{"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='Restaurant cuisine for 5:2 dieters who want to cut out calories not taste' data-url='/boclips/videos/5c54c00bd8eafeecae147c0e' data-video-url='/boclips/videos/5c54c00bd8eafeecae147c0e' 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\nRestaurant cuisine for 5:2 dieters who want to cut out calories not taste\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'\u003eEating out doesn't have to be a gluttonous event, especially here.In the kitchen of Sam's Brasserie plates are being prepared for supper.The restaurant serves all type of food and you can choose a plate of oysters rather than burgers,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eEating out doesn't have to be a gluttonous event, especially here.\u003cbr/\u003eIn the kitchen of Sam's Brasserie plates are being prepared for supper.\u003cbr/\u003eThe restaurant serves all type of food and you can choose a plate of oysters rather than burgers, but it does mean you might steer away from some more interesting dishes.\u003cbr/\u003eYou might even decide to give restaurants a miss while you try to lose weight, which is why this restaurant has developed a special 5:2 Diet menu.\u003cbr/\u003eThe 5:2 diet involves sensible eating five days a week and two days of restricted calorie intake, 500 calories for women and 600 for men, on each of those days. \u003cbr/\u003eSam Brasserie's menu means you can eat more elaborate restaurant food on a fasting day and still count what you are eating down to the last calorie.\u003cbr/\u003eThai style fish kebabs and chicken satay are here alongside wild mushroom stroganoff and low fat pork meatballs served with cavolo nero (a member of the cabbage family) \u003cbr/\u003eThe meatball dish has the highest number of calories on the menu, but it's still only 264 calories leaving plenty for a modest pudding like passion fruit panna cotta containing 144 calories, or champagne granita which is a very modest 86.\u003cbr/\u003eChef Mark Bains believes the service is popular because the dishes are filling and don't taste like diet food.\u003cbr/\u003eHe says: \"You know, you can poach you can bake. It's all about you know not going too heavy on the oil in the pan, you know just using just a light kind of rubbing in the pan rather  than just putting loads of butter in and things like that.\"\u003cbr/\u003eThe Five Two diet menu was introduced by the restaurant's owner Sam Harrison.\u003cbr/\u003eLast year Harrison tried out the diet himself and was impressed with the results.\u003cbr/\u003eIt was his own experience that prompted him to introduce the menu.\u003cbr/\u003eHarrison says: \"For two days a week you have this challenge of only having 500 calories if you're a woman, or 600 if you're a man and I knew personally that meant pretty much you couldn't go out for dinner with friends to a restaurant and our local customers were telling us the same.\"\u003cbr/\u003eThe aim of the special menu is to calculate the calories so diners can come up with a combination of dishes they'd like to try and to ensure they don't feel hungry at the end of the meal.\u003cbr/\u003eThe portions are carefully calculated and they don't look big, but Chef Bains insists they aren't preparing nouvelle cuisine.\u003cbr/\u003eHe admits though, that it can be hard for any dieters sitting in the middle of a busy restaurant and Bains can spot them through the window onto the restaurant:\u003cbr/\u003e\"You know they've sat down and they've seen all this lovely ribeyes (steaks) going past, or a nice big bit of cod knowing that they haven't ordered that and they're having the 5:2, maybe the glass of champagne is even worse, but when they do actually get their menu, meal I think they're quite happy with that.\"\u003cbr/\u003eBains prepares a fish kebab for his boss, one of the most popular 5:2 dishes.\u003cbr/\u003eHe reckons about a fifth of all the covers he prepares between Monday and Friday are from the diet menu.\u003cbr/\u003eThe 5:2 is suspended over the weekend, because it's assumed that most people want to eat normally in their time off work.\u003cbr/\u003eLike most of the dishes on the diet menu the kebabs look simple, but they require a certain amount of preparation to make them taste good.\u003cbr/\u003eTo make them big on flavour Bains chops up onions, chillies, courgettes and lemon grass and he adds soy ginger and a little oil to create a marinade.\u003cbr/\u003eIt's not necessarily the sort of thing you want to do after a long day at work, but if it's made for you it's a nice treat and makes the diet easier to follow.\u003cbr/\u003eHarrison insists all the 5:2 recipes have to meet the restaurant standard and he believes his success so far has been to allow diners to pick and choose what type of diet they follow.