#OnThisDay 1993: Chef!, the kitchen-based sitcom starring Lenny Henry, first aired on BBC One. He spoke to Entertainment Express' Selina Scott about how the show was cooked up. | BBC Archive
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#OnThisDay 1993: Chef!, the kitchen-based sitcom starring Lenny Henry, first aired on BBC One. He spoke to Entertainment Express' Selina Scott about how the show was cooked up. | BBC Archive
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FacebookBBC Archive
There's Two Types Of Chefs In British Comedy 👨‍🍳😂
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Rob & Romesh: Restaurant Part 1 🍳🍽️🍴😁🤣😂 #robbeckett #romeshranganathan #chef #cheflife #hilarious #british #britishhumour #britishcomedy
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Rob & Romesh: Restaurant Part 1 🍳🍽️🍴😁🤣😂 #robbeckett #romeshranganathan #chef #cheflife #hilarious #british #britishhumour #britishcomedy
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Chef! TV Series (1993-1996), Watch Full Episodes of All Seasons Online
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EPISODE 2 of OUR BRAND NEW SERIES : BEHIND THE PASS ⚡ is now LIVE on our website! Head to the 🔗 in our bio to watch now! Behind the Pass is a brand-new bi-weekly video series from Great British Chefs. Every month over the course of two episodes, we’ll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices
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NEW SERIES: Fakeaway Friday 🥡 Your Friday nights just got an upgrade. Introducing Fakeaway Friday, our brand-new series with @freshlayfarmsgoldenyolker. We’re recreating iconic restaurant dishes and takeaway classics that we know you’re gonna love. From McDonalds to tonkotsu ramen, we’re ditching the delivery apps and teaching you to make your favourite guilty pleasures at home. Episodes dropping soon 👀 Find the recipes via the 🔗 in our bio. | Great British Chefs
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We’re kicking off Round 2 of the GBC X Lee Kum Kee Showdown! 🦪 We’re starting with @drewsnaith, who has served up a smoked beef cheek with oyster sauce bordelaise, cauliflower and beef fat palmier. An absolute triumph from start to finish, this involved yet rewarding beef cheek recipe is all about building layers and layers of intense flavour through reduction and long, slow cooking. The cheeks sit in a knockout sauce, enriched with bone marrow and given depth with @lkkeurope’s Oyster Sauce. 🤤
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Take a peek into Le Manior with Luke Selby 👀 BEHIND THE PASS with Luke Selby- Part 1⚡ is now LIVE on our website! Head to the 🔗 in our bio to watch now! We travel to Raymond Blanc’s legendary two-Michelin-starred restaurant Le Manoir Aux Quat’Saisons to meet executive chef Luke Selby. In this episode of Behind the Pass, Luke explains how, in honour of the restaurant’s forty year anniversary, he’s been working closely with chef Raymond to modernise and reinvent dishes that first were conceptual
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NEW SERIES : HOT PLATE 🔥 Rotisserie Chicken 🐔🍗 Welcome to our brand new series HOT PLATE where we highlight dishes that are trending on the London foodie scene right now. 🇬🇧🍴 We spent the morning with @jackcoghlan from @norbertslondon and they taught us everything we need to know about their famous rotisserie chicken! If you haven’t been already, get yourself down there - it is delicious! Tag someone in the comments who loves rotisserie chicken 💬 | Great British Chefs
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That’s a wrap on Rise & Dine! 🍳🥞 Our ultimate five-part breakfast series has taken your mornings from basic to brilliant, serving up fluffy pancakes, perfectly poached eggs, and endless brunch inspiration. Missed an episode? Don’t worry, you can catch up anytime by scrolling back through our feed! Are you still looking for more breakfast inspiration? Head to our website for access to 100s of delicious recipes! Did you know you can become a Great British Chefs Member? Cook Like a Chef for Just
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Welcome back to the GBC X Lee Kum Kee Showdown! 🎉 We hope you’ve enjoyed the battle of @lkkeurope’s sticky, sweet, umami-rich Char Siu Sauce, and now it’s time to vote for your favourite dish in the comments! Two incredible chefs have cooked with this iconic ingredient. Who will take the crown? Was your favourite team blue 🔵@chefandrewclarke’s dry-aged monkfish? Or team red 🔴@tomanglesea’s ham, egg and chips? Who deserves the taste of victory? 🍽️ Drop YOUR vote in the comments below by comme
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Introducing our New #ToastHospitalityChampions Series, where we’ll be showcasing the stories behind the industry’s most exciting restaurants, and we’re starting with a standout, Michelin star-winning @anglothai 🏆 Chef-founder John Chantarasak @englishhippy has spent 10 years building a dining experience that’s always moving, with seasonal menus shaped by Thai culture, British produce, and real-time guest feedback. With diners who’ve eaten there almost every month for ten years, AngloThai have e
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Stacked Ep.4 : Argentine-style choripán steak sandwich with avocado crema Welcome back to our sandwich series, Stacked! Ribeye and crispy chorizo are stacked inside crusty rolls with vibrant chimichurri and a silky avocado crema. Served alongside a charred corn and courgette salad with lime and coriander, it’s a punchy, satisfying dish perfect for summer barbecues or an indulgent weekend. Find the full recipe from the 🔗 in our bio | Great British Chefs
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Welcome to Knead to Know 🍞✨ the nine-part bread series you never knew you kneaded (pun fully intended) Tag your fellow bread obsessed friends in the comments because February is about to get deliciously doughy! 🙌 We’ve got some truly OUTRAGEOUS recipes coming your way on Great British Chefs, including Bloody Mary focaccia, CARBONARA BABKA (yes, really), and oozy taleggio flatbreads, just to name a few! 😍 Keep your eyes peeled this month, because whether you’re a seasoned pro or just dusting o
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This week we’re delighted to be shining a spotlight on the brilliant Sam Yorke of @heron.scot Hailing from Rochdale in Greater Manchester, Yorke’s humble beginnings in the industry saw him work as a KP in a local tapas restaurant, before eventually joining the ranks at Edinburgh’s famed Castle Terrace. His exceptional food is currently on show at Heron, his @michelinguide starred restaurant in Leith. 🤩 From cookery schools to stages, you can now read all about Sam Yorke’s inspirational career a
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BEHIND THE PASS with Ramael Scully : Part 1 ⚡ is now LIVE on our website! Head to the 🔗 in our bio to watch now! Visionary chef and fermentation guru Ramael Scully gives us a tour of his underground fermentation ‘playground’ in this episode of Behind the Pass. Scully chats through the process of making garums, before showing us one of his more recent projects - a cheese rind garum – which he then uses to elevate a simple potato dish to the next level! Behind the Pass is a brand-new bi-weekly vi
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