Great British Chefs

Inspiring food lovers everywhere

This week on
Great British Chefs
Piccolo perfection

Piccolo cherry tomatoes are packed full of sweetness and incredibly versatile to cook with, making them a firm favourite amongst chefs and home cooks alike. We've created some brand-new recipes using Piccolos, focusing specifically on how they can be fermented to create a brilliant pantry preserve. Check out our 'how to' guide to find out how to make fermented Piccolo tomatoes of your own and then try using them in one of our amazing recipes.

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 new leaf

Whether it's a simple celebration of leafy greens, a zingy noodle number or packed with hearty beans, there's a salad for everyone. The countless combinations of ingredients, garnishes and dressings means salads truly are what we make them, but they're often overlooked, filed away as just a healthy option. This month, here at GBC we're proving that's definitely not the case – don't miss our collection of fantastic recipes and tips and tricks to upgrade yours. You'll see salads in a whole new light!

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.

Hrishikesh Desai

One of the very few chefs to win both the Roux scholarship and National Chef of the Year, Hrishikesh Desai’s distinct style of cookery, blending classical technique with spicing that harks back to his Indian heritage, has seen him win Michelin stars at multiple restaurants. In his current position as chef patron at Farlam Hall, he’s cemented himself as one of the biggest talents of the North West’s food scene.

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