The British chef is so charismatic. Love that they have everyone taste test so they can develop their skills too

@larryreznik7897

2 жыл бұрын

Love the inclusivity of the whole place. It takes a highly motivated team to run a kitchen well. these guys are on top of their game!

@ObesePuppies

2 жыл бұрын

The upper staff not everyone

@larryreznik7897

2 жыл бұрын

@@ObesePuppies really!

@jacobjuenger4454

2 жыл бұрын

Yes! He needs to do a series on butchering or something, I'd watch it in a heartbeat.

@IsHeHigh

2 жыл бұрын

That's just common practice in high end kitchens. Everyone tastes everything across their whole station at multiple points in the day

I am a beef farmer in Alberta. We produce grass finished beef. We spend our whole year producing this level of beef, we never actually get to witness this greatness taking place. The animals we respected and raised for a year and a half, it does my heart good to see them used to this high standard.

@waltonsmith4279

Жыл бұрын

You better bet it’s Berta beef!

@stuartrobertson5062

Жыл бұрын

@@waltonsmith4279 S and P thats for me.

@aks259

Жыл бұрын

Proud of our Alberta beef. I get friends from Ontario, BC and Quebec visit and they are always blown away by the quality of steak that Alberta has.

@MalakianM2S

Жыл бұрын

@@waltonsmith4279 I knew I was going to see a Letterkeny reference, thanks for making me laugh.

@evrongrant301

Жыл бұрын

But the cows are grain fed for the first half of their life?

I live around the corner from Hawksmoor in New York and have been over a dozen times. It’s hands down my favorite restaurant in the city and offers the full package - incredible bar & cocktail menu, world class beef, fantastic side dish options, great deserts and an amazing ambience. Couldn’t give them a higher level of praise, cheers to a great establishment.

My favorite part was the head chef making sure his entire senior cooking staff is tasting the beef with him. They get to taste the differences in cuts and give their opinions. That’s awesome stuff coming from the leader of the restaurant

I read the New York Times review of this restaurant where they mention the serving of slabs of meat "that you could conceivably eat by yourself if you could take the next day off to lie very quietly on the couch like a python." That made me want to visit this establishment for sure.

@worstchoresmadesimple6259

2 жыл бұрын

Been to the various Hawksmoor's restaurants in London. I can recommend all however know what you want; how you want it cooked and always have the bone marrow.

@BeardedDanishViking

2 жыл бұрын

Yeah, they know how to market it to americans, for sure.

@DFWNites

2 жыл бұрын

@@BeardedDanishViking U-S-A! U-S-A!

@netcomsaux

2 жыл бұрын

red meat is a classed as a probable carcinogen according to the international agency for research on cancer.

@Mr___X

2 жыл бұрын

@@netcomsaux And masculinity is a pathology according to the American Psychiatric Association.

This is true dedication. Imagine managing 70 people, constantly monitoring and sourcing the best ingredients possible for 15 hours a day AND having a family.

@quelandil5738

2 жыл бұрын

Seems like he has good stuff, that also enjoy their work. Can be fun that way =)

@whispie.

2 жыл бұрын

If you're 15 hours a day away from home, you don't have a family, you have roomates

@netcomsaux

2 жыл бұрын

thsi is a pathetic and toxic business. animal are not suitable as "ingredients" for human meals red meat is accepted to cause cancer by cancer research groups such as international agency for research on cancer, red meat is a group 1 carcinogen - when you sell animal products, you sell toxicity. providing animal prodyucts to a community - damages the comminuties heath - and hurts animals too.

@civil_villain

2 жыл бұрын

@@netcomsaux I almost became a vegetarian after reading your comment, but all the spelling errors made it so I'm going to keep eating poultry and pork.

@netcomsaux

2 жыл бұрын

@@civil_villain sure - yuo will keep eating cancer causing abused animals, lik the pathetic character you are. nothing to see here, bottom line - you are unhealthy and creepy.

Nothing is better than the camaraderie of a kitchen and working with fellow cooks/chef's.

