Ming wraps up his tour of England in London where he connects with star French chef Daniel Galmiche at the iconic Gore Hotel's 190 Queen's Gate restaurant. Before they cook, it's off to the Valley Smokehouse outside Bristol where the chefs sample and source smoke fish including fjord trout. Then, back at the Gore, they prepare cocktails in Bar 190 which famously hosted the Rolling Stones' Beggars Banquet album launch. While chef Galmiche prepares a pan-fried steelhead trout, Ming makes a trout "pho" with lemon-ginger broth. It's international, as London knows best, this week as Ming and chef Galmiche share their unique takes on smoked fish.
