Chef Michel Roux navigates the magnificent Thames River from his family restaurant in Bray, stopping at the most delicious restaurants, pubs and eateries along its banks, to enjoy its food, its chefs, its local characters and history to inspire the very best of his own cooking which he'll do along the way on his river based food journey. A delicious, escapist treat of a floaty, foody series.
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In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.
In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.
Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.
Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.
Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.
Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.
In Henley, Michel visits a local butcher, farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.
In Henley, Michel visits a local butcher, farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.
Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.
Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.
Chef Michel Roux navigates the magnificent Thames River from his family restaurant in Bray, stopping at the most delicious restaurants, pubs and eateries along its banks, to enjoy its food, its chefs, its local characters and history to inspire the very best of his own cooking which he'll do along the way on his river based food journey. A delicious, escapist treat of a floaty, foody series.
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