We need to talk about  

I think kush is just the most wonderful addition, down to earth, passionate, funny and knows his stuff ❤

It is a pleasure to see Kush joining more and more to spice things up :) When Mike shared his video neither of you noticed the amount of a bay leaf! See, even there they use it, Ben was always right about it. We use a bay leaf in Baltic cuisine a lot and it does make difference!

The village cooking channel is an insane initiative! Ive seen them cooking for years, and how they operate is incredible. Much love to them again!

I love Kush's humor so much! "Oh, that must suck for you guys" really sent me. 🤣

Would love to see you guys revisit trends from the previous years and see what trends have popped, and which ones have flopped.

As a south indian, I was excited hearing Mike introduce the Tamil channel! I'm sure most indian households have these huge aluminium pots to cook for a large pax. I definitely want to see the Sorted team get their hands on one of these pots and cook oldschool!

I absolutely love this format and I really like how Kush is more and more in front of the camera, he is really funny and is a nice cheffy addition to the on screen dudes!

Thank you Jamie and Barry for reminding us how much fun food can be. Making food creation fun while we are children is why I still love to cook.

Love this format! Really nice to have Kush there sharing more about authentic desi food too - hope we get more of that. Love that South Indian channel Mike shared too! I didn’t know about that one, but I watch a similar one called “Veg Village Food” which is a grandmother in Punjab who also cooks in massive quantities for the local kids. She makes traditional foods but also desi takes on pasta, instant noodles (Maggi), milkshakes, etc

So glad to see this kind of video back and that the last one wasn't a one off. I love all of your content but it's really nice to see this kind of sitting around with friends talking casually while discussing interesting things you've come across.

Sorted gang--we LOVE this format! Hearkens back to the vibes of big night in, and is just a fun chill time.

So glad this is (I’m hoping and guessing) going to be a regular thing. The Waitrose magazine used to do a similar thing years and years ago and I loved it, this is even better!

Kush's smile when Mike compliments him about him being a great teacher is so nice. I love when the boys get together and do this type of video

Jamie is really good at keeping the conversations going - asking the right questions of Ben and Mike. Just wanted to say, good job 👍

True story... I saw the fruit roll up ice cream treat online and served 2 to my 79 year old parents and they thought it was delightful. Kudos to Jamie and Baz for further sharing this. It really is a crunchy, icy pleasure. ❤

👀👀👀👀As someone who bulk cooks for 30+ Monday to Friday (care home, one sitting for meals) I'd LOVE to see you tackle the logistics of this as there are subtleties you dont always think of. IE a pan of chicken in a sauce that might cook at home in the oven for 30 or so mins, will take significantly longer as the oven temp actually drops when you put that much cold food in it!! (even warm food in it lol) 😵‍💫😵‍💫

4:48 Damn! Kush has no subtlety and i love him for it! Best boy!😂😂😂😂

Can you start a “Beat The Normal” series? A normal and the food team come up with a signature dish, and the chef is given the prompt day of and has to produce their twist on the dish in competition

As a student in the middle of her master degree on sustainable food systems I loved Ben's addition to this table. Please have more of these discussions and perhaps visit producers/companies that are working on this future to show people how this change is realised and how they can support it!

Im so glad Kush has become a regular component of the show. His antics are just the right amount of silly to get the boys going haha.

I really respect and appreciate Ebbers bringing up and talking about Ravenous. It's such an integral topic to, you know, our entire survival and shining light on these topics is huge. Especially after following the "Fruit" Roll-up + Ice cream fun. Thanks for that!

I know this content probably won't get more views, but please never stop doing these, I love feeling like I'm connecting to you guys more and long chats are great

Why is Ben drinking white wine when the others have beers just the most Ebbers thing ever? XD

I am sooooo happy to see the Village Cooking Channel on here. 9:41 . It's a crossover I had never imagined. I've been subbed to them for a long time and they do great work for their community. They are a great window to culture of mass cooking in India. This sort of mass cooking happens every where in India at different religious places like temples and Gurudwaras, for weddings and funerals or any family function especially in villages where the whole village is invited for the feasts. Also they not only make a lot of authentic South Indian dishes but do great justice to the larger pan Indian cuisines also.

Absolutely adore how low-key this episode was. As much as I love the boys typical mayhem, this was a really relaxing watch while making breakfast. ❤

I love these. Especially, having Kush more involved on screen. He is so knowledgeable and has such a great vibe.

