Umami Clips

Umami Talk

Sat Bains Miso Fudge

In the fifth and last of the recipes Sat showed us on our visit he explains how he brings an Umami twist to fudge.

  • Umami Talk
  • From England

September 2020

Sat Bains Deep-Fried Potato with Caviar & Seaweed

Sat creates a turbo-Umami experience with his version of the humble 'big chip'.

  • Umami Talk
  • From England

September 2020

Sat Bains of Restaurant Sat Bains, Nottingham

Double Michelin-starred Sat Bains takes us through his particular and distinctive use of Umami in his recipe for smoked eel.

  • Umami Talk
  • From England

September 2020

Tom Anglesea of The Laughing Heart

Watch as Tom takes us through his Umami-laden dish of smoked British tomatoes and Calabrian anchovies in kombu dashi.

  • Umami Talk
  • From England

September 2020

Zijun Meng of Tā Tā Eatery, London

Zijun Meng of Tā Tā Eatery tells us how he devised his Umami-loaded version of Katsu Sando.

  • Umami Talk
  • From England

September 2020

Daisuke Hayashi of Tokimeitē, Mayfair

Chef Daisuke Hayashi is the Deputy Chairman of the Japanese Culinary Academy UK, and Executive Chef of Tokimeitē in Mayfair. He has been promoting the spirit of Japanese cooking to the UK and Europe since 2009. "Umami is the taste which makes people happy. You feel satisfied and fulfilled without eating too large a quantity, too much salt, or too much fat, if the food you eat is rich in Umami.”

  • Umami Talk
  • From England

September 2020

Chantelle Nicholson of Tredwells, London

Chantelle Nicholson, Chef Patron of Tredwells, London, explains what Umami means to her.

  • Umami Talk
  • From England

September 2020

Chase Lovecky of Two Lights, Shoreditch

Chase tells us how his childhood experiences in Maine made him fall in love with Umami, as he takes us through his recipe for Dry-aged Hereford Rump Cap with Smoked Montgomery Cheddar Sauce and Roasted Calçot Onions.

  • Umami Talk
  • From England

September 2020

Nick Molyviatis, Head Chef of Kiln Soho

Join Nick Molyviatis, Head Chef of Kiln Soho, as he discovers the Umami in fermented fish and creates an Umami-laded Thai Monkfish Curry. Kiln was voted the UK's Best Restaurant in the 2018 National Restaurant Awards.

  • Umami Talk
  • From England

September 2020

Leandro Carreira of Londrino, London

Inspired by a traditional recipe from his home town in Portugal, Leo describes how he matches air-dried mackerel with endive and an emulsion of Japanese Maegawa to create an Umami bomb.

  • Umami Talk
  • From England

September 2020