@bored7743

2 ай бұрын

So true. I left the industry in 2021 to work in insurance.. I feel now as if I made a mistake. Being around close knit teams really does something for your overall well being.

Having finally eaten there, I can say that it was one of the best dining experiences of my life

This man is a zen master, and this is the best advertisement for a restaurant I have ever seen. Great storytelling. I hope you continue in this direction

Paddy literally nailed a perfect medium rare on all those steaks that they tested

@skrimper

2 жыл бұрын

There's a reason they call him Paddy!

@jpeezy3m6

2 жыл бұрын

after cooking so many you can tell when theyre just just by the sear/char

@surenmoodley7744

2 жыл бұрын

Force is strong with that one.

@TheSimonpearse

2 жыл бұрын

that is his job..

@jay71512

2 жыл бұрын

When you have cooked a million steaks you start to get the hang of it lol.

Such a wonderful team leader, choosing the right people and giving them comfortable space to work and apply their own mind trusting their abilities! Need more of him in all walks of life!

I’m from the Scottish highlands and I own a Croft with shorthorn beef cattle. A croft is a small highland patch of land that we can breed cattle or sheep or grow native products on. It’s tightly regulated. We have 30 cows and a bull. Our cows are fed sileage from our own land in the winter and the pregnant mums are supplemented with feed. All summer they’re let loose on the hills behind our village where there’s lots of gorgeous grass and fresh water. When it’s calving time it’s hard work - my husband has a full time job as a paramedic and here they work a full week shift from 9am on a Wednesday until 9am the next Wednesday - 24/7. So, there’s times when he’s absolutely exhausted but still loves the crofting. We name all of our cows and they’re like big dogs that respond to their name and will come up and batter your butt until you give them a scratch on their butt at the base of their tail or on the inside of the top of their leg….they love it. For the work that goes into rearing them, the crofters make little money. We have to transport fertiliser, grass seed, cattle feed, equipment for repairs and then there’s government fees and vet fees. It’s insane. The cows are sold on the other side of the highlands in Dingwall and we have to find transport there and then there’s market fees. So, we don’t make a profit at all and it’s basically a love of continuing a highland tradition and love for our gorgeous ladies and the calves they produce. To see a restaurant take so much care in the way they use the whole product and appreciate the way cows are fed and where they come from is something I take comfort from. Too many people don’t seem to understand where their food comes from and how it’s produced. Over here we’ve been shown the effects of American cattle being feed hormones and other stuff to make them bigger and get more beef out of a cow. It’s horrible - those hormones end up being eaten by people and it’s not right. If more restaurants and chefs made an effort to research their meat and sources and made the best of the whole carcass like these guys, then it’s only going to be a good thing.

@__-of3bt

5 ай бұрын

Amazing! 🫡

@kgan4733

3 ай бұрын

Totally. Thank you lady for your pround work

Hats off to the production people getting a in depth of this sort of thing but an even bigger hats off to the chefs and people at the restaurant, you can tell everyone loves doing what they’re doing and staff people are like family. that’s dope

@michaelmich00

2 жыл бұрын

well if u ask 300$ for a menu u must act like it

@stefanManiak262011

2 жыл бұрын

this is what i call a perfect restaurant to work into! the owner is ok and the staff too!

@juanitajewett9706

2 жыл бұрын

Ò I 0p

@transitionwithtrini1928

2 жыл бұрын

Indeed Fam.very well said.as a Chef when you have a crew or Family as u so rightly put it.And they all enjoy what they do.Its like Poetry in motion.

@transitionwithtrini1928

2 жыл бұрын

@@stefanManiak262011 Have you been there Bro?? I would love to have that experience.

This channel really gives us an in-depth and comprehensive rundown of how restaurants function, love it!!!!

@brucelee5576

2 жыл бұрын

And it's still only the tip of the iceberg. But yeah Easter is great.

@tinacampbell1302

2 жыл бұрын

Running a restaurant is Effin hard work. These guys are phenomenal.

@sstills951

2 жыл бұрын

You don't love it. You told me last week that you hate it.

@kristopherwhite2698

2 жыл бұрын

@@brucelee5576 vb

@juanbabauta7569

2 жыл бұрын

Outstanding content!

