Pratique du Shadowing: I Tried London's Most Expensive Buffet - Apprendre l'anglais à l'oral avec YouTube

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Hello and welcome to the UK's most expensive buffet.
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287 phrases
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Hello and welcome to the UK's most expensive buffet.
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That was my fancy intro, now I'm just going to get to it.
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It's literally just behind me, we're at the Grove in Watford.
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It's part of a hotel.
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It's a gourmet buffet, you can eat everything.
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Sushi, beef, chicken, fish, pork, lamb.
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Should we say now how much it is?
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No, we're going to keep you guessing.
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Can you guess how much this is going to cost?
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Because I know.
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Comment your guesses right now.
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Also, I feel like we are sticking out like a sore thumb, so I'm trying to keep the voice down.
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Hopefully you can hear me because I'm trying to do the ASMR.
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hey thank you so much apparently 70 of you aren't subscribed so if you could subscribe now that'd be really great thank you so much our booking was seven minutes ago right so we should get cracking we got an early booking so it wasn't busy but it seems pretty popping already we'll see i've never been to a place so posh in my whole life really just the way people speak here is like intimidating hi there how you doing no you're all good yeah good thank you you yeah very well thanks good uh We've got a table on the web for three people.
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My name is Yatska, I'm your waiter for today, so whatever is happening here you can always...
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You're looking good!
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...and ask about everything.
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In the middle of the room, cold buffet, seafood selection, salad selection, cold cheese, with my recommendation is sushi and the plates you can find underneath, easy.
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Look at the setting that we're in.
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This makes a difference to the worst restaurants that we've bent here come with me and you'll be in a world of pure imagination that's been a while since we've done that i am looking at the dessert section right now not going to show it to you because we need to save that for later but it looks unbelievable oh my so we're going to start with the cold section and appetizers we've got some prosciutto some chorizo we've got brie cheese oh Oh, vegan cheese.
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Vegan vegetable terrine.
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Got to try a bit of pork and chicken pie.
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Hamhawk terrine.
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Now, that's getting tried.
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So far, this is looking great.
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This is unbelievable.
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Right, second plate.
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We're going to go with some hummus.
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Also, I will note, this has just been topped up.
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Some beetroot hummus.
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Some tzatziki.
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And some baba ganoush.
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Look at the cracker selection.
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Going to get a sesame one.
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Get some potato salad.
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This is endless.
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that is a work of art caviar there's more oh my god what's he doing two of each please i don't really believe what's going on right now oh mate thank you so much wow thank you so much appreciate it man thank you you shouldn't be allowed in this place i feel like a little kid these are just the starters right this was the first plate that we got of cold meats cheese prosciutto fantastic quality great hole in one unbelievable he's he's he's in heaven already i want that slapped on a pizza right now oh you're gonna be in heaven like that this cheese is that a well i don't even know what that is a bit of ham hock i feel like this is a british thing the press terrine made from slow cooked ham hocks with peas, whole grain honey mustard and parsley set using the natural gelatin from the ham hocks.
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Bit of the chicken and I don't know what this is.
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This is actually really good.
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I'm actually glad I'm trying this because I would never do this otherwise.
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I'm just going to go for a bit of this.
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I don't know what this is.
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That's lovely.
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I feel like it's a pearl barley thing, but there's pomegranate seeds in it as well.
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Really lovely.
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Really fresh.
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Potato salad.
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Oh, that's making me do stuff.
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That is the most Mediterranean feta cheese I've ever had.
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With the red onion as well and the olives all together.
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I don't want to feel like I'm alone in this experience.
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Right?
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That's...
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You know what I'm saying.
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That's fresh, fresh.
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The sesame cracker with fennel seed on it as well.
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well.
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Gonna try it with some hummus.
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This is like a thick hummus.
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This is like a, you know, it's like that.
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Beetroot hummus.
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I don't actually think it really goes together, beetroot and hummus, but you do you, Grove.
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You pop off.
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Baba ganoush.
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This is good.
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This is very garlicky.
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Tzatziki, oh, lovely.
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Tzatziki, this is great.
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There's nothing here that you're like, Oh, this was sitting out in the cabinet for a while.
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Could we do a bottle of the Montefurciano?
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It depends.
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How many glasses do you have for it?
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Three, please.
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Oh, what about me?
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You can have one?
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Do you want one?
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Yeah, sit in.
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You want some food?
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Three glasses, bottle of the Montefurciano.
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Yes, please.
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Absolutely, that's not a problem at all.
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And enjoy your meal.
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Thank you so much, man.
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Cheers.
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I thought you were shaking my hand.
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Shaking.
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OK.
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That is in the end of the service.
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Ah, OK.
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OK, cool.
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I'm so awkward, man.