Absolutely love that you guys are continuing this series. Really love the podcast vibe of it!

I'd love if you guys ever made it down here to Aotearoa New Zealand! Cooking for a large number of people immediately makes me think of the marae cooking processes for big gatherings, including of course hangi. There are some videos online from shows like Hangi Pit Masters that give an insight into this traditional method of food prep - cooked in the ground over ash and stones heated by an intense fire in a pit. I will literally pick you up at the airport and show you around if you ever come to Christchurch, NZ!

I absolutely ADORE this format. And damn, Kush is such a wealth of knowledge. Sometimes I forget that he worked at a Michelin starred restaurant at one point. I think he and Ben work really well together. Ben provides the historical/cultural knowledge and Kush provides the technique/skill knowledge. Together it's this amazing package of information that's so educational and fun to watch.

When you do a volume cook like Mike said, see if you can find a local mission or shelter that feeds the homeless and cook a lunch for the homeless. My mother feeds the homeless in Brisbane and in the last few years her numbers have gone from 50 a day to 200+ a day. Food insecurity is a growing concern and god knows she loves it when someone else cooks for her for a day! (Otherwise she's a complete untrained 62 year old trying to work out how to feed 200+ on a non-existent budget.)

The village cooking show looks amazing - thx for sharing it! Certainly different, but reminds me of why I love Kent Rollins, the cowboy cook here in the US. He’s an old-time chuck wagon cook, and it’s so fun to watch him make huge meals for working cowboys under a tent out in a pasture!

Please, yes! Cook for everyone and let Jamie and Barry cut onions etc. I wonder how long it will take to go from "don't get bored, don't get bored" to utter chaos. :D

Honestly this format is brilliant ! Nothing too intense or stressful , just lovely people talking about great ideas . Please keep this up ! ! !

Hi sorted, would love to see a vid with "rural" equipment for the whole team and would love it in a vloggy style like when you went camping so that the focus really is on the friends it brings toghether rather on making a show. just good times with friends trying their best to creat a faboulus meal with non ordinarie equipment.

I really enjoy this format. Definitely one of the more stand-out things you guys have done~

It’s just so great to be part of the Sorted community and these new more casual chats are so interesting to people all over the world. I’m 69, living in Bremen in Germany and I still feel connected to the UK food scene just due to watching Sorted, thanks guys. Sorted also gives families new interests together, my 29 year old son introduced me to Sorted years ago and when he was at home it was so nice cooking and eating together. Sorted is really a public service….

If you do end up trying a mass cooking style video, I’d love to see you follow the spirit of the place you got it from and give the food to a good cause, maybe a local food bank or shelter.

If you liked the large volume food cooking thing you might also enjoy GrandpaKitchen! It originally started with Grandpa back in 2017 but he has sadly passed and his grandsons now continue the channel!

I haven't seen the village cooking channel yet, but another one that is quite similar is Grandpa's Kitchen. I love their vids and the delightful smiles on the faces of all the children they feed with their cooking.

"Kush, you are such a loose cannon!" YES and we love every minute of it 😂

Mike talking about what he ate after hospital reminds me of why i cant drink apple juice. I once was in the hospital for about 3 months or so, and i had to drink applejuice laden with contrast dye about 3-4 times for mri or CT. It was absolutely disgusting. I cant even look at apple juice without getting queezy.

This series is utterly fantastic guys! Your energy and enthusiam is so much fun! You rock!😊😊😊

"Fecal Jackson Pollock." That's an evocative phrase right there.

Loved Mike ribbing Jamie at the beginning, that was funny. Also, the nerd in me really wanted to hear Kush's skewer lecture, can he do a reel for that?

Absolutely loooved the bit around 1:53, where Mike made fun of Jamie's 'oh you can mix up the roll ups and even mix up the ice cream..!' bit 😂 Feels like so many content creators try to oversell products or ideas by stating the obvious and pretending it's an added benefit, so it was very refreshing and definitely hilarious to see Mike call BS on this one!

Mike being amazed at the perfectly cooked rice while stating he can't do that on a regular scale. Maybe the guys need a lesson in rice? The boys have in the past, several times in fact, scoffed at rice cookers stating why should they need them when they can just make it in a pot. Yet they have mentioned several times how they never make rice as well as others so they rarely ever make it, despite it being a staple food item around the world. Would love to see them explore rice more and maybe actually try to appreciate it and rice cookers more.