I had my birthday dinner there last night, and it was a great experience. The steak was excellent (I had a 20oz bone-in rib chop), as was the atmosphere and service. One thing they should have touched on in the video more was the cocktail menu, which could rival many full cocktail bars. The only slight criticism is that for the sides and dessert, was the portions were very small for the price, but all delicious. If you order that Grand Rocher, make sure you get your own, it's so good you will NOT want to share it. 9/10, would absolutely go again!

@user-kj8di3qf4z

Жыл бұрын

As soon as a channel called “drinker” is created they’ll get to the cocktails.

@briangibson6527

Жыл бұрын

Good god! how could you eat a desert after that wonderful steak??. B UK

@richmusick4881

Жыл бұрын

How much was your bill for those items?

@MrStamperh

Жыл бұрын

@@richmusick4881 according to their website a rib-eye is $65….

@chaoticmuch9555

Жыл бұрын

I thought the food was mediocre for the price, when I went to the Edinburgh Hawksmoore.

I have admired this video for years. I recently had the opportunity to enjoy your restaurant in Manhattan. Everything we had was flawless, including the atmosphere and service.

People usually doesn't think about the intricacies of every dish that they eat and it's really amazing to see in this video how it took all day to prepare the menus

@kameronsun

2 жыл бұрын

It’s true! Coming from a chef, people don’t know how long dishes take. Especially from passionate people, some dishes take days to weeks from marinading to dry aging, fermenting, pickling, curing.

@KraptainKrunCh

2 жыл бұрын

For the places that care and try, yes.

@kenS87

2 жыл бұрын

I hope people can understand why the pricing is so much and not just comparing the portions on their plate. Lots of eaters in the US don't recognize the labor behind the scenes.

@QueenLogic87

2 жыл бұрын

Also, Grammar is important... "don't" and not "doesn't".... 🙄🙄🙄

@therealbigfloppa5512

2 жыл бұрын

@@QueenLogic87 🙄🙄 "Grammar" not "Grammer"

I absolutely love how he makes sure everyone on his team is involved in all major decisions and makes sure that his staff knows they’re prized there. This man is what you absolutely call a damn good leader and damn good person to work for!

@pulse-tv2644

Жыл бұрын

@@cattnipp you’re 3 months too late cup cake. Move on.

@pulse-tv2644

Жыл бұрын

@@cattnipp touché

@wunglu176

Жыл бұрын

He don’t even work there anymore haha. Loser quit after 2 years

@pulse-tv2644

Жыл бұрын

@@wunglu176 who hurt you? Was it him? Did he not reply back to your DMs?

@tshelby123

9 ай бұрын

Don't be fooled by that this show for the Camera

These steaks are premium and Paddy cooked them all perfectly without any fancy gadgets or thermometers. Amazing quality.

The song starting at 16:05 is 'As We Go' by Raphael Aucler and Victor Belin, for those curious.

I just loved how he tries to improve the quality as a whole team, not single-handedly. I have seen so many videos of Chefs where they alone check the foods, judge them and mark them according to their own tastes. But here, he lets his whole team to judge and improve their own pallets of taste. That's really wonderful. It shows how much he is dedicated for his team and restaurant. Good job, mate.

@ZannNewman

2 жыл бұрын

it's good leadership, a kitchens only as good as it's weakest link so you need everyone working together

@jahidulislammamun5430

2 жыл бұрын

@@ZannNewman Absolutely.

@netcomsaux

2 жыл бұрын

eating animals is a poor choice for those that have the option to avoid it - and eating them causes cancer. check w.h.o - international agency for research on cancers website. processed (salted smoked etc) animal meat = "definite cause of cancer" - red meat - "probable cause of cancer" white meat " possible cause of cancer" this is the classifications

@ippothedestroyer1

2 жыл бұрын

@@netcomsaux man has been eating meat for 1,000s of years.

