Browser Not Supported
Sorry, we do not support video playback on your browser. Please use one of the following browsers:
From initially landing a client, through to shooting and editing your images, this masterclass from professional food and lifestyle photographer, Emma Pharaoh, teaches you all the key aspects of food photography for brands. Emma uses her real-life client, Donut Time, to show us how she produces the best images possible for their brand.
Pizza master, chef Ricardo Arias Regaldo, will teach you everything you need to know to create authentic Italian pizzas. Learn how to make, stretch and prepare your dough using traditional methods and then top them with delicious flavour combinations.
Heavily influenced by her upbringing in Saudi Arabia and Pakistan, chef Madeeha Qureshi brings us four of her favourite recipes that spark her fondest family memories.
In this masterclass on the Fundamentals of Indian Cooking, Chef Arbinder Singh Dugal teaches very basic but truly scrumptious dishes from the heart of Punjab. “Indian spices can find a place in any modern-day cuisine. It is just a matter of opening your mind, soul and palate on how to use these spices in world cuisines with modern techniques.”
In this exclusive series, author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen, this time introducing us to her with her very own product, ‘Carosesa’. Carosesa is a combination of premium pure carob and tahini, which will bring out the best in both your everyday dishes and more adventurous baking. Carob has long been used by Mediterranean cultures in sweets, drinks, and even folk remedies, and with half her family hailing from Cyprus, Yasemen has often visited the island and enjoyed local carob molasses with tahini dunked in toasted village bread for a naturally energising snack. She quickly realised not only is it perfect to spread on bread but also in porridge, cakes, alongside cheese, to spruce up sauces and a winner in a smoothie to get her daily vitamin fix. Back home, in England, perusing shops, she was disappointed that so many jars contain so many ingredients…so unnecessary! Then it all made sense - she’d make her own two-ingredient, nutritious and importantly delicious product for you to enjoy and Carosesa was born.
Inspired by his Asian travels, Chef Simon Braz brings you three distinctly Japanese dishes. Firstly, a Seared Tuna Bowl with Pickled Vegetables & Wasabi Mayonnaise, which is his take on a traditional Poke bowl. Secondly, Okonomiyaki - an extremely popular Japanese street food from Osaka. Lastly, Teriyaki Chicken Burgers with Asian slaw, an American style burger using Japanese ingredients that really turns this burger into something special.
Come and discover how easy it is to make authentic and delicious Thai food at home. Learn to make some gorgeous Thai street food without a fuss to create the delicate balance of flavours that makes Thai cooking unique.
Aiming to use only the finest artisans & local producers where possible, chef Daniel Britten creates stunning British-inspired recipes with global twists to make dishes you won't forget.
Dreaming of becoming a food Instagram influencer? Learn all the top tips in this three episode masterclass from North-East based influencer, Laura Middleton. Laura will talk you through everything from the basics of creating your page, to finding your niche, and then hands-on demonstrations of creating engaging and inspiring content to grow your following.
Chef Aman will take you through three distinctly Japanese inspired dishes often found in Izakayas or Yakitori-ya’s all over Japan. The first dish being a soboro don, which is a ground chicken rice bowl topped with egg yolk over rice. The second is Oyako don, which translates to mother and child rice bowl, is a comforting dish of soft cooked eggs in chicken and dashi broth over rice. Then finally Hokkaido Style Grilled Scallop, where the scallop is cooked in its shell with a rich shoyu butter.
Your children will learn how to cook (from scratch!) tasty and balanced meals with Flo, the founder of Kids En Cuisine and the author of Cook with Flo. The classes are designed for their little fingers from how to hold a knife properly when they cook, to taste their final dishes. A lot of fun and a unique way of teaching will make your children happy in your kitchen.
One-pot cooking cuts down on washing up, requires minimal kitchen space and tends not to be overly complicated. What's not to love about that? Alan celebrates throwing ingredients into a single dish and letting the oven do the work. Alan Rosenthal offers amazing new ways to elevate classics, as well as revealing new sure-to-be favourites.
