An exclusive look into the Michelin starred restaurant Hide on London’s Piccadilly with Co-founder and Executive Chef Ollie Dabbous. Ollie takes us behind the scenes and into the kitchen to show us how he makes their famous truffle scrambled eggs and garden basket made of croissant dough and raspberries

For decades London’s Dorchester hotel has been a timeless icon. A Palace on Park Lane. Behind these doors is a world of luxury and glamour. It is here that the wealthy from around the world come together. And it is here, that at the age of 26, a young Tom Booton was given the opportunity to open his first restaurant, The Grill by Tom Booton. Now at 31 years old, with great success, Tom has created a modern British Grill, bringing a distinctive style to all of the classic dishes. Today Tom takes us behind the scenes, to have a unique insight and to share the stories behind his success. Welcome to the Scene- at the Dorchester with Tom Booton.

In this episode of The Scene - The Theatre of Food

We go behind the scenes at Royal Ascot.

We get an exclusive look at the exquisite food and hospitality served at this world class event from some of Britain’s most talented chef's coming together to serve the finest cuisine.

Each of the chefs takes us through their preparations for Royal Ascot and give us a taste of what’s to come.

Starring:

Tom Booton of The Grill by Tom Booton at The Dorchester

Tom Shepherd of the Michelin starred Upstairs by Tom Shepherd

Tom Barnes of the recently opened Skof restaurant in Manchester

Lisa Goodwin-Allen of the Michelin starred restaurant Northcote in Lancashire

Gemma Amor, Executive Chef, Royal Ascot

Jonathan Parker, Managing Director, Food and Beverage at Royal Ascot

Hosted by Anne-Maree O’Brien

Click the links for the full episode:

https://youtu.be/omVoMPeUsIo?si=HLzgrp572Jr2HgXO