The Staff Canteen's most viewed YouTube videos from 2018

We're recapping The Staff Canteen's most popular YouTube videos from this year, taking you behind the scenes in some of the world's best kitchens...

• The Staff Canteen's most viewed YouTube videos from 2017

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1. 3 Michelin-starred chef Gordon Ramsay on why he's not a TV chef, he's a f****g real chef!

Top of our list - love him or hate him - it's Gordon Ramsay.  In this video, he talks about how he utilises his media presence to keep his restaurants busy, why he is not just a TV chef and his goals for Restaurant Gordon Ramsay in the next five years.

• What does Gordon Ramsay have to say about his mentors, Pierre Koffmann and Marco Pierre White?

2. 2 Michelin star chef Rolf Fliegauf creates lamb from Romandie with peppers and aubergine

2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. Rolf takes us step by step through this lamb dish, cooked in foaming butter and served with roasted aubergines, bell peppers, a bell pepper pesto and lamb sauce. 

• Who is Rolf Fliegauf, one of Switzerland's most celebrated chefs?

3. 3-Michelin star Chef Matt Abé from Restaurant Gordon Ramsay, London

In this video, Matt Abé from 3-Michelin star chef Restaurant Gordon Ramsay talks about his role and how he works with Gordon Ramsay. Matt discusses the challenges of what is a demanding role and also talks about his early career and food memories.

• What's it like working at Restaurant Gordon Ramsay? We find out in this interview with chef de cuisine, Matt Abé...

4. Jonny Bone, Head Chef of Core by Clare Smyth creates three recipes

In this video, Jonny Bone cooks three dishes from the Core by Clare Smyth menu. The first dish is Potato and roe with dulse beurre blanc, herring and trout roe, the second one is Lamb carrot with braised lamb and sheep's milk yoghurt. The dessert is Pink grapefruit with lemon verbena.

• Who is Jonny Bone, head chef at Clare Smyth's debut restaurant, Core?

5. Chef Andrej Prokes cooks a recipe of herb crusted rack of lamb with provencal vegetables 

In this video, Nestle CHEF consultant Andrej Prokes creates a recipe using Nestle CHEF lamb stock. He cooks a herb crusted rack of lamb with provencal vegetables, basil gnocchi and anchovy jus. 

• Get Andrej's recipe for 
  Roasted Rack of English Lamb with Chargrilled Provencal Vegetable, Basil Gnocci, and Anchovy Jus

6. Michelin star chef Paul Ainsworth cooks quiche, hogget and blue cheese recipes

Michelin star chef Paul Ainsworth cooks three recipes from his Padstow restaurant the first is a smoked haddock ‘quiche lorraine’ from Paul. This is followed by group executive head chef John Walton's dish of Hogget, red garlic ketchup, cucumber and sweetbread fricassee. Next, senior sous chef Chris McClurg's dish of cheese, Barkham blue, apple pie and Cornish orchards.

•  Paul Ainsworth teams up with Truro and Penwith College for a unique apprenticeship scheme

7. 2-Michelin star chef Rolf Fliegauf cooks oyster and salt baked celeriac recipes

2-Michelin star chef Rolf Fliegauf talks about his food style, something that has evolved across the years. His food is based around the best produce. Rolf takes us through two dishes his first is an oyster dish with squid and horseradish and the second is a salt baked celeriac with smoked egg yolk. The two dishes are typical of Rolf’s current food.

• See recipes and updates from Rolf Fliegauf here

8. Venison and raw beer fed Dexter beef recipes from Michelin-starred the Black Swan at Oldstead 

Named as the Number One Restaurant in the World by TripAdvisor, the Black Swan at Oldstead has become the 'go to' restaurant of 2017. In this video, development chef Nick Brown and head chef Will Lockwood share two recipes form the Michelin-starred menu. First is raw beer fed Dexter beef with chestnut and bone marrow. The second dish is local roe deer with smoked, foraged sloe puree.

• Who are  Will Lockwood and Nick Brown, The Black Swan at Oldstead?

9. Michelin star chef Alain Ducasse on success, food style & his restaurant at Le Meurice hotel, Paris

Multi-Michelin-star chef Alain Ducasse talks about how he measures success and his vision for two Michelin-starred restaurant Le Meurice Alain Ducasse. He talks about the importance of provenance, what inspired him to become a chef and why he is still passionate about cuisine today.

• When did Alain Ducasse receive his first Michelin star?

10. Chef Robby Jenks creates cured salmon, lamb and crème brûlée recipes

Executive chef Robby Jenks, creates three recipes from The Vineyard near Newbury. The first dish is Loch Duart salmon, cucumber, wasabi and dill and the second dish is Lamb, peas, morel mushrooms, samphire and balsamic. The last dish is a dessert - Ginger crème brulee and exotic fruits.

• Who is Robby Jenks, executive chef of The Vineyard?