I'm a chef myself and I'm absolutely amazed by Kush every time he's with you,guys. His knowledge is massive! Also...who would have thought about bringing skewers and analyzing them! Brilliant!

Love watching the village cooking channel, especially how they are giving back to the community. Also the pure enjoyment they seem to have throughout the cooking process

I'm two weeks late to this but boy does this format work for me. The standout for me was the normal question abut the different shape of the skewers. We got the joke about the full on lecture but I was engaged with the how and why of the explanation. I subscribed to many channels as I'm sure most people do. This is the only one where I watch every video. May not be on release day but I always get to it.

I love Kush's description of if it looks like this or if I poke it like this bc that is how I learned from my granny she'd say with baking it's more than the oven it's the counter- the air can be wet or dry (her way of saying humid) and you'd adjust the proof timing and ingredients of your baking to match the air since it could change how the oven gets to temp and holds temp. A video showing what the desired result looks like at various stages is a cool move.

Jamie's look of astonishment while watching the Village Cooking Channel is fantastic!! 🤯

It's quite an extraordinary thing to watch people talk about their work so passionately, and having a blast at the same time ❤

Had to come back and say thanks for highlighting the Village Cooking Channel, I spent all morning watching their videos - how cool!

At 24 min's, this is why I buy as much locally raised/grown as possible. And where I am --that is about 70%. Maybe even 80%. I am so happy!

I typically make cinnamon rolls to take to work for basically any reason. This particular one was for Friendsgiving/Thanksgiving. One supervisor was pregnant at the time and suggested I make 2 pans (24 rolls per pan). About 1/3 of 1 pan was eaten, with that supervisor taking the full pan and another taking the 2/3 full pan. The first shared with her husband. The other ate them on FaceTime with her now husband, who lives in London (we're in Florida), who was shocked how big American cinnamon rolls were compared to what he was used to. Nice to see big and fluffy cinnamon rolls on the channel

Really love this show and needs to continue. It's just so nice to watch something so relaxed and learn quite a lot.

Because of your videos that we’ve been watching for 3 years now. I am today making my very first lobster stock and eventually a bisque. We had steamed Maine lobster here in Maine this evening. We found at the fish mongers that we could buy cooked lobster bodies with no claws but legs for only $0.25 US. So we bought 4 of those to go with our 2 fresh lobsters. We harvested the meat from the bodies and legs. And set that aside to save for the bisque we’ll be having with our Sunday roast. Cheers and thanks for the all the ideas and confidence building. PS we will be using the shells as fertilizer in our allotment as well. No waste!

21:50 "So I got you past the semi?" "and look at the result"

I'm with Mike on the _memory_ being what makes something the worse thing I've eaten. For me, it was a rajbhog - a Bengali sweet, that is probably inoffensive in itself, but my only memory of eating it was after a traumatic event. I have never eaten a rajbhog in the intervening 24 odd years, and still hate even the smell of it.

I do miss James and I wish he was back but man, I am so happy you added Kush to the team, he is brilliant

Thank you 'Ben' Ebbrell for highlighting Henry Dimbleby's excellent book Ravenous!. Highly recommend the 2013 book Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle. Wish more people would desire to know more about the pros and cons of the food industry. Citizens have more power than they realize.

"That must suck for you guys" I love kush's attitude so much

05:05 "me and ebbers went on a little pilgrimage" * shows pictures of kush and jamie on said pilgrimage * 😅

Please bring this series back. It's so amazing.

Second comment - I've not done the course, but I did use Ben's Pizza Dough like a Chef video and made that dough (using a stand mixer but still) and it was amazing. I did a Calzone, Stromboli, a Pizza (had to) and next will be stuffed bread sticks (think Spinach and Feta, Mushrooms, basil/mozerella, etc) using the same dough.

Village Cooking Chanel is the best information you have ever imparted!

Great video. On the subject at cooking at scale have you ever seen the kitchens at Harimandir Sahib; the Sikh Golden Temple in the Punjab, India? I've always wanted to visit & also think a Sorted tour of India would be good too. The temple is open to everyone & they feed truely vast amounts of people a day. The number fluctuates between 50'000 & 100'000 a day! Its all vegetarian & some of the cooking vessels are swimming-pool sized, catered for by volunteers. A mate & I used to cook largish scale for bushcraft & off-road groups we used to attend. Mostly over open fires in large pots, pans & pits. Love cooking outdoors with basic equipment. Our credo was , if you can cook it in a kitchen, we can cook it over a campfire with a knife.

