Scully part 1 - garum

Behind the Pass with Ramael Scully - Part 1: Garum

Visionary chef and fermentation guru Ramael Scully gives us a tour of his underground fermentation 'playground' in this episode of Behind the Pass. Scully chats through the process of making garums, before showing us one of his more recent projects - a cheese rind garum – which he then uses to elevate a simple potato dish to the next level!

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About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.