The man Michelin-starred chefs trust to sharpen their knives

The man Michelin-starred chefs trust to sharpen their knives

A chef is only as sharp as their knife. We meet one of the people that top chefs trust to give their kitchen weapons some all-important TLC.

5 easy egg hacks to save you time

5 easy egg hacks to save you time

by Great British Chefs

5 easy egg hacks to save you time

by Great British Chefs

The ultimate chef guide to elevating your eggs

The ultimate chef guide to elevating your eggs

by Lauren Fitchett

The ultimate chef guide to elevating your eggs

by Lauren Fitchett

Features

Latest Features

Ones to watch: Matt Harris

Ones to watch: Matt Harris

by Lauren Fitchett

After stints in the kitchens of neighbourhood gems, Matt Harris swapped restaurants for street food when he founded cult fried chicken brand Other Side Fried. Now, almost ten years on, he’s back in fine dining, heading up south London neighbourhood restaurant Ploussard.

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MasterChef 2024: Everything you need to know about series 20

MasterChef 2024: Everything you need to know about...

by Great British Chefs

MasterChef is back on our screens for its twenty-year anniversary and there are some special treats in store to celebrate the occasion. Read on to find out everything you need to know about the latest series

The man Michelin-starred chefs trust to sharpen their knives

The man Michelin-starred chefs trust to sharpen th...

by Lauren Fitchett

A chef is only as sharp as their knife. We meet one of the people that top chefs trust to give their kitchen weapons some all-important TLC.

‘I never thought it could get a star’: Atul Kochhar on thirty years of British-Indian cooking

‘I never thought it could get a star’: Atul Kochha...

by Lauren Fitchett

In 2001, Atul Kochhar became the first Indian chef to win a Michelin star. Over his career he has redefined our understanding of the country’s vibrant cuisine and pioneered a style rooted in tradition but shaped by its surroundings.

Ash and clay: a taste of China’s century eggs

Ash and clay: a taste of China’s century eggs

by Great British Chefs

Pungent, complex and umami-packed, pidan, or century eggs, are a delicacy in China, Hong Kong and parts of Southeast Asia. We take a closer look at how they're made and how to eat them.

Constance Festival Culinaire 2024: a week of culinary collaboration in paradise

Constance Festival Culinaire 2024: a week of culin...

by Henry Coldstream

Every March, a handful of the world’s most talented chefs flock to the island of Mauritius for a week of competitions, collaborative dinners, and celebrations. Henry Coldstream travels to the 2024 edition of Constance Festival Culinaire to find out more.

The ultimate chef guide to elevating your eggs

The ultimate chef guide to elevating your eggs

by Lauren Fitchett

Think your eggs could do with some extra pizzazz? Look no further. Give the classics a refresh with the help of some nifty upgrades from the country’s top chefs.  

5 simple and sustainable seafood swaps – and how top chefs cook them

5 simple and sustainable seafood swaps – and how t...

by Great British Chefs

We’re big fans of easy changes which make our cooking as sustainable as possible. We’ve delved into the Marine Conservation Society’s latest Good Fish Guide to focus on five eco-friendly seafood switches that you’ll barely notice making.

5 easy egg hacks to save you time

5 easy egg hacks to save you time

by Great British Chefs

Wave good riddance to lacklustre poaching and fiddly peeling. We’ve turned to our in-house experts and top chefs for their tips to make egg cookery a breeze.

Local larders: The Isle of Skye

Local larders: The Isle of Skye

Skye is known across the UK for its sublime rock formations and unparalleled seafood. Take a look at our guide to the best places to sample the island's scallops and oysters – and some recommendations for where to get a great pizza too.

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Talking fin-to-gill cooking with Masaki Sugisaki

Talking fin-to-gill cooking with Masaki Sugisaki

by Lauren Fitchett

We might be au fait with nose-to-tail eating, but plenty of us still stick to fillets when it comes to fish. We speak to chef Masaki Sugisaki, of Dinings SW3, about making the most of every part.