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I'm so awkward.
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Why am I so awkward, man?
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I don't know what to say.
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I don't know why I hang out with him.
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Yeah, I've had this before.
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This is great.
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Right.
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Perfection.
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Sounds good as well.
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What did he say this was?
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This was the flame grilled one.
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Nah, I feel like I'm in Tokyo.
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Ah, wow.
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Konnichiwa.
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Wow.
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How fresh.
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Smells like butter.
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He's freaking out.
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My goodness.
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You like?
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Man, I haven't had an eating experience like this ever in my life.
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We've got the sea bass, I believe.
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They charred it on top, the skin.
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Don't know how I feel about that, but let's do it.
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I mean, it's great.
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I'm actually kind of digging the skin on it.
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Bit of smokiness to it.
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I think we've got tuna and avocado.
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That's actually not doing anything for me.
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Next up, salmon one.
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We've got a crispy on the outside edge.
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We've also got some crispy bit here.
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Some sauce in the middle.
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The quality of this is unbelievable.
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Honestly, I cannot wait for the next dishes.
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Could we do a carbonara, please?
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We'll go for the...
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We'll go spaghetti, please.
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Am I all right to add some parsley and chili to my carbonara as well?
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That's right.
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Thank you so much.
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They've got fresh-made pasta.
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They gave us the option of anything.
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You can customize it to however you want it to be.
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Lovely.
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we're gonna do a little Italian section slice of pizza or two we got a lasagna here as well I'm the first person to dig in every single time they even grow their own herbs in it this is crazy he's even tasting it for me to make sure it's good thank you so much appreciate our law thank you well this looks unbelievable honestly i know this isn't a traditional carbonara but how he made it completely fresh extra parmesan i wanted to add chili and parsley it's just the whole customizable option for you oh my god parsley and chili needs to be added to a carbonara now every single time look if my grandmother had will she would have been a bike but chili and parsley is the thing pizza using i believe the same meat that they had from the cold section oh it's not roasting hot but i actually rate the dough at the bottom it's nice and crusted the lasagna that's looking like some good quality mix i like the top a bit more crispy in my opinion but oh it was a good cow it did a good job honestly faultless i'm gonna finish this up now and then we're going on to the next cuisine next up we've got the asian section.
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Is this just chicken tikka?
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Fresh.
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Oh my god.
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Pork stew.
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Fish curry.
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Wow.
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Can you just whip up your favorite do whatever you think best this is my one two three four five six this is my seventh plate this guy knows what he's doing oh wow oh yes thank you cheers man let's just quickly tuck into the asian section we have the The tandoori chicken.
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I mean, faultless.
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Tandoori paneer.
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Honestly, the same marinade on both, but great.
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Right, a bit of mango chutney on there.
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Let's try.
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This is an authentic vibe.
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We had the head chef come over, introduce, say hello.
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He was saying that he has specific people on each section.
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So everyone knows what they're doing.
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They're a pro.
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That's why I'm kind of excited for this.
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We're on to the fish curry.
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Don't know what fish they've used.
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Great.
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I might just live it.
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Staff are lovely.
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Food's great.
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This is the...
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Not a fan of this one.
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It's not doing anything for you.
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I feel like I'm eating fat.
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Try the chicken.
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That's good.
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That's chicken, bro.
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That's Indian-style chicken, chicken masala chicken.
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In case you're wondering, Harrison, are you wasting this food?
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No.
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I'm passing it on to Seb, and then when Seb's done, he's passing it off to the cameraman.
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man.
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Everyone knows their place, okay?
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Nothing's getting wasted.
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This is fresh.
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The veg is actually flavouring the dish with a bit of soy sauce, but it's all subtle and it's lovely.
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Whoa, what do you think you're doing?
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Seb, then you.
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Whoa, I ain't done either, bruv.
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What do you mean?
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Do you want to take this outside?
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So this is the dry-aged beef, just next level here.
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Hi there mate, is you ready to get some of the beef please?
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Yeah of course.
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That looks fantastic.
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Appreciate it.
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Thank you.
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So I love that they give us an option of vegan roast potatoes and vegan wellington.
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Oh I can smell the rosemary from here.
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This is the best thing as well.
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Unlimited roast potatoes.
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Are you joking mate?
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Some roasted veggies.
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The gravy on a hot plate.
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That looks absolutely unbelievable.
