Boundary head chef Peter Weeden demonstrates how to cook the perfect grouse - complete with liver toast, bread sauce and crisps. www.theboundary.co.uk
Пікірлер: 7
@Gourmet_Goon80 Жыл бұрын
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 Жыл бұрын
Why is this chef not on national tv is beyond question!
@theeccentricenglishman Жыл бұрын
Oh, you are good!! Nor just as a chef but as a cimmunicator. You make cooking accessible. Thank you.
@Gourmet_Goon803 жыл бұрын
0:41 A "what" of herbs!? 🤣
@TheBigMclargehuge3 жыл бұрын
When did restaurants stop using normal restaurant names?
@kubotamaniac10 жыл бұрын
pink meat is OK, just as long as you don't find any tape worms in your grouse, which is not that unusual...