I think you guys should come to Sweden and experience properly prepared Surströmming served on tunbröd with potato, onion, chives and sour cream out in the arcipelago accompanied with snapps and beer. Not 100% sure but I think we can turn you onto it. You just have to unthink the fish part of the dish and think of it the same way you would an old cheese

Just wanted to say that I really love this series! It's so nice to just get to hang out with y'all and hear what you're thinking about. It's a nice change of pace from the more produced segments, and it feels like a really nice addition to your lineup. I love having a rotating table of people who are around the studio, as well. Thank you!

Thank you for splurging on microphone for each participant!

I love these monthly round table chat videos. P.S. Mike those cinnamon rolls looked amazing. 🤓👍🏻🍻

Love the village channel. I semi-regularly cook for 60+ people and would love to see any hacks and tips that work for those quantities. As a basic starter, Rice can be cooked in a deep baking tray. Great if you're short on hob space.

Worst thing I ever ate (worse even than the “meat fritter” at a Soviet naval base) was the steak and kidney pie at a pub in the Cotswolds. The “steak” part was just large chunks of beef fat. That might have been fine for Mrs Jack Sprat, but I had to content myself with eating the pie crust.

Village cooking Channels in Sorted... Finally they meet... Some of the only few cooking channels I follow in RU-vid!!

As a fellow southpaw, I admire Jamie’s confidence with the ice cream scoop. I don’t even pretend to be able to use one, and am always teased. 😂😂😂😂

I like this round table talk…very informative… but of course Kushie still causes mayhem with trying to skewer everyone 🤣

The books sounds like it would be a good companion to 'Ultra Processed People' by Dr Chris van Tulleken. 😊 The food memories sent me down a rabbit hole of school-based childhood food trauma. Who do I send my therapy bill to? 😂😂

The Village Cooking Channel shows that it doesn't have to super expensive to feed a lot of people good food. There is no reason why we couldn't do something similar elsewhere and some places do. Japan is famous for its school lunches that are made in central locations then distributed to all the schools. Every time I watch one of those videos I just wish someone would bring me a portion.

As someone who worked in the food industry that book sounds fascinating. I started waitressing with a little kitchen work while doing my Food Science degree, did and industrial plavcement as a QA while doing my degree and went on to spend a decade working in Food manufacturing in roles including NPD, Process Technologist and also a little specification writing. More lately ive taken an interest in trying to grow my own food though im limited by the size of my small garden and the oh so glorious northern weather ;) I like Ebbers said also believe that we cannot go on the way we are. For decades our farmers have been propped up by EU money helping them keep their heads above the water in a very cutthroat industry, yet we dont pay them what we should. Its because as consumers we, understandably especially now, want the lowest price we can get. Now for some that means simply shopping round for others its closer to the bone and is reflected in the quality/quanitity we buy. Decades of price cutting driven ultimately by the consumers desire for good prices has filtered through to supermarket sales then down to the manufacturers with cuts being made to manufacturing costs through process standardisation and process effieiency, reduced labour costs and indeed ingredient quality in order to bring the cost of the end product down. Of course this filters through to the suppliers of raw materials - everything rolls downhill. So much cost has been stripped out of products over the last few decades that there comes a point where theres not really much else you can do and at that point the only way is increasing prices to the consumer or businesses going out of business. I saw from raw materials specs first hand where in the world our ingredients come from, probably to a much more informed degree than a general shopper would, and as such i saw a huge problem coming as soon as the likes of Brexit reared its head (not trying to be political so please dont turn this into such in any responses im simply highlighting that the majority of our food is imported and a huge chunk of that is from the EU) - then add in other world issues like we are seeing in the Ukraine, more frequent issues with weather and things like the constant building of houses on what would have previously been farmers fields. Our food network is global and recent events are really pushing the limits of some of the parts of that global network - we are heading towards (if not already hitting) a perfect storm in my opinion. We sadly cant simply reverse a lot of these issues overnight either - land that has been built on cannot be farmed - even if houses were knocked down and it returned to land we could grow on it would potentially take years for the soil health the return if thats even possible. The farming industry has had so many farmers jack in the job due to financial pressures that we are loosing skills and knowledge to time - we need to look after our farmers and allow them time to pass the skills and knowledge onto the next generation of farmers and make the industry attractive enough to keep them. Trade partners, while you can sign agreements in a day the agreements take a long time to discuss and arrange then even longer to implement. The food industry was also in some parts heavily propped up by overseas workers be they seasonal workers for things like fruit picking, or agency workers that allow factories to deal with day to day fluctuations in production volumes. Having worked in/with both of these areas I can tell you British labour for both seasonal and agency work is definitely a minority. Leaving the EU had a big impact that a lot of people wont have realised as they didnt see it on a day to day basis. if its not in your face its something most people wouldnt even consider. Global weather fluctuations and politics impact our food on a daily basis as well as weve seen with things like Ukraine or the bad summer we had in Europe last year. We are even starting to see changes to the types of crops we can grow due to global temperatures increasing. Then theres things like fuel issues driving up the price on anything that needs transportation which of course will filter through into goods prices at every level. One of 2 pressures on the global food network is usually fairly absorbable by shifting in a slightly different direction but multiple pressures piling up become more of a problem. Things will have to change in the coming years and I can see us potentially heading back towards a diet more akin to the 1940s/1950s but with modern day twists, where imported things become a treat more than the norm, volumes of food we consume drop due to availablity and cost (though this could have a positive impact with regards to obesity). Part of me feels though that we will still have a heavy reliance on manufactured food as again over the generations weve lost skills and not everyone has the skills and/or knowledge to cook from scratch in the way our parents/grandparents did - something that ironically kept me employed for a decade in the prepared meals industry. Though channels like this are making that knowledge ever more accessible both by being on the internet and by being fun and entertaining so you engage people. We are still though a time poor society for the most part, even if we do learn the skills, so quick simple throw together meals to fit round modern life rather than stand in the kitchen day in day out prepping and cooking all day as women would back in the day is definitly where its at.

