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.
September 2020
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.
September 2020
Join Selin as she discovers the Umami underpinning her dishes inspired by her Turkish Cypriot heritage.
September 2020
Rob Roy Cameron, Head Chef of Gazelle in Mayfair, cooks Squid and Cured Jowl with Pickled Girolles
September 2020
Our third Umami video with Sat reveals the inspiration for his unusual take on Beef Tartare.
September 2020
In the fifth and last of the recipes Sat showed us on our visit he explains how he brings an Umami twist to fudge.
September 2020
Sat creates a turbo-Umami experience with his version of the humble 'big chip'.
September 2020
Double Michelin-starred Sat Bains takes us through his particular and distinctive use of Umami in his recipe for smoked eel.
September 2020
Watch as Tom takes us through his Umami-laden dish of smoked British tomatoes and Calabrian anchovies in kombu dashi.
September 2020
Zijun Meng of Tā Tā Eatery tells us how he devised his Umami-loaded version of Katsu Sando.
September 2020