@netcomsaux

2 жыл бұрын

@@ippothedestroyer1 but still - eating animals is a weak behavior and eating them causes cancer. check w.h.o - international agency for research on cancers website. processed (salted smoked etc) animal meat = "definite cause of cancer" - red meat - "probable cause of cancer" white meat " possible cause of cancer" this is the classifications your comment doesnt not adress what i typed you are just trying to argue because it upsets you.

wow! The drive and Vibe of the Kitchen is so energizing! Motivation & Passion combined is just pure MAGIC 🙌

The standard of quality and the team they have together is really amazing. I love seeing a well run restaurant on all levels. Clients must love that place.

As a Brit in Oz I am absolutely gobsmacked by your daring concept to beat the Yanks at their own game but your incredible efficiency, choice of the best cuts, and expertise won't be beaten when you can offer YORKSHIRE PUDDINGS AND GRAVY! No one else can beat THAT!

Man. The attention to detail is off the charts. I've worked in kitchens now for nearly 15 years and I've never seen or been a part of a steak testing. And then the triple cooked chips, AMAZING. Bravo. 👏👏

@samuelvelez7770

2 жыл бұрын

The only ones who tasted the steak were his chefs I didn’t see the prep cooks there

@JasonBlack66

2 жыл бұрын

"Kitchens" That's quite a Broad term. No offense. Maybe narrow it down a Tad aye? ;)

@brodemonz

2 жыл бұрын

@@JasonBlack66 kitchens: from fast food when I was 15 to fine dining in my late 20s and early 30s,cruise ships, hotels, greasy spoons... now into my 40s I advise new business owners by setting up food and drink menus by working with them on what they want. I said "kitchens" because I didn't want to type all this, but here we are. 🤷‍♂️😏

@netcomsaux

2 жыл бұрын

if we want to discuss details - i see a slice of a gmo grain fed farmed animal corpse, and "triple cooked chips" (what) made from gmo potatos disgusting + toxic nonsense

@David-by4mb

2 жыл бұрын

@@netcomsaux sad

Love the shout out for how good and sustainable UK farming is and those Yorkshire puddings done us proud!

@stevenmutumbu2860

2 жыл бұрын

I agree woth you 100%

7:30 this is definitely one of my favorite things to see as an employee in the restaurant biz.. an owner giving the reigns to the ones who run the stations and doesn't micro manage.. I love Ramsey and his style and I know a lot of it was made for TV drama and he's tough as nails but a great man all in all but I also adore the owners like this who trust their employees and doesn't micro manage their every move

@gregoryboatswain1605

Жыл бұрын

Gordon Ramsay has restaurants all over the world. There's no way he doesn't trust dozens of chefs on their own

Great to see Hawksmoor expand across the Atlantic, a great product and experience. One of my favourites in London.

You know, every time this guy starts to come off as slightly pretentious, he counters it by being totally down to earth and humble. Seems like a cool dude

@Gratn

2 жыл бұрын

agreed

What an incredible Chef. He has his team so dialed in and engaged. I have no doubt things can get heated and hectic at peak service time, but what a pro he is. The food looks delicious. Well done Chef.

@johncohle8331

2 жыл бұрын

He seems like a good dude.

Any time I think about how fun it would be to open a restaurant, I see something like this. It is so much work, I don't think I could maintain the dedication to it.

my favorite thing at Hawkmoor, at least in the UK is the grilled bone marrow, so delicious.

I LOVE A BOSS that doesn't mind getting in on the action, instead of being a big mouth that bosses people around! Plus I love his compliments to the staff! Team work at its finest!!

I can't remember watching a food video, and saying "Wow" every couple minutes. I love everything about this restaurant...from the people to the food and to the atmosphere. I checked out their website, menu and prices after I watched this. Very reasonable, given all the quality that you get! Fantastic!!

@tombryan1

Жыл бұрын

Dipping the meat balls in chocolate, then adding nuts to those ballsacks, and finally gilding them in gold leaf. I bet you would enjoy those in your mouth.

@alexandergarcia5929

Жыл бұрын

I was actually saying "where are the Mexicans?" Every couple minutes.. until they finally came out in the background.. they're the real mvp

@aerialjordan2683

Жыл бұрын

What would it take to get you there, so you can enjoy service?