Esme Todd is an entertainment and children’s presenter originally from Bristol. Over the years she has worked with many large brands and household names such as the BBC, Vodafone, The Entertainer and Vue Cinemas. As a pescatarian, Esme loves trying out new veggie foods and dishes and making different vegetable focused meals.
Macknade believes that meat is not a commodity for thoughtless everyday eating, but that it should be special, something to be enjoyed & truly savoured. Macknade certainly knows to achieve this. All of their meat has to come from well-cared-for animals and thoughtful farming & husbandry. Simon, The Head Butcher, has many years of experience as a Butcher & Chef and cuts meat as it should be. This series follows Simon as he breaks down and butchers an amazing range of animals from chicken to pig and even game.
Louise Leftwich is a celebrity agent for some of the biggest chefs in the game. An expert in her field, she knows everything there is to know about the business. In this series, she is going to let you into a few industry insights.
"Today we find ourselves in South Wales with the CEO of Brew London, Chris Bayliss. Chris takes a trip to the innovative Tiny Rebel headquarters. Here we meet the owners, Gazz and Brad, the founders of this head turning craft beer company who are doing things their way and standing out because of it. We learn where it all began - from a small garage all the way up to now, and the level of production they are at. From there, Chris is taken through the brewing warehouse and shown how their fine beer is made and produced. After a fun-filled and informative journey through the company, Chris finally gets to sit down and sample some of the craft beers themselves, which are perfectly matched to some delights from the kitchen they have on site. By the end of this series, you’ll be up to speed with everything craft beer and more! "
Follow Matt and Chris as we delve into the world of charcoal production and the unique process behind this innovative new way of creating the product.
Taste the delicious wonder of Malaysian home cooking with your Malaysian boy, Will. Let him share with you how to make some of the tastiest Malaysian dishes you can recreate perfectly from home. Be prepared to be hungry, as the dishes he shares will definitely make your mouth water and wanting a taste of it.
Marni launched www.thaifoodmadeeasy.com in late 2017. Her background in Marketing started when she graduated in Thailand and worked for some big companies i.e. Toyota, Samsung, Pantene, and Sony etc. Marni decided to travel the world and worked in Food industry. She worked to Miami, Caribbean, and Asia pacific. After concentrated to being a mum. Marni now decided to turn her passion of food into “a small business that does well” Marni proudly serve the customers through her collaboration, resources, recipes, blogs and grow their brands. She uses social media as a way to connect her followers with brands, products and services they should trust and align with.
Taste of India
Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002. Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking. Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.
YBFs nominee Mark joined the Carousel team with a smile on his face in 2017 following a successful stint at Bethnal Green’s Typing Room. Prior to that Mark had been the right-hand man to James Knappett at two-Michelin Star Kitchen Table, where he’d moved after rising through the ranks at The Dorchester. Born and raised in the West Country, Mark is a vocal champion of local, seasonal and sustainable produce, partnering with Food Chain’s #feastfairly campaign to breathe new life into products and ingredients that are typically classified as ‘waste’. Mark is a passionate believer that these unloved ingredients often have more flavour and can be as tender and “soigné” as their more fashionable equivalents when placed in the right hands. Expect a sustainable approach, married with razor-sharp technique and that all-important desire to put a smile on his diners’ faces.
The search for a global butchery superstar starts here ! Parson’s Nose and Planet Eat have joined forces to launch a unique national competition to find the next UK Butchery Ambassador. We want to get more women into the fascinating industry of butchery. So, to enter, you need to be female and under 30 years old. You don’t need any previous experience, but you need to have passion and enthusiasm and a real obsession with getting more women into butchery. The prize for the winner is out of this world ! · There is a £2,500 cash prize · There is a FULL time apprentice job with London’s No. 1 butcher; Parson’s Nose · Planet Eat will make a TV series on you which will be broadcast on over 50 channels globally · You will become a UK Butchery Ambassador, touring events and schools to motivate and inspire females to enter the world of butchery as well as a whole lot more. To enter, there will be 2 stages to the competition. Stage 1 You need to do is to send in a 2 minute video of yourself explaining; 1. Why you want to get into butchery ? 2. How you think you will feel being able to motivate and inspire females to enter the world of butchery ? 3. Why do you think you should win this competition ? The video can be recorded on your mobile phone and all entries should be sent to email@example.com, with the subject Butchery Ambassador Competition. All entries should be received by September 15, 2021. Stage 2 The successful applicants from Stage 1 will be invited to London to go through some basic training on butchery and how to talk to a TV camera. The judges for the competition are: Tony Hindhaugh, Director at Planet Eat TV, a dedicated global food TV channel. Atul Kochhar, Celebrity chef and Michelin Star restaurateur. Jessica Wragg. Female butchery superstar The winner will be announced on October 31, 2021.
