Welcome to Great British Chefs Professional
Great British Chefs has long been a place for everyone from keen home cooks through to professional chefs to discover new recipes, dive into techniques and learn more about those leading the way in our industry. Great British Chefs Professional is a space geared entirely towards those of you who work in pro kitchens and are looking for content on the more advanced end of the spectrum. We regularly update this page with everything from technical recipes fresh out of Michelin-starred kitchens to the latest chef news, making it easier than ever to keep in touch with the trends and goings-on in our ever-changing industry.
Caviar
Highly prized in pro kitchens up and down the country, caviar adds that special finishing touch to a dish. Explore our archive of recipes featuring these revered eggs, and find out more about the different types of caviar in our dedicated features.
Whether it's the finishing touch for a canapé or the missing ingredient in a luxurious sauce, caviar is guaranteed to bring a touch of elegance.
Test yourself
Sous vide
The popularity of sous vide has soared in recent years, with many professional cooks employing the technique as part of their everyday service. The combination of tight temperature control and convenience means that many chefs use sous vide to ensure they achieve perfect results ahead of time, every time.
Some ingredients are more suited to the technique than others, with chefs favouring steak, eggs and tougher cuts of meat, but there are others who experiment further. Explore our wide range of sous vide recipes to find inspiration for your next dish.
Used by many of our Great British Chefs, sous vide is a process that cooks ingredients under vacuum. We look at how this modern method transforms your dishes from good to great, and discuss the other benefits of cooking produce this way.
Chefs in the spotlight
José Pizarro
José Pizarro has become the first ever Spanish chef to be awarded the honour of the Cross of the Order of Isabella the Catholic, the Spanish equivalent of a knighthood.
Leandro Carreira
It's been announced that Leandro Carreira will be leaving his position of executive chef at The Sea, The Sea, after the business has decided to pivot towards becoming a space for chef residencies and pop-ups.
Claude Bosi
Claude Bosi's much-anticipated new restaurant Josephine has finally opened its doors in Fulham. Inspired by his Lyonnaise grandmother, Bouchon Josephine sees Bosi serve a more relaxed style of food than at his fine-dining restuarants.
José Pizarro
José Pizarro has become the first ever Spanish chef to be awarded the honour of the Cross of the Order of Isabella the Catholic, the Spanish equivalent of a knighthood.
Leandro Carreira
It's been announced that Leandro Carreira will be leaving his position of executive chef at The Sea, The Sea, after the business has decided to pivot towards becoming a space for chef residencies and pop-ups.
Claude Bosi
Claude Bosi's much-anticipated new restaurant Josephine has finally opened its doors in Fulham. Inspired by his Lyonnaise grandmother, Bouchon Josephine sees Bosi serve a more relaxed style of food than at his fine-dining restuarants.
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