Recipes

Recipes

The recipe page is for you to showcase your fabulous work. If you have a seasonal recipe you would like to share, or you are a supplier, showcasing your delicious ingredients or equipment, then let other chefs know about it here.

The Chefs’ Forum prides itself on promoting its members and their creativity.  Your recipes will be shared across all of our social media channels, really putting you and your restaurant on the map!

Got a Recipe?

Do you have a recipe you would like to feature on our website? Fantastic news, click below to send it to us for review and publishing to our website.

Jamie Houghton’s Bermondsey Street Bees Creamed Somerset...

Jamie Houghton (Pastry Sous Chef to Benoit Blin at Le Manoir aux Quat’Saisons) has created these delicious brioche using Bermondsey Street Bees Ling Heather Honey – a match made in…

ORGANIC CHICKEN ‘TWO WAYS’, CRUSHED JERUSALEM ARTICHOKE,...

“Wales is home to some of the UK’s finest food and drink producers. What sets these men and women apart is the passion they have for their craft which is…

BRIO-MAC-COOKIE (BMC) By Biju Joshwa, Pastry Consultant

Biju Joshwa created a Brio-Mac-Cookie, a brioche bun filled with gooey ganache loveliness and topped with a Nutcellars’ macadamia nut and milk chocolate cookie!

Roasted Venison Loin, Macadamia Crust & Grain...

We are proud to be working with Taste of Game to celebrate Great British Game Week. “Venison is my favourite meat to cook with as autumn is my favourite season…

Venison Wellington by Charlotte Vincent at The...

We are proud to be working with Taste of Game to celebrate Great British Game Week. “Provenance is massively important to me and I love the way Curtis documents his…

Wild Fallow Devon Deer, Smoke Butternut Puree,...

We are proud to be working with Taste of Game to celebrate Great British Game Week. “Curtis has been supplying Elly at The Angel in Dartmouth since she took over…

Butter Poached Lobster with Carrot & Orange...

Carl Cleghorn, new Executive Chef at Thornbury Castle near Bristol.  Carl opted to cook this recipe as it has proved a long-standing favourite on any menu it graces. “The inspiration…

Pan-fried Lobster, Spinach, Potato and Mandarin Emulsion...

Michael is Roux-trained and became Premier Sous-chef at The Ritz from 2015-2017.  He also won a Michelin star in France at L’hostellerie la Briquetterie (Champagne region) – He was actually…

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