’s, Mervis’ time as an impressionable international student in the U.K., sparked a quest to chronicle the nation’s food culture — one that led him to savor sausage rolls with English mustard in a “ritual-like calm” and eat his weight in fresh fish and langoustines.Mervis leads a culinary tour through the United Kingdom — from crowdie to mulligatawny soup — which he hopes is “the first port of call” for those looking to dig in to British food.
I absolutely love this docu-series even before you get into the fact that it’s about chefs and food. My job is to serve as a bridge between the industry and the production of the show. I work with the director of each episode, leading the research on the chef in advance of production and filming and creating the research document to help structure the narrative.