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.

Chef of The Week - Mark Walsh, Head Chef at Harvey Nichols Birmingham

Confit Chicken with Frederick Hiam’s Banging Beets

If there is one seasonal ingredient chefs simply have to put on their menus this month it’s sugar beet, which is currently in its prime according to family-owned grower Frederick…

Paul O’Neill’s Muscavado Nutmeg Brûlée

Paul describes his style of cooking as modern British with an occasional Asian twist, which inspires the dishes featured on his seasonal menus in Hattusa Restaurant. With a passion for…

Simon Hulstone creates a festive Egg-Nog pain...

Simon’s restaurant, The Elephant in Torquay has held a Michelin star since 2006 and in addition to his many projects; Simon has twice represented Great Britain in the Bocuse d’Or,…

Cornish Sea Salt Cured Beetroot Gravlax

Since launching in 2008, Cornish Sea Salt has gained a fantastic reputation for having a great flavour, unique texture and impeccable production standards. It’s a sea salt that cares as…

André Garrett uses the GS-4 12cm Oriental...

André went Guy Savoy in Paris for his winning stage, and says “The whole experience taught me about respect for ingredients and those things you buy from suppliers are the…

Andrew Jones Uses the G-29 Fish Slicer...

Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restaurant at Leadenhall…

Mark Birchall Uses The GS-14 15cm Scalloped...

Mark is a fine example of the maxim ‘if at first you don’t succeed, try try again’ as it was on his fourth attempt that he finally won the Scholarship…

Tom Barnes uses the GSF-17 Curved Peeling...

Tom Barnes won the Roux Scholarship in 2014 and chose to do his stage at Hof Van Cleve in Belgium. He is now back at L’Enclume in Cumbria where he’s…

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