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How you doing mate?
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Is you ready to get some steak please?
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Medium if that's alright.
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Thank you so much mate.
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Cheers.
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oh they are they are joking coating it in some oil some salt flashing it on the grill you come to a buffet you want this you want the show thank you so much mate appreciate that now he thinks oh he's got two plates surely he's going back to the table no look at this braised beef teriyaki we're trying the jerk chicken with some pineapple the head chef told me i could not leave here without trying the scallops.
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And then lastly, the cod.
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I can't believe the amount of food that we've got right now.
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We have the steak.
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I was a bit concerned about how long it was on the grill.
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I said medium, but...
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You'd say medium well.
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I'd say medium well.
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Yeah, I agree.
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It melts in your mouth.
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I did not expect that.
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I'm surprised with how soft and juicy this is.
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It's not flavoured with anything.
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It's just the pure quality of meat.
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Coming through with the flame grill.
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That is it.
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You go to South America, you ain't getting no sauces.
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You ain't getting no parsley, anything like that.
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A good steak is solely based off the grill and its salt.
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We have the glazed, braised beef.
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The shine on this bad boy.
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Oh, come to daddy.
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Oh, my.
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That sauce, mate.
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I like that.
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Jerk chicken with the little pineapple pieces.
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Oh, I like the pineapple.
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I'm not really getting any spice.
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I'd appreciate a scotch bonnet on it scallop time here we go whoa i think well i don't know i like that's delicious that's different the spice squash i feel like i'm eating a pumpkin frappuccino right now i don't like this one it's because i don't like squash onto the roast dinner gotta start with a roasty the gravy here this is gonna sound like the most biggest diss ever but i mean it as a compliment this is like kfc gravy bro that is liquid gold right there that is nectar of the gods but i don't like the potato i just want them to be crunchy i really appreciate the rosemary on there and the salt but i need more crunch the dry aged beef i've said this a million times the quality of the beef is exceptional you're not going to your local car and getting a dry aged beef i don't think so just going back to the steak that we just ate a minute ago i could just go up there right now and get five more fillets in it i'm not gonna but i could the time has come for dessert i cannot wait for this there is so much option this has to be tried that looks crazy the raspberries just fallen off that was my fault they've got their own cookies oh i love this i need to get this fruit salad if you just want to be healthy but that ain't today homemade marshmallows that you literally just dunk yourself and then the fudge brownie as well oh my this is ridiculous there aren't words we're coming back for an ice cream right so we've got the homemade cookie oh oh a raspberry chocolate in the middle wow i did not expect that to be this good They nail it.
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That took a bath in some syrup for a couple of hours at least.
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Creme brulee, my favourite dessert of all.
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I'm going to be getting another one of them.
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I'll tell you that.
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Right, raspberry tart.
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Excited for this one.
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I wanted it to be a bit more crunchy at the bottom, like a crunchy, biscuity base.
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But this one caught my eye, and I think I would.
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If I had to just choose one right now, I would have ended on this.
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Chocolate strawberries.
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In London, everyone's paying like £10 for these things.
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Come here, you can get as many as you want.
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Damn.
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I'm off to get some.
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Damn, they're good.
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Get a load of them.
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Homemade pink marshmallow and white.
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Yeah, you're right.
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That, mate, is a cushion.
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I might put that there and have a little nap.
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The cameraman had this off camera and was saying, damn, that might be the best marshmallow I've ever had in my life.
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And I think I have to agree with him.
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I think the highlight of this meal is the dessert section.
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You know what I've realized?
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I should have just titled this video the 10,000 calorie challenge because at this point, I'm going up again.
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I'm getting an ice cream.
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I'm definitely getting more chocolate strawberries.
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Thank you so much.
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Cheers.
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Thanks.
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We're like a little kid.
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I got the cone to make it cute for the video, but it's just not going to work.
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It's already dripping.
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I can't even do it.
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I can't.
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I can't do this.
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I'm sorry, guys.
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I tried to be cute for the video, but it just ain't working.
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Also, much prefer that.
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Wow.
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So much, bro.
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So we've come on a weekday and it's £65, but if you come on the weekend when it's the extras of the lobster, the beef wellington, it's £82.
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That's not including drink, by the way, for both of these.
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But I honestly think it's worth it.
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I know it's a lot for a buffet, but the quality and the amount you can get, I think it's really worth it.
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Thank you so much for watching.
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I don't even know the script now.
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What is it?
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Thank you so much for watching.
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See you later.
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Peace.
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See you next week.
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Oh, see you next week.
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Okay.
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Thank you so much for watching.
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See you next week.
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Peace.

