This is My Favorite Restaurant in the Entire World — The Meat Show

We are about to go into my favorite restaurant
on Earth, St. John. This is the place where I think meat cooking
has reached a zenith. I don’t think my career
would exist as it does if it wasn’t for this place which really pioneered
nose-to-tail dining. So, let’s go in there. Let’s meet the man himself, Fergus Henderson. Let’s eat a few of the dishes and I will reveal to you why
this is my favorite restaurant. (groovy pop music) Now, we are back in the
kitchen of St. John. This is Jonathan Woolway. You are the chef at St. John. We’re gonna go through a couple of dishes. Let’s talk about the bone marrow, first. – [Jonathan] Yeah, it’s
the middle-cut section from a veal leg and–
Okay. So it’s not quite as big as the– – [Jonathan] Not quite as big. – [Nick] So, probably
more tender marrow, right? Yeah, and just slightly
more delicate in flavor and then we’re just gonna
roast those through the oven, toast some of our homemade
white bread on there, classic salad for the bone
marrow, never changes. This is picked flat-leaf parsley. It’s not chopped; it’s just
what Fergus calls disciplined, (Nick laughing)
so we just give it a couple of dinks with a knife and then it just behaves
itself on the plate. Here we go, look at that. – [Nick] So, you call
that dancing, is that it? – [Jonathan] Dancing on the top. (rock guitar music) – [Nick] The next dish we’re doing is the, is the lamb sweetbreads?
Lamb, lamb sweetbreads, peas, bacon, and mint. Okay, let’s explain to the
audience what sweetbreads are because people get pretty
freaked out by them, but they are actually one
of the most delicious things you can eat.
Absolutely, yeah. I mean, it’s basically the
thymus gland from a lamb. Young lambs have larger sweetbreads and then as the lamb matures, the sweetbread becomes smaller and smaller until it’s reached its peak. So, by the time it’s mutton, there will be Pretty much nonexistent
none, just nothing. or just like a little straggly Right.
gland in there. – [Nick] These are beautiful
plump milky-white looking– Beautiful. Then, we’re just gonna
fry these up in a pan and then put a spoonful of
these lovely braised peas, shallots and bacon
How? and then I’m gonna finish it with some fresh mint, like so. Ox heart, so you’ve got some beetroot here with a touch of red onion and some garlic. We’ve just trimmed the excess fat off
Okay. which we then use for dripping. Now, I’m just gonna season this up. It’ll be delicious. Ox heart straight on the plate. Over the top, then, with the
resting juices from the heart and a touch of horseradish
creme fraiche on the side. (rock guitar music) – [Nick] It’s a good way to start the day. Here you go, sir. Thank you, much. Any time you get to meet one of the seminal meat masters on Earth, you’ve got to celebrate the occasion. So, thank you so much for appearing on my humble show.
Pleasure. This man revolutionized British dining, revolutionized the way that we eat meat, but I think that the
ramifications went worldwide. (rock guitar music) Okay, well, let’s not
beat around the bush. Let’s get right into the ox heart with the beets and the horseradish. There is a hint of pink in there. It’s, you know, just medium. Really, it really smells
like a steak frite, like that classic searing that you get on the outside
of like a coulotte steak. (upbeat guitar music) It’s certainly a lot chewier
than a steak would be, but no less flavorful. I mean, it tastes like the animal. This tastes like beef; it tastes like ox. Because the heart’s in constant use, it doesn’t really get a lot of fat. It’s constantly moving. You know, the most tender
