How a Master Chef Serves British Bistro Food at NYC's Hottest New Restaurant — The Experts
Lord’s is Chef Ed Szymanski’s follow-up to his wildly popular NYC seafood restaurant Dame. Lord’s is focused on British heritage and his nose-to-tail cooking with dishes like meat pies of the day, duck-stuffed cabbage, Scotch eggs, and more.
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Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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CHEF CHRIS COSENTINO: COOKING FROM THE HEART, WITH GUTS
*THIS PROGRAM CONTAINS EXPLICIT LANGUAGE.*
This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation.
The best parts of many things are often hidden, and food is no exception. Chef Chris Cosentino’s goal is to help you discover these forgotten gems in food. In his new cookbook, Offal Good: Cooking from the Heart, with Guts, Cosentino explores the hidden world of underappreciated ingredients and the best ways to prepare them—from tongue to trotter. Through creative recipes and the best ingredients, Cosentino will educate us on delicious, often missed opportunities. Offal, animal organs and other parts, wasn’t always considered undesirable in American cuisine, and Cosentino seeks to make this true once again. Join us for a fun and entertaining evening with Cosentino as he provides insights on this adventurous and delicious cuisine.
Cosentino is the winner of “Top Chef Masters” and has appeared on “Iron Chef America.” He is the executive chef of Cockscomb in San Francisco and has gained national acclaim for his understanding of offal preparation and cookery.
Lamb Kidneys: William Annesly's One Last Bite
William Annesly (chef to U2, Quentin Tarantino, Gwen Stefani) talks about his choice for a 'last meal on Earth' and tells the story behind it.
Marc Rebillet, Tom Scharpling, Julie Klausner (THE FREE WHOLE of OHL Ep 207 5/25/22)
Starts @ 1:19. Here's a full 2.5 hours of Office Hours fun and laughs special for you with musician @MarcRebillet (1:00:08) and comedy's original double threat Julie Klausner and Tom Scharpling (1:14:04) from the Double Threat podcast! Plus we crowned Daniel Johnson the winner of the Benson remix contest and played his remix (1:08:38).
Watch Mark, Doug and Vic's patrons only bonus drop jam, and get tons of other stuff at or become a YouTube channel member to have access the full show every week at
Tune into Office Hours East with special guest Rebecca Henderson (Inventing Anna/Russian Doll) this Thursday May 26 at 9pm ET (6pm ET)!
Tim Heidecker is taking his No More Bullshit stand-up character and his Very Good Band on tour this summer for the first-ever two-act evening of Tim Heidecker comedy and music! Dates & tickets at
Find everything else at
Art by Dillon Froelich
Office Hours Live is a weekly call-in show with Tim Heidecker, DJ Douggpound and Vic Berger (aka the holy trinity). Every episode you'll hear sound bite battles, drops galore, and Tim's rants and riffs on politics, music, his kids and whatever else is happening in his life (and the lives of our callers). Special guests have included Jack Black, Ilana Glazer, Fred Armisen, John C. Reilly, Weyes Blood, Tim Robinson, Sarah Sherman, Eric Wareheim and more. Support us on Patreon to watch the full 2+ hour show every week, plus tons of exclusive content.
ASMR Eating Quail Testicles, Chicken Hearts, Quail Baby Eggs, Veggies & Wite Rice.
ASMR Eating Quail Testicles, Chicken Hearts, Quail Baby Eggs, Veggies & Wite Rice.
Gizzie Erskine cooks cull yaw leg live from her home kitchen [Food Festival #2]
Using Cornish meat, Gizzi Erskine cooked cull yaw hogget in her pink kitchen, and served it with flageolet, confit garlic, anchovy gratin dauphinoise and dressed watercress. Watch this video to see how she cooks this drool-worthy dish to perfection! Visit for more recipes.
Gizzi Erskine is a chef and food writer, best known for presenting Channels 4's Cook Yourself Thin. Gizzi has also published some hugely successful books such as Weeks & Weekend Feasts, Slow: Food Worth Taking Time Over and has a new book coming out this year. Gizzi regularly contributes to InStyle, Grazia. Gizzi recently opened The Nitery in St Martins Lane Kitchen, serving classic French, American and British Dishes. The concept is inspired by early 20th-century Parisian ‘niteries' – bohemian restaurants which were frequented by artists and poets of the time.
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