This is an excellent Chef who gives praise to his team and really understands. He would be lovely to work for.

What an incredible chef and LEADER. His staff would go all out for him.

Total RESPECT to the staff and Chef…so much prep and work; like a performance every night.

The true amount of coordination, production and attention to detail in this environment is remarkable -- and to do it this well EVERY single day is fantastic. What a well oiled machine of perfection. Loved this view! Thanks

What a story of commitment to perfection! To consistently do this day in-day out, night in-night out, week after week, month after month, year after year...very impressive, I must say!

Mindblowing works and preparation that goes behind the scene of the service of the retaurant. Hats off to the team. Can’t imagine doing it on a daily basis.

@ajc5298

Жыл бұрын

interesting to know if they actually make money for all the hours they put in. how much x hour of work I mean?

I was a regular at the original Hawksmoor in Spitalfields, London...around 2010 I'd say...I'm amazed how far they have come but not surprised. Great place and fantastic wines.

@1815matt

2 жыл бұрын

My mate got married in Hawksmoor in Spitalfields! Best wedding I've ever been to. He also had part of his stag do there

@josesaucedo1073

2 жыл бұрын

wow thats such an amazing experience!

@tonydization

2 жыл бұрын

@@1815matt I bet it was. They do weddings too, who knew?

@hfactor6429

2 жыл бұрын

What did Paddy call the "bone in strip" that head chef said was his favorite? Also Paddy said favorite "of the three" was bone in strip But does that mean he Other of the Three likes better? I'm surprised ribeyes were never mentioned

@123Andersonev

2 жыл бұрын

@@hfactor6429 He said "strip on the bone" but in the UK we call it a wing rib, ribeyes are cut further forward.

The amount of work they put in each day to satisfy their guests is amazing. Much respect!

Awesome to watch your team and you manage everything so professionally and I love the charcoal grill! Amazing work!

@danozdirect528

Жыл бұрын

This is the sort of walker that makes me not to work in the hospitality industry…

@somerandomchannel382

Жыл бұрын

do you have vegan/vegetarian dishes too? :)

The "YES CHEF!!!" at the end of service sounds like a "Hai Sensei!" or "Yes Drill Sergeant!". An absolute, elegant beast of a restaurant!

Brillant Restaurant. Glad to see it’s being so well received in the US. They deserve it. The epitome of what a restaurant should be.

I just checked the menu an honestly for the amount of food they give the price is spot on. Nothing crazy at all definitely affordable for a celebration or special occasion dinner. Will definitely be checking this out

@TraumaER

2 жыл бұрын

How much for a regular steak and baked potato? I’m not paying more than $30.

@ronburgundysmustache6717

2 жыл бұрын

@@TraumaER there's a bunch if different cuts an sides u have to be more specific

@ronburgundysmustache6717

2 жыл бұрын

@@TraumaER i copied an pasted the entire menu OYSTERS (3) Natural12 Island Creek, MA Dressed14 scotch bonnet mignonette Bone marrow14 charcoal-roasted STARTERS Steelhead crudo20 citrus, ginger, chili Charcoal-roasted scallops26 white port & garlic Half Maine lobster30 garlic butter Steak tartare18 dry-aged rump, pickled shiitakes Old Spot pork belly22 vinegar slaw Elysian Fields lamb T-bones26 pickled onions & mint Roasted Bone marrow16 slow cooked onions Potted Beef & Bacon16 Yorkshires & onion gravy Bitter leaf salad16 Bluebird cheese, pecans, anchovy dressing Ash-baked beets18 pickled fennel, horseradish, hazelnuts Caesar salad16 Cantabrian anchovies CHARCOAL - GRILLED STEAKS All natural, pasture-reared beef, dry-aged and grilled over real charcoal. Rib-eye (14 oz)65 Filet (10 oz)55 Strip (14 oz)50 Rump (12 oz)28 Bone-in-rib chop4 per oz Porterhouse4.50 per oz T-bone4 per oz Chateaubriand5 per oz EXTRAS Roasted bone marrow15 Vermont smoked bacon10 Two fried eggs8 SAUCES Béarnaise, Peppercorn, Bone marrow gravy5 Anchovy hollandaise, Bluebird hollandaise6 MAINS East coast halibut40 porcini & bone marrow sauce Maine lobster60 roasted over charcoal Veal chop55 fried oysters, tartare sauce Cast-iron filet steak28 bone marrow skirlie Roasted heritage chicken35 traditional English trimmings Roasted celeriac & Maine farro22 mushrooms & Parmesan SIDES Triple cooked chips8 Beef fat fries8 Mash & gravy10 Butterball potatoes10 Macaroni & cheese10 Creamed spinach10 Spinach, lemon, garlic10 Brussels, bacon & chestnuts10 Atlas carrots, cider & mustard10 Boston lettuce & herb salad10 Caesar Salad10 Sourdough & cultured butter5 Please note this is a sample menu and subject to change.

