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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!

More Behind The Pass Videos

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Behind the Pass with Harriet Mansell - Part 2: Crystallisation
Coming 17/09
Behind the Pass with Harriet Mansell - Part 2: Crystallisation
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Related recipes and features

Ramael Scully

Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

Garum: the ancient ferment being reinvented by chefs

We take a look at how the liquid by-product of fermented fish became the condiment du jour of Ancient Rome and how chefs today are using the product to enhance their cooking.

A beginner's guide to fermentation with Ramael Scully

Keen to start experimenting with fermentation at home? Scully gives his tips on how to get started on your own projects.

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About Behind the Pass

Behind the Pass is a brand-new bi-weekly 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.

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