Chef Reviews MICHELIN STAR Restaurant Kit | Sorted Food

I really appreciate Barry's honest take on the main course. I have also been to michelin star restaurants and just been a little underwhelmed for the price at times. I think that's a really valid normal's perspective and I respected that a lot.

When Mike said that "Simon Rogan has a farm", I was a bit disappointed that no one replied with "E-I-E-I-O" 😛😆

As a vegetarian, I really appreciated Ben's initial reaction to the price/value disparity between guinea fowl and a carrot. I constantly bristle at the prices of vegetarian entrees vs meat ones, although I'm not eating at Michelin star restaurants.

12:52 Hat's off to Barry ... not simply thinking but voicing for the brunt of us on the overall value vs. expectation. 👏

I wonder how much of this is the placebo of knowing that it's a michelin star meal, I'd love to see a blind comparison to either a similar meal cooked from scratch or another meal kit that doesn't have the same prestige branding. I think the results would be interesting no matter what happens

For all those asking about the packaging. Simon Rogan is pretty hot on sustainability so I had a look-see: Kraft brown food boxes, made from plant fibre (including the grease-proof liner) commercially recyclable or can be put in normal recycling. Clear containers & pots, made from plant starch (PLA). Can reuse at home or treat as the brown boxes. Food pouches, 100% BPA free. Not recyclable ATM due to having to withstand boiling, heating. But they're working in it. Glass bottles & Aluminium, treat as you would other bottles & cans. Kraft brown wine wraps, shredded packing & tape, all recyclable. Menus & wine tags, all recyclable. Packing peanuts, Made from GM-free starch, can be composted or will dissolve under running water without clogging pipes. Gel packs, MULTITUDE OF WAYS Ice packs can be recycled in a multitude of ways, from re-using in your home, donating to local food banks or simply recycling them. We've made a few suggestions of how to recycle and re-use them below: RE-USE Wipe down and re-freeze the packs, ready to use in a picnic bag or on your next fishing trip. FREECYCLE Freecycle is a global grassroots and entirely non-profit movement that enables individuals to give and receive products for free. Its mission is to reduce waste, save resources and ease the burden on landfills whilst building stronger and larger communities. For more information, please visit freecycle. DONATE Contact your local food bank as they may be able to put these to good use to keep food donations cool. FREEZER INSULATION Another inventive way to re-use these packs is to line the bottom and sides of your freezer with them. This will help keep the temperature of your freezer more consistent. REDUCE & RECYCLE These gel packs are filled with non-toxic water-based salt solution, so simply defrost, cut open the bag and pour the contents down the drain using hot tap water to help dissolve the gel. Recycle the plastic according to your local recycling regulations. Woolcool fleece lining, made from real wool. Biodegradable or can be reused in many ways.

That carrot dish as a main feels almost like an insult TBH. Even recognizing that the restaurant grew it themselves and did any number of things cooking it, a split braised carrot as the center piece of a main just seems bonkers compared to the guinea hen. The mushrooms are certainly a thing, and goes a little toward evening it out, but the visual is pretty shockingly bad.

As a vegetarian for 30+ years, the carrot as a veg option is taking the P. You need something hearty and savory, as well as of decent value, to be a genuine alternative. I've lost count of the number of times restaurants have come up with lazy, cheap and poorly-thought out vegetarian "options", while chargjng the same price as a meat dish. I think they see it as a way of making up their profit margins, because - let's face it - a lot of "fine dining" restaurants despise vegetarians anyway.

As a mother of three. I could see ordering a box for like a "special night" for hubby and myself after the kids are asleep. You get a somewhat experience w/o having to hire a sitter for the night. Granted it a bit more fuss but I think that out weighs negatives of going out.

I love carrots but I would absolutely be disappointed with carrots as the star of my plate if I were still vegetarian.

This video gave me a fun Pass It On Idea, make a meal out of meal kits but the recipes have been removed and the contents have been mixed up between a few different kits. I imagine the boys would have a great time with this.

Honestly, Ebbers? That's crazy. If I'm spending 250 on food, I'm there for the experience, sure, but if I don't ALSO leave full, I'm gonna be upset.

I never even imagined that those kind of kit existed in the first place. That would make a great gift.

While I agree with Ben that you should go to a Michelin star restaurant to be treated to tastes you've never experienced before, I absolutely hate the idea that you shouldn't expect a restaurant to satisfy your hunger. No, you shouldn't expect to leave stuffed to the gills, either, but if you go away hungry, they haven't done their job. No one dish needs to satisfy you by itself, surely, but by the time you get to finish the dessert, you should walk away from the table happily satisfied. I will die on this hill.

I love seeing a food kit review video again, and how genuine excited everyone was by it. Barry saying that the main isn't what he thinks of for a Michelin Star restaurant remains me of Max Miller's video on Michelin Star. Miller made a recipe from the 1930s, very simple chicken and sauce with quality ingredients, and he spoke about how now people tend to think of Michelin Star restaurants as using technology and show stopping elements or ingredients. I love seeing a Michelin Star restaurant being local and sustainable, appearing to be very involved in sourcing, and using the ingredients to a very high level.

Appreciate Barry and Ben's comments about value and the home/restaurant comparison. Conversations like that help it feel like more than an ad read for the pack.

So, Miatake, Hen of the Wood, doesnt grow on the side of the tree, but rather grows at the base of trees near the ground. The photo you showed looks more like Chicken of the Woods, which IS similar but IS different.

I believe hen of the woods and chicken of the woods are actually two different species of mushroom

It's been a long time since we had a good "VELOOOUUUUUTÉÉÉÉÉÉ´!"

Would love to see a battle between Kush and Ben where they each create their version of a Michelin Star level tasting menu and have the whole thing judged by a Michelin Star chef