@TraumaER

2 жыл бұрын

@@ronburgundysmustache6717 thanks! It’s higher than most places but not something way out of the range. It would be interesting if this place is still around a few years from now. A lot of overhead and relies a lot on hiring the right people. I mean how many years can that French fry maker really like doing his job daily before he just quits lol?

@TraumaER

2 жыл бұрын

@@ronburgundysmustache6717 Id probably get the filet with 1 side and a water and spend $80 for myself. I guess a good place for an anniversary date or something. Definitely not taking first dates here haha!

That yes chef at the end truly shows the staff commitment to the joint. Awesome team!

This is one of the best run kitchens I’ve ever seen. A true concert of perfection

Eater understood that restaurant content should be about the dishes and the people in charge of making or serving them. No hosts are necessary. Please don't ever change that.

Love seeing how a high-end restaurant kitchen works, was glued to this from start to finish. Everything looked so good. Great workflow they have.

Watched this video multiple times and finally learned how to replicate that Steak Tartare recipe at home...absolute heaven!

I love how from day 1 there is just one guy for the fries/chips. Even if you have just one job, you do it so well that it becomes perfect.

This was beautiful. Thank you for this one. He's a master of his craft and it was an honor.

Been to a hawksmoor in London and can say it’s one of the best steaks I’ve had

Wow Wow Wow. This is incredible and the amount of effort that goes into this. I am especially amazed how they get that beautiful crust on steaks with a grill!! Truly Spectacular!!!!!

I started my culinary career in a steakhouse. Learned a lot there and it served me well over the decades. Good food and the place to learn the skills to get ahead!

"The original flavor of a McDonald's fry" - Ah, I see you've finally found the Holy Grail. Haha, it is kinda funny to hear the head of a fine dining steakhouse say that sentence with pride. Awesome

@roblangada4516

2 жыл бұрын

No reason to be snooty about something that objectively tastes good.

@Andrea-ef9qm

2 жыл бұрын

@@roblangada4516 In the past mcdonalds fries were deep fried in tallow. That may be the reason

@bensumerau

2 жыл бұрын

@@Andrea-ef9qm you’re right

@fastbuckwu

2 жыл бұрын

A lof of chefs and cooks are the same. We can enjoy foie gras, truffles, sea urchin, and A5 Wagyu beef. We also love greasy burgers, chicken wings, fast food, etc. We just like food and we don't think we are too good for casual eats. We love it all!

@RfdMusicOfficial

2 жыл бұрын

the original mcdonalds fry his the mother of all fries, perfection!

I've eaten at Hawksmoore before.. It was great. Now I want to go again after watching this. So much respect for what goes on behind the scenes.

This is amazing, showed you how much work needed to put final product on table. Bravo.

Great breakdown tutorial on the various beef cuts. These guys truly know their stuff; and it shows....

If you are wealthy, fine dining is a cheap pleasure in their economy of scale. This is a restaurant I would enjoy. Thank you eater for showcasing another wonderful culinary experience.

@vmvm949

2 жыл бұрын

are you?

@thereissomecoolstuff

2 жыл бұрын

@@vmvm949 no but when you can spend $100 at olive garden or $300 here. Which do you think is a better bang for your $$$.

