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Hey guys, guys, sorry to disturb, but can I ask you what's your favorite travel destination in Europe
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Japan. Tokyo. Hey guys, guys, sorry to disturb you guys, but like what's your favorite travel destination in Europe
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Coat dejeure, France, love it. That sounds amazing. Amazing wine, amazing food and the right level of sunshine
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Not too hard. Why about you? Florence. Food. It's just Florence. San Sebastian
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Absolutely love it. can't have a bad meal. Pinchos. Yeah, Pinchos. Some of the best restaurants in the world
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And where would you go to to get your favorite, like your favorite restaurant, your favorite meal
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Would it still being the same countries in Europe? Chicago, Alinia. So best restaurant in the world
0:46
There's an alley, Kane Asfada Alley in Oaxaca in Mexico. Does, other than Mike's, the most extraordinary steak
0:54
you wouldn't believe. And it just is this smoky. I cannot. Oh, Moscow
0:59
once in a lifetime. Depends on my move. What I crave, depending on, it depends on the day
1:03
So, like, right now, all I'm dreaming of is a good Jamaican patty
1:07
which I can get five minutes down the road here from Liverpool Street. And what about your favourite dishes to make
1:12
Toad in the hole, beef Wellington. I love my green egg. Choose one
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Anything in my green egg, low and slow. Pork shoulder, lamb shoulder
1:24
Stop talking! Gumbo, good New Orleans gumbo. At the moment, I'm doing like a little Caribbean recipes at home
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So, oxtail, fried dumplings. Beautiful. And what about wine? Where would you go to for some of the best wine
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In London, let's keep it city-specific even. I've got the best wine list
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M has a phenomenal wine list, too. Sutter plug. Napa. I would go anywhere that serves a great burgundy
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It's just phenomenal. Hector It a fantastic wine list Most of it natural but not all of it So you can still have some nice wine That isn funky to smell Pierre Franco
2:03
In Hackney Some really good wine lists And in your various industries
2:07
What would be your best advice To somebody who's an entrepreneur An editor
2:11
You know a chef What would be your advice to them Find a decent chef
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Who's full of humility Get involved, speak up, and within the boundaries of what's legal, don't be afraid to make a mistake
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Apply yourself. Like, learn as much as you can in your younger years, like travel around different restaurants, experience different chefs
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We all have different styles. Be a sponge. Absorb the knowledge as much as you can, because when it's your time, you need to be able to lead with confidence
2:44
And my last question, if I let you guys go. What beef, what meat here is the best
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What's the most expensive, the best, your favorite, all the above? Well, you've got the world's best Kobe, the world's best Wagyu, the world's best USDA Prime
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Argentine ribai, and phenomenal British regeneratively farmed beef there. So you've got a good choice
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My personal favorite is the Australian Wagyu. Which one is that? It's the one covered in beeswax to protect it from the Himalayan salt chamber
3:14
So it ages beautifully and takes on the flavors of the food. the wax. I mean, I have no idea. I'm just intrigued. If the bees wax is there to protect it
3:23
from the Himalayan salt, why did you put it in the Himalayan salt chamber? Yeah, Mike, why'd you do that
3:27
Because I still, like, to make the world's best beef even better is a challenge. Aging it
3:34
taking some of the moisture away, increases the fat and the flavour. So the bees wax just protects
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it so it does it at slower rate. So if you put it in there uncovered, like you would age it and end up
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with like a hard crust and we'd have to lose that. It's not cheap
3:48
So the bees wax keeps it beautifully snug. Sorry, Martin's back. Thank you guys so much for your time
