Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Introduction
00:00 • 2min
The Electric Buzz About a Kitchen
01:35 • 2min
Shaffing: A Good Career Choice
03:41 • 2min
The Eclectic Nature of the Industry
05:14 • 2min
New Carriages, Bar and Grill: A Guide to Cooking
06:47 • 2min
How to Be a Successful Chef
08:20 • 2min
The Importance of a Great Cooking Background Culture
10:19 • 2min
How to Make an Amazing Steak at Home
12:22 • 2min
How to Make Rib Eye Steaks
14:14 • 3min
How to Cook a Medium-Range Steak
16:53 • 2min
The Importance of Resting a Steak
18:47 • 2min
How to Triple Cook Chips
20:44 • 2min
Grilled Ribeye With Chimichurri
22:33 • 2min
The Importance of Tasting Your Own Steak
24:11 • 2min
How to Make Yorkshire Puddings for a Sunday Lunch
26:18 • 2min
The Importance of Music in British Pub Cookery
27:50 • 2min
How to Cook a Cheap Beat
29:25 • 2min
The Future of the British Pub
31:32 • 2min