{"id":158,"date":"2010-05-02T21:51:46","date_gmt":"2010-05-02T20:51:46","guid":{"rendered":"http:\/\/philonfood.com\/?p=158"},"modified":"2010-05-02T21:51:46","modified_gmt":"2010-05-02T20:51:46","slug":"henry-herbert","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2010\/05\/02\/henry-herbert\/","title":{"rendered":"Henry Herbert"},"content":{"rendered":"<p>I\u2019ve said it before, and no doubt I\u2019ll say it again: I really like BBC\u2019s <a href=\"http:\/\/www.bbc.co.uk\/programmes\/b0071y6r\" target=\"_blank\" rel=\"noopener\">Great British Menu<\/a>. A large part of that is because it showcases some great chefs that aren\u2019t celebrities and you probably won\u2019t have heard of heard of. And this week\u2019s South West heat included Henry Herbert, a 22 year old, non-trained chef from Bristol (who currently works in Clerkenwell). His dishes have been a little \u201cadventurous\u201d (and by that I mean \u201cunique\u201d and \u201crisky\u201d), but in amongst them are some really interesting ideas, possibly given that he doesn\u2019t have the pre-conceptions that classically trained chefs do.<\/p>\n<p>For example, one of his dishes included pureed garlic mixed with gelatine, chilled, cut in to cubes, then breaded and fried &#8211; the result being little breaded cubes that just melt in to puree when you cut in to them. And I suspect that technique could work with a lot of different ingredients &#8211; think of horseradish cubes that just melt as you cut in to them to make the sauce. I\u2019m going to have to try this out myself!<\/p>\n<p>I think he\u2019s going to be a trend-setter in the future. In fact I\u2019m willing to put money on him being pretty high-up in his game in 10 years time &#8211; we will have to wait and see&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve said it before, and no doubt I\u2019ll say it again: I really like BBC\u2019s Great British Menu. A large part of that is because it showcases some great chefs that aren\u2019t celebrities and you probably won\u2019t have heard of heard of. And this week\u2019s South West heat included Henry Herbert, a 22 year old, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[3,18],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/158"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}