This masterclass is the perfect introduction to the world of artisan butchery. Each episode will give you an insight into how you can take cuts of meat you know and love and transform them into new and exciting creations for your meal times and dinner parties.
Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman and discovers the secret delights of the Honey Mountains. Enjoy discovering new regions and cuisines in this original series.
Beder UK is a charity that aims to softly raise awareness about mental health and suicide prevention. Their initiative From Beder’s Kitchen is a cookbook that aims to shed light on these issues specifically within the hospitality industry, as well as encouraging a dialogue around these difficult but essential topics. From Beder’s Cookbook features contributions from chefs and foodies from around the world. In this series, some of these incredible chefs get together to cook and speak about why they got involved with the project. In each episode they have some very open and honest conversations around their own mental health and the importance of acknowledging this within the hospitality industry. As Beder UK founder Razzak Mirjan says, opening up gives others the strength to do so too.
After 22 years, Anita Kerai is making her Return to Kenya. Things are a bit different to the last time she was here - watch as she traverses a country famous for it's colourful tribal cultures, its bustling metropolis and its stunning savanna views as she cooks up a storm.
Chef Francesco Mattana is from the beautiful island of Sardinia, in Southern Italy. In this masterclass, Francesco takes us on An Italian Journey, creating dishes from provinces throughout Italy, from the luscious Sardinia to the ancient walls of Rome.
In this 8 part masterclass, The Vegan Pixie shares with us some of her top vegan recipes to make plant-based eating that much easier. These fool proof recipes are perfect for those even without a great deal of cooking expertise.
Rohit Ghai is one of London’s top Indian chefs. Known for having been awarded the fastest ever Michelin star for his work at Jamavar, Chef Rohit is now Chef Patron of a brand new venture, Kutir restaurant in Chelsea, London. In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen. From the classic fan favourite Chicken Tikka Masala, to Rogan Josh and Ghati Masala Prawns, these dishes are indicative of the diversity and richness of Indian cuisine.
Yasemen Kaner-White is a food and travel journalist, and author of the biggest book on lemons - Lemon Compendium! Having collected lemon recipes from around the world on her travels, and inspired by time spent in her "other home", Cyprus, Yasemen decided to put these together and create the Lemon Compendium. In this series Yasemen returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium. Easy, and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability.
Cocktail making is widely considered to be an art, but not many take this concept to the same level as The Lab Guys at London’s acclaimed Farzi Café. In this masterclass, professional bartenders and mixologists, Din and Enji, will teach you how to make 4 classic cocktails, and 1 Farzi special. You will learn all the ingredient combinations and techniques needed to create a perfectly balanced drink to enjoy by yourself, or serve to guests. Step inside The Lab and get started today.
In this masterclass, butcher Etana Diaz will be showing you how to break down a whole lamb. She will take you through the basic primal cuts and different ways they can be retailed. From a boneless butterflied lamb leg to Barnsley Chops and everything in between, this series offers an informative, and interesting, introduction to the process of butchering a lamb. This exclusive episode also offers an insight to Etana's own journey as a butcher in the industry.
James Whetlor is the ‘Goat Man’, founder of Cabrito. Born out of a desire to end the waste in the UK dairy industry, as well as to provide a fresh, delicious and sustainable meat source, Cabrito has been supplying restaurants and butchers with high quality goat meat for over 8 years. In this series we get to know James and the origins of Cabrito as well as taking a trip to one of their suppliers to find out more about the farms origins, the benefits of goat, and sustainable farming processes. Along the way we discover some delicious recipes from James’s recently released book, Goat: Cooking and Eating. This series is for anyone with an interest in sustainable farming and those looking for a healthy and alternative meat variety.