Why practice speaking with this video?

This engaging video about London's most expensive buffet presents a perfect opportunity to learn English with YouTube. The host’s conversational style, filled with lively descriptions and personal anecdotes, makes it enjoyable and relatable for viewers. By practicing your speaking skills in this context, you can gain a better grasp of casual English as it is spoken in everyday situations. This immersive experience encourages shadow speech techniques, where you can mimic the host’s tone and delivery to enhance your pronunciation and fluency.

Grammar & Expressions in Context

Several phrases and grammatical structures used in the video can be beneficial for English learners:

  • "We're at the Grove in Watford." - This simple present tense is commonly used to describe current locations, making it essential for everyday conversations.
  • "I feel like we are sticking out like a sore thumb." - This idiom not only adds color to speech but also reflects a common expression in English that describes feeling out of place.
  • "That looks unbelievable!" - Using adjectives to express amazement helps in improving descriptive language. These expressions add excitement and energy to your speaking.
  • "What’s he doing?" - This informal questioning shows how to engage with others and seek clarification, a vital part of social interactions.

Common Pronunciation Traps

Certain words and phrases in the video may present pronunciation challenges:

  • "Gourmet buffet" - Pay attention to the silent 'g' in "gourmet" and the correct stress in "buffet" (often pronounced “buff-ay” in a more refined context).
  • "Prosciutto" - This Italian word can be tricky; it’s pronounced as "proh-SHOO-toh," and practicing it can help you sound more fluent when discussing international cuisine.
  • "Chorizo" - Ensure to pronounce this Spanish word correctly as "chaw-REE-thoh" (in Spain) or "chaw-REE-zoh" (in Latin America), depending on the regional variation.

By tackling these pronunciation traps and actively engaging with the video, you can improve your English speaking practice skills through enjoyable content. Try to shadow speak as you watch, repeating phrases aloud to enhance muscle memory and pronunciation accuracy.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

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