{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Taste of London visitors stick to the food and forget recession' data-url='/boclips/videos/5c54bca2d8eafeecae12e216' data-video-url='/boclips/videos/5c54bca2d8eafeecae12e216' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTaste of London visitors stick to the food and forget recession\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLondon, United Kingdom - 20 June 20131. Close-up of Alfred Prasad, Director of Cuisine and Executive Chef of UK Tamarind Collection restaurants, stirring ingredients in frying pan2. Mid of Prasad demonstrating dish to audience3. Wide of...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLondon, United Kingdom - 20 June 2013\u003cbr/\u003e1. Close-up of Alfred Prasad, Director of Cuisine and Executive Chef of UK Tamarind Collection restaurants, stirring ingredients in frying pan\u003cbr/\u003e2. Mid of Prasad demonstrating dish to audience\u003cbr/\u003e3. Wide of Prasad and Italian chef Francesco Mazzei during demonstration\u003cbr/\u003e4. Close-up of Prasad and Mazzei\u003cbr/\u003e5. Mid of Prasad and Mazzei cooking on stage, bottles in foreground\u003cbr/\u003e6. Close-up of visitor taking photo on camera phone\u003cbr/\u003e7. SOUNDBITE: (English) Alfred Prasad, Director of Cuisine and Executive Chef, UK Tamarind Collection restaurants:\u003cbr/\u003e\"The recession certainly does not impact the high-end restaurants as much as it could have. However, of course, a lot of the middle of the road restaurants did struggle. The ones at the lower price point probably did well too so it's a mix. On the positive side, it probably weeded out some not so good restaurants and brought in some fresh concepts. So we've seen that since 2008, when the recession really started that the London restaurant scene has evolved rapidly.\"\u003cbr/\u003e8. Low wide shot of guests walking around festival, fork sculpture\u003cbr/\u003e9. Tilt down of burgers being prepared on stand\u003cbr/\u003e10. Close up of burger\u003cbr/\u003e11. Mid of visitors drinking champagne at table\u003cbr/\u003e12. Wide of visitors at wine tasting class\u003cbr/\u003e13. Mid of people drinking wine \u003cbr/\u003e14. Tilt down of Silvio Ursini, Owner of Obika, Italian Mozzarella Bar Chain, placing mozzarella braid on table\u003cbr/\u003e15. Close up of mozzarella braid\u003cbr/\u003e16. SOUNDBITE: (English) Silvio Ursini, Owner of Obika, Italian Mozzarella Bar Chain:\u003cbr/\u003e\"It's a really special thing. It's something that cheese makers make only on very special occasions. It's what we call a braid because it's a braided mozzarella. Rather than making the usual ball, they make a long and thin tube and then they braid it. It's ten kilograms so twenty pounds and so it's suitable for parties, or fairs or very special occasions like that and it tastes great.\" \u003cbr/\u003e17. Mid of chef placing traditional mozzarella next to smoked mozzarella and prosciutto \u003cbr/\u003e18. Close up of food\u003cbr/\u003e19. Close up of visitors eating mozzarella \u003cbr/\u003e20. Mid of chef slicing prosciutto slices in machine\u003cbr/\u003e21. Close up of mozzarella plates with bread in foreground, chef slicing prosciutto in background\u003cbr/\u003e22. SOUNDBITE: (English) Roger Morrish, Visitor:\u003cbr/\u003e\"It's absolutely brilliant, there's some quality food, interesting stalls, variety as well. Absolutely brilliant.\"\u003cbr/\u003e23. Mid of bread vendor talking to customer, bread on display\u003cbr/\u003e24. SOUNDBITE (English) Natalie Keogh, Visitor:\u003cbr/\u003e\"Michel Roux Junior's little stall and that was really nice so we had something from there as well. We had the soup from there that was really nice.\"\u003cbr/\u003e25. Mid of guests entering the festival\u003cbr/\u003e26. SOUNDBITE (English) Michel Roux Junior, Co-owner of \"Le Gavroche,\" the UK's first Michelin starred restaurant:\u003cbr/\u003e\"If there's a trend that's going to happen anywhere in the world in the food scene it happens here, it happens here at Taste of London. I always come here and I find inspiration, there are great things to eat and see and different ways of presenting food. And it's not just London chefs, or London-based chefs, we've got chefs flying in from all over the world coming here.