my last day of filming this week it’s
gone really really well the weather’s
held out what’s getting ready gotta cook
up going on I can’t tell you too much
about the subject because the show
hasn’t come out yet but we are cooking
again with more great British produce
great British chefs and trying to
uncover some stories that are really
important we think people should be
aware about waste the environment things
that are really good that maybe we don’t
know about so it’s really really nice
Jimmy’s over there looking gorgeous look
and it’s quite nice good to work with
Jim we got very similar views on things
but also he comes from a farming science
kind of zoological background and I come
from a chef’s background so it works
really really well in the old days I
used to look at TV and I used to watch
and and deck let’s be jealous I thought
and it’s got deck and the decks got hand
I didn’t have anyone now got Jim this is
Jonathan he’s the head chef at st.
John’s in st. John Street how long you
been working at st. John’s seven and a
half years what is the general principle
of st. John food and also tell Eden and
the our desire not to waste anything but
I think it’s just I always come back to
calling it honest food
john monahan one of our second year
graduate jean boy when i first met him
now a beautiful man his big passion and
his big thing is whole animals over fire
and that’s pretty much correct me if I’m
wrong John all you dream about all you
think about is a that’s all he cares
about
fire whole animals love care attention
different cultures as well very old
style and you see them way of cooking
figure who normally the traditionally
used to use lava rock but since we don’t
have any volcanoes around here we use
metal make a big fire get the metal
really hot
put it in the ground get chicken wire at
some hole take lamb chickens can go all
out on it
cotton clots which is just like normal
sheets soaked them in water cover it and
we’ll start to steam up and then you
bury it all in the earth and you let it
for five or six hours until that’s ready
get like 200 people around and just
handed out and these have a nice cold
beer enjoy and tall and yeah it’s a lot
of fun
so that’s a wrap that’s a end of a nice
day lovely story great scoop with John
Jonathan and really nice local people
great farmers great products lovely
story
so in January when the show comes out
don’t get to look out for it you get to
see the full detail to the next time I
will see you soon
gone really really well the weather’s
held out what’s getting ready gotta cook
up going on I can’t tell you too much
about the subject because the show
hasn’t come out yet but we are cooking
again with more great British produce
great British chefs and trying to
uncover some stories that are really
important we think people should be
aware about waste the environment things
that are really good that maybe we don’t
know about so it’s really really nice
Jimmy’s over there looking gorgeous look
and it’s quite nice good to work with
Jim we got very similar views on things
but also he comes from a farming science
kind of zoological background and I come
from a chef’s background so it works
really really well in the old days I
used to look at TV and I used to watch
and and deck let’s be jealous I thought
and it’s got deck and the decks got hand
I didn’t have anyone now got Jim this is
Jonathan he’s the head chef at st.
John’s in st. John Street how long you
been working at st. John’s seven and a
half years what is the general principle
of st. John food and also tell Eden and
the our desire not to waste anything but
I think it’s just I always come back to
calling it honest food
john monahan one of our second year
graduate jean boy when i first met him
now a beautiful man his big passion and
his big thing is whole animals over fire
and that’s pretty much correct me if I’m
wrong John all you dream about all you
think about is a that’s all he cares
about
fire whole animals love care attention
different cultures as well very old
style and you see them way of cooking
figure who normally the traditionally
used to use lava rock but since we don’t
have any volcanoes around here we use
metal make a big fire get the metal
really hot
put it in the ground get chicken wire at
some hole take lamb chickens can go all
out on it
cotton clots which is just like normal
sheets soaked them in water cover it and
we’ll start to steam up and then you
bury it all in the earth and you let it
for five or six hours until that’s ready
get like 200 people around and just
handed out and these have a nice cold
beer enjoy and tall and yeah it’s a lot
of fun
so that’s a wrap that’s a end of a nice
day lovely story great scoop with John
Jonathan and really nice local people
great farmers great products lovely
story
so in January when the show comes out
don’t get to look out for it you get to
see the full detail to the next time I
will see you soon
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