Great British Chefs

Inspiring food lovers everywhere

This week on
Great British Chefs
Alaska Seafood – Wild, Natural and Sustainable

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.

Have you taken a look at our Signature Series yet? Every Friday we release a brand new masterclass from one of our chefs, where they'll show you how to recreate their favourite dishes at home – exclusively for Great British Chefs Club members.

Have you taken a look at our Signature Series yet? Every Friday we release a brand new masterclass from one of our chefs, where they'll show you how to recreate their favourite dishes at home – exclusively for Great British Chefs Club members.

A mash made in heaven
Potato
Potato

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.

The Food and Wines of Spain

Delve into the excellent produce and vibrant restaurants of Spain and get to know its top chefs as we discover what makes the country’s food and drink so special.

Delve into the excellent produce and vibrant restaurants of Spain and get to know its top chefs as we discover what makes the country’s food and drink so special.

Ayo Adeyemi
Ayo Adeyemi
Ayo Adeyemi

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.

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Batata harra
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