You mentioned gambling?
>> rock, paper, scissors.
>> All right
>> No, five.
>> Fuck you, man.
Eight always wins.
>> One, two, three.
[CROSSTALK].
>> Right, best of
three for a fiver?
[SOUND].
[MUSIC]
Two or three years ago I
got a nice house
in a shortage.
We ended up doing a lot
of pop up restaurants
there and a cocktail
bar on Sunday night.
And I really
enjoyed it and
got my money together and
thought I'd do it for
real.
So I literally dived
straight in to
the deep end in
the middle of SoHo.
A separate restroom.
[MUSIC]
I started at Covalt's
last year it was a Korean
barbecue restaurant when
I walked out of there.
It was in real dire
state I found, like,
North Korean money
under the seats.
Is like a gambling,
sex thing or something.
Gets on his food.
It's not been
frozen over night.
And it's not been
processed and
you can taste different
straight away.
[MUSIC]
>> We're gonna to cook
fried king scallops,
with, white asparagus,
which like, an asparagus
that forced to grow
during winter months.
>> James, I was looking
at few chefs for
this place.
And he basically
really impressed me
when he come down.
And he said to
this pop-up called
in It's the whole
kitchen by himself so
I was quite impressed by
the fact that he does put
the effort in and
the work and the time.
>> It's quite high
intensity service in
here, nothing takes more
than five minutes or
so to order.
Less cooking and
more drinking,
do you know what I mean?
And that's king
scallops with white
asparagus truffleuh, it's
prepared with a white.
>> Part of our philosophy
was that we wanted to
match drinks with food.
We just wanted to
give someone
the whole experience.
You know you got
your food here,
this goes really
with with it.
All the flavors from
the drink compliments
the food and the food
compliments the drink.
The first cocktail is
a pairing with
the scallops dish.
It's a lovely ale
reduction with
egg whites and Prosecco
to seal the deal.
It's about taking risks
sometimes on
these things.
[MUSIC]
>> And a tiny bit of
white chocolate I
know it's so trashy,
but it kind of works.
And that's that,
we'll have a look.
>> Literally,
the interview was,
make me some
nice cocktails.
I like bourbon and
whiskey.
Make me one of the best
bourbon sours I've
ever had in my life, and
still have, to date.
It was fantastic.
He takes it to
the next level.
>> I'm just making
tiny little candy.
No one in the world can
say what this
fruit is called.
It's called syphilis,
or silas or.
>> I am candying
some red syphilis.
It was gonna be a nice
garnish to a drink and
it looks super cute.
I think we first started
working together about
ten years ago, now.
So, probably.
Getting on that.
>> Yeah.
It's been a long time.
>> And
we hit it off instantly.
I mean, like,
when you turn up,
repeatedly to
work hung over.
And then notice that
someone else is
doing the exact
same thing.
You're kind of like,
hold on a second here,
we might get on.
[LAUGH]
>> So, this dish is
pulled rabbit with
smoked black beans.
When we moved into SoHo
it was quite an obstacle
for me being pulled
around and about like.
So I thought it
would be nice to,
kind of like,
take it another step up.
sort of slighty take
the piss out of
everyone else.
[MUSIC]
And that's the infamous
pulled rabbit.
Next drink up,
we're going to do
the matching drink
with the rabbit.
Some amazing
quality tequila,
that's the Mark Astona.
Orange still hot,
fresh off the grill.
>> I think it is
quite original,
the way it looks,
the way it tastes.
It's all original
to James cuz he
makes all his own breads,
preserves, we make it all
in house everything's
fresh from today.
When we go out,
it does go, so
we're terrible for
each other.
[MUSIC]
I was thinking about
starting Flair Kitchen.
>> See now this
an interesting idea.
I like this.
>> Throwing onions
over their shoulder and
knives in the air, and
they only chop it in
half when it goes cross.
>> You wanted to do
kitchen disco as
well didn't you.
>> Like stopping
serving food and
just putting decks
on the pasta.
[LAUGH] Just like
vol-au-vents in
deep [LAUGH] so
we are got a bus stops at
shop I don't appreciate
gambling but
pretty safe to give James
a ten pound note and
he'll come back with
something extra for you.
[LAUGH].
>> [CROSSTALK] A little
flower at
>> They're in there ,.
>> [SOUND] You good?
[LAUGH] I made a little
gamble at the moment.
I think James is
winning actually to be
honest [LAUGH].
So he did all right.