Love that Kush has to use his hands to close his eyes.....so adorable 😍

Great NEW take on a "muck bang". These are so well done, just sitting around the table chatting and laughing. I wish you would do more like this.

I’m sorry, but Ben referencing the sex and the city sushi scene is the best😂

I do love this format for a Friday show. Just mates sitting around sharing knowledge over a couple pints

Shout out to the Canadian kids like me, who knew about this fruit roll-up function all along, because we had to eat them in sub-zero temperatures during recess in elementary school.

Absolutely amazing to see Village Cooking Channel featuring in this video! I live in London but originally from Tamil Nadu so super proud to see them make their way to my favourite UK food channel. It will be awesome if you explore Tamil food more - it’s underrated amongst “Indian food”! ❤

The shark thing paired with fizzy drinks reminded me of eating camembert with orange juice. It's like one was sick and tries to wash the taste out of ones mouth.

Love Kush being on camera, definitely want more!

That Fisherman’s Pie sounds like the ultimate foodie horror story.

Genuinely love this format. Thanks lads, this is an excellent watch

I like how this episode led to the normals competing for the volume badge in subsequent episode. Would love to see more of it!

Love the timing of the ad -''if he comes out with a fruit winder on his - cue ad''

Kush in front of the camera is such a great addition... But I'm still missing James :D

I think these types of video's are my fav of yours so far! It's up there with trying out gadgets and new foods :3

I would live to see you contact a historical group and discover how they cook food historically. I know of an early group, like Regia, who do medieval , including cooking.😺

How about an episode devoted to Sweets (Candy). Everything from pulling sugar for hard candy or rock to layered chocolate bars and everything in between. And is it possible to do these things at home?

Absolutely agree with Mike on the circumstances dictating the response. My sisters and I all have a memory from 25+ years ago eating caramel popcorn, but getting food poisoning immediately after - not caused by the popcorn (we actually don't remember what caused it) but it was the last thing we ate, and I guess the most obvious thing we "repeated", and to this day, none of us can eat caramel popcorn.

Loving this chill format. Nice variety on the channel 😊

Man, I absolutely love this format. Can you imagine when Barry is there, how funny it will be. Oh goodness, having James around would be a total hoot as well. Cheers guys, great video.

I too closed my eyes for the Ravenous blurb and can I just say Ebber's has a wonderful voice for audio books!

Grandpa Kitchen is another cooking channel that helps their community. Started in 2017. Grandpa has since passed, but his family are continuing his legacy.