffle there’s a spoon
sir get in there now by the way you can
get these pork scratches to these
wonderful crisps just on the jamie
oliver stad just around the corner where
you can get the magazine which i’m
pretty confident you get a deal on this
weekend by the way how good is that that
is the house this is one over there
who’s feeling hungry good work that’s
nice so 245 ladies and gents already so
we’ve got about five or six minutes left
actually chefs level you on a bit of
garnish on here as well mark to mix it
up a bit yeah gone why not why not so um
yeah those truffled eggs look absolutely
amazing that’s really a breakfast fit
for a king isn’t it here’s your
breakfast witness some they’ve worked
out how to cultivate black truffles
never sell them yea to another you have
to pick up at the right time these are
slightly slightly immature but really
you it’s easier to grind for another
month um maybe a bit darker bit more a
bit more our magic wesley butter gone
distant i’ve got it
get this out of the grill it’s like a
crisp pizza lovely pop in the oven yeah
don’t be all right you may be right okay
so this is a grace salad woods with its
livers that didn’t take very long to
cook that grouse now 15 minutes most
people say I don’t like grass it’s dry
or pheasant and the reason is mainly
they overcook it yeah but you know it i
guess you know it’s it’s quite so
counterintuitive to think of eager bird
you know with blood pouring out of it
but it is it s definitely tastes better
some personal sure all mushrooms oh I’ve
made a dressing with the elder breeze
and I’m gonna cook the rest these
mushrooms Alex yep and you’re gonna
great once they cook great orme whatever
chizel Wow right go for a little bit of
Farley what a little bullet so we’ve
just got the grill going there Alice
it’s a good opportunity to remind
everybody one of my favorite
everything’s that was ever said to any
demo anywhere by this man about three
years ago of the Mart presented you a
dish and I think you said something
along the lines of I’ve seldom seen a
dish that can’t be enhanced by a bit of
melted cheese one of my favorite things
ever that was loving this okay reboot
cuz you’re insured you can have a little
taste of that grouse with a finger
that’s good put a step in there Dustin
you got to go in there as well yes’m
let’s cobble something together
that’s nice asparagus it’s looking
really encourage down here got unique
flavor hazard a grouse it has a gross be
good aggressive the nachos are amazing
I’d say this one’s a big hit the Crips
yeah start a sharing it no effort no
prep cheap as you like at you while
you’re here I’ll it’s just well I tell
us what’s going on on your stand as well
because I know there are things
happening tomorrow is that right yep
repair knowledge it we’re doing we’re
doing beer beer and cheap beer and
cheese on Sunday afternoon four o’clock
something that you and I do like to do
from times he’s trying to do last year’s
for 40 people with 85 came so it’s
something a bit mad but is them if you
like beer even you don’t like beer you
got cherry beers you’re all sorts of
funny flavored beers beers age you know
barrels and all the rest so we’re trying
to go lateral so even if you think I
hate beer do come along it is such a
wild event yeah I must recommend that
this you know be a beer is wonderful
stuff more flavor components than wine
you know we undervalue aight i think
that bass or some more it more
ingredients than mine there are so many
10 years ago there were 300 breweries in
britain neither 1190 so we’ve more than
tripled in 10 years there’s so many
little brewers things so many
interesting things really having to go
sideways in order to use ingredients
really cleverly to be different from all
their neighbors who know brewing as well
and beer and cheese our best friends
they go very well together the answer is
one of you but if you see in a car in a
vineyard never when have you seen a cow
in a field lots of lots of times so it’s
obvious that cheese and beer must be the
boys not cheese and wine and even the
wine writers saying nowadays he doesn’t
work the old days really wine was
oxidized so it worked well right dead
flavors no it doesn’t work at all but
the bumper wine can kill a cheese gonna
yeah yes glass of red wine can actually
kill a cheese you know everyone thinks
that you should be drinking red wine
achieves but do those bubbles like
really cut and decide to achieve a 31
she’s fake degree side of the cheese one
of the real winners
we are cheddar particularly was real
good sign up Yeah right so Alex do what
you want to talk about the four cheese’s
um yeah any origin I have got to go to
the cheese Hubbard DJ now don’t worry
now we’re going to come yeah okay so
let’s go come and taste them under the
cheese up there’s a there’s a couple of
goats milk cheeses guernsey milk cheese
blue cheese all completely different and
completely lovely but yo do come and try
them you know I could spend all day
talking about them but best thing to do
is just to have a nibble it’s almost
with Carla fixation ladies and gents
thank you so much to be in it alex has
no place on stage with great cheese is
amazing as always that is a jetes Alex
James you have to rush off and do this
thing now big round of applause of
Reapers well ladies and gents who also
dusting and finally laser judge mark
Hicks everybody
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