\"\u003cbr/\u003e27. Various of \"The Bar Wizards\" performing with bottles and cocktail shakers at festival\u003cbr/\u003e28. Mid of visitors applauding and cheering\u003cbr/\u003e29. SOUNDBITE (English) Justin Clarke, Chief Executive, Taste Festivals:\u003cbr/\u003e\"When we started Taste of London back in Somerset House ten years ago, London's dining scene was good but not exceptional and if you were to promote it world wide it really wouldn't be getting great reviews. But now, ten years on, not just because of the festival, but just because of some fantastic hard working chefs with real creativity and diversity and desire to kind of raise the game, London's probably the best dining capital in the world now.\"\u003cbr/\u003e30. Mid of visitors enjoying barbequed chicken at South African tourism stand\u003cbr/\u003e31. Close up of chicken on grill\u003cbr/\u003e32. Mid of chef serving chicken to visitors\u003cbr/\u003e33. Close up of visitor eating chicken\u003cbr/\u003e34. Close up of burgers frying on hotplate at The \"5-Star Burger\" stall\u003cbr/\u003e35. Mid of chef \u003cbr/\u003e36. Close up of burgers being removed from hotplate\u003cbr/\u003e37. Mid of a staff member serving burgers \u003cbr/\u003e38. Mid of visitor taking bite from burger\u003cbr/\u003eThousands of people are lining up to enjoy some global culinary treats at a major food show in London.\u003cbr/\u003eMore than 40 top restaurants in the capital are showing off their menus.\u003cbr/\u003eAnd it seems despite money being tight in Britain right now, most people still have a hunger to eat out. \u003cbr/\u003eTake a walk around the \"Taste of London\" event, in the capital's Regent's Park, and you will see all sorts of chefs busy preparing dishes.\u003cbr/\u003eAmong them some big name Michelin-starred professionals.\u003cbr/\u003eThere are around two hundred boutique food and drink stalls here in all. \u003cbr/\u003eIf you're lucky enough to get a seat and arrive on time, you can even learn some chef's \"secret\" tricks at one of the several master classes.\u003cbr/\u003eAlfred Prasad is hosting one of them.\u003cbr/\u003eHe is the Director of Cuisine and Executive Chef of the Tamarind Collection restaurant in Mayfair, London, the first Indian restaurant in Europe to have been recognised with a Michelin star.\u003cbr/\u003ePrasad says tough economic times have led to some changes in the restaurant industry, but people still have an appetite for someone else to prepare their dinner.\u003cbr/\u003e\"The recession certainly does not impact the high-end restaurants as much as it could have. However, of course, a lot of the middle of the road restaurants did struggle,\" he says.\u003cbr/\u003e\"The ones at the lower price point probably did well too, so it's a mix. On the positive side, it probably weeded out some not so good restaurants and brought in some fresh concepts.\u003cbr/\u003e\"So we've seen that since 2008, when the recession really started, the London restaurant scene has evolved rapidly,\" says Prasad.\u003cbr/\u003e\"Taste of London\" is the world's biggest restaurant festival with food delicacies from all over the planet.\u003cbr/\u003eVisitors are invited to savour tasty recipes and signature dishes.\u003cbr/\u003eYou can just stick to a burger or tuck into some smoked salmon, washed down with a flute of fancy champagne.\u003cbr/\u003eAnd if you like your wine, there are also tasting classes being held here. \u003cbr/\u003eElsewhere at the show, an Italian company is putting a rather unusual display of cheese on display.\u003cbr/\u003e\"Obika\" has created a 10 kilogram mozzarella plait to draw in the visitors. \u003cbr/\u003eThe company's owner, Silvio Ursini, started out nine years ago and he now runs 18 restaurants worldwide - two of them in London.\u003cbr/\u003eHis goal is to promote \"mozzarella di bufala\" as the perfect side dish for other Italian delicacies.\u003cbr/\u003eUrsini says the plait is something that is normally made by traditional cheese-makers on very special occasions. \u003cbr/\u003e\"It's what we call a braid because it's a braided mozzarella. Rather than making the usual ball, they make a long and thin tube and then they braid it. \u003cbr/\u003e\"It's suitable for parties, or fairs or very special occasions like that and it tastes great.