Discover the beauty of nostalgic American Home Cooking at its best with Chef Jess, as she takes you through 5 dishes that she grew up eating. With lots of experience teaching others to cook, Chef Jess is the perfect instructor to teach you how to make these classic American home cooking recipes. From BBQ Brisket to Apple Pie, these are the perfect comfort, homestyle recipes for you to try.
Arbinder Singh Dugal is an Indian chef specialising in French cooking techniques. Having trained in both cooking traditions he now combines Indian flavors and spices with the techniques of classical French cooking to bring modern, innovative dishes to the table. In this masterclass, Chef Arbinder will show you how to make two original, vibrant dishes: Fermented Lentil Doughnuts and a Sambhar Risotto. With step by step instructions, as well as insights into his journey as a chef and the influence on his cooking style, this online cooking masterclass with Chef Arbinder is a must watch for any lover of Indian spices and creative cooking.
Do you want to be a food and travel writer but just don't know where to be begin? In this masterclass, journalist, author and broadcaster Yasemen Kaner-White will teach you step by step how to become an expert food and travel writer. Using her years of experience she will give you top tips on building your skills, finding your niche, networking, pitching and putting it all into practice.
Craig Secker believes Hangovers Deserve Better. If you have put the effort into the night before, then you are duty bound to put the effort into breakfast the next morning. These recipes from Craig are carefully crafted to get you well on your way to recovery. Bringing you the basics, with a couple of twists, this is the essential masterclass for hangover cooking.
Chef Zola Nene is one of South Africa's favourite food personalities. Author of award-winning cookbooks 'Simply Delicious' and 'Simply Zola', Zola is passionate about, and is an expert on traditional South African cuisine. In this masterclass Zola shares some of her favourite, authentic South African meals. Expect delicious, comfort food that is good for the soul.
Established in 2017 in the heart of Verbier, Mountain Thyme Cookery School is a place where they believe great food doesn’t have to be complicated; and with a little guidance and a sprinkling of inspiration, anyone can cook delicious food that everyone wants to eat. With Chef Cat Sheppard to guide you, you will learn to create wonderful cakes, muffins, pavlovas and more from Mountain Thyme's original recipes.
Silwood School of Cookery is South Africa’s most acclaimed cookery school– the first step on the culinary journey of many. In this masterclass they are sharing their combined knowledge and expertise on everything from making crème pâtissières to how to make Velouté sauce!
The International Centre for Culinary Arts (ICCA) Dubai is a world-class culinary training centre, delivering programs accredited by the internationally recognised City & Guilds in London. In this masterclass, teaching chefs Edward Clegg, Vrushali Jadhav and Maia Tsakanova will be demonstrating how to make dishes from the ICCA's Professional Diplomas in Cookery and Patisserie. Sharing their professional knowledge and fine dining recipes, this masterclass is perfect for passionate cooks looking to improve their repertoire.
Sam’s Riverside by Sam Harrison is a restaurant situated in West London, with a perfect view of the Hammersmith Bridge and a focus on high quality, fresh and seasonal food and a warm and buzzy atmosphere. Having launched in November 2019, they had barely been open 5 months when COVID-19 brought trading to a halt, and Sam’s had to think outside the box. This feature dives into the origins of Sam’s Riverside, their journey through lockdown and it’s impact on the business, as well as taking a look at their successful reopening. Sam believes that the challenges have only made them a stronger team and business. Find out how and why they have come out the other side with a positive outlook for the future in this exclusive episode.
Jane Sarchet is a farmers daughter, food writer and founder of The Hedgecombers, a platform where she shares her idyllic life in Cornwall with her staggering online community of over 170,000. Join Jane in her beloved Myrtle (her VW Campervan!), as she cooks up a storm in a pot- with her One Pot Campervan Recipes. These recipes are simple, easy and super quick to come together, especially with Jane's tricks she's learned from years of camping.
