Siblings Tom and Henry Herbert, also known as TLC’s THE FABULOUS BAKER BROTHERS, are taking their expertise on the road to help restaurants, cafes and bakeries in need of some fresh ideas in THE FABULOUS BAKER BROTHERS 2 premiering every Wednesday February 12, at 7:00 p.m. This wicked new season, the brothers get out of their artisan kitchens and put their reputations on the line to create truly iconic local dishes for six loved eateries from around United Kingdom. With the launch of the new “Baker Brothers” recipes, baker, Tom and chef and butcher, Henry aim to put these local businesses on the map by putting their own contemporary spin on local produce and reinventing lost classics. From London to York and Blackpool to Stratford-upon-Avon, Tom and Henry will familiarise themselves with each town’s local specialties and produce three iconic dishes – one of which make it onto the menu with the locals’ choice.
Forget the infamous pie wars seen in season one of THE FABULOUS BAKER BROTHERS – because this time round, Tom Herbert and Henry Herbert are putting their rivalry aside to join forces by breathing life into failing food businesses from around their country. Tourists regularly report how amazing they find Britain’s cultural heritage to be, but when it comes to traditional fare, they’re often left disappointed. Fueled by English pride, in a blue minivan, the brothers make their way across the United Kingdom in a bid to restore food culture and save businesses from going under. Whether it’s a café in desperate need to turn blah into wow, or a restaurant-pub that needs to tame down their menu (which includes squirrel!), there’s no stopping Tom and Henry from coming up with new signature dishes that pack luscious, knock-out flavour.
For 60-minutes across six episodes, TLC’s dishy duo will soak in the sights and sounds of each town, road-test each eatery’s bestsellers and interview the locals before whipping up three dishes inspired by local ingredients and influence. In each episode, the brothers literally set up shop in the midst of crowds and try out simple treats such as Lancashire lollipops (Blackpool), Cockney crayfish (London) and Mackerel Pitta Bread (Exmouth) amongst others to share with hungry punters as a way of sussing out the taste buds of the people. After getting their homework done, Tom and Henry move into kitchen base to prepare recipes that truly represent each area before giving the owners and chefs of the eateries a sneak preview.
But even though Tom and Henry are willing to help, things aren’t always so dandy as they face their share of roadblocks – from owners that are resistant to change to stubborn, doubtful chefs. Nevertheless at the end of each episode, the brothers, owners and chefs must step aside as the people drop their votes into ballot boxes indicating the meal they want the eatery to add to their menu. Have the brothers done enough to turn around the fortunes of these food businesses? Will the people buy in to Tom and Henry’s take on what truly showcases the city’s heritage? Follow Tom and Henry in their quest to reignite British grub’s glorious roots with simple recipes, tips and tricks on THE FABULOUS BAKER BROTHERS 2.
THE FABULOUS BAKER BROTHERS 2
TOM & HENRY HERBERT BIOS
As fifth generation bakers, Tom and Henry Herbert come from a long line of family food lovers and are carrying on the tradition with gusto.
Fresh out of baking college, Tom won Young Baker of the Year, heading out with a wealth of artisanal nous. His family business, Hobbs House Bakery has won many prestigious awards and featured in the Independent’s top 50 food shops.
Henry, ex head chef of the Coach and Horses in Farringdon, is passionate about carefully sourced, good quality seasonal ingredients. Reviving old recipes is part of his mission to restore the food culture in Britain. Henry now runs a butchery with the aim to shake up modern meat tastes.
The brothers are no strangers to television, with Tom having appeared in his own BBC4 documentary, In Search of the Perfect Loaf and Henry featuring as a contestant on BBC 2’s Great British Menu. Tom and Henry are also talented journalists and are regular contributors to renowned food publications as Fire and Knives as well as featuring in several newspaper columns.
Tom Herbert (36 years old)
“With an insatiable appetite for family, for food, for perfectionism, and with a zeal for imaginative design, I am the bodacious baker, exerting a willful spontaneity that is sticking a polished brogue up the sloppy backside of British baking.”
Henry Herbert (26 years old)
“I feel it’s about time the British butcher had a shake-up, waking up to modern tastes and bringing back some of the pride this country once had in meat. Coming from the point of view of a cook, I feel I have something to offer the customer other butchers may have struggled with. With Scotch eggs, beautiful cheeses, properly made pies and some fine cuts of local provender, I bring a fresh take on the traditional to the butchers block.”
RECIPE: ARBROATH ARNOLD BENNETT OMELETTE
Makes enough for 2-4, depending on appetite
- 1 large Arbroath smokie
- butter: 40g for the white
- sauce, plus 30g for cooking
- 15g flour
- 250ml milk
- 3 tsp chopped parsley
- salt and pepper
- 6 eggs
- 40ml double cream
- handful of grated Parmesan
- Dijon mustard, to serve (optional)
1 Pick the smokie into flakes. Try not to mash the fish too much, and keep an eye out for bones, which would not be so much fun in the omelette. In a small pan, melt 40g butter and add the flour. Beat until smooth, and then slowly add the milk, beating all the while. This is to make a white sauce. When all the milk is in and the sauce is smooth and glossy, stir in the fish, chopped parsley and seasoning. Remove from the heat.
2 In a large, flameproof frying pan, melt 30g butter and add the eggs. Season and break up with a fork. Keep stirring with the fork over a gentle heat until the omelette has started to set: 1–2 minutes. Remove from the heat. Heat the grill to hot.
3 In a bowl whisk the double cream until thick, then fold it through the white sauce. Spoon the sauce over the omelette and sprinkle with Parmesan. Place under the grill for 2 minutes or until golden and bubbling. Spoon out and eat with a slick of Dijon mustard if you fancy.