Karan Gokani of Hoppers London

• Umami Talk
• From England

June 2022

Ikoyi Jeremy Chan

• Umami Talk
• From England

September 2020

Mark Dobbie of som saa, London, and Dr. Johnny Drain

Thai food uses a wide array of seasonings which are very high in Umami. Mark Dobbie, co-Head Chef of som saa, talks about the role of the fifth taste in Thai food with food scientist Dr. Johnny Drain.

• Umami Talk
• From England

September 2020

Nuno Mendes and Edoardo Pellicano of Mos, Shoreditch

Nuno Mendes, Executive Chef of Chiltern Firehouse, and Edoardo Pellicano, Head Chef of Mos, Shoreditch, tell us how they develop their understanding of Umami and use it to create new flavour combinations.

• Umami Talk
• From England

September 2020

Selin Kiazim of Oklava, Shoreditch

Join Selin as she discovers the Umami underpinning her dishes inspired by her Turkish Cypriot heritage.

• Umami Talk
• From England

September 2020

Rob Roy Cameron of Gazelle, Mayfair

Rob Roy Cameron, Head Chef of Gazelle in Mayfair, cooks Squid and Cured Jowl with Pickled Girolles

• Umami Talk
• From England

September 2020

Sat Bains, Beef Tartare

Our third Umami video with Sat reveals the inspiration for his unusual take on Beef Tartare.

• Umami Talk
• From England

September 2020

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