things on the animal are the things that the
animal uses the least. The heart, of course,
is literally being used and every moment that
that animal is alive, this thing is beating. That’s why it’s not gonna
have the striation of fat. It’s not gonna have the tenderness, but it has all the flavor
and all of the soul, too. Let’s go for the sweetbreads, next. This, to me, is like (sighing), it smells like spring in Britain. And, look at that, just creamy,
creamy delicious innards. (upbeat guitar music) If you’ve never had sweetbreads, you’re really missing out on something. It’s almost, in terms of texture, it’s gentle and delicate like a scallop, but there’s a creaminess to it and then it these tangs, like this earthy tang to
it, but it’s on the finish. It’s not gamey like mutton,
but it’s definitely, there’s definitely an earthiness to it. I don’t know anywhere on earth that there’s sweetbreads that
are as compelling as this, really sort of vibrant, delicious cooking. So, here is the signature
dish of this restaurant, a dish that has been as
influential, I think, in the last 20 years
as any restaurant dish anywhere on Earth in
that same time period: house made bread, the
roasted bone marrows, the parsley salad, the salt. What they’ve given us is
actually a lobster scoop. This is perfect for getting the marrow out of the bones, just scoop it. As you whip it around, you break it up and then you just see these sort of gelatinous lumps of marrow just sort of rising up through the ooze. Flip this guy around,
(utensil scraping) you’ve broken it up, so the way that they, you
do it is you smear it, a little dabble of the parsley
and then some of that salt. (crunching) Mm, it’s such a remarkable dish because it like it’s almost like limitless in its boundaries, yet
everything is so constrained and everything sort of
balances itself out. You get the crunch from the salt. You get the crunch from the bread. It’s really just so balanced in every way. Bone marrow is just really
fatty, greasy, oily. It coats your entire palate
in, it’s not really harsh, it’s not viscous, it’s
very gentle in its coating. It’s almost liquid by the time it makes it in
makes it into your mouth. Can’t say enough things
about this bone marrow. It really is one of my favorite dishes. So, if you’ve been following my career for any period of time, you know why this would
be my favorite restaurant. I have eaten at St. John
more times than I can count because what they do here is they give you the best flavor
that each cut can get you and there’s no reason why one
piece of the animal should be any more delicious than the other. It’s just about how do you extract the maximum flavor from it? And I think that’s what’s
great about this restaurant. But stripping away all the
fineries of fine dining, by stripping away the music, the sound of this
restaurant is people dining. It’s the sound of glass and china getting hit with knives and forks. This represents what I think meat cooking and eating should be, so my advice to you is to
not miss out on St. John. Obviously you have to get the bone marrow, but don’t be afraid of
anything else on the menu. I guarantee you it’s
on there for a reason. It’s all delicious. It’ll open up new horizons for you. And, let’s face it, it’s cheaper
than eating prime steaks, so, a good way to save money, too. Thanks very much for watching. For the next episode, click here now. – [Chef] Put in there, not a huge amount, a bit of lemon juice,
extra virgin olive oil, I mean, this is basically– (rock guitar music)

