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Heston sets out to create a magical fish and chip supper. Inspired by Henry VIII's ingenious chefs, he makes fake fish skin from truffle and combines madeira gel and sea urchin to sit on
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Heston sets out to create a magical fish and chip supper. Inspired by Henry VIII's ingenious chefs, he makes fake fish skin from truffle and combines madeira gel and sea urchin to sit on top of a piece of battered turbot.
As a salute to one of Queen Victoria's favourite fish dishes, he creates a giant fake fish eyeball cocktail.
Heston discovers how the industrial age fuelled the proliferation of chip shops. He reveals the heyday of 'fish Friday' and the part fish and chips played in World War II.
Heston attempts to blend an entire chippie menu, batter the results, and create the chip shop experience in just one bite. And as if that wasn't enough, he throws in some extras - edible rock-pools and mushy pea ice-cream.
Talking to the ancestors of fishermen who lost their lives during the World War II, Heston decides to hold his fish supper in frontline wartime fishing port Brixham, and turns a galleon into HMS Chippy, where he serves his fish and chip experience like no other to the people who make it all possible - fishermen and chip shop workers.
Heston discovers the origins of the great British roast, before serving up a spectacular roast beef dinner to the people who make it possible - butchers and farmers. Heston travels back
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Heston discovers the origins of the great British roast, before serving up a spectacular roast beef dinner to the people who make it possible - butchers and farmers. Heston travels back to late medieval times and tries out a roast chicken dressed as a knight riding a pig into battle. He then finds himself in the early 1800s, uncovering just how important beef was to Nelson and his navy.
Heston travels to Switzerland to discover how mould is being used in laboratories to create the most sublime aged beef.
He creates a joint made up of different cuts, all treated differently, and stuck together with meat glue; an edible vegetable garden; a bull shot cocktail; and giant Yorkshire puddings.
And Heston reveals the secrets of his signature roast potatoes.
Heston takes on the classic British pudding, making one that looks like a hot dog, another involving a cow's udder, a Victorian sponge, and some custard with nice lumps for a change
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Heston takes on the classic British pudding, making one that looks like a hot dog, another involving a cow's udder, a Victorian sponge, and some custard with nice lumps for a change which he serves it to a specially invited group of teachers and dinner ladies.
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