Manna From Devon is a cooking school based in South Devon. Surrounded by the beautiful coastal scenery, Manna From Devon has been teaching people how to cook with wood-fired ovens since their establishment in 2008. In this masterclass David Jones, chef and co-founder of Manna From Devon will teach you the basic techniques of wood-fired oven cooking including roasting, grilling, baking and smoking. This masterclass will teach you how to prepare and manage the temperature of your oven and take you through a number of delicious recipes. Whether you’ve just bought an oven, or looking into learning wood-fired oven cooking, this original masterclass provides everything you need to know to produce delicious and flavorful food with this simple and traditional cooking method.
Food photography has to make the food look fantastic as well as evoke feelings and tell stories using only the sense of sight. Food brands and creators have learnt to use food stories to connect with their audiences and photography is a big part of this. In this Masterclass, Sony Europe Imaging Ambassador, Kate Kirkman shares her food photography secrets on all of the important aspects of food photography including lighting tips, angle of view, composition and food staging and styling.
Welcome to Macknade. Macknade is a family business reaching back 6 generations, over 170 years! Starting out as a farm and slowly moving into a more retail focused approach, Macknade supplies only the best quality produce and products on the market. However, Macknade is more than just a food hall. With a focus on community, harmony and sustainability the business aims to operate in a manner that benefits everyone. In this feature 6th generation leader to have played a role in Macknade’s journey, Stefano Cuomo, speaks about the business’s mission, and plans for the future. We’re also introduced to some of the staff and find out what makes Macknade work. Macknade offers an example of what supply chains, consumption and retail could, and should look like now and in future, and this show is a welcome insight into that.
Watch the magic of Cornwall unfold through the lens of Jane Sarchet as we are treated to a gastronomic adventure. As Jane delves in to the topic of sustainable farming practices, we are confronted with our own choices about the produce we buy. Only on Planet Eat.
The Smokin’ Elk is a fire cooking fanatic. Wanting to test his outdoor cooking skills, he set a challenge to cook one dish from every country in the world over fire. In this masterclass, The Smokin’ Elk will show you how to make 6 dishes from this challenge. This is your first step to becoming an international fire cooking expert. From Shakshuka to Pad Kra Pao - you won’t believe what you can create with your BBQ.
Italian film-maker Federico Fellini famously said that “Life is a combination of magic and pasta” and this sums up Chef Isabella Franco's attitude towards food perfectly! Eating for pleasure, never calorie-counting and enjoying life to the full. If you're after hearty and authentic Italian food, then this is the series for you.
Marcus Bawdon is the founder of CountryWoodSmoke, a website and channel dedicated to showing you how to BBQ better and how to cook outdoors. In this online masterclass series Marcus will demonstrate how to set up your fire and grill, discuss the different forms of charcoal as well as take you through some of his favourite recipes for cooking outdoors. This series is a must for anyone passionate about BBQ, rustic homestyle cooking, being outdoors and entertaining friends.
The United States of America is a melting pot, rich with cultures, people and geography, all of which has a huge influence on American food and cuisine. In this masterclass, Inspired American Cooking, Chef LC draws on these inspirations of history and culture to bring you 10 classic American dishes. This is more than just a masterclass on how to cook American food, it is also a celebration of food, its origins, storytelling abilities, and the way it nourishes body and mind.
PickyWops, a modern Italian concept, is the brain child of Cristiano Vitelli and Andrea Moro. They refer to themselves as business brothers, approaching all aspects of the business together. In this series we follow The Story of PickyWops and find out how they came to be London's go-to vegan pizza place. Exploring how a business can be both authentic and alternative, whilst holding onto their values and championing sustainability, this series is a must for anyone looking to start their own restaurant, or just for any pizza lover wanting to find out more about what goes in to getting a concept off the ground and keeping customers happy.
Follow Jane Sarchet, (aka The Hedgecomber) as she shares her Quarantine Diaries with us. Wishing to share some light hearted relief and escapism with you during the UK's lockdown (where better to escape to than a Cornish farm), Jane keeps busy doing everything from feeding the chickens, to foraging for fresh produce, mending fences and trying new recipes.
In this masterclass Master Baker Kevan Roberts (of Bread Ahead Bakery in Borough Market), will take you through all the vital processes involved in baking the perfect sourdough loaf. Learn how to make a sourdough starter, discover the best proofing tips, baking and scoring techniques, as well as why fermentation is the key to producing a healthier bread option. This masterclass contains everything you need to know about baking sourdough!