100 comments on “This is My Favorite Restaurant in the Entire World — The Meat Show”

  1. Ch Chh says:

    Theres a r in parsley. Its not pahsley

  2. Gabriel Chan says:

    I am a vegan and I subscribed to this channel

  3. live big says:

    N to the O thank you. No way I would pay for that. Way better food out there

  4. Scott R says:

    It’s gonna be a hard pass on all of that…

  5. Cecorra says:

    OMG these meals look amazing. I always get made fun of when I eat these foods but I love it.

  6. Akram Ali says:

    most disgusting

  7. POINT BLANK says:

    Come eat in Turkey you idiot, you are eating plain meat carcass…

  8. Ser Bronn of the Fookin Blackwater says:

    The owner looks like he has Parkinson's

  9. Max MJ says:

    Bone marrow is the best.

  10. benjamin a says:

    The owner looks mentally disabled/impaired

  11. Chewbaccafruit says:

    Man that owner seriously should see a doctor, face like that might mean a hart condition.

  12. Ian McFarlane says:

    This must be what all meat looks like to vegans.

  13. AdrianJayeOnline says:

    I want a job where I can go around and eat food for free too… where do I apply ?

  14. Jose Lopez says:

    You lost me at "More tender marrow." How can you get more tender than jello? Fk outta here

  15. nathen dube says:

    Bourdain did this exact episode on the first episode of a Cook’s tour in 2001, GTFOH

  16. David De La Toba says:

    Someone give him a napkin

  17. infantrybrain xs says:

    If you want me to pay more than 3.50 for those atrocities you crazy

  18. bonob0123 says:

    British food lol gross

  19. Charlie Furneaux says:

    You gotta fix that volume…its terrible

  20. ABC Bro says:

    «Let’s not beet around the bush»……….

  21. Dwayne Richardson says:

    Had bone marrow at Roast in Detroit. Delicious.

  22. Michael Evans says:

    lol!!! he basically eating food they threw away to slaves!!! now it's a high priced delicacy!!!

  23. Gat Karol de Leon says:

    That Bone Marrow is called a Blackhole in our place

  24. Cool Breeze says:

    Love marrow.

  25. iHateStolen?Clickbait &FakeContent says:

    All that you went is your favourite don't make us idiots

  26. Ryan Demello says:

    wobbly ass table

  27. STS says:

    Every time Nick says "coats the entire pallete," a person somewhere in the world dies from suicide.

  28. Goobfilm cast says:

    Fergus looks like the anthromorphization of Gout

  29. Dean Khan says:

    Wtf is schmearing? Pompous git the word is smear…

  30. Morpheus X says:

    Fire the audio engineer/video editor. Normalize the damn audio levels. This is barely above a whisper. You have to raise the volume to levels that make it heart attack inducing whenever an alert or any other system sound occurs.

  31. Jayson Gomes says:

    WWE Michael Cole eating out

  32. numberzthegreat says:

    I have the video paused 0:04 right now and I'm willing to bet he will describe the flavor as being "umami" at least once.

  33. jeffrey Barney says:

    Bone marrow is delicious because it has a texture and flavor of fat. It’s not… it’s a denatured protein which is amazingly delicious!

  34. Arthur Wayne Rainey says:

    Fergus? Nah that Uncle Dudley from the Harry Potter novels

  35. Milo The Russian Blue says:

    Bone marrow is amazing.

  36. I AM NOT CHINESE says:

    Jesus, what bothers me is that wine in his glass. I mean who poured that.

  37. parkification83 says:

    I don't think that was Fergus' first drink

  38. tom Robert says:

    It's not your favorite place to eat prime rib though is it?

  39. Ray Mak says:

    Bone marrow is heaven

  40. Edgar Montaño says:

    Ven a Mexicali Mexico. Acá hay buenos huesos (tuétano)

  41. gorlack2231 says:

    Fergus Henderson has a bit of the Innsmouth look to him.

  42. theirine17 says:

    1) Get him a table that doesnt jiggle

    2) Get him a bigger glass of wine – Nope, nevermind

  43. Cognitive Science says:

    That food looks disgusting, something I’d feed to slaves if I were some villainous warlord.

  44. critical over says:

    For the life of me i can’t figure out if Nick is British or American

  45. just so bored says:

    Fergus looks like the one dude who survived (barely) Hannibal's attack.

  46. White Lion says:

    Next restaurant down the street serves kangaroo ass

  47. Rene Hernandez says:

    Do u get paid for eating and reviewing food ? I want your job. How much do you get paid over 6 figures.?

  48. Green Hat says:

    The table being unstable is getting on my nerves

  49. Bandit Wire says:

    So pretentious… for what??

  50. Lou Sensei says:

    The owner doesn't appear to be human👽

  51. Douglas K. Young says:

    Try a Chablis with the marrow next time….
    And thanks for this entire London series. It will greatly enrich the trip I planned a few months hence.

  52. Josh Langston says:

    Anthony Bourdain’s favorite restaurant

  53. St Cam says:

    Thanks for uploading this!

  54. Jack says:

    Every restaurant he goes to is his favorite.

  55. Slow&Low says:

    Once again the comments section on YouTube is better than the actual video

  56. Kent Tan says:

    Bro try Philippines's bulalo if your talking about bone marrow

  57. Trump's Bane says:

    I like the show but this particular meal has no appeal to me.

