In service at one of the world’s most acclaimed restaurants.
Can I still cut it at Margaret in Sydney, where Neil Perry and his team are operating at the highest level?
No shortcuts, no special treatment – straight back into the fire during their most intense services.
This is fine dining at its most unforgiving.
48 hours to find out what I’m really made of.
MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN
TIMESTAMPS:
00:00 Intro
00:34 Fish Prep
10:21 Steak Walk Through
13:30 Staff Meal
16:44 Larder Service
24:18 Lunch Service
35:25 Dinner Service
FOLLOW ME:
Instagram: https://www.instagram.com/andyhearnden
TikTok: https://www.tiktok.com/@andy_cooks
Facebook: https://www.facebook.com/andy.h.cooks
Website with all my recipes: https://www.andy-cooks.com/
Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Ben Hasic
Editor: Caleb Dawkins
Kitchen Manager: Sarah Allchurch
#Margaretrestaurant #sydney #finedining #steak #bts