Watch Fridgeraiders Chef Dimo and Alice as they literally raid the fridge to make their easy, delicious recipes! Using all the jars and ingredients left over in your fridge to produce creative recipes such as 'Best Leftover Sandwich Ever' and 'Brunch of the Gods', this duo aim to minimise waste and provide mouth watering meals for any occassion. There are no rules here!
Planet Eat has teamed up with Marcus Bawdon to bring you a number of episodes of CountryWoodSmoke in a mini-series where you can learn all there is to know about cooking outdoors! Marcus is the founder of CountryWoodSmoke and UK BBQ Mag and he is passionate about teaching people to cook exciting food outdoors, “whatever the weather”! From learning how to make brisket, rump steak, and even chocolate brownies on an outdoor fire you’re bound to come away more knowledgeable on the art of the BBQ by the end of this.
In this masterclass Chef Susie Mandleberg, of St Clements Café in Parsons Green, shows you how to make simple and delicious side dishes perfect for dinner parties, or any other occasion. Chef Susie specialises in simple rustic food with bold flavours and these are her favourite recipes for entertaining that are guaranteed to keep your guests coming back for more.
In this masterclass, Butcher Mat will be showcasing a range of different butchery techniques, both modern and traditional, along with an array of different cuts and products. From simply butchering and portioning a chicken and preparing a rack of lamb to explaining more intermediate skills of how to work with Ox Cheeks & Ox Tongues! This masterclass is perfect for anyone looking to try their hand at butchery for the first time and pick up some useful, expert information on the different cuts of meat.
Anita Kerai is The Asian Vegetarian. A third generation Kenyan-Indian, Anita Kerai brings that cultural fusion to her cooking. Passionate about vegan and vegetarian cooking, Anita's dishes range from Ethiopian curry to Kenyan okra. This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week!
Take your food blogging photography to the next level with this masterclass from blogger turned professional photographer, Koray Firat. From essential equipment to mindful adjustments, finding your style to editing wizardry, discover how to get the very best out of your food photography.
As the Egyptians say, ‘The smell of baking in the house brings all the blessings along.’ Join Chef Sandra Makary in her series, Middle Eastern Adventures, where she makes traditional, authentic dishes from Lebanon, to Persia, to ancient Arab desserts such as Ma'amoul.
Butcher Farrell has learnt his trade working around the world, picking up tricks and techniques from some world class chefs and butchers. In this masterclass, you can expect to learn how to really get the bang for your buck by putting the term 'nose to tail' to use.
Chef Kerry Kilpin is at the helm of bistro-style tapas restaurant Bistro Sixteen82 in Cape Town, South Africa. She describes her food as “contemporary classics with a twist”, bursting with seasonal flavours. In this series you can expect see how these deliciously fresh dishes with an Asian influence come together on the plate for a classic Bistro Sixteen82 meal.
The Test Kitchen, by Chef Luke Dale Roberts, is an internationally acclaimed restaurant based in Cape Town, South Africa. Open since 2010, the restaurant is widely known for experimental flavours and continuously pushing boundaries, as Luke says, “What we do at The Test Kitchen is always a bit different. That is our constant.” In this exclusive series on The Test Kitchen, Chef Luke Dale Roberts takes us through three recipes. We start with a Thai Inspired Lobster Salad, moving on to Bibimbap, a traditional Korean dish, and finally an intricate Autumn dessert.
Join Chef Kelly Stretton's Ultimate Supper Club! In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With dishes like her Boozy Beef Brisket and Thai curry, there's something for every guest!
Renato Correia and Helene Vaerlien started their coffee company with the solid determination to bring a high quality, varied taste experience to the Cape Town coffee scene, inspired by Nordic principles of roasting. In their masterclass, they explore Espresso Lab, it's history, ethics and of course, coffee.
Chef Ash Heeger co-owns Riverine Rabbit with her sister, Mandy van Der Berg. A family owned restaurant, they strive to promote and encourage the sustainable use of our natural resources, and wherever possible ingredients are locally sourced, freshly caught and foraged. Their principled ethics shine through in this series, where they share some of their best dishes.