\"\u003cbr/\u003eMozzarella is the only cheese that is made from buffalo's milk which is known for being rich in proteins.\u003cbr/\u003eMany experts consider \"mozzarella di bufala\" as the \"real\" mozzarella, since it is still hand made by artisans in the area of Campania and Lazio, in Italy.\u003cbr/\u003eVisitors drawn to Ursini's stand here at the show were offered a sample of the cheese, or a natural hay smoked version, if they purchased some drinks.\u003cbr/\u003eAnd to enhance the flavours, people also tucked into freshly cut Parma ham and a slice of traditional bread.\u003cbr/\u003eFor first-time visitors like Roger Morrish, the experience could not have been better.\u003cbr/\u003e\"It's absolutely brilliant, there's some quality food, interesting stalls, variety as well. Absolutely brilliant,\" he says.\u003cbr/\u003eFor visitor Natalie Keogh, there was one stand in particular that she headed for. \u003cbr/\u003e\"Michel Roux Junior's little stall was really nice. We had something from there as well. We had the soup from there which was really nice,\" she says.\u003cbr/\u003eRoux co-owns \"Le Gavroche,\" the UK's first Michelin starred restaurant.\u003cbr/\u003eHe says this festival has a big influence on food trends.\u003cbr/\u003e\"If there's a trend that's going to happen anywhere in the world in the food scene it happens here, it happens here at Taste of London,\" he says. \u003cbr/\u003e\"I always come here and I find inspiration, there are great things to eat and see and different ways of presenting food. \u003cbr/\u003e\"And it's not just London chefs, or London-based chefs, we've got chefs flying in from all over the world coming here,\" adds Roux, who is one of the Taste of London's founders.\u003cbr/\u003eIt is not all about eating and watching food demonstrations, two men by the names of Neil Lowrey and Neil Garner make up \"The Bar Wizards.\"\u003cbr/\u003eThey are here wowing the crowds with a performance involving bottles and cocktail shakers. \u003cbr/\u003eThe pair shot to fame in the UK after taking part in a British talent show. \u003cbr/\u003eThis is the tenth \"Taste of London\" event to be held in the capital.\u003cbr/\u003eOrganisers say there have been huge leaps in eating experiences since it started in 2003.\u003cbr/\u003e\"London's dining scene was good but not exceptional and if you were to promote it worldwide it really wouldn't be getting great reviews,\" says Justin Clarke, Chief Executive of Taste Festivals.\u003cbr/\u003e\"But now, ten years on, not just because of the festival, but just because of some fantastic hard working chefs with real creativity and diversity and desire to kind of raise the game, London's probably the best dining capital in the world now.\" \u003cbr/\u003eLondon boasts a number of international restaurants, giving people a chance to taste flavours from all over the globe.\u003cbr/\u003eHere at the festival, people are tucking into piri-piri chicken, a recipe \"imported\" from the former Portuguese colony, Mozambique.\u003cbr/\u003eAfter being seasoned with lots of spicy sauce, the chicken is grilled over a flame until its cooked through and crispy.\u003cbr/\u003eAnd it appears to be a hit, proving that old fashion street food is still alive and kicking.\u003cbr/\u003eOne of the stands here at the festival is also raising money for charity. \u003cbr/\u003eThe \"Five Star Burger\" - created by chefs Raymond Blanc, Valentine Warner, Fergus Henderson, Giorgio Locatelli and Thomasina Miers - is made from 100 percent grass-fed Longhorn beef.\u003cbr/\u003eIt is seasoned with salt and pepper and nothing else.\u003cbr/\u003eMoney raised is going to \"Action Against Hunger,\" an international humanitarian organisation that fights child hunger.\u003cbr/\u003eThe Taste of London event has tantalised the taste buds of almost half a million visitors in all during the past ten years.\u003cbr/\u003eMore than two million signature dishes have been showcased.\u003cbr/\u003eAnd it seems from the turnout at this year's event, the appetite for diverse and tasty food continues to be strong as ever. \u003cbr/\u003eThe events runs until 23 June.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" 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