@knackerbags5994

2 жыл бұрын

You don't need to be wealthy How about saving up for 4 weeks. Put a little a side each week till you have enough

@thereissomecoolstuff

2 жыл бұрын

@@knackerbags5994 your absolutely right. It's economy of scale. If you make $200 an hour this is affordable. It's 2 hours of work. If you make $20 an hour it's 10 hours of work. It's all where you are in the food chain. It's obvious everyone is welcome. That's very important to me.

@johnnybravo5962

2 жыл бұрын

@@thereissomecoolstuff for me, this is a “special occasion” restaurant, not a daily eat. I would LOVE eating here on my birthday

Great job Chef! I'm a retired Chef here in Hawaii and I miss the camaraderie of a well trained kitchen crew! Aloha from Hawaii 😁🤙🏽

Wow! Unbelievable how everyone works so hard, coordinated, and very professional. No slack for this crew! Impressive.

This is an impressive operation, where the leader and team display an absolute fanaticism about quality. Makes me want to eat there!

This channel is KILLING it with quality content.

Great video. Absolutely love Hawksmoor here in UK. And it seems like the superb dining experience translates very well across the pond. Well done, guys!

Bernero is a really good boss. I hope he gets all the success he deserves.

the whole process is such a dedicated effort, each staff is highly skilled, and they sorted out each department so nicely, if you are paying premium for this place, you are getting equivalent value. id love to try their steaks someday

There's just something about the restaurant business that makes it such an enjoyable place to work. You "go to battle" against the dinner rush of people together day in and day out and have each other's backs through it all. This looks like a great team of people, which leads to great food and a great experience. Thanks for sharing

The passion this guy infact the team shows and give to this establishment is unrivalled !!!!!Wow truly inspirational plus my mouth is actually watering this place is special just like the food!!!All the very best from Scotland 👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

Watching videos like these really makes me appreciate restaurant workers like way more.

I love the passion here from everyone, so inspiring

What a tight, massive and well ran operation this is: No room for error, top end quality, whole team truly dedicated.. They know what they are doing and I would not be surprised if they were awarded a star.

Props to the Executive and every one working alongside him, 15 hour days in an often gruelling, thankless environment. Much Respect.

@rickbarlow2338

2 жыл бұрын

Very true

Really enjoyed this: great insight and respect for how a professional kitchen operates. Well done everybody.

Gotta respect his leadership style! As someone who’s been in management for 20 years I definitely always checked in with all my fellow employees set up the mood for the team listen and care.

Phenomenal video allowing us viewers a rare look at the demands and rigors of working at such a high level day in and day out. Sincere respect to the kitchen staff.

Nice to see them give rump it's due, it's popular here in New Zealand, and British chefs rate it, but it seems unknown in America. It's not as tender as the more popular American cuts, but has such incredible flavour.

Thank you for the exceptional care and passion in your work. You truly love what you are doing and it shows and with each person under your employment. Passion is paramount to achieve these end results. And having a well stocked reservation book is good for the local economy. Well done!

What a great guy. You can tell everyone respect him there. I just felt goosebumps watching this ep. Now I wanna go there when I land in NY

The amount of preparation that goes into the service, BEFORE the service even begins, is amazing!

It absolutely amazes me with the time and dedication put into a kitchen for a tables 1-2 hour dinner. Goes so unappreciated. Incredible video!

Wow, these were 20 fascinating minutes. I was hooked from the get-go and stayed watching until the last second, really great stuff!

I've been the executive chef in a steakhouse in NY in a past career... and this is an impressive operation.

@austinkutz3759

2 жыл бұрын

Impressive it may be, but they have 70 employees to 220 customers. They're either paying their employees almost nothing or charging their customers an absolutely massive amount of money or both

@WilliamPeterson-WLP

2 жыл бұрын

@@austinkutz3759 I peeked at their menu. it's expensive, but not out of line. Anyone who goes to Morton's or Ruth's Chris regularly could manage it. Honestly I'm surprised it isn't more expensive and it went on my short list to visit.

