As the end of the year is fast approaching, it's time to rewind and take a look at our most viewed YouTube videos in 2017!
We've compiled a shortlist of the videos with the most views from our Youtube channel this year. There's some top recipes and how-to videos from Michelin-starred chefs around the world!
Top of our list, our Featured Chef from March, Tom Kerridge (The Hand and Flowers, The Coach, The Butcher's Tap), talks about the importance of building good relationships with suppliers and how his dishes have become more complex, which is why mise en place is so important for service. He describes his bold food style and talks about giving guests the best, simple, great tasting food.
This video was a close second on our list! 2 Michelin star chef Hélène Darroze creates a tandoori scallop, carrot, citrus and Lampong pepper dish that became one of her signature dishes. Hélène's second dish is a sweetbread and lobster pithivier, peas, tarragon and girolles.
One for all the fish lovers out there! Michelin star chef Graeme Cheevers from Restaurant Martin Wishart at Loch Lomond creates a recipe of barbequed Scrabster turbot with wild mushrooms and smoked celeriac sauce. In association with Seafood from Scotland, Graeme also talks us through how to check the quality of a fish and how to fillet a turbot properly.
In this video, Nick Edgar creates three recipes from his menu at The Samling Hotel (please note Nick has now left his position at the Samling). The first is tuna, wasabi, sesame and bonito. The second is beef, oxtail, celeriac and truffle smoke and for dessert, a chocolate, mango, coconut and lime recipe.
Celebrity chef Tom Kerridge has a double entry this year! In this video, he's cooking a glazed omelette of smoked haddock and Parmesan. This combination of fish and eggs is known as an omelette 'Arnold Bennett', a classic dish from the Savoy. This version is a guest favourite on The Hand And Flowers' menu, Tom's two Michelin-starred restaurant in Marlow.
It's another double entry this time for chef Graeme Cheevers and his incredible fish dishes! In this video, Graeme creates a recipe of seaweed confit Loch Etive trout loin and belly tartare with smoked mussel emulsion and ponzu dressing. Working with Seafood from Scotland, Graeme shows us how versatile this fish is, and how to prepare trout.
At number seven on our list, chef Andy McLeish creates this stunning dish using Irish grass-fed beef rib. Andy cooked this dish for a handful of chefs at a special Bord Bia (Irish Food Board) lunch at Chapter One Restaurant in May.
Next up on our list is Tim Allen (formerly head chef at The Wild Rabbit) with three recipes from his menu at the time. The first is scallops with English teardrop peas, tendrils, Morteau sausage, buttermilk and Cevenne onion honey. The second dish is a Black Pudding with curried pickled onion puree, pheasant egg yolk, green apple, nasturtium and buckler sorrel. And finally a cheesecake with British strawberries, caramelised white chocolate cannelloni and green rhubarb sorbet.
At number nine, it's Gavin Edney, who we featured in our Heroes of the Hot Plate series in July. Formerly head chef at André Garrett at Cliveden, Gavin cooks three dishes from his menu in this video. The first is a Rose veal tartare with oysters. The second is pan fried turbot with broad beans, peas, Jersey Royals and baby fennel and his last dish is poached peach with Wigmore cheesecake and lavender ice-cream.
Last but by no means least, multi-Michelin starred chef Anne-Sophie Pic cooks three dishes from the menu of her first London restaurant, La Dame de Pic, based in the new Four Seasons hotel. The first dish is Berlingots: pasta parcels with lightly smoked Brillat Savarin cheese, seasonal wild mushrooms, Tonka bean and Voatsiperifery pepper. The second dish is Scottish Langoustine: seared in shellfish butter with heirloom carrots bouillon infused with pine tree buds and geranium. To finish a white mille-feuille.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