\u003cbr/\u003eHe doesn't believe his place would attract many customers just as a health food restaurant, he says the key is providing tasty food that fits in with a diet.\u003cbr/\u003eHaving done the diet himself Harrison understands what his dieting customers are looking for.\u003cbr/\u003eHe says: \"It's not that hard because it's only two days a week, but when I was doing it last year that meant that two days in a week I basically stayed at home and didn't go out where there was temptation because if I see some tasty food in a restaurant I want to try it. But I think what we've achieved here is that you can go out for dinner with your friends and you can still have tasty food, someone's done all the work and thinking for you.\"\u003cbr/\u003eUnlike many diets which limit the type of foods you can eat, the 5:2 diet doesn't restrict groups of foods, but nutritionists say fasting for two days isn't an excuse to go on a carbohydrate and sugar blow out for the rest of the week.\u003cbr/\u003eFasting won't make the slightest difference if you eat abnormal portion sizes the rest of the week.\u003cbr/\u003eThe 5:2 is relatively new to the dieting world but nutritionists say some studies have looked at the impact of intermittent fasting.\u003cbr/\u003eThe British Nutrition Foundation says the amount of information is limited, but the studies that have been done are positive.\u003cbr/\u003eThe Foundation's Senior nutrition scientist Bridget Benelam says:  \"There had been some concerns about the idea that your metabolism would sort of shut down after fasting and that this might make your body be more prone to storing fat so that it avoids starvation, but the studies that we have so far suggest that's not actually a problem and people do lose weight on these kinds of intermittent fasting diets, just as they do on normal calorie restricted diets and actually they do seem to be just slightly more effective.\"\u003cbr/\u003eBack at the restaurant Bains is putting the finishing touches to one of his plates.\u003cbr/\u003eHe admits slashing your calorie intake while sitting in a restaurant is difficult, but he argues the dieters themselves have to be prepared to exert a little discipline.\u003cbr/\u003eBains says:\"We can only do so much, as in we can provide a nice choice of dishes on the menu, but it's down to them at the end of the day. (The way) I feel is that you know they're doing something amazing for them(selves), it is tough you know people train for a marathon, do you need to be able to train for the 5:2 diet? I don't know but you know, I think get yourself in a good mind set and get yourself structured throughout the day knowing what you're going to have you know and actually you come into the restaurant you know, being on a diet is not all doom and gloom and they can come in and have a nice selection of dishes and leave quite happy knowing that it doesn't feel like they've been on a diet.\"\u003cbr/\u003eMost people would be happy if a plate like this turned up at the dinner table Sam Harrison certainly is.\u003cbr/\u003eThere are also vegetarian options.\u003cbr/\u003eThree courses of the 5:2 menu costs �16.50 ($27 US) although some people might just swing by for pudding.\u003cbr/\u003eLondon, UK, February 3, 2014\u003cbr/\u003e1. Close pan from plate of mussels to burgers and salsa\u003cbr/\u003e2. Close of chillies being fried \u003cbr/\u003e3. Close of water being poured into steaming baskets \u003cbr/\u003e4. Mid of chef picking up and walking with plates full of food \u003cbr/\u003e5. Wide of chefs working in kitchen \u003cbr/\u003e6. Mid of waiter carrying platters of food out of kitchen \u003cbr/\u003e7. Wide exterior of people walking into Sam's Brasserie restaurant\u003cbr/\u003e8. Close of restaurant sign\u003cbr/\u003e9. Close of 5:2 recipe menu\u003cbr/\u003e10. Close tilt down of diet options on menu \u003cbr/\u003e11. Close pull focus on candle flame on table in restaurant \u003cbr/\u003e12. Wide of brasserie area \u003cbr/\u003e13. Wide of head chef Mark Bains walking through kitchen to prepare food \u003cbr/\u003e14. Close low view of Bains sharpening knives \u003cbr/\u003e15. Mid tilt up of Bains sharpening knives\u003cbr/\u003e16. Close of vegetables on chopping board\u003cbr/\u003e17. SOUNDBITE: (English), Mark Bains, head chef, Sam's Brasserie\u003cbr/\u003e\"You know, you can poach you can bake. It's all about you know not going too heavy on the oil in the pan, you know just using just a light kind of rubbing in the pan rather  than just putting loads of butter in and things like that.