[Slightly off topic]
I'm.just waiting for the day that they do a live episode and someone just tells him to "fcuk off, what do you know about food other than eating it, you pikey barrow boy".
You’ve sent your application?
to be a contestant or to replace the pillock who was originally described as the show’s 'ingredients expert’?
I'm not allowed to apply, I'm not a celebrity, so one show out, not a professional so another show out and because I was a professional, I can't go on the amateur show.
But you’re a professional chef? Have to be working as one? Tell them you cook for me in my yacht.
He’d be fantastic replacement for Greg but they’d need lots of bleeps.
Are you the (very very) ancient mariner? The old man of the sea?
Just imagine, day 2 of the new season:-
Shift you tart I’ve got this, Marcus Chuck me that steak and them spuds.
Because Mrs F and I are the 'go to' party, catering, BBQ and Xmas dinner providers for our extended family we were treated by the aforementioned to a 12 course tasting menu at Sat Bains gaff. I decided, as it was our wedding anniversary, to stay over for the night so I could indulge in the matched wines with each course.
TBH, I doubt any of these "fine dining" chefs could do the job we done. I started off on the "fine dining" side of things in London's West End before I joined up, learned bulk catering at St Omer and away I went.A little later in my career, I was spotted doing caskets and chaudfroid work for buffets by my MC and he asked where I learned, so I told him, next move Sgts Mess, 6 months later Offrs Mess, all due to the ability to bulk cook and then turn it on restaurant style for Mess work and Regtl Dinners. There can't be too many Ptes that have Brigadier's letter thanking them for an excellent dinner night or charity Sunday Curry Lunch (it was also nice that the Sgt who'd been in charge of this, but left me to it, pointed out me out when thanked in person by the Brig).
I joined JTR at 15 and 2 months. Previous experience was in domestic science with the girls whilst my mates all got cold, wet and bruised playing 'games'. As a newly minted Pte I was in the officers mess at RAVC Depot, Melton Mowbray not with a letter of thanks but with a round of drinks from each of the officers to thank me for the meal (nothing special, just the normal dinner) there were a dozen or so officers and I was drunk as a 17 year old skunk come clean down. It was a one man job in those days. You remember the little things if they made a difference to you. I know it lit a fire under me and I had a great time there.
I agree. Stick shouty, no talent Wallace in for good measure. Surely after all the iterations of this programme over the years he must have learnt something. One would hope.
I hang my head in shame but there is a good sticky toffee pudding recipe on BBC Food, it was only after the second time that I had made it that found out it was from Greg Wallace.
No offence
