The pristine waters of Alaska have long been home to some of the purest seafood in the world. From stunning sock-eye salmon to beautiful black cod, Alaska's seafood is always caught wild and never farmed, with sustainable practices at the heart of its fishing industry. We sent chefs Budgie Montoya and Steven Edwards out to Alaska to experience the produce first-hand. Find out more about their trip, watch a film of them cooking using the produce, or give one of their Alaska Seafood recipes a try below.

There’s so much that can be done with a potato it’s almost overwhelming. They are butter’s best friend, a humble sidekick to salmon and the perfect foil to rich stews and sauces. Take a look at our full collection of potato recipes, find out how to creatively use potato skins or give on our new chip butty recipes a try.

Chef Ayo Adeyemi always dreamt of fusing the West African flavours of his childhood with the refinement of fine dining. At Fitzrovia’s Akoko, he brings that vision to life, immersing diners in the depth and diversity of the cuisine.