How Sorted Works – GRILLED
Most of our viewers probs know us best for our YouTube channel but over the last couple of years, Sorted has been growing internally as a business as well. Behind the scenes of Sorted, each of the four founding guys have some kind of ‘specialities’ within the wider team (we use the term loosely so they don’t get too big headed)
You guys really love ‘Grilled’ and we thought we could take it a step further and tell you exactly what goes on in a given day at the Sorted studio. Expect a lot of transparency as well as the usual top bants as you discover how much truth is behind our videos and if Jamie’s really that annoying. Spoiler – he is.
“It’s difficult trying to tell someone ‘I’m sorry I couldn’t answer your important email…I had to go and dance like Sia for half a day.’”
“This wasn’t him being a bit of a d***…it was just a prank”
“You gave me a compliment about six months ago and I still haven’t gotten over it”
“As a team, we’ve got to make two videos a week, every week…until the end of time”
Join us today for lots more foodie musings! Today we’re discussing everything from WAP (that’s Pasta to Ebbers) to TikTok food trends to cartoon hedgehogs.
We’re kicking things off today with a new segment, ‘What have we cooked or eaten recently that would annoy Ebbers?’ Plus we discuss your comments and try to come up with some food rules to live by.
After months of Zoom/ Teams/ Meet etc, the guys are back with plenty more foodie chat and some fun new segments! Join us as we discuss big topics like shallots, Easter bunnies and… cod sperm.
In this episode we’re getting stuck into cultured meat – what is it, who is creating it and why?! Ebbers presents us with loads of fascinating science as we consider the future of cultured meat and debate whether or not we’d try it.
Today we’re on a mission to decide which British dishes have an unfair reputation, and which ones are just a bit crap! We dive deep into the history of some classic British foods and come to our own conclusions…
After 10 years of cooking alongside chefs, how have things changed for our normals? In today’s episode we wonder what skills you need to be a chef, what our normals have learned from the chefs, and whether or not the chefs have learned anything from the normals…
Today on the podcast we wonder what’s so great about street food, why we like it and why it’s just so memorable. Mike, James and Barry relive their top street food experiences and we hear some of your fave street snacks!
From chefs copying other chefs to big brands copying other big brands, plagiarism in the world of food is more common than we might think. In this episode we wonder where the line between inspiration and plain copying is.
Is milk sweet or savoury? Do you eat or drink soup? Where does the cheese go in a cheeseburger? Join us as we try to get to the bottom of some of the biggest questions on the internet!
In this week’s episode we discuss what colours get us going when it comes to food, and why that might be. We debate the most unappealing food colours and get chatting about some of your examples of strangely coloured foods!