Captain for Team England, Simon Taylor is a champion in the world of Butchery. Simon has worked in traditional butcher shops since he was thirteen- that’s 25 years behind the block. In this Masterclass, you can expect ‘Traditional butchery with modern twists’.
In her second series, Chef Erin MacDonald shares ten of her top recipes, which true to Chef Erin's personal cooking style, are flavoursome and with plenty of kick! From Hungarian goulash to eggplant parmigiana and even BBQ steak roll ups, there's no restricting Chef Erin, who is classically trained in French culinary techniques but is as innovative as they come.
Salsify offers fine dining without the snobbery. In this masterclass series, Head Chef Ryan Cole shares five of Salsify's dishes, from Amasi cured leeks to a Springbok loin. Chef Ryan has a passion for foraging, micro-seasons and for utilising ingredients in ways that bring their best to the fore, and these ethics shine in this series.
In this Food and Fitness series, personal trainer Amy Jo and Chef Kelly Stretton team up to provide you with nutritious, healthy and delicious meals that put nourishing your mind and bodies first! With their combined knowledge, they've created the best recipes for your body and soul. Regardless of whether or not you're a total gym junkie or somebody who would rather watch Netflix, Chef Kelly and Amy will have something for you.
The Shortmarket Club in Cape Town, South Africa is a restaurant with an luxe old-world feel. Many of the dishes are modern interpretations of classics. In this series head chef Wesley Randles demonstrates 5 dishes from The Shortmarket Club menu.
Professional photographer Giulia Verdinelli is here to show you how to follow your dreams of becoming a food photographer. Having photographed for National Geographic, Lidl, Tesco and Franco Manca (to name a few), she's full of industry expertise and knowledge. In this online photography masterclass specialising in photographing food Giulia will cover everything from lighting to composition in this informative series.
Simon Davies has been a television presenter for over 30 years. He has presented BAFTA winning kid's series for the BBC, presented for SKY and hosted award-winning programmes. Davies is a master at his trade, and who better to teach you to be a food presenter for a young audience? Learn how to capture attention and keep an audience in this exclusive masterclass.
Family Chef Andrea Justova has worked for years as a private, personal chef. In this Masterclass she takes some of her favourite recipes her Grandma used to make, and recreates them to make them healthier and even more appealing to children. If you're looking for meals to cook for younger people, family Chef Andrea Justova is here to help!
The Pot Luck Club, dubbed the coolest place to be in Cape Town, is a restaurant that puts innovative cuisine first. In this exclusive episode we see Head Chef Jason Cosmos create five of their most popular dishes from their tapas inspired menu, making this exclusive episode a must see.
Growing up on a farm in the West of Ireland, Chef Kerri McGuinness is Irish through and through. In this series, The Complete Egg, Chef Kerri creates some egg-cellent recipes! Crack the secret to making the perfect pancake, dippy eggs and more in this series.
Join experienced Butcher Duncan Baker in this Butchery Masterclass. If you've ever been curious about where our food comes from, then this is the series for you, as Butcher Duncan delves in to the different types of meat and cuts available at your local butcher shop and skilfully takes us through the butchering process.
In this masterclass series, travel and food journalist Judy Cogan uses her years of experience as a food writer to teach you how to write a review for a restaurant. She will explain how best to set up the review, ways to research the restaurant and interview chefs, as well as share tips on building your checklist ahead of visiting the restaurant, writing the piece and getting it published. If you've been wondering how you can become a food writer, it's all here.
Join Chef Jack Deane as he travels the world (food wise at least!) in his Around the World in 80 Minutes series. Here he takes us on a bite-sized tour and showcases the best recipes from the best places! With Chef Jack you will travel to Greece, Italy and more on a gastronomic adventure.
We’re all looking for that dream job and when you find the one you want, it’s important to make yourself stand out from the crowd. In this masterclass on how to write a stand out CV, Jacqui Sterry the founder of Mise en Place, an independently owned catering and hospitality recruitment agency, shares her 7 top tips on how to make your CV really stand out. Jacqui helps people in the hospitality industry find their dream roles in a business that fits. She will run through how to write your CV from top to bottom, what achievements and accolades to include, how to write a cover letter and gives an example of a great supporting letter. These top tips will help you create a CV that puts you ahead of the rest and brings you one step closer to achieving your career goals.
