How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking In

Comments · 3.4K

• MA

  @Mav1400 · 4 years ago

  Paddy literally nailed a perfect medium rare on all those steaks that they tested

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• UP

  @UpCloseFarming · 3 years ago

  I am a beef farmer in Alberta. We produce grass finished beef. We spend our whole year producing this level of beef, we never actually get to witness this greatness taking place. The animals we respected and raised for a year and a half, it does my heart good to see them used to this high standard.

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• KF

  @kfcbandit4713 · 4 years ago

  My favorite part was the head chef making sure his entire senior cooking staff is tasting the beef with him. They get to taste the differences in cuts and give their opinions. That’s awesome stuff coming from the leader of the restaurant

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• JU

  @julianhoney4394 · 4 years ago

  The British chef is so charismatic. Love that they have everyone taste test so they can develop their skills too

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• CU

  @Currywurst3000 · 4 years ago

  I read the New York Times review of this restaurant where they mention the serving of slabs of meat "that you could conceivably eat by yourself if you could take the next day off to lie very quietly on the couch like a python." That made me want to visit this establishment for sure.

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• MA

  @markchristopher4165 · 3 years ago (edited)

  Having finally eaten there, I can say that it was one of the best dining experiences of my life

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• RI

  @ripcitydrew7840 · 4 years ago

  This is true dedication. Imagine managing 70 people, constantly monitoring and sourcing the best ingredients possible for 15 hours a day AND having a family.

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• US

  @usamaepekonis · 4 years ago

  People usually doesn't think about the intricacies of every dish that they eat and it's really amazing to see in this video how it took all day to prepare the menus

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• MA

  @martinschnitzer9183 · 3 years ago (edited)

  I live around the corner from Hawksmoor in New York and have been over a dozen times. It’s hands down my favorite restaurant in the city and offers the full package - incredible bar &amp; cocktail menu, world class beef, fantastic side dish options, great deserts and an nice ambience. <br><br>Couldn’t give them a higher level of praise, cheers to a great establishment.

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• AR

  @archertor5319 · 4 years ago

  This channel really gives us an in-depth and comprehensive rundown of how restaurants function, love it!!!!

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• OH

  @Ohidk91 · 4 years ago

  Hats off to the production people getting a in depth of this sort of thing but an even bigger hats off to the chefs and people at the restaurant, you can tell everyone loves doing what they’re doing and staff people are like family. that’s dope

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• TE

  @Teuchter-ahoy · 3 years ago

  I’m from the Scottish highlands and I own a Croft with shorthorn beef cattle. &nbsp;A croft is a small highland patch of land that we can breed cattle or sheep or grow native products on. &nbsp;It’s tightly regulated. &nbsp;We have 30 cows and a bull. &nbsp;Our cows are fed sileage from our own land in the winter and the pregnant mums are supplemented with feed. &nbsp;All summer they’re let loose on the hills behind our village where there’s lots of gorgeous grass and fresh water. &nbsp;When it’s calving time it’s hard work - my husband has a full time job as a paramedic and here they work a full week shift from 9am on a Wednesday until 9am the next Wednesday - 24/7. &nbsp;So, there’s times when he’s absolutely exhausted but still loves the crofting. &nbsp;We name all of our cows and they’re like big dogs that respond to their name and will come up and batter your butt until you give them a scratch on their butt at the base of their tail or on the inside of the top of their leg….they love it. &nbsp;For the work that goes into rearing them, the crofters make little money. &nbsp;We have to transport fertiliser, grass seed, cattle feed, equipment for repairs and then there’s government fees and vet fees. &nbsp;It’s insane. &nbsp;The cows are sold on the other side of the highlands in Dingwall and we have to find transport there and then there’s market fees. &nbsp;So, we don’t make a profit at all and it’s basically a love of continuing a highland tradition and love for our gorgeous ladies and the calves they produce. &nbsp;To see a restaurant take so much care in the way they use the whole product and appreciate the way cows are fed and where they come from is something I take comfort from. &nbsp;Too many people don’t seem to understand where their food comes from and how it’s produced. &nbsp;Over here we’ve been shown the effects of American cattle being feed hormones and other stuff to make them bigger and get more beef out of a cow. &nbsp;It’s horrible - those hormones end up being eaten by people and it’s not right. &nbsp;If more restaurants and chefs made an effort to research their meat and sources and made the best of the whole carcass like these guys, then it’s only going to be a good thing.

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