@larrybirdstrashtalk8272

2 жыл бұрын

@@austinkutz3759 this is a good point. They're probably doing 40-60k/night in sales, but 10-15k in salaries, and product cost eats into the rest along with overhead. Rent alone in that location must be wild. This is a major endeavor anf looks great.

@jonklein7130

2 жыл бұрын

What kind of money does it cost to start something like that

@TheHairyToad

2 жыл бұрын

@@jonklein7130 Upwards of $2m

What an outstanding group of dedicated and professional individuals. And also a prime example of a head chef that leads by example.

That "yes chef" at the end of the night never gets old..i love service

Dude...the attention to the fire in the grill....love that.

Love the video!! Beyond proud of Chef Matt and the team, they really have something special going on in Hawksmoor

I love how they care about sustainability and using the whole cow. And the focus on grass fed beef as opposed to corn fed. It’s great that they put this much attention to detail on the sides, pastry, etc. Have to eat here.

@Karma-qt4ji

2 жыл бұрын

@@roodood It's a start. I personally believe that we need to start showing respect to the animals we eat and using the entire carcass rather than just a portion of it, is a good start. Then moving to grass fed rather than corn fed implies (in the UK anyway) a more free range approach to farming. Shipping charcoal from another country is not idea, I agree, but right now, it is the lesser of two evils so I can live with it.

@WeHaveNoTalentSorry

2 жыл бұрын

You guys are easily fooled. They're just repurposing meat to lower their cost, not like throwing it away is hurting 'muh enviyermintz'. And grass-fed beef is usually cheaper than grainfed beef. I grew up on a black Angus cattle ranch raising grass-fed beef. If you have the acreage like we do, great! If not, grain-feeding is just as environment friendly and actually tastes better to most people. I personally prefer grass-fed and grain-finished. Don't be so easily enchanted by mental gymnastics.

@stuff4ben

2 жыл бұрын

@@WeHaveNoTalentSorry yep! I much prefer the taste of grain-fed steaks to grass-fed. I buy mine from WildFork and tried both types of ribeyes side by side, cooked identically. Me and my family prefer grain fed.

@WeHaveNoTalentSorry

2 жыл бұрын

@@roodood There is a more sustainable way, mining it here. But we have too many anti-progress treehugging bureaucrats throwing red tape at anything that produces energy and those Ecuadorean miners probably make 60 bucks a month so it's way cheaper.

@Steve_Entwistle

2 жыл бұрын

@@WeHaveNoTalentSorry "There is a more sustainable way, mining it here" Mining what ? Charcoal ? Charcoal isn't mined like coal, it is produced by heating wood, so no, you can't mine it, you have to chop down trees and then produce charcoal from the wood. Granted you could chop down trees in the USA and produce the charcoal there, if someone was inclined to do it and could produce the same quality product that Hawksmoor require.

That "Yes Chef!" at the end gets me pumped up every time

amazing to see how they orchestrate every detail.

I never knew how much work goes into getting our food to the table. It was very interesting seeing the behind the scenes action. Thank you.

These day in a life of a restaurant kinda videos are just so great to watch the amount of learning truly amazing.

Love the environment that they created for the team they made a happy place to go to work everyday. Very organized and very professional. Don’t mind spend $$$$ for the place like this.

People don’t realize how much background work goes into this and the teamwork to pull it off to make it success I’ve seen at a diner, a 55-year-old man screaming at a 16-year-old girl about his pancakes at Perkins tip waitress. My family has been in the service industry, give a type of the cap every now and then bust out another 20 bucks if service is phenomenal, and the food was phenomenal

this is an EXTREMELY well made video , the place looks awesome, I would 100% love to go , great job

That was fantastic, they tested their beef thoroughly, from start to finish, quality of the beef, picked by their own chef's, history from where it came from, taste test on everything before they serve it up. Man, that's one quality steak house.

That is what you call a true leader, getting the whole team involved and empowering them.

They put roasted beef bone marrow in raw oysters. I think my heart just about exploded with joy. And I can't stop smiling.

I love this series and every restaurant I’ve been introduced to from it. Can’t wait to try some Hawksmoor with the special lady next time we’re in town!