Ian Woodley is the Finance Guy - who also happens to be a huge foodie. As the founder of the Finance Kitchen, Woodley has made a business recognising and helping London's food entrepreneurs. There is no one better than Ian Woodley to help you Realise Your Restaurant Dream. Join him in this masterclass as he shares his advice, tips and tricks and experience on how to get in to the industry.
Rachel Muse is a performance chef, meaning she specialises in creating nutrient and energy packed meals to help athletes preform their best! With over 20 years experience of cooking for UHNW and HNW clients in their own homes, and considerable experience cooking for elite athletes, Rachel is one of the best performance chefs around. In this masterclass she will teach you some of her winning recipes and what makes them great for athletes.
Join Chef Chris Hill in this 'Made in America' masterclass. Featuring quintessential and classically American dishes such as a Californian Burger and Steak Au Poivre, this masterclass will teach you how to cook American food like a professional.
Nutritionist Sarah Green's enduring passion is to help you to feel better through food, which is exactly what she does in her Masterclass, 'Food Nutrition'. Her recipes are packed full of vitamins and nutrients. In her words we should all try to 'eat a rainbow' every day and her recipes help you do just that! If you're looking to improve your health, or looking for some new healthy recipe inspiration, you can't miss this original series.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape. His onsite butchery is, however, the only one processing the beef that is produced on his farm. In this masterclass, Farmer Angus' resident Butcher's Spencer and Wilkus take us through some of the cuts that Farmer Angus produces, from the popular South African snack Biltong to the classic topside steak.
Chef Toya Erving takes us inside her Stockholm flat (Swedish Prince Carl-Phillip and Princess Sofia's previous address) and begins A Very Swedish Affair...with us that is, making delicious seafood meals. If you're a fan of a surf and turf, you'll be more than a fan of Chef Toya. Only on Planet Eat.
In this series of masterclasses, chef and media expert Tony Hindhaugh teaches you the skills needed to effectively communicate and demonstrate food to a camera or a live audience. In this series of online tutorials on presenting food you will learn about how to engage your audience, the gear you need, how to use the autocue, how to structure your demonstration and more useful expert tips and tricks for presenting food and entertaining.
Chef Toya Erving is back with another series on the best of Swedish cooking, in A Very Swedish Affair II, to share with us her favorite, authentic Swedish dishes. From Swedish Meatballs to a potato rosti, in this masterclass you will learn to make 5 traditional Swedish recipes.
Tristan Rutherford is a five-times award-winning journalist who contributes to The Times and The Daily Telegraph. A travel and food journalist, his Masterclass is built on sharing how best for you to become a food writer, sharing his vast experience and industry knowledge. Full of knowledge, witticisms and anecdotes, Tristan Rutherford is entertaining from start to finish in his series.
In this Masterclass series, Chef and TedX talker Chris Hill talks us through 'Branding the Chef.' From USP's to utilising your social media and providing your customers with good value, Chef Chris Hill shares his insider knowledge and experience of the restaurant industry and how you can make it as a chef.
UK households create 6.6 million tonnes of food waste per year. Lagom Chef is a service provider that aims to help households reduce their waste through meal planning and practical cooking tips. This festive season, Lagom founder Martyn Odell is here to help you do your bit to help the planet. In this masterclass Martyn will show you how to make the most of your leftover Christmas turkey. By demonstrating how to make 6 original and delicious dishes using leftover turkey, Martyn will help you ensure none of your leftovers go to waste. Packed with cooking tips and extra tricks on how to reduce your households general food waste, as well as creative ways to use leftover turkey - this masterclass is a must for a zero waste Christmas.
Having a smaller Christmas doesn’t mean you have to forgo one of the highlights of the Christmas meal, the turkey. In this special Christmas feature, experienced London butcher, Duncan Baker, explains the benefits of buying a big turkey this year. He also offers useful tricks for breaking down your turkey into more manageable cuts, cooking tips and suggestions on how to make the most of your turkey.