Season 11, Episode 23 - “Central Main”
Two chefs are cooking venison. Danny Gill is making a venison wellington inspired by his dad, a former RAF chef who has served up wellington for royalty at many air force banquets. Meanwhile, Andrew Scott has sourced his venison from the Queen’s Scottish estate, Balmoral. Andrew is embracing some modern techniques in a bid to impress the veteran judge, as well as serving what he claims to be a favourite Royal tipple. Daniel Smith is sticking to British beef to celebrate the country’s food heritage. He is mixing two cuts of beef but his decision to make a traditionally French accompaniment does not impress his fellow chefs.

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MP4 | AAC VBR | 311MB
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