\"\u003cbr/\u003e18. Mid of restaurant owner Sam Harrison with chefs in kitchen\u003cbr/\u003e19. Mid pan from chef to Harrison \u003cbr/\u003e20. Various close of Bains scraping chillies \u003cbr/\u003e21. Mid tilt up to Harrison picking up order\u003cbr/\u003e22. Wide tracking shot of Harrison carrying food out across restaurant \u003cbr/\u003e23. Wide of people arriving in brasserie area of restaurant \u003cbr/\u003e24. Various of people sitting down \u003cbr/\u003e25. SOUNDBITE: (English), Sam Harrison, owner, Sam's Brasserie\u003cbr/\u003e\"For two days a week you have this challenge of only having 500 calories if you're a woman, or 600 if you're a man and I knew personally that meant pretty much you couldn't go out for dinner with friends to a restaurant and our local customers were telling us the same.\"\u003cbr/\u003e26. Close of courgettes being chopped \u003cbr/\u003e27. Top mid shot of Bains chopping courgettes \u003cbr/\u003e28. SOUNDBITE: (English), Mark Bains, head chef, Sam's Brasserie\u003cbr/\u003e\"You know they've sat down and they've seen all this lovely ribeyes (steaks) going past, or a nice big bit of cod knowing that they haven't ordered that and they're having the 5:2, maybe the glass of champagne is even worse, but when they do actually get their menu, meal I think they're quite happy with that.\"\u003cbr/\u003e29. Various of Bains chopping onion \u003cbr/\u003e30. Close of Bains preparing vegetables \u003cbr/\u003e31. Close of Bains grating ginger and putting it in pot\u003cbr/\u003e32. Close top shot of pot with ingredients \u003cbr/\u003e33. Close of red wine vinegar and oil being poured into pot\u003cbr/\u003e34. Close of marinade being whisked \u003cbr/\u003e35. Close of Bains \u003cbr/\u003e36. Wide of dish with fish kebab\u003cbr/\u003e37. Close of Bains assembling kebab and placing it in grilling dish\u003cbr/\u003e38. Close tilt down of Bains assembling kebab\u003cbr/\u003e39. Close zoom out of Bains picking up dish and walking to place it in grill \u003cbr/\u003e40. Close of dish with kebabs under grill\u003cbr/\u003e41. SOUNDBITE: (English), Sam Harrison, owner, Sam's Brasserie\u003cbr/\u003e\"It's not that hard because it's only two days a week, but when I was doing it last year that meant that two days in a week I basically stayed at home and didn't go out where there was temptation because if I see some tasty food in a restaurant I want to try it. But I think what we've achieved here is that you can go out for dinner with your friends and you can still have tasty food, someone's done all the work and thinking for you.\"\u003cbr/\u003eLondon, UK, February 4, 2014\u003cbr/\u003e42. Various of book titled \"Nutrition and Development\" being picked up and read by nutritionist Bridget Benelam\u003cbr/\u003e43. SOUNDBITE: (English), Bridget Benelam, senior nutrition scientist, British Nutrition Foundation\u003cbr/\u003e\"There had been some concerns about the idea that your metabolism would sort of shut down after fasting and that this might make your body be more prone to storing fat so that it avoids starvation, but the studies that we have so far suggest that's not actually a problem and people do lose weight on these kinds of intermittent fasting diets, just as they do on normal calorie restricted diets and actually they do seem to be just slightly more effective.\"\u003cbr/\u003eLondon, UK, February 3, 2014\u003cbr/\u003e44. Close of vegetables being tossed in dressing \u003cbr/\u003e45. Close of food being arranged on platter \u003cbr/\u003e46. Mid of Bains taking kebabs from grill and leaving shot\u003cbr/\u003e47. SOUNDBITE: (English), Mark Bains, head chef, Sam's Brasserie\u003cbr/\u003e\"We can only do so much, as in we can provide a nice choice of dishes on the menu, but it's down to them at the end of the day. (The way) I feel is that you know they're doing something amazing for them(selves), it is tough you know people train for a marathon, do you need to be able to train for the 5:2 diet? I don't know but you know, I think get yourself in a good mind set and get yourself structured throughout the day knowing what you're going to have you know and actually you come into the restaurant you know, being on a diet is not all doom and gloom and they can come in and have a nice selection of dishes and leave quite happy knowing that it doesn't feel like they've been on a diet.\"\u003cbr/\u003e48. Close of completed fish kebab dish being placed on the counter \u003cbr/\u003e49. Close pan of kebabs\u003cbr/\u003e50. Close of dish being taken away by waitress \u003cbr/\u003e51. 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Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Restaurant cuisine for 5:2 dieters who want to cut out calories not taste\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Restaurant cuisine for 5:2 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