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Spice challenge
I must admit that I finished watching the last episode with a heavy heart. My stomach was turning throughout the
December 21, 2025
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The day of the audition was approaching and I was having an anxiety attack. We only get notified of our episode 24 hours before the broadcast and none of the things I remembered from that day were occupying a positive place in my memory.
I remembered how I was so cold on set that I was shivering. I remember how my timing was actually good, but at the last moment I was under so much pressure that my hands were shaking and that nothing was standing on the plate properly. I remember how much I didn’t want to talk to myself in that “Stress Tunnel” because who talks to themselves in front of the whole world?!
I remember that Chef Yossi Shitrit offered me a job the second I opened my mouth and I just thought “Are you saying you gave me a knife?!”
And as you must have seen, I also remember how I was on the verge of tears all day and I just needed that little push to make the tears burst out without stopping. I’m Lior, a member of the Shva family, and this is how we deal with most situations in our lives – not by crying or falling apart, not by sobbing, but yes with tears in our eyes. Sometimes there is a tremor in our voice and we still try to maintain composure – and as we’ve all seen, without success.
Myself, the family and some friends gathered spontaneously in the living room of my parents’ house in Binyamina to watch the episode. As time goes by, watching the auditions ahead of me, my heart rate does not stop rising, but I also begin to doubt whether I am really on tonight. I can’t believe that they might have put me at the end.
What got cut in the edit anyway?
You would have heard that I started my career under an amazing Israeli chef, and a mentor to this day, named Amos Sion from “Helena in the Port”.
I said that I returned to work after maternity leave to a “part-time” job of 50 hours a week, although this was over 3 consecutive days. However, within 3 weeks there were no longer enough chefs in the kitchen and I had to return to the same 58-hour a week over 4 consecutive days like everyone else – from Wednesday to Saturday. I mean, I would say goodbye to Itai during the early morning feeding on Wednesday, and only see him again on Sunday morning!.
When I said I was alone in England with a baby, I did also mention that I had one “life saver” girlfriend who lived 4 houses away from me, and we spent time at each other’s houses day and night. Her name is Noa and I would not have survived this immense loneliness without her.
The crazy amount of messages that arrived at the end of the episode is unimaginable. People I guided on culinary tours in London, parents of friends from elementary school, people I know who never watch TV and certainly not reality shows, guys from the army, friends of my sisters, mothers, fathers…the list goes on.
And every time I read one of these messages, I get emotional again because this is what I’m best at (and probably also know how to cook a little). I’m happy to discover that people sympathise and everything about the broadcast that I was so afraid of until now is dwarfed by the small amount of good I did for people in their hearts.
I must admit that I finished watching the last episode with a heavy heart. My stomach was turning throughout the
The mandoline challenge caught me off guard. It was obvious we were going to have to do some gruesome challenges
I will start by telling you what to expect, a little introduction to me and what my motivations were for
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
Here you can be informed about upcoming Supper Clubs, new projects, a bunch of options for your next private event and more.
Reception will take in place the garden (weather permitting) and will feature a signature cocktail and canapes to stimulate the appetite. If you choose to present a slideshow and hold a meeting at the same time, the reception can last as long as you need.
Example for canapes:
Handmade tartlet with beef tartare – gentlemen’s relish
or
Seared sticky rice with fish ceviche – yuzu mayo –
wasabi sesame – seaweed chips
Afterwards you will be invited inside to sit around one large
table overlooking the open kitchen to continue your meal.
We will serve you a selection of warm breads accompanied by handmade butters.
The following dishes will be served one after the other to the center of the table:
Zucchini risotto – whey sauce – stuffed zucchini flowers
Seared fish – pearl barley – fresh peas – foraged sea leaves – dashi sauce
Green leaf salad – beets – seasonal fruit – HaMeiri cheese
A variety of tomatoes – basil oil – burrata
Sauteed chard and spinach – poached eggs – hollandaise sauce.
Filo pastry – wild mushrooms
Potato gratin – Jerusalem artichoke cream – potato crisps.
You could choose to have another break at this point, perhaps bring a guest speaker or activity.
This willl be followed by a buffet table filled with a variety of desserts served in individual portions, alongside with hot drinks
Mascarpone cream – seasonal fruit – sable biscuit that snaps like a creme brulee
Brownie – chocolate ganache
Coffee panna cotta – white chocolate cream – coated peanut pieces
Choux buns – Tonka cream
Madeleine – raspberries – pistachio
Canapes:
Handmade tartlet – beef tartare, Gentlemen’s Relish
or
Seared sticky rice – fish ceviche – yuzu mayo –
wasabi sesame – seaweed chips
Afterwards, you will be invited to come inside and sit around a large table overlooking the open kitchen and we will continue our feast
We will serve you warm milkbuns accompanied by handmade butters
Starters:
Sweetcorn tortellini – yellow tomato gazpacho – basil flowers – cherry tomato raisins
or
seared fish – fresh peas – foraged sea-leaves – reduced fish stock
Main course
Israeli beef – Jerusalem artichoke – croquette – Demi-Glace
Dessert
Mascarpone cream – wild strawberries – juniper syrup – sable biscuit
that snaps like creme brulee
Finally, we will finish with a hot drink of your choice alongside Petifours.
Each dish will be served individually with stories of the making of the dish, the ingredients and the suppliers.
כאן תוכלו לקבל מידע על הסאפר-קלאב, על ארוחות פרטיות, ארוחות עיסקיות, פופ-אפים ועוד.
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
TARTLETTE
Beef tartare, Gentlemen’s Relish
POPPADUM
Ricotta, Glazed Pears, Thyme
CURED FISH
Brioche, Yuzu Mayo, Wasabi Sesame
BREAD
Homemade butters
COURGETTE RISOTTO
Courgette Tempura, Goat’s Cheese
HAYOGEV
Sweetcorn Tortellini, Yellow Tomato Gazpacho, Basil
SWEETBREAD SKEWER
Smoked Meat Foam
FISH
Brussel Sprouts, Sea Herbs, Chicken Jus
MEAT
Slow Cooked Beef, Croquette, Onions
TARTE TATIN
Peach, Ripe Cheese
FIG LEAF
Pineapple, Sablé
Hot Drinks and Petitfours