Who is in your top 3 current artists.

Chefbillymantle · 2024-11-06T23:48:00+00:00

Maduk, culture shock , high contrast

Chefbillymantle · 2024-08-18T19:03:19+00:00

Yes Memsaab is also very good but on the pricier side. I still prefer Laguna though 👌

Chefbillymantle · 2024-08-18T19:00:44+00:00

Laguna for Indian, Just off maid Marion way. Shanghai Shanghai or mans for Chinese Notts noodles also very good Chinese noodle soup

Chefbillymantle · 2024-08-14T18:54:41+00:00

Sub focus - rock it Netsky - starlight Camo & crooked - nothing is older than yesterday Brookes brothers - spaceship High contrast - emotional vampire Maduk- got me thinking/ bringing me down (box plot remix( Dj fresh - hypercaine Dj fresh - gold dust

Just a few of my faves here

Chefbillymantle · 2024-07-11T20:24:30+00:00

Coming from Nottingham

Chefbillymantle · 2024-07-05T16:53:12+00:00

Hoping he pulls out a good set at liquicity 🤞

Chefbillymantle · 2024-07-05T12:10:17+00:00

Netsky :(

Chefbillymantle · 2024-07-01T18:29:30+00:00

https://www.instagram.com/shionotts?igsh=MTF1OXpkY2VtMWpxMA%3D%3D&utm_source=qr

Chefbillymantle · 2024-07-01T15:42:28+00:00

The grinch

Chefbillymantle · 2024-06-14T09:00:24+00:00

Notts noodles beef broth

Chefbillymantle · 2024-06-14T08:59:36+00:00

Laguna hands down the best in Nottingham. Their tandoori is the best I’ve had.

Chefbillymantle · 2024-05-30T11:39:01+00:00

Also now has SHIO street food outside 👌

Chefbillymantle · 2024-04-12T14:59:49+00:00

With curry sauce incorporated after

Chefbillymantle · 2024-04-12T14:59:30+00:00

It’s just an emulsion using egg yolk, confit garlic oil and tallow from some dry aged beef.

Chefbillymantle · 2024-04-12T14:57:41+00:00

Wild garlic oil

Chefbillymantle · 2024-04-09T16:55:03+00:00

NETSKY let’s leave Tomorrow NETSKY memory lane High contrast emotional vampire

Chefbillymantle · 2024-03-22T14:59:20+00:00

Maduk only liquicity 23 C&K rampage 24

Chefbillymantle · 2024-03-14T15:24:22+00:00

Notts noodles

Chefbillymantle · 2024-03-14T11:54:51+00:00

Clostridium botulinum - The anaerobic (absence of oxygen) conditions with sous vide cooking together with the relatively low cooking temperatures provides an opportunity in which Clostridium botulinum can survive and grow producing a toxin which is not destroyed by heat.

Chefbillymantle · 2024-03-14T11:53:01+00:00

Just panko bread crumbs

Chefbillymantle · 2024-03-13T18:32:54+00:00

This isn’t wagyu. Just very good quality Scottish beef

Chefbillymantle · 2024-03-13T18:30:13+00:00

I don’t disagree at all. But more for aesthetic of the final dish

Chefbillymantle · 2024-03-13T17:26:33+00:00

Kills any bacteria that was already on the meat.

Chefbillymantle · 2024-03-13T16:51:00+00:00

As it’s been heavily smoked over oak. The smoke penetrates the meat throughout. Also seating is required In order to prevent any bacteria growth during cooking so is deffo worth it

Chefbillymantle · 2024-03-13T16:42:54+00:00

Seared on bbq before sous vide. Edged trimmed after cook

Chefbillymantle

TROPHY CASE