So maybe we might be
getting the next round.
>> It's just
under 63 quids.
>> Lovely.
>> That means I
don't have to
work tomorrow.
[LAUGH]
>> Walked from there to
Shanghai.
At one of Jerome's
favorite places.
[MUSIC]
[CROSSTALK] You
guys do the best
>> Yes.
Our famous Dim Sum.
>> Oh.
>> Plenty to choose from.
>> This is like
a traditional breakfast
that's Chaw Su.
Great like, fluffy dough,
really, really nice.
>> Munchies.
>> Chopsticks.
>> Can you,
we use chopsticks.
[LAUGH].
>> It's true what they
say about the place.
The dumplings
were amazing.
>> Oh thanks very much.
[CROSSTALK].
>> When you're kids, I,
I used to all the bird in
a row would like,
I would go crazy, but
getting good food on
the go you can be in
I mean I'll still make
the food cart myself, but
after I've eaten
some of this.
One of these
delicious dumplings.
>> I've got to
be that one.
>> [INAUDIBLE]
I'd never seen
the sunshine [INAUDIBLE]
Scottish, I'm this guy.
I'm gray.
>> I'm, I'm him.
>> [CROSSTALK] That's who
you are.
>> You love rhubarb
as well Simo.
>> I know in there
very quickly, and
I think I [LAUGH]
taking about four or
five dumplings in about.
Two minutes.
But, back on the tour
bus, and dance for
a little what you fancy,
on Kingston Roads.
>> When I first first met
Gerome, and he's like,
yes, I'll go to China for
like.
Was it two weeks?
>> Three weeks.
[CROSSTALK]. >> Three
weeks.
>> I was
loving that shit.
Like, we learned about
tea, and all that shit.
Like, I drink
tea anywhere.
Like, when I wake
up in the morning,
I get a pint tankard
with like three bag,
usually two bag.
>> [LAUGH] Like I put,
in the morning-
>> Sounds dodgy mate.
>> Sharp, you've got,
there's no,
there's nothing,
there's nothing
fruity about two bag.
>> [LAUGH].
[MUSIC]
>> We're walking
slow motion.
[SOUND].
>> All right.
>> Shall we do this?
I need some food.
My, my,
let's get some food.
>> [INAUDIBLE].
>> Hello darling.
[CROSSTALK] How's
it going?
>> He's in charge,
he's got the mic on.
>> Yeah, yeah, yeah.
>> This is
where James basically
started his career.
Elaine, she's.
An amazing cook
sort of like
a local legend
around here.
>> [INAUDIBLE]
>> Cheers.
>> Right, food.
You used to work here,
why don't you
sort it out?
>> Padron peppers
immediately.
Can you send
Bronwyn over?
>> This man knows
something about
everything about
the place.
>> Let's get some
north pickled herring.
Let's get some north
pickled herring. Yeah,
toast and terrine.
>> Anything else for
you James?
>> Yeah, a kiss.
>> [LAUGH].
>> Later.
[SOUND].
>> The food here,
a little of what you
fancy is all about doing,
you know, the best we
can to just make a really
decent plate of food.
It's not about
any fancy stuff.
It's what we like.
The simplicity,
good quality food.
[INAUDIBLE] That's
all I can say.
>> I invented a cocktail
called a naxi
classic.It was
named after
a tribe of people
in Southwest China.
It's spelled n-a-x-i.
We had one reviewer
saying the head
bartender doesn't
understand that his
cocktails are entirely
anti-Semitic and racist.
I was in bits man.
The geezer's like you're
basically Hitler for
making a cocktail.
When I told my
mom she went,
your great grandmother
was Jewish.
Turns out I'm
an anti-Semitic Jew.
That's it guys.
>> Every one in
seven of these you
get a spicy one.
They're like the roulette
of the pepper world.
>> I'm getting my pepper.
Cheers.
>> So
when we had the Salmon,
it was one of
my favorites,
the blood orange salads,
very, very good and
it was all really, really
tasty and really lovely.
Thomas, get
the space phone.
>> I can't, because I've
got to finish here!
>> Please, baby.
>> We'll kidnap you!
>> Come to the moon,
please.
>> Listen, I've been
to the moon and back.
[LAUGH]
[MUSIC]
>> Thank you!
>> Well if you're
getting it,
I'm getting it come here,
darling.
>> Enough!
[MUSIC]
Oh, man.
>> What's
that, what's that?
>> You got me right in
the fucking asshole,
that's what's going on.
