Ever sat in a restaurant and wondered how on earth the chef came up with the idea of combining two completely contrasting ingredients to create one incredible dish? Our 'Mind to menu' series aims to get inside the heads of our top chefs to find out what inspired some of their most fascinating dishes.

Mind to menu

9 features

Mind to Menu: Gary Foulkes’ tuna tartare with avocado, wasabi and shiso
Mind to menu: Gary Foulkes’ tuna tartare
Mind to menu: Gary Foulkes’ tuna tartare
by Pete Dreyer
06 December 2017
In 2011, Gary Foulkes left his job as sous chef at The Square to embark on a three-year odyssey around the world. His tuna tartare dish takes unusual ingredients discovered in Japan and balances them with expert precision to create something unique and beautiful.
Mind to menu: Sat Bains’ asparagus with hollandaise and salami
Mind to menu: Sat Bains’ asparagus with hollandais...
Mind to menu: Sat Bains’ asparagus with hollandaise and salami
by Tom Shingler
23 June 2017
Tom Shingler talks to two-Michelin-starred Sat Bains about the thought process behind one of the chef’s most seasonal dishes.
Mind to menu: Jeremy Lee’s smoked eel sandwich
Mind to menu: Jeremy Lee’s smoked eel sandwich
Mind to menu: Jeremy Lee’s smoked eel sandwich
by Tom Shingler
16 May 2017
The signature dish at Quo Vadis sounds incredibly simple, but the way it so perfectly encapsulates British flavours has made it an instant classic. Jeremy Lee tells us how it came into being.
Mind to menu: Peter Gordon’s beef pesto
Mind to menu: Peter Gordon’s beef pesto
Mind to menu: Peter Gordon’s beef pesto
by Peter Gordon
17 June 2016
If the king of fusion cuisine is known for one dish, it's his beef pesto – an unusual but absolutely delicious mix of fillet steak, pesto, beetroot and olives. Peter Gordon tells us how he came up with the combination.
Mind to Menu: Edible insects
Mind to menu: Robert Ortiz's ants, kiwicha and cus...
Mind to menu: Robert Ortiz's ants, kiwicha and cushuro
by Izzy Burton
17 February 2016
Robert Ortiz talks us through the various components of his colourful, nostalgic edible insect recipe, a dish inspired by the Peruvian landscape.
Mind to menu: Glynn Purnell’s haddock and eggs
Mind to menu: Glynn Purnell’s haddock and eggs
Mind to menu: Glynn Purnell’s haddock and eggs
by Great British Chefs
11 February 2016
Many chefs put their culinary awakenings down to helping out in the kitchen as kids, but few have actually honed a spectacular signature dish based on their mum's cooking. Glynn Purnell has done just that – combining haddock, eggs and cornflakes.