  58. Benjamin Siegel says:

    British food sucks

  59. Nayan Mipun says:

    Vegetarian dishes too please

  60. Jimothy Snooker says:

    I have absolutely no doubt that bone marrow is rich and flavorful but the texture is so off-putting I can't say I would order it. I'd try it, though.

  61. Simbarashe Kunedzimwe says:

    This can never be my favourite restaurant based on the items served in the video, i mean ergh

  62. Amrit Minhas says:

    Homie looks like the "yes" guy from the Simpsons

  63. Wilman Anugrah says:

    fix the table please…

  64. Johnathan Sanford says:

    Soon to be Sir Fergus Henderson…reminds me of a character from a Stephen King novel.

  65. mustbe_Nick says:

    Can't believe they got rid of this guy. Literally the only person who can describe the food in such detail.

  66. Dean34 says:

    Why does he look inherently like a douchebag?

  67. Mr1gladiatore says:

    Would someone please tell Fergus he's still alive. He's one more bone marrow away from being a mummy.

  68. Tone Ham says:

    I don't like this guy because he descriminates I seen him eat the Kobe beef in another video and didn't smell it before he took a bite … You can tell he's prejudice I will no longer watch him

  69. Apple Jack says:

    I will never knowingly eat organs. But if heart ever fall in my mouth and I love it let's go!

  70. Orion6699 says:

    How come this guy doesnt make anymore videos?

  71. Texas 2.5 BBQ says:

    I now want to visit the UK for this one restaurant. Wow. Awesome review, thank you! 👉💨

  72. mellowman1001 says:

    Nose-to-tail dining – or as it's known in Asia, 'dining'.

  73. The Preacher 36 says:

    "Mmmh creamy delicious innards"


  74. brad currie says:

    Want some KFC 😃

  75. NDK0 says:

    … What?

  76. Big eye Tuna says:

    Oh yeah, with baby gnocchi!!! Just primo, guys this is even better than it looks💚🍀

  77. Porn HUB says:

    You say this about every food and every restaurant

  78. Headless Chicken says:


  79. LiqurMeUp says:

    This guy is no critic. His views are biased.

  80. Jeno Tamas says:

    Nick asks a question then interrupts the Chef by answering the question himself. No wonder he always eats alone

  81. Frank Lyle Bobongie says:


  82. Benedict Solpico says:

    Bulalo with Toast 😀

  83. J Tanashi says:

    Butter Crust wants their shirt back!

  84. wallacetf says:

    This guy is verbose (and used to be a white supremecist); but St. John is an amazing restaurant and deserves the glory that it is given here

  85. Mike Ford says:

    Brilliant to see great unloved foods starting to come back into their own ..also try oxtail! Fantastic!

  86. Silent Spectre says:

    Is that tats or just really hairy arms?

  87. Scott Howard says:

    Holy christ, the owner is cocked , ahah

  88. Got Game says:

    Ox heart? I’ll pass

  89. Steven A. M. says:

    Cows with leukemia should get first shot at the cow bone marrow. No fair.

  90. Steven A. M. says:

    Bone marrow….🤢🤢🤢🤢

  91. michael dixon says:

    Nah. You Bri’s can keep your faire.

  92. Lathz says:

    Why does he look like the guy from human centipede😭

  93. rho y. says:

    It would have been better if the bone marrow is dry aged.

  94. Derrick Williamson says:

    With that raw ass meat yuck😝!!!! nasty asses

  95. Tony Starks says:

    So what's the best restaurant you've ever ate in.. this is my favorite restaurant

  96. Frosty Ghost says:

    I’ll take the marrow dish.

  97. Jimmy Rogers says:

    That was chit.

  98. dudlididou says:

    Why eat real mean then you can taste organs

  99. nighttrain7404 says:

    Terrific food. Horrific 3 bottom boxy blazer. Lol

  100. zayyad31 says:

    Is the bone marrow dry aged?

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