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.

Cornish Crab, Crumpet, Thai Puree & Yuzu...

Rupert Taylor, Executive Chef or Bowood Hotel, Spa & Golf Resort created a stunning dish of Brixham crab with Thai puree and yuzu. This dish is extremely popular in Shellburne…

Nutcellars Macadamia, Fig and Cacao Trail Bars

Nuts are good for you. Fact. Loaded with antioxidants and heart positive monounsaturated fats, they are key to a sustainable healthy lifestyle and a great source of fibre and protein.…

Andrew Sheridan’s Nutcellars Macadamia Apple Rice Pudding

“It’s great to be able to give a little nod to Macadamia nuts to celebrate National Macadamia Nut Day with this delicious recipe inspired by my childhood.  I would encourage…

Beef Wellington with Foie Royale by Soham...

Foie Royale is an ethically produced culinary sensation to replace the traditional Foie Gras. It is produced from ducks and geese that are raised outside, enjoying freedom from an early…

Galton Blackiston’s Roast Grouse with Bread Sauce,...

Galton Blackiston has held a Michelin star for the past 18 years. Morston Hall is a privately owned intimate country house hotel on the beautiful north Norfolk coastline. Dating back…

Chocolate and Praline Pannacotta with Honeycomb and...

Inspired from the return of lockdown. This dish consists of things that you have in your kitchen without having to buy ingredients just for this dish. Easy to make at…

Sous vide pigeon breast, panko leg, charred...

The Glorious 12th indicates the start of the game shooting season – what better way to start than with a sous vide pigeon breast. This cooking technique guarantees the breast…

Nougat Parfait Textures Raspberry by Kevin Kindland...

A light and seasonal summer dessert – the raspberry is the star of the show in this dish, really bringing out its intense and fragrant flavours.

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