Breakfast to Roast Lunch Service | Korean-Inspired Noodle Salad 👌😊👍 UK Canteen POV

Part 2 of the same canteen day, picking up exactly where the previous breakfast video ended 👌😊👍 This episode starts with the final 25 minutes of breakfast service, then moves into mise en place until around the 44:20 mark, before lunch service begins. For lunch we had roast dinner with beef, pork, ham and chicken, and I made a Korean-inspired noodle salad as the alternative special. I used Korean vermicelli noodles with a fresh herb dressing made with mint, parsley, coriander, soy sauce, vinegar, sweet chilli sauce, sesame oil and chipotle. The salad was finished with cucumber, red onion and sesame seeds, and it worked beautifully with the roast meats on offer. It turned into one of those specials where the dishes just started flying out 👌😊👍 A proper real staff canteen service day — breakfast, prep, lunch, roast dinner and a little Korean-inspired twist. Thanks for watching as always, I really appreciate it. #POVCooking #CanteenCooking #StaffCanteen #RoastDinner #KoreanNoodleSalad #KitchenPOV #RealKitchen #UKCanteen #ChefPOV #LunchService 00:00 Breakfast service continues 25:00 Mise en place 44:20 Lunch service 1:20:50 End