[MUSIC]
>> Well you fucking get
in the bag you little
>> Got a missus.
>> Do you want to
see our handshake?
>> Oh How's it going?
[LAUGH].
>> It's like guys
we're just about to go
about these guys,
the guys.
Supply of whiskey
they're very good
friends of ours.
The reason we get a lot
of our whiskey from them
they maybe not been
he cheapest but
they give and
excellent service.
>> No fuck that they know
more about whiskey in
than anyone [CROSSTALK].
>> They're the best.
[MUSIC]
>> Daisy put down
the corn whiskey,
we're about to try
some nice ones.
>> Try the corn whisky.
Too quickly.
>> We'll crack off
with a 14 year old,
heavily sherried
Millstone.
The other thing I always
liked about this,
is that it isn't
a Scotch whiskey.
So this one is from
the Netherlands.
It's from a distillery
called Millstone.
>> It's a shame you
guys don't have like,
this to taste.
>> Well,
you wouldn't think if I
smell it, and eh.
>> I want to take a,
I want take
a bottle of this or
something to my friend.
And then I recommend
that this is
the one because it's so
unique, like-
>> He poured the fucking
glass of it, and
then, like, tried to
drink a bit of it, and
Pete
>> Have a drink of it,
and we'll move on
to the next one.
[MUSIC]
If I had more money.
I'd love to just
sit there and
be like it all cuz
they're all, like,
equally fucking amazing,
really, aren't they?
>> I've gone there at
12 o'clock in the day,
and they cracked
open the bottle and
I come back a little
bit slurred for words.
My liver really
hates them, but,
you know,
taste buds love them.
It's great.
Mate, pleasure man.
Cheers, man.
Besides, we're
all in the shit.
Like, I, I come from,
like my house and,
like, we, we, like,
collect and buy antiques.
Our house is full of,
like, relics and weapons
and, you know, like any,
any good house should be.
So what I'm saying is
you should come and
film at our house.
Because our house is,
like, really fucking
interesting, and
this is really boring.
All right, guys.
>> So basically,
we're going back in now.
Have a drink up.
I'll make some
from last day's.
>> Nice.
>> We'll have
a few drinks and
James just, do us a face.
>> Yeah?
>> Do us a face.
Yeah we're gonna leave
James in there until he
sobers up.
And then, we'll we'll
sort him out in a bit I
think, now [NOISE].
>> We're going
[INAUDIBLE].
[APPLAUSE]
Hey.
How are you?
So yeah,
come down stairs.
All my friends down here,
and it just like it
normally does in a SoHo
basement after midnight.
It just gets a little bit
naughty and a little bit.
Yeah, forgetful [LAUGH].
>> Spring come.
lamb, lamb is in.
And while we've been out
having a lovely time
with the chaps,
I've been slow roasting
some shoulders of lamb.
>> Woop.
>> Yes please do it.
Is that for me?
Oh.
>> We soak hay in water,
really dampen it down and
we marinate
lamb shoulders.
For a couple of days.
The hay, pretty much,
acts like the foil.
It insulates the moisture
inside the braise.
And that is making
the best out of it.
>> As delicious as
it tastes when you
cook it in hay, no one
really wants to eat hay.
>> Exactly.
>> It's stringy, it's
moist, it's incredible.
This man knows how.
[MUSIC]
Take it and
eat it immediately.
>> It's a lovely dish.
The couscous
is fantastic.
Cooking is a very old
way of doing things, and
I think everyone tucked
into it quite well I
think it was gone
before we knew it.
>> It's as moist as
you could ever get.
>> We're gonna make
some cocktails.
There're some very
hungry people that
have probably drunk
a little bit too much.
We're gonna make
some kimodes.
That's super cold gin,
really expensive
jasmine pose,
one of the most expensive
teas in Chinatown.
Hot and cold,
like kimode.
[MUSIC]
Service please.
I must come down, yeah?
>> [APPLAUSE].
>> The way
the foods taste and
looks is a product
of James mind.
Same with Jerome and
the alcohol.
We're not trying to do
someone else's stuff.
We put our heart and
soul into it and
if you don't like it,
you don't like it.
If you do, you do.
>> That shit's with the
knife, like are you for
real, like?
>> That's fucking Bishop.
>> Jack, what's going on?
>> From Aliens two.
>> Jack,
you want a note, okay?
I'll pay you.
>> Bishop was
a fucking android.
>> That didn't
[INAUDIBLE]