Ingredient focus: Shatkora

Ingredient focus: Shatkora

by Great British Chefs

Shatkora (or hatkhora) is a yellow-green citrus most commonly associated with the cooking of Sylhet in Bangladesh, where many British Bangladeshis have their roots. Read on to learn more about this special, sour citrus.

by Great British Chefs

A pioneer of the organic movement in the 1970s, Doves Farm doesn’t just produce top-quality flour – it’s responsible for reintroducing rare ancient grains to the UK. Read on to find out more about the brand and see how we've used their products in fantastic seasonal recipes.

7 clever ways to use up leftover Easter eggs

7 clever ways to use up leftover Easter eggs

by Great British Chefs

Struggling to get through the family's Easter egg stash? These handy use-up recipes will transform your leftover chocolate into delicious dishes and desserts in no time. 

Great British Menu 2024: the banquet recap

Great British Menu 2024: the banquet recap

by Howard Middleton

Great British Menu 2024 has officially drawn to a close. Howard Middleton catches us up on finals week and fills us in on how this year's course winners got on at the banquet!

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Great British Menu 2024

8 delicious Easter recipes from Michelin-starred chefs

8 delicious Easter recipes from Michelin-starred c...

by Great British Chefs

A long weekend, brighter days and spring produce coming into season – what's not to love about Easter feasting? Make it a celebration to remember with these stunning recipes from our fantastic Michelin-starred chefs. 

Moveable feasts

Planning a holiday? Make sure you check out the local food scene before you book the hotel – the right dish can easily become the highlight of any trip. We've got dozens of guides on where to eat and unique regional ingredients so you can arrive at the airport with some in-depth local knowledge. Take a look!

Ones to watch: Rose Gabbertas

Ones to watch: Rose Gabbertas

by Lauren Fitchett

Self-taught baker Rose Gabbertas heads up the pastry kitchen at St John Smithfield, juggling work with a Master’s in the Anthropology of Food. In what spare time she can rustle up, she reinvents loved but neglected nostalgic recipes at pop-ups. 

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Great British Menu 2024: South West England recap

Great British Menu 2024: South West England recap

by Howard Middleton

It's been a busy week in Great British Menu, with four chefs from the South West of England battling for a place in finals week. Howard Middleton fills us in on the latest.

More from this series:

Great British Menu 2024

The Spanish citrus paradise loved by the UK’s top chefs

The Spanish citrus paradise loved by the UK’s top ...

by Lauren Fitchett

Honeyed, tart, briny, aromatic – citrus is so much more than just sour. We explore a Valencian citrus foundation home to hundreds of rare varieties, and look at how chefs are weaving them into their menus.  

Simply the zest: different types of lime around the world

Simply the zest: different types of lime around th...

by Great British Chefs

Tart, zesty and vibrant, limes liven up everything from cakes and bakes to sauces, cocktails and seafood. While we might stick to using the citrus we can easily get our hands on, here we've taken inspiration from around the world to unlock lesser-known limes. 

Seafood of Japan: seaweed

Seafood of Japan: seaweed

by Great British Chefs

There are a huge number of different seaweeds eaten in Japan, and each one is delicious and delightful in its own way. Check out our guide below to learn how to tell the difference between aonori and nori, and some of our favourite ways of enjoying these slippery sea vegetables.

Seafood of Japan: yellowtail (buri and hamachi)

Seafood of Japan: yellowtail (buri and hamachi)

by Great British Chefs

It may not be a fish that people in the UK are as aware of as other species, but in Japan yellowtail (also known as hamachi and buri) is a celebrated, sustainable ingredient used in everything from sashimi to cooked dishes. We find out more about this brilliantly meaty fish and how it can be used.

Calvet wines: a journey through France’s vineyards

Calvet wines: a journey through France’s vineyards

by Great British Chefs

Established in 1818, Calvet has grown to become one of the UK’s most popular wine brands. We find out more about the brand’s history and take a closer look at six of their signature wines.

Great British Menu 2024: Northern Ireland Recap

Great British Menu 2024: Northern Ireland Recap

by Howard Middleton

It's been a hard-fought week in the Great British Menu with four chefs from Northern Ireland battling for a place in finals week. Howard Middleton fills us in on what went on.

More from this series:

Great British Menu 2024

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