Eton Mess Hi tech!


There is a distinct contrast between the challenges for both our cooks. Can the ultra modern, gadget driven kitchen compete with the back to nature, wood smoke enhanced outdoors cooking experience? Can stainless steel cut it over man’s fire? We shall see! The contrasts will not only be between the approaches to cooking of the chefs themselves. Yes, we will have knife versus axe for food preparation, and hay box against slow cooker. But we will also have urban versus rural, fast versus slow, and banter between the duo about all of these.

The guys will make sure everything they cook is attainable for any level of cooking expertise. The methods of cooking, whether indoors or out in the wilds, are designed to be easy for all viewers to copy. Phil's gadgets are great fun and have an aspirational value to kitchen enthusiasts but more basic alternatives will always be discussed. 

Taking in the science that shapes regional flavours and the history that influences their menus, the pair bring the information to us in an eccentric style of banter reminiscent of Adam Hart Davies or the Two Hairy Bikers. The travelogue side of the show will present regional back stories to make it obvious why local dishes have evolved to become favourite delicacies. The science and experimental sections will show how and why – and make it obvious that all of this is pretty easy to do yourself.

Local produce
At the heart of the programme is a concentration on local producers and famous regional dishes. The idea is to celebrate local ingredients and menus and entice the viewer to seek these products out.

Rabbit Bush style


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